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< Back Biscotti Yield 24 Cookies Prep Time 20 Minutes Cook Time 55 Minutes Category Desserts Calories 152 Carbs 20.3 Fat 7.3 Fiber 2.7 Protein 2.5 WW Points 6 ingredients 2 cup flour 1 ½ teaspoon baking powder ¾ cup granulated sugar ½ cup butter, room temperature 1 teaspoon lemon zest ¼ teaspoon kosher salt 2 eggs, room temperature ¾ cup pistachios, roughly chopped ⅔ cup reduced sugar cranberries chocolate ganache for dipping directions Step 1: Preheat the oven to 350ºF. Line a large baking sheet with a silicone baking mat or parchment paper. In a medium bowl sift together the flour and baking powder. Using an electric or stand mixer, beat the sugar, butter, lemon zest, and salt until well combined. Step 2: Add in the eggs one at a time. Step 3: Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries. Step 4: Form the dough into a 13" long, 3" wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes. Step 5: Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into ½ to ¾" thick slices. Step 6: Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely. Step 7: Warm your ganache until it melts. Dip the bottom half of each biscotti, gently shake off the excess ganache. Step 8: Place the biscotti on the baking sheet for the chocolate to set. Refrigerate until the ganache is firm, about 35 minutes. Step 9: The biscotti can be made ahead. Store them in an airtight container for up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks. Jenn's Note: Original Recipe: Here Previous Next

< Back Spring Rolls Yield 1 Serving Prep Time 10 Minutes Cook Time 4 Minutes Category Lunch + Dinner Calories 383 Carbs 81.2 Fat 6 Fiber 11.3 Protein 8.2 WW Points 8 ingredients for the rolls: ½ red bell pepper, thinly sliced ¼ of a small red cabbage, thinly sliced 1 medium carrot, sliced into thin sticks 1 – 2 fresno chilis, thinly sliced ½ avocado, sliced 1 portion cooked instant whole grain rice vermicelli (regular is fine) basil leaves ¼ cup cilantro mint leaves 6 spring roll rice wrappers *water for boiling vermicelli *cold water for dipping spring roll rice wrappers for the sauce: 2 tablespoons peanut butter 2 tablespoons sweet chili sauce 2 tablespoons sriracha 1 tablespoon soy sauce directions Step 1: Slice all veggies and set aside. I used a mandolin, but you can easily slice them by hand. Step 2: Place the vermicelli in a medium bowl, cover with boiling water, and let stand for 4 minutes. Step 3: Drain when done. Step 4: Use an 8” bowl or plate for the cold water to dip your spring roll rice wrappers in. Step 5: To assemble, take one rice wrapper and dip it in cold water. Lay it on a plate and start placing a little bit of each of the veggies, a slice of avocado, a little bit of noodles, and slices of chili, in the center of the wrapper. These can rip easily so don’t overstuff them. Step 6: To roll, fold in the sides over the filling, fold over the side closest to you over the filling, and roll away from you to seal. Repeat the process until you are done. These can be a little tricky to roll at first, but after a couple, you will get the hang of it. 😊 Step 7: Mix all ingredients in a small bowl together for the sauce and use as your dipping sauce for the rolls. Previous Next

< Back Oatmeal Chocolate Nut Cookies Yield 13 Servings Prep Time 5 – 10 Minutes Cook Time 23 Minutes Category Desserts Calories 289 Carbs 36.5 Fat 15.8 Fiber 1.6 Protein 3.4 WW Points 13 ingredients ½ cup browned butter* ½ cup light brown sugar ½ cup white sugar 1 egg 1 teaspoon vanilla extract ¾ cup flour ½ teaspoon baking powder ½ teaspoon cinnamon ½ teaspoon kosher salt 1 ½ cup old fashion oats ¾ cup semi-sweet chocolate chips ¾ cup pecans and walnuts mixed, toasted directions for the browned butter: Step 1: Heat a medium to large skillet over medium heat. When hot, add in the butter and cook over low/medium stirring frequently. Step 2: Continue to cook the butter and continue to stir. Once the butter is melted, it will start to foam a bit, the smell will start to change to a nutty aroma, and you will start to see lightly browned specks beginning to form at the bottom of the pan. This should take about 10 minutes. Step 3: Once done, let cool slightly and place in a container and place in the fridge until solid again. Set your oven to 350 degrees. Step 4: After you’ve chilled the brown butter and toasted the nuts, you’re ready to make the cookies! for the cookies: Step 1: Sift the flour, baking powder, cinnamon, and salt together into a medium bowl and set aside. In the bowl of an electric mixer, using the paddle attachment*, beat the browned butter and sugars together on medium-high speed until light and fluffy. This should take about 5 - 6 minutes. Be sure to stop once, scraping down the sides of the bowl, to ensure all the butter is mixed in. Step 2 Next, with the mixer on low, add in the eggs one at a time, then the vanilla. Mix until combined. Next, add the dry ingredients and mix until just combined. Step 3: Then add the oats, chocolate chips and toasted nuts and mix until incorporated. If you do not have a stand mixer, you can use a hand mixer up until the addition of the dry ingredients. Then fold in the oats, chocolate chips and nuts by hand. I used a large cookie scoop #20 . It is just shy of a ¼ cup. Step 4: Scoop your cookies onto a lined cookie sheet leaving plenty of space in between as the cookies will spread. Step 5: Bake for 13 minutes, turning once halfway through, and bake until just golden around the edges. Let cool on a cookie sheet for 5 minutes, then transfer to a cookie rack to finish cooling. Previous Next

< Back Avocado Toast with Bacon Yield 1 Serving Prep Time 5 Minutes Cook Time 5 – 7 Minutes Category Breakfast Calories 344.7 Carbs 28.7 Fat 18.3 Fiber 4.4 Protein 16.3 WW Points 10 ingredients 1 slice of sourdough, toasted 50g avocado 1 egg, cooked to your liking 2 slices bacon, chopped 15g feta cheese optional add-ons (recommended): pinch of salt pinch of black pepper red pepper flakes (for a little heat) squeeze of fresh lemon juice (brightens everything) drizzle of hot honey or balsamic glaze (for sweet + savory balance) directions Step 1: Cook the Bacon In a small skillet over medium heat, cook bacon until crispy. Remove and set aside on a paper towel-lined plate. Break into bite sized pieces Step 2: Cook the Egg In the same skillet, cook the egg to your preference (sunny side up, over easy, etc.). Step 3: Toast the Bread Toast the sourdough until golden and crisp. Step 4: Mash the Avocado In a small bowl, mash the avocado with a pinch of salt, pepper, and a squeeze of lemon juice. Step 5: Assemble the Toast Spread the mashed avocado evenly over the toasted bread. Top with crispy bacon, the cooked egg, and crumbled feta. Step 6: Finish & Serve Sprinkle with red pepper flakes and drizzle with hot honey or balsamic glaze if desired. Serve immediately and enjoy! Previous Next

< Back Parfait: Lemon Berry Yield N/A Prep Time 5 Minutes Cook Time 5 – 8 Minutes Category Breakfast Calories 235 Carbs 40.9 Fat 5.4 Fiber 11.4 Protein 15.2 WW Points 4 ingredients 1 lemon flavored two-good yogurt or any brand you like 2 tablespoons – mixed berry sauce (recipe below) 1 lemon flavored fiber one bar cut into 16 pieces ½ cup fresh blueberries for the mixed berry sauce: 1 cup frozen mixed berries 2 – 3 tablespoons sugar substitute Depending on how sweet you want it. I used Lakanto Golden. squeeze of fresh lemon juice directions Step 1: Start with ⅓ of the yogurt container in the bottom of the jar or container Step 2: Next add 1 tablespoon of the mixed berry sauce, 5 pieces of the fiber one bar, half of the berries and repeat until you reach the top. Jenn's Notes: I used an 8 ounce jar, but it was packed! Would recommend a 10 ounce jar or container. The parfaits will last a couple days in the fridge. Previous Next

< Back Air Fried Artichoke Hearts Yield 9 Servings Prep Time 10 – 15 Minutes Cook Time 8 Minutes Category Appetizers Calories 88.6 (with Sauce) Carbs 8.7 (with Sauce) Fat 3.8 (with Sauce) Fiber 3.1 (with Sauce) Protein 4.9 (with Sauce) WW Points 2 ingredients for the artichoke hearts: 1 (33.5-ounce) jar artichoke hearts, cut in half, drained and dried well Juice and zest of 1 lemon ½ cup flour, seasoned with salt, black pepper, onion powder, and garlic powder 3 eggs, seasoned with salt, black pepper, onion powder, garlic powder, lemon juice, and lemon zest ¾ cup panko breadcrumbs, seasoned with salt, black pepper, onion powder, and garlic powder for the sauce: 60 grams nonfat Greek yogurt 60 grams light mayonnaise 3 tablespoons fresh dill, finely chopped Juice and zest of 1 lemon A few dashes of your favorite hot sauce 1 teaspoon Dijon mustard Salt, black pepper, onion powder, and garlic powder (to taste) directions Step 1: Prep the Artichokes Drain the artichoke hearts and slice each one in half. Place them cut-side down on paper towels to remove excess moisture. Let them rest while you prep the breading and dipping sauce. Step 2: Make the Dipping Sauce In a small bowl, combine Greek yogurt, mayonnaise, dill, lemon juice and zest, hot sauce, Dijon mustard, and seasonings. Mix well, cover, and refrigerate until ready to serve. Step 3: Bread the Artichokes Preheat your air fryer to 360°F. Set up three shallow dishes for a breading station: one with seasoned flour, one with seasoned beaten eggs, and one with seasoned panko. Working in batches, dip each artichoke half into the flour (shaking off excess), then into the egg, and finally into the panko. Coat well for maximum crunch. Arrange breaded pieces on a wire rack as you go. Step 4: Air Fry Place artichoke halves in a single layer in the air fryer basket sprayed with nonstick spray. Leave space between pieces. Air fry at 360°F for 8 minutes, flipping halfway through, until golden and crisp. Repeat with remaining pieces. Serve hot with chilled dipping sauce on the side. Previous Next

< Back Mixed Berry French Toast Yield 2 Servings Prep Time 5 Minutes Cook Time 5 – 8 Minutes Category Breakfast Calories 316 Carbs 49.5 Fat 8.3 Fiber 5.4 Protein 12.5 WW Points 6 ingredients 2 eggs ¾ cup almond milk Or your milk of choice! a dash of cinnamon a splash of vanilla extract 2 trader joe's brioche hot dog buns (or buns of choice) 2 cups berries of choice sugar free powdered sugar (optional) sugar free syrup (optional) directions Step 1: Heat up your griddle to medium heat. While that heats, make your French toast mixture by combining your milk, eggs, cinnamon, and vanilla. Step 2: Take your hot dog buns and split them in half. Step 3: Take each half and dip in the French toast mixture making sure to wet both sides. Shake off any excess. Step 4: Spray your griddle with pan spray or butter and cook your hot dog buns for about 2-3 minutes on each side until golden brown. Repeat the process until done. Butter may change calories and points Step 5: Plate up your hot dog buns and top with berries, powdered sugar, syrup, whip cream or whatever your heart desires. Serve immediately and enjoy! Previous Next

< Back Sugar Cookie Sticks Yield 36 Cookies Prep Time 30 Minutes (Plus Chill Time) Cook Time 9 – 10 Minutes Category Desserts Calories 66 Carbs 7.8 Fat 3.5 Fiber 0.2 Protein 0.9 WW Points 3 ingredients 1 cup unsalted butter, room temperature 1 cup granulated sugar 1 large egg + 1 large egg yolk 1 teaspoon vanilla extract 1 ½ teaspoons baking powder ½ teaspoon kosher salt 3 cups bread flour Zest of 1 orange directions Step 1: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar for 2 minutes, until light and fluffy. Step 2: Mix in the egg, egg yolk, vanilla, baking powder, orange zest, and salt. Beat for 1 minute, scraping down the bowl as needed. Step 3: Turn the mixer to low and add the bread flour. Mix until just combined. Cover and refrigerate for 30 minutes. Step 4: Roll the dough into a ¼-inch thick rectangle, about 10 x 8 inches. Using a ruler, mark every 1/2 inch across the long side on both edges. Cut straight across from mark to mark to form long sticks, then cut each stick in half to create 4-inch cookie sticks. Step 5: Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone mats. Arrange cookie sticks 1 inch apart and bake for 9–10 minutes, or until set but not browned. Step 6: Transfer to a wire rack to cool completely. Dip one end of each cookie stick into melted coating chocolate and finish with festive Christmas sprinkles. Previous Next

< Back Parfait: Mixed Berry Yield N/A Prep Time 5 Minutes Cook Time 5 – 8 Minutes Category Breakfast Calories 205 Carbs 40.4 Fat 3.3 Fiber 12.3 Protein 14.4 WW Points 3 ingredients 1 vanilla flavored chobani zero sugar yogurt Or any brand you like! 2 tablespoons mixed berry sauce (see recipe) 1 birthday cake flavored fiber one bar Cut into 16 pieces. ¼ cup each blueberries and chopped strawberries for the mixed berry sauce: 1 cup frozen mixed berries 2 – 3 tablespoons sugar substitute Depending on how sweet you want it. I used Lakanto Golden. squeeze of fresh lemon juice directions Step 1: Put all ingredients into a small saucepan and cook over medium low heat until the berries start to bubble. Step 2: Start to smash the berries with a rubber spatula and cook until they start to become a thicker consistency. This should take 5 - 8 minutes. Step 3: Set aside to cool. Previous Next

< Back Air Fried Jalapeño Poppers Yield 6 Servings Prep Time 20 – 25 Minutes Cook Time 4 – 8 Minutes Category Appetizers Calories 105 Carbs 7.1 Fat 6.2 Fiber 0.9 Protein 5.4 WW Points 4 ingredients 4 ounces light cream cheese, room temperature 6 medium to large jalapeños, cut in half lengthwise, deseeded, with some veins left behind for a little heat Remove all veins and seeds if you want less heat 3 large green onions, sliced 4 pieces center-cut bacon, cooked and diced ¼ cup lite finely shredded cheese 5–10 cracks of black pepper Pinch of salt ⅓ cup seasoned panko breadcrumbs directions Step 1: Prepare the jalapeños and set aside. Step 2: Prepare the green onions and bacon and set aside. Step 3: Put the room temp cream cheese, shredded cheese, green onions, cooked and diced bacon and seasonings in a bowl and mix until well incorporated. This is the filling for the jalapeño poppers. Step 4: Preheat your air fryer to 400 °F . Evenly distribute the filling into each half of a jalapeño. Step 5: Once filled, take each half, and dip into the panko so that it sticks to the filling. Pop in the air fryer, panko side up, spray the tops with pan spray, and air fry at 400 °F for 4 - 8 minutes, until the panko turns golden brown, and the inside is heated through. Step 6: Serve and enjoy! Previous Next