< Back Overnight Oats: Ube Yield 2 Servings Prep Time 10 Minutes Cook Time 2 - 4 hours or overnight (Chill Time) Category Breakfast Calories 233 Carbs 44 Fat 4.6 Fiber 6.5 Protein 6.3 WW Points 1 ingredients 2 (12-ounce) mason jar or container with lid for the oats base: 1 medium banana, divided splash of vanilla extract 2 teaspoons ube extract, divided dash of ground cinnamon 1 cup old-fashioned oats ( or oats of choice), divided 1 cup almond milk, divided for the topping: 1 ½ cups defrosted frozen mango, thawed, diced, and divided* directions Step 1: Mash the Base Evenly divide the banana between two jars or containers. Mash well until smooth. Step 2: Add the Flavor Add a dash of cinnamon, a splash of vanilla extract, and 1 teaspoon of ube extract to each jar. Mix until well combined. Step 3: Build the Oats Add ½ cup oats and ½ cup almond milk (or protein shake) to each jar. Stir until everything is evenly incorporated. Step 4: Top & Chill Top each jar with diced mango. Cover and refrigerate overnight (or at least 4 hours). Jenn's Note: * If you prefer to keep the mango’s bright yellow color, add it just before serving - otherwise, it may turn slightly purple from the ube. Previous Next

< Back Parfait: Blueberry Lemon Tiramisu Yield 1 Serving Prep Time 5 Minutes Cook Time 30 Minutes (Sauce), Chill Overnight Category Breakfast Calories 332.7 Carbs 58.8 Fat 3.1 Fiber 14.4 Protein 17.4 WW Points 7 ingredients 1 (12-ounce) mason jar or container with lid parfait base: 1 container vanilla Greek yogurt 4 tablespoons sugar-free Cool Whip Juice from ½ lemon Zest from ½ lemon ¼ to ⅓ cup unsweetened almond milk (or milk of choice) 1 teaspoon sugar-free sweetener 3 ladyfingers, cut in half blueberry sauce: 1 cup frozen blueberries 2 tablespoons sugar-free sweetener 1 tablespoon water Juice from ½ lemon Zest from ½ lemon directions Step 1: Make the Sauce In a small saucepan over low heat, combine blueberries, water, sugar sweetener, lemon juice, and zest. Stir occasionally. As the berries soften, gently mash them with a fork. Continue cooking until thickened, about 15 - 20 minutes. Set aside to cool. Step 2: Prepare the Cream In a small bowl, gently fold together the Greek yogurt and Cool Whip until smooth. In a separate bowl, mix almond milk and sugar-free sweetener until combined. Step 3: Assemble the Parfait Spoon a small amount of the yogurt whipped cream mixture into the bottom of your jar. Dip 3 ladyfinger halves in the sweetened milk, then layer them over the yogurt. Add more yogurt mixture, followed by a spoonful of blueberry sauce. Repeat layers, finishing with the yogurt mixture on top. Step 4: Chill Seal with a lid and refrigerate for at least 4 hours or overnight. Enjoy chilled! Previous Next

< Back Snickerdoodles Yield 60 Cookies Prep Time 5 Minutes Cook Time 8 – 10 Minutes Category Desserts Calories 71 Carbs 9.7 Fat 3.3 Fiber 0 Protein 0.8 WW Points 3 ingredients ½ cup unsalted butter, room temperature ½ cup vegetable shortening 1 ½ cups granulated sugar 2 eggs 2 ¾ cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda ¼ teaspoon kosher salt for rolling: 2 tablespoons granulated sugar 2 teaspoons cinnamon directions Step 1: Heat oven to 400°F. In a small bowl mix together the sugar and cinnamon and set aside. In another bowl, sift together the flour, cream of tartar, baking soda and salt and set aside. Step 2: Using a stand or hand mixer, mix butter, shortening and eggs thoroughly. Add dry ingredients. Mix to combine. Scoop the dough using this scoop or about a tablespoons worth, then roll each cookie in the cinnamon sugar mixture. Step 3: Place on baking sheet, lined with a silicone baking mat or parchment paper, about 2 inches apart and bake for 8-10 minutes. Jenn's Note: These cookies will puff up first then flatten out. Previous Next

< Back Deviled Eggs Deluxe Yield 12 Servings Prep Time 5 – 10 Minutes Cook Time 20 Minutes Category Appetizers Calories 89 Carbs 1.7 Fat 7.1 Fiber 0 Protein 4.3 WW Points 2 ingredients 6 hard-cooked eggs, halved lengthwise 2 teaspoons mustard 1 ½ teaspoons Worcestershire sauce 2 teaspoons lemon juice ¼ teaspoon salt ¼ teaspoon cracked black pepper Dash of garlic powder Dash of onion powder ¼ cup light mayonnaise ⅔ cup sharp cheddar cheese directions Step 1: Cut hard cooked eggs in half lengthwise. Step 2: Pop out yolks and add to a small bowl. Step 3: Add in the rest of ingredients in with the yolks and mix until well incorporated. Step 4: Place mixture into a piping bag or Ziplock baggie, and pipe mixture into the egg white halves. You can also spoon the mixture into the egg white halves. Step 5: Decorate and top with paprika, cornichon, bacon, chives or any other toppings you wish. Previous Next

< Back Balsamic Chicken Sliders Yield 8 Servings Prep Time 5 – 10 Minutes Cook Time 15 – 18 Minutes Category Lunch + Dinner Calories 152 Carbs 17 Fat 2.9 Fiber 0.4 Protein 14.7 WW Points 3 ingredients 8 chicken tenderloins 2 slices provolone cheese (¼ slice per slider) ¾ medium onion, sliced 2 cups spinach ¼ cup balsamic vinegar 8 slider buns ½ teaspoon kosher salt 15 – 20 cracks black pepper ½ teaspoon onion powder ½ teaspoon garlic powder directions Step 1: Season the tenderloins with salt, pepper, onion and garlic powders, and bake them in the oven at 375°F for about 15 - 18 minutes or until the internal temperature reaches 165°F. Step 2: While your chicken bakes, cook your sliced onions in a pan with some olive oil spray over medium - low heat until they start to caramelize, about 7 - 9 minutes. While your onions are caramelizing, get your buns toasting! Step 3: Next, add the spinach to the onions and mix in until it starts to wilt. Add balsamic vinegar and mix until well incorporated. Cook for about a minute. Turn off heat. Step 4: Divide mixture into eight stacks and add a ¼ slice of provolone to each stack. The melted cheese will hold the stacks together. Step 5: When everything is ready, start assembling! Start with the chicken on the bottom half of the bun. I used one tenderloin per slider and cut them in half to fit the bun. Step 6: Top with onions, spinach, and provolone mixture, and top bun. Enjoy! Previous Next

< Back Protein Pancakes: Pumpkin Yield 1 Serving Prep Time 5 Minutes Cook Time 10 Minutes Category Breakfast Calories 453 Carbs 61.3 Fat 7 Fiber 8.2 Protein 32.8 WW Points 3 ingredients for the pancakes: ½ cup old-fashioned (or oats of choice) ½ cup liquid egg whites ½ cup nonfat vanilla Greek yogurt ¼ cup pumpkin purée 1 tablespoon pumpkin butter a splash of vanilla extract dash of ground cinnamon for the toppings: ½ banana, sliced 2 tablespoons pumpkin seeds directions Step 1: Blend the Batter Heat a nonstick skillet over medium-low heat. Add all pancake ingredients (excluding toppings) to a blender and blend until smooth. Step 2: Cook the Pancakes Pour ⅓ of the batter into the skillet. Cook for 1–2 minutes until set, then flip and cook another 1–2 minutes. Repeat with the remaining batter. Step 3: Finish the Stack This should yield about three 6-inch pancakes. Top with sliced banana and pumpkin seeds. Step 4: Serve & Enjoy Serve warm and enjoy these cozy, fall-inspired pancakes! Jenn's Note: Inspired by this original recipe here . If pumpkin butter is unavailable, substitute with 1⁄2 teaspoon pumpkin pie spice for similar flavor. Previous Next

< Back Grilled Veggie Ciabatta Yield 1 Serving Prep Time 10 Minutes Cook Time 10 – 15 Minutes Category Lunch + Dinner Calories 445 Carbs 80.5 Fat 9.5 Fiber 12 Protein 15.7 WW Points 7 ingredients 1 toasted ciabatta roll (dug out) 1 tablespoon garlic spread I used Trader Joe’s. 1 cup spinach leaves kosher salt cracked black pepper onion powder garlic powder grilled veggies: red bell pepper carrots, sliced red onion, whole slices zucchini directions Step 1: Slice, season and grill veggies to desired doneness. Step 2: Grill the ciabatta. When everything is done, you are ready to assemble your sandwich. Step 3: Spread the garlic spread onto ciabatta. Step 4: Place the spinach on the bottom half then add the rest of your veggies. Top sandwich and enjoy! Previous Next

< Back Peanut Butter Swirl Brownies Yield 15 Servings Prep Time 10 Minutes Cook Time 20 – 30 Minutes Per Box Category Desserts Calories 143.2 Carbs 21.4 Fat 5.2 Fiber 0.5 Protein 2.7 WW Points 3 ingredients 1 box zero-sugar brownie mix ⅓ cup unsweetened applesauce 3 tablespoons water 1 egg 5 oz creamy peanut butter, gently heated Festive sprinkles (optional but fun) directions Step 1: Preheat oven to 350°F. Prepare your pan according to the brownie box (spray or line). Step 2: In a medium bowl, whisk together applesauce, water, and egg. Step 3: Add brownie mix and stir with a spatula until just combined (about 50 strokes, or per box directions). Step 4: Spread batter evenly into prepared pan. Step 5: Drizzle warmed peanut butter over the batter in a loose pattern. Step 6: Use a skewer or butter knife to gently swirl peanut butter into the batter. Step 7: Add festive sprinkles Step 8: Bake according to box instructions (I used a 9x13 pan). Step 9: Cool completely, slice, and enjoy. Previous Next

< Back Egg Salad Toast Yield 3 Servings Prep Time 5 – 10 Minutes Cook Time 20 Minutes Category Appetizers Calories 282.7 Carbs 20.6 Fat 14.7 Fiber 5.3 Protein 17 WW Points 4 ingredients 3 slices Milton’s whole grain bread 6 hard-cooked eggs, peeled 2–4 tablespoons finely diced onion 2–4 tablespoons diced dill pickle ¼ cup light mayonnaise 2 tablespoons nonfat Greek yogurt ¼ teaspoon onion powder ¼ teaspoon garlic powder Pinch of salt 10–15 cracks of black pepper 2 tablespoons pickle juice 2 tablespoons lemon juice directions Step 1: Prep the Eggs Place hard-cooked eggs in a medium bowl. Use a fork or potato masher to break them down into a small, chunky texture. Step 2: Mix the Egg Salad Add diced onion, pickles, mayonnaise, Greek yogurt, onion powder, garlic powder, salt, pepper, pickle juice, and lemon juice. Mix until well combined and creamy. Step 3: Taste & Adjust Taste the egg salad and adjust seasoning as needed (salt, pepper, or acidity). Step 4: Toast the Bread Toast the bread until golden and crisp. Step 5: Assemble & Serve Spoon the egg salad over the toasted bread. Garnish with paprika, fresh herbs, or extra toppings if desired. Serve immediately and enjoy! Previous Next

< Back Spring Roll In A Bowl Yield 1 Serving Prep Time 10 Minutes Cook Time 4 Minutes Category Lunch + Dinner Calories 291 Carbs 59.2 Fat 6 Fiber 11.3 Protein 8.2 WW Points 5 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 *water for boiling vermicelli 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. Drain when done. Step 3: To assemble – throw it all in a bowl! That’s it. Jenn’s Note: For the sauce, mix all ingredients in a small bowl together and use as your “dressing." Previous Next