Ingredients: 250g whole wheat flour 1/2 packet baking powder 3 medium bananas 1 apple 2 eggs 50ml oil 50g raisins or a raisin-cranberry mix 50g chopped dried apricots 50g chopped prunes 50g chopped walnuts Instructions: 1. Mash up the bananas and the apple until you have about 400ml of puree. If it looks a little low, just splash in some orange juice or toss in more fruit until you hit that 400ml mark. 2. Throw the flour and baking powder into a mixing bowl, add your fruit puree, eggs, and oil, then stir everything together until it's smooth. Finally, fold in all that chopped fruit and the walnuts. 3. Pour the batter into a small rectangular pan lined with parchment paper. Bake at 350-375°F for about 40 minutes (depends on how your oven acts!). Heads up: this one won't rise much, but honestly, it's totally fine that way. Let it cool down completely, slice it into squares, and dig in! 😍
I found this! Check out this killer sweet recipe! 🧁✨Honestly, you could totally toss in some extra stuff if that's your vibe, or just cut back on the sugar—maybe swap it for Stevia or just go easy on the sweet stuff if you don't have any Stevia on hand!
No-bake cocoa oat bites with sesame seeds! Seriously, these are a total game changer. 🍫✨
Ingredients!
Total headcount: Six people! 🎉
Grab about 3 cups of those soft, creamy oats! (roughly 24 oz if you're measuring by volume). Grab about a cup of brown sugar—roughly one standard measuring cup! That's about a quarter cup of butter! I used that much in my pancakes this morning and they were killer. Just grab about 1/3 cup of milk—roughly 80 ml if you're being precise! Just a little splash of cocoa—like, maybe 1/3 of a cup (around 80 ml). Just grab 1 teaspoon of cinnamon! Just grab about 2 tablespoons of sesame seeds!
Getting ready!
Prep time: Just 15 minutes! Time flies when you're having fun! Weight: Easy peasy!
1. 1
Quick tip: just lightly toast your sesame seeds in a dry pan! Just keep a close eye on them so they don't burn—as soon as they start looking golden, pull them off the heat right away. Set them aside and you're good to go!
Grab a saucepan or a deep skillet and toss in some butter, milk, cocoa, cinnamon, and sugar, then just let it all come to a boil. Use your spoon to smash any stubborn cocoa clumps—trust me, you don't want those! Once it's bubbling, pull it off the heat and stir in your oats. Mix it all up really well, then spread the mixture out onto some parchment paper or plastic wrap. It’s gonna be a little loose, so you'll have to use your hands to press it down and smooth it out until it's about an inch thick. Super easy!
Grab a big spoon and scoop those sesame seeds right off the pan while the cake is still piping hot! Use that same spoon to press them down into the surface so they really stick.
Once that cake cools down, just slice it up into bite-sized cubes!
About 1/4 lb zucchini 1 egg A handful of shredded cheese (like Monterey Jack or similar) 3 tbsp semolina 1 clove garlic A little chopped onion (about 1 tbsp) Chopped parsley Salt Pepper Breadcrumbs
Peel and grate the zucchini, sprinkle with salt, mix it up, and just let it sit for about 10 minutes. Then, really squeeze that zucchini dry—grab it with your hands and wring out all the water before putting it in a mixing bowl. Toss in the egg, chopped onion, garlic, parsley, semolina, pepper, and some grated nutmeg. Give it all a good mix!
Let the mixture rest for about 20 minutes so the semolina can soak up the moisture and get nice and puffy. To make the patties, put a little breadcrumbs in your palm, scoop in a spoonful of the mix, sprinkle more breadcrumbs on top, and shape them into patties
Line a baking sheet with parchment paper and lay them out. Bake for about 20 minutes at 400°F in an oven you've already preheated.
When they're done, drizzle them with some Yogurt or sour cream if you're feeling fancy!
Stir in 1/2 teaspoon of your favorite chocolate protein powder (or just go with 1 teaspoon of cocoa plus 2 packets of sweetener), then toss in 1 teaspoon of instant chocolate pudding mix and give it a good whip—add a splash of water or milk if you need to smooth things out. Top it off with some crushed walnuts or almonds and let it chill in the fridge before you dig in!
The second the temperature dips even a little, I'm basically a popsicle.😢 My circulation in my hands and feet is just terrible. Seriously, today I've already got four layers on... and get this, when it hits 90 degrees out, I'm absolutely melting. It’s like my internal thermostat is totally broken—I’m either overheating or freezing up.
Sure, I warm up for a bit if I hit the gym, but that barely lasts before I'm shivering again.
Health-wise, everything is pretty much fine. My blood pressure runs a little low, but my doctor says it's nothing to worry about.🤔
Mix the cheese, cornmeal, yolks, lemon juice, and sweetener together. In a separate bowl, whip those egg whites until they're super stiff! Gently fold the cheese mixture into the whites, pour everything into your baking dish, and bake at medium heat for about 15 minutes. Pro tip: let it chill before eating—it's so much better cold!
1 lb chicken breast 2/3 cup Yogurt 1 small tbsp chili powder 1 clove garlic some parsley and basil a pinch of salt
on the side 9 oz fresh cheese or feta (I usually go with something lighter)
Instructions
Depending on which pan you use, you might need to lightly grease the surface with just a tiny bit of oil. If you do, make sure to drain any excess fat afterward.
1. Finely mince the garlic, parsley, and basil. 2. Dice the chicken breast and sauté it in a pan for about 5 minutes without any oil. Give the pan a shake every now and then so the chicken cooks evenly on all sides. 3. Mix the Yogurt with a little salt, the chili powder, and that minced garlic. Pour this over the cooked chicken, stir it up, and let it simmer until the liquid is mostly absorbed. 4. Right before you serve it, sprinkle on those fresh bits of parsley and basil.
150 g canned tuna 150 g shredded zucchini (squeeze out the water!) 100 g fresh low-fat cheese 1 pc. egg seasoning salt, McCormick, paprika
How to make 'em:
First, grate your zucchini (one big one or two small ones works fine) and toss in some salt. Let it sit for about 20 mins so all that extra moisture drains away. Mix the tuna and cheese together, then squeeze the liquid out of the zucchini really well before mixing it into the tuna combo. Crack in an egg, throw in your seasonings, and give it all a good stir. Roll them into little balls and pop them onto a baking sheet. Bake at 400°F for about half an hour. Enjoy!
-3 medium zucchinis (if they're fresh and tender, don't even bother peeling them—just give them a good scrub) -about 11 oz ground beef -2-3 onions, diced up -2 eggs -your favorite spices (salt, pepper, parsley, Horn-Poppy-Chicken-Carrot... basically whatever you're feeling)
How to make it:
Sauté those onions in a little oil, then toss in the meat and cook it down (kind of like how you'd prep for stuffed peppers). Once it's done, season it well, and since we aren't using rice here (NOPE!), stir in the eggs to help everything bind together perfectly.
Slice the zucchini into rounds and layer them in a baking dish, alternating layers of veggie and meat. You can splash in a tiny bit of water if you want, but honestly, the zucchini will release plenty of moisture on its own. You don't even need extra oil since the beef has enough fat! To top it off, sprinkle some cheese, sesame seeds, or even tomato slices over the top—whatever sounds tasty—and pop it into a preheated oven.
7 oz zucchini 1 egg 1 oz shredded cheese (like cheddar or monterey jack) 3 tbsp semolina 1 clove garlic a little chopped onion (about 1 tbsp) chopped parsley salt pepper grated nutmeg breadcrumbs
Peel and grate the zucchini, sprinkle with salt, mix it up, and just let it chill for about 10 minutes. Then, squeeze all that liquid out—seriously, grab them with your hands and squeeze hard!—and toss the zucchini into a mixing bowl. Throw in the egg, onion, garlic, parsley, semolina, pepper, and nutmeg. Give it all a good stir.
Let the mixture sit for about 20 minutes so the semolina can soak up the moisture and get nice and puffy.
To make the patties, put some breadcrumbs in your palm, scoop in a spoonful of the mix, sprinkle more crumbs on top, and shape it into a patty... or a fritter... honestly, I don't even know what you'd call these officially (but they are sooo good!).
Line a baking sheet with parchment paper and lay them out. Bake at 400°F for about 20 minutes in a preheated oven.
Once they're done, top them with a dollop of yogurt or sour cream if you're feeling fancy!
What you'll need: 4 eggs 1 large zucchini 8 tbsp milk salt and pepper flour as needed a bit of oil
How to make it: Wash the zucchini and slice it into thin rounds. Whisk the eggs together, then stir in the milk, salt, pepper, and just enough flour to get the texture right.
Heat a spoonful of oil in a small skillet and lay half the zucchini slices side-by-side. Give them a quick sear on both sides, then pour half the egg mixture right over them. Cook one side until the eggs set, then flip the whole thing over. Repeat the process with the rest of the ingredients for the second omelet!
What you'll need: 1.3 lbs zucchini 11 oz potatoes 2 eggs 2 cloves garlic salt pepper Lawry's parsley a bit of flour a handful of breadcrumbs
How to make them:
Wash the zucchini and potatoes, peel them if you want, and then just grate everything up. Mix in the eggs, pepper, salt, smashed garlic, Lawry's, and parsley. Toss in some flour and breadcrumbs at the end—just enough to make the mixture easy to shape without making it super heavy or stiff!
Heat up some oil, scoop out your little meatballs, and fry them on both sides until they're perfectly golden brown. So yummy!
Just mix everything together really well! You can totally toss in some cinnamon or vanilla extract if you're feeling fancy. Cook them up just like your standard breakfast pancakes. Pro tip: to make sure they don't stick, grease your hot pan with a little butter, oil, or even some cooking spray.
Apricot Bites 😍 These are super duper easy and lightning fast to whip up whenever you need a little snack on the go!
Ingredients * 4 oz fresh low-fat cottage cheese * 12 fresh apricots, halved * 2.3 oz finely chopped pistachios
Whisk the cheese until it's silky smooth and creamy. Dollop a spoonful of cheese onto each apricot half, then sprinkle those chopped pistachios right on top. Perfect as an appetizer, a quick bite, or even a light dessert.
Just grab about 3.5 ounces of whole wheat flour! Simple as that. Just one packet of yeast! 🍞✨ Just grab about 6 tablespoons of oil! I usually keep some extra on hand just in case. Just a pinch of salt! Grab about 10 ounces of lukewarm water!
Here’s what you’ll need for the filling:
Just picked up some super fresh tomatoes! OMG, nothing beats a good block of mozzarella! I just grabbed some at Kroger and I'm already craving it on everything. 🧀✨ Basil is honestly such a game changer! I just tossed some fresh leaves onto my homemade pizza last night and wow—total upgrade. Nothing beats some good old-fashioned boiled chicken! It’s my absolute go-to when I need something quick and easy. Nothing beats a killer tomato sauce! 🍅 Just whipped up a batch that smells absolutely divine in my kitchen right now.
Time to get cooking!
Once you've whipped up that dough using flour, yeast, oil, salt, and water, just roll it out thin and spread it across the baking sheet. Slather on some sauce, then toss on some basil and mozzarella. I love cooking up some chicken, dicing it into little bites, and piling it on top. To finish it all off, just add some sliced tomatoes!
Cheese smoothie?! Honestly, don't knock it till you try it! I made one this morning and it was actually killer. 🧀🥤
Grab yourself about 3/4 cup of that low-fat ricotta! Just grab about a quarter cup of skim milk! Just tossed half a cup of blueberries into my bowl! 🫐✨ Just half a banana! 🍌✨ Just toss in 2 scoops of that vanilla protein powder!
Time to get cooking!
Just toss six ice cubes into the blender and give it a quick whirl!
Prep time: Just five minutes! That's all it takes. Calorie count: Only 134 calories! That's such a win for my diet today. ✨
Oatmeal Cake! 🥣✨ Seriously, you guys have to try this—it’s such a game changer!
Just grabbed 6 cups of oats! 🥣✨ Three whole cups of sugar?! That's absolutely wild! 😂 Just grab 2 cups of flour! Simple as that. Just grab 2 cups of melted butter! 🧈✨ Just grabbed half a gallon of milk! 🥛✨ Just grabbed two cups of blueberries! 🫐✨ Just one cup of chopped almonds! 🥜✨ Just one teaspoon of cinnamon! 🤎 Just a half teaspoon of baking powder!
Prep work:
Just toss all your dry ingredients together, then stir in some melted butter. Fold in those raisins and almonds, drop little spoonfuls of dough onto a greased baking sheet, and bake at 400°F for about 12-15 minutes. So easy!
11 oz ground chicken or turkey 1 onion 1/2 tsp paprika 1/2 tsp curry powder salt (you can even swap salt for some Tamari!) freshly cracked pepper 1 tbsp olive oil a handful of breadcrumbs
If you don't have pre-ground meat, just pulse it yourself—I used my immersion blender and it worked like a charm! Chop the onion super fine, toss it in with the meat, then stir in all those yummy spices and the olive oil. Mix it all up well and roll them into little balls. If the mix feels a bit too mushy, just throw in some extra breadcrumbs. Pop them in the oven at 410°F for about 15 minutes. They are SO good with a side of yogurt sauce (just whisk some curry and lemon juice into your yogurt) or over some fluffy rice. Enjoy!
3 cups gluten-free flour blend for bread and pastries 200 ml lukewarm water 200 ml milk 50 ml oil or margarine 1 tsp salt 1 tsp sugar ½ packet dry yeast
For brushing:
1 egg
**Instructions:
1. Dissolve the yeast in the lukewarm water and milk, then mix it into ⅔ of the total flour before adding the margarine or oil and salt.
2. Mix everything together with an electric mixer (using the paddle attachment) for about 10 minutes until you have a soft, smooth dough. Let it rise in a warm spot until it doubles in size.
3. Fold the remaining flour into the risen dough, mix again, and pour it into an oiled loaf pan. Smooth out the top with a wet hand, brush with a little more oil, cover with a cloth, and let it rise one more time.
4. Brush the risen dough with the beaten egg and pop it into a preheated oven at 400°F for about 40 minutes.
60 g instant chocolate pudding (sugar-free) 1 cup skim milk 1/2 cup low-fat yogurt ¾ cup low-fat cottage cheese 1 tsp Stevia 1 1/4 cups raspberries.
Instructions:
Whisk the chocolate pudding and skim milk together. In a separate bowl, mix the yogurt, cottage cheese, and Stevia. Grab two glasses and layer them: start with a spoonful of pudding, followed by a spoonful of the yogurt-cheese mix and a few raspberries. Keep layering until you run out! Top it off with extra berries for that pretty look.
