Healthy Recipes to Keep You Fit and Fabulous

Archive for the ‘Dessert’ Category

Chocolate Pancake Muffins

I have an announcement:


(While 100 million people hate her, I think I might actually like Rebecca Black for paying such well-deserved homage to my favorite day of the week.)


The fridge is starting to look pretty sad, but I really don’t want to go buy a bunch of food before we move!  But, I have been getting pretty darn creative with meals, so that’s a plus!

Yesterday’s breakfast was a whole wheat bagel thin (no surprise there), topped with peanut butter and pear slices and a dusting of cinnamon.  I ate the rest of the pear on the side.

Ok, so that’s not that creative.  Keep reading!


After lots of studying and driving to go take 2 quizzes (A’s on both- holla!), I was definitely ready for a good lunch.

I toasted a whole wheat sandwich thin and topped it with sliced deli turkey.  On the side, I had some leftover sweet potato fries.

I also had a Fage Nonfat Greek Yogurt with Blueberry Acai, BUT...we all know I only ate the yogurt and threw away the nasty blueberry stuff.  I like that Fage is making it that much easier for me to avoid fruit in my yogurt 🙂 .


I skipped the gym in the morning and opted for an afternoon workout.  I read the latest issue of BRIDES Magazine while on the elliptical for 20 minutes.  I had a lot of energy, so I hopped on the treadmill and did 30 minutes of intervals, which can be seen here.


I got home late again, so dinner needed to be easy!  I baked 2 Publix Ready-to-Cook Chicken Florentine’s, microwaved a bag of my favorite Steamfresh potatoes, and served everything alongside steamed broccoli.

Here’s where it gets creative!

After dinner, we were both craving something sweet, but, like I’ve said, we’re pretty much running on empty over here.  What does one do when they know they want dessert, but don’t have a lot of ingredients?  Turn to the blogs, of course!

I ended up stumbling upon Julie’s Baked Pancake, and decided that if pancakes can be a cake, they can probably be muffins, too!

Corey wanted chocolate, so I added cocoa powder and cinnamon, and Chocolate Pancake Muffins were born!

Chocolate Pancake Muffins

Servings: 5


1 cup Fiber One Pancake Mix

3/4 cup almond milk

1 egg

1/2 tablespoon cinnamon

1 tablespoon unsweetened cocoa powder

1 tablespoon Splenda for Baking


Combine ingredients in a bowl and mix together.

Line a muffin tin with cupcake liners, or grease really well.  Pour mixture about 3/4 of the way up.

Bake in the oven at 425 degrees for 15 minutes, or until a toothpick comes out clean when inserted in the center.

I topped mine with sugar-free maple syrup, just like a pancake!

These are perfect for breakfast, dessert, or even just a snack.

Thanks to Julie, for the inspiration!

Peanut Butter Creme

Gooooood morning, folks!

I am happy to announce that I made it through this hellish school week unscathed.  However, a combined 6 hours of sleep for 2 days definitely takes a toll on the ol’ bod.  I slept in a little this morning, but for some reason, I feel like I got hit by a train.  I didn’t work out the last two days, and I think today is going to need to be a day off, as well, because I’m feeling a cold trying to take hold of me!


Yesterday’s breakfast was berry beautiful 🙂

I topped 3/4 cup of Fage Total 0% Greek Yogurt with a lot of sliced strawberries, and a sprinkling of cinnamon.

I spent the day studying, and next thing I knew, it was already 4 o’clock and I hadn’t eaten lunch!  I went to the kitchen to make something, and decided a simple bagel sandwich would do the trick.  However, I couldn’t decide if I wanted to go with a sweet sandwich or a savory sandwich, so I made both!


I toasted 1 Thomas’ Whole Wheat Bagel Thin, and topped one half with 1 tablespoon peanut butter and banana slices, and I topped the other half with 1 wedge Laughing Cow French Onion Cheese and homemade tuna salad.


vs. Good-er

The best of both worlds!


Before I left for class, I got out my trusty slow cooker, and followed this recipe for Smokey BBQ Pulled Chicken.  I set it on High for 4 hours, and when I came home, it was ready for pullin’!

To round out the meal, I turned it into a healthified plate of southern BBQ by serving it with Steamfresh Lightly Sauced Rotini and Broccoli with Cheese Sauce, in place of the usual macaroni and cheese.

After dinner, I was really craving some dessert.  I knew we didn’t have anything good in the kitchen, and I couldn’t convince Corey to go with me to get frozen yogurt.  It looked like I was out of luck, but after some brainstorming, I came up with a healthy dessert that I am now obsessed with.

Cinnamon Sugar Chips with Peanut Butter Creme

Servings: 2


3 Whole Wheat medium-sized tortillas, cut into points

non-stick spray

2 tablespoons Splenda, divided (or other calorie-free sweetener)

2 teaspoons cinnamon

2 tablespoons Fage Total 0% Greek Yogurt (plain)

1 tablespoon peanut butter

sliced fruit of your choice (optional)


Preheat oven on BROIL. Lay the tortilla points on a cookie sheet, making sure they don’t overlap too much.  Spray with nonstick spray.

Sprinkle with 1 tablespoon Splenda, and the cinnamon.

Place the cookie sheet in the oven and broil for 2-3 minutes, or until lightly browned. (Don’t walk away from the oven- they burn very quickly!)

In a bowl, add the yogurt, peanut butter, and other tablespoon of Splenda, and mix together until well combined.  (Adding sweetener or sugar is a MUST, or else the result will be very salty!)

Serve the chips with an individual bowl of peanut butter creme, and fresh fruit on the side.

Peanut. Butter. Creme.  I may have invented the greatest thing since simple carbohydrates. This would make a great fruit dip, a great spread in place of cream cheese, or you could even just make a bowl of it and eat it!  Obsessed.  In fact, I’m going into the kitchen right now to whip up a batch and put it on a bagel!

See ya lata!

Saved By The Pizza

Today has been a busy day!

I woke up bright and early and headed to the gym for a spin class.  I guess going with my mom this passed weekend re-sparked my love for spinning!  I was happy to be back at my old gym and sweating like crazy through a 45-minute class.


After the gym, I made a small yogurt bowl:

Pretty Yogurt!

Close up!

I topped 1/2 cup of Chobani 0% Vanilla Greek Yogurt with 1/2 cup sliced strawberries, Splenda, and a sprinkling of Pumpkin Pie Spice.  How cute are my new star bowls?  They were another gift from my mom that came home with me from Ft. Lauderdale this weekend!

After a loooong chemistry lab, I came home and made a healthy lunch, thanks to last night’s curry leftovers:

Leftover Goodness


I topped a bed of broccoli slaw with leftover roasted brussel sprouts and squash, and then topped that with some of the leftover shredded chicken from the slow cooker. I added a drizzle of Kraft Toasted Sesame Dressing, and lunch was ready!

After lunch, I relaxed for a little bit before heading out the door for yet another even looonger class!

My professor decided to lecture as late as possible, so I didn’t get home until around 9:45.  I was definitely not in the mood to cook, so I was happy to open the freezer and find a frozen Publix Organic Vegetable Pizza that I forgot about:

Although this pizza was much smaller than I anticipated, Corey and I were able to get two pretty good-sized slices each.

After catching up on some TiVo, I got hungry all over again and went hunting for an after-dinner treat.  I realized that our kitchen is almost naked again, and we definitely need to go to the grocery store tomorrow!  I was able to throw this little dessert together:


I toasted half of an English muffin, spread it with 1/2 tablespoon of natural peanut butter, and then I melted 10 semi-sweet chocolate chips in a dish and spread that on top of the peanut butter.  I served my little chocolate-y delight with a glass of almond milk.


Can’t beat chocolate and peanut butter together.

I’m officially exhausted.  Have a great night!

Do you have a favorite healthy freezer dinner?

A Soupy Day. Recipe: Broccoli and Asparagus Soup and Whole Wheat Oatmeal Chocolate Chip Cookies

Today was centered around soup!

Corey and I slept in and lounged around for a little while before making a simple breakfast.




I toasted a Thomas’ 100% Whole Wheat Bagel Thin and spread a wedge of Laughing Cow Light Swiss Cheese on top.

Instead of my usual coffee, I gave one of these a try for the first time:

"Can you put some of that in my dog bowl? I need to wake up!"

A Starbuck’s Mocha Light Frappuccino.  I am a huge fan of the regular Frapps, but they are a little misleading.  The label says “Low Fat!”, which they are, but they are also loaded with sugar.  The new Light version is made with Splenda, and has only 100 calories.  As Charlie Sheen would say, WINNING!

After breakfast, we changed into our bathing suits and headed over to the pool to lay out.  I guess we forgot to look outside first, because we were a little late to realize that it was dark and rainy out!

Sad Sun-Bather 😦

Corey doesn’t give up that easily.  He insisted we go to the pool anyway and wait for it to blow over.  When we arrived, it was just us and what Corey referred to as a “stork”…

"I have something for you..."

I told him that was probably not a good sign, for several reasons.

The storm did end up blowing over, so we were able to relax outside for a little while.  After that, we decided to go to the gym and get a workout in.

Good news!  Remember how I was saying how much I miss my old gym?  Well, it turns out that the time period I had set for my account to be frozen is now up, so we are able to go again!  Can I afford it? Not really.  But I think it’s worth the sacrifice!  I was happy to spend a good 50 minutes with my long lost love, the elliptical, while watching some re-runs of Real Housewives of Orange County.

Speaking of which, tonight is the premiere of their new season!  I am a die-hard Real Housewives fan.  I watch every episode of every city, but my favorite is definitely Orange County and Beverly Hills.  I aspire to be a less bitchy version of them one day, preferably with Gretchen’s hair and Alexis’ rockin’ bod.


(insert ME in that space!)


After our workout, we grabbed a smoothie at Planet Smoothie:


I ordered my usual Chocolate Two Piece Bikini.  Perfection!

Later in the day, I decided to get started on a mini project that I’ve been waiting to get to all week.  I follow Whole Foods on Twitter, and they recently posted a recipe for Spring Broccoli and Asparagus Soup that I’ve been dying to try!  I made a few modifications, and the result was a delicious and fresh-tasting, creamy soup!  It came together surprisingly easily, too!

Broccoli and Asparagus Soup

Servings: 6-8


6 1/2 cups reduced-sodium chicken broth

2 cups chopped broccoli florets

1 bunch asparagus, woody stems removed, and the rest chopped into 2 inch pieces

1 leek, washed, top cut off and the rest thinly sliced (use the white, light green, and a little of the dark green parts)

3 large celery stalks, chopped

2 medium Russet potatoes, peeled and chopped in half

1 wedge of Laughing Cow Light Garlic and Herb cheese (optional)

3 tablespoons shredded parmesan cheese


Add 1/2 cup of chicken broth to a pot over medium heat.  Once simmering, add the leek and cook until softened, about 6 minutes.

Add the rest of the chicken broth and the potatoes, and bring to a boil.

Once boiling, add the broccoli, asparagus and celery.  Reduce heat to medium-low, cover, and cook for 15-20 minutes.

Next, use a ladle to add several scoops of the soup to a blender.  Add 1/3 of the cheese wedge and 1 tablespoon of Parmesan cheese and blend together until smooth.  Once smooth, pour the portion of soup into the container you plan to store it in.  Repeat these steps two more times, or until the rest of the soup is blended.

Serve with a dollop of Fat Free sour cream and a sprinkling of chopped chives or green onion on top.


I served the soup alongside an open-faced tuna melt on a whole wheat bagel thin:


Dinner 🙂

After we ate, we got ready and went to the evening service at our church, since we slept in this morning.  We ate dinner at kind of an awkward time tonight, so after church, Corey was ready for a second dinner at Jason’s Deli. I was also craving a little somethin’ somethin’, so I got a cup of Tomato Basil soup:

Soup #2

It was a day full of soups!

Making the soup today made me realize how long it’s been since I’ve spent time in the kitchen making real recipes, so I was ready to create something else once we got home.  This time, I wanted to make dessert!  I combined two of my favorite cookie recipes into one, to accommodate the ingredients I had on hand, and this is what I came up with:

Whole Wheat Oatmeal Chocolate Chip Cookies

Servings: 12 cookies


1 cup whole wheat flour

1 cup quick-cooking oats

1 cup semi-sweet chocolate chips

1 cup Granulated Splenda for Baking

1 stick of butter, softened

1 tablespoon molasses

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs

2 teaspoons vanilla extract


Preheat oven to 375 degrees.  In a bowl, combine the Splenda, eggs, molasses, butter and vanilla, and mix until smooth.


Wet Ingredients

Add the flour, oats, baking soda, salt, and chocolate chips, and mix everything together.


Wet + Dry

Use a spoon to place spoonfuls of the dough on a cookie sheet, and bake in the oven for 8-11 minutes, until slightly browned on top.

I think I might have made a small mistake by forgetting to add the baking soda and salt until the last minute of mixing, because the cookies didn’t really “inflate” like normal cookies do.  It’s OK though, because they were still delicious!

Well, I’m off to go revel in the drama of the Housewives, and then early to bed.  We have fun plans for the next two days!

Sometimes, You Just Need Noodles


Mantra for the day: One more exam until Spring Break, one more exam until Spring Break…


Yesterday, I picked up a “variety pack” of Quaker Weight Control Oatmeal, because the store was out of my usual Maple and Brown Sugar flavor.  I normally hate variety packs, because it seems like they’re always filled with a bunch of weird fruit flavors, which we all know I despise- or, even worse, flavors that include raisins. Sick.  I must’ve hit the jackpot, because this variety pack is on point!  It included Banana Bread flavor (don’t forget, bananas are my fruit friend), Cinnamon, and my favorite, Maple and Brown Sugar.  I decided to try the Banana Bread, and I spiced it up by added slices of fresh banana on top, and mixing in half of a tablespoon of Skippy Natural Peanut Butter:

Extra banana, please.

Amazeballs.  My M&BS flavor better watch out- this might be my new favorite!


By the time I got finished with one of my midterms, it was late in the day and I was about to be running late for my next class.  I whipped together a small plate of tuna salad on top of some broccoli slaw, drizzled with balsamic vinegar:

Tuna Salad

Now, let’s get to the star of the show!


After a stressful day, sometimes the only thing in the world that can make you feel better is a big bowl full of noodles!  That’s exactly what I made for dinner.

I adapted this recipe for Sesame Noodles, and the result was great!  I will definitely be making this one again.  The use of whole wheat pasta and extra vegetables makes this the perfect healthy comfort food.

Side note: When I first started making this, it appeared that I was going to have to add it to the list of Fails from yesterday when this happened:


5 Second Rule :).

Sesame Noodles with Baby Bok Choy

Servings: 4


1 box Whole Wheat Spaghetti

2 Baby Bok Choy, washed, ends removed, and chopped

1 red bell pepper, diced

1 bunch scallions, chopped

1/2 cup Reduced Sodium Soy Sauce, plus one tablespoon, divided

2 tablespoons Rice Wine Vinegar

2 tablespoons Canola oil

2 teaspoons Crushed Red Pepper Flakes

1 tablespoon honey

2 tablespoons toasted sesame seeds (you can buy them already toasted)

2 tablespoons water


For those who aren’t familiar with my friend, Bok Choy, this is what the “baby” version looks like:


Baby Bok Choy

To prepare it, you need to wash it very thoroughly, pat it dry, then chop off the bulky end and trim the tip of the leaves (I always do that part because sometimes the leafy edges are browned).  Then, you just hold the bunch of stalks together and chop all the way down, just like any other vegetable.  The whole thing is edible.

*Note*: This first part needs to be done 2-4 hours ahead of time!

Bring a pot of water to a boil, add the spaghetti, and cook for 7-9 minutes, until al dente. Drain, set aside.

In a bowl (or better, the tupperware that you plan to keep this in), add the soy sauce, vinegar, honey, red pepper, and scallion.  Whisk together.


Whisk, whisk, whisk!

Add the hot pasta to the mixture and toss everything together.  Place in tupperware and set in the fridge to “marinate” for 2-4 hours.


Sauce + Hot Noodles

Just before serving, place a skillet on medium heat and spray with non-stick spray.  Add the bok choy and diced red pepper.  Add 2 tablespoons of water and 1 tablespoon soy sauce.  Cook for about 5 minutes, until the vegetables are softened.



Take the pasta out of the fridge, and pour into the skillet.  Toss everything together and remove from heat.



Sprinkle with toasted sesame seeds and serve!

After my amazing dinner, I was in the mood for some dessert (as usual).  I created a little dessert yogurt bowl:

I included:

  • 1/2 cup Chobani 0% Vanilla Greek Yogurt
  • 1 small banana
  • Sliced strawberries
  • 1/2 tablespoon Skippy All Natural Peanut Butter
  • 1/4 cup semi-sweet chocolate chips

The perfect dessert!  (And maybe a good breakfast idea, too?)

Back to the books.  One more test until Spring Break….

Have a great night!


Monday Night Tradition

Well, this may not be the best way to kick off the documentation of my healthy meals, but, hey- I said I would document it all- the good, the bad and the fattening.

Mondays are always tough.  Corey has class until 8PM, and I don’t usually get back from my own class until 9:30PM.  By the time I walk in the door, the last thing I feel like doing is making dinner.  This is why Corey started a little Monday-night tradition for the two of us.  Drum roll please…

Pollo Tropical and The Bachelor!

Please don’t feel intimidated by our upscale classiness.

My meal looked like this:

Chicken, yellow rice and veggie TropiChop

I normally get the smaller size, but Corey accidentally got me a large this time.  I definitely could’ve scarfed the whole thing down because I was famished, but I maintained slight self control and split it down the middle.  I saved the other half in the fridge.

Bad at fractions or just really hungry?

To be fair, the smaller size of this meal at Pollo Tropical is pretty low-calorie.  It has around 330 calories.

Later on, I may or may not have had a bowl of Publix Premium No Sugar Added Light Vanilla Ice Cream, topped with half of a crumbled, whole-wheat chocolate chip muffin that I made earlier in the week!

I was planning to post the recipe for the muffins, but they actually turned out to be pretty crappy.  They’ve only been successful as an ice-cream topping.

Now that my hunger and sweet tooth has been satisfied, onto more important things:

King of Romance or Total Tool?

While I’m happy that Michelle is gone, I will definitely miss the crazy that she brought to the show.  But, seriously, Brad needs to just get down to it and send everyone home so he and Emily can start their perfect life together!


Who are you rooting for on this season of the Bachelor?

And for an extra important question from my co-commentator and Bachelor expert, Corey:

Will Emily say “yes” to the fantasy suite next week?!

I Made the “Best Birthday Cake Ever”…and it was!

I’m still trying to get a camera in my life so I can get back to bloggin’, but until then, I think pictures of this baby should hold you guys over for a few more days:

"I'm the BEST!"

My fiance’s birthday was December 5th, and I was determined to throw him a surprise party.  Why? Because he hates surprise parties, of course.  I just had to find out how much he hated them :D.  I convinced him that he should go to our friend’s house to watch a football game without me because I didn’t feel well…but really, I was running around town picking up things for the party!  I decided that although I am not the best baker, I would try to tackle a fabulous birthday cake.  None of this boxed stuff for me!  I googled recipes with the search terms “best-birthday-cake”, and to my surprise, a recipe with that exact title popped up!  I clicked on over to Smitten Kitchen and CAREFULLY followed the directions.  It was messy, I was sweaty, but the end result was well worth it.  I was proud of my very first homemade birthday cake, and it will definitely be a recipe I use for many birthdays to come!  P.S. My favorite part is obviously the amazing little colorful stars around the edge!  How adorbs?!


Cutie B-day Boy

I learned two things on this particular day:

1.  I actually can bake.

2.  I actually cannot throw successful surprise parties.

Our friends Laura and Austin were nice enough to host the party, but, somehow, the guest list dwindled and Corey was less than surprised.  We still had a great night and everyone enjoyed the cake.

*Note*: This recipe will not keep you fit and fabulous.  However, if you eat the whole cake, you’ll probably be well on your way to becoming “the fat funny girl”.  There’s always a bright side, my friends.

Two Tasty Fall Treats: Skinny Hot Cocoa and Pumpkin Pudding

This weekend was a cold one in Orlando!  Any excuse for me to bust out my boots makes me a happy girl.  Saturday night was a chilly 45 degrees, which really put me in the mood for a warm, delicious treat.  I really wanted hot chocolate, and I just happened to have a box from last winter waiting patiently in my pantry.  I did a quick check of the Nutrition Facts, and I was kind of surprised that one tiny packet had about 100 calories and 3 grams of fat.  Not that this is a high-calorie drink by any means, but I try to save all my calories for eating real food :D.

After some long stares into my almost-bare pantry, I spotted a tub of Hershey’s Unsweetened Cocoa hiding in the corner.  I grabbed my favorite mug and started to whip up a skinny version of my favorite hot drink.

Skinny Hot Cocoa

Servings: 1


1 cup Almond milk

2 tablespoons Hershey’s Unsweetened Cocoa Powder

3 packets Splenda

1/4 teaspoon cinnamon

1/4 teaspoon vanilla extract


In a mug, pour the cocoa, Splenda, and cinnamon and stir together.

Hot Almond Milk

In a separate mug, heat the Almond milk in the microwave until hot.

When the milk is hot, pour about half of it over the cocoa-Splenda-cinnamon mixture.  Stir with a spoon until well dissolved.  Pour the rest of the milk in, stir, add the vanilla extract, stir again, and drink up!

Treat #2

After my hot cocoa discovery, I was pretty much ready to fry up a turkey and invite the family over for early Thanksgiving!  It seems like when the holidays are just around the corner, I can’t help but crave some kind of pumpkin-flavored food at least once a day.  I love Pumpkin Spice Lattes, pumpkin bread, pumpkin seeds- you name it!

The other day I was in the spice aisle at the grocery store and spotted a tiny jar of Pumpkin Pie Spice.  Who knew they could capture that delicious scent and put it in a spice shaker?!  I threw it in the cart, along with a can of pumpkin, even though I had no idea what I was going to make with the two ingredients (I am a cook, after all, not a baker!) After some brainstorming when I got home, I came up with a creamy, low-calorie, 3-ingredient dessert!



Pumpkin Pudding

Looks like baby food, Tastes like Fall =)

Servings: 1


1 individual cup of Jell-O Sugar Free Dulce de Leche Pudding (you could use Vanilla flavor instead)

2 spoonfuls of canned pumpkin

1/2 teaspoon of Pumpkin Pie Spice


In a bowl, scoop out the pudding from the individual cup and add to the bowl.

Pumpkin + Pudding

Spoon the pumpkin into the bowl and mix together.

Add the Pumpkin Pie Spice and mix again.  Serve with an additional sprinkle of the spice.

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