Category Archives: Recipes

Some of my ‘go to’ meals that are tasty and satisfying!

30 Calorie Mini Chocolate Chip Cookies

I wanted to get a recipe for chocolate chip cookies that I could eat without all of the guilt (or sugar)!  I went searching for easy recipes and then picked one to modify!  I wasn’t sure how these would work out, but the Hub and Gavin approved, so that means they must have been half decent!!

Mini Chocolate Chip Cookies

  • 1/2 cup unsweetened applesauce
  • 1/4 cup splenda
  • 1/3 cup brown sugar splenda
  • 2 egg whites
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1 1/8 cup flour
  • 1/2 cup mini chocolate chips


I mixed all of the wet ingredients together first and made sure they were all well blended.  Then I added in the dry ingredients before folding in the chocolate chips.  I may or may not have taste tested the batter since that is always my favorite part!!

I measured them out by the teaspoonful and baked them at 375F for 8 minutes.   They came out nice, soft and easy to eat by the plateful!!

I will double the recipe next time, since I know they will be gobbled up!  I will often half a recipe when I am trying it for the first time, since I am not sure if anyone will eat it and I don’t want to waste food.  These tasted great with our Blue Bell No Sugar Added Chocolate Ice cream!  I served it up for dessert this week and everyone was more than pleased!!! 


Give them a try, let me know what you think….


Long Run PR and NEW Turkey Burger Recipe

Sunday started off rough, with an early wake up and an upset stomach.  It was my scheduled 5 mile long run, so I knew I needed to just get out there and do it!  The boys dropped me off at a trail and ran a couple errands while I ran.  It was pretty cold out for the first mile and a half, but then I just pushed myself!  I did not stop once…not to stretch, shake out my legs, or pee (I am known to do all three).  I ended up with a time of 49:46, which means a 9:55/mi!!  A PR for me, hooray!!!  I celebrated by making a yummy new recipe!!!

Spinach and Feta Stuffed Turkey Burgers 


  • 1 lb Extra Lean Ground Turkey
  • 2 egg whites
  • 1 cup quick oats
  • 2 handfuls spinach or 1 can spinach
  • 1/2 cup feta cheese
  • spices of your choice


Mix all ingredients in a bowl, form into patties.  I was able to make 9 patties with my mixture. 


These can be grilled or cooked in a frying pan.  I used a frying pan with PAM Extra Olive Oil for mine

and cooked them slowly on stove top temperature of 4. 


I also roasted some bell peppers to use as a topping for the burger.  Easy Peasy, just roast in the oven at 400F for 10  minutes on each side


I served it up with a whole wheat bagel thin (lightly toasted) and some garlic flavored couscous (first time I EVER tried couscous)…

Overall, a very good meal!!!  The burgers were moist and VERY flavorful, something that usually lacks from my other turkey burgers!  These babies are a keeper!!!


Yay or Nay for Turkey Burgers?? 

How do you work on speeding up your pace while increasing distance?

Homemade Whole Wheat Pizza Pockets

After stalking the 100 Days of Real Food blog, I came across a recipe I figured would work well in my household!  I didn’t really follow her recipe, just her idea; however, her recipe looks good!!!!  We all love pizza, and I have never bought Pizza Pockets…seriously….NEVER!  I have never even had one before.  I am not kidding.  So since this form of pizza would be a whole ‘new’ thing for my kids, I wanted to try it!


It was an exciting day for me because I was able to get a new food processor.  I know that may sound really lame and very unexciting, but I am a self-proclaimed loser, and it was an exciting moment for me.  I fangirled when I saw this processor, I am not kidding.  Ask my husband.  He was probably giving me a pathetic look, but I was too busy ‘ooh-ing and ahhh-ing’ over this thing.  Now, I am not one to go spend hundreds of dollars on appliances, so the fact that this was $119 (AND we got it for free with reward points), was even more exciting to me! 


It has so many possibilities…again, probably not as versatile as others, but for me…it is perfect!  As long as I can make my own oat flour, process my dateballs, blend up my own hummus, and whip up some tofu pudding….I am more than pleased!


Seeing as that was a highlight of my day, I was even happier when I realized I would get to use it to make my pizza dough.  I simply dumped 3 cups of whole wheat flour into the processer with the food blade/hook, and then added the water/yeast/oil/salt mixture.  I blended on the lowest setting for maybe 10 seconds, and it was done!  My last processor would have taken about 5 minutes, and a lot of shaking/banging around!


So before I just keep showing pictures of this processor and how it works, let me actually give you the recipe!!!

Whole Wheat Pizza Pockets

1 cup warm water

2 tsp active dry yeast

1 tsp salt

2 Tbsp Extra Virgin Olive Oil

3 cups Whole Wheat Flour



Spoonful of sauce

1 Tbsp shredded Part Skim Mozzarella

Plus any other pizza topping you love, I added:

Roasted Broccoli

Grilled Bell Peppers

Pepperoni (for my husband)




Preheat oven to 400 degrees.  Pour 1 cup of warm water in a glass measuring cup.

Add 2 tsp of Active Dry yeast, and let it foam up a little.  Add salt and EVOO.  Stir if you need to. 

Add 3 cups of flour to food processor (with blade/hook), and then pour in water mixture.  Blend under a ball forms.


Coat a large bowl with EVOO and place the ball of dough inside, covered for about 20 minutes.



Flour your counter and break the dough into six pieces.

Roll one piece out, making sure it is coated with flour, so it doesn’t stick. 

Add sauce and toppings of your choice, then fold and seal.


Place, sealed side down, on parchment paper covered cookie sheet. 

Poke holes in the top with a fork

Place cookie sheet on middle or low rack and cook for 12 minutes.


Let them cool a few moments, and cut top or cut in half to let the steam out.

I served these with carrots and peas (2 veggies to keep with our ‘2 fruits or veggies at every meal’ goal)


The ultimate test, was seeing if James would approve.  As I have mentioned, he is our picky eater! 

He dug right in and then signed “Mom, I love this.  I love you”….WIN!!!!!


I took the 4 left over pockets, wrapped them in foil and will freeze them for future lunches or dinners.  I plan to make another batch just for freezing, since it would be easy to re-heat and use on a busy night!  It was pretty easy to make, and took a lot less prep than I originally thought it would.  I think I was still in excitement mode over my processor…again, because I am a loser. 

Give these bad boys a try, and let me know what you think!!!!

Carrot Cake Protein Bars and some new workouts…

So, I am officially addicted to all of these protein bars I have been making.  I am highly considering giving Jamie Eason’s Live Fit Trainer a (loose) try in order to really test myself with clean eating and getting this body strong again!  Although, I have a strong upper body, and legs, the rest of me could use some trimming and strengthening.  After focusing on running for so long (and nothing else), I injured myself and got a little weak in the process…

LiveFit 3-Phase Approach

My love of exercise started with weights and weight lifting, which is why I think I can build muscle so easily (all be it, manly).  The thing I want to focus on is leaning out these muscles so they are not so bulky.  At 5ft2, muscle packs a punch and can make me look like I am much ‘heavier’ than I really am. 


Lean muscles would have a more complimenting effect!  I love being in the weight room, and I am pretty certain I could modify and do a lot of these at home!  I have all of the equipment and it would be nice to get into my workout room, even if I cannot run on the treadmill!  I think the strengthening will help with my overall fitness, and help with my legs once I start running again!  Besides, it is always fun to try something new…and eat be told to eat these yummy protein bars!!!



Carrot Cake Protein Bars



  1. Preheat oven to 350 degrees.

  2. Mix flour, whey protein, cinnamon, allspice, nutmeg, baking soda and salt together in a bowl.

  3. Mix egg whites, Splenda, baby food carrots and water in a bowl.

  4. Add wet ingredients to dry ingredients and mix together.

  5. Spray glass dish with non-stick butter spray.

  6. Pour ingredients into dish.

  7. Bake 20-30 minutes.

    Makes 16 squares, 2 squares per serving.

*TIP*  If you add some cream of tartar or xantham gum to the egg whites, it will make these more dense and the will get a lot thicker!!!!! 

I have done that for the pumpkin bars, and will do that for these next time!


Thoughts?  Ever try out Jamie Eason’s plans?  Like the protein bars?  What are your ‘get lean’ tips?

Chocolate Protein Bars…recipe post

The first ones I made were the Pumpkin Protein Bars…and I LOVED them!!  Now, I cannot find canned pumpkin anywhere!  I found the Chocolate Protein Bar recipe and decided to give that one a try as well!  These  were AMAZING!!  I swear they taste like a mixture between cake and a brownie!  These do not taste like a healthy treat, they taste like an indulgence!  I usually enjoy these in the morning with an apple as part of my mid-morning snack!  So here we go:


Chocolate Protein Bars

1 cup oat flour (I grind up a cup of oatmeal to make my own flour)

2 scoops of whey protein powder

1/2 cup sweetener (agave, sucanat, or splenda brown sugar blend)

3 Tbsp raw baking cocoa powder

1/2 tsp baking soda

1/4 tsp salt

4 egg whites

1/2 cup water

1 cup no sugar added apple sauce


Preheat oven to 350 degrees.  Grind up your oatmeal to make it into a flour, then add the rest of the dry ingredients to the food processor and grind them all together.


Add in the wet ingredients and mix well.  Pour into a 9×13 baking dish sprayed with cooking spray.


Bake for 20 minutes and let cool in the pan.  Cut into 16 squares, wrap up into servings of 2 bars, and then refrigerate!  So easy and SO yummy!!


If you want an extra special treat, freeze a banana, blend it up to make banana soft serve ‘ice cream’ and serve on top!  I like to add some Wax Orchards Fudge Fantasy Sauce to the mix…oh, so good!!!

My morning protein staple….

I have a very rushed morning!  Since I am running in the mornings for the time being (the only chance I have without the kids being right next to me) I am on  my treadmill by 5am, sometimes 4:50am.  I do my 3 mile run and then am in need of protein, but don’t have the time to cook up eggs (I am too busy trying to get two boys ready and out the door on my own) and I need a new blender in order to make my preferred protein shake recipe.  After seeing some variations of the following recipe, I just made up my own easy recipe and have been enjoying these everyday this week!


Egg Muffins…not to be confused with Egg McMuffins!  It is very easy and they stay in the fridge for a few days, so all you have to do is heat them up and you are ready to go!  I have them each morning with some of my fruit salad that I also make in advance.  Then, when I get to work, I usually have my overnight oat parfait or my dark choco cereal mix up with unsweetened almond milk!  I am a creature of habit and eat these same things over and over again!


Egg Muffins:

1.5 cups of egg beaters or egg whites

1/3 cup Diced peppers (I roast mine first for more flavor)

1 tsp chopped fresh green onion

1/2 cup chopped baby spinach

1 tomato chopped (seeds gutted out, so tomato doesn’t get soggy)


Preheat oven to 350 degrees.  Throw all ingredients together in a bowl and then measure out 1/4 cup portions into your muffin tin.  I don’t use muffin liners because when you take these out of the fridge to heat them, the liners will get all wet and make the muffins soggy. 




Cook for 20 minutes, take out and let cool.  Once they are cool, remove from muffin tins and put them by twos in a snack size baggie, store in the fridge and you are done!  To re-heat, take out of baggie, wrap in paper towel and microwave for 45 seconds. 


Easy peasy and very yummy!

Eggplant Parmesan…Yum!!!

So I found a nice fat eggplant at the store the other day and picked it up thinking I would roast it…well last night, I had other plans!  I was making some turkey pasta for the boys and I just wasn’t really in the mood for it, so I decided to whip up some eggplant parmesan!  Luckily I had all of the ingredients I needed!


This is a pretty easy recipe, just takes a little bit of time. First the ingredients:

1 large eggplant

1 egg white

1/3 cup bread crumbs (I used Italian style)

1/4 tsp garlic powder

1/2 tsp Italian spices

1Tbsp Parmesan

1 can of diced tomatoes

1/2 can tomato sauce

1/2 cup part skim mozzarella shredded cheese

Whole Wheat penne (or other) pasta


Preheat oven to 350 degrees.  Mix Bread crumbs, spices, and parmesan in a bowl.  Put egg white in a separate bowl.  Cut up eggplant


Dip eggplant into egg white and then coat with bread crumb mixture.  Place on cookie sheet.


Bake for 20-25 minutes, flipping once.  They should be brown and crusted when you flip them.


Cook for remaining time.  Once finished layer in the bottom of a casserole dish.  Add a little bit of mozzarella, then sauce.


Layer with the rest of the eggplant, cheese and sauce.  Top off with sauce and any leftover mozzarella.



Bake for an additional 15 minutes uncovered.  The cheese should be bubbling when you remove from the oven. 

Add some whole wheat penne (or other pasta) to your plate and top with about 1/5th of the eggplant parmesan.



This was amazing, I loved it!!  It seemed like a guilty indulgence, but it was all healthy!  Even Eric liked it (he took it for night shift lunch), it is hard to get him to like anything with whole wheat pasta!  I plan on making this for my neighbors this weekend.  I love to cook/bake and bring them goodies, then they do it in return.  It is a win-win situation! 

Give it a try and let me know what you think!