Skinny Chocolate PB2 Cupcakes

Two words: Chocolate. Cake. So delicious, so decadent, and (usually) so sinful. Sin no more with my Skinny Chocolate PB2 Cupcakes! This recipes uses PB2 (powdered peanut butter) instead of flour, greatly reducing the fat and calorie count. I chose to frost mine with re-concentrated PB2, but feel free to experiment with toppings of your own!

Skinny Chocolate PB2 Cupcakes

Ingredients:

1 cup PB2, sifted (+ 2 tsp if frosting)

1/2 cup cocoa powder, sifted

1 tsp. baking soda

1/4 tsp. salt

1 egg + 1 egg white, lightly whisked

1/2 cup + 1 tbsp water

1/2 cup honey

1 tsp vanilla

Directions:

1. Preheat oven to 325. 

2. In large bowl combine PB2, Cocoa, baking soda, and salt. Stir until well combined. 

3. Add remaining ingredients and stir until well combined. 

4. Pour batter evenly in to lined cupcake pan. Each cup should be about 2/3 full, making 12 cupcakes. 

5. Bake at 325 for 22-25 minutes or until inserted toothpick comes out clean. Allow cupcakes to cool before frosting and enjoying. 

***OPTIONAL: 

For skinny peanut butter frosting, combine PB2 and water per directions on container and spread evenly on top of brownies!

Peaches 'n Cream Smoothie

Peaches 'n Cream Smoothie

Ahhh, summertime! The best time of the year! One thing that is great about summer is the amazing quality of local fruit! This summertime smoothie is super light and tasty for the perfect breakfast or snack!

Ingredients:

1 cup frozen peaches

1 container Light & Fit vanilla Greek yogurt 

1/2 cup Tropicana Trop 50 orange juice

1/2 cup Silk light vanilla almond milk

1 tsp vanilla extract

1 tsp honey (optional)

Directions:

Combine all ingredients in blender. Blend until smooth. 

(If more sweetness desired, add honey. If thinner consistency is desired, add more orange juice or almond milk.) Enjoy!

Spicy Avocado Tuna Salad

Spicy Avocado Tuna Salad

Now that it's beginning to get warm out (finally), this has become my new lunch go-to! This recipe is super quick and easy, not to mention tasty. At only 200 calories per serving this makes a perfect lunch or snack on the go. I like to enjoy my tuna salad on a 100 calorie sandwich thin or with pepper jack flavored nut thin crackers. 

Spicy Avocado Tuna Salad

Ingredients:

1 2.7 oz. to-go can chunk white tuna in water, drained

1 container wholly guacamole mini 100 calorie packs

1 tsp Siracha hot sauce

1/8 cup green onions, chopped

Directions:

1. Mix tuna and guacamole together until well combined. 

2. Drizzle with Siracha and top with green onions. Enjoy!

Skinny Jalapeño Ranch

Skinny Jalapeño Ranch

Usually I am not a huge ranch fan. I know it is totally defying my Midwest roots to dislike the stuff, but I think it just makes everything else taste like ranch and I want to taste the other flavors. However, we have a wonderful Chicago pizza chain we like to order from when we feel like splurging and they have amazing jalapeño ranch. It completely changed my mind about ranch. I wanted to put it on everything. However, slathering veggies and chicken with fattening ranch kind of ruins the health incentive. So I found a way to lighten up this yummy dressing for all the flavor without the cals! I hope you love it as much as I do! 

Skinny Jalapeño Ranch

Ingredients:

1 fresh jalapeño pepper, chopped (de-seeded if you want less spice)

1 7 oz. can sliced jalapeno peppers, juice drained

1 bottle light ranch

Directions:

1. In food processor or blender, add fresh and canned jalapeños. Blend until smooth consistency. 

2. Slowly add the light ranch, mixing every time, until well combined. 

3. Pour mixture in to jar or container and refrigerate at least 1 hour before serving. Enjoy!

Low Calorie Banana French Toast

I am a huge fan of breakfast food. However, I usually enjoy my breakfast at lunch time, for dinner, or at 3 am. This recipe is super quick, simple, an healthy so you can enjoy breakfast any time you want!

Low Calorie Banana French Toast

Ingredients:

1 tsp. coconut oil

1 banana, sliced

2 egg whites

2 tbsp. cinnamon

1 tsp vanilla extract

2 slices Sara Lee 45 calorie bread

Directions:

1. Heat oil in fry pan. Add banana slices and fry for about 2 minutes or until browned. Flip slices over and repeat. Set bananas aside. 

2. Combine eggs, cinnamon and vanilla in bowl. Whip with fork until frothy. Dunk bread slices, one at a time in egg mixture, coating both sides. 

3. In same hot pan, fry egg-coated bread 3-5 minutes per side, or until slightly browned. 

4. Transfer cooked French toast on to plate and top with bananas and additional cinnamon, if desired. Enjoy!