Low-Cal Chocolate Peanut Butter Banana Shake

Low-Cal Chocolate Peanut Butter Banana Shake

Ingredients:

1 1/2 frozen bananas

2 tbsp. PB2 

1 tbsp. Cocoa powder

1 cup light almond milk, unsweetened

Directions:

Combine all ingredients in blender. Blend until smooth. Add additional almond milk if too thick. Enjoy!

Skinny Chicken Pot Pie

As the weather gets colder, I always find myself starting to crave more comfort food. Most of the typical comfort food we crave during the colder months is packed with unnecessary fat and calories. Here's my take on a popular classic. My version is packed with flavor, without all the calories. I hope you guys like it!

Skinny Chicken Pot Pie 

Ingredients:

1 tsp. olive oil

1/2 yellow onion, diced

1 lb. Boneless, skinless chicken breasts, cubed 

1 cup russet potatoes, peeled and chopped

1 cup carrots, chopped 

3/4 cup frozen peas

3/4 cup frozen corn

1/2 container (2 cups) chicken broth

1/4 cup whole wheat flour

1/4 tsp. garlic powder

Salt and pepper to taste

1 package puff pastry shells

Directions:

1. In large saucepan, heat oil over medium heat. Add onions and chicken. Cook on medium heat until chicken has browned on all sides, stirring frequently. 

2. Add veggies, broth, and garlic and stir until well combined. Cover and simmer over medium heat for 15-20 minutes or until veggies are tender, stirring every few minutes. 

3. While filling is cooking, bake puff pastry shells according to directions. Remove from oven and set aside. 

4. When veggies are tender, gradually add flour to filling mixture until desired consistency is obtained. Season with salt and pepper to taste. 

5. Remove tops of puff pastry shells and transfer to bowls or plates. Spoon 1/4 of filling mixture over each puff pastry shell and enjoy! 

Coconut Chocolate Chip Zucchini Muffins

Coconut Chocolate Chip Zucchini Muffins 

Tis' the season for an abundance of zucchini! Summer means zucchini overload, which is fine by me! My grandma gave me some zucchini from her garden this past weekend. I just happened to have all the ingredients to whip up some zucchini bread, and decided to put a little twist on it. If you follow my blog you know about my coconut obsession, so I opted to go in a sweet direction, adding coconut oil, shredded coconut, and some chocolate chips! At about 250 calories per muffin, this recipe is perfect for breakfast or a low-guilt dessert! 

Ingredients:

3/4 cup whole wheat flour

3/4 cup all-purpose flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

2 medium zucchini, shredded squeezed and drained

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup coconut oil, melted

1 large egg

1/2 tsp. vanilla extract

1/2 tsp. almond extract

1/4 cup shredded sweetened coconut

1/4 cup semi-sweet chocolate chips

Directions:

1. Preheat the oven to 350 degrees. Grease muffin pan and set aside. 

2. In large bowl whisk together both flours, baking soda, baking powder and salt. 

3. In another bowl, mix together zucchini, sugars, oil, egg, and extracts. 

4. Add wet ingredients to dry ingredients and mix until well combined. Finally, mix in shredded coconut and chocolate chips. 

5. Spoon mixture evenly in to muffin tin. Bake at 350 for 20-25 minutes or until edges are golden brown. Let cool for 10 minutes and remove from tin. Enjoy!

"Zoodles" with Avocado Cream Sauce

"Zoodles" with Avocado Cream Sauce

I'm so obsessed with zoodles! They are the perfect substitution for pasta, not to mention, low-cal, gluten free, and vegan! They are super easy to make using any julienne peeler or spiralizer! I got my Veggetti spiralizer for about $15 at Bed Bath & Beyond and I love it!

This recipe combines my love for avocado and my new Zoodle obsession! This recipe is super creamy even though it doesn't contain any dairy!

Note: If you have a more picky crowd (like my boyfriend) and don't care about the meat, dairy, and grains, use the sauce recipe and add it to whole wheat pasta. Also, you can top it with shrimp or chicken breasts and fresh-grated cheese! Yummy and still healthy!

Ingredients:

2-3 large zucchini, julienned

OR 2 cups whole wheat pasta 

2 large ripe avocado, peeled and pitted

1/4 cup fresh basil + more for garnish 

1 clove garlic

Juice of 1/2 lemon

1/2 cup almond milk

Salt and pepper to taste

1 Roma tomato, diced 

Non-vegan option: top with sautéed shrimp, grilled chicken breasts, or grated Parmesan 

Directions:

1. Sautée julienned zucchini in large fry pan with 1 tbsp olive oil until tender, stirring occasionally. Drain excess juices from pan. 

OR 

1. Boil pasta in water according to package. Cook until tender. Drain and rinse. 

2. In food processor, combine avocado, basil, garlic lemon juice and almond milk. Pulse until smooth. Add more almond milk if thinner consistency is desired. Season with salt and pepper. 

3. Toss warm zoodles/pasta with diced tomatoes and sauce. Garnish with fresh basil or other optional toppings. Enjoy!

Low-Cal Green Berry Smoothie

Low-Cal Green Berry Smoothie

A smoothie is a great way to start the morning, especially if you are like me and don't get hungry until a few hours after you are up and moving. When it comes to smoothies, I think simpler is better. This easy, and low-cal recipe is perfect for breakfast, a snack, or a pre-workout pick-me-up. And I snuck some spinach in there for extra nutrients. BONUS!

Ingredients:

1 banana, peeled

1/2 cup frozen strawberries

1/2 cup frozen blueberries 

1 container strawberry Light & Fit yogurt 50 calorie pack

1 handful spinach

1/4 cup unsweetened almond milk (more if thinner consistency desired)

Directions:

Place all ingredients in blender and blend until smooth. Add more almond milk if smoothie is too thick. Enjoy!