Healthy Frozen Yogurt

I am generally good about keeping my dessert intake to a minimum during the week but I definitely have cravings. I can eat fruit and be happy but not satisfied. I need the rich and chocolatey dessert to feel satisfied. I can always count on my Greek yogurt and peanut butter mixture to keep those cravings at bay but sometimes I need chocolate and that's where this dessert comes into play.

Ingredients:

1 cup nonfat plain 0 percent Greek yogurt

3 teaspoons of coconut oil

3 teaspoons peanut butter

3-5 chocolate chip morsels 

honey 

Directions: 

1. Place yogurt in the freezer to slightly freeze a couple hours before you're ready to eat the dessert

2. Melt coconut oil, peanut butter and chocolate chip morsels in microwave once you're ready to eat. 

3. Stir completely to mix

4. Drizzle peanut butter mixture over yogurt

5. Place back in freezer for about five minutes to allow peanut butter mixture to harden

6. Take the dessert out and drizzle with honey 

Container Count:

1 red 

6 teaspoons 

P.S. I don't count the honey nor do I count the morsels since there isn't even enough to count. I also only use one type of Greek yogurt as well. I've tried almost all brands and this is my absolute favorite. I buy mine at Food Lion. It is cheaper than most and you get more for your money. You can view it HERE.

Homemade Sunflower Butter

Does your diet consist of staples? I'm sure some of you eat a variety of items each day, but do you have something you eat more than five times a week? For me it is oatmeal. I eat oatmeal each day for breakfast and sometimes I make protein balls with it or I bake it into cookies, but all-in-all I eat oatmeal like it is going out of style. Alongside my oatmeal I like to mix in a couple tablespoons of sunflower butter, but when I am stretched for money I opt for the less healthy counterpart – peanut butter.

Recently I have been really stretched financially so I've used peanut butter, but I went to Trader Joe's this morning and grabbed a bag of roasted, unsalted sunflower seeds. Let me just add in that I went Whole Foods first and priced a 12-ounce bag of seeds for $3.99 but I figured they would be cheaper at Trader Joe's. They were definitely cheaper! For a 16-ounce bag it only cost me $1.99 and that was too great of a deal to pass up. 

I've been wanting to make my own sunflower butter for weeks and finally got around to purchasing the products and actually having the time. So, get ready for the easiest and healthiest option for sunflower butter! 

Ingredients: 

2 cups of roasted, unsalted sunflower seeds 

1 teaspoon of salt (optional)

1 blender

Directions:

1. Take two cups of roasted, unsalted sunflower seeds

2. Add to a blender and blend (scraping sides often)

3. Once a powder is created continue to blend until liquified
4. Once liquified add 1 teaspoon of honey and 1 teaspoon of salt
5. Blend until smooth and liquid

Note: the heat from the blender blades will release the oils in the seeds and that will speed the liquifying process along.  I also used the whip feature at the end of the process just for texture.

Nutrition Facts:
Calories: 100 per tablespoon 

Weekend Brunch In Under 30 Minutes

I was looking for something cheap, healthy, quick and tasty for this morning's brunch. The perfect brunch is as follows: avocado egg salad on whole wheat toast with peanut butter banana extravaganza for dessert.

Avocado Egg Salad

Dash of baking soda
3 large eggs
1 medium avocado
Paprika
Seasonings
4 whole wheat bread slices

1. In a medium saucepan boil eggs to your preference. I boil mine for 8 minutes with a dash baking so (they peel easier with baking soda)
2. Cut avocado in half, remove pit and scoop contents out with a spoon. Place in bowl and add paprika and seasonings to your liking and sit aside.
3. Remove eggs from heat, rinse with cold water and let them sit in some cold water for about 5 minutes.
4. Peel and place boiled eggs in the bowl with the avocado. Smash together and place on bread.

This recipe feeds two with an ample amount of egg salad left over. 
Cook Time: 10 minutes 
Prep Time: 15 minutes 
Total Time: 25 minutes 
Calories: 398 calories per sandwich

Peanut Butter Banana Extravaganza

1 large banana
1 tablespoon coconut oil
Dash of cinnamon
Dash of nutmeg
2 tablespoon of peanut butter

1. In a small skillet heat 1 tbsp of coconut oil over medium heat
2. Slice one banana to your preferred thickness and place in skillet
3. Sprinkle your preferred amount of nutmeg and cinnamon on the slices
4. Brown each side for 3-4 minutes
5. Remove from heat and place on saucer and dollop two tablespoons of peanut butter beside the slices

This recipe feeds two. 
Cook Time: 8 minutes  
Prep Time: 2 minutes 
Total Time: 10 minutes 
Calories: 147.5 calories per serving


Pair this brunch with a mimosa or orange juice and relax. If cooking at the same time as your avocado egg salad you can prepare this brunch in under 30 minutes. Below is a nutrition label for this brunch!

Enjoy!

36 Calorie Peanut Butter Cookie

When my sweet tooth gets too much to bear I try to make healthy choices and tonight I made my wonderful boyfriend and myself these delicious peanut butter cookies. I researched some recipes on Pinterest and here's what I came up with.

You can tell these aren't your typical peanut butter cookie with the added sugar, flour, etc but they'll cut the dessert calories and keep the cravings at bay!