Archive for October 3, 2016

Double Dark Chocolate Cookies


Love chocolate? Think there’s no such thing as too much chocolate? Then these cookies are just the thing for you! Plus if you need something to cut through all the rich chocolaty goodness then you can always add in extras.


3/4 Cup Whole Wheat Flour

3/4 Cup Flour

1/2 Tsp Baking Powder

1/2 Tsp Baking Soda

1/2 Tsp Salt

1/2 Cup Coconut Oil

2 Oz Unsweetened Baking Chocolate

1 Cup Brown Sugar

1/2 Cup Plain Greek Yogurt

1 Tsp Vanilla

1 Cup Mini Chocolate Chips

Combine the two flours, the baking soda, baking powder, and the salt in a medium sized bowl.

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In a medium sauce pot melt down over low heat the unsweetened chocolate and coconut oil. Once melted down turn off heat.

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Add in the brown sugar, Greek yogurt, vanilla, and egg. Combine completely.

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Stir in your flour mix and then add the mini chips in.

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Scoop out tablespoon amounts onto a baking tray. Bake at 350 °F or 177 °C for 10-12 minutes.

**If you want options to cut through some of the chocolate flavor one option if ginger, 2 tsp ginger powder and 1/2 Cup minced candied ginger (See below) Other options: Mexican chocolate 1 tsp cinnamon, 1/4 Tsp cayenne, 1 pinch nutmeg; Peppermint 1/3 Cup crushed peppermint candies; Nuts 1/2 Cup chopped any kind.**

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Let the cookies cool on the trays for just 1 minute before transferring to a cooling rack. Serve with hot coffee or cold milk for the most enjoyment.


Nutrition only for regular cookies

Makes 60 Cookies

Serving 3

Calories 198

Fat 10.6 g

Sat Fat 8.2 g

Cholest 9.4 mg

Sodium 40 mg

Carb 23.6 g

Fiber 1.2 g

Sugar 15.6 g

Protein 2.3 g

Mediterranean Grilled Sandwiches


These sandwiches are a great dinner to make when you’re trying to use the leftover chicken from that rotisserie chicken you bought at the store last week 😉 It’s quick, easy, delicious, and totally customizable for the picky eaters in the family. Plus the Mediterranean flavors are different and refreshing.


Per Sandwich

2 Slice Sourdough Bread

1/2 Tbs Pesto

1 Tbs Goat Cheese

4 Oz Shredded Chicken

1 1/2 Tbs Roasted Red Bell Pepper

1 1/2 Tbs Sliced Kalamata Olives

Customize Options per Sandwich

1 Tbs Pepperoncini Peppers

1/4 Medium Tomato

1 Tbs Sliced Red Onion

So start by assembling your sandwiches with everything that should be on there for the flavors and then you can add the custom ingredients that you want.

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Once the sandwiches are all built you want to heat 2 Tbs of oil in a large pan or on a griddle if you have one. Heat to medium heat and lay down your sandwiches. Grill each side for 3-4 minutes per side. Depending on your stove top and how it heats this can be shorter or longer. Flip once and finish cooking.

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Then enjoy while hot, toasty, and cheesy.


Serving 1 Sandwich

Calories 411

Fat 15.2 g

Sat Fat 1.3 g

Cholest 80.5 mg

Sodium 1305 mg

Carb 33.7 g

Fiber 1.9 g

Sugar 5.1 g

Protein 34.5 g

Meatballs and Zoodles


I love Italian food but it’s usually so heavy and unhealthy, full of carbs and cheese. Well this recipe gives you all the flavors of spaghetti and meatballs without the stomach ache or the calorie guilt. So mix up your week night dinner and try something new.



  • If you have a trusty meatball recipe you can use that or you can follow the link to mine.


  • Some people have their grandmother’s red sauce recipe, for those of you who aren’t as lucky here’s mine.


3 Medium – Large Zucchini’s

1 Tbs Oil

1 Tsp Minced Garlic

Ok so the first this you want to do is start your sauce. This is the item that can sit on the stove the longest without over cooking.


The next thing to do would be start your meatballs. Then once those are cooking you can start the zoodles.


Zoodles for anyone who doesn’t know are zucchini noodles. If you don’t want to hand cut your zucchinis you can find a spiralizer on amazon for a relatively low price. Anyways you want to spiralize your zucchini’s into a strainer that is resting in a bowl. Let that sit for 10-15 minutes so that some of the extra moisture can drain off.

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After those 10-15 minutes have passed heat the oil and garlic in a pan over medium heat.

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When hot add in the zoodles and stir for 2-4 minutes or until the zoodles are tender and warm through.

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Now you can build you meatballs and zoodles! Top them with a sprinkle of parmesan and a pinch of red pepper flakes to top it all off.

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Nutrition for Zoodles only

Serves 4

Serving 1 1/4 Cup

Calories 73

Fat 4.5 g

Sat Fat .6 g

Cholest 0 mg

Sodium 8.4 mg

Carb 7.7 g

Fiber 2.8 g

Sugar 8.3 g

Protein 3.2 g

Lox Frittata


I love bagels and lox but that bagel can rack up the calories in no time. Well here’s an easy breakfast frittata that has all the flavors of your lox bagel without the bagel and the calories. I also took the frittata and turned it into the filling for an on the go breakfast sandwich.


2 Egg Whites

6 Eggs

1/4 Tsp Salt

1/4 Tsp Pepper

1/3 Cup Milk

2 Tbs Fresh Dill

2 Tbs Fresh Chives

2 Tbs Capers

4 Oz Smoked Salmon

1 Oz Soft Cheese

  • Tradition dictates that you use cream cheese but I prefer soft goat cheese to cream cheese

Optional 1/4 Cup Sliced Red Onion

Combine the first 5 ingredients together in a bowl and whisk together before setting aside.

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Finely chop both your dill and your chives.

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Spread the herbs over the bottom of a cast iron skillet. Sprinkle in the capers in too. If you are adding in onions now is the time to add them in.

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Thinly slice your smoked salmon and carefully spread that over your skillet. Lastly crumble your cheese over that evenly.

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Carefully and slowly pour your egg mix over everything. If you pour too fast then you can shift all your items and you can end up with parts of your frittata not having herbs or salmon.


Cook on the stove over medium heat for about 5 minutes of until the edges start to look cooked. Finish in the oven on broil on the second rack from the top. The center should set and the top gain a nice golden brown color. The time needed for this depends on your oven, mine cooks very fast only needing another 1-2 minutes.

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Cut and serve with fresh lemon squeezed over the top.


Serves 6

Calories 161

Fat 10.2 g

Sat Fat 5 g

Cholest 191.2 mg

Sodium 487.6 mg

Carb .9 g

Fiber .3 g

Sugar .1 g

Protein 10.3 g

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