Root Beer Cake Bites

Every bakers biggest challenge is making desserts “healthier”. The way that I will typically do this is to try and substitute “bad” ingredients for “good” ingredients. For example, non-fat plain greek yogurt for butter, protein powder for flour, and unsweetened almond milk for regular milk. In this specific dessert, another change I made was switching out your typical buttercream icing for some SweetSpreads Coconutter, which is in layman’s terms, Coconut Butter. Lastly, these little bites were finished with a sprinkle of toasted unsweetened coconut flakes. Again, by using unsweetened coconut flakes you are cutting back on your sugar intake, and by toasting them you are adding to the depth of the flavor profile.


Root Beer flavored Chocolate cake bites topped with creamy Coconut Butter icing and unsweetened toasted Coconut flakes.

Root Beer Cake Bites




  •  1 large Egg
  •  1/4 tsp Salt
  •  1/4 tsp Baking Soda
  •  2 packets Sugar in the Raw Stevia Extract in the Raw
  •  1/4 cup Blue Diamond Almond Breeze Unsweetened Vanilla Milk
  •  1 scoop About Time Whey Protein Isolate – Chocolate
  •  1/2 tsp McCormick Pure Vanilla Extract
  •  2 tbsp Let’s Do Organic Unsweetened Organic Coconut Flakes
  •  4 tbsp Artisana Raw Organic Coconut Butter
  •  1/2 tsp Great Value Baking Powder
  • 1 tsp Root Beer Extract



Turn oven on to 350F and let it pre-heat.

In a medium sized bowl, Mix all ingredients together except for the Coconutter Sweet Spreads Icing and the Unsweetened Coconut Flakes.

Spray cake bite silicon pan with non-stick spray and fill each one about 2/3 of the way with your cake batter.

Cook in oven for about 15 minutes, or until cake bites are cooked all the way through.
Take out of the oven and let cool before drizzling with Coconutter SweetSpreads Vanilla Cupcake Icing and topping with some sprinkled toasted Coconut Flakes.


per 1 serving size (Recipe makes 8 servings)

Amount Per Serving

Calories 80

Calories from Fat 56

Total Fat 6.17

Saturated Fat 5.04

Polyunsaturated Fat 0.09

Monounsaturated Fat 0.24

Cholesterol 26.63

Sodium 166.97

Potassium 33.19

Total Carbohydrate 2.33

Dietary Fiber 1.47

Sugars 0.74

Protein 4.41

Vitamin A 0.31%

Vitamin C 0.25%

Calcium 2.56%

Iron 2.19%

Glazed and Grilled BBQ Chicken

Nothing beats grilled meat. I am admittedly a former vegetarian gone carnivore and all because of CHICKEN! I could not resist it! One of my favorite ways to prepare chicken is to season it, glaze it, and grill it. Typically, my favorite glaze is a BBQ sauce. If you are in a rush you can use a pre-made sauce from the store, but if you have the time, making your own is far more adventurous! Don’t be afraid to mix and match ingredients and try new flavors, remember, if it doesn’t end up appealing to your taste buds you can always dump it out and start again!

bbq chicken


  •  6 serving (serving = 4 oz) Publix Boneless Skinless Chicken Breast
  •  6 serving (serving = 2 tbsp) Bull’s Eye Original BBQ Sauce
  •  4 serving (serving = 1/4 tsp) Morton Sea Salt
  •  1 tsp Black Pepper



Before starting your meat preparation, turn on your grill (whether it is electric or charcoal or a grill pan over your stovetop). This will make sure that it is heated by the time you are ready to cook your meat.

Begin by taking your chicken out of the package, rinsing it under cold water, and then trimming any excess fat off it.

Next, season meat with salt and pepper and then baste your bbq sauce on top of it.

Once your grill is heated to about 400F place your chicken breasts on the grill and let cook for about 6-8 minutes (or until grill marks are established and meat is about halfway cooked). At this point you will flip your meat over. Make sure to only flip the meat ONCE! This will keep it juicy and make sure you have clean grill marks as well as ensuring that you do not overcook your chicken.

Once the meat is cooked all the way through you are done! Cut and enjoy! Oh, and make sure to turn off your grill/stovetop!



per 1 serving size (Recipe makes 6 servings)

Amount Per Serving

Calories 181

Calories from Fat 23

Total Fat 2.51

Saturated Fat 0.50

Polyunsaturated Fat 0.00

Monounsaturated Fat 0.00

Cholesterol 90.00

Sodium 703.50

Potassium 4.33

Total Carbohydrate 13.23

Dietary Fiber 0.10

Sugars 12.00

Protein 28.04

Vitamin A 0.00%

Vitamin C 0.17%

Calcium 0.17%

Iron 4.50%

Grilled Squash and Chicken Sandwich

I am a sandwich-making machine. I make sandwiches on the daily…whether at work or at home. When I am at home, I try to always have at least one ingredient on my sandwich that is “out of the ordinary” or that will give it a little extra “pizzaz”! Today, that ingredient is Grilled Squash. I always find that the addition of just one ingredient can take an everyday sandwich to the extraordinary. So, by taking this classic Turkey and Spinach sandwich, and adding a little Grilled Squash on top, I am able to elevate the flavor depth and profile of the sandwich!

grilled squash and turkey sandwich



  •  2 slice Yellow Summer Squash
  •  1 tsp Extra Virgin Olive Oil
  •  2 dash Black Pepper
  •  1/4 tsp Chili Powder
  •  1.5 serving (serving = 2 oz) Boar’s Head All Natural Smoked Turkey Breast
  •  1 serving (serving = 1 flatbread) Flatout Artisan Fold It Flatbread – Traditional Country
  •  1/2 cup Baby Spinach



Take out all ingredients and begin by slicing squash and heating up a grill pan over your stovetop or starting your electric/charcoal grill.

Coat the squash in olive oil and spices and simply place on grill for about 2-3 minutes per side (just until grill marks are established)

For assembly, toast your fold it or bread and begin with the Spinach, add on the Turkey, and then top with the Squash. Extra sauces can be added on top as well but I like mine plain!



per 1 serving size (Recipe makes 1 servings)

Amount Per Serving

Calories 280

Calories from Fat 74

Total Fat 8.21

Saturated Fat 0.66

Polyunsaturated Fat 0.57

Monounsaturated Fat 3.31

Cholesterol 45.00

Sodium 968.50

Potassium 390.00

Total Carbohydrate 25.68

Dietary Fiber 3.78

Sugars 2.55

Protein 31.27

Vitamin A 97.75%

Vitamin C 33.25%

Calcium 9.25%

Iron 24.00%

Meatloaf Madness

I love meatloaf. My husband loves meatloaf. Therefore, I make A LOT of meatloaf! It is definitely one of my go-to meals that I can throw together in a few minutes and pop into the oven for a quick easy-to-make dinner. For that reason, I would love to share with you all one of my favorite meatloaf recipes in hopes that you too will be able to make you and your family a delicious and flavorful meal in just minutes!

The meatloaf that I am going to share with you today is called my “Chipotle Adobe Meatloaf”. It is a sirloin based meatloaf so it is a higher quality of meat with more protein and less fat. Another great aspect of this dish is my signature BBQ sauce that I make from scratch and heavily spread on top of the loaf for added flavor and juiciness!



  •  1 medium Egg
  •  1 tsp Chili Powder
  •  1 tsp Garlic Powder
  •  1/3 cup, chopped Onions
  •  2 serving (serving = 1 tbsp) Bragg Organic Apple Cider Vinegar
  •  8 serving (serving = 4 oz) Publix Ground Beef Sirloin 90/10
  •  1 serving (serving = 1/2 cup) Kikkoman Panko Japanese Style Bread Crumbs
  •  6 serving (serving = 1 tsp) Lea & Perrins The Original Worcestershire Sauce
  •  1 tsp Minced Garlic
  •  4 serving (serving = 1 tbsp) Bee Flower & Sun Honey Pure Raw Honey
  •  8 serving (serving = 1 tbsp) Heinz Tomato Ketchup
  • 1 Chipotle from a can of Chipotles in Adobe Sauce



Preheat oven to 350F.

Mix ground sirloin with egg, 1/4 cup diced onion, garlic powder, chili powder, Panko breadcrumbs, and 1tsp of minced garlic in a big bowl. Knead ingredients together with hands only until mixed, do not over churn meat!

Spray 3 mini-bread loaf pans with non-stick spray and equally distribute meat into pans.

Set aside and begin to make BBQ sauce. For sauce combine the following ingredients in a small saucepan over low-medium heat: ketchup, Worcestershire sauce, honey, the rest of your diced onion, apple cider vinegar, and ONE finely diced chipotle from the can of chipotles in adobe sauce. Let simmer while stirring frequently until ingredients are cooked down and combined. Taste test and add spices/additional ingredients as needed.

Once sauce is ready coat each meatloaf generously with the sauce. Put loaves in preheated oven for about 30 minutes or until cooked throughout. Any extra sauce can be used to baste with or add on top of cooked meat loafs.



per 1 serving size (Recipe makes 6 servings)

Amount Per Serving

Calories 375

Calories from Fat 152

Total Fat 16.90

Saturated Fat 6.91

Polyunsaturated Fat 0.14

Monounsaturated Fat 0.30

Cholesterol 137.67

Sodium 400.28

Potassium 42.32

Total Carbohydrate 24.74

Dietary Fiber 0.34

Sugars 17.92

Protein 32.34

Vitamin A 5.17%

Vitamin C 4.60%

Calcium 0.89%

Iron 23.44%


Coconut-Banana Protein Yogurt Bowl

A delicious filling bowl of Greek Yogurt mixed with Vanilla Protein and topped with: Sliced Bananas, Fiber one Cereal, Coconut Granola, unsweetened Coconut Flakes, and Vermont Raw Nut Butters Coconut Butter.


Coconut-Banana Protein Yogurt Bowl


Mix vanilla protein and greek yogurt together in the bowl first.
Top with the rest of the ingredients and finish by sprinkling the unsweetened coconut on top of it all.



  •  8 slice Banana
  •  1/2 cup Fage Total 0% Greek Yogurt
  •  1/4 serving (serving = 1/4 cup) Bob’s Red Mill Unsweetened Flaked Coconut
  •  1/4 cup Fiber One Bran Cereal
  •  1 tbsp Artisana Raw Organic Coconut Butter
  •  1/2 serving (serving = 3/4 cup) Nature’s Path Coconut Chia Granola
  •  1 scoop About Time Vanilla Whey Protein Isolate



per 1 serving size (Recipe makes 1 servings)

Amount Per Serving

Calories 491

Calories from Fat 159

Total Fat 17.66

Saturated Fat 12.31

Polyunsaturated Fat 2.28

Monounsaturated Fat 1.27

Cholesterol 4.50

Sodium 169.75

Potassium 368.50

Total Carbohydrate 50.46

Dietary Fiber 14.60

Sugars 16.04

Protein 41.81

Vitamin A 5.00%

Vitamin C 15.50%

Calcium 140.00%

Iron 20.00%