Chocolate Chip Cookie Cake

Lovers of Cookies and lovers of Cakes UNITE! Combine two of your favorite desserts into one with this GIANT CooOoOOokie Cake (Say it like the old Cookie Crisp commercials, don’t pretend like you don’t know what I am talking about!) Not only is this cookie a cake, but it is also a healthy alternative to the ones that you would find in the stores!

It is: Gluten-Free, Additive Free, Preservative Free, Contains no Artificial Colors, High in Fiber, Low in Fat (for a cookie/cake), White-Sugar Free

I highly recommend this recipe for your next big Birthday Occasion or Celebration! It will please all and also satisfy almost every food allergy one might come across.

Here. It. Is.

Cookie Cake

and here is the Presentational option topped with Homemade Peanut Butter Banana Frozen Yogurt

Chocolate Chip Cookie with Ice Cream

Now, tell me that is not pleasing to the eye! It is large and in charge, people. Soft in the middle, slightly browned on the outside, just the way a cookie should be! Now for the important part…the RECIPE and the INSTRUCTION! The wait it over, my friends…here she is…



  •  1 cup, chopped Walnuts
  •  1 tsp Baking Soda
  •  1 cup Fage Total 0% Greek Yogurt
  •  4 eggs Trader Joe’s Brown Cage Free Eggs (Large)
  •  2/3 cup packed Wholesome Sweeteners Organic Dark Brown Sugar
  •  2 1/4 cup Bob’s Red Mill Garbanzo Bean Flour
  •  1 tsp Morton Salt
  •  1 cup, mini Dark Chocolate Chips
  •  1/4 cup Madhava Amber Agave Nectar
  •  1 tbsp McCormick Pure Vanilla Extract



1⃣ Combine all wet ingredients in one bowl and dry ingredients in another. Beat eggs into the wet ingredients.
2⃣ Mix the wet ingredients into the dry until they are fully combined.
3⃣ Spread onto a Greased Cookie Sheet and bake on 350F for about 20 minutes or until the edges are slightly brown and the middle is no longer doughy.

**Walnuts are optional and applesauce or bananas can be substituted for the Greek Yogurt if you are trying to go Dairy-Free!**



per 1 serving size (Recipe makes 12-16 servings)

Amount Per Serving

Calories 310

Calories from Fat 125

Total Fat 13.85

Saturated Fat 3.67

Polyunsaturated Fat 5.02

Monounsaturated Fat 3.00

Cholesterol 72.25

Sodium 335.83

Potassium 116.67

Total Carbohydrate 40.72

Dietary Fiber 5.60

Sugars 26.45

Protein 10.55

Vitamin A 2.83%

Vitamin C 2.08%

Calcium 7.00%

Iron 11.83%

White Bean Turkey Chili

Hearty bowls of food make my belly happy. It makes me feel all giddy inside when the whole meal can be put into a bowl and just spooned up into big bites. I especially love when these bowls have a warm, satisfying broth component. For all of these reasons, this White Bean Turkey Chili is an all-around crowd-pleasure. Plus, you get to top it off with a big glob of cheese! And who doesn’t love cheese?!

White Bean Lean Turkey Chili slow-cooked in a clear Chicken Broth with Carrots, Celery, and Onion. Topped with Shredded Fat-Free Cheddar Cheese and fresh Cilantro.

White Bean Turkey Chili




  •  1lb. 99% Lean Ground Turkey
  •  1 1/2 cup Cannellini White Beans
  •  7 sprig Cilantro
  •  3 large (7-1/4″ to 8-1/2″ long) Carrots
  •  3 stalk, medium (7-1/2″ – 8″ long) Celery
  •  1 large Onions
  •  6 cups Low Sodium Organic Chicken Broth
  •  1 tbsp Black Pepper
  •  1/4 cup Parsley
  •  3 cloves Garlic
  •  3 tsp Chili Powder
  •  2 tsp Cumin
  •  1 1/4 cup Kraft Natural Shredded Fat Free Cheddar Cheese



In a crock-pot on the high-heat setting, add ground turkey in with all spices and seasonings as well as all diced vegetables.

Mix all ingredients together, cover, and let cook on high for one hour.

After the hour, add in the chicken broth and cannelloni beans, mixing all ingredients again, recover, and let cook on low heat setting for an additional three hours.

At this time the vegetables should be soft, if not, turn back up to high heat and continue cooking until all ingredients are softened.

Once finished, portion out and top with Shredded Fat-Free Cheddar cheese and some Cilantro leaves.



per 1 serving size (Recipe makes 5 servings)

Amount Per Serving

Calories 263

Calories from Fat 15

Total Fat 1.64

Saturated Fat 0.47

Polyunsaturated Fat 0.14

Monounsaturated Fat 0.16

Cholesterol 48.00

Sodium 811.70

Potassium 307.20

Total Carbohydrate 24.53

Dietary Fiber 8.54

Sugars 4.37

Protein 37.17

Vitamin A 165.85%

Vitamin C 16.65%

Calcium 36.20%

Iron 16.65%

Roasted Potatoes with Balsamic Apricot Yogurt Sauce

September for me marks the beginning of Fall, and Fall to me means: Pumpkins, Apples, Browns, Reds, Cinnamon, Coffee, Tea, Books, Fires, Comfort, and much much more! I love EVERYTHING about Fall…From the leaves to the flavors, to the colors, to the Holidays. It all makes me feel so warm and fuzzy inside. So, naturally, Fall is going to be extremely evident in my cooking, starting with this comforting and hearty side dish that will accompany a variety of dishes really well, but a white meat like Chicken or Turkey would probably be the best.

Diced Russet and Sweet Potatoes coated in Olive Oil, seasoned with Chili Powder and Garlic, and Roasted. Topped with a sweet, creamy Apricot and Balsamic Vinegar Reduction Yogurt Sauce.

Roasted Sweet Potatoes with Yogurt Sauce


As you can see the Potatoes produce a beautiful golden coating that is dappled with the seasonings. You will know the potatoes are done when you taste one and it is soft on the inside, and slightly crisped on the outside. To achieve the crispy coating you cook the potatoes on a high temperature and then can broil them to finish. The Yogurt sauce then adds a great creamy textural contrast to the crunch of the potatoes. Perfect recipe to start the Fall!



  •  1.25 cups Fage Total 0% Greek Yogurt
  •  2 tbsp Chili Powder
  •  2 cup, diced Russet Potatoes (Flesh and Skin)
  •  3 cup, cubes Sweet Potato with skin
  •  1/3 cup Extra Virgin Olive Oil
  •  3 tbsp Minced Garlic
  •  6 Dried Apricots
  •  1/3 cup Balsamic Vinegar



Mix Cubed/Diced potatoes in a mixing bowl with the olive oil, chili powder, and minced garlic.

Spread out the potatoes on a large baking sheet tray and cook on 425F for about 45 Minutes (or until all potatoes are golden brown). **Can also Broil for about 5 minutes at the end to add slightly more of a crisp exterior**

While potatoes are cooking you can go ahead and make the sauce. In a small saucepan begin to heat the balsamic vinegar over a medium setting. While it is heating, dice up the apricots very finely. Add these to the vinegar and cook the balsamic down until the Apricots become soft and the mixture sweetens. As soon as it is finished you can fold it into the Yogurt.

To serve, simply make a pile of the potatoes and top with the yogurt sauce!



per 1 serving size (Recipe makes 5 servings)

Amount Per Serving

Calories 331

Calories from Fat 134

Total Fat 14.90

Saturated Fat 2.09

Polyunsaturated Fat 1.77

Monounsaturated Fat 10.51

Cholesterol 1.75

Sodium 103.84

Potassium 614.51

Total Carbohydrate 41.65

Dietary Fiber 5.22

Sugars 11.70

Protein 9.31

Vitamin A 246.70%

Vitamin C 31.20%

Calcium 12.92%

Iron 9.46%

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%