healthy-desserts:

This is also really good to do with sweet potatoes! Sweet potato fries taste amazing and are much healthier than regular fries.

(Source: saladisthemaincourse)

abssolutelyfabulous:

I wanted to share this with EVERYONE!

It seriously tastes great!

(Source: burnsweatchange)

my-journey-to-fitness:

Check out this awesome sherbet recipe.

Only 4 WW+ points!

Mango-Coconut Sherbet

Yield: 6 servings (serving size: about 2/3 cup sherbet and 2 teaspoons coconut)

Recipe Note: The riper the Mango, the better the sherbet. If your mango is not very ripe, make sure and increase the sugar to 3/4 cup.

ingredients:

2 cups cubed peeled ripe mango, about 3 medium mangos
1/2 cup granulated sugar
1 tablespoon fresh lime juice
Zest of 1 lime
1 (13.5-ounce) can light coconut milk
1/4 cup unsweetened flaked coconut, toasted

directions:

Combine cubed mango, sugar, 1 tablespoon lime juice, lime zest and coconut milk in food processor. Process until mixture is smooth, scraping sides as necessary.

Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer’s instructions to soft-serve consistency.

Spoon sherbet into a freezer-safe container; cover and freeze 2 hours or until firm. Sprinkle each serving with coconut.

Nutrition Information: Calories 153. Fat 4. Carb 30. Fiber 2. Protein 0.6
Weight Watchers Points Plus: 4 Points

Adapted from Cooking Light

jenxya:

my afternoon snack :)
Wasa Rosemary crackers with my homemade salsa and clover sprouts.
YUM!

(55 cal if you are curious!)

my-journey-to-fitness:

No-Bake Chocolate, Peanut Butter & Oatmeal Cookies

Yield: 2 to 3 dozen cookies

3-4 WW+ points per cookie depending on size

Prep Time: 10 minutes | Cooling Time: 30 minutes

½ cup (1 stick) butter
2 cups granulated sugar
½ cup milk
4 tablespoons cocoa powder
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats

1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.

2. Bring to a rolling boil and let boil for 1 minute.

3. Remove from heat.

4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.

5. Drop by heaping tablespoons onto wax paper-lined baking sheets.

6. Let cool until set.

justeatyourveggies:

Popcorn Snack Mix

Ingredients

• 5 cups air-popped popcorn
• 3/4 cup craisins
• 3/4 cup dried apricot, diced
• 3/4 cup Nutri-grain cereal
• 3/4 cup dried papaya, diced

Directions

1. Combine all ingredients and serve.

Nutritional Information (makes eight 1 cup servings): 100 calories, 0g fat, 0mg cholesterol, 4mg sodium, 25g total carbs, 2.5g fiber, 16g sugars, 1.6g protein

(Source: theskinnycowinme)

dietribe:

Chili-Spiked Sweet Potato Chips 

I’ve been wanting to try this recipe for oven-baked sweet potato chips ever since I discovered how nutritious sweet potatoes actually are. (Who knew? I always figured they were as evil as regular potatoes).  A baked 3oz. sweet potato is only 90 calories… why not have it sliced thin and baked to crunchy goodness? Yum!

The olive oil in this recipe ups the calorie count by 120 calories, but I’ve seen other recipes where you just spray the chips with cooking spray and sprinkle a little salt - so you can do that if you’d rather use up those calories by having ANOTHER batch of chips instead. :)

dietribe:

Cinnamon Apple Chips 

Yet another reason to buy a mandolin slicer. Yum! Just sub the sugar in this recipe with something else (or take it out completely). Or leave it as is, what the heck… With the sugar, two large apples’ worth of chips is 246 calories. 

justeatyourveggies:

Sugar-Free Pumpkin Cookies

Ingredients

• 2 cups pecans, toasted
• 1/2 cup rolled oats
• 1 cup whole wheat pastry flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• 3/4 cup pureed pumpkin or canned pumpkin
• 1 tablespoon orange zest
• 3/4 cup fresh orange juice
• 2 teaspoons vanilla extract
• 1 cup chopped pitted dates
• 4 tablespoons honey

Directions

1. Take a baking sheet and roast your pecans for about 10 minutes, watching them carefully so they do not burn. you can also do this on a stove in a wok. or you can buy Toasted Pecans in the first place.
2. Preheat oven to 375°F. Line two baking sheets with parchment paper. Put pecans and oats in the bowl of a food processor. Pulse until a fine meal forms, about 25 times. Add flour, baking soda, salt, cardamom and nutmeg to the ground meal and pulse another 20 times to combine all the ingredients. Transfer to a large mixing bowl.
3. Add pumpkin, orange zest, orange juice, honey, vanilla extract and dates to the food processor. Blend until a smooth puree forms, scraping the sides down occasionally, about 1 minute.
4. Make a well in the center of the dry ingredients. Scrape the pumpkin mixture into the well and fold all the ingredients together with a large spatula.
5. Scoop about 2 tablespoons of batter onto the prepared baking sheets, spacing them about 1 1/2 inches apart. Flatten the batter slightly. Bake 20 minutes, until the bottoms are just browned. Remove to a cooling rack and cool slightly before serving. Store in an airtight container.

Nutritional Information (makes 20 cookies; 1 serving 1 cookie): 175 calories, 7.5g fat, 0mg cholesterol, 87.8mg sodium, 24.4g total carbs, 4g fiber, 12.8g sugars, 3g protein

Note: Health Benefits of pumpkin, honey, cardamom, cinnamon, dates, and pecans