Category Archives: Recipes

A Skinnier Margarita…for you and your wallet

Just in time for the weekend!!!  My friend Robin and I decided that we wanted a margarita the other night, sans the calories.  Thus, we created our version of a really skinny margarita.  Tweak it how you will, but at 115 kcals, this is a GREAT drink! 


  • 1 large lime
  • 1 fl oz (or 1 shotglass) tequila
  • shaved ice
  • 1-2 packets of Splenda or Stevia


  1. Fill a 4 oz glass halfway full of shaved ice.
  2. Squeeze the juice of 1 large lime into the glass.  Make sure it’s a juicy lime!
  3. Add 1 shot (or 2 fl oz) of tequila to the glass.
  4. Add 1 packet of Splenda or Stevia (2 if you really would like it sweet).

Nutrition Info (4 oz)- Makes 1 margarita

Calories 115, Fat 0g, Sat fat 0g, Chol 0mg, Sodium 1.1mg, Carb 2.5g, Sugar 0.5g,    Fiber 0g, Protein 0.1g


Chocolate Pomegranate Drop Cookies


This is a recipe that I started playing with last year.  I wanted a high fiber sweet snack to satisfy sweet tooth cravings.  Just to warn you…this cookie packs a fiber punch.  hahaha!  Enjoy.


  • 1/3 cup bread flour
  • 1/3 cup whole wheat flour
  • ½ cup semi sweet chocolate chips
  • 1 ½ cup rolled oats
  • 1/3 cup Uncle Sams cereal
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 T unsalted butter
  • ½ cup unsweetened applesauce
  • ½ T cinnamon
  • ¾ cup packed light brown sugar
  • 1 cup dried pomegranates
  • 1 tsp vanilla
  • 1 large egg, lightly beaten


  1. Preheat oven to 350F.  Combine flours and next 3 ingredients.  Stir with a whisk.
  2. Melt butter in small saucepan over low heat. Remove from heat. 
  3. Add applesauce and brown sugar, stirring until smooth. 
  4. Add sugar mixture to flour mixture.  Beat with a mixer at medium speed until well blended.
  5. Add pomegranate, vanilla and egg.  Beat until combined.  Fold in chocolate. 
  6. Drop dough 2 inches apart on baking sheets coated with cooking spray. 
  7. Bake at 350F for 10-12 min. Cool completely on wire racks. 

Nutrient Break (per cookie) – Recipe makes 48 small cookies

Calories 67, Fat 2g, Sat fat 0.5g, Chol 9mg, Sodium 5mg, Carb 7g, Fiber 1g, Protein 1g

Whole Wheat Agave Energy Bread Breadmachine Recipe*

Ever since my dad took me to Great Harvest Bread Company in San Antonio, I have been obsessed with energy breads.  If you haven’t tried their’s, you are missing out!  This is an easy breadmachine recipe I was playing around with yesterday. 


  • 1 ¾ cup whole wheat flour (I like King Arthur)
  • 1 ¼ cup bread flour
  • 1 ¼ tsp active dry yeast (I used bread machine yeast)
  • 1 1/8 cup warm water
  • 1 tsp salt
  • ¼ cup Agave nectar
  • 2 Tbsp melted unsalted butter
  • ¼ cup Almond oil
  • ¼ cup chia seeds
  • ¼ cup flax (I like Uncle Sams cereal)
  • Oatmeal for sprinkling on top


  1. Add the dry ingredients (including the yeast) into the bread machine container.
  2. Add the wet ingredients on top of the dry ingredients.  Make sure the water and melted butter are not warmer than 100F or you can kill the yeast.  It does need to be warm so that you do not “shock” the yeast.
  3. If you are making dough, turn the machine on the dough cycle.  If you are baking it in the machine, place it on the 1lb/light/wheat bread cycle.
  4. When dough is ready, punch down (not too much or your dough can get gooey and have tunnels), and allow to proof in an airtight bowl covered in plastic wrap.  I also cover mine with a towel to prevent light from getting in.  Dough should proof for 30 min.
  5. Preheat oven to 350F.  Line a loaf pan with non-stick olive oil spray. 
  6. When dough is ready, place dough in loaf pan and cook for 40-45 min.  Sprinkle with oatmeal, if you’d like.  The bread is ready when you see a golden brown coloring.
  7. Serve warm!  This recipe is so yummy that you do not need butter, jam, or any sweetener–it’s great by itself!

Nutrition Info (per slice)- Makes 1lb or 16 slices

Calories 149, Fat 5.7g, Sat fat 1.3g, Chol 3.8mg, Sodium 148.3mg, Carb 21.7g, Sugar 4.1g, Fiber 2.8g, Protein 3.5g

*This is a healthy adaptation from the “Honey Whole Wheat Bread Recipe” on by Kathy NowellThis is a GREAT afternoon snack.  Keep in mind that oven temp and cooking time might change, according to your location’s atmospheric elevation.

Black Bean Corn Salsa


  • 15 oz canned No Salt Added black beans, drained & rinsed
  • 11 oz canned No Salt Added corn, drained
  • ¼ cup Serrano chile peppers (seeds removed)
  • 2 medium Tomatoes chopped
  • ¼ cup Fresh cilantro
  • Key lime
  • ¼ cup Chopped white onion
  • ½ tsp Balsamic vinegar
  • Whole wheat chips or cucumber slices


  1. Mix together the first 8 ingredients.
  2. Chill in the refrigerator if not served immediately.
  3.  Serve with whole wheat chips or cucumber slices

Nutrition Info (per ½ cup serving)- Serves 14

Calories 38 kcal, Fat 0g, Cholesterol 0mg, Sodium 120mg, Dietary Fiber 2g, Sugars 1g, Protein 2g

Lemon Ginger Marinated Chicken*


  • Zest from ½ lemon
  • 1/2 lemon, juiced (about 2 tbsp; use same lemon as above)
  • 1 tablespoons low-sodium soy sauce
  • ¼ tsp thyme, dried
  • ¼ tsp oregano, dried
  • 2 garlic cloves, sliced
  • 1 tsp toasted sesame seeds
  • 1 tbsp fresh ginger root slices
  • ¼ tsp fresh ground pepper
  • 2 tbsp olive oil
  • 1lb chicken breast (about 4 pieces)
  • Additional lemon, sliced thin for serving


  1. Remove zest from lemon with a zester or grater. Cut the zest into small pieces.
  2. Add lemon juice, soy sauce, thyme, oregano, garlic, sesame seeds, ginger, pepper and olive oil to the zest.  Blend with a whisk.
  3. Add chicken pieces, turning them in the marinade several times to coat.
  4. Marinate chicken at least 4 hours or overnight in the refrigerator.
  5. Remove chicken from marinade and discard marinade. Cook chicken until internal temperature of 165F.

Nutrition Info (per serving 3oz, after cooking)- Serves 4

Calories 168, Fat 4.7g, Chol 72.1mg, Sodium 64.7mg, Carb 2.4, Protein 27.5g

*This is a healthy adaptation from the “Lemon Ginger Marinated Chicken” recipe in Special Eats, Simple Solutions for Gluten-Free & Dairy-Free Cooking by Sueson Vess.  I do not recommend a gluten-free & dairy-free lifestyle, unless medically warranted, but I do enjoy some of the recipes from this book.

Apple Crisps

  • 2 Apples (pick a sweet variety, like Gala)
  • 2 Tbsp sugar
  • 1 tsp Cinnamon
  • Optional:  Lemon juice from 1 lemon
  1. Pre-heat oven to 200 F.
  2. Thinly sliced apples with a mandolin (if available) or a knife.  Place them in single layers on a baking tray covered with foil or parchment paper.
  3. Combine the sugar and cinnamon together in a small bowl.  Sprinkle evenly over apple slices.  OR- If you’d like to save some calories, just drizzle lemon juice over the apple slices.  The lemon juice will prevent browning and help to elevate the apple’s sweetness.
  4. Bake for about 2 hours until the slices are crisp and dry.  When cooled, you can transfer them to an air-tight container.  They should keep for about 3 – 4 days…if they last that long!