I am an unabashed lover of all things dessert…in fact, I frequently say that (and a weakness for pizza) is why I spend so much time in the gym. When I came across this recipe in Cooking Light Magazine I knew I had to make it. I was ooey, gooey chocolatey goodness and (bonus!) I could serve it will whipped topping which I love to a fault. Each serving only has 311 calories and to be honest the pie is so rich. even a small slice is enough to satisfy the most extreme chocoholic. You can substitute vanilla or Kahlua for the rum but don’t skimp on the type of chocolate you use. Bittersweet is best and try to find the best chocolate you can to get the richest flavor… I found a calumet block at Whole Foods that worked perfectly. Serve with a few fresh raspberries or strawberries and you will have a guilt free, decedent, delicious chocolate dessert!
It’s officially Copper River Salmon season in Seattle, so my husband and I decided to make one of our favorite summer time salmon recipes the other night. It’s just a simply grilled salmon with a sort of marinade/crust that my Mom created made from horseradish mustard, chopped garlic and a squeeze of lemon. We top the salmon with the marinade/sauce a few minutes before putting in on the grill, and in no time we have a delicious, incredibly flavorful dinner with that has just a touch of heat and spice. I’m not actually a huge fan of fish and have only been eating it for about a year (which is really a crime given that I live in Seattle a city brimming with amazing salmon), but I love this preparation. The marinade turns into a fabulous crust and brings out layers of flavor without masking the richness of the salmon. I love serving it with blasted broccoli…to make it just heat garlic and olive oil over medium high heat in a pan and throw in partially blanched broccoli for 90 seconds, season with a little salt and pepper.
This dinner is so easy (especially when served with with a Whole Foods pre-made side pasta salad) and supremely healthy with all the antioxidants, Omega 3 fatty acids and protein. But most importantly…it’s delicious!
When summer rolls around, I can’t get enough of sitting outside, relaxing and enjoying chips and guacamole. I always like to see if I can find healthier versions of my favorite foods, and I’m pretty picky about my guacamole (it has to have tomatoes, not too much lime and plenty of healthy chunks of avocado) so, I was really excited to try this recipe from Cooking Light. Now avocados have a lot of fat, but it’s good fat…I just have to be conscious of portion control so I don’t over do it on the calories, but at least I know I’m consuming something better for me than most dips. The chips are simply baked corn tortillas, so I cut calories and unhealthy fats there, and they still have a great crunch and, most importantly, enough heft to hold the guacamole.
The recipe calls for tomatillos, which are used to make salsa verde, and they give the guacamole great flavor…plus, it has kick from the jalapenos making it utterly delicious! In fact, my husband followed me around, chips in hand, until I was done taking photos so he could dig in! This recipe makes a great al fresco dinner dip and it’s something you could bring to your next fiesta…I also love putting a little on a chicken wrap for lunch the next day! Hope you enjoy!
To make the chips just cut corn tortillas into 8ths, place them on a cookie sheet covered with cooking spray, sprinkle with course salt and chili powder and I like to give a quick squeeze of lime. The coat one more spay of cooling spray at put them in the over at 375 for 10 minutes.
Full disclosure…I am a total cookie monster! I have an undeniable weakness for cookies…chocolate chip, peanut butter, girl scout, snickerdoodle, it doesn’t matter I cannot pass up a cookie. That’s why I was so excited when I found this recipe on FitSugar for low fat, 60 calorie chocolate chip cookies, after all I love making healthier versions of my favorite foods. It uses greek yogurt in place of butter and oatmeal to give it some chew. I replaced the raisins with extra chocolate chips and used oat flour and all purpose flour in place of wheat flour and wheat bran. These cookies are so chewy and delicious and they totally satisfy my cookie craving… in fact, even my husbad loves them! Give them a try and let me know what you think!
I talk about my love of chocolate pretty frequently on this blog…in fact, I know it’s been part at least a few of my Fit Fab Weekend posts. It’s delicious, has plenty of health benefits and is a great way to indulge a sweet tooth. This chocolate chip muffin recipe is one of my favorites since it tastes totally indulgent yet is pretty guilt free!
I found the recipe while perusing Bethenny Frankel‘s website and it’s fabulous. It uses applesauce in place of butter, no eggs and oat flour making this a good choice to those who are sensitive to gluten. However, the important part is…these muffins taste great! My husband asks me to make them all the time and I’m more than happy to oblige since they only take a few minutes to whip up. I made them last Sunday as a delicious breakfast treat but I also found myself grabbing one as a totally delightful dessert.