Greek Yogurt Parfait

Now that you know how to make greek yogurt you have many recipes to try with it. Sure you can eat it plain with some granola over it, but that would be no fun! This parfait is not only delicious, it is beautiful. Oh, and did I mention easy?

There aren’t actual measurements to this recipe, it goes by the serving you are making.

You will need:
Greek Yogurt
Mixed berries- I used frozen that were thawed a bit
1 packet of sweetener of choice such as Truvia
Slivered almonds

Place berries in a bowl, here I used 1/2 cup. Sprinkle on top the sugar and mix. Let this sit for 15 minutes. Stir again and mash the berries. See pictures below.

Now it’s time to assemble your parfait. Place a tablespoon of berry mixture on the bottom of a glass. Cover berries with greek yogurt and drizzle honey over that. Repeat. Berries, greek yogurt, honey. The last layer should be berries topped with slivered almonds and drizzle honey over the top.
You can also put slivered almonds after each berry layer. It adds great texture.

How good does this look!? Now go make it!

Guest Posting

Hi everyone today I have TWO great recipes to share with you. Here’s a peek…

To see more head over to my friend Alison’s blog,
Check it out!

Below is the post:

Hi I’m Rena! I recently started blogging over at my blog “No Way That’s Healthy!” I’ve known Alison for about 7 years now. When I got married Alison made me this huge cookbook with tons of great recipes. C’mon, how awesome is she! I’ve used so many of her recipes and some have even become staples in our home.
One of those recipes is Teriyaki Chicken salad. It is such a hit and I love to use it as a starter to a meal or even on its own for dinner. It goes really well with my sesame or peanut butter noodles. Some recipes call for a ton of unnecessary sugar and if you read my blog you know that I like to find alternatives. So I’ve adjusted these recipes to make them healthy without sacrificing any of the great taste. And of course, they’re super simple. Just the way I like it!

Sesame Noodles
1 Bag of whole wheat spaghetti or fettuccine noodles.
1/4 C. Low sodium soy sauce (Can add a little more if you’d like)
1/4 C. Sesame oil
1/8 C. Honey, can use up to 1/4 cup if you like it sweeter.
2 Scallions, sliced thinly using the white and dark part.
sesame seeds, to sprinkle

Boil pasta till cooked. Mix together the soy sauce, oil, and honey. Stir into the hot pasta. Mix in the scallions and sprinkle sesame seeds on top.
This can be served warm, cold, or room temperature.  

Peanut Butter Noodles
1 bag of whole wheat spaghetti or fettuccine noodles.
1/2 C. All natural peanut butter
3 TBS. Teriyaki sauce
3 TBS. Soy sauce
1 TBS. Minced garlic
3/4 tsp. Powdered ginger or fresh minced ginger if you have
1/2 C. Water or more
1/8 -1/4 C. Honey (optional if you’d like it sweeter)
optional: for some heat add a splash of siracha sauce.
Handful of chopped peanuts
Sprinkle of sesame seeds

Boil pasta till cooked. Whisk together sauce ingredients except for the honey. Add water to thin out. Taste. Add honey if you’d like it sweeter. Pour over warm pasta. Sprinkle with chopped peanuts and sesame seeds. Can be served warm, cold, or room temperature.

Note: The natural peanut butter and teriyaki sauce I used had a sweet taste therefore I did not need honey, but I have used brands before that were not sweet and I’ve added honey to balance out the flavor.


Fit Friday #4

Take it from someone who knows, your body is just not the same after having a baby. But that doesn’t necessarily need to be a bad thing. For those of us who have had babies, our bodies have gone through a lot and that makes us even stronger. You can get back into even better shape than your body was before. Sounds good to me! Sign me up!

First thing to remember is that it took you 9 months to gain the weight so please give yourself time to lose it.

After having my babies I had what is called a Diastasis Recti. Basically my stomach muscles stretched and doing exercises like crunches and sit ups were not good for me. I needed to heal that before I moved on to more intense workouts. So after some researching I found Moms Into Fitness. On their website you can learn how to find out if you have this condition and how to fix it!
Check it out HERE.
I signed up for her 4 week free workout trial that included exercises specifically for healing Diastasis Recti.
After 3 weeks of doing the 30 minute videos 3-5 times a week, it was healed!!
Not only was I able to move on to other type of workouts, but I felt stronger and had more stamina.

So everyone, the proof is right here. You don’t need to spend hours at the gym to see results. It can be done.
You can do it. Don’t let anyone, especially yourself, tell you otherwise.

Check out the Moms Into Fitness website.
They have a lot of videos on YouTube as well.

Cookies For Breakfast

Imagine you could wake up and within minutes make yourself fresh, warm, soft cookies that are healthy enough to eat for breakfast. Well, you don’t need to imagine anymore. These take just a few minutes to put together. You can make one large cookie or a few smaller ones. They can also be made as a quick snack.
The best part is you can make so many different variations that you will never get bored of them.

This is such a great idea to have when you crave a cookie but don’t want to bake a whole batch. It’s filled with good for you ingredients and makes one serving which is great for portion control.

Quick Breakfast Cookie
Adapted from includingcake and dashingdish

1/4 cup old fashioned oats
2 Tb protein powder or oat flour or whole wheat flour, or any flour you’d like
1/4 tsp baking powder
1/4 tsp cinnamon
1/2 tsp vanilla extract
1 Tb flaxseed
1 Tb maple syrup or honey or agave, or any sweetener of choice like stevia/truvia
3 Tb greek yogurt or applesauce
1-3 tsp of chocolate chips*

Mix everything together. Spray a microwave safe plate with oil and place batter in the middle or in a few small cookie shapes on the plate. Pat down so it’s a bit flat. Microwave for 1 minute and 30 seconds. You want it to be dry when you touch it.
Eat with a fork or spoon or if you made small ones you could pick them up to eat like a cookie.

*I like to use mini chocolate chips when I have them as they end up being in each bite of the cookie and I don’t need as many. The higher percentage of cocoa the better.
In these pictures I used a bar of chocolate and chopped it up since I was out of chocolate chips. Hence the crazy yet delicious chocolate mess on my cookies.

Now for variations:
– Use chocolate protein powder and greek yogurt for a high protein double chocolate cookie.
– Use whole wheat or spelt flour with applesauce.
– Don’t use chocolate chips, add more cinnamon and top with some greek yogurt mixed with cinnamon and sweetener for a cinnamon bun cookie.
– Use 1 Tb peanut butter in place of 1 Tb greek yogurt/applesauce for a pb chocolate cookie.

In these pictures I made one large cookie using chocolate protein powder and greek yogurt. For the small cookies I made one batch with spelt flour and applesauce and one batch with spelt flour, 2 Tb greek yogurt and 1 Tb peanut butter. When you make them into small cookies they make 4 cookies.

If you don’t own or like using the microwave you can try to bake these in the oven or make them as you would a pancake. If you do, let me know how it goes.

What kind of variations can you come up with?

**NEW FEATURE! Click on the PRINT button below and you can now print out the recipes. You can choose what to leave out of the post and print the recipe only without any pictures etc. ***

Grain Free Eggplant Parm

My husband LOVES eggplant. So when we got married I tried to make recipes using eggplant. But to be honest I was never such a fan of it and the biggest problem I had with it was getting it soft enough. I would spend so long preparing an eggplant parmesan recipe and then we would bite into it to find the eggplant still raw. So I gave up.

Since then I’ve tried a few recipes and became successful in cooking the eggplant all the way through. And I even enjoyed the taste! So I figured i’d give eggplant parm another try. Only this time-no frying. And since I have been trying to stay off wheat I needed an alternative as the breading for the eggplant. So my favorite thing came to mindflaxseed! But before I spent time baking it I wanted to see if others have done this before. I found some recipes with reviews that it came out good so I gave it a try.

Do you think it was a hit? Well, would I be sharing it with you if it wasn’t?! I was nervous the flaxseed would come off too bitter but nope, it was perfect. I didn’t tell my husband what I put in it and he couldn’t figure out what it was, but kept eating away. When I told him it was flaxseed he was shocked and then asked for more πŸ™‚

And best part is you don’t need to salt the eggplant and let it sit and then rinse and dry it. No, that’s too time consuming for this busy mom. And you don’t need to stand over the hot stove frying away either. Just bake the eggplants and assemble. It’s easy and delicious. Just next time I need to remember to double the recipe. It was gone way too fast.

Grain Free Eggplant Parm
Adapted from drpatelsdiet

2 eggs
1 cup ground flaxseed mixed with spices – see below for spices and amounts
2 medium sized eggplants, sliced into 1/4 inch round
oil spray
2 cups marinara sauce
1/2 cup basil pesto (optional but really nice touch)
1 cup mozzarella cheese

Preheat over to 400 degrees F.
Beat eggs in a bowl. In a separate bowl mix the ground flaxseed with 1/2 tsp each of paprika, garlic powder, onion powder, dried oregano, dried parsley, 1/4 tsp salt and 1/8 tsp pepper.
Dip eggplant round into eggs and then into flaxseed mixture. Place the breaded eggplant onto a parchment lined baking sheet thats been sprayed with oil. You may need to use two baking sheets. After all the eggplant is breaded spray the tops with oil and bake in oven 30-40 minutes till crunchy and soft on the inside.
Make my 5 second marinara sauce (scroll down on that post for recipe). If using pesto mix it with the marinara.
In a baking dish put a layer of sauce on the bottom. Top with eggplant, pour more sauce over eggplant and sprinkle on some cheese. Then eggplant, sauce, cheese. Continue till all the eggplant is done. End with sauce and sprinkle cheese on top. I then sprinkled some dried basil over the cheese.
Bake in the oven covered for for 20 minutes. Uncover and let bake till top is a bit browned, about 5 minutes.

As you see there is no parmesan cheese in this recipe. I didn’t have any, but feel free to use any cheese you’d like. And you really don’t need to use very much of it, just a small sprinkle on each layer. Store any leftover cheese in your fridge for another recipe.
As for the pesto, I am still tweaking that recipe so stay tuned.

Have you tried flaxseeds before? Are you as obsessed with it as I am?

Friday Favorites

Eating healthy begins by eating more REAL foods. Salads are number one for healthy eaters. I love salads, but I hate when after a few days the lettuce and veggies go bad. I end up wasting money and foodA few years ago I picked up one of these containers.

I told myself it was probably a piece of junk and didn’t work, but it was cheap so I figured I would give it a try. Well, I was so wrong. This is a life (and salad) saver! I wash and dry a lot of lettuce at the beginning of the week. I place two paper towels on the bottom of the container to soak up the moisture and then place all the lettuce in the container. I again top the lettuce with another two paper towels. Whenever I want salad I just grab this out of my fridge and I have fresh crisp lettuce every time. I haven’t checked how long the lettuce actually lasts, but it is for at least a week.
I have one large container for all the lettuce and two small for other cut up vegetables.
This is one of my favorites!! You can check it out HERE.
I have lots more great products to share with you!
What are some of your favorite products? 

Special Sushi Dinner

My husband and I love sushi. So much so that it’s part of a funny memory we have while we started dating.

It was our first restaurant date together. We started out with bowling and played some pool then we walked around the area and finally found a sushi restaurant. We ordered a few rolls and a few minutes later they came to us with two sushi hand rolls. Now, if you know sushi then you know what hand rolls are. They are more like sushi in a seaweed cone. A very awkward way to eat on a date. Apparently we ordered the wrong thing, whoops! Both of us wanted to be very proper on the date so we asked the waiter to have the hand roll cut into pieces. That was even more of a mess! So we laughed it off and from then on remembered to order the correct sushi rolls.

It’s now over 5 years since that date.
We recently celebrated our 5 year anniversary!

Being the great wife that I am I knew to make it special I should make sushi. Unfortunately, the actual day of our anniversary things just came up and I had no time to make the nice dinner I had planned. Finally a day came where the kids were actually asleep on time and I already had brown rice made. Perfect time to make sushi before hubby got home. When he got home he was so surprised to see this nice sushi dinner set up. But being the great husband that he is, he knew he needed to wait till I took some pictures for my blog. That’s the life of a blogger’s husband I guess. So he waited patiently and then….totally enjoyed the meal. I made a few rolls with a combo of cooked salmon, julienned cucumbers, sweet potato, and mango. I also made us each large sushi salads.

People think sushi is healthy, but it isn’t always. It’s full of white rice and usually very little vegetables and fish. This picture below says it all.


So obviously I set out to make it healthier. First I used brown rice and less of it. Just enough to spread it mostly on the seaweed. Then I loaded it with veggies and fish. I also made sushi salads. The bottom was a big pile of romaine lettuce which also made it more filling.

Of course it is nice to eat out and have sushi in a fancy restaurant, but as you see it can be easily done at home and in a much healthier way.

Sushi Rolls:
1 piece of seaweed
sushi brown rice (recipe below)
fruit and veggies of your choice- we love cucumbers, avocado, mango, romaine, and cooked sweet potato.
fish of your choice- raw or cooked, salmon is what we used.

Sushi brown rice:
Prepare sushi as you would normally. Recipe HERE. It’s best to use a round brown rice if you can find.
To the rice add: 1/2 tsp salt, 1 tsp honey or agave nectar, 1/2-1 Tb (rice) vinegar.
Mix and let sit at room temperature.

Place a sheet of seaweed onto your sushi mat. The shiny side should be faced down. Take about 2 spoonfuls of brown rice and sprinkle it over the seaweed. Wet your hands a bit and press the rice down. You don’t need the whole sheet covered with rice. Then add in your fillings. Roll up and squeeze as you roll so the sushi is tight and in place. You can wet the end of the seaweed a bit to help it stick. I actually cut the rest of the extra seaweed to use for our salad. With a wet sharp knife carefully cut your sushi.
Serve with low sodium soy sauce, ginger, wasabi, or with whatever you like.

Awesome Sushi Salad:
Place a big pile of cut up romaine lettuce on the bottom of your plate. Sprinkle over the top 1/4-1/2 cup brown rice. Then add some cubed cucumbers, mango etc. Add your fish of choice. Cut the seaweed into small pieces using a scissor and put over the salad. Sprinkle some sesame seeds on top.
As a dressing for the salad I let the soy sauce sit in a bowl with some pickled ginger. Then I poured a bit over the salad.

This may sound like a long process but it wasn’t at all. You really don’t need to even make the sushi rolls. The salad tastes just like a sushi roll plus you don’t need to worry about technique in making it.

Eating with chopsticks is not only fun, but it helps you take longer to eat.

I hope you give this a try. You won’t regret it!

Later this week i’ll be sharing one of my favorite products with you.

Is there anything specific you would like to know about? Leave a comment below and share your thoughts or click the contact me tab above to send me an email.

French Fries and Ketchup Redone

French fries and ketchup are the ultimate accompaniment to pizza. While I am sure you can make healthier versions of both, I decided to change things up and use sweet potatoes and a creamy honey mustard dipping sauce. Oh, and the sauce uses my homemade greek yogurt. Perfect!

These aren’t your average fries. I julienned the sweet potato to make them super thin and baked them till crunchy. To do this you can buy one of those fancy spiralizers (which I totally want, ahem), but all you really need is a julienne peeler. Super cheap and works amazingly.

As for the sauce, it has 3 ingredients and is very fast to prepare. These fries are also great on their own without the sauce if you’d like. I spiced my fries with salt, garlic granules, and a pinch of chili powder. You can also spice them with a bit of salt and cinnamon. Either way, they are delicious.

Baked Sweet Potato Shoestring Fries
1 medium sweet potato, peeled and julienned
1 tsp of melted coconut oil

Spicy version:
small pinch of chili powder
1/2 tsp salt
1/2 tsp garlic granules

Sweet version:
1/4 tsp salt
1/2 tsp cinnamon

Preheat your oven to 375ΒΊF
Julienne your sweet potato. Place it on a baking sheet lined with baking paper. Drizzle the oil on top and mix with your hands till covered. Add spices and mix again. Spread out the fries on the sheet. It’s okay if they are touching. Bake for 20-30 minutes till crispy.
Some of the fries will get darker faster so you can rotate the baking sheet in the middle. Even though it looks a bit burnt, it doesn’t taste burnt. Just keep an eye on the oven so you really don’t end up with totally burnt fries. That would be a sad day, unless you like burnt foods

Now for the dipping sauce.

Creamy Honey Mustard Dipping Sauce
2 Tb greek yogurt
1/2 Tb mustard
1/2 Tb honey, or 1 Tb if you want it sweeter
Mix together and enjoy.

Since the fries are shaped this way it makes for fun eating too.
 This picture above looks like the fries are trying to crawl into the sauce. I can’t blame themit’s that good.
Give this a try and let me know how it goes!

Easiest Whole Wheat Pizza

I guess later this week means now πŸ™‚ I just couldn’t wait any longer to share this recipe with you.
You may think that I would use my greek yogurt to make some sort of parfait or smoothie, but nopewe are making pizza with it!

This recipe is amazing. It has under 5 ingredients and there is no need to wait to let it rise.
I’ve been staying off wheat in general since I see that I feel better off of it, but once a week i’ll have some sort of wheat product. This is a great way to enjoy it.
The crust is made with 100% whole wheat flour and greek yogurt. It is so good that my pizza connoisseur husband rated it a 9.5 out of 10!

It fits all my criteria:
Easy βœ“
Quick βœ“
Healthy βœ“
Delicious βœ“

Are there any reasons not to give this a try? I think not.

Greek Yogurt Pizza Crust
Adapted from modernfamilycooking
1 cup whole wheat flour
1 1/4 tsp baking powder
1/4 tsp salt
3/4 cup 0% plain greek yogurt
cornmeal, to sprinkle

Start by preheating your oven to 450 or 500 degrees F
I recently bought a pizza stone so I put that in the oven to preheat.
Mix together the dry ingredients in a bowl. Then add the greek yogurt and mix again. You might need to add a few tablespoons more of flour. You don’t want very dry dough, but if it is too sticky it’s impossible to work with.
Roll the dough into a ball.
Spray some oil onto a piece of baking paper and sprinkle on some cornmeal. Place the ball of dough onto the paper. Roll out the dough as thin as you want. I like a thin crust pizza. Make the edges thicker like a regular pizza. You may need to oil your hands or rolling pin while doing this.
Place in the oven for about 15 minutes.
Take out of oven and top as you like. Place back in the oven till toppings are cooked and cheese is melted.

For my pizza I did half with veggies and half without. For the no veggie side I put a layer of shredded mozzarella then homemade pizza sauce then more cheese. For the veggies side I did half pizza sauce and half pesto. Then topped it with slices of mushrooms, zucchini, onions, and grape tomatoes. I then sprinkled very lightly a little mozzarella cheese.

The pesto that made is still not perfect so I don’t have a recipe to share for that, but I do love my pizza sauce.

5 Second Pizza Sauce
Adapted from oatmealwithafork
-2 cups of crushed tomatoes. I use a brand that says its tomato paste but it really isn’t, it has bits of tomatoes and has more liquid than the paste.
-1 Tb minced garlic or 1 tsp garlic powder
-1 tsp each of dried basil and oregano
-1/2 tsp thyme
-1 tsp honey (optional)
-1 tsp red wine vinegar
Blend all the ingredients in a blender. That’s all.

Did I mention how good this is??
This made only one pizza and was gone so fast, so next time I will double it and see if I can bake the crust 15 minutes and then freeze it. That way all I have to do is pop it out of the freezer, put on toppings and bake. Sounds good to me!

Check out the crust
Up close and personal

HmmWhat goes well with pizza? Fries! A great healthy twist on fries and ketchup coming up

Tip Tuesday #4- DIY Greek Yogurt

Greek yogurt is one of the top clean foods out there. Healthy eaters love greek yogurt as it is high in protein and low in calories. It’s also very creamy and tasty. Problem is, where I live we don’t have any. When I found out how easy it was to make I knew I needed to give it a try. Now you can too!

Here is how to make Greek Yogurt:
Step 1- Put a pasta strainer on top of a large bowl. On top of the strainer put a cloth to hold the yogurt. I use a clean baby spit up cloth. I know, sounds funny but it works! You can use some cheese cloth or any thin cloth.
Step 2- Pour all the yogurt into the strainer/cloth. Tie up the cloth so all the yogurt is in place and won’t spill out.
Step 3-Put the bowl into the fridge and let it sit for 10 hours.
After 10 hours the bowl will have liquid in it. This is the whey from the yogurt. (You can spill it out. Some people use it in smoothies etc, but I spill it out.) When you uncover the yogurt it will be thick and creamy.
Step 4- All you have to do now is put all the yogurt into a container.

I use 0% plain yogurt. I usually make this Saturday night and it is ready to eat on Sunday morning. Then I have a whole container for the week. It would probably be easier to buy one big container of plain yogurt and make it, but here I could only find individual plain yogurts so I use those.

What to do now with your greek yogurt? Well, you will have to wait for that recipe later this week!