Author: frenk

Pumpkin Cream Cheese Muffins are moist, delicious and perfectly spiced! A delicious fall breakfast treat made with canned pumpkin, pumpkin spice and a cream cheese swirl topping. Ingredients 1/2 cup white whole wheat flour (King Arthur) 3/4 cups unbleached all purpose flour (King Arthur) 3/4 cup raw sugar 1 teaspoon baking soda 2 teaspoons pumpkin pie spice 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon 1/4 teaspoon salt 1 1/2 cups canned pumpkin (not pumpkin pie filling) 2 tbsp coconut…

Sautéed Brussels Sprouts with Pancetta is the best Brussel sprout recipe! Lightly pan fried until crisp and slightly browned on the edges, it’s my favorite way to cook and eat them! Ingredients 2 oz pancetta (minced) 2 lb brussels sprouts (weight after outer leaves and stems removed) 1.5 tbsp extra virgin olive oil 4 cloves garlic (minced or sliced thin) kosher salt and fresh ground pepper…

Strawberries Romanoff – a quick and easy 3-ingredient dessert, delicious and perfect for any night of the week! Ingredients 16 oz strawberries (washed and cut) 4 oz reduced-fat sour cream (full fat yogurt can also be used) 2 tbsp light or dark brown sugar Instructions Combine sour cream and brown sugar and mix well. Place about five strawberries in each glass and drizzle…

Roasted Strawberry Banana Bread is moist and delicious, made with ripe bananas and roasted strawberries, which brings out the sweetness of the berries. Ingredients 1 1/4 cups strawberries (diced) 3 ripe medium bananas (mashed) 2 tbsp unsweetened apple sauce 1 1/4 cups white whole wheat flour 3/4 tsp baking soda 1/4 tsp salt 2 tbsp butter (softened) 1/2 cup light brown sugar (not packed) 2 large egg whites 1 tsp vanilla extract baking spray Instructions Preheat oven…

Greek Turkey Meatballs slathered with Tzatziki sauce, great over rice, with chickpea salad or served as an appetizers. Also great for make-ahead meal prep lunch. Ingredients 1.25 lbs 93% lean ground turkey 1 cup grated zucchini (liquid squeezed out well) 2 slices whole wheat bread (or gluten-free bread) 1/4 cup seasoned whole wheat breadcrumbs (or gluten-free panko) 1 large egg 3 cloves garlic ( minced) 1/4 red onion (grated (I used my mini…

These lemon cheesecake cups are made with cream cheese, Greek yogurt and fresh berries. The “crust” is vanilla wafer cookies, so easy to make! Ingredients 12 reduced fat vanilla wafers 8 oz 1/3 less fat cream cheese (softened) 1/4 cup sugar 1 tsp vanilla 6 oz fat-free vanilla Greek yogurt (I used Chobani) 2 large egg whites 3 tbsp lemon juice 1 tbsp lemon zest 1 tbsp all purpose flour 24 blackberries Instructions Preheat…

Easy Margherita Pizza made from scratch with my yeast-free, thin crust pizza dough topped with a simple raw tomato sauce, fresh mozzarella cheese, and basil. Ingredients 1 cup all purpose or white whole wheat flour* ((5 oz ) plus more for dusting) 1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup 0% Stonyfield Greek yogurt (not regular, drained if there’s any liquid) Sauce…

Cheesy Eggplant Gnocchi Caprese is made with diced eggplant simmered in a garlicky tomato sauce with gnocchi, spinach, melted bites of fresh mozzarella and fresh basil. Ingredients 16 oz package Delallo gnocchi (or gluten-free gnocchi) 1 tbsp olive oil ½ large onion or 1 small onion (chopped) 1 tsp kosher salt 1 lb eggplant (diced) 2 cloves garlic (crushed) 5- ounce container baby spinach 1 tbsp tomato paste 28- oz can San Marzano Style crushed tomatoes…

This lighter Ambrosia Salad, full of fresh fruit, whipped cream, walnuts, and marshmallows, is the perfect Spring or Summer dessert. Ingredients 1 cup mandarin oranges 1 cup fresh pineapple (diced) 1 cup blueberries 1 cup blackberries 1 1/2 cup strawberries (sliced) 2 medium bananas (sliced) 1/2 cup chopped walnuts 4 tbsp sweetened shredded coconut flakes 1 cup mini marshmallows 8 oz Tru Whip Skinny (or Coco Whip Light) Instructions Combine fruit with cream, coconut, and marshmallows. Chill for…

Pumpkin Pie Overnight Oats is a healthy plant-based breakfast made with my homemade pumpkin butter, oat milk, chia and spices, refrigerated overnight and topped with banana and nuts/seeds. No cooking required! Ingredients 1/4 cup organic quick oats* 1/2 cup unsweetened milk of choice (I like oat milk) 2 tbsp pumpkin butter ((use less if store bought)) 1 tsp chia seeds pinch cinnamon pinch pumpkin pie spice Topping:…