banana bread pudding

Banana Bread Pudding for One {recipe}

My sweet tooth gets the best of me WAY too often…which is why I’m always looking for healthier ways to satisfy it =) One of my favorite sweets is bread pudding, but making it is usually a long process that leaves me with a week worth of leftovers (which I’ll consume within the first two days…) You can only begin to imagine my delight when I came across this healthy bread pudding recipe on The Vegan Stoner recently, I knew that it was an immediate MUST TRY.  I made a few modifications to the recipe, including cutting down the recipe to a single size serving ;)

Banana Bread Pudding [for one]


one banana

1/8 cup brown sugar

1.8 cup white sugar

1/4 tsp vanilla extract

1/2 cup coconut milk

2 slices of bread (your choice, I used sprouted wheat)

1 tbsp melted butter (optional)


Preheat oven to 350 degrees.  Cut banana into thin slices and toss with brown sugar, set aside.  In a medium saucepan, heat coconut milk, sugar and vanilla extract (just until a very light simmer).  Add bread to pan, allow the bread to soak in the liquid for one minute.  In a small baking dish (or divided into two ramekins), add a layer of bread, then banana slices, bread again, then more banana slices.  Bake at 350 for 20-25 minutes, until top is light golden brown.

Remove from oven and drizzle a bit of melted butter on top (optional).  Bon appetite!


raisinette pancakes

Raisinette Pancakes {recipe}

The weekend’s a hop, skip and a jump away…and what could be better on a lazy Saturday than a big plate of warm, fluffy pancakes?? I know what… warm, fluffy pancakes WITH chocolate AND raisins…now that’s what I’m talking about!  I absolutely love pancakes, and I’m pretty sure I’ve experimented with every single pancake variation known to man, so I’m like a kid in a candy store when I hit on something good.  This happened recently when I took my favorite pancake recipe and made it even better (note: I said better, not healthier…) by adding a touch of sweetness, that’s where the Raisinettes come in!  I made myself feel better about the indulgence since my pancake recipe is about as skinny as it gets to start, so adding a few Raisinettes doesn’t really hurt, right ;)?

Raisinette Pancakes [recipe]

Serves 2

*You can use just about any pancake recipe as the base before adding the Raisinettes, but I like to use my favorite Skinny Greek Yogurt Pancakes, they are the perfect fluffy consistancy and healthy too!  Here’s the recipe using my yogurt pancakes:


6 oz of fat free plain Greek yogurt

2 egg whites (or one egg)

1 tsp vanilla extract

1/2 cup flour

1 tsp baking soda

a few dashes of cinnamon

optional: one packet of Stevia natural sweetener (if you like your pancakes a little on the sweeter side)

1/2 cup Raisinettes


In a medium bowl, combine the Greek yogurt and egg whites and vanilla extract, whip together until smooth. Add flour, baking soda and cinnamon, stir until there are no lumps. Don’t add the Raisinettes to the batter yet, they will go on the pancakes once they’re on the griddle. Batter will be very thick, this is how it should be, but if you like very thin pancakes, you can always add a bit of milk to thin the batter.

Coat a griddle or large pan with a bit of non-stick spray or butter, bring to medium heat. Pour pancake batter into 6-8″ circles, quickly sprinkle a small hand full of Raisinettes on top of each pancake, wait for bubbles to appear on the tops, then flip! Each side should be golden brown.

Sprinkle some powdered sugar on top if you’d like, enjoy!

Dig in!


greek yogurt pancakes

Greek Yogurt Pancakes {recipe}

By now, you can probably tell that I have a small love affair with pancakes. I eat pancakes for breakfast just about every weekend, so it’s only natural that I try lots and lots of pancake recipes like these blubber blasters and the slammin banana’s…of course, I’m on a never ending mission to create a healthy pancake that truly tastes amazing.  I’ve tried many variations of “healthy pancakes” that claim to taste great, but have sadly turned out to be major flops…many of them going straight into the garbage can :(

So last weekend, I took another stab at creating the healthy pancakes, this time using one of my favorite ingredients- Greek yogurt.  All I can say is that when I had my first bite of this healthy Greek yogurt pancake fireworks went off and angels came down from the sky!  These pancakes are seriously amazing.  They are super light and fluffy and much healthier than the average pancake, yet don’t taste “healthy” at all.  So here they are, finally, a healthy pancake recipe that tastes amazing-The Greek Yogurt Pancakes

Healthy Greek Yogurt Pancakes [recipe]

Serves 2


6 oz of fat free plain Greek yogurt

2 egg whites (or one egg)

1 tsp vanilla extract

1/2 cup flour

1 tsp baking soda

a few dashes of cinnamon

optional: one packet of Stevia natural sweetener (if you like your pancakes a little on the sweeter side)


In a medium bowl, combine the Greek yogurt and egg whites and vanilla extract, whip together until smooth.  Add flour, baking soda and cinnamon, stir until there are no lumps.  Batter will be very thick, this is how it should be, but if you like very thin pancakes, you can always add a bit of milk to thin the batter.

Coat a griddle or large pan with a bit of non-stick spray or butter, bring to medium heat.  Pour pancake batter into 6-8″ circles,  wait for bubbles to appear on the tops, then flip!  Each side should be golden brown.

Dust pancakes with powdered sugar and a small pad of butter before serving-enjoy!




cinnamon baked noduts

Cinnamon & Sugar Baked “no-duts” {recipe}

Who doesn’t love a batch of warm, fresh donuts? I know I do, but I DON’T love what they do to my thighs. As much as I love this delicious treat, I almost never eat them because of the guilt they leave me with…because of course I can never have just one! So you can only imagine my delight when I came across a delicious sounding better-for-you recipe for baked donuts!  The Mister is a big time donut lover, so I was excited to surprise him with this recipe (without telling him they were better-for-you of course!).  So I whipped these up one Saturday morning and waited anxiously for his reaction...”these are awesome” was his response!  Then I revealed the truth about them being baked and better for you, he was shocked! As a result, I’ve dubbed these baked “no-duts”…it only seemed natural since this treat is nowhere near as bad for you as their greasy, fried counterpart.  So dive in donut lover’s…introducing, the Cinnamon & Sugar Baked “No-Duts”!

Cinnamon & Sugar Baked No-Duts (baked donuts recipe)

Yeilds 18-20 mini donut holes

Adapted from Pinch of Yum


1 cup flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1 tsp. of cinnamon

1/2 tsp. of nutmeg

1/4 teaspoon salt

1/4 cup brown sugar

1 egg

1/4 cup applesauce

1 tbsp skim milk

2 tbsp coconut oil (can substitute for natural butter too)


2 tbsp. butter

1/4 cup sugar

2 tbsp. cinnamon


Preheat oven to 350.

Mix all dry ingredients, flour, baking powder, baking soda, cinnamon, nutmeg, salt & sugar.

Whisk together milk, coconut oil, applesauce, and egg. Stir into dry mixture.

Pour batter into a greased mini cupcake tin (this will give you mini donut holes) , filling each space about half way.

Bake for about 7 minutes. Remove from oven and pop the donut holes out of the pan.

METHOD (for the topping)

Melt 2 tablespoons butter in a medium dish.

Mix together the cinnamon and sugar.

Using a pastry brush, dust each donut hole with the melted butter, then quickly roll them in the cinnamon & sugar mixture.

Serve warm and enjoy!

slammin banana pancakes

Slammin’ Banana Pancakes {recipe}

Who doesn’t love pancakes?  It’s like having dessert for breakfast, but (usually) better for you!  My absolute favorite breakfast is banana pancakes (although these are great too)…que the song by Jack Johnson (coincidentally my favorite singer)!   I’ve tried many, many banana pancake recipes from healthy recipes, to no where near healthy recipes and I think I’ve finally found the perfect combination.  These pancakes are thin, yet fluffy, with the perfect amount of sweetness; I concocted them last weekend and they were a big hit!   So without further ado, here they are– my Slammin’ Banana Pancakes

Slammin’ Banana Pancake {recipe serves 4}

approx. 160 calories per serving

1 cup all-purpose flour

1 tbsp. sugar

1 tbsp. brown sugar

1½ tsp. baking powder

¼ tsp. salt

2 tbsp. apple sauce

1 cup skim milk

2 egg whites

1 tsp. vanilla extract

1 banana, diced

1 tbsp. butter (for greasing griddle)

powdered sugar for garnish (optional)


In a medium bowl, combine the flour, sugar, baking powder and salt.  Slowly whisk in the apple sauce, milk, egg whites, and vanilla–then add the diced banana.

Use butter to grease a non-stick griddle, bring the griddle to medium heat.  Pour the pancake batter onto the heated griddle, making 4-5″ circles.  When pancakes begin to bubble on top-flip (approx. 1 min).  Cook for another minute on the opposite side.  Move pancakes to a dish and garnish with powered sugar, bon appetit!


no bake granola bars

No Bake Granola Bars {recipe}

I’m not one for a big breakfast, especially during the busy work week…but, like they say, breakfast IS the most important meal of the day so I always try to incorporate something healthy & quick (like my Oatmeal Chocolate Chip Breakfast Cake).  One of my favorite things for a quick breakfast are fruit & nut granola bars (Kashi brand), but those can get boring and pricey too…so I’ve been experimenting with lots of different granola bar recipes lately.  After a more than a few fails, I finally hit on an awesome NO BAKE granola bar recipe (adapted from a recipe on Cooking Classy)…here’s the recipe for some amazing No Bake Granola Bars No Bake Granola Bars {recipe makes 12}

Approx. 150 calories per bar

  • 2 cups quick cooking oats
  • 1 cup Rice Krispies Cereal
  • 1/3 cup raw almonds (chopped)
  • 1 Tbsp poppy seed
  • 4 Tbsp coconut oil
  • 1/4 cup packed light-brown sugar
  • 1/4 cup honey
  • 1/8 tsp salt
  • 3/4 tsp almond extract

In a mixing bowl combine quick oats, Rice Krispies Cereal, chopped almonds and poppy seeds, set aside.

Melt coconut oil in a medium saucepan then stir in brown sugar, honey and salt. Bring mixture to a boil over medium high heat stirring constantly, then reduce temperature to medium low and simmer 2 minutes, stirring occasionally. Remove from heat, stir in almond extract.

Pour sugar mixture over oat mixture and toss mixture until evenly coated. With buttered hands, firmly press mixture into a buttered 11 x 7 baking dish. Cover dish with plastic wrap and refrigerate 15 minutes.

Cut granola into bars and store at room temperature.  I wrapped the bars individually for a quick grab and eat breakfast, perfect.

 YUM. Now that’s my kind of breakfast.


spring lemon poppy cakes

Spring Poppy Lemon Cupcakes {recipe}

What better way to welcome spring than with the happiest little lemon & poppy seed cupcakes!  These cupcakes look great and have such a deliciously refreshing taste, the perfect addition to any spring gathering!  Oh, and the best part?  Each large cupcake is only 125 calories, and mini cakes are only around 65 calories!

Gear up for spring and dig into these scrumptious treats!

Spring Poppy Lemon Cakes

(makes approx. 6 cupcakes or 12 mini cupcakes)

Gather Up:

  • 1 Tbsp poppy seeds
  • 1 tsp grated lemon zest
  • 2 Tbsp lemon juice
  • 1/4 cup skim milk
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 Tbsp maple syrup
  • 1/4 cup butter
  • 3 Tbsp sugar
  • 1/4 tsp powdered ginger


Preheat oven to 355 degrees. In a medium bowl, mix the flour, baking soda, baking powder, salt, and ginger. Stir in the poppy seads, lemon zest, lemon juice, milk, maple syrup, sugar and butter. Pour into cupcake tins of choice and bake for 12-15 minutes until tops are slightly browned.

For the frosting, you can use any simple frosting recipe.  For my frosting, I blended one (8 oz.) package of cream cheese with 3 cups of powdered and a teaspoon of vanilla extract.

Regular size cupcakes are only 125 calories each, mini cupcakes are approx. 65 calories each.


lemon poppy seed cupcakes  

oatmeal-chocolate chip-breakfast cake

Oatmeal Chocolate Chip Breakfast Cake {Recipe}

Rise and shine it’s breakfast time!  Who says you can’t satisfy your sweet tooth at breakfast AND be healthy at the same time!?  This amazing Oatmeal Chocolate Chip Breakfast Cake tastes like a big, warm, fluffy chocolate chip cookie, yet it’s MUCH better for you and has under 170 calories!  Now that’s my kind of breakfast =D

Gather Up:

1/2 cup oats

1/4 tsp vanilla extract

1 packet of stevia sweetner (or 1 tbsp. sugar)

3 tbsp. apple sauce

1/4 cup water

1/8 tsp salt

1/4 tsp. cinnamon

Small handful of chocolate chips


Preheat oven to 380 degrees. Combine oats, stevia, cinnamon and salt, then mix in vanilla, apple sauce and water, and then add the chocolate chips. Pour into a small baking pan or 1-cup ramekin.  Bake for 20 minutes, or more until it’s firm.



The 60 Second Skinny Omelet {recipe}

We’ve all heard the old “breakfast is the most important meal of the day” countless times and we get it! However, sometimes our busy schedules just don’t allow time for a well rounded breakfast.  Today, I bring you one of my favorite super quick & healthy breakfast options, with less than 100 calories.  My 60 Second Skinny Omelet is jam packed with healthy & nutritious ingredients and just about anyone should be able to squeeze this delicious breakfast into their day.

Gather Up:

One Organic Egg

1 cup of raw baby spinach

2 tbsp. organic chunky salsa


In a small microwave safe bowl, crack the egg, then add spinach and salsa.  Whisk the mixture together.  Microwave for 1 minute.

Totally optional:  Add a small scoop of guacamole for garnish and even more nutritional benefits!

This breakfast is far more filling then it seems.  It keeps me feeling full & energized for hours, all for under 100 calories!

Enjoy your 60 Second Skinny Omelet

blubber blasting cinnamon pancakes

Snowy Saturday & Blubber Blasting Cinnamon Pancakes

Still in my slippers and sweat pants on this cold snowy New England Saturday, but one thing’s for sure, I have one happy belly right now!  I am a huge pancake lover, and pancakes are great to experiment with, there are so many varieties and possibilities!  One surprising fact is that pancakes can actually be made healthy, yes, healthy pancakes, and still be scrumptious :-p 

Before I head out for the day, I’m going to share a delicious, MUCH healthier than the average pancake recipe, my Blubber Blasting Cinnamon Pancakes, but first, check out this amazing photo of snowflakes on my deck this morning taken by my favorite photographer (<3)-Brett Reilly

 Snowflakes kissing my deck this morning…

Blubber Blasting Cinnamon Pancakes-serves 4


  • 1 1/4 cup whole wheat flour
  • 2 eggs (may also substitute 1/2 cup egg beaters)
  • 2 tsp. Stevia
  • 1 cup organic skim milk
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • Approx. 1 tbsp coconut oil for cooking ( I like Spectrum Organic)


Mix flour, Stevia, baking soda and cinnamon in large mixing bowl.  Add milk and eggs and mix well.

Bring a large skillet to medium heat, coat the pan in thin layer of coconut oil.  When oil sizzles, pour batter onto pan making 3″ diameter cakes.  Flip the pancakes as soon as they begin to bubble, serve slightly browned, top with a sprinkle of powdered sugar and light syrup.