Banana Fig Smoothie

As you've probably figured out, we like to make smoothies at our house.  It's a great way to get fruit into kids (especially fruits they wouldn't normally eat out of hand).  For example, my 8 year old does not like bananas but if I put them in a smoothie he will drink it!  Win!  I picked up some figs at Trader Joe's last time I was there and I wanted to try a smoothie so I found this super easy one and made it over the weekend.  It was thick, creamy and perfectly sweet (with no added sweetener) and SO easy to put together.  You do have to slice and freeze the bananas overnight (they act as the ice cubes here) but, other than that, it is easy, peasy!  Enjoy!

Banana Fig Smoothie (adapted from allrecipes.com)

2 bananas, peeled, sliced and frozen overnight (I cut mine up and put them in a freezer bag)
6 fresh figs, halved
3/4 c. skim milk
3/4 c. orange juice

Place all ingredients in a blender and puree until smooth!  Serve!

3 servings (183 calories each serving) according to my calculator on loseit.com

Tortellini Sausage Soup

Is it cool enough to post a soup recipe yet?  I think so!  Right now it's 68 degrees where I live and, since it's been at 95-100 degrees for the past two weeks, I am declaring it soup weather!  This soup is hearty and delicious and so easy to put together.  Using chicken or turkey sausage will cut down on the calories too!  Enjoy!

Tortellini Sausage Soup (adapted from ourbestbites.com)

12 oz. chicken or turkey Italian sausage, casings removed if using fresh
1 yellow onion, diced
1 c. carrots, sliced
4 cloves garlic, minced
1/2 c. water
2 (15 oz.) cans low sodium chicken broth
1/2 c. apple cider
1 (15 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
1 t. dried basil
1 t. dried oregano
2 medium zucchini, grated
2 T. dried parsley
8-10 oz. cheese tortellini (fresh or frozen)
Grated Parmesan cheese for serving (if desire)

If you're using fresh sausage, remove the casing and crumble into a large soup pot.  If you are using fully cooked sausage (like I did) just slice the sausage into 1/2" slices and add to a large soup pot.  Add the onion, carrot and garlic to the pot and cook until the onions are translucent and the sausage is cooked through.  

Add water, chicken broth, apple cider, tomatoes, tomato sauce, basil and oregano.  Cover and simmer for 30 minutes.  Add zucchini and parsley and simmer, uncovered, for another 15 minutes.  Bring the soup to a boil and add the tortellini, cooking according to package directions.  Serve with grated Parmesan, if desired.

4 servings (421 calories each serving) according to my calculator on loseit.com

Zucchini Tots

This is one of my favorite recipes of all time!  Great for appetizers, as a side dish for dinner or even for breakfast these cute little two bite tots are sure to please anyone!  Even my 8 year old (who is not picky but does not like zucchini) eats these!  In fact, when I made them the other night he ate eight of them!  Make a lot because they seem to disappear fast.

Zucchini Tots (adapted from skinnytaste.com)

2 large eggs
2 c. grated zucchini
1/2 medium yellow onion, finely chopped
1/2 c. shredded part skim mozzarella cheese (could also use cheddar or parmesan)
1/2 c. Italian breadcrumbs
1 t. salt
1/2 t. pepper

Preheat the oven to 400.  Spray a mini muffin tin with cooking spray.  In a medium bowl whisk the eggs and then add the rest of the ingredients and stir until well combined.  Spoon the mixture into the muffin tin, filling them to the top and patting down with your fingers so they are compact and flattened on the top.  Bake for 16-18 minutes and remove from the pan with a plastic knife or spatula.  Enjoy!

24 tots (25 calories each tot) according to my calculator on loseit.com

Dill Pickles

Welcome to this week's edition of Throwback Thursday.  This recipe will make you feel like an old farm lady right in your suburban kitchen!  I LOVE dill pickles.  In fact, I like anything that is vinegar-y and pickl-y.  I am not, however, a fan of sweet pickles.  I have made homemade pickles before but they are always too sweet for me.  This is the perfect pickle if you like them tangy and garlicky.  The apple cider vinegar is the perfect vinegar for this because it is slightly sweet but that is the only sweet element added!  No sugar!  Virtually calorie free!  Did I mention delicious?  Enjoy!

Dill Pickles (adapted from food.com)


1 quart small cucumbers or 1/4" sliced cucumber
1 garlic clove, smashed
3/4 t. dried dill
1/8 t. turmeric
1/2 t. mustard seed
1 1/2 c. water
1/2 c. apple cider vinegar
2 t. salt

Fill a 1 quart jar with cucumbers.  Add the garlic, dried dill, turmeric and mustard seed.  In a 4 cup glass measuring cup (or a bowl) combine the water, vinegar and salt.  Microwave on high for 4-6 minutes (until it boils).  Remove liquid from the microwave and pour it over the cucumbers in the jar  (if you are using a bowl you may want to consider using a funnel to pour the liquid into the jar).  Make sure the cucumbers are covered with liquid.  If not, add water to cover.  Put the lid on the jar and refrigerate.  Pickles are ready to eat when they are cold!

6 servings (6 calories each serving) according to my calculator on loseit.com

Chocolate Zucchini Bread

Today, I give you not one, but TWO recipes for chocolate zucchini bread.  The first is what I would call a non-traditional bread because it has ingredients like almond flour and coconut oil and is gluten free and low carb.  The second is more traditional and you can choose to "healthify" it as much as you or your pantry (or your waistline) chooses!  Enjoy!


Gluten Free Chocolate Zucchini Bread (adapted from livinghealthywithchocolate.com)

1 1/2 c. almond flour
1 1/2 t. baking soda
1/4 c. cocoa powder
2 t. ground cinnamon
1/4 t. salt
1 large egg
1/4 c. plain Greek yogurt
1/4 c. coconut oil
1 t. vanilla extract
3 T. honey
1 t. apple cider vinegar 
1 c. grated zucchini 

1/4 c. chocolate chips

Preheat the oven to 350.  In a medium bowl, mix the almond flour with the baking soda, cocoa powder, cinnamon and salt and set aside.  In a large bowl beat the egg until foamy; beat in yogurt, coconut oil, vanilla, honey and apple cider vinegar.  Make sure all is well combined and stir in grated zucchini and chocolate chips.  Fold in the flour mixture and stir until combined.  Spoon the batter into an 9" X 5" loaf pan that has been sprayed with cooking spray and bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean.  Cool completely before cutting.  

8 servings (157 calories each serving) according to my calculator on loseit.com

Chocolate Zucchini Bread (adapted from therecipecritic.com)

1 c. white whole wheat flour (can also use all purpose)
1 t. cinnamon
1/4 t. salt
3/4 t. baking soda
3 T. cocoa powder
1/2 c. sugar
1/4 c. brown sugar
1/4 c. applesauce (or canola oil)
2 T. flaxseed (or 2 large eggs)
1/3 c. water (omit if using eggs)
1 t. vanilla
1/4 c. plain Greek yogurt (or sour cream)
1 1/2 c. grated zucchini
1/2 c. chocolate chips

Preheat the oven to 350.  Spray a 9" X 5" loaf pan with cooking spray and set aside.  Whisk together flour, cinnamon, salt, baking soda and cocoa powder in a small bowl until combined and set aside.  Using a hand mixer, beat sugars, applesauce (or oil), flax seed (or eggs) and water (if using flax seed) for about 1-2 minutes until slightly fluffy.  Add vanilla and yogurt (or sour cream).  Fold in the grated zucchini.  Add the flour mixture and stir to combine.  Fold in the chocolate chips.  Pour into the prepared pan and bake for 45-55 minutes.  Let cool for 5-10 minutes and remove from pan to cool on a wire rack.  

10 servings (170 calories each serving) according to my calculator on loseit.com

Chicken Tacos with Cilantro Cream Sauce

These tacos are all about the sauce.  Let me say it again.  All about the sauce.  It doesn't matter if you make chicken, pork, beef or veggie tacos.  The sauce is the key here.  Creamy, smooth, rich and delicious and surprisingly low in calories!  Make the sauce.  I repeat, make the sauce.

Chicken Tacos with Cilantro Cream Sauce (adapted from mommacooks.net)

For the tacos:


1 T. extra virgin olive oil
2 lb. boneless, skinless chicken breasts, cut into thin strips
1 t. salt
1/2 t. black pepper
2 T. lemon juice

For the sauce:

1 (8 oz.) package light cream cheese, softened
1 T. plain Greek yogurt (or sour cream)
7 oz. tomatillo salsa (I used Herdez)
1 t. black pepper
1 t. celery salt
1/2 t. cumin
2 t. garlic powder
1/2 bunch fresh cilantro, chopped
1 T. freshly squeezed lime juice (about 1 lime)

For serving:

Small flour tortillas
Cabbage, thinly sliced or bagged broccoli slaw mix 
Mexican cheese blend
THE SAUCE!

For the tacos:

Heat a large skillet over medium high heat and add the olive oil.  Add the chicken and season with salt and pepper.  Saute, stirring occasionally until the chicken is cooked through.  Add the lemon juice and let it evaporate.  

For the sauce:

Place all ingredients in a food processor or blender and pulse to combine until smooth. 

For serving:

Assemble the tacos with chicken, cabbage, cheese and SAUCE!  The night we had these I had also picked up some hatch chilis at the grocery store so my husband grilled them up and we put them on our tacos too.  Yum-O!

The chicken will serve 10 (125 calories each serving) for chicken only - does not include toppings or tortillas!
The sauce makes 2 cups (2 T. each serving - 42 calories for 2 T.) according to my calculator on loseit.com

Slow Cooker Ratatouille with Rotini Pasta

It's meatless Monday!  Well, it is for some people.  This hearty and delicious dish will make you happy to eat vegetarian even if it's only one day a week!  A plethora of veggies cooked all day and then paired with cooked pasta for a full meal that is so satisfying you won't miss the meat!  Broiling the veggies before adding them to the slow cooker removes some of the water so don't skip this step.  This would also be delicious over polenta or just as a vegetable stew by itself.  Enjoy!

Slow Cooker Ratatouille with Rotini Pasta (adapted from ourbestbites.com)

2 lb. eggplant, cut in 1/2" pieces
3 zucchini or yellow squash (about 
1 1/2 lb.) quartered lengthwise and cut in 1" pieces
2 red bell peppers, stemmed, seeded and cut in 1" pieces
2 yellow onions, roughly chopped
6 T. extra virgin olive oil
1 T. sugar
6 cloves garlic, minced
2 t. Italian seasoning
1 (28 oz.) can diced tomatoes
1/4 c. all purpose flour
2 1/2 t. salt 
1 t. pepper
1 T. balsamic vinegar
1/4 c. grated Parmesan cheese
1/4 c. basil, chopped
1 lb. rotini pasta

Adjust the oven rack 4 inches from the broiler element and heat broiler.  If have have different heat settings available on your broiler, set it to medium.  Line 2 baking sheets with foil.  In a very large bowl combine eggplant, zucchini, peppers, onions, olive oil, sugar, garlic and Italian seasoning.  Toss to combine.

Divide the vegetables evenly between the prepared baking sheets and spread into a single layer.  Broil, one sheet at a time, until vegetables begin to brown about 10 minutes (or faster, depending on your broiler setting.)  Turn the veggies once while broiling.  Transfer veggies to a 6 quart slow cooker and add tomatoes.  

Stir flour, salt and pepper into vegetables in slow cooker.  Cover and cook until veggies are tender, about 4 hours on low.  Stir in balsamic vinegar, Parmesan and basil.  Season with additional salt and pepper to taste.  Cook pasta according to package directions and add to slow cooker with the ratatouille.  Serve!

8 servings (404 calories each serving) according to my calculator on loseit.com