Avocado Coconut Popsicles

These creamy popsicles are a real treat! Made with just 4 ingredients – nutrient dense avocados, coconut-almond milk, raw sugar and sweetened coconut flakes. They are also dairy-free, vegan, vegetarian and gluten-free.

It’s no secret, I'm pretty avocado obsessed! I grew up eating avocados all my life and I usually incorporate them into a meal just about every day! In fact, I love them so much I created an entire Pinterest Board devoted to avocados. But I usually eat them in some type of savory dish such as guacamole, BLT, egg salad, in my salad dressings, with my soups and more.

But the fact is, in Brazil where my Dad lived for many years, avocados were never eaten with salt; instead they were treated as the fruit that they are and were often sweetened with sugar. My dad used to make a smoothie years ago with avocados, milk and sugar which he called Vitamina. Because I love coconut, I took his smoothie idea and added coconut flakes and loved it! And since avocados are so nutrient dense, you're also getting a good dose of healthy fats, vitamins and minerals to boot!

PS - The popsicle mold I used is from Progressive which I bought on Amazon, click the link if you're interested.

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Creamy Asparagus Leek Soup with Creme Fraiche

Keeping things green today in the spirit of St Patrick's Day! Cream of asparagus is one of my favorite Spring soups. The addition of leeks, a relative of onions, scallions and shallots gives this soup a wonderful subtle flavor. But the star here is a touch of creme fraiche added on top, which I like to swirl in to my soup for a creamy delicious finish.

My daughter Madison loves helping me in the kitchen, here I let her snap off the tough ends of the asparagus – she's a pro!

Creme fraiche is wonderfully creamy, and a bit thinner than sour cream. If that's not available near you can swap it for sour cream or even Greek yogurt. If you want to go dairy-free, you can of course leave it out, it will still taste wonderful. Enjoy!

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Low Fat Peanut Butter Banana Muffins

Sunday mornings are a little better when I make these deliciously moist muffins. These muffins make a regular appearance in my home whenever I have ripe bananas I need to use up. Everyone loves them around here – if you try them you'll know why!

I resurrected this recipe from the archives for those of you who haven't tried these yet. They are so good, and quite popular here. When I first created this recipe, I found the best way to get the peanut butter taste without the added fat was to use use Better'n Peanut Butter which I find at Trader Joe's. You could also use PB2 if you wish. I put a little extra peanut butter in the center of each muffin to give you the extra peanut butter flavor with every bite. Of course, if you wish to use regular peanut butter that's fine too, only you'll have to adjust the nutritional info.

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Easy Macaroni Casserole

This easy baked pasta dish is made with whole wheat elbows, ground turkey, veggies, marinara sauce and cheese. I can't say enough good things about this casserole! It's comforting, kid-friendly and so easy to make because there's no need to pre-cook the pasta!

I come from the school of having to cook your pasta in plenty of water, so when someone kindly shared this recipe with me, I won't lie, I was skeptical! But I loved the outcome, and since then I've made it a few times over tweaking it to my taste and we love it!

And the whole wheat elbows from DeLallo - I'm so impressed with their taste! In fact, I like their pasta so much that I am partnering up with them this year as a brand sponsor. If you've been following me for a while you'll know that my family and I don't like the taste of whole wheat pasta. But that completely changed when I tried DeLallo, and my kids and husband liked it too!

I used whole milk mozzarella on top because the points didn't change by using reduced fat, and I love my cheese melted and gooey, but you can use whichever you prefer.

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Spinach and Feta Stuffed Chicken Breasts

Chicken cutlets stuffed with spinach, feta and ricotta, then breaded and baked to perfection!

I love making stuffed chicken breast as many as you probably figured out by now. You can stuff chicken with just about anything, and leftovers can be frozen and reheated for your very own homemade frozen meals which are so much better than store bought.

I first experimented with this spinach-feta version back in 2010, and we loved it. My photos were pretty awful back then, so today I decided to make them over! I also changed the recipe slightly to make them easier. Anyone can make these, there are no toothpicks required and the prep time is fairly quick. I served this with a great big salad on the side, but you can also serve it with couscous, rice or quinoa.

You may also like some of my other stuffed chicken breast recipes, Buffalo Stuffed Chicken Breasts, Roasted Red Pepper and Prosciutto, Zucchini and Mozzarella Stuffed Chicken, Chicken Cordon Bleu, Prosciutto and Cheese, and my husband's favorite, Chicken Rollatini with Spinach alla Parmigiana.

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Spaghetti Squash Primavera

Spaghetti squash and fresh vegetables simmered with a quick marinara sauce and topped with fresh mozzarella if you desire - easy, cheap, gluten-free and perfect for Meatless Mondays!

This was inspired after watching a marathon of Diners, Drive-ins and Dives, but this time we actually decided to go to the nearest DDD restaurant, The Pit Stop which was featured on the show for their spaghetti squash primavera.

As a spaghetti squash lover myself, I ordered it and loved it and knew I wanted to re-make this at home. Super easy to make and you can use whatever vegetables you like – I used broccoli, carrots and zucchini but you can use asparagus, eggplant or bell peppers. To speed this up I made the spaghetti squash in the microwave which takes only about 8 minutes to cook, but if you have more time you can make it in the oven, the directions below are for both.

Of course, I had to top mine with fresh mozzarella which was just made and still warm when I bought it this morning! Leave the cheese out for vegan, dairy-free or paleo diets, nutritional info is provided below both ways. This dish comes together in less than 20 minutes, and you can easily double the recipe to make it 4 servings using a larger saute pan. You can also freeze this once cooked and reheat it in the oven for another day, enjoy!

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Chicken and Lentil Soup

This delicious, hearty lentil soup made with chicken, cilantro, cumin and spices is perfect for warming your belly on those cold winter nights. What's more, it's easy to make, economical and very satisfying.

I was in the mood for this last night so I thought it would be a great time to update the photos. I've slightly modified the original recipe which I posted back in 2009, but the results are just as good.

I've been making this soup for years, my family loves it – including my four year old (to my surprise)! It makes a big pot which means plenty of leftovers for lunch. It freezes well and can be reheated with a little water if it gets too thick.

Lentils were actually the first legumes I liked as a kid. My mom would me a similar soup with carrots and celery and since I was picky – she usually pureed mine. I love preparing them because they cook so much quicker than dried beans, and a small amount goes a long way. They are high in protein, Vitamin B, folate and soluble fiber and have twice as much iron as other legumes. You can easily cut this recipe in half or freeze left-overs for lunch which is what I like to do. Chicken breast would work in place of thighs if you prefer white meat. Ground annato (also known as achiote) is commonly used in Latin cuisine, it's used mostly to add color and adds a subtle flavor, but if you can't find it paprika would work instead.

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Dad's Creamy Cauliflower Soup

We're getting some cold weather here in New York for Autumn, temperatures are in the thirties – a perfect day for soup. This recipe is an oldie but goodie, one I make quite often and grew up eating as a kid and since I was making it today, I thought I would highlight it for those of you who haven't tried it.

Both my parents loved to cook and no doubt that has rubbed off on my brother and I. My Dad's style of cooking was very different from my Mom's since he was born in Prague, Czech and she was born in Colombia. As you can imagine, the meals we group up with were pretty eclectic, but one of the simplest recipes my Dad made was this soup.

As a kid, we had a cup of homemade soup almost every night before dinner. I wasn't always happy about this, because believe it or not, I was pretty picky. But on the night's we had this soup, I never complained. 

My father lost his vision a few years ago, so sadly he no longer cooks. But thankfully he is still with us, and I've been trying to learn some of the dishes he once cooked. This one is EASY, only 5 ingredients and you have yourself a warm, delicious bowl of soup that is so light you can serve this as a first course for dinner or with a half sandwich for lunch.

There is no cream added, the silky texture is simply from pureeing it.  Dad used water and chicken bouillon which I often do (I use Better Than Bouillon) but here I used chicken broth instead; use whatever works for you. Sometimes I add some diced carrots, or even celery – there are no rules here.

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Morning Maple Cranberry Pecan Oat Bars

 

Chewy bars with chunks of toasted pecans and dried cranberries combined with toasted oats, almond butter and pure maple syrup. I'm in LOVE with these bars!

I made these bars last week and I couldn't wait to share them with you. I've been eating one every morning for breakfast (in fact I am having one now as I type this). These are by far, the best tasting bars I've ever had, they are chewy and have great texture, made with wholesome ingredients – one bar is a meal and it's perfect to take on the go. They are also egg free, dairy free, vegan, and can be made gluten free if you use gf oats. Next time I make these, I plan on rolling them into smaller balls and turning them into healthy cookies instead.

The recipe is very slightly modified from the Power Hungry: Ultimate Energy Cookbook. Camilla really knows how to make great tasting breakfast bars, you may remember the banana split bars I made a few month back also from the same book.

You can use any type of mild flavored unsweetened nut butter, such as almond, cashew, or sunflower seed butter. Peanut butter would also work perfectly well in this recipe, but it can overwhelm the flavor of the maple syrup. Toasting the oats and pecans adds tremendous flavor, but if you are in a hurry, you can skip this step.

Once made, individually and tightly wrap the bars in plastic wrap. Store the bars at room temperature for up to 2 days, or in the refrigerator for up to 1 week. Alternatively, place the wrapped bars in an airtight container and freeze for up to three months. Let the frozen bars thaw at room temperature for about 1 hour.

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Skinny Tuna Noodle Casserole

Tuna casserole, the quintessential American dish. Perfect for potlucks and under $10 to make. Made with canned tuna, mushrooms, peas and noodles in a creamy sauce (and no canned soup) finished with toasted breadcrumbs – so good!

The first time I tried tuna casserole was back in 2011. Yes, you heard me right! In fact, when I told my daughter what we were having, she warned me she may be eating something else tonight. The good news is we all LOVED it, and I've made it for my family many times since then. Today I decided to give my photos a facelift since this was on the menu.

For those of you who haven't tried this yet, I originally posted this back in 2011 after getting many requests for a lighter version. Now it's become quite popular on my site. You can easily adapt this with different vegetables, swap the tuna for chicken, use whole wheat noodles – no rules to cooking, just have fun with it.

Can't wait to hear what you all think!

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Stuffed Pepper Soup

Bell peppers, chopped tomatoes and lean ground beef are simmered in broth with onions and garlic, then topped with brown rice – everything you love about stuffed peppers, in a soup!

I love soup weather – and the convenience of a making a big pot of soup that can serve as several meals. I first posted this recipe back in 2011 and it's been a huge hit with everyone, including both of my kids –  they just loved it! I decided to make a pot this weekend and gave this a photo makeover.

This is a hearty bowl of soup that will fill you up and warm you on a chillynight. I guess you can call this a lazy stuffed pepper because it tastes just like a stuffed pepper without all the extra work. Topped with brown rice it's a satisfying meal. Heck, if you wanted you could even make this with ground turkey, and top it with shredded cheese. Have fun with this one!

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Spaghetti Squash with Meat Ragu

 

Roasted Spaghetti squash topped with a simple-yet-delicious meat sauce simmered with tomatoes, onions, carrots and celery.

I originally posted this recipe way back in 2009, before I owned a decent camera and I just had to give this a photo makeover (the photo was so bad I'm surprised anyone made it at all). It's so darn good you won't miss the pasta, and think of all the calories you're saving by making the swap! It's also low-carb, clean, gluten-free and perfect for my paleo followers out there too!

The beauty of this dish is you can totally make this family friendly. I know my kids prefer to have their meat sauce with pasta (plus they need their carbs too) so I cook some pasta for them and serve this with spaghetti squash for my husband and I. It's a very generous amount and extremely satisfying.


Of course, you can swap the beef for turkey if you wish, and you can certainly make the spaghetti squash in the microwave which is so much quicker. The sauce can be frozen for a later date and reheated when for a busier night. I've never tried freezing spaghetti squash, anyone out there know if I can? So there you go, a meal that can make the whole family happy – gotta love that!

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Butternut Squash and Spinach Lasagna Rolls

Lasagna rolls stuffed with spinach and cheese, then topped with a creamy butternut parmesan sauce and baked in the oven with even more cheese – trust me, you want these in your life!

Last year I fell in love with creamy butternut squash as a pasta sauce and have had this on my mind ever since. Now that the Fall is here it was the perfect time to play around with this idea.

They turned out as good as I could have imagined, even my teen daughter who is pretty picky loved these! And, they are meatless so they're perfect for meatless mondays. Use gluten free noodles to make them gluten free or whole wheat for added whole grain. Enjoy!

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Best Skinny Eggplant Rollatini with Spinach

This decadent, cheesy Italian comfort dish is my favorite way to enjoy eggplant and now that the weather is getting cooler, a great excuse to turn on your oven. Thin slices of eggplant are baked, then stuffed with ricotta, parmesan and spinach and baked with my homemade marinara sauce and topped with melted mozzarella cheese. Folks, this dish is restaurant quality (without the frying and extra fat you'd get in a restaurant).

If you're thinking your not a fan of eggplant, I know this recipe will change your mind. The eggplant is sliced so thin (I used my mandolin for perfect even slices) that it literally melts in your mouth once it's baked. A serving is super generous, you'll be stuffed for under 250 calories. And it's meatless, so you can save this for meatless Mondays (but honestly I can eat this every day).

In the past I've sliced my eggplant a little thicker, but trust me, it's just not the same. I prefer to use two medium eggplants so my slices all come out even in size (can you say OCD?) and I save the odd-sized pieces for another recipe (chop it up and simmer it in marinara for a delicious Eggplant and Tomato Sauce). But if you prefer to use one large one and don't mind all your rolls coming out different sizes, go for it. This recipe is a little more time consuming, so save this for the weekend when you can play some music and sip some wine while you cook… Bon Appetit!

PS- for those who want to know what brand of Mandolin, it's available on Amazon, it's from OXO (click to see).

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Crock Pot Kid-Friendly Turkey Chili

This one's just for the kiddos (or picky family members)! A mild, kid-friendly chili is made with ground turkey, corn, bell pepper, tomatoes and spices. Top it with your favorite toppings, and serve it with some chips on the side for the perfect, back to school lunch.

My youngest daughter is heading to school next week (Pre-K) and this year she'll be bringing lunch to class for the first time. She doesn't eat sandwiches (neither did my oldest), so I'm going to have to get pretty creative to make sure she's still eating healthy balanced meals. I just ordered this Foogo Stainless steal leak-proof thermos from Amazon, which I also did with my oldest daughter and I'll be filling it with some of her favorite warm meals.

Now I love me some chili, and I'm super excited for the colder weather to make some of my faves like Crock Pot Chicken Taco Chili, Turkey White Bean Pumpkin Chili, and Turkey Chili Taco Soup, but for my little one who doesn't like beans... or spicy food, this recipe is perfect (it's also gluten-free). It's super easy to make, I did it in the crock pot, but you can also simmer it on the stove. It makes 5 adult size servings, and you can easily double the recipes and freeze it for future freezer-friendly meals.

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Crock Pot Creamy Tomato Soup

This creamy, rich tasting tomato soup is made in the slow cooker, with tomatoes, herbs, milk and Pecorino Romano cheese, plus the cheese rind for an added flavor boost.

Last night for dinner, we had a big bowl of this soup with some grilled garlic bread and a simple garden salad. For lunch, I usually like to have a small cup with a half sandwich (whole wheat grilled cheese – yum!).

Thanks to my parents, I'm real picky when it comes to soup. I grew up in home where we had homemade soup practically every night. Almost always dinner usually started a meal with a bowl of soup (not something I was always happy about as a kid) but I always loved when mom made her tomato soup.

Her recipes are usually more labor intensive than mine, I much prefer quick and easy. This slow cooked tomato soup, comes pretty close to her original, without all the extra work.  I always cook my vegetables on the stove, I think it gives you the best tasting results. You can do this the night before to save time in the morning. What really makes the soup over the top in my opinion, is the cheese rind (you toss it after the soup is done). I always freeze them after I use up my cheese, just to make soups, but don't worry if you don't have one the soup will still turn out fine.

You can also make this on the stove top: just simmer it in a big pot on low for about 1 1/ 2- 2 hours. If you want to use fresh garden plum tomatoes, as I often do in the summer when I need to use them up, I just blanch them in a big pot of boiling water until the skins crack, then remove them and peel the skins off.

This soup freezes well, so don't worry if this makes too much, you can make it and freeze it in small containers for quick meals on busy weeknights.

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Banana Split Bars

The heart-healthy power bars have all the ingredients one might have on a banana split: made with quinoa, rolled oats, dried cherries, nuts and honey plus antioxidants from the cinnamon and chocolate – and they taste good too!

I got a copy of the Power Hungry: The Ultimate Energy Bar Cookbook and couldn't decide which recipe I wanted to make first, they all look so good. Such a fun book, I asked them if they wanted to give some away to my fans and they said YES! So, three lucky winners will have a chance to win this cookbook, with loads of recipes for protein bars, granola bars, endurance bars, and even knock-offs of many store bought bars like Luna bars, Clif bars, and Kind bars to name a few. All the recipes are healthy, easy to make and use all natural ingredients. For a chance to win, visit Skinny Bits and leave a comment there.

These make a great snack, perfect to pack in your lunch bag, or great for powering up a workout or post-workout. While these bars weren't a big hit with my picky 3 year old, I thought these were tasty (I think she'll love the chocolate chip protein cookies). For variations of this, you can make a Maple Blueberry Bar, swapping out the cherries and honey for maple syrup and dried blueberries, or she suggests a Peanut Chocolate Banana Bar omitting the cinnamon and cherries and adding 2/3 cup of dry roasted peanuts in place of the walnuts.

To store, wrap them individually with plastic wrap and refrigerate for up to 1 week or freeze for up to 3 months, keeping them airtight. 

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Simply Obsessed Frozen Coconut Mango Pops

Frozen popsicles made with coconut milk and pureed mango, so good!!

We're having a heat wave here in New York. The kind of heat that you don't want to be outside, unless you're in a pool or sprinkler keeping you cool. I won't dare turn my oven on this week, even grilling is out of the question until things cool down.

But these ice pops... I'm obsessed!! I'm making these all summer long, I can't even begin to tell you how delicious they are. I don't think any of my other ice pops come close. And since so many of you asked about what popsicle mold I use, I linked the popsicle maker from Progressive available on Amazon here.

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Peaches and Cream Popsicles

There's nothing like eating a sweet, juicy, ripe peach on a hot summer day – but these peaches and cream popsicles made with yogurt, almond milk and almond extract make a wonderful treat on a hot day like today.

It's in the nineties today, the kind of day where you want to either sit in front of the air conditioner and never leave the house, or swim in the pool all day – we opted for the latter.

I've been thinking about making a peach dessert combined with almond extract – because I love the smell of my peach-almond facial scrub, so I came up with this easy dessert using really ripe sweet peaches, unsweetened vanilla Almond Breeze almond milk and almond extract – delish! And by the way, Almond Breeze now comes in single size servings and is hosting a giveaway on Skinny Bits. Click here for a chance to win.

I used raw sugar to sweeten these, but you could sweeten them with stevia or whichever sweetener you prefer. My star shaped ice pop mold, which you can find on Amazon makes 4 oz popsicles, so depending on the size of your popsicle mold, you may get different amounts. 

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Asparagus and Swiss Cheese Frittata

Spring asparagus, shallots and Swiss cheese is a delicious combination in this slimmed down frittata which is perfect for breakfast, lunch or dinner!

This is really filling, and the leftovers for perfect for lunch or breakfast the next day. Fritattas are also great if you're watching your carbs, and they are so inexpensive to make. I love having a Fritatta for Meatless Mondays with salad on the side.

Whenever asparagus is in season, I buy it and steam it right away to use for quick recipes throughout the week. It's great to add to eggs, salads, served chilled with a simple Dijon Vinaigrette or even to add to paninis (LOVE this asparagus prosciutto panini)!

Asparagus is loaded with nutrients, it's a great source of fiber, vitamin A and C, and it's packed with antioxidants, which makes it a super star in my book!

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