Mini Eggplant Pizzas

Yield: 5

1 eggplant; cut into ½ inch thick slices
¾ cup tomato sauce
½ cup mozzarella cheese
1 Tbsp olive oil
1 Tbsp fresh basil
garlic salt and pepper to taste

1. Preheat oven to 375 degrees F. Spread eggplant slices on a greased cookie sheet and brush olive oil on each slice and then sprinkle garlic salt and pepper. Bake eggplant slices for 12 minutes. Let cool and leave oven on.

2. Top each eggplant with tomato sauce, cheese, and fresh basil. Put back in oven until cheese is melted.

Spicy Baked Sweet Potato Fries with a Low-Fat Spicy Garlic Sauce

20131026-151315.jpgYield: 8


2 large Sweet Potatoes; peeled and sliced into 1/4 inch long slices
1 tsp cayenne pepper
1 tsp paprika
½ tsp onion powder
pinch of chili flakes
pinch of salt and pepper
2 Tbsp olive oil

1. Preheat oven to 400 degree F. In a large bowl, mix the potatoes, oil, and seasons in a bowl until evenly coated. (I like to put sliced potatoes in a gallon zip-lock bag for an even coat).

2. Line a baking sheet with parchment paper and spread sweet potatoes in a single layer. Be sure NOT to overcrowd potatoes (or they will not get crunchy!!!)

3. Bake for 25 minutes or until golden brown; turn occasionally.

Low-Fat Garlic Dipping Sauce

½ cup non-fat plain yogurt
½ cup low-fat sourcream
1 garlic; chopped
½ tsp paprika
1 tsp cayenne pepper
¼ cup chopped green onions
garlic salt and pepper to taste

1. Mix all ingredients in a bowl, mix and serve with fries! Easy!

Healthy Pumpkin Oat Bread

Yield: 12


1 cups whole-wheat flour
½ cup oat flour
¼ cup rolled oats
1 ½ teaspoons cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
⅛ teaspoon cloves
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
1 egg
½ cup apple sauce
½ cup honey
¼ cup almond milk
½ teaspoon vanilla
1 cup pumpkin puree

1. Preheat oven to 350 degrees.

2. In a large bowel mix together the dry ingredients (oat flour, oats, cinnamon, ginger, nutmeg, cinnamon, cloves, baking soda, baking powder, and salt.

3. In a separate bowel lightly mix the wet ingredients (egg, apple sauce, honey almond milk, and vanilla)

4. Make a hole in the center of the dry ingredients and pour in the wet ingredients and fold with a spatula. Do not over mix!

5. Fold in the pumpkin puree until everything is combined.

6. Generously grease a large loaf pan or put muffin liners in a muffin pan and then pour in the batter. (I like to use loaf pans for this recipe but you can use cupcake pans as well!)

For a loaf bake for approximately 35– 40 minutes and for muffins bake for approximately 18 – 22 minutes. Check to see if done by making sure a toothpick inserted comes out clean.

Sesame Salmon Kabobs


This is the perfect dinner if you want to eat healthy and light! Also it’s super easy and quick to make!

Yield: 4


2 large fillets of wild salmon; cut into 1 inch cubes
1 large lemon
1 zucchini; cut into
1/4 inch thick pieces
1/2 cup red onions; chopped into 1 inch pieces
Pinch of sea salt
Pinch of lemon pepper
Pinch of onion powder
1 Tbsp sesame seeds

1. Make sure to pull out any bones from the salmon, then skin, and cut into 1-inch thick cubes

2. Cut zucchini into 1/4 inch thick slices and place in microwave proof bowl with 1/2 cup of water and cook for 2 minutes! (This is a little trick to cook the zucchini faster since the salmon only takes a few minutes to cook!)

3. Slice a lemon thinly and then cut into half pieces and then slice red onion into 1 inch pieces.

4. Here is the fun part!…..Start assembling salmon, lemon, red onion, and zucchini pieces in the order you prefer on a bamboo skewers (I like to cut my skewers in half because it is easier to cook on grill or frying pan!) Sprinkle salt, lemon pepper, onion powder, and sesame seeds on kabobs before placing on the grill.

5. Once skewers are ready, place on lightly greased grill (or frying pan works just as good too) on medium heat and cook for 5 minutes on each side. You will notice the kabobs are done when the salmon turns from a red orange color to a lighter orange color.

Healthy Twice Baked Potatoes

Yield: 8


4 large russet potatoes
2 Tbsp extra virgin olive oil
1/2 cup plain Greek yogurt
1/2 cup low fat milk
2 cups broccoli
8 pieces of turkey bacon
1/2 cup reduced fat cheddar cheese
1 tsp salt
1/2 tsp pepper
1/4 cup chives (optional)

1. Preheat oven to 400 degrees. Scrub the potatoes clean under running water. Poke potatoes all around with fork (so they don’t explode) and then bake potatoes for 1 hour and 20 minutes.

2. Boil broccoli in water with 1/2 teaspoon of salt for 8 minutes. Place 1 tablespoon of olive oil in frying pan and cool turkey bacon until crispy. Once broccoli is cooked, let cool then chop coarsely and set aside.

3. When potatoes are done, let cool for 30 minutes. When cool, cut potatoes in half lengthwise and scoop out the insides, leaving 1/4 inch of potato on skin.

4. Crumble 4 pieces of the turkey bacon and add to bowl with broccoli, potatoes, Greek yogurt, milk, olive oil, salt, pepper, and cheese. Spoon fillings into the potatoes and sprinkle with more cheese and crumble the other 4 pieces of bacon.

5. Heat oven to 350 degrees. Place potatoes on baking sheet and bake for 15 or 20 more minutes.