....to help you fit into that little black dress!  =)  

This is just a basic green smoothie recipe.  Like every classic black dress, it's great on it's own, but can be easily accessorized to fit your mood.

Ingredients:

     1 cup unsweetened vanilla almond milk

     1 scoop vanilla protein powder

     1/2 banana

     1 cup baby spinach

     ice

Directions:

Put all ingredients in a blender and blend.  {Doesn't get easier than that.}

***Would also be great with berries, flax seeds, chocolate protein powder, peanut or almond butter, other types of greens....the possibilities are endless!

{205 calories, 3g fat, 19g carbs, 4g fiber, 28g protein}

Gimme S'more!

There are few things in life better than a s'more....in my opinion, at least.  =)

When I was a kid, one of my favorite treats was s'mores bars.  My mom used to make them all the time, and now they've become a favorite of my kids as well. They're one of my go-to treats when I need a quick dessert to bring to picnics, barbecues, etc.  We're headed down to the lake with some friends this weekend, so I thought it would be the perfect thing to bring along.

First, I melt together light corn syrup, chocolate chips and butter....

{In case you were wondering, this is not a healthy recipe.}  Bring the chocolate mixture to a boil, remove from heat and add 1 tsp vanilla extract....

Stir into Golden Grahams and marshmallows and mix until evenly coated....

Spread into a greased 9x13 pan and let cool....

Cut into squares and enjoy!

Golden Grahams.  Marshmallows.  Chocolate....what's not to like?!  All the deliciousness of a s'more without sweating to death next to a campfire in 96 degree heat.  Gotta love it.

Ingredients:

     8 cups Golden Grahams cereal

     3 cups mini marshmallows

     2/3 cup light corn syrup

     12 oz bag chocolate chips {I use milk chocolate}

     2 Tbsp butter

     1 tsp vanilla extract

Directions:

Mix cereal and marshmallows in a large bowl.  On the stovetop, bring corn syrup, chocolate chips and butter to a boil, stirring frequently.  Remove from heat and stir in vanilla extract.  Pour chocolate mixture over cereal and marshmallows.  Mix until evenly coated.  Spread in a greased 9x13 pan.  Let cool then cut into squares.

Healthy Kettle Corn

There was a crazy lightning storm here last night, so I wanted to do something fun for the kids {and me!}.  I decided to dust off the 'ol air popper and try my hand at some guilt-free kettle corn.  I wasn't sure how it would go over with my guinea pigs kids, but I was pleasantly surprised.  I had to make three batches of this stuff!

Ingredients:

     1/2 cup popcorn kernels   

     cooking spray {I used canola}

     1 packet Truvia

     salt

Directions:

Pop popcorn with air popper.  Spray popcorn with cooking spray and sprinkle with Truvia and salt.  Mix.

"C" is for Cookie Dough

{144 calories, 2g fat, 15g carbs, 6g fiber, 15g protein}

It seems as though I'm still on a quest to find the perfect cookie dough snack.  I found this recipe here at Fitcupcaker.  Doesn't it look delicious?  That's what I thought!  I mixed up my little cookie dough treat and put it in the fridge....saving it for my post-workout/afternoon snack.  I thought about it all during my workout.  Is that bad?

It was pretty good, but I have to be honest and say that I was a little disappointed. It just looks so much like real cookie dough!  I thought it would taste a little more like it.  Oh, well.  It was good and sweet with a touch of cookie dough flare....just not quite the home run I was looking for.

Ingredients:

     2 Tbsp coconut flour

     1-2 Tbsp unsweetened vanilla almond milk

     2 Tbsp unsweetened applesauce

     pinch salt

     1/8 tsp baking powder

     1 packet Truvia

     1/2 tsp vanilla extract

     1/2 scoop vanilla protein powder

Directions:

Mix all ingredients together.  Cover and chill for at least 30 minutes.

Mediterranean Cucumber Boats

Here's an idea for a fresh, light lunch or snack on a hot summer day....

{111 calories, 5g fat, 16g carbs, 4g fiber, 8g protein}

Ingredients:

     1/2 large English cucumber

     2 Tbsp hummus {I used Athenos Greek Style}

     2 tsp fat free feta

     1/4 roma tomato, chopped

     2 large black olives, sliced

Directions:

Slice cucumber in half, lengthwise.  Use a spoon to scrape out the seeds and create a little "boat."  Fill each cucumber half with 1 Tbsp humus, chopped tomatoes, 1 tsp feta and one sliced olive.

Vegetable Soup

I'm back!  I've been out of town having a fun-filled week with my husband's family for our annual reunion.  There are 10 adults and 14 kids when we all get together, so it's crazy and a lot of fun!

Today was a scorcher!  I took the kids to the pool and could barely stand not being in the water....so what compelled me to make soup for dinner???  I have no idea. Nevertheless, I came up with a pretty tasty recipe if I don't say so myself.  

It all started with carrots, celery, onions and garlic....a good base for most soups, in my opinion.

I sauteed them in a little olive oil and then added some bell peppers, chicken broth, zucchini, beans and seasonings.

Then I dished myself up a bowl and topped it with some fresh tomatoes and a little reduced-fat feta.

It tasted surprisingly good on a hot summer day.  Scott even went back for seconds!

Ingredients:

     1 cup chopped carrots

     1 cup chopped celery

     1/2 sweet onion, chopped

     2 cloves garlic, minced

     1 tbsp extra virgin olive oil

     1 bell pepper, chopped

     1 zucchini, chopped

     4 cups chicken {or vegetable} broth

     1 can garbanzo beans, rinsed and drained

     1 can kidney beans, rinsed and drained

     1/2 tsp salt

     1/2 tsp oregano

     1/2 tsp basil

     fresh cracked pepper to taste

     fresh tomatoes and reduced-fat feta for topping

Directions:

Saute onions, garlic, carrots and celery in olive oil until crisp-tender and add the salt and pepper.  Add peppers and saute a few minutes longer.  Add broth, basil, oregano and zucchini.  Simmer until zucchini is tender.  Add beans and heat through.  Adjust seasonings if necessary.  Top with tomatoes and feta. 

Chocolate Greek Yogurt "Pudding"

Sorry for the lack of posts.  I was out of town last week and will be out of town again the rest of this week.  {Gotta love crazy summer schedules!}  Before I go, I just want to introduce you to one of my new favorite snacks.  I'm sure the two of you will want to get to know each other while I'm gone....

{120 calories, 0g fat, 11g carbs, 0.5g fiber, 19g protein}

Ingredients:

     1 small cup Chobani plain greek yogurt

     1 packet Truvia

     1 packet Nestle's fat free hot chocolate mix

Directions:

Mix all ingredients together and enjoy!

Healthy {Protein} Cookie Dough

Again with the strange cookie dough concoction, I know.  The first step is admitting I have a problem.... "Hi, my name is Megan and I'm a cookie dough-aholic!"  I seriously get huge cravings for cookie dough and know if I whip up a batch, I might just eat it all and hide the evidence.  Hence my search for a healthier alternative. Don't get me wrong, it's not like I never indulge.  Trust me, I do.  Some days, I just don't want all the binge-induced guilt.

I found this recipe here at Stuft Mama and it was yummy!  Even the kids liked it!  I couldn't quite persuade my husband to try it, but I'm sure he would have liked it too.  =)

I can't wait to experiment a little with this recipe and try it in chocolate!

Ingredients:

     1/4 cup oats

     1/3 cup brown rice cereal {I only had rice krispies}

     2 Tbsp PB2

     1 scoop vanilla protein powder

     1 Tbsp peanut butter {I used almond butter}

     2 Tbsp unsweetened applesauce 

Directions:

Mix all ingredients together.  Refrigerate and save for later or enjoy now.  

Parmesan Flax Crusted Zucchini {Low Carb & Gluten Free}

I love zucchini and could probably eat it everyday.  My family, um, not so much.  In an effort to disguise what some in my house might consider an "over-used veggie," I came up with a healthier version of fried zucchini sticks.

First I cut the zucchini into strips {trying to keep them uniform in size}....

Then I dipped them into egg whites....

And dredged them in a mixture of golden flax meal, parmesan cheese, garlic powder and salt....

Next, I put them on a baking sheet sprayed with cooking spray and baked them at 425 for 15 minutes....

They were so good served with a side of marinara sauce....

Low-carb and gluten free....

Good and good for you.  In the words of Rachel Ray....YUM-O!!!

Ingredients:

     1 large zucchini

     1/2 cup golden flax meal

     3 Tbsp grated parmesan cheese

     1/2 tsp garlic powder

     1/4 tsp salt

     2 egg whites {I used the kind in the carton}

     Marinara sauce

Directions:

Mix together flax meal, parmesan cheese, garlic powder and salt.  Slice zucchini into strips of uniform size.  Dip in egg whites.  Dredge in flax mixture.  Place on greased baking pan and bake at 425 for 15-20 minutes.  Serve with a side of marinara for dipping.