Guiltless Fudge Cookies

Guiltless Fudge Cookies|Mimi's Fit Foods

These cookies are oh-so-good!  They have a nice, crisp exterior, but have a soft and fudgey center.  It took all I had to not eat the entire batch!

These are made without butter or eggs and I mixed them up in one bowl (my food processor actually).  The cookie dough ends up being really thick.  I first tried to mix it in a mixing bowl with a spoon, but was having a hard time pulling the dough together the way I wanted.  So, I dumped it all in my food processor, gave it a few pulses, and the dough came together quickly and perfectly!  It was so easy to scoop onto the baking sheet.

We’ve been eating pretty darn clean around our house and we were just itching to have a sweet treat.  I’ve had these on my mind, and with them being healthier than a traditional cookie, I whipped them up.  These certainly took care of our sweet tooth without breaking the calorie bank.

That being said, the cookies are SO good that you might not believe they are as low-cal as they are.  These are sinfully chocolatey.  They are a chocolate-lover’s dream.  Next time you’re craving chocolate or something sweet . . . give these a try instead of the typical full fat cookie.  I can about guarantee you won’t be disappointed!

Guiltless Fudge Cookies | Mimi's Fit Foods

Guiltless Fudge Cookies
Adapted from Taste, Love & Nourish

1/2 cup whole wheat flour
1/2 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar, packed
5 tablespoons melted coconut oil
1/3 cup plain nonfat Greek yogurt
1 teaspoon pure vanilla extract

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat liner.

In the bowl of your food processor add the flour, cocoa powder, baking soda and salt, sugar and brown sugar. Pulse a few times to combine.  Add the coconut oil, yogurt and vanilla extract. Pulse a few times until the dough comes together.  (Alternatively, you can do this all in a bowl.  You would whisk the dry ingredients to combine and then add the wet ingredients to the dry.  Using a sturdy spoon, stir to combine the wet and dry ingredients, but do not overwork it.)

Drop level tablespoonfuls about 2 inches apart onto the baking sheet and bake for 10 minutes or until the edges just begin to set.

Cool on the pans for about a minute, then transfer to a wire rack to cool completely.

Makes 24 cookies if dropped by level tablespoons.
Makes 16 cookies if dropped by a 1 1/2 tablespoon cookie scoop.

Nutritional Information Per Cookie (Based on yield of 24)
Calories:  71.8
Protein:  1.1g
Carbs:  11.7g
Fat:  3.1g (2.7g = Sat.)
Fiber:  0.7g
Sugars:  7.4g

Fit Banana Oatmeal Muffins with Coconut Oil and Honey

Fit Banana Muffins with Coconut Oil and Honey | Mimi's Fit Foods

I love me some goooood banana bread!  However, nutritionally I hate that banana bread is essentially “cake” since it’s made with oil and sugar (which again, is why it tastes so darn good!).  I had a couple of bananas that had spotted and gone more ripe than we care to eat, so I went on a major search to find me a tasty AND healthy banana muffin.  With a few adaptations, I definitely came up with a winner!  I mean, looking at this picture at this very moment has me salivating.

These muffins are made with coconut oil (instead of butter or vegetable oil) and are sweetened with honey (as well as the natural sweetener you get from the bananas).  There’s something about that coconut oil that adds an extra subtle sweetness as well.

Of course, I didn’t have a “typical” banana muffin sitting right here to compare with, but I don’t think I would even hesitate to choose this muffin over the other.  They are SOOOOO good.  The oatmeal helps boost the texture, and they are super moist.

The only regret I have is that I didn’t double (or triple) the recipe.  I totally could have frozen the extra muffins and had them available at the drop of a hat.  Next time . . . next time!

Fit Banana Muffins with Coconut Oil and Honey - Mimi's Fit Foods

Fit Banana Oatmeal Muffins with Coconut Oil and Honey
Adapted from Beauty and Bedlam

1 1/2 cups whole wheat flour (I used white wheat)
1 cup rolled oats
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1/2 cup unsweetened vanilla almond milk
1/3 cup coconut oil, melted (organic extra virgin tastes best)
1/2 cup honey
2 ripe bananas, mashed (about 2/3 cup)

Preheat oven to 400 degrees. Stir together oats, flour, baking powder, baking soda, and salt. Mix egg, milk, oil, honey and mashed banana together well. Add this mixture to the dry ingredients. Gently stir until moistened. Fill greased muffin pans 2/3 full (evenly dividing batter amongst 12 muffins). Bake for 12-15 minutes, or until golden brown.

Serves 12.

Nutritional Information Per Muffin
Calories:  190
Protein:  3.6g
Carb:  30.3g
Fat:  7.5g (5.7g = Sat.)
Fiber:  2.9g
Sugars:  13.3g (Mostly from Honey and Bananas)

Roasted Asparagus and Chicken Pasta with Balsamic Butter

Roasted Asparagus and Chicken Pasta with Balsamic Butter|Mimi's Fit Foods

How about a pasta dish that is under 300 calories per serving?  Yes, please!

We love, love, LOVE this pasta dish!  When fresh asparagus hits the stores, this recipe immediately goes in our line-up!  The asparagus adds that great freshness to the overall taste, while the balsamic butter coats everything with a sweet tanginess.  And, fresh Parmesan?  The perfect way to top it all off!

The funny thing about this recipe is that it screams spring-time . . . thanks to that asparagus.  But, the balsamic butter also gives the recipe a bit of comfort.  In the fall/winter months when asparagus isn’t at it’s best, just sub in some steamed broccoli and you’ve got a dish that you can add to your favorites year-round!

Roasted Asparagus and Chicken Pasta with Balsamic Butter
Adapted from Mel’s Kitchen Cafe

1 pound fresh asparagus spears
1/2 tablespoon extra virgin olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup balsamic vinegar
1 teaspoon light or dark brown sugar
8 ounces whole wheat/grain penne pasta, dry
2 tablespoons light butter, cut into pieces (I used Smart Balance)
1 pound chicken breast, cooked and shredded
1/3 cup freshly grated Parmesan cheese, plus more for serving

Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. Put the asparagus on a rimmed baking sheet and toss with the oil and 1/4 teaspoon of the salt and 1/4 of the pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside.

While the asparagus roasts, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 5 tablespoons, about 5-10 minutes. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat and stir in butter until melted.

Cook the penne in a large pot of boiling salted water until just done, 11-13 minutes. Drain the pasta and return to the pot. Stir in the balsamic butter mixture. Toss to combine well. Add in the asparagus, chicken, Parmesan, and the remaining 1/2 teaspoon salt. Serve immediately with additional Parmesan cheese for serving.

Serves 6.

Nutritional Information (Per Serving)
Calories:  298.5
Protein:  25.1g
Carbs:  36.3g
Fat:  7.3g (2.3g = Sat.)
Fiber:  5.6g
Sugars:  1.3g

Greek Yogurt Protein Pancakes

Greek Yogurt Protein Pancakes|Mimi's Fit Foods

I spotted this fabulous idea to make pancakes with Greek Yogurt and I had to try it out!  I mean, it’s a super duper easy recipe and I’m a sucker for super duper easy . . . especially if it’s healthy too!  Besides, Greek Yogurt is a staple at my house so it just made sense that I would give these pancakes a try.  All you need is one container (5.3 – 6 ounce) of Greek Yogurt, an egg, a smidge of flour, and baking soda.

They’re good people.  They truly are.  They are good in a different-kind-of way though.  These aren’t going to be your traditional fluffy, buttermilk pancake, but they are definitely good in other ways.  They are a bit more dense, but are probably the most filling pancakes I have ever made.  You can “flavor” them any way you choose by just choosing a flavor of Greek Yogurt that you love.  These ones here were made with strawberry yogurt.  You can bet-your-bottom-dollar that I’ll be trying several more flavors of yogurt as the days and weeks go on.  They are not overly sweet, which I love!  I also love that there’s no added sugar to the recipe either.  We were able to get enough sweetness to balance these out by topping our pancakes with sugar-free maple syrup.

Four ingredients.  That’s it!  Easy peasy!  You’ll find the batter to be extra thick . . . like a thick cake batter.  To ensure that the pancakes cook all the way through I suggest slightly flattening them out once you have them on the skillet to cook.  I used my cookie scoop to get an even number of pancakes (I got four by using about 2 1/2 scoops per pancake), but you can also just eyeball it too.

Have fun experimenting with these.  I hope you’ll love having an easy, protein-filled breakfast option!

Greek Yogurt Protein Pancakes - Mimi's Fit Foods

Greek Yogurt Protein Pancakes
Adapted from Everyday Belle

5.3-6 ounces of your favorite nonfat Greek Yogurt
1 egg
1/2 cup white wheat flour
1 teaspoon baking soda

Open the yogurt container and stir the yogurt until it’s smooth and creamy. Crack an egg over the yogurt and stir to combine (I often do this in a small bowl).

In a separate bowl, mix together the flour and baking soda.

Pour yogurt/egg mixture into the bowl with the flour and baking soda. Stir to combine. The batter will be extremely thick.

Spoon the batter onto a sprayed griddle or pan heated to medium.

Flip the pancakes when they start to bubble a bit on the surface. Cook until golden brown on both sides and serve with sugar-free syrup, fruit, etc! Enjoy!

Serves 2.

Nutritional Information (Per Serving = 2 Pancakes)
Calories:  224.6
Protein:  13.3g
Carbs:  35g
Fat:  3g (0.9 = Sat.)
Fiber:  0.8g
Sugars:  9.6g

Chicken Salad Sandwiches With Avocado (Mayo-Less)

Chicken Salad With Avocado | Mimi's Fit Foods

It’s St. Patrick’s Day, so I just had to post another something green.  While this is great for St. Patrick’s Day, it’s really great for any day so you need to add it to your lists right now.  🙂

This is great because it is a chicken salad sandwich, but it’s using avocado instead of mayo.  Brilliant!  We get all the healthy benefits from using an avocado and we’re getting those good fats instead of the bad ones.  The avocado also offers a nice creamy texture and loads on the flavor (thanks to those good, healthy fats).  The egg also helps to boast the flavor while the dried cranberries balance things out with a hint of sweetness.  If desired, you can totally add chopped cashews to your sandwich to catch that traditional crunch you get from chicken salad.  I decided to omit them to save calories, but I’m sure they would be super delicious!

For someone who loves chicken salad sandwiches, I’m pretty darn happy with this version!

Chicken Salad Sandwiches With Avocado (Mayo-Less)
Adapted from The Skinny Fork

5 ounces chicken breast, cooked & shredded
1 medium hass avocado, mashed
1 large egg, hardboiled and diced
1 tablespoon dried cranberries
salt & pepper to taste
whole wheat bread (100 calories, per slice)

Combine all ingredients in a small bowl and fold gently to combine.  Divide in half and make two sandwiches.  (I make half sandwiches, using only one slice of bread.  And, in my case, I actually make three sandwiches out of this recipe.  Two bigger ones for me and the hubby, and a small one for the babe.)

Serves 2 (Generously).

Nutritional Information (Per Sandwich using 100 calories for bread)
Calories:  383
Protein:  24.9g
Carbs:  26.1g
Fat:  19.2g (1.3g = Sat.)
Fiber:  5.6g
Sugars:  8g

Lucky Lime Creamy Protein Shake

Lucky Lime Creamy Protein Shake | Mimi's Fit Foods

Oh man!  I might be a little biased because of my love for anything citrus-flavored, but this shake seriously made my day yesterday!

I wanted to bring you another healthy  “green” recipe that you can use on St. Patrick’s Day and this is what I decided on.  I had originally hoped to make something with mint, but when this idea entered my mind . . . . I couldn’t let it go!  I’m yearning for warm, summer weather and this shake just might have given me a taste of it.  It’s SO refreshing!  We had a nice 55ish-degree day yesterday that was filled with sun.  After making this shake, I put the babe in the stroller, walked to the park (without a jacket, mind you), and sipped this the whole way there.  Sunshine, a creamy lime shake, and a happy toddler going down the slide . . . . I think summer is coming!  I’m totally feeling lucky about that and this shake definitely  helped!

This shake comes out with a slightly green hint.  If you really want it to look more green, add a drop or two of green food coloring.  Feel free to make this on your St. Patrick’s Day.  It will definitely bring out the fun mood of the holiday and it might even make you feel like it’s summer for a day.  Worked for me!

Lucky Lime Creamy Protein Shake

1 scoop vanilla protein powder (100 Calories, 15g Protein)
1/2 cup unsweetened Almond Milk
sweetener, to taste (I used 2 packets Stevia)
fresh juice from 2 limes
zest from 1-2 limes
1/2 cup plain 0% Greek yogurt
1/2 cup low fat cottage cheese
ice, to desired consistency
1-2 drops green food coloring, optional

Put all ingredients in a blender or food processor and blend until smooth.

Serves 2.

Nutritional Information Per Shake
Calories:  200.5
Protein:  29.3g
Carbs:  12.7g
Fat:  3.8g (1.3g = Sat.)
Fiber:  2.1g
Sugars:  7.7g

Roasted Cabbage Slices

Roasted Cabbage Slices | Mimi's Fit Foods

St. Patrick’s Day is in a matter of days and I know several of us are on the lookout for recipes, so I decided to share another one for you to consider.  There are LOTS of fun recipes out there for this lovely green-inspired holiday, and of all the recipes, I decide to share with you Roasted Sliced Cabbage.  Stay with me, here!  Stay with me!

While this may not appear “fun,” I promise I would not share this with you if I didn’t absolutely love it!  This is seriously crazy yummy when it comes to the cabbage world.  Roasting the cabbage helps to bring out a level of sweetness you don’t get otherwise, and it offers a bit of crunch on the edges (my favorite part).  Seriously!  If you’re not a fan of cabbage, this could certainly be one of the cabbage dishes that could possibly sway you!

Besides that cabbage seems to be popular in Irish-inspired St. Patrick’s Day dishes (for example . . . Corned Beef and Cabbage), it’s also green!  Why not make this a side dish at an all-green dinner?  It’s a great way to make sure you get something healthy, it’s green, and it’s deeeeelish!

Roasted Cabbage Slices - Mimi's Fit Foods

Roasted Cabbage Slices
Adapted from Wellness Mama

1/2 head of medium-sized cabbage
1 tablespoon extra virgin olive oil
kosher salt and pepper to taste

Preheat the oven to 400 degrees.

Slice the cabbage in 1/4-1/2 inch slices.

Spray a baking sheet with cooking spray, or use a Silpat liner.  Place the cabbage on the baking sheet and drizzle with olive oil. If desired, evenly brush drizzled oil over cabbage.

Sprinkle with salt and pepper.

Roast for 30-35 minutes or until tender in the middle and sides are just starting to turn golden brown. Remove and serve.

Serves 4.

Nutritional Information (Per Serving)
Calories:  58.4
Protein:  1.6g
Carbs:  6.2g
Fat:  3.8g (0.5g = Sat.)
Fiber:  2.6g
Sugars:  0g