Category Archives: Healthy Snacks


{Protein} Strawberry Almond Granola Clusters

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Tweet     I finally got the chance to take my boys strawberry picking, after years of talking about it.  I took my boys  to a local u-pick strawberry farm right here in Ypsilanti, Michigan!     My boys and I … Continue reading

Simple Strawberry Melba Toast Snack

simple strawberry toast

I’m in desperate need of grocery shopping! My boys usually like to have a pb&j on whole grain bread as an afternoon snack. When I went into the fridge to grab the Costco organic strawberry jelly all that was left was one tablespoon jelly! Nearly not enough to make three pb&j’s for three hungry boys.

After some searching in the pantry, I came across an unopened box of Melba toast crackers. I found a few wedges of laughing cow cheese in the fridge and somehow pulled off a decent after school snack. I topped it off with some fresh strawberries. Perfect quick snack for all. 

Simple Strawberry Melba Toast Snack
Servings: 1/ Serving size: 4 crackers with topping
Weight Watcher Points Plus: 3
Calories: 112 / Fat: 3 g/ Protein: 4 g/ Carbs: 18 g/ Fiber: 1.5
1 laughing cow wedge
1 tsp of organic strawberry jelly
4 melba toast crackers
1 large strawberry
1. Evenly divide enough of the laughing cow cheese into four equal parts so you can smear on 4 Melba toast crackers.
2. Add a small amount of organic jelly ontop of the cheese, about 1/4 tsp of jelly, top with a thinly sliced strawberry. Enjoy!






Simple Apple Lemon Ginger Granola

This recipe came about from the lemon drop drink I posted the other day. I felt bad throwing away the left over fragrant pulp from the lemon drop drink. The pulp offers some immune booster qualities from the ginger root, golden delicious apples and a hint of lemon – it felt like a waste to throw it away! So  I decided to use the leftover pulp to make some  granola! The outcome was a huge success!

Side Note: the picture is not the best. my camera broke and I had to use my camera phone so the quality is not the greatest but trust me this granola is out of this world!

Lisa’s Apple Lemon Ginger Granola
Weight Watcher Points Plus: 2
Servings: 10/ Serving size: 1/4 cup
Calories:88 /Protein:2 g/ Fat:1 g/ Carbs:18 g/ Fiber:1 g
2 cups rolled oats {certified gluten free rolled oats for those gluten free diet}
1 cup of leftover lemon drop pulp
1/2 cup Trader Joe’s dried apple rings, chopped into bite size pieces
1 zest of organic lemon
1 tsp of ground ginger or fresh ginger – add more to taste
optional: add 1 packet of stevia to sweeten or your choice of sweetener
 1. Warm the oven to 325 degrees F. Combine rolled oats and left over apple, ginger, lemon pulp from Lemon Drop drink. Mix it up with your hands, the mixture will be moist. Lay it on a baking pan lined with parchment paper or silpat mat. Let it bake for about 20 to 30 minutes or until lightly toasted.
2. Remove from the oven and transfer to a bowl. Add chopped dried apples, lemon zest, stevia and ground ginger to taste.  Mix with your hands or spoon. Optional to add nuts and seeds. Store in an airtight container.


White Wheat Pizza Dough recipe for the New Year!

Today I am spending New Year’s eve at home with my boys and hubby. We decided to make homemade pizza and keep it simple. I’ve been making this recipe for a couple of years and can’t believe I haven’t shared it yet!

I’d make a few dough balls and freeze it for the following week or for those nights when I don’t feel like cooking. I wrap it up in plastic wrap and then store it in freezer safe zip lock bag.

On those days that I’m out of pizza dough or don’t have time to make some, I’ll swing on over to Trader Joe’s, they have pizza dough in the refrigerator ailse. They also have whole wheat too! I’ll buy a few and freeze them for later!

Back to our New Year’s eve dinner. I kept the menu simple, we started the night off with a plate of appetizer’s. A little bit of genoa salami, provolone cheese, Trader Joe’s marinated fresh mozarella cheese, Kerrigold cheese, marinated artichokes and Italian bread. My husband and I had some Trader Joe’s Montepulciano wine d’Abruzzo (region of Italy my dad is from). The kids had San Pellegrino Aranciata sparkling beverages (my childhood favorite drink).

For dinner I made garlic cheese pizza and tomato sauce and cheese pizza with mixed salad greens on the side. 

For dessert we had some pizzelle’s leftover from Christmas. I made some vanilla, chocolate and I even baked Linda’s gingerbread pizzelles! My kids loved the gingerbread pizzelles and wanted to add some icing and gum drops to them to make a gingerbread snow flake!

Well it’s a few hours until midnight, so I must go and cuddle with my loved one’s! I wish you all a Happy Healthy New Year! :)

White Whole Wheat Pizza Dough adapted from King Arthur
Serings: 16 Serving size: 1/16th of a piece
Weight Watcher points plus: 3
Calories: 100 /Fat: 2 g/Protein: 3 g/Carbs: 18 g/Fiber:2 g
  •  3 cups King Arthur White Whole Wheat Flour or King Arthur 100% Organic White Whole WheatFlour
  • 2 teaspoons instant yeast
  • 1/4 teaspoons salt
  • 2 tablespoons honey
  • 2 tablespoons lukewarm orange juice or water
  • 2 tablespoons olive oil
  • 3/4 cup lukewarm water
1.  Combine all of the ingredients om a bowl. I usually start kneading right away but learned that if you allow the ingredients to rest for 30 minutes before mixing, this gives the whole wheat flour a chance to absorb the liquid.
2. Mix and knead — by hand, mixer, or bread machine — to make a smooth, soft dough. I do it the old fashioned way and mixed the dough and kneaded it by hand.
3) Transfer the dough to a clean bowl, cover it, and let it rest at room temperature for 30 minutes. With this dough you can make pizza right away or you can store it wrapped up in plastic wrap and use it later in the week (no more than a few days). I’ve been know to make a few dough balls at a time and freeze it (the texture may change).

Amazing Black Bean Brownie {Gluten Free}

I had to share a gluten free dessert recipe before Christmas. I know I promised in my last post, I’d share a dinner or side dish recipe but these amazing black bean brownie’s are Ah-mazing! I first saw this recipe a few years ago on 101 cookbooks website, I printed out the recipe but it kinda got lost in the midst of other recipes in my drawer.
I honestly can say that this is one of my favorite gluten free brownie recipes, ever! Who would have thought that each bite would have a rich dense chocolate fudgy like texture. I’m so intrigued by this black bean recipe that I even played around with a black bean fudgy topping (next post).
I even took the time to figure out the calorie calculations for this recipe, not sure if it’s a good or bad thing! LOL :) You know the recipe calls for one cup of butter and 1 1/2 cups of light agave nectar! Yikes, that’s way  more fat and sugar than I’d like to use in my baking. I made the recipe as is besides it’s the holidays so a little indulgence doesn’t hurt anyone, right?? Well, just as long as you stick to teeny tiny small portions cause one tiny square (1/48th of a square) is 110 calories, 12 g carbs, and 7 g of fat. I cut the brownies into 12 pieces and let’ s just say that 1/12th of a piece is about 445 calories, 47 grams of carbs (35 of them sugars), and 28 grams of fat! Looks like I’m going to try a lighter version of this brownie and I’ll share with you my results.
Amazing Black Bean Brownies adapted from Baking With Agave Nectar: Over 100 Recipes Using Nature’s Ultimate Sweetener book posted on 101 Cookbooks
Servings: 48/ Serving size:  1/48th of a square
Weight Watcher pts: 3
Calories: 110/protein: 2 g/ fat: 7 g/ carbs: 12 g/ fiber: 1 g
4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups soft-cooked black beans, drained well (I used canned beans)
1 cup walnuts, chopped
1 tablespoon vanilla extract
¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
¼ teaspoon sea salt
4 large eggs
1½ cups light agave nectar
1. Preheat the oven to 325°F.  I used my glass pyrex bakeware for the brownies, 9x13x1inch. I lightly sprayed the baking dish with grapeseed oil (or your favorite vegetable oil).
2. In a microwave safe bowl, melt the chocolate and butter for about one minute on high or until the the chocolate melts completely when stirred with a spoon. Set aside.
3. In a food processor bowl or blender jar, place the beans, 1/2 cup of the walnuts, the vanilla extract, and about 1/4 cup of the melted chocolate mixture. Blend about 2 minutes, or until smooth. The consistency of the batter should be thick and the beans should be smooth. Set aside.4. In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well. Add the bean/chocolate mixture to the coffee chocolate mixture, stir unitl blended well and set aside.5. In a separate medium bowl,  beat the eggs with an electric mixer until light and creamy, about 1 minute. Add the agave nectar and beat well. Add the egg mixture to the chocolate/bean mixture. Add the remaining chopped nuts. Add the brownie bean batter to the baking dish. Bake for 30 to 40 minutes, until the brownies are set. Let them cool in the pan before cutting into squares. Better yet, have the brownies sit in the refrigerator for a few hours or over night before slicing them or else they will fall apart and crumble.
Makes 48 bite size brownies or 12 large brownies (as pictured above)