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Healthy Thanksgiving Desserts

I know for many people their weakness is sweets, especially when it comes time for the big Thanksgiving meal! I mean, who doesn't love pecan or pumpkin pie!

Did you know pecan pie on average has over 500 calories and 27 grams of fat? Yikes is right!! I knew there has to be a middle ground, so I went researching for some healthy alternative desserts, and boy was I in luck!

Here are some healthy Thanksgiving desserts:

Sweet Potato Pie

A great way to get the taste of pumpkin pie is to make a sweet potato pie instead! The majority of the sweetness is coming from the sweet potato instead of added refined sugar. Once you take a bite, you actually might be converted to a sweet potato pie lover instead of the classic pumpkin pie!

One slice comes out to 240 calories compared to an average pumpkin pie slice with 323 calories. 

Paleo Pumpkin Bread

You might be tempted to pass over this paleo pumpkin bread recipe, but give it a chance because not only does it taste like normal moist pumpkin bread, but it is much healthier. It comes out at 156 calories per slice, which is a pretty good deal when it comes to dessert! You simply use coconut oil instead of vegetable oil or butter, and a mixture of coconut and almond flours in place of white flour. 

Apple Crisp

This recipe is for you ladies out there who want to be in the kitchen for the least amount of time as possible! All you have to do is chop apples, mix the other ingredients together and top the combo with oats. Put it into the oven for 25 minutes and you have yourself a delicious Thanksgiving dessert!

Peanut Butter & Pumpkin Shakeology Cups

Now, this isn't one of your typical Thanksgiving desserts, but when you add in the pumpkin, it automatically gets put into this category! Each cup is less than 100 calories and takes about 30 minutes to make from start to finish. Give this classic candy a twist with the pumpkin puree!

I hope these healthy Thanksgiving dessert recipes are helpful for your family this holiday season! I know I'm looking forward to trying out the sweet potato pie to see if my boys can even tell a difference!


Love, Melissa



Fried Foods with a Healthy Twist


Now, who doesn’t crave fried chicken every once in a while? Maybe you are a chicken fried steak or coconut shrimp fan? That crunch is really what we crave!

So, there has to be a healthier way to get that crunch, right? YES! Here are some creative ways to cook your favorite fried meals, but with healthier ingredients. To be clear, adding no batter or breading to your meat is going to be the cleanest and healthiest option, BUT there is a time and place for everything…even fried chicken. 😄


Breaded Fish Fillets with Almond Flour

Almond flour is a great alternative to your typical breading because it is literally just ground up almonds, so you are getting the same nutrients as if you were eating the nut raw. Almonds are full of monounsaturated fat, protein, fiber and Vitamin E.

This is how you make it:

“To replicate the bread-crumb effect, whisk two whole eggs together in a dish. In another dish, mix one cup of almond flour with salt and pepper and any dried herbs you like. Dip fish fillets into the beaten eggs then into the almond flour until the fish is completely coated. Roast the fillets in the oven at 400°F for 10 minutes for thin fillets, and up to 15 minutes for thicker ones.” - Beachbody


Zucchini Fried with Flax Meal

Ever heard of flax meal? If you have a gluten intolerance, this is the perfect breading for you because it is a gluten-free flour alternative. You are going to get protein, fiber, calcium, omega-3 fatty acids ALA and antioxidant lignans. This ingredient is best consumed with water because it is rich in fiber, so pairing it with veggies like zucchini is a match made in heaven.

This is how you make it:

“Mix one cup of flax meal with salt and pepper, whisk two eggs together, then dip veggies — such as zucchini strips or rounds — in the egg mixture, then in the breading. Bake until golden and crispy at 375°F for 25–30 minutes.” - Beachbody


Battered Coconut Shrimp

Coconut flour is the perfect ingredient is you are looking to batter your meat instead of bread it. It contains magnesium, manganese, phosphorous and fatty acids, which help you feel full. It also contains five grams of fiber and two grams of protein per two tablespoons.

This is how you make it:

“To create a coconut flour batter, mix half of a cup of the flour with one egg, one and a half teaspoons baking powder, and salt and pepper. Dip shrimp (this recipe can coat 20–24 pieces of shrimp, depending on how large) into the batter and bake at 375°F for 20 minutes.” - Beachbody


Brown Rice Flour Chicken Fingers

Chicken fingers are a family favorite around my house, especially Raising Cane’s, but you can only indulge in that greasy goodness ever so often if you really want to reach your health goals. I wish it was the other way around, but we will have to live with the facts.

If you want a whole lot of protein and fiber, one cup of brown rice flour contains about 11 grams of protein and seven grams of fiber.

This is how you make it:

“To make chicken fingers: Mix half a cup of brown rice flour with one egg, one and a half teaspoons baking powder, salt and pepper. Add extra flavor with either smoked paprika or cayenne pepper, if desired. Dip chicken pieces in the batter, and bake at 375°F for 20 minutes for a delicate, crispy, kid-pleasing meal.” - Beachbody


I hope these baked and better-for-you recipes are helpful with your dinner plans to help your family stay healthy while also eating the meals they love!


Love, Melissa 



The Best Way to Make Brussel Sprouts

When it comes to fall, I just love everything about it – the weather, colors and clothes. I also love fall food because somehow it tastes like the season!

I grew up hating eating Brussel sprouts…just like most kids, but I have had this recent obsession with them. I think the trick is to combine them with sweet ingredients to mask their natural bitter taste. Give this recipe a try and see what your kids think – I bet they will be surprised they actually want to take another bite of a dish with icky Brussel sprouts! 

Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries


 Roasted Brussels Sprouts:

  • 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • Salt, to taste

Roasted Butternut Squash:

  • 1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • ½ teaspoon ground cinnamon

Other Ingredients:

  • 2 cups pecan halves1
  • 1 cup dried cranberries
  • 2-4 tablespoons maple syrup (optional)


Roasted Brussels sprouts:

  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  2. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut-side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.

Roasted butternut squash:

  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  2. In a medium bowl, combine cubed butternut squash (peeled and seeded), 1 tablespoon of olive oil, maple syrup and cinnamon. Then toss to mix.
  3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
  4. Note: You can roast both Brussels sprouts and butternut squash on two separate baking sheets at the same time, on the same rack in the oven – that’s what I did.

Final Steps:

In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.

(OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

Recipe from Julia’s Album!


Love, Melissa 



Jack-O-Lantern Turkey Stuffed Peppers

Photo by  Beachbody

Photo by Beachbody

You can get so creative with some of your old recipes when it is Halloween! For example, check out my blog post about Healthy Halloween Snacks. There are some spooky ideas 👻 you might want to try…but don’t worry, they are still healthy and delicious.

So instead of baking your typical stuffed peppers, make them little Jack-O-Lantern peppers! All you have to do is cut out the inside of the pepper then cut out the eyes, nose and mouth just like a normal pumpkin Jack-O-Lantern. Thankfully, peppers are WAY easier to cut through so you don’t have to break a sweat in the kitchen. Hope you enjoy the process and the end product!


  • 1 lb 93% lean ground turkey
  • 1 garlic, minced
  • 1/4 onion, minced
  • 1 tbsp chopped fresh cilantro or parsley
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp kosher salt
  • 3 large sweet ORANGE bell peppers, washed
  • 1 cup fat-free chicken broth
  • 1/4 cup tomato sauce
  • 1 1/2 cups cooked brown rice
  • Olive Oil spray
  • 6 tbsp part skim shredded cheddar cheese*
Photo by  Beachbody

Photo by Beachbody


  1. Heat oven to 400°F. Lightly spray olive oil spray in a medium nonstick skillet and heat on a medium heat.
  2. Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through.
  3. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together.
  4. Cut the bell peppers in half lengthwise, and remove all seeds. Make your Jack-O-Lantern face - Get as creative as you wish!
  5. Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. Top each with 1 tbsp cheese. Pour the remainder of the chicken broth on the bottom of the pan.
  6. Cover tight with aluminum foil and bake for about 45 minutes. Carefully remove the foil and serve right away.

*check labels for gluten-free

Nutrition Information

Yield: 6 servings, Serving Size: 1/2

Amount Per Serving:

  • Calories: 221
  • Total Fat: 3g
  • Saturated Fat: g
  • Cholesterol: 61mg
  • Sodium: 248mg
  • Carbohydrates: 19g
  • Fiber: 3g
  • Sugar: 1g
  • Protein: 18g

Recipe from the skinnytaste blog. 


Love, Melissa



Healthy Halloween Themed Snacks

We love dressing up for Halloween, so why not dress up your favorite healthy snacks in costume too?!

Forget the sugary candy corn and caramel apples. These little treats are decked out in costume, which makes them super ADORABLE, but they are also way better for you than your typical Halloween treats.

Now you don’t have to feel ashamed about eating that candy you bought for your kids…Don't worry, we've all done it! :) 

Apple Mummies

Photo by  Marci Coombs

Photo by Marci Coombs

Wrap up your apples in gauze tape, add some candy eyes, and viola, you have a genuine mummified apple ready to be devoured!

Banana Ghosts and Orange Pumpkins

Get a scare out of your kids by making some banana ghosts with chocolate covered raisins! If you’re bringing this to a party, peel a few clementine oranges and use a sprig of celery for the stem to make a miniature pumpkin patch.

Veggie Jack-O-Lantern & Frankenstein

Nix the boring veggie tray when Halloween comes around. Organize some carrots, black olives and broccoli to make a Jack-O-Lantern! Then put your yummy green veggies on a separate plate and make a Frankenstein. Give your kids the reigns on this one and see what they come up with!

Jack-O-Lantern Fruit Cups

Turn your oranges into mini Jack-O-Lanterns by cutting off the top, scooping out the middle and carving a face on the side. Then just fill them with your favorite berries!

Hard-Boiled Ghosts

Photo by  Wit & Whistle

This is such an easy craft that makes lunchtime so much fun! If your kids like hard boiled eggs in their lunch box, sneak one of these decorated ones in there and see if you can give them a scare. Then, when they get home, let them decorate the rest of the eggs!


Check out the Beachbody Blog for more Halloween treat ideas! 


Love, Melissa 



3 Pumpkin-Inspired Recipes

It's now Pumpkin Spice Latte season, but who said pumpkin flavored things have to stop there?! We can use this wonderful veggie in SO MANY different recipes from breakfasts to soups and desserts.

Check out some of these creative pumpkin-inspired recipe ideas!

Pumpkin Pie Oatmeal


   1 cup old-fashioned rolled oats
   1 3/4 cups almond milk
   1/4 cup pumpkin puree
   1/2 teaspoon vanilla extract
   1/2 teaspoon ground cinnamon
   1/4 teaspoon ground nutmeg
   1/2 cup chopped pecans
   1/4 cup maple syrup


  1. Combine oats and milk in a small saucepan over medium heat.
  2. Bring to a boil; reduce heat and simmer, stirring occasionally, until desired consistency is reached, about 3-5 minutes. Stir in pumpkin, vanilla, cinnamon and nutmeg until heated through, about 1 minute.
  3. Serve immediately, garnished with pecans and maple syrup, if desired.


Thai Coconut Pumpkin Soup


•   1 Tablespoon unsalted butter
•   1 medium onion, diced
•   4 cloves garlic, minced
•   1 teaspoon yellow curry powder
•   2 1/4 cups store-bought or homemade pumpkin purée  
•   2 1/2 cups chicken stock
    1 (13.5-oz.) can unsweetened coconut milk
•   Sour cream, for serving
•   Pumpkin seeds, for serving


  1. Add the butter to a medium sauté pan set over medium-low heat. Once the butter has melted, add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent. Transfer the mixture to a blender.
  2. Add the pumpkin purée and chicken stock to the blender and blend until combined. Pour the soup into a large stock pot set over medium heat then whisk in the coconut milk. Cook the soup, stirring occasionally, until it is warmed throughout. Taste and season it with salt and pepper.
  3. When ready to serve, divide the soup into bowls and garnish with sour cream and chopped pumpkin seeds.


Flourless Pumpkin Muffins


• 1 cup pumpkin puree
• 1/2 cup pure maple syrup
• 2 eggs
• 1 tablespoon vanilla extract
• 4 tablespoons almond butter
• 1/4 cup unsweetened vanilla almond milk
• 2 and 1/4 cup rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup dark chocolate chips


  1. Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.
  2. Starting with the wet ingredients first (pumpkin, maple syrup, eggs, etc.) layer everything except the chocolate chips into a blender or a food processor and blend for about 30 seconds, or until smooth.
  3. Using a spoon, gently stir the chocolate chips into the batter. Pour the batter into the muffin tin, filling each about 3/4th of the way full. Bake in the oven for 22 minutes, until light golden brown.
  4. Allow to cool for at least 10-15 minutes before stuffing in your face.


I hope you enjoy these fall pumpkin recipes! If you try any of them, I would love to hear back on your thoughts. Just send me an email by clicking the button below. Hope you have a great week!

Love, Melissa



Waffles Just got a "Whole Wheat" Healthier

Waffles just got back on my recipe list!! Most of the time, waffles are made from the exact same ingredients as pancakes, just with more butter, which means they are a no go. Well, I found a waffle recipe that will blow your mind because it still has the crunch we know and love, and it is WAY better for you than what you’re probably used to. Say hello to whole wheat waffles!

Now, instead of pouring a helping of maple syrup on top of your waffle, sweeten it with some fresh fruit instead! Maybe even try some peanut butter or Greek yogurt. Another trick is to make a simple fruit sauce by heating berries in a pan coated with nonstick spray for 2–3 minutes.

If your kids are big Eggo fans, these will be the perfect replacement. For freezing these babies, just arrange the waffles in a single layer on abaking sheet lined with parchment paper (once they’ve cooled). Freeze them for two hours and transfer them to a freezer-safe bag.

Then treat them the same as your classic Eggo. Pop one or two in the toaster until they are the right amount of crisp!

Total Time: 40 min.
Prep Time: 10 min.
Cooking Time: 30 min.
Yield: 10 servings, 1 waffle each


• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 Tbsp. baking powder
• ¼ cup ground flax seed
• ½ tsp. sea salt (or Himalayan salt)
• 4 large eggs, lightly beaten
• 2¾ cups unsweetened almond milk (or low-fat (1%) milk)
• ¼ cup pure maple syrup
• 2 Tbsp. sunflower oil
• Nonstick cooking spray


1. Combine flours, baking powder, flax seed, and salt in a medium bowl; mix well. Set aside.

2. Combine eggs, almond milk, maple syrup, and oil in a large bowl; mix well. Add flour mixture. Mix until blended.

3. Pour ¾ cup of batter at a time onto hot waffle iron, lightly coated with spray. Cook waffles until golden brown and crisp.

4. One serving equals one waffle; leftover waffles can be wrapped up and frozen.


Love, Melissa

Recipe from the Team Beachbody Blog



3 Healthy School Lunches

The school year is starting up again, which means us moms are back to packing lunches! So to make your week a little easier, I found some creative and healthy lunches that your kids will LOVE!

*The order of the pictures above are corrilated with the order of the recipes below.  

Asian Yummies

Don't be fooled by the looks, this idea might look gourmet, but it takes the same amount of time as your classic PB&J! 

At Trader Joe's, you can get these chicken shumai dumplings in the freezer aisle. Just defrost them in the morning and you are good to go. Leave the mixed veggies frozen because they will defrost by lunchtime. They also serve as an ice pack to keep the rest of the meal cool! Then add in your choice of fruit and some white rice. 

The New Ham & Cheese Sandwich

If you are tired of your kids saying, "MOM, not another ham and cheese sandwich!", this is your answer!

Flip the sandwich inside out by wrapping some ham or turkey around a whole wheat pretzel. Then add in a cutie and strawberries or your kid's favorite fruit. Finally, add in some cheese and crackers. No need to cut the cheese into stars. Square slices taste just as great! :)

The Turkey Dog

Most kids love hot dogs, so why not give them a healthier version? That way you both win!

Slice up a turkey dog and add in crunchy sugar snap peas, sweet grapes and juicy watermelon. Then add in half of a burger or hot dog bun. Literally, as simple as that!

Have fun with it, ladies. And thanks for the ideas, redbook!


Love, Melissa



Dairy Free Fruit Dip

Fruit dip is such a popular Summer snack to bring to parties! But most store-bought brands are just packed full of sugar and dairy products. So good thing there are some great alternatives! This recipe is made with coconut milk, lemon and vanilla. Now you can bring a snack that is FULLY healthy instead of masked as healthy.  


  • 1 (14 oz.) can unsweetened full-fat coconut milk*
  • 3 tbsp. powdered sugar**
  • 2 tsp. lemon juice
  • 1 tsp. lemon zest
  • 1 tsp. vanilla extract
  • Optional: fresh fruit for dipping (strawberries, blackberries, apple slices, etc.)


  1. Place the can of coconut milk in the refrigerator for a minimum of 4 hours. Open the can. The coconut cream will have hardened at the top of the can and the liquid will be at the bottom. Use a spoon to scoop ½ cup of the hardened coconut cream off the top of the can. Try not to get any of the liquid from the bottom of the can.
  2. Add the cold coconut cream to a large bowl. Use an electric mixer on medium speed to beat the coconut cream until fluffy (about 3-4 minutes).
  3. Add the powdered sugar, lemon juice, lemon zest, and vanilla. Mix until well combined (about 1 minute).
  4. Spoon into a serving bowl and serve immediately with fresh fruit.
  5. Store covered in the refrigerator. Once refrigerated, the dip will harden a little and may need to be re-whipped before serving.


*This is the canned coconut milk that you would find in the Asian section of your grocery store, not the boxes or jugs that you would find near the almond milk and soy milk.
**Many companies produce vegan powdered sugar, please read labels and visit manufacturer websites to be sure.



Love, Melissa 



Oatmeal Energy Bites

These oatmeal energy bites require NO baking, so essentially they are just no-bake cookies without all of the unhealthy ingredients. The best part about this recipe is your kids will love it! And you can mix it up each time by changing out the ingredients so one week they taste like a fruit granola bar and the next time they taste like a chocolate chip cookie!


1 cup rolled oats
1/2 cup almond butter (or substitute peanut butter)
1/2 cup chocolate chips
1/3 cup raw honey
1/4 cup ground flaxseed

Directions: In a large bowl, mix all ingredients together. Roll out teaspoon sized balls and place on a baking sheet covered with parchment paper. Freeze until set about one hour. Enjoy and keep leftovers in a Ziploc bag in fridge or freezer. Makes about 20-24 energy bites.

*** Personalize this recipe with add-ins such as raisins, dried cranberries, pumpkin, and dried cherries. I’ve also used ground bran cereal like Fiber One instead of flaxseed. These bites make a great afternoon snack and are also handy to take along when traveling.

Love, Melissa