Recipe: Banana Bites

Good morning and Happy Friday! As many of you know, this month I set out to explore various banana recipes in hopes to find a way to satisfy my sweet tooth without the guilt. I discovered one-ingredient banana ice cream and now I'm  bringing you yet another banana concoction: chocolate-covered banana bites!

These are delicious, easy to make, and only require about four ingredients! So, go grab your bananas, your chocolate chips, coconut oil and toppings, and let's dive right in!


Photo credits to Lauren-Michelle.


Photo credits to Lauren-Michelle.

These bites are great for when you're on the go or want to grab a quick after dinner treat from the freezer. They'd also be great to make in batches and take to a party!

As you can see, they are completely customizable, too! You simply cover the bites with whatever you enjoy with your chocolate! (The peanut was my favorite but I love how festive the one with sprinkles looks! If you use sea salt, don't put as much as I did- it was way too much!)

Please let me know if you make these or have a question about how to make them!! I hope you'll give them a try. They're so good! Happy Friday!!

Recipe: Chocolate-Covered Banana Bites

Recipe Type


Dessert, Snack, Party Food

Prep time:

15 mins

Cook time:

5 mins

Total time:

20 mins

Chocolate-covered banana bites


  • Bananas
  • Enjoy Life (Dairy Free) Chocolate Chips
  • Coconut Oil
  • Peanuts, sea salt, and/or sprinkles (optional)


  1. Slice bananas into one-inch pieces.
  2. Place the slices on parchment paper on a cookie sheet.
  3. Insert cocktail forks into each piece of banana.
  4. Place the cookie sheet full of banana slices into the freezer.
  5. Allow the bananas to freeze (about 1-2 hours).
  6. Make magic shell! You can do this one of two ways: in a small saucepan, bring water to a slight boil; place a small bowl on top of the pot, fill it with chocolate chips and as they soften, stir in two tablespoons of coconut oil. With this method, watch the chocolate closely so that it doesn't get to hot and burn. Remove the bowl and use for dipping bananas. OR, heat chocolate chips and coconut oil in the microwave for 15-30 incriments- again, watch closely and stir often.
  7. Remove your tray of banana bites from the freezer, and one at a time, holding them by the fork, pour the chocolate over the banana. Immediately add your topping by sprinkling peanuts, sea salt, or sprinkles on top.
  8. (You might notice little pockets of air, just reapply the chocolate to those areas.)
  9. Set finished bites back on parchment paper. Re-freeze for a few minutes to harden, then serve!


Banana Ice Cream


If you received the Fit for a Bride newsletter today, this post should come as no surprise! This September, we're going bananas for fall and bringing you Bananas Four Ways!

We love bananas because of their healthy ingredients (they're full of good stuff like potassium, fiber, and B6), but also because of their sweet taste! What other fruit can you freeze and blend, and enjoy like ice cream?

I'll admit, I was a bit skeptical about banana "ice cream," at first, too. Of course, I wanted it to work! (Bananas are way better for me than ice cream, and I loooove ice cream!) But I thought I needed Yonanas Ice Cream Maker to make it happen. Think again!

All I did for this recipe was freeze and blend bananas. THAT'S IT. 

2013-08-08_0012Photography credits to Ella Mae Studios

The "recipe" is as follows:

  • Cut two to four bananas into chunks (or halves).
  • Place sliced banana in a plastic bag or tupperware container in the freezer.
  • Allow the bananas to freeze (about 2 hours).
  • Remove the bananas from the freezer and blend, and volia! Banana "ice cream!"  

It's that easy people! THAT easy.   

2013-08-08_0002 A few things to keep in mind:

It isn't actually ice cream!  The texture is more like a puree and it doesn't scoop like ice cream or even really look all that much like ice cream, but it's still yum. I promise! It's also a great alternative to the real thing for those of us watching our weight, and craving something sweet.

Now, if bananas bore you, have no fear! You can easily make this peanut butter banana ice cream or chocolate chip banana ice cream. Get creative! I added banana slices and dairy free chocolate tips to my "ice cream" but you can add just about anything (walnuts, honey, shredded coconut or peanuts!), and it gets really fun when you blend in other ingredients! Try any of this add-ins:

  • hazelnut spread
  • almond or nut butter
  • cocoa powder
  • cinnamon
  • other frozen fruits (strawberries, pineapple, peaches, etc)

However, be aware that adding those ingredients does add calories!


Also, when it comes to getting creative, think outside the banana! Haha. Have you seen this banana ice cream cone? Amazing! Presentation is everything! Do like me and pick up a fancy ice cream bowl for your banana ice cream that will make it feel more like the real thing!


Note: A single banana equals about 1/2 cup of  ice cream.

I got the idea for this recipe from Instagram and Pinterest (my go-to sources for inspiration)! You can see all my banana concocAnd it came in especially handy during my first attempt to eat paleo. I'm actually going to give Paleo another try, beginning tomorrow, with a challenge by CrossFit box is hosting. Wish me luck!

Have you ever made banana ice cream?

If yes, what's your favorite topping or add-in?

Sneak Peek: Chocolate-Covered Kiwi Pops

I mentioned last week how much fun I have doing styled food shoots with my friend Lauren - they are the funniest! Then, when I get the photos back from her, I'm again reminded of how awesomeamazingincredible she is! I'm still putting together the recipe post for these chocolate-covered kiwi pops, but I thought you might enjoy a sneak peek!  They were the pride and joy of our most recent shoot!

And they are delicious! 


Oh, and fun fact! In total, this recipe is only THREE ingredients: kiwis, coconut oil, and chocolate chips (and well, peanuts if you want to add them, which I recommend you do because they were bomb)! I also used dairy free chocolate chips to make the chocolate! Details coming later this week!

Thank you Lauren for this, and so many other, amazing photos!

Recipe: Avocado Eggs & Sriracha

Greetings again!

Today's recipe is not paleo. It's just something I love very, very much...


This is a slice of Ezekial bread topped with eggs scrambled with yellow bell pepper, topped with slices of avocado and a little sriracha. Also known as, the most delcicious breakfast ever!

The bell pepper is really irrelevant  - you can add anything to your eggs, or eat them plain - but the most important elemens of this dish are a.) the avocado and b.) the sriracha.

It's sort of surreal to even type those words (avocado and srirachia) because for the longest time, I disliked both. I'm not a fan of spicy foods and I remember the first time I tried avocado-and it mushed in my mouth-I thought "omg, most digusting thing, ever!" So if you're there, I get it. This is an aquired taste for me, too!

Here's how to make this breakfast:

Step one: Scramble Egg Whites / Optional: Add Veggies / Lay Them Over Bread.

Step two: Smash-up a half of an avocado over the egg.



 Step three: Top with sriracha!

I will say, minus the bread, this is a great paleo breakfast! It incorporates the handful of protein and healthy fat!

Oh and warning: it's addictive! I found myself craving it for dinner! So weird!

What's your favorite breakfast?

Have you acquired a taste for certain foods you used to not like?

Vodka-Soaked Strawberries

Remember back in February when I hosted Girl's Night and I made those vodka-soaked strawberries? Several of you requested the recipe when I posted about them on instagram, and here it is! This is my version of Strawberry Cake! It's not nearly as many calories (although, I wouldn't say it's healthy- ingredients like icing + vodka don't = healthy), but it's damn good!

I've been obsessed with Three Olives Cake Vodka ever since Lauren-Michelle (our resident food stylist and photographer) introduced me to it. She promised it would take like red velvet cake when she mixed it with cranberry juice, and to my surprise (and delight!) it did. I was hooked.

Well, as I prepared for Girl's Night back in February, I realized I forgot to buy champagne (my plan had been to do champagne-soaked strawberries), but I had bought some cake vodka for the party. I figured what the heck, and tried soaking a few strawberries overnight... What could go wrong with icing, strawberries, and vodka, anyway, right?

The rest is history!

Here is your how-to!

PS: I highly recommend whipping up a batch for whatever memorial day cookout you plan to attend. They'll definitely wow everyone (and if you're trying to watch you're calories-- these are way better than regular strawberry cake)!



As you can see, the ingredients and process is super simple!


Let me know what you think!!


Oh, and special thanks to Lauren for doing an amazing job (yet again!) on all the food styling and photography! You are the best!

Have you ever soaked strawberries (or other fruit) in vodka?

What's your favorite recipe involving alcohol?

Banana Protein Pancakes

Crazy title for a post, ey? Let me explain... It's rare that I have a weekend free with no plans or obligations, so when this last weekend was approaching and I had nothing on the agenda, I got a little happy. As I thought about how I wanted to spend all this free time, I knew I wanted to be in two places and do just two things-- the grocery store and kitchen to cook and meal prep!


In all honesty, I think Instagram is to blame for this. All those foodies and meal preppers... I see thier dedication week after week and the way they turn simple ingredients into amazing, delicious food, and what can I say? I want to join the fun.

Plus, you guys know I'm trying to stick to a meal plan as part of the May-ke it Happen Challenge (how are you guys doing, btw?) and I've learned that if I'm not prepared with healthy foods on hand, it's impossible to stick to the plan.



Enter protein pancakes. I've wanted to make these FOREVER. I first saw them on Nutty4Nutrition's instagram and then on her blog (the actual recipe is here; search "banana protein pancakes")... And I'll be honest, at first I was a little confused, thinking, pancakes? healthy? huh?

Then I looked over the ingredients and didn't see anything bad: it's just vanilla protein, almond milk and oats...

Then, finally, Saturday morning I made them...

I know I'm making this sound really dramatic, but in fact, it was! As Aaron walked into the kitchen that morning, I said, "This is revolutionary!" HEALTHY FOOD THAT TASTES THIS GOOD! Who knew?! (I sure didn't!)


And, of course, I didn't stop there. After a Costco haul, I prepped for the entire week! I packaged up celery and hummus and hard boiled eggs for snacks, as well as various mixtures of fruit and veggies for green smoothies in the morning...

Costco Haul

Meal Prep

I made Zucchini tots (not shown) and egg muffins, and cinnamon quinoa crusted sweet potato casserole (so good!) and blackberry frozen Greek yogurt from busygirlseatclean (also on Instagram)... Hence the title of this post! :)

Sweet Potatoes


I had a blast guys!

Who would have thought meal prepping could be so fun? It's FUN!

Granted, you have to take the time... you have to buy the food... but it's sooo rewarding... at least it is to a girl like me, with a fast food-ridden past. I never EVER would have thought this journey to a slimmer waist and stronger body would result in me learning to make my own pancake batter, or my own ice cream. (I mean, who would think?) But, here's the thing: there's a whole new world out there for us healthy-goers! It's just waiting for you to decide you want better than McDonalds, Pizza Hut, and store-bought foods, and in today's day and age, with Instagram and Pinterest, the possibilies are endless.

So get in your kitchen and have some fun!!!!

What are your favorite healthy recipes?

Have you discovered any amazing-tasting healthy recipes lately?

Arugula Mango Salad

And we're back... with more salad talk!

Obviously I have a small salad fetish. If you follow me on Instagram, I'm sure you've seen the pics and the shout-outs to my salad club. Well this here - Arugula - is one big ode to salad club! See me and the other salad club members, we go through phases. For a few weeks we're obsessed with avocados or sesame asian dressing, then we switch it up and the peppercorn ranch becomes the office favorite. But Ms. Arugula? She's been a crowd-pleaser all along!

When a member brought it in, I thought, "Sure, why not! I'll throw some arugula in my salad. What's the big deal, anyway? Lettuce is lettuce, right?" Wrong. Arugula has a unique taste; many say it's peppery. Peppery and oh so good with a little mango, some craisins, avocado and my fave cilantro-lime dressing. (We'll get to fresh herbs in your salad later [they too have their own fantastic, unique taste!]) First, here is my recipe for a delicious arugula mango salad!


Cilantro-Lime-DressingGorgeous styling and photos are by Lauren-Michelle of Ella Mae Studios.

There's not much to this, you know. You just throw it all together and try to pace yourself as the flavor combination ignites in your mouth! I know I might sound a little overzealous about salad, but seriously guys, it's good stuff!

The cilantro-lime dressing does take some doing. You've gotta gather the ingredients and puree till smooth (hard, right?)! I've included the recipe below; it's another from If you haven't noticed- they're my favvvve.


Be careful not to oversaturate your salad. A little dressing goes a long way and the other ingredients do pack a punch!

Now, this might not seem like a hearty winter meal for those of us on the East who just got snow, but I'm dying for summer y'all! I couldn't resist a little something light to get me through another wet, cold day. Commmme on spring!

Now go lighten up your day and try this fantastic, healthy combo and let me know what you think!

There's MANY more salad combinations coming to the blog so stay tuned!

Did you read about salad club yet?

Cilantro Lime Dressing
Prep time:
Total time:
Serves: 2-3
  • 1 cup packed cilantro
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup lime juice
  • 1/4 cup orange juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Pinch of minced garlic
  1. Puree til smooth!
Serving size: 1 Tbsp Calories: 53 Fat: 6 Saturated fat: 1 Carbohydrates: 1 Sodium: 59 grams Fiber: 0 Protein: 0

Caprese Quinoa Salad

Last year, after reading the Crazy Sexy Diet by Kris Carr I decided to give up meat. During that time, I experimented with a lot of new foods, including quinoa, and even though I'm back eating meat (... I want to stop again!) I'm still eating quinoa. (Pronounced KEEN-wah!)

Quinoa is popular among vegetarians because it's a great source of protein. It's a whole grain, and one of the easier grains to prepare. It's also fiber-packed and extremely filling! I looked it up online and thought it was interesting that the World's Healthiest foods website reports the Food and Agricultural Organization of the United Nations has officially declared 2013 be recognized as "The International Year of the Quinoa." Hooray! It's the year of quinoa!

Alright, so, a few warnings: the first time I tried to make quinoa, it was a total disaster. I made a TON (you have to be careful because a small amount of uncooked quinoa yields a lot of cooked quinoa!) and because I didn't have a recipe to try at the time, I just mixed it with some onion and veggies. I also tried to season it. Blah! It was awful! Thankfully, this recipe I'm about to share with you  (found via Fit Foodie Finds) gave me hope in quinoa again. There are several other recipes I've made (and lots I still want to try-- thanks Pinterest!), but this is my favorite. :)

Photos and styling by Lauren-Michelle! Cannot wait to do another shoot with this girl soon!





{Gorgeous photos courtesy of Lauren-Michelle}

This recipe couldn't be easier y'all. Four ingredients and simple as: Cook. Cool. Cut. & Mix.

It's a no-brainer!


  • To cook the quinoa, bring one cup of water and a 1/2 cup quinoa to a boil. Lower the heat to a simmer until all the water is absorbed. (Watch it while it simmers so that it doesn't burn or dry out- the setting should be on low.)


  • Let the quinoa cool off for awhile before you add the other ingredients! I put mine in the refrigerator! In the meantime, get to cutting!


  • I slice cherry tomatoes in half and the mozzarella in baby squares. (The original recipe uses much larger mozzarella balls!)


  • Combine all your ingredients and add your basil! If it's dry, you can also add a tablespoon of olive oil! For the basil,  I like to use the gourmet garden fresh basil paste you can find at most grocery stores. I like the way it spreads over the other ingredients so easily!  (PS: The Gourmet Garden website has fun and interesting facts about fresh herbs! Learn about basil!)


  • It's that easy y'all! Scoop out some quinoa and enjoy it :)

A few notes: Be aware that quinoa is not a low-calorie food. It's very nutritious (so the calories are good calories!) but if you're keeping a close watch, just know that one cup of quinoa is a little over 200 calories!


Granted, with this particular salad, you're not eating all quinoa-- it's a mix of mozzarella and tomatoes. According to MyFitnessPal (for this recipe), it's approximately 245 calories per serving. I don't think that's bad at all, considering how delicious and filling it is!

Be careful, though, because if you're like me, you'll start throwing in a lot more mozzarella and basil than needed and you may fool yourself thinking it's only 245 calories! Use the recipe builder on MyFitnessPal like I've done here to calculate your version of this salad!


Caprese Salad

If you have any questions about this recipe or about quinoa, leave them in the comments and I will try to answer them best I can! Yay for quinoa! (I suspect there will be many more quinoa recipes on this blog! Stay tuned!)

Do you eat quinoa?

What's your favorite quinoa recipe? 


Recipe: Chicken Enchilada Bake

Hi guys! I have a treat for you today-- the recipe I made for my girl's night (a recipe I have made countless times!) and the answer to your craving for Mexican, but without all the calories and fat! Here's why you'll love it:

  • It's delicious and doesn't taste low fat!
  • It's only 300 calories per serving (the shrimp version is 280 cals), but it's hearty. Your husband will love it!
  • It's great for get-togethers because the recipe serves 8.
  • You can freeze and/or store this meal ahead of time (yay for meal planning)!
  • It's easy to modify based on your likes- try making it with shrimp!
  • Did I mention it's delicious?

I got this recipe from my favorite recipe source, It's a modification of the Quick Shrimp Enchilada Bake. I love eating this with a side salad and tangy cilantro-lime dressing. Hubs loves it with ranch! You can use pretty much use any kind of chicken you want for the filling (or use shrimp!), but I always opt for rotisserie because it's moist and oh so delicious!

The pictures in this post were once again styled and shot by Lauren-Michelle. She is amazing! We tried to capture the process, rather than just the final product! We figured you might learning to make this through pics, rather than me telling you how! :)

Now say hello to our lovely Costco chicken that cost just $5!:


And some target-brand green chiles. I never cooked with these previously but they add a lot of flavor!c

To make the enchilada filling simply chop up some chicken and mix it with the green chiles and one cup of frozen corn.



Then prepare your baking dish by pouring a little green Verde sauce on the bottom, and add a single layer of tortillas.



You'll need refried beans too, of course! These are the non-fat kind, but they're just as good. They're a big part of the reason this dish is so filling!

Enchilada-8 Enchilada-9

Add a layer of your fill on top, and then another layer of corn tortillas.


We used all of our chicken so that none of it went to waste, but seriously, you don't need that much!


One more layer of tortillas!

Enchilada-12 Enchilada-13

A little more green salsa and voila... you're ready to throw it in the oven!


I've mentioned before that I like simple recipes with ingredients I recognize, or can at least find pretty easily in the store and that's exactly what this is-- the filling is unbelievably simple: frozen corn, green chiles, chicken, and a little green Verde sauce.

As you can see, the assembly is easy, too! Layer and go! It's literally JUST that.


And after about 20 minutes in the over, you'll add a little shredded non-fat cheese. Let the dish bake for an additional 5 minutes and... you're done! It's SO easy!


*Now, I have to say that the final product usually looks a lot better than this! The cheese hardened as we were shooting other recipes as well-- I promise it's good though! Seriously, it's so good and the cheese is usually oozing!

I'm actually not going to post the recipe here. It's available right here- just substitute the chicken for the shrimp (if you want; the shrimp is good too)!

As for the nutrition facts, they're listed below. As you can see, I saw that we used half of the entire rotisserie chicken, but truth be told: we put the whole chicken in this bad boy for the shoot! (So if your mix doesn't look as dense, that is probably why!)

Chicken Enchiladas

I hope you will try this recipe and report back!

It's one of my favorites and I'm really excited to have shared it on the blog now!

What's your favorite low-calorie/low-fat Mexican meal?

Lightened-up Deviled Eggs

This time of year is pretty much synonymous with deviled eggs in my mind.

Easter = deviled eggs!

They're the perfect way to recycle dyed eggs and they're so easy to make. Not to mention, delicious! So, that's the good news: deviled eggs! Yay! The bad news is that this recipe did not turn out as planned. I pulled it from the Undressed Skeleton thinking it would be great for Fit for a Bride, but to be honest: when we made the mixture, it just wasn't good! There was too much tang from the mustard and the nutmeg was really strong...

I was with my good friend, our fabulous photographer, Lauren (of Ella Mae Studios) and her sister, Karlye (who I consider a FFAB consultant!), and we decided we had to doctor it up before presenting it to you all. So, we added a few dollops of greek yogurt and cream cheese to soften the taste of the mustard, but it still needed something... it needed sweet relish! Of course, we didn't want to add sweet relish because of the high-fructose corn syrup (this is a healthy blog!), but then Karlye suggested something crazy! Agave Nectar!

I know, I know... Agave nectar? Eggs? It's not an ingredient you'd think to add but trust me, it works! The eggs turned out so delicious and we devoured them right after we took these pictures!

The agave nectar totally balanced these babies, and I'm excited to share this very unique recipe with you! Happy Easter!










I used My Fitness Pal to calculate the calories. One full egg (two halves) is a serving and a little less than 60 calories!

My Fitness Pal

*All photos were taken by Lauren-Michelle of Ella Mae Studios! She's the best! :)

Lightened-Up Deviled Eggs
Prep time:
Cook time:
Total time:
A lighter, healthier version of your favorite Easter treat, deviled eggs!
  • 6 Eggs
  • 2 tbsps yellow mustard
  • 2 dashes of pepper
  • 3 tbsps of fat free cream cheese
  • 3 tbsps of non-fat greek yogurt
  • 2 tsps pickle juice
  • 3/4 tsp nutmeg
  • 3/4 tsp paprika
  • 2 tbsps of agave nectar (or to taste)
  1. Boil the eggs
  2. Mix (or blend) the ingredients
  3. Cut the egg whites in half (rinse or wipe off, if necessary)
  4. Fill a Ziploc with the egg yolk mixture
  5. Cut a corner of the Ziploc
  6. Squeeze yolk mixture into egg white halves
  7. Enjoy!

Strawberry Ginger Smoothie

Another deliciously simple recipe today - a strawberry ginger smoothie!

Seriously, how good does this look? :p

Perfect for a spring day!



Styling and photos by Lauren-Michelle of Ella Mae Studios

Smoothies are great for snacking or replacing a meal, like lunch.

Smoothie Recipe: Strawberry Ginger Shake
Serves: 2
  • 1 cup strawberries
  • 1 banana (small-medium size)
  • 1/4 cup fresh ginger
  • Squeeze of lime
  • 1/2 cup greek yogurt
  • 1/2 cup water
  • 1 cup of ice
  1. Blend until smooth!

Do you like smoothies?

Greek Yogurt 3 Ways

I'm really glad Sarah mentioned falling in love with Chobani yogurt today, because it's been my go-to snack for a long time and I love it too! I struggled with my sweet tooth in the months leading up to our wedding, and when my trainer suggested flavored greek yogurt, like Chobani, I wasn't sure I'd like it. The first time I tried it, the tangy, thick texture turned me off, but I ate it a few more times and then, BAM! I was hooked. The yogurt did a really good job warding off my afternoon chocolate cravings, too! (I was going on the hunt for something sweet every afternoon around 3!) It also kept me full till dinner!

This last year I started eating greek yogurt for breakfast (with a little granola), and oh my goodness, y'all: best. breakfast. ever. I love the combination of creamy, crunchy sweetness and again, it holds me over till lunch!


{Photos by the amazing Lauren-Michelle of Ella Mae Studios}

The only, only problem with Chobani, which I've noticed since I started tracking my calories in My Fitness Pal, is the sugar. I'm supposed to have a total of 29 grams a day, and in a single container of Chobani there's 19 grams! That's a lot! Other brands, like Oikos and Fage are a bit better (see here), but you may consider trying plain Greek yogurt with one or two throw-ins (especially if you're watching your sugar intake)!

In a Huffington Post taste test of 18 different brands, Fage yogurt won best-tasting, and guess what? One container of PLAIN non-fat Fage yogurt only has 7 grams of sugar, almost a third of the total in flavored Greek yogurts!

Now, I'm not going to get into a Greek yogurt smackdown! If you're eating ANY kind, I think that's great! Here's what WebMD has to say about the health benefits:

All yogurts are excellent sources of calcium, potassium, protein, zinc, and vitamins B6 and B12. What distinguishes Greek yogurt is its thicker, creamier texture because the liquid whey is strained out. Also, it contains probiotic cultures and is lower in lactose and has twice the protein content of regular yogurts.

Judith Rodriguez, PhD, RD, says, "Skip the extra sugar calories found in most yogurts and pump up the protein by choosing Greek yogurt." She adds that it contains twice as much protein, "which is great for weight control because it keeps you feeling full longer."

Rodriguez suggests pairing the tart yogurt with the natural sweetness of fresh fruit or your favorite whole grain cereal.


From Shape magazine:

We all know that yogurt is good for us, but did you know it's also good for maintaining your flat abs? For a nice mid-section, nutritionist and owner of Essential Nutrition For You Rania Batayneh says to reach for the kind that's plain flavored or Greek. “The probiotic bacteria in most yogurts help keep your digestive system healthy, which translates into a lower incidence of gas, bloating, and constipation, which can keep your tummy looking flat."

The praise goes on and on!


Now onto how to prepare it:

Step one: Pick a fruit, any fruit! What's your favorite? Pineapple? Strawberries? Antioxidant-rich blueberries?

Step two: Throw them in!

Step three: Chow down!

Seriously guys it's no wonder they say eat simple to eat healthy!

Wanna add another punch of awesomeness to your breakfast or snack?


Throw some shaved almonds and chia seeds in your yogurt! (This little graphic explains the benefits of chia seeds!) And if it's not sweet enough (I'll admit, plain yogurt is not as yummy as the flavored or fruit-filled kind!), add a dabble of agave nectar!

Ta da, Greek yogurt 3 ways! There's really endless possibilities here! What are you favorites?


Still not convinced greek yogurt is for you? Click around and think again! Check out:

Are you a greek yogurt fan?

What's your favorite recipe, or do you eat it plain like we've shown here?

Breakfast or for dessert? What's your favorite flavor?

Butternut Squash and Apple Soup

Creamy Delicious Butternut Squash & Apple Soup

Guys, I'm super excited about today's post: another recipe!

Another easy, delicious recipe and perfect for a blistery cold day! I figured I better go ahead and share it with you guys before spring when we're all back to barbecuing and eating fruit salads! Wanna get in one last comforting winter soup? This butternut squash and apple soup will not disappoint you!


Like I say with most all Fit for a Bride recipes: this is SO EASY to make! It's just four ingredients and they're all easy to find in the grocery store- apples, butternut squash, a single onion, and vegetable broth. With that, two of my favorite spices, which most of us already have at home: nutmeg and cinnamon! That's it folks!


On a side note, how amazing are these photos shot by Lauren of Ella Mae Studios? I'm seriously craving some soup right now! Lauren, you are the best!



I got this recipe through word of mouth so the directions are very simple, but here's the thing: you can't mess this up! Keep in mind, you can spruce it up a little! If you want, consider adding a little carrot and celery (in with your onion) for more of a hearty, vegetable taste, but that's totally optional! You won't know anything is missing in this verison! I promise!


One tip: if you can't find pre-sliced butternut squash at your local grocer, and you have to buy it whole, check out this article from the Kitchn on How to Peel and Cube a Butternut Squash! It helped me a ton! (I seriously how no clue what I was doing the first time I cooked with it and ended up cooking the skin in with the stew I made, because I didn't know I was supposed to peel it! THIS IS WHY US NEWLYWEDS NEED A BLOG LIKE THIS :) Eeks! Good thing my hubby didn't know any better!

There's not much else to say except enjoy!

Butternut Squash & Apple Soup Recipe
Prep time:
Cook time:
Total time:
Serves: 6
A delicious and hearty soup packed with flavor and sure to warm you up this winter!
  • 1-2 Apples
  • 1 Large Butternut Squash (about 3 lbs)
  • 1 Box of Vegetable Broth
  • 1 Onion
  • 1 Tsp Nutmeg
  • 1/2 Tsp Cinnamon
  • Salt & Pepper to taste
  1. Chop and saute an entire onion for about 5 minutes in a large pot.
  2. Cube apples and squash, add them to the pot, and sprinkle nutmeg and cinnamon on top.
  3. Pour in the vegteable broth and let the mixture come to a boil.
  4. Turn down the tempature a bit, and let the entire mix simmer for about an hour.
  5. Check for softness and puree.
  6. Garnish and serve!

Valentine's Day Dessert for Two

This is the perfect Valentine's Day Dessert for Two!

Do you need a last minute dessert for two this Valentine's Day? Maybe you'd prefer to steer clear from the high-calorie desserts offered at restaurants, or the big box of Russell Stover chocolates?

Well, you're in luck! This beautiful concoction, while looking and tasting decadent, is your ticket to getting a sweet fix without sabotaging your diet!


All photos taken by the extraordinarily talented Lauren-Michelle of Ella Mae Studios

I got the idea for this deliciousness from one of my favorite blogs, Createlive; hers certainly doesn't look as fancy, but I had the incredible food styling skills of Mrs. Lauren-Michelle (who also took these photos) to thank for that! Thanks Lauren :)


Let's talk about the calories first, and get that out of the way!

Here's the nutrition facts according to

My Fitness Pal


Valentines Dessert Nutrition
Valentines Dessert Nutrition

Granted, a box of pudding will make double this amount (so beware, it's easy to go back for seconds!), but if you stick to the following measurements, you'll come in right under 200 calories:

Ta da! Seriously it can't get any easier with only six ingredients!


The jello takes no time at all and from there, it's simply assembly. Layer the jello, coconut, strawberries, and cool whip. Then top it off with your sliced almonds and hershey pieces... Mmmm.

My mouth is watering right now, ya'll!

Oh, and by the way, those Russell Stover chocolates?

I looked 'em up: 280 calories for just FOUR!

Russell Stover Chocolates Nutrition
Russell Stover Chocolates Nutrition

Hardly as satisfying or as pretty as these skinny truffles for two! <3

Have a lovely holiday friends!

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Thai Turkey Lettuce Wraps

Good morning loves! I have another recipe to share, and it's my favorite, ever! It's from, which is where I get a lot of my recipes, and it's delicious, easy, and only requires a few ingredients! Now, I'll admit: I wasn't sure about lettuce wraps. I was skeptical they'd fill me up, but this recipe totally changed my mind! I hope you'll give it a try!

Turkey Lettuce Recipe
Turkey Lettuce Recipe

{All photos by Lauren-Michelle of Ella Mae Studios}

You can prep and cook these Thai Turkey Lettuce Wraps within 30 minutes and it's great for girls on the go! You can make a batch of the filling, refrigerate it and when you get home from a long day at work (or wedding planning), pop it in the microwave for 45 seconds, and enjoy! :-)

One thing I love about cooking healthy, is the exposure to new foods. I had never heard of Boston lettuce before attempting this recipe, and for a girl who loves lettuce, let me tell you: boston lettuce is the BOMB! (Yes, I just said "the bomb!" Lol. It's that good!) It's soft, tasty, and guess what? Only 7 calories per ONE full cup.

It's pretty too, ay?


This recipe also introduced me to water chestnuts- they look like little potatoes but they're made up of mostly water! (Calorie win!). I wasn't sure I was going to like them, but they add a lot of substance to this dish and I think they're part of the reason it's so filling!


Also, meet hoisin and sweet chili - a match-mate in heaven!

The perfect mix of sweet and salty!


The  best part: this recipe is chock-full of healthiness!

 Here are the main ingredients, and why we should be devouring them:

  • Ginger- is a herb and is used as a spice and a medicine. The Huffington Post has a great article on the Health Benefits of Ginger. It's known as nature's cure-all!
  • Hoisin Sauce- A spicy sweet sauce made from soybeans, chiles, garlic and spices. It'll add a punch of flavor to anything you're cooking and it's highly concentrated so you don't need a lot!
  • Five Spice- is a blend of blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, and according to Eating well, five-spice powder is also considered a cure-all miracle blend because it encompasses the five elements (sour, bitter, sweet, pungent, salty)! (Be warned: Five spice is stinky! When you cook the filling, consider opening a door to outside or turning on a fan!)
  • Water Chestnuts-  Cholestoral-free; gluten-free; and almost fat-free- a half a cup of water chestnuts contains only 0.1 g fat. They are said to contain detoxifying properties and lots of potassium! *Interesting fact: Chinese herbalists believe water chestnuts can help sweeten the breath.
  • Cilantro- I LOVE cilantro! It adds a lot of flavor and no added calories. I read this article from the Global Healing Center on all the health benefits. Did you know cilantro is said to have anti-anxiety effects!? So cool, right?

Another quick note: Hoisin and sweet chili sauce can be found in the international section at most supermarkets. Five spice is in the spices aisle, and boston lettuce is in the fresh produce section (usually near the other fresh lettuce). I buy the waterchestnuts in a can; not fresh or frozen, and they are also in the international section.

Mmmm! I'm totally making these this week! I hope you will too!

Let me know what you think!

Happy Tuesday friends :-)

Five-Spice Turkey Lettuce Wraps via Eating Well

Recipe Type: Dinner

Cuisine: Chinese

Cook time: 30 mins

Total time: 30 mins

Serves: 4

Delicious healthy turkey lettuce wraps made with ginger, five spice, and water chestnuts.


  • 1/2 cup water
  • 1/2 cup instant brown rice
  • 2 teaspoons sesame oil
  • 1 pound 93%-lean ground turkey
  • 1 tablespoon minced fresh ginger
  • 1 large red bell pepper, finely diced
  • 1 8-ounce can water chestnuts, rinsed and chopped
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons hoisin sauce, (see Note)
  • 1 teaspoon five-spice powder, (see Note)
  • 1/2 teaspoon salt
  • 2 heads Boston lettuce, leaves separated
  • 1/2 cup chopped fresh herbs, such as cilantro, basil, mint and/or chives
  • 1 large carrot, shredded


  1. Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat.
  2. Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add turkey and ginger; cook, crumbling with a wooden spoon, until the turkey is cooked through, about 6 minutes. Stir in the cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.
  3. To serve, divide lettuce leaves among plates, spoon some of the turkey mixture into each leaf, top with herbs and carrot and roll into wraps.

Easy Egg White Casserole

Oh, hey delicious egg whites, you!

(Said no one ever...)

But, what if egg whites were really good. What if they were hearty and flavorful and filling?

Well, this recipe adopted from Oxygen Magazine provides a hearty twist to this classic go-to egg substitute. By adding cauliflower (yes you read that right: cauliflower!) and a bit of cheese, this breakfast will make you feel warm and fuzzy inside AND keep you full! Also: simple to make and one batch will last an entire week if you eat just a single serving a day. Though, I'll admit, that's hard to do because it's just that good!

Mm, mm, mm good egg white casserole:


Back about 3 years ago when I got serious about losing weight, this was one of the first healthy recipes I tried.

I found it in Oxygen Magazine, which was my obsession at the time (still is!) and one night, I made this and a cashew butter stew from the latest issue. (It took me days to find cashew butter! I think that was the first time I stepped foot in Whole Foods!) I wasn't a fan of the stew (such a bummer after working so hard to find the main ingredient!), but this recipe stuck! It was downright delicious and I loved it! And, ever since, every person I've ever given it to, has loved it too!


Did I mention my husband likes it?

Yea and he's usually orders pancakes and double bacon for breakfast so the fact that he'll eat this, in place of that, says a lot!


The absolute best part?

It's easy! All you do is mix the ingredients, pop it in the oven for 45 minutes, and volia! Your healthy, hearty, hot breakfast for the week is ready to serve!


Wait no... the best part is how healthy this breakfast is- one serving is about 140 calories and it's packed with protein! How awesome is that?

Alright, enough already! Time for you to try it yourself and see! Let me know what you think :)

Feel free to pin this image for easy reference:


Instructions for making this easy egg white casserole:

Easy Egg White & Cauliflower Casserole from Oxygen Magazine

Prep time:

10 mins

Cook time:

45 mins

Total time:

55 mins


  • 1 cup egg whites
  • 2 cups fresh spinach
  • 1 1/2 cups of diced cauliflower
  • 1/4 cup onion
  • 1/2 cup diced mushrooms
  • 8 oz non-fat cottage cheese
  • 8 oz Greek yogurt
  • 1/2 cup reduced-fat cheddar cheese
  • 1 tsp black pepper


  1. Spray an 8x8-size casserole dish with non-stick spray
  2. Preheat the oven to 350 degrees
  3. Saute onions, cauliflower and mushrooms together until the onions appear translucent.
  4. Combine egg whites, cottage cheese, yogurt, and cheddar cheese in your casserole dish.
  5. Mix in the sautéed onions, cauliflower, and mushroom.
  6. Stir until combined.
  7. Bake for about 45 minutes. Cool before serving.


What's your favorite breakfast recipe?

If you like this egg casserole you might enjoy this chicken sausage egg casserole or this pizza-inspired frittata.

All photos provided by the extraordinarily talented Lauren-Michelle of Ella Mae Studios.