2 ingredient brownies and pumpkin pie frosting

This is literally the EASIEST brownie recipe ever.

I’m just going to go ahead and say you’re welcome in advance.

I also just want to go ahead and tell you that these brownies are not like “normal” brownies. They are definitely fudgey and extra definitely delicious, BUT their texture is slightly different. I promise you though, once you try these you will be amazed at how great they are!

These brownies are also super healthy!! The pumpkin replaces the oil and egg that you would normally put into the brownie mix which makes these a great go-to healthier brownie recipe!!!


1 box of brownie mix (I used Duncan Hines)
1 15 oz can of pumpkin

Preheat oven to 350 and grease a 9×9 pan.

Combine brownie mix and pumpkin and mix until combined. Pour into pan. Bake in the oven for 25-30 minutes or until set. Remove from oven and allow to cool completely.

At this point, you can frost these with this amazing pumpkin pie frosting I made, or you can leave them plain. Either way is extra delicious (but this frosting is pretty darn tasty).

1 box sugar free/fat free instant vanilla pudding mix
3/4 cup milk (I used almond)
1/2 container of sugar free Cool Whip
1/2 cup pumpkin puree
1/2 tsp pumpkin pie spice

Combine milk and pudding and whisk until thickened. Fold in Cool Whip, pumpkin, and pumpkin pie spice. Refrigerate for an hour.


Skinny oatmeal chocolate chip cookies

We are in the middle of a tropical storm and since we have all been stuck inside the house for two days now, a batch of cookies seemed to be in order. If I’m gonna be trying to not get blown away (and by trying I mean watching the weather channel and browsing Pinterest all day), I might as well be enjoying homemade cookies while I do it.

I love chocolate chip cookies, but like most of you know – cookies usually contain an obscene about of butter in them. This in turn makes them extremely fattening and diet UNfriendly. Two of these cookies only add up to about 190 calories and contain just 6 grams of fat.

Adapted from Skinnytaste

1 cup flour (whole wheat, white, whatever..)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 Tbl butter, at room temp
1/2 cup sugar (granulated, Stevia, raw)
1/2 cup brown sugar, unpacked
1 egg
1/4 cup applesauce
1/2 tsp vanilla extract
2 cups quick cooking oats
3/4 cup dark chocolate chips

Preheat oven to 350.

Combine flour, baking powder, soda, salt and cinnamon in a bowl. In a separate bowl, cream together butter and sugars. Once combined, mix in egg, applesauce and vanilla.

Combine flour mixture with oats and carefully add the dry ingredients into the wet. Mix until just combined. Fold in chocolate chips.

Bake for 10-13 minutes. Cool on a cooling rack once removed from the oven.


For all of you who are curious as to what kind of weather this storm brought us in Naples, here is a glimpse into what we dealt with.

Looks scary right? False. Not scary at all. Actually, it barely even rained.

Luckily we didn’t get anything bad at all. Hopefully Isaac doesn’t bring too much destruction to New Orleans or any other states.

Almond Joy oatmeal

Your mornings just got a whole lot better thanks to this. Who would have thought you could basically eat a candy bar for breakfast and it be a healthy and filling way to start the day? Well friends, this recipe is for sure one you will want to save.


1/2 cup light coconut milk (you can use soy, almond, cow’s milk, or water here too)
1/3 cup whole grain oats
2 Tbl slivered almonds
1 Tbl coconut
1 Tbl dark chocolate chips

Bring coconut milk to a boil in a small sauce pan. Stir in oats and cook for one minute. Remove oats from pan and place into a bowl. Top with almonds, coconut, and chocolate chips. You can add more milk at this point if you want it looser.


15 days of sandwiches: Day 5 – Nutella raspberry and brie grilled cheese

For all you grilled cheese lovers out there – this one is for you.

Yes, I know. This is not the healthiest of sandwiches. Indulgent, yes. Cheesy, yes. Healthy it is not. But, you know what? It’s Friday and if I want a chocolate and cheese sandwich, I’m gonna have it. And you should too!

This is like having dessert and lunch all in one. It is melty, chocolatey, cheesy, crunchy, fruity. And it is so damn good that you should probably make two because you will NOT want to share this.

You’re welcome or I’m sorry.


1 Tbl Nutella (I used Trader Joe’s brand, obv.)
1 Tbl raspberry preserves (or any kind you like)
A few slices of brie cheese
2 (or more) slices of bread (I used a whole grain sourdough)

Heat and butter a grill pan or griddle to medium high heat.

Slather nutella and preserves on two slices of bread. Top one side with cheese. Fold non-cheese side over onto other slice of bread and place onto grill. Grill for a few minutes. The bread should get crispy and cheese should be oozing out every which way.

Eat immediately. Bravo to any of you who can use self control and not eat this right when it comes off the grill.

Skinny peanut butter and chocolate cheesecakes


My guilty pleasure just got a little less guilty and whole lot more pleasurable! These little suckers are super low calorie (only 110 calories each!!) but taste like they could be made with all full fat ingredients!

This recipe is so versatile too! If you don’t like peanut butter, you can definitely substitute lemon juice or melted chocolate (or whatever!!) to make it to your liking.

11 chocolate wafer cookies, crushed
8 oz 1/3 less fat cream cheese
6 oz non-fat Greek yogurt (I used plain, but vanilla will work too)
1/4 cup sugar (I used Truvia, but any sugar you like will be fine)
1 tsp vanilla
1 egg
1 Tbl flour
3 Tbl PB2 (if you can’t find this, regular peanut butter will work – just use 2 Tbl)

Preheat oven to 350 degrees
Line a cupcake pan with cupcake liners and add 1 Tablespoon of the crushed cookies to each cupcake liner. With a spoon or your fingers, pack crumbs down to form a crust.

In a bowl, mix together cream cheese and sugar with an electric mixer until smooth. Add in yogurt, vanilla and egg and blend until combined. Mix in flour and PB2 just until combined. Be careful not to over mix at this point. Spoon mixture into cupcake pan. Bake for 25 minutes. Remove from the oven and allow to cool. Refrigerate for a few hours.