Berry Quinoa Muffins

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I made these Quinoa muffins for breakfast this week. I’ve been getting pretty sick of having greek yogurt in the morning for breakfast and have been wanting something different. Something baked and healthy like these quinoa muffins. They’re filling and low in sodium which I’ve been trying to watch lately. I’ve been counting my calories and have noticed I’ve been eating way too much sodium lately. It sucks cause salt is in everything.


Next time you make muffins, try adding some cooked quinoa to them.  These muffins aren’t like normal muffins. The muffins are a little bit heavier than regular muffins and have more of a chewier texture. They’re still really good and taste the same as a regular muffin would.

Freeze them in a bag and take them out the next morning and warm them up in the microwave.

They will last for 1 – 2 month in the freezer.

The recipe calls for chocolate chips. I used 1/2 cup of frozen blueberries and 1/2 cup of dried cherries.


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  • 2 cups cooled, cooked quinoa
  • 1 cup white whole wheat flour
  • 1 cup all-purpose flour
  • ¾ cup packed dark-brown sugar
  • 1-1/2 tsp. baking powder
  • 1 tsp. salt
  • ½ cup mini chocolate chips
  • ¼ cup canola oil
  • ½ cup buttermilk
  • 1 large egg
  • ¼ cup plain Greek yogurt
  • 1 tsp. vanilla extract

For the rest of the recipe please visit Yummy Healthy Easy!

per muffin:

6 points plus

Calories 223
Total Fat 5.92g
Total Carbohydrates 36.89g
Dietary Fiber 2.1g
Protein 6.48g



Pepperoni Pita Pizzas


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If you haven’t noticed lately, I’ve been trying to post more healthy recipes. I’ve been watching my google analytics a lot lately, and that is what you people seem to like the most that visit my site. So, more healthy recipes it is! Don’t be surprised if I post a really fattening recipe

These lighter pepperoni pizzas are only 7 points plus a piece for the whole pizza if using turkey pepperoni slices. Pepperoni is fattening in general and hard to not avoid all the fat and calories. I really like using pitas for a pizza crust now. You can do a lot with them. Let your pizza creativity run wild. The pita brand I like is called Josephs’ and one pita has 60 calories and less than 1 gram of fat per pita.

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1 Josephs’ Pita Bread 60 calorie

1 tablespoon of pizza sauce

2 tablespoons of reduced fat mozzarella cheese

6 slices of Turkey Pepperoni


Italian Flat Leaf Parsley

Parmesan Cheese



Preheat oven to 400 degrees. Place 1 pita bread on a sheet pan and bake in the oven for 5 minutes. Take the pita out and top it with the sauce, cheese, and pepperoni. Bake in oven for 10 minutes or until the cheese is all melted. Garnish with parsley or parmesan cheese.

Serving Size: 1 pizza

Calories: 262
Carbs: 14.07
fat: 13.28
Fiber: 5.5
Protein: 25.76


Healthier Egg Salad

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I am a fan of egg salad and I’ve tried so many methods for boiling eggs none of them seemed to work. The one method where you put the eggs in a pan and bring the eggs to a boil, and then take it off the heat and cover the pan NEVER works for me. I cut open the yolks and they’re never done. That irritates the crap out of me too. The only method for boiling eggs that I’ve found works really well is just letting the eggs boil for 7 to 8 minutes on a low simmer. The eggs crack sometimes, but the the eggs also come out done! That’s the only part that matters to me. I know you can buy hard boiled eggs in the grocery store and that is the cheaters way out, but I’ve been so tempted to do that sometimes.

This egg salad is made healthier using Greek yogurt instead of mayonnaise. You can even make this super healthier and use lettuce leaves instead of buns. I love getting egg salad sandwiches in the deli at my grocery store, been trying to figure out what they put it in, and I can’t quite figure it out!

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Serve some egg salad on some triscuit crackers!

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Serve some egg salad on top of some triscuit crackers!


  • 8 large eggs
  • 1 Roma tomato, diced
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh dill
  • 1 tablespoon chopped chives
  • 1/4 teaspoon onion powder
  • Pinch of garlic powder
  • Kosher salt and freshly ground black pepper, to taste

For the rest of the recipe please visit Damn Delicious!


Grilled Mexican Chicken Breasts – Weight Watchers

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Have you ever tried the Weight Watcher recipe for Crock Pot Salsa chicken where you just throw in some frozen chicken breasts and a jar a salsa with a taco seasoning and call it a day? This is the same concept with a twist.  It’s seasoned grilled chicken with taco seasoning and to make it pretty just spoon a couple tablespoons of a jarred salsa and some light sour cream on top. I used plain Greek yogurt instead of sour cream. You can top it with cheese if you’d like but why? This is super healthy. If you don’t like already made taco seasoning because of all the sodium in it make your own! You could go so many directions with this chicken. And, it’s only 5 WW points!

Serve with black beans or Mexican rice.

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Ingredients from

1 (1 1/4 ounce) package taco seasoning
16 ounces boneless skinless chicken breasts
1 cup salsa
1/4 cup fat free sour cream


1 .  Place chicken breasts and taco seasoning in a seal able plastic bag; shake to coat well.
2 .Spray casserole dish with Pam.
3 .Place breasts in casserole.
4 .Bake 30 minutes at 375 degrees.
5 .Top with salsa about 5 minutes before breasts are done.
6 . Top with sour cream before serving.

Calories: 177.9; Fat: 3.2g; Carbohydrates: 11.4g; Fiber: 2.7g; Protein: 25.8 g

Points Plus: 5

Servings 4