I am not team take it off completely, and by this I mean that I don’t advocate that people should all of a sudden drink only water, eat only veggies and run for 5 hours a day.
Of course when you start the journey to fitness and health, you have to give up a few things and make a few changes in your diet and lifestyle, but I also believe you can balance things out by finding healthy alternatives to the things you enjoy.
I understand that a good majority of you are spending more time with your family and I wanted to give you options that you can enjoy with your family with these healthy treats I found online.
Healthy Lemon Raspberry Frozen Yogurt
- 1 cup plain greek yogurt (regular)
- 12 oz. frozen raspberries
- 1/3 cup fresh lemon juice
- 2 teaspoons fresh lemon zest
- 3 tablespoons honey
- To a blender add greek yogurt, raspberries, lemon juice, lemon zest, and honey.
- Blend until smooth.
- Serve immediately or for a more solid consistency place in an air tight container and put in freezer for 1-2 hours. Serve!
- 1 small watermelon, cut into 1 1/2″ slices
- 1 14 oz. can of coconut cream, chilled overnight
- 1 tsp. vanilla extract
- sprinkles or toppings of choice
- Round biscuit cutter (mine is 2 5/8″)
- Fondant mini circle cutter
- Using a biscuit cutter, make circles out of the watermelon slices. Using the fondant circle, make holes in the middle of each “donut.” See the video on how I did it.
- Place the chilled coconut cream (I use cream because it tends to be more stiff that coconut milk but you can use coconut milk that has been chilled instead if you’d like) into a bowl, separating the solid cream from the liquid. Discard the liquid.
- On medium speed, use an electric mixer for a couple of minutes until fluffy. Add vanilla extract and whip up another couple of seconds.
- Spoon the coconut cream onto the tops of the donuts. If you have extra coconut cream leftover, store in an airtight container in your refrigerator for up to 1 week.
- Garnish with sprinkles or whatever toppings you’d like.
- 2 cups pecans
- 2 tablespoons unsalted butter, melted
- 2 tablespoons raw honey
- 1/4 teaspoon ground cinnamon
- pinch of salt
Key Lime Cheesecake Filling:
- 8 oz. of cream cheese, softened
- 5.3 oz. of plain greek yogurt
- ¼ cup of sugar
- ½ teaspoon of vanilla extract
- 1/3 cup key lime juice
- 1 teaspoon key lime zest
- 2 egg whites
- Preheat oven to 350.
- Line an 8×8 glass baking pan with parchment paper. (this will help with removal later on) Set aside.
- Add pecans to a food processor (or blender) chop until finely diced. To the food processor with nuts, add in butter, honey, ½ teaspoon of cinnamon and a pinch of salt. Blend until everything is mixed and the “crust” holds together a bit.
- In a medium bowl mix cream cheese, sugar, and vanilla extract using a hand mixer. Blend until smooth and creamy.
- Add in greek yogurt, key lime juice, key lime zest, and egg whites. Blend until combined – be sure not to over blend.
- Pour cheesecake mixture over pecan crust – smooth out so the cheesecake mixture is even.
- Bake for 30-35 minutes.
- Remove from oven, place in refrigerator let cool for 30 minutes. Serve.