Month: March 2018

Strawberry Crisp

With Easter coming this week, I wanted to share with you this super easy and oh so delicious dessert. The best news is that it’s Gluten free and Paleo.  So if you trying to eat healthy and know all those chocolate bunnies and treats are going to be staring at you , you won’t feel like you need to cheat.  Here is the Recipe!


For the Filling:

  • cooking spray
  • 5 cups fresh strawberries, stemmed and quartered
  • 1/4 cup honey
  • 1 tablespoon fresh orange juice
  • 1 tablespoon cornstarch (or arrowroot for Paleo)

For the Nut Topping:

  • 1/2 cup sliced almonds
  • 1/4 cup chopped pecans
  • 1/4 cup walnuts
  • 1/4 cup almond flour
  • 2 tablespoons honey
  • 1/4 teaspoon kosher salt


  1. Preheat oven to 350F.  Spray (8) eight 4-inch ramekins with oil.
  2. In a large bowl combine the strawberries, honey and orange juice in large bowl, sprinkle with cornstarch and toss until fruit is coated.
  3. Transfer to the ramekins.
  4. Combine the remaining nut topping ingredients in a medium bowl with a fork and sprinkle over the fruit.
  5. Bake 40 minutes or until the top is golden and the berries are soft and bubbly.
  6. Serve warm, with 1 tablespoon of ice cream or whipped cream, if desired.


Yield: 8 servings, Serving Size: 1 crisp

  • Amount Per Serving:
  • Freestyle Points: 6
  • Points +: 5
  • Calories: 185 calories
  • Total Fat: 10g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 38mg
  • Carbohydrates: 24g
  • Fiber: 4g
  • Sugar: 18.5g
  • Protein: 3.5g


Beef and Broccoli

I was so glad to find out that my live video’s are back. I actually love doing them, it means so much to me to share what I have learned and have found the best, easiest and healthiest alternative to the favourite Chinese Beef and Broccoli.  This is a really good and tasty supper that is so easy to make and perfectly good for a weeknight supper.

Here are the ingredients:


  • 1⁄4 reduced-sodium organic tamari soy sauce
  • 6 Tbsp. water, divided use
  • 2 Tbsp. tapioca starch( or Corn starch) , divided use
  • 1 Tbsp. raw honey
  • 1 lb. raw top sirloin beef, trimmed of fat,

    sliced into 1⁄2-inch thick pieces

  • 1 tsp. extra-virgin organic coconut oil
  • 4 cups broccoli orets
  • 2 cloves garlic, chopped
  • 1 thin slice fresh ginger, peeled, finely chopped

    Instructions:1. Combine soy sauce, 4 Tbsp. water,
    1 Tbsp. tapioca, and honey in a small bowl; mix well. Set aside.

    2. Combine remaining 1 Tbsp. tapioca and 2 Tbsp. water in a large bowl; mix

    well. Add beef. Toss gently to coat. 3. Heat oil in large skillet over medium-

    high heat. Add beef; cook, stirring frequently, for 2 minutes, or until cooked through and no longer pink. Remove from heat, keep warm.

    4. Add broccoli, garlic, and ginger to skillet; cook, stirring frequently, for
    2 to 3 minutes. Place broccoli mixture in beef bowl.

    5. Add soy sauce mixture to skillet; cook, stirring constantly, over medium-high heat for 30 seconds,
    or until thickened. Return beef and broccoli mixture to skillet; cook, for
    1 to 2 minutes, or until well mixed and heated through.

     Stir-fry can also be made with chicken and with a variety of different vegetables such as snow peas, carrots, bell peppers, asparagus, water chestnuts, Chinese broccoli, zucchini, and mushrooms.


Flourless Chocolate Cupcake with Peanut Butter Frosting

Wow , Easter is HERE! I am such a sucker for chocolate. So when I saw this recipe I was like “BINGO” This is perfect, I get to have my two favourite things Chocolate & Peanut Butter!!  The fact that its super healthy and tastes Oh so Delicious is amazing.  Now my only trouble is that I’ll have to be careful I don’t eat the whole dozen lol. Here Is the Recipe that I got from the Beachbody Blog.

Flourless Brownie Muffins

These Flourless Brownie Cupcakes feature pure maple syrup, unsweetened cocoa, and a decadent peanut butter frosting and still manage to be a healthy treat.

Course Dessert
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Servings 12 cupcakes
Calories 160 kcal
Author Beachbody


  • 1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed
  • 3 large eggs
  • cup + ¼ cup pure maple syrup, divided use
  • cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 3 tbsp. coconut oil, melted
  • 1 tsp. pure vanilla extract
  • ¼ cup all-natural peanut butter
  • ¼ cup unsweetened almond milk
  • cup Vanilla Shakeology


  1. Preheat oven to 350° F.
  2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
  3. Place chickpeas, eggs, ⅓ cup maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
  4. Divide batter among 12 prepared muffin cups.
  5. Top each cupcake with about four chocolate chips; push into batter.
  6. Bake for 17 to 20 minutes, or until toothpick inserted in center comes out clean.
  7. Cool completely and enjoy!
  8. To make frosting while cupcakes are baking, whip peanut butter in a medium bowl; beat on medium speed for 1 to 2 minutes, or until creamy.
  9. Add almond milk; beat until well blended.
  10. Add Shakeology; beat until well blended, scraping bowl occasionally.
  11. Slowly add remaining ¼ cup maple syrup while beating on medium speed. (If frosting is too stiff, add 1 to 2 Tbsp. additional almond milk.) Set aside.
  12. Once cupcakes are cool, evenly spread with frosting.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Flourless Brownie Muffins
Amount Per Serving (1 Muffin)
Calories 160Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Saturated Fat 5g25%
Cholesterol 47mg16%
Sodium 179mg7%
Total Carbohydrates 20g7%
Dietary Fiber 1g4%
Sugars 12g
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.

P90X/P90X2 Portions
½ Fat
1 Single Serving Snack

P90X3 Portions
1½ Carb
1 Fat

Body Beast Portions
1 Legume
1 Fat

Portion Fix Containers
1 1/2 Yellow
1 tsp.