Skinny Mocha Frappuccino

Who doesn’t love a Mocha Frappuccino??

I have been known to indulge in one every now and then, but the problem is a) they’re not super cheap, and b) they’re 4 points, which I know, isn’t a TON but when you are really planning on saving those points for a snack, and then you have a not-so-filling frappuccino, it kind of messes with your day, ya know? Maybe it’s just me :)

Anywho, I found these awesome little Via packs in our pantry yesterday, and decided to have a go at making my own frap, and man, was it successful!

Basically, you can make any kind of frappuccino you want by adding a little (maybe a tsp.) of coconut extract for a Mocha Coconut, or some ground up 100 calorie Oreos for a Mocha Cookie Crumble, or some smushed raspberries or a banana for a different kind of taste… I’m just getting started!

Skinny Mocha Frappuccino

Makes one serving

Weight Watchers Points+ Value: 2 points (for basic Mocha recipe)


  • 1 Starbucks Via pack, Mocha flavored
  • 8 0z. hot water
  • 1 C ice cubes
  • a splash of fat free milk


  1. Set the water to a boil in a tea kettle or microwave it until hot.  In a mug, combine the water and Via pack, then stir. Set in the refrigerator for 30-60 minutes, or until cold.
  2. In a blender (I used a Magic Bullet), combine the rest of the ingredients with the Mocha mixture, and blend until smooth.
  3. Enjoy!

Question: What is your favorite Starbucks drink?

I have so many, it’s hard to choose! I’d have to say the Mocha Coconut frappuccino, when it’s made really really well because the flavors of coffee, chocolate, and coconut work so well together :)

Dance class

For anyone who doesn’t know, I did gymnastics for twelve years. And at eighteen, that means I did gymnastics for about 2/3 of my life. As a senior in high school, I had a decision to make: to continue with the sport that had controlled my life and yet I simultaneously loved, or find something new?

Obviously, I went with something new. I tried out for the UT cheer leading squad because I knew I could tumble and I figured I was plenty strong after all those years or hurling my body over stationary objects. Wow, was I mistaken. I mean, yes, I made it. Yes, I absolutely loved it. But was it the cake-walk that all gymnasts assume it is when they finally walk away from the beam? Not. At. All.

After working my butt off all year, I knew there was still a possibility that I wouldn’t make it back on the squad. We do try outs every year, and I knew that it was likely that someone more experienced could take my spot.

I was devastated when I found out. I tried so hard to be happy for all o my friends that did make it, but for the first time in my life I realized that I didn’t have some kind of sport (or activity) that took up all of my time, and honestly, that freaked me out.

That’s where dance class comes in. I have always watched So You Think You Can Dance and wanted to be one of those people, but because of gymnastics and then cheer, I didn’t have the time. Now I have PLENTY of time.

Once a week, I take two classes. I’m not very good, and my classes are full of 14-year-olds who have been doing this all their lives, but I don’t care. They’re super sweet and I’m not there to impress anyone. For the first time in my life I don’t have a coach to own up to, or any pressure at all. All I have is the curiosity to try something new and the willingness to work hard.

I may check in from time to time just to let you know how it’s going, but suffice it to say that for now, I’m incredibly happy with the way things turned out.


What is your YOLO moment?

YOLO means “You Only Live Once” and that’s my motto (and everyone else’s) for the summer. I’m taking dance when I’ve never taken it before. If you, reader, have a YOLO moment, feel free to share it in the comments!

My Favorite Breakfast Scramble

This is my secret weapon.

My favorite meal.

My quick-and-easy, fool-proof, completely satisfying, go-to meal that I have probably once a day.

Convinced yet?

Quite honestly, I’d be super surprised if you haven’t had some incarnation of this at least once in your life, but basically it’s perfect for cleaning out all those vegetables and filling up with a TON of protein and fiber.

I use Eggbeaters because they’re lower in WW Points, but regular eggs would work just as well.

Since there’s no real recipe to this–I basically add whatever is on-hand or whatever I’m craving–I’m going to give you a quick run-down:

  1. Chop up your veggies and throw them in a small saute pan on medium heat, prepared with Pam.  I have a little routine at this point: First the onions and mushrooms, then the bell peppers, then the tomatoes, the beans, the corn (if any), the meat (if any), the potatoes (if any), then the spinach, and finally the egg (I also add cheese at the very end sometimes).
  2. After each addition, swirl it around with a wooden spoon or spatula.
  3. Make toast.
  4. Eat.

See? Super easy :)

Question: What is your “go-to” meal?

Like I said before, I have this at least once a day.  Most often for lunch, but sometimes for breakfast too, and usually because I want to eat a TON of food, but I know I can’t, so I bulk this up with a butt-load of veggies!

Banana Coconut Muffins


I mean, WOW.

Mini muffins

These are my new obsession.  I want to eat the entire batch.  I won’t, but I want to.

These muffins are basically a combination of some of my most favorite flavors and man, did it work.  Maybe it’s because the recipe came from Smitten Kitchen, and she’s amazing.  I don’t know.  But the combination of the sweet banana, with the rich flavor of the coconut which makes them moist and tender, mixed in with the oat-y flavor of the oats and whole wheat flour, plus the extra crunch of the toasted coconut on top make for a seamless, mouth-watering, give-me-more food experience that I never want to stop.

More minis

Banana Coconut Muffins

Source: Smitten Kitchen

Makes about 20 mini muffins or 12 mini muffins and 4 muffin tops

Weight Watchers Points+ Value: 3 per mini muffin, 6 per muffin top


  • 1/2 C virgin coconut oil
  • 3/4 C white whole wheat flour
  • 1/2 C whole wheat flour
  • 1/2 C rolled oats (e.g. Bob’s Red Mill)
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 C banana, puréed (about 2 whole bananas)
  • 3 Tbsp. sugar
  • 1 large egg, room temp
  • 1 tsp. vanilla
  • 3/4 C sweetened coconut

Muffin tops


  1. Pre-heat the oven to 375 degrees F.  In a saucepan, melt the coconut oil until just melted. I didn’t have to do this as mine was already liquidy.
  2. In a medium bowl, combine flours, oats, baking powder, salt, and 1/2 C coconut.  In a separate bowl, combine the banana, coconut oil, egg, sugar, and vanilla until well combined. Add the dry ingredients to the wet and mix until just combined.
  3. Divide the batter among prepared muffin tins.  Top with remaining 1/4 C of coconut and any other topping (I added chocolate chips to a few of mine).
  4. Bake mini muffins for about 15 mins or until a toothpick comes out clean.  Bake muffin tops for about 12 minutes or until a toothpick comes out clean.
  5. Enjoy!

Minis again

Question: Do you like coconut?

Obviously, I LOVE coconut, but I have friends who absolutely despise the stuff.


Who doesn’t remember eating Fig Newtons as a kid? Some of us loved them, while other kids saw them as a poor excuse for a cookie, and some of us (like me) fell somewhere in between.


We were watching Smash on demand last night (why do all my blog ideas come from tv?)–which, by the way, is a fantastic show–and a Fig Newton commercial came on. My mom’s face lit up as she told us that Fig Newtons were some of her favorite snacks as a kid.  My dad responded wondering why we didn’t keep them in the house then–he still doesn’t get that keeping Milanos and Nutella and Oreos in the house is a bad bad BAD idea.  And, actually, he was vindicated when we found out that Fig Newtons are only 2 WW Points+. And they don’t taste so good anymore.  Really, I bought a box just so we could compare them to what I made, and they are all fig and no newton.  In fact, the crust was tasteless and crumbly, not sweet and a little tangy and chewy.  Not at all.

Fig, Raspberry, Blackberry

Just a little warning: These took a WHILE. And when I say a while, I mean I spent a good portion of my day working on these. Don’t get me wrong, the end result was totally worth it, but if I ever make these again, there will have to be a few changes. Changes starting with the addition of actual butter.  Yes, it will raise the points value, but I’m getting tired of my dough rolling out onto the counter and then staying there.  FOREVER. It reminded me of another sticky dough recipe…

Whole Wheat Cinnamon Rolls

The dough is really sticky, even though I initially added more flour than the original recipe called for, to accommodate the applesauce/butter substitution.  But I found my groove by my third filling, and the raspberry ones definitely look the prettiest.  Next time, I’ll add a little more filling too, but other than that I wasn’t disappointed. I hope you aren’t either!!!

(Raspberry/Blackberry/Fig) Newtons


Makes about 30

Weight Watchers Points+ Value: 4 per Newton



  • 1 package blackberries, mashed
  • 1 package raspberries, mashed
  • 1/2 package dried figs, chopped
  • 1/4 C butter, room temperature
  • 3/4 C unsweetened applesauce
  • 2 T fat-free milk
  • 2 tsp. vanilla
  • 2 large eggs
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 4 C whole wheat flour
  • 1 tsp. orange zest
  • 1 tsp. ground cinnamon



  1. Combine all wet ingredients (butter through eggs) in a large mixing bowl until well combined.  Then, mix in salt, baking powder, flour, orange zest, and cinnamon until well combined.
  2. Divide dough into thirds and wrap in plastic.  Let sit in the refrigerator for about three hours.
  3. Pre-heat the oven to 350 degrees F.  Roll out each piece of dough on a floured surface* and cut into rectangles.  Spoon some of the filling over each square, then fold and seal the edges with the tongs of a fork.
  4. Bake for 10-12 minutes.  Let stand for about 10 minutes after baking before transferring to a wire rack.
  5. Repeat with the other two pieces of dough.
  6. Enjoy!


*Here was my trick for rolling out the dough: I took a large cutting board and heavily floured it using white flour.  I then covered my dough ball with flour as well as my rolling pin.  THEN I rolled it out.  This made such a difference from trying to roll it out on my counter, you wouldn’t believe!

Question: How did you feel about Fig Newtons as a kid?

I never felt one way or the other about them–I liked them if I happened to have one, but I never missed them.

Hearty Start Muffins

Gosh it felt so good to experiment in the kitchen again! This is a recipe I doctored up and played with–originally it came out of a Betty Crocker cookbook!  I wanted to make a muffin that would make a great breakfast that would really stick to you throughout the day, thus the added steel-cut oats and pecans.


These muffins are super hearty as the name will tell you, but they have a great oaty and wheaty quality about them that I love.  I like these just plain, but they’d also be good with a little bit of peanut butter or some honey on them, as they make a really good base.  For example, my brother liked his with some honey and cinnamon sugar drizzled on it.  Next time I make these, I might add a little extra brown sugar or maybe some honey to the batter to make them a little sweeter, but if you like bran muffins with a kick, these are right up your alley!

So delicious when warm :)

Hearty Start Muffins

Adapted from: Betty Crocker’s New Cookbook

Makes about 36 mini muffins or 18 regular sized muffins

Weight Watchers Points+ Value: 2 per mini muffin


  • 1/4 C unsweetened applesauce
  • 1 large egg
  • 1 C fat free milk
  • 1 tsp. vanilla
  • 2 C whole wheat flour
  • 1 C steel-cut oats
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/3 C brown sugar, packed
  • 2 C chopped pecans

All ready for tea!


  1. Pre-heat the oven to 400 degrees and prepare your muffin tins.
  2. Beat together the applesauce, egg, milk, and vanilla and set aside.
  3. In a separate bowl, mix together all dry ingredients except the pecans.  Add the dry ingredients to the wet ingredients all at once and mix until just combined.  Fold in the pecans or any other add in.
  4. Divide evenly among the muffin tins and bake for about 7-9 minutes for mini muffins and 15-20 minutes for regular-sized ones.

Gotta love the minis!

Question: What is your favorite way to start the day?

Breakfast is my favorite meal of the day, so I like to change it up.  Some days I’ll do oatmeal with bananas and coconut, and other days I’ll do peanut butter on toast or some kind of egg scramble.  Just depends on what mood I’m in!

Mixed Berry Flaungarde (Cafloutis)

Gosh, feels like it’s been forever since I’ve written a post.

I have been working a lot at my summer job, so I haven’t had as much time to work on recipes, and quite honestly, sometimes I just don’t feel like it.  I’m sure everyone goes through that, but I feel like every time I write something it sounds contrived and fake and I really don’t want to be fake with this blog.

So delicious!

Moving on, I made this lovely dessert for Memorial day because it’s healthy and yet looks patriotic with all of the berries.  It’s light and airy, with a creamy texture and a thin “crust.”  It’s perfect for a summer party, which is where I served it.  Everyone loved it and before I knew it the entire thing had disappeared!

Mixed Berry Flaungarde


Serves about 10

Weight Watchers Points+ Value: 3 per piece


Those are berries in the colander

  • ~2 1/2 C mixed berries
  •  3 eggs
  • 10 Tbsp. sugar
  • 1/2 C flour
  • 1/2 C white whole-wheat flour
  • 1/8 tsp. salt
  • 1 C fat-free milk
  • 2 tsp. vanilla extract


  1. Preheat the oven to 350.  Using non-stick cooking spray, grease your baking dish (I used a 9″x13″ oval dish).
  2. Toss the berries into the baking dish.

    Lots of berries

  3. In a medium-sized bowl, mix together the eggs, sugar, flour, and salt until smooth.
  4. Add in the milk and vanilla, and whisk again until smooth.
  5. Pour over the berries in the baking dish, and bake for 45-50 minutes, or until a toothpick comes out clean.  It is supposed to wiggle a little when it comes out of the oven.

    Before baking

  6. Enjoy!


Question: What did you make for Memorial day?

Besides this, we made pulled pork sandwiches and cole slaw!