Fit Pumpkin Chocolate Chip Cookies (3 Ingredients Only!)

Fit Pumpkin Chocolate Chip Cookies | Mimi's Fit Foods

It’s officially Autumn so why not throw a pumpkin recipe your way?  Even better, a pumpkin cookie recipe with chocolate!  And, even better than that . . . a pumpkin/chocolate recipe cookie that only takes three ingredients and is ONLY 70 calories per cookie (remove the chocolate chips and you’ve got yourself a pumpkin cookie for ONLY 42 calories!).  Yah . . . pretty awesome wouldn’t you say?

I’m not really sure where I got this recipe.  I’ve seen it circle around Pinterest lately, but I’ve been making it for years.  It seems like my hair dresser told me about it years ago, but I can’t remember exactly.  At any rate, I’m so glad it’s in my recipe files and it should be in yours too (in my humble opinion).  

All you do is take a spice cake mix, mix in one can of pumpkin, and then fold in some chocolate chips.  That’s right . . . no added oil, butter, or eggs!  This makes for a low fat/low calorie cookie.  Bake them up and you’ve got yourself some fluffy, distinctly flavored pumpkin cookies with melted chocolate found throughout.  I think they are as good, if not better, than any Pumpkin Chocolate Chip cookie you can buy in a bakery.  And, that’s kind of a big deal considering that similar cookies found in the bakeries can total anywhere from 175 to 300 calories per cookie!  Oh dear!

Fit Pumpkin Chocolate Chip Cookies || Mimi's Fit Foods

So, if you’re needing a little Autumn treat that won’t break the calorie bank, these are the ticket!  They’re easy to make, super delicious, and much lower in fat and calories than the traditional cookie.  Nobody will ever know they aren’t the “real” thing either.  I’ve taken these to parties, pot-lucks, given them to friends, etc.  They are LOVED by ALL.  And, don’t be afraid to let your toddler help you mix, bake, and eat these cookies.  Mine loved the fun in making them and she DEFINITELY loved the fun in eating them. Happy Autumn!

Fit Pumpkin Chocolate Chip Cookies Toddler Helps | Mimi's Fit Foods

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Cherry-Coconut Greek Frozen Yogurt

Cherry-Coconut Greek Frozen Yogurt | Mimi's Fit Foods

I love sweet cherries.  When the fresh, sweet cherries start to make an appearance in summer I always find something delicious to make with them (in addition to just snacking on them).  This summer I went for frozen yogurt!  I followed a recipe from Cookin’ Canuck, a healthy food blog that I love to follow (you just might want to check her stuff out too!).

Now, I know cherries aren’t everyone’s favorite.  And truthfully, the only reason I know this is because my hubby isn’t the biggest fan.  Before I married him, I couldn’t imagine anyone disliking sweet cherries.  I still kind of think he’s tricking me and that he secretly loves them.  Ha, ha!  After all, he did like this frozen yogurt.  I’m sure the coconut milk had something to do with it.

This recipe only has four easy ingredients.  Cherries, light coconut milk, Greek yogurt, and honey.  You mix it all together, throw it in your ice cream maker, and within no time you have fresh and creamy frozen yogurt.  The blend of the cherries and coconut milk is AWESOME and I love that it’s sweetened with a little bit of honey.  

I made this for a family function and cherry lovers and non-cherry lovers all ate their given portions.  Hmmmmm…..A definite win!  I must add that this version of frozen yogurt is extra yummy with Dark Chocolate Magic Shell drizzled over the top.  I mean, cherries and chocolate are one of those pairs that were meant to go together.  Just sayin’!

The hardest part . . . waiting the 25 minutes it took to “freeze” before we could eat it.  Just ask these two cutie pies!

Hard to Wait for Frozen Yogurt | Mimi's Fit Foods

 

 

 

 

 

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Dark Chocolate Covered Frozen Banana Bites

Dark Chocolate Covered Frozen Banana Bites | Mimi's Fit Foods

As promised, I’m brining you some delicious and pretty healthy summer treat options using that delicious Homemade Dark Chocolate Magic Shell!  These are seriously so amazingly delicious!  Frozen banana offers such a creamy texture, if blind folded, I wonder if you would honestly think you were eating ice cream.  So, to have it covered in chocolate . . . . yeah, pretty awesome!

These are a cinch to throw together.  All you do is cut up your bananas, freeze them for a bit and then dip them in the Magic Shell.  Since that Magic Shell takes all of about 2 minutes to complete, you can have you a delicious summer treat in no time.  

I gotta tell you. . . sometimes I fear dipping stuff in chocolate because it seems like every time I do, it’s a disaster.  The chocolate never sticks, and if it does, it looks like my two-year-old did it.  I was THRILLED when I simply dipped my bananas, pulled them out, and found that they looked absolutely beautiful.

After dipping you can sprinkle them with other toppings if you want.  My little babe is loving sprinkles as of late, so we did some with sprinkles just for fun.  Think of how fun it would be to use sprinkles that are centered around a particular holiday (like red, white and blue for Independence day).  Oh . . . so cute!

 While I think these make for a perfect summer treat or snack, don’t be thinking that they wouldn’t be good year-round.  Oh, I’ll be making these quite often . . . regardless of the season.  I’ve been using these babies for a quick fix when I’ve wanted a treat.  You know . . . instead of running out for a triple sundae, or sneaking a full size candy bar, I’ve just popped one of these Banana Bites in my mouth and my treat fix has been cured.  My banana bites are slowly disappearing, but I’m happy to report that my waist size isn’t growing.  LOL!  

Go!  Make you some Frozen Banana Bites!  You’ll be glad you did.

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Homemade Dark Chocolate Magic Shell

Homemade Dark Chocolate Magic Shell | Mimi's Fit Foods

Here’s a sweet, little indulgence you may want to add to your recipe box.  It’s made with dark chocolate chips (and we’ve all heard how healthy dark chocolate is, right!?) and coconut oil.  That’s it.  It’s dangerously easy to make and it adds just a little special touch to your frozen treats (you know . . . frozen yogurt or frozen fruit).  

When my parents bought Magic Shell when I was a kid, I thought it was the cat’s meow!  I was so fascinated with how it would harden up when poured over my ice cream.  I loved the stuff.  This homemade version does EXACTLY that, but it tastes WAY better.  I also love that I was able to make it with dark chocolate.  

Stay tuned . . . I have a couple “healthy” summer treats headed your way where I’ll put this Homemade Dark Chocolate Magic Shell to good use.  

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Guiltless Fudge Cookies

Guiltless Fudge Cookies|Mimi's Fit Foods

These cookies are oh-so-good!  They have a nice, crisp exterior, but have a soft and fudgey center.  It took all I had to not eat the entire batch!

These are made without butter or eggs and I mixed them up in one bowl (my food processor actually).  The cookie dough ends up being really thick.  I first tried to mix it in a mixing bowl with a spoon, but was having a hard time pulling the dough together the way I wanted.  So, I dumped it all in my food processor, gave it a few pulses, and the dough came together quickly and perfectly!  It was so easy to scoop onto the baking sheet.

We’ve been eating pretty darn clean around our house and we were just itching to have a sweet treat.  I’ve had these on my mind, and with them being healthier than a traditional cookie, I whipped them up.  These certainly took care of our sweet tooth without breaking the calorie bank.

That being said, the cookies are SO good that you might not believe they are as low-cal as they are.  These are sinfully chocolatey.  They are a chocolate-lover’s dream.  Next time you’re craving chocolate or something sweet . . . give these a try instead of the typical full fat cookie.  I can about guarantee you won’t be disappointed!

Guiltless Fudge Cookies | Mimi's Fit Foods

Guiltless Fudge Cookies
Adapted from Taste, Love & Nourish

1/2 cup whole wheat flour
1/2 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar, packed
5 tablespoons melted coconut oil
1/3 cup plain nonfat Greek yogurt
1 teaspoon pure vanilla extract

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat liner.

In the bowl of your food processor add the flour, cocoa powder, baking soda and salt, sugar and brown sugar. Pulse a few times to combine.  Add the coconut oil, yogurt and vanilla extract. Pulse a few times until the dough comes together.  (Alternatively, you can do this all in a bowl.  You would whisk the dry ingredients to combine and then add the wet ingredients to the dry.  Using a sturdy spoon, stir to combine the wet and dry ingredients, but do not overwork it.)

Drop level tablespoonfuls about 2 inches apart onto the baking sheet and bake for 10 minutes or until the edges just begin to set.

Cool on the pans for about a minute, then transfer to a wire rack to cool completely.

Makes 24 cookies if dropped by level tablespoons.
Makes 16 cookies if dropped by a 1 1/2 tablespoon cookie scoop.

Nutritional Information Per Cookie (Based on yield of 24)
Calories:  71.8
Protein:  1.1g
Carbs:  11.7g
Fat:  3.1g (2.7g = Sat.)
Fiber:  0.7g
Sugars:  7.4g

Coconut Infused Vanilla Muffins

Coconut Infused Vanilla Muffins - Mimi's Fit Foods

These are glorious!  They are soft, fluffy, and contain both hints of coconut and vanilla.  The dusting of cinnamon on top adds the perfect finishing touch.

And . . . well, if you’re looking to use up some of that leftover coconut milk that’s lingering in your fridge, this recipe is a fabulous idea!   (It seems like most recipes that call for coconut milk rarely use the entire can!)

We are BIG fans of coconut oil and coconut flavor in my house.  So, I was pretty darn sure we were going to LOVE these muffins.  That being said, the coconut is not overwhelming here, but offers nice subtle notes that leave you completely satisfied.  I use organic extra virgin coconut oil because it has a stronger coconut flavor and it’s a tad bit better for you than other forms of coconut oil.  (If you’re looking for less coconut flavor, then use one that’s not organic and not extra virgin . . . but please make sure it’s non-hydrogenated as you’ll still want the health benefits of using the coconut oil.)

Now, let me just clarify that these muffins are not perfect from a nutritional stand point.  However, they are healthier than most traditional muffins.  They have less sugar, use a healthier fat, and more than half of the flour is whole wheat.  I realize we are all at different places in our health journeys.  For some, these could be the healthiest muffins you’ve made in years.  For others, these might be considered a treat/dessert.  Either way, I think these can find a way into the hearts of many of you, and luckily they are much more heart-healthy than the typical muffin (or donut, or pop-tart, or other crazy breakfast option you might grab).

Coconut Infused Vanilla Muffins
Adapted from Mel’s Kitchen Cafe

2 large eggs
1/2 cup canned light coconut milk
1/2 cup lowfat buttermilk
1 1/2 teaspoons vanilla extract
1/2 teaspoon coconut extract
6 tablespoons coconut oil, melted
1 1/4 cups white whole wheat flour
1 cup unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup plus 2 tablespoons sugar
Cinnamon and sugar for dusting

Preheat the oven to 350 degrees and lightly grease a 12-cup muffin tin with nonstick cooking spray (or you can line them with paper liners).

In a medium bowl, whisk together the eggs, milks, vanilla extract, coconut extract and coconut oil.

In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, salt and sugar. Make a well in the center of the dry ingredients and pour in the wet ingredients.

Using a wooden spoon or rubber spatula, stir the batter together until just combined. Don’t over mix or the muffins will be tough and dry. It only takes a few stirs to incorporate the batter well enough. The batter will be lumpy and that is ok.

Divide the batter evenly among the prepared muffin tin. Sprinkle lightly with cinnamon and sugar.

Bake for 16-20 minutes until a toothpick inserted into the center of a muffin comes out dry or with a few moist crumbs. Don’t over bake.

Serve warm or at room temperature.

Serves 12.

Nutritional Information (Per Serving = 1 Muffin)
Calories:  205.4
Protein:  4.1g
Carbs:  28.6g
Fat:  8.8g (7g = Sat.)
Fiber:  1.8g
Sugars:  11.3g

Grilled Peaches With a Raspberry-Lime Marinade

Grilled Peaches With a Raspberry-Lime Marinade - Mimi's Fit Foods

Have you ever had grilled peaches before?  They are delicious and make such a sweet little dessert without loads of calories.  We have them every fall when the peaches are in season.  I tried this new variation of them and they turned out so awesome.  The peaches get to take a 30-60 minute soak in a flavorful marinade made up of brown sugar, lime juice, and raspberries.  Holy moly!  So good, right!?  This marinade just adds an extra fabulous layer of taste to the grilled peaches and we were all smitten at our house.

The grilled peaches are delicious plain (well, topped with a little extra marinade, of course) . . . especially if you’re using them for a side dish.  If you want to take them to an extra dessert-ish level, you can add ice cream.  We totally did this (because, why not!?) and we chose to top our peaches with Dryer’s Slow Churned Frozen Vanilla Yogurt.  YUM!

Grilled Peaches With a Raspberry-Lime Marinade Frozen Yogurt - Mimi's Fit Foods

Grilled Peaches With a Raspberry-Lime Marinade
Adapted from sparkrecipes.com

2 tablespoons brown sugar
2 tablespoons fresh lime juice (usually 1 lime)
1 cup fresh raspberries
5 medium unpeeled peaches, halved and pitted
(vegetable oil to coat the grill)

Comine sugar and lime juice in a shallow dish; mix well.  Add 1/2 of the raspberries and mash.

Add peach halves, turning to coat and marinate at room temperature, cut sides down for 30-60 minutes.

Clean and pre-heat grill to a medium-high heat.  Coat grill rack with oil and place peaches cut sides down (save marinade).  Turn peaches over after two minutes, reduce heat to low-medium, then cook for another 15 minutes or until tender, basting once with half of the reserved marinade.  Remove from grill.

Stir remaining raspberries into reserved marinade and spoon over peach halves.  Serve warm (and top with your choice of ice cream, if desired).

Serves 5.

Nutritional Information (Per Serving = 2 Peach Halves)
Calories:  75.8
Protein:  1g
Carbs:  21.7g
Fat:  0.2g (0g = Sat)
Fiber:  3.7g
Sugars:  7.5g

Nutritional Information
(Per Serving = 2 Peach Halves + 1/4 Cup Dryer’s SC Frozen Yogurt )
Calories:  125.8
Protein:  2g
Carbs:  30.2g
Fat:  1.7g (0g = Sat.)
Fiber:  3.7g
Sugars:  7.5g