Butterfinger Cupcakes

Butterfinger Cupcakes


    • 1 15oz box yellow cake mix
    • 3 Eggs
    • 90g Coconut Oil (melted)
    • 3/4 cup 2% milk
    • 90g Sour Cream
    • 2 tsp. Vanilla Extract 
    • 4 Mini Butterfinger Bites
    • Whipped Buttercream Frosting (I used good ‘ol Betty Crocker! Time crunch resulted in frosting out of a jar:))


    • Preheat oven to 350 degrees
    • While butterfingers are still in the package, use the bottom of a cup or jar to crush them up into small pieces.
    • In a large bowl, combine eggs, oil, milk, sour cream, vanilla and butterfingers. Mix until well combined. 
    • Mix in cake mix a little at a time until smooth.
    • Weigh your total batch of batter and divide by 24, then divvy up into each cupcake liner!
    • Bake for 15-18 minutes. (Mine ended up a little overdone so I would veer on the lower end and check w/ a toothpick)
    • Let cool, top with frosting and garnish with more crushed butterfinger as desired!

Macros per cupcake w/ 1T frosting: 27C 11.5F 3P

Healthy Snacks! Ham Wrap-Ups and Frozen Blueberry Bites!

Ham Wrap-Ups




    • 4oz Ham


    • 45g Bell Pepper


    • 15g Chedder cheese


    • Few leaves of Baby Spinach




    • Slice up peppers in 15g pieces


    • Slice up cheese in 5g pieces


    • Rollup up cheese, pepper and spinach in about 1 1/3oz of ham


Serving Size: 3 Rollups

Macros: 26P 4.6C 9.9F

Frozen Blueberry Bites




    • 100g blueberries


    • 150g Greek yogurt (I used hint of cherry Chobani)




    • Using a fork, submerge each berry in yogurt until coated, shake off any excess


    • place on a baking sheet, making sure the berries don’t touch


    • Freeze for 1 hour


Serving size: 1/2 batch

Macros: 6.4P 1.4F 12.2C


Baked apple crisp

These were SO good! They let me indulge in a childhood treat without blowing my macros and were the perfect serving size. 

Here’s what you need:

-2 tablespoons of butter

-2 tablespoons of brown sugar ( not packed) 

-2 tablespoons of gluten free flour

-25 grams of gluten free quick oats

-2 apples, sliced in half and remove the core and seeds


Preheat your oven to 350 degrees. 

In a small bowl, combine melted butter, brown sugar, flour and oats. Spoon mixture on topf of the apple halves and sprinkle with cinnamon. 

Place apples on a baking sheet and bake for 35 minutes. I wanted my apples to be on the softer side similar to how they are in apple pie so I added another 5 minutes to the end…its personal preference. 

Serve warm and enjoy! 

Baked apple crisp.jpg


Macros for one apple half:

6.3 fat

27 carbs

1.5 protein 


Here is the original recipe I found posted by Gina that I used for todays post :) 


“Desserts are the fairy tales of the kitchen”- Unknown


With love,



5 Ingredient Chocolate Cheesecake Bites

5 Ingredient Chocolate Cheescake Bites


    • 1 oz (1 square) semisweet baking chocolate (Bakers)
    • 4 oz Philly 1/3 less fat cream cheese, softened room temperature
    • 1/4 cup sugar
    • 1/4 cup light sour cream
    • 1 large egg, room temperature


    • Preheat oen to 225F. Line a mini muffin pan with mini cups or mini muffin liners.
    • Melt 1 oz chocolate in the microwave
    • In a bowl, mix cream cheese and sugar, then add sour cream
    • With a spoon, fold in egg  and the melted chocolate
    • Spoon 2 tbsp in each cup. Bake 50 minutes, then turn the oven off and let the cheesecakes sit in the oven 30 minutes. Remove from oven and let cool completely before serving (2 hours or overnight in the fridge).

Makes 10 Cups

Macros per cup: 7.5C 4F 2P

We found this great recipe via SkinnyTaste!

Cream Cheese Pumpkin Bars


    • 1½ cups whole wheat flour


    • ½ cup almond flour


    • 2 tsp. baking powder


    • 1 tsp. baking soda


    • 2 tsp. pumpkin pie spice


    • ½ tsp. cinnamon


    • Pinch of nutmeg


    • 4 eggs, lightly whisked


    • ¼ cup coconut oil, melted


    • ¼ cup half and half


    • ¼ cup maple syrup


    • 1 (15 oz) can 100% pumpkin puree


Cream Cheese Frosting

    • 1 (8 oz) package ⅓ less-fat cream cheese, softened


    • ¼ cup maple syrup


    • 1 tsp. vanilla extract


    • 2 t. half and half



    1. Preheat oven to 350 degrees F.


    1. In a large bowl, whisk together flours, baking soda, baking powder, pumpkin spice, cinnamon and nutmeg. Set aside.


    1. In a separate bowl, whisk together eggs, coconut oil,  half and half, maple syrup and pumpkin puree.


    1. Pour the wet ingredients in with the dry ingredients, mixing well.


    1. Pour pumpkin mixture into a prepared 9×7-inch baking dish and bake in the oven for 30 to 35 minutes.


    1. Let the pumpkin bars sit for 5 minutes then remove from pan and let cool completely. 


    1. While the bars are cooling, mix cream cheese, maple syrup and vanilla extract in a bowl and whip on high until smooth. Add Creamer a teaspoon at a time until you have your desired creaminess.


    1. Evenly spread cream cheese frosting over the bars once they have cooled completely, top with a little extra pumpkin pie spice and cut into 16 pieces. Enjoy!



Servings: 16

1 Serving: 4.7P 18.5C 7.7F



Mini pumpkin no bake cheesecake


Here’s what you need:

8 oz of 1/3 less fat philadelphia cream cheese

1/2 cup pureed pumpkin( canned is fine)

1 tsp vanilla 

1 tsp cinnamon 

1/4 cup of brown sugar, unpacked 

One container of keebler ready crust mini’s


In a large bowl, whip together the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar, whip until fluffy. Spoon evenly into your 6 ready to go keebler graham cracker crusts, cover and refridgerate for a couple hours. Once chilled, I topped mine with non fat whip cream and a sprinkle of cinnamon. If you want to add some additonal protein to this recipe, you could add a scoop of vanilla protein powder when whipping together the other ingredients. 


Serving size:

One mini pie

Macros per serving:

12.5 fat

24.5 carbs

4 protein


If you’re looking for something you can enjoy with your family on the holidays while still staying within your numbers, this is a great option! Its easy to make, easy for transport and eliminates having to weigh and measure your dessert while celebrating the holidays with loved ones. These cheesecakes are rich and tasty and will not disapoint! I hope you enjoy! 


From one pumpkin lover to another, 



Things We Love- Pumpkin: Week 1


Greek Yogurt Pumkin Mousse

-75g Nonfat greek yogurt

-1/2 Cup Organic canned pumkin 

-2 T Lite whipped topping

-1tsp. honey

-Sprinkle with fresh cinnamon

**Mix all together and enjoy! 

Macros: 22C 1F 9P

Greek Yogurt pumpkin mousse.jpg


Pumpkin Spice latte’

 -12oz black coffee

-1T pumpkin 

-4T half and half

-1t pumpkin spice

-1t vanilla

-Stevia, sweeten to taste

**Blend together to make a frothy, delicious PSL, Top with lite whip, cinnamon, nutmeg for added goodness!

Macros: 3C 7F 2P

Macro Friendly Pumpkin Spice latte.jpg







    Chocolate Peanut Butter Bites

    peanut butter bite.jpg

    •126g unsweetened applesauce 

    •1t vanilla extract 

    •1T flax meal

    •3T warm water

    •45g coconut palm sugar

    •100g PB2

    **preheat to 350, mix all ingredients except pb2 thoroughly, then mix in pb2. Bake for 12 minutes. Enjoy!

    We made 13 cookies!

    MACROS (1 cookie):


    A Macro Twist on Chocolate Chip Cookies


    * 1 scoop of Cellucor whipped vanilla protein powder (31g)

    * 1/2 c canned white beans (chickpeas, garbanzo, navy…) (130g)

    * 1/4 c canned pumpkin (60g)

    * 3 T egg substitute (46g)

    * 1 t vanilla

    * 1/2 t baking powder

    * 2 T mini chocolate chips (28g)

    * sweetener of choice (3-5 packets)


    1. Drain and rinse beans.

    2. Puree beans, pumpkin, egg, and vanilla. Add some additional egg or milk if necessary to get smooth.

    3. Stir in remaining ingredients

    4. Use baking mat, parchment, or non stick spray. Drop batter onto cookie sheet.

    5. Bake at 350 for 8-10 minutes. Keep a close eye on them! If you over bake, they will dry out, I took mine out right at 8 minutes. 

    This made about 9 decent size cookies and the macros for one cookie are:

    1.1 fat

    4.9 carbs

    4.2 protein