Yields 12 Servings, 1 cupcake each

Strawberry Banana Frozen Yogurt Cupcakes

These strawberry-banana flavored frozen yogurt cupcakes are a perfect sweet treat and less than 100 calories each!

10 minPrep Time

4 hr, 20 Total Time

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Ingredients

  • 3½ cups unsweetened coconut yogurt
  • 2 Tbsp. raw honey
  • 6 medium strawberries, pureed
  • ½ medium ripe banana, pureed
  • 36 dark chocolate morsels (about 2 Tbsp.)

Instructions

  1. Place 12 silicone baking cups on a baking sheet. Set aside.
  2. Combine yogurt and honey in a medium bowl; mix well.
  3. Place 3 Tbsp. yogurt mixture in each baking cup.
  4. Top evenly with strawberries, banana, and 2 additional Tbsp. yogurt mixture.
  5. Top each cupcake with 3 morsels.
  6. Freeze for 4 hours, or until firm.
  7. Remove from freezer 10 minutes before serving.

Notes

Tip: You can make this recipe using silicone baking cups, a silicone muffin pan, or a regular muffin pan. When using the regular muffin pan, to remove cupcakes, dip the bottom of the pan in hot water for 20 seconds.

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http://tashadanielle.com/strawberrybananafrozenyogurtcupcakes/

Yields 4 Servings

Grilled Peach Panzanella

Fresh peaches are startlingly good in this Italian bread salad with tomatoes and basil.

5 minPrep Time

6 minCook Time

11 minTotal Time

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Ingredients

  • 1½ cups halved cherry tomatoes
  • 1 medium shallot, thinly sliced
  • 2 Tbsp. + 1 tsp. olive oil, divided use
  • 1 Tbsp. red wine vinegar
  • Sea salt and ground black pepper (to taste; optional)
  • 3 slices whole-grain bread
  • 3 ripe medium peaches, cut in half, pits removed
  • ¼ cup fresh basil leaves, chopped

Instructions

  1. Preheat grill to high.
  2. Combine tomatoes, shallot, 2 tbsp. oil, vinegar, salt (if desired), and pepper (if desired); whisk to blend. Set aside.
  3. Toast bread on grill for about 2 to 3 minutes on each side, or until browned. Cool; tear into bite-sized pieces. Place in a medium serving bowl. Set aside.
  4. Brush cut side of peaches evenly with remaining 1 tsp. oil. Place cut side down on grill. Cook for about 2 to 3 minutes, or until just charred but still firm. Remove from heat. Cool; slice into bite-sized pieces.
  5. Add tomato mixture, peaches, and basil to bread; toss gently to blend.
  6. Serve immediately.

Notes

Nutritional Information (per serving): Calories: 187 Fat: 9 g Saturated Fat: 1 g Cholesterol: 0 mg Sodium: 75 mg Carbohydrate: 25 g Fiber: 5 g Sugar: 11 g Protein: 5 g

P90X/P90X2 Portions (per serving) ½ carb/grain 1 fruit

Body Beast Portions (per serving) 1 starch 1½ fruit

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http://tashadanielle.com/grilled-peach-panzanella/

Pumpkin Spice Latte
Pumpkin Spice Latte
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Ingredients

  • 1 Cup Coconut Milk or almond milk
  • 1 1/2 Tbsp Pureed Pumpkin
  • 2 Tbsp Organic Vanilla Extract
  • 2 Tbsp Raw Organic Honey (i use stevia or vanilla stevia and a little bit of honey)
  • 1/4 Tsp Ground Cinnamon
  • Pinch of Nutmeg or Allspice
  • 1/2 Cup Strong Coffee or Espresso (or 1 serving of instant coffee)
  • Pinch of Cocoa Powder
  •  
  • P.S. Coffee is better organic...lots of pesticides are used to grow coffee so keep your body clean by investing in organic. 🙂

Instructions

  1. Brew your coffee or espresso first however you like. I used Organic regular coffee (the organic instant coffee to save time) and used about 2 Tbsp ground coffee to every 1 Cup of coffee.
  2. In a sauce pan over medium heat, add milk, pureed pumpkin, and raw honey until your coconut milk is steaming. Then remove from heat, stir in vanilla, cinnamon, and nutmeg.
  3. Pour into the bottom half of a coffee cup, then pour in your strong coffee or espresso on top of it.
  4. Top it with whipped cream if you want-i prefer coconut whipped cream! then sprinkle with some cocoa powder.
  5. and ENJOY!
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http://tashadanielle.com/pumpkinspicelatte/