Disclosure: I have partnered with Flatout Flatbread to bring this recipe and post to you. Although I have been compensated for my time, all opinions are my own.
Do you remember back when you were a kid waking up to the aroma of freshly baked cinnamon rolls filling the house?
For me, this was a tradition on holidays. Just the smell of cinnamon instantly takes me back to memories of those happy mornings. Maybe because of this I have developed a love affair with cinnamon rolls. I seriously dream of savoring these gooey little guys on a regular basis. And if I go to the mall and pass the food court where they are serving up rolls the size of my head, forget it! I can’t resist.
The problem with cinnamon rolls is that, as much as I would love to eat them on a regular basis, they are calorie-dense and contain saturated fats and sugar.
So what’s a cinnamon roll obsessed mama to do? With the help of my favorite flatbread ever, Flatout Flatbread and their new endorsement from Weight Watchers, I created a fiber and protein- containing spin on the traditional cinnamon roll recipe. Not only is this recipe a good source of fiber and protein, but it is also incredibly simple and fun to make. So simple that Joey can pretty much make these all on his own, and if a 3 year old can do it, I know you can make them too!
Using Flatout Original Light Flatbread instead of dough allows you to incorporate a whole grain that provides both protein and fiber with no added sugar. And for those of you who are Weight Watchers members, each Flatout Flatbreads provides between 2 to 4 SmartPoints value. The Beyond the Scale program, which includes the SmartPoints food plan, allows Weight Watchers members to lose weight while eating the food they love, like cinnamon rolls!
If you are tired of passing up on your favorite foods, you no longer have to. With just a few recipe modifications, such as swapping in Flatout Flatbread in replacement of refined grains, you can amplify the nutrient content of any recipe.
- 2 each Flatout Original Light Flatbread
- 2 each Medjool dates pitted
- 2 tbsp water
- 1 tsp cinnamon
- 1 pinch salt
- 3/4 cup low-fat plain vanilla Greek yogurt
- 1 tbsp butter melted
- 1 tbsp granulated sugar
Preheat oven to 350 F.
In a food processor, blend together dates, water, and ½ teaspoon cinnamon along with a pinch of salt. Set aside.
Mix the remaining cinnamon into ½ cup yogurt and set aside.
Cut each flatbread horizontally into 6 thin slices.
Alternate coating the top of each flatbread piece with yogurt or date mixture, so that you end up with 6 flatbread pieces topped with yogurt and 6 flatbread pieces topped with the date mixture.
Place one flatbread piece with date mixture on top of a flatbread slice coated with the yogurt mixture. Slowly roll the flatbread to create a cinnamon roll shape.
Repeat this process to create 6 ‘cinnamon rolls’
Place the rolls into a muffin tin. Drizzle the melted butter and sugar evenly over each roll.
Place in oven and bake for 10-12 minutes or until the flatbread has become slightly browned.
Remove from the oven and allow to cool for 1-2 minutes. Coat with the remaining Greek yogurt as frosting and serve warm.
Nutrition Facts (per serving)
Saturated Fat: 1gm
Weight Watcher SmartPoints value (per serving): 4
Weight Watchers for services and SmartPoints are the registered trademarks of Weight Watchers International, Inc. Trademarks are used with permission.
What’s Easter without a little sugar, right? I’m totally onboard with celebrating a holiday, but if I can tweak a recipe to keep it tasting great, but boosting the nutrition value a bit, I definitely try. I know the Easter baskets will be overflowing with chocolates and jelly beans so cutting down a bit on the amount of added sugar in our other desserts this weekend won’t hurt.
To me, an Easter dessert should be fun and colorful, just like dying an Easter egg. And that’s what this healthy sugar cookie recipe reminds me of. This healthy Easter dessert is so fun to make and so fun to eat, yet at the same time these Easter sugar cookies still squeeze in a bit of nutrition from the fresh fruit, walnuts, and Greek yogurt. It makes having that second (or who I am kidding- the that 4th or 5th) cookie a bit more justified.
This recipe is my favorite Easter cookie recipe by far, but if you need more Easter dessert recipe ideas, make sure to check out my High Protein Easter Bunny Cake Pops which are almost too adorable to eat! And if you are just in the mood for a delicious, no sugar added cookie make sure to try one of my all-time favorite recipes High Protein Banana Chocolate Chip Breakfast Cookies.
This naturally sweetened Easter dessert combines the deliciousness of a sugar cookie with the color of fresh fruit for a healthy Easter dessert the whole family will love
- 1 cup 1 cup whole wheat-white flour
- 1/4 tsp baking soda
- 1 tsp salt
- 2 Tbs non-fat Greek plain yogurt
- 1 egg
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 4 Tbs unsalted butter room temperature
- 2 oz walnuts finely ground
- 2 Tbs chia or flax seeds save ½ of this mixture for toppings*
- 1 Egg shaped cookie cutter
- 1 cup non-fat plain Greek yogurt
- 3 Tbs powdered sugar
- 1/2 tsp vanilla extract
- 1 kiwi peeled and diced
- 1 mango pitted and diced
- 1 pineapple spear diced
- 2 strawberries stemmed and diced
Preheat oven to 350 degrees F.
In a mixing bowl, combine flour, baking soda and salt. Set aside.
In another bowl, mix together yogurt, egg, sugar, vanilla extract, and butter. Mix until smooth. Slowly stir and combine with dry ingredients. Fold in finely ground walnut mixture. Dough should start to form.
On a clean, floured surface place dough. Roll out flat. With an Easter egg shape cookie cutter, cut out 12-14 Easter egg shapes and place on a prepared baking pan. (You can also form egg shaped dough with your hands, I did and the sizes may vary)
Bake cookies for 15-25 minutes or until cookies feel firm or start to brown. Take out of oven and let cool completely.
While cookies are cooling, make yogurt frosting. In a small bowl, combine yogurt, powdered sugar and vanilla extract. Whisk until smooth.
Once cookies are cooled, frost with yogurt frosting and top with fruit and walnut mixture by creating fun designs. Enjoy immediately and HAPPY EASTER!
Nutrition Facts (per cookie): 175 calories, 30 g CHO, 5 g FAT, 5 g PRO, 20 mg sodium, 22 g sugar, 2 g fiber
Here comes Peter CottonTail lalala …. That song has been stuck in my head all week. Easter is just around the corner and I have been wracking my brain trying to come up with a few fun Easter activities to do with Joey. Both boys have been sick all week and it’s been raining non-stop, so getting outside hasn’t really been an option. As much as I want to dye Easter eggs with the boys (or with Joey while we let the baby watch), the idea of letting a 3 year old dip eggs into colored dye inside the house gives me anxiety. I would see it going very well or very, very badly 😉 When the weather clears up, I am all about doing this- but outside where messes don’t matter as much.
I was looking online for fun Easter-themed snacks and desserts to make and came across some really adorable ideas. However almost all of them were cake pops. Now don’t get me wrong, I am all about enjoying cake. But, if we are going to make an entire batch of cake pops, we are going to end up eating the whole batch ourselves. And I just don’t think any of us need that much extra sugar right now. So instead, I decided to come up with a cake pop alternative that tastes just as good, is just as fun to make, but is packed full of nutritious ingredients so it can actually be a legit snack and not just an occasional dessert. Enter my High Protein Easter Bunny Cake Pops.
I think I am a little too excited about how these cake pops came out. They taste even better than I expected, but they also look like real little Easter bunnies. If you follow me on Instagram, you will understand why I am so excited that these guys really look like a bunny after my epic Pinterest Fail attempt at making chocolate-covered strawberry bunnies. Just check out the picture and you will see what I mean. I don’t think I need to tell you what they actually resemble (hint: it’s a certain smiley face brown emoji haha).
The best part about these cake pops is that they are rich in protein and healthy fat with very little added sugar. So the dietitian in me is beyond excited that the new ‘dessert’ in the house is more nutritionally equivalent to a well-rounded breakfast smoothie. If you make them yourself, tag me and share your pictures. I would love to see how they turn out!
These high protein cake pops make the perfect healthy Easter dessert.
- 1/2 cup natural peanut butter
- 1/3 cup chocolate protein powder
- 1/4 cup rolled oats
- 1/3 cup Greek yogurt, vanilla
- 1 tsp mini dark chocolate chips
- 8 pairs candy eye-balls
- 2 straws edible grass
In a small bowl, heat peanut butter in the microwave until it thins out and can be easily mixed (about 30 seconds).
Stir oats and protein powder into the peanut butter to create a dough.
Place dough in refrigerator for about 5 minutes to allow it to slightly harden and become moldable.
Press dough into silicon bunny shaped baking sheet (or mold dough into bunny shape).
Place molded dough into the freezer and allow to harden for 20 minutes.
Remove from freezer and place lollipop sticks into each ‘bunny’
Dip the bunnies into the Greek yogurt until completely covered and place onto wax paper.
Decorate the bunnies by added candy eyes, edible-grass ‘whiskers,’ and using a chocolate chip for the nose.
Place back in freezer for 1 hour until the yogurt has hardened completely. Serve chilled and enjoy!
Serving size= 1 pop
Nutrition Facts (per serving)
Calories 107 Carbs: 5gm Fiber: 1 gm Protein: 7gm Fat: 7gm Saturated Fat: 1gm Sodium: 62mg
It’s National Black Forest Cake Day! You read that right- there is actually a cake holiday. Aren’t you glad I didn’t let you miss this one?! Have you been telling yourself you can’t have cake? If so, why? Is it a food you feel like once you start eating you can’t stop? Or do you just feel guilty after eating a food that you don’t deem as the healthiest option? Here’s the thing- food should be fun. It should be enjoyable to eat and you shouldn’t feel guilt about eating a dessert, or anything for that matter. Sure you shouldn’t eat cake with every meal (or as an entire meal), but you also shouldn’t avoid it.
Do you know what I have found to be the BIGGEST reason that someone fails to lose weight and keep it off? It’s that they don’t eat cake. Seriously! The people who refuse to ever treat themselves, that think they must force themselves to be deprived of all of their favorite foods, those are the people that will never be successful at long term weight management. Why? Because losing weight and keeping it off requires you to make healthy lifestyle changes. If you go ‘on a diet’ you probably have the intention of going ‘off the diet’ at a certain point as well. And what happens when you ‘go off’? You probably go right back to the same old habits that caused you to gain weight in the first place. Sound familiar? What’s the point in starving yourself and depriving yourself to reach your goal weight if you can’t maintain it? Is your ultimate goal really to say ‘I was healthier for a hot minute and then I gained all the weight back’ or is it to slowly work towards your goal over time knowing that when you do achieve your health goals, whatever they may be, that you will actually maintain them? I hope it’s the latter choice. And if it is (and it should be!) depriving yourself of a food you love is not the answer.
So today put an end to the deprivation cycle and spread the word- ‘LET THEM EAT CAKE!” Before you restrict your food choices or make a change to your meal plan, ask yourself is this a change I can maintain for life? To me a choice to add a vegetable to my lunch every day is a lifestyle change that is realistic and something I can actually do for life. A choice to never have a slice of cake again- heck no! What a sad life that would be, right?! So go celebrate National Black Forest Cake Day with this spin on the original recipe that keeps all the same great flavor, but cuts down on the added sugars and unhealthy fats.
It's National Black Forest Cake Day! Enjoy it with my Slimmed Down version of this tasty treat!
- 1 15.25-ounce box Devils Food Cake Mix
- 1/4 cup nonfat plain Greek yogurt
- 1 cup water
- 1/2 cup coconut oil melted
- 10 each dark chocolate cordial cherries
- 1 13.5-ounce can coconut cream refrigerated overnight
- 2 tbsp powdered sugar
Preheat oven to 350 degrees F.
In a large bowl, combine cake mix, yogurt, water and coconut oil. Blend until smooth.
In a prepared 9×13-baking pan, pour cake mix. Gently push cordial cherries about 1/2-inch from each other into cake mixture. Bake for 30-35 minutes or until toothpick inserted into cake comes out clean. Let cake cool completely.
While the cake is cooling, make coconut whipped cream. In a mixing bowl, add refrigerated coconut cream (just the cream, not the liquid left at the bottom of the can). Using a hand mixer beat coconut cream on high for 1 minute. Add powdered sugar and beat for another 4 minutes. Refrigerate whipped cream until cake has completely cooled. Spread coconut whip evenly on top of cake. Use chocolate shavings for garnish and enjoy!
263 calories, 20 g CHO, 16 g FAT, 2 g PRO, 13 mg sodium, 16 g sugar