Healthy eating to start 2019 on the right track! Here are some of our favorite, light recipes to add to your repertoire of healthy eats.




1 cup (dry) oatmeal (I used old-fashioned oats)
2/3 cup toasted coconut flakes
1/2 cup peanut butter
1/2 cup ground flax seeds
1/2 cup semisweet chocolate chips (or vegan chocolate chips)
1/3 cup honey or agave nectar
1 tablespoon chia seeds (optional)
1 teaspoon vanilla extract


Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.*
Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
Makes about 20-25 balls.
*Prep time listed does not include time for the mixture to chill. To speed up the chilling, I recommend spreading the mixture out on a baking sheet, then covering it with plastic wrap and refrigerating.

Recipe by Gimme Some Oven – https://www.gimmesomeoven.com/no-bake-energy-bites/




1 onion chopped
2 cloves garlic minced
1 tablespoon olive oil
3 cups low sodium chicken broth
1 8 ounce can tomato sauce
1 14.5 ounce can fire roasted diced tomatoes (or regular if you prefer less spicy)
1 4.5 ounce can Old El Paso green chiles
1/4 cup chopped cilantro
4 cups cooked and shredded chicken or rotisserie chicken
1 1 ounce packed Old El Paso Taco Seasoning
1 11 ounce can steamed corn, drained and rinsed

2 cups canola oil
2 8 ” Old El Paso Burrito Tortillas
1 tablespoon Old El Paso Taco Seasoning

cilantro, sliced jalapeños, low fat sour cream, low fat shredded cheese


Heat oil over medium/high heat in a medium skillet. Add onion and garlic and cook until translucent, about 3 minutes. I like mine to be a bit under-sauteed, to keep a bit of their crunch.
Once sauteed, add the onion and garlic to a slow cooker over high heat. Add in all other ingredients except for tortillas and garnishes. Stir to combine.
Heat on high, covered, for 2-3 hours, or on low for 4-5 hours.
Before serving, prepare the tortilla crisps:
In a small saucepan, heat the canola oil over medium/high heat.
Using a pizza cutter, cut each tortilla into 1/2 inch strips.
Cook the strips in batches, about 2-4 minutes or until browned.
Using a slotted spoon, remove the strips and allow to drain on a paper towel.
While strips are still hot and before they’ve dried, sprinkle with taco seasoning and salt to taste. Allow to dry completely.
When ready to serve the soup, serve garnished with extra cilantro, low fat sour cream, jalapenos, and tortilla strips. Or any of your favorite toppings!

Recipe by the Cookie Rookie – https://www.thecookierookie.com/skinny-slow-cooker-chicken-tortilla-soup/




1.2 – 1.6lb chicken thigh fillets , skinless and boneless or breast (or pork, beef or any seafood)
2 garlic cloves , finely chopped or minced
2 tbsp lime juice
2 tbsp fish sauce
1 tbsp soy sauce (all purpose or light)
2 tbsp brown sugar
1 tbsp vegetable oil
1 stalk lemongrass , white part only, bruised them sliced into pieces easy to pick out later

1/4 cup fish sauce
4 tbsp rice vinegar
2 tbsp white sugar
1/2 cup water
2 garlic cloves , finely chopped
1 red birdseye chilli , finely chopped
3 tbsp lime juice

1/2 tbsp oil
200 g / 7 oz vermicelli noodles , dried
2 carrots , julienned
2 cucumbers julienned (optional: remove seeds)
5 cups iceberg lettuce , finely sliced
3 cups bean sprouts
Handful of mint leaves
Handful of cilantro/coriander
Sliced chili (for garnish – optional)
Lime wedges (to serve – optional)


Combine Meat and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside.
Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through – about 6 to 8 minutes in total. Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
To serve individually: Place noodles in bowl. Then either top or lightly toss through the vegetables and herbs, and top with chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
To serve to share (my preferred way): Place meat and vegetables on a large platter with the sauce, and the noodles in a bowl, and let your guests help themselves.

Recipe by Recipe Tin Eats – https://www.recipetineats.com/vietnamese-chicken-noodle-bowl/




1/3 cup coconut flour
1/2 cup unsweetened cocoa powder
1/4 cup powdered erythritol (another low carb sweetener of your choice will work)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 whole eggs
1 teaspoon vanilla extract
8 drops stevia extract optional for extra sweetness
4 Tablespoons extra light olive oil
1/2 cup unsweetened almond milk (or another dairy-free alternative)


Preheat oven to 350 degrees F. Prepare a muffin tin by greasing or baking with cupcake liners.
In a medium bowl whisk together coconut flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
Make a well in the center of dry mixture. Add eggs, vanilla extract, stevia (if adding), olive oil and almond milk. Mix until ingredients are well combined. Allow to sit for 5-8 minutes.
If mixture becomes thicker in consistency than you’d like feel free to add 2 Tablespoons of water to batter until it reaches your desired consistency.
Spoon 2 Tablespoons of batter into each tin. Bake 20-22 minutes, or until toothpick comes out clean.

Recipe by Bulletproof Blog – https://blog.bulletproof.com/keto-dessert-recipes/