For me it can be trick using berries or fruit in cookies, other than dried fruits like raisins. The water in the fruit can water down the dough and make the cookies spread in my experience but you totally nailed these and they’re perfect!

Blueberry-Yogurt Cookies
Makes about 40


  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cup superfine sugar (granulated works fine)
  • 1 1/4 cups Greek yogurt
  • 1 egg, lightly beaten
  • 1 lemon, zested
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup fresh blueberries
  • 1/2 cup Swedish pearl sugar


  1. Preheat oven to 375°F.
  2. In a large mixing bowl combine flour, baking powder, baking soda, and salt. Whisk together and set aside.
  3. In another mixing bowl whisk together sugar, yogurt, egg, lemon zest and juice, and vanilla until fully combined. Add the flour mixture to the yogurt mixture and stir until little to no lumps remain. Gently fold in the blueberries.
  4. Grease two baking sheets with cooking spray and drop 2 tablespoon sized dollops of batter about 1 inch apart. Sprinkle the tops of each cookie with a small amount of pearl sugar.
  5. Bake for about 12 minutes or until the edges barely begin to brown. Carefully transfer cookies onto a cooling rack and allow to slightly cool before serving.
  6. Cookies can be stored in an airtight container for 2-3 days and are best if refreshed in a warmed oven for about 7 minutes before serving.


Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing

Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing

I’m suddenly hooked on salmon salads. They are healthy, filling and perfectly flavorful. Last time I shared a Greek version and this time around I added Mexican flavors. I can’t say which I like better so be sure to try them both! Like I mentioned before you can substitute chicken for the salmon for a cheaper alternative (cooking times will be longer), but I’d definitely recommend trying it with the salmon at least once.

This dressing can also be made as a delicious veggie dip, simply omit the milk/olive oil. If you are looking for an easier dressing you could use this recipe here and just add milk (and a little olive oil if desired) to thin.

You are going to love the way this Avocado Greek Yogurt Ranch Dressing pairs with this seasoned and grilled salmon! If you don’t want to do the extra work of getting all the ingredients for the salad you could just eat it as salmon with the dressing then have some sort of rice or something as a side. Or you could have it in tacos, I’m always game for tacos. The salad is a great way though to get a generous serving of veggies in your diet plus it’s perfect for summer! And once you try this healthy avocado dressing you’ll be hooked!

Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing
Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing



  • 4 (5 – 6 oz) skinless salmon fillets
  • 1 tsp ancho chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1 1/2 Tbsp olive oil, plus more for grill
  • Salt and freshly ground black pepper
  • 1 lime, halved


  • 1 head Romain lettuce
  • 10 oz grape tomatoes, halved
  • 1 cucumber, peeled and chopped
  • 1 1/2 cups fresh corn
  • 1/2 red onion, sliced and rinsed under cool water to remove harsh bite
  • 1/4 cup cilantro leaves (optional)
  • 4 oz Queso Fresco or Feta cheese
  • Avocado Greek Yogurt Ranch Dressing, recipe here


For the salmon:

  1. Preheat a grill over medium-high heat. In a small bowl whisk together chili powder, cumin, paprika and onion powder. Brush both sides of salmon with olive oil then season both sides with salt and pepper then sprinkle spice mixture evenly over both sides of each fillet. Dip a paper towel in olive oil then using long handled tongs, brush grill with olive oil. Add salmon to grill and cook about 3 minutes per side, or to desired doneness. Remove from grill and squeeze fresh lime juice over tops.

You can find complete recipes of this Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing in



Almond coconut cake is delicious blend of almond, coconut, white chocolate and lemon flavors. It has almond sponge, white chocolate- coconut filling with just a hint of lemon taste, and it’s decorated with Raffaello candies and desiccated coconut.

To be honest I really had doubts when I should give a name for this recipe. An original recipe that was my starting points was Raffaello cake. Although the cake is really beautiful and delicious I can’t say that it tastes like Ferrero Raffaello confectiones. It has moist and soft almond sponge made with browned butter. The filling is made with white chocolate, coconut milk, cream and Greek yogurt, but it also has a hint of lemon flavor thanks to freshly squeezed lemon juice added into melted chocolate. It’s coated with thick layer of desiccated coconut. In the end it is the perfect combination of all these flavors. I made several changes from original recipe. I skipped grated lemon zest in the filling, because I thought it will be overpowering, and I was right (I’m not a fun of lemon in my cakes).


For almond sponge:

  • 7 large egg whites
  • 1 3/4 cups ( 225g) powdered sugar
  • 1/2 cup + 1 tablespoon (125 g) unsalted butter
  • 3.5 oz (100g) toasted almonds-ground
  • 1 cup (100g) sifted cake flour
  • A pinch of salt

For the filling:

  • 14 oz. (390 g) white chocolate-chopped
  • 1 1/3 cups Greek yogurt
  • 1/2 cup heavy cream
  • 1 cup coconut milk
  • 1 tablespoon gelatin dissolved in 3 tablespoon cool water
  • 2 tablespoon freshly squeezed lemon juice

For decoration

  • 1/3 cup heavy cream
  • 2 teaspoon powdered sugar(or more to taste)
  • 1 teaspoon vanilla
  • 8-10 Raffaello pralines
  • Shredded/Grated coconut (approximately 1 cup)


  1. The cake should be made a day ahead because it has to chill overnight in the fridge before you will be able to assemble it completely!!!

To make the almond sponge:

  1. Preheat the oven to 350 F and line two baking trays with parchment paper, set aside.
  2. In a small saucepan heat the butter until lightly browned, then let it cool completely.
  3. Mix the egg whites with a pinch of salt until soft peaks form. Gradually add powdered sugar and mix until combine. Mix in cooled browned butter. Gently stir in ground almond and flour.
  4. Divide the mixture on the two baking trays forming a thin layers (10 x 14 inch each).Bake for 15-16 minutes (until light golden)
  5. Let the almond sponge cool, then cut 2 circles from each layer. You should cut out one 7 inch round layer (that will be the base layer) and three 6 inch round layers.
  6. You can cut the leftover sponge into small rectangles and oven-dry them to make tasty breakfast biscotti.

You can find complete recipes of this ALMOND COCONUT CAKE in



It’s getting down to the wire for creating your Easter menu. I always have problems narrowing down what I want to make. Sometimes I wish I could host a brunch or dinner and invite 50 people just so I could go crazy and make 20 different things!

One thing that has been and always will be a part of my Easter meal is a cheesy potato recipe that my mom has made for as long as I can remember. The version she makes isn’t what you would call healthy by any means, but dang is it good!

This year I decided to take those cheeserific taters and turn them into a side dish that’s a little lighter but still full of that creamy cheesy flavor you want. So here it is, Skinny Cheesy Potato Casserole!

Sometimes I really hate using the word skinny to describe my lightened up recipes, but honestly using the term draws the biggest amount of traffic to my recipe. I’ve tried healthier, lightened up, and light, but skinny is the word that seems to draw in the crowds.

I apologize if you don’t like the term, it’s not my favorite, but for many it’s a word that screams a lower fat/calorie recipe and for now I will occasionally stick to that term.



  • 3 1/2 pounds russet potatoes, washed and peeled
  • 1/2 cup green onions, finely chopped
  • 1 tablespoon butter, melted
  • 2 ounces low fat cream cheese, softened
  • 1 1/2 cups plain non fat Greek yogurt
  • 1/2 cup skim milk
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 3/4 cup part skim mozzarella, divided
  • 3/4 cup sharp cheddar cheese, divided


  1. Spray a 3 quart casserole dish or a 9×13 dish with cooking spray and set aside.
  2. Cut the washed and peeled potatoes in half and add them to a large pot of salted water.
  3. Bring the potatoes to a boil and cook them until almost tender, but still have some bite, about 8-10 minutes.
  4. Let the potatoes cool until you are able to handle them, then using a box grater shred them using the largest grate.

You can find complete recipes of this SKINNY CHEESY POTATO CASSEROLE in

Greek Yogurt Pumpkin Banana Bread

Greek Yogurt Pumpkin Banana Bread

This lightened-up Greek Yogurt Pumpkin Banana Bread is made without butter or oil, but so soft and tender that you’d never be able to tell! Not quite pumpkin bread, not quite banana bread, it combines hints of both to create a healthy and delicious fall-inspired snack.

Allow me to introduce you to the product of my indecisiveness — also known as pumpkin banana bread. Because why force yourself to decide between pumpkin bread and banana bread when you can have both in one ridiculously soft and tender loaf, amiright? And why go through the hassle of making two separate loaves when when you can combine the two and have the best of both worlds?

That, my friends, is what we call winning at life.

Actually… that’s what we call spur-of-the-moment “toss everything into a bowl and hope for the best” baking experiments gone [mercufully] right… but it sounds so much better when I act like I actually planned for things to turn out that way.

The truth is that I was originally planning on sharing a pumpkin pancake recipe with you guys today… until a few things got in the way of my carefully scribbled out plans.

Greek Yogurt Pumpkin Banana Bread
Greek Yogurt Pumpkin Banana Bread


  • 1½ cups (150 g) all-purpose flour*
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp sea salt
  • 2 large eggs, lightly beaten
  • 1 medium-size ripe banana, mashed (100 g or 1/2 cup)
  • 1/2 cup (120 g) pumpkin puree
  • 1/2 cup (115 g) plain Greek yogurt
  • 1/4 cup (60 ml) maple syrup
  • 1/4 cup (50 g) brown sugar
  • 1 tsp vanilla extract
  • Optional add-ins: 1/2 cup (45 g) chocolate chips/raisins/nuts/etc.


  1. Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 (23 x 13 cm) bread pan. Set aside.
  2. In a large mixing bowl, combine flour, baking powder, baking soda, spices, and salt. Stir until well combined and set aside.
  3. Lightly beat the eggs in a medium sized mixing bowl. Add mashed bananas, pumpkin, Greek yogurt, maple syrup, brown sugar, and vanilla. Stir until well combined.

You can find complete recipes of this Greek Yogurt Pumpkin Banana Bread in

Avocado Egg Salad Recipe

Avocado Egg Salad Recipe

Avocado adds a twist to classic egg salad. Easy avocado egg salad recipe with celery, fresh herbs and lemon juice. Jump to the Avocado Egg Salad Recipe now or read on to see how we make it.

We love egg salad. In fact, we’ve shared our go-to egg salad recipe before. We really don’t like to add too many ingredients to it — a little mayo, some celery and fresh herbs are all we need.

That is until we stumbled across the idea of adding avocado to it. The thought of combining two of our favorite ingredients into one creamy and easy egg salad made us giddy.

This recipe is so simple!

Simply mash avocado with a tiny bit of mayonnaise then stir in chopped eggs, celery, lemon juice and herbs.

Looking for a mayo-free version, try swapping it out for nonfat or low-fat yogurt or just stick to avocado and leave the mayonnaise out completely.

When you stir everything together, try to keep things a little chunky. Then, season with salt and pepper and enjoy as you would any egg salad.

We like to make open-faced sandwiches, but spooning this on top of a big salad would be delicious.

Avocado Egg Salad Recipe
Avocado Egg Salad Recipe


  • 1 medium avocado, pitted and peeled
  • 2 tablespoons mayonnaise, or Greek yogurt (try homemade mayonnaise)
  • 1 1/2 teaspoons fresh lemon juice
  • 4 hard-boiled eggs, peeled and chopped
  • 1 medium-length celery stalk, finely chopped (about 3 tablespoons)
  • 1 tablespoon finely chopped chives, parsley or dill
  • Salt and black pepper, to taste


  1. Mash avocado, mayonnaise and lemon juice together in a medium bowl. Stir in the eggs, celery and chives. Season with salt and pepper, to taste.

You can find complete recipes of this Easy Avocado Egg Salad Recipe in



Easy Skinny Chicken and Rice Casserole using NO cream soups and made in about 30 minutes! Put this on your dinner menu – you will love this easy meal!

Last Thursday, my three year old little man Tate turned FOUR!! That means, for almost one month, I’ll have not one, but TWO 4-year olds. Crazy!

Having “Irish twins” is a bit normal to me now, but sometimes when I really stop and think about it, I can’t even believe it! It seems so weird that I have two boys that close in age. I had an 11-month old at home when I went into the hospital and gave birth to another infant. Isn’t that nuts?!

At the time I found out about the pregnancy, I was devastated. Crushed. We had just moved to a small (but darling) two bedroom condo. Meaning, you guessed it, three boys squeezed into one room. No room for 4! My husband had just started a new job and was extremely stressed. I was having a hard time transitioning from two totally independent kids, to three. We were having car problems and were down to one at the time. I was driving to and from downtown to drop off and pick up my husband with kids in tow or he was stuck taking the bus for hours every day. And money was tight since we had just finished graduate school and were starting to pay back our student loans.

Things were NOT easy.

Then to find out that I was pregnant so soon after our third, was a sure test of my marriage, my relationship with my kids and my faith. But I know Heavenly Father only gives us things that we can handle. And as hard as it was to do the baby thing all over again so quickly and under those less than stellar circumstances, I did it.

And I wouldn’t change it for ANYTHING.



  • 1 Tbsp. olive oil
  • 4-5 green onions, diced
  • 1 (14-oz) pkg. sliced fresh mushrooms
  • 2 cups cooked boneless, skinless chicken, cubed
  • 3 Tbsp. all-purpose flour
  • 1½ cups milk
  • 2½ cups cooked brown rice (I used instant)
  • 1 (5.3-oz) fat free plain Greek yogurt
  • ¼ cup light mayonnaise
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • ¾ cup shredded cheddar cheese


  1. Preheat oven to 350ºF. Spray a 2 quart casserole dish with cooking spray.
  2. In a skillet, heat oil. Add green onions and mushrooms. Cook until tender.
  3. Add chicken. Sprinkle with flour. Cook for one minute, stirring constantly. Stir in milk, bring to a boil and cook for 3 minutes, or until thick and bubbly.

You can find complete recipes of this Skinny Chicken and Rice Casserole in