Recipe Roundup: Pin Now, Cook Later

Happy Thursday night y’all! I’m making my shopping list and thought it would be fun to share some of the healthy treats I’m planning on making this weekend! I’ve been hitting the gym more and trying to stick to a pretty balanced diet. Which means I don’t get to eat Taco Bell every day. Womp Womp. Instead, I’ve been trying to find recipes for healthier versions of some of my favorite “less than healthy” foods. Here are five recipes I found on pinterest that I can’t wait to try out!

recipe via pinterest

CHOCOLATE LOVERS GREEK YOGURT CHOCOLATE MOUSSE CAKE

Ingredients
1 cup raw walnuts
1/2 cup raw, unsweetened coconut flakes
1 1/2 cups pitted, packed dates (about 10 ounces)
1/2 cup cacao powder or unsweetened cocoa powder
pinch of flaky sea salt1 cup heavy cream
1 1/2 cups plain whole milk greek yogurt
1/2 cup cacao powder or unsweetened cocoa powder
1-2 tablespoons honey
2 teaspoons vanilla
3/4 cup full-fat canned coconut milk or heavy cream
5 ounces dark chocolate, chopped
chopped pistachios, for topping (optional

Instructions
1. To make the crust. In a food processor, combine the walnuts, coconut, dates, cacao powder, and a pinch of salt. Pulse until finely ground and the mix forms a ball, about 5 minutes. Press the mixture into the bottom of an 8-9 inch spring form pan, making sure to pack it in tightly.

2. To make the mousse. Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment or use a hand held mixer. Whisk the cream until stiff peaks form. Using a spatula, gently fold the greek yogurt into the whipped cream. Add the cacao powder, honey, and vanilla and stir until combined and creamy. Spread the mousse evenly over top the brownie layer. Cover and place in the fridge for 1 1/2 hours.

3. In a microwave safe bowl, combine the coconut milk and dark chocolate. Microwave on power lever high for 30 second intervals, stirring after each until melted and smooth. Let cool five minutes, then pour the ganache over top the mouse.

4. Sprinkle with pistachios. Chill 30 minutes or until ready serve.Run a knife around the inside of the spring form pan and then release the cake from the pan. Slice and serve!

halfbakedharvest.com

recipe via pinterest

NO BAKE SALTED CARAMEL CUPS

Ingredients
½ cups Quaker Rolled Oats
1½ cups pecan halves
½ cup pretzels
8 whole medjool dates, pitted
⅔ cup coconut oil, melted
a pinch of coarse sea salt Coupons
1 cup thick caramel
2 cups chocolate chips, melted
sea salt, optional, for topping

Instructions
1. To make the crust, pulse the oats, pecans, and pretzels in a food processor until broken down into small pieces. Add the dates, coconut oil, and sea salt and pulse until a soft dough forms. Refrigerate for about 15-20 minutes to help the mixture become easier to work with.
2. Meanwhile, prepare the caramel and melt the chocolate.
3. When the crust mixture is firm enough, press into a muffin tin, leaving a well in the center of each. Add a tablespoon or two of caramel into each cup and top with chocolate. Sprinkle with sea salt if you want. Refrigerate or freeze until hardened. Remove from muffin tins and serve (give them a little time if they’ve been frozen).

pinchofyum.com

recipe via pinterest

SKINNY ALFREDO PASTA

Ingredients
12 ounce whole wheat fettucini pasta
2 Tablespoons Butter
2 garlic cloves, minced
2 Tablespoons flour
2 cups 1% milk
2 ounces Reduced Fat Cream Cheese
1 teaspoon garlic powder
1 teaspoon italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
¾ cup grated parmesan cheese
chopped fresh parsley for garnish (if desired)

Instructions
1. In a large pot cook the pasta according to package directions. Drain well and set aside.
2. In a large saucepan over medium heat, melt the butter. Add the minced garlics and saute for a couple of minutes until tender. Add the flour and whisk until it is starting to brown. Slowly whisk in the milk and add the cream cheese, garlic powder, italian seasoning, and salt and pepper.
3. Continue to whisk until the cream cheese has melted and the sauce is starting to thicken. Add in the grated parmesan cheese and continue to cook for a few minutes.
Stir in pasta and toss to combine. Garnish with fresh parsley if desired.

therecipecritic.com

recipe via pinterest

SKINNY SPINACH ARTICHOKE DIP

Ingredints
4 ounces cream cheese
⅓ cup Greek yogurt
¼ cup Parmesan-Reggiano cheese
2 cloves garlic, minced
10 ounces frozen spinach, thawed and drained of moisture
10 ounce jar marinated artichoke quarters, drained and coarsely chopped
¼ cup shredded mozzarella cheese

Instructions
1. Preheat the oven to 375 degrees.
2. Using a hand mixer, blend together the cream cheese, Greek yogurt, Parmesan-Reggiano cheese, and garlic cloves.
Make sure all of the water has been pressed out of your spinach. Add the spinach and chopped artichoke hearts to the cheese mixture.
3. Transfer the mixture to a small baking dish and top with the shredded mozzarella cheese.
Bake in the preheated oven until the cheese is bubbling and starting to brown, 20-30 minutes. Serve hot. Enjoy!

happyhealthymama.com

recipe via pinterest

RASPBERRY CHEESECAKE YOGURT POPSICLES

Ingredients
6 ounces low fat cream cheese, softened
1/3 cup plain non-fat Greek yogurt
1/3 cup milk (I used unsweetened vanilla soymilk, but any milk will work)
1/3-1/2 cup powdered sugar, use 1/2 cup if you want the popsicles extra sweet
1 teaspoon vanilla extract
1/2 pint fresh raspberries
1/3 cup almond meal
1 tablespoon coconut sugar or brown sugar
1 tablespoon melted coconut oil or butter

Instructions
1. In a small bowl combine the almond meal, coconut sugar, and melted coconut oil until it becomes crumbly in texture, set aside.
2. In a blender add the cream cheese, yogurt, milk, powdered sugar, vanilla, and raspberries, and blend until smooth.
Pour the raspberry filling into popsicles molds leaving about 1/2 an inch at the top.
3. Equally spoon the almond meal mixture onto the top of each popsicle and gently pack it down.
4. Place the top on the popsicle mold and insert the popsicle sticks.
5. Freeze for 4 hours or overnight, until they are hard. If the popsicles won’t release from the mold run them under hot water for about 10 seconds.

reciperunner.com