My sister complained that all my dessert posts include chocolate. And she is right! I love chocolate and I realized that when someone mentions dessert, my mind always pictures something chocolaty.

I struggled a lot to find a clean recipe that doesn’t include my favorite ingredient. I am sure there are plenty of recipes out there but I am not familiar with them. I will get to experiment though from now on because this one turned out so good!

I am sure you will love it! It’s full of protein and healthy fats.

You can add any toppings you want.. You can berries, fruits (or chocolate) as a topping. Just make sure, if you are using berries to add them after you take it out of the oven. This healthy version of cheesecake it’s really yummy!

Ok, I will stop typing now and just give you the recipe.


Preheat oven to 425 F (215 C)

Step 1: Make the crust


1. 3 cups of water

2. 1 cup of steel-cut oats.


1..Add 3 cups of water in a pot and bring it to boil. Add 1 cup of steel-cut oats and lower to simmer, cover and let it cook for 20 minutes, stirring occasionally)

2. Line a 6 in (15 cm) cake pan with parchment . Press mixture into pan and bake for 10.

3. Set aside to cool.

Step to: Make the cheesecake filling: 


2 cups plain Greek yogurt

1/4 cup of honey (add more or less depending on how sweet you would like it)

2 large eggs

1 pear (or more, depends how full you want it)


1. In a large bowl, mix together the honey and yogurt.

2. Once the mixture is smooth, add in eggs and whisk to combine

3. Pour the cheesecake filling into the cake pan.

4. Peel the pear and cut it in slices.

5. Add the slices on top of the filling and bake for 30-40 minutes.

After the 30-40 minutes…

Turn the oven off and crack the oven door open and leave cheesecake to set in the oven for 15-20 minutes, until the center has set and is firm.

Take it out and let it come to room temperature. Place the cheesecake in the refrigerator for at least 2 hours or until ready to serve.


and please let me know how you liked it!


Single Fudge Love


1 tablespoon peanut butter
1 teaspoon coconut oil, melted
1 teaspoon cacao powder
1 teaspoon honey (or a sweetener of your choice)
1/4 teaspoon vanilla extract

Serves 1

In a small bowl, mix all the ingredients well.

Place to the freezer for at least 15 min before serving or freeze to desired textured.



Adapted from:

Monkey Ice-Cream

The easiest and healthiest ice cream ever! Only two or three ingredients and you can do it at home.


1 Frozen Ripe Banana (previously cut in slices)

1 tablespoon of peanut butter

2 tablespoons of almond milk (optional)


1. In a food processor or a blender, mix and chop the banana until creamy. You might need to scrape of the sides with a wooden spoon once or twice.

2. Add peanut butter and mix until it blends and Serve!

That’s it! For those of you who want more creamy texture, add the almond milk. You might want to freeze it for 10-15 minutes. I didn’t because I ate it right away!

Enjoy and let me know how you like it!

Serves 1 :

Nutritional Facts

Calories: 208

Total Fat: 8 g

Sodium: 110 mg

Potassium: 551.2 mg

Total Carbs: 36.8

Dietary Fiber: 4 g

Sugars: 23.2 g

Protein: 4.8 g

Boat Zucchini Pizza

As a pizza lover, a thin crust pizza topped with veggies, feta cheese and olives, is my weakness!

Unfortunately, I cannot eat that every day (even though I want to) because, let’s face it, it’s not the healthiest food around.

But I love finding new ways to enjoy a pizza-like meal. One way it’s the tortilla pizza that I have here on my website under ‘nutrition’, and the second one (so far) is this one.

A cleaner, healthier version of it!


So let’s of this!

1. Preheat oven to 400 degrees.

2. Wash and cut zucchini in half. Remove the seedy parts with a spoon.

3. Sprinkle some olive oil or spread tomato sauce (your choice). Season with oregano, garlic powder and black pepper

4. Cut your veggies in small pieces and place them in the middle. ( i used cauliflower, spinach and broccoli because that’s all i had. But feel free to use olives, sweet peppers, chicken or use any toppings of your liking. You can use different ingredients for each half for variety.)

5. Placed in the oven for 15 minutes.

6. Put the cheese on top and bake for extra 5 minutes.

7. Serve and Enjoy!


Chicken In Sweet Potato Buns

For the Sweet Potato Buns:

You need 3 sweet potatoes

  1. Wash the potatoes thoroughly .
  2. Slice them into 1/2 inch thick rounds. 
  3. Toss with 2 Tbsp olive oil and a few pinches of sea salt.

Preheat the oven to 400 degree.

Roast potatoes for 20 minutes per side/40 minutes total (or until tender in the middle).


  • 6 sweet peppers diced small
  • 1 to 1.5 lbs of chicken diced in small cubes. (thighs, tenderloins, breast, or minced chicken/beef/turkey)
  • 1 medium onion diced small
  • 2 green onion diced small
  • 1/2 cup zucchini diced small
  • 3 garlic cloves minced
  • 1-16 oz organic tomato sauce 
  • 1/4 cup of whole chipotle peppers in adobo sauce
  • 1 Tbs yellow mustard
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1 tsp garlic powder
  • Pinch of fresh ground pepper


  1. Cook chicken in a pan with the sweet peppers, onion, green onion, garlic & zucchini. 
  2. Combine cooked chicken with all remaining ingredients. 
  3. Heat on med/low while stirring for about 5 minutes, until combined & heated through.(I leave it on medium until the sauce is thick) 
  4. Serve on Potato Buns.

Original Source:

Spicy Chipotle Chicken

I love when my husband tries his cooking skills! He cooks delicious meals. He cooked this one for our lunch today and it tasted so heavenly that I just had to share it!




¼ cup canned chipotle chiles/peppers

3 tbsp extra virgin olive oil

2 garlic cloves, minced

½ onion, minced

1 tbsp paprika

1 tsp ground cumin

1 tsp chili powder

1 tsp salt


1-pound chicken (thighs, breast, wings etc)


Mix all the ingredients in a bowl.

Pierce the chicken breasts with a fork to tenderize them.

Place the chicken in a glass container, pour the marinade and mix well. Cover and let it marinade in the fridge no less than two hours. (I left mine overnight)

Cooking Instructions:

Preheat oven to 400 F.

Place a paper parchment on a tray and arrange the chicken. Pour over it all the marinade. Cover with a foil. Pierce the foil with your fork and let it bake for 40 minutes.

After the 4O minutes, remove the foil and let it bake for 5 minutes. Chicken temperature must be around 160 degrees.

Serve immediately with a side of sweet potato or brown rice.

SuperFood Mousse

Oh yes! Delicious, simple and healthy!

I am always looking around for some recipes to try and alter them to their healthier version.

And this one, is no exception! If you like dark chocolate and you like the bitter taste of it you will LOVE it!

If you are a more of a sweet tooth person then it will take a while for you to get accustomed to this taste but it is worth it! Or you can go ahead and put more tsps of honey if you prefer..


So here is goes!


 (yields two servings)

1 avocado peeled and pitted (I used organic avocado)

¼ cup chocolate cacao (I use more because I like the bitter taste)

1-2 tsp of honey

½ cup of almond milk (you can use any milk)

½ tsp vanilla extract (optional)


Put everything together in a blender or food processor and blend on high. Divide the mixture in small cups and place them in the fridge for a couple of hours. Enjoy!

***You can add more milk for thinner consistency***

Serves 2-4


Calorties: 229

Total Fat: 140.5 g

Sodium: 97 mg

Potassium: 456 mg

Total Carbs: 28

Dietary Fiber: 8g

Sugar: 18 g

Protein: 4. 75 g

***Stats vary from product to product***

Protein Ball Energizer!

You are going to love this one! It is so yummy and come on who doesn’t love cookies right?! Especially when they don’t need any baking and they are so easy to do!

Total time: 10 min.

Prep Time: 10 min.

Cooking Time: None

Yield: 25 cookies, 1 cookie per serving



1 cup all-natural peanut butter (or almond butter)

1 cup quick cooking oats

½ cup raw honey

1 cup Chocolate Shakeology, (or any other chocolate protein powder)


  1. Combine peanut butter, oats, honey, and Shakeology in a medium bowl; mix well.
  2. Roll mixture into 24 balls, each about 1-inch in size.
  3. Flatten each slightly so that it is shaped like a traditional cookie.


Calories: 112

Fat: 6g

Saturated Fat: 1 g

Cholesterol: 2 mg

Sodium: 13 mg

Carbohydrate: 12 g

Fiber: 1 g

Sugar: 7 g

Protein: 5 g

Baked apple with almonds and raisins

Baked Apple by Alba Ana

Baked Apple by Alba Ana

I love challenge groups because you can learn so much! This time a challenger and friend of mine, shared a recipe that it is right on time for the holidays! A healthy and easy way to make some special and unique desserts for your friends and family!

Ingredients for 1 serving (1 apple)

A handful of almonds

Some raisins *optional

¼ cup of brown sugar ( I substitute it with 2 tsp of organic honey)

tsp of cinnamon

½ tsp of butter *optional

¾ cup of water **

** I skipped this part. I just placed the tray in the already preheated oven and let It baked for 40 minutes.

Preheat oven to 375 Fahrenheit.

Cover a pan/tray with baking paper or foil. Spoon the seeds out and place the apple on the baking tray.

Mix the almonds and raisin with a teaspoon of cinnamon and 2 tsp. of organic honey or 1/4 cup brown sugar (it depends which one you use).

Stuff the apple with the mix. On the top of the stuffing add half a teaspoon of butter.

*Option 1: Place your stuffed apple in the over and let it bake for 40 minutes


**Option 2: While preparing all of these preheat the oven to 375 and boil 3/4 cup of water. When the water is finally boiling add it at the baking pan where you have the apples and bake for 30-45 min.

apples mix

Special thanks to my friend Alba Ana for sharing with us the recipe and for letting me use it and her picture for this blog 🙂

Paleo Roasted Butternut Squash Soup

  1. 1 large butternut squash (about 5 lbs)
  2. 1 green apple, sliced and cored
  3. 1 small yellow onion, chopped
  4. 2 carrots, chopped
  5. 3 tbsp olive oil
  6. 2 tsp cinnamon
  7. 1 1/2 tsp salt
  8. 1/2 tsp cumin
  9. 1 tsp chili powder
  10. 3 cups water and thee tbsp of olive oil (as a substitute to chicken broth)
  1. Preheat oven to 400 degrees F. In a large bowl, combine the butternut squash, the apple slices, onion, and carrots 3 tbsp olive oil, 2 tsp cinnamon, 1 1/2 tsp salt, and 1/2 tsp cumin. Mix together, coating the squash well. Spread out on a rimmed baking sheet. (make two if needed)
  2. Roast for 35-40 minutes until soft, stirring once.
  3. Heat up the 3 cups of water with three tbsp of olive oil over medium heat in a large pot on the stove. Add the roasted ingredients. Add 1 teaspoon chili powder. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes.

Using a blender or food processor, combine the ingredients  until smooth or puree. Serve warm. Place two/three fresh basil leaves to garnish! Enjoy 🙂PhotoGrid_1417908399749

Original recipe found here: