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Dayton Food Photographer_0028Greek yogurt chocolate mousse is so decadent, so easy, and so yummy. The best part is you get all the flavor and none of the guilt, because this dessert is under 150 calories!

Greek Yogurt Mousse

– Organic Vanilla Greek Yogurt (doesn’t have to be organic)
-Sugar Free Chocolate Pudding Mix
-Cold Water

Yup! That is it. You only need three ingredients!
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I took an individual serving size of the Greek yogurt and stirred in a TBS of the pudding mix. I stirred the mix and it became dense, so I decided to add a few TBS of cold water to thin out my mousse. Add water until you receive your desired consistency.

Feel free to top with chocolate pieces, but know that it adds an extra ~50 calories for 3 pieces of Hershey’s chocolate. I think this mousse would be a great pairing for bananas and strawberries. Yummy and simple. ❤ Dayton Food Photographer_0030

 

Enjoy this Dayton photography provided by Chelsea Hall Photography

Chelsea Hall is located in Dayton Specializing in portrait photography and works as the following: wedding photographer, senior portrait photographer, newborn photographer, and family photographer. Photography coverage including but not limited to Dayton, Cincinnati and Columbus. If you are in an area not listed I will travel for the right client.

http://www.chelsea-hall.com

Dayton Photographer_0100Spicy avocado egg cups with sriracha egg whites; jalapeno salsa, Greek yogurt dressing;  and crunchy bell peppers sprinkled on top.
Woah buddy. This dish was so good I scarfed it down in less than 10 minutes.

Ingredients:
1 avocado sliced in half
4 TBS of egg whites (give or take)
2 Generous squirts of sriracha
2 TBS of Oikos Greek Yogurt Dip (I chose Jalapeno & Salsa, not shown on website)
2 TBS of chopped bell pepper
Salt & Pepper

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1. Preheat oven to 425
2. Slice your avocado in half and carefully remove the seed.
3. Wisk sriracha and a little bit of pepper in with egg whites. Feel free to add more or less. I like food spicy so I added more.
4. Use a tablespoon to carve out a deeper well in the avocado (eat what you carve out with salt & pepper, don’t ever waste avocado teehee).
5. Pour egg whites in avocado until the well is about 3/4 full.
6. Bake avocado in serving dish or on baking sheet for about 20 – 25 min. Baking time varies, you will need to keep checking to ensure egg whites are cooked to desired consistency.
7. Chop bell pepper while the avocado is baking.
8. Dollop Greek yogurt on top of baked avocado, sprinkle on bell pepper, and salt & pepper to taste!
9. Enjoy! But take your time, because it goes so fast and leaves you wanting more. LOL

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Next times:
-I think next time I will either A. mix in sriracha with the Greek yogurt, or B. use chopped jalapenos instead of bell peppers. What can I say, I like spicy!!
-I started eating straight out of the avocado, but ended up scooping it out and smashing it together on my plate. I recommend the latter I honestly think it tasted better that way.

There are SO many different ways to play with this recipe. I came up with this off the top of my head with the ingredients I had laying around, feel free to switch it up and add different flavors. & When I wasn’t sure how long to bake it, I Googled recipes similar to this and used them as a jumping off point. Don’t be afraid to experiment. ;D

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I’ve been wanting to get my crock-pot out for awhile, so I started Googling some slow cooker recipes with the ingredients I had on hand. I always have plenty of bananas and I just happened to have quinoa, so healthy banana bread quinoa was a perfect fit.Dayton Photgrapher_0087Dayton Photgrapher_0088
Smashing the bananas was my favorite part. : DDayton Photgrapher_0089Dayton Photgrapher_0083

If you’d like the recipe, you can find it here. Now, my version is little bit different, because who likes going straight from the recipe anyway? I didn’t have the creamer (I used extra milk), I only had red quinoa, and I added oats, PB2, and organic maple syrup (for the hell of it). Don’t feel like you have to stick to the recipe, make it your own. : ]

I swear, this is the BEST recipe I have had with quinoa, and I totally plan on making it again.
Let me know how you like it!

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I’ve been hardcore craving PB&J sandwiches lately. Back in the day I used to make so many peanut butter sandwich varieties, like peanut butter and banana; peanut butter, jelly, and banana; peanut butter, banana, and melted chocolate; and the ultimate sandwich, peanut butter, jelly, banana, and melted chocolate. OMGosh, I’ll stop, this is making me hungry.

Moving on, as much as I’d like to make a PB&J sandwich, I’ve been neglecting to buy bread for the past couple of months and trying to get my whole grains elsewhere. So when I saw this post on Chalk White Arrow, I knew I had to have it in my mouth ASAP.

Here is the original post with the recipe, however I just found another yummy version here.

If you like lots of pictures like myself, here are the steps picture by picture.

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One banana, a tablespoon of PB and small handful of chocolate chips.

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Cut the banana in half.

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Spread the peanut butter (or any nut butter you’d like).

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Top with chocolate chips. In this case I only wanted half with chocolate, because I’m not a huge chocolate fan.

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Bake in the oven for 10 min at 350 degrees.

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After I took them out, I decided to add cold strawberry jam to the other banana, because I love the dynamic of cold and warm together (kinda like a warm hamburger with cold lettuce and tomato.. mmm).

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And then, I enjoyed every bite.. besides the last few. I get full really fast.

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Teehee, this recipe makes me smile. I hope it makes you smile too!