Gluten Free PB2 Cookies
  • 2/3 Cup Gluten Free Cookie Mix
  • 2 Tbs. Greek Vanilla Yogurt
  • 1 Tbs. Egg Whites
  • 1 tsp. Vanilla
  • 1 Tbs. PB2
  • 2 Tbs. Vanilla Almond Milk (Sweetened)
  • 1 Truvia Packet
  1. Mix cookie mix and PB2 together.
  2. Blend in the yogurt.
  3. Add egg whites, vanilla and almond milk and beat until completely blended.
  4. Drop rounded teaspoonfuls of dough onto a lightly greased baking sheet.
  5. Flatten the balls of dough with a fork.
  6. Bake at 350 for 14-15 minutes, or until the edges are lightly browned.
  7. Lightly sprinkle cookies with Truvia for added sweetness.


Makes 4 servings
Serving Size: 2 Cookies
Points+: 3 points




BBQ Chicken Pizza
  • 1 Tortilla (We used gluten-free tortillas)
  • 2 Tbs BBQ Sauce
  • 1/4 Cup Shredded Cooked Chicken (We used this recipe)
  • 1/4 Cup Shredded Cheese
  • Chopped Red Onions (Optional)
  1. Spread BBQ Sauce on tortilla.
  2. Sprinkle chicken and onions around on the tortilla.
  3. Sprinkle cheese on top.
  4. Bake in oven at 475 for 5-7 minutes, or until tortilla is a little crispy.


Makes 1 serving
Serving Size: 1 Tortilla
Points+: 9 points (with gluten-free tortilla)




Mongolian Chicken
( Adapted from Spicy Texan)


  • Canola Oil Spray
  • 1 Lb. Chicken Boneless-Skinless Chicken Breast
  • 1/4 Cup Cornstarch
  • 1 Tbs. Minced Garlic
  • 1/2 tsp. Minced Ginger
  • 2 Large Green Onions
  • 1/2 Cup Soy Sauce (We used Gluten-Free)
  • 1/2 Cup Water
  • 1/4 Cup Splenda Brown Sugar Mix



  1. Cut chicken into bite-sized pieces. In a bag or bowl, coat chicken with cornstarch.
  2. Warm up a non-stick skillet to medium heat. Spray the skillet with canola oil spray and add the ginger, garlic, soy sauce and water to the pan.
  3. Dissolve the Splenda brown sugar mix in the sauce and bring the sauce to a boil 2-3 minutes or until sauce thickens.
  4. Pour sauce into a separate bowl.
  5. Coat the skillet again with Canola Oil Spray and add chicken. Try to keep the chicken pieces in one even layer- making sure each piece is touching the skillet.
  6. After 2-3 minutes, turn the chicken pieces over to finish cooking.
  7. Once the chicken is cooked all the way through, add the sauce back into the skillet and simmer for one minute.
  8. Add the green onions into the mixture.
  9. Serve the chicken on rice or quinoa.

Makes 4 servings
Serving Size: 1/2 cup
Points+: 8 points (without rice or quinoa)



Well… I realize it has been a while since we have posted anything on here but we are back. The past few months have been super busy espsecially with our first blog- Oh So Pretty the Diaries. We had our one year blog anniversary last month! Yay! Anyways, we have many things in store for our weightloss journey- we are training for the half marathon and we got a juicer! We will be sure to share with you the details of both very soon. And for our first post of the year, we give you a smoothie recipe. This recipe is the best recipe because it creates such a smooth smoothie. Seriously. The recipe above is super basic meaning, you could change flavors and fruit to be whatever you want. My smoothie is 20 oz. and in only 3 WW+ points.

Holler! Here’s exactly what I did…

  • 1- 5.3 oz. container of Yoplait Fat Free Greek Vanilla Yogurt (2 points)
  • 1 1/2 Cups Strawberries (0 points)
  • 1 Banana (0 points)
  • 1/2 Cup V8 Splash Juice- Tropical Blend (1 point)
Throw it all in your blender and mix it up really well. If you don’t like banana, (cough, cough, Casey) you don’t have to put it in there. I find that the banana combined with the yogurt creates the smoothest smoothie ever. But you can still make a smoothie without the banana. You could use a combination of fruit and milk instead of juice. It’s your smoothie, do what you will like. And let me tell you, 20 oz. of smoothie will really fill you up.…