But I’m also a self-confessed foodie, and I want my food to taste GOOD. If it doesn’t, it’s out. So I have been searching high and low for months now in an effort to find the perfect pancake recipe—one with both taste and health benefits. Most pancakes aren’t bad for you, sure, but I wanted a recipe that really packed in the good stuff and had a flavor that couldn’t be beat.

Well, you guys, I’ve finally found it. All Recipes saves the day once again! This time, though, I modified the recipe to make it even yummier by adding extra flavor to these bad boys. As if that wasn’t good enough, you can also whip up all twelve of these pancakes in just about 15 minutes. It may not look it, but this recipe is SUPER easy.

Sunday mornings never tasted so good.

What You Need
• 1 1/2 cups regular oats (NOT quick oats)
• 1 1/2 cups white whole-wheat flour
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 cup buttermilk
• 1 1/4 cup skim, 1%, or soy milk
• ¼ cup canola oil
• 1 large egg
• 1/3 cup + 1 tbsp sugar
• 1 tsp. vanilla extract
• 6 tbsp chopped walnuts
• 2 bananas, sliced thin

What You Do
1. You’ll need a food processor for this. Put the oats into the processor, and pulse them several times until they’re ground like a coarse flour. Transfer them to a bowl, and mix them with the whole-wheat flour, baking soda, baking powder, and salt.

2. Use a second bowl to mix together the buttermilk, milk, canola oil, egg (whisk it slightly first), sugar, and vanilla until they’re smooth. You can use a whisk instead of an electric mixer as long as you put some power into your strokes.

3. Heat up your skillet. Coat it with a thin layer of butter, oil, or cooking spray. Let it get nice and hot before you pour on your pancakes.

4. Combine the wet and dry mixtures, and stir in the nuts and banana slices. Use a 1/3-cup measuring cup to scoop portions of batter onto the skillet.

5. Cook each pancake until it’s getting bubbly and dry at the edges. Then flip it and cook for another minute or so, until both sides are browned and the middle is no longer raw.

6. Keep pancakes warm in a 200-degree oven until you’re finished cooking the whole batch.

7. Eat up!

Lucky for us, this delicious chili provides all five elements of satisfaction in a low calorie, protein packed serving. It also tastes awesome and takes only 40-minutes to prepare enough for an entire week of blissful dining.

Behold, your winter cure:

Get Started (What You Will Need):

1 can tomato juice
2 cans of beans. (You can use any kind, but I like doing one can of white and one can of black. Yum!)
1 small onion diced
2 cans of diced tomatoes (or a big 15 oz can)
1 package of taco seasoning (I go with mild, but if you like your chili SPICY, you can buy whatever strikes your fancy.)
1 cup Boca Ground Crumbles (You can find this in the frozen foods section. It’s a low-calorie alternative to using real meat and is packed with soy and other healthy protein.)

Stop. Chili Time.

1. Chop the onion and dump it into a large pot.

2. Pour everything else into the pot.

3. Bring to a boil, cover and let simmer for 30 minutes.

4. Eat it up. All week long.

It’s so easy, it fills you up and you don’t have to cook again until next week. This stuff almost makes winter bearable. Almost.

Read on, my friend.

This recipe for pumpkin peanut butter mousse (adapted from The Peanut Butter Boy’s formula) is about as close to Food Pyramid-certified as you’re going to get. The only fat in this dessert is in the peanut butter (which is loaded with “good” monounsaturated fats, as well as protein), and hey, pumpkin is a fruit!  Best of all, this recipe is multi-functional (see below) and takes less than five minutes to make.

If there were ever a sign that god exists, it is here. And it is tasty.

Ingredients
1 can pumpkin
1 15oz container fat-free Ricotta cheese
4 tablespoons natural peanut butter
1 tablespoon natural almond butter (optional)
1 tablespoon vanilla extract
3 tablespoons maple syrup
pinch brown sugar
pinch cinnamon
pinch nutmeg
1 pre-made graham-cracker pie crust (optional; may contain fat)

Directions
1. In a large bowl, mix pumpkin, ricotta cheese, vanilla, maple syrup, sugar, cinnamon, and nutmeg.

2. Put the peanut butter and almond butter in a small microwave-safe bowl and microwave on high for 25 seconds, or until melted. Add to the mixture in the large bowl, stirring until well-mixed.  Garnish with cinnamon.

3. Taste with your finger. OK, take another taste. Stop. No more! Save some for later. Take your fingers away from the bowl, missy, and pour that stuff into the pie crust! (That is, if you choose to use one. If not, at least use a spoon!).

This stuff is really delicious on its own – as you will quickly notice – but it’s also really good as a fruit dip or poured into oatmeal! And the best part – you don’t even have to feel guilty for indulging.

Enjoy!

All the cookie dough you can eat and none of the Salmonella? Hell to the yes.

Any type of cookie dough is a good type of cookie dough in my book. Cookie dough ice cream, homemade cookie dough, even store-bought Nestle cookie dough is delicious. Especially when eaten directly from the plastic tube with your fingers while watching old episodes of Sex and the City.

You know what’s not good in my book (or stomach), though? Salmonella. Which is exactly what I’ll get if I keep on keepin’ on with my cookie dough habits. Sometimes – like when I’m chowing down on some dough to prevent a mid-finals meltdown – I try not to care about the havoc those raw eggs are wreaking on my body, but it’s there. And it’s wreaking. So you can imagine my excitement when I found this faux cookie dough recipe in Glamour magazine; it’s a lot healthier for your bod than the real stuff (there’s even wheat germ!) and even has an added peanut butter flavor, which just makes it even more scrumptious (not to mention totally safe to eat).

Trust me: this stuff is as tasty as it is easy to make.
And it’s really easy. Deliciously easy.

Ingredients:
1 tbsp of peanut butter (or any other nut butter)
1 banana
1/3 cup of rolled oats (not instant oats)
A pinch of cinnamon
2 tbsp of wheat germ

Preparation:

1) Sprinkle the wheat germ on a small plate.

2) In a bowl, mash the banana with a fork and stir in the peanut butter, oats, and cinnamon. Mix together until well-blended.

3) Pick up a spoonful and roll it into a ball with your hands, then roll the ball into the wheat germ until it is evenly coated.

4) Repeat until all the “batter” is all used up.

5) Enjoy your faux cookie dough balls!

6) Send a thank-you note to Glamour magazine.

It’s shakshouka!

Native to North Africa and the Middle East, shakshouka is a breakfast often served straight out of the skillet, with a side of pita bread in which to stuff the piping hot concoction. However, I am a celiac, which means I’m gluten-intolerant (can’t eat anything containing wheat, barley, or rye).  I’m also a distance runner, and I’m constantly looking for more protein to stay full and rebuild muscle. Hence, the following recipe, which reflects my own spin on the ethnic favorite. The chickpeas and black beans offer lean, healthy proteins and the rice, a staple in the celiac diet, allows this classic breakfast to transition easily to lunch or dinner.

Yeah, it might be hard to pronounce, but this stuff is easy to make.
See for yourself! 

Ingredients:
Extra virgin olive oil
1 chopped green (or red or yellow) bell pepper
1 can chickpeas
1 can black beans
1 chopped red (or white) onion
1 can diced tomatoes
1 clove chopped garlic
1 jar tomato sauce
4-6 eggs
Black pepper, paprika, cayenne pepper, and tumeric, to taste
2 cups brown rice
4 cups water

Instructions:

1. Boil the water in a sauce pan. Once the water is on high boil, add the rice and cover, removing the top periodically to allow steam to escape. Do not stir the rice, let it absorb the water on its own.

2.  Coat extra large skillet pan with the oil, turn heat on medium-high. Add onion and peppers, stir until they begin to brown.

3. Add chickpeas, beans, tomato, and garlic. Let simmer for 2-3 minutes.

4. Add tomato sauce, heat until it begins to boil. Add spices at your discretion.

5. Once sauce is boiling and vegetables are cooked through, crack the eggs atop the mixture. No need to break the yolks. Cover the frying pan and turn the heat to low until the eggs are cooked through.

6. Once the eggs are cooked, serve over rice directly from the skillet. Makes 4-5 servings.

Plus they’re so. damn. good. I swear, I’m so addicted to these things I thought they had crack in them until I made them myself. Turns out, it’s just sweet potato goodness. And a bit of salt.

Stuff you need:

Sweet potatoes
Olive Oil
Salt & Pepper

Let the salivating begin:

1. Pre-heat the oven to 375 degrees.

2. Scrub the potatoes clean.

3. Cut the potatoes. As you chop away like a veritable Martha Stewart, think about how good your fries are going to taste. I know, I know. These potatoes are like freaking carrots – I never expected them to be so hard either. But try to make them all the same size and thickness so they’ll cook the same. Also, the smaller you cut them, the less baking time you’ll need, which translates to less time you’ll have to wait before you can eat the deliciousness that will be your sweet potato fries. Oh, and leave the skin on – it has valuable nutrients and gives the fries texture. Your call though, obvi.

4. Throw the sweet potatoes in a baking pan and drizzle olive oil over them (you don’t need a ton, just enough to lightly coat the pieces). Season with salt and pepper as desired.

5. Mix so they are evenly coated.

6. Pop your potatoes in the oven, set the timer for about 20 minutes, and go check your e-mail or something. Don’t be alarmed if you hear funky sounds coming from the oven. From my experience, a slight hissing sound is normal. Go in there and flip those puppies over halfway through. Resume e-mailing.

7. After the timer goes off, grab a fork and poke one of your fries. If your fork sticks in the potato, give it a few more minutes. I know it’s hard to wait, especially considering how good they smell, but do it! They taste the best slightly browned.

Enjoy by themselves or with ketchup, but definitely enjoy them by yourself, unless you feel like sharing. With everyone. And getting none for you.

But I scream the loudest.

And my abs scream quite differently. That’s why I totally flipped out (in glee!) last weekend at Target while shopping for a blender. I wanted to buy one to make fruit smoothies and iced coffees instead of spending $5 a pop at Jamba Juice. When I dragged my friend along with me on my quest for smoothie heaven, she informed me that she also uses her blender religiously….for bananas.

WTF? That sh*t is bananas. B-A-N-A-N-A-S. (Sorry, couldn’t resist.)

But then she told me that if you first freeze the banana, then blend it until it’s completely fluffy, it tastes just like soft serve ice cream! And guess what yummy flavor it comes in? Needless to say, I had to try it out, so my Target bag included not only a new 10-speed blender, but also a nice giant bunch of bananas. And now all I can say is… YUM.

Stuff you need:

2-3 frozen bananas
A powerful blender
Your favorite toppings (May include: berries, dried fruit, hot fudge, syrup, chocolate sauce, cinnamon, sprinkles, granola, even more cut-up bananas.)

Mix and serve:
1)    Put the frozen nanners into the blender.
2)    Blend on high for a few minutes, until the nanners get all light and fluffy and delicious-looking.

3)    Pour into a bowl and add desired toppings on top, as much as you can handle.

4)   Eat. it. up. And lots of it – this stuff is healthy, so who cares if you go back for seconds?

When it comes to snacking, it doesn’t get much easier than chips and salsa. But it definitely gets more interesting.

Chips and apple dip…now that’s what I’m talking about. This treat is kinda like eating a bunch of mini apple pies, except these babies will save you major calories and take you about two seconds flat to make. That means this is the perfect study snack, but it can also be used for just about any occasion: it’s unique enough for a fancy appetizer at a dinner party and definitely easy enough to bust out for a pre-game snack. And the dip is finger-licking good. Literally – I eat it with my fingers. Mmmm.

And there is no better time than right now – apple season – to whip up this little snack.  This dip actually lets you taste the fresh apples you use for it, so take advantage of the cooling weather and grab yourself some nice fat apples for this healthy and totes delicious recipe.

THE CHIPS
2 plain or whole-wheat tortillas
1 tablespoon butter
1/4 teaspoon cinnamon
4 teaspoons sugar
Tinfoil or wax paper

1. Preheat your oven to 350.
2. Melt the butter, and use a pastry brush or blotted paper towel to brush it on both sides of the tortillas.
3. Cut the tortillas into triangular wedges.
4. Coat a baking pan with tinfoil or wax paper, and arrange the wedges on the pan.
5. Sprinkle both sides of the chips with cinnamon and sugar.
6. Bake for 10-12 minutes.

THE DIP
3/4 cup peeled, cored, and diced apples
1/2 teaspoon lemon juice
1 teaspoon brown sugar
1 teaspoon apricot preserves
1/8 teaspoon cinnamon

1. Combine all ingredients in a bowl and mix thoroughly.
2. Cover the dip with plastic wrap (and a sign fighting off hungry roommates) and refrigerate until chilled. Then dig in!

I love to have a big, hunka meat right in my face, teasing and seducing me.

I’m talking about dinner, you dirty birdies!

My fave plate of anti-vegetarianism is without a doubt the beloved meatloaf. But that’s one meal that can easily turn bland and pack in the saturated fat like Brit Brit on a junk food binge. Luckily, I came across an amazing recipe that’s gonna knock your flip flops off (if you still have them on; damn you, end of summer weather!).

This ain’t yo mama’s dry, crumbly meatloaf with mysteriously colored ingredients! Not only is this recipe simple and healthy (if you’re trying to maintain that bangin’ bikini bod), you can dress it up with your favorite flavors. In this recipe from Hungry Girl, we take taco night to the next level…the meatloaf level!

Ingredients:
1 pound raw extra-lean ground turkey
2 slices fat-free cheddar cheese
1/2 cup shredded fat-free cheddar cheese
1/2 cup canned sweet corn kernels
1/4 cup chopped green bell peppers
1/4 cup chopped onion
1/2 cup salsa
1/2 packet of taco seasoning mix (I use the entire packet…kicks it up a notch)

Instructions:

1. Preheat oven to 375 degrees.

2. Cook peppers and onions for 3 minutes over medium heat in a nonstick pan sprayed with Pam.

3. In a large bowl, combine onions and peppers with turkey, corn, and seasoning mix.

4. Spread half the mixture evenly into the bottom of a loaf pan (about 9″ by 5″) sprayed with Pam.

5. Layer the two slices of fat-free cheese on top of the mixture. Evenly top with the remaining meat mixture and pour the salsa over the top of the loaf (by now you should be craving a strawberry margarita).

6. Bake in the oven for 30 minutes. Top loaf with shredded cheese and return to the oven for another 15 minutes (or until the gooey goodness has melted).

Now that your taco meatloaf is ready to feed you and 5 friends, whip up your favorite margarita and turn up the Ricky Martin playlist on your Ipod (What? You don’t have one too?). Livin’ La Vida Loca!

What do you do when you’re craving delicious, spicy quesadillas? Put down your car keys — there’s no need for Taco Bell (especially when you are sober…that stuff is nasty!). This awesome dinner for two is healthy, inexpensive and easy. No drive-thru required.

You’ll need:

Whole wheat tortillas
1 cup instant brown rice
1 can black beans
1 green pepper, chopped (or you can buy frozen, diced peppers to save time!)
1 onion, chopped
Corn (on the cob is in season, therefore inexpensive and delicious, right now)
Organic salsa (or a chopped tomato)
Mojo marinade/sauce (sold in bottles at the grocery store)
6-8 oz. of chicken, marinated in the Mojo
Cayenne pepper
Black pepper
Salt
Your favorite toppings (lettuce, cheese, sour cream, guac, etc.,)

How You Do It:
1. Fill a large pot with enough water to cover the corn, bring to a boil, then add corn.

2. In a deep skillet, sauté half the peppers and onion in canola oil spray, about 5 minutes or until they’re tender. Set aside about half of them, leave the other half in the pan.

3. Add the black beans (with sauce) and bring to a boil. Add rice and bring to a boil again, let it cook for about 5 minutes.

4. Cover the rice and beans, reduce heat to low.

5. For the chicken, the quickest way to cook it is on the grill or in a skillet on medium-high heat, for about 5 minutes on each side (just make sure the center isn’t pink). If you’re short on time, you can use frozen, diced chicken and just cook it in some Mojo sauce to skip marinating it.

6. Spray both sides of a tortilla with canola oil. Add toppings, chicken, peppers and onion, then fold in half.

7. Remove corn from water. Spread with half a tablespoon of butter and sprinkle with cayenne pepper.

8. Heat a small pan on medium heat, then add the tortilla with all the fixins’. Grill on both sides until it’s golden brown.

9. Serve with corn and black beans and rice, margaritas optional!