FroYo Bites

Gahh....this is such a tasty cold treat without all the calories! Try this healthier frozen yogurt treat for a refreshing and cooling dessert. You'll also love the crunch!! Kid test, mommy approved.

  • 1/4 cup crushed almonds or almond meal
  • 2 tablespoons coconut sugar, (more for a sweeter FroYo Bite)
  • 2 tablespoons coconut oil, melted
  • 3/4 cup plain Greek yogurt, low-fat
  • 2 tablespoons honey
  • 1 1/2 cups fresh chopped strawberries and/or raspberries
  • 6-cup muffin tin and liners
  • ***If you don't have coconut sugar, you can give brown sugar a try! 
  1. Line a 6-cup muffin tin with silicone or parchment cupcake liners, or add directly to nonstick muffin tin.
  2. In a small bowl, stir together crushed almonds, coconut sugar, and coconut oil. Spoon a small amount into the bottom of each muffin cup.
  3. In a medium bowl, mix together yogurt and honey. Spoon 2 tablespoons into each muffin cup, covering the crust.
  4. Top with fresh chopped berries. Freeze until firm, about 6 hours. To serve, remove from silicone wrapper and allow to set at room temperature for 8-10 minutes. Enjoy!

Sesame Chicken


4 chicken breasts, cut into large pieces
1-1/2 Tbsp ginger & garlic minced
1/4 cup tamari, Braggs aminos OR coconut aminos
1 lime (peel removed)
1/2 cup honey
1/4 cup toasted sesame seeds
1/4 cup green onions, chopped
1/4 cup cilantro, chopped (optional)

Place chicken in a 5 quart crockpot.
In a blender, combine ginger-garlic mix, tamari and peeled lime. Puree.

Drizzle sauce over the chicken.

Cover and cook chicken for 3-5 hours on high or 4-6 hours on low.

When the chicken is cooked through and tender, remove the lid from the crock pot, drain the juices,
and drizzle with honey.

Sprinkle with sesame seeds. Stir to coat.

Stuffed Bell Peppers

Chicken Bell Stuffed Peppers
 OMG....these Chicken Stuffed Bell Peppers we absolutely AMAZING!!!! Each time my family took at bite, we all kept saying "MMMMM". One of the most delicious clean eating recipes EVER!!!

4 Bell Peppers (sliced in half, seeds removed)
2 tsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1 lb chicken breast cut into 3/4 pieces (or ground chicken/turkey)
1 tsp chili powder
1 tsp ground cumin
dash of sea salt and pepper
1 cup tomato sauce (homemade or jar) *I make homemade "sauce"
2 cups cooked quinoa
1 cup black beans rinsed
1 cup frozen corn
5 tbsp fresh cilantro
1 tbsp lime juice
1 cup shredded Monterey Jack cheese
Hot Pepper Sauce (optional, but DELICIOUS!!!)

 1. Preheat oven to 400 degrees
2. Place bell peppers in a large baking dish, set aside
3. Heat olive oil in large skillet
4. Add onion and cook until tender
5. Add garlic and stir
6. Add chicken, chili powder, cumin, salt, pepper, and cook for 5 minutes or until chicken is no longer pink
7. Add tomato sauce, quinoa, beans, corn, cilantro and lime juice. Reduce heat to medium heat and cook for 3-5 minutes or until heated through.
8. Scoop chicken mixture to each pepper half. Top with additional sauce (optional)
9. Cover with foil.
10. Bake for 35 minutes.
11. Remove foil and top with cheese. Cook for 3 more minutes without foil.
12. Serve warm and sprinkle with Hot Sauce

~Misty xoxo