A great snack for when you’re craving a sweet treat!

To make: 
Gather 1/2 cup dark chocolate or semi-sweet chocolate morsels
Melt in microwave for 2 minutes on high
Dip clementine slices in the melted chocolate
Add sprinkles for aesthetics 

If dark chocolate was used: approx 80 calories total per serving (10 slices).
If semi-sweet chocolate: approx 60 calories total per serving (10 slices).


To prepare, crush the fruit you want to incorporate (kiwi, mango, cherries, limes, watermelon, etc) with some homemade lemonade, for example following this basic recipe (use splenda instead of sugar). Then fill your bucket with the mixture and freeze.
When ready, add these cubes to your lemonade and enjoy new flavours.
link here

I need to get ice cube trays now.

1. Nuts: Almonds, Pistachios, Cashews
2. Fresh Fruit
3. Dried fruit
4. Vegetables with hummus
5. Rice cakes with natural peanut butter or almond butter
6. Cheese
7. Olives
8. Roasted vegetables
9. Straight up avocado
10. Natural granola or fruit bars
11. The combination. Plain yogurt with granola, fruit and nuts
12. Dark chocolate

Banana Split Bites; only 40 calories!
(click on picture for recipe)

100 Calorie Skinny Oreo Dip
Recipe: Skinny Oreo Dip
Prep Time: <5 Minutes
Refrigeration Time: 30 Minutes
Servings: 8
Calories Per Serving: 100
Weight Watchers Points (Old): 2
Weight Watchers Points (PointsPlus): 3

Ingredients (Necessary):

1 package Instant Oreo Pudding Mix (Jell-O Brand)
2 Cups Skim Milk
Ingredients (Optional):

Cool Whip (to taste — and feel free to sub whipped cream or omit entirely) 
1 Graham Cracker (for crumbling)
Graham Crackers for dipping

Combine Oreo Pudding mix with 2 cups cold milk and stir. Once it begins to solidify, refrigerate for 30 minutes. 
Take out and spoon/pour Oreo Pudding along one side of a long dish. 
Spoon/pour whipped cream or cool whip along the other side of the dish.
Use a spoon to glide back and forth, mixing them slightly into each other but not entirely.
Crumble one graham cracker on top and use the rest for dipping!

2 tablespoons extra-virgin olive oil
2/3 cup finely chopped onion
2/3 cup finely chopped red bell pepper
1/3 cup whole-wheat pastry flour
1/3 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried
1 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/3 cup low-fat milk
1/3 cup crumbled feta cheese
1 large egg, well beaten
2 tablespoons tomato paste
2 tablespoons chopped kalamata olives
Heat oil in a large skillet over medium heat. Add onion and bell pepper; cook, stirring often, until the onion is tender, about 5 minutes. Transfer to a large bowl and let cool for 10 minutes.
Meanwhile, preheat oven to 400°F. Coat a mini-muffin pan with cooking spray.
Whisk whole-wheat pastry flour, all-purpose flour, baking powder, oregano, sugar, garlic powder and salt in a medium bowl.
Stir milk, feta, egg, tomato paste and olives into the onion mixture. Make a well in the dry ingredients; add the wet ingredients and stir until just combined. Fill the prepared muffin cups two-thirds full.
Bake the muffins until lightly browned, 13 to 15 minutes. Cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm or at room temperature.
Store in an airtight container for up to 2 days. Serve at room temperature or reheat at 350°F. | Equipment: Mini-muffin pan with 24 (2-tablespoon) muffin cups.

berryhealthy: Breakfast smoothie consisting of 2 cups of strawberries, 1 cup water, 1/2 milk, 2 big spoons of oikos vanilla greek yogurt, and a handful of spinach.

Crust: baked pitaSauce: Greek yogurt Toppings: Any fruit you desire
Great brunch idea!