red pancakes

http://www.superhealthykids.com/blog-posts/power-puff-pancakes.php

1. 

These are beet pancakes- they are beet puree used in a pancake, the recipe is at the link above, take a look, talk about hiding healthy food and getting kids to eat their veggies, hmm... another way to get us to eat veggies maybe that we really aren't too fond of but are really good for us at the same time too!

sweet treat- only sugar in it is from the food, no sugar added!

3 ingredient banana bread cookies- they are healthy!

baked oatmeal to go- gluten free and diabetic friendly

1. 

1. Baked Oatmeal To Go-- Instead of granola bars! Cheaper and you know exactly what goes in them! I have to make these!
   
   Ingredients
   2 eggs
   1 teaspoon vanilla extract
   2 cups applesauce, unsweetened...
   1 banana, mashed
   6 packets of Sweetleaf Stevia or 1½ teaspoons stevia powder or use ½ cup honey
   5 cups, Old Fashioned rolled oats {Bob’s Red Mill}
   ¼ cup flaxseed meal
   1 tablespoon ground cinnamon
   3 teaspoon baking powder
   1 teaspoon salt
   2¾ cups milk
   Optional toppings: raisins, walnuts, chocolate chips
   
   Instructions
   Preheat oven to 350 degrees.
   Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
   Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
   Finally pour in milk and combine.
   Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups.
   If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
   Bake 30 minutes until a toothpick in center comes out clean.
   Cool and enjoy or freeze them in gallon freezer bags.
   
   Nutrition Info (without toppings)
   
   Servings: 18* Calories for one: 143* Fat: 4g* Cholesterol: 25mg* Sodium: 161mg* Fiber: 4g* Sugars: 4g* Carbs: 23g* Protein: 6g*
   
   **Gluten Free & Diabetic Friendly**

inspirational aides

On my mirror i have 2 full size sheets of paper with both of these, recently, i shared both these, once with a co-worker for her and her daughter, and the other with my son, i change the feminine words to masculine words for him. They are both inspirational to me, and something i needed!

Terry once told me:
Go in with a purpose no excuses, no shame and no frustration!!! onward and upward- every day is a new opportunity to do something cool. Here's an idea- say to yourself 1 thing that your proud of doing! Repeat it- write it down- say it!

On facebook i found
look in the mirror... go on. Take a really good look. She's still there. You know- the woman in you who DOESN'T give up; the one who's brave even when she's afraid.
*
The one who smiles through her tears and knows deep within that everything WILL be OK as long as she keeps believing in that beautiful woman staring back at her.

No bake watermelon cake and offers a paleo version too!

No Bake Watermelon Cake

Ingredients:
Whipped cream or Coconut Whipped cream (Paleo Version)
1 Large Watermelon cut in a circle like a cake ...
Blueberries
Raspberries
Almonds

Instructions:
Cut your watermelon based on the photo tutorial in the post.
Pat the watermelon down with wipes to dry it.
Frost it with whipped cream
Add Almonds to the side
Decorate the top with fresh fruit of your choice. I like raspberries and blueberries.

Serves: 12

mudslide mousse shots 1 point yum!

Mudslide Mousse Shots

Weight Watchers Recipe

Ratings (74)

1PointsPlus Value

Prep time: 20 min

Cook time: 0 min

Other time: 5 min

Serves: 16

Espresso-spiked chocolate pudding is layered with crushed chocolate wafers in this so simple dessert recipe.

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Ingredients 2 tsp instant espresso    1 Tbsp hot water    1 package(s) fat-free sugar-free instant chocolate pudding and pie filling mix      1 1/2 cup(s) fat free skim milk    1 1/2 cup(s) fat free whipped topping, divided    16 item(s) chocolate wafer(s), lightly broken    Instructions In a small bowl, combine espresso and water until dissolved; let cool to room temperature. In another bowl, whisk together pudding mix and skim milk until well-combined; whisk in espresso mixture and then fold in 1/2 cup whipped topping. Line up 16 shot glasses and spoon 1 tablespoon pudding in each one; top each with 1 1/2 teaspoons cookie pieces, 1 1/2 tablespoons pudding and 1 more teaspoon cookie pieces. Garnish each with 1 tablespoon whipped topping before serving. Yields 1 shot glass per serving. Notes If desired, only use 1 cup skim milk and add half a cup Irish Crème liquor when you add in the espresso mixture. Garnish with chocolate-covered coffee beans (any changes to recipe could affect its Points Plus value). The serving size for this recipe is 1 shot. Two of them have a PointsPlus value of 3.