Pecan Pie

Who doesn’t love Pecan Pie during the holidays?? Add this to your Christmas Menu and everyone will love it! Well this healthy alternative will leave you feeling less guilty and it’s better for your body!

Healthy Cooking: Pecan Pie
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  • 1 cup of light brown sugar
  • ¼ cup of white sugar
  • ¼ cup of coconut oil
  • 3 eggs
  • 1 tablespoon of all purpose flour
  • 1 tablespoon of 2% milk
  • 1 teaspoon of vanilla extract
  • 1 cup of chopped pecans


  1. Preheat oven to 400 degrees
  2. In a large bowl, beat eggs until foamy, and stir in coconut oil. Stir in brown sugar, white sugar, and the flour; mix well. Then add the milk, vanilla, and nuts
  3. Pour into an unbaked 9” pie shell. Bake in preheated oven for 10 min at 400 degrees, then reduce temperature to 350 degrees and bake for 30 minutes or until done.

Chocolate Chip Cookies

Healthy Cooking: Cookies
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Go ahead indulge and have two- 88 calories per serving! We made these this past holiday season to show gratitude to small businesses in Mobile that allow us to set our business cards out and every Christmas we deliver cookies


  • 2 1/4 cups all-purpose flour (about 10 ounces) 
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 cup packed light brown sugar
  • 3/4 cup granulated stevia
  • 1/2 cup butter, softened (smart balance)
  • 1 teaspoon vanilla extract
  • 2 large egg whites 
  • 3/4 cup semisweet dark chocolate chips
  • Cooking spray


  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
  3. Combine stevia and brown sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat 1 minute. Add flour mixture and chips; beat until blended.
  4. Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks.


Greek Yogurt Crumb Cake

This crumb cake will definitely be a crowd pleaser! I made this last night for a dinner party and my husband begged our guests to take some with them so he wouldn't be tempted to eat the whole pan :)



  • 4 1/2 cups of flour ( I used almond flour for a gluten free dessert)
  • 2 cups of baking stevia
  • 1 cup of dark brown sugar ( I used stevia brown sugar mixture)
  • 1 tsp of sea salt
  • 1 tsp of ground cinnamon
  • 1 tsp of allspice
  • 4 cups of smart balance butter spread
  • 1 1/2 tsp pure vanilla extract
  • 1/2 tsp of baking soda
  • 1 cup of plain greek yogurt
  • 3 Eggs
  • Confection Sugar or baking Stevia for a light dusting


1. In a large bowl mix together 2 cups of flour, 1/4 cup of baking Stevia, the brown sugar, 1/2 tsp of sea salt,  the cinnamon, and allspice. Mix well. Using a fork, mix in 2 cups of melted smart balance butter spread until crumbly and set aside. 

2. Preheat oven 350 degrees. Spray with cooking oil a 11x15 glass cooking dish. 

Using an electric mixer, cream the remaining 2 cups of melted smart balance butter spread at high speed. Gradually blend in the remaining 2 cups of baking Stevia. Beat until fluffy. Increase the mixer and blend in 1 egg at a time. Beat in the vanilla, 1/2 tsp of sea salt, and baking soda.

3. Lower the mixture speed to low; gradually beat in 1 1/4 cups of flour. Mix in 1/2 cup of plain greek yogurt until blended together. Mix in remaining 1 1/4 cups of flour and 1/2 cup of greek yogurt.

4. Pour in to prepared glass baking dish. Spread evenly and then top with Crumble evenly over the batter. Bake until cake feels spongy and a toothpick inserted comes out clean. Approx. 40 minutes

5. Let cool, dust with Confection sugar or Baking Stevia. Cut into squares and ENJOY!

Oatmeal/ Banana/ Peanut Butter Protein Squares

Oatmeal/ Banana/ Peanut Butter Protein Squares



  • 1 & 1/2 cups of old fashioned oats
  • 1/4  cup of stevia/brown sugar blend
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of sea salt
  • 1 teaspoon of cinnamon
  • 1 teaspoon of vanilla extract
  • 1/2 cup of almond milk
  • 1 Large mashed banana
  • 1 large egg, lightly beaten
  • 1/4 cup of creamy natural Jiff peanut butter



  1. Mix together the oats, brown sugar, baking powder, salt, and cinnamon
  2. Add in the vanilla extract, milk, and egg
  3. Mix the ingredients together
  4. Add in the mashed banana and peanut butter 
  5. Mix the ingredients together
  6. Pour the mixture into a lightly greased 8x8 baking pan. 
  7. Bake at 350 degrees for 20 min
  8. Cool and cut into squares

Makes 12-14 squares


10 grams of protein per square

6 grams of carbohydrates

4 grams of sugars

Stuffed Cream Cheese Chicken with Pecan Crust

Stuffed Cream Cheese Chicken with Pecan Crust


Making the filling.....

 Paired with Roasted Brussel Sprouts and Cream of Chicken Rice



1 teaspoon of smart balance butter spread

8 ounces of fresh mushroom- sliced thin

6 ounces of Fat Free Cream Cheese, softened

6 thin skinless, boneless chicken breast

1 cup of stevia brown sugar blend

1/2 cup of Honey Dijon Mustard

1/2 cup of chopped pecans


1. Preheat oven 450 degrees

2.Melt butter in skillet over medium heat. Saute mushrooms until tender. While cooking combine in a small bowl your brown sugar and mustard. Reduce heat to low and stir in cream cheese until melted. Remove from heat. Coat a 9x13 baking dish with spray oil.

3. On wax paper, lay out your chicken breast, spread with mushroom mixture and roll up. Lather mustard mixture over rolled chicken breast. Roll chicken in chopped nuts, place a tooth pick in breast and lay in baking dish. 

4. Bake in preheated oven for 15-20 minutes or until juices run clean and chicken is no longer pink.

Cindy's Brown- sugar sweetened mashed sweet potatoes with Greek yogurt

Cindy's Brown sugar-sweetened mashed sweet potatoes with Greek yogurt


4 large sweet potatoes, peeled and diced

water for boiling

1 cup of plain Greek yogurt

3 Tbsp. of smart balance

1/4 cup chopped pecans

2 Tbsp stevia-brown sugar


Simmer sweet potatoes in water, covered, for 10-12 minutes, or until cooked. Drain well.

Using an electric mixer, beat sweet potatoes until smooth. Add in Greek yogurt and smart balance, beating again until whipped and fluffy.

Transfer to a serving bowl and add in chopped nuts and brown sugar. Enjoy!