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Chocolate Dipped Banana Bites RecipeChocolate Dipped Banana Bites

Source: MyFoodDiary.com

Chocolate Dipped Banana Bites Recipe

Frozen treats make a great dessert during the hot summer, but chocolate-dipped ice cream balls and cheesecake bites can be loaded with calories and saturated fat. These banana bites provide a healthier option with the same delicious flavors as higher-calorie frozen desserts.

Nutrition Facts
Serving Size 1/6 recipe
Amount Per Serving
107
Calories
% Daily Value*
7%
Total Fat 4.5g
12%Saturated Fat 2.5g
Trans Fat 0g
0%
Cholesterol 0mg
0%
Sodium 0mg
7%
Total Carbohydrate 19.6g
7%
Dietary Fiber 2g
Sugars 13g
Protein 1.3g
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 6 servings

Preparation time: 2 ½ hours

Ingredients

  • 2 medium bananas
  • 3/4 cup semi-sweet chocolate chips

Optional toppings: chopped pistachios, chopped peanuts, unsweetened shredded coconut

Directions

  1. Line a baking sheet with parchment paper. Peel the bananas and cut each into ½ to ¾ inch pieces. Place the banana pieces on the parchment paper. Insert a toothpick into each piece.
  2. Freeze for 2 hours or until firm.
  3. Pour the chocolate chips into a microwave-safe bowl. Melt the chocolate chips in the microwave on high for about 2 minutes. Stop and stir every 30 seconds to prevent burning. Once smooth, remove from the microwave.
  4. Place any chopped toppings on a plate or in a shallow bowl.
  5. Remove the bananas from the freezer. Using the toothpick to hold the banana pieces, dip each in the melted chocolate. Let the excess chocolate drain well. The banana bites should be only lightly coated. Roll in any of your desired toppings. If the chocolate begins to cool and thicken, place it back in the microwave for 15 to 20 seconds.
  6. Return the bananas to the baking sheet and freeze about 15 more minutes before serving.

Crunchy Cucumber Salad RecipeCrunchy Cucumber Salad

Source: MyFoodDiary.com

Crunchy Cucumber Salad Recipe

This summer salad is full of vitamin-rich vegetables. It is dressed in a slightly spiced vinaigrette that goes well with the refreshing cucumber. A few nuts sprinkled on top supply healthy plant protein.

Nutrition Facts
Serving Size 1/2 recipe
Amount Per Serving
130
Calories
% Daily Value*
13%
Total Fat 8.3g
6%Saturated Fat 1.1g
Trans Fat 0g
0%
Cholesterol 0mg
8%
Sodium 195mg
4%
Total Carbohydrate 12.6g
13%
Dietary Fiber 3.7g
Sugars 5.2g
Protein 3.5g
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 2 servings

Preparation time: 15 minutes

Ingredients

  • 3 small cucumbers, such as Persian cucumbers
  • 1/8 tsp fine ground sea salt
  • 2 medium carrots, cut into matchsticks
  • ¼ tsp dark sesame oil
  • ¼ tsp unseasoned rice vinegar
  • ¼ tsp sriracha hot sauce
  • ¼ cup raw cashews

Directions

  1. Use a vegetable peeler to cut the cucumbers into thin ribbons. Place the cucumber ribbons in a medium bowl. Sprinkle with the salt and let sit for 10 minutes.
  2. Squeeze the cucumbers to extract excess water and drain. Add the carrots to the bowl.
  3. Add the sesame oil, rice vinegar and sriracha. Stir the salad well. Sprinkle with cashews and serve.

Creamy Pasta with Summer Squash RecipeCreamy Pasta with Summer Squash

Source: MyFoodDiary.com

Creamy Pasta with Summer Squash Recipe

Pastas with creamy sauces are satisfying, but they are also loaded with calories and saturated fat. By using part-skim ricotta cheese and seasonal vegetables, you can create a healthier meal that mimics traditional favorites.

Nutrition Facts
Serving Size 1/4 recipe
Amount Per Serving
245
Calories
% Daily Value*
13%
Total Fat 8.5g
18%Saturated Fat 3.5g
Trans Fat 0g
7%
Cholesterol 22mg
12%
Sodium 278mg
12%
Total Carbohydrate 35.5g
21%
Dietary Fiber 5.9g
Sugars 4.1g
Protein 10.7g
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 4 servings

Preparation time: 15 minutes

Cooking time: 15 minutes

Ingredients

  • 1 tbsp olive oil
  • 1/3 cup diced onion
  • 2 cloves garlic, minced
  • 1 ½ cups sliced zucchini
  • 3 cups cooked whole wheat pasta (like linguine)
  • ¾ cup part skim ricotta cheese
  • 1 tsp lemon zest
  • ¼ tsp ground black pepper
  • 2 tsp chopped fresh basil

Directions

  1. Heat the oil over medium-high in a large, deep skillet. Add the onion and garlic, and cook for 3 minutes. Add the zucchini and cook, stirring often, for 7 to 10 more minutes, until the zucchini is slightly tender.
  2. Reduce the heat to low and stir in the cooked pasta. Remove the pan from the heat and stir in the ricotta, lemon zest, and black pepper. Sprinkle with the fresh basil and serve.

Summer Melon Salad RecipeSummer Melon Salad

Source: MyFoodDiary.com

Summer Melon Salad Recipe

Melon contains few calories and it is rich in vitamins A and C. It also has a high water content, which helps to keep you hydrated. This salad is a sweet and salty combination of fresh melon and crumbled feta cheese. It makes an easy breakfast, or serve it as a side dish at your next picnic.

Nutrition Facts
Serving Size 1/6 recipe
Amount Per Serving
48
Calories
% Daily Value*
1%
Total Fat 0.9g
2%Saturated Fat 0.5g
Trans Fat 0g
1%
Cholesterol 3mg
2%
Sodium 54mg
3%
Total Carbohydrate 10.1g
4%
Dietary Fiber 1.1g
Sugars 9g
Protein 1.3g
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 6 servings

Preparation time: 20 minutes

Ingredients

  • 2 cups diced cantaloupe
  • 2 cups diced honeydew melon
  • 2 green onions, sliced
  • 2 tsp chopped fresh basil
  • 1/8 tsp ground black pepper
  • 2 tbsp crumbled feta cheese

Directions

  1. Place the cantaloupe and honeydew melon in a bowl. Add the onions, basil and black pepper, and stir well.
  2. Sprinkle with the feta cheese just before serving.

Tex-Mex Chopped Salad RecipeTex-Mex Chopped Salad

Source: MyFoodDiary.com

Tex-Mex Chopped Salad Recipe

This salad uses seasonal ingredients for fresh flavor and beans for protein. Lightly sautéed vegetables and chopped avocado eliminate the need for salad dressing, which decreases total calories and fat. Enjoy it as a side dish at dinner, or take it to work for a healthy lunch.

Nutrition Facts
Serving Size 1/4 recipe
Amount Per Serving
206
Calories
% Daily Value*
14%
Total Fat 9.3g
6%Saturated Fat 1.3g
Trans Fat 0g
0%
Cholesterol 0mg
9%
Sodium 196mg
9%
Total Carbohydrate 26.6g
31%
Dietary Fiber 8.7g
Sugars 3.5g
Protein 7.7g
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 4 servings

Preparation time: 20 minutes

Cooking time: 10 minutes

Ingredients

  • 1 tbsp olive oil, divided
  • 1 ½ cup chopped red bell pepper
  • ½ cup onion, chopped
  • 1 clove garlic, minced
  • Kernels from 1 ear of fresh corn (about 2/3 cup)
  • ½ tsp chili powder
  • ¼ tsp fine ground sea salt
  • ¼ tsp ground black pepper
  • 1 tsp fresh lime juice
  • 2 tbsp chopped fresh cilantro
  • 8 to 10 cups spring mix lettuce, roughly chopped
  • 1 cup no-salt-added kidney or black beans, rinsed and drained
  • 1 avocado, chopped

Directions

  1. Heat ½ tablespoon of the olive oil over medium-high in a large skillet. Add the bell pepper, onion, and garlic. Cook for about 5 minutes, until the vegetables start to become tender. Add the corn and cook 2 more minutes.
  2. Stir in the chili powder, salt, and black pepper. Sprinkle the vegetables with the lime juice. Remove from the heat and stir in the cilantro and the remaining ½ tablespoon of olive oil. Let cool for 10 minutes.
  3. Divide the greens evenly on 4 serving plates. Top with ¼ cup of the beans. Divide the cooked vegetables into 4 portions and place an equal amount over each salad. Add ¼ of the chopped avocado to each salad and serve.
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