Keto Friendly Blackberry Lemon Muffins

With a few ketogenic essential ingredients, bake your way to these sweet, zesty, keto friendly blackberry lemon muffins! I entered into a ketogenic diet at the end of March, and thanks to this way of eating, have been in ketosis for a little over 5 weeks now. I love that …

Overnight Healthy Pumpkin Pie Oatmeal Slow Cooker Recipe

Wake Up to the Smell (and Taste) of Pumpkin Pie!

It’s my second favorite season of the year, folks (behind Christmas, of course)! Costumes, pumpkin carvings, fall decor. Halloween is next week, which means Thanksgiving is just around the corner! Some of you might be dreading the food-filled holiday, but for those of you who have a sweet-tooth for pumpkin pie, I’ve got just the thing to satisfy your craving without the loads of calories and guilt!Read more

Sugar-Free Yogurt Popsicles – DIY Recipe

Tired of the same ‘ole yogurt and fruit routine? Follow this incredibly easy recipe for a quick, cheap, low-calorie snack that’s  deliciously addictive! These sugar-free yogurt popsicles will be a hit for your little ones, or at any party this spring and summer season.


Sugar-free Yogurt Popsicles

Nutritional Facts Per Serving (Serving Size: 2 mini popsicles):

Calories: 44 — Sugars: 6g — Carbs: 6g — Protein: 3g

Ingredients Needed:


  • Fruit of choice (personal favorite: 6 strawberries)
  • Greek yogurt of choice (personal favorite: Yoplait honey greek yogurt)
  • Popsicle mold set (I snagged a mini 8-popsicle set for $1 at the Dollar Tree! I did notice that they were out of stock when I went this last week, but there are several inexpensive popsicle molds available online on
  • ** Optional: Don’t like the tart yogurt taste? Add a packet or two of your sweetener of choice (I recommend Pure Via) for a sweeter, more traditional popsicle taste.


1) Place the greek yogurt and 3/4 of your fruit of choice in the blender. 

Blend well. Add last 1/4 of fruit toward the end and blend lightly, until only small particles of fruit are visible (for that “real fruit added” texture). DO NOT add water or ice to your mixture, as this will cause the popsicles to not harden the correct way in the freezer and make them more likely to break off in pieces when trying to remove them from the mold set. (Also, keep in mind that more fruit leads to a sweeter tasting popsicle!)


2) Prepare your popsicle mold set. 

Make sure it is clean and ready to go. (Be sure to double check the part that will be attached to your popsicle mixture when frozen, as any remanence may cause problems with attachment.

3) Pour your popsicle mixture into your mold set, making sure not to overfill. 

Overfilling can cause breakage when trying to pull your popsicle out of its mold later on, and can lead to a mess when trying to eat your icy-cold snack. Place the filled mold set in the freezer.


4) Leave your mixture to freeze for about 3 hours, and you’re set! 

Make sure your sugar-free yogurt popsicles are fully frozen by giving your holders a light tug. They should NOT move when being tugged on. If they give way in the slightest bit, your mixture is not firm, and should be placed back in the freezer for a while longer. When you’re ready to eat your popsicles, run the particular popsicle that you’re trying to get out under hot water. The heat will help the popsicle detach from the mold, and your home-made dessert should pop out easily when pulled by the handle after less than 30 seconds under the faucet.

Enjoy these mini delights! I tested the little smoothie ice poppers on both my roommate and my boyfriend. My roommate loved it, and though my boyfriend isn’t the biggest healthy-snack fan (he calls them “girly”), he enjoyed the flavors, as well! (Double win!) These sugar-free yogurt popsicles are the perfect cure to the terrible ice cream cravings that come over me while trying to eat right. They are ESPECIALLY perfect as a mini cool down in this God-awful Texas heat!

If you try this recipe (or even a different fruit/yogurt variation), be sure to let me know how you like the results!


Sarah’s Aloha BBQ Chicken

Once in a while I try my hand at creating a new, exciting dish to spice up my home-cooking schedule. There is only so many times one can roast a chicken the same way before it gets dull!

Last week I struck some luck and created a recipe that was a sure winner in my book. I had been craving fruit all day and wanted to incorporate it into my dinner plans. Now, while I would be perfectly fine with a bowl of fruit for dinner, I’m pretty sure any nutritionist and my dear nurse of a mother would scowl at me for doing so. I love the mixture of tangy and spicy flavors, so I decided to pull out some seasonings to create my 5-step masterpiece:

Sarah’s Aloha BBQ Chicken

Ingredients (makes for two servings):

  • 2 Chicken Breasts
  • 1 Can of Pineapple Rings
  • Juice from Can of Pineapple Rings
  • BBQ Sauce (I used Kraft Hickory Smoke BBQ)
  • BBQ Rub (I used Weber “Smokey Mesquite” Rub)
  • Aluminum Foil
  • Oven-safe Dish


1) After thawing and cutting off excess fat from your chicken breasts, apply your choice of BBQ rub liberally to your chicken, rubbing the spices in with your fingers. Place both pieces into an oven-safe dish (I used corning ware) and set aside. At this time, pre-heat your oven to 425 degrees.


2) Open the can of sliced pineapple rings and empty the juice contents into a mixing bowl. Set aside the can and pineapple rings for later. Then, gradually mix in your BBQ sauce of choice until your mixture has a somewhat-thick consistency. You don’t want your mixture to be too soup-like (as a reference, I used half the bottle of BBQ sauce in order to achieve my desired consistency).


3) Cover the chicken breasts with the mixture you have just made, saving 1/4 cup of the mixture for later use. Cover the remaining sauce and place in your fridge. Then, slice the pineapple rings in half and place them over the chicken and the mixture.


4) Cover your oven-safe dish with aluminum foil, and bake in the pre-heated oven for one hour. Then, remove the aluminum foil, pour the remaining mixture over the pineapple rings, and cook uncovered for 15 more minutes. This will allow for the pineapples to caramelize and retain the savory flavors of the sauce.


5) Allow 10 minutes cooling time to give the chicken a chance to reabsorb its juices. Then, serve with corn-on-the-cob, baked beans, or your BBQ side dishes of choice. Bon Appetit! 


Mahalo for checking out this recipe, let me know if you try it, and how you liked it! As always, I’d love to see pictures 🙂 ALSO, if you liked this enough to want to try it later, PLEASE pin it! 😉


PS: I tried this same recipe out on my family. They all LOVED it! I used 8 chicken breasts (quadrupling the rest of the ingredients), and all but one-half  of a chicken breast were gobbled up by the end of the party 🙂 I know YOUR family will love it to! It’s the perfect main dish for a luau/Hawaiian theme party.