Meatless Monday: Strawberry Non Panna Cotta (138.3 cal.)

Taken from the Meatless Monday web site:

The sweetness of soymilk makes a great alternative to cream in this healthy spin on this classic Italian dessert. The refreshing yogurt base makes the perfect palate for strawberry compote. This recipe comes to us from Tony of Real Men Eat Green.

Serves 6

For the non panna cotta:

  • 3 tablespoons of agar agar flakes or 3 teaspoons agar agar powder
  • 2 ¼ cups soy, coconut or rice milk
  • 1/3 cup and 3 teaspoons sugar, divided
  • 1 ½ cups low fat plain yogurt
  • 2 teaspoons vanilla extract

For the strawberry compote:

  • 3 teaspoons sugar
  • 1/3 cup orange juice
  • pinch of salt
  • 2 cups of strawberries, hulled and halved

To make the non panna cotta:

Place the agar agar flakes with the milk and sugar in a medium sized pot. Allow the agar agar flakes to soften for 5 minutes. Place the pot over medium heat and bring the milk to a low simmer, stirring, for about 10 minutes or until the agar agar and sugar have dissolved.

Take the pot off the heat and whisk in the yogurt and vanilla. Pour the mixture in equal servings into cups or ramekins. Place in the refrigerator and chill for at least 2 hours.

To make the strawberry compote:

In a separate bowl, whisk together the remaining 3 tablespoons sugar, salt and orange juice. Add the strawberries and toss until well coated. Place in the refrigerator until you’re ready to serve the non panna cotta.

To complete the Strawberry Non Panna Cotta:

To serve, flip the cups or ramekins over on plates. Top with strawberry compote and enjoy.

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Meatless Monday: Pineapple Papaya Muffins (160 cal.)

Taken from the Meatless Monday web site:

Papaya and pineapple make for a soft whole wheat muffins that’s spiced with cinnamon. Dried cranberries and walnuts complete these morning treats with texture and crunch. This recipe comes to us from our friends at Women’s Health magazine.

Serves 12

  • 1 1/2 cups whole wheat flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 cup crushed pineapple, drained
  • 1 cup papaya, cubed
  • 1/3 cup lowfat plain yogurt
  • 1 egg, beaten
  • 2 tablespoons canola oil
  • 1/4 cup sugar
  • 1/4 cup agave nectar
  • 1/4 cup walnuts
  • 1/2 cup cranberries

Preheat an oven to 375 degrees. Prepare a muffin tin with muffin cups.

Place the flour, baking powder, baking soda and cinnamon together in a large bowl. Whisk until thoroughly combined.

Place the pineapple, papaya and yogurt in a food processor or blender and puree until blended. Add the egg, oil, sugar and agave nectar and mix until well combined.

Pour the pineapple papaya mixture into the flour mixture. Mix until well comvined. Fold in the walnuts and cranberries and pour the batter

Spoon the batter into paper-lined muffin cups. Bake for 20-22 minutes or until the tops spring back when lightly touched. Let cool and enjoy.

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How Much Food is 100 Calories?


299grams = 10.6ounces


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How Much Food is 100 Calories?

Frosted Flakes

25grams = .88ounces


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How Much Food is 100 Calories?

Milk (2%)

181grams = 6.4ounces


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How Much Food is 100 Calories?


17grams = .60ounces

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Starkist Light Tuna Pouch (100 cal. or less!)

These are a great idea for 100 (or less) cal. snacks from Chalene Johnson. They’re already prepackaged and ready-to-eat. Chalene suggests keeping them in the refrigerator (in my opinion, they’re better cold).


100-Calorie Pumpkin Pie Bars Dessert