Nachos are not something I eat a lot. Whenever the opportunity presents itself to order nachos out at a restaurant, I can never bring myself to say yes. As delicious as they are, it’s just not worth it to me to have a plate of nachos laden with fat and carbs that will inevitably make me sleepy and bloated later on.
Enter my baked healthy nachos – they are a wonderful alternative to greasy restaurant tacos and surprisingly easy to make.
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I am hands down obsessed with brussels sprouts. They taste, and basically are, like mini cabbages (delicious), are healthy and so filling. There’s so much to love when it comes to this non-starchy vegetable which is also filled with my favorite ‘F’ word – fiber.
If you haven’t tried smashed brussels sprouts, you will flip out over this method of preparation. It leads to a brussel sprout that is almost potato like and crisps them up perfectly with minimal oil.
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You know what I’ve been craving recently when I haven’t been hit with a chocolate craving (which is rare)? Blondies. If you haven’t heard of blondies, they are like the lesser known, yet just as amazing, cousin of the brownie (if you are craving brownies though, be sure to try this recipe out).
Often overlooked due to their lack of chocolate, they deliver a flavor that is just as delicious. I set out to create a healthy blondie recipe that is easy, tasty and high in fiber for all of my F-Factor approved friends.
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