Servings: 4-6

Ingredients:
For the dressing:

• 2 tbsp red wine vinegar
• 1/2 tsp Dijon mustard
• 1 tsp honey
• 1/4 tsp salt
• fresh ground pepper
• 3 tbsp olive oil

For the salad:

• 2 small ripe pears, peeled and diced
• 1/4 cup (2 oz) gorgonzola cheese, crumbled
• 8 oz mixed baby greens, baby spinach, arugula, radicchio, etc.
• 1 oz about 20 halves pecans

Method:

1. In a small bowl, mix vinegar, mustard, honey, salt and pepper. Whisk in olive oil and blend.
2. In a salad bowl combine baby greens, pears, gorgonzola cheese and pecans.
3. When you are ready to serve, add the vinaigrette and toss well. Serve immediately.

Source: Skinny Taste

Servings: 4

Ingredients
1 cup quick oats, organic preferred

• 1/4 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1 1/2 to 2 teaspoons ground pumpkin spice, if you don’t like pumpkin spice, use cinnamon
• 1 cup plus 1/2 tablespoon almond milk, or milk of your choice
• 1 teaspoon vanilla extract
• 2 large eggs, beaten
• 1/3 cup plus 1 1/2 tablespoons low fat 2% plain Greek yogurt, (I like Fage)
• 1/4 cup pumpkin puree
• 6 tablespoons brown monk fruit sweetener, or brown sugar (I used monk fruit)
• 1 tablespoon powdered sugar

Method: 

• Preheat oven to 350F.  Generously spray a standard 6-cup muffin tin with baking spray.
• To a large bowl, add the oats, salt, baking powder and 1 1/2 teaspoons pumpkin spice then whisk to combine.
• Add 1 cup milk, vanilla extract, beaten eggs, pumpkin puree, monk fruit or sugar and 1/3 cup yogurt. Whisk until just combined.
• To assemble: Divide the batter into each muffin cup filling to the top then bake for 28 to 30 minutes, rotating halfway through, until oats are just set. (some muffin tins are smaller, if so it will make more than 7 or 8.)
• Meanwhile, combine the remaining 1 1/2 tablespoons yogurt with 1/2 tablespoon milk and 1 tablespoon powdered sugar.  Whisk to combine.
• When muffin cups are done, allow to cool in the pan for 5 minutes, then carefully transfer them to a cooling rack.  Drizzle each with a little glaze and allow to cool at least another 5 minutes.

Source: Skinny Taste

Servings: 6

Ingredients:

• 2 cups low-sodium beef broth
• 3 1/2 tablespoons flour or gluten-free flour
• 3 tablespoons tomato paste
• Kosher salt and black pepper
• 2 1/2 pounds boneless chuck roast, trimmed and cut into 1 inch cubes (I prefer Prime beef, I start with a 3 lb piece before trimming off fat)
• 1 1/2 cups yukon gold potatoes, peeled and diced into 1 inch pieces
• 1 1/2 cups carrots, sliced 1/2 inch thick diagonal, from 3 to 4 medium carrots
• 1 cup chopped celery, from 3 ribs
• 1 medium onion, cut into 1/2 inch pieces
• 2 cloves garlic, minced
• 4 ounces white button mushrooms, quartered
• 3 sprigs fresh thyme
• 2 bay leaves
• 1/2 cup frozen peas, thawed

Method: 

• Combine broth, flour, tomato paste, 1 1/4 teaspoons kosher salt and 1/4 teaspoon black pepper in a blender and blend until smooth.
• Heat a large skillet oven over high heat, spray with oil and brown the beef on all sides in two batches. Transfer the beef to the slow cooker, then spray the skillet again.
• Add the carrots, celery, onions and garlic and brown, stirring about 5 minutes. Transfer to the slow cooker and add the potatoes, mushrooms, thyme and bay leaves and pour the broth mixture on top.
• Cover and cook low 8 hours, until the meat and vegetables are tender.
• Discard the thyme and bay leaves, stir in the peas and let them sit 1 minute until heated through. Taste for salt and adjust as needed.

Source: Skinny Taste