White Bean, Tomato, and Green Bean Salad

Dressing:

1 tbsp fresh lemon juice
1 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
1/4 tsp sugar
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
1 clove minced garlic

Salad:
5 cups cut green beans
1 cup finely chopped tomato
1 tbsp chopped fresh dill
1 (15 ounce) can navy beans
rinsed and drained
1/2 cup feta cheese, crumbled

1. To prepare dressing, combine first 7 ingredients, stirring with a whisk.
2. To prepare salad, place green beans into a large saucepan of boiling water, cook 5 minutes. Drain and put beans into ice water; drain. Place beans in a large bowl. Add tomato, dill, and navy beans, toss to combine. Drizzle with dressing; toss. Sprinkle with cheese. Cover and chill at least 1 hour. Yield: 4 servings (serving size 1 1/2 cups).

I cut back a little on salt, sugar, oil, and cheese. Can also substitute a fat-free feta.

Calories: 210
Fat: 7 grams
Protein: 11g
Fiber: 8.7g
Sodium: 698

Semi-Healthy Treats
A little more on the treat side, but hey, let's be real.

Balance bars satisfy my candy bar craving--especially cookie dough--although with 200 Calories and 6 grams of fat may as well have a candy bar--I sometimes have this and a banana for lunch if I'm really wanting some chocolate. The kids like them too every once and a while I let them for a treat.
Organic fruit leather (replacing fruit snacks and nasty fruit roll-ups.

Great cookie fix, and these are very satisfying and yummy.
Only need a couple of these. They are easy to carry in a purse. I leave them in my glove box.

No Pudge Fudge

A great chocolate fix if you're watching the pounds, like I will be starting tomorrow. Just add yogurt. Fat free and tastes good. Available at Trader Joe's.

Blackberry Upside Down Cake

Gluten Free

Serves 6 - 8

Extremely Important ;) :The trick to a perfect presentation is lining your baking pan with well-greased parchment paper to ensure that none of the cake sticks. 2 1/2 cups fresh blackberries 1 1/2 cups rice flour 1 cup tapioca flour 1/2 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 teaspoon sea salt 3 eggs (2 egg yolks and 3 egg whites) 1/3 cup canola oil 1/2 cup + 2 tablespoons Grade B maple syrup 1 1/2 teaspoons real vanilla extract 1 cup milk

Preheat oven to 375°F.

Line the bottom of an oiled 8x2-inch round cake pan with 2 rounds of parchment paper. Dust the pan with one tablespoon of the rice flour, knocking out excess. Place blackberries in 1 layer on the bottom of the pan and drizzle with 2 tablespoon of the maple syrup.

Sift together remaining flours, baking soda, baking powder and salt and set aside.

Separate eggs. In a medium mixing bowl, beat egg yolks until light yellow then combine with oil, remaining syrup and vanilla extract. Alternately add egg mixture and milk to flour mixture, blending after each addition. Beat egg whites until stiff peaks form and gently fold them into the batter.

Spoon batter evenly over berries, smoothing the top, and bake in middle of oven until top is golden and knife inserted in the center of cake is clean when removed, about 30–35 minutes. Let cool for 5 minutes, run a knife around edge of pan, then invert onto a large platter or cake plate. Peel off parchment and serve warm with ice cream or an alternative.