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Avocado Tomatillo Salsa – A Simple Green Sauce for Summer

This spectacularly simple green sauce may be the perfect
summer condiment. It requires no cooking, only takes minutes, looks gorgeous,
and tastes amazing with anything grilled, and most things not. 

It’s also great for
treating a bad sunburn. That’s right, just serve this and chips along with
three or four margaritas, and the victim will feel significantly better in no

I will admit this is a sauce I take for granted. I’m
lucky enough to live near San Francisco’s Mission District, and there are
hundreds of taquerias and restaurants, all of which feature some type of fresh,
green salsa. Each place uses a slightly unique combination of ingredients, but
I’ve never had one I didn’t enjoy. 

Not all contain avocado, but I really like the addition
since it adds a wonderful richness, and the extra fat helps carry the other
flavors around. As you’ll see next week, this was delicious on some pork tacos,
but there are so many other amazing options. Try it on scrambled eggs, use it
as a relish for sausage, or as a dip for fried-anything.  I really hope you give this a try soon.

Ingredients for about 1 1/4 cups:
1 generous cup sliced tomatillos (about 6 oz by weight)
*Note: if you can’t find fresh, you can use canned
tomatillos in a pinch
1 tbsp minced Serrano pepper, or to taste
1 large ripe avocado
1/4 cup packed cilantro leaves
1/2 lime, juiced
salt to taste

Banana Cranberry Bread

If you have ripe bananas lying around, today is the perfect day to make this wonderfully moist banana bread studded with tart ruby cranberries!

It’s snowing here today – the kind of day I look for any excuse to turn on my oven so I can warm up my home with the scent of fresh baked goodness. With ripe bananas on my counter, and some cranberries left over from yesterday’s pear-cranberry crumble[1], I knew exactly what I wanted to make.

This bread turned out moist and wonderful, I love the contrast of the sweet bananas with the tart cranberries in each bite. Some other Skinnytaste banana bread recipes you may enjoy are Banana Nut Bread,  Roasted Strawberry Banana Bread, Petite Chocolate Chip Banana Bread Loaves, and Pumpkin Banana Bread.[2][3][4][5]

Stay warm and enjoy!

Banana Cranberry Bread
Servings: 16 • Size: 1 slice • Old Points: 2 pts • Points+: 3 pts
Calories: 94.2 • Fat: 2 g • Protein: 2 g • Carb: 20 g • Fiber: 2 g • Sugar: 11 g
Sodium: 105 mg • Cholesterol: 4 mg


  • 1 cup fresh or frozen cranberries
  • 2 tbsp sugar
  • 2 tbsp water
  • baking spray
  • 1 1/4 cups white whole wheat flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp butter, softened
  • 1/2 cup light brown sugar (not packed)
  • 2 large egg whites
  • 3 ripe medium bananas, lightly mashed
  • 1 1/2 tsp vanilla extract
  • 1/2 tbsp turbinado sugar


In a small saucepan combine the cranberries water and sugar and bring to a boil. Simmer over medium heat until the cranberries burst, about 4 minutes.

Preheat oven to 350°F. Lightly spray a loaf pan with baking spray.

In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.

In a large bowl cream butter and brown sugar with an electric mixer. Add egg whites, bananas, and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture and blend at low speed until combined, do not over mix. Fold in cranberries and pour batter into the prepared loaf pan; sprinkle with turbinado sugar on top and bake in the center rack for about 60 minutes, or until a toothpick inserted in the center comes out clean.

Transfer the pan to a wire rack and let the pan cool at least 25 minutes, bread should be room temperature before slicing.


  1. ^ pear-cranberry crumble (
  2. ^ Banana Nut Bread (
  3. ^ Roasted Strawberry Banana Bread (
  4. ^ Petite Chocolate Chip Banana Bread Loaves, (
  5. ^ Pumpkin Banana Bread. (

Skinny Frozen Hot Chocolate

A dreamy, icy blend of chocolatey goodness, without the guilt! Today’s recipe is a guest post from my dear friend Brandi. She’s blogs over at BranAppetit[1], please welcome her!

Hi guys! This is Brandi from BranAppetit[2], and I’m so happy to be here, sharing a recipe with you.

If you’re anything like me, you have families that love to eat and drink super high calorie foods during the holidays. I’m guessing it’s like this for everyone, really, but it doesn’t have to be! I definitely indulge in some foods that I only get during the holiday season like my mom’s fudge pie or my Mammaw’s ham gravy, but there are some easy ways to make great holiday treats a little more figure friendly.

Take this frozen hot chocolate.

A normal recipe would set you back hundreds of calories, but you can slim this down easily by swapping in skim milk and adding a touch of rich unsweetened cocoa powder for even more intense chocolate flavor.

My favorite way to have this is to add in a drop or two of peppermint or coconut extract, but it’s just as delicious without it, too. And with the warm December we’ve been having in Virginia, a frozen hot chocolate has been my go-to treat this year.

Hope you all have a great holiday season!
Skinny Frozen Hot Chocolate
Servings: 2 • Size: little over 1 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 111 • Fat: 1 g • Carb: 20 g • Fiber: 1 g • Protein: 7 g • Sugar: 18 g
Sodium: 166 mg 


  • 1 1/2 cups fat free milk
  • 1 cup ice
  • 4 tbsp Ovaltine Rich Chocolate (or Chocolate Malt flavor)
  • 1 tbsp unsweetened cocoa powder
  • 2 tbsp fat free whipped topping (optional)
  • drop of peppermint extract (optional)


Pour the milk and ice into your blender. Add in the ovaltine, cocoa powder, and whipped topping (optional – you could also leave this for the top instead).

Blend  3-4 minutes until the ice is completely chopped and the mixture is thick and icy.

Pour into two glasses, and serve immediately.


  1. ^ BranAppetit (
  2. ^ BranAppetit (