I made the mistake of going to the grocery store hungry. Which meant when I passed by the featured Pumpkin Butter jars, all pretty in a line, I took a rather nonchalant look-over the ingredients list & immediately placed that guaranteed yumminess in my cart. Because all things in moderation, right?

Before I even got home, I knew how I could have my way with it! And lo & behold, my genius idea worked! Here it is for you, in case you don't experience Fage epiphanies...

Simply combine Fage Greek yogurt 0% with the cleanest pumpkin butter you can find at a 1:4 or 1:3 ratio, depending on how much sugar you want. Stir. Place in a pretty bowl with a ginger snap. Perfect somewhat healthy fall dessert or snack ;)

Found this recipe in the Martha Stewart magazine but adapted it based on my own healthy pantry, & it worked perfectly! When I experience success, you better believe I'm going to share it! FYI, I've tried soooo many recipes that call for protein powder, and it usually ends up tasting, well, proteiny. Don't trust pretty pictures. If it sounds gross, it probably is. So I opt not to use protein powder in most of my baking. If I'm going to put in the effort, I want it to be tasty, not merely edible! I want my family to enjoy it, too! This is the Real Fit for Real Life way! Hallelujah, praise coconut oil! My treats are to be enjoyed in moderation, as all food should. Often when we use protein powders or find a recipe on a healthy-site, we think it's a free-for-all on portion sizes. Don't be a dummy. That's all I'm sayin.

Preheat oven to 375. Rub an 8x8 pan with coconut oil & line with parchment paper.

Beat 1/2 c. coconut oil with 1/2 c. raw sugar & 1/2 c. raw honey about 3 minutes. Add 2 c. oat flour (I grind my own in the Blendtec) & 1 tsp coarse salt. Beat until dough forms but not too smooth. Press 2 1/2 c. of flour mixture in bottom of pan.

Stir together 3 1/2 c. fresh diced peaches, dash of Truvia, 2 tbsp coconut flour, 1 tbsp fresh lemon juice, 1/2 tsp coarse salt. Pour into crust & crumble remaining flour mixture on top in clumps. Bake about 1 hours. Let cool 20 minutes.

If you're feelin' frisky, top with some Cool Whip or vanilla ice cream. I simply put mine in a bowl with some chilled vanilla soy milk. Yummmmmy, and a lot less guilt!

Any time bananas get overripe, I toss them into a gallon-size baggie in my freezer. Once the baggie is pretty full, it's time to thaw it in the fridge & make my super gooey uber yummy moist & not-too-unhealthy banana bread!!

Sadly, I went for a walk & overbaked it a bit, but it's still tasty, I promise!

Preheat oven 350. Combine 1 c. flour, 1/2 c. coconut sugar, 2 1/2 tsp baking powder, 3/4 tsp baking soda, 1/4 tsp real salt. Then add your nasty-looking thawed black liquidy bananas (I had 7!) Blend. Add 1/2 c. melted coconut oil & 3 tbsp almond coconut milk. Beat a couple minutes.



Add 3 eggs & 1 more cup of flour (I used organic whole wheat, but gluten-free could use brown rice flour) & chocolate chips (about half a bag). Pour into two large loaf pans or four mini-loaf pans & bake 35-50 minutes. Let cool, then try not to eat all in one sitting!