By TMoM Team Member Rachel Hoeing and the Momsanity Team

When it comes to nutrition, the ladies at Momsanity know what they are talking about! So when it comes to recipes, they are incredible with taking an old favorite and tweaking it so that it becomes a healthy treat without unhealthy fat or artificial ingredients. Today we’ve compiled four tasty recipes that you are sure to enjoy this summer, and your body will thank you for keeping it healthy!

Debbie’s Piña Colada Muffins


  • 1 1/2 cups almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 bananas, mashed
  • 1/2 cup Swerve sweetener
  • 1/3 cup unsweetened applesauce
  • 2 egg whites
  • 1 tablespoon rum-flavored extract
  • 1 teaspoon vanilla extract
  • 1/2 (20 ounce) can pineapple chunks,drained
  • 3/4 cup shredded unsweetened coconut,divided


  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
    Sift almond flour, baking soda, and baking powder together in a bowl.
  2. Stir bananas, Swerve, applesauce, egg whites, rum-flavored extract, and vanilla extract together in a bowl.
  3. Fold flour mixture into banana mixture 1 cup at a time. Add pineapple chunks and 1/2 cup coconut; fold gently into batter. Pour batter into prepared muffin cups and top each with about 1 teaspoon shredded coconut.
  4. Bake in the preheated oven until golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool for 10 minutes in the pan before removing to a wire rack.

Chocolate Protein Popsicles


8 popsicle molds (available at any dollar store/Target etc)- my mixture made 7


  • 2 scoops natural (no artificial sweeteners/colors/flavors) chocolate protein powder (I used NP Pro- no need to sweeten)
  • 1 cup unsweetened almond or coconut milk
  • 2 tbsp. nut butter or PB2
  • 1 ripe banana


Place all ingredients in a blender or food processor.  Blend well.  Pour into popsicle molds.  Freeze for at least 2 hours.  Enjoy!!

Strawberry Raspberry Sorbet


  • 1 cup of fresh or frozen raspberries (frozen works best for this recipe)
  • 1 cup of fresh or frozen strawberries
  • 3/4 cup of 0% fat plain greek yogurt (I’m a fan of Fage; just make sure it is thick)
  • fresh lime juice (about 1/2 of a small lime)
  • stevia to taste


  • Place all ingredients in food processor and pulse until just blended. Do not over-blend.
  • Enjoy immediately or freeze in an air-tight container for up to 3 days.
  • Garnish with a few blackberries or spiraled lime if desired.
  • This recipe works best with blackberries or raspberries. You will not get the same result with other berries.
  • Feel free to play around with the measurements to get desired thickness.

Recipe: Pasta-Free “Pasta” Salad


  • 1 (29 oz) can chopped tomatoes with basil and oregano
  • 2 large cucumbers, quartered and sliced
  • 3 green onions, chopped
  • 1/3 cup mushrooms
  • 1 cup crumbled feta cheese
  • 1 cup halved cherry tomatoes
  • ¼ cup sliced black olives
  • ¼ cup diced red onion
  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • ½ tsp oregano
  • ½ tsp basil
  • ½ tsp black pepper
  • 1 clove garlic


Mix oil, lemon juice, garlic, and spices together with wisp and set aside. Toss vegetables together in large bowl. Stir in oil mixture thoroughly. Top with feta and chill for at least 1 hour to blend flavors prior to serving. Enjoy!