Author: Rachel Argyle

Preheat oven to 350 degrees F. Spray a 9×13- inch baking dish with nonstick cooking spray; set aside.

In a large bowl or stand mixer, cream together butter substitute, yogurt and Truvia. Mix in egg and vanilla.

Add flour, protein powder, baking powder and salt and mix until combined then spread evenly in prepared pan. Bake for 22 minutes, then remove from oven and let cool.

Combine all frosting ingredients and mix until smooth, then spread on top of cooled bars. Place in the refrigerator to set then cut into bars.

In a large mixing bowl or stand mixer, beat cream cheese until fluffy.

Add Greek yogurt, vanilla extract and peppermint extract; mix until well combined. Add salt and protein powder and mix until well combined. Fold in half the candy cane pieces.

Spread mixture into prepared pie crust. Sprinkle remaining candy cane pieces on top. Cover and place in the freezer for 2 hours, or until set.

Let thaw a few minutes at room temperature before cutting into slices and serving.

Preheat oven to 375 degrees F. Spray an 8×10- inch baking dish with nonstick cooking spray; set aside.

Add cauliflower to a pot of boiling water and boil for 5 minutes or until barely tender; drain and set aside.

In a saucepan over medium-high heat, melt butter. Whisk in flour and cook for one minute. Whisk in milk until smooth and cook for a few minutes until sauce has thickened. Add Swiss cheese, salt, pepper and nutmeg and stir until cheese is completely melted.

Toss cauliflower in cheese sauce then spread in prepared baking dish. Top with panko bread crumbs and spray generously with cooking spray.

Bake for 30 minutes then turn oven to high broil and broil for 1-2 minutes, until breadcrumbs are golden brown on top.

Preheat oven to 400 degrees F. Spray a large baking sheet with nonstick cooking spray; set aside.

Wash and dry mushrooms and place in a large mixing bowl. In a separate bowl, whisk together melted butter, balsamic, soy sauce, brown sugar, garlic, salt and pepper. Pour mixture over mushrooms and toss until evenly coated.

Spread mushrooms in an even layer on prepared baking sheet. Cook for 20 minutes, stirring halfway through.

Remove from oven and toss mushrooms in any remaining sauce and garnish with parsley.

Add water and green beans to a large skillet over medium-high heat. Bring to a boil and continue to let boil for 2-3 minutes, or until water is evaporated.

Reduce heat to medium and add butter, garlic, salt and pepper to the skillet. Cook, tossing beans in butter and stirring continuously, for 3-5 minutes or until beans are tender.

Serve immediately.

Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper; set aside.

Peel and cut carrots on a diagonal, keeping them similar in size; set aside.

In a saucepan over medium heat, combine brown sugar, garlic, butter substitute, salt and pepper. Whisk together until combined and sugar has dissolved. Toss carrots in sauce then spread in an even layer on prepared pan.

Cook for 25 minutes, stirring carrots halfway through. Remove from oven and toss carrots again in sauce until evenly coated and garnish with parsley before serving.

In a saucepan over medium heat, whisk together peanut butter and coconut oil until completely smooth and melted.

Remove from heat, mix in honey and vanilla extract. Add chocolate chips and stir until melted.

Mix in protein powder, collagen peptides and quick oats until well combined.

Using a cookie scoop, or two spoons, drop mixture onto a lined baking sheet and place in the refrigerator for 20-30 minutes, or until set up.

Cook pasta according to package directions; drain and set aside.

Heat olive oil in a large skillet over medium heat. Add chicken and season with salt and pepper, as desired. Cook for 5-8 minutes, or until no longer pink. Remove chicken from pan and set aside. In the same pan, add garlic and cook for one minute.

Sprinkle flour in the pan and slowly whisk in chicken broth, stirring continuously to avoid lumps. Whisk in milk and bring to a boil to thicken sauce. Once sauce has thickened, add spinach and stir until wilted.

Remove from heat and mix in cooked penne, chicken and parmesan cheese until well combined.

Cook pasta according to package directions; drain and set aside.

Preheat oven to 375 degrees F.

In a large skillet, melt butter over medium heat and whisk in flour. Add onion and cook for another minute.

Whisk in milk and chicken broth, and bring to a boil. Once thickened, remove from heat and mix in cheddar cheese.

Season with salt and pepper, as desired. Add cooked macaroni and spinach. Pour into a 9×13-inch baking dish sprayed with nonstick cooking spray.

Top with breadcrumbs and spray top with nonstick cooking spray. Bake, uncovered, for 15-20 minutes or until golden brown on top.

Cut eggs in half lengthwise.

Remove egg yolks and place in a blender or food processor. Place egg whites on a platter; set aside.

Add yogurt, mustard, Worcestershire sauce, garlic powder, salt and pepper to the blender and blend until smooth.

Transfer mixture to a resealable plastic bag, snip the corner and pipe into prepared egg whites. Garnish with paprika and chives.

Keep refrigerated until serving.