Saturday, June 1, 2013


It's happened again. Summer clothes are upon us, and I'm not ready! It's that winter-ish little layer of cuddly flub that I built up during hibernation. Actually to be honest, when spring first comes it never really matters how pale or flabby I am: At the start of warm weather, I'm always so happy to feel the sun on my shoulders that I don't care if my arms are toned up for a sundress.

But that wears off.

And the cuddly winter-ish flub has to go.

True to my springtime routine (though I'm a little late in getting to it this year), I have been eating well, working out more, and in general making healthier choices for my body. But we all have weaknesses...

I have a serious sweet tooth (as you can probably tell from all the baking I post about), and my husband really likes to keep ice cream in the freezer, which is BAD for me. In terms of something cold sweet to enjoy in warm weather (especially when Nate's eating ice cream next to me), this dip is one of my favorites.

It's loaded with protein (that can vary depending on the yogurt you choose). It's cold, creamy, and sweet. This recipe lasts me a few days - though if you're not careful it can be gone in one sitting :)


12 oz. nonfat honey Greek yogurt
3 - 4 tablespoons creamy peanut butter (to your taste)
drizzle of honey (optional)
sprinkle of cinnamon

Stir together ingredients until smooth. Store in airtight container for 7 - 10 days.