After all, enjoying what you love in moderation is the key to not falling off the healthy-eating wagon and going overboard. In the spirit of staying on track and satisfying your sweet tooth, we pulled together some guilt-free sweets. Your taste buds AND your waistline will thank you!

What are your favorite guilt-free healthy dessert recipes? Share them in the comments section. We are always looking for new ideas to help keep us on track!

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Whether your focus this year is on your physical health, work, relationships, spirituality, or anything else, what we eat has a big impact on our attitude and also on the decisions we make. When we eat good food, our body finds its ideal weight. When we’re at our ideal weight, we function better and everything around us improves, just like that.

If you want to shed those extra holiday pounds, find balance, and feel good, you’re in the right place. Here are some easy tips that will help you find health and your ideal weight:

1. Drink at least 8 glasses (64 oz.) of water a day. This will keep you hydrated and will help your body flush toxins. If you stay hydrated, your body won’t confuse hunger with anxiety or boredom.

2. Eat real foods. Avoid packaged stuff, and eat as close to the earth as possible. This way, you’ll be fueling your body with the best nutrients that our planet has to offer.

3. Start every meal with fresh fruit or a salad. This is a great way to add vitamins, minerals, and fiber to your daily diet. This will also fill you up so you’ll only eat the necessary amounts of your main dish.

4. Listen to your body. Eat when you’re hungry, and don’t eat when you’re not. Chew each bite 30-50 times to make sure you’re eating only the necessary amounts of food your body really needs.

5. Move! It’s not news that staying active adds years to your life. Aim for at least 30 minutes of a workout you enjoy 3 times a week. Other tips to include on your daily routine is parking farther from where you need to be, taking the stairs instead of the elevator, and using a step tracker to make sure you hit a daily goal.

Enjoy the ride, eat plants, and be ready to shine!

The post Garden Fresh with Claudia Deen: Tips for an Ideal Weight appeared first on Paula Deen.

Bobby loves clean eating, and for years, Bobby took classic Paula dishes and lightened them up on his show, Not My Mama’s Meals. He kept those dishes full of flavor while cutting back on fat, calories, sugar, and more using lighter ingredients. If you need some reassurance that healthier eating can indeed be delicious, look no further than these delicious dishes.

The post Not His Mama’s Meals appeared first on Paula Deen.

The post 16 Delicious Deen Brothers Recipes appeared first on Paula Deen.

Salads, green veggies, chicken, fish, and whole grains… we want in! If you’re ready to tackle eating right with gusto, be sure to save some of these fresh eats for your fresh start. After all, fresh food has so much good flavor! The yummy flavors offered in these recipes just may keep you on the healthy-eating train a little longer than usual. Enjoy, y’all, and happy 2017!

The post Fresh Start appeared first on Paula Deen.

It’s no secret we love Paula’s original recipes—who doesn’t? But we also love these lightened up versions of some of her most popular recipes. Like Paula taught us in her latest book, Paula Deen Cuts the Fat, little changes can make for some big results, and hopefully these recipes will do the trick for y’all. Some recipes are lightened up by Bobby and Jamie, and others are Paula’s own creations; but rest easy because lighter eatin’ has never tasted so good!

The post Lighter Eatin’ appeared first on Paula Deen.

Ingredients

1 pound russet potatoes, peeled and cut into 1-inch cubes

1 pound sweet potatoes, peeled and cut into 1-inch cubes

½ cup buttermilk

½ teaspoon ground nutmeg

Salt and freshly ground black pepper, to taste

1 pound ground lamb

2 tablespoons vegetable oil

1 pound button mushrooms, quartered

1 cup chopped onions

1 cup chopped carrots

1 tablespoon cornstarch

1 cup low-sodium beef broth

2 tablespoons dry red wine

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

½ teaspoon dried thyme

¼ teaspoon garlic powder

Directions

1. Preheat the oven to 375 °F.
2. Place the russet potatoes in a medium pot and place the sweet potatoes in a separate medium pot. Cover the potatoes in each pot with cold salted water. Bring to a boil over medium-high heat and cook until the potatoes are very tender, 9 to 10 minutes for the sweet potatoes and about 12 minutes for the russets. Drain well and combine the potatoes in one of the pots.
3. While the potatoes are still hot, using a potato masher, mash in the buttermilk, nutmeg, and salt and pepper to taste. Mash until the potatoes are the consistency you like. Set aside.
4. In a large ovenproof skillet, brown the lamb over medium- high heat. Remove with a slotted spoon and reserve. Drain the fat from the skillet. Heat the oil in the skillet and add the mushrooms, onions, and carrots and cook, stirring frequently, until the mushrooms are well browned and the carrots have begun to soften, about 10 minutes.
5. In a small bowl, whisk the cornstarch into the beef broth until dissolved. Add to the skillet along with the red wine, tomato paste, Worcestershire sauce, thyme, garlic powder, and the reserved lamb. Bring to a boil, stir, then turn off the heat. Top the lamb mixture with the potato mixture, using a spatula to spread the potatoes evenly over the top. Place in the oven and bake for 25 to 30 minutes, until golden and bubbly.

Serves 8

More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up

Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.

The New-York Times Best-Selling cookbook, Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, is now available now at Amazon, Evine Live, Barnes & Noble, Target, and your local bookstores!

The post Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, Exclusive: Skillet Shepherd’s Pie appeared first on Paula Deen.

Ingredients

• 2 tablespoons paprika
• 1 tablespoon chili powder
• 1 teaspoon dark brown sugar
• 1 ½ teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 1 teaspoon cayenne pepper
• 4 pounds pork spareribs (about 3 racks), back membranes removed and trimmed of excess fat

Directions

1. In a small bowl, combine the paprika, chili powder, brown sugar, salt, cumin, black pepper, and cayenne. Rub the mixture all over the ribs. Cover the ribs loosely with plastic wrap and refrigerate for 3 hours.
2. Preheat the oven to 325 °F. Let the ribs come to room temperature for 30 minutes. Line a rimmed baking sheet with aluminum foil.
3. Place the ribs, membrane side down, on a wire rack set over the prepared baking sheet. Drizzle 3 tablespoons water into the bottom of the pan. Cover the pan tightly with foil and bake for 1 ½ hours. Uncover and continue cooking until the ribs are very tender and lightly browned, about 30 minutes more. Test for doneness by poking a fork between the bones. Let the racks stand for 10 minutes before cutting into individual ribs.

 Serves 4

More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up

Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best-selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.

The New-York Times Best-Selling cookbook, Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, is now available now at Amazon, Barnes & Noble, Target, and your local bookstores!

The post Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, Exclusive: Memphis Dry Rub Ribs appeared first on Paula Deen.

Ingredients

• ¼ cup regular or light mayonnaise
• 1 tablespoon coarsely chopped oil-packed sun-dried tomatoes
• 1 teaspoon fresh lemon juice
• 2 dashes hot sauce
• 1 ½ pounds skinless salmon fillet, finely chopped
• ¼ cup whole-wheat or regular panko bread crumbs
• 1 tablespoon sweet pickle relish
• 1 tablespoon Dijon mustard
• ¾ teaspoon salt, or to taste
• ½ teaspoon freshly ground black pepper, or to taste
• 4 whole-wheat or regular hamburger buns, split
• 4 lettuce leaves, for serving
• 4 tomato slices, for serving

 Directions

1. In a blender or food processor, puree the mayonnaise, sun-dried tomatoes, lemon juice, and hot sauce until nearly smooth (flecks of tomato will remain). Place in a small bowl and refrigerate until you’re ready to use the tomato mayonnaise.

2. In a medium bowl, combine the salmon, bread crumbs, relish, mustard, salt, and pepper. Mix gently and shape into 4 patties.

3. Lightly grease a large nonstick skillet with cooking spray. Preheat over medium-high heat. Add the burgers, and cook for 3 minutes on each side for medium. If you would like them more well done, reduce the heat to medium so they do not burn.

4. Spread one of the cut sides of the buns with a little of the sun-dried tomato mayonnaise mixture. Place the burgers on the buns, top with the lettuce and tomatoes, and sandwich with the other bun halves.

 Serves 4

More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up

Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best-selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.

The New-York Times Best-Selling cookbook, Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, is now available now at Amazon, Barnes & Noble, Target, and your local bookstores!

The post Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, Exclusive: Salmon Burgers with Sun-Dried Tomato Mayonnaise appeared first on Paula Deen.

Ingredients

• All-purpose flour, for dusting
• Paula’s New Flaky Piecrust (see page 325 of Paula Deen Cuts the Fat) or one 9-inch unbaked prepared piecrust
• 1 package (0.3 ounce) sugar-free strawberry gelatin
• 2 tablespoons cornstarch
• 1 cup water
• 2 pounds fresh strawberries

Directions

1. Dust a work surface with a small handful of flour. Roll the dough into a 12-inch round about 1⁄4 inch thick. Use it to line a 9-inch pie plate, folding over the excess edges of the dough and crimping them if you like. Chill in the refrigerator for 30 minutes or up to overnight (cover lightly with plastic wrap if chilling for more than 2 hours). Skip this step if you are using a prepared piecrust.
2. When you are ready to bake the pie, preheat the oven to 375 °F.
3. Use a fork to prick the bottom of the pie a couple times. Line the dough up the sides with parchment paper or aluminum foil and fill with dried beans or pie weights. Bake for 20 minutes, then reduce the oven temperature to 350 °F. Remove the beans or pie weights and the paper or foil, return to the oven, and bake for 5 minutes. Remove the piecrust and let it cool.
4. In a small saucepan, whisk together the gelatin and cornstarch. Whisk in the water and bring to a simmer. Whisk continuously for about 5 minutes, scraping the bottom of the pan. Once the mixture has thickened, pour it into a medium bowl and continue to whisk for 1 to 2 minutes. Let the mixture cool for 15 minutes, whisking occasionally. The gelatin should be runny.
5. Rinse, dry, and hull the strawberries. Place them in a decorative pattern on the bottom of the cooled piecrust. Pour the gelatin over the berries and place the pie in the refrigerator until firm, about 1 hour. Once the pie is set, slice and serve.

 Serves 8 to 10

More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up

Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best-selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.

The New-York Times Best-Selling cookbook, Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, is now available now at Amazon, Barnes & Noble, Target, and your local bookstores!

The post Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, Exclusive: Old-Fashioned Strawberry Pie appeared first on Paula Deen.