In the last couple of weeks I’ve been revisiting morning exercise after many, many months of hitting snooze. However, waking up at the crack of dawn (also referred to as 6:30 a.m.) doesn’t leave much time for breakfast, so I’ve started pre-preparing smoothies at night, drinking them after the gym. The ingredients you’ll find in my liquid meal include banana, kale, celery, mint, spinach, chia, Greek yogurt, and the all-important sweetener, pineapple.

MORE: 12 Easy Homemade Pizza Recipes Better than Delivery

In addition to being packed with vitamin C and magnesium, pineapple also tastes really, really good, making even the greenest concoction palatable. So—in the spirit of making every morning smoothie a little more like a piña colada—I’ve rounded up 11 easy and delicious pineapple-based recipes to try now.

With the amount of internet memes and overdone photos of perfectly-swirled cups, it’s no surprise that humble old coffee has become one of Instagram’s most beloved—and most photographed—drinks. Whether it’s latte art, a refreshing cold brew or a simple americana, photos of coffee are, for better or worse, a shared, common language that everyone understands.

That being said, it’s also a seasonless drink and has wide appeal in the world of fashion, with Dolce & Gabbana designers claiming they drink up a grand total of 12 cups and day, and Tom Ford professing his love of ice coffee. There’s even an instagram account dedicated to good fashion and coffee choices, dubbed Coffee ‘n Clothes.

Because we too love a good coffee ‘gram, we’ve compiled a list of the 25 best coffee shops in America. Click through the gallery above to see options from San Francisco to New York City.

Bite Me More

Want some serious salad success? Combine crunchy, tart, and sweet elements in this Apple, Cranberry & Walnut Salad. Bite after bite of sugared cranberries, crunchy apples, toasted walnuts, tangy feta, and mixed greens, all tossed in a zesty lemon dressing make this scrumptious salad a winner!

INGREDIENTS

Sugared Cranberries

½ cup water
½ cup sugar
1 (12-oz bag) fresh cranberries, washed
½ cup sugar

Lemon Dressing

¼ cup olive oil
3 tbsp fresh lemon juice
1 tbsp honey
1 tsp Dijon mustard
¼ tsp kosher salt
¼ tsp freshly ground black pepper

Salad

8 cups mixed greens (arugula, spinach, kale)
1 red apple, cored and sliced
1 green apple, cored and sliced
1 cup toasted walnut halves
½ cup cubed feta cheese

DIRECTIONS

1. To prepare the sugared cranberries, combine water and ½ cup sugar in a medium saucepan. Bring to a gentle boil over medium heat stir until sugar dissolves, 4 minutes. Remove from heat and stir in cranberries to coat well. Remove cranberries from liquid using a slotted spoon and place on a wire rack. Let air-dry for 1 hour. Roll cranberries in remaining ½ cup sugar until well coated. Let dry on waxed paper for 1 hour.

2. For the lemon dressing, in a small bowl whisk olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. Set aside.

3. To assemble the salad, in a large serving bowl combine mixed greens, sliced apples, walnuts, and feta cheese. Toss with lemon dressing just before serving and top with sugared cranberries.

Serves 4

Lisa and Julie are the saucy sisters behind BiteMeMore.com. We love to connect with our fans daily on our YouTube channel and our website, where we share our secrets, serve up solutions, and help you answer the question “What’s for dinner?” every night of the week. Follow along on Instagram at @bitememore.

Hortus Cuisine

I am not sure if it is because of my Venetian ancestry, but I can say that risotto is my favorite Italian dish along with pizza. In fact, it is probably one of my favorite dishes ever. Which is not surprising at all, as few things are as satisfying as a nice bowl of properly made risotto. It is just good, but like all good things, it takes a bit of effort.

It is not laborious, but it requires your undivided attention during the whole process, which means that you’ll have to commit some full 30 minutes of your time to it (which is not that long, in the grand scheme of things). It’s a perfect dish for when you can take some time for cooking, or for a nice dinner at home with friends or a significant other.

Here’s a guide to the main rules for making a basic risotto. These rules apply to all the risotto recipes you’ll come across. Let us take advantage of this beautiful product of the earth and make it shine on our tables!

8 Rules for the Perfect Risotto

1. Pick the right rice quality

You can’t make risotto with just any rice. Truth is, in their own homes people do as they please (of course) and I personally like the half-a$$ed risotto I get with brown Italian rice. But, if you want to make things properly, these are the main varieties of risotto to have at hand:

Carnaroli – The main variety of rice used for most kinds of risotto. It has medium, plump, starchy grains, which blend wonderfully with every ingredient and produce a luscious creaminess.

Vialone Nano – This iconic quality of rice that is only cultivated in Veneto is the quintessential risotto rice. Its plump, round, extra-white grains are coated in a dense layer of starch and produce the thickest, richest risottos. It is key in preparing Pumpkin Risotto.

Arborio – With its slightly longer, slightly more transparent grains, this variety of rice is not as good as the previous two, but it is still a great choice for risotto. It is a great fit for risottos that tend to remain on the soupy side. Amongst other Italian rice varieties, you might hear about Roma, Originario, Baldo … though some can produce good risottos, these other varieties are best left for other preparations. Whatever your choice, do NOT, by any means, rinse your rice. If you dip a finger into a box of rice for risotto, it should come out white with starch.

Hortus Cuisine

2. Pick the right pan

In an ideal world, the pot or pan used for risotto should be about 3″ tall and quite large. Possibly aluminum or stainless steel (purists are all about copper casseroles, but let’s be real). It would be best to avoid nonstick pots. Alternatively, a tall-ish pot also does the job wonderfully—especially if you’re not cooking large amounts of risotto. This and this are good examples.

The reason why a slanted pan will not work is that it will probably not grant uniform cooking, and the reason why non-stick will not work is that the rice won’t toast properly. Risotto experts say that you should be prepared to scrape bits of risotto off your pan once you’re done … but this is not necessarily true.

3. Each Recipe Has Its Base

Risotto needs four key ingredients, which need to be changed according to the recipe: the right wine, the right stock, the right soffritto, and the right fat.

The fat – some sort of fat is used both to start the risotto in the initial stir fry, and for finishing it (see ‘mantecatura’ below). This can be olive oil, butter or both. If you are going to pick an oil that is not olive or that is subpar, just go with butter. Risotto stir-fry needs to cook at a very low temperature, so the olive oil won’t be ruined by the heat. I’d go with olive oil when making fish risottos, but you can pick you favorite fat with no specific rules. If you can, use extra virgin olive oil. Yes, really. DO NOT use shortening or margarine. Just DO NOT. I will come to your place and slap your hands with a leather belt if you do.

The soffritto – ‘soffritto’ is, technically, a very light stir-fry of very finely minced onion, carrot and celery – similar to french mirepoix. For risotto, the best choice is white onion alone, or, even better, shallots. you will probably never use a soffritto made with carrot and celery for risotto, because it could be overpowering. Go with all shallots for fish risotto, a mixture of onion and shallot for vegetable risotto, and all onion for risottos containing meats or strong flavors like porcini. Whatever you pick, mince it as finely as you can.

The stock – Use fish stock for fish risottos, meat stock for risottos with meats or strong flavors like porcini. Vegetable stock works well for pretty much everything. Just make sure the stock is ready and hot before you start preparing the risotto.

The wine – Dry white wine is the way to go for risotto. While it totally doesn’t need to be premium quality, it shouldn’t be wine from a carton, either. Last time I made risotto in New York I found these really good bottles of wine from Veneto at 3$ each, which is a great price considering that you can drink the rest and/or use it for more cooking.

4. Toast It!

The rice should be toasted before adding the liquid. You are not just gonna throw all the ingredients in the pot and let it cook.

5. Never Overmix

While risotto needs to be constantly tended, it shouldn’t be overworked. There’s no need to keep stirring or stirring it too often, or it won’t absorb the liquid properly.Furthermore, stirring too much will break the grains and might cause the starch to turn gluey. This is why some people might even prefer to let the rice stick to the bottom of the pan rather than stirring it (I wouldn’t, though).

6. Be Patient And Love It

Risotto is not a kind of preparation that can be left unattended. It will require some 20 minutes of undivided attention. Stock must be added one ladleful at a time, and you should eye the amount you add especially towards the end, to reach the perfect creaminess without overcooking it.

7. Never Skip the ‘Mantecatura’ 

‘Mantecare’ is an Italian word that has no direct translation. It is the process of adding fat at the end of a preparation (off-fire) to make it creamier and finish it off with the right touch. Mantecatura applies mostly to risotto, pastas and thick soups Classic risottos are finished off with butter and Parmigiano, but this is not always the case. For fish risottos, it is preferred to finish with olive oil and butter, or olive oil alone (which is also the case for vegan risottos). You can also finish it off with any cheese of choice that goes well with the recipe.

8. ‘L’onda’

Risotto, when served, should be ‘all’onda’ which roughly means that it should ‘create a wave’. This means that it shouldn’t be too loose or too thick, but I’d say that you should adjust it to your own liking. If it is too thick, add a little stock at the end, but always be careful to not overcook it. Risotto connoisseurs even pour it on the dish straight from the pan! And now, on to the recipe!

Hortus Cuisine

Basic Risotto – Saffron Risotto
Serves 4

320g Italian Rice (Carnaroli or Vialone Nano)
40g Butter, or 2 tbsps Olive oil
A small onion, or half a medium one
1/4 cup dry white wine
About 4 cups flavorful stock
Parmigiano, or good quality cheese, grated
Salt
Variation for SAFFRON RISOTTO: 1 g powdered saffron (one bag)

1. Make sure your stock is hot and at the ready.

2. Start by mincing the onion very finely. Add it to the pan with your fat of choice, and very lightly stir fry on low until the onion is translucent, about 3-5 minutes. The onion should be ‘stewed’ rather than fried, so if it colors too quickly add a bit of stock. NOTE: If adding other vegetables to risotto, add them now. Or, you can half-cook the vegetables in a separate pan with more onion stir fry and add them to the rice after you it has been toasted and before adding the wine.

3. Add the rice, and mix if with the onion to toast it for a couple minutes. The grains should turn translucent and well coated with the base of oil, stock and onion. Add the wine, and stir well. Let the wine fully reduce.

4. At this point, start adding a couple ladlefuls of stock, along with a pinch of salt. Stir everything well and scrape the grains that might stick to the sides of the pan, and let the stock absorb. Occasionally shake the pan, as to mix the rice without really stirring it with the spoon. Keep the flame low, it should simmer very gently.

5. Once the stock is absorbed, the risotto will have already turned quite creamy. Add another ladleful, stir well and let it absorb. Make sure that by the end of cooking time the stock will be fully absorbed, so just eye the amount of liquid to reach the right consistency. Taste the rice 2-3 minuted before the time indicated in the box, and add more salt or liquid to finish cooking.

6. Turn off the fire a couple of minutes before the risotto is fully cooked. Finish it off with a good amount of grated Parmigiano, Grana or other well seasoned cheese, according to your taste. Make sure to adjust the salt according to the cheese, as well. Finish it off with a tad more butter or olive oil, and stir it well. If making saffron risotto, melt the powder in a bit of hot stock and dissolve it, then add it at the very end. Saffron is a very delicate spice and could not withstand long cooking or excessively high temperatures.

Some people even serve risotto by pouring it from the pan, as it should be ‘all’onda’, as said above. However you decide to dish it, do not let it sit for too long, as it will continue to cook and get a bit clumpier.

Like every Italian person and every regular person as well, I actually love risotto even better the day after. Risotto is one of those dishes that develop a ton of flavor while sitting overnight in the fridge, and there is just something about the consistency of cold risotto that is like a charm to me.

I love eating it with a fork, and I love how it glues together the day after. The leftovers can be transformed in countless ways, the most famous being Arancini di Riso (which I have no idea why Americans eat with tomato sauce). They can also be turned into the all-Roman Suppli al Telefono. You can stuff vegetables with it (just pack rice in them AND add some Romagna breadcrumb mixture on top – works even better with tomatoes), you can turn it into a frittata, or you can turn it into a baked casserole of sorts.

What is your favorite risotto? Did you ever come across an exceptionally good or exceptionally bad risotto? Do you like it looser or thicker? Let me know!

Hortus Cuisine

Valentina is a 25-year-old Italian ex-graphic designer who, like many designers, got seduced by food photography. She runs Hortus Cuisine, a blog where she shares Italian, natural, vegetarian recipes from the Italian countryside. She loves green tea, hates cilantro, and considers handmade pasta a form of art. Follow along on Instagram @HortusCuisine.

Milk Bar

Walking into Milk Bar’s newly-opened classroom in Williamsburg, Brooklyn is like walking into heaven for any pastry lover. The space is filled with vats full of frosting, birthday cake crumbs and all the delicious ingredients that go into the brand’s covetable crack pies and truffles. And though the new classroom space just opened in January, Milk Bar has been a favorite of New York City’s cool kids and has been pumping out fashion forward sweets (like their cookie collab with model Karlie Kloss, or the highly Instagrammable cereal milk flavored soft serve ice cream) since their East Village inception in 2008.

But Milk Bar’s desserts go far beyond their chic, visual impact. Founder Christina Tosi is two-time James Beard Award winner and takes her craft very seriously. After experiencing one of the Brooklyn-based classes for ourselves and learning how to bake the super sweet and highly indulgent birthday cake, we caught up with Tosi to talk about her favorite restaurants, fashion and the one ingredient she’d never use in her baked goods.

StyleCaster: What inspired you to start the classes?

Christina Tosi: When I first opened Milk Bar seven years ago in the East Village, it was so well received and so special. It felt small. We didn’t have enough space for the kitchen, so we basically used half of the bakery to bake, and put up a plexiglass wall and sold from the other side of it. There was something about the involvement and the voyeurism of being in line and getting to see everything. You could literally stick your head over the plexiglass wall as a customer and say, ‘What is that? What are you doing and how are you doing it?’

When we moved to our much bigger classroom in Williamsburg, Brooklyn, we missed that. I basically built a cube within our Williamsburg kitchen about five years ago, and I said ‘We’re going to make this a classroom.’ Then, this space became available on the other side of our kitchen, so we made it into a bigger classroom which we deserve to have. If I wasn’t a pastry chef, I would totally be a teacher.

Source: Instagram

Can you remember a specific moment in time when you knew you wanted to work with pastries?

I have always had a sweet tooth for my entire childhood. I was always a super picky eater, and always the kid who was sneaking behind grandma or mom when they were making cookies and taking an extra handful of cookie dough when they were supposed to be baked. But for me, it really happened after I went to college. It was sort of the brink of graduation, I had this thought like, ‘Oh my god, I’m about to be an adult, I have to go out and get a real job, and that’s the last thing I want to do.’ I wanted a job that was fun and freeing, and creative. I wanted to get a job that I’m so passionate about, that it’s never a bummer to go to work.

I thought to myself, what do you want to do that you never ever get tired of doing. For me, it was baking cookies. It’s that simple, it’s that pure. I get to make the cookies a lot less these days, but the spirit of it is still there.

What’s the best dessert you’ve ever had?

My favorite hands-down all time dessert would be my grandma’s oatmeal cookie. There’s a recipe in one our cookbooks called Milk Bar Life. She makes it better than anyone else. I could stand next to her and literally make the recipe one for one, and she’d still make it better. I think that’s the beauty of food in general. I love going out to eat, I love having high-end desserts, but for me it’s about the memory and the nostalgia that food can bring.

Milk Bar

If you could collaborate with anyone—artists, designers, musicians, chefs—who would it be?

We get to do a lot of collaborations which is one of my favorite parts of the job. We’ve gotten to collaborate with everyone from architects to supermodels. I am a super duper crazy fan of Neil Young. So, just getting to work with him or cook with him and hang out with him would be awesome and inspiring.

Who are some other chefs or food personalities who have influenced your work—besides David Chang?

I used to work for Wylie Dufresne at WD~50 in the Lower East Side. He very much changed and altered what we knew as fine dining. But everyone from Martha Stewart to Ina Garten—those very Americana, home cooks with the sensibility that it can be more than just doing something at home, certainly inspired that part of the Milk Bar spirit. We translate those classic American home baked goods and those homey things with our creativity. I love working with savory chefs as well. I’m a pastry chef who also has a savory sensibility. I’m big on the understatement being the surprise to the people you’re feeding.

Milk Bar’s infamous Crack Pie

Is there one thing home bakers should focus on to be more consistently successful?

Home bakers specifically, I would say not to rush the process. I think creaming butter, sugar and eggs together is something that home cooks typically rush. I think the other thing, is that once you add flour, unless you’re making bread, you should mix your dough well. Those are the two biggest tips I could give. And, if it doesn’t taste good to you as a dough or a batter, it’s not going to taste good when it comes out of the oven!

Is there any ingredient you would never use in baking?

Bacon. I’m an anti-bacon person. I like salty-sweet, but I like my bacon in bacon. I don’t like it in my baked goods. I’ll smoke oats to bring a smokey note or add pretzels to add salt, but for some reason I just could never get behind the bacon trend.

How often do you come up with new recipe concepts for Milk Bar?

Every day. My mind is constantly racing in that space. We have a research and development kitchen and we’re constantly testing out new things. It usually takes anywhere from a week to a month to actually take an idea to reality. I have sweet ideas, I have savory ideas. I have this crazy idea where I want to make a line of juices. Because when you eat cookies all day and you live that life, you gotta find balance. For me, it’s the wild ride. Your mind absolutely should run wild on a daily basis. I have notes on my phone constantly and I’m always taking pictures of things.

Milk Bar

What’s your favorite place in the world to eat?

One of my favorite restaurants is Attica, in Melbourne, Australia. Ben Shewry is the chef, he just has a craftiness to him. He is not only a technician, he’s a world renowned chef. When you sit at this restaurant and you eat there, it’s full of these clever things . It’s high-end and it’s homey; it’s not flashy. It’s very personal and personable. It just really resonates with me.

What about in New York, where you’re based?

Oh my god. I have about a million favorite spots. I think NoMad is amazing. I love Craft, for roast chicken, and mushrooms. I love Momofuku Noodle Bar, that for me is where I fell in love with Momofuku. I love going to Lucali Pizza in Brooklyn and bringing a bottle of wine. I love the high-end parts of New York, but I also love the amazing low-end parts of New York. Like tucking inside the Parker Meridian for a burger at the Burger Joint. Going to Bemelman’s Bar for cocktails and jazz music. I love living the high and the low of New York City. All you gotta do is put on a pair of high heels or change into sneakers and some holey jeans and the food world is yours in New York City.

Milk Bar’s Williamsburg Classroom

Milk Bar definitely has a reputation for attracting a fashion crowd–especially with the Karlie Kloss collaboration. What else do you think attracts that type?

I think in general the fashion industry is drawn to individuality, quirkiness, creative spaces, food, and visual impacts. Because at Milk Bar, there are no rules, it just feeds the creative spirit that is the fashion industry. It’s never afraid to take risks, or afraid of change. It can be asymmetrical, it can be a little out there. It’s the same thing as the musicians, actors, and all those people who come into the store. We are literally creative people who feed the creative bellies of other creatives—and it’s a really cool thing.

For more information on Milk Bar’s classes, visit their website.

We’re big believers that breakfast sets the tone for your day and love the ritual of preparing something beautiful and healthy at home.

Make these incredibly easy, tasty, and healthy breakfasts, and you are guaranteed to feel glowy all day long.

How You Glow

1. Daily Harvest

This is the “30-second smoothie” of your dreams. Daily Harvest delivers frozen, ready-to-blend whole-ingredient smoothies to your doorstep.

How You Glow

2. Avocado Toast

Toast up your favorite piece of bread, spread with a little ghee and then top it with some sliced avocado, salt, pepper, lemon juice, and chili flakes if you like it hot. Some radish on top doesn’t hurt either.

How You Glow

3. Yogurt Bowl

This is one of the quickest and most filling breakfasts. Get your favorite bowl, add in some spoonfuls of yogurt, top with some crunchy granola, fresh fruits, and dried fruits.

How You Glow

4. Hummus + Egg Toast

Get your toast, top with hummus and a sliced hard-boiled/fried egg, top with chili flakes, salt, pepper, and a sprinkle of feta cheese.

How You Glow

It’s no longer enough to strip your desserts of gluten and added sugar, now we’re taking out egg whites and dairy and swapping in aquafaba—as in the leftover water after cooking chickpeas or from the beans in the can. Searches for the ingredient are up 160 percent on Pinterest right now, with vegans (and just general health nuts) whipping up the bean water as a light and foamy egg substitute in dessert recipes including cookies, macarons, cakes, and even mayonnaise.

While it’s certainly not going to be called a superfood any time soon, there is some validity to the hype. Dietitian Marie Spano told us that, yes, aquafaba is low in fat and calories and also has other health benefits. “Aquafaba contains folate and antioxidants, but the greater value is when aquafaba’s used as a binder or egg replacer when cooking,” she said.

If you’re interested in trying it out, or just want to impress your vegan friends on Instagram (#aquafaba #vegan #healthfood etc.), then click through the gallery for 20 aquafaba-rich dessert recipes.

MORE: Try This Healthy Avocado Dessert Recipe from Gisele Bündchen’s Chef

Fanny the Foodie

So, guys, as you all know, life’s better with food, so much better. Uni’s better with food—with food that gives you energy, cause all the listening can be somewhat exhausting. Can’t it? So what else could one ask for than chocolate-vanilla energy bars?

Vanilla-Chocolate Raw Vegan Energy Bars

Ingredients

½ vanilla bean
8 fresh dried dates, pitted
3 tbsp cashew butter
1 tbsp water (optional, my cashew butter was very dry, if yours is super liquidy you might want to omit the water)
½ cup oats
½ cup shredded coconut
½ tsp cinnamon
2 tsp cacao powder
10 pecans, chopped

Fanny the Foodie

Instructions

1. Scrape out the seeds of the vanilla bean, add the vanilla bean seeds, dates, cashew butter, water, oats, coconut, and cinnamon in a food processor and pulse until the ingredients have come together to a cookie-dough-like mixture.
2. Remove half of the mixture from the food processor and add the cacao to the remaining half, process until well combined.
3. Roll the two dough balls into even-sized squares that are both 1-cm thick. Make sure to place them on baking paper and place a piece of plastic wrap in between your rolling pin and your mixture to prevent it from sticking.
4. Place the vanilla square on top of the chocolate square and sprinkle the cashews on top.
5. To make all the layers stick together, roll your rolling pin over top until you reach 1.5-cm thickness.
6. Cut into equally sized bars and store in the fridge or freezer. I like to store mine in the freezer, as I personally really love the slight crunch they get that way; however, if you like your energy bars on the softer side, just store them in the fridge.

Fanny the Foodie

Fanny is first and foremost a major foodie. She loves anything about food: She loves preparing it, styling it, shooting it, and, of course, eating it. Her blog is her creative outlet on which she weekly publishes plant-based recipes. From the most indulgent chocolate treats to healthy breakfasts and delicious dinner recipes, she’s got you covered. Follow along on Instagram at @fannythefoodie.

Ice cream: it’s probably the one summer dessert everyone can agree on. And since there’s nothing we love more than an ice cream shop with a chic atmosphere, we’re charting the best retro inspired parlors across the U.S.

Click through the gallery to see our favorites–from shops that are literally set up as vintage soda bars, to new takes on classics like the ice cream sandwich, and ice cream shops that have been around since the 1930s.

It doesn’t matter how green your breakfast smoothie is, or how vegetable-laden your afternoon salad, that all amounts to zilch if you’re snacking on crisps and Reese’s Peanut Butter Cups between lunch and dinner. Understandable, sure, but healthy? Not at all. To help keep your summer snacking under control, we’ve rounded 71 mini-meals of 100 calories or less–some you will need to whip-up yourself at home, but others are available to buy at your corner convenience store. Keep scrolling!

CVS Banana Crisps (60 calories per serve)

365 Everyday Value Organic Greek Yogurt Low Fat Dessert Bars (90 calories each)

Chicken and Apple Salad Lettuce Cups (80 calories each)

Raspberry Chocolate Chip Oatmeal Cookies (100 calories each)

Mu Shu Jackfruit Lettuce Wraps (96 calories each)

Raspberry Chocolate Chip Oatmeal Cookies (Amy’s Healthy Baking)

Chicken of the Sea Chunk Light Three-Ounce Can (50 calories)

Frigo Cheese Heads (80 calories each)

Skinny Pina Colada Smoothie (100 calories)

Brown Sugar Baked Peaches (100 calories each)

Peanut Butter Oatmeal Cookie Protein Balls (100 calories each)

Peanut Butter Oatmeal Cookie Protein Balls (Feasting Not Fasting)

CVS Fuji Apply Freeze-Dried Fruit Crisps (40 calories per serve)

10 baby carrots with two tablespoons hummus (100 calories)

MORE: The Healthy Smoothie Recipes Fitspo Stars Love

Laughing Cow Creamy Swiss With Breadstick (100 calories per serve)

100-Calorie Apple Oatmeal Muffins (100 calories each)

100-Calories Cheese, Vegetable, and Egg Muffin

100-Calorie Cheese, Vegetable, Egg Muffin (Averie Cooks)

Chobani Simply 100 Yogurt (100 calories per tub)

25 frozen grapes (100 calories)

One kiwi fruit (49 calories)

Healthy Zucchini Banana Bread (92 calories per slice)

Chicken of the Sea Tuna Salad Cup and Crackers

Cajun Roasted Kale Chips (100 calories per serve)

Cajun Roasted Kale Chips (Feasting Not Fasting)

Trader Joe’s Fruit Wrap Apple and Strawberry (50 calories each)

One hard-boiled egg (78 calories)

Skinny Pizza Logs (100 calories each)

Apple Pie Oat Muffins (100 calories each)

Muesli Parfait (96 calories per serve)

Apple Chai Energy Balls (100 calories per serve)

BLT Wonton Crunchies (93 calories each)

Healthy Zucchini Banana Nut Bread (Chocolate Salad)

Vegan Gluten Free Oatmeal Cookies (100 calories per serve)

Peanut Butter Banana Cups (69 calories each)

Healthy Strawberry Oatmeal Bars (100 calories each)

Strawberry Oatmeal Bars (Well Plated)

14 raw almonds (100 calories)

Three ounces of grilled chicken

Fiber One Chewy Bars (90 calories each)

Spiced Butternut Squash on a Stick (two skewers, 78 calories)

Skinny Cookies and Cream Popsicle (100 calories each)

Skinny Cookies and Cream Popsicles (The Skinny Fork)

Organic Mini Toasts (70 calories per serve/eight pieces)

Trader Joe’s Fruit Bar Apple and Mango (90 calories per bar)

Super-Stuffed Spinach Feta Mushrooms (75 calories in three mushrooms)

Four slices of shaved turkey breast (100 calories)

CVS Strawberry Freeze-Dried Fruit Crisps (30 calories per serve)

Key Lime Pie Protein Smoothie

Key Lime Pie Protein Smoothie (The Seasoned Storm)

Fuji Apply & Blueberry Clusters (40 calories per serve)

NavitasNaturals Goldenberries (80 calories per serve/28 grams)

25 medium-sized strawberries

Skinny Pop Popcorn (35 calories per cup)

Cheesecake-Stuffed Strawberries Made Healthier (100 calories per serve)

Cheesecake-Stuffed Strawberries (Feasting Not Fasting)

One cup of blueberries (100 calories)

Stuffed n Squashed Mushroom Foil Pack (90 calories each)

Fuji Apple Cinnamon Clusters (40 calories per serve)

Half a small avocado (100 calories)

100 Calorie Chocolate Fudgsicle

Siggi’s Vanilla Yogurt (100 calories per tub)

One square of Lindt Sea Salt Dark Chocolate and one teaspoon of peanut butter (80 calories)

Secretly Healthy 87 Calorie Brownies (Yammie’s Noshery)

Secretly Healthy 87 Calorie Brownies (87 calories per slice)

Yoplait Light Red Raspberry (90 calories each)

10 dry-roasted hazelnuts

NavitasNaturals Trail 3 Berry (90 calories per serve/quarter of the packet)

Fuji Apply & Raspberry Clusters (40 calories per serve)

One medium-sized red apple (80 calories)

One medium banana

Homemade Strawberry Frozen Yogurt (100 calories per serve)

Homemade Strawberry Frozen Yogurt (Feel Great in 8)

Heavenly Light Popcorn 0.5 ounce (80 calories per bag)

One pork chop

Ham omelette

Trader Joe’s Fruit Crushers Apple Banana (50 calories per pouch)

CVS Strawberry & Watermelon Sea Creature Fruit Bites (60 calories per serve)

That’s it. Apple & Banana (100 calories)

Field Trip Turkey Jerky Cracked Pepper (70 calories)

Go Raw Apricot Bar (50 calories)

Trader Joe’s Cowboy Caviar (25 calories in two tablespoons)

Two cups of diced watermelon