Stirring up sexy

Eating great is sexy. Looking great is sexy. So why do you have to choose one or the other? You don’t—no matter what the diet gurus say. You can eat delicious, sexy food and still be the most delicious, sexy you imaginable. You just need to take control of your food—assert yourself in the kitchen and learn to master some elegant, exquisite, exciting recipes. You see, the keys to looking sexy and cooking sexy are the same: a little dash of smarts and a heaping dollop of self-confidence. If you know your way around the kitchen, you can make foods that will satsify all your cravings while also helping you to look and feel your best.  Remember: the sexiest bodies don’t happen overnight. They aren’t in a pill or a shake, and they are definitely not delivered wrapped in cellophane to your doorstep. The sexiest bodies I know belong to people who work for them. So, it’s time to get real. Real, clean, wholesome eating. No gimmicks. Take a chance on a new veggie or spice you’ve never tried before—you’ll be surprised at how delish it tastes! By filtering out processed foods, you’ll soon see a big difference in the way you look and feel. Whether you want to make a major change or just want to adopt some truly awesome habits that will transform your body, get ready to cook yourself sexy. You deserve to feel fabulous every day of your life. It just takes a little know-how because sexy isn’t in your closet, it’s in your kitchen—and your heart. Here, 12 appetizer, entreé, and dessert recipes for the hottest, most confident you!

Excerpted fromCook Yourself SexyBuy it here!Follow Candice on Twitter . @candicekumai    

Kabocha Squash Fries with Spicy Greek Yogurt Sriracha

I came up with this recipe as an alternative to my mother’s uber-healthy steamed kabocha squash bites. I wanted to Americanize this dish—and the result has become my most-requested appetizer at parties. Serve it up for an instant hit. Serves: 4 to 6 Ingredients: Kabocha Squash Fries1 (4-pound) kabocha squash, unpeeled, cut lengthwise, seeds removed with a spoon, and cut into 1/4-inch half-moons2-4 tablespoons extra-virgin olive oil (to taste)1/2 teaspoon sea salt, or to taste Sriracha dipping sauce3/4 cup 0% Greek yogurt1 teaspoon Sriracha hot sauce (use more or less, depending on desired heat)1/4 teaspoon sea salt (optional) Directions: To make the fries

  1. Preheat the oven to 375°F and line a baking sheet with aluminum foil.
  2. In a large mixing bowl, toss the squash and olive oil until well coated. Spread the squash in an even layer across the baking sheet, making sure each piece is touching the surface of the pan, to ensure even browning. Sprinkle with the sea salt.
  3. Roast in the oven for approximately 20 minutes, then flip and roast for another 25 minutes.
  4. Turn the oven up to 500°F. Continue to bake for another 5 minutes, or until the kabocha squash is golden brown and crispy on both sides. To make the dipping sauce In a small bowl, combine the Greek yogurt, Sriracha, and sea salt, if desired. Mix well. Serve alongside the kabocha fries. Nutritional Info per serving: 216 calories, 7 g fat (1 g saturated), 8 g protein, 4 g fiber, 15 g sugars, 201 mg sodium, 33 g carbohydrates

Rosemary-Garlic Fries With Agave-Shallot Ketchup

Of course you can have (regular) french fries—just not at every meal! These garlicky fries are a special treat and the perfect pairing with the Better Burger (keep clicking through for the recipe!). You’ll love this divine roasted combo. Serves: 4 to 6 Ingredients: Ketchup1 tablespoon extra-virgin olive oil2 medium shallots or 1/2 yellow onion, finely minced1 (28-ounce) can diced tomatoes3 tablespoons agave nectar1/3 cup apple cider vinegar1/2 teaspoon sea salt Fries3 pounds unpeeled russet potatoes, scrubbed2 tablespoons butter3 garlic cloves, finely minced1 tablespoon finely chopped fresh rosemarySea salt, to taste Directions: To make the ketchup

  1. In a large pot over medium heat, add the olive oil and sweat the shallots until soft and fragrant, about 8 minutes.
  2. Add the diced tomatoes, agave, apple cider vinegar, and 1/2 teaspoon sea salt. Simmer uncovered over medium-low heat for approximately 1 1/2 hours, or until thickened.
  3. Remove from the heat. Place in a food processor or blender and blend until smooth. To make the fries
  4. Preheat the oven to 375°F and line a baking sheet with aluminum foil.
  5. Cut the potatoes into 1/2-inch-thick matchsticks.
  6. In a small saucepan, melt the butter over low heat and add the garlic. Saute until fragrant, approximately 2 minutes. Add the rosemary and let it infuse for 1 minute.
  7. In a large bowl, toss the potatoes with the warm rosemary butter and garlic mixture. Evenly spread the coated potatoes on the baking sheet. Sprinkle with sea salt. Bake for approximately 50 minutes, or until the potatoes are golden brown.
  8. Crank up the oven to 500°F. Bake the fries for an additional 5 minutes, or until crispy. Serve up with Agave-Shallot Ketchup. Nutritional info per serving : 480 calories, 9 g fat (4 g saturated), 10 g protein, 6 g fiber, 22 g sugars, 698 mg sodium, 93 g carbohydrates

Roasted Tomatillo Salsa and Home-Baked Chili-Lime Tortilla Chips

Growing up in California, I enjoyed the best Mexican cuisine, including tomatillos—a sadly underused vegetable in most other states. They’re easy to roast, season, and puree. This is a simple way to hit the Mexi-Cali border and bring it back home. Serves: 6 Ingredients: Chips2 teaspoons chili powder1 teaspoon sea salt1/4 cup fresh lime juice1/4 cup extra-virgin olive oil8 (10-inch) flour or whole wheat tortillas Salsa1 pound tomatillos, husked1/2 red onion, finely chopped2 garlic cloves2 chipotle chile peppers (wear plastic gloves when handling)1 tablespoon chopped fresh cilantro1 tablespoon chopped fresh oregano1 teaspoon ground cumin1 teaspoon sea salt, or to taste1 1/2 cups water1 large ear corn, roasted, kernels removed2 tablespoons lime juice Directions: To make the chips

  1. Preheat the oven to 350°F and line 2 baking sheets with aluminum foil.
  2. In a bowl, mix the chili powder, sea salt, lime juice, and olive oil together until well combined.
  3. Place a tortilla on a cutting board, cut it in half, and then cut each half into quarters so you end up with 8 triangles. Repeat with the remaining tortillas. Brush the triangles with the spice mix and place them on 2 rimmed baking sheets so they are just barely touching one another (you may need to toast them in 2 batches).
  4. Bake the tortilla triangles until browned and crisp, 12 to 15 minutes, rotating the baking sheet midway through cooking. Remove from the oven and set aside to cool completely before transferring them to a large serving bowl. To make the salsa
  5. Meanwhile, blister the outside of the peeled tomatillos over a gas range or grill, set them aside on a clean work surface to cool slightly, and then slice them into quarters.
  6. Place the quartered tomatillos, onion, garlic, and chipotle peppers in a saucepan. Season with the cilantro, oregano, cumin, and sea salt. Pour in the water.
  7. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the tomatillos are soft, 10 to 15 minutes.
  8. Using a blender, carefully puree the tomatillo mixture and water in batches until smooth.
  9. Add the roasted corn kernels and lime juice. Transfer to a serving bowl and serve alongside the home-baked chips. Delish! Nutritional Info per serving: 317 calories, 13 g fat (2 g saturated), 7 g protein, 6 g fiber, 9 g sugars, 912 mg sodium, 45 g carbohydrates

Kale and Fennel caesar

Does your man think he’s too “manly” for salads? I’ve heard that a million times! Here’s your answer. Loaded with tough kale, crunchy fennel, and protein-packed sardines, this bad boy is even topped with a creamy, hearty Caesar dressing. Trust me, your dude will ask for more (if you’re willing to share!). Serves: 4 Ingredients: Salad1 bunch Lacinato/Italian kale or 4 cups kale1 fennel bulb, trimmed1/4 cup toasted sunflower seeds1 (3 1/2-4-ounce) can sardines packed in olive oil, oil reserved Caesar Dressing 1 egg yolk1 tablespoon balsamic vinegar1 tablespoon roasted garlic1 tablespoon lemon juice2 tablespoons extra-virgin olive oil1 tablespoon reserved sardine oil from can1/4 teaspoon fresh black pepper1/8 teaspoon sea salt Directions: To make the salad Thinly slice the kale into ribbons. Cut the fennel bulb in half, then thinly slice it into half-moons, preferably on a mandoline. To make the dressing In a large salad bowl, combine the egg yolk, balsamic vinegar, roasted garlic, and lemon juice. Whisk well. Stream in the olive oil and reserved sardine oil, slowly whisking to emulsify the egg and oil. Add pepper and sea salt as needed.* To serve Add the kale and fennel to the salad bowl and toss well to coat with the Caesar dressing. Add the sunflower seeds, plate up, and top with the sardines. Nutritional Info per serving: 267 calories, 20 g fat (3 g saturated), 11 g protein, 4 g fiber, 1 g sugars, 256 mg sodium, 15 g carbohydrates KEEP IT SEXY: Not a fan of sardines? Try anchovies, a salty, classic touch for the perfect Caesar. Or opt out of fish and add 1/4 cup freshly grated Parmesan cheese. The cheese will give you that hit of Caesar you need without too many extra calories. *Sardines are mega-salty, so be aware when adding more salt.

Dreamy Butternut Squash Mac ‘N’ Cheese

Who doesn’t love a bowl of warm, creamy mac ’n’ cheese? Now you can enjoy a satisfying and mouthwatering version with zero guilt. This may be the perfect recipe to cook yourself sexy—and happy! Serves: 6 Ingredients: Mac ‘N’ Cheese2 1/2 pounds butternut squash, peeled, halved, and seeded, then quartered and sliced into triangles6 garlic cloves1 thyme sprig2 cups unsweetened almond milk2 cups chicken stock, or vegetable stock to veganize1 pound small elbow macaroni or mini shells2 tablespoons grated Gruyere Herbed breadcumb topping3/4 cup panko breadcrumbs1 tablespoon finely chopped flat-leaf parsley2 garlic cloves, minced1/4 teaspoon sea salt Directions: To make the Mac ‘N’ Cheese

  1. Preheat the oven to 375°F. In a large saucepan, add the butternut squash, garlic cloves, thyme sprig, unsweetened almond milk, and stock. Cook until the butternut squash is fork-tender. Remove the sprig of thyme.
  2. Place the squash mixture in a food processor or blender and puree until velvety smooth.
  3. Meanwhile, cook the macaroni in salted water until it is al dente (semifirm). Drain and rinse with cool water.
  4. Spread out the macaroni in a lightly greased 13-inch x 9-inch pan. Pour the squash puree over the noodles. To make the breadcrumbs and bake
  5. Combine all the ingredients for the herbed breadcrumb topping.
  6. Cover the mac ’n’ cheese with foil, place in the oven, and bake for approximately 45 minutes. Remove from the oven and evenly spread the breadcrumb topping and Gruyere over the top. Transfer to the broiler and broil for 5 to 10 minutes, or until the cheese is brown and bubbly. Nutritional Info per serving: 443 calories, 5 g fat (1 g saturated), 16 g protein, 6 g fiber, 10 g sugars, 280 mg sodium, 86 g carbohydrates

Whole Roasted Go-To Chicken

Dressed to kill with a garlic rub, stuffed with fresh aromatic herbs, this recipe is a knockout. Now you just need to worry about what to wear! Serves: 6 Ingredients: Garlic Butter3/4 garlic head, peeled1/4 cup extra-virgin olive oil3 fresh thyme sprigs, stems discarded1 tablespoon butter, softened3/4 teaspoon sea salt Chicken 1 (5-6 pounds) roasting chicken1 teaspoon sea salt1/2 lemon, thinly sliced into wheels3 fresh thyme sprigs2 fresh rosemary sprigs1 garlic head, unpeeled, halved and broken into cloves Directions: To make the garlic butter In a food processor, combine all ingredients. Blend until a perfectly smooth paste forms. To make the chicken

  1. Preheat the oven to 400°F. With clean hands, wash the chicken, remove the giblets, and pat the chicken completely dry with paper towels.
  2. Lightly grease the bottom of a sturdy roasting pan. Salt the inside of the chicken with 1 teaspoon sea salt and stuff with the lemon wheels, thyme, rosemary, and garlic.
  3. Using butcher’s twine, truss the chicken (breast side up), making sure to tuck in the wings and legs tightly. Place the chicken in the roasting pan and generously baste it with the garlic butter.
  4. Cover the chicken loosely with aluminum foil and roast for approximately 2 hours. (Cook whole roasting chickens, fully thawed, 20 to 25 minutes per pound.) Remove the foil for the last 30 minutes of roasting time. Make sure the internal temperature reaches 165°F, the juices run clear, and the flesh is firm to the touch. Nutritional Info per serving: 542 calories, 43 g fat (12 g saturated), 35 g protein, 0 g fiber, 0 g sugars, 838 mg sodium, 3 g carbohydrates

The Better Burger and Homemade Quick Pickles

My secret to a sexier burger? Juicy, sweet caramelized onions and mouthwatering pickles. Serves: 5 Ingredients: Quick Pickles2 pickling cucumbers, such as Kirby, cut into 1/4-inch slices on a mandoline1 1/2 teaspoons sea salt2 cups apple cider vinegar1 cup light brown sugar1/2 yellow onion, thinly sliced2 garlic cloves, slivered1 teaspoon dill seed1 teaspoon mustard seed1 teaspoon cumin seed Burgers1/2 tablespoon unsalted butter1 large yellow onion, halved and thinly sliced1/4 cup water2 teaspoons sea salt, divided1 1/2 pounds 95% lean ground sirloin1/4 teaspoon black pepper1 tablespoon extra-virgin olive oil5 brioche buns or potato rolls, split and toasted (see tip)8 leaves Bibb lettuce1 ripe tomato, sliced Directions: To make the pickles

  1. Place the cucumber slices in a colander set in the sink. Sprinkle them with the 1 1/2 teaspoons salt and stir to combine. Let stand for 20 minutes. Rinse, drain, and transfer the cucumbers to a large heatproof bowl.
  2. Meanwhile, combine the apple cider vinegar, brown sugar, onion, garlic, dill, mustard seed, and cumin seed in a medium saucepan. Bring to a boil.
  3. Reduce the heat and simmer for 10 minutes. Pour the hot liquid over the cucumbers and stir to combine. Refrigerate for at least 10 minutes to bring to room temperature. To make the burgers
  4. In a large skillet, melt the butter. Add the onion and cook over moderate heat, stirring occasionally, until deep golden, about 40 minutes. Add the water and scrape up any browned bits. Cook until the liquid evaporates, about 5 minutes. Season the caramelized onion with 1 teaspoon of the sea salt, and keep warm.
  5. Meanwhile, season the sirloin generously with the remaining 1 teaspoon salt and the pepper. Gently shape the sirloin into five 1-inch-thick patties.
  6. In a large cast-iron skillet, heat the oil. Cook the burgers over moderately high heat until deep brown outside and medium-rare within, about 6 minutes per side. 4 Transfer the burgers to the buns, top with the caramelized onion, and serve with lettuce, tomato, and a side of your homemade quick pickles. Nutritional Info per serving: 460 calories, 15 g fat (6 g saturated), 38 g protein, 2 g fiber, 8 g sugars, 670 mg sodium, 40 g carbohydrates *For less sodium, use 1 teaspoon total instead of the 2 teaspoons sea salt called for in this recipe. BENEFIT THAT BOD: Want your burger and a skinny waist, too? Make an open-faced burger by leaving off the top bun and digging in with a knife or a fork. Or just lose the bun altogether and serve the burger on top of Bibb lettuce.

Marry Me Spaghetti and Meatballs

Spaghetti and meatballs doesn’t have to be as naughty as you think. Lighten up the recipe by adding more chopped mushrooms, and pan-fry lightly, using half the oil and a nonstick pan. Make sure you limit the size and number of meatballs as well. Five 1-inch meatballs should serve you just fine! Serves: (30 meatballs) Ingredients: 8 ounces 80% lean ground beef chuck8 ounces lean ground pork1 garlic clove, minced1/4 cup finely chopped fresh flat-leaf parsley1 cup finely chopped cremini mushrooms (about 4 medium mushrooms)1 large egg, lightly beaten1 cup panko breadcrumbs2 teaspoons sea saltCandice’s Homemade Marinara Sauce*1 tablespoon extra-virgin olive oil1 box (14.5-16 ounces) whole wheat spaghetti Directions:

  1. In a large mixing bowl, mix together the beef and pork, using your hands. Stir in the garlic, parsley, mushrooms, egg, panko, and sea salt. Lightly dampen your hands and roll the mixture into 1-inch balls, transferring them to a rimmed baking sheet as you work. Refrigerate for 1 hour.
  2. Bring the sauce to a gentle simmer in a medium pot. Meanwhile, heat the oil in a heavy medium skillet over medium-high heat.
  3. Working in batches, fry the meatballs, shaking the skillet occasionally, until they are brown all over, about 6 minutes. Transfer them to the sauce. Simmer until the meatballs are cooked through, about 10 minutes. (Test for doneness by cutting 1 meatball open.)
  4. Bring a large pot of heavily salted water to a boil. Cook the spaghetti to al dente. Strain and run under cool water to stop the cooking.
  5. Place the cooked spaghetti back in the large pot. Toss the cooked spaghetti with about 1 to 2 cups of Candice’s Homemade Marinara Sauce to keep it from sticking together. Serve paired with some Cabernet and extra marinara sauce at the table, if desired. Nutritional Info per serving: 341 calories, 17 g fat (5 g saturated), 20 g protein, 3 g fiber, 12 g sugars, 909 mg sodium, 26 g carbohydrates *Candice’s Homemade Marinara Sauce Serves: 4 Ingredients: 1 yellow onion, chopped2 tablespoons extra-virgin olive oil4 garlic cloves, minced2 (28-ounce) cans organic diced tomatoes1/4 cup chopped fresh basil2 sprigs fresh oregano or 2 tablespoons dried1/4 cup balsamic vinegar or red wine1/4 teaspoon sea salt, or to taste Directions:
  6. In a large saucepan, saute the onion in the olive oil for approximately 20 minutes over low heat. Add the garlic and saute for another 10 minutes.
  7. Add the tomatoes and herbs. Mix well and cook on low for approximately 2 hours.
  8. When the sauce has thickened, finish it off with a touch of balsamic vinegar or red vino and allow it to simmer for about 5 more minutes.
  9. Finish off with the sea salt. Enjoy over a delicious bowl of buttery pasta, lasagna noodles, or whole wheat penne. Simple, wasn’t it? Buon appetito! Nutritional Info per serving: 189 calories, 7 g fat (1 g saturated), 4 g protein, 4 g fiber, 16 g sugars, 971 mg sodium, 26 g carbohydrates

Blueberry-Lime Spelt Cake

I challenge you to try spelt flour! It has a rich, nutty taste, and it’s easier for your body to digest than wheat flour. Plus, with bennies like vitamin B2, copper, protein, and fiber, it’s a win-win choice. Jackpot! Serves: 16 Oatmeal Crumb Topping 1 cup organic rolled oats 1 tablespoon sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2 egg whites 2 tablespoons butter, cut into small cubes Cake 1 1/2 cups fresh or frozen blueberries, rinsed (if using frozen, toss with 2 tablespoons flour) 2 tablespoons all-purpose flour 2 1/4 cups spelt flour 1 teaspoon baking soda 1 teaspoon aluminum-free baking powder 1/4 teaspoon sea salt 3 eggs 2/3 cup sugar 1 cup ripe mashed banana 3 tablespoons butter, melted 1 teaspoon vanilla extract 3/4 cup low-fat buttermilk Zest and juice of 1 whole lime Directions: To make the topping In a small bowl, combine all the ingredients for the topping. Make sure to incorporate the butter cubes evenly into the crumble. Set aside. To make the cake

  1. Preheat the oven to 325°F. Lightly grease a 9-inch x 9-inch baking pan and line it with parchment paper.
  2. In a separate small bowl, toss together the blueberries and all-purpose flour. Set aside.
  3. In a medium bowl, whisk together the spelt flour, baking soda, baking powder, and sea salt.
  4. In a large bowl, whisk the eggs and sugar together until well blended and creamy.
  5. In a separate bowl, blend the mashed banana with the melted butter. Whisk until light and fluffy, making sure that there are no banana chunks remaining. Mix into the egg and sugar mixture, and then add the vanilla, buttermilk, and lime zest and juice. Gradually add the flour mixture to the wet ingredients, stirring to incorporate after each addition.
  6. Gently fold in the blueberries. Fill the pan with the cake batter.
  7. Spread the reserved crumble topping evenly over the cake.
  8. Bake until a toothpick inserted into the center of the cake comes out clean, approximately 1 hour 15 minutes.
  9. Remove from the oven and let the cake cool slightly in the pan, then remove it from the pan and finish cooling on a rack. Nutritional Info per serving: 190 calories, 5 g fat (3 g saturated), 5 g protein, 2 g fiber, 14 g sugars, 202 mg sodium, 32 g carbohydrates TIP: For ease of mashing, microwave the banana and butter mixture together for about 10 to 15 seconds to make it softer and easier to whisk.

Dark Chocolate-Orange Cake

Few things in this world will put me into a quiet, Zen-like state like a food coma by chocolate. I’ve slashed some calories, tested the finest chocolates, and baked this one to perfection. Enjoy one of life’s greatest pleasures, the flourless chocolate cake—with even less guilt! Serves: 10 to 12 Ingredients: Cake12 ounces high-quality premium dark chocolate, chopped1/2 cup butter5 eggs3/4 cup granulated sugar3/4 cup high-quality unsweetened cocoa powderZest of 1 1/2 oranges (3-4 tablespoons) Dark Chocolate Ganache3/4 cup heavy cream1 cup finely chopped premium dark (70% cacao) chocolate1 tablespoon Grand Marnier (optional) Directions: To make the cake

  1. Preheat the oven to 325°F. Spray an 8-inch round spring-form pan with cooking spray and dust it with cocoa powder or a light coat of flour.
  2. Make a double boiler: Bring a small pot of water to a simmer. Place a nonreactive bowl on top of the pot, making sure the bowl doesn’t touch the water. Place the dark chocolate and butter in the bowl to melt. Gently mix them to combine with a rubber spatula. Remove from heat.
  3. Whisk the eggs together in a separate bowl.
  4. Stir in the sugar and cocoa powder. Mix gently. Let cool slightly and add the whisked eggs and orange zest, and stir until combined. Pour into the prepared pan.
  5. Bake on the middle oven rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  6. Remove from the oven and cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. To make the ganache
  7. While the cake is baking, in a small saucepan, bring the heavy cream just to a boil. Have the chopped chocolate at hand in a bowl.
  8. Remove the hot cream from the heat and pour it over the chopped chocolate, mixing well to incorporate. Add the Grand Marnier, if desired.
  9. Place the cooled cake on a mini rack on top of a baking sheet lined with parchment paper (to catch any excess chocolate ganache).
  10. Pour the ganache to coat the entire Dark Chocolate Orange Cake. Chill until set. Nutritional Info per serving: 444 calories, 33 g fat (19 g saturated), 8 g protein, 6 g fiber, 27 g sugars, 96 mg sodium, 37 g carbohydrates

Sweet Peach Cobbler

There’s something just so comforting about fresh peach cobbler! Combine the tartness of fresh peaches and the nutritional goodness from the organic oats, and you can’t go wrong. With half the fat and calories of a regular cobbler, this recipe is definitely feel-good food. Serves: 8 Peach Filling1/2 cup granulated sugar1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg5-6 cups fresh or frozen and thawed peeled, pitted, and sliced peaches2 tablespoons lemon juice Oat Topping1/2 cup all-purpose flour1/2 teaspoon baking soda1/2 teaspoon aluminum-free baking powder1/4 teaspoon sea salt2 tablespoons butter, softened1/2 cup brown sugar, firmly packed1 egg1 teaspoon vanilla extract1/4 cup water1 1/2 cups organic rolled oats Directions: To make the filling

  1. In a large saucepan, combine the sugar, cinnamon, and nutmeg. Stir in the peaches and lemon juice, tossing until the peaches are evenly coated.
  2. Cook the peach filling over medium heat, stirring constantly, until the mixture begins to thicken. Pour the peach filling into an ungreased 8-inch x 8-inch baking dish. To make the topping
  3. Preheat the oven to 350°F
  4. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and sea salt.
  5. In an additional medium mixing bowl, blend the butter, brown sugar, egg, and vanilla. Add the water and whisk well, until fluffy and the color lightens. Stir the flour mixture into the creamed mixture until no flour is visible. Stir in the oats until just incorporated.
  6. Using a large spoon, drop the oat crumble mix onto the peach mixture. Bake for 30 to 40 minutes, or until the topping is golden brown. PER SERVING: 265 calories, 5 g fat (2 g saturated), 5 g protein, 3 g fiber, 34 g sugars, 219 mg sodium, 52 g carbohydrates KEEP IT FABULOUS: Top off this cobbler with 0% Greek yogurt, candied walnuts, or candied pecans. Enjoy with a glass of Sancerre or sparkling white wine.

Port-Soaked Cherry and Dark Chocolate Brownies

If there’s one recipe you must try, it has to be these brownies! With the combined decadence of dark chocolate and port-soaked cherries, you can’t go wrong with this sexy, smashing hit. Serves: 20 Ingredients: 1 1/2 cups fresh cherries, pitted and coarsely chopped1 cup dried sweet cherries2 cups sweet port wine (red)1/3 cup unsalted butter, at room temperature2 large eggs, lightly beaten1 tablespoon vanilla extract2/3 cup all-purpose flour1/2 teaspoon baking soda1 cup sugar2/3 cup high-quality unsweetened cocoa powder1/2 cup buttermilk or sour cream1 1/2 cups chopped premium dark chocolate Directions:

  1. Completely cover and soak the fresh and dried cherries in the port wine for at least 3 hours (overnight is best). Drain and reserve liquid.
  2. Preheat the oven to 350°F. Line the bottom of a 9-inch x 9-inch baking pan with parchment paper and coat it with cooking spray.
  3. Melt the chocolate with the butter in a microwave or double boiler. Remove from heat and cool slightly. Add the eggs and vanilla. Whisk until smooth.
  4. In a separate bowl, combine the flour, baking soda, sugar, cocoa powder, and dark chocolate. Slowly add the dry ingredients into the melted chocolate mixture, alternating with the buttermilk, stirring to incorporate after each addition. Mix until the batter is smooth and there are no lumps.
  5. Gently fold in the port-soaked cherries, reserving a few to garnish and reserving any leftover liquid for another use. Stir to incorporate.
  6. Pour the batter into the pan. Bake 40 minutes, or until a toothpick inserted in the center comes out clean. Serve garnished with the reserved cherries. Nutritional Info per serving: 172 calories, 7 g fat (4 g saturated), 3 g protein, 2 g fiber, 17 g sugars, 42 mg sodium, 24 g carbohydrates
12 Recipes To Unveil Your Sexiest Body Prevention - 13