Hi, friends!

Well last night, I made it back to Texas (home) from Florida. I can’t say I’m really all that happy to be back home from such a beautiful place and fun vacation. I was really happy to see my little Max, though. And he sure was glad to see us!

A few eats from yesterday, in the car…..

Breakfast driving to Florida and back to Texas was banana overnight oats. Overnight oats make the perfect take along breakfast…. combine everything the night before, store in the fridge overnight and then grab-n-go in the morning. I topped mine with banana slices, kiwi slices and almond butter.

overnight oats in the car

My snack was this Goji Berry Granola Bar from Two Moms in the Raw that I picked up from Starbucks. I really liked it a lot. It tasted all natural because it is!

raw bar

Lunch was a new to me chopped chicken salad from Subway. I will definitely be getting this again, especially if I’m in a pinch and have to eat fast food. It was good and one scoop of avocado was all I needed in terms of a dressing. It’s kind of hard to tell from the picture, but it was made up of spinach, tomatoes, cucumber, bell pepper, black olives and chicken. I topped it with some multigrain chips for an added crunch.

chopped chicken salad in the car

Unfortunately, I didn’t get to try a famous Florida Key Lime Pie while on vacation, but I am going to share a healthified key lime pie that I made for my book club several weeks ago. It is the perfect summer dessert and made lighter, so no need to feel guilty splurging on this treat! The whipped topping in the recipe is unpictured below and is completely optional.

Light Key Lime Pie {gluten free}


0 from 0 votes
Nutrition Facts
Light Key Lime Pie
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Light Key Lime Pie
For Crust:
  • 1 cup raw walnuts halves & pieces
  • 1 cup unsweetened finely shredded coconut
  • 10 medjool dates pitted
For Filling:
  • 1/2 cup 2% reduced-fat Greek yogurt
  • 1/2 cup fresh Key lime juice or fresh regular lime juice, juice from about 3 limes
  • 1/2 tsp grated lime rind plus more for garnish if desired
  • 3 large egg yolks
  • 1 14 oz. can fat-free sweetened condensed milk
  • 1 refrigerated can of full fat coconut milk for whipped topping if desired (any whipped topping will work)
  1. Preheat oven to 350 degrees F.
  2. To prepare crust, combine coconut and walnuts in a food processor and grind for about 10 seconds and until nuts are finely ground (but not yet flour). Transfer nuts to a small bowl and grind dates for about 10-15 seconds. Add nut mixture in with dates and process for about 30 seconds and until dates and nuts are well combined. Press mixture into bottom and up sides of a 9-inch pie plate. Bake crust at 350 degrees F. for 8 to 10 minutes; cool completely on wire rack.
  3. To prepare filling, place yogurt and next four ingredients (through condensed milk) in a bowl; beat with a mixer at medium speed for 2 minutes. Pour mixture into prepared crust. Bake at 350 degrees F. for 14 minutes or until set. Cool pie completely on a wire rack. Cover loosely, and chill at least 2 hours.
  4. To prepare whipped topping, take coconut milk out of the fridge and flip it over {this allows for all of the liquid to be at the top of the can and you can easily discard of it}. Discard of liquid (you may want to use this liquid in smoothies) and scoop out the hardened milk into your chilled mixing bowl. Use chilled beaters to whip the coconut milk until it is fluffy, for a minute or two. Spoon whipped topping onto pie immediately before serving.
Author: Kim

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Something to think about….
What’s your favorite summer dessert?

Have you ever made or tried a key lime pie? This was my first time. If you haven’t tried Chobani’s key lime flavor, you definitely should. It’s my favorite!

Have you ever had a chopped chicken salad from Subway? What about a Two Moms in the Raw granola bar?

Have a fantastic day!