Rock Lobster! ;0)

It’s whats for Dinner!


These lobster tacos are made with steamed chunks of lobster meat lightly seasoned with Old Bay, avocado and pico de gallo, topped with a spicy poblano crema. If you want to step up your fish taco game, you need these in your life!


  • 20 oz steamed and chilled lobster meat (from (2) 2 1/2 lb Maine lobster)
  • 8 corn tortillas
  • 8 tablespoons pico de gallo (homemade or store bought)
  • 4 oz diced avocado (1 small)
  • 8 teaspoons lime roasted poblano cream (recipe below)
  • 1 teaspoon Old Bay seasoning
  • cilantro or cilantro micro greens for garnish
  • lime wedges, for serving


  • 1/4 poblano pepper, with seeds, lightly sprayed with oil roasted in 350F oven 12 minutes
  • 1 cup light sour cream
  • 2 tbsp fresh lime juice
  • 1/4 + 1/8 tsp kosher salt
  • black pepper to taste


  1. For the Lime roasted poblano cream, place all in food processor until blended well.
  2. Season chilled lobster meat with old bay and fresh ground black pepper, to taste.
  3. Heat the tortillas directly over the flame.
  4. To assemble, top each tortilla with 1/2 oz avocado, 1 tablespoon pico de gallo, 2 1/2 oz lobster meat, 1 tsp of poblano cream and garnish with cilantro or micro greens.


Yield: 4 servings, Serving Size: 2 tacos

  • Amount Per Serving:
  • Smart Points: 7
  • Points +: 8
  • Calories: 308
  • Total Fat: 8g
  • Saturated Fat: 1.5g
  • Cholesterol: 210mg
  • Sodium: 1032mg
  • Carbohydrates: 28g
  • Fiber: 5.5g
  • Sugar: 0.5g
  • Protein: 31g



Sippin’ Saturday!


There’s a reason this is the one that started it all. Made from premium Blue Agave Silver Tequila (yes, please) and lightly sweetened with agave nectar, the original Skinnygirl® Margarita is STILL delicious and low-calorie (really?). Yes, really. Serve this refreshingly light low-calorie Margarita in a fun glass rimmed with salt, and you and your girls are good to go! YUMMO!  Happy Weekend from Kloset Monkey!


Skinny Sunday



4 eggs

2 ripe bananas

1/2 cup rolled oats

1 scoop chocolate protein powder (1/4 cup)

2 Tablespoons cocoa powder

1 teaspoon cinnamon

diced strawberries


powdered sugar

1.Combine the eggs, bananas, oats, protein powder, cocoa powder, and cinnamon in a blender or food processor. Pulse for a few seconds until every thing is smooth.
2.Drop by 1/4 cup onto a hot skillet. Cook the first side until bubbles appear over the top of the pancake. Flip carefully and cook the other side about a minute. Serve hot with powdered sugar, and diced strawberries mixed with honey. Makes 8-10 pancakes. Keep leftover pancakes in a sealed container in the refrigerator. Reheat in the microwave for a few seconds.

Skinny Pumpkin Spice Cinnamon Rolls!

Skinny Pumpkin Spice Cinnamon Rolls!

The Skinny:
Servings: 16 • Size: 1 Cinnamon Roll • Calories: 199 • Fat: 3 g • Carb: 40.3 g • Fiber: 2 g • Protein: 4.1 g • Sugar: 18 g • Sodium: 204.7 mg

Cinnamon Rolls:
1 1/4 C. Hot Water
1/2 C. 100% Pumpkin Puree (Not pie filling!)
1 1/4 C. Spice Cake Mix, Dry
1 1/4 C. Whole Wheat White Flour
1 1/4 C. Bread Flour
1/2 Tsp. Salt
1/2 Tsp. Pumpkin Pie Spice
1/8 Tsp. Ground Cloves
2 1/4 Tsp. Active Dry Yeast

1/4 C. Light Butter, Softened
1/4 C. Brown Sugar, Packed
1/4 C. Stevia in the Raw (Or other sweetener that measures like sugar.)
1/4 C. Spice Cake Mix, Dry
1 1/2 Tsp. Cinnamon
1/2 Tsp. Pumpkin Pice Spice
Walnuts or Pecans (Optional)

Frosting Drizzle:
1 Tbsp. Plain Fat Free Greek Yogurt
3/4 C. Powdered Sugar
2 Tbsp. Spice Cake Mix, Dry
1/4 Tsp. Maple Extract
1 Tbsp. Fat Free Milk
1/2 Tsp. Cinnamon
Walnuts or Pecans (Optional)

If you do not have a bread machine, you can combine the hot water and yeast into a bowl and allow the yeast to activate and foam up. Once the yeast is active you can combine the remaining ingredients in the bowl of a stand mixer with the hook attachment or knead by hand. Spray a large bowl with non-stick cooking spray and place dough inside. Cover with plastic wrap and allow it to sit for an hour until doubled in size.

Once the dough cycle has ended or the dough has risen for it’s first time. Punch it down and allow to rise for another hour or until doubled in size once more.
While your waiting, lightly spray the insides of two rounded 8 inch cake pans or a 13×9 with non-stick cooking or baking spray.

Set butter out to soften and go ahead and mix up the dry ingredients for the filling. Set aside.
After the second rise, remove the dough to a floured surface and roll out into a large rectangle.

Spread the butter over the rectangle of dough.
Sprinkle the filling mixture atop the dough. Roll it up into a tight, long, skinny log. Lengthwise.
Cut into 16 equal pieces. I use floss to do this! Yes. Floss. Place the floss around and under the dough and cross over the top (as seen in the picture), and pull opposite directions to cut. Wa-la!

Only have mint floss? That’s fine too! The flavor doesn’t transfer.
Place the cinnamon rolls into the prepared pan(s). Cover with plastic wrap and allow to rise for another 30 minutes.

If you’re making these ahead for the next day, you can toss them into the fridge rather than letting them rise for the remaining 30 minutes. In the morning, set them out for the final 30 minute rise prior to baking.
When ready to bake, preheat oven to 350 degrees F. Remove the plastic wrap and bake the cinnamon rolls for 15-20 minutes. In the mean time, combine the frosting ingredients in a bowl and whisk together until smooth and creamy.

Remove the cinnamon rolls from the oven and allow to cool slightly before drizzling the frosting over the top.
Top with a some nuts if desired and indulge!