Thursday, July 26, 2018

Chocolate Banana Zucchini Bread-clean and soooo yummy

Today, my husband and kids suggested going to an amazing vegan bakery for a little favorite because they also bake the most delicious gluten free treats too! Much to my disappointment, they had sold all of the gluten free offerings that sad. So when I got home, I decided to make my own treat with some bananas that were totally overripe and a huge zucchini from my in-laws garden. This is soooo easy, soooo yummy and full of fruit and veggies!

What you need:
2 cups oats, pulsed in blender until "flour"

  • 2 very ripe bananas smashed
  • 2.5 cups of shredded zucchini (I spiralize and run a knife through mine)
  • 100 calories worth of plain, vegan protein powder. I like the pea protein from Trader Joe's
  • 1/3 cup pure maple syrup
  • 1/4 cup unsweetened almond milk
  • 2 TBSP oil of choice (loving my avocado oil)
  • 1 1/2 TBSP apple cider vinager
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 tsp kosher salt
  • 3/4 tsp baking powder
  • Dash of cinnamon
  • 1/2 cup chocolate chips 
What you do:
  1. Pre-heat oven to 350 degrees
  2. Grease a 8x8 pan
  3. Combine all ingredients except the chocolate chips in a blender or food processor and blend until smooth and then fold in the chocolate
  4. Pour into the pan and bake on middle rack for 40-45 minutes 
EAT it!

Nutrition for one giant piece...1/9 of the pan

235 calories
8 grams fat
36 carbs
4 grams fiber
6 grams protein

  • Friday, May 11, 2018

    Clean and simple egg casserole that is anything but just for breakfast!

    Earlier this week, I made a breakfast casserole for a friend who just had a baby and eats mostly paleo. The recipe looked good, so I doubled it and made one for myself...and oh my it was GOOD! But true to form, I thought that I could definitely get some more veggies in and do less processed meat. So, here is what I came up with and it delivers. I made it a bit spicy so if that's not  your thing, use less pepper flakes :)

    What you need:

    • 1 tbsp avocado, coconut, olive oil, butter, ghee...your choice...I like avocado oil best :) 
    • 1 lb ground turkey (I like the 93% lean)
    • 1 large sweet potato, peeled and cubed (if you're lazy like me, Trader Joe's sells sweet potatoes already cubed)
    • 1 package (3 cups) cooked cauliflower rice (I get it at Trader Joe's in the frozen section and microwave for 3 minutes)
    • 3 cups fresh, shopped spinach
    • 1/2 large yellow onion diced
    • 12 eggs, beaten
    • 3  tsp kosher salt, divided
    • 1 tsp fresh ground black pepper
    • 3/4 tsp sage
    • 3/4 tsp thyme
    • 1/2 tsp garlic powder
    • 1/4 tsp marjoram

    What you do:

    1. Pre-heat the oven to 400 degrees
    2. Toss sweet potatoes in oil and place them on baking sheet. Bake for about 20-30 minutes or until soft
    3. While sweet potatoes are roasting, brown the ground turkey with onions until finished (no pink)
    4. Add pepper, 2 tsp salt, sage and thyme to meat and mix well
    5. Add cooked cauliflower rice and sweet potatoes to meat mixture and combine
    6. Whip the garlic powder and remaining salt into the eggs
    7. Grease a 9x13 pan and pour all ingredients together, including eggs
    8. Bake for 25-30 minutes or until eggs are set
    9. This lasts for about a week in the fridge...enjoy!

    Friday, May 4, 2018

    Cinco de Mayo...clean and tasty!

    Tomorrow is Cinco de Mayo and we are having people over to celebrate my husbands 40th birthday with a taco bar and such..yay! But that doesn't mean that I can't eat clean. Here is what I plan to do to stay on track and keep feeling amazing. 

    I'm going to fill a bowl with the following:

    • cooked cauliflower rice (super easy with Trader Joe's frozen kind) or regular rice (super easy with steam-in-bag rice
    • shredded taco chicken (so easy, throw chicken breasts in the crockpot with a jar of salsa...all day on low, 4 hours on high), or pork shoulder or ground turkey (we are having it all :) ). I use this super simple home-made taco seasoning
    • black beans (I'm in love with Trader Joe's Cuban style black beans)
    • shredded lettuce or cabbage
    • diced onion (you can grab some at the salad bar in your grocery store if you don't want to chop)
    • salsa
    • and definitely guacamole!

    Favorite taco seasoning

    Taco seasoning is kinda tricky when buying it at the store...there are some additives and sugar in most of them. So just make your own! 

    This is my go-to recipe that I double or triple to last a while.

    Homemade taco seasoning: 
    1 TBSP chili powder
    1 1/2 tsp cumin
    1 tsp sea salt
    1 tsp Black Pepper
    1/2 tsp onion powder
    1/2 tsp garlic powder
    1/2 tsp paprika 
    1/4 tsp oregano

    Combine and enjoy!! 🤗

    Monday, April 16, 2018

    Summer Shape-up 2018!

    The last freeze (might) be over and summer is just around the corner. If you're ready for a wellness challenge that is simple, supported and without any supplements, I've got one for you. If your goals include increased metabolism, fitting better into your clothes, having more energy and approaching food as it is meant to be-for energetic life, then join me in a 21 day wellness challenge. The challenge begins Monday, April 23 and ends Sunday, May 13-just in time for school to be out, pools to open and bright sunshiny days to be the new norm. The program is just $29* and includes:

    • 21 days of clean eating. Get excited! It's super simple and totally tasty. Plus, I'll be doing it right along with you. 
    • Sample meal plans as well as suggestions for when you eat out.
    • Grocery lists 
    • 21 days of quickie workout options (no more than 30 minutes a day)
    • 21 days of accountability and encouragement and access to a ACE Certified personal trainer and wellness coach.
    • 21 days of a small community of people doing the exact same thing you are, who have the same questions and struggles and we will work through it all together!
    • Most importantly, NO supplements-just real food for real people living real lives.
    There's noting to lose, except maybe some inches and a few pounds. There's a lot to gain: body confidence, strength, good digestion, better sleep, energy and a different way to eating. 

    If you're interested, simply e-mail me here ( and let me know to put you on the list or feel free to ask any questions! When you sign up, I will add you to our closed Facebook group where the food lists will be so you can be prepared for day one: Monday, April 23.

    *I will invoice you via PayPal and add you to the group as soon as I get confirmation of payment :) 

    Thursday, February 1, 2018

    Super Salad

    I have always felt that salads that other people make, whether it's restaurants or friends/family, always taste better. I hate the prep and I can never get the salad dressing right. Until now. You guys, this salad has EVERYTHING in it: tons of veggies, protein, fiber, good fats and overall deliciousness. My husband raved about it and so I've been making it a lot. And now, I have it prepped and ready to go at any moment. This salad is a meal all by itself and I've been eating it three or four days a's that good and totally versatile. I'm also in love with the dressing I use-it takes like 30 seconds to make.

    Here's what I put in it:

    • Mixed greens and spinach (chopped)
    • Chopped, roasted sweet potatoes
    • Cauliflower rice
    • Zucchini
    • Chickpeas (roasted are amazing but rinsed from the can work just as well)
    • Walnuts
    • Carrots
    • Roasted turkey breast
    • Red onion
    • Avocado
    • Snap peas
    • Dried unsweetened cherries if I'm feeling crazy (I have found these at Trader Joe’s)

    What I top it with (dressing recipe):
    (don't use it all...I use a table spoon or two and save the rest in the fridge in a mason jar)

    • 1/4 cup avocado or olive oil
    • 1/8 cup balsamic vinegar (I like the white balsamic for this one but normal would be fine too)
    • Salt to taste (I give it a couple shakes)
    • Pepper (I like a bunch of grinds of fresh)
    • 1/4 tsp ground mustard
    • 1/4 tsp garlic powder
    • honey is optional if you want a bit o' sweetness...especially if you are using olive oil as the base

    Monday, January 22, 2018

    Two ingredient chocolate cake brownies....yep...that's right!

    Two ingredient brownies that are dairy and gluten free are having some of you saying...well...yuck. But, believe me, these are not "yucky." They are chocolaty and in general, the perfect treat for someone trying to stay on track and eat a bit cleaner. Yes there is sugar in them, so if that's what you are avoiding, skip these for the time being. Otherwise, here is how to dig in (it took me less than 15 minutes to get them in the oven...get excited!)

    What you need:

    • 1 1/4  cup of semi-sweet chocolate chips (dairy-free is the way to go-you can find them in the health food section of your grocery store or just buy the ones at Trader Joe's)
    • 4 large eggs (yolk and white separated)
    What you do:

    1. Preheat the oven to 325 degrees
    2. Grease a 8x8 pan with something (I like to do it with coconut oil)
    3. Beat the egg whites on medium high in a mixer until soft peaks form (this is when you take away the whisk and the whites stay up and curl forward and maintain a bit of shape)
    4. While you are beating the eggs, melt 1 cup of chocolate chips in the microwave
    5. Stir in one egg yolk at a time into the melted chocolate
    6. Add about 1/4 of the egg whites into the yolk/chocolate mixture and gently fold in until you have used all of them
    7. Spread mixture in greased pan and top with the remaining 1/4 cup chocolate chips
    8. . Bake for 25 minutes
    I also like to add a sprinkle of sea salt to my cake brownies before I bake them, but then that would be 3 if that feels like too much, skip it.

    These are great served with berries or just by themselves. Refrigerate leftovers. 


    Check out the nutrition facts for one GIANT brownie (1/9 of the pan)!

    200 calories
    5 grams protein 
    22 carbs
    2 fiber
    11 fat
    17 sugar