To Blend / Blood Orange Smoothies


     Good morning! I've recently realized a food philosophy I've been subconsciously following for awhile, and that is focusing on one fruit and one veggie that I really love each season. For fall it's sweet potatoes and figs, for summer it was strawberries and spinach (which is pretty seasonless, but it pairs best with summer produce in my opinion), and spring makes me crave asparagus and honeydew melon! I started realizing this pattern of focusing on basically two produce items when I was deciding what I wanted for smoothies (typically my daily lunch). I landed on kale and citrus, and have been sticking to that for the past couple of months! Kale is so nutrient dense, citrus is highly beneficial this season (looking at you flu), and both keep me feeling great and energized!

     Now, today's smoothie recipe doesn't have kale, because I'm a visual person and really wanted to see how these gorgeous blood oranges blended up. :)  Feel free to add a handful of kale though, as it couldn't hurt! Get the full recipe below!



- 1 blood orange peeled and segmented (feel free to use any citrus you like!)

- 1 tsp. of turmeric or a golden turmeric blend (I've been using this one from Moondeli and love it)

- 1 cup of almond milk

- 1 sliced + frozen banana



1. Gather your ingredients and add them to a blender, almond milk first.


2. Blend on high until smooth and frothy.


3. Serve in your tallest glass and enjoy (preferably with a little stinker who enjoys vying for the first sip)!

To Make / Honey Butter Healthy-ish Pancakes


     Hi there! I whipped up these pancakes this weekend, and had to share the recipe with you all asap! They're slightly healthy (thanks whole wheat flour + greek yogurt!), but also pack a sweet punch with caramelized bananas and honey butter. Get the how-to below!


Ingredients (pancakes):

- 1 banana

- 1 egg

- 3/4 cup of almond milk

- 1/4 cup of plain greek yogurt

- 1 tsp. of vanilla extract

- 1 + 1/2 tsp. of sugar

- 2 tsp. of baking powder

- 1/2 cup of whole wheat flour

- 1/2 cup of AP flour

- a pinch of salt

Ingredients (honey butter):

- 1 stick of butter

- 1 tbs. of honey


Directions (honey butter):

1. Melt honey and butter together by placing them in a bowl and microwaving for 1 minute. Stir together and pour into a jar. Let set in the fridge overnight (can still drizzle melted over pancakes!). 


Directions (pancakes):

1. Combine flours, baking powder, sugar, and salt in a mixing bowl. In another bowl, mix together milk, eggs, and vanilla extract. Pour the liquid mixture into the dry mixture, then stir to combine. Add in greek yogurt and stir. 


2. Heat your griddle, and pour out your batter for pancakes. Slice your banana and place rounds on top of cake. Brush bananas with melted honey butter. Wait til the cakes are bubbling on top, then flip and let cook for about another minute, or until pancakes are browned on both sides. 


3. Serve warm with honey butter and maple syrup (and bacon, if you're so inclined). Enjoy!

To Make / GF Pumpkin Tahini Cookies


     Hi there! October means all things pumpkin, and I have a yummy pumpkin tahini cookie recipe for you all today! They're on the slightly healthier side than other cookies, being gluten free and containing nutrient filled tahini. Get the recipe below (adapted from A Beautiful Mess)!



- 1/2 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 heaping tablespoons tahini
- 1 1/4 cups gluten-free all-purpose flour
- 1/4 teaspoon cinnamon
- 1/2 teaspoon (aluminum-free) baking powder
- 1/4 teaspoon salt
- 1 bag semi-sweet chocolate chips
- 1/4 cup of softened butter


1. Mix together the butter, pumpkin, and sugars. Then add in the egg, vanilla, and tahini.


2. Next add in the flour, baking powder, salt, and cinnamon. Once dough has formed, add in chocolate chips. Scoop out into cookie dough balls, and refrigerate for 30 minutes.  


3. Either store in fridge until ready to bake, or preheat your oven to 350, and bake for 12 minutes. Serve warm and enjoy!

To Make / Chocolate Coffee Nice Cream


    Hi there! This is my last #whole30 friendly recipe for the time being! I loved this treat for when I had a sweet craving, and it's guilt-free, which makes it even sweeter! Get the how-to below!


- 1 ripe banana

- 1/2 cup of almond butter

- 1/2 cup of almond milk

- 2 softened dates

- 1/2 cup of coffee

- 1/4 cup of cocoa powder

- berries for topping (I used fresh blackberries because the taste really works with this strong chocolate flavor!)


1. Add all ingredients into a blender and blend until smooth.

2. Freeze for at least 6 hours.

3. Scoop out and enjoy!

To Make / Healthy Red Pepper Dip


      Hi there! During my Whole30, I tested a lot of recipes. You basically have to, to survive a month of eating no dairy, grains, legumes, or sugar. That's one of the best parts of the program though, it pushes your creativity! One of my favorite things to test was snacks. I love a good snack after work and am always switching it up. When I stumbled upon this recipe from A Beautiful Mess, I had to try it out! Roasted red peppers give the best flavor, and combined with pumpkin seeds, make a super nutritious dip. Get the recipe below!


- 1 red pepper, sliced in half and roasted

- 1/2 cup of pumpkin seeds, or pepitas

- lemon juice

- chili powder, paprika, and salt


1. Put your peppers and pumpkin seeds into your food processor, then squirt in some lemon juice, and sprinkle in your seasonings. 

2. Blend until smooth. 

3. Serve with chips of your choosing and enjoy!

To Make / Peach + Citrus Smoothie


      Hi there! I have a yummy, summery smoothie to share today, and it packs the perfect citrus punch to get your day started right! With fresh peaches being in season, I've been including them in my smoothies as much as possible. They just scream "summer" to me. Get the recipe below!


- 1 cup of orange juice

- 1 banana

- 1 peach

- 1 tbs. of flax/chia blend


1. Chop your banana and peach, and toss into the blender.

2. Pour in your OJ, and blend. Enjoy!

To Assemble / Strawberry Pico Chicken Salad


      Hi there! As you may know, I'm in the thick of my Whole 30 health reset. It's going swimmingly so far, and I'm feeling much more confident in being able to make healthier choices once those 30 days are up! What I've enjoyed the most so far about this process is letting my guard down when it comes to new flavors and not just sticking to what's comfortable. I'll try most things once, and if it contributes something new to my palette, then all the better!

     This mindset is what brought me to today's recipe. I'm always looking for ways to get the trifecta of fruit, veggies, and protein all in one dish, because I'm not big on just eating fruit on its own. Unless it's an apple or banana, it's going into a recipe! So, when I was searching for a way to incorporate the massive amount of strawberries I needed to use up (because a certain little toddlers' tastes change on the daily), the thought of strawberry pico de gallo came to me. I'm a huge fan of pico (it's so fresh!), and strawberries add just enough sweetness to whatever they touch. Perfecto! With the addition of a balsamic vinaigrette, the flavors of this salad balance just right, breathing life into something that could easily be bland. Taste for yourself through the recipe below! 


- a large handful of spinach

- grilled chicken

- 5-6 ripe strawberries

- 1/2 cup of pico de gallo (our local grocery stores all stock fresh pico made there on the daily!)

- 1 avocado

- chives

- 1 tsp. of balsamic vinegar

- 1 tsp. of lime juice

- 1 tsp. of olive oil


1. Dice your strawberries and mince your chives. Stir these into your pico!

2. Assembly time! Chop up your avocado, and toss together your pico, spinach, and chicken. 

3. Whisk together your vinegar, lime juice, and olive oil. Drizzle on top of your salad. 

4. Serve with the leftover vinaigrette (if there is any!), and enjoy!

To Make / Summer Smoothies


     Hi there! I wanted to share my current favorite smoothie combo with you all today! It's not the most photogenic (thank you raspberries + spinach), but it sure is delicious and nutritious, and that's what matters most! See the recipe below. 


- 1 cup of raspberries

- 1 banana

- 1 cup of frozen peaches

- 1 cup of spinach

- 1 cup of almond milk

- 1 tsp. of flax + chia


1. Combine all ingredients in your blender, and blend until smooth. 

2. Serve chilled and enjoy! 

To Make / Avocado Dipping Sauce


     Good morning! I'm always craving Mexican food once the warm weather hits, so I wanted to share this spicy avocado sauce with you today, just in case you suffer from the same cravings! It's filled with avocado, cilantro, and a kick of jalapeno. Get the recipe below!


- one avocado

- cilantro

- onion

- jalapeno

- 1/4 cup of olive oil


1. Pit and skin your avocado, chop your veggies, and throw all ingredients into a food processor.

2. Process until smooth and creamy.


3. Serve with what you like! I picked sweet potato fries this time, and as always, no regrets.

4. Enjoy!

To Make / Hummus Wraps!


      Hi there! I've been looking into lunch options that aren't just cheese and apples, but are equally as quick and healthy. I wanted something that Bailey would also try, and as she's an adventurous eater, so we landed on hummus wraps! They are flavorful and just filling enough for lunch time. Get the recipe below!


- wheat tortilla wraps

- cooked chicken

- hummus (we try a lot of different ones, but went with red pepper this time!)

- lettuce

- any other topping you'd like (we had some scallions to use up!)


1. Smear some hummus on your wrap.

2. Top with your veggies and chicken.

3. Roll into a wrap and enjoy!

To Make / Stuffed French Toast


     Hi there! Over the weekend, I made some delicious stuffed french toast using the super healthy Ezekiel bread, and it was too good not to share! The recipe is simple, tasty, and as healthy as possible using greek yogurt cream cheese along with the sprouted bread. Check it out below!


- two slices of Ezekiel bread

- half a cup of greek yogurt cream cheese

- one egg

- 1 cup of almond milk

- cinnamon

- 3/4 cup of blueberries

- honey


1. Grease a skillet, and whisk together your egg, almond milk, and cinnamon. Soak each slice of bread on both sides for about 15 seconds each, and cook in the skillet over medium heat for a couple of minutes on both sides, and set aside.

2. Meanwhile, also cook up a blueberry compote by smashing your blueberries in a small skillet and drizzling with honey. Cook for about 8 minutes over medium heat and set aside.

3. Assemble by spreading your cream cheese between the two bread slices like a sandwich. Top with the compote and you're good to go! Enjoy!

To Make / Overnight Oats


      Good morning! Today, I just wanted to share a delicious overnight oats recipe! This is great to make on a Sunday for meal prep, to have on hand all week for breakfast. It was chocolatey and full of nutritious steel-cut oats, perfect for a healthy breakfast. Get the recipe below!


- 2/3 cup of greek yogurt

- 1 cup of steel cut oats

- 1 1/3 cup of almond milk

- 2 tbs. of chia seeds

- 1 tsp. of vanilla extract

- 4 tbs. of almond butter

- 4 tbs. of cocoa powder

- 2 tbs. of honey


1. Combine all ingredients in a mixing bowl.

2. Pour into jars and refrigerate overnight.

3. Top with cacao nibs or whatever you like, and enjoy!

To Bake / Avocado Chocolate Cookies


     Good morning! I love a healthy dessert recipe, as you all know, and one weekend, I wanted something very chocolatey, in cookie form. I've made avocado pudding before, and found this recipe for a cookie version. They turned out so good and yummy! Check out the recipe below!

Ingredients: yields about 10 cookies

- 3/4 cup of ripe avocado

- 1/2 cup of sugar

- 1 egg

- half a bar of dark chocolate, chopped

- 1/2 cup of cocoa powder

- 1/2 tsp. of baking soda


1. Preheat oven to 350, and in a mixer, blend your avocado and sugar together. Then, add the egg, cocoa powder, and baking soda.

2. Add in your chocolate chunks, and using two spoons, drop balls of batter onto a parchment paper lined baking sheet.

3. Bake for 10 minutes, let cool, and serve. Enjoy!

To Use Your Leftovers


     Hello! I don't know about you, but every year, my favorite thing to make for Thanksgiving is cranberry sauce. I just can't stand the thought of people eating that weird canned jelly thing, when you can make your own fresh sauce so easily. I know some people prefer the gelatin kind, but you can't deny that a nice homemade cranberry sauce, that isn't filled with preservatives and sugar, has more merit. This year, and every year, I had some leftover. I even still have fresh cranberries to make more if I want! Anyways, I decided to put it to good use, and smear it on a flatbread. SO GOOD. Get the recipe below!


- a flatbread

- goat cheese

- cranberry sauce

- kale


1. Preheat oven to 400, and assemble your flatbread. I start with a base of cranberry sauce, then top with kale and goat cheese.

2. Bake in the oven for about 7 minutes. Slice and enjoy!

To Make Almond Butter Cups


     Hi there! I love a healthy and mostly clean dessert that I can prep and have at the ready for a week or so, just so that I have a good option available when I'm craving a candy bar or other less-than healthy desserts. If you ask my parents, they will tell you that my favorite candy has always been Reese's Peanut Butter Cups, and that is still true to this day. It's something about the salty-sweet combo of the peanut butter and the chocolate that gets me, and I know I'm not alone. This is why I settled on the much healthier Almond Butter Cups to have around, and while the almond butter has a different taste than peanut butter, it's still good, just different. These are made without any refined sugar, and are just as tasty as the original candy. Also, Bailey devours these any chance she gets, and I don't have to worry about all of that extra sugar because she definitely doesn't need it, so they get the toddler stamp of approval. Get the recipe below!

Ingredients: yields 6 treats

- 3/4 cup of coconut oil

- 1/2 cup of unsweetened cocoa powder

- 1/2 cup of honey

- 2 tsp. of vanilla

- 1/3 cup of almond butter


Step 1 - Combine all ingredients, except the almond butter, in a medium size pot and whisk together over medium-high heat until a smooth, glossy chocolate sauce is formed.

Step 2 - Line a muffin pan with cupcake liners, and pour a small amount of the chocolate into each liner, just enough to form the bottom layer of each cup. Freeze for 15 minutes.

Step 3 - Spoon a small amount of almond butter into each cup on top of your bottom layer of chocolate. Freeze again for 15 minutes. Then pour the last of your chocolate on top of each cup and freeze for at least an hour.

Step 4 - Store in the freezer. To serve, set the cups in the fridge for 20 minutes before serving. Enjoy!

Recipe adapted from The Gracious Pantry.

To Make Chicken Quinoa Bowls


     Hi guys! I thought it would be fun to share a recipe that requires a bit of meal prep and lasts all week. I eat lunch at home everyday, even during the work week, so I like to have a couple of different meal options at the ready. While the meal prep for this dish is easy, there are a couple of things you need ready before assembling your bowl!

         All of the ingredients are chopped and cooked beforehand, which makes it very easy to combine and serve!

Ingredients: serves 4

- 4 cups of shredded chicken

- 4 cups of cooked quinoa

- 2 roasted red peppers, sliced and diced (see how to roast 'em here!)

- 1 chopped jalapeno

- 1/2 a red onion, diced

- 1/2 cup of mayo


Step one - Cook your jalapenos and onions in a medium skillet on medium high heat until softened. Add in chicken to warm, and then remove from heat.

Step two - Combine all ingredients, except quinoa, in a mixing bowl, and stir in the mayo.

Step three - Dish some quinoa into your bowls, and top with chicken mixture. Enjoy!