i could eat this everyday – lemon avocado quinoa super salad


it’s been a while. okay, more than a while. between a wedding, a funeral and 4 business trips, i’ve been busy. but the busy times are the most important times to make sure that eating right and exercising stays on track. i let myself indulge during these life events, but never to the point of no return.

in times like these, i like to make sure i have a “go-to” – something satisfying, easy and of course, delicious! this lemon avocado quinoa super salad is AHHH-MAZING! refreshing, filling and delicious in one dish. best of all it’s easy to pack in a Tupperware!

i hope you enjoy this recipe (adapted from the diva dish).

what you need:

1 cup dry quinoa

1/2 cup water

1 can garbanzo beans (drained and rinsed)

1 c. cherry tomatoes (cut in half)

2 avocados diced

1 bunch of cilantro

2 cups spinach

1/4 cup red onion

2 small garlic cloves

For the dressing:

juice of 2 fresh lemons

2 tsp. ground mustard

2 tsp. olive oil

1 tsp. agave nectar

1/2 tsp cumin

dash of salt and pepper

what to do:

1, make the quinoa first according to the directions on the packet

2. in a food processor, add washed spinach and cilantro, process the greens until they are finely diced. add the greens to a bowl, and set aside.

3. finely dice garlic cloves and onion and add to greens mixture

4. add chickpeas and stir until all is combined and coated.

5. add the chickpea mixture to the cooled quinoa.

6. make the dressing by whisking all ingredients together. pour over salad, and mix until combined.

7. add tomatoes and avocado. mix. set in the fridge for 10-15 minutes before serving.





what i ate today – OMG coconut curry edition weds 10.29

today was like any normal weekday veg day for me…

9:30 – toasted a piece of Ezekiel sprouted bread, and spread on two tablespoons of organic crunchy peanut butter.

12:00 – (which was a little early for lunch but it was a working lunch with co-workers, so had to eat) leftover mushroom fajitas from monday night!

3:00 – dark chocolate, sea salt and nut kind bar, my FAVE.

then something magical happened…dinner! coconut curry with coconut quinoa made me forget that meat even existed!


following the minimalist baker recipe almost to a t yielded a delicious dinner! i left out the oil, added more curry powder, threw in some paprika and mixed up the veggies! you can find the recipe here

hope you enjoy as much as i did!

lots of love and veggies!



what i ate today…tuesday 10.28

day two of weekday veg, delicious success! feeling strong, fit and full!

9:30am – 1 slice of ezekiel sprouted bread and 2 tablespoons of organic crunchy peanut butter

1:00pm – roasted veggie salad from silver dinner. similar recipe here

photo 1 (1)

7:30pm – veggie stir fry, recipe here. subbed black bean spaghetti for the soba noodles.

photo 2 (1)

10:00pm – paleo friendly chocolate chip cookie (from earlier post)

chocolate chip peanut butter cookies

hope your day was as delicious and veggie filled!



it all comes back to…vegetables!

we all know the drill to losing weight and/or staying in shape- exercise and eat healthy. but what is healthy? with all of the lifestyle choices (i hate the word diet) that people have to choose from, it is hard to decipher what really is healthy. u.s news report recently studied 32 popular “diets” and in order to be top-rated, a diet had to be relatively easy to follow, nutritious, safe and effective for weight loss and against diabetes and heart disease. the top 5 are as follows:

  1. DASH Diet – emphasis on fruit, veggies, whole grains, lean protein and low-fat dairy
  2. TLC Diet – emphasis on eating lots of fruits, vegetables, whole grains, low-fat or nonfat dairy products, fish and skin-off poultry
  3. Mayo Clinic Diet – emphasis on a healthy breakfast, lots of fruits and veggies, whole grains and healthy fats
  4. Mediterranean Diet –  emphasizes fruits, veggies, whole grains, beans, nuts, legumes, olive oil, and flavorful herbs and spices; eating fish and seafood at least a couple of times a week; enjoying poultry, eggs, cheese, and yogurt in moderation; and saving sweets and red meat for special occasions.
  5. Weight Watchers – point based system where processed choices usually have the highest point values (meaning they should be eaten in small amounts or less often) while fresh fruits and vegetables carry zero points, so you can eat as many as you like.

what is the ONE thing that all 5 top rated lifestyle choices have in common…drumroll…VEGGIES!

moral of the story, whatever your lifestyle choice is, make sure it includes veggies!

peace.love.and veggies!


what i ate today – monday 10.27

first day of weekday veg = success!

here’s what they day in food looked like for me:

9:00am – out the door with one slice of toasted ekeziel sprouted grain bread with 2 tablespoons crunchy organic peanut butter. easy to eat in the car on the way to work. (typically, breakfast includes 2-3 hardboiled eggs.)

photo 4

12:30pm – ordered a greek salad for lunch, no meat, no cheese. it was loaded with lettuce, cucumbers, peppers and onion and drizzled with a greek viniagrette.

photo 1

2:00pm – snack time! dark chocolate and sea salt kind bar, AMAZE.

7:30pm – veggie fajitas – OMG SO GOOD. jalepeno, onion and marinated mushrooms with guacamole in a whole grain tortilla. recipe below.

photo 2

10:00pm (a.k.a as i am writing this) – half a slice of pumpkin spice bread. i modified this recipe and substituted 3/4 cup applesauce for the eggs and 3 tablespoons of agave nectar for the honey.

photo 3

i was worried that i would not feel full, but after ONE fajita, i was stuffed! with a meat fajita i could easily eat 2, maybe 3 and feel as full as i did on the veggies.

here is the recipe for the fajitas:

what you need:

1 pack of sliced portobellos

4 medium jalapenos

1 large red onion

1 tablespoon paprika

1 tablespoon garlic powder

1 tablespoon onion powder

salt and pepper

1/4 cup of water

what to do:

  1. in a gallon ziplock bag, add mushrooms, 2 tablespoons of water, paprika, garlic powder and onion powder. shake and place in the refrigerator for 20-30 minutes
  2. slice the onion and jalapeno (remove seeds if you want it a little less spicy) and saute for 10 minutes on medium heat.
  3. Add mushrooms, stir and cover for 5 minutes
  4. Remove cover and let simmer for 5 minutes. Voila!




my farewell to meat…for the week.

a few weeks ago, i watched a ted talk by graham hill entitled “why i’m a weekday vegetarian.” hill discussed the benefits of being a vegetarian – american’s unhealthy over-consumption of meat, the positive impact on the environment and more humane treatment of animals. he also discussed the difficulty that we as americans have to make the jump to being vegetarians, as we have been bred to be carnivores. meat is the main staple most dinner plates, and in my house, there is an animal product at EVERY meal. watching this ted talk got me thinking, why am i eating so much meat?

the idea of “weekday veg” started swirling in my head – but i still wasn’t 100% convinced. until saturday night.

cue the movie “forks over knives.” forks over knives is a documentary on netflix that presents the benefits of living a whole foods plant based diet lifestyle. to sum it up, here is an excerpt from their “about” page on forksoverknives.com:

Forks Over Knives was launched in 2011 as a feature documentary. Backed by scientific research, the film presents a radical but convincing case that modern diseases can be prevented, halted, and often reversed by leaving animal-based and highly refined foods off the plate … and adopting a whole-food, plant-based diet instead.”

these two videos made an impact on me and made me really start to look at my plate. the majority of my meals contain animals.

so i have decided to merge the two ideas. sticking with the “weekday” part of “weekday veg” but upholding the more stricter dietary guidelines in “forks over knives” – no animal products (including eggs), dairy, oils and refined sugars.

i’m not going to inundate you with numbers and figures, but rather challenge you to watch the ted talk (click here) and forks over knives on netflix (or access it here) and decide for yourself!

i will obviously keep you updated on my progress, as i am excited AND nervous to try being a “weekday veg.” i will be sharing my recipes and tips along the way!

do any of you have great vegetarian recipes to share? please comment if you do!



holy amazingness of paleo friendly peanut butter chocolate chip cookies

chocolate chip peanut butter cookies

i LOVE cookies. like LOOOOOOOOOOOOOOVE cookies. especially chocolate chip. i have searched and scoured and played and prepared what feels like a million variations of “healthy” chocolate chip cookies. now, lets define “healthy.” i do my best to avoid refined carbohydrates and sugars, so obviously white flour and white sugar are no-gos. which is why i LOOOOOOVE this recipe! enjoy as much as i did 🙂

what you need:
1 egg
1 cup peanut butter
1 cup semi sweet or dark chocolate chips/chunks
1/2 cup coconut sugar
1/2 cup coconut flour
1 tsp organic vanilla
1 tsp baking powder

what to do:
1. preheat oven to 350 degrees
2. in a large mixing bowl whisk together egg and coconut sugar
3. add peanut butter, coconut flour, vanilla and baking powder and mix
4. fold in chocolate chips/chunks
5. shape dough into 1 inch thick balls and flatten slightly with palms. place on foil lined baking sheet.
6. bake for 12-15 minutes depending on desired “crunch”

i hope you enjoy as much as i did!

love and health