Foodie Friday: Stir-Fry Bowls

Sometimes, when I need a simple meal (especially when I know I’ll be busy this week) I use this system to create a stir fry bowl.  You can find great recipes to make authentic stir fry, and I’m not claiming that this is one of them, but I am giving you a good blueprint to make quick, delicious meals that can be easily made in large quantities to feed you for days with a variety of options to keep you from getting bored.  You can be as creative or as mundane as you want, and it can be as simple as what is in your fridge and pantry or as elaborate as purchasing several different finishing oils and exotic vegetables from the grocery store.   Continue reading “Foodie Friday: Stir-Fry Bowls”


Healthy Brunch at Home

“Healthy brunch?”  You may say, “Is there such a thing?”  Why, yes, there is.  As much as I love a bottomless mimosa brunch at those swanky D.C. eateries I enjoy, my wallet-and my waistline- can’t afford such a thing every weekend.  So, sometimes I have to get creative and make some gourmet looking yet tasty breakfasts at home.  Here are some brunch ideas (all 21 Day Fix approved) that are easy to make on those weekend mornings you just feel like staying in. Continue reading “Healthy Brunch at Home”

Foodie Friday: guilt free tuna salad

Growing up, one of my comfort foods was a tuna salad sandwich.  You probably know the kind.  A can of tuna, heap of mayonnaise and diced dill pickles on white bread.  When people think of tuna salad sandwich, that is most likely the image in their head.  Some people hate it, but others- like me- love it.  When I became an adult, there were times when I’d want a tuna melt, so I’d make that sandwich (except on whole wheat to make it a tad healthier) melted with cheddar in a panini press.  Yum!  Except, not healthy.

Tuna, by itself, is very healthy.  It’s low in fat and high in protein, an excellent source of omega-3’s, vitamin D and selenium.  Because I like to add fish to my diet, I wanted to find a way to make healthy options for tuna consumption and create a new comfort food.  Since no one in my household but me likes pickles, we never have them around anymore and mayo is not calorie efficient in my weight loss efforts (even when I make my own from scratch).  After some searching online I found a healthy Tuscan Tuna Salad recipe from Epicurious that I used as my base.  Nowadays, I create my own depending on what I have in the house at the time, and I’ll give you the fundamentals on how to create your own stellar tuna salad.      Continue reading “Foodie Friday: guilt free tuna salad”

Foodie Friday: Sweet, Healthy Valentine’s Treats

Valentine’s Day is approaching, and with it the temptation for sweets, treats, and all things decadent.  While I’m a fan of decadence, in moderation, it’s gotten me in trouble in the past.  I don’t know if you can relate to mindlessly eating everything in one of those giant Russell Stover heart shaped boxes within a matter of days..well, I can and it isn’t pretty.  For those of you for whom the sweet side of the day isn’t a terrible temptation, enjoy a giant heart with my blessing.  For others who, like me, would rather feed themselves and their loved ones something a little more healthy yet still tasty, I have a few recipes below to satisfy a sweet tooth and still tell your loved ones that you care.

Strawberry Heart Cinnamon Toast     1 serving

1 slice whole grain bread

1 strawberry

1 tsp peanut or almond butter

1 tsp honey

sprinkle of cinnamon

To make the strawberry hearts: With the top still on, slice the strawberry vertically from top to bottom.  Once it is sliced in half, make a small “V” shape to cut out the leaves.  Once the “V” is cut, round out the top points to make it fully heart shaped.  Then, slice the strawberry heart vertically again to make it thinner and gain another, smaller heart.

Toast the bread in the toaster.  Spread the peanut butter on the toast.  Sprinkle cinnamon on top of the peanut butter.  Cover with strawberry hearts.  Drizzle with honey.

My kids like it just like this, but I like to toast it again in my toaster oven at 375° for 3-4 min.

Apple Pie Cups     12 servings

1 pack won ton wrappers

2 large apples, shredded or diced finely

2 Tbs melted coconut oil

2-3 Tbs honey or maple syrup (depending on how sweet you prefer)

1 1/2 tsp cinnamon (you can also add 1/2 tsp of nutmeg, allspice, or cloves)

1/4 tsp salt

Preheat the oven to 400°.  In a medium bowl add diced apples, coconut oil, honey, spices and salt.  Stir until well mixed.  Set aside.  In a well greased muffin tin place one won ton wrapper in each cup and push down to line the muffin cup, careful not to break it.  Scoop the apple filling into each cup.  Bake for 10 minutes until hot and bubbly.  Let cool for a few minutes before carefully pulling each won ton out of the muffin tin.

Coco-Cocoa Fruit Smoothie     2 ten-twelve ounce servings

1 cup coconut milk (the full fat kind, preferably organic)

1 banana

3 strawberries (plus a couple for decoration if desired)

2 Tbs protein powder* (I use a hemp powder to add protein and omega 3’s to my kid’s smoothies)

1 Tbs cocoa powder

1 Tbs honey or sweetener of choice (or to taste)

1 cup ice


Blend in blender until thick and creamy.  Garnish with strawberry hearts if desired.




Check out the Team Beachbody website if you want more ideas for clean eating treats.  I for one plan to make these chocolate Fudge Avocado Brownies on Sunday for my Valentine’s Day treat.


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Happy Valentine’s Day!


Foodie Friday: 21 Day Fix Red Flannel Hash

I love eating a colorful meal.  The wonderful colors from different fruits and vegetables add a variety of phytonutrients to keep us healthy.  You’ve probably heard that carrots are good for your eyes, that is because the antioxidant beta-carotene in carrots is turned into Vitamin A (retinol) in the body; Vitamin A is good for a healthy immune system, our skin and mucous membranes, and good eye health and vision.  It also causes the orange pigment in foods such as carrots, pumpkins and sweet potatoes.

Though many people think of sweet potatoes with lots of sugar and marshmallows at Thanksgiving, I was never really a fan of that traditional dessert growing up.  As an adult however, I have come to appreciate the golden glow of a baked sweet potato and have added it to many different dishes- or just eaten it plain.  The dish below is how I use leftover baked sweet potato to make a wonderful, easy breakfast.

The traditional northeastern breakfast red flannel hash is usually made with the leftovers from a meal of corned beef and boiled potatoes and beets.  Because this isn’t a meal I’m likely to make on a typical evening, I had to adjust it a little, but boy does it hit the spot on a cold weekend morning.  My recommendation is to make baked sweet potatoes and roasted beets the night before for dinner to make breakfast even easier.

Continue reading “Foodie Friday: 21 Day Fix Red Flannel Hash”