Mar
30

Who else is as much of an avocado lover as I am? *Everyone raises their hand*

Avocado toast has been a love of mine for as long as I remember, and even before I remember it being trendy to put on toast. In fact, my mom used to make homemade refried bean and cheese burritos for us with slice avocado on the side and hot sauce. The creaminess of avocado is as nostalgic to me as a big bowl of mac and cheese. Simply put, I’m in love with avocados and always will be.

Today’s post is pretty awesome because I’m sharing 16 ways to top your avocado toast in partnership with my friends at Avocados From Mexico. They asked me how I get creative with avocados and so of course I couldn’t help but share some of my favorite ways to switch up my avocado toast.

So, let’s get to it!

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Mar
29

Pesto quinoa salad with sheet pan roasted veggies and garlic chickpeas. Flavorful and a great make ahead lunch to try!

On my constant quest to make delicious and good for you things, I have forgotten about my love for the ever-popular trendy grain of 2014 AKA quinoa. At one point, I had put quinoa in mac and cheese, frittatas, stir fry, my favorite salad and also in banana bread. Call me the Harry Potter of quinoa.

Wait… what.

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Mar
27

Tuna quinoa salad packed with protein, fresh spring veggies and a green goddess avocado dressing. Delicious and so easy to make!

My Dad used to make the BEST tuna pasta salad on the planet. It had tiny little circular pasta, fresh peas, lots of tuna and wayyy too much mayo. Truth be told, I loved it from the bottom of my heart.

Dad even made the salad for my high school graduation party and I couldn’t resist going back for serving after serving. It was a simple memory, but one that will stay with me forever.

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Mar
20

Scrambled tofu with delicious spices gets piled high into corn tortillas and topped with avocado, cilantro and so much more! Easy to make ahead and reheat for an on the go breakfast.

So let’s talk about vegan food for a second. First, let me start off by saying that you don’t have to be vegan to enjoy plant based food. Just because it’s vegan, doesn’t mean that it’s not delicious. In fact, often it’s more nourishing and welcoming for your body. So, I welcome vegan foods with my whole heart. I love enjoying plant based veggies, fruits and switching up what I’m eating.

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Mar
13

Spinach and goat cheese quiche made with a scrumptious sweet potato crust that helps to hold the quiche nicely together without all the calories of a regular crust. Gluten free!

Well hello, hello and happy Monday. Hopefully you’ve had a cup of coffee or two and a chance for a slow morning before we dive into this tasty. You know the chance to ease into the day with a filling breakfast and a little inspiration. I start each day by waking up to Milly knocking something off of my nightstand, then I stretch, make coffee, lay out my clothes, make the bed, get dressed, brush my teeth, and if I’m lucky, unload the dishwasher before I head to my workout.

On the mornings I don’t get to do these things, I come home and feel rushed to get to work, especially if I’m developing recipes or have a heavy day of writing and editing photos. The slower and earlier my morning is, the better. I reserve sleeping in for Sundays.

It’s a routine that works well for me because I’m able to get in a heart-pumping workout, get a little organized and usually stay off my computer until usually around 8am. I’d love to hear your morning routine and what you enjoy. Perhaps you read? Catch up on the news? Make a delicious breakfast? Listen to a podcast? Tell me!

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Mar
08

Strawberry Avocado Salad packed with heart-healthy fats, creamy goat cheese, toasted almonds and a light citrus poppyseed dressing. Like Panera’s salad — but so much better! 

I’m headed home from a lovely trip to Arizona and the warm(er) weather. Tony and I had such a wonderful time in majestic Sedona — from the incredible hiking up to Devil’s Canyon to the midnight star gazing, it was everything we wanted. Thank you for all of your recommendations, I so appreciated them.

Every time I get back from traveling for awhile, I crave vibrant fruits and veggies to fill my plate. Because let’s face the facts: there’s always a 100% chance that my belly’s been full of a few too many carbs and on-the-go snacks that aren’t always the best choice (helloooooo fro yo topped with frosted animal crackers!).

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Feb
28

Avocado pesto chicken salad made with an easy homemade nut free pumpkin seed & avocado pesto, then piled on toasted bread for a delicious, healthy sandwich.

Raise your hand if you LOVE pesto.

Okay good, me too.

And if you love it as much as I do, then you’re in for a little treat because this pumpkin seed avocado pesto is just incredible — it’s packed with healthy fats, lean protein and herbs and might just be the best thing I’ve ever tossed with shredded or leftover grilled chicken.

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Feb
23

This vegetarian Thai green curry is made with chickpeas, ginger, garlic, turmeric, green curry paste, and lemongrass. The ultimate bowl of healthy comfort food to eat when you’re feeling under the weather.

Do you know when you start feeling a little sick — the feeling that something just isn’t quite right? Well, I had that last week. A slight fever crept in and my glands started to swell. Immediately I could tell that my body needed rest and a healthy dose of anti-inflammatory, disease-fighting food.

So of course, Thai green curry was on the dinner menu. And guess what? It worked. The next day I woke up feeling bright, energized and so much better. Thus, it was crowned the name ‘healing thai green curry’… with a few other descriptors in there too, I suppose.

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Feb
16

The best vegetarian enchiladas you’ll ever eat: Sweet Potato Black Bean Enchiladas packed with flavor and topped with an amazing avocado lime sauce. Make them for dinner tonight!

If I could have my mom cook all the food served at my wedding, I would. She’s the best cook I know. Not just only she’s my mom, but because she makes food from the heart. You know food with flavors that speak to your soul from the very first bite. She’s innovative, creative and never afraid to dream up something delicious.

Every other day I get an email from her with a photo of what she made that day. From granola bread (OMG!) to coconut milk wild rice soup, she’s always thinking up something new.

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Feb
02

Banana bread pancakes that are perfectly sweet, fluffy and nutritious. Made with whole wheat flour and dairy free too!

Safe to say, I’m learning everything there is about being a first-time homeowner. Including when your oven breaks and you have to call the repair man to fix it. Who knew home repairs could be so ridiculously expensive?

Now that the oven is finally working again, I can get back to meal prep from the Healthy Glow Co. — that means these banana bread pancakes are on the menu this week.

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