Welcome to my most basic, yet most addicting and simple breakfast recipe: Healthy egg muffin cups. 😍
I wanted to share a recipe with you to only inspire you to eat healthier in the new year, but to also help you easily meal prep for breakfast. Also, I realized that many of my breakfast recipes are on the sweeter side, so this one is for all my savory lovers.
Stuffed acorn squash with cranberry, pecans and quinoa then drizzled with a simple goat cheese crema. Perfect for vegetarians at Thanksgiving, or anytime you’re looking for a healthy plant based meal or side.
Here we are again! Thanksgiving is getting close and I’m more than ready to bust out all the fabulous recipes I’ve been testing in my kitchen over the last few weeks. Safe to say Abra and I have been eating very, very well.
To me, Thanksgiving can involve your Grandma’s classic recipes but it can also be about experimenting with new recipes and creating your own traditions. Since coming into Tony’s family, I’ve introduced my both my cranberry sauce and sweet potato casserole to the table and now each year we’re sure not to miss it.
I’m even more excited about the recipes I’m going to post this week and next because they are creative, beautiful and healthy. YASSS.
Homemade roasted tomato basil soup with garlic, olive oil and caramelized onions. Delicious, flavorful and the best way to use up garden tomatoes! You’ll never want to go back to the canned stuff after you try this.
When I was younger, I despised tomato soup. The flavors never seemed to call for me, nor did I ever crave grilled cheese. My favorite was Mom’s chunky beef stew that simmered and bubbled on the stovetop for hours in our small yellow duplex kitchen back in Minneapolis. It wasn’t until high school that I began to crave the comfort of creamy tomato soup after Mom started buying Progresso’s hearty tomato.
Amazing sweet potato taco bowls packed with plant based protein and your favorite southwest flavors, then drizzled with Bolthouse Farms Avocado Ranch yogurt dressing! Easy to make ahead of time & perfect to pack for lunch.
Oh hey Monday. I hope you guys had an amazing (and hopefully) shorter week last week. My mom and I spent some much needed time together exploring and walking around Chicago, getting pedicures, baking tahini brownies, new muffin recipes, and making her amazing Puerto Rican food that I haven’t had since I was 18. Where does the time go?
Every time I’m with my mom, I’m inspired to go back to the authentic flavors of Latin cuisine that I grew up with. Sofrito, homemade sazon, plantains, green chile and so much more. I can’t wait to start incorporating those flavors more into my recipes and teaching you all about the food that’s near and dear to my heart.
Paleo and gluten free turkey burger sliders on sweet potato buns. An easy bite sized recipe or appetizer!
Did you know the official first day of summer was LAST week? I don’t know about you, but it has felt like summer here in Chicago for about a month now. I’ve been absolutely loving the heat, the longer days, and the chance to hang out on the patio with Tony.
We also have a bird feeder, so Milly likes to come plop her belly out and watch the birds too.
These four unique chicken marinades are perfect for adding delicious flavor to your chicken before grilling or baking, plus an introduction to my partnership with Just BARE chicken.
Do you guys remember my behind-the-scenes video shoot on Instagram Stories in Minnesota? Well, if you were following along… part 1 of the final product is finally here! Abra and I flew to Minnesota to meet the Just BARE Chicken team and create some awesome new videos for their Living Lean & Clean Campaign. Read more.
Easy, flavorful tuna wraps drizzled with light chipotle Greek yogurt ranch dressing. They’re the perfect summertime lunch and packed with delicious farmer’s market veggies.
Say hello to my new favorite lunch because I couldn’t believe how much I LOVED it. I’ve been on a pretty consistent, early morning workout routine as of late, which means by the time I’m thinking about lunch (as early as 10:30AM for Abra and I…) I want something quick, filling, and of course, delish.
Amazing low fat healthy banana bread made with whole wheat flour, coconut oil, protein packed greek yogurt and naturally sweetened with a touch of pure maple syrup. Everyone loves this bread because it can easily be made into muffins too!
I’ve discovered a sneaky little trick to making the best banana bread in the whole wide world.
It’s a combination of things you see. Quality ingredients, extra ripe, brown-spotted bananas, a sprinkle of cinnamon, a touch of natural sweetener and of course all the love you’ve got to give.