Healthy Chicks

This is one of my favorite go-to breakfasts because it’s quick, tasty and oh so filling! Enjoy with a piece of Ezekiel or whole grain toast and half a grapefruit! 

-1 whole egg plus 1 egg white, whisked with fork 

-1/4 c. sliced portobella mushrooms

-1/4 c. chopped zucchini 

-1/4 c. spinach

-1/4 c. chopped red onion 

-2 TB feta cheese

-1 tsp. oregano 

-1 tsp. parsley

-s & p to taste 

1. Cook the veggies in olive oil on medium heat, adding in spinach last (because it cooks faster and we don’t want to burn it!) 

2. Move veggies to one side, and add in the egg mixture. Cook on medium heat. 

3. Once it starts to bubble, add in the feta cheese and herbs. Flip the plain side over the veggie side to form the “omelet shape.” Enjoy : )… Read More!

This is a perfect quickie substitution for fall-favorite Apple Crisp, and you  barely have to do any work! Now doesn’t that sound nice? Enjoy as a light dessert on a cool fall evening, and feel app-solutely guilt-free about it! 

*serves 2

-1 large apple, cored (I like Macintosh) 

-4 TB Light Cool Whip

-2 TB honey or agave syrup

-2 tsp. cinnamon

-2 TB low fat granola of choice 

1. Preheat oven to 350. Core the apple, then cut in half, making 2 halves. 

2. Sprinkle granola onto each half, then drizzle honey or agave, and top each with a tsp. of cinnamon. 

3. Bake for about 15 minutes on baking sheet. Top each apple half with 2 TB Cool Whip and enjoy as a yummy, cozy treat on a chilly fall evening with your hunny!… Read More!

I went home to Connecticut for the day to celebrate my mom’s birthday. We headed to the grocery store after some fabulous apple-picking and what do you know: she was picking up ingredients to make one of my very own recipes. Wow I’m famous (or just let me think that for a day). My mom making one of my recipes? Wow, that feels good. Anyway, these stuffed peppers suffice for a meal on their own or can be served with a side salad or extra veggies. Enjoy…it’s definitely a fall favorite!

*serves 2

-2 red bell peppers

-6 oz. lean ground turkey

-1 c. cooked quinoa (may substitute brown rice)

-1/2 c. yellow onion, chopped

-1/2 c. black beans (optional)

-2 small Roma tomatoes, diced

-1 c. spinach

-1/2 c. organic Marinara sauce

-1 clove garlic, crushed

-1 tsp. basil

-1 tsp. parsley

-1/4 c fresh mozzarella cheese, shredded

-2 TB Extra Virgin Olive Oil (for cooking)

1. Preheat oven to 350. Coat  a medium skillet with olive oil, and cook turkey burger until lightly browned. Add in your vegetables (aside from the peppers and black beans if you choose to use them), and cook on medium heat.

2. In … Read More!

Yesterday was totally one of those soup days; it was dark, rainy and chilly outside. That to me calls for a soup day, particularly a yummy chicken ‘n’ veggie creation. I whipped up a large pot of this warm fall soup, went for a long run and came back to find my apartment smelling of fall (and my soup ready to eat). Enjoy with a piece of toast or side salad! 

-1 container low sodium chicken broth

-1 c. water

2 TB olive oil 

-1 sweet onion, chopped

-2 cloves garlic, crushed

-1 large zucchinni, chopped 

-1 large sweet potato, chopped

-1/4 to 1/2 c. baby portobella mushrooms 

-large handful baby carrots (10-15)

-4 medium skinless boneless chicken breasts 

-2 TB parsley

-1 TB oregeno 

-1 1/2 TB dill 

-salt to taste 

1. Sauté the onion and the garlic in olive oil over medium-low heat in a large soup pot for about two minutes. Add in the chicken broth and water, and stir. 

2. Add in the rest of the veggies, and bring to a boil. In the meantime, boil the chicken in a separate pot for about 5 minutes. Drain chicken and add it into the large pot with … Read More!

Now that it’s officially fall, one thing in particular has been on my mind: pumpkin. Pumpkin picking, pumpkin pie, pumpkin spiced lattes, pumpkin carving, pumpkin everything. But since I can’t have everything all at once, I decided to make do with what I could and bake some pumpkin muffins. But this isn’t just your ordinary recipe; these babies are unique, perfectly soft ‘n’ fluffy and delightfully tasty. Enjoy with a glass of milk or hot cup of tea!

*Makes approximately 12 large muffins

-1 c. canned pumpkin puree

1/8 c. chocolate soy milk 

2 large eggs, lightly beaten

1/4 c. plain greek yogurt 

1/3 c. applesauce or vegetable oil 

1 tsp. vanilla extract

1  c. whole wheat flour* 

1/2 c. all purpose flour* (*substitute 1 1/2 c. gluten free flour for regular flour for those with wheat sensitivities) 

1/3 c. agave syrup 

1 tsp. baking powder

1 tsp. baking soda

1 ½ tsp ground cinnamon

½ tsp. salt

1/4 to 1/2 c. Ghirardelli Semi Sweet chocolate chips 

½ c. sunflower seeds 

1. Preheat over to 375. Mix dry ingredients together, then adding in all the wet ingredients slowly. Mix well, being sure all the flour has dissolved but do not … Read More!

The other day after dinner, I reached into my cabinet for a handful of Ghiradelli Semi Sweet Chocolate Chips. I’m a huge fan of dark chocolate, and these little gems do it for me every time. “What are you doing? Didn’t you just eat dinner?” my neighbor asked, confused of why I was eating chocolate right after my eggplant lasagna indulgence. “It’s my dessert!” I shouted back at him. “What, you eat dessert?” Um, duh! And let me tell you: sometimes it’s a lot more than a handful of chocolate chips. Just ’cause I’m healthy doesn’t mean I resort to broccoli and peas for my post-dinner treat. 

Dessert. Ahhhhhh. Just the sound of it alone makes me  feel all warm and fuzzy inside. It’s honestly one of the best things on earth, the perfect ending to a perfect meal. As you can see, I am totally a sweet tooth fanatic. But there is no way I’m going to have the taste of salad or pasta sauce in my mouth and call it a night. I at least need a piece of gum or a savory mint before I hit the hay. I know some people who brush their teeth immediately … Read More!

You asked for it, so here it is! I modified a fatty recipe my aunt had given me for eggplant lasagna, using eggplant instead of noodles. Nifty, huh? Anyway, after some big changes to the recipe (i.e. using tofu instead of ricotta cheese), this recipe turned out to be a winner! Note: it’s not the “prettiest” looking picture but boy does it taste amazing. Serve with a side salad. 

*serves 3-4 

-1 large eggplant, peeled and sliced very thin (think: substituting for lasagna noodles)

-8 oz. frozen organic spinach

-2 TB olive oil 

-2 cloves garlic, crushed

-1 egg, beaten

-1/2 block firm tofu, chopped and mashed

-4 to 6 oz. fresh mozzarella cheese, shredded

-1/4 c. grated parmesan cheese

-2 TB dried basil

-1 c. of your favorite tomato sauce (with garlic and/or spices)

-salt and pepper to taste 

1. Prepare eggplant, cutting extremely thin slices. Lightly saute on medium heat for a few minutes in a large pan with olive oil. Remove and set aside.

2. Once removed, saute spinach and garlic in same pan in olive oil for about 5 minutes. Combine egg, cheeses, and bail and mix together until blended. Note: the tofu should crumble up … Read More!