Arugula Salad

Every time I make this salad I seem to get compliments so I thought it would be a good one to share! It’s proven to be a crowd pleaser and can be modified to fit your preference.

The main two things that you’ll need are

• Arugula


• Girard’s light champagne dressing (I think this is what makes it so good!)

The toppings that can be used are

  • Mini bell peppers
  • Cucumber
  • Avocado
  • Sliced black olives
  • Artichoke hearts
  • Chicken (try the already cooked balsamic vinegar and rosemary chicken from Trader Joe’s)

I usually add some pepper and a little Tajin on the avocado.

It’s healthy, delicious, and easy to make! I hope you enjoy it as much as I do!

Motivation Monday #32

Happy Monday!

I hope everyone had as great of a weekend as I did. Saturday was my brothers wedding and it couldn’t have been more beautiful. It’s always a good time when you’re surrounded by family, friends, delicious food and good music (oh and free drinks are nice too)! Unfortunately the weekend seemed to fly by really fast but on the other hand, there is still plenty of celebrating for me to do!

In my family, this is the week of birthdays! My cousin Troy turns 17 today, I turn 24 tomorrow, my cousin Meghan turns 24 the next day, and my cousin Alexander turns 14 on the 25th!

I love telling people about that because I think it’s so cool and rare that my cousins and I have birthdays one day after another.

So on this particular Monday I’ll remind you that there is always something to celebrate and someone to celebrate with. Make it through your work day by reminding yourself that you’re one day closer to celebrating something, whether it’s a birthday, wedding, anniversary, graduation or any holiday, it is one day closer than it was yesterday!

Have a wonderful Monday and Happy Birthday to my awesome cousin Troy!


Pan Seared Tilapia 

I haven’t been cooking much lately since I’ve moved back home. But since Blake and I will be moving to San Diego in about a month, I decided to make dinner for my mom last night. 

I love being able to make something that is healthy and delicious with minimal ingredients. So I made this tilapia dish with salad and a side of quoina.

If you have time to make the quoina beforehand then you can refrigerate it and mix it into the salad. But here’s what I did to make this super easy and delicious meal. 

First, I boiled the quoina because it takes the longest. I then seasoned the tilapia fillets with lemon juice, garlic salt and paprika. 

I added about two cloves (or a teaspoon) of minced garlic to the pan along with a tablespoon of olive oil and lemon juice mixture (from trader joes). 

I brought the mixture to a medium heat and allowed the garlic to cook for a minute before I added the fish to the pan. 

Once I added the fish, I set my timer for 3 minutes and started working on the salad. 

With just a bag of mixed greens, 2 Persian cucumbers, a can of black olives, 1/2 red onion and 2 avocados, this salad was super easy to throw together.

I cut the cucumbers, onion and avocado, then tossed everything in a medium bowl, drizzled some of the olive oil and lemon mixture onto the salad and added a little bit of tajin seasoning. 

When three minutes was up, I flipped the fillets and set the timer for another 3 minutes. I drizzled some fresh lemon juice on the fish and the quoina and everything was finished in no time. 

It was easy, healthy AND delicious. What more could you ask for?

A Healthy Breakfast Recipe

This is a recipe from my new book Go With Your Gut. As described in the book, it’s called a “Superhuman Breakfast Frittata” because it includes all of the key ingredients to properly nourish your body.

I made this for the first time on Saturday to bring to an Easter brunch.

I must admit, I was wary as to whether it would taste good or not. Considering the recipe called for sweet potatoes and kale, two things that I have never been particularly fond of, I made this without expecting to like it very much.

I  was surprised at how much I actually liked it and it was a big hit at the brunch too!

Heres what you’ll need to make it:

  • 12 Large eggs, whites and yolks separated
  • 1 Tsp sea salt
  • 1/4 Tsp freshly ground black pepper
  • 2 Tbsp coconut oil
  • 2 Garlic cloves, minced
  • 1 Onion, diced
  • 1 Sweet potato, very finely diced or shredded
  • 2 or 3 Kale leaves, deveined and chopped, or 2 to 3 cups baby spinach or arugula
  • 1 Tbsp Italian seasoning or 1/4 cup chopped fresh herbs
  • Sprinkle of raw, shredded goat cheese, crumbled goat cheese or feta (optional)

Makes 4-6 servings

1- Preheat the oven to 350

2- Beat the egg whites in a medium bowl until frothy. Whisk in the egg yolks to combine. Add the sea salt and pepper; stir and set aside.

3- In a 10-inch nonstick, ovenproof skillet (ideally cast iron), melt the coconut oil over medium heat.

4- Add the garlic, onions, and sweet potato and season with sea salt and pepper.

5- Toss to coat the veggies in the oil and cook until you can almost stab through the sweet potato with a fork. Add in the greens and sauté for 2 more minutes.

6- Pour in the egg mixture so that the vegetables and eggs are distributed evenly and add the Italian Seasoning or herbs.

7- Let everything cook undisturbed for 5 to 7 minutes, or until the edges are set and slightly brown and the center is slightly wobbly when you shake the pan.

8- Put the entire pan in the oven and cook for another 5 to 7 minutes, until the frittata has set completely. If using the cheese, add it during the last 2 minutes of cooking.

9- Take the frittata out of the oven and allow it to cool in the pan for 5 minutes.

10- Slice it into wedges and serve.

Here are a few pictures of how mine turned out:

(As you can see I shredded the sweet potato as thinly as possible with the smaller portion of my cheese grater)


Beer Bread Recipe

My best friend’s mom taught me how to make this a few years ago. I just remember that it tasted so good that I really needed to know the recipe. That was a few years ago and I haven’t had it since but I figured that St Patrick’s Day would be the perfect time to make it!

It’s sooooo easy and yummy. CARBS BABY!

Here’s what you need!

  • 3 cups of flour- SIFTED
  • 3 tbsp baking powder (don’t add this if you’re using self rising flour)
  • 1/4 cup of sugar
  • 1 tbsp salt (don’t add this if you’re using self rising flour)
  • 1 12oz can of beer, I used a Guinness brand Blonde American lager.
  • 1 stick of butter

Preheat oven to 375

Mix everything in a large bowl, don’t forget to sift the flour, I guess it’s important.

You can either add the butter into the mixture or pour it on top for a more hardened crust.

I added it in and used the excess to grease the pan.

Pour your mixture into the greased bread pan and bake for 1 hour, then allow it to cool for 15-20 minutes.



Beachy Shrimp Tacos

I got a little crazy this week and decided to try ANOTHER new recipe. I get so bored of eating the same thing too often so I love to switch it up. I usually have a hard time figuring out what to make but since it was Tuesday I knew I wanted to make tacos. Not just any regular tacos, shrimp tacos! I wanted something with some zest to it and these definitely satisfied my craving! I named them Beachy Shrimp Tacos because they remind me of something I would eat at a restaurant near the beach, overlooking the ocean.. paired with a corona 😉

I made two different toppings for these bad boys so it took a little while to prepare everything but it was totally worth it. I’ll separate this recipe into three sections, one for the basic taco necessities, and one for each of the toppings.

Here goes:

The Basics:

  • 1lb cooked shrimp
  • 1 can of black beans
  • Shredded pepper jack cheese
  • Flour tortillas
  • 2 limes
  • Salt- a pinch
  • Pepper- a pinch
  • Garlic salt- a few shakes
  • Tajin- a few shakes
  • Some sort of lime seasoning- I used a lime garlic and herb mixture

About 6 hours before dinner I chopped the butts off of all the shrimp, stuck them in a large ziplock Baggie and squeezed 2 limes into the bag. Then I added whatever seasonings I figured would be an appropriate mixture into the bag as well. Then shook the bag to distribute the seasonings evenly, and stuck it in the fridge.

I apologize that I don’t have accurate measurements for the seasonings since I normally just add as much as I think would taste good. But if you have a hard time measuring by eye, just don’t put too much. You can always add more later.

Ceviche style topping:

  • 1 cucumber -diced
  • 2 limes
  • 2 avocados -diced
  • 1/4 red onion -diced
  • 1/4 bunch chopped cilantro
  • Salt, pepper, garlic salt, tajin (a couple shakes of each)

Coleslaw style topping:

  • 1/2 bunch of red cabbage
  • 1/2 bunch of green cabbage
  • 2 carrots pelled and shredded
  • A pinch of salt and pepper
  • 1/4 cup lemon vinaigrette
  • 1/4 cup chopped cilantro

Once you’ve made your toppings, go ahead and throw the shrimp on the barbie! I mean… In a pan on the stove!

The shrimp were already cooked so I just heated them up a bit after allowing them to soak in the flavor for those 6 hours.

Next step was to heat up the black beans in a small sauce pan.

While the shrimp was warming I tossed a few tortillas in the oven and turned the broiler on since I have and electric stove and can heat them on the stovetop. (Keep an eye on these, the broiler gets super hot and will burn them if you don’t keep checking on them.)

I even put some shredded cheese on the tortillas to melt it!

Add a layer of beans and shrimp on top of the cheese

Then your toppings!

And there you have it!!




Today, my friend Chelsea and I decided to attempt to make cake pops for the first time. Although we messed up on a few minor things, we learned what to do differently next time! We decided to make them “Valentines Day” themed since it’s only a couple of weeks away! 

So if you’d like to try and make these tasty treats for your valentine, here’s what you’ll need: 

  • Cake mix of your choice – we used red velvet and vanilla (mixed with sprinkles)
  • The ingredients required on your box of cake mix – eggs, water, oil 
  • Frosting of your choice – we used cream cheese frosting 
  • Dipping chocolate of your choice – we got chocolate and vanilla 
  • Cake pop sticks – we used straws, I wouldn’t reccomend it
  • Sprinkles and any other toppings you can think of 
  • Styrofoam – to stick them in while they dry



We added these valentine colored sprinkles hoping that it would come out like fun-fetti cake, but thats not quite what happened.
mixed em in…
baked the cakes…
crumbled the cakes into a mixing bowl

Now add 1/2 cup of cream cheese frosting 


and mix it up!

 A happy accident… We just added more sprinkles!


roll into balls and jam those sticks in half way.

Place them in the freezer for 30 minutes. 


while our first batch was cooling, we strted to make the red velvet mix and repeated the same steps

after 30 minutes, dip your pops in your chocolate and start decorating!

One of our minor mistakes was that we forgot to buy foam or something of the sort to stick the pops in after dipping and decorating them. We poked holes in a cardboard box instead, it worked but it was sketchy and not pretty. (Which is why I won’t post a picture of it)

Allow them to dry and either eat them or package them up to give to your Valentine! ❤️💕


Baked Meatball Recipe 

Today was super gloomy and pretty much the only productive thing I did all day was make spaghetti and meatballs… So I guess you could say it was “cloudy with a chance of MEATBALLS!!!” Haha and yes I’m aware of how lame that just made me sound. Whatever. 

 Here’s what you’ll need to make these delicious baked meatballs:

  •  1 lb ground beef
  • 15 ritz crackers 
  • 1 egg
  • 1/2 cup milk
  • 1/2 tsp salt 
  • 1/2 tsp worcestershire sauce
  • 1/4 tsp 
  • A pinch of garlic salt and dried basil 

I made this one easy for you by writing the directions on each picture… But don’t forget to read what I say in between! Everything I say is important.. For the most part 😉 

So FIRST, preheat the oven to 400    



Mix it all together!

Start boiling your noodles as your meatballs are cooking

I turned mine over at ten minutes to make sure they cooked evenly. 

Add the sauce of your choice to your spaghetti and top it off with these amazing meatballs! 


Pasta Salad Recipe

Believe it or not, I have never made pasta salad before…. Nor have I ever really enjoyed eating it. I would see a bowl of it occasionally at the table for different holidays but ignore it because it probably had tomatoes in it…. Which I hate if you didn’t already know that. I know hate is a strong word. But. Yeah. I stand by it. 

Anyway, I figured I would give it a shot. I kind of just threw a bunch of stuff together but it turned out pretty darn good! 

Here’s what you’ll need! 

  • Tri-color pasta
  • About 2 tbsp Extra virgin olive oil 
  • 3.8 oz can of sliced ripe olives 
  • 8.5 oz can of quartered artichoke hearts
  • 1 red bell pepper 
  • 1-4 red onion 
  • 1/2 cucumber 
  • 1 avocado 
  • Feta cheese 
  • Tajin and garlic salt (yes I know, I use this on just about everything) 
  • Salt and pepper to taste 

First make the pasta…

Boil water add a pinch of salt, toss those little guys in there and cook them till they’re soft. When they’re cooked, drain the hot water and run some cold water over them to cool them down. 

While your noodles are boiling, go ahead and chop the cucumber, bell pepper and red onion. 

When the pasta is finished cooking put it back in the pan and drizzle some olive oil over it. 

Find a large bowl and start to mix everything together. Pasta, cucumber, bell pepper, red onion, artichokes, olives and avocado. Also add tajin and garlic salt.

Drizzle some more olive oil OR use a light salad dressing and mix it in. 

Top it off with some feta cheese, salt and pepper and enjoy!


Slow Cooked Creamy Chicken & Wild Rice Soup Recipe 

Here is yet another soup recipe. If you’re surprised, then I’m surprised that you’re surprised. As I’ve said before, soup is my favorite thing to make.. But this isn’t your average soup. This soup is down with the thickness if you know what I mean. It also requires a slow cooker which means it’s super easy and the perfect meal for a Sunday supper. 

Here what you need: 

  • 6 cups of chicken broth 
  • 2 cups of water
  • 6 carrots- chopped 
  • 1 bunch of celery -chopped 
  • 1/2 white onion -diced
  • 1-2 garlic cloves -minced
  • 4 chicken breasts 
  • 2 bay leaves 
  • 1 cup of wild rice blend 
  • 2 tbsp of any salt-free seasoning blend of your choosing

For the creamy-ness

  • 4 tbsp butter
  • 2 tbsp olive oil 
  • 1/2 cup flour 
  • 2 cups milk 
  • Salt and pepper 

Chop carrots, celery and onion and mince garlic. 

Set slow cooker either to low for 8 hours or high for 4 hours. I reccomend 8 since I set it to 4 and the veggies were not as soft as I would have liked them to be. 

Add veggies to slow cooker 


Add chicken breasts, broth and water to slow cooker. 


Add rice, bay leaves and seasoning blend.


About 40 minutes before cooking time is complete, remove chicken and start to make the creamy mixture. 

I made the mistake of using a pan instead of a pot which made whisking difficult… Learn from my mistake and use a pot. 

The remaining steps are explained in the photographs below: 


Yes I meant peppa

Put chicken back in the crock pot along with the creamy mixture. 

Bon appétit!