Creamy BLT Zucchini Pasta


  • 4 pieces of bacon (Turkey or regular)
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, minced
  • ¼ teaspoon red pepper flakes
  • 1 14.5oz can of crushed tomatoes
  • 1 teaspoon tomato paste
  • 1/2 teaspoon dried oregano flakes
  • salt and pepper, to taste
  • 2 medium zucchinis,  noodles trimmed
  • 2.5-3 cups arugula
  • ¼ cup grated parmigiano-reggiano cheese


  1. Place a large skillet over medium-high heat and coat with cooking spray. Once heated, add in the bacon slices and cook for 2-3 minutes, flip over and cook another 3-5 minutes or until crispy. Set aside on a paper-towel lined plate.
  2. Wipe down the skillet and place it back over medium-high heat. Add in the olive oil and once heated, add in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Then, add in the tomatoes and tomato paste. Season with salt and pepper and oregano and let cook for 10 minutes or until sauce is fully reduced.
  3. Once reduced, add in the arugula and zucchini noodles. Cook, tossing frequently, for 2-3 minutes or until noodles wilt and cook through. Remove from heat and stir in the parmigiano-reggiano cheese. Toss noodle mixture until cheese melts and then crumble in the bacon and give another toss to combine.
  4. Serve immediately.


ISweet Chili Chicken Rice Bowl 500 4427.jpgNGREDIENTS
  • 3 Tbsp Soy sauce
  • 1 Tbsp lemon juice
  • 1 Tbsp Honey
  • 1 Tbsp Maple Syrup
  • 1 Tbsp Mirin
  • 1 Tbsp garlic (minced)
  • 1 Tbsp ginger (minced)
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame seeds
  • 3 Tbsp chili paste Gochujang (korean red chili paste)
  • 3 cloves garlic (minced)
  • 1 Tbsp ginger (minced)
  • ⅓ cup orange juice (about 1 orange squeezed)
  • ⅓ cup lime juice (about 2 limes)
  • ⅔ cup Sweet Chili Sauce
  • 2 Tbsp Gochujang (korean red chili paste)
  • 1 Tbsp Sriracha
Main Dish
  • 1 lb chicken thighs (boneless/skinless)
  • 1 bunch green onions (chopped, whites and tender green parts)
  • 8 oz spinach
  • 4 eggs
  • 4 cups cooked brown rice (2 cups uncooked)


  1. Mix all ingredients together in large non-reactive bowl
  2. Add chicken to bowl, covering each piece of chicken
  3. Refrigerate for 30 mins
  1. Mix all ingredients, blend well and set aside
Main Dish
  1. You can pan fry the chicken in 1Tbsp veg oil for 4-5 mins per side. Grilling the chicken would work as well over a medium fire – the sugar in the marinade will darken so keep an eye on it
  2. Cut chicken into strips or bite size pieces
  3. Steam spinach in ¼ cup of water – set aside
  4. Poach or pan fry eggs (over easy if frying)
  1. Scoop a cup of rice into each serving bowl
  2. Place some of the cooked spinach on one side of the bowl
  3. Place one of the chicken thighs (cut up) on top of the rice
  4. Place a cooked egg on top
  5. Add Kimchi to the side if you like
  6. Top with sliced green onions and drizzle a few Tablespoons of sauce over the whole bowl and serve

Homemade Protein Power Bars


  • 1/2 c. quinoa
  • 1/2 c. chia seeds
  • 1/4 c. flax seeds
  • 1/4 c. shredded coconut
  • 1 c. rolled oats / old fashioned oatmeal*
  • 1/2 c. almonds, chopped
  • 1/2 c. dried blueberries
  • 2/3 c. peanut butter (I buy cause it only has 1 ingredient… peanut butter)
  • 2/3 c. maple syrup
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. cardamom
  • 1 tsp. vanilla extract



1) Preheat oven to 350 F / 177 C. Line the interior of a 9 x 9 x 2-inch (23 x 23 x 5 cm) baking pan with plastic wrap.
2) On a separate sheet tray, combine the quinoa, chia, flax, coconut, oatmeal and almonds and bake for 5-10 minutes until lightly browned.
3) Meanwhile, in a large pot, mix the peanut butter and maple syrup together and bring to a boil. Remove from heat and stir in the salt, cinnamon, cardamom, and vanilla extract.
4) Add the toasted ingredients and dried blueberries, and stir until evenly coated.
5) Pour the mixture into the prepared baking pan and pack it down to ensure it fills into each corner and creates an even, flat surface on top. Allow to cool and refrigerate for at least 1 hour to set.
6) Once set, gently remove the hardened mixture from the pan by lifting by the plastic wrap, and cut into twelve 1.5 x 4.5-inch (3.8 x 11.4 cm) bars.


Asparagus Wild Rice Bowl

  • 2 cups cabbage, shredded
  • 2 oranges, chopped
  • 1 bunch asparagus, blanched
  • 2 cups carrots, shredded
  • 1 cup celery, chopped
  • 2 avocados, choppe
  • 1/2 cup sunflower seeds, hulled
  • 1 cup wild rice


In your rice cooker or on your stove top, cook 1 cup of dry wild rice. Once cooked, rinse under cold water to cool.


Chop the asparagus into thirds and toss in a pot of boiling water. Cook only for 2 minutes so the asparagus is tender crisp. Remove from boiling water and rinse under cold water.


Chop the remaining ingredients and mix in a large bowl. Add in the wild rice and asparagus when they’re done cooking.


This bowl is delicious with any kind of asian style dressing or you can make your own by combining 1 cup of orange juice and 1/4 cup of soy sauce. Shake thoroughly and dress to your liking!

Quick and Easy White Bean Salad


  • 1 14.5-ounce can white beans, drained but not rinsed
  • 2 Tbsp chopped red onion
  • A squeeze of lemon juice
  • 2 teaspoons wine vinegar (red or white)
  • 1 Tbsp extra virgin olive oil
  • 1/2 teaspoon dry herbs de provence (crumbled) OR 1 teaspoon of some combination of finely chopped rosemary, tarragon, thyme, and lavender
  • Salt and freshly ground pepper to taste




1 After you chop up the onion, squeeze a little lemon juice over it and let it sit while prepping the other ingredients. According to my mother, this will take the edge off the onion.

2 Combine all ingredients into a serving dish. You can serve right away if you want, but if you chill for a few hours, the flavors will come together better.

Lasts a couple of days in the refrigerator.

Read more:


These look and sound amazing! The recipe calls for zucchini but could really be done with any squash; butternut, spaghetti, yellow, etc. Specially with Fall (YAY) right around the corner just adding a couple different spices and you’d have a great Autumn meal.


  • 1 pound ground turkey
  • 4 medium zucchinis
  • 1 tablespoon extra virgin olive oil
  • 13.5 ounce can petite diced tomatoes, drained
  • ½ cup sweet onion, chopped
  • 2 garlic cloves, minced
  • Pinch fine sea salt
  • Pinch of chili powder (optional)
  • ½ cup feta cheese (or cheese of
    your choice)


  1. In a large skillet, heat extra virgin olive oil over medium-high heat.
  2. Add onion, garlic and petite tomatoes, stirring frequently until soft and dry.
  3. Crumble ground turkey, adding it to the pan. Continue to crumble while cooking. Mixture will be dry, but if it starts to stick, add a little more extra virgin olive oil.
  4. While cooking, split zucchini in half lengthwise. Spoon out center with a spoon or melon baller, you can reserve for salads, dressing or a smoothie or discard.
  5. Spoon turkey mixture into zucchini boats.
  6. Heat grill to medium-high heat and oil grates. Carefully set zucchini onto grates use a fish spatula (or other long spatula. Grill for 4-5 minutes, or until zucchini is tender.
  7. Sprinkle with cheese and close lid with heat off for 1-2 minutes to allow cheese to melt.
  8. Remove and serve!

Spinach Feta Turkey Burgers


Super simple and super quick- these would be great over a salad or even bunless as weekly food prep.

Ingredients (Makes 4 burger):IMG_6607.jpg

  • 1 lb ground turkey
  • 1 egg, slightly beaten
  • 5 oz frozen spinach (about half of a bag), defrosted
  • 3/4 cup feta cheese
  • 1 tsp salt + pinch of pepper



Mix together all ingredients with your hands and form four medium sized patties. Cook patties in a greased skillet for about 6 minutes per side, or until meat is completely cooked. Serve on toasted buns with extra feta, hot sauce, sliced onion, lettuce and ketchup and mustard.

30min Light Italian Wedding Soup

(If you feel like you are missing a noodle zucchini noodles or even whole grain angel hair would do nicely here.)
  • 1 lb lean (90/10) ground turkey
  • ½ cup plain dry breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 2 teaspoons minced garlic
  • 2 carrots peeled and chopped
  • 1 egg
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon olive oil
  • 1 medium yellow onion, halved and thinly sliced
  • 2 cans (14.5 oz each) low-sodium chicken broth
  • 2 cans (14.5 oz each) diced tomatoes with juices
  • 1 bunch kale, washed, tough stems removed and leaves coarsely chopped
  1. In large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, garlic, egg, salt and pepper until well mixed. Shape into 1-tablespoon balls.
  2. Heat oil in large saucepan over medium heat. Add onions and cook, stirring often, 4 to 5 minutes until softened. Add broth and diced tomatoes. Bring to simmer over medium-high heat. Add meatballs and cook, without stirring, 5 minutes until meatballs float to surface.
  3. Add kale (in batches, if necessary) and stir very gently, being careful to disturb meatballs as little as possible (they are very tender). Cook 3 to 5 minutes more until kale is wilted and meatballs are cooked through. Thin soup with water, if needed, and season with more salt and pepper to taste. Serve sprinkled with cheese.



  • 5 green onions, choppedHealthy-Protein-Packed-Thai-Sesame-Patties-.jpg
  • 1 cup parsley, finely chopped
  • 5 cloves garlic, diced
  • 2 tsp fresh ginger, finely diced
  • ¼ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp ground pepper
  • ½ tsp red pepper flakes (or more to taste)
  • 1.5 lb lean ground turkey
  • 2 tbsp toasted sesame seeds
  • 1.5 tbsp soy sauce
  • 1 egg
  • ½ tbsp sesame oil


  1. Combine all the ingredients except for the oils in a medium sized bowl, mixing completely.
  2. Divide the turkey mixture into 20 rounds, flattening slightly into an oval shape (an ice cream scooper is useful here for even sized patties).
  3. Refrigerate for at least one hour.
  4. Heat the oils in a large skillet. Add the patties and cook for 10 minutes, turning every so often to achieve a golden color.
  5. Serve with a sprinkling of extra soy sauce on the top or with Thai sweet chili sauce

Guilt Free Pumpkin Pie

Two things never go out of season; Christmas music and Pumpkin Pie!
This smells, taste, and serves just like a regular pumpkin pie with half the calories. You can also make it in a casserole dish and make the filling spread thinner for more of a bar like look. Great for breakfast (add greek yogurt!), desserts (add almonds and brown sugar to the top), and on the go power snacking (add granola). I was super impressed how well once chilled it held up to cutting and keeping its shape while serving. Seriously looks just like regular pumpkin pie.

For Crust

  • 1/2 cup of almonds or pecans, finely ground in blender until flour like (or almond flour)
  • 1/2 cup of oat flour, (old fashioned oats finely ground in blender until flour like.)
  • 2 TBSP of coconut oil plus some to grease pie pan
  • 1 egg
  • Cinnamon powder (1/4-1/2 tsp or to taste)

For Filling

  • 1 (15 ounce) can of pumpkin (nothing added) or approx 2 cups of homemade pureed pumpkin with excess liquid drained
  • 3 eggs
  • ¼ cup of honey (or to taste) – can substitute with pure maple syrup
  • 1 Tablespoon of pumpkin pie spices or about 2 teaspoons cinnamon and ¼ tsp each of cloves, ginger and nutmeg
  • 1 teaspoon natural vanilla
  • coconut or cashew milk to thin (no more than about ⅓ cup)
  1. Preheat oven to 325.
  2. Grease pie pan with coconut oil and mix crust ingredients by hand in a medium sized bowl.
  3. Press crust into bottom and sides of pie pan and put in the oven while making the filling.
  4. In the same bowl (no need for extra dishes!) combine the filling ingredients (except coconut milk) and mix using an immersion blender. If you don’t have one of these, use a regular blender or food processor. A hand-mixer will not get it as smooth! It should be smooth and spreadable, but not really pourable. Slowly add in nut milk if needed to thin slightly.
  5. After 10-15 minutes, remove the crust as it barely starts to brown.
  6. Pour/smooth the filling over the crust and return to oven for about an hour or until center is no longer jiggly. Will set more as it cooks.
  7. Top with coconut cream or whip some greek yogurt and maple syrup together and some chopped pecans.
  8. Enjoy!unnamed.jpg