A Little Pre-Prep Makes Healthy Eating Easier!

There is not one time that I ever ate healthy that I’ve regretted it or didn’t feel well. When I’m just grab the first sugary thing on the shelf, or decide to go through the fast food line because of poor planning my body and energy level take a hit. It’s so easy to eat unhealthy when your schedule is busy and your starving. But, with a little pre-prep and forethought healthy eating is doable. I’ve been hitting the gym while Anya is in a summer intensive ballet class and with every drop of sweat I’m reminded of the consequences of not being mindful about what I put in my mouth. I want to encourage you to pre-prep your veggies and fruit so that you can quickly grab them as a snack or add them to a meal. It has made a definite difference for me lately.

Veggie Pre-Prep Tip!

Cut your veggies as you as you get them from the store and put them in a ziplock baggie or container. You may want to write the date on them if you’re like me who always forgets about the produce in her fridge!

Putting the veggies in a container makes it super easy to either eat  them whole or grab some out to prepare. One of my favorite ways to eat veggies is to add a little olive oil, sea salt, and pepper and put them in the oven at 450 for about 10 minutes. There still crisp and really flavorful! Then I just add it to shrimp, chicken, or I eat them right out of the oven!

A Little Pre-Prep Makes Eating Healthy a Whole Lot Easier!

10 Minute Meal

A Quick & Delish Lunch!

Quick & Delish


Working from home, I try to eat healthy lunches. Often time I’ll forget to eat lunch and then I’m starving and grabbing for the nearest thing I can get my hands on (at this point it’s usually unhealthy). But, I’m busy! So simple, healthy quick meals are a must for me. This is one of my favorites! It’s not much, but oh so flavorful! This is all it takes:

  • Preheat the oven to about 400.
  • Grab a baking pan & cover it in foil (spray it with some non-stick cooking spray).
  • Add a dab of olive oil on the salmon and sprinkle salt, pepper, and a mixed seasoning ( I use an herb mixture without salt.)
  • Cut up some red potatoes, green beans, & red pepper mix it well with the same seasoning and olive oil. Scatter them on the same pan next to the salmon. I cut the potatoes in smaller slices so it cooked faster.
  • Cook for about 15-20 minutes and eat!

Make These Delicious Easy Blueberry Muffins !


My gracious neighbor gave us some freshly picked blueberries and we’ve been eating them in a couple different ways, like these delicious blueberry muffins! These were so easy to make! I got this recipe from Inspired Taste and will definitely be added to my recipe box.  Try it you won’t be disappointed!


  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar, plus 1 tablespoon for muffin tops
  • 1/2 teaspoon coarse salt
  • 2 teaspoons baking powder
  • 1/3 cup neutral flavored oil; canola, vegetable or grape seed are great
  • 1 large egg
  • 1/3 – 1/2 cup  milk; dairy and non-dairy both work
  • 1 1/2 teaspoons vanilla extract
  • 6 to 8 ounces fresh or frozen blueberries;see note below about frozen berries (about 1 cup)
Heat Oven and Prepare Muffin Cups
  • Heat oven to 400º F.
  • Whisk the flour, sugar, baking powder and salt in a large bowl.
  • Add vegetable oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk). Add vanilla and whisk until combined.
  • Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be quite thick ). Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.





Place in the oven for about 20 minutes.


They were so good and easy to make!


A Hearty Salad Does My Body Right



Too many rainy days  in a row, start to make me feel drab and since it has been raining for 15 days, it is really important that I fill up on food that gives me fuel. Beside trying to stay really hydrated I’ve also been loading up on veggies and lean protein. Tonight’s dinner was a perfect combination of lean chicken, salad, carrots, red peppers, cranberries, onions, black olives, and a little feta. It was simply delicious! Never underestimate the power of a tasty salad!

Healthy Tip* Prepare enough chicken for the week, divide it into baggies and add it to your salad everyday!

A Sweet Treat For Valentine’s Day! A Mouth Watering Simple Cheesecake!

What’s the best thing about February 14th? Well for me I was admitted to the hospital that day to have my Valentine who was actually born on February 16th! But, the second best thing for me would be the chocolate! If you want to spread a little love around then try this Cheesecake Recipe that is super simple and super yummy! I originally got this recipe from How Jen Does It and I’ve been making it for all types of fun occasions! The original recipe is a Chocolate Raspberry Cheesecake, which is delicious also, but you can make this easy version as well.

Recently, I brought it to a gathering with some parents from my daughter’s school and it was a hit. I cut the cheesecake in small pieces, added a few strawberries as a garnish on a pretty platter, tied it with some twine and added one of my handcrafted cards and it was the perfect gift to give to the hostess and her guests! Doesn’t it look yummy!


Here’s the recipe:


  • 1 package (8 oz.) cream cheese, softened*
  • 1 can (14 oz.) sweetened condensed milk
  • 1 egg
  • 3 tablespoons lemon juice
  • 1/2 teaspoon vanilla
  • 1 cup fresh or frozen raspberries
  • 1 Keebler® Ready Crust® Chocolate Pie Crust (I made my own pie crust with regular graham crackers)
  • 1/4 cup whipping cream
  • 2 squares (1 oz. each) semi-sweet chocolate, chopped



Crush one package of Graham Crackers. If you extra chocolaty goodness use chocolate Graham Crackers which is also delicious. Once all the crackers are finely crushed add 6 tablespoons of melted butter and mix it well. Put the mixture in a pie dish (so much easier than a round pan) spread it around with you fingers, patting it down. Then place it in the fridge until it is firm.


1. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk.

  1. Add egg, lemon juice and vanilla, mixing until just combined.

  2. Slowly pour cheese mixture over crust. Bake at 350°F about 30 minutes or until center is almost set. Cool for 1 hour on a cooling rack.

  3. In small saucepan combine cream and chocolate. Cook over low heat, stirring constantly, until chocolate melts and mixture thickens slightly. Remove from heat. Pour over cheesecake. Refrigerate at least 2 hours.

  4. Garnish as desired. Store in refrigerator.


New Recipe Alert! Coconut Rice and Chana Masala! So Very Yum!

Coconut Rice and Chana Masala
One of my favorite meals!

I had the pleasure of sitting in on a cooking demonstration at Potomac Adventist Book and Health Store a few weeks ago and came home making this yummy recipe of Coconut Rice and Chana Masala. It is a fairly easy recipe only the dicing of onion and tomatoes is a little time consuming. This is a meal that will give you leftovers and you can either have it for dinner a couple nights a week or it makes a great lunch. You may want to make the Chana Masala first and then the Coconut Rice, since the rice takes less time. If you like Indian, you will like this recipe!

Coconut Rice
2 Cups Basmati Rice
2 Tablespoons of Vegetable Oil
1 1 inch Cinnamon Stick
2 Green Cardamoms Bruised (just pinch them)
1/4 Cup of Diced Onions
1/2 Teaspoon Turmeric
2 Teaspoons of Salt
1 Can of Coconut Milk
2 Cups of Water

In a pan heat oil until it shimmers and then add the cinnamon stick, cardamoms, and diced onion. Saute until onions are translucent.

Add rice, turmeric, and salt, fry for 2 minutes

Add coconut milk and water

Bring rice to a boil; turn heat to low. Cover and simmer for 15 minutes, don’t open or stir during those 15 minutes.

Turn off heat and keep rice covered until ready to serve. Fluff rice and serve!

Chana Masala
2 Tablespoons of Vegetable Oil
1 Teaspoon of Cumin Seed
1 Medium Onion chopped and diced
2 Teaspoons of Ground Ginger
1 Teaspoon of Ground Garlic
2 Large Tomatoes finely chopped
2 Teaspoons of Garam Masala
1 Teaspoon Coriander
1/2 Teaspoon Turmeric Powder
1 Teaspoon Salt
1 Teaspoon Lemon Juice
2 Cans of Chickpeas (washed and drained)
1/2 Cup of Water

Heat oil in frying pan over medium heat until shimmering then add cumin seeds, stir until they sputter.

Add onion, ginger, garlic (I diced up about 3 cloves because I didn’t have the ground garlic) and salt. Stir until onion soften.

Add garam masala, coriander and turmeric; stir 10 seconds

Add tomatoes and cook until soft

Add chickpeas and water ; stir to combine and bring to a simmer. Reduce heat to medium low and simmer, stirring occasionally until sauce thickens slightly for about 20 minutes. Then add lemon juice (I just squeezed in half a lemon) and stir slightly.

I added some naan and it was really delicious! Hope you like it!

Check out some other recipes they have at http://www.potomacabc.com/article/6/livingwell-lifestyle-program

Chicken Pesto Pasta with Sun Dried Tomatoes! Quick Recipe!

Quick, simple and yummy is what eating is all about for me! Today, for lunch I made this yummy Chicken Pesto Pasta with Sun Dried Tomatoes and it was amazing!! This is great dish to whip up for lunch with the girls!

Follow these simple steps:

  1. Cut up some boneless organic chicken in cubes lightly season it with pepper and salt then throw it in a pan with some olive oil (not too much) along with some chopped garlic.

  2. Boil the water for the pasta I used Trader Joe’s rigatoni

  3. Once the chicken is cooked, drain the pasta and add it to the pan

  4. Add the Basil Pesto and Sun Dried Tomatoes, this was a quick version so my pesto wasn’t homemade, but I used Pesto Alla Genovese and Trader Joe’s Julienne Sliced Sun Dried Tomatoes

  5. Make sure the chicken and the pasta is coated well with the pesto and stir

That’s all it takes!


Make Your Own Delicious & Affordable Salads at Home!

Don’t pay $10 bucks for a salad when you can make one at home that is better for a fraction of the cost! Today I ate a big spinach salad with grilled chicken, tomatoes, cucumbers and kalamata olives with balsamic dressing and it was filling and probably only cost me a few dollars to make right at home! 

Spinach ($1.99 a bag) Tomatoes (.17 cents) Cucumber (.62) and Kalamata Olives ($1.99 for a bottle) Chicken (Bag was about 6.49 and I still have enough left for at least a week and a half worth of salads)
Spinach ($1.99 a bag) Tomatoes (.17 cents) Cucumber (.62) and Kalamata Olives ($1.99 for a bottle) Chicken (Bag was about 6.49 and I still have enough left for at least a week and a half worth of salads)
Mix everything together and it made a delicious salad!
Mix everything together and it made a delicious salad!