Healthy eating: Delicious & Easy salads

Kale Caesar



-Kale (washed and torn into bite sized pieces)

-Grated Parmesan cheese

– Croutons (crumble into smaller pieces)

– Lemon

– Fresh garlic cloves

-Olive oil

-chili flakes, salt and pepper


1/2 cup of olive oil, 1/4 cup of lemon juice, 2 teaspoons of grated parmesan cheese, dash of salt and pepper, pinch of chilli flakes.

Add all of the ingredients to a nutribullet or blender.

Toss with kale, additional parmesan and croutons.



Balsamic Caprese


– Arugula

– Fresh basil

– Tomatoes

– Salt and pepper

– Grated parmesan

– Balsamic glaze

Toss arugula and basil with olive oil and salt and pepper. Arrange tomatoes and sprinkle with parmesan cheese.

Drizzle with balsamic glaze and top with fresh ground pepper.


13 ingredient chopped salad {Eat clean}

photo 1-10photo 2-9The Breakdown:

Chopped Brussel sprouts, kale, cabbage and radicchio.

1/2 cup of cooked black quinoa, 1/2 cup of mexican beans, finely chopped cucumber, parsley and cilantro. Cherry tomatoes, chopped pecans, walnuts and pumpkin seeds.

The Dressing:

1/2 cup of olive oil, 2 teaspoons of balsamic vinegar, 1 tablespoon of dijon mustard, 1 teaspoon maple syrup or honey.  Whisk and toss.

photo 3-7

GAME DAY {Pomegranate guacamole}



The Breakdown:

4 medium ripe avocados, pitted and diced
2 tablespoons fresh lime juice
2 garlic cloves, pressed or minced
1 teaspoon salt
½ medium red onion, chopped
¼ cup fresh cilantro, mostly leaves, chopped
1 to 2 jalapeños {seeded and chopped}
1 medium pomegranate, deseeded {about 1 cup worth of pomegranate arils}
Entirely optional: ½ cup crumbled feta
With a spoon, scoop the avocado flesh into a medium-sized mixing bowl. Add the lime juice, garlic and salt. Mash the ingredients together with a large fork or potato masher until the avocado is nice and creamy.
To ensure that the onion flavor doesn’t overpower the guacamole, rinse the chopped onion under running water (I used a fine mesh colander). Pat the onion dry with a paper towel.
Add the onion, chopped cilantro and jalapeño to the bowl and mix well. Gently stir in ½ of the pomegranate arils. For extra presentation points, transfer the guacamole to an appropriately sized serving bowl now. Sprinkle remaining pomegranate arils over guacamole, along with some additional chopped cilantro and totally optional feta, if you’d like. Serve immediately.
Recipe adapted from Mexican Everyday by Rick Bayless.



The cold cure {Ginger Fireball}


I know it’s hard to believe and sad to admit, but these cold days are here to stay for a little while longer.  I’ve been lucky so far and I have a strong feeling that it’s all thanks to my homemade flu fighting remedy “The Ginger Fireball”


Fresh Ginger/ 2 teaspoons of honey/ 3 teaspoons of lemon juice/ water

Peel and blend one large piece of ginger (roughly the size of the bottom piece in the image above) in a blender with lemon juice.

Add honey and boiling water and stir.

Bundle up and Enjoy!

Blend it: Pineapple coconut vitamin C smoothie


This creamy, indulgent-tasting, and super-simple vegan smoothie boasts a big boost of vitamin C.


1 cup fresh or frozen pineapple chunks
1  banana
3/4 cup light coconut milk
1/2 cup freshly squeezed orange juice


Place all ingredients in a blender and puree until smooth. Pour into a glass and serve with a straw.



Pumpkin baked brie with toasted pecans


Prep Time 5 minutes Cook Time 25 minutes The easiest baked brie ever! All you need is 5 min prep, but be warned that you’ll probably want to make this all year long!


1 sheet frozen puff pastry, thawed 2 tablespoons pumpkin butter, homemade or store-bought*

1/4 teaspoon ground cinnamon 1 (8-ounce) wheel brie cheese, rind trimmed 1/2 cup pecan halves, chopped 1/4 cup dried cranberries 1 large egg, beaten


Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. Place puff pastry onto the prepared baking sheet. Spread pumpkin butter evenly over the top, leaving a 1-inch border, and sprinkle with cinnamon. Set the cheese in the center of the sheet and top with pecans and cranberries. Fold the puff pastry over the sides of the cheese, pleating the edges to fit snugly around the cheese. Pinch the dough together in the center to seal and brush evenly with the egg. Place into oven and bake until golden brown, about 20-25 minutes. Serve warm with crackers.

Adapted from Lemon Tree Dwelling

Healthy snacks: Kale chips


 There is nothing better than snacking and not feeling guilty afterwards.  These kale chips are inexpensive, super easy and incredibly delicious.



Chili flakes

Sea salt

Vegetable oil


-Set oven to 250 degrees

– Wash and dry kale and rip it away from the stems

– In a pestle and mortar, crush the salt and the chilli flakes

– In a large bowl, mix the kale with vegetable oil and seasoning until well coated

– Spread the kale on a baking sheet and bake for 1/2 hour until crispy


Store for up to 3 days in a brown paper bag.