Foodie Friday

Happy Friday Friends!

Phil and I are excited for our special guests this weekend…Joe & Ashley April are in town! We have the pleasure of sharing Joe’s 31st birthday with them, showing the ‘other Aprils’ around San Francisco. I love when anyone comes to visit because its an excuse for us to explore and check out this incredible city. We have a few reservations so I’m not sure how much cooking I’ll be doing but if you’re cooking this weekend & want to keep it light, try today’s Foodie Friday pick, zucchini ribbon pasta & veggies w/basil & parmesan.

Zucchini Ribbon Pasta & VeggiesIMG_1013

  • 1/2 sm. carton of cherry tomatoes
  • 1/2 bunch of asparagus – trimmed
  • 1/2 pint mushrooms – sliced
  • 1 sm. yellow onion
  • 2 cloves garlic
  • 3 medium zucchini – sliced into thin ribbons
  • 1-2 tbsp parmesan cheese – grated
  •  basil for garnish
  • EVOO
  • Salt, Pepper, Red Pepper Flakes

Preheat Oven 425. Dice onion & mince garlic. Prep cherry tomatoes, trimmed asparagus, and mushrooms to roast in the oven by tossing in a tablespoon of EVOO, salt & pepper. Spread veggies out on roasting pan and pop into the oven for about 10-15 minutes or until the cherry tomatoes blister, the asparagus starts to brown, & the the mushrooms edges darken. While they cook, place a large sauté pan on medium heat w/EVOO & add red pepper flakes. Once oil is hot add the onions & garlic – cook until translucent & season with salt & pepper. Add zucchini to the pan and toss in with the onions, garlic, pepper flakes, & oil in the pan. Allow the zucchini to cook for a few minutes but not until translucent…toss with roasted veggies, finish with grated cheese, basil and a drizzle of truffle oil or EVOO.

I’m not going to lie and say it tastes like pasta because it doesn’t, hahaha, but it does taste delicious and is a fabulous way to get a lot of extra nutrients & hydration in your diet. You can get creative and change up the veggies, herbs, add lemon, etc.. and still have a wonderfully nutritious meal.


’til next time, keep smiling! 🙂



Foodie Friday

Welcome to the weekend friends!

I’ve got a few more classes this weekend and am really excited about taking on a few new classes on my regular schedule!!! Be sure to check out my yoga page for classes, workshops, and information on how to schedule your own private yoga sessions! Now, onto the important stuff…FOOD!! IMG_0590.JPGAfter my corporate wellness presentation on Wednesday (which went splendidly, thanks so much for asking 😉 ) I was feeling inspired to create a homemade version of something I have been eating a lot lately – Health Warrior chia bars. Don’t get my wrong, they make a fabulous product BUT for me, there was too much sugar (three kinds in their snack bars and seven kinds in their protein bars), and I wanted to see if I could avoid paying nearly $20 a box. SOOOO, I read the ingredients on the back and decided it wouldn’t be too much of a challenge to make something similar, and I was right, these are ALMOST as delicious as the real thing!IMG_0595.JPG

Chocolate Coconut Chia Bars

  • 6 tbsps almond butter
  • 1/4 cup honey
  • 3/4 chia seeds
  • 1 cup HOMEMADE (yep, thats right!! 😉 ) puffed brown rice
  • 3 tbsp coconut oil
  • 1 cup raw shredded coconut
  • 2.5 oz 85% dark chocolate (or something you like)
  • 6 scoops protein powder (vanilla plant based or whatever you like)

So the main ‘time suck’ for this recipe, which isn’t even really that bad, is the puffed brown rice. You can always buy it but why not try homemade – cook some brown rice, dry it out in the oven to get the moisture out, puff in HIGH heat coconut oil, and cool on a paper towel to remove excess oil. From there all you’ll need to do is combine all the ingredients, press it out in a parchment covered baking pan, cut into squares, and you’re good to go! I like mine cold so I keep them in the fridge, but you’re welcome to store them in the pantry if you prefer.

I definitely plan to play around with the recipe over the next few weeks and will keep you posted on how things progress, but its certainly a great place to start!


’til next time, keep smiling! 🙂



Foodie Friday (a bit late)

Hey Friends!

With all the excitement of the Yoga Journal Conference these last couple of days I completely forgot to post this yesterday…whoops!! This week’s post is one of the recipes I’ve been using for Phil and I these last few weeks to help us feel like we’re getting something indulgent – Salmon Burgers!IMG_0491I was really intimidated to try and make salmon burgers at first and I really don’t know why…they’re so simple and so incredibly delicious!

Salmon Burgers


  • 1 large Sockeye Salmon Filet (skinned)
  • 1/2-3/4 cup whole wheat panko bread crumbs
  • 1 egg
  • 1 cup shredded cabbage
  • 2 cups fresh spinach (wilted and strained to
    remove moisture)
  • seasonings of choice


Skin salmon filet and pulse with egg, veggies, panko and seasonings until well combined. Form the patties with your hand and heat up a skillet under med/med-high heat and spray with olive oil spray. Cook patties for 3-4 minutes on each side until cooked through, then splat between two pieces of sprouted wheat bread with a creamy/healthy slaw, and you’ve got yourself a DELICIOUS dinner or lunch!


Until next time, keep smiling! 🙂

Foodie Friday

The weekend is upon us friends – WOOHOOO!!!! Phil and I are looking forward to exploring the city more this weekend, and of course, enjoying some delicious eats! We’ve been on our best behavior when it comes to sweets, given our lenten sacrifice, so this weeks Foodie Friday is a heavenly dessert that tastes sinful but really isn’t! These open faced cacao banana sammies are both nutritious and delicious and take nearly nothing to

Cacao Banana Sammies

  • 1 ripe avocado
  • 1/4 cup cacao powder
  • 4 tbsp honey
  • 1/4 cup almond milk
  • pinch of salt
  • 1 ripe banana (sliced)
  • 1 tbsp butter
  • 4 graham crackers

In a large bowl mash ripe avocado with almond milk, cacao powder, 3 tbsp honey, and pinch of salt until smooth (use mixer or blender if available). Melt butter in pan over medium heat, add remaining tbsp honey and banana slices to cook for about 10 minutes (rotating 1/2 way through). While the bananas are cooking down, smear the avocado pudding onto the graham squares and plate. Once the bananas are done spoon a few onto each sammie and drizzle remaining sauce over all squares.

I have to admit, the picture doesn’t do them justice…they were awesome! I’ve had the avocado pudding with other things: nuts, berries, hemp seeds, etc… but I love using it with the graham and cooked bananas to really make things interesting!!

’til next time, keep smiling! 🙂

Foodie Friday

We’ve made it to the weekend friends – time to celebrate! Even though I have to work Saturday & Sunday my weekend is still jam packed with food, frivolity and fun! Phil and I are planning an early evening @ Garces Trading Co. so we can enjoy a walk along the river tonight & tomorrow we’re meeting my siblings at South Street Spring Festival! The excitement doesn’t stop there because Sunday is the annual Broad St. Run & Phil is participating for the first time – I’m so proud of my man!!! With all this excitement I think we’ll need a sweet treat to celebrate…and I’ve got just the thing!

parfaitThis cacao mousse parfait is both a delicious and nutritious dessert you can enjoy with zero guilt! I used things we happened to have in the fridge but the possibilities are endless!

Cacao Mousse Parfait 

  • 1 ripe avocado
  • 1 very ripe banana
  • 1 scoop protein (chocolate or unflavored)
  • 2-3 tbsp cacao powder
  • 2 tbsp agave (or honey)
  • fresh berries
  • 2-4 tbsp sliced raw almonds
  • 2-4 tbsp shaved unsweetened coconut

In a food processor, blend avocado and banana until smooth. Add protein, cacao & agave and continue to blend for 3-5 minutes until all ingredients are whipped (stopping periodically to scrape the sides). Place mousse in refrigerator to chill until ready to serve – layer fruit, mousse, almonds & coconut into dish & serve chilled!

This delightful bite is packed with good fats and is great after a long run, bike ride or active weekend since its full of potassium, calcium, and other nutrients that aid in muscle recovery and re-hydration….enjoy!


Daily Eats

  • Breakfast: Chocolate Peanut Butter Banana Smoothie
  • Snack: Greek Yogurt & Strawberries
  • Lunch: Ciopinno w/Multigrain Roll & Mixed Green Salad
  • Snack: Almonds
  • Dinner: Deliciousness from Garces Trading Co.
  • Dessert: Cacao Chia Pudding w/Unsweetened Coconut


Foodie Friday

Welcome to the weekend folks! Since its Good Friday, a solemn day of fasting to commemorate the crucifixion of Christ, today’s Foodie Friday post has a little bit of a spin. It didn’t seem congruous with the holy day to post tempting treats or even clean eats, so instead, I’m offering more of a motivational reminder!trashI will post more progress pictures of my own toned tummy soon, but I’m saving those for week 20 (memorial day) so the results are more obvious….I digress, haha!

Anyway, we all understand, in theory, that our body’s are sacred temples. These glorious vessels that carry us through everyday life are only as strong as we choose to make them, both through fuel and fitness! I watch people do hours of exercise only to scarf down a post-workout cheese steak and fries…not gonna cut it…you wouldn’t put regular gasoline in your high performance sports car, would you?!?

I’m all about indulging…pass the pasta & pinot please…but only on occasion & definitely in moderation! While creamy plates of pasta and luscious red wines trigger sensory responses that make us feel happy, excited, sexual & alive, they’re the same pleasure sensors triggered when a drug addict indulges in their fix of choice. Once the hormone that’s excreted dissipates, you’re left wanting more…so you find a reason to indulge again…and you keep putting junk in your body!

Make no mistake about it, food is a drug – It can be used as medicine to fuel your body & bring you to your optimal sense of being! It can also be used like a street drug -getting through to the next ‘fix’ – leaving you on an emotional roller coaster with a whole host of medical issues & a much larger waistline…NO THANK YOU!

Even though its the weekend, don’t treat your stomach like a waste basket and indulge responsibly!


* No Daily Eats since its Good Friday *


Happy Friday!

Foodie Friday

This Foodie Friday post is dedicated to one of my favorite on the go power snacks! I am posting from the road while Phil and I drive to the Poconos, so this is sort of a half effort, sorry, but I have totally been obsessed with blueberries and raw almonds lately!

20140307-165325.jpgEspecially on the go, grabbing a bag of protein packed almonds with juicy antioxidant boosting blueberries is the perfect combination to keep me going! There is just the right balance of protein, sugar and fat to fill me up and give me the energy I need!

What’s your favorite healthy on the to snack?

Foodie Friday!

It’s the weekend!! I am so excited to enjoy a weekend away in New York. One of my favorite things about road trips are the snacks! This foodie Friday post is dedicated to an awesome comfort food snack, soft pretzels!

20140227-212505.jpgThese honey wheat soft pretzels are incredibly easy to make and totally to die for delicious!


Honey Whole Wheat Soft Pretzels

1 packet yeast
1 1/2 cup warm water
1 pinch salt
3 1/2 c whole wheat flour (plus a little extra)
1 heavy tbsp honey
1 egg (beaten)
1 tbsp course salt

Preheat the oven to 425°. Add packet of yeast to warm water and briefly stir. Mix in the honey and salt, and allow to sit for a minute. One at a time, add the cups of whole wheat flour and mix in using a wooden spoon. Continue to add flour until the mixture is no longer sticky, then transfer to a floured surface. Knead the dough for a few minutes until you’re able to form into a ball. Cut the dough into four equal parts and begin to roll out pretzels. Dip each pretzel in the egg wash before placing on the baking sheet and sprinkling with coarse salt. Bake for 10 to 15 minutes, or until golden brown.

These are fabulous right out of the oven or at room temperature! Dip in some mustard, cut in half and use as a mini sandwich, or enjoy just as they are! These soft pretzels are not only healthier than your average, they’re incredibly versatile and make the perfect on the go snack!

Have a wonderfully delicious weekend!

Asian Inspiration

Happy Hump Day!

The snow continues here, only a few inches thankfully, but I wont let it get me down! In a few days I will be visiting one of my college besties in New York for her town’s St. Patty’s Day celebration! While we both keep crazy schedules, we always make time to visit each other a few times a year and the Rockaway St. Patty’s Day parade has been one of those occasions for many years!

In other efforts to keep the snow from bringing me down I have been trying to make comforting evening meals that taste indulgent but are totally healthy! This Asian stir-fry is one such comfort food I can’t live without – and neither can Phil! I have been making variations of this forever, but thanks to the Rocco Dispirito’s Now Eat This Book, I have taken all my Asian dishes to a whole other level while still keeping it guilt free!asian

Tofu Teriyaki Stir Fry

  • 1 cup brown rice
  • 2 cloves garlic minced
  • 1 shallot finely chopped
  • 1 small head nappa cabbage
  • 1 small box of shitake mushrooms
  • 1 small head of broccoli
  • 1 red bell pepper
  • 1 block extra firm tofu
  • 1 tbsp sesame oil
  • 1/2 batch Rocco’s Rockin’ Asian Sauce (1/4 cup chopped ginger, 5 cloves minced garlic, 1/2 bunch scallions fine chopped, 1 tbsp sesame oil, 3/4 cup stock, 1/2 cup reduced sugar ketchup, 1 tbsp corn starch, 3 tbsp rice wine vinegar)

* Cook brown rice as instructed on package (1cup rice 2cup water boil/cover for 20-30 minutes). Drain and dry tofu, slice into cubes and bake in oven @ 400 for 10-15 minutes, rotating every few minutes. As tofu cooks, heat non-stick pan to medium and add sesame oil. Add shallots and garlic to the pan first, followed by all the vegetables except the cabbage. Cook veggies until tender, add cabbage, rice, sauce and tofu.

The dish, sauce and all, takes about 35 minutes and is AMAZING as leftovers!

Nothing like a little comfort food to carry you over the mid-week hump..enjoy!

Foodie Friday

Happy Friday folks!

Today’s foodie Friday post has a Thai twist. For Christmas I was given Rocco Disprito’s cookbook Eat This, Now! Each recipe in this book breaks down comfort foods and creative ways to make them healthier!

This delicious shrimp pad Thai recipe is under 300 calories, incredibly flavorful and oh so comforting after a long day!


The recipe is a bit long, so I’ll be adding it soon, but I was so surprised by how well it turned out, I has to share!

Who needs to order out and wonder what you’re eating?!? Roll up your sleeves, get in the kitchen and see what you can create!