Mediterranean Salad Pockets

I’m all about sticking to the 80/20 rule when it comes to nutrition. I actually crave healthy, clean foods, most of the time. Don’t get me wrong, I don’t pass up vegan pizza, donuts, or Mexican food at any given chance, (ha!) but I like to spice things up with quick, easy lunches so I don’t resort to snacking throughout the day.

These salad pita pockets are filled with yummy veggies and full of flavor!

Mediterranean Salad Pita Pockets

  • Cucumbers, sliced
  • Grape Tomatoes, sliced
  • Avocado, sliced
  • Tabouli
  • Hummus (I use Black Garlic flavor!)
  • Vegan Mozzarella (goat/feta can be used!)
  • Protein Options: Chickpeas, Lentils or Grilled Chicken
  • Cholula (optional)


Vegan Cobb Salad



I couldn’t be more excited for Spring weather and more fresh veggies available. I like to switch up my salads frequently with a variety of proteins, veggies, healthy fats and omega-3s. I swap out everything from vegan chicken, to sunflower seeds, to beets to keep it from getting boring. Prepping veggies early in the week, make this simple, yet nutrient packed salad easy to throw together for lunch or dinner.

Start out with a base. I love fresh romaine, and I wash and cut it up early in the week so salads are easily accessible. I deseed veggies like cucumbers and tomatoes, and cut up red onion. Healthy fats like fresh avocado, walnuts and sunflower seeds keep it filling. I always add a couple protein options like garbanzo beans, tofu, tempeh or veggie chicken strips. My favorite vinaigrette is equal parts Organic Extra Virgin Olive Oil and Organic Red Wine Vinegar, mixed with Pink Himalayan Salt, Fresh Ground Black Pepper, Granulated Garlic and Oregano.

What are your favorite salad combos?

Fixate Cookbook

fixate cookbook | #21dayfix #fixate #weightloss

I can’t express how much the 21 Day Fix & 21 Day Fix Extreme meal plans have been a game changer. They aren’t a “diet,” they’re a guide to living a healthy, portion-controlled lifestyle, with room for indulgences.

Autumn Calabrese came out with 101 recipes from breakfast, lunch, dinner, soups, salads, dressings, side dishes, snacks, desserts and cocktails. They include Paleo, gluten-free, vegan, and vegetarian recipes. Each recipe labels the amount of containers, so it makes your life even easier. I love that she included a ton of kid-friendly recipes also, perfect for busy moms!

Here’s a sneak peek of four Fixate recipes here!

Fixate is available today on the shop section of my coach website! If you don’t have containers, you can purchase it with containers also.

fixate cookbook 2 | #21dayfix #fixate #weightloss

Quinoa Garden Salad with Creamy Basil Pumpkin Seed Dressing

Quinoa Garden Salad with Creamy Basil Pumpkin Seed Dressing |

Quinoa is a great source of a complete protein. I love adding it to salads. (Le Pain Quotidien’s Quinoa Tabbouleh Arugula Salad is my absolute fave) This filling dish is full of nutrients and an array of flavor, sans sodium and oil.

Quinoa Garden Salad with Creamy Basil Pumpkin Seed Dressing |

Garden Salad

  • Baby Kale
  • Mixed Romaine
  • Fresh Tomatoes
  • Cucumber

Quinoa Garden Salad with Creamy Basil Pumpkin Seed Dressing |

Quinoa (yields 4 servings)

  • 1 C Quinoa
  • 2 C Water
  • Parsley
  • Dried Basil, Oregano, Cilantro, Parsley, Rosemary
  • Fresh Ground Pepper
  • Dash of Cayenne (optional)
  • Mrs. Dash (regular, lemon pepper, or garlic & herb or a combo of the three)
  • Apple Cider Vinegar
  • Balsamic Vinegar
  1. Place Water and quinoa in pot and bring to a boil
  2. Add parsley and seasonings
  3. Cover and simmer for 15 – 20 minutes, or until water is absorbed
  4. Once water is absorbed, drizzle with vinegars and mix well

Quinoa Garden Salad with Creamy Basil Pumpkin Seed Dressing |

Creamy Basil Pumpkin Seed Dressing

  • 1/2 C Raw Unsalted Pumpkin Seeds
  • 1/2 C Water
  • Handful of Fresh Basil Leaves
  • Juice from 2 Lemons
  • 1 t Garlic, minced

Blend all ingredients in a Vitamix, or high speed blender until smooth.

Quinoa Garden Salad with Creamy Basil Pumpkin Seed Dressing |

Toss salad, add 1/4 C quinoa and dressing and mix well. Enjoy!

Superfood Veggie Bowl

Superfood Bowl #vegan #glutenfreeThis is my favorite lunch recipe, it’s filled with a variety of color and flavors and packed with amazing beauty foods and nutrients for great hair, skin and fat burning properties. It’s best made in bulk to enjoy throughout the week, since the recipe includes multiple steps.

Yields: 1 Serving


  • 1/2 C Water
  • 1/4 C Quinoa
  • Dried Spices: Rosemary, Basil, Oregano, Paprika, Nutritional Yeast, Chili Powder, Garlic Powder, Fresh Ground Pepper
  • 1/4 C Broccoli
  • Too Delicious To Dip Sweet Potato Fries
  • 2 C Kale
  • 1 T Coconut Oil
  • Handful of Clover Sprouts
  • Handful of Crunchy Sprouts
  • 2 T Raw Pumpkin Seeds
  • Organic Apple Cider Vinegar
  • Organic Balsamic Vinegar

Superfood Bowl #vegan #glutenfree

Bring water, seasoned with rosemary, basil and oregano to a boil. Add quinoa, cover and let simmer 15-20 minutes. Once water is absorbed, fluff with a fork.
Superfood Bowl #vegan #glutenfree

Season broccoli with fresh ground pepper, oregano, paprika, and nutritional yeast, then drizzle coconut oil and bake in oven/toaster oven on 450 degrees F until slightly browned. (About 10 minutes)
Superfood Bowl #vegan #glutenfreeAfter whipping up a batch of Too Delicious To Dip Sweet Potato Fries, layer over broccoli.
Superfood Bowl #vegan #glutenfree

Next, make a batch of crispy kale. Wash and dry thoroughly, and place in a mixing bowl. Season with chili powder, garlic powder, paprika, nutritional yeast, and oregano. Drizzle coconut oil and bake at 450 degrees F, until crisp. (Around 15 minutes)

Superfood Bowl #vegan #glutenfree

Layer crispy kale into bowl.
Superfood Bowl #vegan #glutenfreeAdd a sprouts, crunchy sprouts, pumpkin seeds, and vinegar.
Superfood Bowl #vegan #glutenfreeSuperfood Bowl #vegan #glutenfreeEnjoy!

Too Delicious To Dip Sweet Potato Fries

Too Delicious To Dip Sweet Potato Fries

Sweet potatoes are one of my favorite foods. I eat one almost daily. They’re high in fiber, good for your heart and they’re a top “beauty food” for your hair and skin. Sweet potato fries are a great guilt-free snack, that I also love to add into my salads or quinoa dishes. I like to avoid the additional calories of “dips” (even though organic ketchup tastes amazing!) so I whipped up a recipe that is totally taste bud approved-no dip required!

Too Delicious To Dip Sweet Potato Fries
Too Delicious To Dip Sweet Potato Fries

Preheat oven or toaster oven to 400 degrees F. Cut sweet potato into slices.

Too Delicious To Dip Sweet Potato Fries

Add spices to taste.

Too Delicious To Dip Sweet Potato Fries
Too Delicious To Dip Sweet Potato Fries

Melt coconut oil, and drizzle over sweet potato slices.

Too Delicious To Dip Sweet Potato Fries

Too Delicious To Dip Sweet Potato Fries

Add fresh rosemary and mix well.
Too Delicious To Dip Sweet Potato Fries

Place on foil lined baking sheet and bake 40 minutes or until crisp. (*Cooking times may vary)
Too Delicious To Dip Sweet Potato Fries

Balsamic Portobello Kale Wrap


  • 2 C Kale
  • 1 Portobello Mushroom Cap
  • 1/2 Red Bell Pepper, sliced
  • 4 Pieces of Artichoke, diced
  • 1 Brown Rice Tortilla
  • Olive Oil
  • Balsamic
  • Dried Rosemary
  • Dried Oregano
  • Garlic Powder


Wash and dry portobello mushroom cap, place on baking sheet. Drizzle with olive oil and balsamic, season with rosemary, garlic powder, and oregano. Bake at 450 degrees F for 10-15 minutes or until mushroom is tender. Once cooled, slice the mushroom.

Top tortilla with fresh washed kale, red peppers, artichokes and portobello. Roll up tortilla and slice in half.



Homemade Veggie Burgers


I don’t buy frozen veggie burgers, so any time I spot a homemade recipe I can’t wait to try it out. This is by far the best recipe, from  I have tried, and it’s really simple!


Recipe from April/May 2013 Issue of Vegetarian Times

Yields: 4 Servings

  • 2 C Cooked or canned beans of your choice, drained, liquid reserved (I used kidney, black & great northern no-salt added)
  • 4 Carrots, peeled & grated (1 1/2 C)
  • 1 Small onion, coarsely chopped (1 C)
  • 1/2 C Rolled oats (not instant)
  • 1/4 C Chopped fresh parsley or cilantro
  • 3 Cloves garlic, chopped (1T)
  • 1 Tbs. Chili powder or spice mix of your choice
  • 1 tsp. Salt
  • 1 Pinch ground black pepper
  • 4 Tbs. Olive Oil
  • 4 Toasted hamburger buns (I used gluten-free flax buns) (optional)
  • 4 Tbs. Mustard of any kind
  • Lettuce leaves and sliced tomatoes and onion, for garnish
  1. Pulse beans, carrots, onion, oats, parsley, garlic, chili powder, salt & pepper in food processor until combined, not puréed. Pinch a bit of mixture to see if it holds together. If not, add bean liquid or water, 1 Tbs at a time, until it does. Let mixture rest a few minutes before shaping patties. For best results, chill 30 minutes or overnight.
  2. Shape bean mixture into 4 1-inch thick patties. (You can cover & refrigerate patties for up to several hours before continuing, or wrap & freeze. Bring them back to room temperature before cooking.)
  3. Coat bottom of large nonstick or cast-iron skillet with oil, and heat over medium heat. Add patties, and cook 3 to 5 minutes, or until browned on one side. Turn carefully, and cook 3 to 5 minutes more, or until firm, browned & crisp in places. Serve hot or at room temperature on buns with mustard and garnishes. (Or top over fresh lettuce for a filling salad!)




I’m a fan of topping a salad with a veggie patty, but this type of veggie burger was perfect for the gluten-free flax buns I recently found. The recipe yields four very large patties, that are great for even splitting into halves. This one was topped with roma tomato slices, Daiya Cheddar, clover sprouts, organic ketchup, and organic dijon.

Skinny Mediterranean “Pasta”


I spotted this colorful recipe on Peace Love Shea’s blog, and it just looked so yummy! It definitely delivered, with serious flavor. It’s a great Spring dish, I highly recommend throwing on your ruffled apron and getting your bake on.


To speed up your time in the kitchen, I recommend piercing the spaghetti squash and microwaving it for 6 minutes, flipping it over and microwaving another 6 minutes, until tender. (You may want to check on the squash in intervals, since some microwaves are more powerful than others.)

This “pasta” can be served hot or cold, making it the perfect party dish! I paired it along with a balsamic baked portobello mushroom and steamed kale.

Portobello Fajita Salad with Pineapple Mango Salsa


I’ve been portobello crazy lately. It’s such a great lunch or dinner (or even breakfast) staple, that compliments any flavor or theme.

I purchased Fresh Pineapple Mango Salsa on a recent trip to Whole Foods, and thought it would be the perfect pairing on top of a portobello cap. The colorful dish is a great start to Spring with a major burst of flavor.

Portobello Fajita Salad:

  • 1 Large Portobello Mushroom Cap
  • 1/3 Onion, Chopped
  • 1/2 Orange Bell Pepper, Chopped
  • 1 t Olive Oil
  • Balsamic Vinegar
  • Garlic Powder
  • Fresh Ground Pepper
  • 2 C Organic Arugula
  • 1 Roma Tomato, Chopped

Preheat oven 425 F degrees. Wash and clean portobello cap, and place on baking sheet. Scoop onion, bell pepper and fresh pineapple mango salsa on top. Sprinkle with garlic powder and fresh ground pepper, and drizzle olive oil and balsamic. Bake 10-15 minutes, or until fully cooked. Place arugula in a bowl, and add remaining ingredients. Top with fresh pineapple mango salsa and drizzle with balsamic vinegar.

Fresh Pineapple Mango Salsa

  • 1 C Mango, Diced
  • 1/2 C Red Bell Pepper, Diced
  • 1/4 C Red Onion, Diced
  • 1 C Pineapple, Diced
  • 1/2 C Fresh Cilantro
  • 1 Jalapeño Pepper, Diced
  • Garlic, Minced
  • Fresh Ground Pepper
  • Juice from 1 Lime

Toss all ingredients in a large bowl and serve.

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