Quick Chard Wraps with Apple, Zucchini, and Gorgonzola


As much as I love other leafy greens (perhaps you’ve noticed my kale obsession?), I don’t love chard. No offense, chard. Continue reading


Apricot Jalapeno Fiesta Salad


Β This salad is oh-so-good, folks. The apricots and jalapeno create the perfect accent to the flavor profile. Think of this as a taco salad, but….more exciting. πŸ™‚





  • ~4 cups spring mix, or salad greens of your choice
  • 1 ripe apricot, sliced
  • 1/2 -1 avocado, sliced
  • 1 small jalapeno pepper, diced
  • 1 1/2 cups black beans


  • 2 1/2 tbs natural apricot jam
  • 1 tbs lemon juice
  • 1/2 tbs water (or as needed)
  • 1 tbs extra virgin olive oil
  • heaping 1/4 tsp chili powder
  • 1 tbs diced shallot (about 1/2 plump shallot)
  • salt to taste


In a small bowl, whisk all the dressing ingredients except water together until smooth. Add water in, 1 teaspoon at a time, until desired consistency is reached. Prepare the salads by dividing the salad greens between 2 bowls, and arranging the apricot, avocado, jalapeno, and beans on top. Drizzle with dressing and enjoy! Recommended: serve with tortilla chips.

Almond Honey Millet Crispies Treats



You know those “rice krispy” treats that come in the blue metallic packaging? I used to love those things, though that’s exactly what comes to mind when I hear the term “empty calories,” ha! The ingredients list is…well, it takes up half the package. :/ Even homemade rice krispy treats are really high on the glycemic index and are not vegetarian anyway. Enter this recipe.Β  Think of these puffed millet squares as a healthier, heartier version, but just as tasty. This recipe is inspired and slightly adapted from this recipe from Oh She Glows. I used puffed millet rather than rice, and you’ll love the chewiness and fun texture.


You’ll also love how easy these are to make! It just requires a few simple ingredients…


and is easy as 1…







1/2 cup almond butter

1/4 cup + 2 tbs (6 tbs) honey

1 tbs coconut oil, melted (or butter)

1/2 tsp almond extract

1/4 tsp kosher salt

1/2 tsp cinnamon (optional)

optional add-ins: chocolate chips, chopped almonds, coconut flakes, etc

4 cups millet puffs (I use and recommend Nature’s Path)



In a saucepan over medium-low heat, add all ingredients except millet puffs. Stir until smooth and well mixed. Add in millet puffs and stir until millet is evenly coated. Pour the mixture into a baking dish (use a smaller dish if you like thicker squares, a larger one for thinner squares). Refrigerate for a couple hours to set. Cut and enjoy!


Easy Peanut Maple Energy Bites


These are pretty much identical to Clif Peanut Butter Bars. Except homemade and therefore cheaper. And healthier. And more delicious. So, maybe they’re not that identical after all. Dare I say superior? πŸ™‚


I love that these are quick and easy to throw together, and the perfect on-the-go energy.


This is also one of those blank canvas recipes. Try adding a puffed cereal like brown rice, millet, or kamut, or a dried fruit like raisins, or substitute the pb with another nut butter (it’s amazing with cashew butter!). You can add chocolate or carob chips, cocoa powder, white chocolate chunks, or even substitute the oat bran for your favorite protein powder! The combinations are endless.


I recommend doubling or tripling this recipe, because they go fast.



  • 2/3 cup unsweetened all-natural peanut butter (crunchy or creamy)
  • 1 1/4 cup quick cooking oats
  • 1/4 cup ground flaxseed or chia seed
  • 1/2 cup maple syrup (may substitute other liquid sweetener)
  • 1/4 cup oat bran (I used 2 tbs oat bran and 2 tbs wheat bran)
  • 1 tsp vanilla extract


In a mixing bowl, combine the peanut butter, vanilla, and maple. Mix until smooth (if your pb has been refrigerated and is too stiff to mix easily, try microwaving it before mixing, until it is soft enough).


Add the remaining ingredients and mix until well incorporated.



Shape it into bars on wax paper if you prefer. I made them into little balls because it’s a little easier. You can enjoy them right away, or refrigerate if you want them to stiffen up more.


Here’s to healthy energy fueling your New Year’s athletic aspirations. πŸ™‚ Enjoy!

Luscious White Chocolate Tofu Pudding with Pomegranate and Lime

use this one

Get excited.


This makes an excellent and decadent dessert. You know, in case you didn’t get enough dessert with all those Christmas cookies and New Year’s party treats. πŸ˜‰


While this is healthier than most white chocolate puddings, it’s not exactly low calorie. It’s so rich and creamy, though, that just a little bit goes a long way. πŸ™‚



  • 1 12-oz package silken tofu (I recommend Mori-Nu brand for its mild flavor)
  • 1 1/4 white chocolate chips or chunks (use non-dairy if you like)
  • 2 tbs lime juice
  • 1 tbs sugar or powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup pomegranate seeds
  • zest of 1 lime (for garnish)


In a food processor, puree the tofu until smooth.


Melt the white chocolate in a small bowl (I used a microwave, heating in 20 sec increments and stirring in between).


Add the white chocolate, lime juice, sugar, and vanilla, and process everything until smooth. Serve right away, or refrigerate for a couple hours to allow the pudding to thicken up. Sprinkle the pomegranate seeds and lime zest on top right before serving. Enjoy!


Lunchbox Salad: Apple, Cheddar, and Kale Salad for One

This made a quick and lovely lunch the other day, and it was too good not to share. It’s the perfect combination of earthy, salty, tangy, and sweet.

The apple and cheddar combination remind me of something you would pack in a grade schooler’s lunchbox, for some reason…hence the title. Also, kale magically stays crispy even after being dressed, so I often pack kale as a tupperware lunch salad. The lemon juice or vinegar keeps the apple from turning brown — an added bonus.


Makes 1 entree-size salad

  • 2 cups kale, cut into strips or bite-size chunks
  • 1/2 red delicious red delicious, grated
  • 2 tbs sharp cheddar cheese, shredded (or more, if you like)
  • 2 tbs toasted or raw almonds, chopped
  • 1 tsp lemon juice or apple cider vinegar
  • 1 tsp extra virgin olive oil
  • 2 tbs toasted or raw almonds, chopped
  • coarse sea salt, to taste
  • lots of freshly ground black pepper, to taste (don’t be shy, this really makes the salad)


After you grate the apple and cheese, and chopped the kale and almonds, combine all three in a tupperware. Add the lemon juice/vinegar, oil, salt, and pepper. Close the tupperware lid, and give it a shake to evenly distribute the dressing. Great with a ziplock full of homemade crackers, like my favorite spelt and flax crackers!