Kale Omlette

What did you eat for breakfast today!? I had a kale and feta cheese omelette! HAPPY WEDNESDAY!


  • 2 organic whole eggs and 1 egg white
  • 1 cup fresh kale, spinach and Swiss Chard mix
  • 2 tablespoons feta cheese
  • 1/4 cup diced red onion
  • 1 teaspoon minced garlic
  • Salt and pepper to taste
  • 1 tbsp. coconut oil
  • Frank’s hot sauce


  1.  In a medium skillet turn heat to medium/high, add the coconut oil and onions, stirring frequently for roughly 1-3 minutes or until the onions start to soften. Add the garlic and stir for one more minute.
  2. Scoop out the mixture and set aside.
  3. Add a little more coconut oil if you need to, add the scrambled eggs, turn the heat down to medium. Cook for 3-5 minutes or until eggs start to cook.
  4. Add the onions and garlic, kale mixture and feta cheese. unnamed (1)
  5. Once the kale begins to wilt fold the eggs in half, creating an omelette.
  6. Add salt and pepper and plate, douse in hot stuff! unnamed (2)

Unstuffed Cabbage Rolls

I came across this recipe on Facebook yesterday and I immediately knew I had to try it out for dinner. I realize a lot of people don’t like cabbage, but I absolutely love it! I love Patty’s Day for one reason; corned beef and cabbage, oh and the excuse to drink a lot of beer.  Cabbage is amazing for you, it actually detoxifies your body. You can read more about the health benefits of cabbage here. This dish was easy to make, the hardest part was just dicing the peppers, onion and cabbage and the rest really just took care of itself. This recipe serves about 6-8 people, so needless to say this will be my lunch today! This dish can be served over brown rice or quinoa but in my opinion was amazing without any carbs. Enjoy! unnamed1


  • 2 pounds lean organic turkey
  • 1 tablespoon oil
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 small cabbage, chopped
  • 1 28 oz can organic (no BPA) diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup water
  • 2 organic peppers (red and green)
  •  Ground black pepper to taste
  • Sea salt to taste
  • Red chili pepper flakes to taste (we like it spicy)


  1. In a large skillet, heat olive oil over medium heat. Add the ground turkey, water, onion and cook, stirring, breaking up the ground turkey until it is no longer pink and onion is tender.
  2. Add the garlic and peppers and continue cooking for a few minutes.
  3. Add the chopped cabbage, tomatoes, tomato sauce, pepper, chili flakes and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.unnamed

Vegetable Rice Medley

Yesterday I drove to Pennsylvania to spend the night at Splash Lagoon with my dad, brother and his friends. The hotel room had a full kitchen so I decided to make a quick stop to Wegman’s to cook something nice for my daddy.  I was inspired by a greek stuffed peppers recipe I found, but completely changed it around. If I do say so myself this is one of the best meals that I have ever come up with, and I highly recommend trying this dish out!

  • 2 15.5 oz cans organic great northern beans or small white beans (rinsed and drained)
  • 2 10 oz bags of frozen long grain brown rice
  • 2 lemons squeezed
  • 5 peppers (orange, red and yellow- cut the top off, take the seeds out and wash)
  • 1 bunch of fresh dill (amount depends on your preference)
  •  1 bunch fresh curly parsley (amount depends on your preference)
  • Garlic sea salt to taste
  • 1.5 cups organic vegetable broth
  • pepper to taste
  • 6 oz can of organic tomato paste
  • 2 organic zucchinis (yellow and green) chopped
  • 1 large white onion (diced)
  • 1 pt organic cherry tomatoes (halved)
  • 1 8oz packet of organic baby bella mushrooms


  1. Start by preheating oven to 350, add the peppers upright and cook for 30 minutes.
  2. Pour the veggie broth into a large skillet, add the onions, mushrooms, tomatoes and zucchini. Let simmer for 5-7 minutes over medium heat.
  3. Take the peppers out of the oven and cut into bite sized pieced and add into the pot.
  4. Add the garlic sea salt, pepper, lemon, tomato paste, beans, dill, and parsley. Cover and cook over low heat, stirring occasionally. Cook for 15 minutes.
  5. Heat up the rice in the microwave (2 minutes per bag) *I use this frozen rice to save time on weeknights, and the only ingredient in it is the rice, so I’m not compromising convenience for health. However if you prefer to cook the rice, feel free!
  6. Add the rice into the pot, uncover and turn heat up to medium, cook for 5-7 minutes. Serve and enjoy! unnamed

Veggie quinoa enchiladas with spinach

I was craving Mexican yesterday and in honor of meatless Monday I decided to make veggie quinoa enchiladas. After searching the web for awhile I came across this amazing blog and found countless healthy delicious recipes.  I hope I can get my blog up to this level of awesomeness one day! I went to Trader Joe’s (I am completely obsessed) last night and discovered that they had pre-cooked frozen quinoa. I was over the moon about this find, mainly because usually when something is “easier” to make you pay the price  with preservatives and artificial ingredients, but Trader Joe’s somehow finds a way to sell convenient foods without such things. The box was $3.99 so naturally I stocked up on these bad boys to have as a staple in my freezer! This dish was insanely filling and delicious!


  • 1 cup organic uncooked quinoa (I used frozen)
  • 1 organic onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 organic red pepper, diced
  • 2-3 organic roma tomatoes, diced
  • 6 oz. organic spinach
  • 4 oz. can organic mild green chiles
  • 15 oz. can organic black beans, rinsed and drained
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • 1 teaspoon of adobo
  • 1 cup organic salsa
  • 2-3 cups enchilada sauce
  • 1 1/2 cups shredded cheese (or dairy-free cheese)
  • 8 large tortillas (I just did 3 tortillas for my fiance and I and saved the quinoa mixture for leftovers)


  1. Preheat oven to 350.
  2. Cook quinoa according to package directions.
  3. In a small pot, make the enchilada sauce. (Omit this step if using store-bought.)
  4. In a large skillet over medium heat, saute onion, red pepper, and garlic for 5 minutes.unnamed1unnamed2
  5. Add spinach and saute another couple minutes until spinach is wilted.
  6. Add cooked quinoa, black beans, tomatoes, green chiles, spices, and salsa. Stir to combine and cook until heated through. Salt/pepper to taste.
  7. Place a small amount of enchilada sauce in the bottom of a 9×13 inch baking dish.
  8. Divide filling evenly among tortillas, roll up with ends tucked in, and place seam side down in the dish.
  9. Pour remaining enchilada sauce on top, sprinkle with cheese, and bake for 30 minutes.

    Picture taken from http://www.thegardengrazer.com- go check it out!

Veggie lentil stew

After an amazing yoga class I was craving something hearty and healthy on this cold February day. I stopped at Wegman’s and grabbed a rotisserie chicken and a bag of stew veggies and headed home. The rest of the ingredients I had in my pantry and decided to throw in there to make a delicious and EASY soup. The soup took about 30 minutes to make and now I have a yummy lunch option for this week. I hope all of you are enjoying your Sunday- cheers!


  • 2  15oz cans of organic lentils
  • 1 40 oz packet of stew vegetables (if you don’t have a Wegman’s nearby the bag contains  a total of 10 cups of potatoes, carrots, onions and celery) Dice the veggies to a smaller size!
  • 1 24 oz bag of french green beans, diced to your preference
  • 1 yellow zucchini, diced
  • 6 fresh garlic cloves, diced
  • 1 teaspoon garlic salt
  • 1 teaspoon garlic powder
  • 1 15oz can of organic diced tomatoes
  • sea salt and pepper to taste
  • 32 fl oz of organic low sodium chicken or veggie broth
  • Optional item: rotisserie chicken with the skin off, and diced


  1. Start by pouring the chicken or veggie broth into a large pot, add the diced veggies (potatoes, carrots, onions and celery), add the tomatoes, lentils, garlic, zucchini. Keep heat at medium/high.
  2. Add the garlic powder and salt, salt and pepper and cover turn heat to medium/low and let cook for 20 minutes.
  3. If you would like to add chicken to the dish, prepare that now. I used a rotisserie chicken, took the skin off and diced the white meat into smaller chunks. Add the chicken after the 20 minutes is up and uncover, continue cooking on low for 15-20 more minutes. photo-19