• Feeds

simple meals

It was a pretty low key day in the food department for me!  After getting home so late last night, I didn’t really want to think about meals today, but I made do pretty well.  I decided against a workout because of my lack of sleep!

For breakfast, I was craving a smoothie.  I added mango chunks today, which I loved!

In the smoothie mix:

  • 1 frozen banana
  • 1 cup frozen cherries
  • 1 cup frozen mango
  • 2 tbsp hemp protein powder
  • 1 tbsp ground flaxmeal
  • 1/2 tbsp chia seeds
  • 1.5 cups water

I also munched on a piece of Banana Hemp Manna Bread with almond butter.  I love that bread!

Lunch was leftover Mediterranean Quinoa Salad from yesterday eaten at my desk.

And, a yogurt parfait with cottage cheese instead of yogurt!

A few weeks ago, Daisy Cottage Cheese sent me some of their 2% Low Fat Cottage Cheese to sample.  This is the first time I am digging into it!  I was out of yogurt, since we didn’t get to the grocery store yesterday, so I figured it was the perfect time to try it out.

I have not had a lot of cottage cheeses, but overall I liked what I tried from Daisy!  It was thick and creamy, unlike others that I have had.  I topped my serving of cottage cheese with berries and my homemade Chocolate Coconut Banana Granola.  One serving is 1/2 cup and contains 90 calories, 2.5 grams of fat and 14 grams of protein!  Pretty good.

I plan to try out my samples a few different ways, so stay tuned!

For dinner, I wanted something easy again, but felt like comfort food.  I decided on Zucchini ‘Pasta’!

I broke out my spiralizer, and sliced up 4 zucchini’s.

Then, I threw all of the ‘spaghetti’ in a saute pan over medium heat (already heated with a little olive oil).

Once heated threw, I added 3 laughing cow wedges to the pot and covered it for about 3-5 minutes until the cheese gets soft and melty.

Mix it all up!  The cheese almost makes it like a light Alfredo sauce.

Along with the zucchini ‘pasta’, I made some homemade pita chips.

I took a whole wheat lavash roll-up from Whole Foods and spread it with a thin smear of butter, sprinkled with parmesan cheese and toasted in the toaster oven for one cycle.  Once toasted, I cut them up into squares.  They came out crispy and delicious!  Perfect with our ‘pasta’.

Another super easy and quick meal, if you have a spiralizer.  If not, you could throw the zucchini into the grater of a food processor, or chop by hand (but that would obviously take longer).  These chips would work perfectly with lots of meals, and dipped in hummus!


greek easter

What a gorgeous day for Easter Sunday!  We were on Long Island and it was a bright and sunny 70°!  I love this weather, I hope it stays.

My in-laws hosted Easter dinner yesterday, so we spent the morning preparing for the feast.  My sister-in-law made the adorable napkin bunnies above!

Before we sat down to dinner we enoyed the gorgeous weather and snacked on some Greek appetizers and Pomegranate martini’s.

Then we sat down for the feast!

It started, as all Greek Easter’s do, with the red egg tradition.

Red eggs are perhaps the brightest symbol of Greek Easter, representing the blood of Christ and rebirth.Source

You go around the table and hit each others eggs.  Whoever ends up with the egg at the end that is not broken, wins!  Brant won!

Dinner consisted of Lamb, Pastiche, Mediterranean Salad, Grilled Veggies and Spinach Pie.  Yum!

My plate

Brant’s plate, with all of the Greek goodies!

Along with my Mediterranean side dish, I also made a dessert.  By the way, everyone loved the Quinoa – it is a great dish to make!

Light Lemon Pound Cake

adapted from Cooking Done Light



  • 1 3/4 cups whole wheat pastry flour
  • 3/4 cup white whole wheat flour
  • 1 1/4 cups NuNaturals Stevia Baking Blend
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup orange juice
  • 1/4 cup lemon juice
  • 1/4 cup coconut oil
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons pure vanilla extract
  • 4 eggs

Over a month ago, Ron from NuNaturals sent me some of their Stevia products to try out.

Stevia is a small, bushy shrub whose leaves are very sweet and made into a natural sweetener.  It is much much sweeter than table sugar, therefore you only need a tiny bit as a sweetener.  To me, it has a slight licorice flavor as an aftertaste.  I have been using the liquid sweetener in some of my smoothies (literally, just a drop) and have liked the taste.  So, I decided to try out the baking blend in this pound cake.

You can use the Baking Blend 1:1 to sugar, so that is exactly what I did for this recipe.  I could not taste the aftertaste that I normally get with Stevia probably because there were so many other flavors blended together in there, so I would definitely use it again.  But, the cake itself was not awesome…


This cake was so easy to make!

Preheat the oven to 325 degrees and spray a standard bundt pan with nonstick baking spray.

Take your ingredients,

and throw the correct amounts of each into a large mixing bowl.

I decided to juice my own oranges and lemons for the cake.

Beat the mixture until well mixed, then pour the batter into the prepared pan and bake for 40-50 minutes (until golden brown).

Once it is finished baking, remove the cake from oven, allow it to cool for 5-10 minutes,

then loosen the edges and carefully turn out onto serving plate.

The original recipe serves this cake with a lemon glaze, however, I opted to do something different.  I used the cake more as a Strawberry Shortcake base.

I sliced some strawberries up and mashed them a little to get their juices flowing.  I added just a touch of sugar, and stored in the fridge for a few hours.

Once dessert was ready to be served, we sliced the cake and served the strawberries and juice over it.

The strawberries were delicious, but the cake was not the best.  It needs more of a lemon flavor!  Good thing there was homemade Carrot Cake and Baklava for dessert.

It was a delicious Easter feast!