• Feeds

holiday brussels sprouts

Despite daylight savings and it being lighter earlier in the mornings, I seem to be having more trouble waking up!  Maybe it’s my body telling me I need more sleep?  Maybe it’s because I’m not sleeping well at night?  Who knows!

What I did know yesterday morning, was that I wanted a smoothie for breakfast.  Are you surprised?! 🙂

Mango Smoothie

  • 1 cup greek yogurt
  • 1 cup frozen mango
  • 1 scoop Sunwarrior vanilla protein powder
  • 2 tbsp pepitas
  • 3/4 cup milk

Mix it all up and enjoy!

Mid-morning, I was hungry for a snack, so I opened up a new bar I found at Trader Joe’s:

A Pure Bar

It was a bit chunkier than a Larabar, but had a similar texture.  And, a great ingredient list!

For lunch, I heated up an Amy’s Burrito.  There were slim pickings in our fridge yesterday, luckily Brant headed to the grocery store last night!

I ran out to do a few errands, and PinkBerry just happened to be there!

A small tart with mango, raspberries and brownie bites…mmmm….

For dinner, I was half creative and half boring!

A veggie burger on an english muffin with a side of Brussels Sprouts.

For the delicious brussels sprouts, I tried something a little bit new.  They would be perfect for a holiday dinner!

Brussels Sprouts with Cherries & Cheese

  • 1 pound Brussels Sprouts
  • 1-2 tbsp olive oil
  • 2 tbsp dijon mustard
  • drizzle of agave or honey
  • pinch of salt
  • grind of pepper
  • 1/4 cup dried cranberries
  • 1/4 cup sharp cheese (i used stilton)

First, wash, rise and chop your brussels sprouts.  Then add them to a heated skillet with 1-2 tbsp of olive oil.

Turn your heat up to medium-high and make sure that they are all face down so that they brown and caramelize a bit.

After 7-10 minutes of cooking, check your sprouts to see if they have browned a bit.  They should look like this…be patient!!

Once browned, turn the heat down to medium and add your mustard, agave (or honey), salt and pepper and mix.

Then, add your cranberries and crumbled cheese.

Mix until combined.

These came out great!  They were cooked perfectly and the spiciness of the mustard really balances out the sweetness of the cranberries and cheese.  YUM!

Homemade veggies to balance out my boxed veggie burger. 🙂

chicken chili to go

This weekend we spent some time visiting friends who recently had a baby.  What better to bring them on a chilly Sunday afternoon?!  A homemade meal!

I followed Barefoot Contessa’s recipe for Chicken Chili exactly and it came out perfect!

I didn’t take photos during all of the steps because it was much too messy at times, but it was fun to cook something that I knew everyone would love.

I made the chili the afternoon before our outing and refridgerated it overnight.  Personally, I think the chili tastes better the second day once the flavors have time to settle and mix with each other!

I packed up the chili with some other chili staples.

Greek yogurt (instead of sour cream), shredded cheddar cheese and corn chips!

And, cornbread!

All packed up and ready to go!

This meal was delicious and everyone enjoyed it.  It was perfect on a cool fall day. 🙂

While I was packing up the Chili, Brant was working on pancakes for breakfast!

He made Heidi’s Favorite Pancakes, switching up a few ingredients.

 – 2 cups whole wheat pastry flour (instead of white whole wheat flour)

 – 1 cup buttermilk & 1 ripe mashed banana + 1 tsp cinnamon + 1 cup greek yogurt (instead of 2 1/4 cups buttermilk)

The bananas and greek yogurt kept the pancakes very moist and the cinnamon added just a hint of flavor!

We topped the pancakes with a Pear Syrup:

  • 1/4 cup pure maple syrup
  • 2 chopped pears, very ripe
  • 2 tsp cinnamon

Simmer for about 10 minutes until pears are very tender!


pear, pepper and arugula pizza

I made one of the best pizza’s ever on Saturday night – Pear, Pepper & Arugula!

I wanted it to be a super quick meal, so I took a pre-cooked flatbread from Trader Joes and topped it with pizza sauce.

And a mix of mozzarella and cheddar cheese.  Then baked it for 5 minutes until the cheese was melted.

Once melted, I topped the pizza with fresh arugula, red pepper and a sliced pear and baked for another 5 minutes, until the crust was turning golden brown.

Lastly, a sprinkled some stilton cheese with dried cranberries over the top and turned on the broiler for 1 minute until melty!

This pizza was delicious!  Sweet and savory all at the same time.  It was great heated up the next day, as well.  Surprisingly, the arugula did not wilt too much!

happy 1st blogiversary

One year ago today, I wrote my very first blog post!  It was a very short post, but it was the start…


Over the past year, I have had a great time blogging about everything from healthy eating to fitness apparel to my travels to my pregnancy.  It has been fun to get to know others in the blogging community who share similar interests.

I can’t wait to see what this next year holds. 🙂  Thank you for sticking with me and reading my blog!


The past week, my meals have been very simple.

There has been a lot of this…

A lot of these…

And, a lot of these pumpkin muffins that I burnt to a crisp. 🙂

I love fall!

We did whip up one delicious dinner, however.

Lentil Almond Stir-fry.

This is one of my favorite meals.  It is so simple, but the flavors work together so so well.  I would make it every week…it’s that good!

The only change that I made, was the addition of radishes from our CSA.

And, to make a simple recipe even simpler, I used the pre-cooked Black Beluga Lentils from Trader Joe’s.

Topped with the delicious mint and yogurt sauce…this was a hit!

And, a slice of warm bread on the side.  Perfect. 🙂

vita mix ice cream!

During the Vita Mix demonstration at the Big E, we saw them whip up some delicious, quick treats, including Ice Cream!

It is so simple and easy!  And, you can basically mix up whatever ingredients you want.

This week, I was craving something cold and sweet, so for breakfast one morning, I whipped up some ‘ice cream’ using the Vita Mix!

Vita Mix Protein Ice Cream

  • 1 cup plain yogurt
  • 1 cup frozen mango chunks
  • 1 cup frozen blueberries
  • 1 scoop SunWarrior protein powder, vanilla
  • dash vanilla
  • 2 tbsp honey or sugar of choice

I added some protein to the mix because I am definitely trying to get more protein in my diet these days!

Turn the blender on and use the plunger to push down all of the frozen ingredients into the blades.  Trust me, it works!  After about 30 seconds, 4 peaks will form.

And, you will have creamy, cold ice cream.  Ok, maybe it doesn’t taste like ice cream, but more like frozen yogurt.  Either way, it is cold, creamy and sweet!  Just what I wanted.

Made in 1 minute, and all for me!

Check out the texture – it’s so smooth.

Topped with a little granola for crunch…and to make it feel more like breakfast, 🙂