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Greek Omelet

I do have things other than smoothies and muffins for breakfast 😛 Not that I’m doing a good job of giving off that impression. So here’s a little omelet recipe I enjoy. Really quick and very tasty.


  • eggs
  • 1/4cup feta cheese
  • 1/4 cup spinach (fresh, handful)
  • 1/4 cup diced tomato


1. Spray a skillet with nonstick cooking spray.

2. Place tomato and spinach into skillet and cook on medium heat until spinach begins to shrivel. Set aside.

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3. Beat eggs together and pour into warm skillet.

4. Sprinkle feta cheese and precooked spinach/tomato over top.

5. After eggs appear to be cooked 1/2 or 3/4 way through, fold omelet in half and cook until center reaches desired consistency

Enjoy :)

Enjoy 🙂


Cranberry Mango Smoothie

I have had a CRAVING for cranberries for the last week and I finally got some Organic Cranberries from the store. I immediately made a smoothie with them 😛 This is a favorite of mine now, or at least in the top 5~

1/2 Cup Almond (or soy) milk

1/2 cup Greek Yogurt Vanilla or Honey

1/2 cup Cranberries (frozen)

1/3 cup Mango slices (frozen)

Blend and Enjoy!

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It’s sweet and tart and just….Yes ❤


Kale Chips

So. Kale Chips are Awesome. Easy to Make too. So here you go~


  • 1 bunch kale
  • 1 tbsp olive oil
  • 1 tsp seasoned salt 
  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.


Feta and Spinach Egg Muffins

These are perfect for breakfast. I usually eat two with a side of hot salsa. They’re both delicious and so easy to make. I also like  that I make 6 of these and I can easily store them for the next couple of days. Leftovers!


8 eggs

1/2 cup feta

1 cup spinach

Spices(optional): Cayenne Pepper and/or Red Pepper Flakes. Add as much as you can handle 😛


1. Beat 8 eggs in a bowl.

2. Add in feta, spinach and spices. Mix well.

3. Spray a muffin tin and pour mixture into each spot.

4. Bake at 375 for about 40 minutes, or until eggs are fully cooked.


Fresh Out the Oven

Fresh Out the Oven


These are also great with a bit of hot salsa on the side, I find. If you can handle the heat 😛 Enjoy~


Pineapple and Kale Smoothie

It’s been awhile since I last posted a smoothie recipe, me thinks. So, here you go! Pineapple is my favorite fruit and this one is pretty refreshing. I hope you’ll enjoy it as much as I do.


1 cup pineapple

1/2 cup kale

1/2 cup Greek Yogurt, Vanilla.

1/4 cup Orange Juice (optional. I like the orange and pineapple combo)





Cocoa Canella Caramel Tea Latte

So. After being 1.6 pounds down this week, I’m feeling pretty stellar. So, I wanted to share something super delicious with you all today. ❤ I love coffee and tea. Coffee is my first love, and will always be my preferred choice. I’m a frequent customer at Starbucks, but I do enjoy other cafes. I do like to mix it up with tea quite often and my Keurigs kcups are a mix of both coffee AND tea. So, it is natural that I have some tea latte recipes to add some variety to my usual coffee-dominated life. Here’s one that I really like.


Tea: I used my Cocoa Canella Loose Leaf Tea I got from Davids Tea in Canada. You can use any tea you prefer.

Warm Milk (I find vanilla Soy or Almond to be the best. But regular cows milk works too, in a pinch).

Caramel: I made some caramel sauce at home. It’s pretty easy. Take a unopened can of sweetened condensed milk, put it in a crockpot (with the label off!), fill the pot with water to cover the can and let it cook on high for 3 hours. Done. Instant Caramel. I used about two tablespoons…

Cinnamon: To Taste. I just added a pinch or two. It all depends on your pallet. Nutmeg is also tasty on occasion.


1. Steep your tea! Follow the directions for your preferred tea.

2. Heat up Milk

3. Add Tea, Milk, Caramel and Cinnamon (or nutmeg) into a blender and give it a pulse or two to mix. You’ll also get a nice foam~

4. Sip and Enjoy. It’s…so….good.

It isn't Starbucks, but it'll do.

It isn’t Starbucks, but it’ll do.

Pesto Pizza

I LOVE pizza. As a Chicago native, I am partial to my deep dish pizza…however, there is nothing remotely healthy about it 😛 Though, deep dish pizza is not something I get on a normal basis if I get pizza. It’s usually for something special. On a normal basis, I generally will eat any kind of pizza. Anything from normal to thin crust. Before I started going on my vegetarian health kick, my favorite type of pizza was a thin crust pizza with pepperoni, feta cheese and garlic. Now, I gotta live without the pepperoni for the time being. No biggie, I love veggie pizza. I’ve been experimenting with different pizza recipes and here is one that I enjoyed. I hope you will as well.


  • 10 ozs pizza crust
  • 3 tbsps pesto (commercial)
  • 1 34 cups plum tomato (slices)(I didn’t have any so I used peppers)
  • 1 cup part-skim mozzarella cheese (shredded)(I used a bit more…)


  1. Preheat oven to 450°.
  2. Place pizza crust on a baking pan and spread pesto on top in a thin layer. Arrange tomato slices in a single layer on top, and sprinkle with cheese. Bake at 450° for 10-15 minutes or until golden brown.
I added onions and peppers to mine.

I added onions and peppers to mine.


Vegetable and Feta Latkes

I love potato latkes. This is a recipe I found on, and I decided to give it a try for breakfast. They’re waaaaaaay better than your average potato latkes. I hope you’ll love this too.


2 1/2 cup Grated Zucchini

1 cup Peeled and Shredded Potatoes

1 Cup Shredded Carrot

3 Eggs, Beaten

1/2 Cup Parsley

1/2 Cup crumbled feta cheese

1/4 cup vegetable oil.

3/4 cup Matzo meal or flour



  1. Place the zucchini, potato and carrots in a colander, place paper towels over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.
  2. In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.
  3. Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels

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Ready to Eat. <3

Ready to Eat. ❤

Feel free to give these a try and let me know what you think. If you have any similar recipes, share those too! Happy Munchings 🙂

Raspberry Pineapple Tofu Smoothie

I hate bananas.


Okay, glad I got that out of the way. I will not be posting any smoothie recipes that have bananas in them lol Sorry guys. I know its good for potassium and thickening the smoothies….BUT, Spinach has lots of potassium (and I add them quite often) AND I can easily use other things to thicken my smoothies. So no bananas. 😛 Now, onto the recipe itself.

Raspberry Pineapple Tofu Smoothie ❤

1 cup raspberry (fresh or frozen)

1 cup silken tofu

1 cup soy milk (or almond, or cows milk if you want, but the other two makes it smoother)

1/4 cup orange Juice


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Nutritionally, this is a good way to start your day. Though, sometimes I have smoothies for lunch or a snack after dinner. Raspberries are low in calories and saturated fats but are rich source of dietary fiber and antioxidants. Raspberries contain a good amount of minerals like potassium, manganese, copper, iron and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is required in the production of red blood cells. They are rich in B-complex group of vitamins and vitamin K. The berries contain very good amounts of vitamin B-6, niacin, riboflavin, and folic acid. These vitamins are function as co-factors and help body in the metabolism of carbohydrates, protein and fats. So basically, they’re fucking awesome.

Pineapples are loaded with vitamins and minerals including vitamin A, vitamin C, calcium, phosphorus, and potassium. It is also rich in fiber and calories. On top of it all, this fruit is low in fat and cholesterol. All the nutrients it contains promote good health. Since pineapples are rich in vitamin C, it can fight off viruses that cause cough and colds. Even when you are already infected with such ailment, pineapples can help you. These fruits have bromelain, which is effective in suppressing coughs and loosening mucus. Eating pineapples while taking the right medications prescribed by the doctor for your sickness can help you recover more quickly! A Bonus! Pineapples are also popular for their ability to build and maintain strong bones. This is because these fruits contain manganese, which is a trace mineral that your body needs to build bones and connective tissues. In fact, if you consume a cup of pineapple, you can already get 73 percent of your total body requirement for manganese.

Consuming tofu regularly helps lower bad cholesterol, alleviates symptoms associated with menopause and even lowers the risk of cancer. Other major health benefits of tofu compared to meat include making middle-aged bones stronger and delaying the ravages of age. Tofu has been found to be a great source of calcium and vitamin E as well.

And most importantly, it tastes good. What other reason do you need?

If you give it a try, tell me what you think. Or if you have any recipe suggestions for me to try, share those too. I’m always searching for new smoothies to sip. Till Next Time.

Sip On my Lovelies, To Good Health ❤

Lean N’ Green. “The Hulk” Smoothie

I have a soft spot for smoothies. They are essential to my day to day life. I love that I can get so much nutrients in a glass of awesome. I like a variety of fruits (except bananas, I hate the little bastards) and ‘greens’ and…other misc things in my smoothies. Since I started becoming vegetarian and eating better, I have been experimenting with different combinations. I have also been drinking more Green Smoothies. This is my favorite so far. If you like Avocado…I HIGHLY recommend you try this. You won’t regret it. I give you…The Hulk.  *Cue Applause*

Serves 1


  • Half a ripe avocado, halved and pitted
  • 1/2 cup spinach. Or more!
  • 1/2 cup low-fat vanilla yogurt
  • 3/4 cup milk (can be substituted with almond or soy milk…I recommend almond or vanilla soy)
  • 3 tsp honey (I generally just use stevia. But you can use either)

1) Combine avocado, spinach, yogurt and honey into a blender.
2) Blend

Optional: You can put it in the fridge or freezer for a few minutes to let it thicken up. I’ve tried it and it was so indulgent. But either way you do it, it’s drool worthy and packed with so much goodness.

Why they’re good for you:Avocados are rich in monounsaturated fat, the heart-healthy kind. Avocados are loaded with a variety of antioxidants, including familiar disease-fighting compounds such as lutein, beta-carotene, and vitamin E. They are considered one of the best fruits for you, health wise!
Spinach is a very nutrient dense green. It’s low in calories yet very high in vitamins and minerals. This leafy green is an excellent source of vitamin K, vitamin A, magnesium, folate, manganese, iron, calcium, vitamin C, vitamin B2, potassium, and vitamin B6. It’s a very good source of protein, phosphorus, vitamin E, zinc, fiber and copper. Plus, it’s a good source of omega-3 fatty acids. Of course you get your calcium from the dairy as well. All of this packed into one glass. It’s sexy. Well…I find it sexy…no judgement.

And it's pretty too. If that helps.

And it’s pretty too. If that helps.

I got myself a tall glass. All that was missing was a beach and a hammock…and my boyfriend fanning me with a large feather ❤

Don’t fear the green, embrace the green! Every smoothie enthusiast should have a “go to” green smoothie ❤ It will be my job to convert you all.

Challenge Accepted.

~Sip on my lovelies: To Good Health~