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Entries in healthy foods (7)


Healthy Habits: Grocery Staples

When trying to eat a bit healthier, I try to prepare snacks and meals myself. But sometimes schedules don't allow for prepping your own meal and it's nice to just have something store-bought to grab and go. Here are a few of my current favorites that're always in my pantry.

1. Red hot blue chips. Delicious, fiery, and you can't stop after just one. Plus- they're organic and non-gmo verified.

2. Brad's raw leafy kale chips. These are unbelievably good. They're also vegan, organic and non-gmo.

3. Navitas naturals cacao nibs. These little nibs are crunchy, chocolatey, full of magnesium, antioxidants and fiber, and have zero sugar. They're great to add in granola or in shakes. I love them.

4. Guayaki yerba mate green tea. If you're trying to get away from coffee but still need a little caffeine fix, this is for you. It's naturally caffeinated, smooth, and tastes great as is.



It's Your Wedding, Do it Your Way


Chef Amber Shea is the bomb dot com. I've been reading her site for ages because she is a classically trained chef whose speciality is healthful, plant-based foods. Besides being a kick-ass chef in the kitchen, she also was a bride who knew what she wanted and went for it. These are my favorite types of brides. It's your wedding, afterall, so do it your way! 

For Chef Amber it was important to have an allergen-free, gluten-free, dairy-free, egg-free cake. So she made it happen. She took total creative design and came up with some interesting combos that blew her guests' minds. They were fluffy, delicious, and best of all, more healthy than the regular, run-of-the-mill cupcake- and while that may not be important to everyone, it was important to the bride, and that's what matters on the big day. Cheers to doing it your way!


Healthy Habits: Banana Nut Muffins

These healthy-ish breakfast treats are the perfect on-the-go start to your busy day. They are super simple to make AND they freeze well! This means you can make a big batch in advance, store them in your freezer, and just take one out every night to let it thaw for the next morning. Winning!


  • 3/4 cup all purpose flour
  • 1/4 cup milled flax seed 
  • 1/4 tsp salt
  • 3/4 tsp baking soda
  • 2 overripe bananas
  • 1 egg
  • 6 tbs melted butter
  • 1/2 cup brown sugar
  • 1/2 tsp vanilla extract
  • 1/4 cup walnuts, chopped
  • 1/8 cup additional walnuts, finely chopped
  1. Preheat the oven to 375°F.
  2. Combine flour, flax seed, baking soda and salt in a medium-sized bowl and set aside.
  3. Mash bananas and mix with sugar for 2 to 3 minutes or until well-incorporated.
  4. Then, add the melted butter, egg and vanilla extract to banana mixture. Beat well.
  5. To this add the flour mixture and mix just until incorporated.
  6. Stir in 1/4 cup chopped walnuts and mix well.
  7. Spoon the batter into muffin liners and top with remaining finely chopped walnuts.
  8. Bake for about 20 minutes or until a tooth pick inserted into the center of the muffins comes out clean.

     Makes 12 muffins. Enjoy!



Healthy Habits: Homemade Granola Bars

Granola bars are well-known to be a "healthy" snack choice. But, sadly, not all bars are created equal. In fact, when it comes to nutrition, some granola bars are not much better for you than a candy bar (Chewy Bars we're looking at you!). Seriously, corn syrup, artificial flavors, and preservatives just aren't good for you. Enter the homemade granola bar. They're packed full of energy. They are fully-customizable. And of course, no artificial flavors or preservatives necessary. And, bonus, they're super easy to make! Here's the recipe I used to make some kick-ass granola bars (if I do say so myself!). Feel free to sub out the nuts and fruits with your favorites.


  • 1/2 cup pitted dates
  • 1/2 cup raw brown sugar
  • 4 tablespoons butter or margarine
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract 
  • 1 1/2 cup of of almonds and hazelnuts, 1/2 finely ground and 1/2 coursely chopped
  • 1/2 cup pumpkin seeds
  • 1/4 cup of sliced almonds
  • 2 cups old-fashioned oats
  • 1 cup dried apples and dried cranberries
  • 3 tablespoons flaxseed

1. Put pitted dates in a saucepan. Cover with cold water. Simmer for 10 minutes. Drain. Purée dates in a food processor. 

2. Combine oats, nuts, pumpkin seeds, and flaxseed in an ungreased 9"x13"baking dish and toast in the oven at 350°F for 20-25 minutes, stirring occasionally.

3. Meanwhile, combine brown sugar, date purée, honey, butter or margarine, vanilla extract, and salt in a saucepan. Cook over low heat and bring to a simmer, stirring constantly.

4. When oat and nut mix is done toasting put into a large mixing bowl and add dried fruit. Mix well.

5. Put sliced almonds in the oven to toast for 5-10 minutes or until slightly brown.

6. Next, stir contents of the saucepan into the ingredients in the large mixing bowl. Make sure everything is mixed together really well.

7. Line the 9"x13" baking dish with parchment or wax paper. Then, use a small amount of butter or margarine to grease the paper.

8. Empty contents of the large mixing bowl into baking dish. Use greased paper to flatten and press the mixture firmly into the pan.

9. Sprinkle toasted sliced almonds onto the top of the mixture and press again firmly with greased paper. 

10. Let cool. Then cut into bars and enjoy!


Healthy Habits: Chicken & Rice Soup


We're well on our way into fall and I don't know about you, but for me this is the start of my cravings for food to warm me up. Who wants a summer salad in the middle of fall? Not me. So, I experimented and kind of threw this chicken and rice soup together the other (chilly) day. It is delicious, if I do say so myself! If you're watching what you eat, or are just in need of a classic soup, this should fit the bill.




1 chopped onion

1 diced clove of garlic 

a little olive oil

4 chopped carrots 

5 chopped celery stalks

4 small potatoes

a low sodium broth cube

garlic powder

salt and pepper

2 medium sized chicken breasts

1 cup brown rice

4 (or less/more, depending on how much broth you like) cups of water

Cook time: around 45 minutes.

Start by chopping up the onion and garlic and putting it a hot pan with a little olive oil. Let it sit there for a few minutes while you cut the carrots, celery and onions. Then, when the onions are clear, add the water, broth cube, rice, veggies and potatoes. Set the stove on low and let the soup simmer.

Thirty minutes later, take out the chicken. Wash it, and cut it up into bite-size pieces. Put a little olive oil in a frying pan and cook the chicken. It should be done in about 15 minutes or so. Then, add the chicken to your soup and add your garlic powder, salt and pepper, and any other spices you'd like. Test the potatoes and carrots with a fork. 

Eat and enjoy!



Healthy Habits: Macadamia Nut Crusted Chicken


Whenever I go into New York City, I always try to make my way over to Josie's for their macadamia nut crusted chicken salad. It is to DIE for. They serve the salad with mango and orzo and the end result is unexpectedly delicious. With that dish in mind, I decided to try my own version served with rice pilaf and steamed broccoli. 

You'll need: 

1/2 cup Breadcrumbs (Japanese panko is recommended, but I just used what I had)

1 cup Flour

1 cup Macadamia nuts

Olive oil

Seasoning (I just used salt and pepper)

3 Egg whites


Meat tenderizer 


Rice Pilaf

Step 1: 

Preheat the oven to 350. Prep the chicken by giving it a good go with the meat tenderizer. 

Step 2: 

Chop the nuts (or run them through the food processor). Stir the chopped nuts, flour bread crumbs and seasoning together and put it on a large plate.

Step 3: Put the egg whites in a bowl and dip the chicken in on both sides.

Step 4: 

Coat the chicken with the nut/flour/breadcrumb/seasoning mixture and put it in a pyrex dish already prepped with olive oil.


Step 5:

Put the chicken into the oven. Bake for 25 minutes.

Serve and enjoy!


Healthy Habits: Gluten free, sugar free (yet actually delicious) cookies!

So I'm battling some crazy mystery illness which means I'm following a gluten-free, sugar-free (and red meat free) diet. This means my diet is super bland for the moment, but every once in a while I need a little pick-me-up, you know? So I attempted these cookies with very low expectations and was really surprised when they actually turned out to be really good! 

Here's what you'll need: 

2 cups Pamela's Pancake Mix (I found this at our regular grocery store)

3/4 cup Organic Agave (Also found at the regular grocery store)

1 free range organic egg 

1 tsp of sea salt

1/2 cup of organic, raw almond butter (had to get this at the health food store)

1/2 cup organic, unsalted butter (regular grocery store)

Some chocolate chips

Preheat the oven to 350.

Grease the cookie sheet with some olive oil.

Then, throw all the above ingredients together in a bowl and stir them up.

Bake for 10 minutes.

The end result is a soft, chewy cookie...perfect for dipping in milk and having a heavenly moment of deliciousness. 

Unrelated: Are you as weird about cookie texture as I am? I prefer a cookie like the one I pictured at the top of this post. My husband prefers a smoother cookie like the one just above this paragraph. You can achieve the smooth cookie look by just making sure you ball the dough up in a perfect golf ball sized circle. Otherwise just plop it on the cookie tray with a spoon and call it a day. :)