Tuesday, June 10, 2014

Healthy Snacks!

Hi guys! Snacking is  definitely one of my favorite past times haha!! It's important that when I do snack, I'm putting good things into my body! I put together a list just for you guys to help pep up your daily lunches! Enjoy:)!


With summer knocking on our doors, There is no better time to work on toning up those thighs:)! Here is a workout from my FAVORITE trainer. Her works are tough, effective, but most importantly DOABLE. Stick with her
and you'll be rocking those shortie shorts with the upmost confidence!!

Monday, June 9, 2014

A Wheat free- Meat free Me !!

Hi guys:)!

As most of you already know I am a Vegetarian! Choosing to stop consuming meat was one of the best decisions I've ever made. The benefits for me are constant and I'll never look back! *note* I am not judging meat eaters. I feel that everyone should do what's right for them, this just happens to be whats right for me. Now then, there is something that hasn't been right for me..not for a long time, and that is GRAINS. I find that every time I have a carb heavy meal I am in agony afterwards! A muffin can cause me 3 hours of discomfort, and don't get me started on pasta. But being that I already cut out a huge chunk of my diet- ie meat..I felt cutting anything else out would be ludicrous..so I've suffered through this for years. Well ladies and gents, That Stops NOW. (well technically, this morning when I woke up haha). Your Girl is going Wheat/Grain free!! This means I will no longer be consuming any form of pasta, bread or rice. Sounds easy enough right? Well, lets think about donuts, mac and cheese, that soup thickened with flour, those yummy rice crispy treats and everything else that America loves to pack with enriched flour and gluten. This is going to be one of greatest challenges for me to date, and a lot of times, I will find myself having to eat at home..or bring my own handmade snacks on a road trip..but With my brand new Magic Bullet and Dehydrator in hand I think I can push through:). Even though I hope to do this 4 ever, I am going to start with a 30 day challenge! I will be posting back here every few days, to share foods, feelings, and my energy levels. Wish me luck! Below I will provide some links for anyone who would be interested in knowing the benefits of going grain/wheat free. Who knows maybe you'll end up joining me ;)! Until next time lovers!

Fantastic (easy to understand) Resources!!

How Grains are Killing you Slowly

Should we eat them or not?

Wheat Free-Meat Free recipes

Friday, June 6, 2014


Today I not only tried out the chia seeds, But I also had Curated Coconut Milk! Which is just a fancy name for coconut milk that was made into yogurt:)! I love the fact that its cruelty free (i go vegan when I can), But I also love that it tastes very similar to regular high-fat yogurts without all the extra calories! For me, its a win-win:)!

Chia Seeds

Hi guys! As a health blogger I probably deserve a good slap for not having tried these sooner! It was something that I had heard about, but never really thought to try. Well, with all of these benefits, how could I NOT?! They are tasteless, but help to enhance the flavor of whatever youre eating. Sprinkle these little babies on fruit, smoothie, in your oatmeal WHEREVER! :) They are the perfect little addition to any healthy snack.

Friday, May 16, 2014

Recipe of the Day!!

Okay you guys, this recipe has been tried and tested by yours truely and I must say that it was AMAZING. I altered this just a tad to and it still turned  out fantastic. I substituted the romano for, Kraft Italian Blend and used Classico Marinera Sauce instead of a homemade version. You will NOT be dissapointed in this recipe! So Yummy!

Best Skinny Eggplant Rollatini with Spinach
Servings: 5 • Size: 2 rollatini • Old Points: 5 pts • Points+: 7 pts
Calories: 227 • Fat: 10 g • Carb: 18 g • Fiber: 5 g • Protein: 17 g • Sugar: 0 g
Sodium: 370 mg (without salt) • Cholesterol: 66 g


·         2 medium Italian eggplants, cut lengthwise into 10 (1/4-inch thick) slices (21 oz total when sliced)

·         kosher salt and fresh black pepper, to taste
·         1 1/2 cups  marinara sauce  
·         1 large egg
·         1/2 cup part skim ricotta cheese
·         1/2 cup grated Pecorino Romano cheese, plus more for serving
·         8 oz frozen spinach, heated through and squeezed well
·         1 garlic clove, minced
·         1 cup (4 oz) shredded part-skim mozzarella (Polly-O)


Cut the 2 ends off the eggplants. Cut the eggplants lengthwise, into 1/4-inch thick slices until you have a total of 10 slices about the same size.

 Sprinkle the eggplant with kosher salt to help remove excess moisture and bitterness from the eggplants. Set aside for about 10 to 15 minutes. Pat dry with a towel.

Preheat oven to 400°F. Season the eggplant with a little more salt and pepper, then arrange on two parchment-lined baking sheets. Cover tightly with foil and bake until eggplant is tender and pliable but NOT fully cooked, about 8 to 10 minutes.

Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.

In a medium bowl, beat the egg then mix together with ricotta, pecorino romano, spinach, garlic, 1/4 tsp salt and 1/8 tsp pepper. Pat eggplant dry with paper towels. Dividing the ricotta-spinach mixture (about 2 generous tablespoons each) evenly and spoon onto one end of each eggplant slice, spreading to cover. Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish. Top with remaining marinara sauce and mozzarella cheese and tightly cover with foil.
Bake until the eggplant is very tender, about 60 minutes. Remove from oven and let cool 5 minutes before serving with additional Pecorino Romano if desired.

Click Here For the full recipe!!