What I Eat In a Day |4|


In this week’s What I Eat in a Day video, I’m sharing my favorite smoothie bowl recipe, as well as lots of other healthy treats.

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Shrimp Saganaki | Healthy Recipe


This week I’m sharing one of my current favorite recipes: Shrimp Saganaki. This recipe is incredibly easy, healthy, and delicious!

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What I Eat in a Day |4|


This week’s What I Eat video features me trying to stay healthy in the Service Industry. I was working a double this day, so as you can imagine, it was tough to stick with healthy food.

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What I Eat in a Day |3|


This week’s What I Eat video features the Whole Foods Hot Bar and some new recipes!

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National Nutrition Month 2017 | Easy Turkey Burger Recipe


Happy National Nutrition Month. This year’s theme is “Put Your Best Fork Forward”. This week I made a video about one way that I put my best fork forward.

How are you putting your best fork forward this month?

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Apple Blueberry Crumble


With Thanksgiving only days away, I thought I’d share a recipe I recently made for Friendsgiving that went over pretty well. I know Thanksgiving is all about traditional food, but its nice to switch things up every once in a while. I also feel like dessert is the perfect  part of the meal to try something new. This crumble combines the sweetness of apples and blueberries with a nice little hint of citrus; a fun twist on all of those traditional apple desserts.


Apple Blueberry Crumble

6 apples (I used Honeycrisp)
6 oz blueberries
1 orange, zested
Juice of 1 orange
1/4 cup sugar
1 tsp ground cinnamon
1/4 tsp nutmeg

1 1/2 cup all-purpose flour
1 1/2 cup old fashioned oats
1/2 cup brown sugar
1/2 cup sugar
3/4 cup butter, melted
1/4 tsp salt

  1. Preheat the oven to 350F and grease a 9×13 baking dish.
  2. Make the filling: Core apples and cut them into small pieces. Add them to a large bowl along with blueberries, orange zest, orange juice, sugar, cinnamon, and nutmeg. Add filling to baking dish.
  3. Make the topping: Combine flour, oats, sugar, and salt. Add melted butter and mix until the topping is nice and crumbly. Sprinkle evenly on top of the filling.
  4. Bake for 1 hour, or until the topping is golden brown.
  5. If you really want to step it up a notch, serve warm topped with vanilla ice cream.

What is your favorite part of Thanksgiving dinner? Look out for a new post about the perfect Foodie Christmas presents for this upcoming holiday season!

All of the Pumpkin Products You Need to Try This Fall


Ah, Fall, my favorite time of year. I love the falling leaves, the chill in the air, the excitement for the holidays, and of course, the pumpkin everything. I know, I’m so basic, but don’t pretend you don’t love everything pumpkin too. Besides being delicious, pumpkin is actually really good for you! Pumpkin is packed full of Vitamin A, fiber, Vitamin C, potassium, and antioxidants, so you don’t have to feel bad when you indulge in your favorite pumpkin treats. Speaking of pumpkin treats, I tried lots of pumpkin goodies to let you know what you need to try this Fall.

Pumpkin Bread
The first, and my personal favorite, is my Pumpkin Bread recipe, which I posted this time last year. The bread is so easy to make and so so yummy. I recently tried putting mini chocolate chips in the batter as well and it really took it up a notch.

Trader Joe’s Pumpkin Ravioli
I feel like Trader Joe’s has all of the best pumpkin things. They also have some pretty great ravioli. Put that all together and what do ya know, they have some delicious pumpkin ravioli. This is a great way to add a little sweet to your savory meal. I like to just put a little butter, salt and pepper on mine and it finishes it off very nicely.

Pumpkin Soup
Another savory way to enjoy pumpkin season is pumpkin soup. While I’m sure pumpkin soup is pretty easy to make, I prefer to just buy it at Trader Joe’s. This soup makes a really easy lunch. It comes in a little carton that has two servings and you can just heat it up on the stove or in the microwave in a matter of minutes.

Pumpkin Spice Latte
I mean this is the most basic of pumpkin things. However, while Starbucks is plenty good, I would encourage you to go to a local coffee shop. I’ve found that a lot of places have their own version of a Pumpkin Spice Latter that normally involves actual pumpkin and way less unpronounceable chemicals.

Trader Joe’s Pumpkin Pancakes
Again with the Trader Joe’s, but these are too good not to mention. There’s nothing better than a nice breakfast on a weekend morning and adding the twist of pumpkin pancakes makes it even better. If I’m not mistaken, they even have a gluten free version as well.

Nuccina Pumpkin Spice Cookie Butter
If you’ve never had plain cookie butter, you should probably get on that immediately. Pretty much any version is amazing: Biscoff, Trader Joe’s, any of them. I had never heard of Nuccina, but my mom pointed out this Nuccina Pumpkin cookie butter to me and I just had to try it. The verdict: amazing. It actually tastes like pumpkin bread batter.. which might sound weird, but its so good. I tend to just eat cookie butter off the spoon, but its also really good on apples or toast, or pretty much anything.

So that is all of the pumpkin food I have for you for now. Is there any other pumpkin flavored things that I should try?

Happy pumpkin eating!

5 Easy Lunches Using Shredded Chicken


Its hard figuring out what you’re going to have for lunch every day, especially when you have to pack your lunch. I’ve found that planning in advance is the best way for me to guarantee I’ll have something tasty and healthy for lunch each day. It also keeps me from spending a bunch of money on eating out.

Now I tried meal prep and it wasn’t bad, it was just super time consuming and expensive. So I have another solution. I’ve been making this Crock Pot Shredded Chicken for probably about 4 years now, and it couldn’t possibly be any easier.

Crock Pot Shredded Chicken
2 chicken breast
2 cups chicken stock
Any desired spices

Combine all of the ingredients in your Crock Pot and cook on high for 4 hours (or low for 8 hours). Once the chicken is done cooking, just use two forks to shred it apart, and you’ll easily have enough chicken to last you the week. This shredded chicken is so versatile that I’ve come up with five different ways to use it throughout the week to give you healthy and delicious meals every day.

  1. On a salad

    Throwing some shredded chicken on your favorite salad is the perfect way to spice it up and add some protein as well. I tend to just throw together everything I have in the fridge into one big salad and top it with oil and balsamic vinegar. This is really easy to take with you to work as well.
  2. Tacos/Quesadilla

    Making tacos or quesadillas with your shredded chicken is another way to make it a little more exciting. I just threw enough chicken for 2 tacos into a heated frying pan, add 1/4 cup of water and a bunch of spices. I used chili powder, cumin, paprika, and seasoned salt. Mix everything so the spices are spread evenly throughout the chicken and cook until everything is heated through and the water is absorbed. You could easily eat them plain, but I like to top mine with salsa, sour cream, lettuce, and a little bit of cheese.
  3. Chicken Salad Lettuce Wrap, Flatbread, or Sandwich

    Option number three is another super easy way to spice up your shredded chicken that you can throw together in the morning before leaving for work. Throw a handful of chicken in a bowl with some mayo, chopped celery, and whatever else you’d like. I like adding grapes or carrots to mine, as well as salt and pepper. This easy chicken salad can be made into lettuce wraps, put on top of an open-faced flat bread, made into a sandwich, or even just eaten on its own.
  4. On Pasta

    Although not the healthiest option, pasta is probably the easiest, and a little pasta every once in a while isn’t going to kill you. If I’m packing my lunch, I’ll make my pasta the night before and just toss it with olive oil and spices. I like to use the basics; basil, oregano, garlic powder, salt and pepper, and sometimes maybe some red pepper to add a little spice. Top this off with some shredded chicken and you’ve got yourself a delicious and filling lunch.
  5. In a wrap
    Finally, making a wrap is an easy, healthy, and very portable lunch idea. Grab your favorite wrap and stuff it with cheese, veggies, maybe some hummus, and some shredded chicken and you’ve got a flavor packed and nutritious lunch.

And now you’ve come to the end of the week and you barely had to think about packing lunches all week! This shredded chicken is definitely a time (and money) saver for anyone who doesn’t know what to pack for lunch during the week. You only have to cook one thing and you can make it into so many different and exciting meals.

What’s your favorite thing to pack for lunch?

On-the-go Breakfast


I always thought I was a morning person…until I had to be at work at 7am that is. I normally love waking up early and giving myself plenty of time to leisurely get ready for the day and make myself a nice breakfast. Well when you’re already waking up at 5:45am giving yourself extra time in the morning just isn’t going to happen. During this internship rotation I’ve learned that I need to have as little as possible to do in the morning in order to get to work on time and not be in a total frenzy. Because of this, I’ve learned a few delicious make-ahead recipes for breakfast. These can either be made the night before or at the beginning of the week and you can easily just grab them on your way out the door.


Blueberry Almond Overnight Oats
1/4 cups oats (I use Old Fashioned)
1/3 cup milk (I used skim)
1/4 cup greek yogurt (I used Greek Gods Honey Vanilla)
2 tsp maple syrup
1/4 cup blueberries
10 or so almonds, chopped

Mix everything together in a sealable container and refrigerate overnight. I normally put mine in a mason jar or an old peanut butter jar. I think the honey vanilla yogurt really adds to the taste of these oats and it just never gets old!

IMG_0601 (1)

Egg Muffins (Makes 10)
4 eggs
8 egg whites
1 small tomato, chopped
2 scallions, chopped (or any type of onion you want)
1 small jalapeño, chopped
6 oz pork sausage without casing

Preheat oven to 350F. Cook sausage in a frying pan and prepare vegetables. Add everything in a bowl and whisk together until combined. Prep a muffin tin with non-stick spray and divide the egg mixture evenly over 10 muffins. Cook for 20-25 minutes, or until cooked through. These muffins are really easy and keep well in the fridge. I tend to bring 2 with me each morning and just heat them up for a few seconds at work!

These two meals are so quick and simple. They save so much time during already busy mornings before work.

What do you eat when you have an early morning?