Category Archives: Recipes

Mediterranean Barley Stuffed Peppers

Hi friends!

How was your weekend? Did you celebrate St. Paddy’s Day? I was flying cross-country all day Friday on the actual holiday, but I had a chance to celebrate the Irish holiday yesterday with my parents. I’m in Jersey this week visiting family, and went to a winery yesterday with my parents that had a live Irish band playing. It made me want to be back in Ireland hanging out at pubs with my family!

So, let’s dive into the real topic at hand today: Mediterranean Barley Stuffed Peppers – an easy Meatless Monday dinner idea!

I’ve always been a fan of stuffed peppers, and for this recipe, I wanted to do something different in terms of grains. I usually will use brown rice for stuffed peppers, but this time I decided to try barley instead and loved it.

I like to make a nice sized pot of grains at the beginning of the week to use for a few different meals, so this time, I cooked up some barley and used some for this recipe, then some another night with veggie burgers and sautéed zucchini.

You can always swap out the barley for whatever other grain you feel like – such as farro, cous cous, or rice for a gluten free option.

These peppers take a Mediterranean twist with the inclusion of crumbled feta, red onion, artichoke hearts, avocado, red onion and portobello mushroom. I always love making meals Mediterranean-style because the ingredients commonly used in this type of fare are so healthy and flavorful!

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Healthy Chocolate Chip Matcha Banana Muffins [vegan + gluten free]

This is the story about how I tried three times to create a naturally green recipe and totally failed… but came up with two yummy recipes in the process!

St. Paddy’s Day is coming up this Friday, and I was actually thinking ahead a few weeks ago when I decided I wanted to come up with a sweet recipe that had a green hue, sans food coloring.

I first heard that the chlorophyll in sunflower butter can turn baked goods green when it interacts with baking soda/powder when a friend of mine accidentally wound up with a green colored sunflower butter recipe, so my original idea was to make sunflower butter banana muffins. The result? They did not turn green, and they also turned out a bit dry, so it was a no go.

I decided it was possible that because I mixed all of my muffin ingredients together in my food processor, it too vigorously combined the ingredients and broke down the baking soda properties too much to successfully interact with the sunflower butter enough to turn them green. So for attempt #2, I made sunflower butter breakfast cookies that I only mixed by hand until the ingredients were combined.

While the cookies turned out yummy & I’ll be sharing that recipe soon, they did not turn green at all. Whomp whomp.

Feeling over the whole sunflower butter idea after two failed attempts, I moved onto another idea: making something with matcha. Matcha is a green tea powder with powerful antioxidant properties and a bright green color.

So for naturally green recipe attempt #3, I made matcha chocolate chip banana muffins. The batter was looking like it may have had a green hue to it prior to baking, but when I pulled them out of the oven, I practically screamed, “NOO, they look normal!”

While these muffins aren’t green in color, it turns out they’re delicious, so I’m sharing the recipe with you today. Made with oats and banana, they have some of my favorite healthy baking hacks – including the use of apple sauce & coconut oil. They’re sweetened only with maple syrup, banana and dairy free dark chocolate chips, and the matcha flavor is subtle.

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Healthier Fettuccine Alfredo with Spinach & Tomato

Hello strangers!

So, last week was probably the first full week that I did not post on this little corner of the internet of mine since I started this blog. Trust me, it wasn’t by choice!

I was pretty much in technology hell all week. My beloved computer had been running really slow, and I was troubleshooting and running back and forth to the Apple Store like my life depended on it – because well, it kind of does. I work on my computer every single day and depend on it as a publicist, blogger, freelance writer and health coach. So, you can imagine that I have a lot of stuff on this computer of mine!

To make a long story short, the good news is that my computer was salvaged and is now working fast. But what’s the bad news? Apple restored my computer without consulting me first, and wiped out many of my photos that I saved only on my computer + an external hard drive that randomly stopped working last week. And since my computer was running so poorly, I wasn’t able to successfully back up my photos. Believe me, I tried.

So yea, I’m majorly bummed about the photos being lost. I keep thinking of my travel photos, wedding shots, and captured family memories that I’ll probably never get to see again.

(Yes, my photos are now set up to automatically go to “the cloud” every day so that this never happens again.)

But on the bright side, I can recover some of them by looking at my past posts and social media, and saving them back one by one. Luckily I’ve posted a ton of photos on this blog of mine! And, I can resume working on my computer and it not take me 4x as long to do things. I know this sounds like such a first world problem, but with how much I rely on my Mac, the whole situation was very stressful. I’m thankful for yoga, baking and my bike trainer for keeping me sane when I wanted to rip my hair out!

So that’s that, but let’s get to the good stuff today… aka pasta.

Today’s recipe is one that I’ve been making for years. I first started making this dish after I had a craving for fettuccine alfredo, but when I ordered it out at a restaurant and ate half of the dish, I left feeling too full and kind of sick. That’s the thing about consistently eating healthy & light: When you eat heavier food once in awhile, your body does not like it! So, I did what any good food blogger would do: I came up with a lightened up recipe that leaves me feeling satisfied but not stuffed.

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Blueberry Cashew Butter Energy Balls + 5 Of My Favorite Vegan, Gluten Free Energy Bite Recipes

When it comes to my eating patterns, I’m definitely more of small meals & snacks kinda girl. I like to eat every 3-4 hours, and feel like my body operates best this way.

If I eat a big meal, my belly feels heavy and too full, but when I eat smaller meals & snacks throughout the day, I feel great. Because of this, I always have lots of snacks around: in my purse, gym bag, car and obviously my pantry. Having healthy snacks around is the key to me not getting hangry!

One of my favorite kind of snacks is energy balls. I like to whip up a batch during the weekend to have on hand throughout the week. But since I get bored easily, I like to switch up my energy bite combos & am constantly coming up with new kinds. My latest energy ball creation are these Blueberry Cashew Energy Bites.

Made with rolled oats, cashew butter, raw cashews, hemp hearts, dried blueberries, and honey, they’re the perfect little snack full of healthy fats, carbs and protein.

{Note: Maple syrup, agave, or brown rice syrup can be substituted for honey to make them vegan.}

These blueberry cashew energy bites are my latest creation published on Shape. Get the recipe here!

And since I’m constantly making energy balls for my snacking pleasure, I’m also sharing 5 other kinds of energy bites that I love today. Check em out!

Chunky Monkey Protein Bites. Because banana + peanut butter + chocolate = the best combo ever!

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Healthy Dark Chocolate Peanut Butter Cup Cinnamon Cookies {vegan}

Does anyone else just all of a sudden get in the mood for baking sometimes?

The measuring and mixing, pouring and stirring, baking and cooling. The smells of something delicious coming together and the anticipation of taste testing. It’s therapeutic to me.

Last week as I was jotting down a bunch of things to nab at the food store and planning out what healthy snacks I’d make this week, I got bitten by the baking bug. And I didn’t feel like just following a recipe, I was in the mood for experimenting and getting creative.

Today’s recipe is a result of that baking bug. These cookies center around a few of my favorite things: the combination of chocolate + peanut butter & cinnamon.

Cinnamon is without a doubt my favorite spice. I’m constantly sprinkling some on my fruit, in my smoothies, and on my toast. It gives meals a bit of something extra, au naturel.

I also love pairing cinnamon with peanut buttery goodness. Cinnamon sprinkled on top of sliced banana, topped with peanut butter. Oats with baked apple chunks, peanut butter & cinnamon.

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5 Healthy Valentine’s Day Desserts [All Dairy Free!]

Valentine’s Day is just around the corner, so today we’re chatting about healthy dessert recipes!

My hubby and I don’t get too crazy for Valentine’s Day. We’ll sometimes go on an adventurous date, like going kayaking in La Jolla as we did last year, or sometimes we’ll just have a nice dinner at home. To me, Valentine’s Day just serves as a reminder of what’s important in life. It should just be about spending time with the people you love – whether that be a spouse, your kids, your girlfriends, or even just dating yourself.

I’m not sure what we’ll be doing for V-Day this year yet, but if there’s one thing’s that for sure, it’s that I’ll be baking something fun surrounding the day of love…because I take advantage of any excuse to bake!

Baking is definitely a de-stressing activity for me, especially when I have time to get in the kitchen and just play around. As a healthy foodie, I like to substitute better-for-you ingredients into recipes to make them more wholesome. For instance, I’ll use maple syrup or coconut sugar instead of refined sugar, or I use oat flour instead of white flour. I love enjoying treats that I can feel good about eating!

I’ve rounded up 5 of my dessert recipes that would be perfect to make this Valentine’s Day, so let’s get to it!

1.) Chocolate Peanut Butter Brown Rice Crispy Squares. This healthier take on rice crispy treats has been a favorite in my household since I first posted the recipe on the blog last year. I mean, is there a better combination known to man than peanut butter + chocolate? In a word, NO! –> Get the recipe here

2.) Apple Pie Banana Bread. Made with oat flour and fresh cinnamon apple chunks, this banana bread is one of my favorite ways to use browned bananas. Sometimes I throw chocolate chips into the batter, but either way you make it, it’s delicious! –> Get the recipe here

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Easy Mediterranean Flatbread Pizza

Hey, hey!

Last Saturday’s sunset

How was your weekend? Mine was a good one that was full of sports!

My husband and I went to the Farmers Insurance Open at Torrey Pines, which was neat. I’m not a huge golf person but find sporting events of pretty much any kind fun – plus it was my first time at the Torrey Pines golf course, and the views were beautiful as expected!

I also watched a lot of tennis, as the Australian Open came to a close. Watching the Williams sisters compete against each other in the finals was inspiring – I mean, they are such badass female athletes! – so on Sunday my hubby and I headed to the tennis courts nearby to get in a workout together. We’re not technically all that great at tennis, but we have fun and get some exercise, so that’s all I really care about.

Besides a weekend full of sports, my weekend was also filled with good food, as per usual. For dinner one night we enjoyed Mediterranean flatbread pizza, and today I’m sharing the recipe with you guys!

These flatbreads are a great healthy recipe idea for this weekend’s Super Bowl – and they’re ready in 20 minutes flat! Since I love to make a bunch of appetizers & finger foods to graze on during the big game, I tend to go for recipes that are easier to whip up. Otherwise, the game’s starting and I’m running around the kitchen like a madwoman trying to finish cooking. Anyone else ever been there on Super Bowl Sunday? 

The flatbreads center around Mediterranean diet-centric ingredients like baby arugula, crumbled feta, cherry tomatoes, artichoke hearts, red onion, and olive oil that give these babies a ton of flavor, a nice dose of produce, and a bit of healthy fat without being calorically heavy.

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Potato Black Bean Soup [vegan + gluten free]

Lately the weather in the San Diego area has been nuts. Rain, rain, and more rain for the past month! This is usually the “rainy” season – though I use that term loosely – but this has been more rain than I’ve seen in my 7+ years in California.

For the state, this is good news! California’s reservoirs are swelling for the first time in half a decade, and the drought we’ve been in for years might be over if Mother Nature keeps it up.

With all of the rain lately, a few things have been happening in my world.

For one, my dog has been super whiny and energetic. She literally does sprints around the house when it’s raining out, and cries at the door yet doesn’t want to go outside and get wet… not that I blame her, I’ve been missing our outdoor workouts too.

Secondly, my backyard has been getting a little out of control. A few of my trees were close to falling over last week due to flooded soil and strong winds, and we did our best to temporarily secure them. My pool looks like it may overflow with a few more big rain storms, and I have about an entire tree’s worth of leaves in there. There are also a ton of oranges that have fallen off my front yard tree and gotten smushed in my driveway. Now you guys know a few of the things on my to-do list to take care of this weekend! 

And third, I’ve been obsessed with eating soup. There’s nothing better on a chilly, rainy day than a big bowl of healthy, hearty soup with a hunk of fresh bread. Add a fire crackling + hit play on a good movie, and that’s my idea of a perfect night in.

I realized that I haven’t posted any soup recipes this winter yet, and knew that had to change this month.

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Clementine & Carrot Morning Sunshine Juice

It’s interesting how sometimes we fall in and out of habits.

For a few years, I was using my juicer all the time. Making a morning green juice became something that I did several days a week. After all, I do love getting in a hefty dose of fruits & veggies first thing in the day to power me through the morning!

But somewhere along the line last year, I stopped using my juicer at home. I was still drinking green juice, I was just buying it out instead of preparing it myself.

I blame having to clean the juicer on my juice making laziness. I mean, let’s be honest, that thing is kind of a pain to clean!

Even so, I’ve decided to bring my at-home juicing habit back in 2017. I got back into my Jack LaLanne Power Juicer groove – which I swiped from my parents’ garage after it sat there unused for years and shipped it all the way across the country for me to use, starting my juice making craze – with today’s juice recipe: the Morning Sunshine Juice.

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Hearty Farro Greek Salad

This dish takes a twist on a classic Greek salad with the addition of hearty farro! 

After lots of holiday cookie baking and eating, it seems like a good time to focus more on greens, what do you think?

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You guys, I haven’t shared a salad recipe in way too long. I swear, I eat salad all the time – apparently I just don’t get creative and come up with new salad recipes too often. But today salad is making a comeback on Foodie Loves Fitness, and I promise you that this is one delicious meal idea!

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One of my favorite healthy strategies when eating out is to order a salad as an appetizer. It takes the edge off of my hunger, and I wind up eating less of my entree (which is bound to be something heavier) and taking some home as lefties.

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When it comes to at-home salad eating, I definitely have my favorite combos. I often will make a spring greens salad with shredded carrots and avocado, then top it with a black bean burger and cheddar cheese (pretty much this recipe). Greek salad is also one of my favorites.

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This dish takes a twist on the classic Greek salad. It has all of the awesome ingredients incorporated into a regular Greek salad – including romaine lettuce, tomatoes, Persian cucumbers, feta, and red onion – but with the addition of farro.

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