Tag Archives: vegetarian dinner ideas

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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Italian Spaghetti Squash Casserole {gf}

Hi friends! How was your weekend?

Highlights of my days off were visiting Temecula wine country with my cousin on Saturday, who visited for the afternoon to spend some time with me…

Processed with Snapseed.

…and watching the NY Giants beat the Philadelphia Eagles (good for this Giants fan, and much to the dismay of my Eagles’ fan husband) + practicing some yoga on the beach on Sunday.

And I’m feeling very antsy about tomorrow’s election. During this election season, I thought I’d do a post about where each candidate stands when it comes to women’s + health issues, but it became so glaringly obvious to me which one should become president and which one is idiotic beyond belief, I decided there was little need to write that type of post.

It probably isn’t hard to guess which side I’m on in this bipartisan craziness we call the 2016 presidential race. After all, I’m an environmentally conscious woman living in California who strongly supports women’s and social rights, plus having people become president who actually have prior political experience.

In my little corner of the internet, I’d be remiss to not at least urge any of you who are on the fence with your vote to go with the person who actually believes in climate change; who has the temperament and patience of a professional, who does not feel the need to tweet nonsense at 3 AM; who has actually made positive differences in people’s lives throughout the course of their long career in public service; and who is extremely knowledgeable on many complex political topics without acting like an egotistical know-it-all.

For the love of America, don’t sit out just because you aren’t crazy about her. Get out there and vote! 


That’s my two cents on the matter. Now onto the main topic of the day: a recipe that I’ve made more times than I can count!


This spaghetti squash casserole is a favorite in my house. In fact, it’s one of my hubby’s top meal requests, and last weekend I made it for dinner one night to celebrate him finishing another one of his classes for his MBA with an A.

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Cheesy Spinach & Pepper Twice Baked Potatoes [gluten free]

Hi friends!

Today I’ve got a veggie-packed Meatless Monday dinner recipe to share with you…


But before I dive into today’s recipe, I wanted to first invite you guys to subscribe to my health coaching newsletter if you haven’t already! It’s a free newsletter that’ll be delivered straight to your inbox once every month or two, and it contains recipe and workout ideas, healthy living tips, health coaching offers and more. I’ll be sending a new one out later this week, so sign up for it below if you’re interested.

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Getting back to food, it’s been awhile since I’ve shared a savory recipe (beginning of August to be exact). I figured it was time for a new dinner recipe, and this is a good one!


When it comes to healthy eating, something that I hear from people a lot is that they “don’t have time” to cook nourishing food. Going from junky convenience food to meal prepping and planning is certainly a big change, but it is so worth it when you think about how much you’re doing for your health.

Food is the way that we fuel our bodies every single day, meal after meal, and just what food you choose on a consistent basis can determine a lot of things: the way you feel, the way you look, your risk for cancer, diabetes, heart disease, and many other illnesses, and much more.

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Roasted Tomato & Spinach Ricotta Pesto Stuffed Shells

Happy Hump Day friends!

I’m excited because tomorrow I head up to Manhattan Beach for ShiftCon – a social media conference focusing on wellness, health, and the environment. There are so many sessions that seem so interesting and fun that I’m looking forward to, and it’s always great to connect with other bloggers and people in the healthy food industry! I’m sure I’ll be recapping all of the fun for you next week, but today, let’s talk about this deliciousness:

Roasted Tomato & Spinach Ricotta Pesto Shells

The idea for roasted tomato & ricotta pesto stuffed shells first came to mind when I bought a bag of locally grown beautiful heirloom cherry tomatoes. There’s just something about those vibrant colors that makes me want to get all creative with the meal I use the tomatoes for.

heirloom cherry tomatoes

I roasted them with just a bit of olive oil, salt and pepper, and stuffed the shells with spoonfuls of glorious soft mini tomatoes. Now for the other part of the shell filling…

pesto ingredients

I’ve been wanting to do a fun take on pesto for awhile now. The idea was born out of the fact that many times when I order a dish with pesto at a restaurant, it’s too much. Too garlicky, too oily, too thick…. and not easy on my belly! This pesto, on the other hand, is more mild – not as pungent as typical pesto.pesto-before


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