Often times I get frustrated because I cannot find a recipe that is exactly what I want. So what do I do?? Make up my own recipe! Such is the case for this one. I have been craving this kind of muffin since I LOVE cranberries and it is such a festive holiday food, not to mention very good for you. Cranberries are full of antioxidants, vitamin C, fiber, among many other important vitamins, minerals, and nutrients. Add heart healthy walnuts, vitamin C rich orange juice, and healthy whole-wheat flour and these muffins are a delicious and guilt-free treat. Eat them warmed spread with a little bit of butter and enjoy!


  • 2 cups whole-wheat flour
  • 1 cup white sugar
  • 1/2 tsp. baking powder
  • 1 tsp. vanilla
  • Zest of one orange
  • Juice of one orange
  • 3/4 cup orange juice
  • 1/2 cup walnuts
  • 2 eggs
  • 1/4 cup canola oil
  • 12 oz. bag fresh cranberries
  • 1/2 cup walnuts


  1. Preheat oven to 400 degrees. Line muffin tins with muffin cups (of course I use festive Santa ones :))
  2. In a medium sized mixing bowl, gently combine flour, sugar, and baking powder. Set aside.
  3. Mix together eggs, vanilla, sugar, canola oil, orange zest, and orange juices. Slowly add in flour mixture. Then gently add in walnuts and cranberries.
  4. Scoop into muffin tins- I filled them up to the top using one scoop of a big spoon. It will look like a lot but they do not rise too much.
  5. Place in oven and bake for 15 minutes. Test with a toothpick to make sure they are fully cooked.

Since Christmas is just upon us, I wanted to make something healthy for brunch because who knows what I will be eating over the next few days. 🙂 I saw a similar recipe to this and decided to make my own. With the bowl of fruit, it was filling, healthy, delicious, and very satisfying. I can’t wait to make this again soon!


  • 2 eggs
  • 1/2 cup cooked broccoli (this may seem like a lot but I love broccoli; if you don’t, use 1/4 cup or however much you want to)
  • 1 slice sharp cheddar cheese
  • 1 slice swiss cheese
  • Salt & pepper
  • Pat of butter


  1. In a small frying pan, melt butter.
  2. Crack eggs in and whisk up. Sprinkle salt and pepper on top. Let eggs cook, when they start to firm a bit, add cheese on top. I cut cheese slices in half and alternate them so that they mostly cover the egg (picture will follow next time I make this :)).
  3. When you can tell eggs are cooked through and cheese is mostly melted, top with broccoli. Fold the omelet in half and enjoy!!

My little sister Gabi recommended this recipe to me after she made it and omg omg is it yummy!! I loved it so much that I made it twice in two weeks. 🙂 The second time I added a bag of fresh spinach that I had in my fridge and in addition to adding some extra nutrition it tasted delicious! This recipe is fabulous for leftovers too…portion it into individual tupperwares, pop in the fridge, and grab one on the way to work or heat up for dinner.

Here is the recipe!


  • 1 package(s) (20-ounce) peeled and trimmed butternut squash, cut into 1/2-inch chunks
  • 1 medium (8- to 10-ounce) onion, finely chopped
  • 3  fresh sage leaves, thinly sliced
  • 2 tablespoon(s) olive oil
  •  Salt
  •  Pepper
  • 1 pint(s) grape tomatoes
  • 1 pound(s) (16- to 20-count) shrimp, shelled and deveined
  • 1/8 teaspoon(s) cayenne pepper (ground red pepper)
  • 2 cup(s) (12 ounces) whole-wheat orzo
  • 2 ounce(s) goat cheese


  1. Preheat oven to 450 degrees F.
  2. In 18-by 12-inch jelly-roll pan, combine squash, onion, sage, 1 tablespoon oil, and 1/4 teaspoon each salt and freshly ground black pepper. Toss until evenly coated. Roast 15 minutes. Stir in tomatoes and roast 15 minutes longer.
  3. Meanwhile, heat covered 4-quart covered saucepan of water to boiling on high. In medium bowl, combine shrimp, cayenne, 1/8 teaspoon salt, and remaining 1 tablespoon oil until well mixed. Add to pan with vegetables and roast 7 to 9 minutes or until shrimp just turn opaque throughout.
  4. Add orzo to boiling water and cook as label directs. Drain and return to saucepan. Add goat cheese, vegetables, shrimp, accumulated pan juices, and 1/8 teaspoon salt. Stir until well combined.

roasted veggies & shrimp

Recipe Source: Good Housekeeping

This Saturday was the first one I have had off from work ALL summer…crazy I know! I love farmers markets and since they are usually on Saturdays I have been unable to go. I was SO excited to have this one off so I jumped at the opportunity to the local farmers market with some of my friends. This one is right down the street from my house and it was so much fun…lots of yummy food, beautiful crafts, and everything else that farmers markets have! I bought lots of fresh veggies and put together the yummiest dinner with them and a kafir lime curry sauce that I bought as well. I am definitely going to try to hit up more farmers markets before they stop in October…lots yummy and healthy fruit and veggies and I love tasting everything!!! Below are some pictures of the fresh produce and the dinner that I made with my goodies! 🙂

Lately I have been making a lot of pizza…boboli makes it so easy with their yummy pizza crusts and once you top them you just need to bake them for 8-10 minutes…dinner in an instant which is what I love! The other night I put together this yummy pizza with ingredients in my fridge…and it was DELICIOUS! I will definitely be making it again soon!


  • 1 boboli 8 inch pizza crust
  • Basil pesto
  • Fresh spinach (washed)
  • Mushrooms, washed, sliced, and uncooked
  • Fresh garlic (just put a little since there is already lots in the pesto…I love garlic so I always include it in here but if you are not a garlic lover feel free to skip it)
  • Mozzarella cheese
  • Feta cheese
  • Salt and pepper to taste
  • Olive oil
  • Preheat oven to 450 degrees.
  • Place pizza crust on a cookie sheet. Top pizza with pesto, garlic (and spread it into the pesto), spinach, and mushrooms. Drizzle olive oil over the mushrooms since they are going on uncooked.
  • Top with cheeses, sat, and pepper.
  • Place in the oven and cook for 8-10 minutes. Let cool and enjoy!
Note: I didn’t put specific amounts of ingredients since you can really put as much as you like of anything on the pizzas. To each their own! 🙂

In an unusual project, Peter Menzel and Faith D’Alusio, a photographer and writer, traveled the world collecting photos and stories about what people eat in a day. They documented the meager meals of a Masai goat herder, the fast-food diet of an American long-haul trucker and a veritable feast of lamb kebabs and other foods set out by an Iranian bread baker.

The photos, first compiled in the book “What I Eat: Around the World in 80 Diets,” have been selected for an unusual exhibit at the Museum of Science in Boston. The result is an anthropological exploration of the culture of eating that is by turns mouthwatering, repulsive and surprising.

Read full article and see multimedia slide show.

I have been craving pizza lately but I feel like when I order it in or go out it is so unhealthy. So tonight I decided to make my own healthy pizza! I love the boboli crusts because you just throw all your topping on, pop it in the oven, cook for 8-10 minutes, and it’s all done and ready to eat! This is a fun thing to make with a lot of people since the pizzas are personal size so everyone can make theirs to their liking. Tonight I used some fresh and healthy ingredients that I had in my fridge…tomatoes, spinach, garlic, and of course cheese. It was so yummy and I can’t wait to make it again soon!


  • 1 boboli pizza crust (8 inches)
  • Mozzarella cheese
  • Feta cheese
  • Fresh spinach
  • Fresh tomatoes
  • Fresh garlic
  • Tomato sauce of choice
  • Salt and pepper to taste
Note: For all the ingredients just use as much as desired! 
  1. Preheat oven to 450 degrees.
  2. Place pizza crust on a cookie sheet. Top with tomato sauce, spinach, tomatoes, mozzarella, feta, fresh garlic, salt, and pepper.
  3. Place in the oven to cook for 8-10 minutes until cheese starts to brown and bubble.

I woke up this morning after a little too much tequila last night craving something cold and healthy. I looked in the fridge and noticed I had a ton of fresh berries as well as as fresh spinach so I decided to put together this smoothie. I was a little unsure since I have never had spinach in a smoothie before but to be honest you couldn’t even taste it! It made me feel so good knowing that I was drinking up all of the vitamins, minerals, and nutrients in this smoothie. Berries are full of vitamin C, fiber, and powerful antioxidants and spinach is a huge super veggie that is high in vitamins A, C, E, K, calcium, folate, and iron. Definitely a super healthy smoothie and super delicious!!!!


  • 1/2 cup fresh or frozen blueberries
  • 1/2 cup fresh or frozen raspberries
  • 1/2 cup fresh or frozen blackberries
  • 1 banana
  • 1 cup fresh spinach
  • 1 non-fat vanilla yogurt
  • Drizzle of agave nectar
  • 3 tbsp. ground golden flaxseed
  • 2 cups ice
  • Place all ingredients in blender and bled to desired consistency. Enjoy!
Note: You can always swap in other berries if you would like. I think strawberries would be yummy too but I didn’t have any! 

We have been having such a hot summer and the last thing that I want is to make something hot for dinner. I made this pasta salad the other night and it was light, healthy, and delicious. The best part was all of the leftovers- I think I got at least 4 meals out of it! I love the crunchiness of the veggies and knowing how healthy it is with the salmon and whole wheat pasta. It would be a fabulous side to bring to a BBQ or party!


  • 2 5oz. cans salmon (in water)
  • 1/2 cucumber, chopped
  • 2 stalks celery, chopped
  • 2 green onions, chopped
  • 1/ 2 cup mayonnaise
  • Juice of 1/2 lemon
  • Salt and pepper to taste
  • 1 tsp. dried parsley
  • 1/2 tsp. dried dill
  • 1 lb. whole wheat pasta
  1. Cook pasta according to package directions.
  2. While pasta is cooking, mix together all other ingredients.
  3. When pasta finishes cooking, drain and let cool. Gently mix in other ingredients and put in the fridge to chill before serving.

I love love love salmon and have been craving it lately so decided to make it tonight for dinner. I was planning to make rice and steamed spinach with it but it has been so hot that I ended up just making it into a salad with the spinach, which was light, healthy, delicious, and VERY nutritious. I found this yummy marinade made by Lawry’s and they have so many different kinds that I bought a few. I can’t wait to test them all out since this one was so yummy!


  • Salmon fillets (as many as you are cooking)
  • Lawry’s Hawaiian style marinade
  • Pineapple (I use the little Dole cups in 100% real fruit juice)
  • Olive oil
  1. Preheat oven to 350 degrees.
  2. Drizzle olive oil in a baking dish so salmon does not stick to it. Place salmon fillets in and pour marinade over. I use about a 1/4 cup of marinade for every 2 fillets but definitely use more/less if you want to. Let marinate for at least 30 minutes and then top with the pineapple (and juice from the fruit cup). Put in the oven and bake for 30-35 minutes until salmon is cooked through.
Serve with rice, veggies, or over spinach leaves and with balsamic vinaigrette (and any other veggies and toppings that you like) like I did tonight!