Healthy Whole Wheat Cornbread

IMG_1800So it’s cornbread. So it won’t be all THAT healthy… but this is a slimmed down version. It’s not as sweet… but pairs awesome with anything: butter, jam, honey, maple syrup and of course paired with an awesome soup or chili. check it out.. let me know what you think!

What you’ll need:

1 cup cornmeal

1/4 cup whole wheat flour

3/4 cup all purpose flour

4 teaspoons baking powder

1 cup skim milk

1 cup sweet corn

1 teaspoon salt

1/4 cup honey

2 egg whites

Preheat the oven to 400 degrees. Take a cast iron skillet or a square baking pan and coat with non-stick cooking spray.

Take the sweet corn. If it’s from a can make sure to drain thoroughly. Mash the corn with a fork a little in a bowl. Toss in a little cornmeal and lightly coat. (this will prevent it from sinking to the bottom of the batter)FullSizeRender(9)

Take the dry ingredients. Mix together in bowl. Make sure it’s evenly mixed. Take the wet ingredients. Mix together in separate bowl. Fold the wet and the dry together. The fold the corn into the batter. Pour the batter into your cast iron skillet or non stick pan. Put in the oven for 20 minutes (watch it it may need a few less minutes. check around the 18 mark. your oven may vary). Enjoy!


Green Pea & Avocado Soup

IMG_1791What made me want to make this? I have no idea. I did just get a nutribullet, and wanted to try out my blending abilities haha. I wanted to find a nice fresh soup for summer. And the best thing about this recipe? It can be served hot OR cold! So you don’t have to worry about a hot soup in the summer! I always like hot soup so I might be an anomaly.

What you’ll need:

2 cups fresh or frozen peas

1 avocado

1/4 cup chopped onion

1 clove garlic, minced

2 1/2 cups vegetable sauce.

1/8 cup chopped poblano peppers

1/2 tbsp olive oil



(optional: hot sauce, and lime. see instructions below)

Heat olive oil in a pot or saucepan. Add the garlic and onion. cook for a few minutes until onions are translucent, or slightly caramelized depending on your preference. Add in the vegetable stock. Bring to a boil. Add the peas. Cook for about three minutes. Don’t cook for too long or the peas will lose their vibrant green color. Remove from heat. Add the avocado. And add salt and pepper to taste. I added a few drops of a Habanero hot sauce to add some heat (completely optional… and i know it’s shocking I added hot sauce to something. Also consider squeezing half a lime in to add some brightness. do a taste trial and figure out what works for you.)

Blend the mixture… and you’re done. If your blender isn’t strong enough, and you’d like the soup to be smoother, run through a strainer or some cheesecloth.

Remember this can be served hot OR cold.IMG_1792

For a full top with a great seafood. I suggest a shrimp or white fish topped with a Cajun seasoning. In the picture I used a red snapper. Also topped with a corn salad and goat cheese. yum!

Three Recipes For Overnight Oats

Apparently overnight oats are the newest craze. And for pretty good reason. They’re easy, you can make them the night before, they can be healthy and they’re easy to customize. My cousin turned me on to them and suggested I come up with a few recipes. So here we go. I thought it would be annoying to do three different recipe postings… so I put them all here. The flavors are:

Blueberry Crumble Overnight Oats

Vanilla & Roasted Almond Overnight Oats

Bananas Foster Overnight Oats

IMG_1784 IMG_1785 IMG_1786

Scroll down to see each recipe.

IMG_1778My recipes use a 1:1 ratio of milk to oats. This makes a really thick oatmeal. If you prefer a thinner consistency then use 1/4 cup of milk for every 1/2 cup of oats. Some people also like to add chia or other nuts and seeds to the mix. Customize however you’d like. I used rolled oats. You can also use old fashioned or steel cut… just don’t use quick-cooking oats. They’ll get too mushy.

The oats are meant to be eaten cold, but if you love your hot oatmeal, you can easily heat them up for a great hot breakfast.


What you’ll need:

1/2 cup rolled oatsIMG_1784

1/2 cup unsweetened vanilla coconut or almond milk

1/2 cup frozen or fresh blueberries

1 cup fat free vanilla greek yogurt

A few dashes of cinnamon

1/2 cup granola

Put all the ingredients except the granola in a bowl or mason jar and mix well together. Put in the fridge for 4-6 hours.

Preheat the oven to 350 degrees. spread out the granola on a baking sheet and toast for a few minutes. Watch very closely. It can burn very easily. Just slightly brown the granola. (You can also skip this step and just toss the granola on top if you don’t really care.

Take the oats and top with the granola and fresh blueberries. I also suggest drizzling some honey or maple syrup on top if you want to add a bit of extra sweetness!

Vanilla & Roasted Almond Overnight Oats

What you’ll need:

1/2 cup rolled oatsIMG_1785

1/2 cup unsweetened vanilla coconut or almond milk

1 cup fat free vanilla greek yogurt

1/2 cup sliced almonds

1 vanilla bean (optional)

a couple dashes of cinnamon

Set the oven to 350. Spread the almonds on a baking sheet and put in the oven. Watch closely, moving the almonds around every few minutes. They will cook VERY quickly. As soon as they brown slightly take them out. They burn so easily… but the taste is worth the hassle.

Put the oats, yogurt, milk cinnamon and 1/4 cup of the oats in a jar or bowl. If you have a vanilla bean, scrape out the insides and add to the oat mixture (it adds a really nice fresh vanilla flavor… you can also use a drop of extract but just keep in mind it wont taste as fresh, and its very easy to go overboard).

Mix well, cover and refrigerate for 4-6 hours. Top with more of the toasted almonds (or raw if you prefer) and a drizzle of maple syrup if you want any added sweetness. I also added some cinnamon. Without any added sugar or syrup this is the least sweet of the three recipes.

bananas foster overnight oats

What you’ll need:

1/2 cup rolled oatsIMG_1786

1/2 cup unsweetened coconut or almond milk

1 cup plain fat free greek yogurt

1 1/2 tbsp maple syrup

1 banana

1 tbsp brown sugar

(optional granola and /or almonds for topping)

Heat 1 tbsp maple syrup in a pan with one tbsp of water. Slice the banana. Add half of the banana and brown sugar until bananas become soft and covered in the sugary mixture. This won’t take long. Remove from heat.

Add the oats, the banana mixture, the yogurt, milk and remaining 1/2 tbsp of maple syrup to a jar or bowl. Mix well and refrigerate. Top with the rest of the banana. Top with whatever else you’d like. I suggest granola and almonds with the banana for an added crunch.

Continue reading

Grilled Salmon w/ Ginger Soy Glaze

salmon finishedIt’s summer so it’s grill time! I’m by no means a grill master but it gives such an amazing taste! And nothing says summer like grilling out. I don’t have a grill so I’ve commandeered my parents’. This recipe is really flavorful. Pair with some grilled veggies and you’ve got yourself a delicious and healthy dinner.

Calories: 210 per serving (about 4oz of salmon)

What you’ll need:

2 tbsps soy sauce

2 tbsps brown sugar

2 garlic cloves

1 lemon

1/4 tsp ginger (powdered or minced)

1 salmon fillet (preferably with the skin still on)

Mince the garlic as fine as possible. Put in a bowl. Add the brown sugar, soy sauce and ginger. Cut the lemon in half and give one good squeeze of the lemon. Mix together. Taste the mixture… if you want a stronger ginger flavor add some more in.

IMG_1732IMG_1734Next coat the salmon with the glaze. Place skin-side down on the grill. It will really cook quickly so make sure you’re watching it. Flip once… GENTLY. You don’t want the fish to break. The skin may come off…. that’s ok. When finished, the fish should be a light pink color. DON’T overcook. Salmon can really dry out. But it’s delicious when it’s moist, and I think the glaze really adds something.


Quick & Easy Strawberry Frozen Yogurt

IMG_1665As we transition into the summer months I’m looking for some great fresh recipes. Over the weekend I decided to try and make frozen yogurt. I had some amazing strawberries, and wanted to use them before they went bad. But the great thing about frozen yogurt, you can literally mix whatever you want into it, freeze it and voila! This recipe is so easy. (even easier if you have an ice cream maker!)

Calories: 160 (makes a bowl of ice cream… for one person)

What you’ll need:

1- 1 1/2 cup strawberries, sliced.

1/2- 1 tablespoon Splenda (or you’re favorite no calorie sweetener… I just personally don’t like the taste of stevia. And of course you can always use traditional sugar if you’re less concerned about the calories.)

1/4 teaspoon balsamic vinegar (trust me)

1 cup plain yogurt (regular or greek- it’s up to you… just depends on the taste you’re going for)

Take a small bowl and mix together the strawberries, splenda and balsamic vinegar. Cover with plastic wrap, put in fridge for a few hours. (note: using splenda… the strawberries will not macerate in the same way as normal sugar. Some liquid is drawn out from the strawberries, but it won’t really make a syrup like you’re used to. The strawberries should look slick and glossy, and be a little softer in texture. Apparently the longer it sits, more liquid will come out. I only put mine in for about an hour and a half. ALSO! Trust me about the balsamic. It sounds weird, but it’s really just a touch of acid to bring out the flavor.)

Take the yogurt. Drain all the liquid out of the yogurt. If you leave the liquid in there, the yogurt will become icy when frozen.

When the strawberries are ready, mix together the yogurt and the strawberry mixture. Mix well. I mashed the strawberries so it infused the flavor, but still left in some delicious strawberry chunks. (if you prefer a smoother texture… just stick it in a blender)

If you have an ice cream maker, put all the ingredients in the frozen bowl things (clearly i do not have one haha) and mix until frozen.

Cover the frozen yogurt with plastic wrap and put in the freezer. As the mixture freezes, occasionally stir so it doesn’t get too icy or hard. It becomes a lot smoother. (Admittedly the result is best if you have an ice cream maker)

Eating the same day is ideal, but if you want to save for later, and the frozen yogurt is too hard, stick it in the microwave for 10 seconds to thaw a little, and mix again until it’s frozen but not a rock.