Caprese Zoodles

4 large zucchini
2 tbsp. extra-virgin olive oil
kosher salt
Freshly ground black pepper
2 c. cherry tomatoes, halved
1 c. mozzarella balls, quartered if large
1/4 c. fresh basil leaves
2 tbsp. balsamic vinegar

Using a spiralizer, create zoodles out of zucchini.
Add zoodles to a large bowl, toss with olive oil and season with salt and pepper. Let marinate 15 minutes.
Add tomatoes, mozzarella and basil to zoodles and toss until combined.
Drizzle with balsamic and serve.


This simple Chocolate Covered Strawberry Smoothie combines chocolate and strawberries for a yummy treat that will satisfy your sweet tooth. Raw cacao powder makes this smoothie extra rich and adds a boost of antioxidants while strawberries add a hefty dose of vitamin C and fiber. If you don’t have raw cacao on hand, feel free to use unsweetened cocoa powder instead.

1 cup milk or non-dairy milk alternative
1.5 cups frozen whole strawberries
⅓ of an avocado
1 scoop chocolate protein powder
1 tbsp cacao powder
2 tbsp chocolate chips

-Add milk, strawberries, avocado, protein powder, and cacao powder to a blender and blend until smooth, about 1 to 2 minutes.
-Add chocolate chips and blend just until they are crushed into bits, about 20 seconds. Pour into two glasses and enjoy!


Check out this AMAZING West Coast Avocado Toast!


1 cup mixed salad greens
1 teaspoon red-wine vinegar
1 teaspoon extra-virgin olive oil
Pinch of salt
Pinch of pepper
2 slices sprouted whole-wheat bread, toasted
¼ cup plain hummus
¼ cup alfalfa sprouts
¼ avocado, sliced
2 teaspoons unsalted sunflower seeds


Toss greens with vinegar, oil, salt and pepper in a medium bowl. Spread each slice of toast with 2 tablespoons hummus. Top with sprouts, avocado and the greens and sprinkle with sunflower seeds.


Heart-healthy olive oil and protein-rich Greek yogurt take the place of butter in this lemony pound cake. Egg whites also help reduce calories, fat, and cholesterol and whole-wheat flour boosts fiber. The texture is very much like classic pound cake, especially if Bob’s Red Mill flour is used.

Nonstick baking spray, for coating loaf pan
1 1/2 cups white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon fine salt
3/4 cup sugar
Finely grated zest of 1 lemon
1/2 cup plain lowfat (2-percent) Greek yogurt
1/4 cup lowfat (1-percent) milk
1/4 cup extra-virgin olive oil
1/2 teaspoon pure vanilla extract
2 large egg whites
1 large egg

Preheat the oven to 350 degrees F. Coat an 8 1/2- by 4 1/2-inch loaf pan with baking spray.
Whisk together the flour, baking powder and salt in a medium bowl. Put the sugar and lemon zest in another bowl and rub the lemon zest into the sugar with your fingers.
Add the yogurt, milk, olive oil, vanilla, egg whites and whole egg and vigorously whisk until well blended.
Add the flour mixture into the egg mixture and fold until just incorporated. Transfer to the prepared pan.
Bake until a cake tester inserted in the center comes out clean, about 50 minutes.
Cool in the pan on a wire rack for 5 minutes, and then unmold and cool to room temperature.

Baked Honey Mustard Chicken


24 ounces uncooked Boneless, Skinless Chicken Breasts
¼ cup Honey (local if possible)
¼ cup Mustard (preferably stone ground)
1 tablespoon Parsley, fresh chopped
1 tablespoon Dried Basil
1 teaspoon Smoked Paprika
1 tablespoon fresh Lemon Juice
Sea Salt & Pepper, to taste

Preheat oven to 375 Fahrenheit.

Rinse and pat dry chicken breasts and place in a large glass dish. Season them with sea salt and pepper.

In a small bowl, stir together the remaining ingredients and pour over the chicken. Flip each one over a few times to coat it well.

Cook for 45-50 minutes, turning and basting them half way through.

Note: Make sure the chicken breasts are fully cooked by inserting a meat thermometer into the thickest part of the breast to assure an internal temperature of at least 165 degrees Fahrenheit. If you don’t have a meat thermometer, slice into the thickest part of the breast to assure there is no pink.

Categories: Nutrition