Do you loooove breakfast, so much so that you often eat it again for lunch, and dinner? You could pull off the thrice-daily cereal routine -and yes, I’ve been a culprit – but as great as three servings of Frosted Flakes tastes, I’ve got a dish for you that is as wholesome as a hot breakfast, delicious as a quick lunch, and hearty as a home-cooked dinner. It’s easy, it’s quick, and it’s ethnic to boot.

It’s shakshouka!

Native to North Africa and the Middle East, shakshouka is a breakfast often served straight out of the skillet, with a side of pita bread in which to stuff the piping hot concoction. However, I am a celiac, which means I’m gluten-intolerant (can’t eat anything containing wheat, barley, or rye).  I’m also a distance runner, and I’m constantly looking for more protein to stay full and rebuild muscle. Hence, the following recipe, which reflects my own spin on the ethnic favorite. The chickpeas and black beans offer lean, healthy proteins and the rice, a staple in the celiac diet, allows this classic breakfast to transition easily to lunch or dinner.

Yeah, it might be hard to pronounce, but this stuff is easy to make.
See for yourself!  Read More »

It’s simple: French fries are good but baked sweet potato fries are better! In every way, I might add. They satisfy junk food cravings without the grease and trans fat. And you can rest easy knowing they will be good to your shrinking Coach wallet at less than a dollar an order.

Plus they’re so. damn. good. I swear, I’m so addicted to these things I thought they had crack in them until I made them myself. Turns out, it’s just sweet potato goodness. And a bit of salt.

Stuff you need:

Sweet potatoes
Olive Oil
Salt & Pepper

Let the salivating begin:

1. Pre-heat the oven to 375 degrees.

2. Scrub the potatoes clean.

3. Cut the potatoes. As you chop away like a veritable Martha Stewart, think about how good your fries are going to taste. I know, I know. These potatoes are like freaking carrots – I never expected them to be so hard either. But try to make them all the same size and thickness so they’ll cook the same. Also, the smaller you cut them, the less baking time you’ll need, which translates to less time you’ll have to wait before you can eat the deliciousness that will be your sweet potato fries. Oh, and leave the skin on – it has valuable nutrients and gives the fries texture. Your call though, obvi. Read More »

You scream, I scream, we all scream for ice cream.

But I scream the loudest.

And my abs scream quite differently. That’s why I totally flipped out (in glee!) last weekend at Target while shopping for a blender. I wanted to buy one to make fruit smoothies and iced coffees instead of spending $5 a pop at Jamba Juice. When I dragged my friend along with me on my quest for smoothie heaven, she informed me that she also uses her blender religiously….for bananas.

WTF? That sh*t is bananas. B-A-N-A-N-A-S. (Sorry, couldn’t resist.)

But then she told me that if you first freeze the banana, then blend it until it’s completely fluffy, it tastes just like soft serve ice cream! And guess what yummy flavor it comes in? Needless to say, I had to try it out, so my Target bag included not only a new 10-speed blender, but also a nice giant bunch of bananas. And now all I can say is… YUM.

Stuff you need:

2-3 frozen bananas
A powerful blender
Your favorite toppings (May include: berries, dried fruit, hot fudge, syrup, chocolate sauce, cinnamon, sprinkles, granola, even more cut-up bananas.) Read More »

When it comes to snacking, it doesn’t get much easier than chips and salsa. But it definitely gets more interesting.

Chips and apple dip…now that’s what I’m talking about. This treat is kinda like eating a bunch of mini apple pies, except these babies will save you major calories and take you about two seconds flat to make. That means this is the perfect study snack, but it can also be used for just about any occasion: it’s unique enough for a fancy appetizer at a dinner party and definitely easy enough to bust out for a pre-game snack. And the dip is finger-licking good. Literally – I eat it with my fingers. Mmmm.

And there is no better time than right now – apple season – to whip up this little snack.  This dip actually lets you taste the fresh apples you use for it, so take advantage of the cooling weather and grab yourself some nice fat apples for this healthy and totes delicious recipe. Read More »

I love to have a big, hunka meat right in my face, teasing and seducing me.

I’m talking about dinner, you dirty birdies!

My fave plate of anti-vegetarianism is without a doubt the beloved meatloaf. But that’s one meal that can easily turn bland and pack in the saturated fat like Brit Brit on a junk food binge. Luckily, I came across an amazing recipe that’s gonna knock your flip flops off (if you still have them on; damn you, end of summer weather!).

This ain’t yo mama’s dry, crumbly meatloaf with mysteriously colored ingredients! Not only is this recipe simple and healthy (if you’re trying to maintain that bangin’ bikini bod), you can dress it up with your favorite flavors. In this recipe from Hungry Girl, we take taco night to the next level…the meatloaf level!

Ingredients:
1 pound raw extra-lean ground turkey
2 slices fat-free cheddar cheese
1/2 cup shredded fat-free cheddar cheese
1/2 cup canned sweet corn kernels
1/4 cup chopped green bell peppers
1/4 cup chopped onion
1/2 cup salsa
1/2 packet of taco seasoning mix (I use the entire packet…kicks it up a notch)

Instructions:

1. Preheat oven to 375 degrees.

2. Cook peppers and onions for 3 minutes over medium heat in a nonstick pan sprayed with Pam.

3. In a large bowl, combine onions and peppers with turkey, corn, and seasoning mix.

4. Spread half the mixture evenly into the bottom of a loaf pan (about 9″ by 5″) sprayed with Pam.

5. Layer the two slices of fat-free cheese on top of the mixture. Evenly top with the remaining meat mixture and pour the salsa over the top of the loaf (by now you should be craving a strawberry margarita).

6. Bake in the oven for 30 minutes. Top loaf with shredded cheese and return to the oven for another 15 minutes (or until the gooey goodness has melted).

Now that your taco meatloaf is ready to feed you and 5 friends, whip up your favorite margarita and turn up the Ricky Martin playlist on your Ipod (What? You don’t have one too?). Livin’ La Vida Loca!

What do you do when you’re craving delicious, spicy quesadillas? Put down your car keys — there’s no need for Taco Bell (especially when you are sober…that stuff is nasty!). This awesome dinner for two is healthy, inexpensive and easy. No drive-thru required. Read More »

I’ve detailed my love for potatoes before, and here’s a recipe that never fails for a filling lunch.

You’ll need:

One large baking potato

Half cup mixed vegetables of your choice (Zucchini and yellow squash are great, bell peppers and onion are a good topping, or some people love broccoli)

¼ cup salsa

¼ cup light sour cream

2 tablespoons 2% milk shredded cheese of your choice (Monterey jack is a personal fave)

Spray butter

Salt and pepper to taste

Bake your potato for about an hour at 350, or until you can stab it with a fork and remove it easily.

While your potato is nearing completion, heat vegetables in a small frying pan coated in non-stick cooking spray. Season as desired. Read More »