This might be my new favorite salad. It has all my favorite things: edamame, goat cheese, beets and avocado. It’s the perfect post-yoga dinner, and pretty high protein for a salad! Thanks to Stephanie Schoch for the yummy (and healthy!) Saturday. The Salad: Boil the frozen edmame for 4 minutes or until soft and then separate the peas … Continue reading The Best Beet Salad Ever

Ingredients: Crust: 1 C. Whole Wheat Flour 1/3 C. Honey 1/8 Tsp. Salt 2 Tbsp. Vanilla Fat Free Greek Yogurt 1 Tbsp. Lemon Zest 1/2 Tsp. Vanilla Extract 4 Tbsp. Coconut Butter Filling: 4 Eggs 1 C. Stevia 1/3 C. Sugar 1 C. Lemon Juice Preheat oven to 350 and line the baking pan with … Continue reading LIZ LEMON BARS

I hate potatoes.  No one believes me when I say this, so it’s a pretty standard conversation.  No, I don’t like potatoes.  I don’t like them mashed or boiled or baked or fried.  I don’t like them full of toppings and I don’t like them crisped in chip form.  I don’t like fries.  Yes, I’ve … Continue reading Potato Hater Gnocchi

Ingredients: 1 cup almond butter 1 cup honey 3/4 cup old fashioned oats 1 tsp vanilla 1 egg 1/4 cup dark chocolate chips Directions: This is the easiest recipe of all time. Literally throw the ingredients in a bowl, mix up, and distribute evenly on a prepared cookie sheet. Bake for 15 minutes or until firm. … Continue reading Almond Butter Crunch Cookies with Dark Chocolate

I’m starting my new job this week and, as excited as I am for a new beginning, I’ve been definitely stressing out a little about the longer commute, structured hours (freelance spoils you sometimes!), and planning for the week. I’m a morning person, meaning that when I wake up I’m awake and ready for the … Continue reading A Breakfast That Makes Itself While You Shower

Ingredients: Brussels Sprouts Extra Virgin Olive Oil Cayenne Pepper Cilantro Lemon Juice In a small bowl combine olive oil, lemon juice, pepper and cilantro.  Blanch the Brussels sprouts for about 2 minutes before pat drying and arranging on a sheet pan. Drizzle the lemon oil combo over the sprouts and bake on 400 degrees for … Continue reading Easiest Snack Ever: Lemon Brussel Sprouts