Everything starts with love within

My journey to be fit, and healthy.

Please note I do not promote "skinny" "thinspo" or any of that shit. I believe in being comfortable in your own skin. and if you want to make a change please do it in a healthy way.

I do not take credit for any recipes. Unless I did.


Kale & Quinoa Patties

Kale and Quinoa Patties

Makes 12 Patties

1 cup quinoa

5-6 large kale leaves

4 large eggs, beaten

1/2 cup fat free grated parmesan cheese

small white onion (or about 3 spring onions for milder taste), diced

3 cloves garlic

1 tsp salt

1 tsp cumin

1/4 cup chopped cilantro or parsley (plus more for serving)

1/2 lemon (both the zest and juice)

1 cup panko breadcrumbs

6 tbsp safflower or vegetable oil (divided, plus more for serving)


Rinse quinoaand then combine it in a medium saucepan with two cups water. Let it soak for about 15 minutes, bring it to a boil then reduce to a simmer and put the top on the pan. Simmer for 20 minutes, remove the lid, fluff with a fork and let come to room temp. Steam kale leaves for about 30 seconds, just to soften a little then chop into small pieces. In a large bowl combine the cooked quinoa, the kale pieces, eggs, parmesan cheese, onion, garlic, salt, cumin, cilantro or parsley, the zest from 1/2 a lemon and the panko.  Use your hands to combine well. Heat 3 tbsp of the oilover medium heat in a high sided skillet. While that’s heating up, form your patties… I use an ice cream scoop for uniformity and it makes exactly 12 patties. Cook six patties at a time, so as not to crowd the pan. Cook on each side for about 5 minutes until golden brown and then put those six in an oven on a cooling rack on a baking sheet then turn the oven to 200 degrees to keep hot while you make the next six patties. Dump out any remaining oil from the first batch and re-heat 3 more tbsp before making the second batch. Serve the patties topped with avocado slices, sea salt, cilantro or parsley leaves, a squeeze of lemon juice and a drizzle of olive oil.


Red Pepper and Lime Quinoa Salad

  • 1 cup quinoa
  • 1 cup coconut milk (or regular milk)
  • 1 cup water
  • 1 red bell pepper, diced
  • 1 lime
  • ½ tsp chile powder
  • 1 tsp cumin
  • ¾ tsp salt
  • ½ tsp pepper
  • ¼ cup packed, chopped cilantro
  1. Prepare quinoa according to packages instructions, but using the coconut milk and water.
  2. Once quinoa is done cooking, remove from heat, add in red pepper, zest and juice of the 1 lime, chile powder, cumin, salt and pepper.
  3. Divide among 4 plates and garnish with cilantro.


Vegan Scramble Toasts

This curried vegan “egg salad” is made using tofu and chickpeas. Loads of flavor and quite easy to make for breakfast, brunch or any hour of the day.


  • 1 tsp tahini
  • 1/2 tsp maple syrup, grade B
  • 2 tsp curry powder
  • 1 tsp garlic powder
  • 1 garlic clove, minced
  • 1/2 tsp salt (truffle salt or black salt add an extra eggy flavor)
  • 1 1/2 - 2 cups cooked chickpeas, room temperature or warm (if using canned or boxed, drain and rinse well)
  • 1/2 tsp fine black pepper
  • 2 cups cooked brown rice, short grain
  • 12 ounces silken tofu
  • 1/4 cup nutritional yeast (or to taste)
  • 1/4-1 tsp turmeric powder (optional)
  • for pan: 1/2 tsp virgin coconut oil
  • topping: a pinch of dried or fresh dill, and smoky paprika


  1. Add the rice, beans, maple, curry, garlic, salt, pepper and nutritional yeast to a large mixing bowl. Toss well until rice and beans are coated.
  2. Add the silken tofu and chop it around a bit with your spoon. Fold the tofu into the mixture. The silken tofu will become very wet and turn the mixture into a wet hash-style salad. It will almost look like a vegan version of egg salad.
  3. Warm a large soup pot over medium heat. Add the coconut oil, then add the curried mixture, pour it all in.
  4. For 1-2 minutes, toss the mixture loosely in the hot pan so that some of the mixture starts to brown along the side and bottom of the pan. Then cover the pan with a lid and let it cook for about 1-3 minutes. Lift the lid as the steam escapes and toss the mixture again, scraping the sides and bottom from any bits that have browned and toasted up a bit. The mixture should be a bit drier than when it went in the pan, a bit darker yellow in color and completely warm to hot.
  5. Scoop the heated mixture into a medium serving bowl.
  6. Start assembling your toasts by toasting the bread and scooping the scramble on top. Add a pinch of the dill and paprika on each toast. I like these served warm OR cold! If you want to make these an hour ahead and serve them cold you can! You can add the scramble to the toasts ahead of time, or add the chilled mixture to freshly toasted bread to serve. I loved both ways. Store leftovers in the fridge, covered, and consume within 2-3 days.

(via beautifulpicturesofhealthyfood)


15 minutes + 4 ingredients is all it takes to make this healthy dessert! 

fruit + coconut milk whipped cream parfait
prep time: 15 minutes
makes: 6

grocery list:
2  cans full fat organic coconut milk, refrigerated overnight
1 tsp coconut sugar
strawberries, sliced + halved

  1. to make whipped cream, open the coconut milk cans without shaking it or turning upside down. carefully spoon out the top layer of coconut cream (opaque white liquid) that has gathered at the top of the can. spoon into a mixing bowl. leave clear liquid in can
  2. add coconut sugar to coconut cream in mixing bowl. with a hand beater start whipping cream + sugar until whipped cream consistency, about 3 minutes
  3. begin layering fruit into cups. start with blueberries. when you have a good layer, add in strawberries + finish with a couple dollops of the whipped coconut cream
  4. repeat until glass is full

(via beautifulpicturesofhealthyfood)


Peach and Avocado Summer Rolls

Peach and Avocado Summer Rolls

Recipe from The Vibrant Table. Makes 15 rolls.

  • 4 TBS smooth almond butter
  • 2 TBS tamarind paste
  • 1 TBS maple syrup
  • 1 TBS grated fresh ginger
  • 1 tsp soy sauce [Note: I used 3 TBS to get the sauce to a good consistency, and the flavor was still good]
  • 2 medium ripe avocados, peeled, pitted, and sliced
  • 1 lime
  • 3/4 c. pistachio nuts, chopped
  • 1 TBS plus 1 tsp hazelnut oil
  • sea salt
  • 3-4 oz. baby spinach
  • 15 rice paper wrappers
  • 3 medium peaches, pitted and thinly sliced
  • 1 c. mixed fresh basil and mint leaves
  1. To make the sauce, whisk together the almond butter, tamarind paste, maple syrup, ginger, and soy sauce until smooth. You may need to increase the amount of soy to get a thinner sauce if using very thick almond butter. Taste, and adjust balance if necessary.
  2. Place the avocado slices in a shallow dish and squeeze the lime juice over them. In a small bowl, mix the pistachios with 1 tsp of the hazelnut oil and a pinch of sea salt (only if using unsalted pistachios) and set aside. In a large bowl, combine the spinach leaves with the remaining 1 TBS of hazelnut oil and toss gently with your hands to coat the spinach.
  3. Fill a large flat dish (such as a pie plate) with slightly warm water. Soak the rice paper wrappers in the warm water one at a time, submerging each wrapper evenly and soaking until soft. As you remove each wrapper from the water, fill it immediately: place 1-2 peach slices in the middle, top with 2-3 avocado slices, a handful of spinach leaves, a few basil or mint leaves, and a small spoonful of pistachios, followed by 1 more peach slice. Don’t overfill the wrapper, as it will be difficult to roll. To roll it, fold the bottoms of the wrapper up over the filling on both sides, then roll to close. Repeat until all your filling is used. Serve immediately with the dipping sauce.


Fudge Filled Peanut Butter Cookies


    • 1 1/2 cups Jif creamy peanut butter
    • 1 cup butter, soften
    • 2 1/2 cups brown sugar
    • 1/3 cup milk
    • 2 tbsp vanilla extract
    • 2 eggs
    • 3 1/2 cups Pillsbury all purpose flour
    • 1 1/2 tsp baking soda
    • 1 1/2 tsp salt
  • 1 (14 oz) can Eagle Brand sweetened condensed milk
  • 3 cups Hershey’s semi-sweet chocolate chips
  • 1 tsp vanilla extract


  1. Heat the oven to 375F. Line baking sheets with parchment paper.
  2. In a mixing bowl add peanut butter, butter, brown sugar, milk and vanilla. With the paddle attachment on, stir on low to medium speed until light and fluffy.
  3. Add eggs, one at a time and beat until blended.
  4. Add the flour, baking soda and salt, Stir on low speed until just incorporated.
  5. Using a medium size ice-cream scoop, drop cookie dough on the prepared sheets.
  6. Bake in preheated oven for just about 7 minutes or until the edges are beginning to brown.
  7. Cool for few minutes on the baking sheets before cooling completely on wire racks.
  8. While the cookies are cooling, make the fudge filling.
  9. In a small sauce pan add the condensed milk and chocolate chips. Heat over low heat until the chocolate is melted and the mixture is smooth.
  10. Stir in the vanilla and let the fudge sit at room temperature for 15-20 minutes.
  11. With a spoon, spread some on half of the cookies on the flat side. Sandwich them with the remaining cookies.
  12. Store in air tight containers.


These Tropical No Bake Energy Bites are a great little treat… and so easy to whip up!…RECIPE

1/3 cup roasted, unsalted cashews
1/3 cup banana chips
1/4 cup dried mango {unsweetened if possible}
1/4 cup unsweetened dried coconut flakes
3 tablespoons almond butter
2 heaping tablespoons honey

1. Pulse all ingredients in a food processor until mostly ground and combined. A ball should start to form with the mixture.

2. Once ground to desired consistency, scoop out the mixture by the teaspoon-full and roll into bite-sized balls.

3. Refrigerate to harden a bit if desired. Store in an airtight container.