Taco Tuesday for People Who Hate Tacos

Today I’m linking up with the Recipe ReDux to celebrate’s February theme: Taco Tuesday.

This month’s ReDux theme presented a unique challenge for me because, frankly, I hate tacos. I want to like tacos, but it’s kind of like how I want to like camping or swimming in the ocean: While I like certain elements of tacos, they’re just not my thing. Tacos represent to me what I will never be: hip and low maintenance. Great with beer and margaritas.

I’m a champagne lover and a whiskey girl at heart—what can I say? I’d rather be sipping bourbon in a dark bar listening to Tom Waits than tossing back brews on the beach. I sunburn in about two minutes no matter what level of SPF I’m wearing and I hate sand in sneaky places. So there’s that.


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Speedy Pickled Red Onions

I may be one of the only people in my age demographic who’ll admit to this, but I’m not the biggest taco fan. I actually kind of hate tacos. And by “kind of” I mean I very strongly dislike them. It it’s an aversion that’s more about the experience than the taste. More on that tomorrow.

That said, I love many of the foods that tacos incorporate. One of my favorites is pickled red onions. This recipe will turn any taco (or taco-inspired dish) into a (positive!) experience.

I especially love them in a salad (taco-esque or not) but feel free to get creative.


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Maple Bacon Brussels Sprouts

I don’t know about you, but sometimes I get on these food jags where I make the same thing the same way for weeks and weeks and months on end and always say I’m going to mix it up but just don’t. Today’s recipe is me breaking out of my rut.

For example, I have doing roasted brussels sprouts tossed with olive oil and sea salt for ages. I used to do Mark Bittman’s Glazed & Braised Sprouts, but I found this is be a lot easier because I could just put the brussels in with whatever else I put in the oven to roast at 400. Logically, I knew I could change up the spices of the cooking fat, but I just…didn’t.

What finally shook me into action?



It’s one of those foods I try to keep to one or two servings a month. Because I hate wasting food, whenever I buy a pack, I portion it out into a few smaller portions and freeze. Win-win situation because I don’t have to buy more bacon for a while, and I also don’t have to worry about rushing to eat a whole pound of it before it goes bad. Or watch it (and smell it) go bad and feel guilty about wasting money.

I love when people ask, like, “So, you’re a nutritionist. Do you eat healthy all the time? What do you eat when you want to just go nuts?”

There are two answers to this question:

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Zucchini Feta Chicken Meatballs

Happy Thursday! I feel like this week is flying by. They always do. I’ve been trying so hard not to overload my to-do list each day. I find that putting more than 5 things on it is pushing it and just sets me up to feel disappointment in myself, but the struggle is real.

Compared to actual real struggles, having a lot of work you love (as opposed to not enough work at all) is a nice dilemma to have—having gone through the economic crisis as a wet-behind-the-ears young professional in 2008, I’ll probably be that little old lady who’s grateful to have a job and keeps careful spreadsheets of her finances. Hopefully these type-A tendencies will help my brain age well? Just to be sure, maybe I should work on adding more blueberries into my diet. I just get over-ambitious some days.

I know I’ve been talking a lot about meal prep recently. If I had a more spacious kitchen where I could lay all the goods out on the counter, I’d take some pretty shots for you, but NYC kitchens are hilariously, well, tiny. Hence all the split screen and collage action.


Today I’ve got a recipe to share from one of my recent meal-preps: Zucchini and feta chicken meatballs. I loved my baked roasted garlic turkey meatballs, but I was curious to see what else could be shaped into a ball with meat. For example, meatballs are a great vehicle for vegetables (those cooking for the veggie-averse, take note!). I had some grated zucchini in the freezer, so decided to defrost that and see what happened. This came out so well, I would totally do it again on purpose. And I did. File this under: Ugly But Good. Really good.


I’ve had these over salad, over zucchini noodles, over steamed greens, and over spaghetti squash—all seriously delish! I hope you love this weird-is-good recipe as much as I do!

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What I Ate Wednesday #306: Snow Day

Hey, Happy Wednesday! You might have noticed things looking a little different on here lately. I’ve been working with a web designer to give the site a new look and feel. I know I’ve heard from quite a few of you about it—thank you for your kind words and awesome feedback!

This winter has been flying by, so I’ve been trying to take found time where I find it to just catch my breath. I sort of accomplished that last Thursday, when it snowed like crazy. Though I had to remind myself it was an option, I took advantage of being my own boss and decided to work from home. As I saw the weather reports through the day, I was really happy I’d done that. Better safe (and warm) than sorry. My office would still be there the next day.


And it was—gotta love the NYC glamour of snowboots & a backpack, plus sensible flats to change into. Carrie  Bradshaw, I am not.

I don’t think anyone had as great a snow day as these two, though. I love when my mom posts funny dog pictures. I miss having Eli around my apartment, but he’s so happy living it up in the ‘burbs with my parents and their doggies.

It turned out to be a super-busy workday, so not having to commute was a big plus and allowed me to focus. It also gave me a chance to catch up on laundry and cleaning and even re-shoot a photo for a recipe. Here’s what I ate on my snow day: Continue reading “What I Ate Wednesday #306: Snow Day”


4-Ingredient Frozen Yogurt Trail Mix Breakfast Bar

This post is sponsored by Stonyfield Organic and Woodstock.  

On hectic mornings, healthy breakfast can seem damn near impossible. I totally get it. I know I often post pictures of bowls of oatmeal on here, but I very often make double and triple-batches so I can easily reheat the leftovers so I don’t have to make breakfast from scratch every morning. Make-ahead breakfasts are a total sanity-saver for me.

Because one day it’s winter and the next it’s spring before it goes back to hemorrhaging snow here in NYC, those soupy warm mornings can be kind of tricky. I find that smoothie packs make it easier to whip up smoothies, but frozen yogurt breakfast bars are another great option. I made a similar recipe this summer using fresh blueberries, and I was so happy with it, I wanted to play with a higher-fiber version to give that morning meal a little more staying power.


When I received these trail mixes and almond butter from Woodstock, I knew they’d be a great addition. I really appreciate that so many of the company’s products are USDA-certified organic, non-GMO, and domestically sourced. They’re also not packed with added sweeteners and other madness. This low-sugar breakfast bar is perfect for those busy mornings you want to start strong and stay fueled.

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Perfect Hard Boiled Eggs

It took me a while to come around to hard-boiled eggs. I’m not even sure why, but in the last five years, they’ve become one of my go-to convenient protein options (about 6 grams each)—they’re awesome as a snack or on top of toast or a salad. Or how about deviled eggs? Try my recipe for a lemon-dill version.


They’re also great made into egg salad with avocado or hummus instead of mayo if you want a change of pace.


At about 70 calories a piece, they also offer instant portion control.

Bonus: Hardboiled eggs are a breeze to make. I like to make a bunch when I do weekend meal prep, and they’ll keep up to a week in the fridge. I usually make a batch of six, but the beauty of this recipe is that you can just scale up or down as needed. There are a million and one recipes out there on The Very Best Way to make them, but here’s what works for me.


Perfect Hard-Boiled Eggs Continue reading “Perfect Hard Boiled Eggs”

Healthy Chocolate Recipes

Happy Thursday! With Valentines Day coming up next week and chocolate everything (that will be on sale for 50% off this time next week) piled high on store shelves, I thought it would be a fun day to share some of my favorite healthy chocolate recipes.


*Dark Chocolate Avocado Mousse

*Chocolate Chia Pudding 

*Chocolate Zucchini Bread Oatmeal 


*Dark Chocolate Oatmeal 

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What I Ate Wednesday #305

Good morning! Hope you’re having a great week so far. I’m happy to be settling in to February and spending more time of some stuff I had to put on the back burner earlier this winter. One of the things I’m most excited about coming up: On March 25th, I’m honored to be leading a workshop on Self-Care for Entrepreneurs at the Lady Project Summit in Providence. More information and tickets available on the site.

For this week’s food diary link-up, I’m sharing a look at what I ate last Thursday. It was a writing day, but I took advantage of a more flexible schedule to have lunch with my dad. I’m lucky my family is close by enough that we can pull off the weekday meet-up sometimes. With all our weird schedules (especially mine), we sometimes have to get creative, but fitting in that family time is important. Even if life-work balance can’t be a true balance, I fit the life stuff in where I can.  Continue reading “What I Ate Wednesday #305”


Rosemary Lemon Potato Bites

Today I’m teaming up with the RecipeRedux and Potatoes USA to bring you a tasty pre-workout snack.



Potatoes don’t get much love. They have a bad reputation thanks to their association with fries and chips and high-calorie preparations involving lots of butter and cream. And—OMG—they’re a starchy vegetable, which has carbs. Oh no!

I like to think of potatoes as the misunderstood kid who hangs with a bad crowd of other spuds who get fried up on the regular but who is actually not into all that junk and is pretty wholesome and hardworking and smart and wants to get a scholarship to a good college. That kid who gets teased for being good at math and whose artsy friends from lit mag make fun of them for playing sports.

But I digress.

Potatoes might be mislabeled as a “bad” food or “bad carb,” but they’re actually a nutrient-packed source of complex carbohydrate and actually boast some pretty impressive nutrition stats. and can be a delicious, convenient way to help you maintain an active lifestyle and get the results you want from your workouts. Aside from providing that slow burning energy you need, they’re also packed with potassium (even more than spotlight-hogging bananas), which is key to muscle repair and recovery.

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