How To Meal Prep

How To Meal Prep

This summer has been amazing!  I’ve started on an incredible journey of eating healthy consistently and more cross training to supplement my running. I’ve lost weight and gotten stronger.  I feel amazing and more confident than ever!

I’ve also started helping other women achieve their fitness goals- best experience ever!!!  As I’ve been working with women from all different fitness levels, one of the biggest hurdles is food!  Lots of people get so intimidated by meal planning and food prep! Don’t be!!! Continue reading

Creamy Dairy Free Chicken Noodle Soup

Chicken Noodle Soup

EVERYONE loves chicken noodle soup, I mean, really, have you ever met anyone who doesn’t love a hot bowl of comforting chicken noodle soup on a cold rainy day or on a sick day?  There’s just something so soul satisfying about a bowl of delicious chicken noodle soup. 

Creamy Dairy Free Chicken Noodle SoupContinue reading

Chocolate Chili

Delicious and Comforting Chocolate Chili

Chili is one of the best foods to eat on a cold winter day, especially if you’ve been out running or driving your kids all over town.  During the winter, we have soup at least twice a week, I love it!  

Delicious and Comforting Chocolate Chili

The Inspiration

I made chocolate chili for the first time a couple weeks ago and was blown away! Why did it take me so long to add chocolate to chili???  The recipe I used was an all meat no beans recipe, so I switched it to all beans no meat.  What’s a chili without beans?Delicious and Comforting Chocolate Chili

The Recipe

For Christmas, I got the book Run Fast, Eat Slow.  The first recipe I made was the Fartlek Chili.  I love how the whole book is based on whole foods and the chili especially is full of vegetables and beans.  Their recipe calls for a hint of cinnamon, and after the first bite, I knew chocolate would be a perfect addition.

I ended up having to change the recipe so much because there was too much heat!  I’m a baby, and I knew my kids wouldn’t touch it.  I combined the Fartlek Chili recipe with my version of chocolate chili to create a master piece every one will love!!

Chocolate Chili
  • 2 T extra virgin olive oil
  • 4 carrots, peeled and chopped
  • 1 red onion, chopped
  • 1½ t salt
  • 3 mini bell peppers, chopped
  • 1 pound ground beef or turkey (optional)
  • 3 cloves garlic, minced
  • 1 t chipotle chili powder, can add up to 2 T if you really like the heat!
  • 2 t ground cumin
  • 2 t cinnamon
  • 2 T unsweetened cocoa powder
  • 2 c vegetable or chicken broth
  • 2 cans no salt added diced tomatoes
  • 1 can kidney beans
  • 1 can black beans
  1. Heat oil in a large pot. Add carrots, onion, and salt and cook until soft.
  2. Add bell peppers, meat, garlic, chili powder, cumin, and cinnamon. Stir continuously until the meat is cooked. If omitting the meat, add the vegetables and cook until soft, about 5 minutes.
  3. Add cocoa powder, broth, tomatoes, and beans. Simmer on low heat for at least 30 minutes.
  4. Top with sour cream, cheese, or avocados.
  5. *This is a perfect crock pot recipe. If adding meat, cook meat separately. Add all ingredients to the crock pot and cook on low for 6-8 hours or high for 4-6 hours.

What’s your favorite soup to make in the winter?



Almond Milk

Homemade Almond Milk

The BEST And Easiest Homemade Almond Milk

I’ve been making homemade almond milk for the past few months, and I am totally in love!  One of my friends shared this recipe with me and it is amazing!  Super easy, only 5 ingredients, no pre-soaking, no cheesecloth, and this takes less than 10 minutes to make.Almond Milk

We’ve been drinking almond milk for almost 4 years now.  I use it to replace milk in every way-cereal, baking, you name it.  I’ve tried different brands and switched a few times because I didn’t like some of the ingredients used.  I finally settled on Silk, but my homemade almond milk tastes WAY better and is a lot cheaper.  I buy a bag of almonds from Costco for $12, and the bag has 9 cups of almonds.  With this recipe, one cup of almonds makes one half gallon of milk.  That’s equivalent to 9 cartons of Silk for only $12 vs $27.  That’s huge savings!!

Homemade Almond Milk

The Amazing Recipe

  • 1/2 cup Almonds
  • 4 cups water
  • 1/2 t salt
  • 1/2 t vanilla
  • 1 T coconut oil (I actually use just a little bit less than 1 T.)

Blend all the ingredients on high.  I have a Blendtec and blend it through 2 cycles on high, this is equivalent to about a minute and a half.  Pour through a mesh strainer into the container.  I use a 32 oz mason jar and it fills the jar.  Store in the fridge.  This will separate over time and look kind of scary, but do not worry!  Give it a little shake before use and it’s perfect.

The almond pilth that gets strained out can be used for so many other things.  I like to add it into bread dough, smoothies, oatmeal, cereal, soup, really whatever you can think of.

Homemade Almond Milk

For some variation, try roasting the almonds first or substituting some of the almonds for raw cashews.  Add a date for some extra sweetness, seriously, it’s amazing!! 

I bought my mini mesh strainer from Walmart for $5.  So cheap and so worth it.

I was talking to one of my friends the other day, and she commented on what a pain it is when she runs out of milk. (She lives outside the city limits so its about a 20 min drive to the grocery store.)  I just chuckled to myself because when we run out of milk, I just have to go to my pantry and pull out the almonds and I’m set!  This homemade almond milk really is amazing.  Enjoy!

Healthier Peach Berry Cobbler

Moist and Delicious Peach Berry Cobbler

One of the best things about summer is camping.  I love being out with my family while discovering the beauties of this world.  I love sharing these moments with my kids.  I also love the food when camping!  But on our quest to eat more whole foods, what to eat while camping has become a struggle.  It’s been hard to find the balance between convenience and still keeping things healthy.  I’ve come up with a few recipes that are perfect for camping- easy to prepare, delicious, and whole food approved.

This week I’m sharing a delicious peach berry cobbler recipe.  This is still a dessert, but I’ve adapted the recipe to include less sugar and whole grains.  And trust me, it still tastes amazing!  I took my first bite of this and wanted to cry it was so delicious- yes I can get very emotional about food. 🙂

To make this easier for camping, I cooked the peaches and berries before we left- it was super easy and took less than 10 min.  I put it in a gallon sized ziplock bag and froze it.  Next, I combined all the dry ingredients and put it in a bag as well.  I wrote the instructions on the bag so I wouldn’t forget once we were at the campsite.  This recipe calls for coconut oil, so I measured it out and put it in a container.  Once we were camping, all I had to do was unthaw the fruit, mix the oil with the dry ingredients, and dump it in the dutch oven.  So easy!  I prepped this right before making dinner so it cooked while we ate.  It took about 40 min and came out beautiful!  I also brought along a can of fat free whipped cream to top off the cobbler.  It was soooo good!

Peach Berry Cobbler

You can sprinkle a brown sugar mix on top, but when I prepped this while we were camping, I forgot to add it.  The cobbler was so good, even without it.  I honestly didn’t realize I had forgotten the sugar topping until I found it while we were packing up.  Oops!  Because it was so good without it, I probably won’t add it, but I included it with the recipe just in case you want that extra sweetness.

Healthier Peach Berry Cobbler
  • Fruit:
  • 6 peaches- sliced
  • 2 cups blueberries
  • (You can use any combination of fruit you want.)
  • 4 Tbs. brown sugar
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 2 tsp lemon juice
  • 4 tsp cornstarch
  • Cobbler Mix
  • 2 cups whole wheat flour (whole wheat pastry flour is perfect for this!)
  • ⅓ cup rolled oats
  • ¼ cup truvia sugar blend (or ½ cup regular sugar)
  • ¼ cup brown sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • ¾ cup coconut oil
  • ½ cup water
  • Topping (Optional)
  • 4 tbsp brown sugar
  • 2 tsp ground cinnamon
  1. Combine peaches, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch in a microwave safe bowl. Microwave on high for 5 min. If camping, pour fruit into a gallon sized ziplock bag and freeze until ready to go. If cooking at home, pour into a 2 L baking pan- I used an 8 x 11.
  2. Mix flour, oats, sugar, brown sugar, baking powder, and salt in a medium sized bowl. If camping, store mixture in a bag or container until ready to use.
  3. Add in coconut oil and water. Stir until combined.
  4. Mix brown sugar and cinnamon in a small bowl.
  5. If cooking in a dutch oven: pour fruit mixture in first, spoon the cobbler mixture on top, then sprinkle sugar mixture over the top. Use enough coals so it cooks about 425. Rotating dutch oven at least once to ensure even cooking. Ours took about 40 min.
  6. If baking at home, pour the cobbler mix over the fruit mixture in the pan and top with the sugar mixture.
  7. Bake at 425 for about 30 min.

Happy camping and happy eating!

Peach Berry Cobbler




S’mores For Grownups

Summer is in full swing, and we are absolutely loving all the free time!!  This past weekend we went camping to the amazing Redwoods.  Every time we go there I am struck with awe at how majestic these beautiful trees are.  There’s this feeling of peace and humility that just flows through the forest.


Since we were camping, OF COURSE we had to do s’mores.  Over the past few years we have stepped up our s’more game.  I mean, s’mores are good, but the s’mores we make, are AHMAZING!  Seriously, you must try these!

Here’s our favorite variations:

  • My all time FAVORITE- Regular graham crackers with Ghirardelli squares filled with caramel (caramel is my favorite but you can use any flavor).  I love Ghirardelli chocolate!
  • Fudge Stripped cookies- this is super easy and a kid favorite.
  • Samoa Girl Scout cookies or Coconut Dream cookies.  These are my favorite Girl Scout cookie and the melted marshmallow in the middle is oh so yummy!
  • Reese’s Peanut Butter Cup with graham crackers- This is a match made in heaven for all lovers of peanut butter!
  • Cookies!  Like chocolate chip or snicker doodle.  A super soft chewy cookie with a melty gooey marshmallow equals taste bud heaven.
S'more Cookies
S’more Cookies

What are your favorite s’more combinations?  We’re always looking for new yummy additions to our s’more family!

Happy summer days!!


Delicious Breakfast Crepes

Ever since I was a little girl, crepes have been one of my favorite breakfasts.  I love filling each crepe with sweet goodness and then rolling it up.  My favorite filling as a child was maple syrup mixed with a lot of powder sugar.  Now that my taste buds have matured past the sugar overload phase, I love how versatile crepes are- you can make them as healthy or unhealthy delicious as you want.  Luckily, I have found some healthy AND delicious ways to enjoy crepes.


I made these crepes with half whole wheat flour and half all purpose flour.  I think these would work using 100% whole wheat flour, but I would suggest using a whole wheat pastry flour or something a little lighter than regular whole wheat.

To the horror of all French people, I’m sure, I did not use butter.  I used coconut oil, and they turned out just lovely.  I just feel so much better eating and feeding my children coconut oil instead of butter.  I try to make the swap whenever possible.


As for what goes inside the crepes, the power is in your hands.  Ha ha!  I love filling crepes with greek yogurt and fresh fruit, berry syrup or jam, and for my kids-maybe just a sprinkling on top of powdered sugar.  

Delicious Breakfast Crepes
  • 2 cups flour- I used half whole wheat and half white
  • 4 eggs
  • 1 cup milk- I used unsweetened almond milk
  • 1 cup water
  • ½ tsp salt
  • 4 Tbsp coconut oil melted
  • 4 tsp sugar- I used 2 tsp organic cane sugar and 1 tsp Truvia blend
  1. Combine all ingredients in a blender and mix until combined.
  2. Heat a small round fry pan to medium heat- make sure it doesn't get too hot. (If the pan is too hot it is harder to spread the batter around.) Spray with cooking oil and pour about ¼ cup of the batter into the middle of the pan. Immediately tilt pan and swirl the batter around in a circular motion. The point is to make the crepe into a very thin circle.
  3. Let cook for about 1-2 minutes and then flip. Cook an additional 1-2 minutes or until the crepe is cooked through- which will vary depending on how thick your crepe is.
  4. Serve with fresh fruit, yogurt, jam, syrup, whipped cream, and whatever else your heart fancies!

This is a great recipe to get the kids involved, and each child can personalize their own creation.  Enjoy!

Sweet Chili Coconut Lime Stir Fry

Sweet Chili Coconut Lime Stir Fry

Sweet Chili Coconut Lime Stir Fry with Coconut Lime Cauliflower Rice

With only a couple of days of school left, I can practically taste the sweetness of summer.  SUMMER!!  I’m so excited to have freedom and spend lots of time with my kiddos in the great outdoors.  I think I may be more excited then my kids.  HA!  Part of what makes summer so amazing is all the great food!  Grilling, homemade ice cream, fresh fruit popsicles, fresh vegetables, and I could go on forever!!  This Sweet Chili Coconut Lime Stir Fry (with cauliflower rice) is the perfect summer dinner- low carb, fresh veggies, and grilled chicken all mixed with a delicious sweet chili and coconut lime sauce.  The sweet chili sauce is the perfect balance of sweet and spicy, there’s a little bit of a kick but not enough to scare away my kids, they loved it.  Alright, enough talk, let’s get to the recipe.

Sweet Chili Coconut Lime Stir Fry
Sweet Chili Coconut Lime Stir Fry

This cauliflower rice is full of coconut and lime flavor.  Delicious!  Unless my kids see me prepping the cauliflower, they usually can’t tell that it’s not rice.  Use a food processor to easily grate a head of cauliflower or cheat and buy a bag of pre-grated cauliflower.

For the sauce, I’ve used a few different brands of sweet chili sauce, all with delicious results.  I find the sweet chili sauce in the Asian section at the store, close to the coconut milk.  Go grab a bottle, it’s so yummy!

Sweet Chili

If you’re short on time, or it’s 115 degrees outside and too hot to grill, Costco sells grilled chicken strips in a 2 pack.  I’ve used this to help speed up this recipe and it works great.  If you do grill or fry the chicken, you can double the sauce and use half as a marinade.

This recipe is perfect for using up any leftover veggies.  I usually just check in the fridge and use up what left overs I have.  Which means every time it’s a little bit different.  It’s the perfect way to add variety to this awesome dish.

Sweet Chili Coconut Lime Stir Fry
  • Cauliflower Rice
  • 4 cups cauliflower grated
  • 1½ tablespoons coconut oil
  • ¼ cup lite coconut milk
  • ¼ cup cilantro chopped
  • juice from ½ a lime
  • Stir Fry
  • ½ cup lite coconut milk
  • ½ cup sweet chili sauce
  • juice of half a lime
  • 2 cups grilled chicken cut into strips
  • 2-3 cups fresh vegetables like carrots, broccoli, bell peppers, sugar snap peas, etc.
  1. Cauliflower Rice
  2. In a medium saucepan, heat coconut oil. Add the grated cauliflower and stir until the cauliflower is coated with the coconut oil. Season with salt and pepper if desired. Stir in coconut milk and cook until the cauliflower is tender- about 5-7 minutes. Stir in the cilantro and lime juice.
  3. Stir Fry
  4. Combine coconut milk, sweet chili sauce, and lime juice in a small bowl. Set aside.
  5. Prep the veggies (peel, chop, whatever you need to do).
  6. Combine veggies, chicken, and sauce in a large frying pan. Stir until the sauce coats the veggies and chicken. Cook over medium heat until veggies are tender (this will vary depending on the type of veggies you use).
  7. Spoon chicken and veggies over cauliflower rice and enjoy!
  8. Feel free to add more sweet chili sauce on top

I can’t wait to share some more fun and healthy summer recipes!   Enjoy!

I adapted this recipe from here.  Go check it out, her version is amazing!


Apple Cinnamon Bread

Apple Cinnamon Bread


We had a few rainy days this past week so I wanted to bake something yummy before it gets too hot to use the oven.  I had 10 pounds of apples and decided to make a warm and delicious apple cinnamon bread.  This bread was devoured in seconds.  My family stood over the plate with forks digging in and fighting for the last bite.  There’s just something so satisfying about warm and soft apples that just melt in your mouth, and the applesauce glaze drizzled on top of this bread is just the perfect addition.

This recipe uses whole wheat pastry flour, coconut oil, oats, and an applesauce glaze on top.  You can use eggs or replace with a flax egg.  I wouldn’t say this is a super healthy bread (just being honest here), but it is definitely healthier than traditional apple cinnamon breads, (no butter, whole wheat flour, and organic sugar).  I used about one and a half apples, and it was a lot of apple.  I love it this way, but use less if you want less apple and more bread.  I’m lazy and did not peel the apples first.  Even with the peel on, the apples were so soft.  I can’t wait to try this recipe as bite sized muffins, yum!

apple cinnamon bread

Apple Cinnamon Bread
  • ½ cup brown sugar
  • 1½ teaspoons cinnamon
  • ⅔ cup organic cane sugar
  • ½ cup coconut oil, melted
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1½ cups whole wheat pastry flour
  • 1½ teaspoons baking powder
  • ½ cup unsweetened almond milk, or other milk of your choice
  • ⅔ cup old fashioned oats
  • 1-2 apples chopped (and peeled if you prefer, I left the peel on)
  • For the glaze:
  • applesauce
  • water
  • powder sugar
  1. Preheat oven to 350
  2. Grease bread pan, I used 8x4
  3. Mix brown sugar and cinnamon together in a bowl and set aside
  4. Beat together organic cane sugar and coconut oil
  5. Add in eggs and vanilla until combined
  6. Mix in flour, baking powder, and milk
  7. Gently fold in some of the chopped apples (skip this if you want less apples)
  8. Pour half of the batter into the pan. Add in a layer of apples and half of the cinnamon sugar mix. Use a knife to swirl around the cinnamon sugar mix.
  9. Pour the rest of the batter into the pan Top with more chopped apples
  10. Mix the oats into the cinnamon sugar mix. Then, sprinkle the rest of the mixture on top of the apples. Swirl around a bit with the knife.
  11. Bake for 50 min or until toothpick comes out clean
  12. Let cool for 10 minutes at least before removing from pan. (I know it's hard, but it's better to wait, trust me 🙂
  13. While the bread is cooling, make a traditional powder sugar glaze, but replace some of the water with applesauce. Mix together until desired consistency is reached- add more sugar to make it thicker and more water to thin it out.


So farewell oven, thank you for the delicious food.  We will meet up again in the fall for some more yummy baking!

Easter Treats

Happy Easter!!

I love celebrating new life and new beginnings that come with the celebration of Easter.  I love spending time with family and establishing fun traditions for the kids, but I do not love all the candy and sugar that comes with this holiday.  I little bit is fun, I mean who honestly can resist a chocolate egg?  Not me!  But this holiday can be so much more then peeps, jelly beans, and robin eggs. 

I found two adorable recipes and lightened them up to be a little bit more healthy for Easter treats.  They’re not a perfect 10 on the health scale, but my kids loved them and I felt so much better feeding them these Easter treats then straight up sugar.

Carrots In Dirt

Carrots in Dirt

This is a traditional pudding in the cup with Oreos crumbled on top.  So yummy!  I switched up the pudding to a homemade chia seed version (recipe here).  It was delicious and so easy to make.  Top it off with an orange covered strawberry and any bunny would be excited for this treat!

Carrot Cake Cupcakes

Carrot Cupcakes

Carrot cake is such a traditional treat that no way was I leaving this out of our menu.  I tried a few different recipes and settled and 2 favorites.  They were both delicious, one did seem more like a muffin then a cupcake, but the flavor was soooooo good- try it here!  The other one was lighter and much sweeter.  You could easily cut down the sugar.  Try this one here.  If you’re in a time pinch but still want a healthier cake, emphasis on the er part, you can still make carrot cake from a box.  To make it healthier, replace the oil with applesauce, replace the eggs with flax eggs for vegetarian, and add in a handful of freshly grated carrots.  Easy!

I also tried these 2 frosting recipes.  This one was vegan.  It was delicious and the favorite of my kids.  I did feel like it was loaded with lots of sugar though.  I preferred this recipe– a healthier take on cream cheese frosting.  It’s not vegan, but seemed lower calories over all.  It did have more of a runny consistency, but the taste was more of a traditional cream cheese, which is my favorite!!

What are your favorite Easter recipes?  I’d love to hear!

Happy Easter everyone!!