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Water...one of the healthiest things that you can give yourself. Whether you are trying to loose weight, looking for more energy, healthier skin, or healthier internal organs you need to pay attention to your water intake!

What is the first thing you do when you wake up? Turn on the coffee pot? Reach for a 5 Hour Energy? STOP and reach for 2 8-oz glasses of water! Your body is working so hard all night long repairing cells, restoring the body's internal functions, and detoxing. These all take so much energy and you got it...WATER!

So what is the water challenge?? Start your day chugging down at least two glasses of water before eating breakfast or reaching for the caffeine! Can you do it?

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NoStove.NoOven.NoProblem.

Water...one of the healthiest things that you can give yourself. Whether you are trying to loose weight, looking for more energy, healthier skin, or healthier internal organs you need to pay attention to your water intake!

What is the first thing you do when you wake up? Turn on the coffee pot? Reach for a 5 Hour Energy? STOP and reach for 2 8-oz glasses of water! Your body is working so hard all night long repairing cells, restoring the body's internal functions, and detoxing. These all take so much energy and you got it...WATER!

So what is the water challenge?? Start your day chugging down at least two glasses of water before eating breakfast or reaching for the caffeine! Can you do it?

Get more Tips @

NoStove.NoOven.NoProblem.

About a month ago I had a terrible sinus infection. I tried to power through with rest and extra vitamins but I just couldn't get rid of it! One of the worst parts about sinusitis is the dizziness. I couldn't train my clients, couldn't work out, couldn't focus, and could barely stand without falling over. I finally went to the doc. He diagnosed me with sinusitis and sent me on my way with prescriptions for antibiotics and anti-dizzy medication. I put the slips aside and searched online for some natural sinusitis remedies.

Most recommendations included healthy diet and exercise...check and check. The other two I found were grapefruit seed extract and this apple cider vinegar drink. Grapefruit seed extract is an all natural anti-biotic with no adverse side effects! Apple cider vinegar drink combines 1-2 tbsp of raw unfiltered apple cider vinegar, 1 tbsp raw organic honey, and a few dashes of cayenne pepper. This drink helps to clear sinus cavities, promote energy, and fight infections. The taste is okay and the smell is quite horrible but it truly does help. After taking the grapefruit seed extract and apple cider drink three times a day I was back to normal in a few days!

I now include the grapefruit seed extract and the apple cider vinegar drink in my daily routine! I used to have a terrible immune system and was sick all the time but since including these in my daily routine I have felt great! And as soon as I don't I increase my dosage of both!

Update your medicine cabinet today!

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NoStove.NoOven.NoProblem.

mmmm....nothing I love more than a juicy sandwich :). When I first went gluten free I thought I may never be able to enjoy one of these again :(. I tried a variety of gluten free breads and most were solid as a brick and very crumbly. A juicy sandwich on this bread soon turned into a fork and knife ordeal...most definitely not my definition of a sandwich! And then I found Udi...Udi's Whole Grain Gluten Free bread is by far my favorite, it just MUST be toasted first! With Udi my sandwich dreams have now become a reality!

In desperate need of a quick and healthy dinner one night I stumbled upon this delicious sandwich idea. The first time I had a fried egg sandwich was in college up at my girlfriend's cabin...it was after a night of way too much Jose and not nearly enough agua. ;) This sandwich by far saved my flipping stomach. From that moment the fried egg sandwich and I became the best of friends :).

This healthy juicy-ness is also super easy! Try it for dinner tonight or even breakfast in the AM!

Ingredients (serves 2):

• 1 shallot, diced
• 2 tbsp grapeseed oil
• 1 tbsp basil
• 1 tbsp garlic
• 1 c mushrooms, sliced
• 1 red bell pepper, sliced into spears
• 3 c spinach
• 2 tsp white balsamic vinegar
• 2-4 eggs (depending on how many eggs per sandwich you would like; I stick with 1 for, 2 for Anthony)
• 4 sliced Udi's Gluten Free Whole Grain bread
• 2 tbsp crumbled goat cheese
• 4 basil leaves
• 2 tsp spicy brown mustard

Directions:

1. In a large skillet bring 1 tbsp grapeseed oil, basil, and garlic to medium heat. Add diced shallot. Mix and cook until shallot has softened, about 3-5 minutes.
2. Mix in mushrooms and bell pepper. Cook for another 3-5 minutes until mushrooms and peppers have begun to soften, stirring thoroughly.
3. Add in spinach. Cover and cook 3-5 minutes until spinach has begun to wilt. Once spinach has begun to wilt, uncover and add white balsamic vinegar. Allow the vinegar to steam off. Leaving veggies with a hint of sweetness! (about 2 minutes) Remove veggies from fry pan and place in a Tupperware, close to keep hot.
4. Coat the fry pan with remaining grapeseed oil. Crack eggs into the pan (leaving enough room so that they do not leak into one another). This is also a great time to start your toast! Once eggs have begun to bubble, break the yoke with a spatula and then flip the egg. Cook egg thoroughly until it is as stable as a pancake :) and can be easily removed from the pan.
5. Once toast as popped spread one piece with brown mustard. Place egg (or 2 eggs) on this piece, top with fresh basil leaves and goat cheese. Place veggies on other slice of bread. Quick smash the two together and you have deliciousness!

Simple. Juicy. Delicious. Healthy.

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NoStove.NoOven.NoProblem.

Shop local, fresh, and support small business! Get out of the UV lit grocery stores and chat with some real farmers in the glorious sunshine. I don't know about you but I actually like knowing where my food comes from and shopping directly at the farm is the best way to assure this!

This unique find is at 5251 Hayvenhurst Avenue in Encino.

Filling up my basket with seasonal fruits and vegetables "seasonal!"...some of us in Cali don't really get this since food is shipped from all over to our huge supermarkets. Shopping seasonally actually cuts down the cost of transportation, reduces the toxins that these big semis produce and allows for a variety of cooking experiments all year long!

The staff at Tapia are passionate and knowledgeable about what they do. These people know their food and often interesting ways to prepare it! Stop in and ask them their secrets!

For more healthy recipes and fitness tips check out:

www.nostovenoovennoproblem.wordpress.com

I was first introduced to this very interesting lettuce last year by my amazing friend, Melinda Soderling. I love salad but sometimes I get sick of the same old spinach. This mache lettuce adds a new sharp flavor to the salad menu! It is super easy to make, great for sharing, and great for lunch on the go!

Serves: 2 as a main dish, 4 as a side dish

Ingredients:

• 1 bag of Trader Joe's Mache lettuce, washed
• 1 1/2 c sliced cherry tomatoes
• 2 medium avocados
• 4 tbsp walnut oil
• 4 tbsp red wine vinegar
• 2 tsp minced garlic
• blacked crushed pepper

Directions:

1. Pull off the root of each mini-bunch of Mache lettuce (you can keep them on, I just like them separate).
2. Cut the avocado meat into cubes.
3. In a large bowl combine Mache, avocado, and sliced cherry tomatoes.
4. In a small dish combine walnut oil, red wine vinegar, and garlic. Mix thoroughly.
5. Pour dressing over the salad. Top with crushed black pepper. Toss salad, mixing dressing evenly.
6. Serve up and enjoy! :)

For more great recipes and fitness tips go to:

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Vacation...mmm...a time we all live for. Traveling is one of my favorite things to do. Anthony and I try to get out of LA at least three times a year to explore, meet new people, and break away from the day to day routine. This vacation was to a home away from home for me....to the central coast. I was lucky enough to live in San Luis Obispo for four years during college and everyday I dream of moving back! It is one of the most beautiful places I have ever been to...the beach, the mountains, the fresh air, and the people....the pace of life is just perfect and it is amazing how people not only acknowledge each other (not very common in LA) but actually strike up conversations with each other. We met so many interesting great people on this trip and learned just where to go!

I used to think of vacation as a time to go all out and eat whatever I wanted...to throw the diet and fitness plan out the window.  But I found that by day two I would have no energy and felt overall pretty crappy. And who wants to feel like crap on their vacation?! Not me! So last year I started experimenting on what are the best traveling snacks! We still enjoy a lovely latte in the AM and Anthony enjoys the continental breakfast, special little sweet treats we find at local bakeries (if they cater to the GF&DF), and of course an over the top dinner! Packing snacks, breakfasts and lunches is not only great to give you more energy and nutrition but also save a ton of money....more $$ for shopping or fancy dinners out!

Yes this does require some planning and prep work but trust me it is worth it! Here is what I brought with us~

Drinks:

• 2 large bottles of water
• 2 gallon jugs of water
• 1 refillable water bottle
• 1 bottle of Champagne/Sparkling Wine

  

  Toast

• 1 bottle of red wine

Breakfasts:

• Fresh fruit...apples and bananas
• Homemade Granola
• Almond milk (love the Trader's boxed...no refrigeration needed until opened)
• Protein powder and shaker bottle

Snacks:

• Trail mix
• Pop chips
• Snack Bars- Luna, BeKind, Pure....
• Banana Chips
• Dried Fruit
• Cut up raw veggies and hummus

Lunches:

• Chickpea salad and Salami with mustard
• Quinoa Chicken Salad and Goat Chevre with Spicy Red Pepper Jam

Sweets:

• Chocolate covered almonds
• Chocolate Stuffed Raspberries

Recipes of Health and Deliciousness!

Homemade Granola:

Ingredients-

• 2 c Gluten Free Oats
• 1/2 c raw almonds
• 1/2 c raw walnuts
• 1/4 c sunflower seeds
• 1/4 c flax seeds
• 1/4 c dried cranberries
• 1/4 c yellow raisins
• 1/4 c shaved coconut flakes
• 1/4 c agave
• 2 tbsp grapeseeds oil
• 2 tsp cinnamon
• 2 tsp ginger

  

  Almond,, Walnuts, Sunflower Seeds, Yellow Raisins, Dried Cranberries, Coconut Flakes

  

  Flax Seeds, Grapeseed Oil, Agave, Cinnamon, Ginger

  1. Preheat oven to 325 degrees. Line a baking sheet with foil.
  2. In a large bowl mix oats, almonds, walnuts, sunflower seeds, flax seeds, and coconut flakes. In a small bowl mix grapeseed oil, agave, cinnamon, and ginger.
  3. Mix the liquid ingredients into the dry, thoroughly.
  4. Spread mixture thinly onto baking sheet.
  5. Bake for a total of 3o minutes, stirring every 10 minutes. Until golden brown.

     

     Dig in!

Chickpea Salad:

Ingredients-

• 1 can rinse and strained chickpeas
• 2 ripe avocados
• 1 c chopped cherry tomatoes
• 2 c chopped spinach
• 1 c chopped cucumber
• 4 stalks of diced green onion
• 1/3 c chopped cilantro
• black pepper
• pink sea salt
• 2 tsp dried basil
• 1 tbsp grapeseed oil

Lemon Basil Dressing-

• Juice 2 small lemons
• 1/3 c extra virgin olive oil
• 1 tbsp crushed garlic
• 2 tbsp dried basil
• black pepper (to taste)

Dressing Directions-

1. Mix all ingredients in a salad dressing shaker (If you don't have one get one!). You will use this for both salads!

Salad Directions-

1. Marinate chickpeas in black pepper, salt, basil and grapeseed oil for 2 plus hours (best overnight) in a large tupperware.
2. Mix all other ingredients into marinated chickpeas.
3. Top with lemon basil dressing. Mix and taste. Add more if desired.

   

   Chickpea Salad with Salami @ Tolosa Vineyard

   

   Best place to picnic among the vines!

Chocolate Stuffed Raspberries:

Ingredients-

• Clean and dried raspberries
• Trader Joe's Semi Sweet Vegan Chocolate Chips

Directions-

1. Stuff individual chocolate chips in the center of each raspberry. Enjoy :)

   

   Chocolate Stuffed Raspberries

Quinoa Chicken Salad:

Ingredients-

• 1 baked chicken breast, chopped and cooled
• 10-14 spears of asparagus, baked and cooled
• 1 c cooked quinoa, chilled and mixed with 1 tbsp grapeseed oil and 1 tsp dried basil
• 1/2 c chopped marinated artichoke hearts
• 1 chopped red bell pepper
• 1/3 c crumbled goat cheese
• 1/4 c chopped cilantro
• black pepper

Directions-

1. Mix all ingredients in a large tupperware.
2. Top with crushed black pepper and the lemon basil dressing. Mix. Taste. Add more if needed.

   

   Quinoa Chickpea Salad

   

   Quinoa Chicken Salad with Goat Chevre and Spicy Red Pepper Jam and Rice Crackers

   

   Some Fun at Mitchella Winery after lunch

   

   Breathtaking Backyard

Tips!

• Make and chop as much of this stuff before hand!
• Plan and plan...make it fun!
• Make dishes that you are proud to serve

Must Have Equipment-

• Cooler (for everything you are bringing on the trip)
• A good picnic basket/backpack complete with full set silverware and napkins
• Ask the hotel if you can get a fridge in the room...most have this available...you just need to ask
• Cutting board, wine opener, small sharp knife

Have fun! Enjoy yourself and Explore :)

We had such an incredible trip! Our healthy snacks made it easy for us to do as much as we did and feel as good as we did! Of course we loved our fancy dinner out, enjoying all the wine, amazing hot springs and some delicious desserts! The money we saved made a fun shopping trip on our way out in downtown SLO ;).

Til the next trip :)

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I am huge fan of comfort food during the chilly months of the year. I have found that most of the common comfort cuisine leaves me with a huge rock in my stomach and the feeling that I better hike 12 miles the following day just to attempt burning half the meal off. Can comfort food be made healthy or can healthy food be comforting? The chilly winter months and the desire to satisfy both my stomach and my pallet drove me to make this happen. And my vegan stuffed eggplant was born.

The first time I had stuffed eggplant was in college. My first few bites and I was in heaven. The delicious mixture of ground beef, marinara sauce, Italian seasoning, and mozzarella cheese gave my belly its winter time satisfaction.

I took those similar tastes and developed a vegan/vegetarian version that could take me on that same delicious experience but not leave me with a stomach ache and feelings of regret.

Ingredients:

• 1 jar marinara sauce
• 1 tbsp minced garlic
• 3-4 tbsp olive oil
• 1 tbsp dried basil
• 1 tbsp dried oregano
• Sea salt
• Black pepper
• 1 ½ c cooked lentils
• 1 lrg eggplant
• 1 ½ c chopped tomatoes
• 1 ½ c chopped broccoli
• 1 shallot; diced
• 1 c crumbled goat cheese/reduced fat shredded mozzarella/shredded vegan cheese

Directions:

1. Preheat oven or toaster oven to 375degrees.
2. In skillet heat, 2 tbsp olive oil, garlic, and shallot on medium until shallot has begun to soften (3-5mins).
3. Add in broccoli to the skillet, reduce heat to low.
4. While broccoli is cooking, core the eggplant. It is easiest to first slice off the ends, cut it in half length wise and using a small paring knife and spoon remove the inside of the eggplant. Chop the eggplant meat.
5. Add tomatoes, eggplant meat, basil and oregano to the skillet. Mix thoroughly. Cover and cook 5-10 minutes, until broccoli and eggplant meat have cooked down.
6. Add in lentils and sauce cover and simmer for 10 minutes.
7. Cover a baking sheet with foil. Drizzle 1 tbsp of olive oil onto the pan and 1 tbsp in the shells of the eggplant. Sprinkle crack black pepper and sea salt in the eggplant shells.
8. Take the prepared filling and stuff the eggplant shells.
9. Cover loosely and cook 30 minutes.
10. Increase the heat to 400, remove the foil and layer each eggplant half with cheese of choice (you can also skip the cheese; just as yummy!) cook for 10-15 minutes or until cheese is melted and eggplant shell has begun to soften.
11. Remove from oven and let cool for 5 minutes.
12. Serve and enjoy!!

This recipe is success of my quest to keep food experiences delicious and comforting but still healthy

Check out more @: NoStove.NoOven.NoProblem.

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This fish is actually new to me but I absolutely love it! Artic Char is a cold water fish related to salmon and trout. I found this mystery in Trader Joe’s earlier this month and just had to try it! I found it to be much more light and flaky than my favorite fish, Salmon. Artic Char also has a more mild taste…perfect for those with sensitive fish taste buds.

This recipe is very simple and full of healthy vitamins, minerals and protein. This also serves as Anthony’s second cooking lesson and he did great with my instruction :).

Time: 20-25 minutes

Serves: 2-3

Ingredients:

• ½- ¾ pound Artic Char
• 1 c 15min Trader Joe’s Brown Rice
• 2 c broccoli florets
• 2 tbsp minced garlic
• 1 tsp dill
• 1 tbsp capers
• 1 tsp basil
• 1 tbsp grapeseed oil
• 1 lemon, juiced

Directions:

1. Pre-heat toaster oven to 400 degrees
2. In the rice cooker/steamer, place 1 cup Trader Joe’s 15 min brown rice, 2 cups water and 1 tbsp minced garlic …. The broccoli florets in the steamer section.
3. Line the baking pan with foil. Rinse the fish and pat dry.
4. Place fish on foil lined baking sheet. Top with garlic, dill, capers and juice of ½ the lemon.
5. Once oven is preheated (about 10mins) place fish in. Cook fish for approximately 8-10 minutes.
6. When rice is complete (rice cooker button should pop from cook to warm or once all water has evaporated) stir in basil and grapeseed oil.
7. Plate fish, rice, and broccoli. Broccoli is great with a little Smart/Earth Balance. And I love a little fresh squeezed lemon on my fish.
8. Enjoy!

http://nostovenoovennoproblem.wordpress.com/2012/06/04/squash-lentil-tacos/

Finally a evening Anthony and I were finally both home! What does this mean? Cooking lesson 1 for Anthony. Tonight squash lentil tacos with some homemade guac! Gluten free, dairy free and vegan! Yumminess!

Time: 40 minutes

Serves: 4 (great for leftovers!)

Ingredients:

• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 red bell pepper, chopped
• 3 mini portabella mushrooms, chopped
• 1 shallot, diced
• 1 c cooked lentils (Trader Joe's)
• 1 tbsp minced garlic
• 1 tbsp chili powder
• 1 tbsp parsley
• 4 tbsp coconut oil
• 1 jar Trader Joe's salsa
• 3 avocados
• 1 chopped roma tomato
• 1 tsp dried garlic
• 3 green onions, chopped
• 1/2 lemon, juiced
• 1 package of Trader Joe's corn tortillas

Directions:

1. Heat coconut oil, minced garlic, and shallot on medium high for 2 minutes.
2. Add chopped squash. Mix thoroughly. Cook 2-4 minutes.
3. Add chopped red bell pepper and mushrooms. Cook 2-4 minutes.
4. Add lentils, 1/4 c salsa, chili powder and parsley. Mix thouroughly and reduce heat to low. Cover and cook for an additional 10 minutes.
5. Start guac. In a medium sized bowl mix chopped avocado, tomatoes, green onion, garlic, and lemon juice. Mash and mix!
6. Heat tortillas in toaster oven or keep room temp. Fill with delicious juicy squash lentil filling! Top with guac and salsa! And Enjoy!

Great thing about these tacos! You can have them for lunch the next day or have a taco bowl and skip the tortilla!

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A few weekends ago Anthony and I ventured over to the home of a few of our favorite people, Vanessa and Sean Ginn. Vanessa and Sean just completed their first home in Sherman Oaks, which has these fab kitchen I love to make a mess in!

That Friday night it was my turn to cook for the group and I choose a new one…Chicken Veggie Gluten Free Pasta. Delish!

Serves: 6 people (great for leftovers)

Time: 45 minutes

Ingredients:

• 2 large yellow squash; sliced
• 2 c broccoli; chopped coarsely
• 2 c cherry tomatoes; chopped coarsely
• 1 bag gluten free pasta (I choose Fiorentini Gluten Free Corn Pasta straight from Italy)
• 1/3 c + 2 tbsp olive oil
• 2 shallots; chopped
• 1 large lemon; juiced
• 2 tbsp minced garlic
• 2 tbsp dried basil
• 1 tbsp crushed red pepper
• 3-4 chicken breasts; chopped, approximately 1/2” cubes

Directions:

1. In a large pot bring water to boil. Once boiling add pasta. Cook according to directions on package.
2. In one fry pan heat 1/3 c olive oil, garlic, and shallots to medium for 3 minutes.
3. In another pan, heat 2 tbsp olive oil on medium until oil is warm. Add chicken.
4. Add broccoli and yellow squash to first pan. Mix thoroughly. Cook for minutes
5. In second pan toss the chicken to get an even brown.
6. In first pan, add chopped tomatoes. Cook for 3-5 minutes stirring occasionally.
7. Add the chicken to the first pan with basil, lemon juice, and red bell pepper. Cover and reduce to medium low. Cook for an additional 10 minutes.
8. Once pasta is finished. Stain.
9. Plate pasta and top with chicken veggie mix.

This dish was so good that the guys were fighting over the leftovers. Let’s just say this evening there were no doggie bags!

http://nostovenoovennoproblem.wordpress.com/2012/05/30/friends-food-and-the-outdoors/

Need I say more?

My three favorite things in the world...food, friends, and the outdoors! This past weekend Anthony and I joined our landlord and some friends to celebrate a birthday at Malibu Wines, yes my fourth fav! ;) This place is a wonderful location for a picnic like this because of the great live music and gorgeous grounds!

We had a fabulous time and were about to enjoy some incredible bites! Each of the individuals whom joined us brought a dish from their unique culture. We savored: El Salvadorian Guac, Italian Crab Pesto Pasta Salad, Asian shrimp and beef spring rolls, Spanish Fruit Salad, European Prosciutto Wrapped Asparagus, and our American Mixed Green Salad & Goat Chevre with Peach Red Chili Jam. Much better than any restaurant could offer!

This Goat Chevre is one of my favorite simple appetizers! Trader Joe's has this incredible three pack. Offering plain, red pepper, and fresh herb seasoned cheese. I enjoy paring these with some of Trader's Savory Rice Crackers! Place the cheeses out on a nice board. Top the plain with some spicy Peach Red Chili Jam (available at Whole Foods) and you have some deliciousness!

I also threw together a hearty green salad. A nice salad complete with spinach, arugula, red bell pepper, green onion, avocado, marinated artichoke hearts, cucumber, topped with a little goat feta and tossed with my homemade lemon vinaigrette dressing! Simple healthy, and delicious!

And who doesn't love ending the delicious chilly afternoon with a glass of wine by fire?? I love Malibu Wines. It is the perfect place for a great picnic!

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This warm spring weather reminds me of my dad’s amazing BBQ’d dinners. One of my favorite BBQ’d side dishes, which often times turned into my main dish, were his BBQ’d portabella mushrooms. As always I was not going to let this no stove, no oven, and no BBQ living situation stop my cravings! So I created a stuffed portabella mushroom that can be made using the hot plate and toaster oven. With the small cooking area I really focused on making this stuffed mushroom a complete meal. And man did it come out soooo good and hearty! Even Anthony, Mr. Anti-Mushroom, loved it!

Serves: 2

Time:  1 hr

Ingredients:

• 1 ½ tbsp coconut oil
• 2 tsp garlic
• 2 tsp basil
• 1 tsp paprika
• 1 yellow squash, chopped
• 1 c sliced yellow and red cherry tomatoes
• 1 diced shallot
• ½ c prepared lentils (Trader Joe’s)
• ½ c cooked quinoa or brown rice
• 2 c spinach leaves
• 1 lemon, juice
• 2 portabella mushrooms, remove stalks and chop
• 2 tsp olive oil
• 2 tsp dried Italian seasoning
• 2 tbsp goat cheese

Directions:

1. Preheat toaster oven to 375 degrees.
2. Heat a fry pan to medium and add coconut oil, garlic, and shallots. Cook for 2 minutes.
3. Add squash and mushroom stalks to mixture and cook for 5 minutes. Stirring occasionally.
4. Add lentils, quinoa/rice, tomatoes, basil, and paprika to fry pan. Cook an additional 5 minutes.
5. Season the cleaned portabellas with olive oil and Italian seasoning.
6. Add spinach leaves and lemon juice to fry pan. Cook 2-5 minutes until spinach has wilted.
7. Stuff mushrooms with completed stuffing. Top with goat cheese.
8. Cook mushrooms for 20-25 minutes until goat cheese is melted and mushroom caps are cooked.

This flavorful creation is one that you will want not only for dinners but also can be used for appetizers using the mini portabella mushrooms! Skip the goat cheese and you have a vegan meal!

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Mother's Day! A wonderful time to stop and really show mom how much you appreciate her.

My mom, Karen, is absolutely amazing! She has always stood by me and never once judged. She has always picked me up and dusted me off after my many mistakes in my life. She is absolutely my best friend. My mom is one of the individuals that first introduced me to cooking. Even at a young age she kept me involved. She showed me how important it was to eat healthy and be creative with your food!

This Mother's Day I started off taking my mom and one of my incredible clients on a nice walk to get some delicious coffee. Then it was back to the house to make this delicious salad. This salad is great for this spring time heat wave, high in protein, and yummy enough to keep you coming back for seconds or maybe thirds!

Serves: 4-6 people (great for left overs the next day!)

Time: 20 minutes

Salad Ingredients:

• 5 c spinach leaves
• 1 c chopped marinated artichoke hearts
• 1 1/2 c chopped cherry tomatoes
• 1 c chopped celery
• 1 1/2 c chopped cucumber
• 1 chopped yellow bell pepper
• 2 cans of tuna; drained
• 2 avocados chopped
• crushed black pepper

Salad Dressing Ingredients:

• 1/2 c olive oil
• 1/2 c balsamic vinegar
• 2 lemons, juiced
• 1-2 tsp black pepper
• 2 tsp spicy mustard
• 2 tsp minced garlic

Directions:

1. In a large bowl combine spinach lettuce, celery, cucumbers, tomatoes, bell pepper, artichoke hearts, and tuna. Top with avocados and black pepper.
2. For dressing combine olive oil, balsamic, lemon juice, black pepper, mustard, and minced garlic in a salad dressing bottle or Tupperware.
3. Serve it up!

NoStove.NoOven.NoProblem

So it's Wednesday, hump day and I often find myself dreaming of past mini vacations. Today one of our recent vacations came into my daydream...our trip to San Luis Obispo! One of my favorite parts of this trip was our yummy picnic wine tasting; healthy amazing food, great Chardonnay, amazing vineyard scenery, and the beautiful Central California sunshine I mean it's pretty much my idea of heaven.

Edna Valley is such a blissful place. I mean I may be a bit biased since I lived up here for four years while I attended Cal Poly SLO but you have to be crazy not to fall quickly into love with this amazing place.

On our vacations I pack us healthy stuff for breakfast, snacks, and lunches...this not only saves you money but also saves your waistline. For this picnic I pulled out all stops packing some of our favorite treats!

• Fresh grapes
• Fresh strawberries
• Goat Chevre topped with Wild Maine Blueberry Jam served with rice crackers
• Quick and easy salad in the Tupperware bowls: spinach lettuce, sliced cherry tomatoes, chopped green onion, a splash of crumbled feta and a dash of black pepper served up with some olive oil and balsamic!
• And for Anthony (the every growing boy) a simple turkey sandwich: whole grain bread, fresh oven roasted turkey breast, spinach lettuce. sliced tomatoes and our (yes I had to have a bite) fav raspberry honey mustard
• Of course a big bottle of H2O

What's great about this vineyard picnic? You can pick your fresh bottle to go along with your meal during your wine tasting. Chamisal is such a homey vineyard. They brought out our Chard in a wine cooler and a few glasses (less to pack).

So sit back relax and take some time to enjoy the wine, company, and delectable picnic....it's truly heaven!

Okay daydreaming stops! Back to work time but with a joyous smile on my face!

NoStove.NoOven.NoProblem

Cinco De Mayo is one filled with fun, drinks, and usually pretty heavy food. My absolute favorite snack...chips, salsa, and guac! I swear I can eat the stuff by the pounds! Add in a few margaritas and diet disaster has occurred! So what to do? Make something super yummy to share the clan that will help fill in the chip room in the belly!

Anthony and I made one of our favorite Mexican Salads to share with the clan in Ontario this past weekend!

Why I love:

• Travels well
• Everyone one...kids and adults alike love this salad
• Simple
• Requires zero cooking
• Easy to make for 2 or 12!
• Full of pretty colors
• Full of vitamins, minerals, and fiber
• Flavor bursting!

Serves: 10-12

Time: 20 mins

Ingredients:

• 6 c raw spinach
• 4 c arugula
• 1 c fresh cilantro leaves
• 1 can rinsed black beans
• 1 chopped red bell pepper
• 4-5 sticks green onion, chopped
• 1 cup chopped cucumber
• 4-5 celery stocks, chopped
• 1 c chopped cherry tomatoes
• 1 package of Trader Joes frozen brown rice; cooked and cooled
• 2 tsp grapeseed oil
• 1 tsp basil
• 1 tsp garlic
• 1 tsp chili powder
• 1/2 c crumbled goat cheese
• 2 avocados
• 1 jar of salsa

Ingredients for Dressing:

• 1 lemon, juice
• 1 tbsp spicy brown mustard
• crushed black pepper
• 1/2 c olive oil
• 1/2 c white balsamic vinegar

Directions:

1. Start the rice. Cook the Trader Joe's frozen rice. Place in a bowl. Mix in garlic, basil, and grapeseed oil. Place in the fridge.
2. The Dressing. In a Tupperware or salad dressing bottle mix the lemon juice, mustard, olive oil, balsamic vinegar, and black pepper. Shake well.
3. In a large salad bowl layer spinach leave, arugula, celery, green onion, tomatoes, cucumber, red bell pepper, goat cheese and cilantro. Top with chili powder. If you are traveling with this I recommend bringing the avocados and chopping them on site.
4. Set out the salad with dressing and salsa on the side. The combo of the lemon mustard vinaigrette and salsa is pretty fab. But let the guests decide!

NoStove.NoOven.NoProblem

So most of my recipes are centered around quick and easy. Yes life tends to minimize the time we get to spend in the kitchen and it is so important to have those quick and easy healthfull recipes. But every once in awhile I like to put on some music and get lost in my cooking. There is something very therapeutic that comes along with using creative taste-buds in the kitchen. And the appreciation from those whom partake is something I will never complain about!

This recipe, Stuffed Squash and Lemon Chicken was born on one of those stress packed days that I just needed my solo cooking therapy. And excitingly it turned out incredibly tasty!

Serves: 4

Time: 1-1.5 hours

Why I love this:

• Complex flavors
• Filling like you just consumed beef stuffed squash
• The silence you will find from your consumers as they chow down on HEALTH!

Ingredients:

• 2 yellow squash, cut in half length wise
• 2 zucchini squash, cut in half length wise
• 1 chopped shallot
• 1 ½ c chopped mushrooms
• ½ c lentils
• 1 ½ c raw spinach leaves
• 2 tbsp herbed chevre goat cheese
• 4 chicken breasts or 8 chicken tenderloins
• 1 tbsp minced garlic
• 2 tbsp coconut oil
• 1 tbsp grapeseed oil
• 1 tsp paprika
• 3 tsp dried basil
• Crushed black pepper
• 2 tsp granulated garlic
• Juice 1 lemon
• 1 tbsp olive oil

Directions:

1. Rinse chicken breast. Place chicken in bowl or Tupperware. Marinate chicken with 2 tsp granulated garlic, 2 tsp basil, lemon juice, and 1 tbsp olive oil.
2. Heat a fry pan to medium. Add minced garlic, shallots, and coconut oil. Cook down for 3 minutes.
3. Begin to core the squash so that you make little boats. Place the meat to the side.
4. Preheat oven to 375 degrees.
5. Add mushrooms, black pepper, and grapeseed oil. Cook for another 3 minutes.
6. Chop the squash meat. Add to the fry pan with paprika. Mix thoroughly and cook for 5 minutes.
7. Add the lentils and spinach leaves, reduce heat to low and allow mix to simmer for 5-7 minutes.
8. Fill the boats with the freshly made filling. Top with crumbled goat cheese.
9. Place in oven for 20 minutes.
10. 10 minutes after the squash has started heat the fry pan to medium low. Once pan is heated place your chicken breast in pan. Flip every 5 minutes for 15-20 minutes depending on thickness.
11. Once squash has completed 20 minutes of cooking, increase heat to 425 for another 5-10minutes. Squash is done with the shell is slightly soft and cheese is a light brown.
12. Serve up your chicken breast and gorgeous stuffed squash!

Now I love this recipe when cooking for a little Friday night gathering for one of our double dates or just for us! The leftovers and wonderful!

Enjoy some kitchen therapy too!

Your Pristine Performance

A few Saturdays ago Anthony and I woke up after a very enjoyable Friday night. One of those Friday nights when you got a little too caught up in the romance and exciting conversation and slightly overindulged on the Happy Hour Skinny Margaritas. Yes it happens to us too.

Some rules follow after a night like this. Rule number 1, keep loud noises to a minimum. Rule number 2, drink TONS of water. Rule number 3, get outside and move that butt for at least an hour (sweat it out!). Rule number 4, do not I repeat DO NOT forget the sunglasses!

After a quick google search we found our challenge, Fryman Canyon. Just enough to get the metabolism going and to break a good steady sweat but not overwhelming enough to make us sick.

Fryman Canyon is a short 3 miles loop in the Hollywood hills off Laurel Canyon Blvd. Parking is only a buck and worth the donation to the park.

The trail is a slight climb to start and has several side roads to explore. The trail is well maintained and has just the right balance of hikers. It is not nearly as crowded as Runyon! The views from Fryman are spectacular. Views that make you remember why you love to live in California!

Towards the top of the loop you will find a pretty neat educational center. This hike is great for the youngins! The Tree People have done a really good job with this community center. We enjoyed meandering around all the exhibits. (http://www.treepeople.org/)

As you make your way down the mountain and you will pop out into a residential area, a cul-de-sac at the end of Iredell Lane. And if you are like us you will enjoy a bit of the neat house browsing! Or you can backtrack your steps and repeat the trail.

To take the residential route take a right at Iredell Street and then a left to Fryman Road to return to the parking lot. We loved it so much we returned to the car and went for a soothing drive through the fancy houses!

To finish off such a wonderful refreshing hike we headed to Encino’s Nuts & Berries to fill up on healthy greens and fresh squeezed juice! I recommend the Green Machine and Ahh-Raw-Sh Salad.

By 3pm we were cured from the Friday night Happy Hour Damage. Keep this in mind for your Cinco De Mayo celebrations this weekend.