Trim Healthy Pancakes

These pancakes are a miracle. I am such a breakfast person and I freakin love pancakes. When I was in jr high and high school my Dad would always make me pancakes on the weekends (with chocolate chips, obvi) until I eventually learned how to handle the griddle on my own. My friend passed along this recipe and I was so excited to try it on Sunday morning when I woke up CRAVING pancakes. These seriously taste like IHOP. I still can’t believe they’re healthy and so easy to make.


Trim Healthy Pancakes


  • 1 cup organic rolled oats (not instant, quick or steel cut)
  • 1 cup egg whites (I buy organic egg whites in the carton. Whole Foods sell them for the cheapest, but any kind will do)
  • 1 cup low fat or full fat cottage cheese
  • 2 teaspoons non-aluminum baking powder
  • pinch of good healthy sea salt 
  • splash of vanilla extract
  • optional: a small amount of  sweetener (I use a bit of stevia. 


  • Place oats in a blender and blend until it becomes a powdery flour
  • add the egg whites, cottage cheese, baking powder and rest of ingredients
  • Blend until it becomes a batter

cakesIf you have an electric griddle, heat to medium heat, or use a non stick frying pan. I use a good quality unrefined organic coconut oil (so good for you!) to coat the pan. Pour the batter into whatever size pancakes you want.

I put bananas inside mine and sprinkled them with chocolate chips when they were still hot so they got all gooey and melty. YUM!

Tip: When I make pancakes I add the toppings to the while they are cooking on the griddle right before I flip them over. I don’t like to put them in the actual batter in case I want to make another kind. When they are finished I stack them on top of each other and put the chocolate chips in between each pancake so the heat makes them melt.

Chicken Sausage Egg White Frittata

fitttI’ve been posting a lot of frittata recipes lately because it’s J’s favorite. He loves the combination of egg whites with greens, cheese, and some kind of protein. Isn’t my man so healthy?! This frittata is very filling, if you make this for two you will definitely have leftovers.

Chicken Sausage Egg White Frittata 


  • 1-16oz carton of egg whites
  • 1 cup fresh spinach
  • 2 chicken sausage links (I used TJ’s brand)
  • 1/2 cup low fat mozzarella cheese


1. Preheat oven to 400°F.

2. In a heavy, ovenproof 10-inch skillet, heat oil for 30 seconds. Add sausage and cook for 2 minutes, until lightly browned.

3. In a medium bowl, combine egg whites, sausage, spinach, cheese, and salt & pepper to taste. Pour into baking dish with non stick cooking spray.

4. Bake for 25 minutes until golden brown and you can see the cheese oozing out. Optional: Broil the last 2 minutes of cooking.

DSCN2833You can make this ahead of time, cut it in quarters, and eat it all week. This makes a perfect breakfast, lunch, dinner or snack. It’s delicious hot or cold!


A low-sugar, high-fiber breakfast

If you shop the Meijer cereal aisle, you may have noticed some changes recently. The Meijer brand cereal line has a fresh new look and is growing to offer customers more choices to start their day. The number of varieties will nearly double in the coming months to include several new non-GMO options!

Meijer was kind enough to give me the opportunity to sample their chance new cereals as they’re hitting store shelves. Not only is their new cereal line affordable, they have a huge variety likely to please anyone.

Sample flavors:

  •        Fiber Complete with Probiotics – This cereal contains nine grams of dietary fiber, I had it for breakfast yesterday and it kept me full all morning. It includes probiotics to help maintain overall digestive health and pieces of real strawberries, raspberries and blueberries. I noticed that the box was slightly more difficult to open than the other cereals. Because it contains probiotics, it has a special kind of liner that creates a more air tight seal to protect the freshness of the cereal.
  •        Multigrain Toasted Oats – This O-shaped cereal is made with five whole grains and lightly sweetened. I can see myself using this cereal instead of rice krispies in this recipe.
  •        Blueberry Muffin Squares – These taste like cinnamon toast crunch but BLUEBERRY! It’s the perfect sweet treat with only 130 calories per serving. The best part, it has whole grains and 12 vitamins and minerals!

Additionally, Meijer will be running a 50 percent off sale on Meijer brand cereal April 18-28. It will be a great chance to try some new flavors or stock up on your favorite Meijer cereals. Meijer will also be hosting in-store cereal parties in all stores on April 20 (11 a.m.-4 p.m.). Shoppers will be able to sample the new flavors, make cereal crafts and pose for fun photos – a great event for kids.

Who’s ready to shop?! I know I am. :)


Getting Back on Track

So it’s a new year, new beginnings, new goals. After stuffing my face during vacation, I am completely aware that I need to get back on track. I’m so sick of eating out- so, I’ve been doing a lot of cooking for myself and J and I already feel so much better! I also like to know whats in my food and how it’s made. Even if I tell the waitress at a restaurant to cook my omelet in pam who knows if that actually happens! Below I put together some meal ideas for breakfast, lunch, dinner, and snacks that are easy to make and perfect for during the work week.


  • Overnight Oats
  • 1 whole grain cinnamon rasin english muffin with 1 tbsp of jam
  • 1 packet of instant oatmeal (I like to keep a box at my desk)
  • 2 whole grain kashi waffles with 1 tbsp of jam/spray butter/light syrup


This is the hardest meal for me, I have no clue why. I am so indecisive about what I want that it’s always a problem. Although I mention my restaurant go-to’s I’ve found that I’ve maintained my weight by bringing my own lunch.  

  • Turkey sandwich in a wrap/sandwich thin/light whole grain bread. Avoid cheese and mayo and use mustard instead. I like to bring my own and purchase turkey from the market. If I’m eating out I make sure to eat my sandwich open face- always! 
  • Soup– I love picking up vegetable from Au Bon Pan. They have 12 different kinds of soups and you can see the calorie content for all of them. I am not a fan of canned soup, I find it to be disgusting.
  • Chili– I just made a batch of Taco Chicken Chili. I stored the leftovers in portioned tupperware containers and bring it for lunch. Watch out for toppings such as cheese and sour cream, those add up!
  • Salad– I find salad to be the biggest pain the in butt to make at home. I love the Whole Foods salad bar. I create monster salads with tons of veggies. I’ve been enjoying Trader Joe’s kale salad, I feel so healthy when I eat it for lunch.I also like salads from Protein Bar too, the southwest salad is my favorite. Always order dressing on the side and stay away from creamy dressings which are a ton of calories.


  • Salad– see above
  • FishSalmon, Whitefish, Tilapia are my favorite fish to cook during the week.
  • Sushi– J and I order in sushi at least once a week. Stick with the rolls without tempura crunch, cream cheese, mayo, or sauce. Those all add extra calories. I also love go mai (boiled spinach with peanut sauce).


  • Mojo bars or Kind bars
  • Clementines (in season!)
  • Apple with 1 tbsp of almond butter
  • Pop Chips


  • Always measure your portions. If you don’t have measuring tools handy, make your best guess. Items like peanut butter add up.
  • Do NOT starve yourself. This will lead to a binge later which will just upset you even more.
  • Wear a pair of pants that are a little snug on you- this will be a constant reminder to eat healthy.
  • To stop yourself from late night eating: paint your nails. You can’t stick your hand in a bag of chips with wet nails!
  • I have found that drinking green juice such as BluePrint’s Green Juice (kale, apple, ginger, romaine, spinach, cucumber, celery, parsley, and lemon) reduces my cravings. It’s sold at Whole Foods now!

Let me know if you have any questions about any of the meals/snacks/tips above. Hopefully this gives you some new ideas to help you get back on track this year.


Overnight Oatmeal

A new obsession has emerged and I happened to jump on the bandwagon and fallen in love with overnight oats. It’s simple to make, convenient, and no cooking required. Simply put, its a mixture of rolled or steel cut oats, almond milk, and any fruits or nuts you like. Throw all of the ingredients in a tupperware container and let it sit overnight in the fridge. When you wake up, you have an fantastic breakfast. You can’t screw this up… you just can’t!


  • 1/4 cup of rolled or steel cut oats
  • 1/2 cup of unsweetened almond milk (any flavor you like )
  • 2 packets of Stevia in the Raw
  • dash of cinnamon
  • dash of pumpkin pie spice
  • dash of vanilla
  • 1 handful of rasins

Combine all ingredients together in a tupperware container or if you want to be real fancy a mason jar. Cover, shake, and refrigerate overnight. The next morning remove from the refrigerator and eat it cold, room temperature, or put it in the microwave for 30 seconds to heat it up.

When making these oats, feel free to use any alternative to almond milk. I’ve seen yogurt and skim milk but I like almond milk the best because it’s dairy free and low in calories. You can also add any type of fruit or topping you like.  Get creative and see what you come up with!

What I ate yesterday

Many people ask me to post meal plans but since I’m not a nutritionist, I figured I would post what I eat (on a good day) to see what I do. I am not an expert at all, I do what works best for me. I normally bring my lunch to work but since I will be out of the office tomorrow I decided to skip the grocery store and eat out. BTW, eating out doesn’t help you lose weight if you’re trying to do so. You have no idea whats really in your food or how it’s prepared. You also have no portion control unless you’re really good and when I eat out I’m never good, except for yesterday and I think I’m salad’ed out.

Breakfast: 1 cup of Trader Joe’s 9-grain crunch cereal with coconut almond milk & 1 packet of splenda

Snack: 1 handful of pumpkin seeds

Lunch: potbelly chickpea salad with non fat vinaigrette on the side

Snack: mojo bar– I love these because I feel like I’m eating a candy bar. I like to eat them for my afternoon snack, they are great fuel for the gym. 180-220 cals

Dinner: salad from whole foods salad bar (romaine lettuce, edamame, peas, chickpeas, corn, carrots, mushrooms, sweet potatoes, beans, onions, a little bit of feta, 1/2 cup of lemon dill tuna salad) with Brianna’s ginger mandarin salad dressing on the side.

Workout: hot barre class


  • Stick with green vegetables (lettuce, peppers, kale, cucumbers, spinach etc.)
  • Beans and chickpeas are a great alternative source of protein and GOOD for you
  • Always order your dressing on the side
  • Stevia In The Raw is the best sugar substitute I’ve found

Zucchini Tots

This looks like a fairly difficult recipe, but trust me it’s not. I was pleasantly surprised with how easy this is to make and how delicious it is too. My friend Marnie found this recipe on Skinny Taste and had my try them. I was inspired to make these tots for my friends and they were a hit!

 Did I mention that my friends and I had breakfast for dinner on Monday night?

It was pretty awesome.

Zucchini Tots 


  • 1 cup zucchini, grated
  • 1 large egg
  • 1/4 medium onion, diced
  • 1/4 cup reduced fat sharp cheddar cheese, grated
  • 1/4 cup seasoned breadcrumbs
  • salt and pepper to taste
  • cooking spray


Preheat oven to 400°.  Spray a mini muffin tin with cooking spray.

Grate the zucchini into a clean dish towel (you can also use a food processor).  Wring all of the excess water out of the zucchini. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste. I made a mistake by adding too much seasoning to the mixture. Remember, you can always add more seasoning but you can’t take it out!

Fill each muffin section to the top, pushing down on the filling with your spoon so it’s nice and compacted so they don’t fall apart when you take them out of the tin.

Bake for 16-18 minutes, or until the tops are golden.

Use a plastic knife or rubber spatula around the edges of each tot to remove them from the muffin tin.


Peanut Butter & Chocolate Waffles

I’ve had a crazy busy week! I like it when my week is busy and next thing I know it’s the weekend but I’ve felt extremely overwhelmed and the pressure is on, especially at work. I haven’t worked out, I’ve been eating terribly, and drinking like a fish. This needs to stop! However, today is a new day and I can’t wait to go to Barre Burn and sweat out all the toxins in my body and sit on my couch with a fresh organic salad.

I love breakfast food and when I’m craving something sweet in the morning I like to make these peanut butter and chocolate waffles for breakfast. I know this sounds ridiculous since I just complained about my terrible eating habits above but this is one of my lazy and low calorie recipes.

Peanut Butter & Chocolate Waffles



Prepare the waffles according to the directions on the package. I like to toast them in the toaster oven until golden brown. Remove from toaster and immediately top each waffle with the yogurt spread and chocolate chips so they melt into the still hot waffles. Spread the peanut butter evenly over both waffles and enjoy!

250 calories for BOTH waffles…uhhhh-mazing!

 Have a great day!

Where I’ve been

Good morning, Happy Monday! I apologize for being a terrible blogger but I have tons of stuff to share with you!

Last week I was at a conference in Shaumberg, IL for work to kick off 2012. It was a great experience. I saw speakers such as Al Gore, Madeleine Albright, and Rudy Giuliani. I will share more of those details later this week.

Here are my weekend highlights!

I babysat for my family's dog Chloe over the weekend. She is too cute for words.

I babysat for my family's dog Chloe while my parents were out of town. She is too cute for words

At Paris Club wearing my "hippie" outfit. Wide leg jeans, flowy top, wavy hair, and my favorite leather bomber jacket.

cocktail bling

My college roomate sent me this throwback from 2008 when we were seniors at IU. So funny to see old pics!

I want this

Texas boy and I at a friends bday party

Sunday morning brunch at Prasino. Their entire menu is organic and has gluten free and vegan options.

Banana bread french toast

Lobster stuffed avocado

The Austin Texas

they even brew their own kombucha!

Dinner: flaming cheese from Greek Islands


What I Ate Yesterday

I never talk about what I actually eat on the day to day basis. Not because I don’t want all of you to know exactly what I’m eating, I just really didn’t think anyone would care to know, until people started to ask me.

Yesterday was Monday, and Monday’s are what I like to call detox day. This is where I punish myself for being an absolute fatass on the weekend. I also go to Barre Burn every Monday, I don’t EVER miss it unless I have a valid excuse. I eat SUPER healthy, sweat out all the toxins I endured over the weekend, and pretty much make myself suffer (I said no to the birthday cake yesterday). Sorry, through the lips and to the hips.

I also do not eat meat. This is a new thing, I’ve been doing this since….yesterday. It’s called Meatless Mondays.


Trader Joe’s frozen oatmeal, I love the texture and flavor.

I use half a pack of Justin’s Nut Butter (great for on the go or for the office) with 2 packets of truvia.


This has been the hardest for me lately. I can never decide what I want. Do I bring my lunch? Do I go out? If I brought my lunch what would I bring? Constant lunch insanity! The Beauty Detox Solution had some excellent, healthy, ideas that are easy to pack.

Brown rice with steamed veggies. I used Uncle Ben’s Whole Grain Ready Rice with Green Giant’s Health Blends. I love that they are portable and steam right in the bag. I put 1/2 the bag of rice on my plate and poured all the steamed veggies over the rice. It was the perfect, satisfying lunch.


Peanut butter and strawberry Kind Bar.


This black bean bowl was comforting, filling, and packed with tons of protein.

Here’s how I made it:

1 can of organic black beans, drained and rinsed

1/4 cup of frozen corn

1/4 cup of reduced fat cheddar cheese

1/4 cup of salsa

Seasonings {a pinch of each}: salt, pepper, onion powder, and red pepper flakes.

Saute the corn until tender and cooked through. Add the beans and seasonings, saute until the beans, corn, and seasonings are incorporated. Transfer to a bowl and top with the cheese and salsa.

I enjoyed this on my couch as if I was eating a bowl of mac and cheese.

I didn’t allow myself any desert. After dinner the kitchen is closed unless I’m cleaning.

What did you eat yesterday?



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