It has been a few months since I’ve been able to upload a new recipe to my blog simply because life has been very busy! The truth is, I do not have time to cook like I used to. I am a big creature of habit so I tend to make the same meals weekly just to make my life easy during busy times. However, I needed to switch it up this week because there’s only so much broccoli and asparagus I can eat until I can’t anymore. If you’re looking for a simple yet flavorful new side dish — here it is!

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Rumor has it that as soon as you turn 40 your eyes start to go. I hate to admit this but I’m actually feeling this. Perhaps it’s all the screen time my baby blues are being exposed to but regardless I am taking this very seriously and increasing Vitamin A-containing foods in my diet.  Sweet potatoes are a #1 favorite of mine. When I was a “Paleo” freak (as I like to call it) back in the day, I LIVED off sweet potatoes.

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Lemon-Oregano Grilled Chicken

Happy June, everyone! This recipe isn’t my most fancy and/or most attractive but I decided to post this on my blog because people are always asking me “How do you season your chicken?”. I’m sure it’s no surprise to hear that I eat a lot of chicken. I do because I enjoy it, it’s easy, my body digests it well, and because of it’s amino acid profile and my fitness/strength goals.

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Oatmeal Greek Yogurt Cups

These little oatmeal cups are sooo good and sooo easy to make! My mind gets super creative with things like this! You can really fill these with whatever you want. Pictured is Greek yogurt and berries but you can do peanut butter, chocolate, or a chocolate pudding, etc. So many options!

I made these for Easter Sunday but made enough that I ate them as snacks throughout the week. It’s a great blend of protein and complex carbohydrates. Keeping you feeling full and satisfied!

These are definitely a must-try and if you have kids, your kids will love them too!



  • 2 Ripe Bananas, mashed
  • 1/2 Cup Nut Butter (I used Peanut Butter)
  • 1/4 Cup Honey
  • 3 Cups Oats
  • 1 Tsp Cinnamon
  • 1/4 Tsp Salt
  • Toppings: Yogurt of choice. I use my favorite brand, Stani.


  1. Preheat the oven to 350 degrees.
  2. Grease a muffin tin (I used butter to grease it).
  3. In a large bowl, mash the bananas with a fork. Add the nut butter, and honey, and mix well together.
  4. Add the oats, cinnamon, and salt. Mix well.
  5. Wet your hands and grab about 1/4 cup of the mixture – placing them into the muffin tins and using your hands to mold them into the base of the tine and along the sides.
  6. Use the back of a spoon to smooth out in the inside.
  7. Bake for 20 minutes.
  8. Let cool for an additional 20 minutes and then add your toppings of choice.

Grilled Chicken Wings

Now that Memorial Day has come to a close, we have officially kicked off the season of Summer! If you follow me on Instagram you may have noticed last summer I made these chicken wings, literally, every week. They became a staple in my weekly menu. I’ve never really been much of a chicken wing kind of gal, but as soon as I started getting creative with all different type of seasoning blends, I instantly became obsessed and asking myself – Chicken wings, where have you been all my life?

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