Sprouted Honey-O’s Trail Mix

Honey O Trail Mix

I absolutely love One Degree Organics products. They truly stand by their motto of using only #REAL ingredients. This trail mix was created using their Sprouted Honey O’s.. (QUIT THE CHEERIOS for the real good stuff!!!) Their products can be found…almost everywhere! Sobeys, Whole Foods, Loblaws, etc. The benefit of using a product such as this in the trail mix is that it will be much lower in fats than an all nut trail mix.

More about the Honey O’s ingredients and nutrition facts can be found on their website: Click Here: **Sprouted Honey O’s**

My trail mix recipe:
2 cups Sprouted Honey O’s
1/2 cup shredded coconut
1/4 cup almonds
1/4 cup raisins
1 tsp cocoa powder
1 tbsp coconut oil
1/4 tsp vanilla
1/4 tsp ground sea salt
Optional: dark chocolate chips

In a skillet on low-medium heat, add 1 tbsp coconut oil and melt it.
Once coconut oil is melted, add the rest of the ingredients in the skillet and mix.
Mix/stir the combination in the skillet until starts browning (~5-7 minutes).
Remove from heat. Let sit to cool and enjoy 🙂
Honey O Trail Mix 1

Spaghetti Squash Ft. Chicken Meatballs and a Vegetable Tomato Sauce (Gluten-Free)

Spaghetti Squash


Whooooo says spaghetti has to be unhealthy to be delicious? Spaghetti Squash is a great source of Beta Carotene which converts to Vitamin A within our body. Vitamin A maintains healthy vision and skin.

1 spaghetti squash
Directions: Preheat oven to 425. Poke squash multiple times with a fork. Put in the microwave for 3 minutes on high. Cut in half and remove seeds (like carving a pumpkin). Place on a baking sheet and put into the oven for ~30-35minutes until soft. Allow to cool for a minute and then using a fork, scrap the squash into “noodles”.

Chicken Meatballs
2 tbsp olive oil
1 lbs lean ground chicken
1/4 cup almond meal
2 tbsp egg whites
2 cloves garlic, crushed
1/4 cup red onion, chopped
1 tsp oregano
1/2 tsp ground pepper
Directions: In a skillet on medium-high heat, add 2 tbsp olive oil. Combine the rest of the ingredients in a large bowl and mix. Form into balls and place in the skillet. Cook for ~15 minutes until no pink throughout the meat balls. Remove meatballs from heat, place in a bowl. Set aside.

Tomato Sauce:
2 tbsp olive oil
3/4 cup chopped mushrooms
1 red onion, chopped
1 large red pepper, chopped
1 large can (796mL) crushed tomatos
2 tsp italian seasoning
1/2 tsp oregano
2 cloves garlic, crushed
1/2 tsp onion powder
1/4 tsp oregano
1/4 cup fresh basil, chopped
1/4 cup parmesan cheese (optional)
Ground sea salt and pepper to taste.
1. In the same skillet that the meatballs were cooked in, add 2 tbsp olive oil.
2. Saute the chopped onions, mushrooms, and red pepper for ~10 minutes (with continuous mixing).
3. Emulsify the crushed tomatoes until smooth.
4. Add tomatos and the rest of the ingredients to the skillet.
5. Put on low-medium heat, add the meatballs back into the skillet.
5. Continue to mix, allow to simmer for another ~10 minutes.

Serve spaghetti squash topped with the tomato sauce mixture!! anddddd ENJOY!

Ginger Chicken Stir Fry ft. Mango

Ginger Chicken Stir Fry

Ingredients (serves 2-3 people):
2 tbsp olive oil
2 chicken breasts, skinless & boneless, chopped
1 clove garlic, crushed
2 tbsp crushed ginger
1.5 tbsp soy sauce
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
2 small red onions, chopped
1 small head of cauliflower/or broccoli, chopped
1 cup frozen mango chunks
Serve with: rice, quinoa, brown rice…etc. or eat it on it’s on like I do! 

Pre-cut your veggies and chicken.
In a large wok on medium heat, add 2 tbsp of olive oil.
Add the chicken breast to the wok, cook for ~10 minutes with continuous stirring.
Add 1 tbsp crushed ginger, 1 clove crushed garlic, and 1.5 tbsp of soy sauce to the chicken while it is cooking.
Allow to cook for another ~5-10 minutes until done (no pink throughout chicken breast).
Add chopped vegetables and mango to the wok. Continually mixing around the stir fry.
Add the other tbsp of crushed ginger to the wok now.
Allow the mixture to cook for ~10 minutes until the vegetables have softened (continually stir).
Enjoy on a bed of quinoa, rice, or eat it on its own 🙂
(Serve with additional soy sauce.)

RunSafe App & A Teaspoon of Bliss

Hello there followers…and HAPPY FRIDAY!

I had the opportunity to connect with RunSafe, an app and business designed to better the running community this past week. If you have never heard of this app, it is definitely something you should check out. Whether you are an outdoor runner, biker, hiker, etc, it is an amazing way to ensure you are always safe wherever you are and have the ability to be located in case of an emergency.

RunSafe and I collided over Twitter and I was interviewed by them regarding my role as a Nutritionist, blogger, and outdoor runner. You can check out my interview with RunSafe regarding my blog, running life, and thoughts on the app by clicking on the link below.

RunSafe is truly an amazing app to add to your phone, not only for its safety features but it’s ability to track your distance, pace, time, and much more while you are exercising. Click here to access their website–> RUNSAFE

RunSafe takes the worry out of your workouts by keeping you connected to your loved ones. It not only tracks and manages all your fitness activities, it stands ready to alert your family and friends in the event of an emergency. Whether it’s a suspicious person, a bad fall or a sudden health issue, you’re never more than a tap away from help and an immediate response to your situation.

A big shout out goes to Sam Voss for connecting with me and his work towards bettering the running community.

Happy running! Get out and enjoy this beautiful weather everyone 🙂

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Spicy Root Veg French Fries

Spicy Root Veg Fries

This is an AWESOME side to have with dinner. They also have a spicy bite to them 😉

Fry Ingredients (Serves 3-4 people as a side dish):
4 parsnips
1 small sweet potato
1 small white sweet potato
1/2 beet
2 large carrots
2 tbsp olive oil
1 tsp crushed ground pepper
1/4 tsp cayenne
1 tsp paprika
1 tsp garlic powder

1. Preheat oven to 425F
2. Thoroughly wash and cut the vegetables in long strips (like french fries).
3. Put on a microwave safe plate and put in the microwave for 2 minutes to pre-cook.
4. On a cookie sheet, apply parchment paper and spread the vegetable fries evenly on the sheet.
5. Drizzle the olive oil and sprinkle the spices evenly over the fries.
6. Put in the oven for ~30-35 minutes. Rotate/mix at least twice while cooking.

1/2 cup greek yogurt
1 1/2 tsp chili powder
1/4 tsp paprika
1/2 tsp garlic powder
1/4 tsp lime juice
1 1/2 tsp maple syrup

Mix all ingredients together. Store in fridge until ready to eat.

Sprouted Quinoa Salad ft. Broccoli, Maple Glazed Nuts, Edamame, ETC!

Quinoa Salad - Broccoli

I freaking love quinoa! Have you been able to tell throughout my blog posts?

I tossed this salad together to have as a side with dinner this past week.

Ingredients (serves ~8):
1 cup uncooked sprouted quinoa, cook according to package directions.
1 cup broccoli, chopped finely, steam in a covered container in the microwave with 2 tbsp water.
1/2 cup edamame beans, from frozen (will thaw in the salad during preparation)
3 green onions, diced/chopped
1/3 cup feta cheese, crumbled
1/3 cup raisins
1/2 cup Maple Glazed Pecans (directions below)
Homemade Dijon Balsamic Dressing to taste. (directions below)

Maple Glazed Pecans:
You will need:
1/2 cup pecans
3 tbsp maple syrup
Directions: In a small pan put 1/2 cup pecans and pour 3 tbsp maple syrup evenly on them — to coat the nuts. Put the burner on medium heat. When the maple syrup begins to bubble, turn the burner off. Allow the nuts to sit for 5 minutes. Then, remove the nuts from the pan and allow them to dry with the maple syrup coating on parchment paper.

(Mix in a separate bowl — add to salad to taste)
2 tbsp honey
1 tbsp dijon
1 tbsp olive oil
1 tsp lemon