Are you a chocolate chip lover? “Yes”: You will love this pumpkin pecan oatmeal cup with a little added bonus on top! “No”: You will still love this pumpkin pecan oatmeal cup because it is packed with flavor! … Continue reading
I’m a buffalo chicken lover.. actually even more than buffalo chicken I love eating that obnoxiously greasy far from “clean” buffalo chicken dip that you get a pot lucks and super bowl parties. Ya ya, I know I’m a nutritionist-we … Continue reading
Did you know that studies show children who help with meal prep/cooking are… ✔️more confident ✔️make healthier food choices ✔️eat what’s prepared ✔️eat more fruits and veggies ✔️understand importance or well balanced diet Meet Addison. She’s my nearly 2 year … Continue reading
So let me first say that I’m addicted to granola. I’ll share my original recipe later, but for now let’s talk about this new gem! My hubby was getting antsy for some granola, so now that I’m a food blogger, … Continue reading
As priorly warned I’m currently obsessed with blueberries because they are in season and I can pick them at a super cute farm that’s close to my house (excited face!). While my brother and sister-in-law were visiting I made a balsamic vinaigrette with blueberries to use up the rest of the blueberries I had on hand. This dressing is super quick and really dresses up the table with a simple home-maker look 😉
1 Cup Fresh Blueberries
1/4 C. Balsamic Vinegar
3T. Local Honey (add an extra Tablespoon if blueberries are tart)
1/4 t. Sea Salt (I use Pink Himalayan salt)
1t. Dijon Mustard
1/2 C. Olive Oil
Wash blueberries and place them in a blender or food processor (a bowl and immersion blender work too!) with the vinegar, oil, salt, honey, and olive oil. Cut lemon in half and squeeze juice by hand into bowl. Remove seeds and add to mix-blend until smooth. Store in refrigerator. Best served at room temperature, stir before serving.
I used some feta, blueberries, and pine nuts over a nice spring mix. It was simple and delicious!
Blueberry Almond CrumbleWhole food ingredients, Gluten free, vegan, paleo friendly-and just down right tasty for everyone 🙂
So if you didn’t know its National Blueberry Month! Part of eating a “whole food” lifestyle is buying local seasonal produce. It doesn’t get much more local than going to a blueberry farm about 10 minutes from my home and picking our own! This past weekend we packed up the family and went blueberry picking at Bowser’s Blueberry Farm. This is their first season to be open, and they were wonderful! They had a cute wooden cut out sign that my lovely Addi climbed behind for a photo op.
This was a perfect adventure for a toddler because there were no “jagger” bushes as we would say in Western PA, and the paths were well cleared. We all had a blast picking berries.
We ate our fair share as well ❤
So since I had some wonderfully delicious fresh local berries I decided a “treat” was definitely in order. This is where the Blueberry Almond Crumble you have been waiting for comes in. This is a quick simple dessert that will please your taste buds and not destroy your nutrition plan. I bring to you Blueberry Almond Crumble.
4 Cups fresh blueberries
1-3tsp. Coconut Sugar (optional depending on tartness of berries)
Juice of 1 Lemon
1 Cup Whole Almonds
1/4C. Sliced almonds
2T. 100% Pure maple syrup
1/4C. melted coconut oil
1/4tsp Sea Salt (I use Pink Himalayan)
DirectionsPreheat oven to 375 degrees. Grease square baking dish (I use a little extra coconut oil, you can use whatever you’d like). Meanwhile place almonds in a coffee grinder until you’ve created almond meal, set aside. In my grinder this takes about 20 seconds. Don’t blend too long..you’ll get almond butter 🙂
- Wash berries, dry them off, place in baking dish, squeeze lemon over berries and toss to coat evenly
- Mix almond meal, sliced almonds, cinnamon and salt together
- Mix melted coconut oil and syrup together
- Combine wet and dry ingredients to form crumble topping and then spread it over blueberries
- Bake for 30 minutes or until fruit is bubbling and topping is golden brown
Let stand for a few minutes, serve and ENJOY! Let me know what you think and what you’d like to see more of!
Today I’ve created a blog. I’m not sure if that’s equivalent to a monster in my life or not yet, but I guess soon we shall see. I’m a nutritionist and a fitness junkie and I hope to bring some inspiring material to the table that is simple, tasty, and effective. To gain a little more knowledge about me and what I hope to bring to this blog I thought I’d share some passions of mine.
1. I believe that I am to take care of my body, because as a Christian, my body is a temple where the Holy Spirit dwells. Nourishing with whole foods and exercising to keep my temple in the best shape I can are two things I believe I’m called to do.
2. I recently completed my coursework for my MS Human Nutrition from the University of Bridgeport. I’m a food nerd and I hope to help educate you so that you can feel how your body is designed to feel. Don’t worry I didn’t always know this stuff, and I’ve had my fair share of struggles. We’re all works in progress and with every meal we can take one step closer to health.
3. ^^^^ This is my fitness studio. I’ve been teaching group fitness for over 6 years and I opened my own studio about 2.5 years ago. I teach everything under the sun. What brought me into the fitness arena was dance fitness—but to my biggest surprise my favorite thing to teach is barbell classes now!
4. My family is my JOY.
I’m new to this whole blogging thing, but I hope to simplify nutrition so you can fit it into your life to make yourself the healthiest you can be. Food has been over complicated, and I’m here to simplify it by sharing my life, recipes, education, and professional services ♥