An Apple a Day…

An apple a day keeps the doctor away.  Well, how about an apple, spinach, strawberries, blueberries, cherries, raspberries, pomegranate seeds, ginger, and chia seeds?  That’s right – this cup of goodness holds so many nutrients and antioxidants.  A perfect way to cool down on this beautiful summer day.

Antioxidant Smoothie

Serves 1

  • 1 gala apple, chopped
  • 1 tablespoon ginger, sliced
  • 1/4 lime, juiced
  • 4 oz. frozen berry mix (I used Target’s antioxidant blend)
  • 1 handful of baby spinach
  • 1 teaspoon chia seeds
  1. Add all ingredients into the Nutribullet cup.  Add 4 oz. of water.
  2. Blend until you reach a smooth consistency.
  3. Enjoy while relaxing in the sun! 🙂

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Over easy, medium, or hard?

How do you like your eggs cooked? Over easy for me, please!  My husband likes them over hard.  What’s wrong with him?  As a matter of fact, what’s wrong with all of you people that enjoy your eggs over hard?  Add that to the list of things in life that I’ll never understand.
Sausage scramble topped with a fried egg


  • 12 oz package of Applegate chicken sausage (or any sausage of your choice), chopped
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 8 sundried tomatoes in olive oil and herbs (adds a really nice flavor), chopped
  • 6 baby bella mushrooms, chopped
  • 6 artichoke hearts, chopped
  • 4 large handfuls of spinach
  • Olive oil
  • Sea salt and black pepper
  1. In a skillet over medium to high heat, drizzle olive oil and add onions and garlic.  Saute for a few minutes until the onions become translucent.
  2. Add sausage, sundried tomatoes, artichoke hearts, and mushrooms to the skillet.  Mix well and saute for 5-7 until cooked through.  Season with sea salt and black pepper.
  3. Throw in spinach, cook for an additional 3-5 minutes, while mixing the spinach in with the other ingredients.
  4. Remove from heat.
  5. In the same skillet, over medium heat, drizzle olive oil and fry your egg to order (optional).


Sundried tomato obsession (this will be the first of many sundried tomato posts)

I’ve always loved sundried tomatoes.  I’m not really a huge fan of grape tomatoes or raw tomatoes, but boy do I love sundried tomatoes.  It’s something about the texture and the tang-iness that I love.  I also love basil.  Mmm.  When I found this recipe for sundried tomato and basil paste, I immediately knew that I had to make it.  After making this dish, I’m also a huge fan of layering the components on the dish.  This way, you get a little bit of the goodness in each bite.

Bjorn gives this: 2 thumbs up (and very satisfied afterwards!)

Baked Chicken Breast

Serves 4


  • 4 boneless skinless chicken breast
  • Olive oil
  • Dried herbs
  • Sea salt and black pepper

1.  Preheat oven to 375 degreees.

2.  Lay chicken breasts in baking pan.  Drizzle with olive oil.  Add a few pinches of dried herbs (e.g. Italian seasoning) and some sea salt and pepper.

3.  Bake for 30 minutes.

Sundried Tomato and Basil Paste

Serves 4


  • 1 cup fresh basil
  • 1/2 cup sundried tomatoes
  • 1/4 cup walnuts
  • 2 cloves garlic
  • Juice of 1/2 a lemon
  • A pinch of red pepper flakes
  • 1/2 tsp sea salt
  • 1/4 cup oil from the sundried tomatoes

1.  Place all ingredients into a blender or food processor and blend until smooth.

2.  Serve on top of the chicken breast (or use as a dip!)

Mixed Veggie Saute

Serves 4


  • 2 zucchini, chopped
  • 1 green pepper, chopped
  • 8 oz mushrooms, sliced
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 4 handfuls of spinach
  • Olive oil
  • Sea salt and black pepper

1.  In a large pan over medium-high heat, add in olive oil, onions, and garlic.  Saute for 5 minutes.

2.  Add in chopped zucchini, green pepper, and mushrooms.  Throw in a pinch of sea salt and black pepper.  Cook for another 7 minutes until tender.

3.  Throw in spinach.  Remove from heat once the spinach is wilted.

4.  Serve as a component of your dish.