Tag Archives: recipes

Asian Baby Cabbages

This is one of those random dishes that I made one night with stuff in the fridge. Not going to lie, it was pretty amazing and that is why I’m sharing it with you. I found myself with a bunch of Brussels sprouts that only had a few days left so I had to find something fun to do with them. A veggie that often gets overlooked but is a rock star in the nutrients department is Red cabbage which is the base of this recipe. A kick of protein rounds this recipe out with the addition of crunchy peanut butter and grilled chicken.

o Brussel Sprouts

o 2 Grilled Chicken Cutlets

o 2 C. Chopped Red Cabbage

o ½ C. Peanut Butter

o ½ Red Onion

o 2 Tbsp. Soy Sauce

o Ground flax seed

o 1 Tsp. Turmeric powder

o ½ C. Water

Start by warming coconut oil in two medium sized pans over medium heat. Chop your onion and add to the pan along with the red cabbage. In the other pan place the Brussel sprouts and sauté each for about 15 minutes. Once cooked through, add the peanut butter and soy sauce to the Brussel sprouts adding the water to thin out the sauce. After about 3 minutes when the sauce has melded the flavors and thickened up, remove from heat. Plate the red cabbage mixture and serve the sprouts on top. Sprinkle with a bit of flax seed to add extra nutrients and texture. This is great to add cold on top of a salad the next day too. Enjoy!

Spaghetti Squash Baked Ziti


I could eat this meal time and time again. Baked ziti is such a delicious comfort food, but this spin is a healthier version. Made very similar to traditional baked ziti, the spaghetti squash replaces the pasta lowering the calorie and carb count, although it doesn’t replace the flavor!

Spaghetti Squash is filled with lots of vitamins such as Vitamin C, A, B and K. It’s improves your skin, nails, eyes, helps keep hair and bones strong and healthy as well as improve your immune system. A good source of minerals and fiber, it will leave you feeling full longer.

I like to make my own sauce for this dish, but you can buy store bought sauce for a super quick meal. Below is the recipe for my go to sauce as well as The Baked Spaghetti Squash.

Elle’s Homemade Sauce

  • 1 Sm. Chopped Onion
  • 4 Chopped Garlic Cloves
  • Olive Oil
  • 2 Cans San Marzano Diced Tomatoes
  • 1 Can San Marzano Whole Peeled Tomatoes
  • 2 Tbsp. Tomato Paste
  • 1 Tbsp. Brown Sugar
  • 1 Tsp. Crushed Red Pepper
  • 1 Tsp. Crushed & Dried Oregano
  • 1 Tsp. Crushed & Dried Basil
  • 2 Dried Bay Leaves

Heat up a big pot on a low to medium heat setting and add in about 1/2 a cup of olive oil. Once heated, add in chopped onions and let them simmer for about 10 minutes, stirring occasionally. Add in chopped garlic and let simmer for about 5 minutes. Once garlic is golden (but not burnt) add in the 3 cans of tomatoes. Stir all together. Add in your spices and bay leaves. Stir again. Turn heat up to higher cover for 5-10 minutes, letting the sauce come to a boil and meld all of the flavors. Uncover, add the Tomatoe paste to thicken, and the brown sugar to cut the acidity from the tomatoes. Stir again and set the heat to low. Allow the sauce to simmer for 2-3 hours stirring occasionally.

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Pitya Bowl

I like to call the Pitya bowl, the sister of the Acai Bowl. Pitya, originally came from South America and was bought over to Asia where it is now commonly called Dragon Fruit. It has many benefits and is a quick and easy bowl to make for breakfast as well as a fast dinner after an evening gym session. Pack it with some extra protein by adding a dollop of peanut butter or almond butter. One of the reasons I love Pitya is for its bright pink hue.. Filled with antioxidents, it goes to work strengthening the immune system and the fiber fills us up, aiding in digestion for a healthy tummy. Vitamin C brightens the skin, improving the elasticity for a youthful glow and Vitamin B also in Pitya increases healthy hair growth. Whichever time of day you decide to enjoy this bowl, know that you are doing something good for your body. My favorite way to enjoy this bowl can be found in the recipe below.

Elle’s Favorite Pitya Bowl

  • 1 packet Pitya Plus
  • 1/2 Frozen Banana
  • 1/4 C. Silk PureAlmond All-Natural Unsweetened Almond Milk
  • 1/4 C. Slivered Almonds
  • 1 Tsp. Unsweetened Coconut Flakes
  • 1 Tsp. Ground Flax Seed
  • 2 Tbs. Almond Butter

In a blender or smoothie maker, combine Pitya, banana and almond milk. Blend up to a thick consistency adding a teeny bit of extra almond milk if needed. Spoon mixture into a bowl and top with almonds, coconut flakes, flax seed and almond butter. Enjoy!



Protein Pancakes

Brunch Music: Banana Pancakes by Jack Johnson

I am absolutely jumping on this bandwagon. After hearing so much about this tasty low carb option, I knew I had to try it. And I fell in love. To the point of never feeling the need to make pancakes the old school way again. Maybe not ever.. But they really are that good. We topped ours with a homemade Vermont Maple Yogurt and some sliced almonds for crunch. The extra protein you get from these via the protein powder was a perfect addition after our morning gym session. Try these out, you’ll love ‘em.


o 1 Bananas
o 2 eggs
o 1 scoop whey protein powder
o ½ tsp. cinnamon
o Bacon
o Coconut Oil
o 1 Tbsp. Maple Syrup
o ½ C. Plain Greek Yogurt
o Sliced Almonds

Start the bacon on a low to medium setting. In a medium sized bowl mash the banana and add in the 2 eggs. Stir until blended and mix in the protein powder and cinnamon. Grease a skillet with coconut oil, adding the batter once the oil is hot. Flip the pancakes when they bubble around the sides. Mix the yogurt with the maple syrup and top the pancakes with the mixture, finishing with the sliced almonds. Bon Appetite.