Health Tea Recipe

Health Tea Recipe, for when you’re not feeling so healthy. I got this recipe from a great restaurant in NYC — Westville. So delicious and soothing.


  • fresh sage

  • fresh mint or peppermint

  • cinnamon stick

  • 2-3 one inch chunks of peeled ginger

  • quarter of a lemon squeezed and then put in tea

  • honey to taste


  1. Put all ingredients into a pot of boiling water. Let boil for a minimum of 5 minutes, add honey and enjoy!

Simple Roasted Broccoli with Garlic

Broccoli is probably my number one superfood! Its high in fiber, vitamin C which aids in absorbing Iron, magnesium, potassium, and many other nutrients! It is a go-to of mine when I want to boost my immune system, and feel good (and its delicious). In the past I’ve loved to steam broccoli, or sauté it. My newest obsession — Roasting it with garlic and olive oil. Yes, its that simple. The taste is amazing with little flavor pockets of roasted garlic, and the crispy edges and soft centers is the perfect texture. Check out the recipe below!

Time: 25 minutes

Serves: 4 as a side


  • 2 heads of fresh broccoli, cut into florets

  • 3 cloves of garlic chopped

  • 3-4 Tablespoons of Extra Virgin Olive Oil

  • salt & pepper to taste

  • 1 teaspoon fresh lemon juice (optional)


  1. Preheat oven to 425 degrees F.

  2. Mix broccoli florets and chopped garlic with olive oil, salt and pepper. Lay separated and flat on a baking sheet.

  3. Roast in the oven for 15-20 min, turn halfway through.

  4. Bake until broccoli is lightly brown on the edges and tender when pierced with a fork.

  5. Squeeze lemon on top of broccoli (optional) and serve warm.


Root Vegetable Mash


When the colder weather starts to appear, I start to crave warm and hearty meals. Here’s a way to change up your regular mashed potato side dish. These root vegetables have far more nutrients and vitamins than a white potato. Sweet potatoes are full of vitamin A, vitamin C, and manganese. Carrots and parsnips have vitamin A, biotin, vitamin K, potassium and vitamin B6. Cold weather makes these root vegetables even sweeter. Go to your local farmer’s market and try this recipe below!


2 medium carrots

1 medium sweet potato peeled

1 medium parsnip peeled

(rutabaga OR turnip optional)

fresh thyme sprig and rosemary sprig

3 tablespoons butter, or butter alternative (Earth’s Balance)

1 Tablespoon of olive oil

3 garlic gloves minced

1-2 cups water for boiling

salt and pepper to taste


  1. After peeling the vegetables cut them up in large 1 -2 inch chunks. Place in pot on medium-low heat with olive oil and herbs. Stir and sauté for 5 minutes. Add water, and cover, let cook until vegetables are soft 20-25 minutes.

  2. Strain water and herbs, and place vegetables aside in the strainer. Put the already used pot back on the burner, add butter and the minced garlic. Sautee for 3-5 minutes on low heat until garlic is slightly browned. Add the cooked vegetables, turn off heat, and mash together. Add salt and pepper to taste.


End of Summer Clam Bake

A couple weeks ago I had a group of friends over for a delicious clambake! Most of the ingredients are cooked on the stove top, but then all the ingredients are mixed together to finish cooking on the grill outside. Such a great meal for a large group of people, and definitely a crowd pleaser! Shout out to my cousin Belinda, who gave me the original recipe! Check it out below.

Cooking time: 45min-60min.

Serves: 15+


  • 6 fresh corn cut in quarters

  • 2 red onions sliced

  • 6 cloves of garlic minced

  • 2 lbs small yellow, red and purple potatoes

  • 4 meyer lemons sliced into 1/2 inch rounds

  • 4 links of chorizo or sausage of your choice

  • 2 sticks of butter

  • Old Bay to taste (2-3 Tablespoons)

  • 2 lbs raw shrimp, tail on

  • 100 clams

  • chopped chives for garnish


  1. Boil potatoes in salted water until soft, about 15 min.

  2. Remove from water and boil corn for 5 min in the same pot. Remove corn and place on the side.

  3. Make the sauce by melting butter and mixing in minced garlic and Old Bay to taste.

  4. Create a foil surface on the grill with a 1/2” lip on all sides. Heat grill on high. Place clams in single layer on foil. Place potatoes and corn on top of the clams. Place red onions, sausage, and lemons on top of the corn and potatoes. Place shrimp as the very top layer.

  5. Drizzle butter garlic mixture over all the ingredients, especially over the shrimp.

  6. Sprinkle Old Bay over everything and close lid to bake.

  7. Cook until clams open and onions are caramelized, about 20 minutes.

  8. Sprinkle with chives for garnish.

  9. Serve on large platter, or allow guests to serve themselves right from the grill!

Serve with french bread, and sides of pasta salad and green salad. Enjoy!

Summer Corn Nectarine and Basil Salad


This has been my favorite summer salad recipe for the past few years. Its perfect at the end of summer when the tomatoes are ripe and the corn is in season. Basil loves to grow in the hot weather as well, so this summer salad is seasonally perfect! Also, important to note that you don't have to cook anything in this dish. Everything is raw, yes you can eat corn raw, trust me, its crunchy and refreshing. Check out this simple and easy recipe below. Enjoy! 

Serves 2-4

Total time: 15 min 


  • 2 ears of fresh corn shaved raw

  • 1 pint of grape tomatoes cut in half

  • 1/3 cup of fresh basil leaves chopped

  • 1 medium shallot diced

  • 1 ripe nectarine cut in 1/2 in cubes

  • 2 Tablespoons rice wine vineagar

  • salt and pepper


  1. Shuck the corn, no need to cook the corn at all, simply hold it vertical inside of a big bowl, thickest part touching the bottom of the bowl, using a sharp knife carefully shave the kernels off into the bowl. Shaving from the top down towards the bottom.

  2. Cut the grape tomatoes in half. And then cut the nectarine in 1/2 in. cubes, chop the basil and shallot. Combine all ingredients together in a medium sized serving bowl.

  3. Add in vineagar, and salt and pepepr to taste. Mix well and serve as a side at your next meal!



Healthy Potato Salad (no mayo)


My rendition of what is commonly known as a "German Potato Salad." The other day before heading to a cookout where I was in charge of a few sides, I realized I had a bunch of potatoes, but no mayo. This is how my research into potato salad-sans-mayo began. My sister in law gave me her recipe, I researched a few others online and put together this delicious recipe. I am now a much bigger fan of mayo-less potato salads. Especially since most of these salads at cookouts end up sitting outside in the sun for a few hours! Check out the recipe below, and enjoy at your next cookout! 


  • 2 pounds halved small potatoes (white or red)

  • 1/8 cup olive oil

  • 1/2 chopped onion

  • 1/8 cup apple cider vinegar

  • 4 sliced scallions

  • 2 tablespoons chopped fresh dill

  • 1 teaspoon toasted caraway seeds (optional)

  • 1 teaspoon smoked Paprika

  • Salt

  • Pepper



  1. Cover 2 pounds halved small potatoes with salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl. Meanwhile, heat 1/8 cup olive oil in a medium skillet over medium-high heat. Add 1/2 chopped onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes.

  2. Remove from heat and mix in 1/8 cup apple cider vinegar. Add to potatoes along with 4 sliced scallions, 2 tablespoons chopped fresh dill, 1 teaspoon of smoked paprika and 1 teaspoon toasted caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.

Current Favorite Smoothie Recipe

Quick smoothie recipe for you! One of my favorite parts of summer is that I start to crave smoothies. Something about that cold, sweet, nutritious beverage, really does it for me on a hot day. Especially after a hard workout, or even in the morning right when you wake up to start your day. Here's my current favorite fruit and veggie smoothie recipe. 


  1. 1 banana

  2. 1/4 cup frozen blueberries

  3. 1/4 fresh kale/spinach

  4. half of a small avocado

  5. 2 Tablespoons of almond butter

  6. about 1 cup to 2 cups of almond milk/coconut milk

  7. protein powder/greek yogurt (optional)


Put it all in a blender, and enjoy! Remember to try using a metal or paper straw, or no straw at all! (I'm trying to save the oceans one less straw at a time!) Also, pro-tip, if you're going to use protein powder put it in AFTER you put the liquid in (almond/coconut milk) it prevents the powder from clumping. ENJOY! 

Protein Packed Breakfast Cookies


I like trying new recipes, always. Especially if they are a "healthy" version of something not-so-healthy, like cookies. A friend gave me this recipe for these Protein Packed Breakfast Cookies and after tweaking the recipe a little bit, I found something really delicious (and healthy!) The cookies call for nut butter, which I tried using Sunflower Seed butter the first time and didn't love it, so the recipe below is with almond butter (yum!) There is lots of coconut flakes, hemp seeds (lots of protein there!) and this was my first time baking completely vegan, as I used boiling water and flax seed meal instead of using an egg -- super cool! Check out the recipe below and let me know what you think! 

Protein Packed Breakfast Cookies 

yields 16-20 cookies


  • 1 Tablespoon flax meal

  • 3 Tablespoons boiling water

  • 1 cup creamy almond butter

  • 1/4 cup coconut sugar

  • 2 Tablespoons maple syrup

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon sea salt

  • 1 cup unsweetened shredded coconut

  • 1/2 cup hemp seeds

  • 1/4 cup chocolate chunks or chips

  • 1/4 cup walnuts or nuts of your choice (optional)

  • *If you can tolerate eggs, you can replace the flax/boiling water with one egg.


  1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, unless you're using a non-stick baking sheet.

  2. Stir together the flax meal and boiling water; set aside and allow it to sit for at least 10 minutes. It will have the consistency of a raw egg! (so cool).

  3. Mix together the almond butter, coconut sugar, maple syrup and vanilla. mix in the baking soda and sea salt and then stir in all other remaining ingredients (don't forget the flax meal/fake egg!)

  4. Take big scoops of the dough and roll them into balls and place them on the baking sheets spaced about 3 inches apart. Using your fingers gently flatten the dough until its about 1/2 an inch thick.

  5. Bake for 12-14 minutes or until the cookies are turning golden brown at the edges. Leave the cookies on the baking sheet to cool.

  6. Store the cookies uncovered out on the counter (so the air can get to them). They will crunch up on the outside, but still remain soft on the inside. if you store them in an airtight container they will retain too much moisture and crumble easily.

Enjoy! If you love these make sure to try out my No-Bake Energy Protein Ball Recipe! 

Healthy Bowls


My go-to dinner time meal is a healthy bowl. What is that? Its basically the easiest healthy way to put together a meal, (in my opinion). And you can do meal prep and make enough food for multiple meals throughout the week. There are so many variations for this recipe, and lots of ingredients you can play with but in this blog post I'm going to talk about how I like to assemble a healthy bowl. It takes some prep work, but once you get it down, it can make your life so much easier. (And healthier!) 

What you'll need: 

  • a large bowl (this is my favorite bowl to use from Crate & Barrel)

  • greens (spinach/baby kale)

  • grain: quinoa or brown rice

  • salad dressing/oil and vinegar

  • 2-3 cooked veggie dishes. Roasted cauliflower for example, and/or my go-to brussels sprout recipe.

  • avocado/egg/fruit for topping.

  1. Start with a fresh green like baby kale or baby spinach. Stay away from Tuscan kale, or tougher greens because they take too long to chew. I'm not kidding. You're dinner shouldn't be your workout. Lay the greens on the bottom of your large bowl, and toss with a light dressing like oil and vinegar and lemon, or an Italian dressing.

  2. Cook your grain: quinoa or brown rice. I usually like to cook quinoa, it takes about 15 minutes on the stove. 1 cup of quinoa before cooking can provide up to 4 bowls. Take 1/2 to 1 cup of cooked quinoa and lay on top of the greens, (cold or warm).

  3. Cook your veggie dishes. I recommend making at least 2 for variety. Roasted cauliflower, brussels sprouts, BBQ Jackfruit, or roast some butternut squash (as seen in photo) with olive oil salt and pepper (400 degrees, 30 min), stir fry broccoli/green beans with sausage/tofu, there's just so many options. Make enough for multiple meals. Lay both veggie dishes separately in the bowl on top of grains.

  4. Top it off with half an avocado for some healthy fats, or try frying an egg over-easy for some more protein. Add some berries or fruit on top for some sweetness and carbohydrates.

Let me know what kind of healthy bowls you come up with! Enjoy! 


Curry Roasted Cauliflower

Roasting vegetables is one of my favorite ways to cook veggies especially in the colder months. Here is an easy recipe for cauliflower. I love this combination of spices as well, it gives it so much flavor, and its incredibly healthy! Don't be afraid to use a lot of curry when cooking with it. A lot of people shy away from it because of the intense color and flavor, but honestly, I've yet to put "too" much curry into any dish i've made. Go big, or go home! Turmeric is definitely a trending spice and you'll see it in cafes -- turmeric lattes, juices, etc. And good thing because it is SO good for you! It's a great anti-inflammatory, and has been said to aid with arthritis. Give this recipe a try as a side, and let me know what you think. Enjoy! 


  • 2 tablespoons Olive Oil

  • 1 1/2 tablespoons of Yellow Curry

  • 1/2 tablespoon ground cumin

  • 1 teaspoon turmeric

  • Sea salt & pepper

  • 1 head of cauliflower—cut into 1-inch florets

  • 1/4 cup golden raisins

  • chopped parsley or scallions for garnish


  1. Preheat oven to 400°F.

  2. In a medium bowl, combine all ingredients except the raisins. Toss everything well to combine and evenly coat the cauliflower.

  3. Roast for 30-40 minutes, rotating tray and flipping cauliflower halfway through.

  4. When cauliflower is tender, remove from the oven and sprinkle raisins on top. Sprinkle herbs on top to serve.