Healthy Eating Habits Made Easy!


Eating healthy ALL the time can be really frustrating. I try to make my eating and cooking habits a lifestyle rather than a diet so I feel like I am not depriving myself. Here are a few tips I swear by that will help you stay healthy, on track, and still satisfied.

1. Always be prepared. If you have a crazy day at work, when you get home and there is nothing to eat, you are more likely to indulge in something unhealthy because you are so hungry. When I go grocery shopping (usually on Sundays), I plan out what is for lunch and dinner for the week. For example, Monday: crock pot bean soup, Tuesday: Seared Eggplant with veggies, Wednesday: Grilled chicken with butternut squash, and so on.

2. Before a big party or event that you know there will be tempting food, eat something before the event. Heading to a gala where dinner is at 8pm and you know you will eat all the bacon-wrapped scallops in sight? Munch on something before the event to fill up your tummy. Some carrots with hummus or whole grain toast with some peanut butter will hold you over until dinner!

3. Cut out added sugar. Whether it’s juice, soda, snacks, try to avoid foods that are sweetened. Drink water as much as you can and eat foods that are naturally sweet like fruit, cinnamon, and coconut flavors. I even put cinnamon in my coffee instead of sugar and it’s delicious! Also, when I do drink juice, I mix up half with water, For example, if I am drinking cranberry juice, I fill the cup up halfway and the rest with water. This way you get the benefits of the juice with half the sugar.

4. If it’s 10 cents, it’s probably crap. You are better off raising your grocery budget or spending more time coupon-clipping then you are trying to eat on $20 per week. Veggies are actually cheap compared to meats so you can get a cart-full of organize veggies, skip the steak and you will have spent less money! I try to eat organic and watch for sales as well as being resourceful with leftovers.

5. Eating out can be healthy too. I love to dine out and eat well at a nice restaurant; I just pay attention to the menu. First, if it’s a table with bread, I tell them to take it away… It’s way too tempting to just sit there. Also, try to do a veggie side. Craving a burger? Go for it once in a while but get a side salad instead of the fries and you will save half the calories. Checking out the menu online beforehand is also a great idea so you can see if they have healthy options or provide nutritional information.


Grilled Stuffed Portobello Mushrooms

It is grill season!

I like to spend spring weeknights grilling healthy meals. I wanted to share this delicious recipe that makes the perfect healthy appetizer- only 80 calories! Enjoy!

2/3 cup chopped plum tomato
1/4 cup Mozzarella Cheese
1 tsp Olive Oil
1/2 tsp finely chopped fresh Rosemary
1/8 tsp Black Pepper
Garlic, 1 clove (crushed)
4 (5 inch) Portabella Mushrooms

2 Tbsp Lemon Juice
2 tbsp soy sauce
2 tsp fresh Parsley

Combine tomato, cheese, 1/2 tsp oil, rosemary, pepper, and garlic in a small bowl.
Remove brown gills from mushroom caps.
Combine 1/2 tsp oil, juice, and soy sauce . Brush over both the sides of the mushroom caps. Place mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill 5 minutes on each side or until soft.
Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley and fresh parmesan cheese.

Banana Pancakes

Big breakfasts are one of my favorite things to do on a Saturday or Sunday morning, especially after a night out.  Since I have been so busy lately on the weekends, I have not had time for making anything but toast or cereal in the morning.  This weekend, however, I am going to use this go-to recipe.  Last time I made these babies, they came out awesome.  Very light, fluffy, and delicious. Oh & a few mimosas won’t hurt!


  •                     1 cup all-purpos flour
  •                     1 tablespoon white sugar
  •                     2 teaspoons baking powder
  •                     1/4 teaspoon salt
  •                     1 egg, beaten
  •                     1 cup milk
  •                     2 tablespoons vegetable oil
  •                     2 ripe bananas, mashed


1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.

2. Stir flour mixture into banana mixture; batter will be slightly lumpy.

3.  Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.