dinner food poultry/meat/fish

vegetable & chicken meatballs.


These meatballs are seriously DELICIOUS!  They are made up of ground chicken and a bunch of vegetables.  You can honestly use whatever vegetables you want, but I used onion, carrots and spinach.  Shredded zucchini would be amazing as well, I just didn’t have any at the time.  Use whatever is in your fridge!!  You also can substitute the ground chicken for turkey or lean ground beef.  The thing I love most about these meatballs is that they are literally made up of 50% chicken and 50% vegetables.  YUM!


  • 1 & 1/2 lbs ground chicken
  • 1 sweet onion, diced
  •  2 cups finely shredded carrots
  • 1 bag frozen spinach, thawed
  • 1/2 cup mozzarella cheese
  • 1/2 cup whole wheat bread crumbs
  • salt & pepper
  • olive oil
  • seasonings of choice – I used simply organic all purpose seasoning



  1. Preheat your oven to 350 degrees.
  2. Place all of your ground chicken in a large bowl.
  3. Add shredded carrots, diced onion and spinach and mix until combined – I put a plastic glove on and used my hand, the easiest most efficient way!
  4. Add mozzarella cheese, bread crumbs, salt & pepper and seasonings.
  5. Mix again until combined.
  6. Roll into balls about 1 & 1/2 inch thick.
  7. In a large skillet, add a drizzle of olive oil.
  8. In batches, brown meatballs until browned on all sides and transfer to a baking sheet.
  9. Once all meatballs are browned, place them in your preheated oven for about 20 minutes until cooked through.
  10. Remove from oven and serve with pasta and tomato sauce, eat with ketchup  (it’s amazing) or make a sandwich!
  11. Store the rest of your meatballs in a sealed container for about a week in your fridge.
  12. ENJOY!


dinner food vegetarian

falafel “buddha bowl”.


A Buddha bowl can be made up of anything you want!  I made falafel for the first time successfully – YAY!  What is falafel you might ask?  Falafel is made of ground chickpeas and spices.  They could also contain any vegetable you like.  I used chickpeas and Wild Friends Honey Sunflower Butter to make these tiny patties.  They are typically fried, but I baked these!  Yummy and healthy.

Recipe: (makes 12 small patties)

  • 1 can chickpeas, drained and rinsed
  • 2 Tablespoons Wild Friends Honey Sunflower Butter OR tahini
  • 2 Tablespoons ground flaxseed + 1/4 cup warm water
  • 2 Tablespoons fresh cilantro
  • 1 teaspoon paprika
  • 2 teaspoons cumin
  • 1/2 teaspoon cayenne pepper
  • salt & pepper
  • 2 Tablespoons whole wheat flour
  • sesame seeds
  • hemp seeds, for topping
  • Anything you want to fill your bowl with: zucchini ribbons, kimchi, shredded carrots, ranch – I mixed mine with beet juice to make it pink!



  1. Preheat oven to 350 degrees.
  2. Let ground flaxseed and warm water soak in a bowl for about 5 minutes.
  3. Place everything except sesame seeds and flour into a food processor and pulse until mixture forms a ball.
  4. Remove mixture from the food processor and place into a bowl.
  5. Mix in flour and form little patties.
  6. Roll each patty lightly in sesame seeds.
  7. Place on a baking sheet and bake for 10 minutes, then flip and bake another 10 minutes until golden brown.
  8. Make your Buddha bowl with anything you like 🙂 and top with falafel and hemp seeds!


dinner food vegetarian

vegetable & thyme pot pies.


This is a vegetarian version of the classic pot pie! I added fennel for a little twist and added flavor. I used the Kodiak Cakes Power Cakes mix to add protein to a vegetarian dish!

food poultry/meat/fish

peanut sesame chicken zucchini noodle bowl.


I’m obsessed with sesame oil nowadays, so I made some peanut sesame chicken, spiralized zucchini, and added some more vegetables to make a zucchini noodle bowl!  And guess what?  It just got even EASIER because this recipe calls for ZERO cooking.  I used rotisserie chicken! 😉

food pasta vegetarian

roasted vegetable & grain bowl.


Recently featured on the Pure Barre Blog.

This is the kind of vegetable bowl that you will want to eat everyday for lunch! Making a whole batch of roasted vegetables is super easy and is great to do before the workweek. All you have to do is put everything into a bowl and eat it when you’re ready! Healthy meal prepping has never been this easy. I topped this roasted vegetable & grain bowl with a lemon & honey tahini dressing. This bowl is nutritious and satisfying at the same time.  Another great thing about this recipe is that you can use whatever vegetables you like! Feel free to use broccoli, zucchini, eggplant, etc. Roasting is all the same, but times may vary for each vegetable.

dinner food pasta vegetarian

peanut sesame noodles.

Featured on the Wild Friends blog. 

The combination of peanut butter and sesame oil, along with sriracha and honey make this dish super delicious with a little heat and sweetness at the same time! Serve it warm or cold – a great dish for a bbq or party!

breakfast desserts muffins

carrot cake muffins.

Happy Easter weekend!  I always associated carrot cake with Easter, and I am in charge of making breakfast for tomorrow!  I found some shredded carrots in my fridge, so carrot cake muffins it was!  I’m also making a zucchini frittata, cutting up some berries, and serving some apple chicken sausage 🙂  These muffins are super goooood – carroty, raisiny, sweet, soft, delicious.  Good morning to carrot cake muffins!

breakfast pancakes/waffles sweet breakfast

carrot cake toaster waffles.

Make em. Freeze em. Toast em. Eat em.

These are very easy – super convenient for a busy morning! Make them the night before, a week before, a MONTH before… Freezing food comes in handy – especially if you make it yourself! That way you can be super proud that you made something so delicious and healthy  for a nutritious breakfast on a work morning.  Not to mention, they’re carrot cake flavor.  You can make any flavor you want!  I just love the fact that you can make something healthy that tastes like carrot cake… why wouldn’t you want to eat dessert for breakfast everyday?!

dinner vegetarian

carrot & ginger soup.

Soup really hits the spot on a cold, winter day… especially when it’s snowing! Cozy up by the fire with a warm blanket, and eat some soup! This soup is a delicious mix of carrot and ginger, making it slightly sweet from the carrots and has a little kick from the ginger. It is a vegan, gluten free soup… unless you had a little cream or half & half at the end.. which I did, but not too much, making it perfectly creamy and tasty without making it too heavy.

dinner food poultry/meat/fish

chicken marsala stew.

This dish is a yummy version of the original chicken marsala!  I added some carrots and cubed the chicken to make a nice hearty stew.  I served the stew over my parsnip and cauliflower mash… amazing combination!  Perfect for a winter night! 🙂