food poultry/meat/fish

pineapple chicken fajita bowl.


Everything’s more fun to eat when you eat it out of a pineapple!  Cinco de Mayo is right around the corner, so I made a chicken fajita bowl… in a pineapple.  SO FUN!



  • 1 pack chicken breasts (3 breasts)IMG_9881
  • 1 packet Simply Organic Fajita Seasoning
  • 1 whole pineapple, cut in half
  • 4 peppers, sliced (I used 2 orange, 1 green, 1 yellow)
  • 2 onions, sliced
  • 2 limes
  • 2 avocados, sliced
  • olive oil
  • cilantro


  1. Remove the pineapple from the skin, throw away the core and dice the rest – save the hallowed out skin for your bowl!
  2. Preheat oven to 350 degrees.
  3. Combine sliced peppers & onions onto a large baking sheet. IMG_9883
  4. Sprinkle about half of the fajita seasoning over the peppers and onions and drizzle about 2 Tablespoons olive oil on top.
  5. Mix until all peppers and onions
    are coated.
  6. Place the peppers & onions in the oven and roast for about 15-20 minutes, mixing halfway through.
  7. Heat a large skillet to medium-IMG_9879high heat with about 2 Tablespoons olive oil.
  8. Season one side of each chicken breast and lay seasoned side down into the skillet
  9. Brown the first side (about 3 minutes), then before turning over, season the other side of the chicken.
  10. Turn chicken breasts over and brown the second side (about 3 more minutes).IMG_9878
  11. Lower the heat and squeeze the juice of 1 lime into the pan over the chicken and cover for about 5-6 minutes.
  12. Remove chicken from the skillet and let sit 10 minutes before cutting.
  13. Cut the chicken into thin slices.
  14. Now assemble your bowls – peppers and onions, fajita grilled chicken, avocado, diced pineapple, lime, and cilantro!



food poultry/meat/fish

shrimp fajitas.


This one pan meal is super convenient to make for a girls night or a quick family dinner.  Less cooking, less clean-up, less stress, and more time for FUN!

dinner food poultry/meat/fish

chicken fajita tortilla bowl.

This is everything good in one bowl.  I love anything fajita or taco related.  In fact, I think if you asked me what my favorite food was… I would have to say TACOS!  So here, I made a whole bunch of deliciousness that’s also super fun to eat in this tortilla bowl!

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! 🙂

dinner food vegetarian

roasted tomato basil soup.

Grilled cheese and tomato soup is one of my favorite lunch combos!  I really love tomato basil bisque, so I made a roasted tomato basil soup of my own.  I did not add any milk or cream, so it is a totally vegan dish! (without the grilled cheese, of course) I roasted the tomatoes with some garlic in the oven and added some cayenne pepper for a slight kick.  My house smelled AMAZING!  The aroma of roasted tomato and garlic filled my kitchen with deliciousness.  After the soup was done, I made a crispy grilled cheese with cheddar and pepper jack and topped the soup with some fresh basil.  Perfection.

dinner vegetarian

pumpkin & butternut squash soup.

with sage and apple cider.

recently featured on the Pure Barre Blog.

I love a nice fall soup! It warms you up while letting you taste the flavors of the season. Pumpkin and squash are the two vegetables that really stand out to me when I think of autumn. I decided to make a soup incorporating both of these vegetables! I wanted to throw in something different, so I added some apple cider for more of a fall feel.

Although this dish includes the fall spices you’re probably familiar with such as nutmeg, cloves, and ginger, it also includes some savory notes such as paprika, garlic, celery, carrots, and onion. What you’re ending up with is a sweet and savory soup that is super delicious, but I think the real kicker is the garnish! I garnished this soup with pomegranate seeds. Did you know that pomegranate is a fall fruit? Mind blown. Since this soup has a creamy texture, and the pomegranate gives it a nice crunch along with a tangy sweetness that goes perfectly with this creamy, rich soup. Did I mention that this soup is vegan and gluten free? When the pumpkin and squash are blended together, it makes the soup nice a thick without having to add any cream or milk!

So deliciously healthy!

dinner vegetarian

black cherry & pomegranate guacamole.


either you love guacamole or you’re wrong. i love all kinds of guacamole, but my favorite kinds are with fruit! i decided to make something different. i feel like many guacamoles have pomegranate, but i decided to add black cherries to mine! i was at whole foods and i saw these delicious, plump, and juicy looking bag of cherries. i quickly grabbed them and when i got home, i found a bunch of avocados in my fridge. they were perfectly ripe. it only made sense to make guacamole!

dinner food poultry/meat/fish

homemade cheesesteaks.


i saw the pioneer woman make homemade cheesesteaks on the food channel, so i went and bought stuff to make homemade cheesesteaks just like the food channel.


RECIPE: (makes 8 medium sized cheesesteaks)

8 torpedo rolls

2 pounds steakhouse roast beef, thinly sliced (i got mine from the cold cut deli) or top round beef thinly sliced, whatever your preference of meat is!

2 cups sharp cheddar cheese

1/2 cup 2% milk

2 tablespoons flour

1 tablespoons butter

4 peppers (2 green, 2 red- for christmas!)

1 large onion, or 2 medium sized onions

1/4 cup worcestershire sauce

salt, pepper, olive oil

for the meat:

in a large skillet, brown meat with worcestershire sauce, salt and pepper

for the peppers and onions:

in a large skillet, cook until onions are translucent and peppers are soft on medium-high heat with olive oil, salt and pepper

for cheese sauce:

in a small sauce pan, melt butter and add flour

whisk until smooth and bubbly

add milk slowly while whisking

once incorporated, add cheese and whisk until smooth

add salt, pepper

i also added a little paprika for some smokiness!  completely optional

toast torpedo rolls on broil for 1 minute- watch them closely so they do not burn! it happens fast

assemble cheesesteaks, roll-steak-peppers&onions-cheese sauce-KETCHUP! devour.