Category: Dessert

Peanut Butter Dark Chocolate Pumpkin Overnight Oats

Peanut Butter Dark Chocolate Pumpkin Overnight Oats

When in doubt, make some Overnight Oats for breakfast! Why not try some delicious, fall inspired, ‘Peanut Butter Dark Chocolate Pumpkin Overnight Oats”?? (That name is a haaaandful, say that three times fast!) Anyway, this jar of deliciousness was the perfect post-workout breakfast to kick off my day at work and hold over my appetite until lunch time! I feel like lately I’ve been tossing pumpkin in everything of mine, but it’s just so tasty and brings the sense of fall into my meals! For those who have not given overnight oats a try ever, this a great, easy go-to breakfast to refuel either before or after a workout and stay full longer than other breakfast meals. Not to mention, they’re a great spin off my regular old oatmeal, and even more yummy!

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-1/4 cup organic pureed pumpkin
-1 cup unsweetened vanilla almond milk
-1/2 cup dry oats
-cinnamon and pumpkin pie spice (as much as you’d like, I tend to toss a lot in!)
-1/2 sliced banana
-2 chopped medjool dates
-2 sliced strawberries
-1 tsp of each: chia seeds, ground flax, ground hemp
-Dark Chocolate Stevia (1 tsp)
-1 TBSP of PB2 powder

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Directions: So So Simple…allll you need is some kind of mason jar or tightly enclosed container. Add all ingredients, whatever order you want! Shake well so everything gets well mixed in. Let it sit overnight and then when you’re ready in the AM, you can either it cold just like that, or put it into a bowl, heat it for 2 mins on the micro, top it with some nuts and enjoy!!

Vanilla Chai Spiced Pumpkin Pancakes with a Peanut Dark Chocolate Greek Yogurt Sauce

Vanilla Chai Spiced Pumpkin Pancakes with a Peanut Dark Chocolate Greek Yogurt Sauce

Okay, so as much as I hate to admit it, I love the fall. For one, it is the season of my birthdaaayy!! Number two, the in-season vegetables, fruits, and other foods of the fall flavors are my favorite! And third, something about the fall just feels right…the coziness of beginning to bundle up in warm, oversized sweaters, the brisk breeze and smell of leaves in the air, the beautiful New England colors and foliage, and of course the holidays (i.e. Thanksgiving and Halloween) are quite enjoyable as well ☺ Aside from all those lovely things about Fall, it also means that winter is coming, which I absolutely hate. However, I’ll try and not think about the snow and cold seeing as its a few months away and in the meantime, I’m whipping out my fall boots and stocking up on my pumpkin, squashes, and apples for some seasonal deliciousness in the kitchen!

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For those who don’t know, I’m a HUGE sucker for anything pumpkin. Absolutely love it and I often find myself making my way to Starbucks for its seasonal pumpkin spice latte (ugh, SUCH a guilty pleasure of mine that I just can’t seem to resist, especially on a chilly day!) Anyways, as soon as Labor Day weekend was over, I knew it was socially acceptable to officially welcome fall. Now, I’m probably a little ahead of the game seeing as Mother Nature doesn’t make it calendar official until September 22nd (so I’m not too far off!) Anyway, what better way to start off my fall cooking recipes on the official start of football Sunday than with Vanilla Chai Spiced Pumpkin Protein Pancakes topped with a Peanut-Butter Dark Chocolate Greek Yogurt Sauce and smothered with warmed wild blueberries??
Yes, this was a first time trying it and it was indeed filled with absolute deliciousness! However, now that I have the “base” ingredients down, I’m ready to explore with more pumpkin inspired pancake recipes! Meanwhile, I’ve decided to post the recipe here so that you can all have a little something to warm you up on next football Sunday ☺


For the Pancakes:
• ¼ cup Organic Pumpkin Puree
• 1 scoop Vanilla Chai Spiced Protein Powder
• ¼ cup Unsweetened Vanilla Almond Milk
• 1 tsp Cinnamon
• 2 tsp Pure Vanilla Extract
• 1 tsp Baking Powder
• 2 Egg Whites

• Oats
• PB2 Powder
• Chia/Flax/Hemp seeds
• Stevia
• Maple Syrup
• Mashed Banana

For the Toppings:
• ¼ cup Plain Greek Yogurt
• 1 tbsp PB2 Powder
• 5-6 drops of Dark Chocolate Stevia
• Dash of Cinnamon
• Sprinkle Unsweetened Coconut Flakes
• Warmed Blueberries (add this separately)

Directions: On a non-stick frying pan, add a tbsp. of coconut oil and simmer on med/high heat. Add the pancake mixture accordingly to the size of the pan. I tend to make mine relatively small, using a large spoonful of the mixture per pancake. Once the pancake begins bubbling a little, check to see if the bottom is golden/crisp, if so, flip the pancake and cook for another few mins. Once a nice golden brown all over, remove from heat and spoon the “sauce” and warmed blueberries over the pancakes. Enjoy!
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Flavors of the World

Flavors of the World

Okay, so really I’m only touching on two cultures, so I’m not exactly providing you with recipes of the “world” per say. But, I’ll get there soon enough! It’s funny because I used to be the PICKIEST eater and now I literally LOVE any style meal. I actually used to be AFRAID of traveling due to the unknowns of what I’d eat while I was there…I could have starved!! LOL being over dramatic, but those were seriously my concerns just a few years back. But now…give me Greek, Mediterranean, Mexican, Thai, Chinese, Japanese, Spanish, French, etc. The list could go on forever, but I really do love exploring different cultures and attempting to incorporate a bit of their different flavors into my own meals and make it my own little crafty experiment!

And I also avoid a few of the “unhealthy” downfalls of eating out at these types of restaurants when they’re not local to their own country. I mean how many times do I go to Mexican and find myself shoving my face before the meal with chips and guac?? It’s literally impossible to avoid these tasty goodies and then, not to mention, my fajitas come out smothered in grease and drenched in cheese. It’s great to enjoy a treat like this every once in a while, but if you can create your own taste of the Mexican experience right in your own kitchen, without the temptations, why not give it a go?! Throw on some Mexican, whip up a margarita with some agave nectar, and there ya go! Time to start cookin’!

Healthy Ground Turkey “Tacos”:
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-Ground Turkey (bought 365 brand from whole food’s)
-1/4 Cup diced yellow onion
-Dash of Salt & pepper
-1 finely chopped garlic clove
-1 TSP of Chipotle Pepper (or more if you like an extra spice!)
-1/2 serving of the Trader Joe’s Taco Seasoning (found in the small packages)

— Cook the above in a saucepan, beginning with the EVOO, the garlic, and the onion. Then add in the turkey meat, plus the extra seasonings. Cook until all browned, should be about 8-10 mins on med/high heat.

For the Extras:
-Head of Ice burg Lettuce
-Sliced Cherry Tomatoes
-1 TBSP of Trader Joe’s Red Pepper Eggplant, & Garlic Spread
-Fresh Cilantro
-1/4 Diced Avocado
-Extra Chipotle Pepper seasoning

— Using the a few large Iceberg Lettuce Leaves, spread the Trader Joe’s spread, then top with the ground turkey mixture, the tomatoes, a few slices of avocado, extra spices, and some fresh cilantro! Enjoy!!

“Thai” Style Shrimp and Veggies over Quinoa:
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First begin by cooking 1/4 cup dry quinoa in a separate small pot (cook according to directions).

For the Veggies:

-¼ red pepper diced
-1 whole poblano pepper diced
-2 finely diced garlic cloves
-¼ cup cooked corn (I used frozen corn and stuck it in the mirco)
-¼ cup cooked and shelled edamame (same as corn, used frozen and stuck in micro)
-¼ cup diced yellow onion
-½ of a small broccoli stem
-¼ Cup of shredded Carrots
-1 TBSP of Coconut Oil
-Paprika, Dash of Salt & Pepper
-1 TBSP of Ginger Soy Sauce (365 brand – can be found at Whole Foods, low cals and half the amount of sodium found in regular soy sauce)

Cook the above Vegetables together in a sauce pan. Start with the coconut oil, garlic, and onion. Then add the peppers and broccoli, finally add everything else plus the seasonings. Start on med/high heat, then adjust to med/low heat while the veggies soften and cook. Once everything looks well cooked, add a TBSP of the ginger soy sauce. Let that cook on low heat for another min or so with the veggies.

For the Shrimp:
-1 cup small shrimp
-1 TBSP of coconut oil
-Paprika, Dash of Salt & pepper
Cook the shrimp in a separate sauce pan on med/high heat. I used frozen, already shelled and cooked shrimp. So they only need a few minutes being “sautéed” and then they’re ready to eat!

*When the shrimp and veggies are both done, add this to the quinoa and enjoy!

Enjoy the mix of cultures in your own kitchen and be sure to follow me on @eatrunandallinbetween for daily food and fitness postings!

Coconut Cilantro Lime Shrimp & Avocado Salad AND Carrot Pumpkin Mug Cake

Coconut Cilantro Lime Shrimp & Avocado Salad AND Carrot Pumpkin Mug Cake

The title basically says it all! I haven’t posted some recipes in a while so I figured it was about time! I was really in the mood for an island/summer inspired dish since I’m now trapped indoors all day, everyday of the week! Gonna have to get used to this work grind and find other “summer” outlets so I don’t become totally depressed. (Only Kidding!) But, it’s definitely a challenge going from summer breaks to realizing that I will no longer have anymore season long vacations *sigh*…

Anyway, this one dish did the job for me and I could have sworn I was back in Hawaii if I just closed my eyes for a few seconds….

Coconut Cilantro Lime Shrimp & Avocado Salad:
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For the shrimp…
-1/4 fresh squeezed Lime
-1 finely sliced garlic clove
-1 TBSP of Cilantro
-1.5 TBSP Shredded unsweetened coconut
-1 TBSP of Coconut Oil
-Paprika (add to your SPICINESS liking!), Dash of pepper, salt
-Shrimp (again, this is all based on your preference)

— Cook the above in a frying pan until well done, let sit for a few minutes before adding to the salad

-1/4 cup dry Quinoa – Cook based on directions
-1/4 – 1/2 sliced Avocado
-Spinach/Iceberg Lettuce
-1/2 TBSP of shredded unsweetened coconut to top of the salad
– 1-2 TBSP of Extra Virgin Olive Oil (you don’t need much dressing as the shrimp will add some extra juice to the salad)
-1/4 fresh squeezed Lime
-1 TBSP of Cilantro

— The below is the salad “base”. Once you add the shrimp, toss the salad well, serve, and enjoy!

Carrot Pumpkin Mug Cake:
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-1/4 cup pumpkin puree
-1 chopped date
-1 tsp of vanilla extract
-1/4 cup of shredded carrots
-1 egg white
-1 tbsp of walnuts
-1 tbsp of vanilla almond milk
-1 tbsp. of oats
-honey and almond butter to drizzle

–Mix all the above together in a mug and cook for about 2-2:30 minutes. Keep an eye on the “cake” as it rises. If it starts to pour over the mug, then take it out and let it cool! *BE careful as the mug cakes come out extremely hot, so let cool before eating!* Top with Honey, cinnamon, and almond butter for a “frosting”!

Enjoyy!! Be sure to check out my instagram @Eatrunandallinbetween for daily postings (as long as i’m stocked up on groceries!!)

New Summer Recipes – Perfect Way to Enjoy the End to this Heat Wave!

New Summer Recipes – Perfect Way to Enjoy the End to this Heat Wave!

For those of you who are not yet familiar with my blog and for those who are, I’m from New England and unfortunately have been suffering along with everyone else here in this record long heat wave. Granted, I’m a HUGE fan of the summer, absolutely love the sun, beach, and sand blah blah blah. But honestly, when it’s 95+ degrees out and feels like 110, it pretty much is miserable trying to attempt anything outdoors in that treacherous heat. Where’s the fun in summer when you’re stuck inside sprawled on the ground next to your air conditioning vent?? (Side note: no joke, my dog’s way of dealing with this heat is to literally find any air conditioning vent in the house and just lay right on top of it. I don’t think he could have found anymore of an efficient way to cool off than that!) Anyway, getting side tracked here! What I mean to say is that, when in doubt, EAT. Food seriously solves everything, especially when it’s a refreshing summer meal utilizing fresh fruits and veggies! There’s really no better way to cool off!

For Breakfast, try this! Lately I’m ALL about the sweet omelets instead of savory!

Berry-ful Zesty Sweet Omelete:
What You’ll Need:
-3 Egg Whites
-1/2 scoop of chocolate protein powder
-1.5 TBSP of Unsweetened Vanilla Almond Milk
-1 TSP of Vanilla Extract
-1 banana
-1 to 2 tsp of fresh orange zest (just use a zester or an apple peeler against the skin of a freshly washed orange)
-Strawberries and bananas

— Cook on a pan like a normal omelet using coconut oil. Pour mixture (without the fruit) into pan. Then once the omelet is beginning to form and almost read to flip in half, fold in 1/2 the sliced banana. Cook until lightly browned on both sides. Top with more banana and berries. Enjoy!

Sweet Choco-Nana Protein Omelet:
What You’ll Need:
-2 egg whites
-1 egg
-1/2 scoop of chocolate whey protein
-2 tsp of unsweetened vanilla almond milk
-1 tsp of vanilla
-1 banana
-Mango, strawberries
-Plain Chobani Yogurt (mix 1 tsp of vanilla extract and cinnamon)

-Cook identical to the first sweet omelet recipe. You can add 1-2 tbsp of the chobani into the mixture while cooking as well, then place the rest on top when the omelet is complete to act as a “syrup”.

Kale & Spinach Quinoa Salad w/ Sesame Baked Chicken:
What You’ll Need:
For the Chicken — Rub chicken in a little bit of sesame oil, cinnamon, and coconut oil. Bake on 375 degrees in oven until white in the middle.
-Sliced Almonds
-Honey Roasted Pecans (these are store bought, but if you have time, make your own!)
-Feta Cheese
-Whole Grain Quinoa (1/4 cup dried)
For the Dressing — Olive Oil, Balsamic Vinegar, and Cinnamon

— Let salad chill for an hour before serving. Enjoy!

Stuffed Sweet Potato w/ Kale, Corn, and Black Beans:
What You’ll Need:
-1 sweet potato (cut in half, then cook until soft in microwave, time can range from 5 mins-8 mins)
In a pan…
-2-3 cups dry kale
-2 tbsp of yellow onion diced
-1/4 cup of cherry tomatoes
-1/4 cup of black beans
-1/4 cup of cooked corn
-Extra Virgin Olive Oil (2 tbsp)
-Salt, Pepper, Paprika, Garlic Powder, Rosemary

— Sautee all ingredients in a large sauce pan, beginning with the onion, then kale, then tomatoes, black beans, and corn. Serve over warm sweet potato.

Spaghetti Squash and a Homemade Mushroom & Ground Turkey Meat Sauce:
What You’ll Need:
~1 Whole Spaghetti Squash (found this by the Potatoes in Whole Foods!)
~2 small can of 365 organic tomato sauce
~1 can of diced tomatoes unsalted
~3 Tablespoons approx. of sliced yellow onion
~2 Garlic clove finally chopped
~1/2 Tablespoon of White Cooking Wine
~Fresh Basil (5 leaves)
~1 cup of chopped mushrooms
~1 tbsp of extra virgin olive oil
~Spices (Basil, Italian Seasoning, Crushed Red Pepper, Pepper, & Salt) add for taste

So, I found it was easiest to cut my spaghetti squash in half and then place both halves in the microwave for about 4-6 minutes. Similar to potatoes, they’re quite tough to slice, so I basically cooked the majority of it in the microwave, then took it out, scooped out the seedy middle part. Once the seeds are scooped out, I used a fork and basically just began peeling out the “spaghetti” looking insides of the squash. I then placed all of this on a lightly sprayed Olive Oil tin try to place in the oven. I then put it in the oven on about 350 degrees. Make sure to keep an eye on this and then take it out after about 5-10 mins.

Separately, I used about 2 tablespoons of extra virgin olive oil on a small sauté pan and added my garlic, then the onion and finally the ground turkey meal. After about 5-10 minutes, you’ll see the meat darken. Take off of heat once all the turkey meat is cooked. In a separate pot, toss in the cans of sauce and tomatoes. Add the mushrooms, basil, the rest of my spices and the wine to the sauce and let that sit on low heat for a bit. I then added the turkey meat to the tomato sauce in a separate small pot, let sizzle for about 10 mins.

Once the squash has cooked according to the above time and temperature, take out of oven and layer with the sauce.

~~ That’s all for today! Enjoy the end of the heat wave with these refreshing summer meals and be sure to check out my instagram @Eatrunandallinbetween for my daily meal postings! 🙂

Happy Thursday! Try out some New Summer Inspired Recipes!

Happpyy Thursday Everyone! I have a few recipes here for ya that even on the gloomiest summer day, (aka this entire week coming up……..UGH.) they will brighten your meals up! A few delicious go-to salads that will please any crowd you may be serving, as well as some awesome refreshing and healthy seafood recipes are posted below. Hope you enjoy! 🙂

Nutty Kale Salad:
What You’ll Need…
~ Kale
~ Sliced Strawberries
~ Diced Red Onions (I used about ½ of the onion for a larger serving)
~ Sliced Almonds
~ Sliced Walnuts
~ Salted Pumpkin Seeds
~ Unsweetened Dried Cranberries
~ Crumbled Feta Cheese
~ 1 TBSP of Lemon Juice
~ ½ TBSP of Olive Oil
~ 1 TBSP of Balsamic Vinegar

As for the Nut Mixture, I went to Whole Foods and filled a small bag of the almonds, walnuts, pumpkin seeds, and cranberries from the ‘serve yourself nut, granola, and dried fruit station’. Great way to mix and match whatever you prefer!

Simple Summer Spinach Salad:
What You’ll Need…
~ Baby Spinach
~ Sliced Strawberries
~ Chopped Walnuts
~ Reduced Fat Feta Cheese
~ 1 Freshly Squeezed Lime
~ 1 TBSP of Olive Oil
~ 1 TBSP of Balsamic Vinegar

Garlic-Chili-Lime Baked Tilapia & Veggies:
What You’ll Need:
~ 1 Tilapia Filet (bake on 350 degrees – will be done when you scrape top and it is flaky)
~ ½ cup mushrooms
~ ½ cup of brussel sprouts
~ ¼ cup (Dry) of Quinoa (follow cooking directions on bag)
~ Handful of Spinach
~ 2-3 Garlic Cloves finely diced
~ Chili Powder, Salt, Pepper
~ ½ TBSP of Olive Oil
~ 2 Fresh Limes

On a oven-friendly tray, place the tilapia and add the olive oil to it. Make sure you roll the filet on both sides in it. Then top with the garlic cloves, Squeeze the limes, add a good amount of the chili powder (more powder = spicier!), and add a dash of the salt and pepper! Place in Oven. For Veggies…I steamed all of them and then when finished, I added just a dash of Extra Virgin Olive to all of them and mixed it in with the quinoa and topped with a dash of salt and pepper!

Baked Salmon, Quinoa and a Avocado “Salsa”:
What You’ll Need…
~ Salmon Fillet
~ 1 TBSP of Extra Virgin Olive Oil
~ Ground Cumin, Salt, Black Pepper
~ Cooked Quinoa (follow directions on bag)

Roll the filet in the olive oil and top with the spices. Bake on 350 degrees until flaky and you can easily cut through the fish.

For Salsa (Serves 4-6):
~ 2 Ripe Avocados Sliced
~ 1 TBSP of extra virgin Olive Oil
~ ¼ of a Large Red Onion finely chopped
~ 2 Garlic Cloves Finely Sliced
~ 1 Yellow Pepper chopped into small pieces
~ Fresh Cilantro Leaves (I probably used about 2 tablespoons finely chopped, but go easy on it because it has strong flavor. Try it out and then add more if needed!)
~ 1 tsp of ground cumin
~ 1 tsp of paprika powder
~ 1 tsp of salt and black pepper
~ 2 freshly squeezed limes
~ 1 cup of chopped pineapple slices

Mix together and make sure to chill for a bit before serving over salmon and Quinoa.

Simple Caprese Quinoa Salad:
What You’ll Need for 1 Serving…
~ ¼ cup (dry) quinoa (cook and follow directions on bag)
~ ½ cup chopped Heirloom Tomatoes (found at local farmers market)
~ Handful of Spinach (You can use this raw or steam it if you’d like)
~ About 5 Basil Leaves finely chopped
~ Reduced Fat Crumbled Feta Cheese (2 TBSP)
~ ½ TBSP of Olive Oil
~ 1 tsp of balsamic vinegar
~ Dash of Salt and Pepper to taste

Cook the Quinoa and then stir in everything else before serving. Enjoy!

Grilled Shrimp Over a Black Bean Corn Salad:
What you’ll need…
~ 5-6 Shrimp Per Person (Grill or Sautee)
~ 1 Bag of Frozen Corn cooked
~ 1 ½ can of Black Beans (unsalted)
~ 1 Avocado Chopped
~ 1 cup of chopped Heirloom Tomatoes (found at local farmers market)
~ ½ cup Edamame Beans cooked
~ ¼ Diced Red Onion
~ ½ cup of chopped cucumber
~ 1 tsp of each: ground cumin, chili powder, paprika, black pepper, salt, basil) add more for taste!
~ 1 TBSP of extra virgin olive oil
~ Fresh Lemon and Lime Juice (add to taste)

Make sure to chill this salad for at least an hour, serve cold and top with shrimp!

“Life is Uncertain. Eat Dessert First.”

Why yes I am 100% serious about the above quote, “life is uncertain, eat dessert first”. However, there’s a smalllll catch that I don’t think ANYONE would notice upon gobbling down these deliciously sweet meals. The catch, they’re ALL CLEAN and GOOD FOR YOU. Yes, it IS possible to eat dessert in a clean manner, using natural sugars and abolishing any unnatural added preservatives and ingredients! Pretty sure 4 out of the 5 recipes I’ve posted below, I’ve eaten for breakfast. This further proves my point that dessert can be eaten at ANY TIME OF THE DAY! Thaaaank god because I have a serious sweet tooth that I need to knock away at least every hour of the day. The second reason I usually dive into a sweet breakfast is that it typically kills my craving for sweets like chocolate, cookies, etc. for the rest of the day! This prevents any type of crazy bingeing through all of my cabinets and fridge for that one dessert that I’d hope would hit the spot. Soooo without further adieu, here are the recipes posted below!

Healthy Apple Crumble Breakfast:
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~1 Apple (any kind will work, I used Green Delicious!)
~1/2 cup (dry) old fashioned oats
~1/2 scoop of chocolate whey protein
~1-2 tsp. of ground cinnamon
~2 tsp. of pure brown sugar
~1/2 – 1 cup of Unsweetened Vanilla Almond Milk
~1 tsp. of chia seeds
~1 spoonful of Vanilla Chobani Greek Yogurt

— Preheat the oven to 375 degrees. Then Take your apple whole and heat it up in the microwave for about 50 seconds. This will soften it as to make carving and scooping out the insides easier for you. Once warmed, carve out the core with knife. Then scoop out as much as possible without breaking the skin around it. Chop up the remains of the apple and put them in a separate, microwaveable bowl. Next add the dry oats, the cinnamon, brown sugar, almond milk, chia seeds, and protein powder to the bowl. Stir around and then place in the micro for 2 mins. When that’s done, scoop out as much of the oatmeal as you can and place into the empty apple on a oven-safe tray and place in the oven. Top the apple with just a sprinkle of brown sugar to get a nice glaze, then Let bake for about 10 mins or until you see the top really bubbling/or the apple “wrinkling”. Add your leftover oatmeal and top with the yogurt in replace of vanilla ice cream (the topping that is typically added to apple crumble) and some more cinnamon. Enjoy!!

Ban-illa Mug Cake:
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~1 egg white
~1 mashed banana
~1/2 tsp. of baking powder
~1 tsp. of whole wheat pastry flour
~1/2 tsp. of cinnamon
~1 tsp. of pure vanilla extract
~1 large spoonful of vanilla chobani greek yogurt
~1 tsp. of unsweetened vanilla almond milk
~1 tsp. of old fashioned rolled oats

— Mix together ALL above ingredients in a mug of any size and place in microwave for 2 mins. Make sure to keep an eye on this as it does rise fairly high. You may need to pause it for a few secs and then continue to heat it up. When finished, flip your mug upside down and the cake should fall right out onto your place. Top with some additional vanilla chobani yogurt and some almond butter spread to act as the “frosting and ice cream”. You can also add some strawberries, cashews, and cinnamon as well. 🙂

Frozen Berry Bowl:
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~1 cup of mixed frozen berries (black rasberries, blueberries, strawberries, and rasberries)
~1/2 banana
~1/4 cup of plain chobani greek yogurt
~1-2 tbsp. of coconut water (add more if your blender can’t mix the solids well enough)
~3 ice cubes
~1 tsp. of chia seeds

Additional Toppings:
~KIND organic cinnamon cluster granola
~Kashi Cinnamon Harvest Cereal (5-7 pieces crushed up)
~Raw Cashews and Almonds

–Blend all ingredients together until smooth, thick, and creamy. If a little watered down, place in freezer for 10 mins. Then serve chilled and add the above additional toppings. Enjoy!!

Chobani Powerbowl:
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~1 – 1 1/2 cups of plain chobani greek yogurt
~1/2 sliced banana
~2-3 sliced strawberries
~Raw Cashews, Almonds, Dried Cranberries
~KIND organic Cinnamon Cluster Granola (any brand really works!)

–Any additional toppings would work as well! I would also recommend adding honey or agave nectar, blueberries, flax or chia seeds, etc.

Om nom nom Oatmeal:
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~1/2 cup old fashioned dry oats
~1 cup of unsweetened vanilla almond milk
~1/2 scoop of chocolate whey protein
~1 tsp. of chia seeds
~1 sliced banana
~2 tbsp. of mini wild blueberries
~Top it with Raw almonds and Dried Cranberries
~Top if off with some almond butter of course!

–Mix all ingredients together (Except the almond butter, almonds, and cranberries) in a microwave safe bowl, place in micro for 2 – 2:30 mins. Just watch for it to not bubble over! Top with the leftover banana remains, blueberries, almonds, cranberries, and cinnamon!

Hope you all give these healthy takes on dessert a go! Enjoy and per usual, if you want a sneak preview of all of these recipes, be sure to follow my on my instagram account @eatrunandallinbetween 🙂 Enjoy the beautiful day!

Foodie Friday…back at it!

Hey Everyone! Giving you a guys a little preview of a few more of my recent meals! I can’t promise I’ll have one up next week as the next few days are going to be pretty hectic! I have my LAST Spring Track Meet EVER this weekend as it’s our championships! So Crazy, I can’t believe I’ve run four years here at College! Anyway, after that I have some free time and then am off for senior beach week on Thursday with friends! I can’t imagine I’ll be cooking up anything food porn worthy while I’m there given the circumstances…but I’ll be sure to keep you all as updated as possible through my instragram account @eatrunandallinbetween 🙂 Anyway, here’s what I got for you today…

Sweet Potato White Bean Vegetarian Burgers:
~1 sweet potato (cooked so that it is soft)
~1/2 can of white kidney beans
~1 tbsp of whole wheat flour
~seasonings (black pepper, chili powder, cayenne pepper)
~whole wheat bread crumbs

~Fresh Tomato Salsa

— Mash the sweet potato and white beans together. Form into patties, role the patties into a plate of whole wheat bread crumbs and then heat pan with coconut oil. Cook until crisp. Layer with additional toppings and enjoy!

Lean Green Dinner Machine:
~1 (broiled in the oven) Dr. Praeger’s classic California veggie burger (vegan, vegetarian, and all natural)
~feta cheese
~Zucchini Crisps (1 whole zucchini sliced, sprayed with olive oil and bake on 250, add skim moz. cheese once it’s beginning to crisp and broil for about 3 mins)
~Brussel Sprouts (steamed and topped with spices: black pepper, salt, chili powder)

Avocado Mango Tuna Salad:
~1/2 can of tuna (tuna in water)
~1 whole mango sliced
~1/2 avocado sliced
~fresh tomato salsa
~feta cheese

–Layer spinach with all ingredients and enjoy the sweet and salty flavors all in one bowl! Enjoy!

Baked Banana Chips, Dates, and Almond Chobani Dessert:
~1 whole banana sliced (dip in lemon juice, layer with cinnamon and place on a coconut oil covered baking sheet, bake in oven on 215 degrees for about 2.5 hrs, flip half way through)
~4 chopped dates (pitted)
~2 tbsp cup of sliced almonds
~1 large spoonful of plain chobani yogurt
~1 tsp. of honey
~1 tbsp of ezekiel almond granola

Baked Cinnamon Apples and Chocolate Chobani Dip:
Now I know I’ve shared this dessert before…however, I came up with yet another way to enjoy this!
~1 Whole Apple sliced (bake in oven on 350 for 8 minutes covered in cinnamon)
~1/4 cup of vanilla chobani
~1/2 scoop of chocolate protein powder
~1 tbsp of almond butter

–Mix the three ingredients above together until well blended. Add sliced almonds and Go Lean Crunch on the side for extra dipping!

And Lastly….

: )

The end to a DELICIOUS week of meals

Apologies for being out of the loop lately with the blog! But I promise to try and keep it as updated as possible through finals week coming up! As promised, I have the rest of my standout recipes from this past week…

Per usual, i’ll start with breakfast…

So for my track meet yesterday I prepped some Overnight Jar of Oats:

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~1/2 cup rolled oats
~1 cup of water
~1/2 scoop of chocolate protein powder
~1 banana sliced
~a dash of vanilla extract
~almond slices
~almond butter (optional)

~Mix all ingredients in a jar and place in the fridge the night before. The next day, take out the oatmeal and place into a microwave safe dish, heat up for 2-2:30 mins. Place back into the jar and top with whatever you’d like and enjoy!

Quick and Easy Fluffy Banana Pancakes:

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~2 Egg Whites
~1 mashed banana
~1 tsp of vanilla extract
~scoop of plain chobani yogurt
~frozen blueberries warmed in micro and almond slices to top

Mix ingredients together in bowl (aside from the toppings). Cook on a pan using coconut oil, then top with warmed up blueberries to act as “syrup” and top with almond slices. Have a fabulous breakfast!!

Veggie Feta Omelet with a Side of Sweet Potato Hash Browns:
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Ingredients for Omelet:
~1 egg/ 1 egg white
~cherry tomatoes
~yellow onion diced
~feta cheese
~top with avocado and fresh tomato salsa

For the Hash Browns…
~1/2 Sweet Potato softened in micro for 1:30 mins
~slice and place on oven dish covered in coconut oil, cinnamon, and salt
~Cook on 375 and let bake, once softened, broil until crisp

Dinner Options…

Greek “Salad” Style Chicken and Veggies:

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~1 egg white in a dish
~whole wheat pastry flour and spices
~1 large spoonful of Plain Greek Yogurt
~1/2 tbsp of Olive Oil
~fresh lemon
~Cherry Tomatoes

~Top with feta cheese, hummus, fresh Cucumbers, Salt & Pepper

Dip chicken in egg white, then cover in flour and place into oven on 375. Let cook on broil for last minute or so. Then in a small pan, cook the chicken in the yogurt, olive oil, and lemon until lightly browned. In a separate pan, sauté veggies of choice in olive oil. Enjoy!!

Healthy Sweet Potato “Burrito”:

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~2 Mini Whole Wheat (low-carb) wraps from Trader Joe’s (45 cals each)
~1 sweet potato (cooked in micro or baked)
~Roasted Red Peppers (bake in oven with olive oil, salt & pepper on 375)
~Fresh Cilantro
~Traditional hummus
~Black Beans
~Freshly Squeezed Lime
~A small handful of skim mozzarella cheese

Put all ingredients into your whole wheat wrap (make 2 of them as they are small and wont all fit into one)! You can also choose to cook it like a quesadilla if you please! I cooked it like that for my boyfriend and it was super tasty as well 🙂

And a Dessert Option for ya also!

Chocolate Almond Butter Yogurt Dip and Fruit:

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~1/4 cup of vanilla chobani
~1/2 scoop of chocolate protein powder
~1 spoonful of Almond Butter
~1 Banana
~Bare Naked Protein Granola
~Almond Slices

Mix the almond butter, yogurt, cinnamon, and protein powder together. Dip the fruit and roll into the crunchiness…Enjoy!!

That’s all for now…More to Come for the week! Keep an eye out if you want a nice little break from finals studying! As always…be sure to check out and follow me on instagram @eatrunandallinbetween 🙂

Happy Hump Day! A Few Recipes to Get you Through the Week!

Hey Everyone!! Since I missed last Foodie Friday, I figured I’d share with you some recipes to help you make it through the rest of the week as it is ONLY wednesday ;( Anyways, look out for more recipes coming to ya on Friday and be sure to keep updated on my instagram account @Eatrunandallinbetween 🙂 I’m ALMOST at 400 followers and it would be AWESOME if I could get there by then end of April! Thank you for all your support, you all keep me so motivated!

I’ll start with some BREAKFAST recipes…

EVEN more IMPROVED Choco-Nana-Oats Protein Pancakes:


~2 egg whites
~1/2 cup of Plain Chobani
~1 Mashed Banana (Mine weren’t very soft, so I warmed it up in the micro and then mashed it!)
~1/2 scoop of chocolate whey protein
~dash of cinnamon
~1 tsp. of vanilla extract
~2 tbsp. of rolled oats
~1 tbsp. of unsweetened vanilla almond milk
~1 tbsp of chia seeds

For the Toppings:
~2-3 tbsp. of frozen blueberries (warmed up in the microwave)
~sliced almonds
~2 tbsp of vanilla chobani

~Using coconut oil, pour onto pan and cook like normal pancakes! Enjoy!!

Coco-nana Green Smoothie:


~3 ice cubes
~1 banana
~handful of spinach
~1 tbsp of chia seeds
~5 crushed almonds
~Coconut Water (I didn’t measure, BUT I basically filled my magic bullet up ALMOST to the top)
~Filled the rest of the bullet (just about 1/4) with Unsweetened Vanilla Almond Milk
~1 large spoonful of plain chobani
~I forgot to add protein!! BUT, definitely add it if you have some!

And LUNCH for the week…

Homemade Tzatziki With Chicken:


~1/2 – 1 Cup of Plain Chobani Greek Yogurt (depending on how much chicken you are using)
~1/2 sliced Cucumber
~8 Cherry Tomatoes sliced
~About 1/4 of a small yellow onion sliced
~1 minced garlic
~1 whole lemon freshly squeezed
~1/2 tsp ground cumin
~Dash of Pepper, Salt, Chili Powder, and crushed red pepper
~1 tbsp. of honey
~1/2 tbsp. of olive oil
~Whole package of 365 thinly sliced chicken breasts (baked)

Additional Ingredients:
~Whole Wheat Wrap (I use a low-carb wraps from Trader Joes, only 45 cals per wrap!)
~Feta Cheese

~Mix everything in a bowl and refrigerate! Serve with a whole wheat wrap, spinach, and feta cheese for Lunch!


Healthy “Fried” Rice:


~1/4 cup of dry brown rice (cooked)
~1/5 can of white beans
~1/4 cup of corn
~2 large chopped carrots
~5-6 brussel sprouts
~1 egg (scrambled)
~1 egg white (scrambled)
~1 tbsp. of olive oil
~Spices (cayenne pepper, crushed red pepper, black pepper, chili powder, salt & pepper)

~1 tbsp. of reduced sodium soy sauce
~About a little more than a tsp. of dijon mustard
~freshly squeezed lemon
~a dash of stir fry sauce

~In a large pan, start cooking all the veggies using the olive oil, once the veggies are softened, add the eggs and the rice. Let cook for another 2-4 mins on low heat. Then pour into a large bowl, add your sauce and enjoy!

Stuffed Red Pepper:


~1 red pepper
~1/4 cup (dry) of Quinoa
~1 chicken breast (baked in oven using olive oil)
~1 cup of spinach (dry)
~1/4 cup of corn
~5-6 brussel sprouts
~1/2 can of organic diced tomatoes
~Spices (cayenne pepper, crushed red pepper, black pepper, chili powder, salt & pepper)
~2 tbsp. of olive oil

~In a large sauté pan, cook the veggies in the olive oil. While you’re waiting for the veggies to cook, place the hallowed out red pepper in the oven on about 300 degrees to begin softening it. Once all veggies are soft and well-cooked, add them to the pot of quinoa (once that is cooked) and thoroughly mix. Then add your 1/2 can of diced tomatoes and mix. Finally, add the chicken to the mix and scoop out as much as you can to fill the hallowed out red pepper. Place back in the oven on 375 degrees and let cook for another 5-10 mins until top of red pepper is slightly browned. Feel free to add feta cheese or skim moz. cheese on top for extra flavor!

Healthy Caribbean Inspired Fish Tacos:


Ingredients for Mango Slaw/Dressing:
~2 tbsp. of plain chobani greek yogurt
~1/2 cup of shredded red cabbage
~1 minced garlic
~1 whole freshly squeeze lime
~1/4 diced of a small yellow onion
~1 mango chopped
~1 tbsp. of fresh cilantro
~1/2 tbsp. of honey
~a tsp. of olive oil
~1/2 tsp. of ground cumin
~1/4 cup of corn
~additional Spices (pepper, salt, chili powder, and a dash of red crushed pepper)

~Be sure to refrigerate sauce when finished!

Additional Ingredients:
~1 tilapia fillet (baked in oven with olive oil & pepper) then cooled and added to taco
~1/4 cup (dry) of Quinoa cooked and then cooled before adding to taco
~1/2 sliced avocado to top taco
~2 tbsp. of unsweetened coconut flakes to top taco
~2 whole wheat trader joe’s low-carb wraps
~fresh tomato salsa from Trader Joe’s to top taco

Thick and Creamy Ground Turkey Meat Sauce over Zucchini:


~Using the SAME ingredients from my meat sauce in my Foodie Friday post, BUT…
~For extra thickness I added:
~1 Large Spoonful of Plain Chobani
~1 SMALL can of natural, organic tomato paste
~1 tbsp. of white cooking wine
~I also used 1 whole Zucchini STEAMED
~Topped it off with fresh cilantro and Skim Mozz. Cheese

And lastly, DESSERT…!

Ban-nilla Mug Cake:
You CAN have your cake AND eat it to!

~1 Mashed Banana (Mine weren’t very soft, so I warmed it up in the micro and then mashed it!)
~1 egg white
~1/2 tsp. of baking powder
~1 tsp. of whole wheat pastry flour
~2 tsp of unsweetened vanilla almond milk
~1 tsp. of vanilla extract

Additional Toppings:
~Almond Butter
~Vanilla Chobani

~Mix the ingredients together well into a mug and place in the microwave for 2 minutes. Make sure to keep an eye on it as the mug cake will rise and may spill over if in too long! Once finished, use your additional toppings as you please for a tasty, but CLEAN frosting!

Vanilla Greek Yogurt Parfait:


~3/4 cup or 6 oz. of Vanilla Chobani Greek Yogurt
~1 tbsp. of almond butter
~Small Handful of Bare Naked Protein Granola
~1 tbsp. of sliced almonds
~1/2 sliced banana

~Mix together the yogurt and almond butter, THEN top with everything else! Hope this helps with that sweet tooth craving late at night!

And LASTLY, as per special request from one of my BIGGEST fans on facebook…HAPPY BIRTHDAY REILLY!!! Keep up those meannnn bowling skills and you’ll be ready for some super LEAN body building competitions in NO TIME!

Foodie Friday

Hi Everyone! So I’m going to make an effort and post every Friday with some delicious meals and recipes from the past week! Hence the title, ‘Foodie Friday’! Of course, these are only some of my meals from the week, but I figured you can only handle so much deliciousness at once 😉 Also as a reminder, those who follow me on my instagram account @EatRunandAllinBetween got a special sneak peak at my meals, so be sure to check it out and start following! Anyway, I’ll start with some breakfast…

My NEW and IMPROVED Protein Pancakes:
1/4 Cup of Rolled Oats
1/4 Cup of Unsweetened Vanilla Almond Milk
2 Egg Whites
1-2 spoonfuls of Vanilla Chobani Greek Yogurt
1 Scoop of Vanilla Whey Protein
1 tsp. of Whole Wheat Pastry Flour
1/4 tsp. of Baking Powder
Coconut Oil (to cook with)
Blueberries, banana, almonds, chia seeds, honey to top (optional)

~Mix all ingredients together and cook like any other pancake, using the coconut oil. I also added the blueberries into the batter and cooked those as well!

Overnight Jar of Oats:
1 scoop of Vanilla Whey Protein
1/4 Cup Unsweetened Vanilla Almond Milk
1/2 Cup Rolled Oats
1 tbsp. of Chia Seeds
1 tbsp. of Almond Butter
Drizzle of Honey

~In a jar, add all ingredients, then add about 1/4 to 1/2 cup of water (or as much as needed), remember the oats will absorb the liquid, so before putting it in the fridge, you want to make sure it’s a little swishy, but not over liquidy! (FYI those words, I’m totally making up…they definitely don’t exist in the english vocabulary!) Anyway, put them in the fridge overnight, heat them up for 2 mins in the micro the next morning, then add back into the jar and top it with what you like!

On to Lunch and Snack Meals…

Big Bowl of Salad with a Side of Chobani and Granola:
Ingredients for Salad:
Cherry Tomatoes
Chicken (baked ahead of time with olive oil and seasonings)
Feta Cheese
Used a dash of Olive Oil for the dressing

For the Yogurt:
6 oz. Vanilla Chobani
Almond Ezekiel Granola (From Whole Foods)

Rye Cracker topped with Avocado and Yogurt:
For the Cracker:
2 Rye Crackers (70 Cals for just 2! Found these at Whole Foods)
Spinach Artichoke Hummus
Sliced Avocado
A few pieces of Chicken
Pepper & Salt to taste

For the Yogurt:
Pomegranate Chobani 6 oz. Yogurt
Almond Ezekiel Granola
1/4 Banana

Colorful Bowl of Salad:
Cherry Tomatoes
Feta Cheese
Chia Seeds
Vegetable Hummus
Fresh Lemon
A dash of Apple Cider Vinegar

And for Dinner…

My Healthy Version of a Burrito Bowl:
1/4 cup (dry) Quinoa
Black Beans
Cherry Tomatoes
Small Spoonful of Mild Salsa
Homemade Guacamole

For my homemade Guacamole:
1 full ripe Avocado
A dash of Olive Oil
1 chopped garlic clove
fresh lemon & lime
Chopped Yellow Onion

Coconut-Almond Crusted Chicken & Veggies in a Lemon-Yogurt Cream Sauce:
For the Chicken:
1 Chicken Breast
Coconut Oil
Chopped Almonds (about 6-8)
Unsweetened Coconut Flakes

~ Cover the Chicken in the Coconut Oil, then cover the almonds and coconut flakes around the whole chicken. Bake this on 375 degrees for about 15 minutes or until white (no pink when cut threw).

For the Cream Sauce & Veggies:
1/4 Cup of Plain Chobani Greek Yogurt
Handful of Spinach
1 Whole Squeezed Lemon
1/2 Tablespoon of White Cooking Wine
Pepper, Salt, & other Spices to Taste
Yellow Squash

~Blended this in my magic bulltet and then poured this over my Sautéed Veggies. Let warm with veggies for another 3-5 minutes. Sautee the Veggies in Olive Oil prior to the cream sauce.

Veggie Cauliflower Pizza Crust:
So for this one, I actually followed a mixture of two recipes I found online through Pinterest. Since this was my first time making the cauliflower pizza I didn’t want to experience to much with different ingredients! Check out these blogs to get the recipe:
Fat Girl Trapped in A Skinny Body
Cook Lisa Cook

For the Veggies & Sauce:
1 Can of 365 Organic Tomato Sauce & Spices to taste
Yellow Pepper
Cherry Tomatoes

Ground Turkey Meat Sauce a top of Spinach and Zucchini “Pasta”:
Ingredients for the Meat Sauce:
Ground Turkey (Whole Foods)
2 Garlic Cloves Chopped
1/6 a Yellow Onion
Olive Oil
1 can of 365 small Tomato Sauce
1 can of no-salt-added Diced Tomatoes
Chopped Mushrooms
Spices (Salt, Pepper, Basil, Cayenne Pepper, Crushed Red Pepper, Italian Seasoning)

~Cook the Ground Turkey in a large Sautee pan with olive oil. Once all has turned a light brown, add the tomato sauces and the rest of the ingredients. Cook on low heat for another 10 mins, continuously stirring.

For the Zucchini “Pasta”:
~In a small pan, cook the thinly sliced Zucchini and Spinach in a little bit of Olive Oil. Cook until soft. Serve Meat Sauce over this and top with skim Mozzarella Cheese. Enjoy!

And lastly, Desserts…!

Cinna-Yogurt-Almond Butter Apple Dip:
1/2 of 6 oz. Vanilla Chobani Greek Yogurt
1 tbsp. of Almond Butter (or peanut butter of your choice)
Drizzle of Honey
Dash of Vanilla Extract
For Extra Dipping (optional): Cashews, Almonds, Ezekiel Granola

Mix the Yogurt, Almond Butter, Cinnamon, Honey, and Vanilla together. Slice the apples and coat in cinnamon. Enjoy!

Carrot Mug Cake:
So, I was actually inspired my a fellow instagram foodie @trainlean_thinkclean — but I’ll put the recipe here anyway! I also switched up a few things with the recipe to my liking 🙂
1 Egg White
A scoop of Vanilla Chobani Greek Yogurt
Dash of Honey
1/2 Mashed Banana
3 oz. grate carrots
1 tsp vanilla extract
1 tsp. of whole wheat pastry flour

~Mix all above ingredients together in a small mug and cook in the microwave for about 2 to 2 1/2 mins longer. (Keep an eye on it!) …Topped it off with: Unsweetened Coconut Flakes, Almond Butter, Cinnamon, & Almonds

Hope you guys enjoyed these yummy, delicious new recipes and give them all a try! They’re all pretty simple and of course healthy and CLEAN (for the most part) 😉 Have a fabulous weekend!

A Few Recipes I Can Guarantee You Won’t Want to Pass On

Okay so I’ve been lacking on my recipe postings lately so I’m laying it ALLL out here…

In that case, I’ll start out with my Easter Day Meals. Unfortunately I was stuck at school during Easter break so the meals I prepped were just for my sister and I. This is slightly different than my usual easter dinners full of 20+ family members, but I can tell you one thing…it certainly made cooking proportion sizes and cleaning A LOT easier!

For breakfast we started off with stuffed avocados!

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I was inspired by Pinterest on this one; but anyways the recipe included:
– Avocado
– You can either use 1 egg white or a full egg
– turkey bacon

~ Scoop out each avocado and put that on the side. Then crack open each individual egg and add it to the avocado. Place them in the oven at 425 degrees and cook it for about 15-20 minutes! While its baking, put the turkey bacon in the micro and cook until your desired crispness is up to par! Crumble that on top of the egg-avo once it’s ready to be taken out. Enjoy! Dip the left over turkey bacon in the left over avocado for some more snackin!

The next meal of the day was a traditional Greek Soup called AvgoLemeno!

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This is quite easily one of the EASIEST yet MOST delicious soups I’ve ever made! I’ve been eating this for years as it has always been a signature part of our Greek Easter Meal, but never did I think a soup that amazing could be so simple to make once you get everything just right! All you’ll need (for 6 servings):
– 4 eggs whisked separately in 1 bowl
– 3 cans of low fat/low sodium chicken broth
– 1 1/2 cups of whole wheat orzo
– 3 lemons

~ Add the 3 cans of broth to a pot and bring it to a boil. Once it’s boiling, add the orzo and let cook. While this is cooking, whisk together the eggs while simultaneously adding the freshly squeezed lemons to the eggs. After about 8-10 minutes, take out about 1-2 cups of the broth and slowly add it into the bowl with eggs (if you add it to quickly the eggs make begin to cook in reaction to the heat), while you’re adding this, be sure to keep stirring the whole time! Once you’ve added about 1-2 cups of broth (the pot should be off heat at this point), add the egg/broth mixture slowly back into the pot and continue to stir slowly, while heating it back up on low. Finally, add as much pepper to your liking and enjoy!

On the the baked goods…again I was inspired by a Pinterest recipe for a Greek Yogurt Blueberry Banana Bread:

photo (18)

Check out ‘Nosh and Nourish‘ for the full recipe! My one little difference was that I used just 1 egg & 1 egg white, I also added cinnamon to the mixture! It was super delicious and moist…the Vanilla Chobani Greek Yogurt was KEY. I also may have used a FEW too many blueberries, but I actually liked all the extra gooeyness in there 🙂 Watch out — this dessert will go FAST!

Some other stand out recipes from this week included…

My Homemade Whole Wheat Veggie and Ground Turkey Pizza:

photo (26)

Sometimes you just need a good old pizza night and I don’t think anything could have done the job quite like the pizza I made, just sayin!

What you’ll need:
– Whole Wheat Pizza Dough
– Ground Turkey Meat (Sautee this in olive oil and cook until just lightly browned!)
– Medium can of Organic Tomato Sauce and small can of Organic Tomato Paste
– Veggies! (Brocoli, Eggplant, Spinach, Cherry Tomatoes, onion)
– Skim Mozzarella Cheese & Reduced fat Feta Cheese

Roll the dough out and then roll the sides over just a bit to form the crust. Then add 1/2 and 1/2 of the tomato sauce/paste mixture (I mixed these two together in a bowl before & added basil and a few other spices for flavor) to your pizza. Next, I steamed the brocoli, eggplant, and spinach and added that to my pizza. Topped it off with the sliced tomatoes and onion…and finally spread one half of the pizza with moz cheese and the other half with feta! Bake for about 10-15 mins on 424 or until golden!

Another delicious meal from the week was a Stuffed Sweet Potato:

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Again, this was inspired by Pinterest, however I used a few different ingredients to switch it up! The original recipe came from: TheKitchn However, in mine I used:
– 1 large Sweet Potato
– Spinach
– Mushrooms
– Yellow onion
– White Beans
– Garlic
– Feta Cheese

~ I then warmed my sweet potato up in the microwave for a few minutes, while I sautéed my spinach, chopped mushrooms, garlic, and onion on the stove top. Once the veggies looked cooked enough, I added the beans to the dish and let that cook for a few mins. Once the sweet potato was just soft enough, I sliced through the center and added just a small handful of the veggies into the potato. I topped it off with some feta cheese and baked it for about 5 minutes. I took that out and walah!

Tomato-Avocado-Corn Salad:

photo (22)

This was quite simple to make and pretty much was my lunch for the ENTIRE week and not once did I get sick of it! So So good! All I used was…
– Heirloom tomatoes (2 containers)
– 2 Avocados (small)
– 1 can of corn
– 1 can of Black Beans
– 1/4 yellow onion sliced
– Fresh Lemon & Lime
– 1 Tablespoon of Olive Oil & 1/2 Tablespoon of Apple Cider Vinegar
– Salt & Pepper to Taste

~ Mix all of this together in a large bowl and let sit in the fridge. The vinegar should help make the veggies last longer (especially the avocado, so don’t worry if you see it brown just a little…it’s still good to eat)! For my lunches, I enjoyed it over a bed of Spinach with 1 or 2 Rye Crackers that I ended up crumbling into the salad to act as “croutons” for some extra crunch AND some Chia Seeds! Seriously the best lunch dish I’ve had in a while!

Hope you enjoyed and be sure to check out and follow my instagram account @EatRunandAllinBetween for daily meal postings and motivation 🙂

Island Flavors

So, this post is slightly overdue from my Spring Break vacation on Virgin Gorda (formally part of the British Virgin Islands). Now, this quaint island (yes, I ran 10 miles from point A to just about point B) has exactly 2 grocery stores that are supposedly “fully stocked”. These stores shockingly are like the size of the bakery section in any Wegmans (although that’s probably pushing it), Giant, or Stop and Shop. You get the idea! Due to the size and minimum amounts of shipments that come in weekly compared to the frequent tourists and yachters than come to land, the shelves are usually wiped out.

Vanilla Greek Yogurt, Banana, Spinach, Ice & Water
Vanilla Greek Yogurt, Banana, Spinach, Ice & Water

The meat offered is…well, strange. The fruit and vegetables tend to be completely vanished by the end of the day. And you can even forget trying to locate any healthy snack food or varieties of fresh, wholewheat bread. Thankfully, we have been traveling to this island for as long as I can remember. And, just as my range of taste buds have grown so has our ability to prepare ahead of time for the grocery store shortages.

1 egg/1 egg white omelet with spinach and a side of sliced avocado
1 egg/1 egg white omelet with spinach and a side of sliced avocado

This time around, my mom packed some fresh chicken and lamb from whole foods to bring on to the plane (stored it in a cooler), as well as some necessary condiments. Another thing we’ve learned is if we do make a trip to the store and we spy some food we think we may need, we buy it…because it will be cleared out for the rest of the week if you dont snatch it up right then.

1 banana, freshly sliced mango, ice, water, freshly squeezed lime & lemon, and then some spinach
1 banana, freshly sliced mango, ice, water, freshly squeezed lime & lemon, and then some spinach

One thing I did find surprising was that this grocery store ACTUALLY stocked Chobani greek yogurt?! That was quite a surprise and you can probably guess I purchased at least 10 of those babies. Anyway, back to my point of this post…I’ve added a look at all the island/summery meals we nommed on during our trip!

Fruit Salad! (Honeydew melon, apples, pineapple, & banana)
Fruit Salad! (Honeydew melon, apples, pineapple, & banana)

All of the meals above were mostly breakfast options, some snack, and sometimes lunch meals! As you can see, I made a lot of smoothies over break! Pictured above is certainly not all of them, but I pretty much had 1 or 2 a day and they were all pretty similar but sometimes I tended to mix up the chobani flavors with them!

Shrimp Pad Thai with zucchini, hearts of palm, nuts, chili, and lime over some rice noodles
Shrimp Pad Thai with zucchini, hearts of palm, nuts, chili, and lime over some rice noodles

We ate out a few nights while we were there and had some pretttyyy interesting but DELICIOUS meals! One place we ate at was a pretty swanky, modern Asian style restaurant along the water called Coco Maya.

MahiMahi with a mango chutney, grilled and steam vegetables and a side of tuna sashimi and some feta infused pita bread
MahiMahi with a mango chutney, grilled and steam vegetables and a side of tuna sashimi and some feta infused pita bread

Pictured below was just PART ONE of my buffet style meal at our favorite upscale restaurant Little Dix Bay. Obviously, when I do buffets, I DO buffets. They are no joke…I definitely get my moneys worth, that’s for sure! The mahimahi was grilled right there in front of us and it was hard to refuse seconds, especially with that sweet & savory chutney! I also had a salad for an app covered in beans, shrimp, veggies, and feta cheese. I’m not even getting into dessert, because let’s just call that a ‘cheat night’ and the buffet table was DANK.

Steamed Yellow Tail in a Banana leaf with a side of rice
Steamed Yellow Tail in a Banana leaf with a side of rice

Yes, that is an entire fish right there. Now, when I ordered steamed yellow tail, I was not expecting this! However, to my surprise it wasn’t half bad once the restaurant owner came over and helped me slice the filet off in order to avoid the little bones and other odd parts of the fish!

Shrimp Salad with mango, avocado, red pepper, onion, and tomatoes over spinach with a fresh lime, lemon, olive oil, & balsamic vinaigrette dressing
Shrimp Salad with mango, avocado, red pepper, onion, and tomatoes over spinach with a fresh lime, lemon, olive oil, & balsamic vinaigrette dressing

The shrimp meal below was a DELICIOUS meal and so so refreshing! I even had left overs for lunch the next day which was totally awesome! Throughout this trip, we definitely got our fair share of fruits and veggies in. We had a TON of kabobs one night as well that were grilled to perfection!

Vegetable Kabobs with Yellow Squash, Zucchini, red pepper, onions, and mushrooms marinated in balsamic vinaigrette, olive oil, & rosemary
Vegetable Kabobs with Yellow Squash, Zucchini, red pepper, onions, and mushrooms marinated in balsamic vinaigrette, olive oil, & rosemary

Well, that obviously wasn’t EVERYTHING we ate while vacationing, but certainly a good look at the meals we had! Everything was just so yummy and refreshing, especially after spending long days on the beach soaking up the sun and heat!

Be sure to check out and follow my instagram @EatRunandAllinBetween — if you don’t have instagram downloaded on your smart phone, you can also use the link to the left of my blog and scroll down to where the ‘Followgram’ is located. This is the internet version of my iphone instagram account!

Greek Yogurt Overload

Ooh the uses of greek yogurt! Specifically with my favorite being the one and only chobani 🙂 Anyway, I have two scrumptious recipes here to share with you all using greek yogurt as the primary base for the meal!

Pineapple Curry Cream Sauce:
The first meal is actually meal numero uno of our spring break vacation on Virgin Gorda. After a long day of travels this meal certainly hit the spot and was quite simple to put together!

Ingredients you’ll need:
~Chicken Breast (1 per person)
~We used 1 cup of Chobani PLAIN Greek Yogurt
~1 can of Pineapple or fresh pineapple would be great too!
~1-2 tablespoons of Lime Juice
~1 Garlic Clove
~1-2 tablespoons of Extra Virgin Olive Oil
~Salt and Pepper as your desire

In a blender, mix all ingredients together until thick, smooth, and creamy. If needed, we found that we had to add a little more curry, lime juice, & salt, but taste it and add accordingly! Next, in a small sauce pan, heat it up on low/medium heat and then toss over oven baked chicken. Enjoy!

Curry Chicken Salad:
photo (4)
So, I decided to do a little meal prep for the week and make my own version of the ‘Chicken Salad’. I figured this would last me an entire week’s worth of lunches and I can toss over spinach & form a salad or place it a whole wheat wrap. Either way is just delightful!

Ingredients you’ll need: (will last almost a full week)
~2 Large Chicken Breasts
~1 Cup plain greek yogurt
~1 tablespoon of Curry (add more if desired)
~Dash of Salt & Pepper
~1 1/2 Macintosh Apples thinly sliced
~3-5 Small Celery Sticks thinly sliced
~Just under 1/4 cup of yellow onion finely sliced
~Freshly squeezed lemon
~1 tablespoon of apple cider vinegar
~A dash of Cinnamon

Place the two chicken breasts in the oven on 350 degrees and take out as soon as you no pink (approx. 10-15 mins). Mix all ingredients together in a large bowl and store in the fridge. Hope you enjoy this fantastic lunch!

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Lastly, below is a snippet of my grocery list and above is just SOME of my large and MUCH needed grocery haul from today at Whole Foods. Is it me or does everyone else find themselves spending an hour or more in that store?? I literally have to stop myself from taking every new healthy snack food off the shelf and I must stay away from the cheese section…those brie cheeses…mmmm!
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I formed this list on the new ‘Whole Foods’ iphone app I downloaded and then I sent it to my email and just whipped that out at my phone!
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A Look at some Clean Eats by YOURS TRULY!

I’ve been kind of out of the loop these past few days, catching up on sleep and what not, so apologies for the non existent posts lately! As I’m sure many of you already know, sleep is THE most important! If your sleep is off, I can guarantee your fitness AND your diet will suffer in exchange. For me, catching up on sleep was my number one priority these past few days and I finally feel like I’m back on track! Anyway…I’m SUPER excited because spring break is just a few days away and I’m counting down the days until i’ll be sipping out of a coconut and laying on a private beach (okay, maybe not THAT picturesque but a girl can dreaaaam). Between classes, practice, and work recently, Virgin Gorda is certainly getting me through the week 🙂

Anyhow I’ve posted some of my ‘clean’ dishes from the past week and hopefully I can get by the next few days on what’s left in my fridge!!


Almond Coconut Crusted Chicken w/ Quinoa & Veggies

This here was an experimental dish I tried and ended up LOVING IT.
~Preheat oven to 350 degrees, coat chicken in Coconut Oil. Crush 5-6 almonds and use about 1-2 tablespoons of Unsweetened Coconut Flakes — Spread this on both sides of the chicken.
~Prep 1/4 cup of dry Tri-Colored Quinoa, Steam a side of Spinach, & Slice 1/2 Avocado
~Watch your chicken to assure the coating doesn’t burn, after 10-12 mins, slice through the chicken and check that there’s no pink!
~Throw any extra toppings from the chicken on top of the spinach & squeeze fresh lime over the dish. ENJOY!

Dinner on-the-go: Easy & Quick Quinoa, Chicken, and Veggies
So this is really quite simple, quick, and easy to prepare! I had a late shift at work, so I prepped myself this dish the night before. Still tasted great cold!
~Prep 1/4 cup of dry Quinoa
~Bake Chicken in E.V.O.O. — cook in oven on 10-12 mins for 350 degrees
~Sautee 1/2 fresh red pepper, brussel sprouts, spinach, & onion
~Top this off with spices (crushed red pepper, salt & pepper)
~Had a Apple Pie flavored Larabad for dessert! YUM!

Lunch Options:

Salad GALORE! I loveeee salads 🙂
~Red Kidney Beans
~Reduced Fat Feta Cheese
~Walnuts & Craisins
~Used fresh lemon, Apple Cider Vinegar, & a dash of olive oil
~Had an Orange and an Apple on the side

Similar to the above salad, but used turkey breast (instead of beans & chickpeas) for protein! Had an orange on the side as well.


~Spinach, Arugala mixed greens
~Sliced Macintosh Apple
~Gorgonzola Cheese
~Used fresh lemon, Apple Cider Vinegar, & a dash of Olive Oil for the dressing
~Had Apple Cinnamon Chobani on the side for a snack!


Bowl of Delicious Oatmeal
Used 1/2 cup of dry oats with 1 cup of water. Added in 1 1/2 tablespoons of PB2 powder, 1 Whole banana, and some cinnamon. Put that in the microwave for 2 minutes, then topped with strawberries, blueberries, & a dash of cinnamon!

A ‘Little Bit of Everything’ Smoothie

~Used Overnight Soaked Chia Seeds (the night before, used 2 tablespoons of chia seeds, mixed with 1/2 cup of unsweetened vanilla almond milk and let it sit over night)
~1 whole banana
~Handful of frozen spinach
~1/5 an Avocado
~1/2 scoop of Vanilla Whey protein
~A dash of Cinnamon
~Blend together and enjoy the deliciousness!

Tropical Smoothie

~Sliced 1/2 a Navel Orange
~Sliced in small pieces 1/2 a Macintosh Apple
~1 Whole banana
~A handful of frozen strawberries
~Freshly squeezed lemon & lime
~1/2 filled with Orange VitaCoco Water, 1/2 w/ water

It was so yummy and definitely the kick I needed to wake up this morning! Also, *mentally preparing* myself for spring break and tropical weather with this fruity smoothie of mine 😉

Eat, Run, and Everything in Between Pinterest Board

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