Delicious Detox Salad

Who doesn’t love a detox salad that is bright and flavorful?

This salad is layered with baby kale, strawberries and watermelon, grapefruit, pomegranate arils, walnuts,  feta and its finished off with a sweet and creamy pomegranate Greek yogurt dressing. 

Today’s recipe is Pink Detox Salad:


1/2 cup plain fat-free Greek yogurt
1/4 cup pomegranate juice
2 Tbsp apple cider vinegar
1/2 tsp lemon zest
1 tsp Stevia (or substitute with 2 Tbsp honey)
1/8 tsp salt

1 pink grapefruit, peeled, segmented and seeded
1/2 tsp Stevia (optional)
6 cups baby kale (or substitute with a blend of spinach, baby kale and, chard)
1 lb strawberries, hulled and sliced
2 cups (1-inch-cubed) seedless watermelon
1/2 cup pomegranate arils
1/4 cup walnuts, coarsely chopped
1/2 cup crumbled reduced-fat feta cheese

For the dressing:
In a small mixing bowl stir together yogurt, pomegranate juice, vinegar, lemon zest, Stevia (or honey), and salt until well combined. Cover and chill until ready to serve.

For the salad:
Sprinkle grapefruit with Stevia and set aside. Divide kale among four salad bowls. Top each serving with strawberries, watermelon, grapefruit, pomegranate arils, walnuts, and feta cheese. Drizzle each salad with dressing.

Random Act of Kindness

I have a challenge for each and every one of you. The challenge is to be present enough to know, in the moment, what you can do to genuinely be kind to someone. This could include, but is certainly not limited to..

 paying for someone’s coffee
 holding the door
 giving a genuine compliment
 calling a friend or family member & thanking them for something they’ve done
 taking your kids to the park, even if you’re tired and it’s been a long day
 waving/smiling at someone – even if you have NO idea who they are

We’re all connected. Karma is a real and constantly moving thing. You CAN’T receive without giving.. So let’s give a little extra today.

Happy Friday, everyone!


Do you love salmon?

Do you love salmon and all of its health benefits?
This dish is an excellent source of omega-3 fatty acids and protein. It’s also a great source of vitamin B12 and vitamin D. Not only is this dish healthy, but it’s super easy to prepare.

Click on the link below for the recipe!


Wall Sits

…Wall Sits…

Image may contain: 1 person, standing

Wall sits are something you can do anywhere. I challenge you to a 1 minute wall sit today.

✔️Make sure your hips are in line with your knees (my hips could have been lower in this pic)

✔️Ground down through your heels

✔️Back firmly against the wall

 *Don’t forget to SMILE! You’re working your legs like crazy! 😊 

One Bowl, Simple Ingredients, & 100% Whole Grain

Are you looking for a healthy snack that has simple ingredients and 100% whole grain? Made with oatmeal and whole wheat flour, these healthy oatmeal bars are wholesome enough for breakfast or an afternoon snack. Try one warmed up with a dollop of Greek yogurt!

Today’s recipe is Strawberry Oatmeal Bars:

Strawberry Oatmeal Bars.jpg

Strawberry Bars:
1 cup old-fashioned rolled oats (gluten free if needed)
3/4 cup white whole wheat flour (or substitute all-purpose flour or 1:1 baking flour to make gluten free)
1/3 cup light brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, melted (or substitute melted coconut oil to make vegan/dairy free)
2 cups small-diced strawberries (about 10 ounces), divided
1 teaspoon cornstarch
1 tablespoon freshly squeezed lemon juice (from about 1/2 small lemon)
1 tablespoon granulated sugar, divided

Vanilla Glaze (Optional):
1/2 cup powdered sugar, sifted
1/2 teaspoon pure vanilla extract
1 tablespoon milk (any kind you like)


Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.

In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.

Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.

Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).

While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.

*Store leftovers in the refrigerator for up to 5 days.

Why is water so important?

I can’t stress enough how important it is to drink enough water!
Here are six reasons to make sure you’re drinking enough water every day:
1. Drinking Water Helps Maintain the Balance of Body Fluids.
2. Water Can Help Control Calories.
3. Water Helps Energize Muscles.
4. Water Helps Keep Skin Looking Good.
5. Water Helps Your Kidneys.
6. Water Helps Maintain Normal Bowel Function.

So, remember to always drink your water!




Easy, Healthy, & Ready in 20 Minutes

Who doesn’t love a meal that is healthy and ready in 20 minutes?

Stir-fries are fast and hit every food group from veggies to lean protein. Start to finish, this simple dish can be ready in 20 minutes. This particular recipe is lighter and healthier than a traditional stir-fry recipe. It’s packed with veggies, sweetened with honey, and served over whole-grain brown rice or quinoa.

Today’s recipe is Thai Cashew Chicken:



Cashew Chicken:

  • 1 1/4 pounds boneless, skinless chicken breasts (about 2 large), cut into bite-sized pieces
  • 2 tablespoons cornstarch (or substitute arrowroot powder)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons canola oil
  • 3 medium red bell peppers, seeded and cut into bite-sized pieces
  • 1 large head of broccoli, cut into florets (about 4 cups)
  • 1 bunch green onions (about 6 medium), thinly sliced
  • 2/3 cup dry roasted, unsalted cashews
  • Cooked brown rice or quinoa, for serving


  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons honey, plus additional to taste
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1/4–1/2 teaspoon red pepper flakes, plus additional to taste


  1. In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper.
  2. Heat the oil in a large skillet over medium high. Once the oil is hot and shiny, add the chicken mixture and sauté for 4 minutes, just until lightly browned. Add the bell pepper, broccoli, and green onions. Continue sautéing until the chicken is cooked through and the vegetables are crisp-tender, about 5 additional minutes. Stir in the cashews and cook for 30 additional seconds.
  3. While the chicken and vegetables are cooking, prepare the sauce. In a small bowl or large measuring cup, stir together the soy sauce, rice vinegar, 2 tablespoons honey, ginger, garlic, and 1/4 teaspoon red pepper flakes. Taste and add additional honey and/or red pepper flakes as desired (I added an additional 1/4 teaspoon red pepper flakes). Pour the sauce over the skillet and toss to coat. Enjoy immediately with brown rice.