A New Vegetable, Another Virtual 5K, a Drenched Dog, and More!

I’m chugging along, folks. At the beginning of the month, I was down four pounds, but then the other day, I was up five. Losing weight isn’t easy, but I’m not giving up!

That’s a post-workout selfie from this morning. I’ve had a very healthy weekend. I took that picture at my gym after using the

Bags and Bags and Bags of Vegetable Snacks

I’ve been seeing whole, fresh vegetables being sold as snacks lately, and I hope it’s a trend that takes off! I’m not talking about snack chips that use a little cauliflower or spinach powder in them, I’m talking about unadulterated vegetables… in snack form!

I found these Poshi vegetable pouches at the store before the lockdown began, but didn’t

Two New-To-Me Ingredients in One Delicious Dinner

I made a fantastic dinner the other night, and I used two components I’d never used before! Say hello to my Shrimp and Veggie Pesto Pasta!

But first, I want to brag really quickly, because I’m proud of how active I’ve been during this lockdown. I

One Meal With THREE New Things!

I made this dinner recently, and every component features a new-to-me item.

Let me walk you through it! The protein is

My Michigan Grocery Options

When I was a kid, I wanted nothing more than to be a contestant on “Supermarket Sweep,” a game show that culminated with people running through a supermarket at top speed.

It wasn’t a good show, but it was fun, and it combined two of my favorite things,

Asian Broccoli Salad with Sesame Almond Dressing

I’ve been using (and eating!) riced vegetables a lot lately. They’re just so easy and convenient. They cook quickly, can be added to so many dishes, and best of all, good for you! (For more riced vegetable ideas, click here, here, and here.) So, here’s another recipe involving riced vegetables. This time, I used riced broccoli as the basis for a delicious salad.

That’s a 15-ounce bag of riced broccoli from

I Pulled a Strange Can Out of the Back of My Cupboard, and Then I Opened It and Ate It

You know how you sometimes find things buried deep in your cupboard or pantry, and you don’t remember when you bought them, or why? I had one of those moments the other night, when I was looking for something else and stumbled across a can of… turnip greens.

I have no memories of buying this. Don’t know where it came from, how much I paid, or what I was going to do with it.

Make This at Your Next Brunch: Low-Carb Pancake Roll-Ups

I got a new kitchen tool – a masher – and this is the healthy, delicious recipe where I used it for the very first time!

Low-Carb Pancake Roll-ups are perfect for brunch. They’re great for other meals, too, and particularly versatile, because they’re a finger food, and everyone loves finger food. And what makes them low-carb? I’m glad you asked. 

3WAYS2 Add More Veggies and Beans Into Your Snack Rotation

I’m always on the hunt for new snack ideas. Fresh vegetables are a tried-and-true mainstay in my snack game, but fresh vegetables aren’t always available, and sometimes they don’t travel well.

There are lots of veggie-based snacks at the store, but many fall into a category that’s a pet peeve of mine, where they’re labeled as

It Looks Like a Quinoa Salad… But It’s NOT!

If it looks like a grain-based salad, and it tastes like a grain-based salad, it’s gotta be a grain-based salad, right?

WRONG! There’s not a single grain on that plate. I made this salad with…