Summer Watermelon with Mint & Feta Cheese


I recently just starting eating this treat and it definitely makes me feel like summer is here..well almost. There is nothing better than a cold watermelon right out of the fridge on a hot sunny day. The combination of the 3 flavors go together so perfectly its amazing to say the least!

All you need:
Sliced watermelon
Fresh mint; coarsley chopped
Feta Cheese

Sprinkle mint and feta cheese all over fresh watermelon and enjoy! Easy perfection.


Turkey Zucchini Parmesan Meatballs

Ok so I’ve been craving a dish of spaghetti and meatballs for the last few Nana makes the best and I dream about the dish all the time! But instead I decided to go with the healthier alternative and make my own spin on meatballs. I usually like to add zucchini in my burgers or meat loafs because I find it makes it more moist and nutritious of course. Anyways, I served these scrumptious meatballs with a side of spaghetti squash. More on that recipe later 🙂 But for now, these definitely hit the spot and satisfied my craving!

Yield: 12
1 lb extra lean ground turkey meat
1 zucchini; grated
1/2 cup italian seasoned breadcrumbs
1/2 cup parmesan cheese
1 egg
2 cloves garlic; chopped
1 tsp salt
1 tsp black pepper
1 tsp onion powder
1/2 cup marinara sauce
1/4 cup fresh basil; chopped

1. Preheat oven to 375 degrees F. In a large mixing bowl, mix together the turkey meat, grated zucchini, breadcrumbs, cheese, and egg. Mix with hand until slightly combined. Add in garlic, salt, pepper, and onion powder and continue mixing with hand until well combined.
2. With an ice cream scoop, scoop meatballs into a lightly greased (with olive oil) baking dish. Roll meat in hand to form the perfect “meatball” shape. Bake for 20 minutes and top with warm marinara sauce and freshly chopped basil.


Fruit Salad with Citrus Honey Mint dressing


I love fruit especially with this dressing. It is best served cold because the mint and citrus flavors make it so refreshing. You can use any fruit that you like, the possibilities are completely endless! You can eat this for a healthy breakfast, a snack, or even side dish!

Yield: 6

1 cup fresh blueberries
1 cup fresh pineapple
1 cup fresh cantaloupe
1 cup fresh strawberries
2 Tbsp honey
1/2 of a small lemon
1/2 of a small lime
3 Tbsp fresh mint; coarsely chopped

1. In a small bowl, combine honey, the juice of half of the lime and lemon. Place in microwave to melt for 15 seconds and whisk with a fork. Place fruit in large serving bowl and drizzle dressing. Add mint and mix in with fork until fruit is evenly coated.

Apple Cinnamon Detox Water


I’m excited to finally post the very first drink on my blog! I am one of those people who probably doesn’t drink enough water throughout the day so I discovered a way to spark up my water to make it more refreshing..I have been making over night detox waters in little mason jars and sip on it through out the day–it is so refreshing and almost irresistible to not drink it all! It is a great way to stay hydrated all through out the day! Stay tuned for more of my detox water flavors! 🙂

This is all you need:
1 cinnamon stick goes a long way so I can use one stick for 3 days
1 apple; chopped or sliced (whichever your prefer)

In a mason jar, add 1 cinnamon stick, apple slices, and fill with water. Place in refrigerator over night and it will be ready the next morning! It is  perfect to bring to work and all you have to do is add water throughout the day! Easy, simple, delicious, and a refreshing way to make sure you drink plenty of water.

Baked Rock Cod with a Mango Cilantro Salsa


This delicious meal also makes great fish tacos! The salsa is so refreshing and pairs perfectly with the fish. You can also use other fishes such as salmon or halibut with this salsa.

Yield: 2

Baked Rock Cod
2 4 ounce pieces of Fresh Rock Cod
2 tsp olive oil
1 tsp granulated garlic
1/2 tsp salt
1/2 tsp pepper
1/2 lemon

Mango Cilantro Salsa
1 mango; cubed
1/2 cup finely chopped cilantro
1/2 red bell pepper; chopped
1/2 avocado; chopped
3 Roma tomatoes; chopped
1 tsp salt
1 small lime
1 tsp pepper

1. For the cod, preheat oven to 350 degree F. Drizzle olive oil all over fish. Sprinkle salt, pepper, garlic. Bake for 10 minutes and then squeeze the juice of one lemon on top of fish.Bake for another 5-10 minutes, fish should look a little flakey. Rock cod doesn’t have a lot of fat on it so it will feel a little firmer than other fishes.

2. For the salsa, add all ingredients in a small-medium sized mixing bowl. Squeeze the juice of one lime and refrigerate until fish is done baking.