Apple Peanut Butter Nachos

Who said nachos can’t be healthy for you? Well you can feel great about eating these highly nutritious nachos for breakfast or even a snack! One of my old favorite college snacks was apples and peanut butter–so I recreated this snack into something a bit more fun..

IMG_4922Pasta Salad close up

Apple Peanut Butter Nachos

Apple Peanut Butter Nachos

Sweet and crunchy apple slices have a fun new twist with a comination of chocolate, peanut butter, coconut, and almonds!


1 large apple; sliced

1 Tbsp peanut butter; melted

2 Tbsp cup dark chocolate chips

2 Tbsp silvered almonds

1 Tbsp coconut flakes

1 Tbsp honey (optional, if you want them to be extra sweet)


  1. Place apple slices on a plate. Drizzle the peanut butter, chocolate chips, almonds, coconut flakes, and honey (optional) on apples. Super easy, fun, and nutritious!

IMG_4910Pasta Salad close up

How to: Boil the perfect egg


My mornings always seems so frantic when I come through the kitchen so I usually just grab a granola bar or banana, throw it in my purse and eat it while I’m driving or at least try to. No matter what, mornings just always seem so rushed to me and I am always trying to get out of the door! I also love hard-boiled eggs for breakfast and I finally came across a way to make them perfect. Hard-boiled eggs are something that can seem to be really simple and easy to make but they aren’t. I always tend to over cook my eggs leaving the yolk too dry to eat. If you have a little more time in the mornings, try a poached egg instead. Boil your eggs at night to make the perfect grab and go nutritious breakfast in the mornings! Especially since breakfast is the most important meal of the day! 🙂

Boiling eggs literally seems like the easiest thing in the world but its perfecting the yolk that makes all the difference. All you do is bring a medium sauce pan with water to a boil. Once boiled, gently place eggs in water and make sure the water covers them completely! Now…this is totally up to you depending on how you want your eggs.

For soft-boiled, boil eggs for 6 minutes
For medium-boiled, boil eggs for 9 minutes
For hard-boiled, boil eggs for 12 minutes

Chickpea & Black Bean Hummus


Yield: 6

1 can black beans; drained and rinsed
1 can chickpeas; drained and rinsed
3 Tbsp lemon juice
1 tsp salt
1/2 tsp lemon pepper
1 tsp garlic powder
1 garlic clove
2 Tbsp olive oil
1/2 tsp cayenne pepper
6 whole wheat pita breads

1. Preheat oven to 350 degrees F. Cut each pita bread into 6 pieces and put on baking sheet. Drizzle olive oil and sprinkle salt on top. Bake for 10 minutes.

2. In the meantime, add beans, lemon juice, olive oil, salt, pepper, garlic, powder, garlic clove, lemon pepper, and cayenne pepper to food processor. Mix for about 3 minutes until hummus becomes creamy. Add more lemon juice and/or olive oil if hummus is too thick depending on the flavor. Also, feel free to add extra seasoning! Enjoy hummus with baked pita chips and fresh veggies..I particularly love sliced cucumbers with this hummus!

Open-Faced Kale & Asparagus Omelet


If you’re looking for a hearty, nutritious breakfast that will satisfy you until lunch, then you would love this nutrient-packed breakfast!

Yield: 1

1 tsp olive oil
1 egg
1 egg white
1/4 avocado; sliced
2 asparagus spears; washes and sliced
1 cup baby kale
1 Tbsp low-fat sharp cheddar cheese
Salsa or chopped tomato (optional)
Salt and Pepper to taste

1. In a small frying pan on medium heat, add olive oil and asparagus spears. Season lightly with salt and pepper. Cook for 5 minutes and then add baby kale until wilted. In a small bowl, whisk egg and egg white and season lightly with salt and pepper.

2. Add egg batter and with the pan swirl around so egg is evenly coated the pan. Let cook for 3 minutes or until mixture is well set but still wet. The easiest way to flip omelet is to get two spatulas on both sides of omelet and quickly flip. Only cook for 1-2 minutes and slide omelet off of pan and onto plate. Add avocado, cheese, and salsa (or chopped tomatoes). Delicious & nutritious!

Italian Chopped Salad


If you love eating salami and cheese but feel guilty eating it, put it in a salad!

Yield: 4

4 cups romaine lettuce; chopped
2 cups baby spinach; chopped
15 slices of salami; chopped
1/2 cup shredded mozzarella cheese
1/4 cup cucumbers; chopped
1/4 cup roasted peppers; chopped
1/4 cup sliced black olives
1/4 cup marinated artichoke hearts; chopped
1 roma tomato; chopped
1 Tbsp olive oil
3 tsp basalmic vinegar
Salt and pepper to taste
Pinch of oregano

1. In a large salad bowl, mix all the ingredients with tongs except for oil and vinegar. To make the dressing, in a cup add olive oil and basalmic vinegar and with a fork whisk together. Add in a pinch of oregano, salt, and pepper and drizzle over salad mixing with tongs. EASY!