Butternut Squash and Black Bean Tacos

I hope everyone had a good weekend! I have been looking to make some vegetarian meals to offset some of the more meat centered meals we usually have (and Kevin loves). I got a little bit of resistance that this recipe did not have any meat, but Kevin and I both thought the tacos were yummy and filling!

It is good to have some meals that are more plant based in our diet, and you cannot go wrong with yummy veggie and bean tacos. Check out the recipe below!

Recipe via avocadopesto.com


  • 3 cups diced butternut squash
  • 1 teaspoon smoked paprika
  • 3 tablespoons extra virgin olive oil (divided)
  • 1-2 chipotle peppers in adobo, diced
  • 1/3 cup diced red onions
  • 1 cup black beans
  • 1 teaspoon cumin
  • 1 avocado
  • 1 tablespoon lime juice
  • handful cilantro, diced
  • 6-8 corn tortillas
  • lime, to garnish


  • Preheat oven to 425 degrees.
  • In a bowl toss together squash, 1 tablespoon olive oil, paprika and salt. Bake in preheated oven on aluminum foil lined baking sheet for 20-25 minutes or until soft.
  • Heat pan over medium heat and add 1 tablespoon olive oil. Add red onions and chipotle peppers. Cook for a couple minutes and add the black beans. Add cumin and salt. Cook for a few minutes, mixing occasionally.
  • In a blender or food processor combine avocado, lime juice and 1 tablespoon olive oil. Blend until smooth. Add salt to taste.
  • Heat corn tortillas on skillet for 10-20 seconds per side.
  • Top tortillas with squash, black beans, avocado crema, squeeze of lime juice and cilantro.

I hope you enjoy it!

– A –


Seasonal Easy Weeknight Recipe 

Happy Monday! I can’t believe it is already Thanksgiving this week, this year is flying by! I wanted to share an easy recipe that is one of my go-to’s in the Fall and Winter. It also makes great leftovers and is healthy. I hope you enjoy it as much as I do!


  • 16 oz ground turkey
  • 10 oz sweet potato, cubed
  • 1 yellow pepper
  • 1/3 yellow onion
  • 1 tbsp olive oil
  • 1 tsp minced garlic
  • 1/2 cup mozzarella cheese
  • Salt and pepper to taste


  1. Heat olive oil in skillet pan over medium-high.
  2. Add ground turkey and garlic. Cook turkey until brown, stirring occasionally.
  3. While turkey is cooking, cut up the pepper, onion, and sweet potato (I buy my sweet potato already cubed).
  4. When turkey is cooked through, add onion, pepper, salt, and pepper and stir.
  5. A few minutes later, add the sweet potato and stir. Cover with a lid and let cook for about 10 minutes or when sweet potato is tender.
  6. Turn heat down to low and sprinkle cheese over skillet. Allow cheese to melt before serving.

(thanks to Pinterest for the recipe inspiration) 

I hope everyone has a very happy Thanksgiving full of yummy food and family time!

– M –

Seasonal Smoothie

Happy Monday friends!

A while ago I shared my favorite smoothie on the blog and now I wanted to share a seasonal spin on a smoothie that I have been loving lately. With fall in full force and the holidays quickly approaching, there is nothing better than a healthy pumpkin smoothie to cool down after a workout or enjoy for an after-dinner treat.


  • 1/3 cup pure pumpkin
  • 2 frozen bananas, pre-sliced
  • 2 tablespoons yogurt
  • 2 scoops of your favorite protein powder (I use Protein World Slender Blend vanilla)
  • A drizzle of honey
  • 1 teaspoon pumpkin pie spice
  • Almond milk


  1. Combine all ingredients in blender using a splash of almond milk at first
  2. Continue to add almond milk until you reach desired consistency
  3. Pour and enjoy!

(photo cred: Alyssa Rodammer who introduced me to the recipe!)

Happy Fall ya’ll! Hope you are enjoying this beautiful season!

– M –


Healthy Spin on a Favorite Dinner

Happy Monday!

Nick and I like to cook dinner together and one of the first meals we ever made together was chicken parmesan. We still love this dish, but I was looking for a way to make it healthier. What better way to do this than swap out the pasta for zoodles to add some vegetables into the dish! We also used less breading and cheese than the chicken parmesan recipe we usually use calls for. I wanted to share this recipe with you all. I hope you enjoy it as much as Nick and I did!

Baked Chicken Parmesan with Zoodles


  • 1/2 cup bread crumbs
  • 1/4 cup parmesan cheese
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 1 egg
  • 3 zucchinis
  • 3-4 boneless chicken breasts (I used thin-sliced)
  • Olive oil
  • Mozzarella cheese
  • One jar of pasta sauce (I used tomato and basil Bertolli)



  1. Heat two separate pans on medium heat and place 1 tbsp of olive oil in each pan.
  2. Combine bread crumbs, parmesan cheese, Italian seasoning, and salt and pepper in a shallow dish.
  3. Beat one egg in another shallow dish.
  4. Place each chicken breast into egg first then breading mixture and into one of the heated pans.
  5. Cook chicken breasts for 3-4 minutes on each side until fully cooked.
  6. While chicken is cooking, use spiralizer to cut zucchini into zoodles.img_9682-2
  7. Place zoodles into other heated pan and cook for a few minutes.
  8. Once chicken is cooked, sprinkle mozzarella cheese (or place a slice of mozzarella cheese) on each chicken breast.
  9. Pour pasta sauce over chicken once mozzarella has melted and cook for a few minutes until sauce is warm.
  10. Serve chicken over bed of zoodles! Bon appetit!

– M –

Fall Fresh Meal 

Happy Monday! We can not believe this week is the official start of Fall! While we think Summer went by a little too fast, we are excited for the football, scarves and booties, and delicious recipes that come along with Fall.

What better way to start off Fall with a warm and cozy meal that is also healthy and easy! We wanted to share  a perfect meal for chilly day that includes white chicken chili and grilled peaches with ice cream for dessert.

White Chicken Chili


  • 4 cups chicken broth (I used reduced sodium)
  • 2 cups water
  • 4 cups cooked shredded chicken (rotisserie works great!)
  • 2 15 oz cans Great Northern beans, drained
  • 2 cups salsa verde
  • 2 tsp ground cumin
  • Optional toppings: diced avocado, chopped fresh cilantro, chopped green onions, shredded cheese, sour cream


  1. Shred chicken into bite-sized pieces.
  2. Combine chicken, chicken broth, water, beans, salsa verde, and cumin into large pot.
  3. Heat ingredients over medium-high heat until boiling.
  4. Reduce heat and simmer for at least five minutes.
  5. Serve warm with desires toppings and enjoy!


Grilled Peaches with Ice Cream


  • 3 peaches, halved
  • Vanilla bean ice cream
  • 1 Tbs olive oil
  • 1 Tbs honey


  1. Cut peaches in half and remove pits
  2. Brush with a light layer of olive oil
  3. Heat the grill to medium heat and place the peaches with the cut side down on the grill
  4. Cook for 2-3 minutes and then turn the peaches slightly to create hashed grill marks
  5. Cook for another 2-3 minutes and remove the peaches from the grill
  6. Top with a light drizzle of honey and a scoop of vanilla bean ice cream
  7. Enjoy!

We hope you enjoy this meal as much as we did! Happy Fall everyone!

– A & M –

Salmon with Mango Salsa

Happy 4th! I hope you had a fun weekend filled with good food, drinks and sun like I did. Kevin and I did a little staycation at a resort in Scottsdale, and enjoyed some pool time and relaxation together.

We’ve been cooking together quite a bit lately, and I found one of our favorite recipes on a cooking blog, Creme de la Crumb. Her grilled salmon with mango salsa recipe is delicious and perfect for a summer cookout.


  • 4 6-ounce salmon fillets
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • salt and pepper to taste
  • juice of 1 lime

Mango salsa:

  • 2-3 mangos, diced
  • ½ red pepper, diced
  • ½ red onion, diced
  • 1 small jalapeño, seeded and finely chopped
  • ¼ cup packed cilantro leaves, roughly chopped


  1. Dice mango, red pepper, onion, jalapeño and cilantro. Mix in a small bowl and set aside
  2. Mix garlic powder, chili powder, and salt and pepper for the salmon rub
  3. Use the rub to cover the tops and sides of the salmon filets
  4. Grill salmon over medium heat, 6-8 minutes on each side
  5. Squeeze lime juice over the salmon and top with the mango salsa

I hope you enjoy this recipe as much as I do! Have a great rest of the week!

– A –

Simple, Smart Dinner Swap-out

Happy Memorial Day everyone! I hope you were able to enjoy the long holiday weekend while remembering those who served our country. I was working some of the weekend, but was still able to enjoy some sunshine and spend time with family and friends.

Lately, I have been consciously trying to make healthy swaps in my diet that don’t compromise taste. A few weeks ago I purchased the Vegetti and I have been using it to make zoodles (zucchini noodles) in place of pasta in multiple recipes. The Vegetti is user and budget friendly and can turn multiple vegetables including zucchini, sweet potatoes, or carrots into noodles. I wanted to share one of the recipes I made last week with zoodles. My dad used to make this recipe often and I was craving it, but didn’t want the carb load from the pasta. So without further ado, here is the recipe, enjoy!

Simple Chicken & Veggie Zoodle Pasta


  • 2 pounds chicken breast
  • 3 peppers (I used one of each: orange, red, and yellow)
  • 1 container mushrooms
  • 4 zucchinis
  • Mediterranean Dipping Oil (or similar Mediterranean olive oil)
  • Olive Oil
  • Garlic pepper
  • Salt & Pepper to taste
  • Romano cheese


1.Begin by cutting chicken into small strips. Cook chicken in olive oil coated pan on medium until cooked through. Season with garlic pepper, pepper, and salt while cooking.

2. Using the Vegetti, turn the zucchini into zoodles. I used the thick setting for this dish. Set aside.

3.  Cut peppers into small strips. When chicken is done cooking, remove from pan and set aside. After adding more olive oil, cook peppers and mushrooms.

4. While peppers and mushrooms are cooking in one pan, use another pan coated with olive oil to cook zoodles on medium. Season with salt and pepper and turn zoodles regularly to ensure all zoodles are cooked evenly.

5. When veggies are done cooking, replace chicken back into pan with peppers and mushrooms and heat while zoodles finish cooking.

6. Finally, top zoodles with chicken and veggie mixture. Drizzle with desired amount of Mediterranean dipping oil and top with romano cheese.

I hope you guys enjoy this recipe as much as I did! What is your favorite vegetable noodle recipe? I would love to add more recipes to my collection! Have a great week!

– M –


Bean Enchiladas 

Who loves good Mexican food that’s still healthy and filled with veggies? I do! My mother-in-law shared this yummy bean enchiladas recipe with me when she was in town, and I’m excited to share it with you. It’s inspired by a recipe by Dr. Fuhrman, known for his multi-nutrient rich diet. We tweaked it a bit, using salsa instead of tomato sauce and adding enchilada sauce and cheese. These enchiladas would be great with some mexican rice or quinoa or refried beans if you are a bean lover.


  • Package of flour tortillas (we did a mix of wheat and white flour)
  • 1/2 cup sliced white onion
  • 1 medium green bell pepper chopped
  • 2 cups of drained black or pinto beans
  • 1 cup frozen corn kernels
  • 1 jar of medium salsa (I used hotter salsa from Trader Joe’s and it was pretty spicy)
  • 2 tablespoons fresh cilantro
  • 1/4 teaspoon of chili powder
  • 1/4 teaspoon of cumin
  • 1/4 teaspoon of onion powder
  • 1 bottle of enchilada sauce
  • Mexican cheese
  • 2 avocados


1. Sauté chopped green pepper and onion in a half of cup of salsa until tender

2. Add beans, corn, cilantro, spices and another half cup of salsa and simmer for 5 minutes


3. Spoon about 1/4 cup of the bean and veggie mixture in on each tortilla and roll it tightly

4. Lightly grease glass 13×9 pan and place the rolled enchiladas in the pan


5. Pour a thin layer of enchilada sauce over the rolled tortillas

6. Sprinkle with cheese


7. Bake for 15 minutes at 375 degrees fahrenheit

8. Remove from the oven and place sliced avocado on top before serving

I hope you enjoy this recipe! It’s 80 degrees this week in Scottsdale, so I’ll be enjoying my time outside soaking up some vitamin D. I can’t help but to rub in the nice weather to my friends and family in the north of the country! I’m definitely not missing the cold.

– A – 


Thanksgiving Inspired Side

Happy Thanksgiving week! I was inspired last night to make a healthy Thanksgiving side for dinner. I love Thanksgiving food especially the yummy mashed potatoes, green bean casserole and stuffing, but we all know how many calories a typical Thanksgiving dinner can be.  Why not switch out one of those high calorie side dishes a healthier alternative? This delicious roasted brussels sprouts and squash with dried cranberries and dijon vinaigrette dish is the perfect festive yet healthy side dish.


  • 1 small butternut squash cut into 3/4 inch chunks
  • 1 1lb brussels sprouts, stems trimmed and cut in half
  • 2 tablespoons olive oil
  • 1/2 teaspoon of salt (I used truffle salt)
  • freshly ground pepper
  • 1/4 cup dried cranberries


  • 2 teaspoons Dijon mustard
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons extra virgin olive oil
  • A pinch of of salt
  • freshly ground black pepper


  • Preheat the oven to 450 degrees fahrenheit
  •  Place the butternut squash chunks and halved brussel sprouts on a baking sheet
  • Sprinkle them with olive oil, salt, and pepper. Toss with your hands to ensure they are covered equally.
  • Roast the vegetables for 20 minutes, tossing them gently 2-3 times
  • Add the cranberries for the last five minutes of baking
  • A few minutes before the vegetables finish, start preparing the vinaigrette
  • In a small bowl, whisk together the red wine vinegar and dijon mustard
  • Slowly pour in the olive oil and, quickly whisking all three ingredients together
  • Add salt and pepper to taste
  • When the vegetables are done, place them in a large bowl and toss with the vinaigrette before serving
  • Enjoy at room temperature or chilled

Have a great holiday week everyone and enjoy some pumpkin pie! Just make sure you have a fun workout planned for the next day to burn off those yummy treats!

– A – 

Apples Galore

Good Morning! I hope everyone had a relaxing and fun weekend. I unfortunately had to work all weekend, but I was able to enjoy a trip to Erwin’s Apple Orchard with Nick on Thursday. It was beautiful outside and we picked some apples before treating ourselves to a donut and cider. No, we did not plan to match, but it made for a cute picture!



We came home with over two dozen apples including a huge bag of my favorite, Honeycrisp. We weren’t able to pick the Honeycrisp since they are so popular and were already picked, but we snagged an already bagged bunch from the cider mill before heading home.


Now you ask, what do I do with this many apples? While I do love an apple with peanut butter as a snack, I have recently tried some recipes that incorporate this delicious fruit (with some help from Pinterest of course) that I want to share with you today.  If you don’t have a bunch of apples on hand, here is your excuse to go get some while they are still in  their prime season.

Apple Pie Bites



  • 1 apple
  • 1 8 oz can Pillsbury crescent rolls
  • 1 teaspoon apple pie spice
  • 1/4 cup packed light brown sugar
  • 3 tablespoons butter, melted
  • 1/3 cup chopped pecans


  1. Preheat oven to 375 degrees.
  2. Spray baking sheet (or line with parchment paper).
  3. Unroll crescent dough and separate the pieces of dough laying them flat on baking sheet.
  4. Mix brown sugar and apple pie spice and sprinkle mixture evenly on each dough piece.
  5. Sprinkle each piece of dough with pecans.
  6. Slice apple and dip each apple slice in butter.
  7. Place one apple slice on each dough piece at the thickest side and begin to roll each dough piece where the apple is placed.
  8. Brush each crescent roll with remaining butter and sprinkle with apple pie spice.
  9. Bake for 10-12 minutes until the crescents are golden brown.
  10. Enjoy warm and add vanilla ice cream to get the a la mode effect!


Fall-Inspired Salad



  • 1/4 apple
  • Spring mix lettuce
  • 1/8 onion
  • 1 tablespoon feta cheese
  • 1 tablespoon craisins
  • 1/4 cup pecans
  • 1 tablespoon Panera Fuji Apple Vinaigrette dressing


  1. Chop apple into bite-sized pieces.
  2. Cut onion into slices.
  3. Place desired amount of lettuce into bowl.
  4. Add all other ingredients and top with dressing.
  5. Enjoy!

– M –