I worked in retail for nearly five years. Last July, I left my retail job and took a job as a full time instructor. During the five years in retail, I worked weekends – like most of them. Most Saturdays until about 4pm, you could find me in the grocery store. It’s funny, because even after five years, I never got used to working on Saturdays; I hated every single Saturday that I had to work.
Read morePeanut Tofu Buddha Bowl
I am always looking to create meals that are easy to prep ahead of time and throw together last minute. Since I teach late two nights a week, my dear husband is usually responsible for putting dinner together. I try to make things as easy as possible.
Read moreOrange Creamsicle Smoothie
I know - it's cold outside. Punxsutawney Phil just let us know that we have six more weeks of winter. But, with cold winter comes citrus season! Clementines, grapefruits, oranges - they are all in season and absolutely delicious.
Read more30 Year Old Virgins Interview
Last week, I was interviewed by my friend, and co-owner of the 30 Year Old Virgins blog, Sean Miller. If you're interested, take a look at this quick 15-minute video to have some of your basic nutrition questions answered.
Read morePeanut Miso Patties
I am always looking for a new vegetarian lunch idea. This week, I went back to work after being off for winter break for a month. I was so excited to get back in to the swing of things - meal prep included. My husband and I have been going out to eat more frequently since I was on break. The holidays were so busy that I didn't have time to meal plan and grocery shop. This week, it's a different story.
Read morePeanut Butter Protein Bites
Happy New Year!
It's my last week of winter break - I have been off work since December 16th. During break, I celebrated the holidays with my family, adopted an adorable pit bull/bullmastiff puppy, and traveled to London with my mom. Life has been busy; and it's about to get even more crazy. This upcoming semester I will be teaching 8 classes; that will be somewhere over 200 students. In preparation of this upcoming semester, I have been working on some new, make-in-advance recipes.
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