Earlier this week when I was in New York visiting family and friends, my mom prepared the most delicious salmon.

It consisted of only 3 ingredients and she baked it in the toaster oven which took way faster than using a regular-sized oven. 

Because of its smaller size, the toaster oven cooks the salmon much faster which means that dinner is on the table in just minutes!

Today I'm sharing my boyfriend's signature guacamole! It's his favorite dish to make for parties and potlucks. His secret ingredient (missing from the photo below) is the serrano pepper which adds both flavor and heat.

The other night after dinner, I was craving something sweet. Since I don't keep any pre-made sweets at home, I have to make dessert if I want dessert! So with only 4 ingredients, I came up with something simple that I'm going to share with you today.

The portion size is teeny tiny, but just enough to satisfy your taste buds.

What's awesome is that this dessert is high in fat and protein (so it'll fill you up) and it's cleanse-friendly (so you won't feel bloated or experience a sugar hangover afterward).

Since I've had hard-boiled eggs on my mind, today I'm going show you how I cook them so you can make them too!

Why? Because they're a super easy, make-ahead snack and a convenient way to add protein to any meal. Plus they're relatively inexpensive.

There are a bunch of different techniques out there, but this is the one I like the best.

If you’ve been following me on Instagram, you may have noticed that I've posted some pictures of my weekly Veggie Egg Bake (which I make every Sunday night to enjoy Monday thru Friday).

A lot of these kinds of egg recipes I see floating around the internet are super skimpy when it comes to veggies...we're talkin' 75% eggs, 25% veggies. We can do better than that!

I love salads but sometimes I'm just not in the mood for lettuce, spinach or other leafy greens. I threw together this concoction and it came out so good that I ended up eating it two more times that same week!

The healthy fat from the avocado filled me up, the nutrients from the raw veggies gave me a ton of energy, and the combination of the different flavors and textures totally satisfied my taste buds. Plus, it's 100% cleanse-friendly so you won't feel gross or bloated afterward!

When I find something I like, I will keep eating it until I get sick of it. For instance, I've been making my Sweet Potato Butternut Squash Soup every single week for about the last 3 months. It's so ridiculously good! Some days I'd drink it like soup and other days, I'd mix it with veggies as if it were a sauce.

Last week, I decided to branch out and see what would happen if I used the same recipe but swapped out the sweet potato with a regular potato and replace the butternut squash with a head of cauliflower.

I love this recipe because all you need is 3 veggies (1 onion, 1 sweet potato, 1 butternut squash) and the rest are ingredients you probably already have in your pantry. This soup is thick and creamy, perfect for a cold winter day. Makes a delicious meal or side dish. Another idea (which might sound a bit crazy, but bear with me) is to pour this soup over cooked rice (like a sauce) and mix it all together. It'll turn it into a comforting dish reminiscent of risotto!

If you don't want to spend a lot of time prepping your food in the mornings or if you're looking for an easy way to eat more vegetables, this recipe is for you! These veggie egg muffins are super awesome because you can pretty much use any veggies you have lying around your kitchen. Just chop them nice and small or shred them.

Make a batch on Sunday and enjoy throughout the week. They last at least 3-5 days.

Gotta love desserts that are healthy enough to eat at any time of day! These delicious cookies don't require refrigeration either, so consider taking them to work with you or packing them in your carry-on if you're looking for a convenient snack while traveling. (Btw, they are waaay healthier than most of the bars on the store shelves!)

Enjoy!

Back in February, I got my first ever slow cooker and it has quickly become one of my favorite kitchen appliances (shhh...don't tell my Vitamix!)

Today I want to share a couple of super simple slow cooker recipes that have quickly become my weekly staples. Make a batch or two to last all week!

(If you're a beginner in the kitchen, hate cooking, or don't have time to cook, these recipes are perfect for you!)

This will hit the spot if you're looking for a small snack or dessert. Its smooth consistency reminds me of pumpkin pie filling (sans the cream, eggs, and sugar). The pumpkin is packed with beta carotene and fiber, while the sunflower seed butter (or almond butter) adds healthy fat and protein.

The prep is easy. All you need is a few basic pantry ingredients, a bowl and a spoon. The fanciest kitchen equipment you'll need are measuring spoons and a can opener!

Hey Chocolate Lovers! I created this recipe especially for you. The protein and chia seeds will keep you satiated all morning while the cacao, banana, berries, and greens will provide you with plenty of nutrients and the energy boost you need to start your day off on the right track.

This tastes great on vegetables, rice, quinoa, gluten-free pasta, and oatmeal

You can even use it as a filling in wraps, sandwiches, tacos, burritos, enchiladas, and quesadillas

I'm a huge fan of single-serving desserts. So in today's post, I'm going to share my 4-bite, 4-ingredient dessert that is super easy to make.

These burgers are SO ridiculously good (and EASY) that they make a regular appearance in my weekly food prep sessions. The seasoning (which I am obsessed with and got from Mark's Daily Apple) is so spot on that the burgers taste amazing as is, even without any toppings.

Cooking them in the oven means that you can get your multi-tasking on AND check things off your to-do list while they're cooking.

I used to shy away from making spaghetti squash because I thought it would be too labor-intensive...and then I realized just how silly I was being and that it is actually one of the easier veggies to prepare.

You see, spaghetti squash is actually an awesome side dish AND if you're trying to cut down on pasta (or eliminate it completely), it also makes a perfect noodle replacement (as its name suggests).

This is one of my favorite side dishes to serve in the fall and winter. Why? It's delicious and simple

With only two main ingredients and just minutes of prep time, this basic roasted cauliflower recipe will become your new favorite side dish for those nights when you just don't know what to cook.

This dish is one of my favorite recipes and it's a great alternative to grains. It looks like rice or couscous, but it’s actually made out of cauliflower!

If you have a food processor, you have homemade ice cream. Below I've compiled all of my ice cream recipes to date. They are SO easy to make that you can whip up a batch of this healthy treat in less than the time it'd take to drive to the store and buy a pint of mucus-forming, belly bloating, frozen junk "food".

I make these all the time and not only are they tasty, but the protein, fat, and "bulk" makes them very satisfying. Enjoy these simple pancakes at any time of day!

Last week I did a triathlon and instead of devouring the pizza, bagels, muffins and beer at the finish line, I opted to make this recovery smoothie when I got home. I just threw together whatever I had in my apartment and it turned out deee-licious so I wanted to share it with you. 

I wish I had come up with this idea...it is absolutely brilliant! I've seen Salads-in-a-Jar all over Facebook and Pinterest and since I love any excuse to use my mason jars, I knew it was just a matter of time before I hopped on the bandwagon. The beauty about using mason jars instead of your usual container is that the design of the jar makes it possible to layer the salad so the ingredients stay separate until it's time to eat. No more soggy lettuce! Plus, mason jars don't leak so you can throw this in your bag and not have to worry about making a mess.

The other day, I found this fabulous post on The Yummy Life, that went into great detail about how to make quick and healthy fruit and herb infused water. The pictures and ease of recipes sold me so of course I had to try making some flavored water for myself. I made one with 1 lemon and 1 lime. It was tart, but refreshing and tasty!

This new smoothie I came up with is low in sugar, high in protein, rich in antioxidants and will boost your metabolism, lower your cholesterol and improve your immune system. It's mild in flavor, but oh so healthy! Give it a try!

This is the perfect drink to enjoy on a hot summer day or after a sweaty workout!

Frozen bananas are awesome to have on hand for when you're in the mood for a refreshing smoothie or some guilt-free, dairy-free ice cream, especially now that the hot summer weather is approaching. One mistake I often see people make is freezing their bananas before peeling them or freezing their bananas whole without chopping them up first. Below is a super simple step-by-step photo illustration of how to freeze bananas so they are smoothie and dessert ready!

I am a huge fan of recipes that don't require use of an oven. Because coconut oil solidifies in cool temperatures, all you need is a freezer or refrigerator to make this simple dessert recipe stick together. This recipe takes only about 15 minutes from start to finish!

My cousin, Debbie, made this green smoothie for her adorable 3 and 5 year old girls and they thought it was delicious! They loved the fact that it looked like grass and appropriately named it the "Front Lawn" :) I had to see what all the hype was about so I made it myself and my oh my...this smoothie is a tasty one!