Cilantro Lime Black Bean Burgers and a Little Appreciation

It’s been two months since I moved back in with my parents and in about three weeks I’ll be back out again. I must confess, living at home is not as terrible as I thought it would be. Don’t get me wrong I’m ready to have my own space again, but I’ll miss a few things about home livin’. Like how my car wouldn’t start this morning and all I had to do was knock on my dad’s door…problem fixed. Or how my mom keeps the pantry stocked with 80% of the ingredients I need for any given recipe. Oh, and then there’s my always-down to sip wine, blast country, and make recipes together sister. Yea, I have it pretty good here. I am happy I can appreciate it this time around. For example, I really appreciate my dad, the grill master, helping me create these Cilantro and Lime Back Bean Burgers.

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Vietnamese Spring Rolls & Internship Days

I cannot believe it has been two full years since my dietetic internship! This time two years ago I was studying my butt off for my board exam to become a Registered Dietitian. In honor of the anniversary, I will reminisce…

In order to be a dietitian, there is a practical internship comprised of three topic areas: clinical, community, and food service. Of the three, food service was at the bottom of my anticipation list. However, I was pleasantly surprised to find I actually enjoyed and connected with many aspects of food service.

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WIAW: All About the Food

Well hello, mid-week madness.  Today I’m going to skip the fluff and get right to the food because this week has been super busy, but a girl’s gotta eat!

Breakfast: Green smoothie bowl (it may actually be a shade of brown but don’t judge a smoothie by its color). It is a mix of whey protein powder, frozen strawberries, spinach, vanilla soy milk, and vanilla extract.  Topped with multi-grain Cheerios, strawberries, dates, cinnamon, and honey :)



Lunch: I would say lunch was nothing special, BUT that smashed looking half a peanut butter sandwich is made on homemade raisin bread my dad made me  so actually it was very special :) The apple, cucumber and “hommus” were special in their own way too!



Snack attacks: I may have had a couple welcome snack attacks throughout the day. These included two apples, sugary almonds, and a handful of dates. I love dates :)


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Dinner: Dinner was a post boxing (yes boxing…to be explained in a  later post) bowl of veggies…peppers, asparagus, kale, spinach, and avocado topped with feta and a side of cucumbers and humus because I clearly did not get enough cucumbers and humus at lunch 😉



Oh and of course I have some mid-week wisdom to get you to Friday…proud of


Don’t ever stop trying to be a person you are proud of. Every breath you take provides you with a moment and a moment is all you need to change your direction. Happy Wednesday!

Mac and Cheeseless Cheese


It’s only right that I start this post off with a full disclosure that I love cheese. Yes, I limit the amount of cheese I let myself eat because of the sodium and saturated fat content (when I can help it) but this post isn’t about that. That’s another story for another day. This post is about pure culinary curiosity.

“Only the curious have something to find.” ~Unknown

A couple years ago (three to be exact) a vegan co-worker of mine  brought vegan Mac and Cheese to lunch and let me try some. Ever since then I have been determined to make my own. It only  took me three years to work up my culinary confidence….better late than never.

All I knew about the creamy creation that had aroused my culinary curiosity was that it had been made with cashews. A girl can only remember so much detail in three years. So I had to do some recipe investigating. After pinteresting my afternoon away I  decided on this Healthy vegan Mac and Cheese recipe. It seemed simple enough so I went for it.

I didn’t let the long list of ingreidents intimadate me and you shouldn’t either!

8 ounces pasta noodles
1 teaspoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 cup yukon gold potatoes, chopped
¼ cup carrots, chopped
1/3 cup onion, chopped
1 cup reserved pasta cooking water
¼ cup raw cashews (soaked for 1-5 hours and drained if you your blender is weak)
2 teaspoons sea salt
1 teaspoon dijon mustard
1 teaspoon paprika
1 teaspoon turmeric
1 tablespoon freshly squeezed lemon juice (optional)
¼ teaspoon black pepper
pinch of cayenne pepper
¼ cup nutritional yeast

Other than the nutritional yeast and some spices, most of the ingriedents I had on hand. As for the spices, I made an important discovery, the Latin section of Giant Foods sells spices cheaper than the spice section…go figure.

Since I don’t own a food processor I used my blender. The first thing I did was soak the cashews for an hour so they would blend better. IMG_3024

After that things got a little crazy….not too crazy but I did have three burners on my stove going at one time. The first to saute onions and garlic, the second to cook pasta, and the last to boil carrots and potatoes. All the steps were simple so multitasking was easy. 

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Once the pasta, carrots, and potatoes were soft, the onions translucent, and the pasta finished I added all the ingrents to my blender and blended away. I was amazed quickly it all blended together into a creamy, yummy, cheesey  cheeseless sauce.


Honey Mustard Tilapia and Weekend Things

I’m really excited to share my new Honey Mustard Tilapia recipe with you…mainly because I’ve been terrified of both cooking white fish and talking to the butcher at the grocery store. Fish can be a tricky thing to cook, especially thin white fish like tilapia. I found that purchasing fresh tilapia made the job a lot easier. Only problem was it meant  I had to do something new, talk to the butcher behind the meat and fish counter. New things can be scary, okay! Spending money on a possibly failing recipe and risking looking like a dummy at my grocery store took a lot of mental pep talk to overcome so naturally I am feeling like a champ right now :)


But before I share my tilapia victory, you have to listen to me rant about my weekend. Or if you don’t care that’s cool too. Skip ahead!

But for those who care…I checked a couple things off my summer bucket list this weekend. Or things that would be on my summer bucket list if I had one.

Makeshift Summer Bucket List


  • Visit Grandma at the beach
  • Try a new yoga studio
  • Attend a Latino food themed party with Latinos
  • Stop at three Farmers Markets in 30 minutes
  • Talk to the butcher at the grocery store
  • Cook white fish (Tilapia)
  • 10 mile board walk run

This weekend my cousin Yael and I took a trip to Ocean City Maryland to spend some quality time with our grandma and catch some sun too of course 😉 Coincidentally our foodie uncle who lives close to Ocean City, happened to be hosting a party for a bunch of his Latino friends so penciled him in! His friends prepared most the food and everything was delicious!

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IMG_2951All the authenic latino dishes were amazing. The gucalmole was prepared with fresh mozzerella…SOO good!

One lesson I learned from my past marathons is that training can’t be pushed aside because you’re busy living life. But part of being a runner is fitting your running goals into your life. SO 10 beach miles went down this weekend. Running the boardwalk isn’t all that bad anyway.


After the long run Saturday morning I knew my body could use some yoga on Sunday!  Plus expanding my practice beyond bikram has been on my to-do list so I found a hot vinyasasa flow studio in Ocean City called YogaVibez and convinced Yael to check it out with me.


Then Yael convinced me to stop at fresh produce stands/Farmers markets on the way home from the beach…she really had to pull my arm for that one!

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Overall, I’d say it was a good weekend. But it became a great one when I created this awesome

Honey Mustard Tilapia



  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons soy sauce (preferably low sodium)
  • 1 tsp honey
  • ½ tsp ground ginger
  • 1 Tablespoon olive oil
  • 1 fresh tilapia filet ( I guess it could be frozen but then you won’t overcome any butcher talking fears you may have)



Pre-heat the oven to 400 degrees. Mix all the ingredients (minus the fish) together in a small container. Pour the mixture over the fish in a small baking dish.


Bake for 15-25 minutes. Optional: enjoy with white wine and fire roasted veggies!