Pizz'alad with Fresh Basil, Mozzarella, & Tomato

Pizza + Salad = Pizz'alad. This Pizz'alad was inspired by the Italian caprese salad made from fresh basil, mozzarella, and tomato.


  • 1 bag of pre-made pizza dough (I use Trader Joe's whole wheat pizza dough)
  • 2 tablespoons extra-virgin olive oil, divided 
  • 1 tablespoon minced garlic (I used Dorot frozen minced garlic from Trader Joe's)
  • 1 large tomato, very thinly sliced
  • 5 thin slices fresh mozzarella cheese
  • 2 cups arugula, trimmed if necessary 
  • 1 cup torn fresh basil 
  • 1/2 cup flat-leaf parsley


  1. Preheat oven to 500F.
  2. Roll out pizza dough and knead. Transfer dough to cookie sheet or large pan and spread evenly.
  3. Mix 1 tablespoon of minced garlic with 2 tablespoons of olive oil, and then brush onto the pizza dough crust.
  4. Add a few basil leaves on top of the olive oil/garlic mixture, and then cover the leaves with tomato and mozzarella (Note: basil should be under the tomatoes and mozzarella slices to prevent them from burning)
  5. Place pizza into the oven and bake for 15-20 minutes or until mozzarella cheese starts to bubble.
  6. While pizza is cooking, combine 2 cups of arugula with 1-2 tablespoons of balsamic vinegar. 
  7. Remove pizza from oven, let cool, and then top with salad!

Recipe courtesy of EatingWell.


Bulgar Risotto with Corn & Shrimp

Fiber-rich bulgar and protein-packed shrimp to keep you full for hours! 


  • 2 tbsp olive oil
  • 1 clove garlic (finely chopped)
  • 1 cup bulgar wheat
  • 12 oz raw or pre-cooked shrimp
  • 2 cups frozen corn
  • 1 medium red bell pepper (finely chopped)
  • 2 tbsp lemon juice
  • 1/4 tsp red pepper falkes
  • 1/4 cilantro (I put in more because I love cilantro!)


  1. Begin boiling 2 cups water.
  2. In a separate pan, toast the bulgar:
    1. Heat olive oil in a large pot over medium heat.
    2. Add in garlic clove.
    3. Add bulgar and salt.
  3. Gradually add in boiling water to bulgar and garlic mixture, waiting until bulgar absorbs the water before adding more. Bulgar will be slightly soupy (8-10 minutes).
  4. Add shrimp. If shrimp is raw, let cook for 2-3 minutes. If shrimp is cooked, add in with ingredients in step 5.
  5. Add corn, bell pepper, lemon juice, and red pepper flakes. 
  6. Mix well.
  7. Add in cilantro, and salt and pepper to taste.

Almond Meal Crusted (Baked!) Chicken Nuggets

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  • 8 oz chicken breast or chicken tenders
  • 1 egg (beaten) or 3 egg whites
  • 1/4 cup almond meal
  • Spices - 1 tsp of each:
    • Paprika
    • Garlic powder
    • Onion powder
    • Salt
    • Pepper


  1. Preheat oven to 375F
  2. Prepare crust mixture by combining almond meal and spice mixture.
  3. Cut chicken breast into two inch thick pieces.
  4. Lightly coat the chicken pieces in egg whites or egg
  5. Cover in the crust mixture.
  6. Place nuggets on a baking sheet (use parchment paper to avoid stickiness) and bake for around 20-30 minutes or until chicken is done cooking.

Vegetable Tian Recipe

There's no better way to embrace the natural flavors of summer vegetables than in a vegetable tian dish. The vegetables are sliced thin, seasoned with salt and pepper, and baked with a crusty cheese topping. Enjoy!



  • 1 zucchini
  • 1 yellow squash
  • 1 onion
  • 1 russet potato
  • 1 tomato 
  • salt & pepper
  • spray olive oil
  • 1-2 garlic clove(s)
  • 1 cup shredded low-fat mozzarella cheese


  1. Preheat oven to 400F.
  2. Finely mince onion and garlic and pan fry until soft.
  3. Spray a baking dish with olive oil and evenly spread out onion/garlic mixture.
  4. Slice zucchini, squash, tomato, and potato into thin slices.
  5. Place thinly sliced vegetables into the baking dish vertically. 
  6. Bake for 30 minutes.
  7. Remove and spread 1 cup shredded low-fat mozzarella cheese and return to oven and bake for an additional 15 minutes or until cheese is golden brown and crusty. 

A Day in the Life of Katie Yip

I have received a few requests for me to post what I eat, the meals I make for myself, timing of meals, etc. So here we go!

My days vary based on my teaching schedule but generally have the following format:

Wake up at 7am.

Breakfast consists of a protein shake (handful of spinach, 4 tbsp hemp protein powder (or 1 scoop whey protein powder)), 1/3 cup strawberries, 1/4 cup of blueberries, 1/3 cup coconut milk, ice cubes, and water). I’ll take some supplements in the morning with my protein shake such as Vitamin B to help convert my food into energy. 

I prefer to have breakfast in a liquid form because I generally perform my workouts in the morning. For me, I’ve found that working out in the morning gives me more energy and sets a positive and productive tone for the rest of my day. I choose to have a shake in the morning because blending foods helps to pre-digest the food so the body can direct its energy towards the workout rather instead of towards digestion. 

Each day is a different workout, but I try to include a Pilates segment into each one whether it be a quick 20 minute mat or a full 1 hour workout to realign my body: 

Monday - Pilates and Vinyasa Yoga 

Tuesday - Strength Training and Pilates

Wednesday - Pilates and Vinyasa Yoga

Thursday - Strength Training and Pilates

Friday - Pilates and Vinyasa Yoga

Saturday - Rest

Sunday - Restorative Yoga or Rest

Since I have an aversion to running, I’ve found an alternative, yet effective, way to incorporate cardiovascular training: Vinyasa Yoga and Pilates (performed dynamically!). In fact, I often find that my heart rates reaches up to 166 (85% of my maximum heart rate) in both of those forms of exercises!

After my workouts if I’m hungry I’ll grab either a bar (QuestBar!!), hard boiled egg, kombucha, some walnuts or slices of a green apple. If I’m not hungry, I usually just wait a few hours until lunch. I don’t stress over consuming a post-workout meal since I typically consume a pre-workout meal. Unless I plan to workout again in the afternoon or did not consume anything before my workout (i.e. fasted state) I don’t worry about eating until it is convenient for me. 

After my workouts, I begin training my clients or I go to one of my graduate school classes. 

In between clients and classes, I will have a small break for lunch. I have usually prepared a lunch box the evening before to make sure my meals come from whole foods and are properly balanced. All my meals follow the same format: one palm-sized portion of protein dense foods (3-4oz of chicken, fish, or grass-fed beef), 1 cupped handful of a starchy carbohydrate (baked sweet potatoes with salt and cinnamon or two small Ezekiel tortillas), unlimited amount of vegetables, and then about half an avocado. For example, I’ll have baked salmon, roasted sweet potatoes, steamed veggies, and half an avocado. On either a rest day or a day where I didn't have a strenuous workout, I'll omit the starchy carbohydrates and replace them with a higher amount of healthy fats. For example, I'll have a giant greek salad (romaine lettuce, banana peppers, red onion, roasted red bell peppers, 1 oz feta cheese, & 1/2 avocado) with 1 tbsp olive oil and 1 can of smoked sardines.

In between classes or training my clients, I’ll answer emails, read, or even nap if I have enough time!

By the time I come home, I will usually begin making dinner and preparing my lunch for the following day. My dinner generally consist of the same format as lunch, however, I may consume more or less starchy carbohydrates depending on the intensity of my workout earlier in the day. I’m a huge fan of the “Breakfast for Dinner” concept and will make baked eggs with kale, along with some protein waffles topped with fresh berries (Waffles: 1/2 scoop of vanilla protein powder, 1/4 c of almond meal, 1 egg, & 1 tsp baking soda, and then into a waffle iron!). Additionally, I will take fish oil supplements as they should be consumed with a meal to increase absorption. After dinner, I spend some time studying, reading, or catching up with my favorite TV shows. 

I try and get 7-8 hours of sleep and then I’m up the next morning for another day!

Supplement information obtained from: http://www.bengreenfieldfitness.com/2013/11/when-to-take-vitamins/