Quinoa Breakfast Bowl

I'm currently visiting family in CA and my parents have a limited pantry in comparison to what I am accustomed to at home. Lucky for me, they had some leftover uncooked quinoa, goji berries, and walnuts. I brought along some EAS Vanilla Whey Protein Powder and was able to create my version of a quinoa breakfast bowl. Enjoy!



  1. Combine cooked quinoa, goji berries, and walnuts in a bowl.
  2. In a shaker bottle or separate bowl, mix protein powder and water until protein powder is completely dissolved.
  3. Pour protein powder + water mixture into the bowl with the remaining ingredients.

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.