Fresh Lemon & Basil Potato Salad

Lemon Basil Potato Salad

Potato Salad-one of my favorites! Made this one with an awesome healthy twist!


1 24 oz. pack of baby potatoes. I used the medley mix because I like all the colors but you can use what you like.

1/3 cup chopped sweet onion

3 Hard Boiled Eggs

1/3 cup Plain Greek Yogurt

1 Tbsp. Deli Mustard

2 Tbsp. olive oil

2 Tbsp. lemon juice and some zest if you used a fresh lemon

Salt and Pepper to taste

1 Tbsp. fresh chopped basil to garnish


Boil potatoes for approx. 25 to 30 min adding the eggs in for the last 12 to 15 min.

Drain, rinse with cold water and cool the potatoes and eggs  in the refrigerator for 30 min.

Cut the Eggs and Potatoes in half-bite size essentially.

Add all other ingredients except for basil and gentle toss to coat all over.

Top with fresh basil.

Store in fridge and eat the next day once all the flavors have had a chance to marry.








Greens & Blueberries Smoothie

green blueberry smoothie 2




They say you should start your day with something “Green”!

1 c spinach leaves

1/4 chopped cucumber with skin on

2 sticks of asparagus

Snip of mint

Snip of basil

1/4 c blueberries

1/2 banana

1/2 c Unsweetened coconut almond milk

1 tsp Glutamine

1 scoop Vanilla protein powder

3 Ice cubes

2 tsp Flaxseeds

Blend and enjoy!!!

Notes: you can use anything green you have like kiwi, green apple, fresh dandelion or parsley…all would be great to throw in addition to or instead of!





green blueberry smoothie

Healthy Hamburger Helper

HEALTHY “Hamburger Helper”

hamburger helper

I have never actually made or have eaten Hamburger Helper but I thought this would be what it is like EXCEPT healthier!!! So……..
Cook 1 lb lean ground meat (grass fed if you can because it is beyond delicious) or ground turkey then drain and place in 9 x 13 baking dish. Season meat with Badia seasoning and a dash of pepper and cumin or whatever you feel you may like….
Cook 2 c elbow macaroni for half the time indicated on the box then rinse in cold water and add to the baking dish.
Add: 1/3 c sour cream 1 c plain Greek yogurt 1/3 salsa 1/4 chopped pineapple 1 c chopped peppers 1/2 c chopped onion 1 c shredded Mexican cheese
Mix all together.
Bake at 400 degrees for 15 to 20 min then add 1/4 whole wheat panko breadcrumbs and 1/4 c shredded Mexican cheese and bake for another 15 min.
Let it set and cool for 5 min or so then cut. This makes enough to feed an army. ***Use lean meat, whole wheat/grain noodles and Greek yogurt to make sure this is a healthier version! Enjoy! xo-A

Chicken & Squash with Tomato Basil Pasta

tomato pasta with chicken and veggiesveggies

Chicken & Squash with Tomato Basil Pasta

You will need 1/2 lb to 3/4 lb chicken breast or tenders. Cook chicken w/ a little salt, pepper, oregano, garlic powder, paprika and lemon juice.  Then set aside.
Cook the following in skillet over med heat for about 8 to 10 min while the water for the pasta is boiling:
2 c sliced yellow squash and zucchini
1/4 c chopped white onion
1 tsp. minced garlic
2 tbsp. chopped fresh basil leaves
1tsp. light olive oil
2 tsp. lemon juice and a bit of zest
Cook pasta-I found these amazing tomato basil noodles by “Amish Wedding”-no preservatives, colors or salt in them AND 9 g of protein in each serving!
Add 2 c marinara sauce-I like “Mama Rosa” brand to the veggies. Also,  add the chicken back in. Let it simmer on low together while the pasta is cooking for about 12 min.
Drain the pasta and then combine in skillet with everything else. Give it a toss and let them all become friends for a few min before serving.
Serve with green salad and make sure everyone is a member of the “Clean Plate Club”-that is what we do here at our house and how we encourage our 4 yr old to eat it all up-yes even that mushy squash he ate so he could be in the club!!
Enjoy! xoxo-A