(Red) Bell Pepper Nachos

www.delish.com really delivers on this RED recipe! Remember, red helps protect against cancer and heart disease among many other health benefits!

Bell Pepper Nachos
bell peppers, cut into small wedges
2 tbsp. extra-virgin olive oil
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. garlic powder
kosher salt
Freshly ground black pepper
1 1/2 c. Shredded Monterey Jack
1 1/2 c. shredded Cheddar
1 c. guacamole
1/2 c. pickled jalapeños
1 c. Pico de Gallo
1/2 c. sour cream
1 tbsp. milk (or water)
Chopped fresh cilantro, for garnish
Lime wedges, for serving


  1. Preheat oven to 425° and line two small baking sheets with foil.
  2. Divide bell peppers between baking sheets. Toss wedges on both sheets with olive oil, cumin, chili powder and garlic powder. Season generously with salt and pepper. Lay the wedges on the baking sheets in single layers, cut-side up. Bake until the peppers are crisp-tender.
  3. Top one baking sheet full of peppers with about half each of the Monterey Jack and cheddar. Top with bell peppers from the second sheet, then top with the rest of the cheese. Bake until cheese is bubbly, about 10 minutes.
  4. Top bell peppers with guacamole, pickled jalapeños and salsa. In a small bowl, whisk sour cream and milk together and drizzle over bell peppers.
  5. Garnish with cilantro and serve warm with lime wedges.


Summer Recipe

Summer BBQ’s are almost in full swing now, and I couldn’t be happier! Not sure what you can bring for outdoor events? There are plenty of healthy options that are crowd-pleasing delicious! Here is a recipe from Cookie + Kate (cookieandkate.com) for a homemade cowboy caviar you can serve as a dip, salsa, or salad. Full of yummy protein, healthy fats, fiber, and fresh veggies! Check out more amazing recipes on their website!


Cowboy caviar

  • 2 (14-ounce) cans black-eyed peas, rinsed and drained, or 3 cups cooked black-eyed peas
  • 1 (14-ounce) can black beans, rinsed and drained, or 1 ½ cups cooked black beans
  • 1 ½ cups fresh corn kernels (about 2 ears of corn), or 1 (14-ounce) can corn, drained
  • 1 ½ cups chopped tomatoes (I used about 4 Roma tomatoes, about ¾ pound)
  • 1 medium red, orange or yellow bell pepper
  • ¾ cup chopped red onion (about ½ small red onion)
  • ½ cup chopped cilantro, leaves and stems
  • 1 to 2 jalapeños, ribs removed, seeded and finely chopped
  • 1 avocado (optional)

Italian dressing

  • ⅓ cup olive oil
  • 3 tablespoons red wine vinegar or lime juice
  • 2 medium cloves garlic, pressed or minced
  • 1 to 1 ½ teaspoons salt, to taste
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 teaspoon maple syrup or honey
  • ⅛ teaspoon red pepper flakes
  • Freshly ground black pepper, to taste


  1. In a large serving bowl, combine the drained black-eyed peas, black beans, corn, chopped tomatoes, bell pepper, onion, cilantro and jalapeño. If you’ll be including avocado, wait to dice it until you’re ready to serve the dip, so it doesn’t turn brown in the meantime.
  2. In a cup, whisk together the dressing ingredients until emulsified. Drizzle the dressing over the serving bowl and toss until well mixed. Season to taste with additional salt and pepper. For best flavor, let the mixture marinate for at least 20 minutes before serving. If you’re adding avocado, mix it in just before serving.

Simple Keto Crackers

I have tried these, easy and yummy!


These crunchy, buttery paleo crackers have just 3 simple ingredients. If you’re looking for an easy low carb crackers recipe, this is the one!
 Course Appetizer, Snack
 Cuisine American
 Prep Time 10 minutes
 Cook Time 12 minutes
 Total Time 22 minutes
 Servings 6 servings (5 crackers each)
 Calories 226 kcal
 Author Maya Krampf from WholesomeYum.com


*Click on the underlined text below to buy ingredients!

  • 2 cup Almond Flour ( get a blanched and fine almond flour)
  • 1/2 tsp Sea Salt (celtic or himalayan)
  • 1 large Egg (beaten)


  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Mix the almond flour and sea salt in a large bowl. Add the egg and mix well, until a dough forms. (You can also mix in a food processor.)
  3. Place the dough between two large pieces of parchment paper. Use a rolling pin to roll out to rectangle, about 1/16″ thick. (It will tend to roll into an oval shape, so just rip off pieces of dough and re-attach to form a more rectangular shape.)
  4. Cut the cracker dough into rectangles. Prick with a fork or toothpick if desired. Place on the lined baking sheet. Bake for 8-12 minutes, until golden.


Serving size: 5 crackers, or 1/6 of entire recipe

Post Workout Recovery

Following a workout it is important to refuel and rehydrate your body to get the most out of your workout!

Following a workout, we recommend consuming 20-30 grams of protein within 1 hour of completing your workout. You can pair your protein with 15-30 grams of carbohydrate (small piece of fruit or glass of milk).

It’s always important to stay hydrated! The rule of thumb here is to rehydrate with 16 ounces of water for every pound of body weight lost during exercise.

Yoga for stress relief

Yoga has many benefits and perhaps my favorite being that it is such a huge stress relieving activity! There are so many reasons to do yoga, and if you haven’t yet, go check out The Space in Brighton, Michigan.  I am obsessed with Liv’s class, called The Release, on Tuesday nights! YOU WILL FEEL AMAZING.

If classes aren’t your thing, no worries, I’ve got you covered. Below are some great yoga poses you can do at home (or work, or wherever) for stress relief! My favorite is Plough Pose (and of course, Corpse pose)!