They’re Called Healthy Fats, Right?


I have a fat loaded recipe for you today.

Which really isn’t my kind of thing. (I’m more of a carb-oholic.) I don’t really have trouble passing on most high-fat things. But this recipe is, well, kind of awesome. And at least some of the fat is healthy fat.

Plus, it’s gluten free… so, if you’re into that sort of thing, you’re in luck. Or if you like delicious things, this is for you, specifically.

Sometimes, things are just meant to be. Not in the “Oh my gosh did you see that bartender, I think we’re soulmates” kind of way, more like the “Oh yeah, I totally should have seen that coming” kind of way. Follow me?

Avocado Egg Cups

  • 1 avocado
  • 1 egg (yolk)
  • 1/4 cup shredded mozzarella cheese
  • 1 tbsp shredded parmesan cheese
  • 1/4 tsp red pepper flakes
  • Salk & pepper optional

Slice your avocado in half and remove the pit. (I whack the pit with a knife, and then it generally lifts out just fine. Otherwise you can scoop it with a spoon.) Crack your egg, and separate the yolk and the white. You’re actually just using the yolk for this (but I have plenty of other recipe ideas where you can use the whites. Like this one.) Then separate the yolk into to mostly-equal parts, and fill the pit of the avocado with the egg yolk. See? It’s like it was made for this. Then sprinkle each half with a little cheese and red pepper flakes. I also added the salt and pepper, because it’s fun. Then I baked it in the oven at 400 for about 7 minutes, or until the cheese got all brown and bubbly.

This is the kind of dish that will impress your friends at brunch. It’s also super easy. And full of those healthy fats. (Ok, ok, it’s also packs in some less than healthy saturated fat… but the avocado does have some great omega-3’s!)

Alexa is coming to visit me this weekend, so you can be sure that the camera will follow us wherever we go 😉 I’ll have plenty of recipes to share with you! (And if you’re in Charlottesville on Sunday for the blogger meet up… I might even have some treats for you!)

Any big plans for the weekend?

Getting In The Greens


I haven’t been hitting the grocery store as often as normal, so I ran out of greens on Sunday, and wasn’t able to make it to the grocery store until last night. The lack of fresh produce and veggies meant that I was eating a lot of smoothies and yogurt, which I love, but they don’t really pack in a lot of greens the way I normally do.

I think my body was craving greens, because I loaded up on them yesterday.


Ok, this makes me sound a little high maintenance… but every morning starts off with 3 essential drinks.

  1. Water (+ lemon and apple cider vinegar)
  2. Protein shake (+ frozen spinach)
  3. Coffee (+ almond milk and stevia)

I look ridiculous with so many cups on the table. But don’t judge. It’s my thing.


I was getting good at packing my lunches, but I was craving a salad. So I had the exact same salad as last week.

This was romaine, chickpeas, tomatoes, onions, carrots, feta, olive oil, and balsamic vinegar. So delicious. I could just eat this forever.


I can’t make it through the day without an afternoon snack. Sure, I could probably just eat a bigger lunch, but I kind of love having an afternoon snack. So I usually have something to much on at my desk. I’m addicted to these soy crisps. No greens here, but these actually pack in a decent amount of protein, which helps keep me full until dinner.


I ate a light dinner, because I was meeting some girls for drinks at Secco, and didn’t want to be stuffed.

My co-worker (Hi, Angela!) gave me some okra, which I’d never cooked with, but I figured would probably be good roasted.

I sliced it up with a mandolin slicer, sprayed it with a bit of olive oil, sprinkled on some salt and pepper, and roasted it in the oven at 400 for about 15 minutes. I’ll be honest, it wasn’t my favorite. I think okra is probably best fried. Oh well.

I had this with some vegan mac n’ cheese, and it was perfect! I hadn’t had that in forever! Couscous + soymilk + nutritional yeast. Add a little salt and pepper, plus a little paprika, and it’s quite good.

What greens are you eating today?

My New Favorite [Healthy] Snack


This weekend was the perfect balance of activity and laziness.

Friday night, Lindsay and I went to an Etsy Craft Party meet up, where we made postcards and travel journals. It was so fun chatting with all these amazingly crafty people (especially when I’m not one of them… I just admire them).

After the Etsy meet up, we headed over to Ipanema Cafe for the Tumblr meet up. (Yep, I’m on Tumblr, too. Are you?)

We hung out with some awesomely cool hipters, and ate a ridiculous amount of vegetarian food. Oh, Ipanema. You’ll always have a special place in my heart, even if the lighting is so dim I can’t get a decent picture.

Saturday, the weather was rainy and grey all day, so I ran on the treadmill while watching episodes of Portlandia. (See? Sticking with the training plan.) And then Lindsay and I spent the better part of Saturday watching episodes of The New Girl.

We did cook up a vegetarian dinner, which turned out quite well, considering we just pulled together what we had in our pantries.

First we made these stuffed peppers (but with quinoa instead of rice.)

I went back and updated the original recipe post with the new picture, since my photography has come a long way… and those old pictures were pretty ugly.

But after the peppers, we were still craving a little something, so that’s when we decided to make these:

Garlic Roasted Chickpeas

  • 1 can chickpeas, rinsed and drained
  • 2 tsp olive oil
  • 1 clove of garlic minced (or 1/4 tsp garlic powder)
  • 1/4 tsp crushed red pepper
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Toss your chickpeas and olive oil together in a large bowl until the chickpeas are lightly coated. Stir in the rest of the ingredients so the spices are evenly coating the chickpeas. Spread onto a foil lined baking sheet, and pop in the oven at 450 for about 20 minutes, stirring the pan halfway through. They’re done when they shrink up a little bit, and get crunchy on the outside.


These won’t last long. They’re super delicious. Crispy, salty, and just the right amount of spicy. And it takes almost no time at all to get these ready for the oven. Oh yeah, and they’re healthy.

This is totally going to be my new favorite snack.

What’s your current favorite snack?

New & Exciting Goal!


I was a little scared to actually announce this as a goal, because once I announce it… I feel like I have to do it. But that’s good, right? (I think it’s called accountability…)

I just signed up for the Richmond half-marathon in November!

I’ve always wanted to try running a half marathon, since the longest distance I’ve done so far is 10K.

As for a training plan, I’m planning on loosely following this plan from Fitness magazine.

But I have a few important imperatives:

  • I refuse to decline social events for “training” – I’m not an Olympian. I don’t have to give up fun for running.
  • I will not get out of bed before 8am on a weekend, unless I’m in the mood to do so, which I won’t be, ever.
  • I will not let running dictate my diet. I’ll eat when I’m hungry, I’ll stop when I’m full. None of that craziness.

So I think I’ll call this the “How To Run A Half Marathon And Still Have A Life” plan.


One last thing, time to announce the winner of the Nasoya Giveaway! (I can’t figure out how to paste in the Random Number Generator picture… but it was #89!)

Congrats, to Min of Savor the Rainbow! E-mail me your shipping info, and I’ll have Nasoya send out your prize pack!

Alright, who has some tips for me?