Category Archives: Food

Pumpkin Spice Protein Shake

Fall Pictures, Images and Photos

I came across this recipe last year on I love Jen’s recipes! Not to mention this one is perfect for the Autumn season.

Pumpkin Spice Protein Shake (Leslie style. πŸ™‚ )

3/4 cup of coconut milk
1/4 cup of pumpkin purΓ©e
1/4 tsp of vanilla
1 scoop of vanilla protein powder (I use EAS)
1/2 tsp of pumpkin spice
Stevia to taste

Put all of your ingredients in your blender and process until thick and creamy. Yummo!…and who said protein shakes were boring?? πŸ˜‰


Butternut Squash Soup and Sweet Potato Fries!

I just LOVE Fall. It’s my favorite time of year! Yesterday the kids and I spent the afternoon putting up Fall and Halloween decorations. I even have a themed bathroom set. I know…I’m lame, but we have so much fun! πŸ˜‰

Real quick I did want to share my new favorite lunch recipe that I got off of the TurboFire 5 Day Inferno nutrition plan.
Egg Salad Wrap and Side Salad

2 hard boiled eggs, yolk removed from one
1/4 cup of low-fat cottage cheese
Whole wheat tortilla (approx. 50-70 calories)
1 Tbsp Dijon mustard (I use jalapeΓ±o/cilantro mustard)
Salt & pepper to taste

Directions: Chop up hard boiled egg and mix with cottage cheese, mustard, salt & pepper. Place onto tortilla and wrap. Serve with 2 cups of mixed greens, tomatoes, and 1 tsp. of balsamic vinegar. Toss all ingredients. Enjoy!

Last week I was so fortunate that a friend thought of me when her co-op in her neighborhood was a person short. I paid $20 for all of this produce from the Dallas Farmers Market! I am currently looking into starting a co-op for our neighborhood.

Now with all of this food you know I was SO excited to try some of Tosca Reno’s recipes! πŸ˜‰ I am definitely making those stuffed pumpkins on the cover!

First I made the Butternut Squash Soup. It was my first time even having butternut squash soup, and let me tell you…it was devine. I LOVED it! It was thick and creamy. I honestly don’t know why I haven’t had this sooner. Here’s the recipe!

Butternut Squash Soup

1/4 cup of evoo
1 large butternut squash
3 green onions chopped
1/2 head of garlic
1/2 tsp rice bran oil
1 cup of low sodium chicken or vegetable broth
Juice from 1 lime
Sea salt & ground pepper to taste
Ground nutmeg

Drizzle squash with oil and roast. When finished & cooled. Scrape squash into large stock pot. Add onion, garlic, stock, & lime juice and bring to a boil. Reduce heat & simmer for 15 min. I poured mine into my healthmaster and pureed it. Garnish with green onion & nutmeg. It’s SO good! I stored the leftovers in some mason jars I found in the pantry the other day. πŸ™‚

I have finally perfected my sweet potato oven fries recipe! The whole family loves them. πŸ™‚
Sweet Potato Oven Fries

β€Ž3 medium sweet potatoes, skin on and cut into finger like wedges.
1 Tbsp of evoo
4 cloves of minced garlic
Sea salt & ground black pepper to taste
2 Tbsp of Italian seasoning

Preheat oven to 450 degrees. Toss potatoes with the rest of the ingredients. Place sweet potatoes on baking sheet and bake for 30 minutes or until golden brown. I serve them with a homemade spicy mustard dipping sauce.

2 Tbsp of jalepino cilantro mustard
1 1/2 Tbsp of raw local honey

For a fitness update…still LOVING my turbo kickboxing class M, W, F. PiYo is another addiction for Tues, and Thurs. I have now committed to a half marathon for next year, so I need to squeeze that training in as well. I don’t want to over do it. I’m focusing on properly fueling my body because I really feel that over training and not properly fueling my body led to my back injury. So focus and dedication is where I’m at right now. πŸ˜‰

Happy Healthy Living!

Did someone say California Rolls??


This was my first time making sushi rolls and it was messy, sticky, and fun! Definitely something I’m going to need to practice. πŸ˜‰

Nori is Soooo good for you. I buy sheets of it, cut it into little squares and keep it in a baggie in my purse. Lily loves snacking on Nori! I made the jasmine rice and the aroma while this was cooking was almost intoxicating. Loved it! πŸ™‚


You can use what you like. We used sliced cucumber, avocado, artificial crab meat, and green onion.

It rolled nicely, but started to tear slightly…not sure why. Maybe because I put the rice on slightly warm.


It started to fall apart when I picked it up. Tasted yummy!…but didn’t hold together well. Wonder what I did wrong??

So I made it into a wrap! πŸ™‚

You can’t have sushi without ginger! They go hand in hand.

Please share your favorite sushi recipe and let me know what kind of rice you use. πŸ™‚

Happy Healthy Living!

Playing Catch Up…

A recap for you…Jaydon started kindergarten and there has been a mediterranean theme going on with my cooking. Boy do I have some yummy recipes for you!

First things first…my sweet baby boy started kindergarten. He is such and awesome kid.

With Jaydon at school I wanted to focus a little more on spending time with Lily bug one on one. We spent a day painting toes and shopping. I bought her some flowers and she picked out “her favorite.” πŸ˜‰

Lookie lookie what I found…
I can’t think of anything that goes better with Greek olive hummus and pretzels than…
Greek-style olives!

Hello carb lovers!! I stumbled upon these on an end cap. Perfect for a veggie sandwich for lunch. Layer up on side with your favorites and fold over and enjoy. πŸ™‚

Or you can go with Artisan lettuce wraps. Isn’t this a beautiful picture? πŸ˜‰

I am going to make a salad with this tonight. I’m also grilling chicken and I am going to make my own salad dressing using lemon Chobani Greek yogurt.
My husband does have a sweet side! Ha. Jayson picked these up for me to try while he was out shopping. The lemon chobani was a great post workout snack today after I finished my awesome PiYoclass.

My Grandmother came over this weekend to watch the kids while Jayson and I got out and had some much needed adult time together. Grammie’s 90 year old neighbor sent this apron of hers with her to give to me.
I LOVE it! It is SO my mother. πŸ™‚

Now its time for my Grilled Pizza Recipe!

1 loaf of 4 cheese chibatta bread
1 cup of mozzarella cheese shredded
1/2 zucchini sliced very thin
1 yellow and 1 orange mini bell pepper sliced
3 mushrooms sliced
Handful of chopped basil
2 green onion chopped
2 garlic cloves minced
Handful of cherry tomatoes sliced
Salt and pepper to taste
Tomato & basil feta cheese

Heat grill on low. Brush chibatta bread with evoo and 1 garlic clove. Place on grill face down for 4 minutes. Meanwhile mix all remaining ingredients except feta cheese, & mozzarella cheese and drizzle with a little evoo and let it sit while grilling bread. Pull bread off grill and place ingredients starting with mozzarella cheese and minus the feta cheese. Place in oven at 350 degrees for 5 more minutes. Pull out and top with feta cheese. This was SO yummy! Enjoy!

Soaking Up the Last Few Days of Summer

This weekend was a perfect way to end the summer and get ready to start a new routine since Jaydon will be in kindergarten as of Tuesday!
Saturday morning was a beautiful morning for the kids and I to work in the garden, and we enjoyed swinging in the swing set. Lily pushed me. πŸ˜‰

We spent the afternoon as a family, taking the kids out to eat, shopping, and dinner by candlelight. I found a new flavor of my favorite hummus at Albertsons.
JalapeΓ±o Hummus

It is SO good! Let’s not forget a little spicy too. Heaven.

Jayson grilled steaks and grilled my veggie kabobs. Fantastic!

6 mushrooms
1 zucchini
1 yellow squash
6 large slices of green and red bell pepper
6 large chunks of red and white onion
3 large chunks of pineapple
1/2 cup of fat free Italian dressing
Kabob sticks
Gallon ziplock bag

Put all of your veggies on your kabob in which ever order you prefer. Place them in your ziplock bag and add dressing. Marinade for up to 2 hours. Grill for 3-5 minutes on each side. Enjoy!

Sunday was perfect! I started the day off with hot yoga with a girlfriend and then some girl talk at Starbucks. πŸ™‚ I came home and had lunch. I have been craving a tea party with my Mom so I made one of our favorite tea sandwiches with a twist.
1 slice of Ezekiel bread (toasted)
Cream cheese
Green onion
Smoked salmon
Cracked black pepper

Jayson makes the BEST Pina Coladas and it is most definitely Pina Colada weather!

It is preseason football and the Cowboys are playing the San Diego Chargers tonight. Go Cowboys! I would be lying if I said I’m going to be watching the whole game. I will be watching True Blood from 8pm-9pm and pretending the loads of laundry are NOT calling my name! I hope everyone has had a fantastic weekend.

Good Times!

Orange Cranberry Almondine Couscous

Fit Tip Tuesday!

When you eat yogurt and cottage cheese, do not discard the whey (the watery part that separates out and sits on top). It contains the B vitamins and minerals but almost no fat. So stir the whey back into your yogurt or cottage cheese.

Soulful Connection

I had an awesome PiYo class this morning. As always, I credit the instructor. She makes the class enjoyable. I didn’t have time to run by the store today so I threw a few things together for something new…


These are frozen veggie patties made from fresh vegetables. You can heat them anyway you like, but I think they taste best grilled or baked in the oven. πŸ™‚

We LOVE couscous! We have it often as a side in our house, so I was looking for some different ways to prepare it. I decided to use one of my Salad Pizzaz! toppings in our garlic and herb couscous. It was so refreshing.


Orange Cranberry Almondine Couscous

1 box of Near East Roasted Garlic & Olive Oil
1/4 package of Salad Pizazz! Salad Topping
1 tbsp of evoo
1 garlic clove minced
1 seedless cucumber chopped
1 green onion chopped
Juice of one lemon
Salt & pepper to taste

Cook your couscous according to directions. Add all other ingredients and toss. It’s that easy! Enjoy.

Happy Healthy Living! πŸ™‚

Hot Yoga and New Recipes

Sunday started off with my first hot yoga class with a friend. A new friend, and even though new she is already a special friend that has added value to my life. It’s a wonderful feeling to share things you are passionate about with someone that feels the same way.

Enough of the mush and onto the hot yoga… πŸ˜‰

hot Pictures, Images and Photos
Hot Yoga is a series of yoga poses done in a heated room. The room is maintained at a temperature of 98.6 degrees. As you can imagine, a vigorous yoga session at this temperature promotes PROFUSE sweating and by profuse I mean we were soaked from head to toe! So it makes the body very warm, and therefore more flexible. We attended FIRE yoga at Sunstone Yoga.
As we walked into the dark hot room we quickly found our spots in the back of the room trying not to step on anyone since we couldn’t see anything at first. Haha. Then we exchanged a look of “what the heck did we just get ourselves into?!” It took a few minutes to get acclimated to the tempature. Once we finished we both found the class invigorating and amazing in so many ways. We are definitely looking forward to the next class. πŸ™‚

Then I was home for some kombutcha!
Some words of enlightenment….

For lunch I had one of my FAVORITES!
One slice of Ezekiel sprouted grain bread (toasted)
Avocado spread (1/2 avocado, green onion, and lemon juice)
Sliced tomato with cracked black pepper
A little of myrice vinegar cucumbers.

It’s delish!

This is a new recipe I made with the kids Sunday afternoon. I got the idea from Oh She Glows. We morphed the recipe to meet our family’s expectations.

Homemade Lemon, Black Pepper “Potato Chips” with Lemon Garlic Dip
This is my version of homemade potato chips.
10 small red potatoes sliced
1 clove of garlic minced
Salt & Pepper to taste
Italian herbs (you can use any you like)
Juice from 1 lemon
Drizzle of evoo

SautΓ©e the potatoes, garlic, evoo, and herbs to get the aroma going. Combine all ingredients, toss, and place on baking sheet. Bake at 450 for 25 minutes.

3 tbsp of low fat whipped cream cheese
1 tbsp of mayo with evoo
1 garlic clove (minced)
Juice from one lemon
Salt & Pepper

Mix all dip ingredients and chill. Jayson loved them! πŸ™‚

Hope every had a Happy Healthy Weekend! πŸ™‚