Land of the Brie

More laughter. More love. More food.

First we eat, then we do everything else

The food has arrived! I finally made it to Whole Foods after work and get some food for the week. Tonight I made lettuce wraps filled with ground turkey, salsa fresco, and monterey jack cheese. A great meal after a busy Monday!

lettuce wraps

Turkey and Salsa Lettuce Wraps

  • Bibb Lettuce
  • Lean Ground Turkey
  • Salsa Fresca
  • Monterey Jack Cheese

Cook ground turkey on the skillet (I greased mine with coconut oil) until brown. Add cheese. Pile turkey, salsa, and more cheese on the lettuce. And enjoy! I paired mine with Guava Kombucha.

Even better I have leftovers for a wrap tomorrow in the office.



Positive Energy is Contagious

Sunday night is usually my prep night for some snacks and meals for the work week. Again I must admit my pantry was pretty empty so I tried to find a way to use all of the ingredients to make something for me to bring to work. I ended up making Pumpkin Energy Bites.

Energy Bites


Pumpkin Energy Bites

  • 1/2 can of Pumpkin Puree
  • 1 scoop of Protein
  • 1 cup Oats
  • 1 tbsp Flax Seed
  • 1 tbsp Chia Seeds
  • 1/4 cup Walnuts
  • 1 tbsp coconut (and some extra to roll the balls in)

Put all ingredients in a bowl an mix together. It should be a thick consistency and then put in the refrigerator to harden (about 10 mins.). Roll into 1 inch balls and then roll into coconut. Balls are complete! The perfect snack for a burst of energy in the afternoon or before a workout. A small snack with a big punch!

Well Butter Me a Biscuit



There is such a thing as a “Biscuit-Themed Bakery”– my dream come true! I once declared that my favorite foods are biscuits and guacomole (not together… well maybe). And I was in San Francisco this week and discovered a biscuit-theme bakery. Think cinnamon roll biscuit, cheddar cheese biscuit, maple and bacon biscuit (my choice), and classic biscuits. It was amazing and the perfect start to a day full of sight seeing in San Francisco. It kept me going for the 15 mile walk around the city. Do you have any biscuit recipes? Please share!

Golden Gate BridgeHow beautiful? I had a great time exploring a new city!

Life Starts All Over When it Gets Crisp in the Fall

I love a good Fitzgerald quote almost as much as I love a good chili. This chili is special because it is healthy (another Tone It Up recipe!), has the addictive pumpkin taste, and is perfect for leftovers (which is perfect for me and my sister).

I got all of the fresh ingredients at Whole Foods and made a batch (8 servings) for a Fall Sunday hanging by the outdoor fire with my family. It’s a wonderful way to spend a Sunday!


Pumpkin Turkey Chili (Recipe from Tone It Up)


  • 1 1/2 tbsp virgin coconut oil
  • 1 1/2 cups chopped onion
  • 3/4 chopped green bell pepper
  • 3/4 chopped yellow bell pepper
  • 1 1/2 cans, 6 oz chopped green chiles
  • 1 1/2 large minced garlic clove
  • 1 1/2 lbs leftover chopped turkey
  • 1 1/2 cans, 10-11 oz diced tomatoes
  • 1 1/2 cans, 10-11 oz red kidney beans
  • 1 1/2 cups canned pumpkin
  • 2 1/4 tbsp chili powder
  • 3/4 tbsp cumin
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • Couple of shakes of cayenne pepper
  • 1/4 cup chopped fresh cilantro
  • 3/4 cup greek yogurt
  • 2 tsp of cinnamon


First, heat the oil in a large skillet on medium-high heat. Next, saute the onion, peppers, green chiles, and garlic until tender (roughly 10 minutes). Make room on the pan and add leftover turkey (roughly 5 minutes). Stir in tomatoes, beans, and pumpkin. Season with chili powder, cumin, sea salt, and pepper. Lastly, put on low heat and let it simmer for 20 minutes. Mix in fresh cilantro and stir in with plain greek yogurt and cinnamon to serve. Voila, you’re pumpkin turkey chili is ready for eight.



An Apple a Day

An apple a day keeps the doctor away, and although I never made it to the orchard I do pick up a bag of fresh-picked apples every time I am at the store. So a weekend morning led me to make something delicious that made my apartment smell amazing– cinnamon apple crisps.

ApplesCinnamon Apple Crisps

  • Apples
  • Cinnamon
  • Coconut Sugar

Set oven to 400 degrees Fahrenheit. Spray down baking sheets. Slice apples (don’t worry about the core and seeds, they will fall out in the heat). Sprinkle the apple slices with cinnamon and coconut sugar. Flip and do the same to the other side. Cook for an hour and a half.

You will have a great treat and a great smelling apartment!



Keep it Simple

These healthy cookies only require 3 ingredients! Could it get more simple than that? I am a big follower of the Tone it Up girls and used their recipe for these cookies.


3 Ingredient Cookies


~ 2 Medium Ripe Bananas

~ 1 Cup of Oatmeal

~ 1 Scoop of Perfect Fit Protein Powder (1 packet)



Mash your peeled bananas in a bowl with a fork ~ mash well! Add in the scoop of Perfect Fit and keep mixing. Depending on how ripe your bananas are, you may need to add a few drops of almond milk or water to make your dough the right consistency. Lastly, mix in the oats.  This is also the time you can add any other toppings you like!

Use a spoon to drop the dough on your cookie sheet ~ be sure to coat it with non-stick cooking spray ~ and lightly press down to flatten. This helps it bake better!

Bake at 350° for 15-20 minutes or until golden brown! If they are still a little mushy, just bake for a little bit longer.

 I also added some cinnamon and coconut flakes. These cookies use only healthy ingredients so I don’t feel bad eating 2 or 10!

It’s Wanting What You Got

“It’s not having what you want It’s wanting what you’ve got.” — Sheryl Crow, Soak Up the Sun

What do you do when you have nothing in the refrigerator and haven’t been to the grocery store in over 2 weeks? Get creative!


Tonight I made a kale quiche, because I actually only had kale and eggs (and oddly the rest of the necessary ingredients needed to make this healthy dish).


Kale Quinoa Crustless Quiche 

  • Kale
  • 4 eggs
  • 2 tbsp Olive Oil or Coconut Oil
  • Onion
  • 1/2 cup Quinoa
  • 1 cup Water
  • Cheese (1/2 cup or whatever you have!)

Boil the 1 cup water and add 1/2 cup quinoa. Cook for 15 mins. In a pan put the olive oil and onions. Grill until brown. Put onions in bowl and set aside. In same pan cook kale until wilted, but still green (about 4 mins.). Once quinoa and kale are cooked put in bowl with onions. Put cheese in bowl. In a separate bowl whisk the eggs. Pour eggs into larger bowl. Put everything in well-greased pie or casserole dish. Cook for 45 mins at 350 degrees fahrenheit or until edges are golden brown. Dash of salt and pepper. And serve!

(And it makes great leftovers, because now I have a limited lunch supply)

“I’m so glad to live in a world where there are Octobers.”

Ann of Green Gables said it right, we are lucky to be live in a world where there are Octobers. And I can’t believe this is the last week! This weekend I dressed up for a Halloween party and made it to the pumpkin patch. All very fall!

The recipe I am sharing today is my go-to lunch recipe– a banana, peanut butter, honey, cinnamon  and pumpkin granola wrap. It is very filling for lunch at the office.  It is almost like a dessert. And it is seasonal with the pumpkin fig granola by purely elizabeth. Enjoy!

Pumpkin Granola


Lunch Wrap

Banana and Peanut Butter Wrap

  • 1/2 banana
  • Peanut Butter
  • Granola
  • Honey
  • Cinnamon
  • Whole Grain Wrap

Take the wrap and smear peanut butter on it as the base. Cut up the banana, sprinkle cinnamon, drizzle honey, and fill it with granola.


A Privilege Denied to Many


Happy Birthday Dad! This past week was my dad’s birthday and my sister and I had my parents over to celebrate. We prepared a big, fat italian feast– stuffed shells with meat sauce, spinach gnocchi with Alfredo sauce, kale salad, fresh bread, and of course a birthday cake.

I went to the local Italian store to pick up the essentials for my dad’s favorite meal. I bought the shells, gnocchi, and sauces for the main course. But I put together the salad, bread, and cheese plate to start off the small dinner party.


Stuffed Shells

  • Stuffed shells from local Italian Store (4 cheese)
  • Meat Sauce
  • Mozzarella Cheese

Heat oven to 350 degrees Fahrenheit. Pour sauce on the bottom of the pan. Place shells in pan and cover with sauce. Bake for 20 mins. Put slices of fresh mozzarella on shells. Bake for another 5 mins.

I am always happy to celebrate another year with my family, and although my little sister is still at school in Georgia we were able to Skype her in! Thank God for technology and thank God for birthdays!

Find the Time

I just spent the last few days in Philadelphia for work, but life is all about balance. So even though I was visiting Philly for business I still found the time to have some fun. I took the chance to run the Rocky steps at the Philadelphia Museum of Art, pose by the LOVE statue, and most importantly had some delicious dinners with my best friend and work colleague. What is better than working with your best friend? Maybe hanging with your best friend while eating some cheese! Which leads me to (drum roll please)…the charcuterie plate, my latest obsession.



How amazing do these look? This is the perfect appetizer to start any meal.

Charcuterie Board

  • Assortment of Cheeses (some soft, some hard)
  • Crackers and bread
  • Jam
  • Fruit (apples and grapes)
  • Caramel (for the apples)
My own take on the charcuterie board with some wine and a fire!

My own take on the charcuterie board with some wine and a fire!

Philadelphia, PA

Find the time to have some fun!