Blueberry Hunter Stew

IMG_9092The hardest part about traveling is maintaining a healthy diet. I have a super sensitive stomach so too many sweets (guilty) or heavy foods put me over the edge. Even when I cook my own meals on vacation, I still feel the need to detox once I’m home. I found this (somewhat) raw recipe on Strange Kitty Cooks and was eager to give it a try. I’m not a huge fan of red meat but I was feeling adventurous today. The blueberries were the perfect way to make the dish feel sweet and fresh. Plus any recipe that calls for red wine is okay in my book.


  • 2 lbs Cubed Lamb
  • 2 Handfuls of Fresh Blueberries
  • 2 Cups Baby Carrots, sliced in half lengthwise
  • Coconut oil for frying
  • Salt, Pepper, Oregano, Garlic
  • 1 Large Onion
  • 1/2 Cup Red wine
  • Splash Worcestershire sauce

Step 1: Brown the beef in coconut oil and put on a medium simmer with onions

Step 2: Add Salt, Pepper, Oregano, Garlic (to taste), Carrots, Wine and a splash of Worcestershire sauce. Add enough water to just cover the beef

Step 3: Let stew for 20 minutes on a medium heat

Step 4: Add berries and let stew for an additional 10 minutes or until carrots are tender


Flourless Banana Pancakes


2 cups ripe bananas (about 1 /12 large bananas)
2 eggs
¼ teaspoon vanilla extract
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
1 tablespoon chocolate almond butter
pinch of salt
coconut oil for frying

-Mash the bananas using a fork
-Whisk in the eggs, vanilla, baking soda, cinnamon, chocolate almond butter and salt
-Heat the oil in a pan on medium low and spoon approximately ¼ cup per pancake
-Cook for about 5 minutes on each side or until it feels slightly firm

Adapted from Living Healthy With Chocolate

Oatless Oatmeal

Since cutting oats from my diet, I’ve searched for a healthier alternative to the classic breakfast mash. Yesterday, I finally found a delicious recipe that does just the trick! You can find the original recipe on Fitting it All In.Untitled

7 TSBP Egg whites

1-2 TBSP flaxseed

Heavy dash of cinnamon!

Splash of vanilla

¼ cup of almond milk (unsweetened)

1 mashed up banana


Combine all ingredients in a saucepan and cook on medium heat for 4-6 minutes (or until the mixture thicken). Enjoy hot or cold!


Written by Contributing Author Kenzie Bosmeny

We All Scream for (Paleo) Ice Cream!

As the warm weather returns, so does my cravings for a cool treat! However, ice cream is incredibly hard on my stomach, so I am always on the lookout for good alternatives.

My latest find? Cashewtopia

These vegan and paleo friendly ice creams are sweetened with agave nectar, and are made primarily from cashews. It sounds like a weird combo but it always leaves my taste buds satisfied and stomach happy. I had the French vanilla and it was to-die-for.

Another alternative is to make your own cool treat!

My favorite ice cream recipe (also vegan, and paleo friendly!):

-Use frozen bananas and mix them in a blender/food processor for your base!

-From there you can add anything to customize this dessert to your taste buds.


One combo I love:

-Almond Butter

-Almond Liquor


Other fool proof ingredient ideas: Cocoa powder, Dark Rum, Pecans, Cookies, Chocolate Chips, Caramel, Nutella

Happy Spring!


Written by Contributing Writer Kenzie Bosmeny

Guilt Free Chocolate Macaroons


Here’s an easy,  healthy, (gluten and sugar-free dessert to satisfy any late night chocolate cravings. Adapted from a  Whole New Mom recipe.

-1/4 c. coconut oil

-1 tsp. vanilla

-1/4 cup almond milk

-1 ½ Gelatin

-3 tbsp. coco powder

-1/4 nut butter (peanut or cashew)

-80 drops liquid stevia (add more if you want more sweetness!)

-1 C gluten free oats

-1/4 fine dried coconut

-1/8 tsp. sea salt

  1. Mix the oats, coconut, and salt. Set aside.
  2. Melt the coconut oil in a saucepan over heat
  3. In separate bowl, mix the almond milk and gelatin, let sit for a few minutes.
  4. Add the gelatin mixture, nut butter, and stevia to saucepan. Whisk.
  5. Remove from heat, and add vanilla.
  6. Add the oats, coconut and salt mixture. Stir.scoopsmixing

Now roll them in balls or make them hearts! Place on wax paper, and let them refrigerate overnight.




By contributing writer Kenzie Bosmeny

Popin’ Around


I love a good bowl of homemade popcorn. Ever since I swore off buttery instant popcorn years ago, I’ve been searching for an easy air popped recipe for a healthy snack. Well that day arrived when I found this Italian herb popcorn recipe. It was a breeze to throw together and had just enough of a bite to interest my taste buds.


2 quarts Popped Popcorn

2 tsp Olive Oil

1 Tbs fresh (1 tsp dried) Oregano

1 1/2 fresh (1/2 tsp dried) Basil

1/2 tsp minced Garlic

1/8 tsp Red Chili flakes

1 Tbs Grated Parmesan Cheese

Place popcorn in a large bowl and drizzle with oil. In a small bowl mix oregano, basil, garlic, salt and chilli flakes. Sprinkle herb mix onto popcorn and toss. Let me know what you think, savor away!


What’s in my Fridge? : Easy Meal Prep Ideas

As a typical stressed our college student, I don’t have much time to cook. But I do have a secret strategy that helps me eat well during the busiest of weeks. I’ve designated my Sundays as “cooking days” so I prepare all my food for the week by filling my fridge with nutritious staple ingredients.  Untitled

What’s in my fridge:

– Spinach

– Sweet Potato Hash (made with coconut oil and cinnamon in a skillet)

– Quinoa and Spinach cakes (purchased from Costco)

– Chopped apples

– Cooked apple and turkey sausage

– Chopped strawberries

– Cooked and chopped chicken

– Pistachios

– Peeled hard-boiled egg

– Celery

– Pesto

– Salted almond dark chocolate

– Steel cut oats (Purchased from whole foods, good quality oats are the best!)

– 2 Oranges

It  may seem like a motley collection,  but these items are great staples to make endless , delicious combinations!

For example:

Breakfast: Two hard-boiled eggs, oatmeal with cinnamon and fresh strawberries

Lunch: Salad with apples and pistachios, eat a sausage if you are still hungry!

Mid Afternoon snack: Two quinoa cakes

Dinner: Chicken and pesto on a bed of spinach with a side of warm sweet potato hash

We may all be busy people, but we need not compromise  food! If you spend the time preparing, it will pay off.

Happy Planning!


Written by contributing writer Kenzie Bosmeny

Chia Seed Pudding

While living in the dorms, my favorite thing from home was my mom’s infamous Chia Seed Pudding care package. She would pre-measure  the ingredients into a little box so all I had to do was buy some milk and viola!

Chia seed pudding is great, healthy alternative to regular pudding. The pudding has a tapioca-like texture but with a more versatile flavor that makes it perfect for any occasion. You can garnish it with chocolate and fruits to make a dessert or throw some granola and raisins in for a mid-morning snack. Sky’s the limit!



2 Tablespoons chia seeds

2/3 Cup of milk (I used almond milk, but any kind will work)

¼ teaspoon vanilla

A pinch of salt

½ teaspoon cinnamon

1 teaspoon honey

*If you want a chocolate flavor, add 1 tablespoon cocoa powder)

In a small bowl combine the first five ingredients. Mix well and refrigerate for at least an hour. When you’re ready to serve, mix in the honey to your liking.

Now for the fun part. Once you’ve created the pudding you can garnish it with whatever your heart desires!

A few of my favorites: Nuts, fruit, coconut, raisins, ginger, pomegranate seeds, granola, chocolate shavings


Quinoa and Grape On-the-Go Wrap

If you’re like me, you have every intention of making healthy meals but sometimes when things get busy, quality meals get pushed to the end of the list. So this week I wanted to make a healthy meal that was quick, easy and guilt free. I found the recipe on the Free People food blog and gave it a shot.

Shopping List:

Lettuce wraps/ tortillas
1 ½ c Cooked Quinoa
1 c Grape Halves (preferably red firm grapes)
1 c Cooked Chickpeas (I bought a can of garbanzo beans and those worked great!)
1/8 c Chopped Mint
1/8 c Chopped Fresh Oregano
½ c Chopped Parsley
¼ c Feta Cheese
Juice from 1/2 Lemon
2 tbsp. Olive oil
Salt and Pepper (optional)

Yummy quoina ready for wrapping

Quinoa before

Step 1: Cook your Quinoa. This was my first time cooking quinoa, and much easier than I expected. Add two cups of water for every cup of quinoa to a saucepan, and place on low-medium heat. Once boiling, reduce the heat, and cover. Allow the quinoa to absorb any extra water. Once all the water has been absorbed, let it cool and savor the delicious aromas of your fresh quinoa.

Bowl of unmixed goodiesA mix of goodies



Step 2: While the quinoa is cooling, chop up your herbs and grapes. Throw the grapes, chickpeas, mint, oregano, parsley, cheese and quinoa in a big bowl and mix together.


Step 3: Mix in the olive oil, and lemon juice. A whole lemon was a little too zesty for me so I recommend tasting as you go.   

The final product!

Step 4: Final step (Woah only four steps? This is so easy!) Place you beautiful mixture in your tortilla or lettuce wrap. Roll it up and enjoy!

By contributing writer Kenzie Bosmeny