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the avocado goddess

1/2 of one ripe avocado

2 tbs olive oil

2 tbs apple cider vinegar

1 tbs rosemary balsamic vinegar

2 tbs chopped parsley

pepper and salt to taste

smash your avocado as you would for guacamole, add olive oil and avo to a mixing bowl. smash and stir the two until well combined, add both vinegars and parsley and continue mixing until smooth consistency is reached. i personally love the way this tastes on beets and cucumbers with a little chopped raw red onion. throw a little spinach and arugula in the bowl to make a full salad, coat that bitch in this creamy goddess and prepare to have your taste buds turnt up.

naners and eggs.

impressively healthy crepes

(makes 5 crepes)

1 banana

2 eggs

throw all ingredients into a blender and blend until smooth. no lumps here. preheat a nonstick pan on medium low heat. melt either butter or oil to coat the bottom of the pan. pour in 1/5 of the banana mixture, swishing your pan in circular motions to evenly cover the pan in crepey goodness. leave batter to brown for about 2-3 minutes or until bubbles start to form and your crepe appears to not be wet anymore, carefully flip and cook for another 1-2 minutes. remove from pan. you can eat them just like this or do as i do and roll them up with a little crunchy peanut butter or even some nutella and strawberries to enhance the sinful experience.

forgive yourself for indulging

because you deserve

a trip to yumville 

every now and then.

oh and what a delicious pizza this was.

i'm sure my trainer would really appreciate

the amount of effort i put in to try and make this thing

as healthy as a personal pizza

possibly can be.

vegetarian garden burger, asparagus & rosemary lavash pizza

1 piece of lavash bread

2 tsp. olive oil

2 tbsp. marinara

1/4 cup shredded mozzarella

2 tbsp. feta

1 garden burger patty

2 stalks asparagus

1/4 sprig of fresh rosemary (chopped)

set your oven to broil. brush olive oil on both sides of your lavash, place on a baking sheet lined with foil and pop into your oven. leave lavash in oven for 2 minutes, flip, and set in oven for another 2-3 minutes (until golden brown and crispy). while lavash is in the oven, cook your veggie burger in a non-stick pan on medium high heat for 3-4 minutes on each side. slice your asparagus into little rounds, chop your rosemary as fine as you desire, and cut your patty into bite size pieces. pull the lavash out of the oven, and drop the heat for 450. spread the sauce evenly over your crispy crust. sprinkle it with 1/2 the mozzarella. drop on your chopped burger patty, asparagus, and the rest of your mozzarella. add the rosemary and feta to top. toss this delicious masterpiece back into the oven for another 5-8 minutes, until cheese melts and starts to bubble. now, shovel this bad boy in your mouth and praise the lord because this thing is a gift from god.

get yourself on this trip to yumtown, usa.