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"To eat is a necessity, but to eat intelligently is an art."


La Rochefoucauld

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Salmon goat cheese veggie quesadillas

Posted by on Jan 29, 2015 in Blog |

This meal was amazing!!!  And the leftovers for the next day were maybe even better Ingredients: 2 salmon filets 2 whole wheat tortillas 1/4 cup mozzarella cheese 2 oz goat cheese 1 red bell pepper (chopped into small chunks) 1 zucchini (chopped into small chunks) 1/4 small white onion (chopped into small pieces) 1 portabello mushroom (chopped into small pieces) 2 T pesto   Directions: Preheat oven to 375 degrees.  Bake the salmon (with nothing on it) in the oven. Meanwhile, put the chopped veggies in a pan with some olive oil or butter and sauté them. Line 1/2 of a side of a tortilla with 1 T pesto...

Creamy Mexican Enchiladas

Posted by on Jun 17, 2014 in Blog |

This meal was super yummy and delicious!  Hard to believe it’s so healthy!  It’s an easy one to improvise with too! Ingredients: 4 whole wheat tortillas 1 lb uncooked chicken 1 tomato, diced 1 small can diced green chiles 1/4 yellow onion, diced 4 cups spinach 1 cup fat free greek yogurt 1/2 cup skim milk 1 tsp cumin 1/8 cup mozzarella cheese 2/3 cup low sodium chicken broth hot sauce (to taste) ground black pepper, to taste cilantro for garnish Directions: Preheat oven to 350 degrees.  Cook chicken in a skillet with the chicken broth, add ground pepper.  Cook until chicken is no longer pink, shred the chicken,...

Best Tomatillo Salsa Ever!

Posted by on Apr 25, 2014 in Blog |

This salsa is amazing – easy to make, delicious as a salsa, and the leftovers can be used as a marinade!   Ingredients: 2 cloves garlic 1 serrano pepper 2 handfuls of tomatillos (they vary in size so I pick as many fit in 2 hands) Directions: Cook the tomatillos in the oven at 400 degrees until the outer ‘papery’ layer starts to brown.  Remove from the oven and peel the outer layer of the tomatillo off (this can be hot so be careful!).  Put the peeled tomatillos, whole pepper, and 2 whole garlic cloves in a food processor and blend until smooth.  Voila!  I like it served hot...

Salmon Salad Nicoise

Posted by on Apr 9, 2014 in Blog |

This was not only beautiful, but it was incredibly delicious!  I think I made the ‘mmmmmm’ sound all the way through this meal! Ingredients (enough for 2 people): salmon filets (2) mixed greens (4 cups total, 2 for each person) asparagus (8 stalks) green beans (10 green beans) red potatoes (4), cut in quarters hard boiled eggs (2) 1 small tomato For the dressing: 3 T balsamic, 1 tsp horseradish mustard (or brown mustard), juice of 1 lemon wedge For the salmon toppings: pesto, seasonings (oregano, cumin, basil, juice of 1 lemon wedge for each salmon filet) Directions: Preheat oven to 400 degrees.  While oven is preheating, boil the...