Summer recipe round up!

Today I've got a whole slew of healthy, crowd-pleasing summer recipes for you, just in time for the weekend.

I'm down in the Outer Banks of North Carolina spending the long weekend with my family - relaxing on the beach, swimming in my grandparent's pool and (of course) eating delicious, homemade food. 

I love trying new recipes when I have a little bit more time, and a few more mouths to enjoy the results with.

Here are the recipes that I might try this weekend:

Do you like cooking more when you have more time to experiment? Where do you find your recipes? Share with us all in the comments below.


Loving lately June 2016

As a way to share my favorites with you on a regular basis, I created the "Things I'm Loving Lately" series here on the blog. In this series I share everything from food to fitness, brands to beauty products, good reads to good listens. 

Here's what I'm currently craving and crushing on:

- Cedarwood essential oil - Grounding, calming, balancing. I mix a few drops with jojoba oil and use like a lotion when I get out of the shower, or rub a few drops directly on my legs and feet before going to sleep. Click here to purchase your own essential oils!

- Raw fennel - Still can't stop won't stop with the raw fennel for snacking.

- Seltzer - While I love kombucha, I've been taking a little break from drinking it and instead switched to seltzer - it's cheaper (until I get back into making my own kombucha that is!) and is still super bubbly and refreshing, which I'm all about this time of year. I usually buy the plain seltzer and then add a drop of lemon or grapefruit essential oil to make my own flavored variation.

- Frozen blueberries - My go-to snack of choice these days has been some sort of frozen berry, and blueberries are definitely my favorite. I love the cool, creamy texture and subtle sweetness - they taste like dessert!

- Salmon - After not eating a whole lot of fish for a while, I'm totally back in the game and have been loving salmon, especially in my lunch bowls (try this recipe if you haven't already!).

- Zoodles - This recipe. Just so good.


What are you loving lately?  Let me know in the comments below!

Summer food trends 2016 {my predictions!}

While I won't claim to know much about fashion or technology trends, I am all over food {and healthy food specifically} trends. Raw foods restaurant that just opened around the corner? Been there. The next up-and-coming superfood? It was in my smoothie yesterday. I love exploring and trying new things - all in the name of "research" of course!

Recently I chatted with fellow health coach and foodie, Amy Height of From the Ground Up Wellness, about summer food trends for 2016. What do I predict is the next big thing? You'll have to head over to the Class Pass blog to find out, and then let me know - how many of these foods have YOU tried so far?

7 Foods You'll Definitely Eat {and Instagram} This Summer


Easy Broiled Salmon with Lemon Dill Yogurt Sauce

Over the past few months, I've been going, going, going, often relying on the the wonderful, healthy options that the NYC food scene has to offer, but recently I've been back in my kitchen, getting creative with new recipes and rediscovering meal prep!

This is a recipe that I've made a few times and I love it so much! Its super quick and fuss-free, yet tastes like something special you would order at a restaurant. The lemon dill yogurt sauce makes for an amazing dressing, both with the salmon and for salads.

Easy Broiled Salmon with Lemon Dill Yogurt Sauce // dairy free option, paleo

Serves 2-3


  • 2 salmon fillets (I used the frozen wild caught steelhead from Trader Joe's, thawed in my fridge before cooking)
  • 2 tsp olive oil
  • Juice of 1 lemon
  • 2-3 tbsp chopped fresh dill
  • 1 container thick yogurt (Greek yogurt or coconut yogurt works great)
  • 1 small Persian cucumber, diced
  • salt and pepper to taste


1. Preheat oven (broil). Line a baking dish with parchment paper or foil. Place salmon fillets, skin side down, on paper or foil. Drizzle each fillet with 1 tsp olive oil and half of the lemon juice. Season with salt and pepper.

2. Cook salmon. Depending on thickness, it may take anywhere from 7-10 minutes, so keep an eye on it. The salmon is done when you can flake it with a fork (i.e. it's not still raw inside!)

3. Make sauce while salmon is cooking. Whisk together yogurt, remaining lemon juice, and dill. Taste and add salt & pepper as desired. Mix in cucumber.

4. Eat! Serve salmon topped with a few tablespoons of yogurt sauce. I like to put this over a bed of greens and use the sauce as a dressing.

The Perfect Adaptable Burger

Are you looking for a new cookbook? You've got to to check out my friend and mentor, Robyn Youkilis's new book: Go with Your Gut: The Insider's Guide to Banishing the Bloat.

Half high level coaching guide and half cookbook, Go with Your Gut includes over 75 beautifully photographed recipes that are adaptable for everyone from paleo to vegan, including this awesome recipe for burgers!

Who doesn't love a good burger? This recipe is my new go-to with 4 easy protein variations. These burgers made with SALMON we're served at Robyn's book launch party and let me tell you - they were INCREDIBLE. So go grab the few simple ingredients and make these burgers today!

BURGER (Fish, Turkey, Chicken, Black Bean) from Go with Your Gut by Robyn Youkilis


- 1 pound ground meat/fish or 2 (15-ounce) cans black beans, drained and rinsed

- 1 egg white, beaten

- 1 cup shredded unsweetened coconut

- 1 tbsp garlic powder

- 1 tbsp minced onion flakes

- 1/4 cup tamari or coconut aminos

- 1-2 tablespoons coconut oil


1. If using beans, grind them in a food processor until crumbly. If using fish you can ask your fishmonger to grind for you or grind at home using same process as beans. If you don't have a food processor you can chop beans or fish finely with a knife.

2. Mix ground protein in a large bowl with the remaining ingredients and shape into 4 large patties or 6 mini patties.

3. Add the oil to your skillet and cook the burgers over medium heat until golden brown on the bottom, 3 to 6 minutes depending on protein. Flip the burgers over.

2. Reduce the heat to low and cook for another 5 minutes, until brown or crisp. Serve immediately with traditional burger toppings or on top of a salad or in a lettuce wrap.

Notes: You can also bake these in the oven at 350*F until cooked through to your liking. The bean burgers can be a bit crumbly when serving, but they're still delicious!

YUM! For more recipes like this one (including a I-can't-believe-this-is-healthy chocolate cake and good-gut gummies), grab your copy of Go with Your Gut today!