Picture this: It’s 5pm. The witching hour has begun. If you’ve got little ones in your house, you know exactly what I’m talking about.

Or maybe you just got home after a long day at work and all you want to do is take off the bra, put on the sweatpants and veg on the couch.

The LAST thing you want to think about is what to eat for dinner.

This is not a new struggle. Moms have always been challenged with finding creative recipe ideas that everyone will eat.

It’s hard to think of new meals all the time. We’re all busy and don’t have always have time to get creative.

I have a passion for nutrition, and I face the same challenges. I’m also a mom, wife and business owner, so I know what it’s like to struggle with finding delicious, fun and healthy recipes that don’t have you in the kitchen for hours!

Despite its challenges, I love being in the kitchen! Some of my fondest memories from childhood are cooking with my family.

The two sides of my family are very culturally different - Italian and Jewish - but we’re always connected through food. It’s like two cultures colliding in the kitchen… it makes me who I am!

Even now, when we gather, it’s always around food. It’s what my family is known for.

I want to pass those traditions down to my daughter now! But it’s important to me to ensure the recipes are yummy and healthy, without giving up their cultural ties.

I get great joy out of feeding my family yummy food, but I know it’s time consuming to come up with fresh ideas that taste great and are also healthy.

🍛 I want to help you feel better about what you put on the dinner table each night.

🍳 I want you feeling excited to eat breakfast every morning.

🥗 I want your mid-day slump to be energized by your lunch choices.

🍦 I’ll even go as far as promising a dessert option that isn’t even considered a “cheat’!

Over the next posts I’m going to show you my favorite recipes for:

Breakfast
Lunch
Dinner
Snack
Dessert
Shake

These recipes are some of my favorites in each category. And I’m going to include the nutrition info too, so you can feel good about what you’re choosing to put into your body.

Full disclosure - these are not all recipes I created. Instead I came up with a compilation of my very favorite recipes for each meal!

I want to spice things up for you! Let’s work together to turn mealtime into a joyous occasion!

I promise it’s possible to eat something that’s both tasty and good for you, without reinventing the wheel each time you walk in the kitchen.

Read below for my first breakfast recipe!

The alarm goes off. Your feet hit the floor and you’re ready to take on a new day. Do you grab that steaming cup of coffee before you do anything else? Do you hop in the shower for a refreshing way to wake up? Or do you hit snooze 8 times before finally getting out from under the cozy covers?

No matter how you start your day, eventually you have to think about breakfast. The name itself explains its importance - we’re breaking our overnight fast.

This is not a meal you want to skip.

Your body uses a lot of energy stores overnight, for both growth and repair. Eating the right breakfast helps to restore that energy, protein, and calcium used while we sleep.

The good news is… breakfast doesn’t have to be complicated or time consuming!

My favorite healthy breakfast recipe is this Spinach & Mushroom Scrambled Eggs from Taste of Home with some tweaks I like to make because I can never just leave a recipe as is! Here it is:

Ingredients:

2 large eggs
2 large egg whites
1/8 teaspoon salt
1/8 teaspoon pepper
Pam or any cooking spray
1/2 cup thinly sliced fresh mushrooms
1/2 cup fresh baby spinach, chopped
¼ cup chopped onion
1 teaspoon butter
2 tablespoons shredded sharp cheddar
1 tomato slice
I slice Ezekiel bread, toasted
1 tablespoon Costco Pesto (optional)

Directions:

In a small bowl, whisk eggs, egg whites, salt and pepper until blended. Set aside.
Add mushrooms to non-stick skillet, coat with Pam; cook and stir on medium heat 5-7 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium. Set mushrooms and spinach aside.
Simultaneously, in another pan make ¼ cup caramelized onions by putting the chopped onion and 1 tsp butter in pan and cook on low heat until translucent.
Combine onions, mushrooms and spinach into one pan. Turn on to medium low heat and add in egg mixture. Stir in cheese. Cook and stir just until eggs are thickened and no liquid egg remains.
Serve on a piece of Ezekiel toast, topped with a slice of tomato.
Drizzle on pesto (optional).

Nutrition Facts: 1 serving: 185 calories, 9.5g fat, 10g carbohydrate, 15g protein. 1 Tablespoon of Pesto adds: 72 calories, 7g fat, 1g carbohydrate, 1.5g protein. May also serve this without toast.
Recipe makes 2 servings

See, it’s so simple! Yet also tasty and healthy. You get everything you need from the protein and veggies.

And those yummy caramelized onions really transform this recipe into something amazing!

Will you give this fun breakfast a try? I’d love to hear your thoughts on it! Comment below and let me know if it helped you start your day the right way.

My Favorite Breakfast Recipe

Picture this: It’s 5pm. The witching hour has begun. If you’ve got little ones in your house, you know exactly what I’m talking about.

Or maybe you just got home after a long day at work and all you want to do is take off the bra, put on the sweatpants and veg on the couch.

The LAST thing you want to think about is what to eat for dinner.

This is not a new struggle. Moms have always been challenged with finding creative recipe ideas that everyone will eat.

It’s hard to think of new meals all the time. We’re all busy and don’t have always have time to get creative.

I have a passion for nutrition, and I face the same challenges. I’m also a mom, wife and business owner, so I know what it’s like to struggle with finding delicious, fun and healthy recipes that don’t have you in the kitchen for hours!

Despite its challenges, I love being in the kitchen! Some of my fondest memories from childhood are cooking with my family.

The two sides of my family are very culturally different - Italian and Jewish - but we’re always connected through food. It’s like two cultures colliding in the kitchen… it makes me who I am!

Even now, when we gather, it’s always around food. It’s what my family is known for.

I want to pass those traditions down to my daughter now! But it’s important to me to ensure the recipes are yummy and healthy, without giving up their cultural ties.

I get great joy out of feeding my family yummy food, but I know it’s time consuming to come up with fresh ideas that taste great and are also healthy.

🍛 I want to help you feel better about what you put on the dinner table each night.

🍳 I want you feeling excited to eat breakfast every morning.

🥗 I want your mid-day slump to be energized by your lunch choices.

🍦 I’ll even go as far as promising a dessert option that isn’t even considered a “cheat’!

Over the next posts I’m going to show you my favorite recipes for:

Breakfast

Lunch

Dinner

Snack

Dessert

Shake

These recipes are some of my favorites in each category. And I’m going to include the nutrition info too, so you can feel good about what you’re choosing to put into your body.

Full disclosure - these are not all recipes I created. Instead I came up with a compilation of my very favorite recipes for each meal!

I want to spice things up for you! Let’s work together to turn mealtime into a joyous occasion!

I promise it’s possible to eat something that’s both tasty and good for you, without reinventing the wheel each time you walk in the kitchen.

Read below for my first breakfast recipe!

Ingredients:

2 large eggs

2 large egg whites

1/8 teaspoon salt

1/8 teaspoon pepper

Pam or any cooking spray

1/2 cup thinly sliced fresh mushrooms

1/2 cup fresh baby spinach, chopped

¼ cup chopped onion

1 teaspoon butter

2 tablespoons shredded sharp cheddar

1 tomato slice

I slice Ezekiel bread, toasted

1 tablespoon Costco Pesto (optional)

Directions:

In a small bowl, whisk eggs, egg whites, salt and pepper until blended. Set aside.

Add mushrooms to non-stick skillet, coat with Pam; cook and stir on medium heat 5-7 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium. Set mushrooms and spinach aside.

Simultaneously, in another pan make ¼ cup caramelized onions by putting the chopped onion and 1 tsp butter in pan and cook on low heat until translucent.

Combine onions, mushrooms and spinach into one pan. Turn on to medium low heat and add in egg mixture. Stir in cheese. Cook and stir just until eggs are thickened and no liquid egg remains.

Serve on a piece of Ezekiel toast, topped with a slice of tomato.

Drizzle on pesto (optional).