Good Morning World <3

Just starting my blog out! The past 2 years I’ve fallen in love with health, fitness, and nutrition. I’m an advocate for REAL food, and trying my best to convert each meal into my best decision. Before I started this journey, sluggish and anxious were my everyday feelings. After eating each meal I grew sicker and sicker. With reading Dr. Josh Axe’s National Bestseller “Eat Dirt” I realized how much food impacts us. I immediately started reading more on nutrition, doing more research, and more trips to the farmers market! I’d be lying if I said transitioning to a healthier lifestyle was easy. Don’t let my recipes or the fact that I have this blog on health fool you, there are times where I don’t eat all organic, there are times when I eat a pint of Ben & Jerry’s Ice Cream. And my wine nights, oh, girl you already know! But I can say I’ve dropped 25 lbs, decreased my anxiety by a lotttt, gained confidence, and feel healthier than ever. Enjoy my recipes and if you have any questions you can contact me on here, email, Twitter or Instagram. 


Rosemary Chicken Breast

I am all about quick and easy when it comes to meals! Always involving the basics: Protein, carbs and veggies. So here is my Rosemary chicken, garlic lemon kale and brown rice.

Ingredients :

  • 2 LBS Chicken Breast
  • Fresh Rosemary
  • 1/2 cup Sun-dried Tomatoes
  • 1/4 cup Chicken Broth
  • 1/2 Tbsp Oregano
  • 1/2 Tbsp Garlic Powder
  • 1 Tbsp Black Pepper
  • 2 Tbsp Olive Oil
  • Parmesan Cheese

For the Garlic Lemon Kale side:

  • 2-3 cups (3-4 handfuls) of kale (heat will shrink by a lot)
  • half of one white onion
  • 3-4 cloves of garlic
  • 1 10 OZ of portabella mushrooms
  • 1 Tbsp garlic powder ( I actually use FlavorGod Lemon & Garlic seasoning for this side.
  • 2 TBSP Olive oil
  • juice squeezed from one lemon

I also cook this dish with a side of brown rice, because brown rice takes about 45 minutes to cook I start the rice first. Do as follows on rice package for instructions.


Heat oven to 350 degrees.

As always, I start my chopping first. Chop white onion, garlic cloves, and cut mushrooms in quarters. Chop sun-dried tomatoes in smaller portions. Set aside.

Slice your chicken in halves. I do this so it cooks quicker and better tasting. Cover it with olive oil. Oil your 9 X 13 glass pan. Add chicken. Sprinkle black pepper, oregano seasoning, and garlic powder to your chicken. Atop your fresh rosemary and sun-dried tomatoes on all slices of chicken. I used one large stem and picked the rosemary leaves off and added evenly amongst chicken. Pour 1/4 cup chicken broth to glass pan for moist chicken!

Bake for 25 minutes.


While your chicken is cooking- grab a large pan (I use a wok for my kale dish) . Heat with oil and add in your already chopped garlic, onions and mushrooms. Mix. Wash your kale very well and add in 3-4 handfuls as it may look like a lot, the heat will definitely shrink it down. Right after adding your kale, squeeze your lemon juice in mixture but watch out for the seeds! I usually add a little more oil and stir everything around. This should be on low heat. Let this cook for about 10 minutes while stirring occasionally.

After the 25 minutes, check chicken to ensure it is done. Add parmesan cheese on top and broil for 5 minutes.

Let cool for 15 minutes and then serve.


E N J O Y ~ JESS ❤



Hello World

So I haven’t been on my blog since November, there really isn’t much of a reason why I haven’t, other than this strict icy cold weather we’ve been having here on the east coast, and the fact that if I’m not working, or at the gym I rather just stay in my warm house and my warm bed! I’ve also been cooking the basics. You know, chicken, rice and veggies. So blogging about that each time would probably sound like a broken record.

So why do we get unmotivated during the winter season? We all know we have a number of responsibilities to do. But why does it seem during winter the list gets longer, and what we actually do gets shorter?! I have no issue confessing I lack motivation in this season. For myself, and I’m sure for a lot others, it starts bright and early. Trying to get our of our beds! As soon as you wake up and lift one arm up, the warmth sucks you in again. So you grab your comforter and ravel yourself up for another 10 minutes on snooze. Once you’re finally out of bed, you get ready for work/school whatever it is that you do for most of your day. But lets fast forward … By the time you get back home, it’s dark, and who really wants to run around doing errands or grocery shopping or even complete your cleaning list -when wrapping up in a fuzzy blanket and a glass of wine is also there waiting for you. So ultimately I don’t know if I will ever do more during winter…. And I think I’m also saying I’m okay with it !

Okay so were all at a point where its okay to be lazy November to February, right? Cool now I can move on to this super comfort pot roast.

This “Best Pot Roast” is the most recently made. I wanted to re-post this amazing roast my mother in law found online. It is so flavorful and will leave you wanting another bowl.

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Best Pot Roast:

  • 2-3 LBS Beef Chuck Roast
  • Salt and Pepper
  • 2 TBSP Olive Oil
  • 1 1/2 Cup Beef Broth
  • 1 TBSP Balsamic or Apple Cider Vinegar (We used Apple)
  • 1 TBSP Minced Garlic
  • 1 TSP Dry Thyme
  • 2 Bay Leaves
  • 1 TSP Salt
  • 1/4 TSP Pepper
  • 6 Red Skin Potatoes Halved
  • 1 Yellow Onion cut in wedges
  • 2 Cups Baby Carrots
  • 2-3 Sticks Celery cut into 1 inch pieces


Chop your veggies and set aside.

Sprinkle roast with salt & pepper.- Heat oil in a large skillet and brown roast on each side.

In a separate bowl mix beef broth, vinegar, garlic, thyme, bay leaves, salt & pepper.

In a glass pan, add roast, and veggies. Pour broth mixture on top of roast and cover with foil.

Bake at 325 about 2 1/2 to 3 hours or slow cook for 3 to 4 hours on high.

Transfer roast and veggies to serving dish.



Pittsburgh Phipps Conservatory and Botanical Gardens

The first thought I had walking up to The Phipps was, “WOW! THIS HAS TO BE A MOVIE!” It is flawless, and delicate. I was basically walking into Frances Hodgson Burnett’s, The Secret Garden. In my mind, before even looking it up on the internet, or stepping anywhere near Schenley Park, my vision of it was so minimal to what it actually is.

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Here I will post the flowers that stuck out to me the most, the flowers I wanted to learn more about and as well as the fruits! (Okay but the dark red banana tree, you HAVE to check out, it looks…. Royal … you’ll understand what I mean when you see it 😉 .)

If you live, or come to visit the Pittsburgh area, I highly suggest checking The Phipps out.

&Thanks for checking my blog out on The Phipps!

Oncidium Orchid- Sharry Baby

This was definitely my favorite because of its scent! Smelling just like chocolate!! Although they say many people actually pick up a vanilla chocolate scent, I myself picked up the cocoa smell! The fragrant is very strong through the daytime, and is not fragrant at night. This orchid looks very delicate and light, but actually has a pretty rough leathery feel to it. The Sharry Baby can take up to 3-4 months to bloom, and the flowers stay bloomed for only about 2-3 weeks. Its’s said if this flower is in a smaller area (home, smaller rooms) the smell can make you nauseous. Planting in a larger area would be best!

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Encyclia Orchid

Best known as the “Octopus” Flower because of it’s dangling petals, can actually bloom for several consecutive months! I find this one so cool, although it didn’t have much of a scent, just seeing the shape and how wild it looks caught my attention! These flowers do well in a very lit area and up to 85 degrees. Patio, backyard, pool area… but also likes screening protection. Also, these flowers roots like to get wild, and can grow underground creating new plants elsewhere. phipps 24 use this one

Epicatanthe “Gold Rush”

They say this flower blooms forever! Growing to 12 inches tall, and 2 inches across. The lips are yellow, with sparkle of red inside. They do bloom best in spring and summer, but you can also keep them bloomed with just the right amount of lighting/temperature, and overall care.

ephipps 22 use this one

Cattlianthe Orchid “Little Suzy”

This flower has very large flowy petals, it has a very strong smell, and has over 100 species in its family. They all range in different bloom size, color, scent, and root size. They bloom in fall, typically in October- early November.


& Now just take a look at these beauties ! (Heart eye emoji insert!)

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I found some pretty awesome plants I’d love to share too !

Parry Agave

This agave stood out to me because of its dark navy blue edges! Native to Arizona, New Mexico and Northern Mexico, it is not in the cactus family, however it does look deceiving…


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phipps 4.jpegphipps 28These plants were amazing! It is so cool to see how all the leaves are different! Color, size and design. Some are plain, some are spotted, and many have streaks. The vibrant colors were my favorite about this plant specifically!

The Phipps has a Fruit & Spice room, which is awesome! If you head over to their website WWW.PHIPPSCONSERVATORY.ORG They have a section of which plants they have during whichever month we are in.

Carambola – Star Fruit

I have always loved the star fruit. I’ve used it for juicing, purees, and simply just eating it! It’s funny because before seeing it at the Phipps I never looked into it. Never did I realize it is Native to the Philippines, and here I am, part Filipino. It all makes sense now. LOL.

The fruit is popular through-out Southeast Asia. Many areas grow them for ornamentals, not really for consumption. I would be the complete opposite! It has an oval shape but has 5 streaks going down the fruit which is why it is best known as the “Star Fruit”. It is crunchy and firm, but has such a sweet juicy taste to it! The entire fruit is edible. Its best to pick when they are slightly green and as soon as they turn yellow, EAT! 🙂

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So my ABSOLUTE plant is The Musa.

Dwarf Red Banana Tree: Feeds off of a tropical feel, well known in souther Florida but also West Indies and Central America. The tree grows quick and sprouts very large leaves that many say are absolutely perfect for shade, and creating your own mini private jungle! The bananas have a dark red color, I say they are very royal looking. The shine and glow it has is unreal! They are also sweeter and softer than your typical yellow banana. Some also say it has a mango flavor to it but can also be described as “earthy”.

The red banana has more Vitmain C and beta carotene (which your body breaks down to Vitamin A) than the yellow banana. it contains 3 types of sugars, sucrose, fructose, and glucose.

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Turkey Chili

While working all day and hearing the rain dumping down outside, my hunger built up quick and I immediately thought about chili. Turkey Chili! I’ve made it once or twice before and in the crock pot, with me being off work at 5:00pm, and just then realizing that’s what I wanted, I sacrificed the crock pot and just used my good ol’ heavy duty pot and stove.

So if you’re looking for a semi-quick chili recipe, I have it here for you !


  • 1 LB lean Ground Turkey
  • 1 15 oz. can White Chili Beans
  • 1 15 oz. can Chili Beans
  • 1 15 oz. can Red Kidney Beans
  • 1 10 oz. can sweet corn kernals (if you can’t find 10 oz. thats okay use what you can find!)
  • 1 15 oz. can diced tomatoes
  • 2 cans green chilies (around 5 oz. each can)
  • 1 1/2 TBSP olive oil
  • 1 1/4 cup chicken broth
  • 3 celery sticks chopped
  • 1 white onion chopped
  • 1 red bell pepper chopped
  • 3 garlic cloves thickly chopped
  • 1 jalapeño chopped
  • 1 1/2 TBSP black pepper
  • 1 1/2 TBSP Chili powder
  • 1 1/2 TBSP oregano
  • 1 TBSP cumin
  • 1 TBSP cayenne
  • 1/2 TBSP salt
  • FOR GARNISH AND TOPPINGS: Avocado, greek yogurt, cilantro, tortilla strips, and jalapeños.


I also enjoyed this with a side of sourdough bread 🙂

DIRECTIONS: Brown your ground turkey with your olive oil in a large heavy duty pot. Leave on for about 10-15 minutes-stirring frequently. Once you see it browning almost full way, add in your garlic, chopped onion, celery, jalapeño, bell pepper, chicken broth and all seasonings. Stir frequently and let cook for 10 minutes.

Stir in your white chili beans, chili beans, and red kidney beans, diced tomatoes, 2 cans of chilis, and sweet corn. Cover and simmer/low heat for 45 minutes. I stir about every 15 minutes.

It will be hot, so you can let it sit for about 10 minutes, and then serve …or if you’re super hungry eat right away just be careful 😉

Granish and top it off with avocado, cilantro, greek yougurt, a few small slices of jalapenños, and tortilla strips!

E N J O Y ~




Meal Prepping Gone RIGHT

I find it interesting foods can determine how you feel, and how it truly designs your body. Not always good though, right? But by now I think we understand good foods vs. bad….. Or maybe not? So today I’d like to touch on Meal Prepping.


First I’d like to dive into the basics. Have a plan! Find a day of the week that works best for you. I’d love to meal prep every Sunday but my schedule just doesn’t work out that way. My days off are very random. Sometimes you can catch me meal prepping on a Sunday, other times it can be on a Thursday. As long as it works for you, go for it.

Now that you know which day your prepping on, lets step in your kitchen! Go through your pantry/fridge and see what you already have, and lets be honest- what you need to throw out, AKA expired products, LOL. Meal prep days also gives me the time to clean my kitchen, not to mention doing dishes about 3 times! TUPPERWARE OVERLOAD Haha. Now that thats done you can choose what your meals are going to be.

Oh wait, do you need help deciding? Well, down below I have a list of foods that will help you create the most beneficial meals! Including protein, carbs, and veggies! I’m an advocate for REAL food, locally grown, organic and clean. so I highly encourage you to buy and eat clean. Not only for your health but to help continue USAD Organic products to be on shelves at stores and markets. &Here are two sites to help you find local raised foods:


If you do not eat meat or like me very minimal, try filling your plates up with beans, grains, and vegetables. Plus it is cheaper skipping out on the meat every now and again 🙂



Boneless Skinless Chicken Breast (about 139 g per 1 LB)

Ground Turkey(4 oz 22g)

Salmon(40 g 0.5 g fillet)

Ahi Tuna(3 oz 25 g)

Talapia (23 g 1 fillet serving)

Shrimp (3 OZ 19 g protein)

Tofu(3 OZ 12 g protein)




Hemp Seeds


Brown Rice (43 g carbs)

Potatoes (about 37 g carbs)

Sweet Potatoes(27 g carbs))

Steel Cut Oats(27 g carbs)

Quinoa(20 g carbs, about 1/2 cup serving)

Ezekiel or wheat bread (14 g per slice)

Beans (black beans 116 g 1 cup serving)

Veggies with a higher carb intake : Brussels Sprouts 8 g, Kale 6 g, Med. Zucchini 6 g.



Brussel Sprouts






Lemon grass

Winter Squash

Green beans









Peanut butter, fruits, hard boiled eggs, turkey jerky, protein bars/shake, nuts; cashews, almonds, walnuts.


I always have at the least one from each category as a meal.

Here is my example of what I eat in one day.

Breakfast: Overnight oats, 1/4 Almond milk, 1/2 greek yogurt, 1 tbsp flax seeds, 1 tbsp chai seeds, 1/2 pr 1 tbsp of peanut butter, sprinkle of chopped walnuts or pecans and sliced up banana. With a protein shake not too long after.

Snack: Peanut butter and celery sticks.

Lunch: Baked chicken breast, side of brown rice, and brussel sprouts. And a side salads. I LOVE MY SALADS 🙂

Snack: A serving of Cashews.

Dinner:  Same as lunch.

I really hope this helps you out with making your meals for the week! Also, really understanding whats digesting in your body. Our bodies were design to eat these foods. When your body aches, feels heavy or uncomfortable its mainly because we’re not feeding it correctly. Try changing your diet up to a more clean food based lifestyle and I can guarantee you will feel and see changes.

As always, Jess ❤


REAL Food- Your Best Decision

As I’ve said before, real food speaks volumes to me. I get inspired by natural ingredients and making delicious meals through them so you get that true authentic flavor. I attempted a small garden this year, the first house my boyfriend and I have had together so it’s been exciting. But like I was saying- I attempted a garden this year, it was amazing to me, growing my own food couldn’t feel any better! I hope one day to have a large enough yard to grow as much as I want! This year I grew bell peppers, jalapeños, banana peppers, cucumbers, butter lettuce, parsley and tomatoes! All of the bell peppers smelled so crisp and fresh, I can’t wait to grow more next year! The tomatoes were a challenge for me…. especially due to deer eating them as soon as they would turn red!! (Happy to feed the animals, bummed I couldn’t make salsa).

My meals are sometimes, well mostly, simple because I don’t add all the high and heavy saturated fats/additives in the mix. You definitely don’t need that in your recipes. I can remember a handful of times eating not the best foods/meals and quick after feeling terrible. My left abdomen would be in pain due to the toxic foods, I’d be so bloated, and I would just be in pain. Not to mention the anxiety build up. These are just a few reasons why I turned to gaining knowledge on nutrition.

There are many substitutes for any ingredient that you want to start cooking without. Here are just a few in example:

Ingredient                               Substitution 

                                                 Butter                               Olive or Coconut Oil/Coconut Butter

  Milk                               Almond Milk

Sour Cream                             Greek Yogurt

          Cream                            Coconut Milk

Mayonnaise                           Greek Yogurt

                    Sugar                           Stevia or Pure Honey

   White Rice                         Brown Rice/Cauliflower Rice/Quinoa

White                           Bread Ezekiel/ Sprouted Bread.

Pasta                            Quinoa/Squash Noodles/Brown Rice

Bread Crumbs                     Crushed Nuts


I use many of those substitutes daily so I can live a healthier life. One of the steps to changing my everyday food intake was cleaning out the kitchen. And as always, I encourage you to buy organic, it might be pricey and I get it, but I rather pay now than later 😉 My next blog will be on what should be stocked in your kitchen! So please stay tuned 🙂


Loaded Vermicelli Soup

Typically used in Chinese dishes, vermicelli rice noodles are one of my favorites! The noodle it’s self is very tasteless- lets be honest, however with just the perfect seasonings and ingredients, you can really win! I also realllyyyyy love soup! So one night, I realized just how much stuff I had in my fridge, and wa-la this soup was made!

If you don’t like one of the veggies or don’t want to go out and get one of them, its okay. Its very easy to just cook without it because it is very loaded. I just happen to have a lot in my fridge that week! However, I highly recommend this soup, your tastebuds will be happy!


  • 1 Package of Vermicelli Rice Noodles
  • 32 OZ Vegetable or Chicken Broth (I use Natures Basket Organic Broth)
  • About 5-6 Leaves of Bok Choy or you can use baby bok choy
  • 1 Green Pepper
  • 4 Carrots
  • 5-6 Celery Sticks
  • 1 Yellow Onion-sliced into long strands
  • 1 Jalapeño
  • 3 Slices of Fresh Ginger
  • 4 OZ of Water Chestnuts
  • Mushrooms
  • 16 OZ Sprouts
  • 1 TBSP Black Pepper
  • 1/2 TBSP Ginger Powder
  • About 1 tbsp soy sauce
  • 2 TBSP Sesame Oil
  • 1 1/2 TBSP Olive Oil



First I chop everything that needs to be chopped! Green pepper, carrots, celery sticks, yellow onion (remember to keep this in long strands), jalapeño, ginger slices, and mushrooms. Set aside.

Use large frying pan or WOK, add 1 1/2 tbsp olive oil  and about 1/2 tbsp of the sesame oil. Add carrots, ginger, celery, jalapeño, and bell pepper. Cook on medium for about 8-10 minutes, check and stir occasionally. If heat is too high, cook on low.

While veggies are cooking I used a large spaghetti pot and added 3 quarts of water, ONCE that boils add in your noodles and cover. Set your times for 3 minutes and your noodles should be done! Yes, that fast! Turn off the heat and pour half the water down the sink.

Cut your noodles with cooking scissors, they are very long and stick to each other!

Add your veggie or chicken broth, black pepper, and ginger powder to the noodles. In my opnion the more seasoning the better 🙂 Also, you want to make a very tasteful broth , I’ve used chicken broth so I’ve also added about 3 cubes of chicken bouillon cubes. Or can make chicken broth by scratch 😉

Add sprouts, water chestnuts, and more sesame oil to the veggie mix. Mix and cook for another 8-10 minutes.

Pour in noodles.

Add your chopped bok choy and onions. Cook on low and stir every so often. Cook on low for 30 minutes.