Roasted Tomato Appetizer 

This is so delicious yet so simple.


1 lb cherry tomatoes 

1-2 rolls of your choice (I used multigrain)

1.5 tbsp olive oil

Salt, pepper, garlic powder & red pepper to season

Parmesan cheese (optional)


1. Preheat your oven to 350 degrees Fahrenheit

2. Slice tomatoes into halves and place in bowl

3. Lightly drizzle with olive oil and mix with a spoon

4. Line baking pan with parchment paper and spread tomatoes out evenly 

5. Season with salt, paper, garlic powder and red pepper

6. Baked for 30-35 minutes

7. Lightly sprinkle Parmesan cheese 

8. Serve warm with toasted bread of your choice (I sliced a multigrain roll and toasted the last 5 minutes in the oven)


Crock Pot Roast

I initially created this roast recipe for French dip sandwiches (which are the bomb). The next day NYC decided to hit us with a 13 degree commute and I needed something more hearty. I had a lot of extra meat from the night before so I turned this easy crock pot roast into a pot roast dinner. Nothing* I love more than having a variety of options for my crock pot meats. Weird to say? Not ashamed. (also see my crock pot pulled pork)

*except maybe a good jalapeno margarita, binging Netflix and organizing my closet


3 lb beef chuck roast
1/2 onion, thinly sliced
2 cups unsalted beef broth
1 tsp garlic powder
1/4 tsp ground pepper
1/2 tsp salt
1/4 tsp dried thyme
1/2 tsp onion powder
2 tbsp dry french onion soup mix
1 tbsp Worcestershire sauce
2 tbsp soy sauce
1 can of Campbell’s French Onion Soup + 1 can of water

If making French dip sandwiches
1. Rolls (sliced & toasted)
2. Provolone cheese (melt the cheese in the au ju before putting on your sandwich, trust me)
3. Dijon mustard, mayo *optional (after toasting roll spread mustard on half of roll and mayo on the other)

If making Pot Roast Dinner
1. Sweet mashed potatoes (I’ll post my go-to recipe soon)
2. Steamed veggies (I chopped a celery, carrot and onion mix; steamed in a bit of beef broth; seasoned with salt, pepper & garlic powder) *doesn’t need to be extremely flavorful, the flavor will be in the au ju from your roast

1. Turn crock pot on low
2. Layer bottom of pot with thinly sliced onions
3. Mix garlic, pepper, salt, thyme and onion powder
4. Remove excess fat from roast and rub spice mixture with dry French onion soup mix onto roast
5. Set roast on top of onion slices
6. Mix beef broth, soy and Worcestershire sauce and pour on top of roast
7. Pour Campbell’s soup on top of roast
8. Add additional can of water into crock pot
9. Cook roast on low for 4-6 hours until fully cooked (cook longer if you’d like shredded roast, you should be able to pull apart with 2 forks)
10. Remove roast from pot onto cutting board and thinly slice
11. Add sliced or pulled meat back into pot mixing into the juices
12. Serve hot

Healthy Sweet Potato Breakfast Skillet

This recipe easily makes my top 3. It’s my go-to for a hearty brunch. It’s quick, delicious and guilt-free.

Makes 1-2 servings.


1 medium sweet potato, peeled and diced
1/3 cup green bell pepper, diced
1/4 cup onion, diced
1/3 cup black beans, rinsed
2-3 eggs
1/2 tbsp olive oil (or oil alternative, i.e. coconut)
for seasoning: salt, pepper, garlic powder, paprika, chili powder, red pepper
Sriracha sauce (optional)

1. Preheat oven to 400 degrees F
2. Over medium-high, heat olive oil on stove in a 9 inch cast iron skillet
3. Add sweet potato (stir and cook 2-3 min)
4. Add green pepper and onion, season veggie mixture lightly with spices (you can always add more but these spices have strong flavors)
5. Continue to stir until veggies begin to soften
6. Remove from heat
7. Use a spoon to make 2-3 pockets in your mix
8. Crack eggs into pockets and season lightly with salt & pepper
9. Bake 9-12 minutes (or until your eggs reach a consistency you prefer)
10. Drizzle Sriracha sauce on top serve immediately


Buffalo Turkey Burgers

The perfect burger to satisfy your “healthy” eating habits without jeopardizing flavor and satisfaction.

Buffalo Turkey Burgers

1/4 cup Frank’s Redhot (or a few shakes more depending on your heat tolerance/preference)
1 tsp garlic powder
1 tsp salt
2 tbsp. milk (the secret ingredient to a non-dry turkey burger, thank me l8r)
1 lb ground turkey
1/3 cup panko bread crumbs
2 tbsp. bleu cheese crumbles
4 cheese slices, optional
4 whole wheat hamburger buns
*your choice of condiments/toppings (extra bleu cheese crumbles, hot sauce, lettuce, tomato, pickles, etc.)

1. In a large bowl, stir together hot sauce, garlic powder, salt, and milk
2. Add ground turkey and bread crumbs and stir well to combine
3. Gently mix in bleu cheese crumbles
4. Divide meat into fix balls and shape into patties
5. Heat a frying pan over medium-high heat and spray with cooking spray
6. Add burger patties to skillet and cook for approximately 6-7 minutes on each side (or until brown and cooked through)
7. Melt a slice of cheese over the tops of the burgers in the last couple minutes of cooking if desired.
8. Add a burger to each bun and dress buns with condiments of your choice

Turkey Cheeseburger Quesadilla

Delicious, easy and a healthy alternative for your burger cravings!

Turkey Cheeseburger Quesadillas
*makes 6 quesadillas


1lb ground turkey
½ tbsp. ketchup
½ tbsp. mustard
½ tbsp. Worcestershire sauce
¼ tsp ground black pepper
¼ tsp salt
¼ tsp garlic powder
½ cup diced onion
1 tbsp. olive oil
¼ cup diced red bell pepper
¼ cup diced green bell pepper
6 whole wheat tortilla wraps
2 cups shredded cheese (your preference)
Butter (for the pan)
1 cup shredded lettuce
½ cup diced tomato


  1. In medium-size bowl, combine ground turkey, ketchup, mustard, Worcestershire sauce and spices
  2. Begin to heat olive oil over medium-high adding well-mixed meat mixture
  3. As ground turkey begins to cook, use your spatula to finely ground the meat
  4. When meat is just about cooked, drain any liquid from the pan and return to heat
  5. Add in your onions and peppers
  6. Cook until onions/peppers start to soften
  7. Remove mixture from heat and set aside in a bowl
  8. Wipe pan clean and return to stove
  9. Bring pan to a notch below medium-level heat
  10. Add butter, enough to coat the pan
  11. Lay down your tortilla
  12. On only half of the tortilla add a layer of cheese, then a layer of the meat mixture and then top with another layer of shredded cheese
  13. When the tortilla begins to bubble fold empty side onto side with filling
  14. Use your spatula to flip the quesadilla so it’s an even golden brown on both sides
  15. Cut in half and top with lettuce and tomato (season toppings with salt and pepper if you’d like)
  16. Serve warm!