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Welcome! I am so glad you’re here.. because I am here to inspire you with easy recipes, personal thoughts about health & wellness, motivation and how I live a healthy lifestyle while still staying balanced.

I am a Certified Holistic Health Coach from Integrated Institute of Nutrition, Food Photographer and Health/Wellness blogger focusing on eating Real Food

Crispy Potato and Arugula Salad (+Maple Vinaigrette)

Crispy Potato and Arugula Salad (+Maple Vinaigrette)

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For Salad:

  • Argula

  • Strawberries (cut up)

  • Slivered Almond

  • Walnut Pieces

  • Mini Round Potatoes

  • Goat cheese crumbled or motz (either one works)

For Dressing:

  • 1/4 cup maple syrup

  • 1/4 cup Olive Oil

  • 2 Tbsp Apple Cider Vinegar

  • 1 Tbsp Dijon Mustard

  • salt and pepper to taste

  • 1 tsp lemon

  • 1/2 garlic clove

    • side note: i swapped out the lemon and garlic and used Chosen Foods Lemon Garlic sauce and did about 2 tsp)

    • Optional: Add grilled chicken, avocado, tomatoes, etc


  1. Preheat oven to 400 (Roast)

  2. Cut round potatoes in 1/4s

  3. Coat with oil and toss with salt and pepper

  4. Spread on lined sheet pan and roast for 30-35 minutes- shaking half way through

  5. While potatoes are roasting -- throw arugula into bowl, add chopped strawberries and cheese

  6. Make dressing by adding everything and whisking or put in a jar and shake until completely mixed. Add or remove things to make it taste as desired.

  7. Put walnuts and almonds on a baking sheet and lightly top with the dressing (just a little to give the nuts a sweet taste) Once yo.u take the potatoes out, change oven to broil and broil the nuts for a few minutes until browned.

  8. Toss salad with little dressing (dont over-dress), top with nuts and shake until fully mixed!


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