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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

Sun-Dried Tomato “Meat”balls

Sun-Dried Tomato “Meat”balls


  • 1 can chickpeas (drained and rinsed)

  • 1 egg

  • 2 tsp minced garlic

  • 1/3 panko (or bread crumbs)

  • 1 package fresh basil, minced (or 1-2 tbsp dried basil)

  • 1/3 cup minced sun-dried tomatoes (the dry ones, not the ones in oil)

  • 1/3 cup parmesan cheese

  • 1 tbsp dried oregano

  • Oil, Salt and Pepper as desired


  1. Set oven to 350 on Convection Bake

  2. Drain, rinse and dry the chickpeas and set aside

  3. Heat 1 T olive oil and the garlic until browned - add that to a bowl with an egg and mix together

  4. Add the panko, tomatoes, parm cheese, oregano and 1T olive oil, s+p, red pepper flake to a food processor (with the egg mix) and pulse until small (do not over pulse). If no electric processor- put in a bowl and mash together with a potato masher

  5. Add the rinsed and dried chickpeas to the processor and pulse until there are no whole peas. again, If no electric processor- put in a bowl and mash together with a potato masher

  6. Taste and add more of anything you may want

  7. Roll the mixture into golf sized balls- I made 13

  8. Heat same skillet, add oil, add balls and cook until browned on the sides

  9. Bake balls for 10-15 minutes in oven on cookie sheet

  10. As the balls cool outside the oven, they will firm up a little

-to reheat: heat in a 350 degree oven until warmed through, or in the microwave. (lasts about 4 days in the fridge)

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