Baked Avocado Egg

I haven’t been able to blog in months due to school and life taking over, but it’s time for me to make a comeback! I’ve been making recipes that I’m excited to share now that I have (a little) more time. I enjoy being able to share my story and my recipes with you all, so I hope you enjoy reading these posts as well!

Since I last posted, I am excited to share that I was accepted to a dietetic internship! I will be starting my time as an intern in August, and while I am nervous to stop working full-time, I am also excited to immerse myself into my future profession full-time. Time to begin the last step towards becoming a registered dietitian!

On to this recipe…I have seen these baked avocado eggs and they look almost too pretty to eat. I love avocado toast with an egg, so I figured why not have the egg and avocado baked together? You can eat these right as they are, or scoop out and put on toast, which is what I did. I topped these with just salt and pepper after baking, but you could top with bacon, cheese, veggies, anything!

Avocado Baked Egg


  • 1 avocado, halved and pit removed
  • 2 eggs
  • salt and pepper
  • toppings!


  1. Preheat oven to 425 F. Slice avocado in half, remove pit, and scoop a little extra flesh out of the holes (if they are small). Set avocado halves into a small baking dish or ramekin so that they stay upright.
  2. Carefully crack an egg into each avocado half; some of the whites might spill over into the baking dish. Bake for about 15 minutes or until the egg is cooked.
  3. Remove from oven and top with desired toppings. Eat as-is or spread over toast, roasted veggies, etc!


Broccoli Bacon Mac ‘n Cheese

I just realized that my last three recipes were all full-blown comfort meals…I don’t mind it at all! This time of year certainly calls for warm meals that make you want to stay inside and forget about the cold New England weather outside. This mac and cheese was the perfect winter recipe – it has plenty of cheese while sneaking in a bunch of veggies! Then the addition of crumbled bacon is the perfect topping. Enjoy and stay warm!




Broccoli Bacon Mac 'n Cheese

Adapted from: Cooking Light Magazine


  • 2 slices bacon, cooked and crumbled (or more if desired)
  • 3 garlic cloves, minced
  • 1/4 cup diced onion
  • 2 cups chicken stock
  • 1 cup milk (I used soy)
  • 1 10-oz package frozen butternut squash puree, thawed
  • 10 oz uncooked pasta
  • 4 cups broccoli florets
  • 1 1/4 cups shredded sharp cheddar cheese
  • Salt and pepper


1.) Heat a large skillet or dutch oven over medium-high heat. Cook bacon until crisp and remove from pan onto a paper towel-lined plate.

2.) Add onion and garlic to bacon drippings and saute until soft. Add stock, milk, and squash and bring to a boil, stirring occasionally.

3.) Add pasta, cover, and reduce heat. Simmer for 5 minutes, stirring occasionally, then add in broccoli. Cook until pasta is done and sauce is thickened.

4.) Add 1 cup of cheese and salt and pepper to taste. Sprinkle bacon and the rest of the cheese on top.

Roasted Veggie Lentil Bowl

This recipe was sort of based off of this recipe of mine while also trying to recreate a grain bowl I had at B.Good. So what that means is I threw it together, hoped for the best, and it turned out really well! This makes a great lunch and can be served cold like a salad or you can heat the lentils and veggies before serving. You can also add any ingredients you’re in the mood for! I think next time I might try making a spicy vinaigrette to go with it…I like adding some heat 😉



Roasted Veggie Lentil Bowl


  • 1 cup lentils, dry
  • 2 cups butternut squash, cubed
  • 10 oz sliced mushrooms
  • 1 cup onions and peppers, cut into strips
  • 3 avocados
  • 6 cups salad mix
  • 1 carton cherry tomatoes
  • 3/4 cup dried cherries (or another no-sugar-added dried fruit)
  • 3/4 sunflower seeds
  • 3/4 cup crumbled cheese (feta, goat, etc.)
  • Salad dressing of choice (I like a classic olive oil/balsamic vinaigrette)


1.) Preheat oven to 375 F. Spray baking sheets with cooking spray and spread out butternut squash, mushrooms, and onions and peppers. Drizzle with a little olive oil and whatever seasonings you’d like. Bake for about 25-30 minutes or until soft, moving veggies around every so often. Keep an eye on the mushrooms, which cook quicker!

2.) Cook lentils in a small sauce saucepan by combining 1 cup dry lentils with 2 cups water. Bring to a rapid simmer, then reduce to low and let simmer for 20-30 minutes or until fully cooked. Add a little salt and remove from heat.

3.) Assemble salad in a large bowl: add 1 cup salad mix, top with about 1/2 cup lentils and 1/3 cup veggie mix (heated if you’d like), then top with 1/2 an avocado sliced, a handful of cherry tomatoes, and 2 tbsp each of sunflower seeds, dried cherries, and cheese. Drizzle with dressing of choice and enjoy!

Apple Pie Protein Shake

If there’s one dessert I never turn down, it’s pie. I’ll take pie over cake any day, hands down, and I don’t think I’ve ever met a pie I didn’t like! I would probably eat it every day…if only it had no calories and gave me a six pack (I can say from experience, neither of those are true. Sadly.) So I decided to make apple pie in shake form, which turned out to be almost as delicious! I added protein powder to make it the perfect post-workout snack. It tasted like a splurge, but without all the fat and sugar of real pie – I think I’ll save that for special occasions and enjoy these in the meantime!

IMG_1262 IMG_1263

Apple Pie Protein Shake


  • 2/3 apple, sliced into small pieces
  • 1/2 cup milk (I used soy)
  • 1/3 cup plain Greek yogurt
  • 1 tbsp vanilla protein powder
  • 1 tsp vanilla extract
  • 1 tbsp cinnamon
  • Stevia or other sweetener, to taste
  • Ice


1.) In a blender, add ice and the rest of the ingredients. Blend to desired consistency. Add stevia/sweetener to taste. Top with more cinnamon and enjoy!

Nutrition Info (Per serving, from My Fitness Pal):

Calories 224
Fat 3 g (1 g saturated)
Fiber 7 g
Carbs 28 g
Sugars 16 g
Protein 23 g

Roasted Garlic and Parmesan Chickpeas

I just got back from my North Carolina/South Carolina vacation (or, as my sister coined it, the #brewcation). We went to a ton of breweries and checked out a lot of different towns and scenic mountain areas. Turns out there are so many breweries in Western North Carolina because it has great water – who knew! I tried all different kinds of beer and had a lot of fun being with my sister and brother-in-law for the week. However, it was kind of nice to return to my routine (minus the grad school homework)…and needless to say, after 10 days of not being at the gym, I’m sore today! But back to my salads, healthy snacks, and home-cooked meals (although my sister cooked us up some delicious stuff while we were there!). Luckily I had some meals stashed in the freezer, since I came back on Tuesday and didn’t have time to shop and cook. I did want to switch up my salad toppings, though, so this morning I whipped up these roasted chickpeas to take place of my homemade croutons. They were super easy and super yummy! They would be great as a snack too. I’m also thinking some taco-seasoned ones would be good on a taco salad…next week perhaps!


Roasted Garlic and Parmesan Chickpeas

Adapted from: The Skinny Fork


  • 1 can chickpeas, rinsed and dried (as well as you can)
  • 2 tsp garlic powder
  • 1/2 tbsp grated parmesan cheese
  • Cooking spray


1.) Preheat oven to 400 F. Cover a cookie sheet with foil and spray the foil with a little bit of cooking spray.

2.) Mix ingredients in a bowl. Place in a single layer on cookie sheet, then spray lightly with spray. Bake for 30-40 minutes or until crispy!

Nutrition Info (Per 1/4 cup serving, from My Fitness Pal):

Calories 59
Fat 1 g (0 g saturated)
Fiber 3 g
Carbs 10 g
Sodium 169 mg
Protein 3 g

30 Days of Paleo: Complete!

So I haven’t posted in about two weeks, which feels like forever, due to a crazy whirlwind of school and work and friend/family events. I finished my 30 days of paleo on Oct. 6 and wanted to share my opinions about it.

Pros: I felt great and had a lot of energy. Obviously I felt this most in the first week or so, since my body was all excited that I wasn’t eating dairy or sugar. I also thought it was a relatively easy thing to follow even when eating out; as long as you can get steak/chicken/fish with veggies, you’re good! It’s not a diet that leaves you forced to get a salad. There were also so many great resources for recipes, so I was able to make a lot of paleo-friendly dinners, desserts, and breakfasts. I also looked much more closely at food labels, and feel like I became more aware of sources of hidden sugars!

Cons: Not sustainable, for me at least. Being a nutrition fanatic, I know that there are a lot of benefits to eating healthy dairy and grains, like yogurt, brown rice, etc. Obviously cutting these out helps you lose weight fast, but I felt like I was missing out on a lot of nutrients. It also was expensive; since it’s mostly meat and veggies, you have to buy a lot of those, as well as nuts, paleo flours (almond and coconut flours), etc. I missed being able to make healthy pasta and rice dishes that made a lot more food for a lot less money! Family/friend gatherings were also hard, since they usually had a lot of un-paleo (but delicious) snacks.

Overall, it was fun to try a new way of eating that wasn’t all about low-calorie or low-carbs. Paleo encourages lots of healthy fats and meat, which I love! But for me, it’s just not something I can sustain in the long run. I did, however, find some new recipes that I enjoyed and will try to incorporate some paleo meals here and there!

For my last paleo meal, I made this simple but delicious meal of broccoli, chicken, garlic, and sweet potato, drizzled with olive oil and baked. Easy but yummy!