Lifestyle · Uncategorized

Food, Food & More Food

In my latest blog I let ya’ll know that I have transitioned to a gluten & dairy free diet and because my previous diet contained gluten and dairy…in every meal…I’ve had to completely change my typical go-to’s. I know that I’m not the only ‘boring’ eater out there so I wanted to pass along what I eat on a day to day basis as well as my favorite things to make (with recipes!).


Each morning I normally start with a fasted workout so my post-workout meal is essential to how the rest of my day goes. I am a HUGE believer that you must eat breakfast. Since I’m normally in a rush my go-to breakfast is an RX protein bar on my way to work then 2 hard-boiled eggs and some type of fruit once I’ve settled in at my desk.

If you’ve never tried RXBAR’s I highly recommend you pick one up. Most protein bars either contain whey (wheat) or dairy so with the change in diet I’ve had to find a new source of easy protein. My favorite bars are their coconut chocolate, blueberry, and chocolate sea salt.

I love, love, love to snack. I’ve found that if I have a snack around 10AM my productivity stays high and I have the ability to push lunch out a bit later than the typical 12PM. I either reach for a veggie, banana chips & cashews, or an apple.

Normally lunch is when I crave a burger, pizza, or sandwich but since those are no longer an option I’ve had to think of healthy ideas that are also delicious. The easiest lunch? Leftovers. I normally try to make enough food each night so that I can eat the remainder for lunch the next day. This option is not only cost efficient but it also steers me away from grabbing something quick & unhealthy. Another lunch option I lean towards is creating a huge batch of something on Sunday so that I can have it each day during the week – cost efficient and hassle free. Now what’s better than that?! If neither of the above are and option I either create some type of hash, a chicken salad, or snack on a bunch of veggies and fruit (on the days I’m not super hungry).

Hunger normally hits again around 3PM and like I said above I believe that snacking helps me concentrate more and lifts my spirit. My afternoon snack varies from a Lara bar, my delicious mixed nuts, or if I didn’t have one in the morning, some type of fruit. My favorite of the Lara bar’s are the chocolate chip, coconut chocolate, or blueberry. Sensing a trend?

Thankfully Alex enjoys eating healthy so making dinner that fits my diet is pretty easy for us to do. Our #1 go to is a one-pan bake but we also like to mix things up by making some fun, healthy and cost efficient dishes.

Now that ya know what I eat on a day to day basis I’ll loop you in on how in the heck I make delicious and healthy items!



Preheat oven to 350 degrees
Slice dates in half and de-pit
Scoop a good amount of goat cheese into one halved date
Wrap bacon around date
Secure bacon with toothpick
Place on Pan sprayed, tin-foiled baking sheet
Bake for 10-15 minutes, depending on level of crispiness


Preheat oven to 425 degrees
Combine into bowl:
2 thickly sliced sweet potatoes
2 tbps of olive oil
2 tsp of paprika
1 tsp of garlic powder
Salt and pepper to taste
Ensure all potatoes are generously seasoned
Place on Pam sprayed, tin-foiled baking sheet
Bake 20-25 minutes turning half way through until slightly brown
Serve with ketchup or desired dip


Combine into large bowl:
8 cups chopped broccoli florets
1 cup raisins
8 slices bacon, fried crisp, drained and crumbled
1/2 cup red diced red onion
1/2 cup dry roasted sunflower seeds
1 cup chopped walnuts (or pecans)
1/2 cup Mayo
Pinch of sugar
2 Tbsp. Apple Cider Vinegar


Combine into bowl:
1 small onion finely chopped
1 garlic clove finely chopped
1 lime, zest & juice
Add in the below after the above has been able to sit for a bit:
4 roma tomatoes, chopped (remove the juices)
small red, yellow and green pepper chopped
1 jalapeno seeded & diced
1 can black beans
1 cup frozen corn
1/2 cup of chopped cilantro


Preheat oven to 350 degrees
Lay 1/4 pound of each (raw): cashews, almonds, and walnuts onto tin-foiled baking sheet
Bake for 10 to 12 minutes
In a mixing bowl combine:
2 tbsp chopped rosemary
2 tsp cayenne
2 tsp of dark brown sugar
Salt and pepper to taste
2 tbsp of unsalted butter, melted
Once the nuts have roasted coat with mixture
Bake for 3 to 5 minutes



Place in oiled skillet:
Olive oil
Minced garlic
Chopped onion
Saute until onion is translucent
Add into skillet: Spinach
Chicken Sausage (love the ones from Trader Joe’s)
Chopped zucchini
Finley chopped sweet potatoes (cook faster)
Chopped dates
Cook until zucchini & potatoes softens


Preheat oven to 425 degrees
Combine in large bowl:
1 lb. boneless chicken breasts cut into small strips
Red, green, and yellow pepper thinly sliced
2 jalapenos seeded and sliced
1 onion sliced
Sprinkle in 1 packet of taco seasoning (less sodium option)
2 tbsp of olive oil
Scatter above on tin-foiled, Pam sprayed baking sheet
Bake for 30 minutes, stirring half way through
Serve with guacamole, cilantro, lime wedges, or salsa
Serve on slices of lettuce head or plain


Combine in large bowl:
Two 6 oz cans of white meat tuna packed in water, drained
2 tbps minced celery
2 tbsp minced red onion
1 roma tomato diced, remove juices
1 tsp minced parsley
1 tbps of mayo
1 avocado
1 tbps Dijon mustard
Squeeze of fresh lemon juice
Salt and pepper to taste
Dill to taste
Garlic powder to taste


Preheat oven to 400 degrees
On a Tin-foil and Pam sprayed baking sheet place:
Veggie (broccoli or Brussels sprouts) in one section
Protein (chicken breasts or salmon) in second section
Starches (red potatoes and sweet potatoes) in third section
Coat with olive oil
Season varies on mood, options include:
Garlic powder or salt, Oregano, Rosemary, Paprika, Chili flakes, Cayenne Pepper
Bake for 30 minutes


Spaghetti Squash with Pesto
Shrimp Boil
Roasted Sweet Potato and Brussels Sprouts
Turkey Chili


Let me know if you have any questions on the above recipes!

with love | Madelyn


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