From the SF Bay Area? Check out Farm Hill!

Hey Guys!

I have some tasty (and very convenient) news to share for all my San Francisco Bay Area followers.  I’ve been in search of a great food delivery service for both my clients and myself to enjoy when life gets busy… and life is about to get very busy for me!😉

Truth is, I am 6 months pregnant right now (YAY!) and have been a bit less creative in the kitchen lately. I’m still doing my best to get loads of nutrients in my diet, but my energy level is not where it use to be, which has resulted in lots of trips to local salad bars and pretty basic cooking and snacking around here.

Like I mentioned, I’ve been searching for easy, healthy options to enjoy both at work and at home and was quite pleased when I came across Farm Hill.  It is a food startup company delivering healthy meals straight to your home, workplace, etc.  Their meals are full of nutrients and are unprocessed so they all arrive extra fresh and ready for enjoyment… and they are all gluten-free too!  Check out some of the meals I have tried recently…

Vegan Peanut-Lime Salad:

Sesame tofu, arugula, romaine, shredded carrots, cabbage, bell peppers, scallions, mandarine oranges, spiced sunflower & sesame seeds, and peanut-ginger dressing.

Salmon with Red Pepper Tahini: 

Spice crusted salmon, brown rice w/ sun-dried tomatoes & slivered almonds, roasted veggies with gremolata, artichokes, & arugula, roasted red pepper herb tahini dressing, and dried fruit.

Classic Box w/ Lemon-Herb Chicken:

Lemon-herb chicken, kale, toasted almonds, shredded zucchini, roasted carrots, steamed kabocha squash, sesame-seasoned brown rice, lemon tahini sauce, and dried fruit.

Baked Falafel Box: 

Baked falafel, brown rice with sun-dried tomatoes & slivered almonds, roasted veggies w/ gremolata, arugula, artichokes, olives, red onions, roasted red pepper & herb tahini sauce, and dried fruit.

Southwest Steak Salad:

Spice-rubbed flank steak, romaine, arugula, sautéed onions, peppers, mushrooms, shredded cabbage, radish, spiced pepitas, and avocado-cumin dressing.

Chicken Piccata:

Chicken piccata, baby greens, short grain brown rice, mushrooms, toasted almonds, parsley, roasted broccoli w/ lemon zest, garlic & chili flakes, and lemon-caper sauce.

Talk about tasty! Make sure you check the Farm Hill menu often, it changes weekly.🙂

As of now (1/12/16) they are delivering to the following California locations: Palo Alto, Redwood City, Redwood Shores, Menlo Park/Atherton, Stanford, Belmont, San Mateo, San Bruno, Burlingame, Foster City, Mountain View, Cupertino, Santa Clara, Sunnyvale, San Jose, Milpitas, Campbell, and Los Gatos. (Keep checking their website for more updates… San Francisco will be added to the list next month!)

If you are not in the area and are in need of healthy food delivered right to you… I encourage you to research if there are any food delivery services in your area that are similar to Farm Hill. It’s all about planning ahead and entering each day prepared to eat well. Happy eating!

Paleo Pumpkin Bread w/ Chocolate Chips

Now that it is officially FALL all my favorite foodie Instagram pages and blogs are blowing up with pumpkin recipes… and I’m not upset about it one bit!

In fact, they set my own cravings through the roof so I decided to bake a loaf of my favorite paleo pumpkin bread tonight and throw in some chocolate chips while I was at it.😉

You probably should too… just saying… so here’s the recipe:

Paleo Pumpkin Bread w/ Chocolate Chips

Makes One Loaf

Gluten-Free, Grain-Free, Dairy-Free, Soy-Free, Refined Sugar-Free*, & Paleo*


  • 1 cup canned pumpkin
  • 6 medjool dates, pitted
  • 5 eggs
  • 1/2 cup coconut oil, melted
  • 1/2 cup coconut flour
  • 1/4 cup ground flax seeds
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 Tablespoon pumpkin pie spice
  • 1/2 cup dairy-free chocolate chips, (I used Enjoy Life Dark Chocolate Morsels… *technically these are not refined sugar-free or strict paleo, but you can remove the chocolate from the recipe to make it that way)


  1. Preheat oven to 325 degrees Fahrenheit
  2. Grease a loaf pan
  3. Add pumpkin, pitted dates, eggs, and melted coconut oil to a blender and puree until smooth
  4. Blend all dry ingredients (coconut flour, ground flaxseeds, baking soda, salt, cinnamon, and pumpkin pie spice) together in a medium-large mixing bowl
  5. Add wet ingredients to the dry ingredients and stir until there are no more clumps
  6. Add chocolate chips and gently stir them into the batter
  7. Pour the batter into the loaf pan and bake for 40-50 minutes or until a toothpick comes out clean (mine was ready at 40 minutes)
  8. Let the loaf cool completely on a rack or plate before serving

Note: If making into muffins, bake for 20 to 25 minutes.

Now let’s take a closer look…

Happy Pumpkin Eating!


Chickpea Pasta with Veggies

Truth be told… it has been a long time since I made pasta!

An extremely long time!

You see… a couple of years ago I figured out that gluten and I didn’t get along too well. So I not only broke up with the foods high in gluten, I also decided not to fall into the trap of eating a bunch of processed gluten-free products that were full of “crap”… pasta being one of them.

But everything changed after being introduced to Banza! Banza makes pasta straight from chickpeas which means not only is it gluten-free, it is also much higher in protein, lower in carbohydrates, and higher in fiber than regular pasta. It also tastes amazing! Huge bonus! 

So once I got my hands on this chickpea pasta, I went to work creating an old favorite of mine… veggie pasta with olive oil, balsamic vinegar, and spices.  Delicious!!!

*Get your Chickpea Pasta by checking out the store locator or ordering it online here –> 


Chickpea Pasta with Veggies

Serves: 3-4

Gluten-Free, Grain-Free, Dairy-Free, Soy-Free, Refined Sugar-Free, & Vegan


  • 1 (8 oz.) box of Banza Chickpea Pasta (I used Penne)
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 1/2 large yellow onion, cut into strips
  • 2 cups (8 oz.) mushrooms, cut into slices
  • 2 cups of fresh baby spinach
  • 1 Tbsp. extra virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. Trader Joe’s 21 Seasoning Salute or other Italian Blend seasoning
  • 1/2 Tbsp. dried oregano (only when using TJ’s 21 Seasoning Salute)
  • 1/2 tsp. of sea salt
  • 1/2 tsp. of pepper


  1. Chop the red bell pepper, green bell pepper, onion, and mushrooms to desired size. Add cooking oil of choice to large skillet and cook the veggies on medium heat until soft.
  2. Add the spinach to the vegetable mix and stir until it starts to wilt, 1 minute or so.
  3. Add the salt and pepper to the vegetable mix , decrease the heat to low, and stir occasionally.
  4. Begin cooking pasta… in a medium-large pot, bring water to a boil.
  5. Add the whole box of chickpea pasta to the boiling water. Cook for 5-7 minutes, while stirring occasionally.
  6. Strain the water from the pasta and rinse well.
  7. Add the pasta to the vegetable mix skillet and turn the heat back to medium.
  8. Pour in the olive oil, balsamic vinegar, seasoning blend, and oregano (optional), stir well.
  9. Serve warm and enjoy!

*Note: Banza did not pay me to say any of this… I truly love the product!🙂



Apple-Berry Crumble

This weekend I was invited to a dinner party and was put in charge of bringing the dessert. My favorite!  I wanted something summery, gluten-free, low in sugar, and high in taste! This Apple-Berry Crumble certainly hit the spot! It was perfect for the occasion, in fact… I left without a single bite of leftovers, like expected.🙂

Apple-Berry Crumble

Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free, & Vegetarian


  • 3 Tbsp. ghee (or butter if not choosing to make it dairy-free)
  • 1 1/2 cups of gluten-free granola (I used Kind Cinnamon-Flax Granola)
  • 2 Tbsp. coconut sugar
  • 2 Tbsp. of gluten-free all-purpose flour (coconut flour can also be used)
  • 4 Gala apples (peeled, cut into 1/2 inch pieces)
  • 1/2 cup mixed frozen berries (fresh can also be used)
  • 1 tsp. pumpkin pie spice
  • 2 Tbsp. fresh lemon juice
  • optional: vanilla ice cream topping (my favorite is Halo Top– which can be found at Whole Foods and other natural food stores)


  1. Preheat oven to 350 degree Fahrenheit.
  2. Melt the butter on medium heat in a medium-sized skillet. Once melted, add the granola, 1 Tbsp. of flour, and 1 Tbsp. of sugar. Toss until the flour and sugar are dissolved and the granola is well coated.
  3. Transfer granola mixture to a bowl and set aside. Wipe the skillet clean with a paper towel and prepare to use it for the fruit mixture.
  4. After peeling and cutting the apples, add them to the skillet along with the mixed berries. Toss with pumpkin pie spice and lemon juice and cook on medium heat for 5 minutes (or until the apples are juicy and the berries are thawed). Stir in the remaining 1 Tbsp. of sugar and 1 Tbsp. of flour into the fruit mixture.
  5. Transfer the fruit mixture into a square 8×8 in. baking pan and scatter the granola mixture evenly over the top. Place in the oven and bake until the crisp is bubbling and the apples are tender, about 35 to 40 minutes.
  6. Serve warm, topped with vanilla ice cream.  Sooo good!🙂

Note: If making this ahead of time, simply keep it in the refrigerator, then place it in the oven at 200F for about 20-30 minutes to reheat before serving.

Cauliflower Crust Pizza

Look at this beauty of a pizza…unnamed-5Would you believe me if I told you the crust was made strictly of cauliflower, goat cheese, egg, and spices?

You should!

Check it out…

Cauliflower Crust Pizza


  • 2 lbs cauliflower rice (you can make your own HERE, or purchase it ready to go at Trader Joes or from Green Giant– which I found at Safeway)
  • 1/2 cup of soft goat cheese (aka: chèvre)
  • 1 large egg, lightly beaten
  • 2 tsp. dried oregano
  • 1/6 tsp. sea salt


  1. Preheat oven to 400 degree Fahrenheit.
  2. Line a baking sheet with parchment paper.
  3. If needed, make your cauliflower rice. If you bought it precut, simply steam it until soft.
  4. Strain the steamed cauliflower rice, then transfer it to a clean/thin dish towel and ring out all the excess water by twisting it with your hands (Warning: the water will be HOT, so let the steamed rice cool for 5-10 minutes before placing it in the towel). A lot of liquid will be released.
  5. Now that the water has been released, transfer the smashed/dry cauliflower to a large mixing bowl. Add the egg, goat cheese, dried oregano, and sea salt. Mix together well until it forms a dough (use clean hands if needed).
  6. Press the dough onto the parchment paper-lined baking sheet and mold it into the shape of a crust- about 1/4 inch thick, with the crust being slightly raised (Note: I like to form 2-3 personal sized pizzas with mine, but you can also form one large one).
  7. Place it in the oven and bake for 30 minutes at 400F (if you made 2-3 small personal sized crusts, only bake for 20-25 minutes).
  8. While the crust is cooking, pre-cook any toppings you need to heat. I sautéed Applegate sausage, red bell peppers, green bell peppers, and onions together. Once they are cooked through, set aside.
  9. Remove the crust from the oven, carefully flip it over and put it back in for another 10 minutes.
  10. Now that the crust is ready, add your favorite toppings (I added pizza sauce, parmesan cheese, and the cooked combo of red bell peppers, green bell peppers, onions, and Applegate sausage to mine).
  11. Lastly, place the crust with all the toppings back in the oven one last time to let the cheese melt, 5-10 minutes.
  12. ENJOY!!!


Note: Recipe adapted from


Arugula Stuffed Garden Omelet

My obsession with eggs continues!🙂

However, I certainly remember the days when I thought there was no way a breakfast revolving around eggs (and not carbs) was going to be satisfying… from both a taste and a fullness standpoint. Boy, was I wrong! Although I started with numerous scrambled egg combinations, I now mix it up all the time. I fry them, I poach them, I make quinoa-crusted quiches, and I certainly make them into omelets… this one being my new favorite combo!

Check it out… and don’t be afraid to mix and match your favorite ingredients!

Arugula Stuffed Garden Omelet

Gluten-Free, Dairy-Free*, Soy-Free, Refined Sugar-Free, & Vegetarian 

Servings: 1


  • 2 Tbsp. ghee, cooking oil, or butter (*if not dairy-free)
  • 2 eggs
  • 2 Tbsp. red bell pepper, finely chopped
  • 2 Tbsp. green bell pepper, finely chopped
  • 2 Tbsp. white onion, finely chopped
  • 2 Tbsp. mushrooms, finely chopped
  • 1 Tbsp. almond milk or other milk of choice
  • salt, to taste
  • pepper, to taste
  • 1/2 cup fresh arugula
  • optional: garnish with avocado slices
  • optional: garnish with sliced cherry tomatoes


  1. In a skillet, heat 1 Tbsp. of ghee over medium heat and add the red bell peppers, green bell peppers, onion, and mushrooms. Sauté until vegetables are tender, around 3-5 minutes.
  2. In a large bowl, beat the eggs very well with a wire whisk, then stir in the cooked vegetables, almond milk, salt and pepper
  3. In a 8-inch non-stick skillet, heat 1 Tbsp. of ghee over medium heat until it is sizzling and pour the egg mixture in. Flip the mixture (like a pancake) when the bottom portion is cooked, 1 minute or so. Continue cooking the other side for a few more seconds until the egg mixture is cooked through.
  4. Fold the omelet in half, transfer to a plate, and stuff with arugula.
  5. Garnish with avocado slices and cherry tomatoes.

Today’s Eats and Exercise!

Sooooo… the Golden State Warriors just WON the NBA finals! Super exciting stuff for the Bay Area! Just saying!🙂

In fact, I just finished watching the game and am now wide awake. I decided I should probably use all my newfound energy to do something productive… like blog about my day or something…right?!

So here you have it, my full day of eats and exercise:

Breakfast: 7:00am

Since my normal 6:00am Tuesday morning client is out-of-town this week, I got to sleep in a little today and make a nice breakfast upon waking. I looooove when I have leftover veggies from my previous dinner, because my morning instantly becomes super easy and delicious by adding a couple of eggs. I also have a serious obsession with homemade almond milk lattes, and due to the extra warm weather lately I decided today’s should be iced… YUM! 

Workout: 12:00pm

After my morning shift, I stayed at the gym for my own workout. I started with 20 minutes on the stair master (while watching Parenthood on Netflix… oh, how I love Parenthood!) and then followed it with another 20 minutes or so of weight training. Then I was off to find some lunch…

Lunch: 1:30pm

Chipotle was calling my name so I stopped in and ordered my usual: a salad to-go with chicken, extra veggies, mild salsa, and a big scoop of guacamole. Yes, I know the guac costs extra, but it is sooo worth it! 

SNACK: 3:00pm

A little later I started craving something sweet, so I reached for one of my favorite snacks: Maple Hill Creamery plain yogurt with cacao nibs, banana slices, and pistachios.

DINNER: 8:00pm

After training my evening clients I rushed home to watch the Warriors win the NBA finals. YAY! 

To keep things simple while I was watching the game I heated up a can of Amy’s Organic Low-Sodium Lentil Soup, cooked an Applegate Organic Fire Roasted Red Pepper Sausage, grabbed a GTS Synergy Kombucha and Wah-Lah… dinner was served!

I love when simple days taste and feel this good! But now my energy is wearing down and it’s time for some shut-eye! Good night, friends!