Deep-Dish, Single-Lady, Salted Whole Wheat Vegan Chocolate Chip Cookie (with gluten free and peanut butter cookie variations) / Recipe



Shredded Raw Brussel Sprouts with Pecorino, Lemon and Olive Oil

Difficulty Level: Easy

Notes: A hearty raw salad, super healthy. Use the best olive oil you have for this one since it is so simple. Great as a packed lunch as well since the brussel sprouts won’t wilt. 

This salad is a minimalist work, an elegant and restrained salad. If I had Italian aristocrats coming for dinner, I would make this salad, being careful of course to use the best olive oil and Pecorino I could find. Go to your local cheese monger and ask to try a few cheeses that would be similar to a Pecorino or a Parmesan, and see what you like the best. The main difference between Parmesan and Pecorino are the regions they come from, and that Parmesan is made from cow’s milk, while Pecorino is made from sheep’s milk. They are both salty, nutty and hard, perfect for grating over your shredded brussel sprouts. 

This salad will be great the next day, so make extra to bring to work. 


- 1 1/2 lb brussel sprouts

- 1 small clove garlic

- 1 shallot

- juice of 1 lemon

- olive oil

- Pecorino Romano

- toasted pine nuts


Wash and dry brussel sprouts. Cut off the bottom of each one and discard. With a sharp knife, hold sprout with flat side down on cutting board and slice each sprout as thinly as possible. You can use a mandolin for this, but be careful! 

Mince shallot and garlic clove, add to sprouts. Squeeze juice of one lemon over sprouts and drizzle with olive oil and stir until the greens are well-coated. Crack pepper and sea salt on top. 

Using a micro-grater, grate cheese on top of salad, toss to combine. Add as much cheese as you fancy. 

Optional: toast a few pine nuts and toss them on top.



Had a major craving for pizza so went out to the grocery store and bought myself some cauliflower to make flourless low carb pizza! If you make this for your friends, they will be in SHOCK how delicious and healthy it is.

RECIPE for 1 medium pizza (8 slices)

- 1 cup of shredded cauliflower or 1/3 of a head of cauliflower
- 1/2-3/4 cup of shredded low fat mozzarella cheese
- 1 egg
- 1 tsp dried oregano
- 1/2 tsp crushed garlic

Toppings (up to you):
- 1/2 cup pizza sauce
- 1 chicken sausage
- 2 small tomatoes diced
- 2 baby peppers
- 1/2 onion

1. Shred cauliflower in a food processor
2. Microwave in a bowl for 8 min
3. Mix in about 1/2 cup of cheese, save rest for topping
4. Crack the egg and mix all ingredients together
5. Spray pan with PAM and make a nice base of cauli-cheese crust
6. Bake in oven for 10-15 min at 350F
7. Then take out crust, top with sauce and toppings
8. Place back in oven for another 10-15 min


I think we’ve been on a really good run until now with all the fitness and health. A break isn’t ever bad and knowing we might be over doing it is fine as long as we know, right? (Did that even make sense?) 

In general, as long as we’re happy an healthy, yes?

22 Mar +reblog

I’m watching you….

(in spirit)

21 Mar +reblog

I basically gained all my weight back. Well I’m sure I have more muscle than fat compared to before but for all intents and purposes my weight is back.

I blame binge eating coupled with a very stressful February and March.

Itd be nice if I could get back on track soon at least…

17 Mar +reblog