Berry Apple Breakfast Salad

Hey healthy bunnies,

When I’m trying to be especially on top of my health, the first move I always make (aside from staying really, really hydrated) is to eat more raw foods throughout the day. This may include more smoothies, salads, spirilized veggie noodles, and even replacing raw veggies for chips when I eat hummus or guacamole. I do it in the most convenient and tasty way possible.


Now that I’ve become a voice actor, I am trimming back on how many smoothies I drink first thing in the morning. The cold drinks aren’t so great for my vocals. Still, I need to get my raw foods in. This is where salad is especially  helpful!


I always thought I hated salads where greens and fruit were mixed, but it turns out– I hate berry salad dressing, not necessarily berries in salad. Usually they are syrupy sweet and it just feels like eating lettuce with maple syrup on top. Some may love it, so to each their own.


This berry breakfast salad has dark leafy greens, seeds, and fresh fruit. It’s packed with vitamin c, protein and fiber.


For this recipe I used a blend of kale, cabbage, brussels, and broccoli. You don’t have to be this extra, but I don’t now how not to be. Any dark leafy greens will do!

IMG_8609 edits



  • 1 cup shredded dark leafy greens
  • 1/4 cup sliced strawberries
  • 1/4 cup diced Granny Smith apple
  • 1-2 finely chopped dates
  • 2 tbsp fresh chopped cilantro
  • 1/2 tbsp chia seeds

Salad dressing

  • 3 tbsp mild flavorless oil (like grapeseed)
  • 2 tbsp red wine vinegar
  • 1 tsp dijon mustard
  • 1/2 tsp dried oregano
  • a pinch of sea salt


  1. Combine leafy greens, strawberries, apples, dates and cilantro. Once complete, sprinkle chia seeds on top.
  2. Whisk salad dressing ingredients till well blended. A mason jar is great for this, because you can shake it, and store the rest for later. The dressing is enough for about 3 servings.
  3. For best results, let salad sit for 5-10 minutes to marinate.


When They Tell You It’s Impossible

Pay close attention to the times when you are told things are impossible. Is it really impossible, or is the person who is telling you, no longer curious or out of options themselves? Sometimes people can be SO SURE of themselves, we think they must be right. If you keep going, and keep discovering– it just might be possible for you.


Interview on Hilah’s Happy Hour (Podcast)

Happy Tuesday!

I hope your week is off to a fantastic start.

A  little update for you:

I’ve been working away at my new venture which is getting into voice acting. It is really keeping me busy as it is quite a steep learning curve, but so much fun. I am still getting a handle on it, so it has affected my podcast schedule, but don’t you worry I have some things in the works!

If you’re missing my podcast, you can take a listen to my most recent interview on my friend Hilah Johnson’s podcast called Hilah’s HappyHour. 

We talk about a range of things from why I’m not a vegan, health and fitness, entertaining guests, and my mechanical engineering background that some of you may not know about.

Below are the important links:

Hilah’s blog post
Listen via iTunes:
Listen via SoundCloud


Basil Veggie Casserole and the Art of Repurposing

I have a confession– I have a really wasteful habit when it comes to groceries. What usually happens is I purchase things with lots of ambition and I have all these ideas of dishes I will make with the grains, vegetables, fruit and herbs I buy. In reality, I usually made 2 big meals and the rest of the time I default to salads and smoothies. I know this about myself. With what is left, I feel bored and uninspired. Some things spoil, and others sit around in my pantry till they call to me again.


Can you relate, or am I alone on this?


This past Sunday I was looking online at my grocery list to have them delivered, and realized, there was nothing I had to have– I just wanted new food. Instead of clicking purchase and having my groceries delivered, I challenged myself. What was already in my fridge that I could make and enjoy? I needed to find a way to repurpose what I had and turn it into an all new meal to keep my attention.


I needed something with protein, fiber and a good balance of color and variety. I remembered I had veggies leftover from a stir fry I made, half a bag of noodles, an opened jar of tomato sauce, a can of kidney beans and yogurt cheese.


I grabbed an oven safe container and got to work on what turned out to be an effortlessly delicious meal. I’ll buy groceries later when I’ve actually run low on food. In the long run this will save me loads of money and help me be more disciplined about my consumption.







The recipe:

  • 1.5 cups dry pasta
  • 1.5  cups cooked veggies. I used lightly steamed broccoli and frozen peas
  • 1/2 can or 8 oz of cooked beans (use more if you like)
  • 1 cup tomato sauce
  • 1 cup shredded cheese
  • 2 tbsp fresh basil ribbons
  • 1 tsp dried oregano
  • Salt to taste if desired
  1. Set pasta to boil and cook to al dente. Noodles should be firm.
  2. Mix cooked pasta with veggies, beans tomato sauce, oregano, basil, and 1/2 cup cheese
  3. Add casserole mixture to baking dish and cover with 1/2 cup cheese.
  4. Bake uncovered for 15-20 minutes till cheese has melted.



If you liked this recipe, then you’ll love my recipe of how to make a pizza omelette! Check it out here.