A Foodie Goes Clean: Day 1


We all know how hard it can be to stay healthy, especially if you live in New York City with temptation galore no matter where you turn. Especially especially if you live in Williamsburg, like me, and the trendiest specialty doughnut shops and gastropubs are all around you. It truly is a foodie paradise. Alas, I am not blessed with a body that takes in all of the fatty, carbo foods and ignores them like a champ. Nope, it goes straight to my belly, so eating well has become a necessity.

Luckily, grocery stores and farmers’ markets sell fresh produce and meat that can be turned into the most delicious of meals. Or, if you’re lazy and it’s available in your area, use Instacart. I’ve started and stopped diets, done clean eating challenges, and the only thing that really works is meal planning. As it turns out, every single nutrition aficionado is right: meal planning is everything. This past weekend, I used my handy dandy notebook to write down what I wanted to eat for each meal for the next week as well as when I would prepare it. This way, I could buy the groceries I needed without anything going to waste and have a plan for each day. Call me pathetic, but I don’t trust myself to keep the plan in that notebook, so I’m publishing it online because I need people to judge me if this goes wrong. I can tell you now that I’m sure I’ll cheat at some point, but really, all we can do is take it one perfect day at a time.

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Chia Seed Pudding with Coconut Milk (2-3 servings)

  • 2/3 cup chia seeds20151012_085009
  • 2 cups coconut milk (light, unsweetened)
  • Dash of vanilla extract
  • Honey or agave (optional, for sweetening)
  • Fresh fruit of your choice

Mix the chia seeds, coconut milk, & vanilla well in a sealable container. Leave in the refrigerator overnight to let the chia seeds expand and fluff up. Top with fresh berries, mango, or whatever tickles your fancy.


Quinoa Edamame Salad (4 servings)

  • 1/2 cup dry quinoa
  • 1 cup water
  • 1/2 cup shredded carrot
  • 2 chopped scallions20151012_140205
  • 1/2 chopped cucumber
  • 1 1/2 cups edamame (unshelled)
  • 1/2 red bell pepper, thin slivers
  • 1 cup Organic Spring Mix
  • Sliced almonds (optional)
  • Coconut oil (optional)
  • Himalayan Pink Salt (optional)
  • MOMO™ Sesame Dressing (or dressing of choice)

Quickly rinse the quinoa & drain. Heat a touch of coconut oil in a saucepan and toast quinoa while stirring for 1-2 minutes. Stir in the water and salt, and bring the quinoa to a boil. Turn the heat down to low, cover, and cook for 15 minutes. Remove from heat and let stand covered for another few minutes. Fluff it up with a fork and let cool. Meanwhile, cut vegetables and cook edamame, if needed. Place spring mix and all ingredients into a bowl and mix. Now you have enough for several days, just don’t dress the salad until you’re ready to eat it. Bon appétit.


Ezekiel Toast with almond butter & 1/2 banana


Smoky Tomato Mozzarella Chicken Breast with Roasted Brussel Sprouts & Onion (2 servings)


  • 2 organic boneless, skinless chicken breasts; thawed20151012_212458
  • 4 slices fresh mozzarella
  • 8 tbsp Nonna’s Smoky Sauce™ from City Saucery

Roasted Veggies:

  • 1.5 cups brussel sprouts; stemmed, washed, halved
  • 1 small yellow onion, chopped
  • EVOO
  • Any spices you want to add (I added Himalayan Pink Salt, Peppercorn, Paprika, and Rosemary)

Preheat oven to 400ºF. Coat the bottom of the baking pan with 4 tbsp of Nonna’s Smoky Sauce, place chicken on top, coat the top of the chicken with the remaining 4 tbsp of sauce. Top with two pieces of mozzarella on each piece of chicken. Bake for 30-40 minutes. Place halved brussel sprouts and chopped onion in baking pan, coat with olive oil and any spices you like, mix and bake for 35-45 minutes.

Happy eating, fellow foodies!