Quinoa Shrimp Paella

Hi guys! I decided to meal prep two different meals this week, because I have been spending too much money on to-go food and food at work. Both kinds of food have not been healthy. I keep thinking about how I have gotten healthy in the past, and I have both eaten healthy, homemade food, and worked out. I am to the point now where I have been so negligent of my health and happiness that I have gained about 5-10 lbs. I get through my week to get to the weekend, hardly enjoy it, and then dread my Monday on Sunday. I’m done. I spent my Sunday running errands and cooking for the week, because I am taking steps toward being good to myself again. I am thinking about taking on 5K’s and trying to start running more regularly. This time, I will keep the distance small and not push it too hard. I want to share one of the recipes I made with all of you, because it turned out really great! It’s called Quinoa Shrimp Paella, and I found it on Pinterest. It’s from the blog called SkinnyMs. I have linked it for you guys. Check out her blog for the recipe! I have included pics of me making it:







Leave me some love if anyone decides to make this for themselves! I sure thought it was great!

Happy Trails,


Instant Pot Lemon Olive Chicken Over Pasta

I can’t believe it’s been nearly a year since I’ve done a post! Malware is serious, and I recommend getting protected against it! That’s all I will say on that. 

I’ve missed you guys!!! I have to say I’ve really been making an effort to be creative, but have been falling short due to my busy schedule. I was given this recipe by my friend Ashley to try in my new Instant Pot (do you guys have one yet!??), and I really enjoyed it! It only took me about 25 minutes total to make including cook time. Now THAT is what I’m talking about! The Instant Pot is a pressure cooker, slow cooker, rice cooker, egg cooker, and a few other things all in one. As you’ll see in this recipe, it also has a sauté function where you can brown both sides of your meat before throwing on the pressure without having to use the stove first. It’s super easy and super convenient. 

This recipe is from Health Starts in the Kitchen, and it’s called “Pressure Cooker Lemon Olive Chicken”. I have made slight modifications. The items you will need are as follows:

4 boneless skinless chicken breasts

1/2 teaspoon cumin

Salt and pepper 

2 tablespoons light butter

1 lemon (1/2 juiced, 1/2 sliced for garnish)

1 cup chicken broth

1 can pitted green olives

1/2 red onion finely chopped

1/2 box pasta of your choice


Season both sides of chicken breasts liberally with salt and pepper. 

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Turn your Instant Pot on “sauté” mode, and allow to heat up (it will say “hot”). 

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Put butter down, and then place chicken breasts in pot and sauce on each side for a total of 10 minutes. 

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After 10 minutes, put the remaining ingredients in with the chicken, and cook on high pressure for 10 more minutes. 

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The recipe says to bring to a simmer first, which I forgot to do. Mine turned out great, though. 

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The amazing part to me is that you pressure cook the chicken for ten more minutes and it’s done. It’s not dry. It’s just so good! It’s a time saver, and great for someone that wants to cook healthy with fresh ingredients, but doesn’t want to spend an hour and a half after work food prepping and waiting on dinner to finish. Are you with me!? 

Ali happens to agree:

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She was also waiting patiently for any kind of food casualty so she could do her part in helping to clean up ;-). 

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The finished product!!

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Yes, it tasted as good as it looked! Just cook some pasta and put your chicken, olives, and sauce over it. Dinner is served!

Please share your favorite Instant Pot recipes with me! I am just starting with mine, and need ideas! Leave me some love and ideas in the comment section!


Happy Trails!


Nutritious Homemade Quinoa Bowl

I’ve been asked a few times by random people during conversations about eating heathy: “how do you eat healthy??” It’s hard to explain, because there’s not just one aspect to it. It’s not “low carb” or “low fat”, in fact, it’s neither one of those. It’s not limiting any particular macro nutrient actually. It’s more about the quality of the macro nutrient, and avoiding things like processed foods and simple sugars that makes the food I eat healthy. Now today at Sprouts, I grabbed half a scoop of their “crack gummy bears.” Yes, I call them crack gummy bears.” They’re nothing short of as addictive as crack must be, and they’re the best gummy bears on the planet! (Just to make sure this is fully understood, they really don’t contain crack. They are bulk gummy bears from Sprouts. They are amazing. They are addictive because they contain sugar, lol!) See, my trick is moderation. I have had to work very hard at attaining moderation in my life. I mean for God’s sake, I am a recovering alcoholic! There is no moderation there, but I have a tendency to go balls to the wall or nothing at all in every aspect of my life. So you guys see what I mean. When it comes to cheating on my healthy eating, I do allow it. I just make sure to do it a little bit at a time instead of going crazy and gorging myself. I allow it a little bit at a time so I DON’T do that. Keep me away from chocolate cake, cookies, and gummy bears long enough and next thing you know, I’ll have them for breakfast, lunch, and dinner three days in a row. The reason I am mentioning this is because the recipe I am sharing with you today is a *perfect* example of how I eat healthy. It contains great macro nutrients, good quality food, and tastes amazing! Not to mention it is super easy to make. 

You can add any veggies or meat you want to these bowls. You can also add brown rice instead of quinoa, and choose any flavor of hummus you please.


Here is what I used:

1/2 Red Inca quinoa 1/2 white quinoa fully cooked

Organic canned black beans

Roasted cubed sweet potatoes/yams

Roasted broccoli florets

Roasted sliced portobello mushrooms

Baked seasoned chicken tenders

Extra spicy three pepper hummus

Sliced avocado

Mr. Chico’s Pico Spicy Salsa

Flat Out 90 calorie whole wheat pita flats


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All you have to do is put the quinoa in the bottom of the bowl, arrange the ingredients on top of the quinoa, put a dollop on hummus on top and you’re good to go! It is such an amazingly yummy and healthy dinner! You’ll be totally full, and feel good about what you ate. I roast my sweet potatoes at 350 for about 45 minutes covered in foil, and the broccoli and mushrooms covered for about 30 minutes. The quinoa mix takes about 15 minutes to cook. All in all it took me less than an hour total, maybe an hour and fifteen if you include cutting of the veggies. 

If any of you decide to make this for yourselves, please leave a comment below and let me know how it turned out! I added avocado at the very end. Perfect ending! 

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Have a great rest of your week, everyone!


Happy Trails!