Pieces in Progress: Living fit, healthy, & happy!

This recipe is especially great because you can make a jumbo batch of veggies early in the week and pull this crowd pleaser together in under 5 minutes making it perfect for busy nights or just tired nights when you want to be in and out of the kitchen asap. Plus there’s a Minute Kitchen video to show you how to make the veggies perfectly!
Get the super easy recipe & 1 minute video tutorial here! :)

This recipe is especially great because you can make a jumbo batch of veggies early in the week and pull this crowd pleaser together in under 5 minutes making it perfect for busy nights or just tired nights when you want to be in and out of the kitchen asap. Plus there’s a Minute Kitchen video to show you how to make the veggies perfectly!

Get the super easy recipe & 1 minute video tutorial here! :)

These are a favorite any time of year. You can honestly use whatever veggies are in season & available locally, but I definitely prefer this combo. Especially with the fresh basil, they really have a ton of flavor that all works together (the juice from the tomatoes tends to flavor the whole pan). I actually did need two pans to make all of these haha!

Get the typed out instructions & serving ideas here and see all 7 episodes of minute kitchen on my youtube channel here! :)

Part 1 of the 2 part series! This is the shorter workout both in total time and in running distance making it perfect if you’re new (or new-er) to running or don’t have as much time but still want and awesome take-anywhere plan! This is actually a workout we did with my XC team last week and it went so well I wanted to share it with all of you! It’s effective because you’re running hard but the short breaks give you a chance both to recover so you can finish strong and to maintain an elevated heart rate. The bits of strength training are in there for good measure haha!
Remember to warm up with a very easy job for a few minutes before this plan and to fuel up about 2 hours before your run!
HERE IS PART 2: CRAZY HALVES (the 60 minute version)

Part 1 of the 2 part series! This is the shorter workout both in total time and in running distance making it perfect if you’re new (or new-er) to running or don’t have as much time but still want and awesome take-anywhere plan! This is actually a workout we did with my XC team last week and it went so well I wanted to share it with all of you! It’s effective because you’re running hard but the short breaks give you a chance both to recover so you can finish strong and to maintain an elevated heart rate. The bits of strength training are in there for good measure haha!

Remember to warm up with a very easy job for a few minutes before this plan and to fuel up about 2 hours before your run!

HERE IS PART 2: CRAZY HALVES (the 60 minute version)

This vegan & gluten free soup is one of my favorite recipess. It starts with mountains of fresh tomatoes (I purposely leave the skin on although most people peel them so that I can have chunks of tomatoes in the finished product). Then it gets some love from fresh basil, plenty of onions & garlic, classic Italian spices, and finally gets a hearty finish with both protein adding white beans and gluten free pasta. Best of all the pot really does all the work here. Just chop, time, and enjoy!
GET THE RECIPE HERE! :)

This vegan & gluten free soup is one of my favorite recipess. It starts with mountains of fresh tomatoes (I purposely leave the skin on although most people peel them so that I can have chunks of tomatoes in the finished product). Then it gets some love from fresh basil, plenty of onions & garlic, classic Italian spices, and finally gets a hearty finish with both protein adding white beans and gluten free pasta. Best of all the pot really does all the work here. Just chop, time, and enjoy!

GET THE RECIPE HERE! :)


Minute Kitchen Episode 6: Gluten Free Zucchini Oatmeal Breakfast Muffins, get the recipe here!These are the perfect mix of end-of-summer fresh produce and can-it-please-be-fall-already warm & sweet spices!
Nutrition per muffin:
170 calories, 2g fat, 32 carbs, 5g protein
Vegan swap: applesauce (which might actually make them extra good this time of year!) or banana
Minute Kitchen is my 1 minute long cooking show where I show you easily & beautifully how to make a healthy, delicious recipe! Get all the episodes here or check out my youtube channel!

Minute Kitchen Episode 6: Gluten Free Zucchini Oatmeal Breakfast Muffins, get the recipe here!These are the perfect mix of end-of-summer fresh produce and can-it-please-be-fall-already warm & sweet spices!

Nutrition per muffin:

170 calories, 2g fat, 32 carbs, 5g protein

Vegan swap: applesauce (which might actually make them extra good this time of year!) or banana

Minute Kitchen is my 1 minute long cooking show where I show you easily & beautifully how to make a healthy, delicious recipe! Get all the episodes here or check out my youtube channel!

This vegan & gluten free recipe was both a labor of love and of luck. I teach at a school that has, in my experience, some of the best high-school-dining-hall food out there. Aside from just awesome hot dishes, there’s always an abundance of bananas, locally sourced apples & peaches, and, from time to time, avocados. Bowls and bowls of ripe avocados that all 500 of us just eat with a spoon. It’s a beautiful thing. But even more beautiful than just eating it fresh is that this abundance of avocados gave me the opportunity to truly get this recipe right. So 4 batches of avocado banana mousse (each attempt getting many samplings along the way), I finally settled on this version. It doesn’t taste like banana and definitely doesn’t taste like avocado. The cocoa is chocolatey but not powdery, and the texture is smooth and creamy. Although not quite as light and fluffy as a mousse, I described it to a friend as, on the scale of pudding to mousse, “definitely on the mousse side of pudding.” I don’t know how much sense that makes but the mousse tastes awesome and is actually pretty good for you too. Plus, it’s ready in about as long as it takes to puree a banana (aka: 30 seconds).
GET THE RECIPE HERE! :)

This vegan & gluten free recipe was both a labor of love and of luck. I teach at a school that has, in my experience, some of the best high-school-dining-hall food out there. Aside from just awesome hot dishes, there’s always an abundance of bananas, locally sourced apples & peaches, and, from time to time, avocados. Bowls and bowls of ripe avocados that all 500 of us just eat with a spoon. It’s a beautiful thing. But even more beautiful than just eating it fresh is that this abundance of avocados gave me the opportunity to truly get this recipe right. So 4 batches of avocado banana mousse (each attempt getting many samplings along the way), I finally settled on this version. It doesn’t taste like banana and definitely doesn’t taste like avocado. The cocoa is chocolatey but not powdery, and the texture is smooth and creamy. Although not quite as light and fluffy as a mousse, I described it to a friend as, on the scale of pudding to mousse, “definitely on the mousse side of pudding.” I don’t know how much sense that makes but the mousse tastes awesome and is actually pretty good for you too. Plus, it’s ready in about as long as it takes to puree a banana (aka: 30 seconds).

GET THE RECIPE HERE! :)

END OF SUMMER COOKBOOK SALE!

Fall might be just two weeks away but that means it’s still summer so let’s cook like it! For the next week I’m selling my Summer Fresh E-Cookbook for 50% off with the codeendofsummer" making this book, full of 25+ completely exclusive, delicious, healthy recipes and all my love, just $5! Purchasing this book goes SO FAR to help me do what I love by bringing you recipes you’ll love so please check it out! I promise, these recipes will be delicious even when the seasons turn!

Check out the cookbook here and use the coupon “endofsummer” :)

Minute Kitchen Episode 6: Gluten Free Zucchini Oatmeal Breakfast Muffins! These are the perfect mix of end-of-summer fresh produce and can-it-please-be-fall-already warm & sweet spices!

Nutrition per muffin:

170 calories, 2g fat, 32 carbs, 5g protein

Vegan swap: applesauce (which might actually make them extra good this time of year!) or banana

Minute Kitchen is my 1 minute long cooking show where I show you easily & beautifully how to make a healthy, delicious recipe! Get all the episodes here or check out my youtube channel!

This is a recipe I’ve been waiting months to make, so I wanted to have a big, beautiful story to go along with them. Really, though, when a recipe is this easy and this down right beautiful, there isn’t much that needs to be said. The truth is that this recipe is just awesome; it’s as simple to make as a recipe can get and the results? Well I think they speak for themselves. So enough talking, lets get to the peaches and how to get them in your own kitchen!
Get the recipe & 5 ideas for what to do with these beauties here! :)

This is a recipe I’ve been waiting months to make, so I wanted to have a big, beautiful story to go along with them. Really, though, when a recipe is this easy and this down right beautiful, there isn’t much that needs to be said. The truth is that this recipe is just awesome; it’s as simple to make as a recipe can get and the results? Well I think they speak for themselves. So enough talking, lets get to the peaches and how to get them in your own kitchen!

Get the recipe & 5 ideas for what to do with these beauties here! :)

It may be winter squash but this (gluten free) soup has a home in my fridge year round! I’ve made this soup dozens of times in the last year but this version is what I’ve concluded is the perfect balance. A lot of families have those age old, tried and true, chocolate chip cookie recipes but in my kitchen, the recipe I’ll be handing down is this: the best squash soup I know how to make.
Nutrition for a serving of just over 1 cup of soup:
With Cream: 92 calories, 2g fat, 18 carbs, 2g protein
With Soymilk (vegan): 84 calories, 1g fat, 19 carbs, 2g protien
Get the 30 minute recipe and my tutorial for doodling in your soup here haha! :)

It may be winter squash but this (gluten free) soup has a home in my fridge year round! I’ve made this soup dozens of times in the last year but this version is what I’ve concluded is the perfect balance. A lot of families have those age old, tried and true, chocolate chip cookie recipes but in my kitchen, the recipe I’ll be handing down is this: the best squash soup I know how to make.

Nutrition for a serving of just over 1 cup of soup:

With Cream: 92 calories, 2g fat, 18 carbs, 2g protein

With Soymilk (vegan): 84 calories, 1g fat, 19 carbs, 2g protien

Get the 30 minute recipe and my tutorial for doodling in your soup here haha! :)

Here it is, part one of the monster mama of all Mason Jar Salads Guides! This chalkboard is designed to be a jumping off point for your own creativity. It shows you (what I think are) the essentials of an amazing pack-ahead grab & go jar. It starts with a base (these are all gluten free btw), then pick a dressing, some leafy greens, optional cheese and the sky’s the limit with your produce.
But! This is just part 1, part 2 also has: 
my episode of Minute Kitchen which shows you one of my favorite mason jar salad recipes (and at least I think watching the layering is pretty cool haha).
6 MORE of my favorite recipes to really get your creativity going.
For part 2 of this guide go here! And if this guide comes in handy for making your own pack ahead grab & go Mason Jar Salads show me! Tag me on facebook or on instagram! Getting to see your creativity is what inspires me so I’d love to see what you come up with!

Here it is, part one of the monster mama of all Mason Jar Salads Guides! This chalkboard is designed to be a jumping off point for your own creativity. It shows you (what I think are) the essentials of an amazing pack-ahead grab & go jar. It starts with a base (these are all gluten free btw), then pick a dressing, some leafy greens, optional cheese and the sky’s the limit with your produce.

But! This is just part 1, part 2 also has:

  • my episode of Minute Kitchen which shows you one of my favorite mason jar salad recipes (and at least I think watching the layering is pretty cool haha).
  • 6 MORE of my favorite recipes to really get your creativity going.

For part 2 of this guide go here! And if this guide comes in handy for making your own pack ahead grab & go Mason Jar Salads show me! Tag me on facebook or on instagram! Getting to see your creativity is what inspires me so I’d love to see what you come up with!

How do you spend your sick days?

Sick days make me so thankful for those times when I prep a big post ahead of time! So far I’ve been on a steady stream of Dayquill, super hydrating myself, and tons of bed rest (along with a good book for when I’m awake but deadful and my grad school homework for those 20 minute bouts of mental clarity) but if anyone has some go-to cold/flu-thing remedies I’m open to advice (preferrably here on my facebook where I can write responses too haha).

Oh and tonight’s post The Ultimate DIY Salad Jar Guide is already up on piecesinprogress.com if you want to read it now! Otherwise it’s in the queue for 9:30 tonight

This week’s episode of Minute Kitchen features my lightened up, gluten free magic bars! Even at just 125 calories per bar, the layers milk chocolate, coconut, and almond will satisfy any sweet tooth. (I also love watching the layers in this episode too haha).
Check out the video recipe here!
For an index of all the beautiful, health-inspiring episodes of Minute Kitchen go here! :)

This week’s episode of Minute Kitchen features my lightened up, gluten free magic bars! Even at just 125 calories per bar, the layers milk chocolate, coconut, and almond will satisfy any sweet tooth. (I also love watching the layers in this episode too haha).

Check out the video recipe here!

For an index of all the beautiful, health-inspiring episodes of Minute Kitchen go here! :)

I’m going to warn you now: this recipe might be addictive. Not just in how amazingly delicious these crunchy little flavor bombs are to eat, but also in how fun they are to customize & mix up! For this batch I went spicy with cumin and turmeric and of course garlic but you could go the ginger/soy/sesame route, the basil/rosemary/extra garlic route, the salt & malt vinegar powder route, even go sweet with cinnamon sugar and toss them in your trail mix! And really with how easy these are to make you could whip up a couple options, & store them single serving for a grab and go fix no matter what you’re craving!
Oh and by the way they’re both gluten free AND vegan! :)
The nutrition depends on what your serving size is, I recommend 7 servings per batch making them about 58 calories, 2g fat, 10 carbs, & 3g protein.
Get the super easy recipe & more serving ideas here!

I’m going to warn you now: this recipe might be addictive. Not just in how amazingly delicious these crunchy little flavor bombs are to eat, but also in how fun they are to customize & mix up! For this batch I went spicy with cumin and turmeric and of course garlic but you could go the ginger/soy/sesame route, the basil/rosemary/extra garlic route, the salt & malt vinegar powder route, even go sweet with cinnamon sugar and toss them in your trail mix! And really with how easy these are to make you could whip up a couple options, & store them single serving for a grab and go fix no matter what you’re craving!

Oh and by the way they’re both gluten free AND vegan! :)

The nutrition depends on what your serving size is, I recommend 7 servings per batch making them about 58 calories, 2g fat, 10 carbs, & 3g protein.

Get the super easy recipe & more serving ideas here!

Sometimes an urge hits me- “you must go make tasty baked healthy goodness now.” So when, back in July, the idea for these hit me I jumped up, ran to the kitchen, and fed the recipe-inspiration-monster. While not exactly nutrient packed, these magic bars are much lower calorie/fat/carb than typical recipes while still satisfying whatever chocolatey, nutty, coconutty cravings you might have!

Get the typed out ingredients, directions, and vegan substitution ideas on my youtube channel.

Recipe makes 15 bars
Nutrition per bar:
125 calories, 7g fat, 15 carbs, 2g protein

For more of my recipes go here and don’t forget to come back every Wednesday for a new episode of Minute Kitchen!