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Quesadilla party.


It's been a month of running around, but I'm home for the moment. Always on the run, I'm a big fan of fast meals that don't compromise nutrition. Case in point, today's lunch - a cheddar, spinach, avocado and baked tofu quesadilla with a side of baked kale chips.

Cheddar, Spinach, Avocado & Baked Tofu Quesadilla


  • Whole wheat tortilla
  • Half an avocado, sliced
  • 2 ounces of baked tofu, sliced
  • 1 cup of spinach
  • 2 slices of cheddar cheese


  1. Heat a large non-stick skillet over medium heat.
  2. Place tortilla in the pan, arrange cheese over half the tortilla and cook for about a minute.
  3. Pile on spinach and baked tofu, top with avocado slices.
  4. Fold the empty half of the tortilla over and press down with a spatula.
  5. Flip over and cook for about two minutes or until golden brown.
  6. Remove from heat and cut into triangles.

Another delicious alternative I had this weekend: brie, arugula, and apple (I added baked tofu).

Baked Kale Chips


  • 1 bunch of kale
  • 1 tablespoon olive oil
  • Sea salt, to taste


  1. Preheat oven to 300°F.
  2. Rinse and dry kale, before removing the stems and ribs. Rip kale into large pieces.
  3. In a bowl, toss with olive oil in a bowl then sprinkle with salt.
  4. Arrange on a large baking sheet, lined with parchment paper.
  5. Bake for 20 minutes, or until crisp (but not burnt).

I'm on the road again this week, be back soon!

Soup season.

It gets better.