Eat This...And That!

As a recovering anorexic, I’ve learned that it’s definitely okay to treat yourself every once in a while. The orthorexic part of me says it must be organic, low-fat, free of weird stuff, blah blah blah. Most of the stuff I eat and make is. Some of the recipes below are healthier than others. But since I have a real sweet tooth, I’ve included a lot of desserts that I’ve made and thoroughly enjoyed. I hope you enjoy them, too! And remember, this isn’t Eat This, Not That, it’s Eat This AND That…so try anything and everything that sounds good to you and don’t forget dessert! (P.S. All the pictures are my own and so are most of the recipes)


Cake Batter Waffles (serves 3)
2/3 cup pancake mix (I used Nanacakes Oatmeal pancake mix)
1 scoop vanilla protein powder (I used Soytein, but it turned the batter a little green)
water (about 3/4-1 cup)
1/2 tsp vanilla extract
1 tsp sprinkles
Mix all ingredients together in a bowl until batter is swirled with color from the sprinkles and is thin enough to drip off a spoon. Heat a waffle iron and spray with nonstick cooking spray. Scoop batter onto iron and cook until golden brown, about 3-5 minutes. Serve with maple syrup, more sprinkles or alone. Can be frozen.

Carrot Cake Overnight Oats (serves 1)
1/3 cup thick rolled oats
water (enough to cover)
1/2 tsp vanilla extract
cinnamon (however much you want!)
shredded carrots (1/2 a whole carrot or several baby carrots)
1 Medjool date, chopped (or handful raisins)
handful plain roasted almonds, chopped
Mix oats and water together until soupy. Stir in vanilla, cinnamon and carrots. Let sit in fridge overnight or 3-4 hours. It should be thick and doughy when it's done. Stir in a chopped date and sprinkle chopped almonds on top.


Vegan Mex-Asian Pizza (serves 1)
1 Light Flatout wrap
2 1/2 tbsp edamame guacamole (or regular guac)
sprinkling cheddar soy cheese
1/4 cup black beans, drained
Place wrap on foil-covered cookie sheet and preheat oven to 350. Spread guac on wrap and sprinkle beans, cheese and cilantro on top. Bake in oven for 5-10 minutes, until crust is crispy and golden brown.

Strawberry Melon Gazpacho (serves 6-8)
2 cups seedless watermelon, cubed
1 lb strawberries, sliced
1/4 large cucumber (or 1/2 small one), peeled and chopped
squeeze of fresh lime juice
Put all ingredients in food processor and blend until smooth with a few chunks. Serve alongside grilled fish or chicken.

*More to come!