Champagne Confetti Slaw

Happy Earth Day! ūüĆŹ

I don’t discuss it enough here on Eat Real Live Well, but supporting our environment is an extremely important part of my everyday life. I truly believe that we make hundreds of decisions each week that influence the future of global health. Minimizing food waste is a recurring decision! 20 pounds of food per person per month are wasted in the US, so not only are we wasting our money, but also filling landfills with nutritious food. The Recipe Redux was on my wavelength this Earth Day, so after you see my recipe below, hit the link to see how the rest of this healthy blogger network suggests we reduce food waste!


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Quinoa and White Bean Salad

I’ve had this recipe in my drafts for awhile now (3 years to be exact, hence the poor photography) and with how busy my week has been, I thought it would be appropriate to share another meal that you can make in minutes for when your life gets busy, too! Continue reading

Easy Pan Roasted Brussels Sprouts

In case you haven’t noticed via my social media, I have a mild obsession with Brussels sprouts. Despite¬†my sincere love for this vegetable, I realized I only had one recipe on Eat Real Live Well featuring them, and it goes wayyyy back. Yes, I realize it is time for spring vegetables, but it is also time this blog got a shiny new Brussels sprout recipe!

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St. Patrick’s Day Rainbow Colcannon

With just one week until St. Patrick’s day I am tapping in to the other side of my heritage Рthe Irish side! I grew up with a great sense of Irish pride in March thanks to my maternal Grandmother. Once she passed, my Mom carried on her traditions getting us white carnations with a green tint each St. Patrick’s day and having Irish baking or crafts to do, too. Past the soda bread and baked potatoes, I never ate quite as much Irish food as Italian though.

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I have what some of you would call dietary barriers to enjoying Irish food… Continue reading

Dairy Free Jalapeno Poppers

While my original recipe was delicious, and I have a newer protein packed stuffed hot pepper recipe too, this past weekend I made a fabulous upgrade to these poppers with a little roasted red pepper. In recent years, I would be SO over football right now since I am a New York Jets fan and Tim is a Jacksonville Jaguar fan (if you aren’t into football, they aren’t good and are never still playing at this point in the playoffs). We were extra into the final play-off games this year though and as such, threw ourselves a little football party with our favorite spicy foods. This included these poppers, some ginger almond flour crusted tofu (similar recipe here), and buffalo roasted cauliflower. Continue reading

Simple Refined-Sugar Free Cranberry Sauce

I always loved cranberry sauce in the fall as a kid… okay, I’m exaggerating. I somehow loved the canned gelatinized sugar filled cranberry stuff. It must have been the texture. My palate wasn’t as refined before my teenage years! But, I have always loved tart and sweet flavors together.
Now, as a dietitian, I reduce sugar in almost every recipe and swap the refined sugar for natural sugar whenever I can. I’ve done a lot of tweaking with cranberry sauce over the past few years and think I’ve found the perfect balance for this super simple healthier version, that is featured on The List. Continue reading

Vegan Stuffed Peppers

While visiting Oklahoma this summer, Tim’s aunt and uncle made stuffed hatch chile peppers as an afternoon snack/appetizer one day.¬† Since they stuffed them with pork (which I do not eat), it left me wanting to stuff some hatch chiles myself so, I did! They are fabulous for game day eats alongside veggies and hummus, buffalo cauliflower, or sliders.¬† Better though, I stuffed some poblano peppers too and, since they can fit more of the “meat”, they are a great meal on their own later in the week after you’ve had the stuffed hatches as a snack.

Due to the healthy carbohydrate (yay fiber!) and protein content, these peppers can be great snacks for athletes throughout the day too. Just watch it if you get hotter than normal peppers before practice – you don’t want an upset stomach to mess up your workout. Another option is chopping them up and adding them to eggs for a yummy scramble after a tough morning session. I am getting hungry just thinking of that!


Buying peppers in a certain shape when stuffing matters. With the hatches, the more curvy they are, the harder they will be to slice and stuff so, try to get pretty rounded straight ones if you can. For the poblano peppers, shape isn’t typically that different from one to another but, if you plan to make it a meal, get larger ones that can fit enough of the stuffing. You’ll also just be slicing those open rather than cutting them in half. Continue reading