Taco-licious Stuffed Chicken!

I love working from home more because I have so much more time to cook and experiment with recipes! I just feel like I’m in such a better headspace. I’m still waiting on my new desk, but I bought some cool accessories from Staples. I don’t know about you, but I have an obsession with office supplies and organization. I’m kind of weird in that way. I carry highlighters to color code my planner….sigh, OCD life!

And I found this awesome planner with motivational quotes!!

My workspace makes me excited to work, and I think that’s important. It will just be better when my desk isn’t my dining table.

As I mentioned before, working from home more has allowed me to do more cooking. I saw this recipe from Hungry Girl and I HAD to make it!! I’m counting my macronutrients now (protein, fat, and carbohydrates) so I love that this recipe is loaded with protein!! I also love Mexican food. It’s soooo freaking good.


  • 4 wedges The Laughing Cow Light Creamy Swiss cheese
  • 3 tbsp. thick salsa with 90mg of sodium or less per 2-tbsp. serving
  • Four 5-oz. boneless skinless chicken breast cutlets, pounded to 1/3-inch thickness
  • ¼ cup taco sauce
  • 1 oz. (about 15) baked tortilla chips, crushed
  • Seasonings: salt and black pepper


Preheat oven to 350 degrees. Spray an 8″ X 8″ baking pan with nonstick spray.

In a medium bowl, mix cheese wedges until smooth. Add salsa and stir until uniform.

Season chicken cutlets with 1/8 tsp. each salt and black pepper. Evenly distribute cheese mixture among the centers of each cutlet. Tightly roll each over the cheese mixture and secure with toothpicks, if needed. Place in the baking pan.

Cover pan with foil, and bake for 20 minutes.

Remove foil and spread the top of each cutlet with 1 tbsp. taco sauce. Top with crushed tortilla chips, and press to adhere. Bake until chicken is cooked through, about 20 more minutes.



¼th of recipe (1 stuffed chicken breast): 244 calories, 6g fat, 526mg sodium, 8g carbs, <0.5g fiber, 2g sugars, 34.5g protein

Reminder: my new website is here.

My Life and a “Spaghetti” Pesto Pasta Recipe!

The weather has been getting nicer and I have to say, I am SO freaking excited for summer. I used to hate summer for many reasons. Of course when I was overweight, it was because I was ashamed of my body. Then when I first lost weight it was because I had stretch marks and I was embarrassed that I didn’t have the “perfect” beach body. I also hated commuting to NYC for work in the summer because no matter how hard I tried to look good in the morning, by the time I showed up for work, I was a hot sweaty mess.

But now, I don’t commute often, and I realize that any scars on my body just tell a story of where I’ve been, what I’ve accomplished. And seriously, if anyone cares that much, f**k em!

I love working by the pool. It’s so relaxing. I’ve been studying my ass of for my group fitness instructor exam on Tuesday and being outside just helps calm me down.

Benefit of being a #girlboss. Speaking of… I got my PiYo Certification!!

I’m so excited to start teaching! This is a WHOLE new adventure!!

My new schedule has also allowed me to try some local restaurants. We went to The Turning Point in Little Silver, NJ and I got an egg white flatbread that was DELICIOUS!!

And if I ever do have a morning that I’m rushing, I just grab my Shakeology. It’s like my secret weapon. And I’m happy to say that my hair is growing!!! If you don’t know, I have an autoimmune disease that causes my hair to fall out, I’ve had it since I was 13.

And as I’ve mentioned, this new time that I actually have to try new recipes has been SUCH a blessing. I made this pasta swap recipe and I was in HEAVEN!! I’m kind of obsessed with healthy swaps that don’t taste healthy…if that makes sense.


  • 1 cup fresh basil leaves
  • ¼ cup fat-free ricotta cheese
  • 2 tbsp. reduced-fat Parmesan-style grated topping
  • 2 tbsp. pine nuts
  • 1 tsp. olive oil
  • 1 tsp. chopped garlic
  • ¼ tsp. salt, or more to taste
  • ¼ tsp. black pepper, or more to taste
  • 2 packages House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute


To make the pesto sauce, place all ingredients except noodles in a small blender or food processor, and blend/process until a smooth paste forms. Set aside.

Use a strainer to rinse and drain noodles well. Pat dry. Cut noodles up a bit, using kitchen shears if you’ve got ‘em.

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add noodles and, stirring often, cook just until all water has evaporated and noodles are hot.

Transfer noodles to a bowl and immediately toss with pesto sauce. If you like, add additional salt and pepper to taste. EAT!


Serving Size: ½ of recipe (about 1 cup)
Calories: 157
Fat: 10.75g
Sodium: 490mg
Carbs: 13g
Fiber: 4.75g
Sugars: 1.5g
Protein: 8g

My blog and website moved here.


Last of Day 4 of the Rock in Rio USA concert series. Enjoyed some great tunes from Joss Stone, John Legend and Bruno Mars closing the whole event out. Access was pretty good in general though Legend only allowed 10 photographers to shoot half way to the stage and Bruno decided shortly before performing that no photographers were allowed in the pit. Myself and an unnamed friend worked our way to the side of the stage and made a few quick images, I sent them to Reuters letting them know the issue :D