fitspo recipes

Veggie Pasta with Tomatoes, Basil & Brie!

I know that this dish is not really seasonally appropriate and it probably would be even more amazing if eaten in the summer when tomatoes and basil are so fresh off the farm but nonetheless, it was a nice reprieve from the heavy stews, chilis and pumpkin flavored everything I’ve been eating since September! Brie with pasta seems like SUCH an obvious pairing and I can’t believe I’ve gone this long without combining the two. Recipe inspiration comes from one of my favorite blogs - Food52 but has been tweaked a bit by me!

  • Prep Time: 5 Minutes (plus 2-8 hours of macerating)
  • Cook Time: 10 Minutes
  • Total Time: 15 Minutes (plus 2-8 hours of macerating)
  • Serves: 6


  • ½ a wheel of Brie (approximately 6 inches in diameter)
  • 1 pint grape tomatoes, quartered
  • 3-4 gloves of garlic, minced
  • ½ cup loosely packed basil leaves
  • ¼ cup olive oil
  • Kosher salt
  • 1 lb Rotini veggie pasta (I use Ronzoni Garden Delight!)


  • Set Brie in the freezer so its easier to cut later. It only needs about 20 minutes or so.
  • In a large bowl, add grape tomatoes and garlic. Chiffonade the basil leaves and add as well as the olive oil and salt to taste. Once the brie is hard, cut into small cubes and add to the bowl. Gently fold the brie in to the tomato mixture. Cover the bowl and put in the refrigerator for a minimum of 2 hours, maximum of 8.
  • Once the tomato/brie mixture is ready, cook your pasta according to the instructions on the box. Strain the pasta and add in the tomato/brie mix. Gently mix until the brie starts to melt. Plate, season with a dash more salt and pepper and enjoy!

Bananas, almond milk, almonds, rolled oats, and peanut butter make for a nice smoothie bowl this morning 🍌 crazy sore from the circuit I did yesterday & an eventful dance practice, so I am going to take it easy today. It’s okay to give yourself a break from time to time!
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I challenge you to try replacing junk food ( potato chips, popcorn, frys, candy, etc ) with these tasty snacks for an entire week!

I promise you will feel so much better and have so much more energy!

Do you accept this challenge? Tag friends and share your healthy snack ideas!

Happy #TacoTuesday 🎃 🌮 !
Tacos have been a staple in my life lately so I made a version for fall :
Ingredients :
3 taco shells
½ fresh pumpkin
½ head of purple cabbage
½ head cabbage
1 cup shredded lettuce
1 lime
Pumpkin spice seasoning and Tajin to taste
Directions :
Preheat oven to 450°F
Scoop out the pumpkin seeds, give them a quick rinse and mix them in a bowl with ½ teaspoon pumpkin spice
Cut the pumpkin into medium sized chunks. Sprinkle with pumpkin spice and pepper.
Roast for 30-35min until tender.
In a separate tray place the seeds coated in pumpkin spice and roast until golden (7-15min depending on the size)
In the meantime shred or cut thin stripes of purple cabbage and cabbage.
Massage the lettuce in lime juice
Reheat the taco shells and once the pumpkin is done assemble the tacos. Season to taste 🌶

For our post workout lunch we headed out for vegan sushi! We loveeee dipping them in organic coconut amminos! Seriously try it guys! It’s a great alternative to soy or other high sodium sauces. And if you haven’t seen our newest VLOG, check it out guysss! Link is on our page.