mmmmmm sweet potato fries! sweet potatoes are high in vitamin B6, vitamin C and D, iron and magnesium. Packed full of nutrients and delicious, these sweet potato fries are a great side for sandwiches, turkey burgers, turkey tacos and more! I used organic sweet potatoes, peeled them, and sliced them into fries. Drizzle them with extra virgin olive oil, then season with paprika, garlic powder, salt and pepper! Bake at 375 degrees for about a half hour and you’re good to go! #recipe #myrecipe #recipes #health #healthy #food #myintake #fitness #sweetpotatoes #yummy #nomz

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Cravings made healthier! I just started taking birth control again last night after being without it for 5 months and it’s already messing me up. I feel so bad today and my cravings are off the charts. So I channeled my junk and sweets craving into organic oatmeal with flax, made with coconut milk topped with bananas, organic strawberry preserves, natural peanut butter and lots of chocolate chips 😜 #myintake #food #healthy #cleaneating

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Intake 11.26.12

B: crumb donut

L: lean pocket, piece of chicken, grilled bell peppers

S: Hostess cupcake

D: tamale, rice, beans

Exercise: 15 mins walking + 20 donkey kicks (each leg), 20 side kicks (each leg) 25 squats, 10 triceps dips, not much, but something. i need to get my eating back on track. Slowly but surely. At least I am back to tracking. It’s a step in the right direction. I am trying not to be so hard on myself after the relapse. And I am not bingeing, so that’s good. Just not eating as good as I should be.

One of my new favorite Recipes!

Vegetarian Penne alla Puttanesca from


  • 2 Tbs. extra-virgin olive oil
  • 2 large cloves garlic, smashed and peeled
  • 1 medium yellow onion, finely chopped
  • 1 tsp. finely grated orange zest (from half a medium orange)
  • ½ tsp. dried oregano
  • ¼ tsp. crushed red pepper flakes (I don’t use these)
  • ½ cup dry white wine
  • One 28-oz. can whole tomatoes, coarsely chopped, juice reserved
  • 1/3 cup pitted Kalamata olives, rinsed and quartered
  • 2 Tbs. capers, rinsed
  • Kosher salt and freshly ground black pepper
  • 8 oz. whole-grain penne pasta
  • ½ cup grated Pecorino Romano  (I use daiya mozzarella instead!)
  • 1/3 cup chopped fresh flat-leaf parsley


Heat the oil in a 12-inch skillet over medium heat. Add the garlic and cook until golden, 2 to 3 minutes. Add the onion, orange zest, oregano, and pepper flakes and cook, stirring occasionally, until the onion is tender, 5 to 6 minutes. Add the wine and simmer until it has almost evaporated, about 2 minutes. Stir in the tomatoes and their juice, olives, and capers. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook until the sauce has thickened, about 20 minutes. Season to taste with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain well.

Pour the pasta into the skillet and toss with the sauce. Divide the pasta among 4 bowls and sprinkle with cheese and parsley.


Everyone should try this :) Your life will be forever changed! It is sooo good!!