Category: Food/Recipes

No-Bake Oat Balls

If you have a sweet tooth after every meal and need something quick and healthy to satiate, these are for you! They’re great as a post-workout snack and a freezer staple in our house as of late. You can also use this recipe as a great foundation and add/remove ingredients to taste, making it easy to make a different oat ball each week. These have fiber and a little boost of sugar without leading to a crash. I allow myself 2 max {but I’ll be honest it’s hard to not go back for third ;)}



  • 1 cup Gluten-free rolled oats (I prefer Trader Joes, but Bob’s Red Mill makes good ones too)
  • 1/2 cup Almond Butter (add more if you’re having trouble molding them into balls)
  • 1/2 cup semi-sweet chocolate chips (can substitute with dark chocolate if you prefer or add in some cacao nibs, but for me they’re too bitter)
  • 1/2 cup ground flaxseed
  • 1/3 cup of maple syrup
  • 1 tsp of vanilla extract
  • 1/2 tsp of cinnamon

Other ingredients I’ve added when experimenting, just keep in mind to cut back on some of the other dry ingredients or up the nut butter and syrup, which act as the glue to keep them all together:

  • 1/4 cup coconut flakes
  • 1/4 cup hemp seeds
  • sprinkle of chia seeds
  • substitute honey in place of the maple syrup
  • other nut butters: peanut/cashew butter


  • Measure and mix all together in a bowl
  • Make into bite size balls
  • Freeze & store frozen


Whole30 Brekkie Crumble


This recipe is simple, healthy and absolutely delicious. I used to eat oatmeal every morning and after starting Whole30 I was looking for something that had a similar taste and satiated those same carby cravings, but that was healthy and protein packed to kick off the day. This is a perfect compromise and you don’t have the sugar crash after eating it.

This was my solution and it’s what I call the Brekkie Crumble: Vic’s Style.

Prep & Cook Time: 15 min and great for on the go or prepping the night before.


Mix the below…

  1. 1 egg and 2 egg whites (I use the liquid kind for the whites)
  2. 1/2 ripe banana (save the other 1/2 for a topping)
  3. Whisk
  4. 1/8 cup coconut cream (optional)
  5. 1/8 cup of unsweetened almond milk (you may have to add more later if too thick)
  6. Add in 1 heaping tbsp of hemp seeds
  7. 1 heaping tbsp of flaxseed
  8. Add cinnamon (to taste) – can also use pumpkin spice seasoning if it’s the season and add in some pumpkin 😉
  9. 3 tbsp of coconut flour (i used trader joes) – just read the ingredients and make sure there are no added sugars
  10. Stir! It should be a consistency of pancake batter. and add more milk if too thick.
  11. Heat Ghee (clarified butter) on a non-stick pan
  12. Pour batter into pan – don’t worry about having to flip it. You’ll flip it in pieces and just make sure it is cooked through (similar to scrambled egg)
  13. Top with almond butter drizzle, 1/2 banana, and any other fruit

If not on Whole30, you can think about adding vanilla extract to your batter and topping with a light drizzle of maple syrup or jelly/jam of choice. I prefer the Whole30 option 😉


Day 14 of Whole30

30 Day Reset | 2 Weeks in…this is my catalyst for officially starting my blog. What better time than now, when I’m challenging myself and pushing the reset button on a potentially new and innovative lifestyle. I’ve spent nearly a year posting to Instagram and sharing the occasional photo, but I truly want to open myself up, be true to who I am and explore a more creative side to life.

I have always complained about my stomach hurting or bothering me. Even as a kid I would spend 15 min after dinner laying on the floor stretching my stomach out. Looking back, a visit to the dr. probably wouldn’t have hurt, but that was back in the day (before gluten allergies, lactose allergies or simply food sensitivities were so common place). I’m using this 30 days to eliminate the inflammatory foods and explore cleaner and smarter ways to curb my cravings. Carbs, sugar and I have always had an intimate relationship, but it’s definitely one of those emotional relationships. The Whole30 program puts it so eloquently…we develop emotional and physical relationships with food and it’s important to keep those relationships in check. My motto has always been, “everything in moderation”, but I’m the first to admit that I haven’t quite kept tabs on the “moderation” and it can quickly get out of control (especially living in NYC with temptations on every corner). This 30 days is for me to challenge myself and explore what foods and habits make me feel the best and allow me to be my best self. I plan to own up to my weaknesses and share the creative recipes that get me through.

As the month progresses, I’ll share my favorite products, brands and recipes and hopefully inspire you to try Whole30 yourself. ❤

Up first is a breakfast recipe. My weakness and go to for breakfast was always some sweet or carby…oatmeal with tons of added toppings or a greek yogurt-protein powder smoothie. Although maybe healthier than eating a bagel and cream cheese, I underestimated the benefit of starting off the day with some true wholesome protein with a bit more balance. Who knew – you could have breakfast with chicken sausage (only Whole30 compliant of course) and potatoes.

Sausage Hashbrown Bake – with a few of my alterations listed below

Original recipe from the real food dietitians, linked above – thank you!
  • 1 lb. ground sausage (I’ve enjoyed Trader Joe’s sweet italian chicken sausage linked above)
  • 1-2 tsp. ghee otherwise known as clarified butter (sold @ Trader Joe’s / should be easy to find)
  • Replaced the hash browns with 2 medium size russet potatoes – boiled until soft enough to peel and mash to put on the bottom of the casserole (original recipe had too much potato for me, but if you’re serving a large group / want it to be more plentiful check original)
  • 2 bell peppers (red and green preferred), diced (~3/4-1 cup)
  • 1 cup of fresh spinach, chopped up
  • ½ medium red onion, diced – i used ½ a sweet white onion instead
  • I replaced eggs from recipe with 6 whole eggs and 4 egg whites – protein…protein…protein
  • ⅔ cup non-dairy unsweetened milk (I used almond milk – Whole30-friendly option sinclude Unsweetened Califia, New Barn and Silk)
  • ½ tsp. sea salt
  • ¼ tsp. black pepper
  1. Preheat oven to 350 degrees. Grease a 9×13 or large casserole dish of similar size (such as the Lodge Stoneware shown in the photos; square ones will work too from Le Creuset).
  2. On medium high heat, brown ground sausage in a large skillet. Once no longer pink, drain and remove from the skillet and place on a plate with a paper towel. Set aside.
  3. Next add the ghee to the skillet on medium high heat. Add the hash browns and cook until lightly brown. Once hash browns are cooked, spread out on the bottom of the baking dish.
  4. In that same skillet, add additional ghee if needed as well as the peppers and onions and sauté until tender and cooked through.
  5. Top the potatoes with the sausage and peppers and onions.
  6. Whisk together eggs, non-dairy milk, salt and pepper and pour over all contents.
  7. Bake for 30 minutes or until center is cooked through.
 Serve in squares; optional top with avocado.
 Breakfast Casserole.jpg