Where fitness and french fries find a healthy balance.

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French Fry Nachos (Guilt Free!)

In my opinion, there are few things more delicious than carbs covered in cheese and a ridiculously rich sauce. Things that come to mind: fettucini alfredo, corn casserole, eggs benedict, and oh yeah…NACHOS!! Every time I’m at a Mexican restaurant, I find myself wishing I could order the nachos appetizer. The menu always has such an enticing picture of all those chips dripping in cheesy goodness. Thank goodness for my lactose intolerant boyfriend who stops me from ordering dairy bombs like that! However, I have to satisfy my craving somewhere, so when I came upon this idea from HowSweetEats, I knew it would become a main staple in my weekly menu.

Crispy Potato Nachos (adapted from How Sweet Eats)

Serves 2


2 large russet potatoes sliced into wedges with skins on

1 tsp salt

2 Tbsp. olive oil

1 cup reduced fat mexican cheese blend

1/2 cup black beans

diced onions, avocado, cilantro

salsa, lowfat sour cream, greek yogurt


The first step is to get those potato wedges nice and crispy. Preheat your oven to 450 degrees and immediately put the wedges in a bowl of salted cold water. Letting them soak for about 10 minutes before cooking them, allows some of that starch to come out, leaving them ready to crisp right up. After 10 minutes, take them out of the water and dry them thuroughly on papertowels. Place them on a parchment paper lined baking sheet and drizzle with olive oil. Bake for approximately 40 minutes flipping once during that time. Once they are all brown and crispy, take them out of the oven and top with cheese, beans, and onions. Place back into the oven until the cheese is melted. Remove and add the remaining toppings! I used black beans but you could easily use ground turkey, beef, shredded chicken, anything! Healthy nachos that are super delicious??? Now its a real thing.








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Egg Tacos with Chard and Garlic

There is just something special about working an 8 hour day then fighting the crowds at the supermarket afterwards. Even with a list I found myself backtracking through the aisles, making sure I had my extra virgin olive oil and marshmellow fluff. At the checkout stand, of COURSE I realized that my fresh raspberries were moldy. 45 minutes later I found myself loading the fridge and wondering what I could possibly make for dinner that wouldn’t take more than 10 minutes. For me, the answer is always egg tacos! I love the combo of swiss chard, eggs, and garlic. But honestly these tacos could have any combination of veggies and spices. Think of this recipe as a template for an easy to make dinner, (or breakfast), that will save your energy for bigger and better things a.k.a. made from scratch brownies.

Egg Tacos with Chard and Garlic

Serves 1


1 tsp olive oil

1 garlic clove minced

2 Tbsps. Chopped onion

2 chopped button mushrooms

2 leaves swiss chard chopped

1/8 tsp cumin

1/8 tsp chili powder

Salt and pepper

1 egg

1 egg white

2 corn tortillas warmed

Shredded pepperjack cheese


Salsa of choice


Heat the olive oil over medium heat in a non-stick pan. Add the garlic, onion, and mushrooms to the pan. Once they are fragrant and soft, add the stem portion of the swiss chard and spices. Saute for about two minutes then add the chard leaves. While chard is cooking, mix together egg and egg white in a separate bowl. Once chard has wilted, add the egg mixture and cook until eggs are cooked through but still moist. This is a good time to throw a little salt and pepper on the mixture. Now its time to assemble the tacos! I like to heat my tortillas until they are soft and pliable. Top each with the egg mixture, cheese, avocado, and salsa. If you like things really spicy, you can always add a little hot sauce too. Since its summer, I felt it was only proper to round out my meal with a big wedge of watermelon.