Healthy Pizza?

Good morning, everyone! I hope your Tuesday is off to a great start!

I did a few no-equipment YouTube workouts at home this morning, so I am feeling strong and mentally ready to go! I haven’t been working out lately because of my stress fracture, but I’ve found that I feel very sluggish. I am going to swim this week. No excuses! I have a few swim workouts to try and I bought a swimsuit, goggles and cap. So, I really have nothing holding me back.

Gratitude + Happiness

Do you ever feel frustrated about the way the events in your life are unfolding? If you occasionally do, I am with you 100 percent! Sometimes it feels like life just isn’t fair, and nothing is going my way (stress fracture, etc., etc.).

Over the weekend, I went home and attended church with my family. The theme was gratitude. We talked about happiness and gratitude. Apparently, the happiest people are people with who feel the most gratitude not the other way around. Being happy doesn’t make you thankful. Being thankful makes you happy.

I’m not an expert by any means, but I’ll leave you with that thought to think about!

My minister challenged us to write a thank you note to someone who we are grateful for. I still have to write mine!

No Cheese Cauliflower Pizza


Last night I made cauliflower pizza for dinner, and it is definitely my favorite cauliflower pizza to date! This cauliflower pizza crust was easy to slice and stayed in the shape of a pizza, unlike my previous cauliflower pizzas that were made with cheese instead of nutritional yeast.


  • 1 head cauliflower
  • 2 eggs
  • 3 tbsp nutritional yeast
  • 1 tbsp almond flour
  • oregano
  • garlic powder
  • salt
  • pepper
  • marinara sauce
  • toppings (I used mushrooms and turkey pepperoni.)


  1. Preheat oven to 350 degrees.
  2. Coarsely chop cauliflower and pulse in a food processor.
  3. Place finely-pulsed cauliflower in a microwave-safe bowl, and microwave for three minutes.
  4. While cauliflower is being microwaved, mix the two eggs, 1 tbsp almond flour, 3 tbsp nutritional yeast and seasoning in a large bowl.
  5. Drain cauliflower then slowly pour cauliflower into the egg mixture. Mix until combined.
  6. Spread pizza crust mixture onto greased stone and press into pizza shape.
  7. Bake crust for 25 minutes or until the edges are browned.
  8. Cover crust with marinara sauce and scatter toppings.
  9. Bake for an additional 15 minutes.
  10. Slice and enjoy!

Colorful Dinner Salad

Hello, hello! Thank you for stopping by! : )

I’m starting to feel the side effects from the Whole30 challenge, and they aren’t starting off as pleasant like I hoped!

I found this timeline on the Whole30 website yesterday, and it’s making me question my decision to complete the Whole30. It seems like each week has challenges, and I’m doing my best to stay strong.

Right now, I’m transitioning to the “Kill All the Things” phase, ha! I had a headache the past two days. So far, this timeline seems accurate. I’ve been drinking as much water as possible to try to alleviate the headaches; I’m up to 1.5 gallons!

I’m really hoping to notice some physical changes by the time my 30 days are up!

Colorful Dinner Salad

Last night, I made this colorful salad for dinner, complete with homemade salad dressing. After you make this dressing, you will wonder why you don’t always make your dressing. (I know I wondered that.) Making your own is so easy and tasty!

Healthy Salad


  • 1 sliced tomato
  • 3 sliced strawberries
  • 1/2 cup watermelon
  • 1 grilled chicken breast
  • 2 cups spinach
  • 1/4 of an avocado
  • balsamic vinegar
  • olive oil

To make the dressing:

  • Combine equal parts balsamic vinegar and olive oil in a shaker.
    *I didn’t measure this part, so just go by the taste test!
  • Shake well.


  1. Place 2 cups of spinach in bowl and top with all of the ingredients except the vinegar and oil.
  2. Drizzle homemade salad dressing on top.
  3. Enjoy!

Try it out, and let me know what you think!

How to Choose a Mango

Another ingredient I wanted to add to my salad was mango. When I went to the store, I quickly picked one, and off I went.

As I started to cut them, I realized two things:

1. It wasn’t ripe.
2. I don’t know how to cut a mango.

Had I done a quick Google search while at the store, I’m sure I could have easily figured this out.

Apparently, mangos are like avocados. If a mango is soft, it is ripe and ready to eat! I still haven’t figured out how to easily cut them. That will be on my next attempt.

Question of the Day

  • What are your favorite salad toppings?

I tend to prefer salads with at least one fruit topping. I love goat cheese salads with strawberries!

  • What is the hardest food for you to cut?

Spaghetti squash! I am terrified of knives, so I really fear for my fingers when it comes to spaghetti squash.