Pumpkin linguini with bacon and kale

I’ve hopped on the pumpkin train! We started serving pumpkin ice cream the beginning of September but I’ve been determined to bring it to a dinner dish instead of a sweet treat. I got the thumbs up on this recipe from my trusted roommates but thought it was missing something…maybe another spice in the sauce? …I still can’t put my finger on it but it was still tasty. Try it out, tweak it as you see fit, and let me know what you think!


We roasted and pureed a sugar pumpkin we found at a farm stand for this recipe. I was really excited since I’ve never cooked pumpkin before, it was much more mild than I expected. I followed the directions on The Pioneer Woman’s blog on how to create pumpkin puree.



Ingredients (Serves 2-3):

1  cup pumpkin puree

1/4 cup of water

1/4 can of coconut milk

2 table spoons of chicken broth

1 tablespoon of oil

1/4 onion

1/2 tablespoon minced garlic

Salt and pepper

4 pieces of bacon

3 packed cups of kale

1 box of Cappello’s linguini



  1. Preheat oven to 350. Cut off the top of the pumpkin and then cut it in half. Scoop out the seeds (I saved mine to roast tonight!) and cut into smaller sections. Place in the oven until fork tender, about 40 minutes.
  2. Remove the skin and place small pieces of roasted pumpkin in the blender, slowly add in more pumpkin pieces and water until pureed.
  3. In a sauce pan, add oil and then onions. Cook until translucent (about 3 minutes) and then add the garlic, cook for a couple minutes.
  4. Add the pumpkin to the sauce pan with the onions and garlic. Add the chicken broth, coconut milk, salt and pepper. (*) Place burner on low and continue to stir periodically.
  5. Bring a pot of water to a boil and cook the pasta.
  6. While the water is boiling, place 4 pieces of bacon on a sheet pan covered with aluminum foil in the oven. Cook until crispy.
  7. When the bacon is done cooking, place between paper towels to absorb the fat. This will make it easier to crumble.
  8. Place a tablespoon of the bacon fat in a pan and sauté the kale.
  9. Once the kale is done, add the pasta, crumbled bacon, and 1 cup of sauce to the pan and toss. Enjoy!


*At this point I didn’t feel like the sauce was creamy enough so I put it back in the blender to smooth it out.

**I actually provided you with half of what I made for the sauce because I ended up having so much left over that it’s now sitting in my freezer until I make my next pumpkin recipe. So, double this if you want some leftover and stay tuned because I’ll be using it in another recipe!



Peach Mushroom Burgers with Caramelized Onions

Hello! Thanks for checking in, I’m back! This song just feels so appropriate right now and is playing in my head as I’m typing. I have so much to fill you guys in on, but the point of this post is to provide a new easy dinner recipe!


Part of me firing up the blog again was due to some inspiration by following other bloggers and some encouragement from my boyfriend and friends. I was always concerned about not being creative enough, or a good enough cook to provide recipes, or fit enough to create workouts. Thankfully the people around me reminded me that part of this process and journey is to document failures as well as successes.

I’m happy to report that my goal is to come back to blogging as regularly as I first was and I have a long list of recipes I want to test out! This burger below was so yummy. When I first learned about paleo I switched out buns for grilled portobello mushrooms and honestly, no regrets. I know I’m hanging on to summer by still cooking with peaches, but I’m just not ready to let go yet.

I’ll be back next week with a life update! Until then enjoy these peach mushroom burgers!


Ingredients (Serves 2):

1/2 pound ground beef

1/2 tsp salt

1/2 tsp pepper

1/2 tsp paparika

2 portobello mushrooms

1 peach

1 tsp of butter or olive oil or ghee

1 yellow onion

crumbles of goat cheese



  1. Chop the onion into little strips or rings and place in a medium sauce pan with butter. Continue to stir every few minutes until light brown and caramelized. This will take about 10-13 minutes.
  2. While the onions are cooking, make two burger patties out of the ground beef. Once the patties are made, season both sides with the salt, pepper, and paprika.
  3. Scoop out the underside of the mushroom.
  4. Place a grill pan on medium and place the burgers and mushrooms on until cooked. The mushrooms will release some moisture, cook based on preference. I like mine that I can cut easily with a fork and a knife.
  5. Slice the peach into two rings and two caps. Throw the peaches on the grill pan when the burgers and mushrooms have about 1-2 minutes left. I left them on until they had grill marks and gave in when I pressed my finger on them.
  6. Assemble your burgers!

*The best part about this recipe is that you can tailor it to your diet needs. Strict paleo or doing a Whole 30? Eff the goat cheese. Vegetarian? Slap a veggie burger in there instead! Want all the gluten and need some carbs? Throw this bad boy in between a bun! We served ours with a side salad. Eat up!



Hello from the other side

Holy smokes it’s been a while! In my defense, I have been working absurd amounts. The hospital rolled out with a new documentation system so I’ve been working 24-32 hours a week there while still working the usual 20-25 at the ice cream store….and flipping day and night. Thankfully this is my last insane week. Yes, I’ve been eating like crud and haven’t been working out. This past week though the weather has been so nice and it’s motivated me to get outside and get moving again. I’m really hoping as my schedule calms down a little bit I’ll have more time to meal prep and make better choices as well as sleep a little bit better.

I religiously follow Juli over on PaleOMG and I am obsessed with her food, fashion, and workouts. She recently got married and shared some “at home” workouts. She is an avid cross-fitter which seems intimidating but she shared some workouts that I adapted and made my own. It feel good to work hard and have a super sweaty workout completed in 30 minutes!


This weeks workouts:

Tuesday: 2 mile jog on the treadmill



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Thursday: 4mile walk/run outside!




Friday: Repeat(ish) of Wednesday workout!



And on the agenda for today is a 30minute interval run at the gym before scooping! Feeling motivated to sign up for some road races so gotta keep my butt running!

Here are some eats in my recent photos:

(not pictured is pizza, pasta, and wine wine wine.)

Whole 30 secret veggie “red sauce”

If you’re like me and could eat marinara out of the jar with a spoon, this recipe is for you! (And we should be friends.) The biggest heart break the past few months while trying to clean my diet up has been learning about how much added sugar is in my beloved “red sauce.” Such a friggin’ bummer. That might have been one of the scariest parts of starting Whole 30. (I’m gonna stop saying I’m doing Whole 30. Let be honest. I cheated and we weren’t even doing 30 days to begin with. Oh, well. Maybe someday.)

Anyways, spaghetti squash is one of my favorite healthy go-tos for dinner so I knew I’d need to find a way to make my own sauce. I’m no serious cook. I try, but I fail. A lot. However, this dish was a winner! So here ya go!


2 small spaghetti squash

1 yellow summer squash

1 zucchini

1lb ground meat

1 28oz can of crushed tomatoes in puree

1 teaspoon of oregano

2 tablespoons of minced basil

1 table spoon of ghee

1 table spoon of olive oil

A pinch of salt and pepper



  • Preheat the oven to 400*. Cut the spaghetti squash in half length-wise. Scoop out the seeds. Drizzle with olive oil and sprinkle salt and pepper on before putting them in the oven.


  • Brown the ground beef and remove from skillet when done.


  • Cut the zucchini and yellow squash into quarters. Sautee in ghee.


  • When the squash are fork tender, add the ground beef back to the skillet. Add the crushed tomatoes, oregano and basil. Allow to simmer.


  • Use a fork to scoop out the “strands” of spaghetti squash.


  • Top with the secret veggie red sauce and enjoy!


To be honest, Whole 30 has been kind of a sh*t show. Read: I’ve cheated a lot. I’m weak. I’m still like 95%, but still, I missed the whole point of it. I did it to support Christina, and I’m still doing it but she knows I’m just a liar. I feel so bad.

I’ve been in a major funk for almost a week and am just snapping out of it today. It’s been super warm in Boston and thats been good for ice cream business…good stuff. So, I finally declare my funk OVER. Now that I’m not in a total b*tchy mood,  I need to set some goals for next week. Goal 1: exercise. I’ve been working a lot of nights and had some family obligations last week that I let take priority. Next week I need to make exercise my priority since I know it makes me feel better and is so important. Hoping to get some running/lifting in this weekend. Goal 2: get out of bed in the morning. I have been a serious snoozer this week and it’s awful. I think I need to buy one of those alarm clocks that you need to chase around your bedroom or the one thats a mat you have to step on so you need to get out of bed to turn it off.


Anyways, I was looking through my phone before getting this post up and I realized I’ve taken so many photos to put on here but just haven’t gotten to it. So I’ll share them now!


another day, another buch



I went into Whole 30 and didn’t have coffee the first week. I had a long drive last week and treated myself to two coffees with coconut milk. Wish Starbucks would carry almond milk! Soon? We can only hope.


Puns are amazing.


I’m just gonna leave this here. You’re welcome.


I’m back on the smoothie train and I’m obsessed! This one had 1 cup of frozen fruit, 1 cup of almond milk, 1 banana, and a big ‘ol handful of spinach. Yummmm!


Breakfast these days. Sauteed greens with garlic, bacon, and fried eggs with hot sauce.
IMG_8152.JPGA creepy selfie I sent to my sister Kerry. She sent me a few pictures asking what to wear to work one day so I sent her back this one asking if I looked professional. (No, I do not.)


My snack yesterday afternoon. Mango and an RXBar. This was my first bar and I’m obsessed!


Check back this weekend for an easy Whole 30 recipe I’ve eaten almost everyday this week. Happy Friday! 🙂


Nurse eats

Happy happy Monday! Feels like Spring in Boston, which makes for perfect running and ice cream weather, which makes me a happy pup. I worked at the hospital allllll weekend. Friday 7am-7pm, Saturday 7am-3pm, and Sunday 7pm-7am this morning. I haven’t worked that many days in a row in months since I was full time. I was totally pooped and the fact that I was in the “I just wanna nap” stage of Whole 30 wasn’t helpful. Find out what yesterdays night shift and night shift prep looked like below!



10am: Wakey wakey, eggs and bacy!!

11am: Meal planning and grocery list making with G

1pm: Grocery store! G was so kind to help me make a better menu this week as last week I wasn’t psyched about some of my eats. We totally crushed the grocery store and I got some yummy stuff to eat this week!

230pm: It was 60 degrees outside so we went for a walk on the community path!


4pm-5pm: Nap. I usually try to nap for at least 2 hours before a twelve but it just didn’t happen. Ugh.

5pm-6pm: Shower and pack my work bag. I made a smoothie to drink on the way to work with spinach, frozen fruit and coconut milk.

7pm-9pm: Get report, chat with day shift friends, put some eyeballs on all my peeps, medicate, draw labs, all sorts of good stuff.

915pm: There was a birthday on a floor and when I walked into the break room to heat up my dinner I was faced with this…..


930pm: Heated up some spaghetti squash with meat sauce and ate it in front of my computer since the cheese and chips and guac and kit kats wouldn’t stop talking to me.


10pm-12am: Another round of medications, repositions, walks to the bathroom, juice delivery, chatting with patients, and note writing.

1230am: Snack time. 2 blood oranges.


2am: Still hungry. Granny smith apple with a packet of Justin’s almond butter.

230m: They over headed a code on another floor saying they needed compression assistance for CPR. Another nurse and I went over but there were already so many people in line that we decided it would be smarter for us to head back to the floor so we were safely staffed.

3am: More notes. More bathroom trips. More meds.

345am: Hungry again. And have to pee. And super tired. One of my patients goes into Afib w/ RVR. (Their heart was beating very fast in a different rhythm.) We were able to give them some medication to get their heart rate down and they were ok.

430am: Medications. Vitals. Lab draws. Repositioning.

5am: Finally get to the bathroom. Lemon lara bar and a cup of tea to try and keep me awake. Wrap up some notes and documenting.


6am: Feel like I’m a rockstar for keeping everyone alive and do some final rounds, repositions, meds, and bathroom trips. I’m greeted by pee on the floor and an almost pulled out feeding tube.

715am: Run to my car. Windows down and music up to stay awake on the drive home.

745 am: Crawl into bed after the standard pee, brush teeth, wash face routine.



Since I don’t work multiple nights in a row anymore, I try to only sleep until 1 to still make the most of my day off. This way I am also still able to fall asleep at a normal time despite being up the entire night before.



Whole 30, day 4 down. We’ve passed the hangover phase and now are in the KILL ALL THE THINGS phase. My hangover was gnarly and I was a complete grumpy pants. My Whole 30 hangover was worse than that time I had a total of 10 tequila shots on cinco de mayo and went to a dance (at night) in sunglasses.


Thankfully Christina is basically in an opposite mind set as me and has been calling me out and telling me to toughen up. The Whole 30 rules are harsh and say something along the lines of “Quitting heroin is hard. Eating healthy for 30 days is not hard.” So every time I act like a wuss she tells me “quitting heroin is hard” and threatens to throw an avocado at me. Doesn’t stop me from sending her pictures of ice cream….


Anyways, day 4 was a little bit better than 2 and 3. I scooped ice cream and then went to the gym and did this work out! I haven’t been feeling motivated this week which is why it’s called the “I don’t wanna” workout.

spring sale.jpg

I actually only did 12 reps of each exercise and 2 rounds since I was late to meet Shanny to see Deadpool. You should all go see it, absolutely hilarious. We went to Burger Dive after for dinner and I tried to make it as Whole 30 compliant as I could. I ate a burger topped with tomato, a fried egg, and avocado with a side of sweet potato fries.



And then here are a few more Whole 30 eats from week 1!


Our duck, Henry, eating some chicken salsa from the crockpot with some cauliflower rice. (Don’t ask me why the duck was eating my dinner. End of day 3 craziness.)


Leftover chicken salsa with roasted broccoli for lunch today.


Tuesday lunch with sautéed kale and spinach, avocado, and smoked salmon.

I also want to share some cute fitness fashion finds I’ve been eyeing….those hot pink sneaks are amazzzzzing and I think this tank top would be perfect for hot yoga!

running leggings / sports bra / running sneaks / back close tank


Any other Whole 30-ers out there? Meal planning tomorrow and could use some inspiration!