Wendy Wesley Nutrition

08/15/2025

Free nutrition and cooking class by yours truly! 5 EASY WEEKNIGHT MEALS. Seriously grateful to Daystar Life for this. No registration required but if you'd like to come drop me a note below

07/18/2025

Voting for Creative Loafing Tampa's Best of the Bay is open and we are 1 of the 3 nominees. Yeah! Here's the link. Thank you so much and we'd appreciate your vote:

It's the BEST time of the year—time to tell us your favorite local people, places, businesses, events, and more!

06/29/2025

We did it again! Nominated for the 4th year in a row. Voting opens next month and I'll post links when they are available.

06/29/2025

Nutrition presentation at Cemex to over 100 employees. I specialize in corporate wellness, nutrition education and cooking demonstrations.

06/29/2025

Here's the recipe for the Egg Frittata Cups we made at Footprints on Friday. I have also placed the link to it on my website in the comments.
These can be made into individual muffin cups or baked in a pie or cake pan and sliced into wedges. If baked in a pan, the cooking time will double. Store them in the refrigerator and microwave the cups or slices as needed. Quick breakfast tip: heat one, cut it up and put into a high fiber tortilla for a breakfast taco on the go.
Egg Frittata Cups
• 6 large eggs
• 1 cup egg whites, or another 6 eggs
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground pepper
• 1 teaspoon olive oil
• 1/2 orange or yellow bell pepper, chopped
• 1/2 cup yellow onion, chopped
• 1 cup broccoli, chopped into small pieces
• 1 cup mushrooms, sliced
• 1/3 cup crumbled feta
• cooking spray
• Preheat: Preheat oven to 375° F.
• Prep muffin tin: Spray twelve-cup muffin tin with cooking spray or line with silicone baking cups. I sprayed the silicone baking cups with spray, just to be on the safe side.
• Whisk eggs: Place eggs and egg whites into a large bowl and whisk to combine. Season with salt and pepper.
• Sauté vegetables: Meanwhile, heat a skillet over medium heat with 1 teaspoon oil. Add in chopped veggies (bell pepper, onion, broccoli and mushrooms) and cook for about 5-6 minutes, until they’re a little soft and the onions are fragrant.
• Add mix-ins: Add sautéed veggies into the bowl with the whisked eggs. Add in feta and parsley and mix well.
• Divide mixture: Pour egg mixture into muffin cups evenly. I used a 1/3 cup measuring cup to pour each one.
• Bake: Bake for 17-20 minutes, or until the egg cups are no longer jiggly and an inserted toothpick comes out clean. Allow cups to cool and enjoy immediately.
COPYRIGHT 2025 WENDY WESLEY NUTRITION, LLC

04/30/2025

On Tampa Bay's 10 talking about added sugars and fiber in snacks as we Spring clean our pantry.

04/30/2025

Beautiful chickpea curry, jasmine rice and cilantro from a few summers back. I'm shifting my cooking to include cool curries and raitas. Check out my website for recipes www.wendywesleynutrition.com

03/11/2025

A great event for a great cause. I'm thrilled to provide my Mediterranean Farro and Greens Bowl with Garlicky Lemonette Dressing.

Fill your empty bowls next weekend at our Empty Bowls event! Enjoy delicious soups, salads, and breads generously provided by some of the best local spots. A huge thank you to:

🥖 Adieu-glu and Lantmännen
🥗 Wendy Wesley Nutrition and Brick Street Farms x Daystar Edible Garden
🍜 The Helm St Pete Beach, Creative Catering, Odi's mediterranean kitchen, J-New's BBQ & Grill, Pass-A-Grille Woman's Club

Every bite supports our mission to fight hunger in the community. We hope to see you there! 🥣💛

Tickets: https://givebutter.com/c/EmptyBowls2025