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Shut the Health Up

Big believer in eat good feel good. Check out my Instagram page for more recipes and wellness inspiration!

20/11/2021

easiest lunch idea! shredded chicken, red grapes, slivered almonds, celery, red onion, Primal Kitchen garlic aioli mayo, salt, pepper, and garlic powder

20/11/2021

Bethesda Bagels always makes my mornings better 🙂 This is their egg sandwich on poppyseed with bacon and pepperjack cheese! so good.

20/11/2021

this set!! 🕊🤍

walked around georgetown yesterday and felt so confident and cute wearing my newest set from

it’s that time of year again and during november fabletics is having the biggest cyber sale they’ve ever had!

the deals they’ve got goin for new VIPs include-
any 2 bottoms for $24 and 80% off all items (yes… all items) AND tops and bottoms starting at $7.99 and bras as low as $4.99.

even if you’re not interested in becoming a member, fabletics offers great pieces that have become staples in my wardrobe! they drop new styles every thursday and you can check it all out at the link in my bio :) their powerhold leggings are my absolute favorite and i’m normally a size small!

22/05/2021

Taking care of our immune system is so important especially with social interactions becoming more normal!

just released their Boost Sweet Boost gummies that make it easy to give your natural defenses a boost. With vegan ingredients and powerhouse nutrients like zinc, vitamin c, and elderberry, you know you’re protected 💪🏼can’t wait to start incorporating these into my daily routine, they taste amazing! @ Washington D.C.

21/05/2021

happy friday everyone ☀️ I went for a walk this morning and did a 7 min b***y workout. Now I’m having some oatmeal with frozen blueberries and cashew butter :):) let’s make today a good one.

20/05/2021

avocado toast is always a go-to for breakfast. my fav bread to use is sourdough 😇 and I top mine with tahini, red pepper flakes, EBTB seasoning, and everyday seasoning.

13/05/2021

GIVEAWAY 🍪

My friends at and I have teamed up to send one lucky person a variety box of their classic cookies! I’ve tried them all and can confidently say they are very delicious 😋 and go well with lots of recipes!

How to enter:
- must be following me
- must have liked last my 6 posts
- comment & tag up to 5 friends (one entry per friend tagged)
- must be living in the US

*5 bonus entries if you repost to your story and TAG ME* I will not be able to see it if you don’t.

Giveaway closes Saturday 5/15 at 11:59pm EST. Winner will be announced Sunday! @ Washington D.C.

12/05/2021

fresh sushi with a good book, this is what I imagine heaven to be like. feeling inspired and motivated today and I hope you all are too 💓 halfway through the week lfg

my go to sushi order forever & always is a tuna avocado roll!! comment what your fav is 🍣

09/05/2021

quick trip to see the fam this weekend and to celebrate my brother’s college graduation. Don’t worry, I’ll get back to posting recipes soon.

I’ve been thinking a lot about the quote “let the dogma dissolve.” The fact that we trick ourselves into following the same path everyone else follows. We impose these ridiculous rules on our own lives and, a lot of the time, that prevents us from experiencing change.

so don’t hold yourself to any sort of agenda. we get to do this thing once. do what you want ✌🏼

03/05/2021

can someone say a staple in my dietttt 🗣 stuffed sweet potatoes are the real deal. I normally buy a few sweet potatoes at the store and use them throughout the week in sweet and savory ways. this morning I had to deal with a lot of mental health things so I’m treating myself to something sweet 😇

Wash sweet potato and poke holes in it using a fork. Microwave a medium sized sweet potato for about 5 mins in microwave safe bowl. Carefully remove from microwave and cut open. Stuffed with vanilla coconut yogurt, frozen blueberries, cashew butter, homemade granola, and cinnamon.

27/04/2021

A classic vanilla swirl cake with a chocolate peanut butter cookie crumble 🤤

I can’t wait for you guys to try this, the cookie crumble on the inside gives me major Reese’s vibes and I’m here for it. Where my chocolate peanut butter ppl at 🙋🏻‍♀️

(makes 1 cake)
- 3 egg yolks
- 30g sugar
- 30g avocado oil
- 30 ml whole milk
- 1/2 tsp vanilla extract
- 60g cake flour
- 3 egg whites room temperature
- 1/4 tsp cream of tartar
- 30g sugar

For the whipped cream:
- 125 ml heavy whipping cream
- 1 Tbsp powdered sugar
- 1 chocolate cookie
- 1 peanut butter cookie

Line a 9x13 baking tray with parchment paper. Separate the egg whites from the egg yolks into 2 different bowls.

Preheat the oven to 375F. Whisk together the egg yolks with 30g sugar. Add in the oil, milk, vanilla extract and whisk again. Sift in the cake flour and whisk to combine until there are no lumps.

Add the room temperature egg whites to a standing mixer bowl. Turn mixer on low speed. Once the egg whites become foamy with bubbles, add in the cream of tartar.
Slowly increase the speed of the mixer, and add in the granulated sugar. Continue to whip the egg whites until they reach a soft peak.

Using a spatula, fold a third of the egg whites into the egg yolk batter at a time until all egg whites are incorporated. Don’t over-combine!

Pour cake batter into baking tray and give it a few taps. Bake for 14-15 minutes, until golden brown. Remove the cake from the oven and immediately drop it from a height of 1′.
Let the cake cool on a cooling rack for 10 minutes (just until it’s the slightly warm).

Pour the heavy cream into a bowl, add in the powdered sugar and use a hand mixer to whip to stiff peaks.

Place the slightly warm cake onto a large piece of parchment paper, with the top side down (the browned exterior). Spread the whipped cream onto the surface of the cake and sprinkle chocolate peanut butter cookie crumble on top.

Starting at the short end, use the parchment paper to help gently roll up the cake. Make sure the seam-side is facing down when you’re done. Place the cake onto a tray and into the fridge for at least 6 hours to firm up.

26/04/2021

She’s back with another naan flatbread recipe 🤙🏼 I wanted to make a meatless version and this babe did it’s ting

Cook 3oz shiitake mushrooms, 1/4 small red onion sliced, and 2-3 handfuls of spinach with avocado oil in a pan over medium heat.

Take one original naan and lightly brush it with oil. Spread about 1 clove of minced garlic over the naan, then add sliced mozzarella (I cover most of the top). Top with sliced tomatoes, bell peppers, and mushroom mixture. Bake at 400F for ~10-15 mins, just keep an eye on it and removed when done to your liking. I typically broil mine for the last min. Sprinkled with everyday seasoning and fresh oregano (wow it is STRONG)

Happy Monday 💛 let’s get it

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