St. Pete Eats

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

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

10/21/2024

🌿 Transform Your Approach to IBD Through Diet Join me for an exclusive workshop on managing IBD through tailored nutrition.

Learn practical dietary strategies to manage IBD symptoms and enhance overall health, whether you join us in person or from the comfort of your home.

Series Details:
-📅 Date: Oct 26, 2024
-⏰ Time: 11:00 AM - 12:30 PM
-📍 Location: Hammock Hall Boyd Hill, St. Petersburg, FL
-Reserve your spot: thestephanieawynnfoundation.org
-Virtual Attendance: Available for those who prefer to join online.

Why Attend?
Expert Nutrition Guidance: Get actionable insights from Wendy Wesley on optimizing your diet for better IBD management.

Enhanced Well-being: Discover how nutritional strategies can significantly improve health for those with IBD.
Special Bonuses:

CE/CME Credits: Provided by Orlando Health, ideal for healthcare professionals looking to expand their expertise.

Nutritious Lunch: A healthy, IBD-friendly meal will be provided for in-person attendees.

Whether you’re affected by IBD, care for someone who is, or are a health professional, this workshop offers invaluable insights into the nutritional management of chronic conditions.

09/26/2024

Really proud to be recognized as the winner of "BEST NUTRITIONIST" in 2022 and a top three finalist in 2023 and 2024.

09/21/2024

I do online corporate cooking events for Aetna, Cigna and United and I love them. One client, SWFWMD is a favorite and this past Wednesday I made The Jennifer Aniston Salad which has become a favorite in my house. Here's a compliment from an employee at SWFWMD and the recipe for the JA Salad.

"Hi Wendy! I just wanted to thank you again for the webinar the other day for this salad. I made it that night and have been enjoying it very much. I like the fact you can vary the ingredients if you want but I stuck to your basic recipe except I did used the Chick Peas. It is easy to make and stores well. I also enjoyed putting a little Italian dressing on mine and mixing it in for added flavors. Again, thank you and I always enjoy your webinars on cooking! I look forward to your next!"

The Jennifer Aniston Salad

1 cup quinoa or farro, uncooked
2 cups water
1 unpeeled cucumber, seeds removed and diced
1 cup parsley, mint or cilantro, chopped
1/3 cup red onion, chopped
½ cup roasted pistachios, walnuts or almonds, chopped
1 can (15 oz) garbanzo, black beans or great northern beans, rinsed
6 tablespoons lemon juice
¼ cup olive oil
½ cup feta cheese, crumbled

Cook the quinoa or farro according to package directions. After the grains have cooled, mix all the salad ingredients and dress with the oil and lemon right before serving. It keeps in the refrigerator dressed for up to 3 days without wilting.

09/14/2024

Here's my unique Nourish URL provider link. With it you can use your insurance benefits to have 1:1 nutrition counseling with me.

Get started on your health goals today. Match with a registered dietitian nutritionist that is in-network with your insurance. Get tailored nutrition advice to achieve your goals.

09/04/2024

Hot Flash Kitchen is my 4-week online class that covers all things related to menopause nutrition. The first class starts Monday, September 23. $89 per person. I'll put the link in the comments.

08/26/2024

Tomorrow I'll be on !0 Tampa Bay's Great day Live making the following recipe:

Roasted Vegetable and Chickpea Bowl with Maple Dijon Tahini Dressing

2 cups broccoli florets
2 cups Brussels sprouts, halved
1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups) with skin on
15 oz canned chickpeas, drained and rinsed
Drizzle of olive oil
Salt, pepper, garlic powder

Prepare the Vegetables:
Preheat your oven to 400°F. On a large baking sheet, arrange the broccoli florets, Brussels sprouts, and sweet potato pieces. Drizzle with olive oil, and season with garlic powder, salt, and freshly ground black pepper. Toss to coat the vegetables evenly.

Roast the Vegetables:
Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, turning them halfway through the cooking time.

Prepare and Roast the Chickpeas:
While the vegetables are roasting, place the drained chickpeas on a separate baking sheet. Drizzle with olive oil, season with salt, pepper, and a bit of garlic powder. Roast in the oven for about 15 minutes, or until the chickpeas are crispy.

Notes: The chickpeas and vegetables should be roasted separately due to the different cooking times. The vegetables should be cut uniformly to ensure even roasting.

Assemble the Bowl:
Once the vegetables and chickpeas are done roasting, divide them evenly among serving bowls. Drizzle the Maple Dijon Tahini Dressing over the top.

08/20/2024

Podcast link is in the comments.

St. Pete Eats with Wendy Wesley: Positive Impact Ministries Works to "Re-imagine St. Pete"

In this episode of St. Pete Eats, Wendy Wesley interviews Karen Rae Selm, the CEO of Positive Impact Ministries. The non-profit ministry runs a drive-thru and walk-up food pantry at the long-shuttered, city-owned Tangerine Plaza and recently launched a city-wide campaign called "Reimagine St. Pete" that works to remove the stigma of food insecurity, unite organizations to end hunger and foster collaboration. PIM recently submitted a bid to purchase Tangerine Plaza from the city with plans for a cost-free grocery store, culinary teaching center and workspace for non-profits. They recently held a campaign launch event where they shared their "Rooted in Dignity" approach to ending hunger. On this podcast, Karen and Wendy discuss the history of PIM and the framework for the "Re-imagine St. Pete" campaign.

UPCOMING CLASSES: Groups are forming now for Fall and holiday cooking events. Check the website below.
UPCOMING FREE EVENTS: "Back to Busy Cooking Demo" at the CommUNITY Festival, Saturday, September 28, Azalea Park
UPCOMING FREE EDUCATION: "Managing Your Diet and IBD" Saturday, October 28 at 11 am, Hammock Hall in Boyd Hill Park St Petersburg. Sponsored by the Stephanie A Wynn Foundation.