Think Jerky.

It’s summer in Chicago and all I can think about is how much I want to go on a road trip. Fly to Los Angeles, rent a convertible and drive up the West Coast – stop in San Francisco to shop at Lululemon and take SoulCycle classes with my cousin. A visit to San Francisco wouldn’t be complete without $1 oysters with Yummertime at ICHI Kakiya (Chris + Brock – let’s make it happen!). From there I would drive further north to wine country and take long romantic walks with my friends through the vineyards, sipping on delicious wines and snaking on cheese, crackers and grapes. Classy, I know. Hours later and we're in the beautiful state of Oregan, driving along the coast stopping at Cannon Beach to fly kites and wade in the frigid waters. And while we're at it, why not drive even further and spend a few days in Seattle? Pikes Place Market. Fish being thrown to and fro. Coffee at the original Starbucks. Really, could it get any better?! Alright, who is in? Let’s make some mix tapes and hit the road! When you think about road trips, what you do think of? Hair blowing in the wind, RayBans on your face, trenta iced coffee sitting in the cup holder, carrots and humus at your fingertips. Wait. What? Healthy food on a road trip? No way. Isn’t road trip grub supposed to consist of Big Macs from McDonald’s, Pringles, cheese puffs, Reese’s peanut butter cups and Slim Jim’s?! Yes, yes it is. But what if you can have everything you want in road trip food while being even remotely conscious about what you’re shoving into your face?



Don’t get me wrong; beef jerky is phenomenal, more than phenomenal for that matter. But the fact is that it can be better. Rick Hirsch and the rest of the THINK JERKY Team agree. So what are they doing about it? Think Jerky has teamed up with some of the best chefs to create beef and turkey jerkys that use herbs and spices for flavoring, coupled with protein and antibiotic-free protein, these snacks are something that you will keep coming back to. Why mess around with chemicals when you can enjoy delicious food that is made with your health in mind.


I recently had the opportunity to try two of their four flavors and my expectations were blown out of the water. By using ½ the sugar and salt as other brands, Think Jerky has created protein packed goodness with only half the crap that people try to stay clear of. BOOM! Sign me up. The jerky was purposely made with a softer give without compromising that classic jerky texture. With chefs like Laurent Gras, Matt Troost and Gale Gand, Think Jerky has thrown the snack-food rules out the window and given this jerky that attention it deserves. It is not a flippant decision to simply throw sugar and salt on the jerky. With careful consideration, this company has managed to make something that is not only quick and easy to snack out, but is absolutely delicious.


Think Jerky is amidst in which they are trying to raise the funds on Kickstarter to begin large-scale production on these jerkys. Head on over and help them make your snack dreams come true!

spaghetti squash with garden's end sauce

sunday afternoon and what am i doing? well, i just made kale, apple, lemon juice! and now here i am, sitting on my bed listening to music and working on my blog. honestly, i couldn't think of a better way to spend the day! i even have so amazing things planned for after this post is finished...say hello to more writing! i probably should be heathy and go for a run, but i am not so certain that is going to happen. we can only hope. so earlier this week i teased you about playing around with active dry yeast. there is no active dry yeast in this post. so you're just going to have to wait a few more days to see what i was talking about!

here we are, entering my favorite time of the year, fall. i love just about everything about it. however, there is one downfall - no fresh vegetables, fruit or herbs from the garden. once the frost hits, it's donezo! this past week i wanted to find a way to use some of our tomatoes and basil from the garden. i really did not want a summery dish - i very easily could have made a caprese salad. been there done that, go away.

spaghetti squash with garden's end sauceinstead, i went out a bought a spaghetti squash and a few other ingredients and made this amazing pasta alternate! i'm not too sure why someone wouldn't want to eat pasta...whatever floats your boat. but none-the-less, i absolutely loved this meal. it's easy, quick and delicious!

i have a few more posts that i've been working on, so keep your eyes open for more posts coming later in the week!

until next time...happy eating!

spaghetti squash with garden's end sauce

ingredients: 1 spaghetti squash, halved lengthwise and seeded 2 tablespoons olive oil 1 onion, chopped 1 clove garlic, minced 1 1/2 cups chopped tomatoes 3/4 cup crumbled feta cheese 3 tablespoons sliced black olives 2 tablespoons chopped fresh basil freshly ground salt and black pepper, to taste


  1. preheat oven to 350° f. lightly grease a baking sheet.
  2. place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. remove squash from oven and set aside to cool enough to be easily handled.
  3. meanwhile, heat oil in a skillet over medium heat. cook and stir onion in oil until tender. add garlic; cook and stir until fragrant, 2-3 minutes. stir in tomatoes and cook until tomatoes are warmed through.
  4. use a fork to shred the squash and place in a medium bowl. toss with the vegetables, feta cheese, olives, and basil. serve warm.

Toast with Avocado and Egg Whites

Breakfast is probably my favorite meal of the day.Eggs, sausage, pancakes, orange juice - I just love everything about it!

Unfortunately though, sometimes we don't have the time we need to make an elaborate breakfast, especially during the work as we rush off to get to work on time. When I lived in New York I worked down the street from a little café called The Blue Dog Café. They had the most delicious egg white and avocado sandwich that I would get from time to time.

So, the other day I recreated it. It was as delicious as I remembered!

Toast with Avocado and Egg Whites

This really is a delicious, simple and healthy breakfast option for anyone on the go!

Until next time...happy eating!

Toast with Avocado and Egg Whites

whole grain bread butter avocado 2-3 egg whites salt and pepper

  1. Separate the egg whites and cook, seasoning with salt and pepper, to taste.
  2. Thinly slice an avocado.
  3. Toast a slice of bread.
  4. Lightly spread butter on the toast and top with the egg whites and a few avocado slices.