Review of the last few Months


It has been a very busy five months over here in the Brown household. In January, I chopped off all my hair! :) About twelve inches, and I’ve been working on growing it back ever since.


I’ve been dealing with a finger injury, not exactly a break, more like a sprained finger and it has meant splinting it on and off and waiting for EVER for it to heal.


In January, we started attending The Church on the Square (COTS) on O’donnell Square in Baltimore.


I took a barre instructor training through Soul Body Barre in February at the White Marsh Merrit Athletic Center.


I started lifting again, working on my own program in February and then joining a team in May.


FINALLY made it to November Project- Baltimore with both my miniature schnauzers in May as well. We got a good workout of hills for breakfast and met lots of nice people.

Clean Recipe: Dill Dip

Dill Dip

1/3 cup mayonnaise
1 cup greek yogurt
1 teaspoon dill weed
1 teaspoon celery seed
1 Tablespoon onion flakes
1 Tablespoon parsley

measure and mix all ingredients in glass or plastic bowl.
refrigerate dip for about two hours until it thickens.
serve with raw veggies for dipping.




  • 24 wonton wrappers
  • 24 baby lettuce leaves
  • 8 hard boiled eggs
  • 3 teaspoons vinegar
  • 1/2 cup diced celery
  • 1/2 cup minced chives
  • 1 cup greek yogurt
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon dried parsley


Preheat oven to 375 degrees F. Spray the inside of a muffin tin with nonstick spray. Fit one wonton wrap into each muffin hole. Give wonton wraps another quick spray of the nonstick spray so they turn glossy. Bake for 8 minutes, or until lightly browned. Remove from oven and let cool. (I did not have nonstick spray so I didn’t use any, and had no issues).

Peel your eggs and finely chop them. Add chopped eggs and all other ingredients to a bowl. Mix and mash lightly, stirring to incorporate. Taste and adjust salt as needed. Tear small pieces of lettuce and add to each cup. Add egg salad on top of lettuce to fill cup and serve.

If you’d like to go gluten or wheat free with this, go ahead and use only the lettuce leaves. Do not try to transport lettuce leaf cups unless stuck in some kind of upright hold position. Best to bring the leaves and the salad to assemble on site.

Workouts: Barre Toning Workout

Today’s awesome workout for you is a Toning Barre Workout. Remember — each phase of the workout, you will do for a count of 30 (for example, count 30 push ups… 30 diamonds, 30 hundreds.) The workout follows:
Warm up – Start in standing position, hands in front of your chest, abdominals contracted, lift knees towards your chest.
Push ups – From knees or standard push up position, bend elbows wide bringing chest towards the floor.
Tricep dips- Sit, bend knees, hands behind, your fingers forwards, lift hips up and bend elbows.
Hundreds – lie on your back, extend legs to ceiling or diagonal, curl chin to chest, bring arms up by sides, keep arms straight as you pump them up and down by hips.
Thighs- Hold chair back with right hand, left hand on hip, legs zipped together, parallel, rise to toes, bend knees bringing seat towards knee level. Bend knees down an inch and then up an inch (called a pulse).
Thighs – Hold on to chair back with right hand, left hand on hip, feet wider than hips, toes turned out. Bend knees, bring seat towards knee level. Bend knees down an inch and then up an inch (also called a pulse).
Abs- Sit on floor, legs hip width apart bend, hold under knees, round back bringing waistband of pants towards mat. Tuck hips under, pull in abdomen. Move back an inch and then up an inch. Try releasing one arm or both.
Abs- lay on back, extend toes to the ceiling and put your hands flat alongside your body on the floor. Engage your abs. Then lift your butt off the floor.
Back extension- Lay facedown on the floor, squeeze seat as you extend arms and legs long lifting them off the floor.
Stretch- finally lie on your back, bring right leg to ceiling hold onto the back of the leg, elbows wide, and pull it to your chest. Then do the same with the left leg.

Almond Butter Bliss Balls : Clean Recipe



1 cup peanut butter OR allergy-friendly alternative (I use almond butter)
1/4 cup applesauce, plus scant 2 tbsp if needed
1 1/2 tsp pure vanilla extract
1/4 cup plus 2 tbsp flour (I used almond meal, but you can use sorghum, white, spelt, ww pastry, buckwheat, or oat)
2/3 cup granulated sugar of choice OR xylitol (I left this out)
1 1/2 tsp baking soda
1/8 tsp salt
optional, chocolate chips or raisins (I also omitted these as I didn’t have any!)
Line a large plate or tray with parchment paper, and clear a space in your freezer. If needed, gently warm the nut butter until it is stir-able, then measure it into a large bowl. Stir in the applesauce and vanilla. In a small bowl, stir together all remaining ingredients, then add them to the wet mixture. Stir until evenly mixed. Form balls with a cookie scoop, then place the balls on the parchment-lined plate. (If the dough is too soft, due to the type of peanut butter you’ve used, freeze until firm enough to form balls.) Freeze the balls a few hours until they are firm enough to handle without being sticky, then transfer to a bag or container and store in the freezer. (If you wanted to cook these instead of eating them in a raw cookie dough form, you should make the recipe a little differently:

How To : Roast Chicken in the Oven

I hate meat. I have always been borderline vegetarian and when I was single I didn’t eat meat at all except when prepared for me by other people. When I met and married Mr. Brown, the fact that I didn’t have to prepare meat as a weekly or a daily thing changed because my Mr could not live a single meal without his all important proteins.

A funny story my family loves to tell is about the involved process I went through to make the first dinner Mr had with my parents. This process was involved because I made a meat-centric mexican casserole with chicken. And I was so grossed out, I did everything I could to avoid touching the chicken with my bare fingers. (I actually ended up using paper towels and forks and things while my mother stood there and watched and laughed at me!)

My aversion to meat hasn’t changed much. I prefer eggs over almost all other sources of proteins and I have built up my repertoire so as to avoid messing around with raw meat as much as possible! That’s where this easy chicken roasting recipe comes in.

Butter or olive oil
1 or more boneless, skinless chicken breasts
Salt and pepper
Other spices or seasonings


Heat the oven to 400°F with a rack in the middle position. Rub the pan and one side of the parchment paper with butter or olive oil; this prevents the chicken from sticking. Pat the chicken dry and rub with a little butter or olive oil, if desired. Sprinkle with salt, pepper, and any other favorite seasonings. Place the chicken breasts in the baking dish, spaced slightly apart. You can also tuck herbs or lemon wedges around the chicken for extra flavor. Bake for 30 to 40 minutes. Transfer the chicken to the oven and bake for 30 to 40 minutes, until the chicken is completely opaque all the way through and registers 165°F on an instant-read thermometer. Serve the chicken immediately, or let it cool and refrigerate for up to a week. (Or in my case, shred and use this chicken in recipes throughout the week so you can prolong your exposure to raw meat again as long as possible!!)

cauliflower rice with spinach: detox recipe

Serves 4.


  • 1 head cauliflower, stemmed and cut into florets
  • 2 tablespoons veggie broth
  • 4 cloves garlic, minced
  • 1 medium onion, finely diced
  • 5 ounces baby spinach, chopped

Finely chop the cauliflower by hand or pulse in a food processor until it forms a rice-like consistency. Heat veggie broth in a skillet on medium-high heat, add garlic and onion and sauté until onion is translucent, about 5 minutes. Add cauliflower, season with salt and pepper and cook, stirring frequently, until cauliflower is tender, about 10-12 minutes total. Add spinach, toss to combine, and cook another minute or two until wilted.

Green Soup : Detox Recipe

Makes 2 servings.


1 garlic clove, chopped
1/2 yellow onion, diced (1/4 cup)
1 inch of fresh ginger, peeled and chopped
2 cups fresh broccoli, chopped (or use frozen broccoli florets)
1 cup spinach
2 ribs of celery, chopped
1 Tbsp. fresh parsley
2 cups vegetable broth
Sea salt and freshly ground pepper, to taste
1/2 lemon (or 1 Tbsp. lemon juice)
Directions for preparing:

Heat some water or broth over medium heat in large pot.
Add garlic, onion, and ginger and cook for 2 minutes.
Add the broccoli, spinach, celery and parsley and cook for 5-7 minutes.
Add vegetable broth and reduce to medium-low heat. Cover the pot and simmer for 10 minutes.
Puree the soup with a blender or food processor.
Pour soup into two bowls. Season with salt and pepper. Squeeze lemon over the soup before serving. Serve.

Spinach & Ham Quiche Muffins | Quick Breakfasts

I have mentioned this before on my Facebook and Instagram that for the season of Lent, my husband and I are working on eating healthier and also doing a lot more cooking at home. I’m not one to give up eating out altogether because that doesn’t work on our current schedules, but I am making an effort to cook enough food to have at least breakfasts at home (or packed in my husband’s lunchbox in the morning) and dinners during the week.

And of course when we do eat out, we are conscientious about where and what we eat. There are a few places in town that are super clean eating friendly, and we go there mostly. Or we just get tea out and cook the meals at home.

I came up with this recipe on a whim last week because I was running low on food and I needed something that would be both easy and packable, and not dirty a lot of pans. This is a two-pan recipe. All you need is a bowl to mix and your muffin tin (well greased, which I found out the hard way the first time I made this).


Ham, Cheese & Spinach Muffin Recipe
  • 1 cup of grated cheese (whatever you prefer)
  • 1 cups of self raising flour (or a gluten free blend)
  • 4 eggs
  • 1 cup of milk (if you don’t do dairy, try with coconut milk or just replace with your preferred non-dairy milk)
  • 1/2 cup of water
  • ½ cup of chopped ham
  • 2 large handfuls of baby spinach
  • Sprinkle of mixed herbs (optional)
  • Or pepper to taste
Preheat oven to 350°F. Sift flour into a large bowl. Whisk eggs, chop spinach and ham.
Make a well in the flour, add in the rest of the ingredients and mix until combined.
Spoon into a greased 12 hole muffin tray (sprinkle with herbs, optional) and bake for 25 minutes or until the tops are golden brown.

Clean: BLT Zoodles



  • 6 pieces of bacon
  • 1 garlic clove, minced
  • 1/2 14.5oz can of crushed tomatoes
  • 1/2 teaspoon dried parsley flakes
  • salt and pepper, to taste
  • 1/2 onion, diced
  • 2 medium zucchinis, Blade C, noodles trimmed
  • 2.5-3 cups arugula (or basil or any leafy green you might have)


  1. Place a large skillet over medium-high heat. Once heated, add in 3 bacon slices and cook for 2-3 minutes, flip over and cook another 3-5 minutes or until crispy. Set aside on a paper-towel lined plate.
  2. If you are inclined, keep the bacon grease in the pan from your bacon. Add in the garlic and onions and cook until fragrant, about 30 seconds. Then, add in the tomatoes. Season with salt and pepper and parsley and let cook for 10 minutes or until sauce is fully reduced.
  3. Once reduced, add in the greens and zucchini noodles. Cook, tossing frequently, for 2-3 minutes or until noodles wilt and cook through. Remove from heat and then crumble in the bacon and give a toss to combine. (If desired, cook 3 more pieces of bacon to top with later on if you have leftovers).
  4. Serve immediately.