Good morning guys!  I don't know if you remember several months ago that I talked about my friend Heidi, the TOTAL BABE behind Body by Heidi. She is the genius who helped me get my eating back on track.  She has the most delicious recipes, and honestly I never thought clean eating could taste so good.  I do not adhere strictly to this plan anymore {I am looking at you Nutter Butter wafer cookies}, but she really did so much to change my diet for the better!  If you want to check out my entire series on her and her recipes, you can find them all here.

yes, that's really her. 

yes, that's really her. 

Today I am excited to show you guys this delicious Caribbean Jerk Pork Tenderloin.  This recipe is so freaking easy to make and that pineapple salsa is EVERYTHING. I know you ladies all have fun tropical vacations coming up, so it is never too early to start eating clean in preparation for your beach bod! 



  • 3-4 lb Pork Tenderloin
  1. Rub pork loin with olive oil.
  2. Apply rub on entire loin.
  3. Grill on med-high temp for about 5-7 mins per side or to your preference.
  4. Internal temperature should be 160°.
  5. Remove from grill and let rest for 5 minutes before slicing. 



• 1  1/2 tbsp Allspice
•6 tbsp Kosher salt
•5 tbsp garlic powder
•6 tbsp coconut palm sugar
•1 tbsp chipotle chili powder
• 1 1/2 tsp ground cloves
• 2 tbsp dried thyme
• 2 tbsp black pepper
• 1 tbsp cinnamon


  1. Mix all together and store in an air tight container in spice pantry.

This is a large recipe, making enough for the summer grilling season. Also great on grilled chicken + fish. 



• 3 ripe mangos, peeled and diced
• 1  red bell pepper, diced
• 1/2  small red onion, minced
• 2  Serrano or jalapeno peppers (depending on spice level) serranos more mild
• 6 scallions chopped
• 1  handful cilantro, chopped
• 2 tbsp fresh lime juice, fresh squeezed

  1. Combine all ingredients in an air tight container to save leftovers. 


• 1 can organic light coconut milk
•  1  1/4 cup water
•  pinch salt
•  1  1/2 cup brown jasmine rice

  1. Rinse rice.
  2. Bring all ingredients to a boil.
  3. Turn down to a simmer and cook with lid on, until rice is cooked through, about 20-25 minutes. 

*serves 4 


recipe from BODY BY HEIDI

recipe from BODY BY HEIDI

Since we all probably over did it this weekend on burgers + fries, let's kick off this short week with a healthy lunch that I've rotated through my diet the past couple years. I also like to ground up some lean turkey to throw on top. Here we go folks......countdown till 40 for me!


Prepare rice as directed, set aside. Place EVOO in a sauce pan and onion sauté until soft. Add garlic, rinsed black beans, tomato paste and fill with water to the top of the beans. Simmer for 25-30 minutes, making sure to dissolve the tomato paste in to the liquid. 

In each bowl:

  • 1/2 cup cooked brown rice
  • 1/2 cup prepared black beans 
  • 1/2 avocado 
  • 1 1/2 cups Organic Girl chopped romaine or spinach
  • 2-3 TBSP organic salsa
  • 1 TBSP organic cilantro chopped
  • 1/2 fresh organic lime, squeezed
  • 1 serving (about 10) tortilla chips to crush on top or I like to scoop the rice bowl with my chips. 

*makes 4-5 servings 





Looking for an alternative to pasta in your meal planning? Well, it's time to join the Zoodle Club. No Membership required. Just a fun wayto increase the amount of veggies we eat, especially for kids. They love the spiral shape and usually argue about who's turningthe crank. They are incredibly healthy and help do away with highly processed g-free pastas. The only processing is whenyou turn the handle, and that's easy, clean up too. 


  • FUN

1 cup cooked pasta = 221 calories
1 cup Zoodles {sprialized zucchini} = 25 calories


Simply trim the ends of your zucchini. Place zucchini between spiked handle and blade, turn crank and magically noodles appear. You can change the size of the noodles with 4 blade options. They can be eaten raw + sauteed + deep fried, if youre feeling crazy, but that would defeat the healthy part. I love them in a salad to replace pasta. Check out this video and see just how easy! 


I got mine from Williams Sonoma last year, and it has become one of my most used kitchen gadgets. I've had no problems with it + easy to clean and fun to use. I totally recommend adding this tool to your collection.
Get that baby sent right to your door, and you'll be zoodling away by the weekend.
Click here and if you're a Amazon PRIME member here for the one I have. 


Have fun! Don't blame me when you're ZOODLING everything in sight.
Be sure to try sweet potatoes + beets + apples + cucumbers + carrots....the list goes on. 





Oh baby, this was GOOOOOOOD! I'm talkin' husband goes back for thirds and I go for seconds kinda good. I wish I had a better picture to show it's beauty, but I had him standing over my shoulder while I took this picture (drooling) He's a pretty good #instahusband, but when it comes to dinner, he's not real patient while I take twenty pictures, to get the perfect one. 
I have to remind him, he's LIVING WITH LANDYN. Ha! 

I love roasted tomatoes and man, do we ever have an abundance these days. That little garden is really putting out the veggies.
My goal when planting everything this year, was to NOT buy any produce this summer. It was a record year for this little garden. After picking an entire colander full the other day, I had to invent another meal involving TOMATOES. So, I went with one of my favorite ways to consume them, roasted with EVOO + garlic + salt and pepper. Simply done, but renders the best flavor. 


Next thought....what to put them on? Well, zoodles of course. I've got plenty of zucchini these days and I love my spiralizer. Now, something savory to season them with..... pesto! (had that in the pantry) Yaaaasssss! Add a protein and we've got ourselves a dinner folks. 


  • 5 cups of cherry tomatoes, yellow + red + orange, halved
  • 3 tbs extra virgin olive oil
  • 1/2 cup chicken stock
  • 3 scallions, chopped
  • 10 cloves of garlic. minced
  • 2 tablespoons fresh basil, chiffionade 
  • kosher salt + fresh cracked pepper to taste
  • 3.5 oz jar of pesto
  • 4 zucchini, spiralized to zoodles 
  • 6 boneless skinless chicken breast
  • 1/2 cup fresh shaved parmesean cheese

Marinate chicken breast in a Ziploc bag with kosher salt + pepper + onion powder and garlic powder and a drizzle of olive oil. Refrigerate
until ready to grill. Pre-heat oven to ROAST and set to 450 degrees. In a 9 x 13 baking add tomatoes, EVOO, chicken stock, scallions, garlic, basil and S & P. Toss until coated. Roast in over on top rack for 25 minutes. Stir every 10 minutes. Add pesto to tomatoes, stir
and continue to roast 20 more minutes, or until tomatoes blister and pop.


Next cut ends off of zucchini and sprialize. Here's a how to video. 

After you've got your zoodles {zucchini noodles} all spiraled you can cook them one of two ways, steam or sauté. I like either really, but with this particular recipe I steamed ours. I have one of those nifty steam baskets, like this one. So easy and convenient to use. Another thing I suggest having on hand in the kitchen, if you're a big-time veggie eater. 

Heat your grill to 400 degrees and grill your boneless skinless chicken breast for about 5-6 minutes per side, or until cooked through. {Poultry should have an enteral temperature of 165 degrees} If you're not an outside griller, get yourself an indoor grill. I love ours, I mean mine. It's for when the hubs isn't home to man that Big Green Egg. This one is awesome, and often times he'll forgo that 5 o'clock summer heat and use it too. WHY IS IT STILL SO HOT????? I'm so over this summer heat. Bring me fall weather so I can start using my slow cooker on repeat. I think he secretly loves it this little indoor baby, but plays all cool and tells me it's too hot outside. Sure......

Also a HUGE fan of these versatile stove top grill pans. I own one of these two, actually both. I started out with the Lodge one and then receive the Le Creuset as a gift. Two different price points, but both equally as fab! 

Next, slice your grilled chicken breast into strips. Fill your plate with steamed zoodles, add a scoop of roasted tomatoes and don't forget to get some of that delicious juice too. Then top with the grilled chicken and garnish with some fresh parmasean cheese. 

That's it. Healthy + filling + savory + light and bursting with flavor.
The perfect end of summer (hopefully) meal!



Well, my kids favorite meal I make is Turkey Baked Ziti and it's SO good. But when you're trying to stay away from the pasta you have to get creative. This is not anything that hasn't been done before, but it was one I made many years ago and remains on constant rotation. Even that BIG hubby of mine loves this one and walks away from the table satisfied every time. 



  • 2-3 spaghetti squash, halved and scooped out
  • 1 cup chicken stock
  • 1 lb ground lean turkey, browned
  • 1 jar of Rao's Sensitive Formula Marinara 
  • 1 tsp garlic powder
  • 1 stp onion powder
  • fresh basil 
  • 1/2 shaved parmesan cheese for garnish
  • olive oil  


  1. Pre-heat your oven to 375 degrees.
  2. Slice squash in half lengthwise. Be careful not to cut off your hand! LOL They can be tough to cut. 
  3. Scoop out the seeds + insides of squash. Drizzle with olive oil and season with salt + pepper. 
  4. Place squash face down in a baking dish. Pour 1 cup of chicken stock around squash and seal baking dish tightly with foil. 
  5. Bake at 375 degrees for 1 hour. 
  6. In a medium pan, ground turkey and season with garlic + onion powder. Add jar of sauce and stir set aside. 
  7. Remove squash from oven and carefully remove insides with a fork, scraping it out. It will look like spaghetti noodles, hence the name. Try to keep the shell in tact. You will be filling with the turkey mixture. 
  8. Add squash noodles to the turkey and marinara. Add grated parmesan cheese, and mix well. 
  9. Fill empty shells of squash with mixture and top with parmesan cheese. 
  10. Place back into oven and bake for 15-20 minutes. Cheese should be melted. 


Zucchini Lasagna Roll-ups

So one of the most requested topics that I got when I asked you what you guys wanted to see more of was recipes, recipes, recipes.  I got tons of request for healthy recipes and quick and easy week night meals.  Guess what ladies; when you ask, Landyn delivers!  Today I am sharing a recipe that ticks of the healthy and quick and easy requirements all at once.  What can I say, I am a multi-tasking girl. This recipe is so simple and delicious.  My kids always gobble it up and never even miss the lasagna noodles.  If you are nervous about whether your kids will go for a zucchini noodle, you can always make half of the dish with zucchini noodles and half with regular lasagna noodles.  Bon appétit my loves!

  • 1 lb ground Italian Turkey Sausage
  • 1 jar Puttanesca (spicy sauce) or marinara sauce
  • 1 oz can of tomato paste
  • 8 oz part skim ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/3 cup fresh grated Parmsesan cheese
  • 1 tbs fresh basil, chopped
  • 5 cloves garlic, minced
  • 1/2 tsp onion powder
  1. Preheat your oven to broil. In a medium skillet cook turkey, minced garlic and onion powder. Set aside. In a medium bowl combine ricotta + parmesan + mozzarella cheese and basil. Set aside. Carefully using a mandolin or a spiralizer, slice zucchini into 1/8 inch ribbons. Not too thin, but thick enough, that they’ll still be able to bend without breaking. They will act as a lasagna noodle in this recipe. 
  2. Spray a large baking sheet with non-stick cooking spray. Place your zucchini ribbons on baking sheet and broil for about 2 minutes. Watch them carefully, you don’t want to burn, just cook them a tad. It will help when rolling them later. You will need to do this in batches. After the 2 minutes, remove and let cool on a plate while you broil the rest. 
  3. Once your zucchini noodles are pre-cooked, add the browned turkey sausage to the cheese mixture and mix well. Pour jar of tomato sauce into the bottom of your large baking dish. add tomato paste and mix well. Then spread sauce evenly on dish. 
  4. Lay noodle on flat surface and scoop about 1/4 cup of mixture at one end of zucchini ribbon and roll it up. They can be a little fragile. Carefully scoop roll up, sometimes a spatula helps and place it on top of sauce. Repeat the process. You should be able to snug them together, 4 to 5 per row, giving you about 16-20 roll-ups. 
  5. Sprinkle with a little mozzarella on top and bake in a 375 degree oven for 40-45 minutes. 
  6. Let stand for 5 minutes before serving.

Just add garlic bread + a bag salad. Dinner is done my friends! 




Today I want to share with you a tummy flattening detox water that a friend of mine gave to me. When I heard the words tummy flattening, I was like, 'HECK YEAH' And to be honest, I'm not one of those true believers of things like this, but I will try anything once! I thought I'd mix it up and drink it for a few days before I shared. I have to say I'm absolutely LOVING IT. This little recipe isn't going anywhere. I can't say my tummy is FLAT, like pre-kids flat, that's never gonna happen. Ha! But I do notice changes in my digestive system (TMI- but as I get older that's not working like it used to) and overall bloat has disappeared and that's exactly what she said it would do. Because, I don't know about you, but plain old water after while gets, well, old and then I find myself not drinking it as much as I should throughout the day. 
 This is got me back in the habit, and I'm loving the changes. 

{68 oz for me- so, 1/2 your body weight a day. Do the math}


Aside from the water recipe you really should be introduced to this rock-solid mom of two. 
Meet Ali Holman, the woman behind Core Camper

Co-Owner of, Ali has been training for 20 years. Her passion for fitness is evident in her amazingly diverse workouts, cutting-edge training techniques and motivating training style. A busy mom of two, Ali gets that fitness needs to be efficient and effective. Known for her 20 minute daily online workouts. 

You can also see her on WCCO CBS Morning Show locally in Minneapolis. If you're not in
Minnesota, you can always find her on Facebook and Instagram. Posting all sorts of inspirational goodies. 

So when she posted this gem of a recipe the other day I was feeling a little bloat and thought, why not. So I mixed it all up and I just so happened to have an infuser, so no reason not too. The only ingredient I needed was aloe vera juice. You may be thinking where on earth will I find this? I was kinda thinking that too. But ended up finding mine at Trader Joe's in the drink section. I opted for a smaller single serve container, only because you need a teaspoon per serving. Seemed silly to buy the jug size. Although I hear it it's good for ya! 


  • 1 cucumber, sliced
  • parsley, handful
  • 1 lemon, halved + squeezed 
  • 1 tbs fresh ginger, grated
  • 1 tsp Aloe Vera juice
  • 6 cups water 

Put all the above in an infusing pitcher, like this one. Allow it to infuse over night and consume the next day.
I often times double the recipe. Plus when you go through the trouble, you might as well double it up. 





This dish is so summery and refreshing. I just love the creaminess of the avocado that replaces the typical mayonnaise. If you love avocados, you'll LOVE this! 

  • 2 cups of chicken, diced (use a rotisserie chicken to save time)
  • 2 Hass Avocados, scooped + cubed
  • 1 tablespoon of fresh cilantro, chopped
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of cracked pepper
  • 2 teaspoon fresh lime juice
  • 1/4 cup diced onion
  • 1/4 cup Fage plain greek yogurt
  • dash of red pepper flakes

Mix all ingredients in a bowl, cover and chill for 30 minutes. Allowing all those flavors to blend. Serve in a bowl by itself, on crackers, with blue corn chips or scoop it on a salad.