Chimichurri Flank Steak Salad

Growing up, my family always ate salad–I’m talking about with EVERY. SINGLE. MEAL. You’d think that over the years I would have become burnt out on salad, but I still love it and make it multiple times throughout the week as a side. Now, I’m definitely a meat and potatoes kind of girl, but sometimes, you come across a recipe for a big, hearty salad and discover that a salad can definitely be a main entrée. This chimichurri flank steak salad (adapted from my super talented sister-in-law over at is one of those salads packed with so much flavor and goodness, you won’t even realize you’re eating a salad! I mean, it’s STEAK. You can’t go wrong there! If you’re looking for an amazing entrée salad, this one is always a hit!


Serves 4-6

For salad:

  • 1 flank steak (about 1-1 .5 lbs)
  • 1/2 a bottle of Chimichurri sauce
  • 3 heads of romaine lettuce, washed and cut
  • 1 bunch of green onions
  • 1/4 cup shredded cheese
  • 10 stalks asparagus, chopped into 2-inch pieces
  • 2 ears corn
  • Salt & pepper to taste
  • Extra Olive Oil for grilling
  • Fritos

For dressing:

  • 1/3 cup Olive Oil
  • 3 Tbsp Red Wine Vinegar
  • Juice of one lime


  1. Marinade flank steak in the chimichurri sauce for at least an hour.
  2. Mix cut asparagus with 1 tbsp olive oil, and salt & pepper. Wrap in tin foil and place on the grill for about 45 minutes or until tender.
  3. Brush corn with olive oil and grill for approximately 10-15 minutes, rotating frequently. Remove the corn from cob.
  4. Grill the steak for about 5 minutes on each side. Let rest on a plate covered in foil.
  5. In a large bowl, combine the lettuce, green onion, cheese, asparagus, and corn.
  6. Whisk together the olive oil, red wine vinegar, and lime juice. Toss with salad.
  7. Add slices of the flank steak and the fritos on top.
  8. Enjoy!

Double Chocolate Chip Cookies

GUYS, I’m back! I have totally put the blog on the back burner since baby boy #2, Tucker, arrived, but I am so ready to get back into writing and sharing new recipes! So I figured, no better way to come back than with chocolate!

I’ve been making these bad boys for more than a year now, and they always get devoured! These cookies are so rich and chewy, it’s like eating a brownie! If you’re needing a chocolate fix, I highly recommend you try this recipe!


  • 1 stick of unsalted butter, softened
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup cocoa powder
  • 2 cups flour
  • 1 cup chocolate chips


  1. Preheat oven to 350 degrees.
  2. Blend together butter and sugars in a large bowl.
  3. Mix in vanilla and eggs.
  4. Add baking soda, salt, cocoa powder, and flour. Stir until everything is mixed.
  5. Stir in chocolate chips.
  6. Form dough into about tablespoon size balls, and place on a sprayed cookie sheet.
  7. Bake cookies for about 7-8 minutes.
  8. Let cookies cool on sheet for about 2 minutes.

You Deserve A Beautiful Birth

At the end of my prenatal appointment last week, my midwife hugged me and said, “I’m so glad you’re here! You are going to have a beautiful birth!” And I cried happy, thankful tears that this amazing woman and this incredible Birth Center came into my life at just the right moment.

And then I realized, everyone, regardless of the situation, should be encouraged like that about birth.

There are so many different ways and places birth happens. But regardless of what that looks like for each woman, you deserve a beautiful birth.

When I was early on in my first pregnancy, I didn’t even want to think about birth. In fact, I was pretty in denial about the fact that my baby was going to have to come out of me at some point.

You see, I had always made the assumption that whenever I’d have a baby, it might feel like a near-death experience. I attribute this mostly to the way our society and the media scare women about what birth is like. Everything I had ever seen or heard showed women suffering and getting drugs immediately upon arriving to a hospital. So overtime, this became the “norm” for birth in my mind–unmanageable pain, drugs, and a hospital. (There is absolutely nothing wrong with pain medication or a hospital, but there are other ways to give birth, as I’ve recently discovered.)

If you would’ve told me that I’d at some point be giving birth outside of a hospital with midwives, I would’ve laughed at you. Surely me, the ever-anxious, constant worrier could never leave the comforts of a hospital! But I stood up for myself when the norm wasn’t treating me right, and I found my way to a more “normal” experience.

The most empowering things have happened to me this pregnancy–I’ve learned that I always have options, I can stand up for myself, and that I can actually look forward to birth. That’s right, I’m actually excited about this labor and delivery! Perspective changes everything!

So at the end of the day, regardless of where and how you give birth, whether you get all the pain medication possible or none, whether you’re at home or in a hospital, whether you’re having your third C-section or are preparing for your first birth, I hope you have people surrounding you who will tell you what my midwife told me: “You are going to have a beautiful birth!”


Cilantro Chicken Enchiladas

I’ve said it before, and I’ll say it again: Mexican food is life. Well, I thought I knew what Mexican food was, and then I lived in Southern California for four years and got to experience the real deal–from local vendors and the amazing cooking of my in-laws (hint: if you love a certain type of food, marry into a family that comes from that culture haha)!

WARNING: If you are looking for an authentic Mexican recipe, this is NOT that haha. This is more of a Tex-Mex recipe, but it is my go-to Mexican dish at home. Even though it’s not authentic, my husband approves and even requests it from time to time–winning!

My mom has been making this dish for 10+ years, and it was one of the first things I learned to cook on my own (embarrassingly, this wasn’t until I was halfway through college…I was late to the whole “adulting” thing haha).

This is the perfect dish for a weeknight family dinner, or for hosting some friends–it never disappoints! 🙂


  • 1 bunch cilantro
  • 1 cup sour cream
  • 1 16 oz jar of red salsa (I prefer medium Herdez)
  • 1 16 oz jar of green salsa (Medium Herdez for green too!)
  • 2 skinless chicken breasts, cooked and shredded
  • 1 onion
  • 12  6 inch tortillas
  • 2 cups monterey jack cheese, shredded


  1. In a large bowl, mix together sour cream, chopped cilantro (all of it minus stems), 14 oz of red salsa, and 1/3 of the green salsa.  Set aside. *If you ever just want to use this for a dip, it’s to die for too!
  2. In a separate large bowl, combine shredded chicken, onion, and the remaining green salsa.  Mix well.
  3. Preheat oven to 350 degrees.
  4. Heat tortillas in microwave until soft.
  5. Pour enough of the sour cream mixture into a 9 x 13 baking dish to coat the bottom.
  6. Place two heaping tablespoonfuls of the chicken mixture in each tortilla, roll up, and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
  7. Cover dish tightly with aluminum foil and bake for about 30 minutes.
  8. Devour!

Skinny Jalapeno Popper Chicken

I know that sometimes when recipes have the word “skinny” in the title, people can be quick to make assumptions. Most of the time, you just can’t make a super unhealthy dish healthier and still have the same amazing taste. Well, that is not the case with this chicken recipe!

When I first started Weight Watchers, I vowed to find recipes that still made me excited about food. I scoured pinterest and am sooo happy I found this recipe from Slender Kitchen. I made some modifications (like adding a little bit more cream cheese and changing the serving to 2, instead of 4, because my husband and I kept finishing off the recipe in one sitting haha and the amount of points is still totally reasonable for the yummy dinner). This quickly became my favorite recipe, especially served with lots of steamed broccoli (0 points!) and Alexia’s spicy sweet potato fries.

There are so many recipes I can think of that taste WAY better than they look, and this is definitely one of them! I had a really hard time taking a photo that did this recipe justice, and for that, I truly apologize haha. I hope you try it, despite its appearance, and love it as much as I do!


Serves: 2
WW Smartpoints: 10
Prep time: 10 minutes
Cook time: 40 minutes


  • 1 lb boneless skinless chicken breast
  • Salt & pepper to taste
  • 1/4 cup jalapenos, seeded and diced (or use them already sliced from the jar like I did)
  • 3 oz. reduced fat cream cheese
  • Half a bunch of green onions (about 4 tbsp), chopped
  • 1/2 cup reduced fat shredded cheddar cheese


  1. Preheat the oven to 425 degrees.
  2. Put the chicken in a casserole dish and season with salt and pepper.
  3. Cook for 25-30 minutes (or until juices run clear).
  4. Meanwhile, in a medium bowl, mix together the diced jalapenos, cream cheese, green onion, and shredded cheese.
  5. When the chicken is done cooking, remove from the oven and spread the cream cheese mixture over the chicken. Put back in the oven and cook for an additional 8-10 minutes (or until cheese is melted).