The Fit Foodie

I love granola and all the healthy potential it could have, but sadly, the majority of store- bought granola is anything but. It’s packed...

*Substitute Egg with firm Tofu for Vegan option Ingredients: 2 Carrots (sliced) 1/3 Cup Fresh String Beans (cut in half) 3.5 oz Baby...

Lately I've been really feeling the chia puddings for breakfast. As the weather gets warmer, I'm still craving a hearty breakfast (mind...

Nothing says Spring like this beautiful and colorful Spring salad! While it’s pretty to look at, what I really love about it is how the...

Quinoa bowls have become quite the trendy meal lately, and for good reason. The base of quinoa makes for a good source of plant- based...

Rice pudding is one of those "diner classics" that is the perfect ending to an American meal. But is it American? Actually, rice...

This is a really nostalgic dish for me, and the aromas just bring me right back to childhood; dining at some of the finest Italian...

I'm really excited to share this dish for two reasons: 1, because it brings me back to some wonderful childhood memories, when my...

For my first official Fit Foodie episode back on Graziella TV, I am making this slow cooker beef that is perfect for cold weather months,...

A Warming and Satisfying Winter Meal If you've been following me for a while, you may know that I have another pesto recipe on Graziella...