Roast Chicken

Roast chicken, so simple, right? For some reason, it’s the kind of recipe that I’ve always tried to avoid. I think I’ve done it 3 or 4 times in my life. I pretty much roast everything, but chicken? No thanks, I’ll get one at Whole Foods.


While I was at the grocery store the other day I saw the raw chickens but ignored them. The problem was that when I went to get roast chicken it was way too early in the morning so there was not a single cooked bird in sight. Can I say how proud I was? Instead of throwing a tantrum (like a good 3-year-old girl) I said “fine, I’ll take the challenge. I know I failed in the past but I can do this!”. I turned around and got a chicken to cook.

Once at home, what did I do? Duh, I googled “roast chicken”. I’m not going to lie here, this is neither my recipe nor my grandma’s secret chicken recipe. This is Ina Garten‘s masterpiece that I followed to the T. The recipe is so simple, you would think it would be a disaster, but if you know anything about that woman, you know that it has to be good. And now I can say the chicken was delicious and the method foolproof.


Now, if you came here looking for something healthy, you better look somewhere else BUT, if you want something really good, perfect for a Sunday night, or to entertain some friends, look no further. The chicken was perfect!

Roast Chicken Recipe
Serves: 4
  • 1 Chicken
  • Kosher salt
  • Ground pepper
  • 1 lemon quartered
  • 1 head of garlic cut in half
  • 1 bunch of fresh thyme
  • 1-2 tablespoons of butter
  • Olive Oil
  • Root Vegetables
  • Onions
  • Fennel
  • Carrots
  1. Preheat the oven to 425 degrees F.
  2. Melt the butter
  3. While you're melting the butter and preheating the oven, remove the chicken giblets and rinse the chicken inside and out.
  4. Remove any excess fat and leftover pin feathers and pat the outside dry.
  5. Salt and pepper the inside of the chicken and stuff it with the quartered lemon, garlic, and 6 or 7 sprigs of thyme.
  6. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
  7. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil.
  8. Spread around the bottom of the roasting pan and place the chicken on top.
  9. Roast the chicken for 1½ hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

I didn’t use these specific veggies. Instead, I used a mix of carrots, butternut squash, parsnips, and onions. These are the best vegetables you can have since they get soaked with the chicken juices. Be careful because they can burn a bit if you cut them too small!

Do you have a favorite roast chicken recipe?



Easy Pumpkin Chili

pumpkin-chili Pumpkin chili on the stovetop or on the slow cooker, you pick! By now you probably know how much I love pumpkin. Actually, I’m not really sure I like it that much but I like to incorporate it to anything, plus, you know fall=pumpkin, right? Now, chili is another story… I do believe you can eat chilli any time of the year, although it feels more appropriate during the cooler weather. It’s very versatile, very simple to make, you can entertain with it. Make a big batch and you’ll have great leftovers.

There are many chili recipes around and you can definitely customize it to make it your own. Use this one as a guide and tweak it as you please. After all, it’s cooking, not baking, so ingredients and measurements can be easily adjusted.


While I was cooking my daughter kept asking “when is the chili going to be ready?”. When time came to eat, she not only had two but three servings! Definitely kid approved. I think it’s because it doesn’t have beans, I know it’s chili and it should but I’m not the biggest fan. Also, you can’t taste the pumpkin although it gives it a creamy consistency plus all the health benefits.


One of the reasons why it’s versatile it’s because you can make it on the stove or in the crockpot. I decided to do it on the stove because I had time and I love to cook. For a crockpot version you could through all the ingredients in the slowcooker and cook for about 6 hours on low. Another option would be to brown the veggies and the meat on the stop and then put everything in the slowcooker with the rest of the ingredients. Personally I think that if you have to use the stove first, then you can just finish this chili in 20 more minutes.

By the way, if you’re doing, or are a fan of, the whole 30, then you can use this chili recipe.

Easy Pumpkin Chili
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: American
Serves: 8
  • 1 Tbsp coconut oil
  • 1 large onion
  • 1 bell pepper, diced
  • 6 cloves garlic, minced
  • 2 pounds grass-fed ground beef
  • 1 28-oz can diced tomatoes
  • 3-oz (1/2 can) tomato paste
  • 1 14-oz can pumpkin puree
  • ½ - 1 cup organic low sodium chicken broth or water
  • 2 ½ tsp. dried oregano
  • 1 ½ Tbsp. chili powder
  • 1 ½ tsp. ground cinnamon
  • 1 tsp. ground cumin
  • ½ - ¾ tsp. sea salt
  • ⅛ tsp black pepper
  1. Heat a large pot or Dutch oven over medium-high heat. Add oil and saute the onions and peppers, stirring occasionally, for about 7 minutes or until onions start to soften.
  2. Add the garlic and cook an additional 30 seconds or until fragrant.
  3. Add the ground beef. Break it up as it cooks. Cook until meat is nearly cooked through, about 8-10 minutes.
  4. Add remaining ingredients and stir.
  5. Simmer for 20-30 minutes.
  6. Serve with any toppings you desire.
  7. Enjoy!

How do you like your chili? Pin recipe to make later!


Pumpkin Cheesecake Mini Pies

Pumpkin cheesecake mini pies It’s been a little bit of time since I’ve made a pumpkin recipe! Maybe it’s because it’s nice, warm and super sunny here in California, and at the grocery store next to the pumpkins we still have strawberries! That’s the beauty of this state, you always get to mix it up.

We’re all looking for healthier version of everything, especially now that the holidays are fast approaching. First Halloween, then Thanksgiving, and then we’ll have Christmas, Hanukkah, etc. I used to make this delicious chocolate cheesecake… so good, but not so good for you. I mean, I’m all about everything in moderation, don’t get me wrong, but I want to please everybody in the family. Now, when I look back, I made this dessert instead of the traditional pumpkin pie because I didn’t like pumpkin. Growing up I didn’t have this tradition and it wasn’t that big of a deal to me. But then, something happened… My friend is a pastry chef and she made it once for us. That was like heaven. I told her that I only tried it because I didn’t want to be rude and turned out to be the best pumpkin pie ever, period. Too bad she doesn’t sell them any more… I got spoiled!

Vegan Gluten-Free no-bake Pumpkin Cheesecake Mini Pies

Although amazing, it’s always fun to give healthier options a try, because just because they’re healthier it doesn’t mean they’re bad, right? Give this recipe a try. It’s gluten-free, vegan and no-bake pumpkin cheesecake cups (or I guess you could me a big pie out of it). We don’t have any food allergies, but again, it’s always good to learn about the classics and turned them into a healthier option.

Vegan Gluten-Free no-bake Pumpkin Cheesecake Mini Pies

Now to the recipe. There’s cauliflower!!!! What Eva? Are you crazy? I promise, you can’t taste it. The cauliflower gives you the extra fiber (win win) and texture, and its flavor is offset by the pumpkin, nut butter and the rest of the ingredients. My daughter LOVED it, and she can’t stand cauliflower. Of course, I didn’t tell her or my husband! I just said that it was a pumpkin cheesecake. Bottom line, they loved it.

Vegan Gluten-Free no-bake Pumpkin Cheesecake Mini Pies


So, here it goes:

Pumpkin Cheesecake Mini Pies
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12 mini pies
  • Ingredients (for the crust)
1⅓ Cups gluten-free, vegan graham crackers (crushed)
  • 1 T coconut sugar
¼ Cup coconut oil
  • Ingredients (for the filling)
  • 1 Cup peanut or cashew butter (I used an 8 oz jar)
  • ½ Cup pumpkin puree
  • 1⅓ Cups cauliflower florets
½ Cup coconut cream
  • ¼ Cup lemon juice
  • ¼ Cup coconut oil
  • 2 T coconut sugar
 (no need to melt it first)
  • 2 T maple syrup
  • 1 tsp vanilla extract
½ tsp nutmeg
½ tsp cinnamon
  • ½ tsp ginger
¼ tsp sea salt (I used Kosher Salt)
  1. Bring a large pot of water to a boil, add cauliflower and boil for 15 minutes, until very soft. Rinse with cold water, drain and set aside.
  2. Pulse graham crackers in a food processor or blender until fine, then in a mixing bowl combine them with the 1 T coconut sugar and ¼ Cup coconut oil and knead until thoroughly combined.
  3. Line a muffin tin with baking cups and spray with non-stick spray.
  4. Place 1 T of crust mixture into each cup and press down with fingers so that it forms a smooth, even disc on the bottom of the cup.
  5. Place tin in the freezer to set.
  6. Add the cooked cauliflower to the base of a blender along with the coconut cream and blend until very smooth and silky in texture.
  7. Add remaining filling ingredients to blender and blend until smooth.
  8. Remove muffin tin from freezer and place ¼ Cup of filling into each baking cup, smooth the tops with the back of a spoon and place back into refrigerator for 3 hours, until firmly set. I found that the pies were difficult to get out of the muffin tin so I put them in the freezer and then took them a bit before we wanted to eat them. After that they stayed fine in the fridge.
  9. Enjoy!

Recipe from Autumn Calabrese, no way I could come up with this one! I can’t find a direct link but it was a live video in her Facebook.


What is Core De Force?

Core de force

Have you heard about Core de Force? I’m SUPER excited about it. This is the latest Beachbody at-home program that will be launched on October 31st. A 30-day total body MMA-inspired workout.

Core de force

mmm MMA inspired? What’s that Eva?

Well, it’s mixed martial arts so, pretty much you’ll be kicking booty doing combinations of kickboxing, Muay Thai, bodyweight training and cardio. I had the opportunity to try it a few weeks ago, and seriously Core De Force is fun, the time goes by really quickly, and you get a good sweat! You’ll get a total of 8 workouts and you exercise 6 days a week with a stretch on the 7th. Did I mention that there’s no equipment needed? Perfect for traveling too since the holidays are coming!


I have to say, that I’ve never ever done any kind of martial arts, but I’ve always wanted (instead I was sent to ballet classes… thanks mom). Anyways, this is the time for anybody who want to get a bit of an intro into this world to try it.

What about the food?

The meal plan is simple. It is based on the container system, Portion Fix, so there’s no specific foods to eat. What you’ll get with your pack is a list of foods that can be eaten with every color container; if they fit in it, you can eat it. It’s balanced nutrition that will fuel your body with the energy it needs. That simple!

What else?

One of the most important things you can do to stay on track with your workouts is having the support of your coach and a team of people going through the same as you. I know this because I’ve been there. I know how excited you can get when you decide on a program and purchase it. You start pretty strong, but a few days later you lose motivation. This becomes a snowball of several days and all of a sudden a month has passed and your program is deep inside a drawer. Have you been there? Our group is here to help you! I’ll be hosting an exclusive private 30-day group starting November 7th where we will have the support and accountability you’ll need to finish the program with results!

Core de force Before-after


Core de force Before-after


Core de force Before-after


Core de force Before-after

Interested in our next Test Group? To request more information fill out the form below and I’ll get in touch with you for more details!

Can’t wait to help you with your goals!

xo Eva

Fill out my online form.

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Fall 2016 – Nail Polish Edition


Yup, I may be a little bit late to the nail fashion situation, but it’s kind of summer here so I’ve been wearing bright and white nail polish until now! You know, we have the seasons wrong here in SF. What’s a girl to do?

So, I finally decided to stop getting gel and going for a regular nail polish so I can play with it at home when I please. More reasons to have my own? Well, I had about 20-30 bottles completely expired, plus if you’re a busy mom like me, you don’t always have the time to go to the nail salon, right? I know it’s relaxing and all that… but when you get a call from your husband the second you sit down on the chair asking “when are you coming back?” the relax turns into stress…

Which brings me to the next question… How long can it possibly take to get your nails dry? That’s usually an inconvenience, and the reason why I love gel. BUT, fear not. I found Poshé top coat and used it twice before giving it a solid thumbs up. The advantage of it is that you must apply it when your nail polish is still wet to actually work. Win win. Nobody has time to dry every.sing.coat you put on! It also doesn’t have any of those weird chemicals, although it still smells like good old-fashion nail polish.

And, as for the colors of the season? Well, I don’t follow the trends that much but, here are the couple I just got…

  • I wanted to replace my favorite nude, it’s pricy but I LOVE it. It’s Yummy Mummy from Butter London. My favorite brand.
  • I think that you should always have a dark “vampy-ish” color, just because they’re cool, fun, and awesome. I picked Velvet Voyage from Essie.
  • And for the trendy shade, as per Harper’s, I got Now and Zen from Essie too. I love this one. I remember always wearing gray nails in college, and this one has a hint of sage which makes it different from what I’m used too.

At the end of the day, it’s just up to whatever fits our style and preferences! What are your favorite fall colors?