Girls on Food


I am an actress, writer, comedian (I use that term very loosely) who is used to spending my nights after a show at the local pub or dive bar. My love for anything nacho and pizza related was apparent to everyone, including my waistline. As an actress your image is important, it is after all part of the job. realizing that my love affair with all the foods needed to come to an end I decided to try and cook my favorites but in a healthier more waistline friendly way. That is when I discovered my new passion, cooking. I have been creating concoctions in my kitchen for over a year now and I have lost 45lbs. I am a happier, healthier version of myself. I still go out after my shows but now with all of my new food knowledge I know how to order. I still catch a glimpse here and there of my forbidden nacho, pizza love, I smile and think fondly of the time we spent together. I can’t wait to share with you my healthy takes on the not so healthy!

Summer’s Spooky Halloween Peppers

With Halloween only a few days a way I wanted to bring you a fun, healthy way to celebrate. Yes halloween is a day full of sweets and treats but that doesn’t mean we can’t get a little healthy option in there as well. Allow me to present to you Franken pepper and Jack-o-pepper. Basically they’re stuffed bell peppers with cute little faces carved into them.  You can celebrate in the festivities and maintain a clean diet with just a little bit of creativity. My recipe is just a guideline. You can add whatever you want to the filling. I like to keep mine grain free but if you like rice or quinoa add some freaking rice or quinoa.


Here is my Halloween stuffed pepper recipe.


orange-and-green-pepper-e14461399126711 Orange pepper

1 Green pepper

1  Jalepeno, diced

1 Sweet Onion, diced

turkey-tomato-jalepeno-onion-e14460693689312 Tomatoes, diced

1 cup of mozzarella cheese, shredded

1 lb. of lean ground turkey

Olive oil

shredded-mozzarella-e1446069288991Salt, pepper, cayenne, garlic powder, to taste

1 mushroom, a few slices of red onion, a couple sprigs of brocolini (this is for your garnish)

Pre heat your oven to 350 degrees.


In a medium pan heat up your olive oil, add ground turkey and season. Once the turkey is no longer pink add your tomatoes, onions, jalepenos and season. Cook on low until onions are transparent and jalepenos are tender.pepper filling

While your filling is cooking take the tops of your peppers off, set them aside. Scrape out the seeds.

I used a small, sharp knife to cut out the faces of my pepper carvedgreen pepper carved

Sprinkle a little cheese inside the peppers.

Once the filling is cooked stuff the peppers all the way to the top. Make sure they are full.

Top them off with more cheese, place the pepper tops back, place them in a  shallow baking dish and place them in the oven. I cooked mine for about 25 minutes. I like my peppers to still be crisp when I bite into them. If you want your a little softer then leave them in a little longer.

While the peppers are baking heat up some olive oil in a small sautee pan and add your garnish veggies, salt and pepper them. Once they are cooked set them aside.

Pull your peppers out. place them on a plate and add your garnish. I used toothpicks to hold the mushrooms on Franken peppers neck. I rolled the sliced red onions up and placed them in his eyes. For Jack-o-pepper I just took the broccolini and placed it on top of his lid. And thats it. Voila halloween dinner is served.


cooked peppers

Don’t forget to follow us on instagram and twitter  @girlsonfoogblog!

Lolli and Pop’s Halloween Treats (no tricks!) in Roseville, CA

summerOctober means only one thing to me: Halloween. Saying I love Halloween would be an understatement. It is by far my favorite holiday. You get to dress up, attend tons of parties (I host a party every year since my boyfriend’s birthday is on Halloween) you get to watch all the horror movies you want, and the candy. Oh, wonderful sweet treats to delight my taste buds. Now I know you are all thinking, “but Summer you are a health conscious blogger, you like to stay on the healthier side”. True, I do. I am also a big believer in everything in moderation. I would also like to mention I am picky about the treats I do consume as well as what treats I serve to others. Which is why I paid a visit to GOF favorite candy shop, Lolli and Pops. I knew that if I was going to “cheat” on my healthy meals I was going to do it with the best candy around.

Lolli and Pops
1151 Galleria Blvd (in Galleria mall), Roseville, CA 95678

When I arrived at L&P, I instantly fell in love. It is set up like a boutique. Candy displayed on gorgeous authentic apothecary tables, pillars of jelly beans, cases of decadent truffles and rooms dedicated to specific candies like chocolate all the way to sours and gummies. It is everything a girl could ask for in a candy shop. I knew I would find all the perfect Halloween treats I needed. I met up with Chris, the guy in charge of this sweet operation. I told him what I was looking for, and then our journey began.

First up is the super awesome Harry Potter Cauldron. It is a magical mix of sweet treats perfectly put together to cast spells on your taste buds. Plus, you get a rad cauldron to use for decoration or to trick-or-treat with. No judgement on the big kids out there…
harry potter

If Harry Potter isn’t your thing, you can build your own treat jar in the shape of a skull. I loaded mine up with pear-flavored jelly beans, eye gumballs and gummy worms for brains. Seriously, this was fun to do. You can also bring your jar back and refill it for a small fee. Freaking awesome!!

build a skull

Just when I thought it couldn’t get any better, Chris showed me the truffles. I seriously couldn’t contain myself. I now know what the phrase “like a kid in a candy store” truly means. My favorites were the blood orange devil, the popping praline mummies and the toffee Frankenstein. Not only was the taste stellar but look at the detail. I mean come on!


truffles in a box
They wrap them all up in a pretty little box for you too!

Seriously if you want your Halloween party to be all that it can be head over to Lolli and Pops. They have all the spooky treats. Don’t forget if you are attending a party and need a hostess gift check out L& P’s chocolate body parts. There are skulls, spines, ears and brains. The perfect Halloween gifts.halloween gifts

Happy Halloween! Be sure to follow up on Instagram and Twitter @girlsonfoodblog

me and truffles

Summer’s Spiced Apple Cider Sangria

I am a total fangirl of Fall. What’s not to love? Fall makes me feel cozy like a nice cashmere sweater… so soft, so pretty… *clears throat* Anyway, since I live in California and it’s still a blazing 90 degrees, It’s not exactly sweater weather. I wasn’t going to let this heat stop me from enjoying this magical time of year, though… Enter the Spiced Apple Cider Sangria. The perfect mixture of refreshing with warm and sweet.


Sangria is one of those awesome concoctions that are super flavorful and pretty simple to make. The ingredients are interchangeable too. The key to whatever you choose is to let everything really marinate together. Okay… here we go.

Spiced Apple Cider Sangria

1 bottle of Pinot Grigio (it doesn’t have to be fancy, you’re mixing it)

Light Rum, I used about a cupliquids

Apple Cider, About 24 ounces
3-4 apples, I used a variety for color
1 orange, I used 3 generous peels
All Spice, whole or ground*
Cloves, whole*
4 Cinnamon sticks
Ginger Ale

*I used a nice pinch of allspice and a couple of pinches of cloves.

You’ll need a 2 quart or larger pitcher


Slice your apples.
Mix all remaining ingredients together, except for the ginger ale. Add the apples and seal the pitcher. I like to let mine sit for a day. If you don’t have a day then wait at least 5 hours.

When ready to serve, pour into glasses, add fruit and finish off with a splash of ginger ale. Super yummo!!

Let me know how you guys make your fall Sangria.

me and sangria

Summer’s Marinara Sauce 

The leaves are changing, the air is more crisp, that can only mean one thing. Fall is coming… GOT anyone? I love the season that spurs all things pumpkin, spiced and the heavy use of the color orange. What I really love most about the fall though is that I can cook again without dying of heat exhaustion. One of my favorite things to do is make sauce. Why sauce you ask? I’ll tell you. Sauce makes everything better. Everything.

I was feeling saucy on this fall inspired day (sorry, I had to), so I glanced around my kitchen and spied the bowl full of farm fresh tomatoes I recently acquired. Next to the bowl was my wonderfully fragrant basil plant. Which, I would like to add, I have been taking really good care of, surprisingly. My taste buds started to tingle. I knew exactly what I was going to make. Marinara. YUMMO!!

To kick your fall off right here is my super yummy, super easy marinara recipe.

Summer’s Marinara
2 lbs. of Fresh Tomatoes  tomatoes
Sprigs of fresh Basil
Minced Garlic
Diced Yellow Onion
Olive Oil (about 3 to 4 tbs.)
Red Wine (about 1/4 cup)
Himalayan Salt
Cayenne Pepper
Black Pepper
Crushed Red Peppers


*I pretty much do everything by taste, so these are not exact measurements. I also like things spicy so I add a lot of heat to mine.

I put the olive oil in the pan over medium heat. Once oil heated up I threw in the onion. Sautéed them for a few minutes and then added the garlic. Once the garlic gets fragrant, about 3 minutes I then add the tomatoes, a pinch of salt and pepper and let the juices from the tomatoes come to a boil. When it reaches a boil I turn it down to low heat and let the sauce simmer until tomatoes get tender.

After about 20-30 minutes of simmering add the cayenne, salt, crushed red pepper, black pepper (to taste) and the wine. Let it simmer for another 20-30 minutes. around the last 10 minutes throw in the basil. I toss in full sprigs and let it wilt. I pull it out before I serve.


And that is it. Marinara is done. It is ready to be served over roasted veggies, egg whites, on toasted bread, zoodles, pretty much whatever you want. Or you can let it cool and freeze it.

Sauce cookingCollage Marinara

Don’t forget to post your pics of your yummy marinara and tag Girls on Food and me, Summer on Instagram, twitter and Facebook.

Summer-time Kombucha

me outsideKombucha:
A beverage produced by fermenting sweet tea with a culture of yeast and bacteria. hmmm… why would anyone drink that? It doesn’t sound that yummy does it. Then why all the rage, you ask. Well the benefits of drinking this delicious beverage are pretty impressive. What are the benefits you ask? Let me drop a little booch (that’s what all the cool kids call it) knowledge on ya. The main benefit is it’s great for your gut and your digestive system. It is a natural probiotic. It aids your liver in its main function, detoxifying. It helps your immune system and it gives you energy.

I have been consuming Kombucha regularly for over a year now and I have definitely noticed a difference in my body. Everything seems to run a lot smoother. Well, my family and I were vacationing in Oceanside, CA and I came across this amazing little kombucha brew house, Living Tea Brewing Co. I was super pumped!  Here I was on vacation without my daily dose of booch and this gem was right down the street from where I was staying. I actually squealed as we drove past.

Living Tea Brewing Co. & Marketplace
302 Wisconsin Ave
Oceanside, CA 92054

jewelryThe next day I got up bright and early, woke up Maddie (cousin and someone I converted to the booch life) and we walked up to the shop. It was everything I hoped for and more. They had a plethora of kombucha flavors on draft!! Yes, you read that right they had kombucha on tap. I felt like it was Christmas time. I excitedly ordered the Peach Ginger, Maddie ordered the Mango Madness and while they were pouring our yummy booch we looked around the shop. It was full of pretty little trinkets such as, hand crafted jewelry, natural body care and so many teas!

beauty productsThey had starter kits for making your own kombucha which, is something I was and am really interested in learning how to do. I did buy the scoby and will be posting how to brew your own kombucha at some point. Our order was up and let me tell you, the flavors did not disappoint. I was hooked.
We stayed in Oceanside for a week. Maddie and I were at Living Tea Brewing Co. every. single. day. There is nothing like a fresh cup of kombucha or a jug or pretty much any size you want since they offer a variety.



kombucha jugWe ended up getting the 32oz jugs and if you bring them back they refill it for you at a discounted price. The staff is super friendly, knowledgeable and passionate about what they are doing; so next time you are in Oceanside please go check them out. You can go to their website: and don’t forget to follow them on instagram and Facebook.

Until next time,


Summer “Bulletproofs” Scotty D’s Jamaican Coffee

I love coffee. Like I would seriously jump in front of a semi truck for it. Coffee and I have an amazing relationship. We have spent many a night together, lots of mornings and when I am feeling down in the afternoon, coffee is there to pick me right back up. Our relationship is a “The Notebook” level romance.

When Julianne (founder of GOF, fellow blogger and foodie extraordinaire) asked if I would sample some amazing coffee, that she was already in love with, I jumped at the chance. So she sent me this lovely little treat.

Me with coffee

Scotty D’s Jamaican Coffee. I made my first cup and drank it black. I really wanted to taste all the notes. It is a delicious medium roast coffee that is both nutty and sweet (like me). I had enough left for another cup and I wanted to make our time together memorable so I decided to pull out all the stops. I went to bed that night thinking about what I could do with my last cup of Scotty D’s. When I woke up that morning it hit me! I knew what I was gonna do. I went to the fridge and got out my full fat butter. Then over to the pantry for my organic coconut oil and went to town. What happened next was magical. The perfect cup of bullet proof coffee.

coffee bullet proof

How do you make the perfect cup of bulletproof coffee you ask? Well first you brew up some Scotty D’s 100% Jamaican coffee. Pour your coffee, very carefully (it is freaking hot, remember?) into your blender (I use a Ninja, if I had an immersion blender I would use that instead), with 1 tablespoon of coconut oil and 1 tablespoon of butter. I added a pinch of stevia to sweeten it up just a bit. Hit blend or in my case, pulse it until it is frothy on top, pour into your mug and enjoy.

If you’re looking for a high quality coffee machine I can’t recommend the Ninja Coffee Bar range enough. Not sure which model to go for? Take a look at the Full Moon Cafe website for some detailed reviews to help make your decision a little easier.

I usually like to drink my bulletproof coffee before I hit the gym. The reason is, it keeps me full for the duration of my workout and it is chocked full of healthy fats. However; this particular instance I was on vacation and enjoyed sipping it in my adult onsie. I put some make up on for the pictures, you’re welcome.

me drinking coffee

Enjoy and let me know what you think of bulletproof coffee. Oh and head on over to Scotty D’s website and check out his yumminess!


Summer’s Ode to the Veggetti

If you are anything like me you are a pasta monster. You want to eat all the pasta all the time. However; we all know how NOT bikini friendly pasta is, therefore it’s impossible to eat all the freaking time. Since I am a huge “lemme slurp the noodle” fan I decided to give that awesome little gadget, the veggetti, (the one GOF featured about a week ago) a try.


So I took my nifty gadget and started making my “pasta”. I used 4 zucchinis. First I peeled them, then I salted them and put them in a noodle strainer over the sink (I forgot to take a picture of this, I’m a derp). The reason for this is to get all the excess water out. That way they stay firm like an actual noodle. This process takes about 20 minutes. Once they are strained I placed them on a towel and pressed lightly to absorb any extra moisture.

chicken and spicesWhile they were straining I cubed and seasoned my chicken, sautéed it in coconut oil for about 9 minutes. I then added the diced jalepenos, cooked for 3 more minutes and removed that whole concoction from the pan. I threw in my zoodles, cooked them for 3 minutes (that seems to be the magic number) until they are perfectly tender crisp.

chickjalI tossed in the cilantro and let it wilt, added a squeeze of lime and voila! You can see everything I used, including the seasonings in my amazing smart phone photography.





finished zoods

Needless to say the end result was a bunch of yumminess. I hope you enjoy! I promise next time to treat my recipe like a brand new puppy, taking an excessive amount of pictures.

Until then,