Salmon Lettuce Wraps


I love summer, but I love getting back into the routine that Fall brings.  Everything starts up again and it’s fun to start switching things up.  A big thing for me is getting back to cooking healthy.  Summer tends to throw me off track and I’m sure I’m not the only one!

Here’s a recipe I made up for tonights dinner!

Salmon Lettuce Wraps

1 Salmon fillet

Olive Oil

Mrs. Dash Garlic & Herb Seasoning

Head of Iceberg Lettuce


Yellow Sunburst Tomatos

Red Onion


Greek Yogurt Dip Tzatziki / Dill ( Got mine from Superstore)

Brown Rice

Optional: Feta

1) Preheat oven to 400F.

2) Start the brown rice – I suck at cooking rice, so I can’t give advice other than google cooking times depending on what you have

3) Drizzle about a teaspoon of olive oil on the salmon and rub in the seasoning. Bake in oven for 16 mins at 400F.

4) Dice up the cucumber, onion, tomato, and avocado

5) Tear off a few peices of the iceberg for your wraps

6) Assemble any way you wish!

Salmon Lettuce Wraps


Lemme know what you think if you try it out!




Healthy Pumpkin & Honey Bran Muffins


Autumn is my most favorite season, the colors (especially back home), the crisp fresh air, comfort food etc. Every year around this time I start my pumpkin craze, and this year is no exception and last night I made Pumpkin Bran Muffins. They make a great option for a healthy breakfast on the go, they freeze great, just wrap each in plastic wrap and store in a plastic bag in the freezer. These delightful pumpkin treats are moist and pack a nice little punch. Since they are made with bran it means full of fiber. The recipe calls for dried cranberries or raisins, I didn’t have either of these ingredients and I think they turned out just fine.

Each muffin, 218 calories, 5 grams of fat

Prep Time: 15 minutes
Bake Time: 35 minutes


  • 1 (15 oz) can pumpkin
  • 1½ cups honey
  • ¼ cup unsweetened applesauce
  • ¼ cup canola oil
  • 3 egg whites 2 eggs
  • 1 teaspoon vanilla
  • 2 cups wheat bran
  • ½ cups old fashioned rolled oats
  • 2 teaspoons pumpkin pie spice
  • 1¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup dried cranberries or raisins  


1. Preheat oven to 350 degrees.
Coat a muffin pan with cooking spray or use paper liners for easy clean up.

2. In an electric mixer or in a large bowl mixing by hand, add pumpkin, honey, applesauce and oil.

3. Stir in egg whites, eggs and vanilla. Mix well.

4. Add wheat bran, oats, pumpkin pie spice, baking soda, salt and mix until combined. Stir in cranberries or raisins and mix until blended

5. Fill each muffin cup just about to the top. Bake until a toothpick inserted comes out clean, about 30-35 minutes.

Makes about 16 muffins (each serving, 1 muffin)


Source: Skinny Kitchen


I know, I know. Healthy and dessert are two words that NEVER go hand in hand. When it comes to eating, I am a firm believer of balance. You can have your cake and eat your quinoa too. In fact, cake, cookies, chocolate…basically anything sweet…are my weaknesses.

So, I wanted to share with everyone a blog I am currently OBSESSED with: Chocolate Covered Katie.

This amazing girl dreams up the MOST delicious and…wait for it…HEALTHY recipes in the game. Trust me, you will still get your sweet fix with these healthy options.

I highly recommend you check her out. And while you’re at it, try the Cookie Dough Brownies. You won’t regret it.


Happy Friday, my loves!

XO Erin

Green Goddess Dressing

Ahhh…Summer is upon us and life is filled with BBQs and sangria nights. For me, there is nothing better than a fresh summer salad on a hot summer day. I am a huge fan of creamy (ish) dressings, but without all of the calories. I wanted to share with you one of my favourite light, healthy and DELICIOUS salad dressings (taken from the amazing Gwyneth Paltrow). Hope you enjoy!

Green Goddess Dressing
Makes 1 1/2 cups

2/3 cup sheep’s milk yogurt
¼ cup cilantro
2 scallions, roughly chopped
¼ cup lime juice (2-3 limes)
½ jalapeno, roughly chopped, or a drizzle of hot sauce
½ cup extra virgin olive oil
½ teaspoon coarse sea salt
1 tablespoon honey or agave nectar

Combine all the ingredients in a blender. Blend until completely smooth. The dressing can be kept in a jar in the fridge for up to a week.


Pair your salad with a delicious white wine and enjoy with some friends! Cheers 🙂

xo Erin


Chocolate Peanut Butter Banana Bites


I love Peanut Butter, like spoon into the jar kind of love. I also love treats. You can see how this may be troublesome as my triathlon nears. I have been trying to learn about proper nutrition for multi sport athletes, and figuring out what works best for me and my body can often be a challenge. I however, feel no guilt whatsoever when I chow down on these little wonders.

You’ll need:

  • Bananas
  • Chocolate chips
  • Peanut Butter
  • Two pots

Step One

Cut ripe bananas (maybe 3/8″ thick then spread peanut butter between slices and sandwich together.

Freeze slices until firm

Step Two

Start a double boil on the stove (one pot on top of the other) in the bottom pot put water, the top pot put your chocolate chips and melt.

Step Three:

Take frozen slices from the freezer and dip the slices into the melted chocolate.  Remove the excess chocolate and allow to cool on  waxed paper.

Put back in the freezer until you get your PB craving and enjoy!



Happy snacking,


Carrot & Zucchini Muffins

I feel like my entire theme for cooking is solely based around using up food that is getting close to its expiration date in my fridge….

I find that living on my own and cooking for just one person most of the time can be a tough task. I’m always finding that my fresh items are spoiling before I can eat them up! This is extremely depressing from the simple fact of wasting food – but it’s also a big waste of money as well.

Muffins are a great way to use up some extra ingredients and they can easily be frozen for consumption at a later date. I also just really love muffins…. 🙂

So after looking in my fridge recently I noticed that I really needed to use up some zucchini and carrots, so the search for a quick and easy muffin recipe began!

This recipe is extremely simple and they honestly taste fantastic! They have a carrot cake taste and texture and make for the perfect start to your morning (or just a random snack – lets be honest).

The recipe only makes six muffins – which is perfect for me but can also easily be doubled.

There are only five in this picture because I ate one as soon as they came out of the oven….just couldn’t resist.


Yum Yum Yum

Xox Brenna
The recipe: Carrot & Zucchini Muffins


  • 1/2 cup sugar
  • 2 Tbsp. canola or vegetable oil
  • 1/2 tsp. salt
  • 1 large egg
  • 1 cup grated zucchini
  • 1 cup grated carrots
  • 1/4 cup chopped pecans or walnuts, toasted (optional)
  • 1 cup white whole wheat flour (or all-purpose gluten-free blend)
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg


Preheat oven to 375. Prepare a pan with 6 standard muffin cups (or 20 mini-muffin cups) with paper liners or cooking spray.

In a large bowl, whisk together the sugar, oil, salt, and egg. Add zucchini, carrots, cinnamon chips (if using) and pecans.

Whisk together the remaining ingredients in a separate bowl, then add to the batter. Stir until just combined. Divide the batter evenly among the prepared muffin cups. Let the muffins rest for 10 minutes before placing them into the oven.

Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 18 to 25 minutes. A cake tester inserted into the center of a muffin should come out clean. Cool muffins in the pan for 10 minutes; transfer to a rack, and cool completely.

Makes 6 standard muffins, or 20 mini muffins.


Initially found on Gimmesomeoven.


Roasted Beet & Carrot Salad

My first post! How exciting

My name is Brenna and I am a true foodie through and through. I RARELY meet a food I don’t like (starfruit….still don’t understand that one) and I’m always up for trying new foods, new preparations, and definitely new restaurants. I love playing with different flavor combinations and giving classic comfort foods a healthy twist. Don’t get me wrong, I enjoy the odd hot dog, oreo milkshake or deep-fried MARS Bar at the Stampede (oh yes), but I do prefer to eat as clean as possible and create healthy and delicious meals that don’t leave you feeling guilty and weighed down.

For my SheBettie debut I thought I would highlight one of my favorite ingredients…the gorgeous beet.


I gotta say that I am one of the beets biggest fans. I’ll take my beets any way I can get them; raw, pickled, roasted, fried, juiced…yellow, red, orange… doesn’t matter. These veggies can stand alone roasted with a simple dash of EVOO and some salt n’ pepper, or you can add them as a component to some more complex dishes. Not only are these lovely root veggies incredibly versatile and delicious, but they are packed with nutrients and actually help in detoxifying the liver!

Who knew?!

So I know it’s technically “Spring” now and some people may say this salad is a fairly wintery dish, but with the recent snowfall last week and more white stuff in the forecast for this week… I just feel like some roasted root vegetables …so sue me!

This roasted beet and carrot salad is delish and basically came about because I was trying to use up some extra veggies after my recent juice cleanse (that’s a post for another time). It is incredibly simple and although it doesn’t have any meat in it, trust me it will fill you right up!

Also feel free to play around with the ingredients in this salad such as the cheese and greens. I used spinach because I had A LOT on hand, but mixed greens or arugula would also be lovely compliments. I’m also a goat cheese junkie, but feta or blue cheese would be fantastic as well.

I hope you enjoy it!

Xox Brenna

P.S. – I would recommend that when handling beets you should definitely wear an apron and perhaps some gloves. I chose to forego the latter protection and this happened….

beet hand

Don’t do it!


The Recipe: Roasted Beet and Carrot Salad

Preheat oven to 425 degrees.

4 beets, peeled and cut into 1” cubes
10 carrots, washed and cut vertically
3 cups spinach
1 cup chickpeas
goat cheese to taste
Balsamic dressing (recipe below)

Place prepared carrots and beets on a baking sheet covered with parchment paper. Drizzle vegetables with olive oil and toss till all veggies are covered lightly in oil. Sprinkle with sea salt and pepper. Toss. Bake in oven for 40-45 minutes. Remove, allow to cool. Place greens on a platter. Top with chickpeas, roasted beets and carrots, and goat cheese. Dress lightly and toss.


1/3 cup olive oil
3 T balsamic vinegar
Juice from ½ a lemon
1 tbsp grainy mustard
½ tsp salt
½ tsp black pepper

Combine ingredients and whisk it up!