Living in Wellness

A Health & Wellness Blog by ResortCom International's Wellness Committee

Category: recipes

A Fourth of July Treat

I saw a similar recipe for this tasty 4th of July treat in a magazine a few days ago and decided it was a dessert must. Best part? You don’t have to feel too guilty about this delicious and festive dessert.

4th of July Chocolate Covered Strawberries

Fresh Strawberries

White Chocolate

Blue Sprinkles

Line a baking sheet with wax paper. Microwave the chocolate and dip the strawberries in the chocolate. Once smooth, dip the covered strawberries in the sprinkles. It’s that easy.

You can see the original recipe that I found here.


Today’s Lunch: Chickpea Salad

If you need a quick and easy lunch idea to help you get through that mid week slump– I have the perfect recipe for you.

I made it the night before and chilled it in the fridge; the ingredients were cheap to buy and it took 10 minutes to make!

Ali’s Chickpea Salad

chickpeas (1 can is more than enough)

Fresh Spinach

One roma tomato, chopped

1/2 cucumber, chopped

1/4 red onion, diced

a few olives

lemon juice

balsamic (use whatever kind you’d like)

black pepper to taste.

I loved my salad just the way it was, but the best part about this recipe is that you can play around with it and spice it up or tone it down anyway you’d like!

It’s very filling. I had about 3/4 of a can leftover  from a different recipe I made that I used to make the salad in the first place, and I couldn’t even finish that!

chickpea salad

It’s quick, it’s healthy, it’s guilt-free, and it’s delicious!


Easy Lunch Burritos

I tried this recipe last week and was able to make enough to have some for the freezer – if you have kids that need something on the go this is great!

Easy Lunch Burritos

  • 1 onion- diced
  • 2-3 carrots – diced
  • red pepper,  yellow, or green (or all 3!) – diced
  • cilantro (use as much as you like)

Saute above ingredients in a pan until tender

Add to the pan:

  • 1 can black beans
  • 1 can yellow corn
  • 1 can refried beans (optional)

You will also need:

  • Tortillas
  • Brown rice

While you are sauteeing the above ingredients have a pot on the stove with BROWN RICE steaming. Once brown rice and sautee mixture are done get out your tortillas.

Put a big spoonful of the sautee mixture in the tortilla along with some brown rice, roll up, and wrap in foil.  Put foil wrapped burritos in a zip lock bag and store in the freezer.  Pull out as needed.

These are extra good with hot sauce on them!

Recipe of the Day: It’s Taco Time!

One of our wellness members sent out this recipe, and it’s perfect to share on “Taco Tuesday.”

This time, go meatless. These tacos sound delicious, and I’ll definitely try them in the very near future.

This recipe is courtesy of Epicurious.


1 15 ounce can black beans, drained

1/2 teaspoon ground cumin

5 teaspoons olive oil, divided

1 tablespoon fresh lime juice

2 cups coleslaw mix

2 green onions, chopped

1/2 cup shopped fresh cilantro

white or yellow corn tortillas

1/3 cup crumbled feta cheese (opt out if you’re going vegan!)

Black Bean Tacos

To cook, simply put the beans and cumin in a  bowl, and mix in a bit of olive oil, the lime juice, the slaw, green onions, and cilantro. When I try out this recipe, I’d probably jazz it up a bit and add avocado and perhaps some fresh red pepper.

Don’t forget to heat up your tortillas!

Serve with some chips and salsa, and perhaps a little guac and you have yourself a delicious, and meatless, taco Tuesday!

No Bake Chocolate Balls

Memorial Day Weekend is over! (unfortunately)

How did we all do? I personally ate an Italian Sausage at my mom’s BBQ and it was delicious…..and I had some angel food cake… that was my meat & sweets limit for a while!! I hit the gym twice and spent some leisure time at the pool. Today I am back on track. I made my no bake chocolate balls yesterday so in case I get a sweet tooth I am set. They contain the following:

1/2 cup cashews
1/2 cup macadamia nuts
1 cup almonds
1/2 cup walnuts
aprox 15 pitted dates
3 T ground flaxseed
1 tsp vanilla
3-4 T unsweetened cocoa

Mix in a food processor and then form into balls by hand and store in the freezer.

No Bake Chocolate Drops

I found the recipe on a website called if you are interested in whole raw food and seeing the original recipe!

What’s Cookin’?

When my boyfriend and I can’t make up our minds on what to make for dinner, we always resort back to one delicious, and vegan, dish (or a variation of it) !

This recipe is so delicious and easy to make, it needs to be spread throughout the blogosphere.

This recipe is courtesy of, which is a great resource for finding quality vegetarian and vegan recipes. I’ve switched up the recipe a bit from the website; we never follow recipes exactly as they are anyway. Feel free to add your own spin on this too!

First things first: Make your own homemade paste.

1 jalapeno pepper

3 shallots, chopped

1/2 red pepper

zest 1 lime

2 garlic cloves

ground pepper

a bit of olive oil

Add ingredients into a food processor until smooth. In the meantime, marinate the tofu in 4-5 tbsp  soy sauce.


Firm tofu, cubed (use as much or as little as you’d like)

1 can light coconut milk

1 eggplant, chopped

1/2 red pepper, chopped and deseeded

1/2 green pepper, chopped and deseeded

mushrooms, halved

sugar snap peas

Grab a large skillet and heat with a bit of olive oil. Add the veggies and the tofu.

In a separate sauce pan, stir together the paste and the coconut milk. Season with bay leaf and desired spices if preferred.

Stir in sauce with veggies and tofu and let simmer.

Grab your rice ( or quinoa! ) and DIG IN!

Veggie Thai Red Curry

Photo from BBC Good Food