Let me make this crystal clear (almost as clear as the water crashing against these beaches.) What { I } personally eat in a day means absolutely nothing to what you should eat in a day. Each of our bodies is vasty different that require unique nutrition, care, & nourishment. Having a healthy relationship with food is key while what you eat in a day should align with your nutritional, and emotional needs. Some days I eat like a horse because I’m ravenous while other days I binge on an entire bag of potato chips just because, eat an enormous bowl of greens and indulge in a glass of wine at night with friends. Other days I could fit into being labeled as vegan, paleo, vegetarian, keto, and so on. The reality is, my dietary habits are unique to my personal needs and I urge all of you who read these “what I eat in a day” posts do not take this as a strict guideline for your own personal nourishment, but as a way to gain a better understanding of ingredients & recipes to feed your stomach & your soul. Onward for yum-yums!


One of my favorite outdoor activities in Miami is to paddle board, except that I sit on mine and use a kayak paddle which I’ve done ever since stepping onto a paddle board. Prior to ever paddle boarding I did windsurfing and sailing as a teen and never made the correlation between standing on one when a paddle was in hand. Sitting on a paddle always seemed like the best option especially when growing up on a very windy lake. I’ve done this for as long as I can remember mainly because I always took my feet out of my kayak to get a tan as a teen. Not much has changed and with the wind speeds fairly high in Miami I prefer to use my board like a kayak, however there’s no denying that people love SUPS and that’s why I’ll be sharing some of my favorite recipes over the next few months that I take out to some of Miami’s best spots along the water.

Date Paddled: Sunday, April 7th 2019

Mainland Board Launch: Morningside Park Boat Launch

Paddled To: Morningside Picnic Islands

Wind Speed: 12 knots from SE


As you scroll through this post you’ll see that the menu was quite limited as I had already eaten breakfast along with a dinner at home which was a large salad filled with sweet potatoes, a delicious dressing, and a few sprinkled nuts & toasted buckwheat crunchies. Each week that I document these adventures + recipes I will showcase 2-4 meals depending on how long I am out on the water. I always suggest bringing more food than anticipated as you’re on an island without any source of food, that’s unless you paddle over to the floating hot dog stand at Haulover Sand Bar. I digress…

I’ll be doing a series of these posts in hopes to explore more of Miami’s islands, improve & strengthen my joints, as well as provide readers and followers with easy recipes that they can be taken out on a board, or simply used for planned breakfasts and lunches. Let me know in the comments below if you’d enjoy these types of posts, or comment on my instagram to let me know so that I can continue to make more.




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Peanut Butter & Jelly Chia Overnight Oats

  • 1 tbsp peanut butter

  • 1/2 cup water

  • 1/4 cup oats

  • 3 tbsp chia seeds (black)

  • 2-3 drops liquid stevia

  • 1 tbsp blackberry pomegranate jam

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  1. Begin by combining your peanut butter and water into a small blender and blend to create your “nut milk.” I like to use this so that you’re only using peanut butter to contribute to creaminess instead of using milk as well as peanut butter.

  1. Next, combine the liquid with the chia seeds, oats, and stevia and stir until chia seeds swell.

  2. Add your blackberry pomegranate jam to the base of your mason jar.

  3. Finish it by adding your mixture on top and serve with fresh berries and cacao nibs if desired.

Whole Grain Tuna Salad Bowl

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Typically I wont make tuna salad this simple since I love to combine fresh dill, lemon zest, lemon juice, and an array of other ingredients and seasonings, however I wanted to use what I had as well as make it extremely simple for those who don’t have as much time on their hands. If you’re interested in a vegan version, I’ll be posting that in a few days along with a more complex version of. tuna salad.

Tuna Mixture:

  • 2 containers canned tuna

  • 3 tbsp mayo

  • 3 tbsp dijon mustard

  • 1/4 tsp black pepper

  • 5 small scallions

Salad Mixture:

  • 1/4 cup farro

  • 8-10 green beans

  • 1/4 tsp black pepper

  • 1/2 avocado

  • 2 cups mixed greens

  • Top with extra virgin olive oil & red wine vinegar

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The green beans provide a great crunch as well as the farro giving the dish a subtle sweetness from both crunch pairs!


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When I put this dish together I typically have the tuna stored in one small container with an avocado that I cut on the island, and another container with my salad and dressing. I’ll save a portion of the tuna and fill half of the avocado and save that for later so that I can eat something prior to paddling back as I know I’ll need a source of energy since I typically stay out there all day.

My last form of food is WATER which I carry in a large carafe with ice. It stays cold the entire day, even in the beating sun! In my upcoming blog post I talk about my favorite places to kayak along with every single thing I take on the board with me! Be sure to check that post out in a few days to grab all of my favorite gear!