Recipe of the Week: BOGO’s Turkey Meatballs

Hi B&B Family!

We took a little writing hiatus while Louise snowboarded on the West Coast and I focused on my runs during peak weeks of training leading up to the NYC Half. Sometimes I feel guilty but then I step back and I realize that is what has allowed our longevity  in a usually short lived world of blogging (our two year anniversary is in 3 weeks AHHHH). Sometimes taking a step back to live our lives versus forcing content has allowed us to only write about things that truly resonate with us.


Our girl Bogo has a meatball recipe that is quick, easy, and tasty as hell! Try it below and make sure you give her some love over on her Insta @tiubogo ❤

Bogo’s Turkey Meatballs


  • 1/2 pound ground turkey
  • 2 garlic cloves, minced
  • 1/4c breadcrumbs
  • 1/8c minced onion
  • 1/8c chopped parsley
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp oregano
  • 1 egg beaten


  1. Combine all ingredients in a bowl and form 6 large meatballs.
  2. Set oven to 375* and bake meatballs for 20 minutes until internal temperature is 165*.
  3. Try not eat all of them at once!

Xo, Pam

That’s our girl on the left ❤️

Recipe of the Week: Tortellini Soup

Full disclosure. I hate recipes where I have to measure everything perfectly. If I don’t have 1 2/3 carrots – WHY CAN’T THE RECIPE STILL WORK?!?! Anyway – I’ve made this recipe about 10 different ways and they all have been amazing – so don’t sweat the small details (or the lack there of).


  • 2 boxes of prepared soup (tomato is our preference)
  • 1 yellow onion, diced
  • 1 bag of mini carrots, cubed
  • 3 zucchinis, cubed
  • 2 chicken sausages, cubed
  • 1 bag of tortellini
  • Sprinkle of oregano
  • Sprinkle of sea salt and pepper


  1. Boil water and cook tortellini according to directions on package.
  2. Sauté onions with sprinkle of sea salt and pepper. Add zucchini and carrots. Cook until they begin to soften. Add chicken sausage and boxes of soup.
  3. Cook until texture of veggies is to your liking. Add tortellini. Add sprinkle of oregano.
  4. Enjoy!

Remember – if you don’t have carrots – sub it! Don’t like chicken sausage – omit it! Don’t have tortellini – we used ravioli once! HAVE FUN WITH IT!

As seen here with butternut squash soup

Xo, Pam

Recipe: Triple chocolate protein pancakes

Makes 2-3 servings


  • One egg, beaten
  • 1 cup Kodiak cakes dark chocolate
  • 1/4 cup of complete pancake mix
  • One scoop chocolate protein
  • About 3/4 cup of water (more or less for desired thickness)
  • Mini chocolate chips (optional, but recommended 😊)
  • Melted peanut butter, for drizzling on top


  1. Preheat griddle to 375 or heat pan on medium
  2. Add ingredients to a mixing bowl in the order above.
  3. Whisk together until mixture is smooth
  4. Pour onto pan and sprinkle in a few chocolate chips
  5. Cook about 1 minute, flip and cook another 30 seconds
  6. Enjoy!


Recipe: Cinnamon Banana Overnight Oats

Overnight oats, or ONO’s, are the best breakfast when you’re on-the-go or have to wake up super early. This make ahead breakfast is portable in its mason jar or even an empty PB jar (leave the PB on the sides 😍). Prep it the night before or make 2 days in advance so you are ready to go the next morning!

Makes 1 serving 😊

  • 1/2 cup rolled oats
  • 1 Tbsp. almond butter
  • 2 tsp. chia seeds
  • 1/2 cup unsweetened almond milk
  • 1/2 scoop vanilla protein (optional)
  • 1/2 banana, sliced
  • Dash of cinnamon
  • 1/2 Square bar, chopped (to top it in the AM)


  1. Add all the ingredients to your jar
  2. Put the lid on and shake it to mix
  3. Store in the fridge overnight for 8 hours
  4. Enjoy!

❤ Louise

Recipe of the Week: Blueberry Banana Bread

I was craving a train-friendly breakfast that would help fuel my thru my morning clientele. I had a couple of ripe bananas so I went on the search for a recipe. I didn’t find one I LOVED so I blended a few together to bring you our version of blueberry banana bread!


  • 3 cups oat flour (I used GF rolled oats and blended into flour with processor)
  • 3 large eggs
  • 3 large ripe bananas
  • 1/3 cup pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoon ground cinnamon
  • 2 cup fresh blueberries
  • 1 tablespoon flax seed


  1. Preheat your oven to 375*F and grease an 8×8 glass dish.
  2. In a food processor – add all of the ingredients except the blueberries and flax seed. Blend until combined.
  3. Gently stir in the blueberries and add the batter to the dish. Spread out evenly. Sprinkle the flax seeds on top.
  4. Bake in the oven for 30-35 minutes or until knife comes out clean.
  5. Enjoy as is or top with a little coconut butter or syrup.

Xo, Pam

Recipe: Everything but the Salad

Do you ever get food envy of your co-workers? Maybe they packed something for lunch and it looks and smells great! Meanwhile you’re staring at a container full of lettuce, tomatoes, and plain chicken. This is the end of what we call “sad salads!” Colorful, flavorful, and nutritionally dense- this recipe also serves as a guideline on how to build yourself a fantastic meal. I am sure your friends will have food envy of your lunch this week.


  • Kale or other Dark Leafy Green (DLG)
  • Quinoa
  • Grilled Chicken
  • Crumbled Feta
  • Red Peppers
  • Carrots
  • Avocado
  • Red Onion
  • Sunflower Seeds
  • Dried Cranberries
  • Olive Oil or Vinaigrette Dressing


  1. Marinate your kale! Kale has a bitter taste which many people are not a fan of. Try drizzling a Tbsp. or so (depending on how large of a salad you are making) and massage it into the leaves. Let it sit in the fridge and soak up the flavors! Spinach is another great DLG and good source of protein. *Pro tip: I LOVE Garlic Expressions dressing/ marinade but it is a Northwest Ohio local product. You can buy it here, but choose your favorite Vinaigrette dressing! Always note how much sugar there is in your dressings- they can be sneaky.
  2. Add in your protein! Make some grilled chicken as a part of your weekly meal prep then cut it into bite size pieces ready to add to your salad. For added fiber and
    protein add in some beans like chickpeas. Mix in some cooked quinoa, too! Make it ahead of time and store it in the fridge. *Pro tip: If you are short on time try TJ’s frozen quinoa which is pre-cooked.
  3. Add in all the veggies. The more colorful your salad, the better! Chop them up and throw them all in a container together so they are ready to add throughout the week. Red & green peppers, carrots and red onion are personal favorites. *Pro tip: if you don’t like the bitterness of red onion/ bad breath chop it up then soak in cold water for 10 minutes!
  4. Healthy fats! Avocados, nuts, and seeds are easy go tos for salads. I love throwing in some unsalted sunflower seeds and diced up avocado. Don’t forget the fun toppings… aka cheese. A few crumbles of feta give your salad a little bit more flavor 🙂 
  5. Keep it all in a Tupperware then shake it up when you are ready to eat! (Star Wars container is not mandatory, but makes it more fun!)

How do you keep it lean and green? What’s your go-to salad combo? Share with us in the comments!

❤ Louise

Recipe of the Week: Açai & PB Smoothie Bowl

Looking for something to help you cool off on a hot, summer day? Maybe some recovery fuel after a run? This açai bowl is refreshing and delicious 😋


  • 1/2 frozen banana OR 1/4 cup frozen riced cauliflower
  • 1/4 cup frozen blueberries
  • 1 packet frozen acai purée (from Trader Joe’s)
  • 1 Tbsp peanut butter
  • 1 scoop chocolate protein powder
  • 1/2 cup unsweetened almond milk (or enough for desired thickness)


  1. Blend all the ingredients together
  2. Pour into a bowl and top with all the treats! We love fresh fruit, coconut flakes, chunks of @SquareOrganics, chia seeds, and @PurelyElizabeth granola.
  3. Enjoy!

Recipe of the Week: Banana Chocolate Chip Donuts

This Sunday I adjusted a recipe I’ve been working on and I think it’s ready to share! 

  • 3 bananas, mashed
  • 1 1/4c almond meal
  • 1/2c whole wheat flour
  • 1/2c protein powder (I use Perfect Fit)
  • 1/2tsp baking soda
  • 1 tsp baking powder
  • 2 tbs maple syrup 
  • 1 tbs coconut oil 
  • 1 egg
  • 1 tsp vanilla 
  • 1/4c almond milk
  • 1/2 tsp sea salt 
  • 1/3c choco chips
  1. Preheat oven to 350*. Spray a donut pan with coconut oil. 
  2. Mix all of the dry ingredients (minus the chips). Mix all of the wet ingredients. Mix together.
  3. Add chocolate chips. Adjust texture with almond milk or water. 
  4. Cut a corner of a sandwich baggie and place batter inside. Pipette batter into donut pan. 
  5. Bake for 20-22 minutes. 

Enjoy! If you want they are also delicious with a peanut butter topping!

Xo, Pam

Recipe of the Week: Cauliflower Pizza

I have tried a couple different recipes and they have either been extremely labor intensive or turned out to be a sloppy mess! I was finally victorious with this recipe and you can switch up the toppings with whatever you like – I happen to be a pepperoni and pineapple girl 🙂
  • 28-32 ounces cauliflower rice (you can also place cauliflower florets in food processor)
  • 1 egg, beaten
  • 4 ounces chèvre goat cheese
  • 2 teaspoons dried oregano
  • 2 tsp garlic powder
  • ½ teaspoon sea salt
  • Optional: 1 tsp pizza Flavor God seasoning


  • Whatever you like! We did pizza sauce, fresh mozzarella, pineapple, pepperoni, red onion, red pepper, parmesan, and pepper flakes.
  1. Preheat the oven to 400ºF and line a baking sheet with parchment paper.
  2. Steam the cauliflower rice. I typically buy the ones that you can steam directly in the bag. Once cauliflower is cooked, place in a towel and squeeze all of the liquid out.
  3. Place the cauliflower pulp in a mixing bowl and add in the egg, goat cheese, oregano, garlic powder, and sea salt, and pizza seasoning. Mix well.
  4. Once mixed, place the mixture onto the baking sheet. Using your hands, press the mixture until it is spread out evenly with no thin patches, about 1/3 inch high.
  5. Bake for 30 minutes and the top begins to brown.  Then carefully flip the crust over and bake for another ı0 minutes.
  6. Once the crust is ready, add your favorite pizza sauce and toppings and then bake for another ı0 minutes at 400ºF.
  7. Enjoy!

Xo, Pam

Recipe of the Week: Apple Nachos

I make this recipe on a weekly basis because it’s quick, easy, and DELICIOUS.

Step One: Thinly slice your apple.

Step Two: Warm up a tablespoon (or two!) of peanut butter or cashew butter. Pour over top.

Step Three: Unlimited options. Top with mini chocolate chips, a crumbled chocolate bar (like I did here with Eating Evolved), or add some crushed peanuts!

Step Four: ENJOY!!!! 🙂

Xo, Pam