Bayside Blue Health & Wellness Coaching

Bayside Blue Health & Wellness Coaching Kelley is a certified health & wellness coach & yoga instructor. She enjoys helping others find balance in all aspects of their lives.

She believes that a life which includes proper nutrition, exercise, and a self-care routine leads to a healthy lifestyle

FALL IS HERE! If you asked me two weeks ago if I was excited for the seasons to change I definitely would have been the ...
09/23/2020

FALL IS HERE! If you asked me two weeks ago if I was excited for the seasons to change I definitely would have been the first to say NO. I love Summer more than anything and I’m honestly not motivated to switch over my closet yet. That being said it IS Football season which is very exciting wand because of that our family starts to rotate houses to watch the home games together. It’s a great way to stay in touch and see each other often, AND of course to share some good recipes. This VEGAN APPLE BREAD was inspired by (one of my fav accounts!) and really has been a hit. I am by NO means a baker, but this recipe really comes together seamlessly and it’s difficult to screw up! Not to mention it’s absolutely delicious and just the right recipe to have an excuse to go apple picking! I hope you enjoy it as much as I did :-)

What You Need:
✔️1.5 Cups Gluten Free All-Purpose Baking Powder (I love )
✔️1 tsp. Cinnamon
✔️1/2 tsp. Baking Powder
✔️1/2 tsp. Baking Soda
✔️1/4 tsp. Sea Salt
✔️Pinch of Nutmeg
✔️3/4 Cup Unsweetened Applesauce
✔️1/2 Cup Coconut Sugar
✔️3 Tbsp. Melted Coconut Oil
✔️2 Tbsp. Unsweetened Almond Milk
✔️1 Flax Egg (1 Tbsp. Ground Flax + 3 Tbsp. Water)
✔️1 tsp. Vanilla
✔️1 1/4 Cups (about 3 apples) peeled and chopped apples
Crumb Topping:
✔️1/4 Cup Chopped Pecans
✔️2 Tbsp. Coconut Sugar
✔️1 tsp. Cinnamon
Drizzle:
✔️1/4 Cup Powdered Sugar
✔️1/2 Tbsp. Unsweetened Almond Milk
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What To Do:
1. Begin by making the flax egg by whisking together the flaxseed and water. 2. Set aside for 5 minutes to set.
3. Preheat oven to 350 deg. and line a 9x5 loaf pan with parchment paper.
4. Stir together flours, cinnamon, baking powder, baking soda, salt and nutmeg in a medium mixing bowl.
5. Combine applesauce, coconut sugar, coconut oil, milk, flax egg and vanilla in another mixing bowl.
6. Stir the dry ingredients into the wet until just combined.
7. Gently stir in the apple chunks.
8. Stir together chopped pecans, coconut sugar and cinnamon in a small bowl to make the topping.
***Recipe continued in comments!

Corn on the cob has been a go-to in our house this Summer. I literally don’t think I’ve had a bad bunch, and now as we h...
09/17/2020

Corn on the cob has been a go-to in our house this Summer. I literally don’t think I’ve had a bad bunch, and now as we head into Fall it just keeps getting better. I saw post this MEXICAN STREET STYLE CORN SALAD a while ago and thennn kind of forgot about it. I came back to it a few weeks ago and decided I had to try it. GUYS-This salad/dip/whatever you want to call it is the end all be all. It was perfect as a side dish one night for dinner (served cold) and then again as a dip for our at-home Raven’s tailgate (served hot). It’s so versatile and made with high quality ingredients, you can’t go wrong. I subbed a few ingredients to keep it vegan, dairy-free and real healthy. Let me know what you think in the comments below!
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What You Need:
✔️5 Ears of Sweet Corn
✔️1/2 Cup Red Onion, diced
✔️1 Jalapeño, seeded & diced
✔️2 Garlic Cloves, minced
✔️1/2 Cup Parmesan Cheese (I used a Vegan version)
✔️1/2 Cup Cheddar-Mozz Style Shreds ()
✔️2 Tbsp. Plain Greek Yogurt (I subbed with a coconut based dairy-free yogurt)
✔️1/2 tsp. Chili Powder (Or try the Chili Lime Powder from )
✔️2 Tbsp. Mayo (I used )
✔️1/2 tsp. Paprika
✔️1 Lime, juiced
✔️Pinch of Salt & Pepper
✔️1/3 Cup Fresh Cilantro, chopped
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What To Do:
1. Husk ears of corn and preheat grill to med-high heat. Brush corn ears with olive oil and grill for about 2 minutes per side. Remove from grill and let cool before cutting the kernels off the cob and into a bowl.
2. Add corn kernels, onion, garlic, jalapeño, and parmesan cheese to a large bowl. Toss to combine.
3. In a small bowl whisk together the yogurt, mayo, lime juice, chili powder, paprika, salt & pepper and cilantro until combined.
4. Drizzle dressing over the salad ingredients and toss to combine. Top with additional cilantro and cheese if desired. Serve right away, or chill in the fridge until ready to serve. You can also make this hot by heating it up in the oven for 25 minutes at 400 deg.
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When I was working the 9-5 in a corporate environment and making good money I remember buying so many things that I thou...
09/17/2020

When I was working the 9-5 in a corporate environment and making good money I remember buying so many things that I thought were important. A quick trip to target for $200, or splurge on a dress that never made it out of my closet were weekly occurrences. I never took the time to check what was on sale at the grocery store, and probably checked by bank account once per month. What I didn’t realize was that I was trying to fill a void with my spending. I had spent years claiming to be healthy and telling others how to get there, all while working in a career that wasn’t helping me stay on my own path to well-being. I was drained mentally, emotionally, and physically. I wasn’t investing in myself. Two years later I’ve built multiple successful businesses, I’ve created time for ME everyday, and I appreciate the value of a dollar, but don’t hold it to quite the standard I used to. Life is short. You don’t have time to take away from yourself. Keep physically fit, provide the right nutrition for your body, and continuously work on your mental health game. I promise it will take you further than any bank account ever will.

I’ve been looking to the gram quite a bit lately for food inspiration. I don’t know if it’s been because it’s summertime...
08/25/2020

I’ve been looking to the gram quite a bit lately for food inspiration. I don’t know if it’s been because it’s summertime and I’m literally only craving watermelon 🍉 , or maybe because we were away at the beach for a week, or possibly because I’ve just been plain old busy with other things, but I haven’t been super inspired by food lately. All that being said, I feel like I’ve gotten back into the game this week 🙌. I found this recipe that posted and immediately felt the urge to make it. If you love as much as I do, this is a nod to one of my favorite salads! You can always play around with the veggies as well based on what you have on hand. Go on and give this one a try!
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What You Need:
✔️Handful of Kale (enough to fill the bottom of a bowl or plate)
✔️Roasted Broccoli (1 small head)
✔️Roasted Sweet Potatoes, cubed
✔️Roasted Baby Bella Mushrooms (handful)
✔️Roasted Chickpeas (1 Can and save the extras for a snack!)
✔️1/2 Avocado
✔️Handful of Cilantro
✔️2 Tbsp. Sunflower Seeds
✔️Cashew Dressing/Dip
For the Dressing (This will make extra!):
✔️1.5 Cups Raw Cashews
✔️1/3 Cup Olive Oil
✔️1 Tbsp. Toasted Sesame Oil
✔️1 Tbsp. Rice Vinegar
✔️1 Tbsp. Sriracha
✔️1-2 tsp. Crushed Red Pepper Flakes
✔️Handful of Chopped Cilantro
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What To Do:
1. Roast all of the veggies and chickpeas.
2. While veggies are roasting, make the dressing by combining all ingredients in a or high-speed blender.
3. Make a plate or bowl using kale as the first layer.
4. Top with veggies and drizzle dressing over top.
5. Finish the plate with sliced avocado, sunflower seeds, and a pinch more of cilantro.

Whether your girlfriends are near or far, never forget that a phone call, email, or shout out on social media can ...
07/28/2020

Whether your girlfriends are near or far, never forget that a phone call, email, or shout out on social media can put a smile on their face and kick them into gear to accomplish all that they have to do in this crazy world. I know I couldn’t do it without mine. (Two of them are in the back of this pic) )

And thanks to for the ❤️❤️❤️

How boring must it be to pretend to be someone other than you. It’s how you take care of yourself, how you talk to yours...
07/28/2020

How boring must it be to pretend to be someone other than you. It’s how you take care of yourself, how you talk to yourself, and how you love yourself that creates the whole package 💁‍♀️

This is one of my weekly go-to salads. I’ve probably posted it before, but it’s one of those that deserves a lot of prai...
06/24/2020

This is one of my weekly go-to salads. I’ve probably posted it before, but it’s one of those that deserves a lot of praise, because it’s just so.dang.good. I like to switch it up depending on what I usually have on hand, but the staple ingredients that I make sure to always include are the roasted Brussel sprouts, sweet potatoes, and pomegranate seeds. It’s just not the same without those all-stars. I added goat cheese this time around, and sometimes I’ll add shrimp for extra protein. Basically have fun and experiment with it however you want! Test this one out and let me know what you think about my ALL STAR LAYERED SALAD in the comments below! (Recipe cont’d in comments)
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What You Need:
✔️Arugula (enough to fill the bottom of two bowls)
✔️1/2 lb. Brussel Sprouts, ends trimmed
✔️1 Medium Sweet Potato, majority of skin removed
✔️2 oz. Pomegranate Seeds (I just buy them in a small container, but you can scoop out your own too. Just too lazy for that!)
✔️Handful of Mushrooms
✔️1/4 Cup Walnuts
✔️1 Avocado, sliced lengthwise
✔️Whatever spices you have on hand (I use garlic powder, 21 Seasoning Salute from , salt & pepper)
For the Dressing:
✔️1/2 Shallot
✔️1/4 Cup Extra Virgin Olive Oil
✔️1/2 Cup Red Wine Vinegar
✔️1 Tbsp. Dijon Mustard
✔️2 tsp. Garlic, minced
✔️1 tsp. Honey
✔️Salt & Pepper to taste
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What To Do:
1. Prep the vegetables and line a large baking sheet with parchment paper. Preheat the oven to 400 degrees.
2. Spread the sweet potatoes evenly on the baking sheet and toss with olive oil, and spices.
3. Roast the sweet potatoes for 20 minutes or until they begin to get slightly tender. Then, add the Brussel sprouts to the same sheet and toss with olive and spices before returning the pan back to the oven.
4. Roast for an additional 20 minutes or until sweet potatoes are soft and Brussel sprouts are slightly crisp.
5. Add the walnuts and mushrooms to the baking sheet with a little bit of olive oil, salt and pepper. Roast for an additional 5 minutes.
6. Meanwhile, make the dressing. Combine all ingredients in a mason jar and shake vigorously.

I have to shoutout for recommending this amazing recipe, and for creating it! If you’re looking for a one pan meal tha...
06/22/2020

I have to shoutout for recommending this amazing recipe, and for creating it! If you’re looking for a one pan meal that you can throw on the grill or oven and satisfy ALL family members, this is the one! I made a few tweaks as I don’t eat meat, but feel free to make it just the way you like!
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What You Need:
✔️1 1/2 lbs. potatoes (I used a mix of sweet potatoes and salt potatoes)
✔️2 Tbsp. Extra Virgin Olive Oil
✔️4 Ears of Corn, husked and cut crosswise into 1-in rounds
✔️2 Large Bell Peppers, sliced thin
✔️1/2 Yellow Onion, sliced thin
✔️3 Garlic Heads, tops sliced off to expose the cloves
✔️4 Garlic Cloves, minced
✔️ 8 Tbsp. Butter (I cut this in half and used )
✔️2 Tbsp. Old Bay seasoning
✔️2 lbs. Wild Caught Shrimp, peeled & deveined
✔️16 Oz. Vegan Chorizo (original recipe calls for smoked kielbasa, but )
✔️2 Tbsp. Fresh Parsley, chopped
✔️1 Large Lemon, cut into wedges for serving
✔️Pinch of Salt & Pepper
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What To Do:
1. Preheat the oven or grill to 425 degrees. Gather a deep foil baking pan (if using the grill) or line a sheet pan with foil (if using oven).
2. In a large bowl, combine the potatoes, 1 Tbsp. of olive oil, and a pinch of salt & pepper. Stir to coat.
3. Spread the potatoes evenly on the pan. Roast until the potatoes begin to brown and soften (about 25 minutes).
4. Meanwhile in the same bowl, combine the corn and garlic heads with the remaining 1 Tbsp. Of olive oil and pinch of salt & pepper.
5. Add the corn, garlic heads, peppers, and onions and roast for 15 minutes more.
6. In a small bowl, stir together the minced garlic, melted butter & Old Bay.
7. Remove the pan from the oven or grill and spread the shrimp, and chorizo over the vegetables. Drizzle the butter mixture over top and roast until the shrimp are pink, about 5 to 7 minutes.
8. Sprinkle the shrimp and vegetables with parsley and serve with lemon wedges.

Just going to leave this here to kick off the week! 😊
06/22/2020

Just going to leave this here to kick off the week! 😊

Summertime is here and we find ourselves doing a lot of grilling during the warmer months. Because of this I’m always lo...
06/09/2020

Summertime is here and we find ourselves doing a lot of grilling during the warmer months. Because of this I’m always looking for delicious side dish recipes. Hopefully I’ll be able to bring this dish to some type of a gathering this season! Try my SOUTHWESTERN SWEET POTATO SALAD and let me know what you think!
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What You Need:
✔️2 Large Sweet Potatoes, washed, peeled, and cut into 1 inch squares
✔️2 Tbsp. Extra Virgin Olive Oil
✔️1 15-oz. Can Black Beans, drained & rinsed
✔️3 Green Onions
✔️1 Medium Red Bell Pepper, diced
✔️2 Stalks of Corn, grilled or boiled
✔️1/2 Cup Cilantro, minced
✔️Salt & Pepper to taste
For the Dressing:
✔️2 Tbsp. Honey
✔️2 Tbsp. Dijon Mustard
✔️2 Tbsp. Lime Juice
✔️2 Tbsp. Extra Virgin Olive Oil
✔️Pinch of Cayenne Pepper
✔️Salt & Pepper to taste
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What To Do:
Preheat oven to 400 and line a baking sheet with parchment paper. Add the sweet potatoes in an even layer and drizzle with olive oil, sprinkle salt & pepper over top. Bake for about 45 minutes or until fork tender.
Meanwhile, in a large bowl add the beans, onions, red pepper, corn from the stalk, and cilantro. Set aside.
Make the dressing by combining the honey, mustard, lime juice, 2 Tbsp. Olive oil, salt and pepper, and cayenne pepper in a small bowl. Whisk together and set aside.
Once potatoes are done baking, add them to the large bowl and drizzle the dressing over top. Feel free to add more salt, pepper, cayenne, etc. as needed!

And this is exactly why I asked my mom to buy me the entire “I love Lucy” VHS collection off QVC and named both my dogs ...
06/09/2020

And this is exactly why I asked my mom to buy me the entire “I love Lucy” VHS collection off QVC and named both my dogs Ethel and Lucy by the ripe age of 9. I always knew there was something great about her! 😜

Yesterday felt like Spring, today feels like Summer, so this PASTA PANTRY SALAD falls somewhere in between the two! This...
05/29/2020

Yesterday felt like Spring, today feels like Summer, so this PASTA PANTRY SALAD falls somewhere in between the two! This dish has so many flavors packed into it I don’t even know where to begin. I’m literally eating leftovers as I write this and still so in love with it. You probably have most of these items already in your pantry so take a look around before you hit the store. I made mine with wild-caught salmon, but you can alway sub canned tuna as well (again, all about what you have….keep it simple) I’ll definitely be making this one again soon, it was a hit!

Recipe inspired by:
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What You Need:
✔️1 Bag or Box of your favorite pasta (I’m always a big fan)
✔️2 Tbsp. of Basil Pesto (either homemade or store bought)
✔️1 lb. of Wild Caught Salmon (baked or grilled), then shredded
✔️2 Tbsp. Hummus
✔️2/3 Cup of Edamame beans or peas
✔️Handful of Arugula
✔️2 Cups Broccoli, steamed
✔️Handful of Green Onions
For the Vinaigrette:
✔️3-4 Tbsp. Extra Virgin Olive Oil
✔️2 Tbsp. Fresh Lemon Juice
✔️2 Tbsp. Red Wine Vinegar (I only had Apple Cider Vinegar so I used that)
✔️1-2 Crushed Garlic Cloves
✔️1/2 tsp. Dijon Mustard
✔️Pinch of sea salt, oregano, & black pepper
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1. Bake or grill salmon and shred. Meanwhile, steam the broccoli.
2. Cook the pasta according to directions and drain.
3. Mix the basil pesto & hummus into the pasta.
4. Make the vinaigrette by combining all ingredients in a mason jar and shaking until combined.
5. Place handful of arugula in a the bottom of a serving dish.
6. Top with pasta, salmon, edamame, broccoli, and green onions.
7. Finish off with a heavy dose of dressing over top and serve!

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Bayside Blue - Balancing You

Bayside Blue is a service oriented business providing health & wellness coaching to individuals ready to make a change with their current lifestyle. Kelley, owner of Bayside Blue is a certified health & wellness coach and yoga instructor. She enjoys helping others find balance in every aspect of their lives. She believes that a life which includes proper nutrition, exercise that makes sense for you, a regular self-care routine, and creating a career plan that brings both financial stability and joy leads to equilibrium and a life full of happiness. Her passion continues to rest in guiding others to achieve their goals and reach their fullest potential.