Wendy Wesley Nutrition

08/15/2025

Free nutrition and cooking class by yours truly! 5 EASY WEEKNIGHT MEALS. Seriously grateful to Daystar Life for this. No registration required but if you'd like to come drop me a note below

07/18/2025

Voting for Creative Loafing Tampa's Best of the Bay is open and we are 1 of the 3 nominees. Yeah! Here's the link. Thank you so much and we'd appreciate your vote:

It's the BEST time of the year—time to tell us your favorite local people, places, businesses, events, and more!

06/29/2025

We did it again! Nominated for the 4th year in a row. Voting opens next month and I'll post links when they are available.

06/29/2025

Nutrition presentation at Cemex to over 100 employees. I specialize in corporate wellness, nutrition education and cooking demonstrations.

06/29/2025

Here's the recipe for the Egg Frittata Cups we made at Footprints on Friday. I have also placed the link to it on my website in the comments.
These can be made into individual muffin cups or baked in a pie or cake pan and sliced into wedges. If baked in a pan, the cooking time will double. Store them in the refrigerator and microwave the cups or slices as needed. Quick breakfast tip: heat one, cut it up and put into a high fiber tortilla for a breakfast taco on the go.
Egg Frittata Cups
• 6 large eggs
• 1 cup egg whites, or another 6 eggs
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground pepper
• 1 teaspoon olive oil
• 1/2 orange or yellow bell pepper, chopped
• 1/2 cup yellow onion, chopped
• 1 cup broccoli, chopped into small pieces
• 1 cup mushrooms, sliced
• 1/3 cup crumbled feta
• cooking spray
• Preheat: Preheat oven to 375° F.
• Prep muffin tin: Spray twelve-cup muffin tin with cooking spray or line with silicone baking cups. I sprayed the silicone baking cups with spray, just to be on the safe side.
• Whisk eggs: Place eggs and egg whites into a large bowl and whisk to combine. Season with salt and pepper.
• Sauté vegetables: Meanwhile, heat a skillet over medium heat with 1 teaspoon oil. Add in chopped veggies (bell pepper, onion, broccoli and mushrooms) and cook for about 5-6 minutes, until they’re a little soft and the onions are fragrant.
• Add mix-ins: Add sautéed veggies into the bowl with the whisked eggs. Add in feta and parsley and mix well.
• Divide mixture: Pour egg mixture into muffin cups evenly. I used a 1/3 cup measuring cup to pour each one.
• Bake: Bake for 17-20 minutes, or until the egg cups are no longer jiggly and an inserted toothpick comes out clean. Allow cups to cool and enjoy immediately.
COPYRIGHT 2025 WENDY WESLEY NUTRITION, LLC

04/30/2025

On Tampa Bay's 10 talking about added sugars and fiber in snacks as we Spring clean our pantry.

04/30/2025

Beautiful chickpea curry, jasmine rice and cilantro from a few summers back. I'm shifting my cooking to include cool curries and raitas. Check out my website for recipes www.wendywesleynutrition.com

03/11/2025

A great event for a great cause. I'm thrilled to provide my Mediterranean Farro and Greens Bowl with Garlicky Lemonette Dressing.

Fill your empty bowls next weekend at our Empty Bowls event! Enjoy delicious soups, salads, and breads generously provided by some of the best local spots. A huge thank you to:

🥖 Adieu-glu and Lantmännen
🥗 Wendy Wesley Nutrition and Brick Street Farms x Daystar Edible Garden
🍜 The Helm St Pete Beach, Creative Catering, Odi's mediterranean kitchen, J-New's BBQ & Grill, Pass-A-Grille Woman's Club

Every bite supports our mission to fight hunger in the community. We hope to see you there! 🥣💛

Tickets: https://givebutter.com/c/EmptyBowls2025

12/09/2024

Back in October between storms I conducted a team building cooking event for female architects and construction project managers at a Tampa home.

This past year, several companies hired me to conduct team building events stating that golf outings and catered dinners were a little tired and passe.

I’m doing another one this Friday with 14 women out at the Pasadena Yacht and Country Club. I’ll post photos of that.

When I launched my cooking school, team building events were not on my radar and now they are the entirety of the school.

10/21/2024

🌿 Transform Your Approach to IBD Through Diet Join me for an exclusive workshop on managing IBD through tailored nutrition.

Learn practical dietary strategies to manage IBD symptoms and enhance overall health, whether you join us in person or from the comfort of your home.

Series Details:
-📅 Date: Oct 26, 2024
-⏰ Time: 11:00 AM - 12:30 PM
-📍 Location: Hammock Hall Boyd Hill, St. Petersburg, FL
-Reserve your spot: thestephanieawynnfoundation.org
-Virtual Attendance: Available for those who prefer to join online.

Why Attend?
Expert Nutrition Guidance: Get actionable insights from Wendy Wesley on optimizing your diet for better IBD management.

Enhanced Well-being: Discover how nutritional strategies can significantly improve health for those with IBD.
Special Bonuses:

CE/CME Credits: Provided by Orlando Health, ideal for healthcare professionals looking to expand their expertise.

Nutritious Lunch: A healthy, IBD-friendly meal will be provided for in-person attendees.

Whether you’re affected by IBD, care for someone who is, or are a health professional, this workshop offers invaluable insights into the nutritional management of chronic conditions.

09/26/2024

Really proud to be recognized as the winner of "BEST NUTRITIONIST" in 2022 and a top three finalist in 2023 and 2024.

09/21/2024

I do online corporate cooking events for Aetna, Cigna and United and I love them. One client, SWFWMD is a favorite and this past Wednesday I made The Jennifer Aniston Salad which has become a favorite in my house. Here's a compliment from an employee at SWFWMD and the recipe for the JA Salad.

"Hi Wendy! I just wanted to thank you again for the webinar the other day for this salad. I made it that night and have been enjoying it very much. I like the fact you can vary the ingredients if you want but I stuck to your basic recipe except I did used the Chick Peas. It is easy to make and stores well. I also enjoyed putting a little Italian dressing on mine and mixing it in for added flavors. Again, thank you and I always enjoy your webinars on cooking! I look forward to your next!"

The Jennifer Aniston Salad

1 cup quinoa or farro, uncooked
2 cups water
1 unpeeled cucumber, seeds removed and diced
1 cup parsley, mint or cilantro, chopped
1/3 cup red onion, chopped
½ cup roasted pistachios, walnuts or almonds, chopped
1 can (15 oz) garbanzo, black beans or great northern beans, rinsed
6 tablespoons lemon juice
¼ cup olive oil
½ cup feta cheese, crumbled

Cook the quinoa or farro according to package directions. After the grains have cooled, mix all the salad ingredients and dress with the oil and lemon right before serving. It keeps in the refrigerator dressed for up to 3 days without wilting.