Gina Goodloe
ISSA/NCCPT Certified Personal Trainer and Nutritionist

Favorite Recipies

Please note while I am waiting for my Nutritionist exam to be graded, please take a look at a few of my GO-TO eats. I am not a professional photographer, so please note that my pictures are my own, and do NOT accurately represent the deliciousness of the food I am sharing with you.

Grilled Lemon Herb Mediterranean Chicken Salad

This is a salad I found on Pinterest. IT IS AMAZING! I make it often for my family, who seem to never get enough of it. It is fresh and flavorful, and best of all, filling. The chicken marinade is used as a dressing for the salad as well, which really ties it all together. I do not use olives or feta on the salad when I make it.


  • 2 tablespoons olive oil
  • juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
  • 2 tablespoons water
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh chopped parsley
  • 2 teaspoons dried basil
  • 2 teaspoons garlic , minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • cracked pepper , to taste
  • 1 pound (500 g) skinless, boneless chicken thigh fillets (or chicken breasts)


  • 4 cups Romaine (or Cos) lettuce leaves, washed and dried
  • 1 large cucumber diced
  • 2 Roma tomatoes diced
  • 1 red onion sliced
  • 1 avocado sliced
  • 1/3 cup pitted Kalamata olives (or black olives), sliced (optional)
  • Lemon wedges to serve


  • Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.

  • Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.

  • Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.

  • Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.


Add 1/2 cup crumbled feta to give the salad an even better flavour!


Calories: 336kcal | Carbohydrates: 13g | Protein: 24g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 107mg | Sodium: 271mg | Potassium: 385mg | Fiber: 6g | Sugar: 4g | Vitamin A: 4745IU | Vitamin C: 18.4mg | Calcium: 84mg | Iron: 2.8mg

Healthy yogurt oat flour pancakes

I have many friends who are Gluten Free due to Celiac and just by choice. I LOVE being able to include them in food plans and ALWAYS look for yummy new alternatives to my favorite foods. I just so happened upon this recipe (found at and also pinned to my Pinterest page. The recipie calls for you to use rolled oats, and then grind them down to a fine flour. I saved the time and just used oat flour. An added bonus, my kids also love these and they boast 127 kcal per pancake if made as directed in this recipe.


  • 2 ½ cups rolled oats (gluten free if needed)
  • 2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 dash salt
  • 1 large egg
  • 1 cup plain yogurt of your choice (I used plain low-fat)*
  • ¾ teaspoon pure vanilla extract
  • ½ - 1 cup water, divided
  • coconut oil, butter, or ghee for cooking
  • maple syrup, berries, chocolate chips, or other pancake toppings for serving


  • In a blender or food processor, process the oats until a fine flour forms. Add to a medium mixing bowl. Add the baking powder, cinnamon, and salt, and whisk to combine.

  • In a separate bowl, beat the egg. Add the yogurt, vanilla, and  ¼ cup water and whisk to combine. Add the dry ingredients to the wet and whisk to evenly combine, making sure no lumps are left. The consistency should be thick, but still run off of a spoon. If too thick, add more water ¼ cup at a time.

  • Heat a non-stick skillet over medium to medium-high heat. When the pan is hot, add 1 tablespoon coconut oil or butter and let it melt, swirling around the pan. Spoon ¼ cup of the batter into the pan to form a pancake. You can make 3-4 pancakes in one batch if you have a large pan. Cook for 4-6 minutes, or until the edges turn a darker shade of brown. Flip and cook the other side 2-3 minutes. Remove from pan and keep warm. 

  • You will need to add a bit more water to the batter before you begin cooking your next batch. Whisk in ¼ cup of water and see if that works. If not, add another ¼ cup until you get the right consistency. Repeat step 3 until all the batter is cooked.

  • To serve, top with fresh berries, chocolate chips, and pure maple syrup. Or, top with your favorite pancake toppings!


Serving: 1pancakeCalories: 127kcalCarbohydrates: 19gProtein: 5gFat: 3gSaturated Fat: 1gCholesterol: 30mgSodium: 31mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 69IUVitamin C: 1mgCalcium: 100mgIron: 1mg