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About: Gina Matsoukas

Gina Matsoukas

Gina Matsoukas is the author of the site Running to the Kitchen, a healthy recipe, fitness and photography blog. Inspired by her love for food from a young age, a recent weight loss and revamped outlook on health, her goal is to inspire people to eat well without sacrificing flavor and to make healthy food enjoyable and approachable.

Recent Posts by Gina Matsoukas

Mason Jar Sriracha Shrimp Caesar Salad

I’ll fully admit I didn’t get the point of this mason jar salad trend until recently. It just seemed so stupid to me as I sat there wondering why you’d shove all the ingredients of a salad into a jar and how you’d get your fork all the way to the bottom to eat it! Then I realized it’s the whole convenience factor for portability and even more important, an excellent way to keep the dressing from turning the lettuce soggy or requiring an extra container to carry it in to avoid that. Hindsight is 20/20 I guess because now I realize the whole concept is actually kind of genius.

My husband has a Caesar salad addiction. I’m not even exaggerating when I say

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Open Faced Burger Eggs Benedict

Prior to 2009, I had never had eggs Benedict. I have no idea how I let myself get to 27 years old without experiencing the deliciousness that is a perfectly poached egg on a crispy English muffin with creamy, buttery hollandaise sauce on top, but somehow it happened.

In March of 2009 we found ourselves at a Hilton in San Juan, Puerto Rico on vacation and with enough points racked up from work travel, we got free breakfast every morning in the hotel restaurant. Usually hotel restaurants are nothing to get excited about but on the first morning when I saw 5 different types of eggs benedict options on the menu, I knew breakfast would easily become one of the best parts of the

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Paleo Crepes with Strawberry Jam

Paleo. If you haven’t heard the word before you’ve likely been living under a rock (a pretty big one too) for the past five years or so as this diet has seeped out of the small fitness niche it lived in and pretty much taken over the world. Okay, slight exaggeration maybe but seriously, I hear it everywhere.

As someone that does CrossFit regularly, I’ve of course dabbled with it myself from full out Whole30 months (omg, give me the chocolate!) to where I’m at now which is eating paleo-ish a good chunk of the time. Here’s thing, I don’t believe peanuts and beans and are going to kill me, but I also believe we eat far too many carbohydrates. And then there’s the whole dairy

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Portobello Mushroom Egg Bakes

My husband and I have two very different opinions on eggs. He’s a “scrambled or over hard�? kinda guy and I’m a “if it ain’t runny, don’t even bother�? kinda gal. I can’t even watch him make breakfast half the time because it pains me to see him cooking the eggs to death. He’s also a medium-well steak kinda guy, don’t even get me started on that…

These mushroom bakes, however, can go either way. Want them runny (Safest Choice Eggs are perfect for this!) so that creamy yolk drips into the ricotta spinach mixture? You know I do! Follow the recipe as written. Want to deface the egg and practically eat it hardboiled? Don’t tell me you’re doing it, but just cook it a little longer in the

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Pumpkin Waffle Thanksgiving Leftover Breakfast Sandwiches

I’m honestly not sure which is better, Thanksgiving Day itself or the days following when your fridge is packed to the gills with leftovers and you know you don’t have to cook for at least a week. My husband hates leftovers. I, however, think they’re pretty much the best thing ever and you can bet there have been many arguments over this in the past eight years we’ve been married. He sees a skillet full of dinner and thinks “must finish�? (say that in a caveman voice for the full effect). I see a skillet full of dinner and think “sweet, there’s at least one serving for leftovers!�?

Thankfully, when it comes to Thanksgiving, no matter how hard he tries, there’s just no way possible he can eat everything on the table and avoid the leftover

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