Marianna Nutrition

Marianna Nutrition simple habits for a healthy life 🤍
food + movement + mindset
becoming my best self daily✨🧘🏻‍♀️💞

05/09/2026

Adult lunchable of the dayyyy

05/09/2026

Kaylin and Kaylin pickles just can take my money I guess.

05/09/2026

Chocolate protein…. Frozen milkshake? Idk. But I love it.

05/09/2026

BLENDED BLUEBERRY PROTEIN CHIA PUDDING I know a lot of people hate the texture of chia seed pudding so… hopefully this helps!l Ingredients 1 cup frozen blueberries 1 1/2 cups unsweetened vanilla almond milk 1/4 cup sugar free maple syrup (or any sweetener of choice) 1/2 cup chia seeds 2 scoops vanilla protein powder Toppings: fresh blueberries and peanut butter Instructions: 1. Add blueberries, almond milk, and maple syrup to a blender and blend until smooth. 2 Then add chia seeds and protein powder and blend again on high speed until it starts to thicken into a pudding like texture. This may take some time! 3. Evenly distribute amongst 3 glass jars then top with blueberries and peanut butter and store in the fridge for up to 4 days.

05/09/2026

Protein iced mocha… chocolate protein shake + cold brew >>>

05/09/2026

PROTEIN PASTA SALAD Ingredients: For the salad: 1 box of protein pasta 1 cucumber 1 red bell pepper 1 orange bell pepper 3 green onions 1 can of white beans drained and rinsed Sliced black olives 2/3 cup reduced fat feta cheese Salt and pepper to taste Red wine vinegar and olive oil to taste 2 tsp dried oregano 2 tsp garlic powder 2 tbsp red wine vinegar Instructions: 1. Cook pasta according to package instructions. 2. While pasta cooks, prep all your veggies. 3. To a large bowl add pasta, veggies, chickpeas, olives, feta, oil and vinegar, and seasonings. Toss to combine. Adjust seasonings as needed according to preference! Store leftovers in the fridge for up to 4 days!

05/09/2026

and Kaylin Pickles im so sorry I ever doubted you.

05/09/2026

COOKIE DOUGH PROTEIN BARS. Ingredients: 2/3 cup almond flour 2 scoops vanilla protein powder 1/4 cup powdered peanut butter 1/4 cup creamy peanut butter 1/4 cup brown sugar substitute, I used monkfruit Almond milk to thin, add 1 tbsp at a time. 1/3 cup dark chocolate chips Instructions: 1. To a large bowl add all ingredients except almond milk and chocolate chips. Slowly add in almond milk 1 tbsp at a time until you form a sticky dough. 2. Mix in chocolate chips then press dough into a rectangle baking dish lined with parchment paper in an even layer. 3. Freeze for 20 minutes. Slice into bars and store leftovers in the fridge.

05/09/2026

Gardening drink of the day.

05/08/2026

Taco chicken salad?? Idk what this is but I’m addicted. Ingredients: 1 rotisserie chicken diced into small pieces 1 can black beans 1 can corn Pico de gallo 1/3 cup salsa verde (plus more to taste) Feta (or any cheese) Taco seasoning For serving: I love to have this with lettuce as a salad or on top of rice cakes Just add everything to a bowl and mix together, adjusting taco seasoning depending on preference. Start on the lower add then add more. Store in an airtight container in the fridge for 3-4 days

05/08/2026

Green goddess pasta!! Sneaking veggies into pasta sauce is my favorite way to eat more greens when I’m sick of vegetables! You can also make this a high protein meal by swapping regular pasta with protein pasta! Ingredients Pasta of choice, I used mafaldine 1/2 a yellow onion, diced 1 tbsp mincLed garlic 1 cup frozen peas 1 5 oz bag baby spinach 1/2 cup low fat cottage cheese 1/3 cup Parmesan cheese 1 tbsp lemon juice 2 tsp salt (plus more to taste as needed) 1/3-1/2 cup unsweetened almond milk Instructions 1. Cook pasta according to package instructions. 2. Place a nonstick pan over medium heat and spray with olive oil cooking spray. Add onion and garlic and cook for 2-3 min. Add frozen peas, spinach and 2 tbsp water, cook until spinach is completely wilted. 3. To a high speed blender (I just got the mini blender and I’m OBSESSED), add cottage cheese, Parmesan, lemon juice, salt, and using a slotted spoon add cooked spinach/peas, then add milk starting with 1/3 cup and increasing to 1/2 cup if too thick. Blend until smooth. 4. Transfer cook pasta back to the pan you used to cook the spinach and pour sauce on top, mix so that it is evenly coated and enjoy!

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