Month: June 2015

Mango Nice Cream



I love nice cream! I am constantly making more and more of this because it’s just so good and also guilt-free! Here’s my recipe.

You will need:

  • 1 cup of frozen banana (cut it up and put into the freezer overnight)
  • 1 cup of frozen mango
  • A few splashes (about 1/4 cup) of coconut milk

Put all ingredients into your food processor. I have the Cuisinart 8-cup professional. I manually “pulse” using the pulse button until it is starting to blend together and look creamier. Then after a minute or 2, I switch to the “on” button and let it cream together until it’s smooth.

Take it out and top with your favorite fruit or just eat alone! Mine has fresh mango and strawberries on top. Enjoy!

Simple Chia Seed Pudding

11402465_10100500917549084_6681906211393288808_oChia pudding topped with fresh strawberries


Chia pudding with greek yogurt, granola, strawberries, kiwi, and mango


Chia pudding with mango smoothie and fresh mango

Vanilla chia pudding is one of the easiest and most delicious things to make! I made enough to last for a few days with a variety of different toppings. Above, you can see some of the various ways I used mine. The chia seeds naturally help to create the pudding-like texture and gel everything together. I’ve tried the bulk chia seeds from Whole Foods as well as the pack from Trader Joe’s, and both work equally well. Here’s how I make mine!

You will need:

  • 2 tablespoons of chia seeds
  • 1/2 cup milk (I used vanilla soy milk, but you can use coconut milk or regular cow milk too)
  • 1/8 teaspoon pure vanilla extract
  • honey

Mix all of the chia seeds, milk, and vanilla into a bowl. Stir it up and put it in the fridge. After about an hour, open it up and stir again. You can let it sit a little while longer before spooning it out to eat.

I poured out a small amount into a jar and mixed in the honey to taste. This will all depend on how sweet you like yours. You can top with your favorite fruit, add a smoothie to it, or mix with yogurt and granola for a delicious combination!

You can save this in the fridge by covering tightly, and it should last for a few days. It might start to get clumpy, but just stir it around a bit and it should loosen up.


Drankin’ watermelon – Watermelon Mango Kale Smoothie


This green smoothie is more healthy than margaritas but just as fun! Here’s how i made this.

You will need:

  • About 2 cups of fresh watermelon
  • 1 cup of kale
  • 1 cup of frozen mango
  • 2 tbsp of shredded or fresh coconut

Chop the watermelon into rectangular chunks. Put it in your Nutribullet (or other comparable blender) and blend into watermelon juice.

Opened your blender and add in the kale and frozen mango. Blend until it is fully pureed.

Topped with some dried shredded coconut and enjoy. Delicioso!

You had me in the POM of your hand!



I’ve been making  more and more acai bowls, because they just taste so good!

I use the Sambazon frozen unsweetened acai packs. Run the pack under water and break it up. Put in your nutribullet and blend along with the following (for a thicker consistency, add ice as needed):

  • Cup of frozen blueberries
  • Half cup of frozen pomegranate seeds
  • Half cup of frozen strawberries
  • Cup coconut milk
  • Handful of flaxseeds

I topped it with:

  • Naked granola
  • Fresh strawberries
  • Fresh blueberries
  • Chia seeds (bulk from Whole Foods)
  • Coconut Flakes
  • Sunflower Seeds

Avocado Toast + Egg

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Avocado toast is #trending! This is how I made mine:

You will need:

  • 1 large avocado
  • 2 eggs
  • salt and pepper
  • Toast

Preheat the oven to 425.

Cut the avocado in half and remove the seed. Place in a oven-safe pan or baking dish where you can rest the avocado next to the side so that it won’t tip over.

Crack one egg into a bowl. First spoon the yolk into the avocado hole. If there is room left, spoon in some egg white. If the hole is too small for the egg, you can scoop out some of the avocado. Then spoon the second egg into the other side of the avocado.

Bake in the oven for about 15-20 minutes. Check on it at about 12 minutes to make sure it isn’t getting overcooked.

Remove from oven and spread on toast! I used the gluten free bread from Trader Joe’s.

Voila! Delicious!

Stacks on Stacks on Stacks! Gluten Free Pancakes


IMG_3892  IMG_3906

I had a craving for pancakes, but wanted to make something healthy, quick, and easy. I decided to try the Krusteaz brand gluten-free pancake mix. Gluten free pancake mix uses rice flour instead of regular flour. Here’s the recipe I created. I added frozen blueberries and substituted milk for coconut milk.

1 3/4 cups Krusteaz Gluten Free Buttermilk Pancake Mix

1 cup cold water

1/3 cup coconut milk

1 egg

1/3 cup frozen blueberries

Fresh fruit


Whisk first 4 ingredients together, then add blueberries and distribute evenly in the batter. Lightly oil griddle or pan and cook on each side until it turns golden brown. Top with fresh fruit and honey to taste.