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Category Archives: Recipies

Cookie Dough Lara Balls and More Rain….

Well it’s raining again… at least the rain is a warm rain, but not quite enough to get me jazzed enough to go dance in it…

Thankfully I’ve got my sweet rain boots to keep me fashionable and dry in this rain!

I’m also starting to think I need more rain gear workout clothes or something as we head more into fall and winter!  hmmm…..

Anywayzzzz… onto the good stuff!!

So, I am totally obsessed with Lara Bars, but they can be a bit pricey when you are trying to keep on a tight budget.  Thankfully, they are super easy to replicate, not to mention more wallet friendly!!

These lil guys are perfect for right before or after a workout, to take on the go as a quick snack to keep you satiated until lunch or dinner… you name it!

Cookie Dough Lara Balls

1 Cup Raw Cashews

12 Medjool Dates

1/4 cup Carob Chips

Pinch of Himalayan Sea Salt

– Process cashews until they are ground up into small pieces, but not a powder

– Add in the dates and sea salt, and process until almost incorporated

– Add in the carob chips and process until it starts to look clumpy

– Use a spoon and scoop out enough to fit in palm of your hand and form into a ball.  You can wet your hands to keep from sticking too much to your hands

Enjoy! and keep dry!

Question of the day:  What do you do when you can’t workout outdoors??


Zucchini Pasta with Pumpkin “Marinara”

I have a confession… I’m in love… and it’s name is Spiralizer!!

I recently purchased a spiralizer, which was totally the best investment ever (besides maybe my juicer).  Basically you can take any vegetable, usually zucchini’s, and make them into a pasta like form!   It’s a fantastic way to incorporate more veggies into your diet, and if you are a major pasta lover like I am, but are trying to steer away from heavy carbs in the evening, then this is totally the perfect solution.


I’ve been using this thing like crazy, and experimenting with all kinds of sauces and so far this one is my best one yet!  Seriously in love with this sauce, I LOVE fall and pumpkin!!  I love that you can make Pumpkin both sweet AND savory, it kind of just morphes into whatever you want it to be.  Couple that with the fact that it’s also packed with nutrients (as most of my recipes are) and BAM! Total nutrition party in your mouth!!  (Check out my other post on Pumpkin for the nutritional benefits!)

 And here is the recipe:

Zucchini Pasta with Pumpkin “Marinara”

1 Zucchini – spiralized

Pumpkin “Marinara”:

Half a can of unsweetened organic pumpkin

2 medium garlic cloves

1/4 cup Apple Cider Vinegar

1/4 tsp Cinnamon

A little less then 1/4 cup of Nutritional Yeast

1 inch piece of fresh ginger

Himalayan Sea Salt and Pepper to taste

– Pour in Apple cider vinegar into the blender first

– Add remaining ingredients, blend away until all ingredients are incorporated into a smooth yummy sauce!

– Makes about 2-4 servings, depending on how much pasta you are using and how much sauce you prefer!

I added some lightly sauteed tofu with some basil, but you could add some beans, nuts, steamed veggies… the options are endless!

This can definitely be heated since it’s more of a cold dish.  Because, lets face it, when you think of fall, you think of warm dishes.

Ah-MAH-zing Vegetable Chili

Since I got back from my roaring weekend of sunny warm Los Angeles and San Francisco, it’s been doing nothing but rain!! The temperatures have also dropped to a more fall like feel.  Which I love, just minus the rain.  I don’t have all that much room in my little cottage so I can only really do my workouts out on my deck, so I’m not so much a fan of the rain!   I hear up here that during the winter months it does nothing but rain, so I’m going to have to come up with some creative workouts that I can manage to do in a tiny box like area.  Any suggestions??

In any case, this colder weather has struck up a strong desire for curling up in front of the fire with some hot cocoa and a blanket…. but since I don’t have a fire place I opted for a warming soup instead!  This soup was thrown together and ended up tasting Ah-MAH-zing!!  (my newest favorite word courtesy of my newest favorite show Happy Endings, anyone else watch it?? So hilarious!!)  I love to make soups because you can really put anything into it, load it up with veggies, beans, and even grains and it tends to last for about a week of lunches or dinners, for one person that is.

The other best thing about this soup is that it is packed with all kinds of vitamins and protein, so it keeps you quite full for  long time while also giving you some vitamin C and carotenoids to give you a nice glow 🙂  Really this should be called Power Glow Chili!

 Ah-MAH-zing Vegetable Chili

2 Tbsp Extra Virgin Olive Oil

1 can diced italian herbed tomatoes

2 Tbsp Tomato paste

2 Large carrots (chopped)

2 Large Garlic cloves

Half of a large white onion (chopped)

1 Yellow bell pepper (chopped)

1 Red bell pepper (chopped)

2 Cups water

2 cans Chili Bean Mix (although I used 1 can chili bean mix and about 1 cup of chick peas)

1-2 dashes cayanne pepper (the heat!!)

3 Tbsp dried Basil

Himalayan Sea Salt and Pepper to taste

– Pour olive oil into large pot, wait till it heats up a bit

– Add garlic and onion and saute until onions become translucent

– Add chopped carrots, and saute for about 5 minutes

– Add spices and tomato paste, stir around a bit, maybe 1-2 minutes more

– Add bell peppers, saute about one minute

– Add in tomatoes, and water and bring to a boil, then lower heat and simmer for about 30 minutes (continue stirring every 10 minutes or so)

– Add in beans and continue to simmer for about 15-20 more minutes (keep your eye on the carrots, they are going to be your marker for when the soup is done.  You want the carrots to become slightly soft, but not too soft)

Enjoy with some yummy rice crackers or a whole wheat baguette!

I’ve been enjoying this soup for lunch this week and it totally fills you up and warms you up too!  Delicioso!

What do you turn to when the weather turns cold??

Mexican Chocolate “Rice” Pudding

Over the past 5 weeks I have been slowly getting settled into my new town and getting to know the culture.  Where I am living now is very heavily Mexican dominant.  To elaborate on that a bit more, I am here because I am in the HealthCorps (a branch of AmeriCorps) working in an elementary school teaching a few nutrition classes for kids who specifically are in danger of becoming obese.  I am also teaching a nutrition class to the women/moms of the community.  So far its been great! The kids are eager to learn and the women/moms are all really receptive to the information I’m providing.

Onto the food!  I have never been one to normally crave Mexican food, but lately I definitely have been, not a huge surprise given my surroundings.  I even had tacos (healthified version mind you) for lunch for two weeks straight!

So last night I wanted something sweet for after dinner, but healthy of course, so I whipped up a Chia seed pudding, but it turned out kind of like a Mexican rice pudding!!

What makes this pudding Mexican, is the cinnamon!  Their chocolate and puddings for that matter generally have a warm spice in them, whether its a hot chili spice or cinnamon, it always has a kick to it.

Cinnamon has so many amazing qualities to it, a few main ones would be;

– It helps to control your blood sugar, which in turn also helps boost your brain function!

– Its an anti-microbial, which means it inhibits the growth of bacteria like fungi or yeast.

– A natural Anti-Inflammatory

And with that here is the recipe!

Mexican Chocolate “Rice” Pudding

Makes 4 small servings, (80 Calories each!!) or 2 large servings

1 Cup Unsweetened Vanilla Almond Milk

2 Tbsp Carob Powder

1 tsp Cinnamon

1-2 Packets Stevia (I use the Truvia brand)

3 Scoops Chia Seeds (or 3 Tbsp?)

Splash Vanilla Extract

– Pour Almond milk into a bowl

– Add Carob and Cinnamon and whisk until well blended

– Add Chia seeds and Stevia, mix well, then mix in the vanilla extract

– Chill overnight, or for about 30 minutes until the chia seeds plump up and the consistency is like pudding!!

Please forgive the tupperware, I'm minimalist living these days, so I work with what I got!

Ingredients, simple!

Happy Friday everyone!!

A Dash of Delicious #3

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Mmmmmmmmmmmmmm Yuummmmm!!!!!


It’s been a while and I apologize!!! I feel so bad for these long gaps of not posting.  But I’d rather post something of purpose or something interesting or pretty instead of pointless.  That would be my perfectionist side shining through there.

This past week has been a bit un-productive unfortunately.  I don’t work well without any kind of structure and lately without having work to go to I have not had much to do other than packing.  I have made the decision to move back home for a few months before moving to California in order to save up some money.

I have been going through a lot of my stuff and getting rid of soooo much stuff!! I have to say it is quite freeing! My plan is to be able to move to California with as little as possible…. which is quite hard for me because I tend to form attachments to things…. I mean I am in no way a horder by any means but things that are useful or that I like or things that I have memories with, it’s very difficult to get rid of them.

Does anyone else have that problem?! How do you fix it!?


I was reading my favorite blog a few days ago, and Angela came up with a guilt free Dairy Queen Blizzard!!  How fab!! So I did my own little spin on it 🙂  It totally hit the spot  both yesterday and today.


Mango Banana Soft Serve with Cookie Dough! (Guilt Free!!!)

1 Frozen Banana (diced)

Frozen Mango (as much or as little as you would like – the more you use the more mango-y it tastes!)

Splash of Coconut Milk (or other nut milk)

* put into food processor and blend until it reaches soft serve consistency!


Cookie Dough Balls

Adapted from Oh She Glows

  • 1/4 cup unsalted cashews
  • 1/4 cup unsalted raw peanuts
  • 1/4 cup rolled oats
  • 1/4 cup brown rice flour
  • 1/2 tsp Himalayan sea salt
  • 1.5 tbsp natural cane sugar
  • 1/2 tsp pure vanilla extract
  • 2 tbsp + 1/2 tsp pure maple syrup (or a bit more if dough is too dry)
  • 1/4 cup dark chocolate chips (I used cacao nibs – but I think it made it a bit too crumbly)

Directions: In a food processor, add the cashews and oats and process until it forms a fine crumble.

Now add in the salt, sugar, and flour and process for a few seconds more. Add in the maple syrup and vanilla and process until combined.

It will be sticky, but this is normal! Add in your chocolate chips and stir by hand or process. Form into balls. Store in freezer.



So if anyone has any great ideas for how to whittle down and let go of things that may be not necessary please share!!


Energy Foods – To help you fix that mid day slump

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Lets face it, you know the feeling, you are at work and you look at the clock and it says “2:00pm” and you have this overwhelming feeling of just plopping your head down on your desk and taking a nap.  Don’t you just miss those days in pre-school when it was nap time?!

Well have no fear, I am helping you out with a few afternoon fixes to help perk you up and not crash an hour later like you would with coffee or chocolate.


Loaded with vitamin C – which your body needs to make a compound called carnitine.  “Carnitine shuttles fat into the muscles where it can be used for energy.  And when you use fat for fuel, you can exercise for longer periods of time without feeling fatigued.” – Delicious Living Magazine

I always use lemon juice as a dressing on top of steamed veggies or salads along with some fresh black pepper.  It gives your veggies a nice subtle accent without drowning out the taste of the delicious veggie.


Loaded with stress-reducing B vitamins and soluble fiber, this whole grain offers more sustained energy than the refined grains in cold cereal or refined-flour toast.

Oatmeal breaks down into the type of energy you actually can use in your body.  So if you don’t need carbohydrates for energy right away, your body will store up to 400 calories of the excess in the liver as glycogen, a molecule that acts like an energy reserve.” – Delicious Living Magazine.

For breakfast have 1/2 cup of whole rolled oats (not instant) and top with cinnamon, hemp milk or almond milk, and fresh fruit.  Or have for lunch as a savory meal.  Cook with your choice of non dairy milk, nutritional yeast, himalayan sea salt, and mix in vegetables of choice.  (I’ll post a recipe soon).


Sipping caffeinated tea throughout the day can help you think more clearly.  It can also stave off age-related dementia.  When paired with caffeine, L-theanine in tea increases altertness, reaction time, and memory.

Sip oolong, white, green or black tea throughout the day.  They have some delicious flavored green teas for those of you who can’t quite take the taste of green tea!  You can also add in some vanilla flavored nut milk to your tea for an extra tasty tea latte!

I found this awesome looking recipe in Delicious Living Magazine, where I found that great article I just summed up for you 🙂

Earl Grey Hot Chocolate  (serves 2)

6 Tbsp Dutch-process cocoa

1/4 cup agave nectar (I would use brown rice syrup though)

2 Tbsp loose leaf Earl Grey Tea

2 Cups boiling water

1-2 drops pure orange oil (optional)

Directions: Place cocoa and agave (or brown rice syrup) in a heat proof pitcher.

Place tea in a second pitcher or bowl and pour 2 cups boiling water over it.

Steep for a bout 3 minutes.

Strain over cocoa and agave (or brown rice syrup) and add orange oil (if using)

Whisk until slightly frothy.

Pour into two cups and enjoy!!

Fat Tuesday!

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Have you gotten any Mardi Gras beads today?? I haven’t but oh well Lol

So to celebrate Fat Tuesday I decided to have pancakes since I grew up always going to Fat Tuesday pancake suppers at my parent’s respective churches when I was a youngster.  However, instead of your regular pancakes I made sweet potato pancakes with a spinach pesto!!

Can we say DELISH!? I think I should get some beads for this concoction 🙂

Sweet Potato Latkas

Lightly adapted from Spark People

2 lbs sweet potatoes, peeled and shredded

1/2 cup green or white onions, finely minced

1 Tbsp dry parsley

1 tsp dry stage

2 Tbsp flax meal

2 Tbsp boiling water

1/2 lemon

1/4 cup brown rice flour

Celtic sea salt (course) to taste

Black Pepper to taste

* Pour boiling water over flaxmeal in a bowl and let turn to gelatinous mass.

* Mix sweet potatoes and onions with lemon juice

* Add Seasonings, flour and flax – mix together

* Heat oil (coconut oil) – drop spoonfuls on hot pan, use fork to spread out into a thin pancake

* Cook until corners are browned and crisp, flip – cook till golden

Spinach Pesto

2-3 cups baby spinach

1-2 Tbsp Olive Oil

1 large garlic clove

Lemon Juice – to taste

2 tsp sesame seeds

1/4 cup raw cashews

1 Tbsp nutritional yeast

Salt to taste

* Put all ingredients into a food processor, and process until fully blended.  May add some spinach if taste is too strong.  This recipe is really to each persons own taste, so you can add a bit more of any ingredient until you find the right combination 🙂