May
16

 

A few simple favorites.

Brown butter & sea salt chocolate chip cookies. An absolute sweet and salty favorite.

Getting my aggression out. Kickboxing, cycling, yoga is all good… plus then I can eat more of the above.

My new camera. It MIGHT  be more important to me than cookies. It’s certainly more important than a boyfriend.

Grandma’s buttermilk waffles. Crispy with a lovely fluffy texture. Don’t worry I snatched up the recipe to share.

Peanut butter and banana (and chocolate chips sometimes) sandwiches. Forget the jelly; I’m all about diversity.

Maxi dresses and big sunglasses. I live in this.

Smoothies made with coconut milk. It’s like I’m drinking a tropical vacation!

We all know I’m big into margaritas and all things spanish inspired. I eat spanish food more than anyone I know. And of course I love a good cocktail type beverage during the warm summer months.

Piña Coladas  are the official beverage of Puerto Rico (where my family is from), and I thought that I would share with you a lightened up version that you can slurp down whenever! Typically made with coconut creme, pineapple juice, and rum–these tropical beverages can be super high in calories. To make them lighter, I removed the coconut creme and replaced it with coconut milk, added frozen bananas, and said adios to the rum.

Buttttt where did the rum gooooo?

I’m all about the goodness of coconut milk; it’s creamy, rich, and full of nutrients. I’ve been putting it in cupcakes. I pour it over my oatmeal. I’d take a straight shot of it.

Look I don’t know where my heads at, but I do know that blending up this healthy smoothie made me feel like I was in Mexico on spring break. Until I realized I actually wasn’t… annnnd the fact that this drink didn’t actually have any alcoholic in it– which meant I still needed to go to yoga because I was completely capable.

I say after hitting the gym we add the rum and say hello to Summer!

Just a simple favorite.

Vegan Piña Colada Smoothies

1 cup fresh or frozen pineapple chunks
1 cup coconut milk (I like Silk coconut milk, unsweetened)
1 large frozen banana (chunks)
1/2 cup ice cubes

Directions

  1. Place pineapple chunks, banana, coconut milk, and ice cubes in blender. Puree until smooth and creamy. Pour into two glasses. Top with pineapple for garnish, whip cream (vegan if desired), or drizzle with honey.

Notes

  • For frozen banana chunks, simply cut up banana, place in small ziploc bag and place in freezer
  • Recipe would be great using coconut milk ice cream or yogurt instead of coconut milk

 

 


Apr
18

 

Sometimes it’s the simple things in life that are the best.

Simple pretty things that dance around in my head.

Like the summer flavors brought together in this salad. Juicy ripe watermelons, creamy avocado, annnnnddd lime + cilantro? Holy. I took one bite and I knew I had fallen in love.

Read more.


Mar
25

What insprires you?

My list is huge. Successful women. Chefs. Writers. The mom in Whole Foods with four kids. My bike. The guy in yoga with those incredible abs (call me). Those who live compassionately. History. A challenge. People who believe that everyday brings a new opportunity to grow, take risks, and smile.

Last time I was in California I met up with Veronica, the founder of the vegan, gluten-free Pure Bars. She is a person who truly inspires me. Veronica started her own business and is completely passionate about healthy living. Naturally we had much to talk about including food and her incredible success as an entrepreneur. Veronica also mentioned that California had great restaurants, particularly if you are gluten-free, vegan, or if you only eat raw. I experienced meals in California that I will never forget . Fresh. Healthy. Just damn good!

I got curious and thought I’d challenge myself to make a vegan cupcake, which actually turned out to be very easy and delicious.

Read more.


Feb
26

I love a good Sunday routine.

Usually I roll out of bed, throw on an outfit, and stop at Starbucks. This happens all before 9am.  After I get my sweat on at the gym I head straight to the grocery store, where my cart crashes into at least 3 people. I smile and kindly apologize for being an aggressive cart driver. It’s Sunday after all and I’m feeling extra nice.

Really though, I’m on a mission to get home and put my Kitchen Aid mixer to work, do some laundry, and watch a trashy television show while I eat a giant bowl of pasta.

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Feb
23

I had oatmeal, a chocolate protein shake, and broccoli for dinner tonight. Wait… what?! Yes, it’s that time of year. Warm weather is on its way, and soon I’ll be spending my days in oversized sunglasses and a bikini. That’s my plan.

I’m getting ready by eating simple meals, but that only gets you so far. I’ve also been attending hot yoga classes. I’m really hoping the next time I go the guy next to me doesn’t smell like Campbell’s chicken noodle soup. Broth sweat is not cool dude!

Anyway, I’m getting prepared and I’m sure you all can relate. This is real life. I know you want chocolate cake and fluffy cream cheese frosting… I do too. But let’s just play it cool this weekend, okay?

Time to hush up and make some healthy, delicious chili!

 

Read more.


Nov
22

An extraordinary little place called Vegas happened to me this weekend.

I ate at a place called the Pink Taco. Questionable name, but okay Mexican food.

I have at least six blisters on my feet. This could be a result of  wearing high heels or possible swing dancing. Not sure.

I had a Pumpkin Margarita with a nutmeg powdered sugar rim! Wolfgang Puck is a genius margarita inventor. He should probably cater my wedding someday if I get married.  Also his french fries are ridiculously addicting. I’m upset about it.

I went to the Marine Corps Ball. I know you are going to ask, so I’ll just tell you now that I didn’t see Justin Timberlake or Mila Kunis.

Besides this, I gambled a bit and I did a lot of other things that probably shouldn’t be mentioned on this blog. I am an angel.

Another interesting note: on my flight back home someone passed out in the middle of the plane aisle.  That’s when you know you had  too good of a time in Vegas. Tsk Tsk.

Besides Vegas, I’ve been incredibly busy. I was in California for a week vacationing, laughing, eating good food, shopping, living the good life for a bit.  I’ll post pictures soon!

Read more.


Nov
01

 

Was it you who ate all the leftover candy from Halloween?  Did you rummage through your child’s bucket to find your favorite kind?  Did you promise to eat just one piece, but indulged in about 17?  No willpower?

I’ve totally been there.

We need to pull it together.  How about a cure for that Halloween candy hangover?

This Asian Edamame Salad should do the trick. It’s full of good nutrients your body will love.  This salad is ultra healthy and amazing over a bed of lettuce or even some black beans.  It includes a soy sauce, garlic and ginger dressing that you’ll devour.

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Oct
16

Do you ever have those days where you want to do absolutely nothing, yet you have a to-do list that you can’t wrap your brain around?

That’s me right now.  Stuck in a moment of laziness slash relaxation.

It feels good to stop the noise for a moment and let my brain actually think.  Happy thoughts of soup.

Tomorrow seems like a better day to get things done anyways, right?

Today is a good day for movie watching or a fall bike ride.  Even better for carving ridiculous things into pumpkins. Seriously, who started carving pumpkins anyway?

Sticking a knife in a vegetable and carving faces in it is totally random.

What would you do if I asked you to carve an apple? Not normal.

Read more.


Aug
25

I know what you’re thinking.  You’re thinking about the title of this post.  But before I can explain it, I have to tell you something.

I’m completely jealous right now. Like green eyed full of envy jealousy.

The blogger that inspired me to create my own blog, Emily from SugarPlum, is doing something that food bloggers only dream about… She’s cooking with Giada De Laurentiis! Big congrats Emily, you deserve it!

I love Giada. She’s authentic, adorable and she puts Italian words into English conversation. Plus she’s an amazing chef.  I’ve been watching her religiously on the Food Network.  Ridiculously addicting.

The Food Network is taking over.

Sandwich King, Giada, Bobby Flay, Paula… oh and Cupcake Wars! What a great show. I even emailed the people from Cupcake Wars to see if I could compete on the show, but they said you need to have your own business. Well guess what, my ‘business’ is baking ridiculously amazing cupcakes. Just ask my mom, friends, or my dog.

What? Animals have rights. And Lucky loves cupcakes. Point is, the Food Network is missing out on my lovely cupcakes.

But this isn’t about cupcakes or Giada.

This is about potatoes. Sweet ones. With a little bit of spice. Okay, okay and everything nice. Just cause I made them for you. ha.

Spicy sweet potato fries.

Super easy, super healthy. And they are super super yummy. Wait, what? Super is a weird word.

But listen, if you want to eat healthy and you crave fries, these babies will welcome you with open arms.  Sweet potatoes have lower carbs and they are complex, meaning your body takes longer to digest them. That equates to you feeling fuller, longer.

That also means you won’t be going back for that second piece of pie… or third.  And I’m sure you like making healthy choices.

Or maybe you don’t?

If that’s case, we should become friends.  Because you’ll choose these over Mickey D’s fries any day.

 

Alright…  I’m getting to the blueberry part.

No silly it’s not tomato ketchup, it’s blueberry ketchup. It’s sweet, but salty… and it’s good.  

 

Spicy sweet potato fries and blueberry ketchup: A match made in heaven.

 

 

Where are your favorite french fries from? Do you make your own? Buy them? Are they from a restaurant/fastfood place? 

For Blueberry Ketchup, see recipe from Chocolate Covered Katie

Spicy Sweet Potato Fries with Blueberry Ketchup
 
Author: 
Recipe type: Side Dish, Vegetarian, Vegan, Gluten Free
Prep time: 
Cook time: 
Total time: 
Spicy sweet potato fries paired with a cooling delicious blueberry ketchup.
Ingredients
  • 4 Medium Sweet Potatoes
  • 1 tablespoon of olive oil
  • 1 teaspoon of salt
  • ¼ teaspoon of cumin
  • ¼ teaspoon of chili powder
Instructions
  1. Preheat oven to 425 degrees F and spray pan with non stick cooking spray.
  2. Cut sweet potatoes to resemble French fries.
  3. Combine sweet potato strips, salt, olive oil, cumin, and chili powder in bowl. Toss with hands so sweet potatoes are fully coated.
  4. Place potato strips on pan.
  5. Bake for 15 minutes, then stir and bake another 15 minutes or until fries are crispy and golden.
  6. Serves 4
 
 
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