Friday, May 23, 2014

Roasted Cauliflower Hummus

If beans don't agree with you or you're trying to eat raw, clean or paleo this recipe is for you. I'm a HUGE lover of hummus. It's probably my favorite go-to snack of all time. I guess I'm sort of a hummus snob, so I didn't expect much with this recipe. My expectations were low in thinking that this would come out tasting like my favorite classic hummus recipes. Well…I was wrong. This is pretty darn good and it's pretty darn good for you. Hope you enjoy it as much as I did!


  • 1 medium head of cauliflower 
  • cooking spray
  • 1/3 cup tahini
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 clove garlic
  • salt & pepper to taste 


  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or spray with oil or cooking spray.
  2. Place cauliflower florets on baking sheet. Spray with additional oil or cooking spray. Roast for 40 minutes, stirring halfway through cooking time. Remove from oven and cool.
  3. Combine cauliflower, garlic, tahini, lemon juice, olive oil, salt and pepper in food processor. Process until smooth. Add water one tablespoon at a time for a thinner consistency, if desired.
Drizzle with olive oil and sprinkle with parsley, if desired. Serve with lemon wedges, pita bread, and fresh veggies.

Monday, May 19, 2014

Healthy Vitamin C Fruit Gummies

After reading tons of articles about the benefit of gelatin, (you can read for yourself here and here)  I decided to give it a go and try some recipes using it. I came across a bunch of different recipes for fruit gummies and decided to take advantage of our orange tree and make some yummy orange gummies packed with vitamin C and grassfed gelatin. I also added some camu camu to give it a super boost of vitamin C power. This treat is great for kids that need some added protein and vitamins. It's also an easy take-along snack. 


  • 1 1/2 cups of orange juice (I used fresh squeezed)
  • 7 T of grass-fed gelatin powder 
  • 4 T honey
  • 4 tsp of vitamin c powder (I used camu camu)
  • 1/4 tsp vanilla
  • pinch of sea salt


In a saucepan, heat orange juice over medium heat. Pour gelatin over mixture and whisk. Add remaining ingredients and mix well. Stirring constantly, bring the mixture to a light boil. Pour mixture into molds and refrigerate for about an hour. Once the gummies are set, pop out and enjoy! 

Wednesday, March 5, 2014

Raw Vegan Strawberry "Cheesecake"Bites

Cheesecake is by far my absolute favorite dessert, but not such a healthy choice when an average slice is about 1,000 calories. These are a wonderful substitute and are full of healthy ingredients.  These are by far the best raw food desserts I've ever made (and I've experimented with a lot!).
They are free of dairy, gluten and refined sugar. Don't let the 3 steps to this recipe fool you, it's actually a lot simpler than it looks. You just throw all the ingredients in each step into the food processor and that's it! Enjoy!


For the crust:

  •  2 cups of almonds
  • 1 cup pitted dates
  • 1/2 cup of unsweetened coconut
  • juice for 1/2 lemon

For the filling:

  • 3 cups of raw cashews   
  • 3/4 cup of fresh lemon juice
  • 1/2 cup of honey
  • 3/4 cup of coconut oil
  • 1 Tbs vanilla

  For the topping:

  • 8 medium to large strawberries
  • 1/4 cup of coconut oil
  • 1 Tbs honey


  1. Place all of the ingredients for the crust in a food processor.  Process until you have a sticky dough consistency. 
  2. Take a small amount of crust and roll it into a ball.  Then place it on the bottom of your muffin tin and press down firmly so it holds together.  
  3. Clean your food processor and place all the ingredients for the filling inside.  Process until you have a smooth cheesecake filling consistency
  4. Layer the filling on top of the crust, leaving just a little bit of room for the topping. 
  5. Place all of the strawberry topping ingredients into the food process and blend until you have a sauce like consistency.
  6. Add the topping on top of each mini cheesecake.  
  7. Place in the freezer for about an hour or until they are set. 
  8. Enjoy! 

Yummy No-Bake Energy Bites

It's been awhile since I've posted anything on this blog. Feels good to be back. Lots of things have changed. Most importantly... I'm a new mommy now! I have a 12 week old lil girl named Olive. She's my world and I've been trying to eat super healthy to be the best I can be for her. When I was searching for healthy snacks I came across this recipe in an online breastfeeding group that I'm in. When becoming a nursing mother, you have to constantly eat (hopefully healthy) to help your body continue to produce the much needed milk for your little one. I've tried about 4 different protein bars, balls, you name it, recipes and although they were all good, this one is my favorite. I love these! So easy to make and such a great snack even though they taste more like a dessert to me. They're great for everyone and also a great way to satisfy your sweet tooth without the guilt. These are vegan, gluten free and have no refined sugar. Super easy snack to have on hand for anyone! Enjoy!



  •  1 cup (dry) oatmeal
  • 2/3 cup of unsweetened shredded coconut 
  • 1/2 cup peanut butter (or any nut butter you prefer)
  • 1/2 cup ground flaxseed
  • 1/2 cup of chocolate chips (I used cacao nibs, but you could also use raisins)
  • 1/3 cup honey
  • 1 Tbsp chia seeds (optional)
  • 1 tsp vanilla extract    


Combine all ingredients in a medium sized mixing bowl and stir until thoroughly mixed. Let chill in the refrigerator for about half an hour. Once chilled, roll into 1" balls and store in an airtight container and keep refrigerated for up to 1 week. Now how easy it that!?




Monday, July 30, 2012

DIY: Make Easy Photo Transfers On Wood

As a photographer, I LOVE putting my photos on every kind of surface I can think of.  Wood is probably my favorite. The first time I attempted this was about a decade ago in a darkroom in college.  Well now there is an easier way, with no photo chemicals or darkrooms needed!
                                          Heres' a few I've made using this method:

Here's what you'll need: 

  • Your photo (you can easily print this with your at home inkjet printer)
  • Gel Medium 
  • Mod Podge
  • Wood
  • Paint Brush (I prefer the sponge brush)


 1.) Coat your piece of wood with a thin layer of the gel medium

2.) Line up your photo, place on top of wood and press firmly. Be sure to rub out all the bubbles. Let dry overnight. 

3.) Once you've let it sit overnight, run water over it and rub paper off with a wet sponge or rag. 

After you've rubbed off all the paper you should get something like this:

4.) Now to protect and seal in your image, once it's dry, apply a thin coat of Mod Podge over your masterpiece.

5.) And're done!! (I like to add a little paint around the edges to make it pop.)

Saturday, July 28, 2012

Stuffed Zucchini Boats (vegan style)

Zucchini is probably one of my all time favorite vegetables. You make so many different recipes with it.  I've made stuffed zucchini recipes before, usually consisting of lots of cheese.  I thought I would try making a different version this time. Here is a vegan recipe I found from Eating Bird Food, a healthy recipe blog I love.


  • 2 medium zucchini squash
  • 1/2 medium onion, chopped
  • 1 garlic clove, minced
  • 1 cup chopped kale
  • 1 1/2 cup Quorn grounds or veggie crumbles
  • 1 1/2 cup tomato sauce
  • 4-5 fresh basil leaves
  • 1/2 t dried oregano
  • sea salt and ground pepper, to taste


  1. Pre-heat oven to 350°
  2. Cut off the ends of the zucchini and halve, lengthwise
  3. Scoop out the inside of the zucchini, leaving the outer shell (boat) intact and saving the flesh for later
  4. Spray the four shells with non-stick spray (I use canola oil spray), place cut-side-up on a baking sheet and bake for about 35 minutes or until the zucchini has softened
  5. While the shells are baking, chop the zucchini flesh into small pieces and sauté over medium heat with non-stick spray, onion and garlic until soft and fragrant
  6. Add kale, veggie grounds, tomato sauce, basil and oregano and mix well. Simmer the mixture for 10-12 minutes, season with salt and pepper and keep warm until the shells are done baking
  7. Remove the zucchini shells from the oven when they are ready and fill each with a good portion of the mixture
  8. Serve warm and enjoy

Portobello Mushroom Pizza

This is one of my favorite, quick meals to make for lunch or dinner. It's so easy, low in carbs and you can even make it vegan by using vegan cheese. Feel free to add whatever topping you enjoy!


  • Portobello Mushrooms
  • Pizza Sauce
  • Cheese
Only 3 ingredients!!! I usually get all of my ingredients at Trader Joes. They have the best fresh pizza sauce!! It's a must try.


  1. Wash and dry the mushroom caps and remove the gills and stems
  2. Add pizza sauce to inside of mushroom caps
  3. Add cheese and desired toppings
  4. Place on a baking sheet (make sure to spray with cooking spray or olive oil
  5. Bake in a pre-heated oven at 350 for 10-15 mins