Fresh Strawberry Green Monster

This green monster is delicious – in fact I am surprised it isn’t blowing up across the world wide web (well maybe it did and I missed it). Nonetheless you have to try this flavor combination – it will have you squealing with excitement.

Make sure to add plenty of spinach – if you don’t want to be turned off by a brown color. While green and red work great together at Christmas, there is a reason they are not mixed, let alone next to each other on the color wheel and that’s because when they do mix together they form a murky brown color that is hinted more green than red – contingent on the amount of spinach you add (so add a lot because then you are just left with little flecks of red). This drink may not look like Christmas, but it sure is a nice present for your taste buds.


1 1/2 cups strawberries (I used fresh, but frozen would work too, I would leave out the ice if using frozen though)

1/2 cup almond milk

1/2 cup water

1 tbsp. honey

1 tbsp. chia seeds

1 tbsp. ground flax

1 banana

4 ice cubes

2-3 cups of spinach


Blend all your ingredients together and drink up!

Cheers to a power boosted morning


Drizzled Dark Chocolate & Butterscotch Popcorn Crunch

Sometimes I get a hankering for popcorn. Sometimes as in once a month – last time I ate popcorn was this and oh was it good. However, I wanted to go for something with more of a drizzle instead of a coating of chocolate. Thus Drizzled Dark Chocolate & Butterscotch Popcorn Crunch was born (well maybe somebody else beat me to it, but today it was born in my world).

It is super easy and a healthy version to all those decadent popcorn mixes you can buy. I will definitely be mixing up the flavors of the drizzle so look out for the next combo, in ohhh say a month’s time.


100 calorie bag of popcorn

1 Tbsp. Chocolate Chips

1 Tbsp. Butterscotch


Microwave popcorn according to directions. Pour out onto a wide bowl/plate/baking sheet (you want lots of surface area).

Microwave the chocolate chips and butterscotch (separate containers) on 20 seconds intervals until nice and melty. Using a spoon drizzle onto the popcorn (quick wrist movement will give you thinner drizzles).

Put into the fridge for 10 minutes or until the drizzles have hardened.

Enjoy (while watching your guilty pleasure tv show)

I felt that a close-up of this deliciousness was necessary



Peach Cobbler Vegan Over Night Oats

When choosing my fruit to take with me tomorrow (aka last night – hmmm how do I phrase this) I grabbed for my peach, but realized she was just a bit too ripe and wouldn’t last in my bag so I thought, why not incorporate into my breakfast. Seeing as I am on an overnight oats kick I decided to give peach in my vegan over night oats a go and well peach vegan over night oats doesn’t sound nearly as fancy as peach cobbler vegan over night oats, thus reason for name sprucing. This is a keeper – the overnight oats just get better and better every time.


1/3 cup oats

1/2 cup almond milk (I reduced the milk further from the past two recipes to see if I like even thicker better – and I do)

1 Tbsp. Chia Seeds

1 Tbsp. Ground Flax

1 Tsp. Cinnamon

dash of Nutmeg

Topping: shredded unsweetened coconut and honey


Whisk the oats, milk, chia seeds, ground flax, cinnamon and nutmeg together, stir in the peaches. Refrigerate overnight

In the morning top with coconut (1 Tbsp) and honey (a nice drizzle) and then dig in

I’m hoping it wards off the soreness I already feel in my legs from my morning workout – darn you lunges and squats…



To Black Bean Quesadillas with Guac

Mexican food is one of my all time favorites, and not only does my town back home (not hometown – didn’t grow up there) boast a lot of fantastic and authentic Mexican restaurants so does my college town. There do exist hidden gems of deliciousness amongst all the corn and soy fields that make up the great Mid-West, you know the vast space between New York and Los Angeles  – there does exist places in the state of Illinois outside of Chicago – just saying.

Anyways, I wanted some quick and somewhat healthier Mexican so decided to whip me up some bb quesadillas. Great lunch choice if I do say so myself. And it is Vegan – but for you cheese lovers, go ahead and throw some cheese on there too!

So if you tummy is a rumbling at you try these out for a quick meal:



Olive Oil

1 cup black beans, rinsed and drained

1/4 cup corn, frozen

1/4 cup red bell pepper, chopped

1/8 cup onion, chopped

1 tsp. garlic/1 clove

1/4 tsp. cumin

1/4 tsp. chili powder

salt and pepper to taste

1/3 cup water

Whole Wheat wraps, flat outs or tortillas (I used a harvest wheat flat out)


Half an avocado

6 grape tomatoes

1 Tbsp. lime juice

1 tsp. garlic (I love garlic, so reduce if you are not a garlic

dash of tumeric

dash of paprika

salt and pepper to taste


Heat a little (1/2 – 1tsp) olive oil in a skillet. Add the beans, corn, red pepper, onion, garlic and spices. Let cook on medium for about 5 minutes, add water to loosen it up a bit and mash up half of your beans – to make a paste texture.

While this is cooking, prepare the guacamole by mixing everything together.

In another skillet heat up your wrap on low/medium heat – smear half of the wrap with the bean mixture – (top with cheese if preferred), close the wrap and heat on each side for 1-2 minutes until nice and golden.

Plate and eat with your guac

Simple as that – easy peasy lime squeaky



To Vegan Samoas

It’s Girl Scout Cookie Time and while I am just like every other American out there, I love a good girl scout cookie – Samoas being my all time favorite. But how is it that so much bad can be packed into something so little??? Geeze I mean they definitely are on the “don’t eat that” list. So when I came across a vegan recipe for samoas (and don’t go calling them caramel delites) I knew I had to try them out.

Result: Pretty good – maybe too much of a molasses flavor for me – but good nonetheless. Next time maybe add some caramel sauce or something in substitute of the molasses (half it or something) But at the very least they are quick and simple, leaving you with a small batch of cookies (12 – one perfect cookie sheet) that don’t make you feel guilty about life.

Wouldn’t these be great mixed in with soy vanilla ice-cream – mmmhhmmm sounds like heaven. maybe next time…who am I kidding, definitely next time.

Ingredients: taken from Pursuit of Hippieness

1 cup shredded unsweetened coconut

3 tbsp water

1 tbsp vanilla

1 flax egg (1 tbsp flax soaked in 3 tbsp water)

½ cup course oat flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

2 tbsp + 1 tbsp molasses, divided

3 tbsp almond milk

a couple tbsp coconut

a couple tbsp semi-sweet chocolate


Preheat oven to 325 degrees.

Put the coconut and water in a food processor and grind until combined, with course flakes still intact. Add the vanilla and flax egg, and process until combined. In a separate bowl, sift together the oat flour, baking powder, baking soda, and salt. Stir in the wet ingredients and mix until combined.

In a small saucepan over low heat, heat the 3 tbsp molasses gently until it begins to bubble. Let simmer for about 5 minutes, or until it really foams up completely, stirring frequently with a spatula to keep from sticking to the sides of the pan and burning. Remove from heat. Stir in almond milk rapidly until completely combined and continue stirring as it cools and thickens slightly.

Whisk the molasses mixture into the rest of the batter until completely combined. Add one more tbsp of molasses, and stir until combined.

Line a baking pan with parchment paper and drop the batter by rounded tbsp onto it (should make about 8 cookies).  Sprinkle a bit of extra coconut on each cookie and press on slightly. Bake for about 10-15 minutes, until browned at the edges and firm to touch. Remove from heat and let cool for a couple of minutes before transferring the cookies carefully to a wire cooling rack over a sheet of waxed paper.

Put a couple tbsp semi-sweet chocolate (chips work fine) into a Ziploc bag and heat at 5 second increments until completely melted. Cut the corner off the bag and drizzle the chocolate over the cookies. Let harden and enjoy!



To Whole Grain White Chocolate & Butterscotch Blondies

Here is a dessert without peanut butter or chocolate (yes it has white chocolate but not my typical dark, milk or semi-sweet). Usually I am all about the peanut butter or chocolate in my dessert, but these guys looked too good on Chocolate & Carrots not to make. So I thought I would venture down the road of blondies. My friend Allyse had some of us over a couple weeks ago for dinner and she made blondes and they were just so delicious that I wanted to eventually make some.

There were supper easy to mix up – I did it with one bowl (I am starting to follow that rule of mixing dry and wet ingredients separately before combining – its just a hassle to wash that extra dish and I have yet to have a recipe really screwed up because of it. I mean you have to observe that rule for some dishes – but not all – just pick and choose wisely.

So these totally hit the spot after my morning of working out. Onto a bit of research..gotta be a student sometimes.


1 1/2 cups unbleached all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

2 eggs

1 cup packed brown sugar

1/2 cup sugar

1 cup canola oil

1 teaspoon vanilla extract

1/2 cup white chocolate chips

1/2 cup butterscotch chips


Preheat the oven to 350°F.

Set aside a 9″ x 9″ pan, sprayed

In a bowl, combine the flours and baking soda. Set aside.

In a larger bowl, stir together the eggs, brown sugar, sugar, canola oil, and vanilla extract until well combined.

Stir in the flour mixture until well combined. Will require some elbow grease

Stir in the chips (reserve an 1/8 of a cup of each white chocolate and butterscotch)

Pour the dough into the prepared pan, spreading evenly along the bottom of the pan.

Sprinkle the remaining 1/4 cup of butterscotch and white chocolate chips on top

Bake for 25 – 30 minutes or until lightly golden brown.

Allow to cool completely before cutting and serving. ( I showered once they came out so I wouldn’t be tempted to cut into them before they had plenty of time to cool – we all have our forms of discipline)



To Oven Roasted Balsamic Asparagus

I love asparagus. Everything about it – must be the German in me. For the longest time I didn’t even know it was called asparagus, I thought it was spargel (asparagus in German), but that’s ok because that’s not the first word I’ve wanted to add to the English dictionary. To go along with my belief that foreign words are English where they definitely are not is my odd pronunciation of some words and even worse my creation of words, even though some definitely should be words – just saying but back to food…

Earlier in the week I just over roasted the asparagus with olive oil and spices (including tumeric). However, this time, I thought a bit of balsamic vinegar would add that extra element of taste and it sure did.

This is super simple and quick just needs time in the oven (time which I spent whipping up these guys – yum).


Asparagus (as much or as little as you want)

Olive Oil

Salt & Pepper

Balsamic Vinegar

Parmesan (optional)


Preheat oven to 400 F.

Clean/prep the asparagus – place in baking dish (I used a 9×9 glass dish)

Drizzle the asparagus with olive oil and season with salt and pepper

Bake for 20 minutes – be sure to flip the asparagus half-way through for even cooking on all sides.

Remove from oven and drizzle with the balsamic – you don’t need a lot – a little goes a long way.

Cheers to delicious veggies


To Triple Berry Banana Vegan Overnight Oats

More overnight oats. They were just so good for breakfast yesterday that I knew they would be a great way to fuel up before piyo and my run this morning. This combination was delicious – but then again what with berries isn’t delicious? Rhetorical question I assume everyone says yes…

Continuation of last night with needing to use up my berries I figured I could use the the first recipe for overnight oats that I tried as a base for this one (I decreased the amount of milk though because I wanted to see if the texture would get thicker this way and it did – a texture I like even more) (:

You can make yours one berry, two berry, red berry, blueberry….Dr. Seuss – anybody?

But really, mix-in whatever berries you have on hand and it will be delicious!


1/3 Cup Oats (old-fashion)

3/4 Cup Soy Milk

1 Banana (sliced)

2 Tbsp. Chia Seeds

1/4 Tsp. vanilla

1/2 cup berries (I used 1/3 cup mixture of blueberries and blackberries and then added three sliced strawberries)

morning mix-ins: honey, maple syrup, cinnamon, agave nectar, pecans, walnuts, other nuts –> top to your liking! (I used maple syrup and cinnamon)



Mix dry ingredients with whisk. Add in milk and vanilla, mix well – stir in fruit.

Put in fridge overnight (covered or uncovered)

Cheers to a Happy Healthy Saturday


To No Bake Energy Bites

This week one of the girls in my program sent me an email explaining the recipe experiment. The recipe experiment is a concept that was born so that people could share recipes with one another. Instead of just exchanging recipes with those you know, it is a way to exchange recipes with people that you don’t know. Somehow the system works so that I send a recipe to the friend of my friend, and then friends of my friends send recipes back to me. Hmmm – don’t think I was clear about it, but the point is, I received the recipe featured here and it looked great. Then this morning when gchatting with a friend, she too sent me this recipe so I officially decided that two people in one week sending me the same recipe means that I am suppose to make it – so I did.

Now I was low on coconut so decided to make a quarter of the recipe, but the full recipe is listed below (definitely doing a full batch next time)

These should be renamed bites of heaven…seriously.

Ingredients: (20-25 bites) Original Recipe

1 cup (dry) oatmeal (I used old-fashioned oats)

1 cup toasted coconut flakes

1/2 cup chocolate chips (vegan chocolate for vegan version)

1/2 cup peanut butter

1/2 cup ground flaxseed

1/3 cup honey

1 tsp. vanilla


Stir all ingredients together in a medium bowl until thoroughly mixed.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls of whatever size you would like. Store in an airtight container and keep refrigerated for up to 1 week.



To Chocolate Blueberry Drops

Chocolate – good.

Fruit – good.

Chocolate + Fruit = Now you are talking my language.

I wanted something sweet, simple, chocolatey and would incorporate blueberries. Nothing is more simple than this:

Ingredients: 12 drops

1 1/2 cup chocolate (I used a combination of dark, milk and semi-sweet since I had odds and ends to use up)

1 cup blueberries


Melt chocolate on stove top, once smooth and glistening, remove from heat and stir in the blueberries until they  are covered with chocolate.

Using a spoon scoop onto a baking sheet or slip mat. Cool in refrigerate until the chocolate has hardened.

Wait impatiently patiently for the fridge to do its thing.

Enjoy your fruit and have some chocolate too