Tag Archives: yum

Mean-Green Smoothie


I think my mind is subconsciously trying to tell me green is my favorite color. I have been eating so many green things.

Pistachio nut butter



And now this new smoothie I created! I mean I’m sure people blend these fruits all the time, but these proportions I used seemed to work 😉 plus, it’s super huge (liiiike 25-28 ounces?) but low calorie. Which is nice. I like low calorie food not for the fact that I am not eating as much; I like low calorie food because it means I can eat MORE food. For example- would you rather have half a cup of ice cream, or a whole cup of froyo when they taste exactly the same? I have made my point.

ANYWAYS this smoothie is also very high in potassium, protein, and vitamin A. These benefits will keep you properly hydrated, energized, and boosts your immune system.


  • 1 banana
  • 2/3 cup blueberries
  • 1/2 cup frozen mango
  • 2 cups raw baby spinach
  • 1 cup unsweetened vanilla almond milk
  • ice cubes: optional. I actually forgot about them hahaha. But honestly, it really didn’t need them. It was very creamy, but pretty thin for a smoothie. If you want a thicker, colder smoothie, add about 6 ice cubes.

Procedure: Blend until desired consistency is reached. I did the “mix” version of my blender, the did “liquify” for about 30 seconds.

Enjoy! Nutrition Stats below

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Happy Healthy Huge Cookies


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I’m happy.

Do you want to know why? I’ll tell you.

My mother made guacamole. That’s not what you were expecting, huh. Well it’s true that as I am writing this I am sitting in my kitchen with the bowl she made it in and a spatula, spooning off the leftover guac as a late afternoon snack. Think that’s gross? I don’t care. I love guac almost as much as I love chocolate.


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I’m also super thrilled about my newest creation, adapted from http://www.healthfulpursuit.com. It’s a cookie, but not my typical chocolate filled artery clogging cookie recipe. No, no. It’s a healthy cookie. YES. It has been done. I was actually tasting the batter and I was thinking “oh dear I don’t know if these will work out…” but they DID and they are AWESOME. As previously mentioned, I found the recipe for “Runner Repair Cookies” on Leanne Vogel’s healthy food blog, healthful pursuit. I decided to make them because I had almost all of the ingredients needed, and with school starting up soon, I usually get hungry around 10am-ish for a snack. These cookies literally taste like a pumpkin muffin, and I didn’t even use that much pumpkin! It’s the perfect balance of sweetness, with a light cakey texture with chunks of pepitas and cranberries. The protein powder, almond butter and chia seeds also bring a much-desired nutritional aspect to the the table (or rather, to the desk): protein! Then of course, being a coconut lover, I included some flaked coconut on top.

Let’s get to it!


  • 1/2 banana
  • 2 eggs
  • 6 dates, pitted
  • 1/2 cup nut butter
  • 1/2 protein powder
  • 2 tbs pumpkin puree
  • 1/2 oz pepitas (pumpkin seeds)
  • 1/4 cup cranberries
  • 1/2 tsp vanilla extract
  • 2 tbs ground chia
  • 2 tbs no sugar maple syrup
  • 1/2 tsp baking soda
  • optional: flaked coconut for garnish


Preheat oven to 350 F.

Blend the banana, eggs, and dates in a food processor until dates are thoroughly chopped. Transfer to bowl.

Stir in everything else, except for the optional coconut.

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Line a baking sheet with parchment paper or a silicon baking sheet. Scoop the cookies out onto the baking sheet, probably 6 or 7 per pan. Garnish with coconut. I did these dudes in two rounds because I only had one silicon baking mat and was too lazy to butter another pan. Stick them in the oven for 6-8 minutes, or until a knife inserted in the middle of a cookie comes out with moist crumbs attached. Let cool on pan for a couple minutes, then transfer to wire rack to cool completely.

Enjoy! Nutrition facts are below 🙂

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Here is Leanne’s original recipe for her version of these cookies as seen on her blog-


Nasty Nachos


So. Anyone who knows me knows that every Friday night, my parents and I have our junk food night. And I mean junk food. Nasty nachos are one of the all time favorites. it’s chips. Then cheese. Then chicken. Then cheese. Then more cheese. Then more. Then salsa, and avocado, and sour cream, jalapeños, everything and anything. Creativity to the max. Which is why I looked forward to making it every Friday night; it allows me release all the stress of the week and cook and eat and enjoy.

Anyways. Back to the nachos. Here are the steps and what to do.



-3 boneless chicken breasts

-Spices (at least some salt and pepper)

-3 to 4 cups of shredded cheese of your choice (like cheddar, pepperjack…)

-Family sized bag of tortilla chips (can never go wrong with Tostidos)

-Salsa, sour cream, jalapeños, avocado, and any toppings you like!

First, you poach the chicken. Poaching is a very easy, simple way to cook chicken which is low in effort and in calories (not that calories will matter in this meal. ha). So, take 3 chicken breasts and put them in a heavy bottom metal pan; arrange them so that they fit snug and flat on the bottom. Fill it with water, just enough so that there is an inch of water above the chicken. Add spices! Whatever spices you want! Kind of. Make sure they compliment. You can never go wrong with some salt, pepper, cumin, basil, oregano, garlic powder, and chipotle. Add 2 bay leaves no matter what. Heat on high until the the water boils, then immediately reduce to a simmer. Partially cover the pot and simmer for 10 minutes. Then, remove from heat, and allow chicken to remain in the pot for 15-20 more minutes. Transfer the chicken out onto a cutting board. I always cut the chicken down the middle first to 1. make sure they’re fully cooked and 2. to release heat, because shredding the chicken is never fun when they are burning hot. So yes cut each chicken breast down the middle length wise and let cool. Then, shred the chicken (I usually do this with two forks,  just pick at it).


Set your oven to broil. You need lots of heat to get these to the best smooth yet crunchy cheesy yet chippiness. Spread the tortilla chips out on a baking sheet. First comes a layer of cheese, distribute evenly. EVERY CHIP MUST HAVE CHEESE. Well not really but you get the gist. Then comes to chicken layer. Then, more cheese. Stick em in the oven. it should take about 3-5 minutes to get these to the perfect golden-brown melty-cheesiness.


Enjoy the easy home-made Mexican!