Grapefruit Avocado Salad with Grapefruit Stoli Crushed!

It’s going to be a hot one in Malibu today… and a fun one! And I’ve been tasked with bringing healthy snacks and cocktails! Introducing my go-to summer salad. It’s light and refreshing and pairs perfectly with cocktails, especially the new Stoli Crushed in Grapefruit!!

What You Will Need:
For the Salad:
2 Avocados
2 Grapefruits
Lettuce of your choosing

For the Citrus Vinaigrette:
1T Minced Shallot
1 1/2 tsp chopped fresh oregano
1 1/2 teaspoons lime zest
3 lime juice
1/2 cup light olive oil
1/4 teaspoon kosher salt

What You Will Do:
Peel and segment your grapefruits.
*To do this, first cut your grapefruit in half and then slice off the outer shell. Peel off what remains of the shell after slicing! Then segment the grapefruit along its natural splits.
Cut your avocados in half, remove the shells and pit, and slice the avocado in similar shapes as the grapefruit.
Place the grapefruit and avocado on top of a bed of lettuce, rotating the grapefruit and avocado.
Drizzle your citrus vinaigrette over the salad!
Serve alongside a Grapefruit Stoli Crushed on Ice or mixed with club soda.

Just like that you have the most refreshing summer lunch or appetizer. This dish and cocktail combo is SUCH a hit at summer BBQ’s…. I’m can’t wait to bring it to mine today!!

Maple Balsamic Roasted Brussels Sprouts

I am totally appalled at myself and apologize to all the brussels sprout lovers out there. My go-to Brussels recipe, which I’ve spoken about for YEARS, isn’t on my website?! WHAT?! A follower pointed this out to me and thank goodness she did!! I won’t waste any more of your time with reading this little intro. Let’s get to it!!

What You Will Need:
1 lb Raw Brussels Sprouts
2 T Melted Coconut Oil
1 T Maple Syrup
1T Balsamic Vinaigrette
Salt & Pepper

What You Will Do:
Preheat your oven to 350 degrees.
Wash your sprouts!
With a knife, cut off the stem of the sprout and peel off the outer leaf. (I do this to get rid of any bacteria or dirt that may have accumulated on the outside).

Cut your sprouts in half and place them on a baking sheet.
In a small bowl, combine melted coconut oil, maple syrup, and balsamic vinaigrette.
Pour dressing over the sprouts, and add a dash of salt and pepper, too!

Mix the sprouts around on the pan so they are all covered evenly!
Place in the over for 20 minutes. Remove and flip your sprouts. Crank the oven up to 400 and cook for another 5 minutes!

I like to top my Brussels Sprouts with fried eggs for the ultimate brunch dish, or you can serve alongside your favorite protein!

For a step-by-step video, check my YouTube here!

 

Chocolate Coconut Cauliflower Smoothie

Cauliflower in your smoothie?? YES. Recently I’ve become obsessed with making my smoothies as thick and creamy as possible. I don’t like to put fruit in my smoothies, as much as I love the creaminess you get when you add a banana into the mix, so I’ve been on the hunt for creamy, veggie alternatives! I was skeptical about adding cauliflower and worried it would throw off the taste, but with just one cup of steamed, then frozen, cauliflower, taste isn’t sacrificed at all!!


What You Will Need:
2C Unsweetened Coconut Milk
1 Scoop Chocolate Protein (I use Aloha or Tone It Up)
1 T Chia Seeds
1 T Brain Octane
1 T Coconut Oil
1 Cup Steamed and then frozen/refrigerated Cauliflower

What You Will Do:
First things first. Steam and then freeze or refrigerate your cauliflower! Before you freeze/refrigerate, make sure you squeeze ALL the water out of the steamed cauli!
Add all of your ingredients to the blender, starting first with the Coconut Milk.
Once all of your ingredients are in your Vitamix/blender, blend away!
Pour into a cup or bowl and top with toppings of your choosing. I added Eating Evolved Midnight Dark Chocolate and blueberries!

Paleo Squash Bread

I am SO overwhelmed by all of your comments and the feedback on my Double Chocolate Paleo Zucchini Brownies I made the other week! I’m glad you all agree that healthy can be tasty, too! You all have inspired me to continue playing around with Zucchini and it’s sister, Squash, and make more dessert recipes that are healthy, too! Today I am making a classic gluten-free, paleo bread, and using squash for added nutrients!

What You Will Need:

  • 1/2 cup of grated summer squash (from about 1 medium squash)
  • 2C cup almond flour
  • 1/4 Cup Coconut Flour
  • ½ teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • Pinch of Pink Himalayan Sea Salt
  • 2 teaspoons cinnamon
  • 1 cup Coconut Sugar
  • 1/3 cup + 1T Coconut Oil
  • 3 large eggs
  • 1 tablespoon pure vanilla extract

What You Will Do:

  • Preheat your oven to 350 degrees F.
  • In a large bowl, combine all of your dry ingredients (Almond Flour, Coconut Flour, Coconut Sugar, Baking Soda, Xanthan gum, cinnamon, salt)
  • In a small bowl combine all wet ingredients (eggs, coconut oil, vanilla)

  • Pour wet ingredients into the large bowl of dry ingredients and mix until smooth.
  • Squash time! Grate or slice your squash until it is finely chopped. When you are done, place all squash bits on a paper towel and squeeze ALL of the water out!! This is super important.
  • When you have 1/2 cup of grated squash measured, pour it into your large bowl of the combined ingredients, and fold until it is fully incorporated.

  • Line a bread pan with parchment paper or coconut oil, and pour your batter in!

  • Cook for 35-37 minutes, or until a toothpick comes out clean.

  • Let the bread cool for 15 minutes, slice and serve!

This bread is absolutely delicious! You don’t feel or taste the squash. Rather you taste a plethora of flavors. I topped my bread with coconut butter which I totally recommend! I hope you enjoy!!

Clean Program

Get 10% off your Clean Program order with code: NOBREAD

I’ve been seeing Clean Program all over social media the last few months. Bloggers and non-bloggers alike posting their before and after pictures and exclaiming how amazing they feel after completing the program successfully. Cleanses aren’t really my thing. In fact, when I hear people say they are on a cleanse (especially a juice cleanse), I tend to roll my eyes. But the Clean Program had me intrigued. Two smoothies a day plus a clean lunch, alongside a regimen of probiotics and daily supplements sounded right up my ally, so I decided to pop my ‘cleanse cherry’ and give it a try! I mean, eating everyday food while experiencing the benefits of a deep cleanse… sold!

There are two Clean Program options- the 7 day program and the 21 day program. Here’s how it works:

BREAKFAST: Shake + supplements + probiotics
Lunch: Clean Diet Meal + supplements
Dinner: Shake + supplements

Given my crazy social life, it was hard enough for me to do the 7 day program. You shouldn’t eat out on the cleanse, you should do your best to not snack between meals (unless the snack is totally clean approved), and you must intermittent fast (leave 12 hours between your last meal of the day and first meal of the day). I will note, that while doing clean, if I knew I was having dinner with friends one night (a home cooked dinner, not out at a restaurant) I had a smoothie for breakfast and lunch, and my clean meal for dinner. This is totally allowed on the program!!

Make Your Own Salads at Sweetgreen

When I embarked on the program last week, I needed it bad!! I had just returned from 10 days of travel and was so out of my “start your morning with a smoothie” routine, I had eaten out for the majority of my meals, and let’s just say I’m not one to turn down a cocktail at a party… or the late night snack.

The verdict? I more or less have a very clean diet (just my travel makes it tough). I start my day with a clean approved smoothie naturally, and my lunches and dinners are very clean. My problem is snacking and sweets in between meals. So whereas some may say holy sh*t the Clean Program is SO tough, experience bad detox symptoms etc, I didn’t necessarily have that problem. That’s because I always take probiotics and when I return from travels, I do my own two smoothies a day and eat a clean lunch regimen. I can tell you, however, that when I started my smoothie diet and the first time I did my own little “travel recovery program,” I definitely felt super lethargic, irritated, HUNGRY, and had the occasional flu-like symptoms, and I understand from others that this is what they experience when doing Clean.

I did Clean Program at the same time as my two girlfriends which was SUPER helpful and I highly recommend! That way, we were able to collab on our smoothies and turn to each other with our questions or when we feared we were about to cheat. This is DEFINITELY the way to go! Clean Program also makes it easy by giving you their Clean approved protein powders (Vanilla or Chocolate) and tells you exactly what foods are and are NOT allowed.

So to really give you my verdict: I totally believe that you will experience a deep cleanse with this type of program. As long as you stay COMMITTED! Just whether you do the actual Clean Program or make your own is up to you!!!

Get 10% off your Clean Program order with code: NOBREAD

Vanilla Avocado Smoothie

Recently I’ve become addicted to smoothies. So much that I will have a smoothie for Breakfast AND for dinner. What I love most about smoothies is the customization. Ultimately, each of my smoothies embody the Fab 4, a diet introduced to me by my nutritionist, Kelly Leveque. The fab 4 includes protein, fat, fiber, and greens. Recently, my morning smoothie has been a variation of this Vanilla Avocado Smoothie. It’s so creamy and SO filling!!

What You Will Need:
2C Unsweetened Vanilla Macadamia Nut Milk (you can sub nut milk varieties!)
1T Bulletproof Brain Octane
1/2 Avocado
1T Chia Seeds
1 Scoop Vanilla Protein Powder
1 C Spinach

What You Will Do:
Pour all ingredients into a Vitamix, starting with your nut milk, and blend until smooth! (45-60 seconds). I also add ice to make it extra cool and feel like a true smoothie.

This smoothie fills my tall smoothie glass one and a half times! It is SO creamy and SO filling thanks to all the healthy fats and protein! I typically have my first smoothie at 7am and I’m not hungry again until 1pm. Most importantly… the avocado mixed with vanilla protein and vanilla nut milk has such a nice flavor! I literally crave my smoothie every day throughout the day. To change up this recipe, switch up the nut milk (unsweetened almond, coconut, or cashew) and the flavor/type of protein powder! Enjoy!

Paleo Chocolate Fudge

I LOVE CHOCOLATE. So often, however, my favorite chocolatey treats are filled with cane sugars and artificial ingredients. Post dinner I love having a bite of something chocolatey, and my fudge squares always do the trick. With the anti-oxidizing powers of cacao and the added fat from the coconut oil, these fudge squares are pretty darn healthy, too!

What You Will Need:

  • 1/2 cup melted Coconut Oil
  • 1/2 cup Almond Butter (or peanut!)
  • 1/2 cup Cacao Powder
  • 1/4 cup Maple Syrup

What You Will Do:

  • In a large bowl, mix your melted coconut oil (or liquid coconut oil), nut butter, cacao powder, and maple syrup together.
  • Once smooth and all the clumps are gone, pour into a tray of your choosing that is lined with parchment paper.
  • Once smooth, again, place tray in a freezer. Let the fudge sit for an hour before cutting up and serving!

**Note** The squares will melt super quick… so eat right away! OR instead of pouring into a baking pan, pour your chocolatey mix into an ice cube tray and serve yourself one at a time!

The Publishing House Bed & Breakfast

All it took was one step inside to make me fall in love with The Publishing House Bed & Breakfast. The Urban Loft, located in West Loop, opened just eight weeks ago and is already one of Chicago’s go-to overnight destinations.

Think SoHo House, Neuehouse (or any of the new, trendy “houses” emerging on the scene) but throw in a cute, cozy, living environment that is upscale yet feels totally casual. Lot’s of adjectives in there… so if you’re confused, here are some pics to set the mood!

HOW IT WORKS: 

Publishing House B&B has 11 rooms. Each visitor is given a code to enter the B&B and also given a room key. I stayed in the Harvey Room which was the most beautiful, comfortable hotel room I have stayed in TO DATE. And we all know how much I travel…

A huge bed, super modern and trendy bathroom, mirror wall, large TV, counter, desk space and more, I was told prior to my stay that Harvey was a “nice, small room.” If this is one of the house’s “small” rooms, I need to go back ASAP to see one of the big ones!!

On the top floor you will find the living room and kitchen. See below…

Breakfast is served between 7:30am and 9:30am on weekdays and 8:00am to 10:00am on weekends, with the coffee station opening at 7:00am on both days. Speaking of breakfast, let’s talk about the FOOD!

THE FOOD: 

The breakfast at Publishing House is AMAZING. Kimberly, one of the owners, cooks breakfast every morning, offering a selection of homemade pastries and two menu options. For my visit, the buffet bar had gluten-free donuts and GF granola! WIN! The two menu items offered that day were poached eggs on avocado, sweet potato, and quinoa, and an omelette of the day. This type of incredible menu (with rotating dishes) is offered every day!!

Not only did I love the ambiance and all of the features of Publishing House, but I am totally smitten with the area. If (or WHEN) I move to Chicago, I’m without a doubt moving to West Loop. Publishing House is located in-between Randolph and Washington, the two streets in the area with all the best, hotspot restaurants!! So where did I eat?

LOCAL HOTSPOTS:

Au Cheval:
Located a few blocks away is Au Cheval, home of the best burger in the U.S., or so Bon Appetit says! Gluten-Free and worried you won’t be able to indulge because of the bread? Think again! Au Cheval offers their famous burgers on a crispy hash brown bun, and it is life changing!

Lou Malnati’s:
Chicago is FAMOUS for their pizza, specifically their deep-dish crust, and Lou Malnati’s is Chicago’s most well-know pizza spot. Did you know they have a gluten-free deep dish sausage crust, and a gluten-free thin-crust?! Prepare to have your mind BLOWN. Literally. I’ve never seen anything like the sausage crust pizza before, and one bite had me understanding all of the hype!

Real Food Juice Co:
I am on a serious smoothie kick right now, and when I travel, it’s SO hard to maintain my healthy diet given I don’t start my day off with a smoothie. To make up for this, I try to find the smoothie hotspot of whatever destination I am in. Insert Real Food Juice Co, with several locations around Chicago, most of which are within Whole Foods. So up my ally! I went to the local Real Food Juice Co and ordered the ultimate smoothie and couldn’t have been happier!

Beatrix:
I was in Chicago to host an influencer dinner with Nima Sensor, and Beatrix Restaurant in Fulton was so gracious to host! The spacious was so beautiful, and the cuisine was gluten-friendly and top notch. In fact, prior to my trip to Chicago, countless followers told me Beatrix was a must-try while I was there! As proven by my dinner with Nima at Beatrix, the team takes gluten allergies and sensitivities INCREDIBLY seriously, and offers gluten-free diners an amazing experience. Chocolate lovers- try the salmon! It is covered in a chocolate glaze!!

Headed to Chicago soon? Make sure to reserve a room at Publishing House!!

Hard Boiled Eggs

Hard Boiled Eggs- they seem so simple, yet if done incorrectly they can be so hard to make! And don’t even get me started on Poached Eggs. Today I want to show you JUST how easy Hard Boiled Eggs are to make, and take your brunch bowl game to a new level!

What You Will Need:
Eggs!! I used Pasture Raised Organic Eggs… ONLY!

What You Will Do:

Place eggs in a pot and fill with cool water. Fill the pot so that the eggs are covered by at least one inch, and leave the pot uncovered.
Turn heat on, and bring pot to a boil.
Once the water is boiling, turn the heat off and cover the pot for 10-12 minutes. (Leave pot on the heated burner).
Remove eggs from the pot, and rinse them under cool water so they stop cooking.
Peel off the egg shell and serve!

I most often make Hard Boiled Eggs when I am doing my meal prep. If I know I am going to be traveling or in transit during a meal time, three hard boiled eggs and half an avocado has become my go-to meal! They may not smell like roses, and people may throw you a glare, but hard-boiled eggs are the perfect protein and fat packed addition to your meal. A hard boiled egg also goes a long way in a brunch bowl or sliced and placed on top of toast. Enjoy!

Cheesy Herb Popcorn via SkinnyPop

Popcorn sometimes gets a bad rap, but it is actually a nutritious and low calorie snack! Well, when it’s not covered in butter at the movie theatre. Plain popcorn can be bland, but that’s where SkinnyPop comes in!

SkinnyPop’s original lightly salted popcorn proves that something as simple as adding a touch of sunflower oil and salt can transform plain popcorn into an indulgent, but still healthy, treat. In addition to the Original, they have delicious flavors like Sea Salt & Pepper, White Cheddar, and Dusted Dark Chocolate. SkinnyPop also recently came out with some new products: full size and mini Popcorn Cakes (like rice cakes but made with popcorn) as well as Microwave Popcorn! The Sea Salt Popcorn cakes make the perfect on-the-go breakfast when paired with any kind of nut butter!

As delicious as all SkinnyPop’s current products are, we sometimes prefer to add a few more toppings to turn our bowl of popcorn into the ultimate savory comfort food: ‘Cheesy’ Herb Popcorn. All you need is the following:

  • 1 ½ tablespoon olive oil
  • 3-4 tablespoons nutritional yeast
  • 1 teaspoon sea salt
  • herb blend (I prefer parsley, oregano, rosemary, and sage but any of your favorite herbs will do)

Transfer your popcorn to a large bowl, preferably one with a lid. Combine all of the herbs, nutritional yeast, and salt in a separate small bowl. Then add the olive oil followed by the seasonings a little at a time, mixing as you go. If you do have a lid, shaking the bowl to mix it is especially effective. Now all you need to do is sit back, relax, and turn on your favorite show!

While it may taste cheesy, it is totally dairy-free thanks to the nutritional yeast, a great cheese alternative that is packed full of B-vitamins and protein! If you really want to step your bowl up, use truffle salt in place of plain sea salt!

 

YumEarth Organic Candy

I want candy! … Said Aaron Carter… and Nicole Cogan. We all know I have a HUGE sweet tooth, but I direct my sweet tooth towards (dairy-free) chocolate and delicious gluten-free pastries. Well interestingly enough, growing up I hated chocolate and pastries! I was all about candy. That was until I went gluten-free and anything artificial-free 9 years ago; all candy was quickly removed from my diet.

Six months ago I discovered YumEarth. How did it take me so long to find you?! YumEarth is an organic candy line that uses simple flavors, colors and ingredients in their products, and steers clear from artificial ingredients! Almost all of YumEarth products are free from the top-8 allergens (egg, fish, milk, peanuts, shellfish, soy, tree-nuts, wheat). Furthermore, most of the candies are Certified Organic, Non-GMO, Vegan, Kosher Pareve, Nut Free, and of-course, Gluten-Free!!

Wait… isn’t this supposed to be candy?! BELIEVE IT, PEOPLE. YumEarth deletes the connotation that candy is filled with artificial ingredients and straight up bad for you. Rather, they make candy clean, fun, and guilt-free.

YumEarth was founded in 2007 with the introduction of Organic Lollipops. Soon after, gummy bears were born and quickly followed by gummy worms, sour jelly beans, fruit snacks and more. Today, YumEarth boasts a line of ORGANIC lollipops, gummy bears, licorice, fruit snacks, sours, hard candies, and Vitamin C drops.

I loved fruit snacks growing up… I bought them from my school’s vending machine almost every day! And Sour Patch Kids were always my number two. Maybe that’s why I’m addicted to YumEarth’s Organic Sour Twists and Organic Fruit Snacks!

To top it off, YumEarth packaging is just so cute! You can indulge in a larger, re-sealable bag or go for a mini snack pack, which is convenient keep in your purse! And given the brand’s focus on what is in the products we consume, most of their packaging is made in a factory where the equipment is powered by 100% wind-generated electrical energy.

Eating clean is important to me but I also like to treat myself to something sweet, and knowing this candy is a better sweet puts my mind at ease. Check out YumEarth and order your candy, here!

 

Double Chocolate Paleo Zucchini Brownies

One day years ago when I first came out to LA, I had some time to kill so I decided to check out the infamous Alfred Coffee. As I do on most occasions when I go to coffee houses, I ordered a gluten-free treat rather than a coffee or tea! At the register I saw a case of several delicious pastries, but my eyes were immediately drawn to the Chocolate Zucchini Brownie. Thankfully my eyes drew to one of few gluten-free items in the case!

For years now I’ve wanted to make a chocolate zucchini bread or dessert, and I’m glad the time has come! Introducing my Double Chocolate Paleo Zucchini Brownies!

What You Will Need:
1 Cup Thinly Grated Zucchini (One large Zucchini should do the trick!)
1 Cup Almond Butter
1 Egg
1/4 Cup Honey
1/3 Cup Unsweetened Cocoa Powder
1tsp Vanilla
1/2 tsp Baking Soda
Pinch of Salt

What You Will Do:
Using a peeler, peel the skin of the zucchini. Remove the skin.
Peel thin strips of zucchini. When finished, finely chop.
Place zucchini in a ball on a paper towel and squeeze. *Important* Squeeze out all of the water!!
Add all ingredients into the blender, starting with the almond butter.
Blend until totally combined.


Pour batter into a brownie tray (grease with coconut oil or use parchment paper). Note: The batter will be a super thin coating, but don’t worry- it will rise!!
Top with mini chocolate chips and walnuts! (optional)


Cook at 350 for 20-25 minutes MAX. Remove from oven and let it cool for 15 minutes before taking the brownie cake out of the tray.
Slice and serve!

Moms, this is a great way to get your kids to eat their veggies while indulging in a chocolatey treat! I have to emphasize, do NOT cook longer than 25 minutes or it will be too dry and lack flavor. If you like a more “melt in your mouth” consistency I recommend 20 minutes!