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!!

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!

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!

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!

Matcha Banana Bread Donuts

Matcha. Whether it’s in a tea or latte, or mixed into your pancakes and gluten-free loaves, matcha is all the rage right now. And it’s no shocker why! Matcha contains an antioxidant called catechins, which is super popular and not found in other foods! Matcha also has anti-aging powers, gives your energy, boosts your metabolism, and more! Now I for one don’t loveeee the taste of matcha (it’s a bit bitter if you ask me), but I love the benefits and realize it needs to be a part of my diet!

Recently I’ve been looking for fun recipes involving matcha, so I can have my fix of the powerful antioxidant and also enjoy the taste. That’s when it struck me; why not use matcha in one of my NOBREAD Breads?! Better yet, why not use it in a bread, and turn the bread into DONUTS?!

Introducing… Vegan Matcha Banana Bread Donuts!

What You Will Need:
1/2 Cup Almond Flour
2T C Coconut Flour
2T C Buckwheat Flour
1 T Hazelnut Flour
1/4 Cup Coconut Sugar
1/2 tsp Xantham Gum
1 RIPE Bananas
1 Chia ‘Eggs’
Pinch Salt
1/2 tsp Baking Soda
1/2 tsp Vanilla
2T Coconut Oil
1/2T Matcha
Optional: GF/DF choc chips!

What You Will Do:
Preheat oven to 350 degrees.
In a large bowl, combine gluten-free flours, baking soda, coconut sugar, and salt.
In a second small bowl, mash the banana.
In a third small bowl, create your chia egg and place in the refrigerator for 5 mins or so! (1T Crushed Chia: 3T water)
Combine banana and Chia Egg in a (fourth) large bowl and mix until smooth.
Add coconut oil and vanilla to this bowl.

Pour dry ingredients into the bowl of wet ingredients and combine until smooth!
Add matcha!
If you want to make chocolate chip matcha banana bread, now’s the time to add your vegan chocolate chips!

Pour batter into donut tray (3″ holes). (Lightly grease with coconut oil before pouring)


Place in the oven for ~15 minutes. If you stick a toothpick or knife into the bread, it should come out nice and clean! Otherwise, let it cook a bit longer!
Let bread cool for ~15 minutes.
Take donuts out of  and serve!

The donuts are delicious! The matcha taste is faint, so if you want it stronger, add 1T matcha instead of 1/2T. Also, each donut (this serves 6) is only 180 calories! Light yet filling.

Peanut Butter Coconut Cookie Dough Balls made with Earth Balance

Ever since I went to Cookie Do in New York City and had their vegan and gluten-free Peanut Butter Chocolate Chip Cookie Dough, I’ve been dying to recreate it in my kitchen! Their cookie dough was ABSURDLY good, but also absurdly unhealthy, ha!

When I was at Do recently, I noticed that there were several gluten-free flavors, but only one gluten-free and vegan flavor. When I asked why all flavors of GF dough weren’t vegan, I was told the others contained butter! So first and foremost I decided that a dairy-free/vegan butter would be one of the main ingredients in my NOBREAD dough. Introducing Earth Balance, my go-to dairy-free butter!

Earth Balance was founded in 1998, and it’s introduction gave vegans and dairy-free folk faith that they would be able to enjoy ‘butter’ again. EB has quickly become the US’s most popular vegan buttery spread, and the butter family has grown outside of their Original flavor and now includes Soy-free, Organic Whipped, Olive Oil, Omega 3, and Organic Coconut Spread. Thus far, I’ve tried all except the Omega-3 and Organic Coconut Spread, but given I am a Coconut-addict I know it’ll be just days before I give the Coconut spread a try!

Peanut Butter Coconut Cookie Dough Balls

What You Will Need:
1/4 Cup Peanut Butter
1/4 Cup (4T) Earth Balance DF/Vegan Whipped Butter (Melted)
1/2 Cup coconut Flour
1/4 Cup Coconut Sugar
1/2 tsp Vanilla
Handful Chocolate Chips

What You Will Do:
In a large bowl, mix peanut butter, melted Earth Balance, and vanilla.
In a small bowl, combine coconut flour and coconut sugar.


Add your dry ingredients into the bowl of wet ingredients and combine.
Add however many chocolate chips you desire and fold!
Note: The batter will crumble. Don’t be alarmed. Time to get messy.

With your hands, scoop out batter and create small dough balls.
Add your balls to a tray lined with parchment paper. You should be able to make ~12 balls.
Place in the refrigerator so the dough comes together. Chill for 20 minutes and serve!

The dough balls will stay good in your refrigerator for a week or so, and then (if there are any left) move them to the freezer!

Earth Balance vegan butters have been HUGE not only for my recipes, but also in my day-to day life. I’m a toasted (gluten-free) bagel and croissant kind of girl, but I need my DF butter to make my meal complete and Earth Balance spreads absolutely do the trick.

To read more about Earth Balance, visit their website here!

Spiked Watermelon Balls

Did you know the Fourth of July ranks THIRD of the list of Most Popular Drinking Days in a year? I can’t say I’m surprised! But the Fourth of July isn’t just for any kind of drinking. It is a day of fun, festive, and unique cocktails! In honor of this lovely holiday, I’m back at it making my most popular beverage: Spiked Watermelon Balls with Stoli Gluten-Free!

Last year when I made Drunk Melon Balls they were a HUGE hit so all of my friends have been requesting them again this year!! Here’s a little refresher on how it’s done 🙂

What You Will Need:
1 Watermelon
1 Bottle Stoli Gluten Free
Optional: Lime Juice
Melon Baller

What You Will Do:

Slice open your watermelon!
Scoop balls of watermelon and place into a large bowl.
Pour Stoli Gluten Free over the melon balls. Pour however much it takes to submerge the balls!
Cover, and place in a refrigerator for a minimum of 2 hours. The outcome is best when you let the balls chill overnight!
Take the watermelon balls out of the bowl, and place them back in the watermelon shell.
Serve alongside more watermelon slices and fruit, and enjoy!

Avocado Marshmallow Cups with Enjoy Life Chocolate Chips

Peanut butter cups, almond butter cups, COCONUT BUTTER cups; I love them all. But of peanut butter, almond butter, and coconut, there is still one food that for me, trumps them all. Avocado, of course! I make and buy these cups all the time so it occurred to me- why not use avocado as a filling, too? Or would the avocado filling go brown in just a day or two?

Introducing my Avocado Marshmallow Cups… because why just use Avocado when you have a spare bag of gluten-free marshmallows in your cabinet, too? I have to give my mom credit for scheming up this recipe… turns out she has a sweet tooth just like mine!

Regardless of filling there is one constant in all of my chocolate cups, and that is the use of Enjoy Life Foods mini chips!! The chips are gluten, dairy, nut and soy free, making them especially perfect for these cups, as no nuts are involved, either. This recipe requires just 4 ingredients and is so simple to make!

What You Will Need:

1 Cup Mashed Avocado (1.5 Medium Avocados)
1/2 Cup Melted Marshmallow
2T Coconut Oil
1 Bag Enjoy Life Mini Chocolate Chips
Optional: Pink Himalayan Sea Salt to top

What You Will Do:

  • In a bowl, mash your avocados. Portion out 1 Cup of Mashed Avocado and set aside (Likely ~1.5 Avocados)
  • In a microwave, melt a handful of marshmallows. Microwave for 30 seconds, stir, and microwave for another 30 seconds. Set a half cup aside.
  • Combine your bowls of avocado and marshmallow and mix until thoroughly combined.

  • Place this mixture in the refrigerator for 30 minutes.
  • In a third bowl, melt half a bag of Enjoy Life Chocolate Chips.
  • Line a muffin tray with baking cups, and pour a thin layer of chocolate into the cups. With a knife, spoon, or spatula, drag the melted chocolate up along the side of the baking cup, creating a small bowl of chocolate.

  • Refrigerate for ~15 minutes
  • Cut off a corner in the bag with avocado filling, and squeeze avocado paste into the now semi-solidified chocolate cups.

  • Place back in the refrigerator for 15 minutes so the avocado filling firms on the chocolate.
  • Melt the rest of your Enjoy Life Chocolate Chips.
  • Remove tray of baking cups from the refrigerator, and pour remaining chocolate onto the cups and cover the avocado filling completely.
  • Place back into the refrigerator until hard.

Once the chocolate shells have hardened, you can remove them from the baking cups and enjoy!! The cups will stay good out and/or in the refrigerator for at least a week, and you can freeze them, too!!

The consistency of these cups is much different than you are used to with nut butter cups. The filling doesn’t totally solidify the way nut butter fillings do. I actually prefer this though because the cups feel lighter!! Enjoy!