Healthy Birthday Cake (For Toddlers!)

This weekend we celebrated my son's second birthday. I have no problem admitting that I'm the "crazy mom" who doesn't let her son eat any sugar, dairy, or gluten. Yes, I'm that mom. Say what you will, my son hasn't been truly sick a day in his life soooo there's that.



With that being said, his first birthday cake was a failed attempt at making something delicious and healthy. Let's just say that turmeric icing wasn't the tastiest. Well, I'm happy to report we totally nailed it for the second birthday. I found the most amazing recipe for a chocolate cake with chocolate frosting from The Healthy Chef. Absolutely everyone enjoyed it (including the adults!).

You can find the recipe to the cake here.

And the frosting here.

Highly Recommend!

How do you take your Coffee?

For Mother's Day I received a hand milk frother (sounds fancy, I know but it was like $5 from Ikea) and it's completely changed my coffee game. I've always liked (more like needed) a little dash of cream or milk, but I've since discovered the "Bulletproof" recipe. Lemme tell ya, I'm obsessed. If you haven't yet tried "Bulletproof" coffee, here's my version:

Teaspoon Coconut Oil

Teaspoon Ghee (or organic grass-fed butter)

Dash of Cinnamon 

Splash of Pure Vanilla Extract

Add all ingredients to coffee cup. Leaving at least 2 inches from top of cup, pour hot coffee over the ingredients. Using hand frother, froth coffee for at least 60 seconds or until you've gotten the right amount of froth. 

Voila! You're left with a creamy cup of hot coffee that's loaded with healthy fats. These fats not only promote a healthy brain and cholesterol levels but can help with weight loss as your body uses fat for energy as opposed to sugar and proteins. 

Side Note: What about sickie pesticides? I think that's one item no one likes in their cup of jo. I realized the other day that I'm adamant about my fruits, veggies and pretty much everything else to be organic and yet, I've completely over looked my  morning coffee. A little research has made me realize the error of my ways. Conventional coffee is not only one of the most highly doused plants with tons of pesticides and herbicides, but those beans also get a good chemical rinse before being packaged. That's why it's so important to buy organic coffee. Especially since most of us drink it every day. 

Turkey & Vegetable Meatballs

Since my son turned one (Body After Baby update coming soon!), signs of toddlerhood are slowly emerging. When we introduced finger foods at 10 months, I couldn't have been happier that some of his favorite foods were broccoli and green beans. Such a healthy boy! However, over the last couple of weeks, he really only wants meat and fruit and getting him to eat his vegetables is becoming harder to achieve. Enter Turkey Veggie Meatballs.... life savers.

These bad boys are so delicious Christian hardly saves any for me and my husband. It's been a real treat for the whole family. Loaded with protein, they are the perfect snack on the go or for a tasty meal around the table. 

Ingredients

One Package of Organic Ground Turkey (97% Lean)

2 Cups Frozen Organic Stir Fry Vegetables*

1 Organic Free Range Egg

Suggested Seasonings 

1/2 tsp Garlic Powder

1/2 tsp Fresh Ground Ginger

1/2 tsp Salt (Pink Himalayan or Sea Salt)

1/2 tsp Coriander

1/2 tsp Cumin

To Make

Preheat oven to 350 degrees. Lightly steam or boil frozen vegetables for approximately 7 minutes. Once cooked, chop vegetables into small pieces and use a paper towel to absorb excess water. Mix together turkey, chopped vegetables, egg and your favorite seasonings in a bowl.  Line a baking tray with aluminum foil. Use your hands to roll the turkey meat into 2 inch diameter balls and place 1 inch apart on baking tray. Bake for 20 - 25 minutes. Makes about 12 meatballs. 

Pair it with your favorite sauce or make a protein packed salad by serving them over a bed of greens  with avocado and your favorite dressing. 

* I buy the frozen Organic Stir Fry Vegetables from Whole Foods, which is a blend of green beans, broccoli, onion, red bell pepper, mushrooms and carrots

Dark Chocolate Almond Butter Cups

This too good to be true recipe is brought to you by Saige of The Twenty Somethings. A triathlete in college, Saige is quite possibly one of the fittest girls I know. When I saw this amazing concoction she posted on her Instagram page, I couldn't resist stealing it and sharing with you.

Made with my favorite Lily's Dark Chocolate and Almond Butter, these guilt-free bites are gluten-free, dairy free and (mostly) sugar free. Saige used Buff Bake Snickerdoodle Almond Butter, but I have a feeling any one of your favorite nut butters would work.

Ingredients: 

Lily's Dark Chocolate Baking Chips 

Buff Bake Snickerdoodle Almond Butter

To Make: 

Melt chocolate chips in double boiler over gently simmering water (not boiling) and stir constantly. Scoop Tbsp melted chocolate in mini cupcake tin. Scoop tsp almond butter on top of melted chocolate (put almond butter in freezer for about 4 minutes before scooping). Scoop another Tbsp melted chocolate on top of almond butter. Repeat until all are done. Sprinkle sea salt on top and place in freezer for about 30-45 minutes. Enjoy!   

Follow @the_twenty_somethings on Instagram and check out all of Saige's amazing fit tips and recipes. 

The REAL breakfast of champions

Many of you know that I made a new years resolution to start the day with a green drink. I'm no stranger to the wonderful world of juiced greens... kale, romaine, parsley, spinach, broccoli. You name it, the greener the better. If you've divulged into juicing, you know how addicting all those tasty greens can be. It's no wonder juice shops have been popping up on every other corner. However, those drinks were making a pretty hefty dent in my pocket book.

Alas, I gave up my $7+ daily green juice and swapped my normal eggs and turkey bacon breakfast for a delicious green smoothie (aka the real breakfast of champions).  I can't recommend a more nutritious breakfast. It's loaded with raw vitamins and minerals as well as antioxidants and healthy fats. A real treat to your fasting body. Here's how I make mine (I gotta say it's amaze)...

Ingredients:* 

Ginger: Boosts immunity, aids in digestion, anti-inflammatory

Turmeric: Anti-inflammatory, keeps intestines healthy and functioning properly, relieves arthritis and cystic fibrosis, prevents cancer, helps liver function, lowers cholesterol... the list goes on. 

Dandelion: Digestive aid, kidney, liver & gallbladder support, anti-oxidant, fights cancer, diabetes and high blood pressure

Nut Milk: Low in calories, contains healthy fats including omega fatty acids, good source of calcium & vitamin E

Kale: Anti-inflammatory, anti-oxidant and loaded with necessary raw vitamins and minerals

Fit for Life Raw Meal (or your favorite protein powder):  provides energy and satisfies hunger, raw and organic plant based protein, contains live probiotics and enzymes for healthy digestion

Optional:

Greens First

Lemon

Almond Butter

Coconut

Either a Banana or Avocado

Frozen Fruit or Half an Apple

To Make:
In the blender, I start with nut milk (cashew has become my new fave) and a little water. Then I add in two whole kale leaves and three dandelion leaves. I'll do half an inch piece of both ginger and turmeric and one scoop of raw meal. I then choose two or three items from the "optional" list. I always add in some frozen fruit (like berries or a green fig) or half an apple. The banana or avocado makes it extra creamy and almond butter or coconut add some healthy fats. I constantly switch it up so I don't get bored.

 I make this with my Blendtec (Whole Juice button) because it makes it super smooth with no pulp or stringy bits. 

 I'll also throw in any extra veggies I have on hand such as parsley, spinach, broccoli or beets. Anything goes here. I love that I never let any fruits or veggies go to waste and it always tastes different. A good trick is to put any fruits or vegetables into the freezer before they go bad. 

Cheers to the real breakfast of champions!

PS. Always use organic (duh!)

Nutty For Cashewmilk

Hi Babes! It’s not often that I’m this passionate about a product, but this company is just so on par with what I believe.

If you read my post Goat Milk vs Cow Milk, then you know I’m not a fan of cow milk. So, what’s creamier than skim milk, with fewer calories and no saturated fats? Well babes, I am super excited to introduce you to Silk Cashewmilk.

Silk Cashewmilk is just as yummy as you might guess (ever tried a cashew? Um, yum). It’s rich, irresistibly creamy and absolutely perfect to add to coffee, a protein shake or any recipe requiring milk. I’ve been using it every morning in my daily green drink and it’s really upped my green game.

Not only is Silk Cashewmilk just so delicious but, it’s only 25 calories per serving (1/3 the calories in skim milk) with no saturated fat .... a-ok by me.

Possibly my absolute favorite thing about Silk Cashewmilk is the brand mission statement:

“Changing the world, one sip (or spoonful) at a time. Since the beginning, Silk® has been out to make the world a healthier place. Not just for those who use our products, but for everyone.”

Silk is committed to non-GMO project verified products, which meets my numero uno criteria when consuming food and drink.  They are even big supporters of Just Label It, “a national initiative encouraging the clear and accurate labeling of foods containing GMOs.” Yes, please!

I love finding brands I know I can trust.  Cheers to Silk® for providing us with wholesome (and delicious) Silk Cashewmilk!

*Silk Original Cashewmilk: 60 cal/serv; skim dairy milk: 80 cal/serv. USDA National Nutrient Database for Standard Reference, Release 27. Data consistent with typical skim dairy milk.

Disclosure: This post was sponsored by Silk through their partnership with POPSUGAR. While I was compensated to write a post about Silk, all opinions are my own.

Marinated Fennel Salad

Today's recipe is one that I never imagined making. First of all, I've never made anything with fennel before and secondly, I've never been too keen on beets. With that being said, this has quickly become one of my favorite salads....side note: this marinated fennel salad is perfect for a girl's baby shower as the beets quickly turn everything pink!

Ingredients: 

(measurements are approximate)

5 Small Roasted Beets (you can get Melissa's or Trader Joe's brand pre-cooked to save time)

One Fennel Bulb

1/2 Cup Trader Joe's Orange Muscat Champagne Vinegar (or a blend of 2 parts champagne vinegar and 1 part orange juice)

3 Cups Spinach

1/4 Cup Goat Cheese Crumbles

1/4 Cup Pine Nuts

To Make: 

Thinly slice fennel and beets into 1/8 inch pieces (I used my mandolin for quick and easy slicing). Place Fennel in a zip lock bag and cover with Vinegar.  Let marinate for at least 30 minutes. Combine all ingredients on a plate or bowl and serve. No need for dressing as the marinade is enough for the entire salad. Enjoy! 

Carrot Coconut Ginger Soup (Perfect for a Cold)

When life gives you carrots, make carrot soup! I had a lot of ginger and carrot on my hands so I figured I mix them together and see what happened. The result was a creamy, vegan carrot coconut ginger soup, chock full of healthy fats, antioxidants (thank you tumeric!) and vitamins to fight the flu and cold this season. It's also trés delicious!

Ingredients:

6 Large Organic Carrots (Peeled and Roughly Chopped)

1 Large Organic Apple (Chopped)

1 Clove of Garlic

1-2 One inch piece of Ginger (more for spice)

1 Cup Pure Coconut Milk*

1 Cup Water*

Dash of Sea Salt

Dash of Herbs de Provence

Large Dash of Tumeric

Olive Oil

To Make: 

Heat oven to 350 degrees. Combine spices, apple, carrot, garlic, and ginger into a baking dish and drizzle with olive oil. Mix and roast in the oven for 30 minutes. Once cooked dump roasted vegetables into the blender and add coconut milk and water. Blend on high until smooth -- If using a Blendtec (Love mine!) press the "soup" button. I garnish mine with unsweetened coconut flakes to give it some texture. 

*Use more or less coconut milk depending on how thick you want the soup to be. I used half a can of light coconut milk from Trader Joe's and the rest coconut beverage. If it's too heavy with pure milk, dilute with water. The key is to add just enough to blend. 

Spaghetti Squash Turkey Bolognese (in the slow cooker)

Perhaps it's because I'm a mom now and my time for cooking and cleaning is limited, but I have recently become obsessed with my crock pot. It's like the best thing ever and I'm making some seriously bomb.com dishes up in there. So begins my new crock pot recipe series...

The first one I'm sharing is a Spaghetti Squash Turkey Bolognese that I'm pretty sure my five year old niece could make. I've been a long time lover of spaghetti squash and if you haven't tried yet, now's the time. Even Chad (my hubs) prefers the squash over "real" noodles. With a little planning, I've been dumping the below ingredients into the slow cooker during Christian's nap time and, voila! Come dinner I have a hot and healthy meal with only one dish to clean...

Ingredients:*

Jar of your favorite marinara sauce

Package of Lean Ground Turkey

Spaghetti Squash

Olive Oil

Lightly grease the bottom and sides of the slow cooker with olive oil (this makes it super easy to clean). Cut spaghetti squash in half widthwise and scoop out seeds and pulp. Place Spaghetti Squash in the slow cooker with inside facing down. Distribute turkey meat around the squash (and add any other optional ingredients such as sliced mushrooms, peppers, onion... anything your heart desires). Pour jar of marinara over the top... it should cover the meat.

Cook on high for 3 hours or low for 5 hours. Once time is up, use tongs to grab each end of the squash and scoop the insides onto a plate using a spoon or fork. Cover squash noodles with the Turkey Marinara sauce and top with parmesan or basil (optional).

Note: You can scoop the "noodles" of the squash out into a colander to rid excess water before plating  if the squash seems watery.

Enjoy xx

*I use only organic ingredients in all of my dishes

Magical Mushrooms [Post Workout]

I just got back from one of the hardest workouts of my life. I tried a Bari Fitness class at their new studio here in Newport Beach (highly recommend). I rarely get the chance to actually take a class since I'm always teaching so it was a real treat. However, I can already feel my muscles getting sore, which is great except I have to teach in a few hours... yikes.

In search of something to boost my energy and help my muscles recover I remembered that I was recently sent some samples of (obviously organic) mushroom powder by Mushroom Matrix. Have you heard that mushrooms can help with everything from recovery to stamina to beauty? I hadn't. Well, I've done some investigating and here's what I found about our magical mushrooms (they really are super).

Shitake, Cordyceps and Reishi mushrooms have been shown to...

• Strength & Endurance: Cordyceps increase ATP production... which gives us energy and help build our muscles!  
• Anti-Aging (ok, yes please!)
• Boost Immunity
• Antitumor
• Antidepressant
• Increases Blood flow
• Anti- Inflammatory
• Excellent source of Vitamin D

And even more! I have to ask myself, why aren't I taking this stuff everyday?! Well this week I've been adding it to my Greens First and I'm starting to reap the benefits. With zero flavor, I've got nothing to lose! Have you tried mushroom powders yet? If so, have you noticed a difference?

(Source)

(The Best Ever) Sweet Potato Salad

Ok babes, this sweet potato salad is seriously the bomb dot com. Loaded with healthy fats and vegetarian, it's my new favorite go-to meal or snack. It's one of those throw it all together, can't really go wrong kinda salads, so I'm not giving any measurements. Here ya go...  make now and thank me later.

Ingredients:

Baked Sweet Potato

Cooked Red or Tri-Color Quinoa

Organic Mixed Greens

Shredded Parmesan Cheese

Pine Nuts

Avocado

Herbs de Provence

Olive Oil

Sea Salt

To Make:

Heat oven to 400. Wash sweet potatoes and use a fork to pierce them several times. Coat sweet potatoes in olive oil and bake for 45 minutes or until tender.*  While the sweet potatoes bake, bring two cups of water and one cup quinoa to a boil, then let simmer until all of the water has dissolved. Once cooled, cut the sweet potato into bite sized pieces. Combine all ingredients into a large bowl. Mix and drizzle with olive oil. Yum!

*If you want to save some time, you can microwave sweet potatoes for about 5 minutes (or until tender)

Healthy Breakfast on The Go: Pumpkin Apple Harvest Muffins!

Ok babes. I gotta say I'm pretty proud of these protein pumpkin muffins with apples and pecans. Most of my recipes are an adaptation of another recipe that I find either online or from a friend but these bad boys are all my own. They are loaded with fiber and protein which is a great combo for a quick breakfast on the go or a post-workout snack. Here's my recipe...

Ingredients:

1 Can Organic Pumpkin (16 oz.)

1 Cup Diced Organic Apple (about two small apples)

2 Eggs

2/3 Cup Oats

1/2 Cup Cocoa Nibs

1/2 Cup Diced Pecans

1/2 Cup Coconut Flour (or flour of your choice)

1/3 Cup Apple Sauce

2 Scoops Vanilla Protein Powder (I use this one)

2 T Maple Syrup

1 t Pumpkin Pie Spice

1/2 t Vanilla Extract

1/2 t Baking Powder

To Make:

Pre-heat oven to 350 degrees. Mix all ingredients in a large bowl and distribute evenly into a greased muffin tin (or you can use liners). Bake for 18 minutes or until a toothpick comes out clean and let cool for 10 minutes. Makes a bakers dozen. Enjoy!

Moove over Cow Milk

Source

When I started breastfeeding, Christian had a hard time digesting diary in my diet. To make for a happier baby, I was fine giving up yogurt and I had swapped my cow milk for almond and coconut milk long ago. But it was so hard to say adios to cheese and my daily dash of half & half in my coffee....

That is, until I was introduced to my new obsession... Goat milk.

I'm now a full on goat milk convert and I'm wondering why I never wanted to try it before. It's creamier and sweeter than cow milk, which makes it perfect for my morning cup of joe. It's no wonder that "65% of the milk consumption worldwide is from goat's milk."

But, why didn't goat milk bother Christian's tummy? Well, well, well.. Goat milk is my new obsession for SO many reasons...

• Less Allergenic: The protein Alpha S1 Casein has proven to be highly allergenic. This protein is found in high levels in cow milk, which explains why dairy is the most common allergy for children under three. The levels of this protein are 89% less in goat milk than in cow milk. 

• Naturally Homogenized: Did you know that cow milk will naturally separate with cream on top and skim on bottom? Probably not, because the cow milk from your local grocery store has gone through a process called homogenization (aka no more separation). This may make the cow milk look better, but this process releases a free radical into the milk. Free radicals = cancer...eek! On the other hand, goat milk is naturally homogenized (it doesn't separate) which means no free radicals. Pretty. big. deal. 

• Easier to Digest: Goat milk has smaller fat globules and higher levels of medium chain fatty acids making it easier and faster to digest. 

• Rarely Causes Lactose Intolerance: Even though goat milk contains only 10% less lactase than cow milk, many people who are lactose intolerant can drink goat milk but not cow milk.

• Alkalizing: High levels of potassium cause goat milk to  react as an alkaline whereas cow milk reacts as acidic. An alkaline body is a heathy body where an acidic body is a breeding ground for disease.

(source)

Still with me? Here's the bottom line...

Goat milk is wayyyy better for you than cow milk. And did I mention it's delicious? Same goes for goat cheese and yogurt. At four months, Christian's digestive system can handle the cow milk in my diet, but now that I've gone goat, I ain't goin' back. It's time to MOOve over cow milk! 

The Best Turkey Burgers Ever ... Beach Babe Style

When it comes to the grill, I always leave it up to the hubs. I mean, the man knows how to work a BBQ! I had never made turkey burgers on my own until recently. And oh my, I am so happy I found this easy, delicious recipe with no chopping, dicing or slicing... that's my kind of recipe!

To make the best turkey burgers ever, you'll need:

• One package of lean ground organic turkey
• A jar of your favorite salsa (I recommend something slightly chunky... my favorite is Susan's!). 
• Head of Iceberg Lettuce

To Make: 

• Combine turkey and half a jar of salsa into a bowl and stir. Add some salt and coriander (or your favorite spices). 
• Spoon out the turkey like you would cookie dough and shape them on a greased pan or skillet over medium high heat. 
• Grill for approximately 7 minutes each side or until cooked thoroughly.

While your turkey is grilling, make the perfect lettuce wraps....

• Cut off one side of your iceberg lettuce one or two inches above the stem 
• Pull out the smaller leaves inside the lettuce... you'll be left with large, perfectly cupped shaped lettuce "wraps". 

The turkey burgers will be flavorful and juicy from the salsa. Simply place the burgers inside the lettuce wraps and add some grilled onions or avocado with your favorite sauce (I like mustard). Voila! You've got an easy, healthy and delicious lunch or dinner... did I mention my grill master loves them too?!

CocoNUT Shake

To supplement or not to supplement? Whether it's protein or a daily vitamin,  there's a lot of skepticism when it comes to supplementing our diet. And for good reason! Like all of our food sources, it's important to know where your supplements come from and what's in them. I've listed a few of my favorite supplements on my favorites page, and Pure Encapsulations is one of them. When they sent me a canister of their PureLean Protein and encouraged me to come up with an original shake, I was thrilled. Unlike most whey protein powders, PureLean is vegetarian sourced. It's the perfect protein powder for me right now since I'm not eating dairy.

For this shake, I was inspired by the delicious nutty cinnamon drinks you get with a juice cleanse... if you've ever done a juice cleanse these are the ones you dream about all day! Packed with healthy fats in both the nuts and the coconut, this shake is an energy and brain booster and helps to shed excess body fat. It does pack quite a few calories though, so I recommend drinking it as a meal replacement. So here ya have it... my CocoNUT (get it? because it's coconut and almonds) shake is quite delicious. 

Ingredients: 

 1 1/2 Cup Unsweetened Almond or Coconut Milk

1/2 Cup shredded Coconut

1 Scoop of Pure Encapsulations, PureLean Protein Powder

1 T Salted Almond Butter (add salt if you are using unsalted)

1 T Chia Seeds

1 t Coconut Oil

1/4 t Vanilla Extract

1/4 t Stevia Powder (or 2 drops liquid)

4 Ice Cubes

Dash of Pumpkin Pie Spice (or nutmeg and cinnamon)

Combine all ingredients in a blender and blend thoroughly. Top with another dash of Pumpkin Pie Spice. Enjoy! x

Post Pregnancy & Nursing "Diet"

I hate the words associated with diet. When I say the word I think most people probably think of restrictions or calorie counting or something that has a certain time limit. While I am not against "going on a diet" for reasons like weight loss, to detect allergies or to detox, I don't normally use the word diet in such a way.

However, I'm gonna say it... I am on a diet. There ya have it. While working to get my pre-pregnancy body back and nursing, it's important to limit certain foods and eat more of others. So, to maintain an adequate milk supply and (since I'm not working out) continue to lose weight the healthy way, I'm spilling the details of my "diet."

Firstly, nothing has changed since one of my recent posts, Count Chemicals, Not Calories. I am not counting calories during this time but eating organic, pure foods from the earth and trying to stick to the idea of "Breakfast like a king, Dinner like a pauper." I'm eating probably more calories than usual because nursing burns so many... Even without my workouts, I am ravenous all the time!

Sample Menu:

While the above menu isn't too far off from my normal everyday diet, I've altered things slightly (like resisting guilting pleasures)...

Foods I'm Avoiding:

While foods like cheese, kale and lentils are some of my very favorite foods, I'm not eating dairy (from cows milk), legumes and cruciferous vegetables because they are said to give newborns gas. Wahhh. Sounds crazy but since I cut them out, Christian (my baby boy) has been much happier. 

White bread (I only eat Ezekiel Bread and tortillas) and desserts are always the first to go when I want to shed some pounds. Luckily, since I'm not eating dairy (there goes ice cream and pizza!) it's easier to resist temptation. When I have a sweet tooth I've been treating myself with a piece (or three) of a Lily's Dark Chocolate Bar. 

Foods I'm Adding:

I've been starting every morning with a shot of Apple Cider Vinegar (read more here) and taking these probiotics (2 a day) to make sure my gut stays healthy. A healthy gut for mama equals a healthy gut for baby. I've also continued taking my prenatal vitamins. 

To Maintain milk supply: Nuts, seeds, carrots, oats and beer are all said to boost milk production. I'm not sure if it's true, but it can't hurt!

What do you think? Simple enough, right?  For all you mamas out there, I'd love to hear how your child reacts to your diet... any foods you have to avoid with your newborn?

Count Chemicals, Not Calories

I've been asked by so many people about my dietary habits. To be honest, I don't follow any strict rules. I eat everything in moderation. I'm really not picky about how much I eat, but I am picky when it comes to what I eat.

I've come to the realization lately that it doesn't matter what kind of a diet you follow. You can find the healthiest, fittest person who is a vegetarian or gluten-free or vegan, eats Paleo, follows the "Zone" diet, you name it.... there's one common denominator between all of these "diets."

The people who follow them are strict. They don't eat a lot of processed, chemical (pardon my language) shit. They don't eat microwavable meals or sugar-filled foods or a lot of breads.

What's my point? There is no magic diet, no magic number of calories you need to consume. Eat what works for your body. And do you know what works for every body? Eating whole, fresh, nutrient dense foods.

When you pick up a food at the market, look at the ingredients, not the number of calories. Do your research. If you don't recognize the ingredients, chances are, neither does your body.

I believe everyone should avoid these foods. For my body, I eat a lot of healthy fats like coconut, avocado and nuts. I eat organic, antibiotic and hormone free meats. I have a salad or green drink everyday to ensure I get my veggies. I also indulge in things like pizza and hamburgers and ice cream and even french fries (from reliable sources).  I never eat fast food and I try to avoid large chain restaurants as much as possible. I won't order meat (including fish) from a restaurant unless I know where it comes from.

If you're stuck in a dietary rut, try cutting out the crap. It's not about the calories, it's about the chemicals.  xo

Skinny Strawberry Lemonade

The benefits of lemon water are endless. Most of us know that drinking lemon water throughout the day can help with digestion, hydration and even balance our PH levels.

Lemonade however, not so much. That is unless you're making this healthy version of strawberry lemonade... all the benefits of lemon water but with a yummy twist and no sugar that you'll find in most lemonades.

It's pretty much the easiest recipe ever and perfect for hot summer days...

So, here ya go. For one glass you'll need:

1 Organic Strawberry

1 Slice of Peeled lemon

1 Cup of Ice (4 large cubes)

1/2 cup Water

Dash of Stevia (or 1 teaspoon of honey if you must)

Place lemon slice, strawberry, sweetener and ice into the blender. Press start or Whole Juice if you are using a Blendtec. Slowly add 1/2 cup of water. When blended thoroughly, lemonade should be slushy and mixed well. Pour and enjoy. Double, triple, or quadruple as needed. 

Just in time for summer! You're welcome. xo

My Favorite Protein Bar

Hey Babes! Let me start by saying that I haven't gotten any free bars and no, this is not a sponsored post. I genuinely love Quest Bars. They have become my go-to, favorite protein bar. Bar none. (pun intended).

Quest bars are gluten free, low in sugar, no artificial sweeteners, soy free and loaded with high quality protein. They also taste amazing. With 20 grams of protein and lots of fiber, they truly are the perfect post workout treat. I find myself eating them 2-3 days a week.

Sweetened with Stevia (the only zero calorie sweetener you should ever eat), my favorite flavors are Chocolate Brownie, Strawberry Cheesecake, and Cinnamon Roll.  If you haven't tried a Quest Bar yet, you can find them here.

Festive (& healthy!) Beach Babe Birthday Cake

Source

It's my birthday and I'll eat cake for breakfast if I want to... especially when it's watermelon cake (you can read about all the benefits of watermelon here). Yum! My sis sent me this amazing recipe a few weeks ago and I decided that today was the perfect day to share it with all of you. Lucky for me, I plan to celebrate my birthday all week, but there's only so much sugary yumminess I can handle. So, as a healthy alternative to chocolate or red velvet, how about watermelon cake?!

Ingredients: 

One Large Watermelon

Whipped Cream

Your Choice of Toppings

Topping Suggestions: Nuts, berries, coconut, chocolate chips... go wild! 

To make: 

Cut off the top and bottom from the watermelon and carefully slice off the remaining rind. You should be left with a cake-shaped piece of watermelon. Pat the outside of the watermelon dry with paper towels (this is important because it will help the whipped cream stick). Top with whipped cream and your favorite fresh fruit. Serve or store in the refrigerator until ready to serve.

If you're feeling ambitious, try this coconut whipped cream recipe. Healthy fats plus all the benefits of watermelon... perfect cake.