Fruit smoothie bowl

breakfast, Snack


This is when we are supposed to get healthy right? Right before the holidays begin? Ok great , that was my plan. Here is an easy as pie recipe, so at the holidays you can eat all of the pie that you want!


  • 1/2 cup of chopped mango
  • 1/2 cup of chopped pineapple
  • A handful of rasberries
  • 1/2 of a banana
  • 4 Tablespoons of peanut butter
  • 2 Tablespoons of chia seeds
  • 1 Tsp of cinnamon
  • Add water as needed for smoothness


  • Chop mango and pineapple
  • Slice banana into coin sized pieces
  • Add all ingredients to a blender (Vitamix, nutribullet, cuisinart,ninja)
  • Blend until medium a thickness and smoothness consistency occur
  • Pour into a bowl
  • Top with bananas, chia seeds and raspberries
  • Also tasty with a drizzle of honey!

Sautéed garlic-soy sauce shishito peppers


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These tasty peppers are a perfect snack and can be made in no time! Be careful, sometimes they can be spicy. But very delicious!


  • 1 cup of shishito peppers (I found these at trader joes)
  • 1 Tablespoon of olive oil
  • 1 Teaspoon of salt
  • 3 cloves of garlic
  • 1 Tablespoon of soy sauce


  • Set stove top heat to medium-high
  • Mine garlic cloves
  • Place peppers in bowl, drizzle with olive oil
  • Sprinkle with salt
  • Sprinkle with minced garlic
  • Cook for 3-4 minutes, occasionally tossing
  • Pour soy sauce over peppers while cooking
  • They are finished when they are blistered, not burnt

Success! Flavorful shishito pepper snack complete!

Pumpkin chocolate chip donuts! Biscoff topping & bourbon marshmallow frosting!

Baked Goods

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First off, try not to drool!

These are perfect for fall! Pumpkin and chocolate donuts with a marshmallow bourbon frosting and a biscoff cookie crumble. How could you not love these? Don’t worry, they aren’t as complicated as they sound!

This recipe can easily be made into a pumpkin loaf (loaf pan) or some yummy pumpkin muffins! (Muffin pan)


  • 1 and 3/4 cup of all-purpose flour
  • 1 teaspoon of baking soda
  • 2 teaspoons of cinnamon
  • 1/4 teaspoon of ground nutmeg
  • 3/4 teaspoon of salt
  • 2 eggs
  • 3/4 cup of sugar
  • 1/2 cup of brown sugar
  • 1 1/2 cups of pumpkin puree (fresh or canned)
  • 1/2 cup o vegetable oil
  • 2/3 cups of semi-sweet of chocolate chips


  • Pre-heat oven to 350 degrees
  • Spray the donut pan with non stick spray. Or a loaf pan or a muffin pan .
  • In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg and salt together .
  • In a separate bowl, whisk together the eggs, sugar and brown sugar (wet batter).
  • Next whisk in the pumpkin and the oil into the ‘wet batter’.
  • Pour the wet batter into the dry mixture, mix together.
  • It will be a little lumpy and that’s ok, gently fold in chocolate chips.
  • Pour into the donut pan until batter is gone.Bake at 350 degrees, 20-25 minutes.
  • Loaf pan, 350 degrees, 1 hr.
  • Muffin pan, 350 degrees, 30-35 minutes.

Marshmallow bourbon frosting


  • 1 pack of cream cheese
  • 5 marshmallows
  • 3 Tablespoons of butter
  • 3 oz of bourbon


  • Melt the butter on low heat
  • Add cream cheese until fully melted, continue to stir
  • Add marshmallows until melted, continuously stirring
  • Add bourbon, still stirring
  • Place in a bowl and set aside.
  • Crush biscotti cookies in a bowl, I crushed them with a can.

Donut decoration:

  • Take donuts out of the pan
  • Place face down in the frosting and then face down in the crushed biscoff cookies
  • Do this to all of your delicious donuts, enjoy!

Mexican hot chocolate pretzels!

Snack or Dessert

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These pretzels are a perfect sweet and spicy snack or a tasty treat for a holiday party, because what? It’s October!

Ingredients: About 50 pretzels

  • 2 cups of ‘grid’ pretzels
  • 1 cup of semi-sweet chocolate chips
  • 1 Tablespoon of cayenne
  • 1 Tablespoon of nutmeg
  • 1 Tablespoon of cinnamon
  • 1 Tablespoon of butter


  • Cut parchment paper or waxed paper and place on a sheet pan
  • Place two cups of water into a saucepan and then place a glass bowl on top of that, this is called a double broiler. It will melt your chocolate slowly. The water should be at a simmer.
  • Place the chocolate and butter into the glass bowl
  • Stir constantly until chocolate is silky and melted
  • Mix spices together, cinnamon nutmeg and cayenne
  • Place spices into a sifter, set aside
  • Using tongs or chopsticks, dip the pretzels in the chocolate allowing excess to drip off
  • Place on the parchment or wax paper
  • Sprinkle with spices, while the pretzels are still freshly dipped, so that the spices will stick.
  • Continue until all of the pretzels are finished
  • Place in the refrigerator until the chocolate hardens
  • Enjoy this sweet spicy snack, try not to eat the whole bowl!

Siracha-Agave popcorn! A quick, spicy & sweet snack. .


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– 1 cup of popcorn kernels or 1 bag of microwavable popcorn

– 1 1/2 Tablespoons of siracha

– 1 Tablespoon of agave or honey

– 1 paper brown lunch bag

– Pinch of salt

– Tablespoon of olive oil ( If you are using raw popcorn kernels)


– Heat oil in a deep pot at medium-high heat

– Add kernels, cover until all kernels are popped.

– Place popped popcorn in the brown paper bag

– Drizzle siracha over popcorn and shake the brown paper bag

– Add pinch of salt

– Drizzle agave or honey and shake brown paper bag


Sweet peach and blueberry spring rolls with a honey-mint sauce!

Snack or Dessert

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Yields: 4 whole sweet spring rolls OR 8 mini spring rolls


For spring rolls-

– 1 fresh peach

– Handful of blueberries

– Sprig of mint

– 4 oz of lime juice

– 1 package of rice noodles

– 1 package of rice paper – 8 1/2 inch or ‘small’

– 1 Tablespoon of honey

For sauce-

– 1 Tablespoon of honey

– 4 oz of lime juice

– Spring of mint – 3 to 4 leaves of mint

– Tsp of sugar

Procedure: Sauce

– Chiffonade the mint (roll the leaves together and then chop horizontally)

– Add mint to a bowl with lime juice, honey and sugar.

– Stir and done. Taste test for adjustments.

Procedure: Spring rolls

– Cut peach in half, avoiding the pit. Then cut peach into slices.

– Tear the mint, set aside

– Cook rice noodles, about 5 minutes in medium-high temperature water.

– Drain and rinse rice noodles.

– Pour honey and lime juice on top of the noodles and mix well.

– Place a damp paper towel or kitchen towel on a cutting board.

– Place warm water in a wide and flat container. So the rice paper is able to lay flat under the warm water.

–  Place 1 sheet of rice paper in warm water, let sit for 1 minute or until silky and flexible.

– Place rice paper on the damp paper towel/ kitchen towel

–  Lay 3 slices of peaches, horizontally in the middle of the rice paper.

– Grab a small amount of noodles (you be the judge) and lay them horizontally on top of the sliced peaches.

– Place 3  more pieces of sliced peach on top of the rice noodles.

– Nestle blueberries around the peaches.

– Sprinkle the pieces of mint over your creation.


–  Roll the bottom away from you over the tasty treat. Tighten it by pulling back towards you.

– Fold the left side towards the right and then the right side toward the left.

– And then roll until the ingredients are nice and snug in the beautiful and tasty spring roll that you just made!

– Slice and dip in the honey-mint sauce!

– MMMM so Fresh!