Category Archives: Food

10 November 2014

Chocolate Acai Bowl with Avocado and Cashew Nut Milk


Acai smoothie bowls have been a favorite of mine for years. Recently, I’ve started to make my own instead of buying them (thanks to my Vitamix!). Not only is it easier on my wallet, but I can also experiment with different recipes and combinations. I had some ripe avocados on hand and some leftover homemade chocolate cashew milk so I decided to throw that into this acai bowl. The result was a super creamy consistency that satisfied my belly AND my chocolate craving! Win-win.



  • 1 frozen acai smoothie pack (Unsweetened)
  • 1 frozen banana
  • 1/2 cup of frozen spinach
  • 1 tbsp raw cacao powder
  • 1 cup frozen blueberries or strawberries (or both!)
  • 1/2 avocado
  • 1/4 chocolate cashew nut milk or milk of choice (more depending on your blender)
  • Agave syrup to taste


  • Blend all ingredients together based on your blender
  • It’s recommended to blend the milk, spinach, avocado and acai smoothie pack together first and then add the rest of the ingredients in
  • Pour into a bowl and top with your favorite ingredients – I topped mine with sliced banana, bee pollen, flax seeds, raw cacao nibs and hemp seeds
21 September 2014

Made in America


Earlier this month, I went to my first music festival! It was local enough that I didn’t have to figure out a place to stay and it fell during Labor Day weekend meaning I didn’t have to take any days off of work. It was a win-win. Although it was scorching hot (when is it not in SoCal), it was so much fun! I took the Gold Line for the first time and felt more “LA” than ever. Definitely a weekend full of firsts.


The first performance we saw was Capital Cities. I became a HUGE fan after watching their show. They are amazing live! Their awesome set definitely set the tone for the rest of the weekend. Day 2 we decided to stop by Stone Brewery and we ordered pizza from the restaurant next door before getting to the venue. One of the best decisions that weekend. I’m a sucker for stouts and it was my first time trying one from Stone. Their Milk Coffee Stout is on point.


We saw a bit of DVBBS, Kendrick Lamar, Imagine Dragons, Weezer (!!!), Sublime with Rome, Steve Aoki and John Meyer. Made in America closed with Kanye.

Experiencing the music in the heart of Downtown LA, is definitely indescribable. It was a great weekend with great people and awesome music…even though I paid $14 for a Strawberita – I know, I still can’t believe either. Can’t wait for the next one!

21 July 2014

Tropical Green Smoothie

kale-02 kale-03

I’ve been wanting to share this recipe for quite some time and I finally got around to it. This green smoothie somewhat reminds me of a piña colada because of the added coconut oil. I used Jacinto Kale for this recipe but you can go ahead and use kale of your preference. So let’s get right to the recipe!

Serves: 1


  • 2 leaves of kale
  • 1/2 cup of frozen mango
  • 1 cup frozen pineapple
  • 1/2 frozen banana
  • 1-2 cups of coconut water (depending on your blender)
  • 1 tbsp virgin coconut oil


  • Blend together kale, coconut water and coconut oil
  • Add in the frozen fruits and blend until smooth
29 April 2014

Matcha Green Tea Banana Buckwheat Pancakes


I’ve seen buckwheat pancakes floating around the health-food social atmosphere so I had wanted to see what all of this buckwheat hype is about. Adding bananas between each cake and topping it off with agave syrup and tahini seemed like the right thing to do! Obviously, they are not as decadent as your buttermilk pancakes slathered in butter and maple syrup but these are a delicious and healthier alternative! My main goal was to not use any animal by-products in this recipe so that I was making it vegan-friendly.



  • 1 cup of Buckwheat flour
  • 1 tbsp of Matcha Green Tea Powder*
  • Egg substitute** (or you can use 1 egg)
  • 1 cup of cold Almond Milk
  • 1tbsp of Coconut Oil (and a bit extra for cooking)
  • 1 ripe Banana sliced
  • 2 tbsp of Tahini
  • Agave Syrup to taste


  • Mix all of the dry ingredients  (flour & green tea powder) with a whisk in a bowl
  • Add in the egg substitute, almond milk and coconut oil
  • Whisk all the ingredients together until smooth
  • Heat up a non-stick pan over medium heat and add some coconut oil to the pan
  • Pour about 1/4 cup of your pancake batter onto the pan
  • Cook for about 3 minutes or until you see bubbles forming
  • Use a spatula and flip your pancake, cooking for another 2-3 minutes
  • Remove from the pan onto a plate to cool
  • Repeat with remaining batter


  • Layer your pancakes – Pancake, banana, drizzle of agave. Repeat as many or as little times as you want!
  • Top your stack of pancakes off with more banana, agave syrup and tahini dressing

*Substitute for raw cacao powder for chocolate banana pancakes!
**For this recipe, I used flax seed meal as an egg substitute. For one egg, soak 1 tbsp of flax seed meal in 2 tbsp of cold water for 3 minutes. Mix it together and there’s your “egg”!

And if you’re not sure if you’ll like the flavor of buckwheat, substitute half of what the recipe calls for with whole wheat flour or spelt flour!

16 March 2014

Caramelized Pecans with Sea Salt


I went to a café over the weekend and ordered a sandwich that came with this delicious side salad. I probably remember that more than the sandwich. The salad was topped with caramelized pecans and I could not stop thinking about them. It was the perfect way to add nuttyness + sweetness to a tart salad. I did a bit of research on how to caramelize nuts and came up with my own recipe. I sprinkled a bit of sea salt on them while the nuts were cooling because…sea salt caramel. Why not?


You can use these to top on your salads, yogurt, ice cream or oatmeal. They’re even good enough to eat on their own!



Cooking time: Approx. 10 minutesCooling time: 30 min-1 hour


  • 3 tbsp brown sugar
  • 1 tbsp coconut oil
  • 1 tbsp agave syrup
  • 1/2 – 3/4 cups of raw pecan halves
  • 1 pinch or two of sea salt


  • Heat up the brown sugar, coconut oil and agave syrup on a non-stick pan over medium heat.
  • Stir the mixture until it turns a caramel color and begins to bubble.
  • Add pecans into the pan and continue to stir, coating the pecans with the sugar mixture.
  • Continue to stir the pecans for an additional 5 minutes.
  • Remove from heat and let them cool on wax paper or silpat.
  • Sprinkle sea salt on the pecans before they cool completely.
  • Store in a cool and dry place.

*NOTE: Make sure you don’t clump your pecans together as they cool! The sugar will harden and they will stick together. I used chopsticks to transfer them from the pan to the wax paper.

Love my spice bowls? They’re handmade by my friend and I purchased them from her etsy, Five Lines Pottery. Check it out!