crinkled oranges

Sunday, April 5, 2015

Lavender lemon Raw Cheesecake

We love lavender!
What better way to use it in a sweets recipe

Springtime and lavender just seemed to go together, so we paired it with lemon for a raw style cheesecake. We used raw honey as a sweetener, but feel free to use Maple syrup or agave to make it vegan. Serve thawed from the freezer for a cheesecake like effect

1/2 cup dates
1 1/2 cup nuts (we suggest mixed almonds and walnuts)

3 cups cashews (soaked for 3-4 hours)
3/4 cups lemon juice
2/3 cup honey or maple syrup or agave
3/4 cup melted coconut oil
1 tsp salt
2-4 tbsp dried lavender
1 tsp vanilla extract or seeds from 1/2 vanilla pod

For crust: blend dates and nuts I'm a food processor or blender until mixture becomes sticky. Place into cake pan and form into crust by pushing fingers and flattening mixture to bottom of pan.

To make the filling:
Blend all ingredients (including soaked nuts) together until smooth. Pour onto crust and set into freezer or fridge until it has the desired hardness. I leave mine overnight and let thaw 2 hors before serving. Take out of the cake pan and put it on your favorite serving plate. Buon appetito!

Tuesday, December 23, 2014

Do a Detox the Healthy Way and Jumpstart your 2015 metabolism!

Come do a 21 day detox with me! All the information you is here in this flyer.  Sign up before January 2nd for a January 5, 2015 start date!

Tuesday, November 11, 2014


Great site for small business and people looking for all professionals in your area: Thumbtack
We just joined and think it is a great way to find local biz in the area you live.  It reminds me of Angie's List except much easier to use, and actually helpful.  Wish I would have known about it for my recent wedding!

Monday, October 13, 2014

Loads of Zoodles!

Looking to try the zucchini pasta (otherwise known as Zucchasta or Zoodles?  
They are great for a quick and healthy low-carb dinner, or for an interesting raw salad with beets, carrots, and more.  Here is a simple receipe to get you started with your new Spiralizer.  Enjoy with an added protein for a meal.

Zucchini Pasta with Puttanesca Sauce (serves 2)
You will need: 3 zucchini, washed and bottoms and tops cut off ; 1 Spiralizer (Purchase online such as Amazon or Kitchen Appliance Store)

(see below ingredients for sauce)

Sauce: (Making your own is always best, and extras can always be frozen)

15 Campari or Roma tomatoes (or if not fresh, use 1 16 oz can San Marsano whole tomatoes)
- 1.5 tbsp Extra virgin Olive oil
-2 Cloves garlic, sliced
-1/4 cup Kalamata olives
-2 tbsp Capers
-3 leaves Basil (if desired)
-Salt and Pepper to taste

Before making pasta, simmer garlic and olive oil for 2 minutes.  Add fresh tomatoes or canned tomatoes and basil and let simmer for 15 minutes uncovered.  Add olives and capers and cook on medium-low for another 5 minutes.  With sauce on a low simmer, make zucchasta.  Follow directions on Spiralizer (such as Vegetti) to make zucchini pasta. After complete, separate noodles and cut if too lengthy.  Serve raw or add in microwave for 2 minutes to slightly soften. 

Spoon sauce onto zucchini pasta and top with parmesan cheese shavings.

For more recipes and inventive ideas, try this website:  

Wednesday, August 6, 2014

Coconut Blueberry Chia muffins, oh my!

We made these coconut blueberry and Chia seed breakfast muffins to test out the coconut flour texture. They came out satisfying and delicious!  One batch makes 12 high fiber dairy free and gluten free muffins. We're going to freeze these for delicious breakfast on the go.
What's your go-to quick homemade breakfast?

1 cup coconut flour
1 tsp baking soda
1/2 tsp sea salt
1/2 cup raw honey
1 tbsp coconut sugar
1 cup coconut milk
6 eggs (we suggest removing 1-2 yolks)
4 tbsp coconut oil
4 tbsp vanilla extract
4 tbsp Chia seeds
1 cup fresh organic blueberries

Preheat oven to 350 degrees. Sift the coconut flour, salt and baking soda in a bowl. In a blender on low speed, blend wet ingredients (eggs, coconut oil, vanilla, honey). Add coconut sugar and blend swiftly. Slowly add wet ingredients to dry and mix well. Fold in blueberries and Chia seeds. Pour batter into a greased or lined muffin tin, filling 3/4 full. Bake for 25 minutes, and immediately remove from tins and let cool on rack.

Friday, March 14, 2014

Now Available: Book Your Nutrition Appointment Online

New feature on our website  

Book in-person or via Skype. It's fast and easy. Of course, you can always reach us at (305) 814-6984. Shape up and schedule your nutrition visit today!

Monday, February 24, 2014

What's the new Rice and Beans?

While some of you may disagree, I'm voting on quinoa to be the new accompaniment to my bean dishes. Beans and rice are a staple in most Hispanic countries traditionally. Know as comfort food to many, it's a staple in most of our diets here in South Florida. Why not try a new spin on the traditional duo, using any variety of quinoa instead. Just like rice, it's gluten free, but this whole grain is loaded with vitamins, minerals, fiber and protein you need to keep you energized and prevent illness.  Paired together, the protein quality is exceptional for those who do not est meat. 
It's so versatile, seen here with cumin, turmeric and chili pepper for an additional kick. I love to add these to a large meal size salad, add to burrito, or even into an egg scramble. #eatlean #eatclean #vegetarianforlife