Tag Archives: Fruit

Coconut Peach Chia Pudding Squares {Beat the Heat Challenge}

12 Jul

Another challenge, another day.

You know when word comes up of a challenge, this girl will be all over it. Not because I have to win (even though its nice of course!), but because it gives me a fun theme and inspiration for new recipes to create!

This new challenge is called “Beat the Heat”, and each day of the four they give a theme, first day was berries, second was stone fruit, third was dairy, and last was melons! So for the stone fruit theme (aka:peaches,plum, and cherries–don’t worry, I had to look it up at first too), I made this!

I’m typically more of a chocolate person when it comes to sweets. I like my fruit just plain or with a dip and that’s about it. But when the challenge arose, I had to try. And I was glad I did! These turned out excellent. Who knew coconut and peaches would go so well together?!

How do you beat this hot summer heat?? I beat it by recipes like this or my Frozen Yogurt Cheesecake Bites.

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Coconut Peach Chia Pudding Squares
1 cup greek yogurt
1 cup coconut milk
1 cup boiling water
1 packet gelatin
1 tsp coconut extract
1T chia seeds
1 peach
2T unsweetened coconut
2 packets stevia or 2T honey

Directions: Boil water. When boiling, remove from heat and add in gelatin and stevia. Stir for about 5 minutes or until it is dissolved. Dice peaches. Add in all other ingredients and stir until combined (reserve 1/2 of peaches and all of coconut). Pour in 8×8 glass pan and refrigerate for at least four hours or overnight. When pudding is semi-set (about an hour into refrigeration), add reserved peaches and coconut to top, and press into pudding mixture.

Peach Benefits
1)Rich in Beta Carotene: responsible for eye health
2)Rich in vitamin C: source for skin care
3)High in fiber and potassium: known to remove toxins and pretext kidneys
4)Only 68 calories and contains no fat
5)Rich in vitamins: A,C,E, and K
6)Full of minerals: calcium, copper, iron, magnesium, zinc, manganese, and phosphorous

Coconut Benefits
1)Fights viruses and bacteria growth in body
2)Fights yeast, fungus, and candida
3) Positively affects hormones for thyroid and blood-sugar control which leads to increase metabolism, energy and endurance
4)Aids in digestion
5)Absorbs fat soluble vitamins
6)Lowers cholesterol
7)Special fat called medium chain triglycerides (Research shows 2T a day allowed women not only to gain less weight but lower abdominal fat)


Pina Colada Mugcake

11 Jul

The day has finally come. Remember that mugcake contest over Instagram I have mentioned a few times (like here and here)? Like I have told you all before,  Susanna,who is hosting this contest, (TastyHealth), also had a 4 week pancake challenge back in the spring. Unfortunately after entering in each week with the most creative recipes I could come up with, I didn’t win (stil great recipes though that you can find on my site!).

When she began this 4 week mugcake challenge, I knew I had to participate again. The first week was chocolate themed, and unfortunately, I didn’t win (even though my good friend Amy DID win!). This past week was then a new theme, fruit. I knew I had to do something special.

When it comes to desserts, I am usually more of a chocolate lover rather than fruit, but I do love my pina coladas. I knew that is what I’d make! I scooped out the coconut from its shell that I bought at the store, and decided I would make the shell my “mug” for the full pina colada effect.

This recipe has absolutely NO sugar, except all the delicious, fresh fruit in it. It is all you could want in a fruit, healthy dessert, and more! Let this dessert take you away to a tropical island :)

P.S. I won!

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Piña Colada Mugcake:
▫2T coconut flour
▫2T oat flour
▫1/2 cup cubed pineapple
▫1/4 cup melted ripe banana
▫1/4 cup egg whites
▫1T fresh coconut (or unsweetened shredded)
▫3T almond milk
▫2T cottage cheese
▫1/2 tsp vanilla and coconut extract
▫1tsp baking powder
▫1 coconut shell (if desired to cook cake in)

For Pineapple Coconut Cream:
▫2T cottage cheese
▫4 one-inch cubes of pineapple
▫1/4 tsp coconut extract

◻Directions: Melt half a very ripe banana in microwave for 30 seconds. Place all other cake ingredients with banana in blender (except coconut shell) and blend until smooth. Pour batter into 1/2 a coconut shell (filling only 3/4 full) or normal coffee mug. Cook in microwave for 2 minutes. For cream, blend all ingredients until smooth. Top cake with a spoonful of cream. Sprinkle with chopped macadamia nuts, and toasted coconut if desired!

Frozen Yogurt Cheesecake Bites {Strawberry+Blueberry}

8 Jul

I checked my temperature reader today as I got into my car. It said 99 degrees F.

Not like I could be surprised when simply just walking from the parking garage to my classroom almost has me sweating! I take it as a blessing and a, well, not so pleasant circumstance.

Why blessing? Because this hot, sunny weather allows me to achieve my loved sun-kissed skin tone and enjoy beautiful days out in the sunshine on my lake, swimming and skiing, or at the beach, soaking up the ocean breeze.

Not so pleasant however, because you can only stand being outside for so long in such heat! And, the typical foods you love like warm oatmeal and hot soup, just don’t sound so appetizing anymore. But guess what, that doesn’t turn out as a negative after all. Why? Because it gets me in the kitchen  creating new recipes, like the one I am about to share:)

Remember that taste of an ice cold popsicle on a hot summer day? Well this recipe takes the sinlessly sweet flavor of strawberries and blueberries, the delicious creamy texture of a cheesecake, and the ice cold, refreshing taste of a popsicle, to create a creamy, fruity, frozen yogurt bite!

And the best part? They’re healthy! Filled with fresh fruit, protein-packed greek yogurt and cottage cheese, and natural, raw honey to add a touch of sweetness…I’m not sure that it could get any better!

Next time you need a bite of something refreshing yet sweet, try these frozen yogurt cheesecake bites :)


Frozen Yogurt Cheesecake Bites
For Base:
-1/2 cup Greek yogurt
-1/2 cup cottage cheese
-1/2 cup almond milk
-2T honey or 1 packet stevia
-1 tsp vanilla extract

*Blend all ingredients together, and split mixture into 1/2 cup amounts (3 in total)

Making the different flavors:
1) With one 1/2 cup of mixture, blend in 6 big strawberries
2) With one 1/2 cup of mixture, blend in 1/2 cup blueberries
3) With the last 1/2 cup mixture, leave as the plain vanilla flavor.

Directions: After having the three different mixtures blended, take the strawberry mixture, and pour into mini muffin molds (filling about 1/2 full). Take some of your plain vanilla mixture, and fill the other mini muffins molds, filling 1/2 full (this recipe makes 24 in total). Freeze for at least 30 minutes. Next, pour the leftover vanilla mixture over the molds with the strawberry mixture (now frozen) until full. Take the blueberry mixture, and pour over the remaining molds that are already 1/2 filled and frozen. Freeze until set, about 30 minutes. Enjoy! Store in freezer:)

Breakfast Fruit Nachos

2 May

Nachos..for breakfast?! Yes, you heard me right!

Okay so maybe they aren’t the same chip and fattening topping nachos like normal.. but I promise you’ll like these even better!

I just recently came home for the summer from college, and one of the first things I do is open up the fridge to all the glorious food (of course, second to hugging my mom and dog :p) After being at college a whole year, nothing makes me more happy than seeing a fridge and freezer FULL of food. And I mean full. You would think at least 10 families live at my house. But I guess that’s what happens when your mom shops at Costco!

Anyways, fresh fruit is one of the greatest things I miss when being away from home. I always have to go for the frozen fruit up at college, but when I come home..ohhh the wonderful amounts of fresh strawberries, blueberries, grapes, pineapple, and others that I find!

So naturally, my first morning home I made this concoction, now known as “fruit nachos”. The crispness of the apple gives that same nacho crunch under all of this yogurt and chocolate goodness. Plus, this breakfast is full of fruit (obviously!) and protein to keep you satisfied all morning :)

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Breakfast Apple Nachos
-Variety of cut of fruit (I used strawberries, apple, blueberries, blackberries, and raspberries, but bananas or any other fruit would be just as good!)
-yogurt of choice (I used homemade pumpkin flavored yogurt, of course :) )
-milk (to thin yogurt just a tad)
-clean chocolate syrup (2 T cocoa powder, 4T milk, 1 packet stevia or other sweetener choice)
Optional: After picture I added some ground flaxseed and cereal flakes too!
Directions: Cut up fruit of choice. Place on plate. Thin yogurt with milk (to a pourable consistency, but not too watery). Mix together “clean chocolate syrup” ingredients. Pour over yogurt and fruit. Add any other toppings of choice. Enjoy!

Berry Coconut Chai Latte Pancakes with Coconut Cream filling

8 Apr

Remember how I mentioned I was entering in that pancake contest? The first week was the Moconut pancakes I’ve posted already, which didn’t win. This past week I had to incorporate berries, which is why I made these pancakes with blueberries, in high hopes of winning..but I didnt:/

I still enjoyed them and so did my boyfriend though! I spent a lot of time thinking of what to make and had a ton of fun creating them. That’s all that counts..right?

Well, even though these pancakes once again, didn’t win the contest, I think they are surely worthy of posting the recipe for. I bet you all will really like them:)

You may ask, blueberry and chai flavored? How? Well the blueberries is a simple explanation, but the chai flavor is what made them special! All you do is make strongly brewed tea with a chai tea bag, and use that as part of your liquid for the batter! How simple yet yummy?!

Blueberries contain so many antioxidants, coconut flour is very high in fiber compared to most, and using chai tea in place of milk or other liquids lowers the fat and calorie content. Healthy you think?? I say so! These would serve as a great breakfast, post workout meal, or even dessert! I know you’ll love them if you give them a try:)

Next week is the last week for the contest! And the theme is you have to incorporate veggies into it.. Guess you’ll have to see what I come up with! What veggie do YOU think I’ll use?!

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Berry Coconut Chai Pancakes
For Pancakes:
-3/4 cup oat flour
-1/4 cup coconut flour
-1/2 cup coconut milk (canned)
-1/2 cup strongly brewed chai tea
-1/4 cup egg whites
-1 egg
-1 T agave/packet of stevia
-1 tsp each: vanilla extract, cinnamon, nutmeg, ginger, baking powder
-touch of salt
-1 cup blueberries
Directions:Stir all ingredients together except berries. Fold in berries right before cooking. Cook in pan on stove in coconut oil on medium heat!

For coconut cream:
-1/4 cup cottage cheese
-1/4 cup vanilla greek yogurt
-1/4 cup coconut milk
-2 T cream cheese (can use fat free)
-1/4 cup unsweetened coconut
-2 T agave
-optional: blue food coloring (for aesthetics haha)
Directions: Blend altogether in blender. Fill pancake layers with cream. Top with toasted coconut and blueberries

Homemade Cinnamon Applesauce

27 Mar

The other day during the cooking class I was leading, I was teaching them how to make egg souffles in apples. To do that, we scooped out all the insides of the apples. But see, I don’t like to waste anything, so I most certainly wasn’t going to let all that good apple go in the trash! What did I do?

I made homemade applesauce. Why go buy the stuff in containers at the store when you can easily make your own?! Especially when it’s so easy! And let me say, homemade is SO much better than store bought. I am not even the biggest fan of just eating it plain, but when it’s homemade, ohh well let’s just say it’s already gone! So delicious. Add a little cinnamon and sugar, and you really have yourself a yummy, healthy snack:)

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Homemade Cinnamon Applesauce
-6 apples, peeled and diced
-cinnamon and sugar if desired (I added 1T cinnamon, 2T agave)
Directions: Blend apples in food processor. Pour apple puree into pot on stove,add any cinnamon and sugar, and cook at low/medium heat for about 25 minutes. Remove from stove, and enjoy! Be careful, it’ll be really hot at first! Or refrigerate to serve cold:)

Peanut Butter Apple Smoothie

15 Mar

A smoothie..served in a bowl?

For me, the best way to enjoy a smoothie is with a spoon! I love when it’s so thick, that serving it in a bowl is the best option :)

Smoothies are such a healthy, well-rounded choice for breakfast, a snack, post-workout or even dessert! And the best part, you can make it whatever you would like. Feeling a sweet craving? Make a chocolate one. More in a fruity mood? make a strawberry banana one. In the middle between the two? Then this peanut butter apple one is for you! Smoothies are so customizable, you can make them according to your own sweetness liking, and according to your own dietary needs! For me, I usually always add a scoop of protein powder to get some extra protein and substance in me..but if you aren’t a fan of it, then just simply don’t add it :) I promise it will be delicious either way!

This specific recipe will allow you to get in some fruit, lots of good protein, healthy fats, and even some veggies! (say what?!) Yep. Would have never known, but there’s some greens in there! Try it out before you judge it, I can verify you will not taste it whatsoever:)


PB Apple Smoothie
-1 small apple, cored and diced
-2 T peanut butter (or pb2 for lower cal option)
-1.5 cups almond milk (or milk of preference)
-1 scoop vanilla protein powder (can omit, will just be a little thinner)
-1/4 cup greek yogurt
-1/4 cup oatmeal (sounds weird but makes it more thick and yummy!)
-1/2 cup spinach (promise you won’t taste it! Just adds nutrients and color)
-1 tsp vanilla extract
-stevia/sugar/agave to sweeten
Directions: Blend all together! Pour into bowl and enjoy with a spoon :)