Eat Well

Melon Shake

Watermelon-Smoothie_miniRefreshing watermelon smoothie with tropical notes of coconut, mango and banana.  

–  Ready in 5 minutes

–  Serves 4

–  Vegan 

–  Gluten-free

–  No added sugars

*  4 cups coconut milk
*  2 cups watermelon, cubed
*  1/2 cup frozen mango
*  1/2 cup strawberry
*  2 tbsp shredded coconut

1.  Put frozen mango, watermelon, strawberry and coconut into the blender.
2.  Fill with coconut milk until about two thirds full.
3.  Blend until smooth and enjoy!

Coco Pudding Pie

Coco-Pie-1_miniDecadent chocolate pudding pie with peanut butter crust and a hint of coconut.

–  Ready in 3 hours

–  Serves 8 

–  Vegan and Gluten-free option

–  No bake

–  No refined white sugars


For the filling
*  chocolate pudding mix  (3.5 oz)
*  vanilla pudding mix (3.5 oz)
*  4 cups almond or soy milk
*  1/4 cup shredded coconut
*  optional: 2 egg yolks, beaten

For the crust
*  2 cups graham cracker crumbs or almond meal
*  1/2 cup peanut butter
*  2 tbsp honey
*  1/2 tbsp coconut oil

1.  In a medium saucepan, whisk pudding mixes with 4 cups milk.
2.  Stir in one or two egg yolks if desired.
3.  Stir constantly on low heat until pudding thickens (10-15 minutes).
4.  Transfer pudding into a bowl and chill for 2 hours.
5.  Coat pie pan with coconut oil and set aside.
6.  Combine graham cracker crumbs or almond meal with peanut butter and honey.
7.  Add 1 tbsp of water at a time to graham cracker mix and knead with hands until it sticks together (4-6 tbsp).
8.  Press graham cracker mix into pie pan, covering the bottom and sides in an even layer.
9.  Chill crust for 2 hours.
10. Fill crust with pudding. Sprinkle coconut on top and enjoy!

Kitchen Essentials


What is really needed to start cooking at home.

With so many gadgets out there, it’s tough to decide what is really needed to cook at home. Day-to-day I reach for the simplest contraptions. A sturdy garlic press. A cheap zester from Ikea. A smattering of pots and pans. When my boyfriend and I decided to take better care of our diet, I didn’t have a clue where to start.

A few burnt casseroles and nearly a decade in the kitchen later, here are the tools I can’t live/cook without:

*  Cutting board – I traded my slew of plastic boards for a pretty bamboo one. They’re durable, eco-friendly and less prone to yucky build up.

*  Blender – I throw in bananas, almond milk, frozen berries and greens for an easy breakfast or post workout snack. Also works for pureeing soups and sauces.

*  Colander – I use mine everyday for washing produce or draining pastas and grains. Can also double as a steamer by setting in a pot.

*  Fry pan – I prefer the nonstick variety for easy cleanup. Sauté veggies (even frozen ones) on medium-high heat with a dash of seasoning, tamari or balsamic and they’ll taste better than the boiled variety.

*  Garlic press – The best way to add a hit of flavor is fresh pressed garlic. Sauté a few cloves in olive oil with a dash of red pepper flakes for cooking…everything.

*  Good knife – A necessary investment piece for any kitchen. Also great to have on hand for surprise ninja attacks.

*  Sauce pot – A must-have for cooking grains, pastas, soups and sauces. I also use it as a mixing bowl and to store leftovers. Simply grab from the fridge and reheat on the stovetop.

*  Skillet – A staple for flipping Sunday pancakes, grilling sandwiches, cooking fillets, and warming up tortillas.

*  Zester – I zest lemons, limes, oranges and carrots to brighten salads, wraps, and even baked goods. Try baking bread crumbs with lemon zest and a bit of olive oil, and sprinkle atop pasta for extra zing.

Find additional accessories at Home Goods or Ikea – spatula, whisk, wooden spoons, casserole dish, pie pan, kitchen timer, baking sheet, mixing bowls, measuring cups and spoons.

What are your must-have pieces of cooking equipment?

P.S. More kitchen round-ups here and here.


Mini Margheritas

Mini-Margherita-Pizza-Vegan_miniCrisp mini pizzas topped with fresh basil, sautéed onions and shredded mozzarella in a simple tomato sauce.

–  Ready in 20 minutes

–  Serves two (four mini pies)

–  Vegan & Vegetarian

–  Gluten-free


For the pizza
*  4 corn tortillas (six inch)
*  8 oz. vegan mozzarella (daiya, almond, go veggie!, vegan gourmet)
*  Handful cherry tomatoes, halved
*  2 cups fresh basil (kale or spinach also works)

For the sauce
*  7 oz. tomato paste
*  1/2 cup water
*  1 shallot or 1/4 red onion, diced
*  1 garlic clove, minced
*  1 tsp balsamic vinegar
*  no-salt seasoning to taste
*  2 tsp red pepper flakes

1.  Preheat oven to 300 degrees.
2.  Saute garlic and shallot with balsamic vinegar until fragrant.
3.  Add tomato paste, water and seasoning. Stir until combined.
4.  Place corn tortillas on a baking sheet and spread tomato sauce evenly over each.
5.  Layer basil, mozzerella and tomatoes on each pie.
6.  Bake for 10-15 minutes until cheese is melted.
7.  Top with red pepper flakes for extra spice.