faux foodie

Chocolate Avocado Smoothie
December 4, 2014, 12:12 am
Filed under: breakfast, Health, snack

Adapted slightly from Oh She Glows. We loved this, and it kept in the fridge for a few days. 🙂

Yield: 2 cups


  • 1/2 large avocado, frozen (flesh only)
  • 1 cup almond milk
  • 2 tbsp raw cacao powder or cocoa powder
  • 2 medjool dates, pitted (soak in water for 10 minutes first)
  • 1/2 tsp pure vanilla extract
  • pinch of fine grain sea salt
  • 3-4 ice cubes, add until very cold

Read more: http://ohsheglows.com/2012/05/07/crazy-woman-chocolate-blender-pudding/#ixzz3KsomLBPL

Almond Meal Zucchini Bread
July 28, 2014, 3:23 pm
Filed under: breakfast, dessert, Health, snack, Summer


3 cups blanched almond flour
4 teaspoons cinnamon
2 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
6 eggs, beaten
1/2 cup honey
2 ripe bananas
2 cups shredded, unpeeled zucchini

Preheat oven to 350 degrees Farenheit.
Combine the dry ingredients in a bowl.
Place the wet ingredients in a bowl and mash or mix together.
Slowly add the dry ingredients.
Spoon the batter into 1 large cake pan. You can also use this batter to make muffins.
Bake for 30 minutes until the middle is set and a toothpick comes out clean.

Breakfast balls
March 25, 2014, 7:56 pm
Filed under: breakfast, favorites, Health, snack

1 cup muesli mix (I use Bob’s Red Mill. You could also do just oatmeal probably, though it would be less exciting)
¼ to ½ cup chocolate chips
½ to ¾ cup peanut or almond butter
¼ to ½ cup chia seeds (flax meal or protein powder would probably work, too)
1 tsp vanilla
Honey to taste

Then mix together, form into balls, and wrap in plastic. If the dough isn’t sticking together, add more PB or honey.


Alana’s Christmas Fiesta Dip
December 30, 2013, 3:56 am
Filed under: appetizer, Company, snack, Sunday


2 boxes of cream cheese (8 oz I think?)

1 roasted red pepper, diced

1 can corn

1 small can green chilies

1 small can black olives

1 can beans (I used navy beans)

1 pack ranch seasoning


Mix all ingredients together, serve chilled with pretzels or crackers. Loved this!

Chia Fresca
September 13, 2013, 2:12 am
Filed under: breakfast, Health, snack

I’ve been trying to get down some extra chia lately, but I don’t always feel like sprinkling it on a salad. Instead, I’ve been mixing it with a few cups of water and a squeeze of lemon juice. If you need it sweetened, add sweetener of choice. I usually use 4 tablespoons of chia, then mix all ingredients together. I used a quart size jar. Set jar on its side, shaking occasionally. Chia should be mixed in. Drink like normal water! If it is too gelatinous, add more water.

Gluten Free Zucchini Bread
October 20, 2012, 3:09 am
Filed under: breakfast, Company, Health, snack

A friend at work made this—it was truly delicious! I’ve shown the modifications below for altitude/taste.

Prep time:  10 mins
Cook time:  50 mins
Total time:  1 hour
  • 3 cups (420g) high-quality all-purpose gluten-free flour
  • 1 teaspoon xanthan gum (omit if your blend already contains it)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder (I used 3/4 to account for high altitude)
  • 2 teaspoons ground cinnamon
  • 3/4 cup  granulated sugar
  • 3/4 cup packed light brown sugar
  • 2½ cups grated zucchini (summer squash is great, too)
  • 3 eggs, beaten
  • 1 ripe banana, peeled and mashed
  • ½ cup (112g) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 8 ounces semi-sweet chocolate chips or try nuts
  • 1 tablespoon cornstarch
  1. Preheat your oven to 325 degrees F. Grease 2 standard loaf pans and set them aside.
  2. In a large bowl, place flour, xanthan gum, salt, baking soda, baking powder, cinnamon, granulated sugar and light brown sugar, and whisk to combine (working out any lumps in the brown sugar). Set aside the dry ingredients.
  3. In a separate small bowl, place the zucchini, eggs, banana, oil and vanilla, and mix.
  4. Create a well in the center of the bowl of dry ingredients, and pour in the wet ingredients. Mix to combine. The batter will be very wet. In a separate small bowl, toss the chocolate chips or nuts with the cornstarch. Pour the chocolate chips and cornstarch into the batter, and mix until the chips are evenly distributed throughout the batter. Divide the batter evenly between the two prepared loaf pans, and smooth the tops with a wet spatula.
  5. Place the loaf pans in the center of the preheated oven, and bake, rotating once, until the tops are golden brown and a toothpick inserted in the center of each loaf comes out clean (about 50 minutes).
  6. Remove from the oven and allow to cool for at least 30 minutes in the loaf pans. Remove from the pans and transfer to a wire rack to cool completely.
  7. Slice and serve.

Chia Seed Pudding!
December 12, 2011, 4:09 am
Filed under: Company, dessert, Health, snack, weeknight

I’ve been trying to eat a more whole food/raw diet. I’ve discovered chia seeds, and they are an amazing source of omega 3s, and they also expand to 20 times their size in your stomach (making you feel fuller?)

Here’s my fave recipe I’ve discovered so far:

Mix together a few tablespoons of chia seeds, some cinnamon, and some stevia (sugar substitute). Cover with a bit of almond milk. Wait a few minutes for the seeds to expand, enjoy! J even likes this!

Healthy Pumpkin Bread
October 16, 2011, 4:51 pm
Filed under: breakfast, dessert, Health, snack

2 cups blanched almond flour
1/2 teaspoon celtic sea salt
1 teaspoon baking soda
2 tablespoon cinnamon
2 teaspoon nutmeg
1 teaspoon cloves
1 cup roasted pumpkin
4 tablespoons honey
1 teaspoon stevia
6 eggs

Combine almond flour, salt, baking soda and spices
Add pumpkin, honey, stevia and eggs and stir
Scoop batter into a bread loaf pan
Bake at 350° for 35-45 minutes
Cool for 1 hour

Kale Chips
February 21, 2011, 1:33 am
Filed under: appetizer, favorites, Health, side dish, snack

This recipe has been making the health blog rounds. We’re giving it a go tonight with some turkey meatloaf! This particular rendition comes from All-Recipes.com


  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt


  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.