This hit the sweet spot like nothing else. When I would open the fridge, these little babies called to me like Indian food in Puerto Rico – you cannot say no to that opportunity. I found myself visiting the fridge many times that day, until I finished a row of peanut butter cups. Then I discovered I did have a little self restraint, which kept me from finishing off the whole pan. I had company that evening, after all. What a horrible host would I be if my dessert was half finished before my guests arrived? Okay, maybe just one more. But don’t take my word for it, make these yourselves and you won’t be sorry. Maybe your pants will be sorry, but your brain and your belly and your heart will be full. Full of a delicious I’m-trying-to-be-healthy-by-making-these-with-chickpeas kind of thing. Oh, I just gave away the secret. Ok well here’s the recipe my friends: And enjoy! This recipe is very versatile, you can play around with the shape and size of your peanut …

Last week, we had a Girls Night dinner over at my house. My hubby was off the island working (diving), and Sophie and I had the house to ourselves, so naturally we wanted some company! The group of girlfriends I have in Rincon is amazing – these women are independent, motivating, adventurous and kind. Anything we do together is always a ton of fun. So when the idea of a Girls Night arose, we were all pretty eager to get together and eat. Because really, let’s be honest there’s only two things we love doing together more than anything — 1.) something outdoors and 2.) eating. Not sure which of those is more important.. So I made a recipe that Evan and I cooked up the week before. We found a black bean burger recipe online, then made homemade rolls and literally had one of the best quick and hearty meals ever. It’s on the weekly rotation, oh yeah. I was also randomly inspired to create a sauce. I had a lot of blueberries, some …

While in Bali, Evan and I ate like kings. We literally planned our day based on where or what we wanted to eat. This was especially true in Ubud, where we were spoiled by choice. However, I have to say that one of my favorite breakfasts was in Canggu at the Samadi Bali yoga center: bircher museli. Now, I woke up early to practice a Mysore ashtanga yoga class (which I had never done before, but truly loved it. I’ll share more about this experience later), and then after my 1.5 hour sesh, I would visit their wellness center and order a masala dosa (Indian breakfast) and wait on Evan to scooter over from surfing. He would order this wet museli, which we had never tried before. Bircher museli is essentially museli that has been soaked in milk or fruit juice overnight (or at least half n hour). Interesting, but so tasty. So once we got back to Puerto Rico, we had a list of delicious meals we couldn’t wait to try out. This was …

This is now one of our go-to meals for the week. I found this super simple version of the Vietnamese sandwich banh mi in the February 2015 issue of Real Simple (surprise, right?). I first tried a sandwich like this in the DFW airport while I was waiting for my flight back to Puerto Rico in December. I had never heard of it before, but I got a tofu version and it was delicious. I basically could not wait to get back to the airport to have another one. And then, alas, my issue of Real Simple arrives in my mailbox and sure enough, this delicious sandwich gawked at me from the page, just begging me to eat it. Gladly. So naturally Evan and I put our own little spin on the dish and here ya go! IngredientsFor your tofu marinade: combine 3 tablespoons of fresh lime juice, 3 tablespoons of soy sauce and 1 tablespoon of brown sugar to a 14oz package of tofu that has been drained, pressed, and sliced into 1/3 inch …

It’s a new month!! The first month of fall, even though it sure doesn’t feel close to that here on the island. I’m happy to announce that this blog has been in production for 3 SOLID YEARS! Wow, hello does time fly.. So keep your eyes peeled for a little special something coming up soon in regards to that… Now, about these cinnamon rolls. Three words: lip smackin good! This is a great recipe to do over the weekend, because you take Saturday to prep it and Sunday to cook it for breakfast! It’s simple and you just need some basic ingredients and a little bit of time. So if you’re doing chores or are stuck at home for a significant portion of your day, then start these delicious treats – everyone in your house will thank you! (Ours lasted just short of two full days). Adapted from Food52 recipe here. Top two photos are mine, bottom is theirs. Here’s What You Need:  1 cup almond milk, scalded 1/4 cup butter, melted 1/8 cup granulated …

Perfect for vegan Mexican food! Have you tried cashew cream? It’s a great substitute for Mexican sour cream or any creams that you would like to slather over enchiladas or burritos or tacos. And the best part is that this couldn’t be any easier to make! What You Need: 1 cup of raw, unsalted, uncooked cashews 1/3 cup + 2 Tbsp of water 1-2 Tbsp of agave or honey What to Do:  In a large bowl, add the cashews and cover with water to soak for at least 2 hours but no more than 6 hours. Drain the cashews, place in a food processor. Add the water and sweetener until it’s completely smooth. Use immediately or cover and keep refrigerated. This will last for at least a week. Enjoy!

Hello, breakfast! One of my favorites: cereal. I love cereals. They are my processed food weakness and I’ve been trying for months to wean myself off of them completely. But it hasn’t happened yet. However, I have upgraded my cereal to include a little dose of this healthy mix! Museli. Basically, granola that hasn’t been baked or coated with sugar.   Tastiness level: awesome but could use that sugar. Health level: high, look at all that good stuff! Culinary skill level: easy peasy What You Need: 1.5 cups of steel cut oats (not quick cooking oats) 0.5 cup of unsalted sunflower seeds 0.5 cup of unsalted pepita pumpkin seeds 0.5 cup of dried, unsweetened coconut flakes 0.5 cup of flax seeds You can also add: raisins, nuts, cranberries, dried blueberries.. Just add everything together in a seal-able container  and shake to combine! Enjoy daily. Just add milk, and maybe a tiny bit of honey if you need the added sweet. You can also combine with yogurt. YUM

This recipe could not be any easier. It’s fast, simple, delicious, and I like to say “nutritious” because it’s dark chocolate and coconut milk. Right? Good fats? Anyone? Okay, well maybe I’m grasping for straws with that one, but you can’t deny yourself this treat. Want to know a secret? There are only two ingredients in this dessert. Yes, two. Just two. They are……. dark chocolate (6oz) that is at least 70% cacao and any type of milk – I chose coconut milk (not the kind from the can, but the kind you can find in the milk aisle).  Here’s what you do (and you don’t need a fancy double boiler,  just a saucepan and a slightly bigger bowl): First, get two bowls – one small and one medium. Place ice cubes in the medium bowl and set aside. Next, cut up the chocolate and place into a bowl that is slightly larger than the mouth of a saucepan. You’re only melting 6oz, so you don’t need a huge saucepan or bowl. Then, place a …