THIS COOKIES! I've been on a pumpkin craze lately and I don't see it ending anytime soon. These cookies are BOMB! The actual cookie is healthy, and we'll just count the frosting as a treat! These still taste amazing without the frosting if you are looking to keep it clean. I made them on Halloween for a dessert party, and everyone loved them, and had no idea they were healthy! I feel like dessert is one of those things that can't be messed with, so unless it actually taste indulgent I won't post it!
These cookies make me feel like it's a holiday! Is it too soon to start posting Christmas recipes? I may or may not be listening to Christmas music while I type this. Oops.
I don't have any babies, so for now I'll take pictures of my cookies between pumpkins. Second best, right? The actual recipe makes 12 cookies, the second batch was still in the oven while I took the pictures.
The cookie ingredients are simple and clean: pumpkin puree, coconut oil, vanilla, coconut sugar, whole wheat flour, egg and cinnamon!
Give it a try and let me know how you like it!
Serving size: 12 cookies
Acai bowls are my standard breakfast around here. Most days I just top it with granola, banana ad honey, but today I had all the goods! It is the perfect breakfast because its delicious and keeps me full throughout my classes. I make so many variations with the acai, but this is my absolutely favorite! I always add veggies to my bowls because you can't even taste them and it's such an easy way to pack in greens right when you wake up!
I'm obsessed with toppings. I always put way more toppings on my smoothies, ice cream, salads, because it just makes it taste that much better! My favorite toppings are raspberries, banana, strawberries, chopped almonds, granola (I'll post a homemade granola recipe soon), chia seeds, and a drizzle of honey.
Adding half a frozen banana to the smoothie makes it soo creamy! I only use half an acai packet, but feel free to sub the 1/4 cup of berries for a full acai packet.
Heavenly Acai Bowl
I've never had a child, but after creating this harvest bowl last night I think I understand motherly love. Okay dramatic, but SO FREAKIN GOOD! This recipe has been on my mind all week, and I could not stop thinking about it! I have seen different versions of harvest bowls, but I wanted to make it my own. After day dreaming every possible variation of this recipe, I have found my favorite! (If I fail my math test it's all this bowls fault) This is basically a bowl of love because everything in there is to die for. If you aren't a huge fan of bowls just deconstruct it and eat the foods individually! It is basically maple chicken, honey sweet potatoes and a salad all mixed together. This is a new fall favorite, if not all time favorite. They'll be a lot more harvest bowls around here now!
If you don't have all the ingredients, don't worry! I wanted to make each component hold its own, so that's why I seasoned them individually. It will still taste amazing if you roast the potatoes and chicken with salt and pepper and then drizzle the balsamic vinaigrette on top. I love the pumpkin seeds, but almonds, walnuts and pecans will all do the job just fine. I chose feta cheese for this bowl, but goat cheese would taste amazing as well! I want to make it in the future with cranberry goat cheese. My recipe is what I think is the very best, but mess around according to personal preference!
This bowl still taste AMAZING vegetarian/vegan! I made myself a veggie bowl for leftovers and just added more quinoa and sweet potatoes. I still got super full and the flavor was all there!
*If you want to make it vegan, don't add the chicken and feta and substitute the honey for agave. *
For the chicken:
YOU GUYS! How is it already fall!? In Hawaii fall isn't really a thing, but when you make pumpkin muffins to Monster Mash it becomes a thing. I will be posting more of my fall favorites throughout the season, let me know if there is anything you want to see! I got this awesome healthy pumpkin muffin recipe from my wizard chef bff Randi Parks! She has a great website and cookbook, go check it out!
*WARNING! DO NOT MAKE IT IN BREAD FORM. I made this recipe as bread because I didn't have a muffin tin, and it tasted too dense. It does not convert over to bread, but makes amazing muffins*
These pumpkin muffins are the bomb! I actually ate them for breakfast and lunch yesterday... okay and maybe one for desert. But really they are great! The oats make the muffin hearty and filling! I am planning on using them for breakfast for my husband and I throughout the week(if they last that long) but they also make a great snack/desert!
The best part is you just throw all the ingredients in the blender! Super easy cleanup.
Am I the only one completely mesmerized by the shinny chocolate chips??
This recipe makes 12 muffins but it can be easily doubled if you are looking to make more.
Healthy Pumpkin Muffins
Fall in Hawaii is basically non-existent so I have to overcompensate with fall food all month! One of my favorite kind of deserts is any sort of fruit crisp. This recipe is great because you can eat it for breakfast or desert! Even though its a lot "cleaner" than traditional berry it's HUSBAND APPROVED! He said "can you just post the healthy one and make me the unhealthy one?" hahah... Well I made it healthy and he didn't even notice! He loved it! I did eat mine with a scoop of vanilla ice-cream because that combo is just too good to pass up. It is the perfect easy treat to convince yourself its fall!
The ingredients are yummy and simple! Just mixed berries (fresh or frozen), honey, coconut oil, coconut sugar, rolled oats, chopped almonds, cinnamon, nutmeg, lemon juice and whole wheat flour.
Healthy Mixed Berry Cobbler
A couple weeks ago my bff and fellow food obsessor, Randi, and I catered our second Well Women event. The whole night was magical! The Well Women community focuses on hosting events that bring north shore women together. This event was a dinner in stunning Pupukea and everything looked straight out of fairytale! The theme of the night focused on authenticity in the way we act and treat other.
For dinner we focused on a Mediterranean/ Greek inspired menu including: lemon chicken, quinoa tabouleh (vegan/ gf) , hummus, naan bread, greens and mint lemonade. We also made an appetizer spread of artisan bread, cheese, berries and chocolate (all of my favorite things). We finished the night off with pumpkin bars and vegan peanut butter protein bites.
I'll be posting some of the recipes on my blog, but also stay tuned for my cookbook that I am working on! I will be including all the recipes in there. :)
All photos by Emma McCullough
All the guests were welcomed with an appetizer table outside. Everything looked so dreamy up in the mountains!
Give me berries and chocolate and I am eternally happy! Fun fact: My ultimate favorite food is a raspberry stuffed with dark chocolate and an almond. If you haven't tried it YOU HAVE TO! So simple, yet life changing.
I couldn't ask for a better partner! Randi is soo good in the kitchen and makes the most amazing healthy recipes!
I could seriously eat Greek food every single day! I love how flavorful and light it is. We had a few gluten free and vegan guests at the dinner, so we modified a few things and made an amazing gluten free vegan quinoa tabouleh! It's basically just quinoa, tomatoes, red onions, cucumbers, olive oil, garlic, cilantro, mint, lemon and red wine vinegar.
I loved the table setup! It felt so intimate and cozy. We had some amazing discussions on how to stay true to yourself. We talked about treating people authentically as well as receiving people authentically. It was such a fitting topic! It is so easy to think you know everything about a person based off of social media or a brief interactions, but each person has so many unique layers. I am striving to see people as they truly are.
We all gathered around the table and ate good food and talked. :)
The quinoa tabouleh! Must try.
Overall, it was an amazing night! I will definitely be catering more events in the future. If anyone needs catering for events on Oahu or other Hawaiian islands, **contact me for pricing! **
Can we all take a moment of silence for these beautiful tacos? Growing up I hated fish (I know, disgraceful). It wasn't until I moved to Hawaii 2 years ago that I really gave it a chance. I even like raw fish now, people do change!! For the past year I worked at this awesome restaurant, Pounders, and I go introduced to Mahi Mahi. For fish haters, mahi mahi is basically the chicken of fish. It is super mild, moist, flaky and light!
For this recipe I season the fish with some Mexican inspired seasonings and sear it in avocado oil. It gives it a nice crisp on the skin but the inside stays moist and delicate. I pair the fish with the best mango salsa! I add fresh pineapple into the salsa to give it some nice tang. I also roast some red and orange peppers and top it with cilantro and avocado.
These tacos are so flavorful and fresh! They have quickly become some of our new favorites. Enjoy!
Mahi Mahi Fish Tacos
Ingredients for fish:
Vegan Fudge, say what!? Is there ever a bad time to eat chocolate (hint, the answer is no). I ALWAYS crave a little taste of chocolate and this recipe allows guilt free snacking! One of the greatest things given to the earth is my bff cocoa powder. It has all the richness and indulgence of chocolate without all the bad stuff! The other night I created this catch-all vegan fudge. You can use it to make healthy peanut butter cups, chocolate covered strawberries/almonds. This coming season I'll definitely be experimenting with some holiday bark. This recipe is exactly what you need to satisfy all your chocolate cravings!
Vegan Dark Chocolate Fudge
This recipe is so fresh and delcious! If you are looking for a perfect side dish to all the summer bbq's this will be a definite winner. I made it because I had extra mangos and wanted to sweeten up my Mexican bowl one night. My husband went crazy over it and has been begging me to make it ever since!
The salsa taste amazing just on its own, but it also pairs well with so many things! You can put it on tacos, chicken and even fish (I love it on salmon). The red onion is what gives the recipe an extra punch as well as a few jalapeno seeds. Its the perfect combination of sweet and tangy!
This simple 5 ingredient salsa will be a new favorite!
Growing up I never had curry! I think the first time I had even tried it was when I moved to away to college and I ended up loving it! Seriously, what I have I been missing out on all these years? Even though I began to love curry, I was still too intimidated to make it. It seemed like one of those things you had to be an expert in for it to actually taste good and I thought it required so many random ingredients. The first time I actually made curry was when I was running out of ingredients, so I just combined everything I had! I was always intimidated about the amount of calories in canned coconut milk, but coconut milk is packed full of healthy fats! This recipe can also be made vegetarian and it will still be delicious and filling!
It was SO flavorful, healthy and unique. I love the kind of meals where the the chef can modify the recipe according to their preferences/ grocery availability. This recipe is a base, but you can add or take away whatever you like and it would still be delicious! Even if you have never had curry, just attempt to make it. You won’t regret it! Serve over warm coconut rice and you will never go back to your non-curry ways!
Simmer veggies in coconut milk/broth base.
1. Defrost chicken breast and Cut Chicken into strips.
2. In a bowl, combine Red Curry paste into the coconut milk . Stir well and until there are no lumps.
3. Heat a pan on medium high heat. Add olive oil oil and cook chicken pieces or about 5-6 minutes or until it is cooked thoroughly. Season with salt and pepper. Set chicken aside.
4. In the same pan, add a tablespoon of oil and saute minced garlic for a minute. Add Onions and saute until the onions become translucent.
5. Add Broccoli and saute for a minute. Then, add carrots and sliced red bell pepper. Add the chicken broth. Mix well and cook the vegetables covered for 3-4 minutes.
5. Remove the lid and add cooked chicken. Mix chicken and veggies well and cover and cook for 2 minutes .
6. Add the coconut/ curry paste mixture to the pot. Let the mixture come to boil. Then turn the lead to low and simmer for 5 more minutes.
7. Add curry powder to taste and mix well. Sprinkle chopped cilantro into the mix and remove from the heat.. Serve over rice.