Everything starts with love within

My journey to be fit, and healthy.

Please note I do not promote "skinny" "thinspo" or any of that shit. I believe in being comfortable in your own skin. and if you want to make a change please do it in a healthy way.

I do not take credit for any recipes. Unless I did.


Chocolate Chip Cookie Dough

Yield: ~2.5 cups




  1. In a stand mixer bowl with beater attachment, mix the almond butter, almond milk, extracts and salt on low speed.
  2. Add in the protein powder, then add in the brown rice flour.
  3. Take the bowl off the mixer and fold in the chocolate chips. Serve immediately or wrap and refrigerate for later!


This recipe is: low sugar, high fiber, high protein, gluten free, vegan!






Cinnamon Cashew Cream:
1 1/2 cups raw unsalted cashews, soaked for 2-6 hours and rinsed thoroughly 
1 cup water
2 tsp vanilla
1/2 tsp cinnamon
3 medjool dates
Pinch of salt

Chocolate Shell:
Heaping 1 1/2 cups chocolate chips, vegan if needed
1 1/2 tbsp coconut oil


Prepare two mini muffin tins with paper or reusable liners. 

Melt the chocolate chips and coconut oil over a double boiler. Alternatively, microwave the chocolate chips in 10 second intervals until slightly melted, and stir in the coconut oil. Be careful not to burn the chips. Using a small spoon, pour a bit of chocolate into each muffin liner, working to coat the bottom and sides in a layer of chocolate. Repeat with the remaining liners and then place the muffin tins in the freezer for 5 minutes to harden the chocolate.

Meanwhile, add all ingredients for the cinnamon cashew cream to a food processor or high speed blender. Blend the mixture until it gets creamy, about 1-2 minutes.

Remove your muffin tins from the freezer. Add about 1-1 1/2 teaspoons of cinnamon cashew cream to each chocolate shell and return the tins to the freezer to set for 15 minutes.

Remove your tins from the freezer once again. Using a small spoon, cover the top of each cup with chocolate. Return to the freezer to harden for an hour.

Once they’ve set, the chocolate cinnamon cashew cream cups are ready to eat. These can be kept in the freezer for a solid center or the fridge for a creamier center (refer to photos two and four, respectively).

If you find yourself with extra cashew cream, store it in a sealed container in the fridge. We like to put it on oatmeal, pancakes, waffles, or eat it straight from the jar…


Carrot-Broccoli Pesto | Quinoa Fusilli

2 cups quinoa fusilli
4 cups h20 
1 tsp sea salt

Carrot-Broccoli pesto
2 cups baby carrots
1 cup broccoli florets
1 cup grape tomatoes
1/2 cup chopped kale
1/2 cup green peas
1 chopped green onion (scallion)
1 garlic clove
1 tsp seasoned salt (to taste)
1 tsp cayenne pepper
1 tsp paprika
2 tsp dried thyme
1 tbsp oil
H20 as needed.

Throw all ingredients in food processor, grind and chop adding H2O as needed for consistency.
Add pasta to boiling H2O, when cooked, strain.
In saucepan add pasta and pesto to low heat, let simmer for a few minutes.




Cherry Berry Chia Seed Pudding - a healthy snack you can eat by the spoonful! Learn how to make your own with this instructional video

(via beautifulpicturesofhealthyfood)


breakfast-avocado cinnamon chia pudding topped with avocado,blueberries,cacao nibs and myrica berries GET THAT POTTASIUM GUUUURL

(via beautifulpicturesofhealthyfood)