Archive of ‘Recipes’ category

Next level nanacakes (aka healthy, no-flour pancakes you’ll be obsessed with)


You’re probably thinking fluffy, yummy goodness.

BUT, if you’re following any foodie bloggers on IG, you’re probably also thinking NANACAKES.

I love nanacakes.

If you haven’t heard of them yet, they’re pancakes made with 2 ingredients: eggs + a banana.


No flour. No added sugar. Super simple.

These are next level nanacakes (LOL!).

Think nanacakes + extra protein + extra fiber + omega 3s + a bunch more flavor—& they’re just as quick to throw together as your 2-ingredient nanacakes.

Here’s the breakdown:


(makes 1 serving – multiple by 2 for 2 people, etc)

  • 2 eggs (preferably organic & pasture-raised)
  • 1 banana
  • A bunch of chia seeds, hemp seeds, & ground flax seeds (pour it in!!! go crazy. you can wing the amount, it doesn’t need to be precise)
  • Pumpkin pie spice (or cinnamon)

+ olive oil spray

The chia seeds & ground flax seeds provide omega-3s, fiber, & magnesium. Plus, the ground flax seeds help thicken the batter kind of like how flour would if we were using it—so I pour in a BUNCH of ground flax seeds.

The hemp seeds provide a ton of additional protein, fiber, magnesium & iron—plus hemp seeds have a yummy, nutty flavor that I love. I get these.


  • Whisk all the ingredients together in a large bowl. I like to keep some chunks of banana in there so I don’t make it perfectly smooth. This saves me time too (ha! I’m all about it)
  • Spray a skillet with olive oil and heat it on high heat. You want the skillet to look kind of soaked—so spray a lot of olive oil. As soon as it heats up (this will happen REALLY fast), lower it to medium heat
  • While on medium heat, use a spoon to pour little circles of batter onto the skillet like you would normal pancakes
  • Since I usually make a bunch and only 3-4 fit in my skillet at a time, I usually spray the skillet (again, liberally) once or twice more while making all of them. I spray the skillet between each batch so the 2nd, 3rd, etc batches don’t stick to the pan.

Let me know if that makes sense or if you have any questions! I also love topping them with some honey and fresh berries, & some more pumpkin pie spice/cinnamon. SOOO GOOD.

I make these alllll the time during the weekends.

Arrash loves them too—and he’s obsessed with fluffy, flour-filled, buttery pancakes, so even if you are too, you’ll want to try these : )

Give it a try & LMK what you think.

Oh, & you can get creative with it too—add cocoa nibs, chocolate, whatever you want. Mix it up. Have fun with it.

Chat soon!


+ for another yummy breakfast idea, try this fiber-filled fitness bread + coconut yogurt recipe

+ more quick & easy recipes

+ more nutrition tips & tricks

Let’s get crackin’:

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Buh-bye yucky artificial colors—here are some sprinkles WITHOUT artificial colors

Remember these Nutella stuffed Nutella cookies?

I make them every year around the holidays—& they’re always a big hit (peep the recipe below to make them at home, you’ll love!)

This time, I was even more excited to share them with my friends & family because I FINALLY used sprinkles that are free of artificial colors. Yup, NO ARTIFICIAL COLORS. None, nada!

Such a big win.

I honestly don’t know why it took me so long to realize I could find these sprinkles so easily.

They’re in the baking aisle at Whole Foods, shocker ; )

One of the things I like about shopping at Whole Foods, is right off the bat I know everything in there is free of artificial colors (among other things—deets here).

I still check the ingredients on everything (so important) but it’s nice to know that at the very least things like artificial colors & high fructose corn syrup, EEK, aren’t in any of the products I might be buying.

Anyways, I bought these at Whole Foods but you can also get them on Amazon. 

& P.S. they have A WHOLE BUNCH of really fun options on Amazon—like these white snowflakes & peppermint crunch sprinkles that are perfect for the holidays/winter & these super cute heart sprinkles I really want for Valentine’s Day baking.

So fun!

You can see the colors are still bright & cheerful but they’re colored with vegetable colorants instead of harmful food coloring like Yellow 5, Red 40, & Blue 1. Yuck, yuck, yuck. No bueno.

These sprinkles use vegetables, so basically, we’re eating kale… KIDDING, obv ; )

To get more specific, the sprinkles I used (India Tree sprinkles), are colored with turmeric, annatto, beet juice, vegetable juices, & beta carotene (which an organic, strongly colored red-orange pigment abundant in plants and fruits).

Cool, right?

These are definitely my go-to sprinkles now.

Okay, & here’s the recipe for these DELICIOUS cookies—I’m STILL obsessed with:


(makes ~ 50-52 small cookies)

  • 3 cups Nutella (2 cups for dough + 1 cup, refrigerated, for stuffing)
  • 2 cups 100% white whole wheat flour
  • 2 eggs (preferably organic & pasture-raised)
  • Optional—Sprinkles for decoration (I used these)

(Heads up ⇢ You’ll also need baking/parchment paper)


  • Preheat oven to 350° F and line two trays with baking/parchment paper.
  • In a large bowl, mix together two cups Nutella and eggs. Add flour and stir until fully blended. The dough should be pretty thick.
  • Scoop out a teaspoon of dough (I actually use a teaspoon, it makes it easier to get a round shape) and flatten it in your palm. Place on lined baking tray.
  • Put a teaspoon of cold Nutella in center of cookie.
  • Scoop out another teaspoon of dough, flatten it in your palm, place it over the Nutella and press the edges of the two cookies together, sealing them like ravioli. I like to stretch out the top cookie a little more than the bottom cookie so I get cracks on the top (see snapchats below) because it makes it easier for the sprinkles to stick to it.
  • Repeat until you’ve used all the cookie dough. (Tip ⇢ To save time, I fill the entire tray with the bottom cookies, place a teaspoon of cold Nutella on each cookie, then add the top cookies.)
  • Bake for 6-7 minutes. Makes ~ 50-52 cookies. MMMM MMMM!!

If you want to speed up the process you can also make larger cookies instead of a whole bunch of small ones (& bake them for 8-10 minutes).

I was getting a bit antsy this year since I doubled the recipe, or maybe even tripled it, (I usually double it), so I also made some big cookies, which was kind of fun. The big ones are just as delicious & you get more cookie & Nutella in the middle. YUMMM!!

Let me know if you make these or if you try the sprinkles with another recipe. & tag me in your pics on IG (@JOYFETTI). I’d love to see what you make! Even though it’ll probably make my sweet tooth even worse ; )

Happy New Years!

I hope you have a very sweet NYE : )


Recipe adapted from Butter Baking.

More jimmies & baking tools:

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Superfood Spotlight: hemp seeds!!! get ready for TONS of protein & fiber

Pick up a bag of hemp seeds, flip it over & read the nutrition facts on the back—it’s NUTS. Hemp seeds are literally FULL of protein & fiber.

Let’s dive in, shall we?

3 tbsp of hemp seeds (shelled—I get these) provide 10g of protein & 3g of fiber, which is 11% of your daily recommended fiber.

WOW! Right?

To put things in perspective 1 hard-boiled egg = 6g of protein.

3 tbsp of shelled hemp seeds also provide tons of vitamins and minerals, including:

  • 45% of your daily recommended magnesium
  • 20% of your daily recommended iron
  • 110% of your daily recommended manganese (not a typo!)
  • & 45% of your daily recommended phosphorus.

NUTS, right?

Speaking of nuts… That’s kind of it’s flavor. It has a buttery-nutty flavor to it, & it’s SO good.

Can you tell I’m very into it? ; )

Here are some ways to enjoy them: 

  • Add them to your smoothies
  • Top your smoothie bowls with them
  • Add them to yogurt
  • Add them to cereal
  • Top your toast with them (#tuesdaytoast)
  • Add them to your pancake batter/nanacakes
  • Have them on their own (yes, I’ve had them straight out of a spoon—in fact I just had a spoonful of them RN lol)
  • Or on a spoon with peanut or almond butter. No shame, guys ; )

Those are some of my favorite ways to have hemp seeds, but you can obviously add them to anything & everything you’d like! They’re very versatile.

It’s like a healthy, nutty sprinkle. It’s so good!

You could also bake with them during the holidays. YUM! LMK if you add them to any of your holiday recipes? I’m all ears : )

Chat soon!


+ try this fiber-filled fitness bread + coconut yogurt recipe too

+ learn about chia seeds & ground flax seeds

+ more nutrition tips & tricks

Some kitchen faves:

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How to eat Fitness Bread—a yummy little snack

Have you guys heard about “Fitness Bread”?

I’d heard about it hear & there in talks about fitness & nutrition, but I never really sought it out.

But, then, today, on my 2nd trip to Whole Foods (there were 3 today—gah! Thanksgiving for ya) I spotted it. And instantly, I had to have it. After checking the ingredients of course—we’re solid. More on that below.

The funny thing is, right away, I knew exactly what I wanted to have it with: COYO coconut yogurt. To the point that I started craving it.

COYO caught my eye a couple months ago & Arrash I really liked using it as a spread on toast. We topped it with honey & pumpkin pie spice (YUM!) & it was sooo good. I had a feeling it’d be delicious with Fitness Bread too & it was! Fitness Bread is kind of long—the pieces are really wide, like double the width of a typical slice of bread—so I cut it in half.

It really hit the spot.

Once I took a bite, I knew I had to snap some pics to share with you guys—it’s definitely worth trying.

Oh & side note: I’m so sorry I completely ripped the packaging! The photoshoot was completely spur of the moment, & since I didn’t plan to photograph it, I basically ripped the packaging in half to get the bread out ASAP lol. I was very eager, LOL. My bad.

To make:

  • Cut one slice of Fitness Bread in half
  • Spread COYO coconut yogurt on top
  • Drizzle with honey
  • & sprinkle pumpkin pie spice on top


If you’re wondering what Fitness Bread is made out of (I was too!) here are the ingredients:

whole kernel rye, water, oat kernels, wholemeal rye flour, iodized salt, wheat germ, oat fiber, yeast.

I’m also into it’s nutrition facts.

1 piece (the entire slice—I used 1/2) provides 24% of your daily recommended fiber (yes, please!) & 4g of protein.

That’s 6g of fiber & 4g of protein just from the bread, & then you’re getting some extra fiber & protein from the coconut yogurt as well.

I’m very into it.

The packaging for the Fitness Bread says to eat it within 5 days of opening it, so I’ll be getting creative & thinking of more ways to eat it. Any suggestions? I’m definitely thinking an avocado-tomato combo will be happening soon. Maybe the day after thanksgiving : )

Okay, I’m off to get ready for bed. Very excited about this little discovery. I hope you guys enjoy too!



Cute plates I’m loving:

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How to make pumpkin seeds: a quick & easy recipe

Arrash is VERY into Halloween—& Christmas, but we’ll save that for another post.

For weeks now, he’s been telling me, “We have to get our pumpkins. We have to carve our pumpkins”.

About a week ago, we finally picked up two pumpkins, kind of on the smaller side, from Trader Joe’s & we got carving tools from Walgreens.

I wasn’t totally into the idea at first, but once we got into it, I LOVE IT. Carving is super fun—& kind of relaxing too. I feel like all these activities we use to do when we were kids, like drawing, have this kind of meditative feel to them now. Don’t you think? They’re oddly relaxing.

[ Our pumpkins. Can you guess which is mine & which one is his? ]

Anyways, before we started, we decided to save our pumpkin seeds so we could roast them after we finished carving the pumpkins.

It was so much fun carving pumpkins & then winging a very fall-ish recipe together!

& we definitely winged it.

Here’s the recipe we threw together, literally…

What you need:

  • Pumpkin seeds
  • Butter (we used Kerrygold—if you want to keep it vegan, use olive oil instead)
  • Honey
  • Seasoning: pumpkin pie spice, paprika, pepper & garlic salt

& parchment paper! : ) 

Here’s the 2-part recipe (don’t get scared, it’s super quick & easy):

Part 1—in the skillet pan

  • Rinse the seeds, if they’re straight from a pumpkin, drain them, and put them in a large bowl.
  • In a separate bowl, melt some butter in the microwave. Once melted, stir in some honey, and pour it over the pumpkin seeds.
  • Add your seasonings (pumpkin pie spice, paprika, pepper & garlic salt), & stir the pumpkin seeds.
  • Put some butter in your skillet pan and roast the seeds in the skillet on medium heat, stirring constantly (so the seeds don’t burn).
  • Add more honey & seasoning as you like : )
  • After the seeds are roasted the way you like them, turn it off, & move on to part 2.

Part 2—in the oven

  • Lay out some parchment paper on a baking tray and pour your seeds on top, laying them flat. We’re going to pop them into the oven to dry them out a bit. Heat the oven to 450, and, if you’d like, drizzle some honey over the seeds before popping them into the oven. (We did this & it was delicious! Kind of like an extra glaze.)
  • Taste test them & take them out as soon as they’re dry enough & taste the way you like them : )

We snacked on them immediately, after they cooled down just a bit, & put the leftovers in the fridge.

& let me tell you, they’re REALLLLY good coming out of the fridge.

We liked them best that way.

This recipe is inspired by Halloween, but it’s also perfect for taking to Thanksgiving dinner, which we’ll definitely be doing this year.

Let me know if you try this recipe, how you like it. & LMK, if this kind of loose recipe works well for you or if you’d rather have a more measured recipe in the future : ) I love hearing your feedback. Thanks for reading!

HAPPY (almost) HALLOWEEN! xx


[ My niece & nephew, Shireen & Nadav, made this for us with their 3D-printer (so cool!) since Arrash is obsessed with The Nightmare before Christmas. Super sweet of them! & so good. They’re 9. ]

Cooking essentials + cute bowls for snacking:

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A sweet treat without added sugar: apples + nut butter

My dad always says we have two stomachs—one for food, and another for dessert, so even if we’re full from food, he says we always have room for dessert. He has a HUGE sweet tooth.

I remember this one time we took a family trip to New Jersey and we were at this restaurant/bakery and I turn around & my dad and nephew are starring into this display full of pastries and their eyes are just beaming. Picture the heart eye emoji—that’s basically what they looked like.

I definitely inherited his sweet tooth, but every once in a while I’ll cut out sugar for a little bit. 

So I have a bunch go-to’s for when I’m avoiding sugar but still want something sweet.

This combo is one of my favorites: apples with nut butter.

When you’re picking your peanut butter or almond butter check the nutrition label, to make sure it doesn’t have any added sugar—a lot of them do. Almond butter & peanut butter are delicious on there own, & then you get some natural sweetness from the apple and it’s perfect.

Lately, I’ve been loving Justin’s almond butter. It only has two ingredients: dry roasted almonds & palm oil & I love the taste.

After I dip my apple in almond butter, I usually dip it into chia seeds, because they’re full omega-3 and fiber. Sometimes I’ll also dip it into unsweetened coconut flakes just for fun.

LMK if you guys want more ideas like this. I love dessert, but I also have a ton of go-to alternatives.

Chat with you all tomorrow! : ) xx


Apple dividers + cute kitchen finds:

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How to make perfect (& easy-to-peel) hard boiled eggs

A little over a year ago, Arrash & I moved into our first place together and all of a sudden I couldn’t make hard boiled eggs anymore.

The shell kept sticking to the egg, so it’d take off half of the egg white when I peeled it.

It was so annoying and such a waste. It didn’t look pretty, as you can imagine, & it threw off the texture of the egg because the egg wasn’t smooth when I peeled it.

I couldn’t figure out what was different—the stove? the heat? the eggs?

I tried adding more salt to the water while I boiled it, but it didn’t work. It was still sticky. So then I thought: OLIVE OIL.


Now that we’re in our new place, I still use this trick. The other day I hard boiled eggs for us & Arrash even mentioned how easy they were to peel.

He said I should put it on the blog. Lol, I said, “I know” ; ) So here we are.

Such an easy tip:

To make perfect, easy-to-peel hard boiled eggs, bring water, salt & OLIVE OIL to boil. The olive oil is KEY for making it easy to peel.

Once the water’s boiling, add the eggs, and lower the heat to medium. I usually use a spoon to lower the eggs into water, slowly, one at a time. Depending on your stove, and how you like your eggs, you may want to cook the eggs for 4-8 minutes. If you want it softer or a bit runny, 4-6 minutes should work. After they’re cooked I put them in bowl of cold water to cool them down.

So simple.

Let me know if you give it a try, how it works for you : )

I love having hard boiled eggs in the fridge because they’re a great source of protein—6 grams per egg, which is 12% of the daily recommended value.

They’re easy to grab in the morning to have with coffee, or during the day as a snack, so I usually make a batch once a week.

They’re definitely one of those items we almost always have in the house.

Okay, I’m off to get ready for bed. I’m planning to start the day off early tomorrow—fingers crossed ; ) so I’m heading to bed a bit earlier. Sweet dreams! xx


Let’s get cookin’:

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Let’s get nutty… A quick & easy breakfast ( or naturally sweet snack! )


If you’re following along on Snapchat you already know this is one of my go-tos for breakfast.

I LOVE starting my day with coffee, but not on an empty stomach so I always make a quick & easy breakfast to have with my coffee.

One of my go-to’s are hard boiled eggs, but sometimes I need to mix it up a bit—& this is perfect way to do it!

Lately, I’ve been putting almond butter, bananas, gr8nola, and a sprinkle of pumpkin pie spice ( not pictured ) on toast & it’s SO delicious. You guys have to try it.

I like gr8nola because the ingredients are clean & simple ( I always check ingredients! )

Here they are, straight from the label:

whole grain oats, honey, organic virgin coconut oil, almonds, sunflower seeds, dried unsweetened coconut, flaxseed meal, sea salt, cinnamon, stevia leaf extract.

So good, right!? & it’s delicious.

P.S. If you prefer, you can of course use peanut butter instead of almond butter. I like both.

I also love that I typically have all these ingredients in the house—makes it easy to have breakfast.

[ My almond butter of choice right now ]

[ I always check ingredients… This one has only two: dry roasted almonds & palm oil. No added sugar! ]


I love having this breakfast because it’s filling ( but still pretty light ), easy to make & naturally sweet.

Sometimes I even make this during the day or at night when I want something sweet, but still healthy.

Okay, what are your go-to’s for breakfast? Let’s hear ’em : )


[ My Minty moosh ]

[ gr8nola yumminess! You can find it here. ]

gr8nola + coffee? YES, PLEASE!


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Foods + drinks I always have in the house

Or at least I try to…

Sometimes I run out sooner than I expect.

But more often than not, you can find these foods & drinks in our house at all time, regardless of my food cravings or “food swings” ( LOL )

I’m VERY moody when it comes to food.

I get really into something and I’ll eat it day after day, meal after meal, and then, eventually, I’ll need a break so I won’t buy it for awhile.

I go through phases.

But THESE are my staples.

Most of these foods are nutrient dense, versatile and easy to enjoy.

They’re available & affordable year round, and stay fresh for a pretty long time—or they’re versatile enough that’s it’s easy to use them into different meals and recipes within their expiration date.

This list definitely helps me with grocery shopping & creating a healthy kitchen, so I’m hoping it helps you guys too! ( You can repin it here for convenience )

Okay, let’s dive in!

Perrier / Pellegrino

I’m OBSESSED with sparkling natural mineral water—& I like to drink it from a champagne flute as you might have heard ( LOL )

Personally, I prefer Perrier because it has larger bubbles, but I’m more than happy sipping either.

Also, there’s something super refreshing about having sparking natural mineral water at night or in the middle of the night when I wake up, which happens more often than I’d like, haha.

P.S. If you’re looking for a soda replacement, definitely try Perrier. It’ll make it easier to break the habit.

Coffee pods

Right now I’m obsessed with Peet’s Coffee Major Dickason’s Blend—it’s a dark roast.

I have it every morning & I legit go to bed excited to wake up and have my coffee, through a stainless steel straw, of course ; ) It helps me avoid stains on my teeth & keeps my teeth white.

Coffee is also my favorite “pre-workout”. I have so much more energy when I workout after having coffee, than when I workout without it.

&… It keeps things regular.

You know you love coffee for that reason too, be honest.

Coconut creamer

All credits go to Arrash’s sister, Michelle, on this one!

Michelle ( Meesh ) introduced us to So Delicious Original Coconut Milk Creamer and it is so, so good!! Definitely a big reason why I look forward to my morning coffee, and why I prefer having coffee at home.

I stick with Original to avoid “natural flavors”.

I avoid them because “natural flavors” can refer to so many different things & I’d rather take out the mystery when it comes to food ingredients.


Okay, so, lately I’ve been starting my day with coffee & ending it with tea—usually peppermint tea. There’s something therapeutic about it, for me—and it helps me wind down for bed. It kind of signals my body and brain that it’s had dinner & it’s done eating… Which keeps me from binging / constantly snacking before bed.

Sometimes I’ll have a cup or two during the day too.

Very Persian of me, right? My parents sip Persian tea all day & night.

Peppermint tea is non-caffeinated so I feel good about having it at night. Plus, it’s delicious.

I drink my tea from a stainless steel straw. Gotta keep those teeth white ; )

Coconut water

I use coconut water in homemade juices & smoothies so I try to buy this in bulk too.

I’ve also been drinking it straight since from the bottle ( LOL ) since I started drinking Harmless Harvest—it’s SO good, and naturally sweet ( & pink ), so you can treat it like dessert ; )

Though it’ll never replace chocolate… Scroll down, dark chocolate is on this list, too.

I feel like Harmless Harvest is the closest you can get to fresh coconut water from a bottle.

A fresh coconut on the beach is pretty damn good, too. It’s the BEST.

I also love coconut water because it provides potassium.


I’m a big fan of eggs because they’re versatile, easy to cook and full of protein.

I’m very particular about my eggs. I buy Vital Farms pasture-raised organic eggs from Whole Foods because they’re organic and have one of the most humane practices I’ve seen when it comes to hens and eggs.

How I use them:

I like to make hard boil eggs a couple times a week and keep them in the fridge to have with my morning coffee and / or to eat as a snack during the day.

I also love a quick omelet with spinach and sometimes, mushrooms + onions.

I’ll eat the omelet on it’s own or I’ll add it to toast to make an open-faced sandwich… Quick lunch idea you can fall back on! You’ve seen me make this on Snapchat if you’re following along : ) ( add me—username: joyfetti )


I eat these like chips. Really.

They’re so good, plus, they’re in season during the winter when most of the fruits I’m obsessed with ( like berries ) are not. So, I’ve been eating a lot of these, which doesn’t help with my tooth sensitivity, but it’s worth it, with semi-moderation.

Also, I’ll usually put them out in an Anthropologie bowl during dinner parties so people can snack on something healthy if they want.

Another Persian move… We always have fruit on the table.


What is a smoothie without a banana?

Really though…

I tried to make a smoothie without a banana once ( because I ran out—GAH! ) and it was NOT good. It was gross.

I know you can make a smoothie taste good without a banana ( Google told me ), but for now, I’m happy plopping a banana into my smoothies at all times. YUM! Plus, bananas provide potassium and magnesium.

I also like topping them with peanut butter & cinnamon for a quick treat, or putting them on toast.

& I also eat them on their own…

And I feel like that quote “never make eye contact while eating a banana” was something I should’ve learned a long time ago. Whoops.

Same with lollipops…

I got weird looks when I was eating a lollipop in downtown Burlingame Avenue last month. Anyone else experience this?


Apples are a great staple. I use them in homemade juices, add them to salads, or slice them up and dip them in peanut or almond butter.

I also bite right into them —Adam & Eve style.

Apples are great when I need something sweet or crunchy, and they’re a good source of fiber and magnesium.


Okay, lemons… I LOVE lemons! ( Oprah Winfrey Weight Watchers ad moment HAHA you know what I’m talking about? LOL, I LOVE her! )

I add lemons to soup ( usually bone broth ), homemade juices, fish, and a bunch of other recipes like this shrimp ceviche recipe I’m totally OBSESSED with!

I’m also planing to get back into drinking a glass of lemon water first thing in the morning… Anyone else doing this right now?

Read about the health benefits here.


Spinach is SO versatile and full of nutrients like protein, calcium, iron and potassium.

I add it to omelets, pasta sauce, smoothies, homemade juices, yogurt ( after I cook the spinach ) and not surprisingly I use it as a base for salads, too.

Plus, you can freeze it if you buy too much, and can cook it / add it to the blender later, which is very convenient!

Frozen fruits

100% a staple! I buy these mostly for smoothies.

My favorites include strawberries, raspberries ( high in fiber ), blueberries, mango, pineapple, & peach. Berries are full of antioxidants and raspberries, in particular, are a good source of fiber.

Chia seeds

I add these to smoothies, my peanut butter, anything I can think of really… They have so many health benefits. They’re a great source of Omega-3 fatty acids & they provide a modest amount of protein as well!

Omega-3 fatty acids are important for optimal health & wellness, and they’re also anti-inflammatory.

Ground flax seeds

I love these for smoothies & peanut butter.

I get ground flax seeds because it’s easier to absorb the nutrients when they’re grounded vs. whole.

Like chia seeds, they’re a great source of Omega-3 fatty acids & provide a modest amount of protein.

Hemp seeds

I didn’t start eating hemp seeds until recently because compared to ground flax seeds and chia seeds they have more Omega-6 fatty acids ( which are pro-inflammatory ) than they do Omega-3 fatty acids, and it’s important to have a balanced ratio of Omega-6 to Omega-3 in our diets.

A 1:1 ratio is ideal, but most people today are getting a 16:1 ratio of Omega-6 to Omega-3 so it’s important to incorporate more Omega-3 rich foods in our diet.

This balance is really important for overall health.

BUT ( !!! ), I started eating hemp seeds because they have more protein than chia & flax seeds & they taste SO GOOD!

If you like nutty flavors, you’ll love hemp seeds! I especially love them in my smoothies for an added crunch & nutty flavor.


Nuts are great to snack on & they’re a great source of protein and healthy fats.

I usually get raw, unsalted almonds ( which also provide calcium & magnesium ) & slivered almonds, and sometimes walnuts ( a good source of Omega-3 fatty acids ) and cashews.

I’m also a big fan of sunflower seeds though I try to limit them because they’re high in Omega-6 fatty acids.

I like snacking on them, adding them to smoothie bowls, and sometimes, salads and yogurt.

Nut butter

Pure nut butter, without the shitty ingredients…

Trader Joe’s and Justin’s are good options for delicious and healthy nut butters. I’m a big fan of peanut butter & almond butter.

I dip apple slices in it, spread it on toast, and sometimes have it straight from a spoon.

I know you do too ; )

Plus, the dogs love peanut butter!

Bone broth

My mom’s been making us bone broth for as long as I can remember. It’s one of my favorite recipes of hers.

Being a chicken ( no pun intended ) and not wanting to making my own bone broth from scratch, I found some delicious store brands that aren’t full of junk and taste delicious with some added seasoning.

P.S. Seeing a pattern here? I always read ingredients.

My favorite brands right now are Epic Homestyle Savory Chicken Bone Broth ( made with organic chicken ), which is shelf stable, & Bonafide Provisions Organic Chicken Bone Broth, which is frozen ( I just defrost it in the fridge for 24 hours )

I heat it up with pepper, pink himalayan salt & chili flakes, pour it in a mug & add fresh squeezed lemon—SO YUM!

Protein / nutrition bars

I love having protein or nutrition bars on hand for a quick snack ( or dessert, if we’re avoiding cake ; ) ) so I buy these in bulk too!

My favorites right now are Larabar Chocolate Chip Cookie Dough and Square Organics Chocolate Covered Peanut Butter.

What are your favorites? What should I try next?

Plant-based protein powders

I’m OBSESSED with Vega One—right now, we have the All-In-One Nutrition Shake in Natural and French Vanilla flavors, as well as the Vega Sport Performance Protein in Vanilla. I love that they’re protein based and taste amazing!

Dark chocolate chunks

So I have a sweet tooth…

I can limit my sugar intake and I’ve even gone months without dessert ( usually in preparation for a Vegas trip, LOL ) but I have low blood sugar so chocolate is basically my medicine ; )

I kid, kind of…

Sugar from fruits can help me from going dizzy when I’m low on sugar, but sometimes you just need some chocolate, you know? At least I do.

So I like to keep Whole Foods’ 365 Dark Chocolate Baking Chunks in the pantry. On a positive note, dark chocolate provides probiotics so it’s not only only good for your heart, it’s also good for your gut ; )

I add the chunks to my DIY goji berry trail mix and use them to make my chocolate covered almond haystacks—both of which I’ve made on Snapchat.

LMK if you want me to share these recipes on the blog?

& sometimes, I eat a few chunks from the bag : )

Dried fruit

If I need a quick treat… Something with natural sugar… I’ll reach for some dried fruit—usually dried apricot ( a good source of iron ), prunes or dried mango, without added sugar ( this is key! ) Fruit is naturally sweet, so there’s no need to add sugar. I also LOVE goji berries, which are a great source of antioxidants, and I’ll often add raisins ( & dried yogurt ) to my yogurt—raisins provide iron as well.

I always look for organic, unless it’s something with a think skin—like bananas & oranges.

Okay spill… What do you keep in your house at all times?

Would love to hear!


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Sunday Splash: a Sunday in ( kind of )


Who’s ready for Monday?

For once ( LOL ), I’m actually ready. We didn’t have any plans today, other than hiking in the morning, so I flowed through my day pretty relaxed and got to most the things I needed to get to, to get ready for the week.

For me, some of those things include having clean clothes ( LOL reasonable right? ), stocking the fridge / getting groceries, working out & let’s get sappy for a moment… Spending time with Arrash ; ) Sappy, but true.

[ My favorite creamer—I stalked up on this yumminess at Whole Foods today. Stainless steel straw is from Bed Bath & Beyond. I love them! ]

[ bkr bottle ( similar ) + Kayla Itsines foam roller ]

It’s super basic, but I feel like if I relaxed, exercised, stocked the fridge & washed my clothes… I’m ready to start the workweek.

What about you? How do you usually spend your Sundays?


[ If you’re following on Snapchat or Instagram you know I’m obsessed with this smoothie bowl recipe! Just blend 1 banana, frozen pineapple + mango & ZICO coconut water. ]

Shop my faves:

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