Foodie Friday

What a beautiful week. I can not believe this week is ending in such a rainy weekend but it gives Phil and I a perfect excuse to get things done around the house. The rain better clear up by Sunday though because I am teaching at an outdoor neighborhood festival. Sunday Streets SF kicks off this weekend on Valencia St. and I am teaching a class to represent Moxie & bring yoga to the neighborhood. Come out to 1252 Valencia (where we’re set up) at 11:30 if you’re in San Francisco. FullSizeRender-2.jpgAs promised previously, Phil and I kicked things up a notch this week and I even added some juice to really hydrate and boost my energy. In honor of making things even healthier, this week’s Foodie Friday is an oldie but goodie…almond joy chia pudding. I absolutely love this stuff, so does Phil (he actually requested it), and the best part, it takes next to nothing to make.


Almond Joy Chia Pudding

  • 1 cup Almond Milk
  • 1/2 cup Chia Seeds
  • 1/3 cup Cacao Powder
  • 4 tbsp honey
  • 1/3 cup Unsweetened Shredded Coconut
  • Pinch Salt




Mix milk, honey, and cacao powder. Add chia, coconut, and a pinch of salt. Allow to set in the fridge overnight or for 6hrs. You can enjoy this all by itself of you can add it to fresh bananas, nuts, whatever you like..for a healthy snack or dessert!


’til next time, keep smiling! 🙂


Foodie Friday

Glorious Friday Gorgeous Friends!

I’m excited to share this weeks Foodie Friday but have to admit it still needs some tweaking, so play around with this base..I sure will be! Just as they are there these key lime cheesecake cups are delicious BUT like anything great, it takes more than one try! Phil has been begging me to make him something key lime so as a mini-celebration for taking/passing his CA brokers test, I whipped up these – mind you we gave up sugary/indulgent desserts for Lent, so I had to get a little creative. photo-9

Key Lime Cheesecake Cups

  • 6 tbsp marscapone cheese
  • 4 tbsp 0% greek yogurt
  • 2 tbsp honey
  • 1/2 tbsp lime zest
  • 2 limes juiced
  • 4-6 honey graham sheets
  • 1 tbsp butter
  • 2 pinch salt

Zest and juice limes into a medium mixing bowl – add cheese, yogurt, honey, 1 pinch of salt and whip until well combined. Once the base is mixed set aside in fridge. Take about 4-5 sheets of graham and put into bag to crush or pulse in food processor until they become crumbs. Mix graham crumbs with butter & 1 pinch of salt until well combined. Now that both parts are completed, its time to assemble. Place a generous amount of crumbs on bottom on cup and pack them down with the back of a spoon. Then layer in some key lime cheesecake, then more crumbs, then another layer of key lime, and lastly, a light dusting of crumbs – maybe sticking a few larger chunks in if you want to get fancy 😉 Once your cups are assembled, place them in the fridge for a few hours to set, which honestly is the longest, hardest part of this whole dessert making process, haha!


’til next time, keep smiling! 🙂

Foodie Friday

The weekend is upon us friends – WOOHOOO!!!! Phil and I are looking forward to exploring the city more this weekend, and of course, enjoying some delicious eats! We’ve been on our best behavior when it comes to sweets, given our lenten sacrifice, so this weeks Foodie Friday is a heavenly dessert that tastes sinful but really isn’t! These open faced cacao banana sammies are both nutritious and delicious and take nearly nothing to

Cacao Banana Sammies

  • 1 ripe avocado
  • 1/4 cup cacao powder
  • 4 tbsp honey
  • 1/4 cup almond milk
  • pinch of salt
  • 1 ripe banana (sliced)
  • 1 tbsp butter
  • 4 graham crackers

In a large bowl mash ripe avocado with almond milk, cacao powder, 3 tbsp honey, and pinch of salt until smooth (use mixer or blender if available). Melt butter in pan over medium heat, add remaining tbsp honey and banana slices to cook for about 10 minutes (rotating 1/2 way through). While the bananas are cooking down, smear the avocado pudding onto the graham squares and plate. Once the bananas are done spoon a few onto each sammie and drizzle remaining sauce over all squares.

I have to admit, the picture doesn’t do them justice…they were awesome! I’ve had the avocado pudding with other things: nuts, berries, hemp seeds, etc… but I love using it with the graham and cooked bananas to really make things interesting!!

’til next time, keep smiling! 🙂