VERY HEALTHY Gluten-Free Vegetable Muffins


You might read the title of this and cringe…but I PROMISE– you taste no vegetables in these muffins! They are so so so healthy for you and take like delicious little puffs. These are great to make with your kids if they are old enough to help (they can peel, shred, or mix the vegetables) and are even better to feed them! You will not be hesitant to pop one – or 10- into your mouth either. They’re truly one of the best things I have ever created. My daughter, Emma, LOVES to eat one every morning with her milk.🙂 I made these gluten free and with other healthy substitutions, but feel free to use whatever flour, milk and oil you prefer.



1 large or 2 small zucchini
2-3 medium carrots
2 1/2 cups brown rice flour
1/2 cup organic white sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup melted organic unsalted butter
1/4 cup extra virgin coconut oil, melted
1 cup pureed cooked sweet potato
1 egg, beaten
1/2 cup unsweetend vanilla almond milk

*OPTIONAL: 1/4 cup organic raisins and/or 1/4 cup of organic chopped raw walnuts



1. Preheat oven to 375 degrees. Spray muffin tin pan with non-stick cooking spray or line with paper liners.

2. Wash, peel and shred zucchini and carrots. Set aside.

3. Combine brown rice flour, baking powder, ginger, cinnamon, baking soda, and salt in a bowl.

4. In a bowl with an electric mixer or just with a whisk, combine melted butter, melted oil, pureed sweet potato, beaten egg and almond milk. Fold wet mixture into dry and stir until just combined.

5. Lastly, stir in shredded zucchini and carrots until mixed through. Add raisins and/or walnuts if desired. 

6. Fill muffin cups 3/4 full. For smaller muffins (a 24-cup muffin pan), bake in over for 16-18 minutes. For larger muffins (a 12 or 6-cup muffin pan), bake for 20-25 minutes.

7. Let muffins rest on wire racks for 5-10 minutes before serving…try not to eat all of them in one sitting!

muffins 2

The Best Old-Fashioned Oatmeal Raisin Cookies…EVER!!!

These cookies are amazing and PACKED with oats! By far one of my favorite and most praised cookie recipes. Even chocolate chip lovers will fall in love with this chewy-centered, crispy-edged cookie…

oatmeal raisin cookies


Old-Fashioned Oatmeal Raisin Cookies


3/4 cup all-purpose flour (may sub coconut or almond flour for GF)
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
1 stick organic unsalted butter, softened
3/4 cup granulated sugar
1/4 cup packed brown sugar
1 large organic egg
1/2 teaspoon pure vanilla extract
1 1/2 cups quick-cooking oats
1/2 cup raisins



  1. Preheat oven to 375 degrees and position 1-2 nonstick baking sheets in the oven to get warm (important step to ensure these cookies turn out right!). *Use 1 baking sheet if you want 12 large cookies, 2 baking sheets if you prefer 24 small/regular size.
  2. In a bowl, stir together flour, baking soda, cinnamon and salt. Set aside.
  3. In a large bowl using an electric mixer, beat the butter with both sugars on high speed until pale and fluffy, about 2 minutes. Add egg and vanilla extract.
  4. Turn mixer down to low speed and slowly add the flour mixture, a little at a time, until just incorporated (do not over mix otherwise cookies will turn out gummy). Turn mixer off and stir in oats and raisins.
  5. Remove pan(s) from the oven and set on wire racks. Remember these pans are hot so be careful when making the cookies (use a oven mitt to protect your hand).
  6. Form dough into rounds, making either 24 smaller cookies on 2 baking sheets or 12 larger ones on 1 baking sheet (I made the larger ones but it’s complete preference on what size cookies you want!).
  7. Using oven mitts, place cookie sheet(s) back into the oven and bake for 12-15 minutes (I did 14 minutes for 12 large cookies and it was perfect).
  8. Let cookies rest for 5 minutes on wire racks before eating.



Enjoy by themselves or indulge with your favorite ice cream either topped or wedged in between! YUM!!



How to Get Your Abs Back After Having a Baby


Muffin top. Love Handles. Jelly Belly. Bloated. Pudgy. Flabby.



Once you hear one of these terms you know exactly what someone is referring to – their middle area. Abs…or zero abs. It’s one of the most frustrating things a person can try to get rid of and one of the many blessings of pregnancy: your stomach gets big! The first thing you want to loose is your flabby stretched out stomach as soon as that baby pops out (after  you cuddle and love on them first!). Of course as I remind all my clients who have had kids, it takes time and patience to get your abs back afterward, but after a while it’s like, “Okay, when is this stomach going to get the hell out of here!?!”


Picture on left: day I went into labor. Picture on right: one year later.

It takes the longest to loose the weight if you’re not consistent or eating well, so let’s knock on those two crucial points right away. You can’t eat like crap and expect to loose weight. It’s impossible. Eat greens, lean protein, whole grains, raw nuts/seeds, oatmeal, Greek yogurt, whole fruit and vegetables. Most importantly: EAT REAL FOOD. For example, use raw agave or raw sugar to sweeten your coffee, tea or oatmeal. STOP USING FAKE SHIT – your body can’t process it and ends up holding onto it for a very, very long time. Stop taking shortcuts – they don’t work in the longterm and you end up putting on the weight as quickly as it came off. Which brings me to juice cleanses: they work as supplements to get your greens, not as meal replacements. You end up being hungrier and eating more because you feel like you’ve missed a meal.


We were given teeth to chew…so do that.



Another way to loose the weight in your middle is to drink a lot and lot and lot of water. Add a slice (and squeeze) of lemon which helps detoxify the body and cleanses the liver. You will need to pee more often, but you will have to get over that. You should be used to that anyway if you were pregnant. Keep a water bottle by your bed, on your desk, in your purse, in your baby bag…you will drink more water if it’s easily accessible.


Lastly (and most important) DO PILATES. I am a HUGEEEEE believer in the workout and the results. No other exercise both extends and strengthens your muscles, creating that lean toned body everyone desires. It’s incredible to watch a client who struggles to straighten their leg to then gain the strength in their stomach to hold their leg up higher and straighter. Planks, arm exercises, leg movements, jumping off the reformer jumpboard, extensions – you name it, the movements all come from one place: YOUR CORE! Your abs are getting stronger and stronger from each movement you do, and those exercises- done correctly- will give you a lean slim sexy stomach. I promise. If you are not seeing those results you are either: not eating healthy, eating too much, not drinking enough water, not moving enough, and/or not doing pilates CORRECTLY. Having an intelligent instructor is like having a good insurance policy- without one, you’re FU%KED and wasting your money (not to mention precious time)! 


Pilates is something I did throughout my entire pregnancy (even the day I went into labor) and continued shortly after giving birth. Pilates gave me my body back- no question- after having a baby. It’s hard to imagine when you’re pregnant that your stomach will ever look the same, but to tell you the truth, it just makes you that much prouder of what you can accomplish. Let’s be honest, being a mother is the hardest job in the world. Pilates? Please…that’s easy. You just need to have the motivation and create the time for yourself to do it. If you think you “hate” pilates because you feel like it’s too slow or you haven’t seen results, you haven’t seen the right instructor. Do some research and hire a professional who knows what they’re doing, is educated, and will push you to hit your goals. If you can’t hire a professional for private lessons, sign up for group classes at a gym or studio! Any questions on what you should be doing or eating please don’t hesitate to ask.


To moms everywhere, GET YOUR HOT BOD BACK!!!




Cinnamon Apples & Bananas Breakfast Quinoa

This is DE-LICIOUS! I have always had quinoa as a side dish or in my salads (since I always make the recipe from my cookbook “Lemon Quinoa with Pine Nuts”), but this is perfect for a morning meal. It’s naturally sweetened by the organic fruits & cinnamon, and full of vitamins, minerals, protein and healthy carbohydrates from the quinoa (since it is actually a seed not a grain). Choosing to make this as your morning meal can only mean great things will come your way…aka health benefits, energy & very happy eaters!🙂

Cinnamon Apples & Bananas Breakfast Quinoa:


  • 1 cup dry quinoa, rinsed well
  • 1 1/2 cups water
  • 2 tsp vanilla extract
  • 1 1/2 tsp cinnamon, plus more for sprinkling
  • 1/2 cup unsweetend applesauce
  • 1 cup unsweetend vanilla almond or soy milk, warmed
  • 1 organic apple, peeled and diced (I used a fuji apple – but you can use whatever you like)
  • 1/2 organic banana, sliced


  1. stir together quinoa, water, vanilla and cinnamon in a small saucepan and bring to a boil. Reduce to simmer and cover; let cook for 15 minutes. Remove from heat.
  2. Transfer quinoa to 2-4 bowls (depending on how many you’re serving) and stir in applesauce and warmed milk. Top with diced apple, sliced bananas and a sprinkle of cinnamon.
  3. Serve and enjoy!



Gluten Free Holiday Molasses Cookies

These are the BEST COOKIES to bake for the holidays (or anytime) and are so delicious!!! They are soft, chewy and spicy – just what I personally love in any holiday cookie. I decided to make them Gluten Free since one of my best friends is gluten-intolerant and I always try to bake something she can enjoy too. Plus, it’s healthy.🙂

Many have asked for the recipe so here it is…happy holidays everyone!



Gluten Free Holiday Molasses Cookies





  • 1 cup white sugar, plus more for rolling & sprinkling🙂
  • 1 cup brown sugar
  • 1 cup butter, softened to room temperature
  • 1/2 cup molasses
  • 2 organic eggs
  • 4 cups brown rice flour
  • 3 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • 2 teaspoons cinnamon



  1. Preheat oven to 350 degrees.
  2. In a mixer fitted with an electric paddle, cream together butter with both sugars.
  3. Add molasses and eggs and mix until well combined.
  4. Add baking soda, salt, nutmeg, ginger and cinnamon. Combine well.
  5. Turn mixer to low, slowly add flour one cup at a time. Do not over-mix.
  6. Roll dough into 1 inch balls and then roll in white sugar.
  7. Place on non-stick baking sheet (or pan lined with wax paper or cooking spray) and bake for 10 minutes.
  8. Pull cookies from oven, sprinkle with a little more sugar & let rest for 5 minutes before removing from pan.
  9. Eat & enjoy at least one for yourself before sharing with others🙂


Check out my cookbook available on for more yummy recipes!




My Vegan Cinnamon Almond & Vanilla Coconut Granola


I LOVE GRANOLA. I can’t even explain the love I have for it. It’s just one of those things I can take anywhere, eat anytime, top on anything, and know its not horrible for me (if I make it that is). I have one of my favorite granola recipes in my cookbook, Cooking Healthy Together, which is packed with protein, nuts and dried fruit. For this granola I wanted to make it a little more indulgent since the holidays are right around the corner…and who doesn’t love receiving granola as a gift?!


Keeping on with my healthy ways, I made this yummy indulgent granola super good for you by cutting down on the oil and salt and didn’t add any butter or artificial sweetener (because that always hurts my stomach anyway). The recipe includes ingredients such as organic oats, flaxseed and oat bran, and is sweetened with natural sugars from oranges, agave nectar, tons of cinnamon and delicious coconut.


Vegan Cinnamon Almond & Vanilla Coconut Granola

Recipe yields 10 cups

*you may always cut the recipe in half if that’s too much, but I always like to make a bunch to give some away as gifts or to save in the freezer for later!

  • 1 cup organic orange juice
  • 1 teaspoon vanilla extract
  • 2/3 cup organic raw agave nectar, plus more for drizzling
  • 1/4 cup organic virgin coconut oil
  • 6 cups old fashioned organic oats
  • 1/2 cup ground flaxseed
  • 1/2 cup oat bran
  • 8 oz sliced raw almonds
  • 2 cups organic unsweetened coconut flakes
  • 1 cup organic unsweetened shredded coconut
  • 1/4 teaspoon sea salt
  • 2 teaspoons cinnamon, plus more for sprinkling


  1. Preheat oven to 350 degrees.
  2. Spray 3-4 baking sheets with coconut oil spray (found at trader joe’s)
  3. In a small saucepan over medium heat, melt together orange juice, vanilla extract, agave nectar, and coconut oil. Once mixture begins to slightly bubble, remove from heat to cool.
  4. In a large bowl, mix oats, flaxseed meal, oat bran, almonds, coconut (both flaked & shredded), sea salt and cinnamon.
  5. Add liquid mixture to dry mixture and combine well.
  6. Lay granola mixture out evenly on baking sheets. Sprinkle with cinnamon before placing in oven.
  7. Bake for 40-45 minutes. Granola should be browned on top once done.
  8. After granola is done baking, drizzle with agave nectar and sprinkle with more cinnamon for extra sweet goodness.
  9. Let granola cool for 15 minutes before removing with spatula from pan.
  10. Store in zip lock bags or tuberware at room temperature or in the freezer for extra crunchy/cold granola🙂


Homemade Fruit Yogurt with no artificial sweeteners or added sugar!

I cringe at the thought of all the sugar and artificial flavorings in food nowadays. Being a new mom, health freak, fitness professional and cookbook author, it’s pretty obvious there was no way I wouldn’t be making my own baby food for my daughter. So far she’s had oatmeal, sweet potatoes, bananas, avocados, apples, carrots, zucchini, butternut squash, and organic chicken soup (I pureed this of course after making it and she gobbled it up)!

Recently when I went to Whole Foods Market to get some yogurt for her to try, I noticed so many of them were sweetened with some kind of artificial flavoring…no thank you. I decided to go with YoBaby plain organic yogurt and added in my own fruit. Sounds simple right? (Why doesn’t everyone do this?!) Needless to say Emma LOVED this “banana yogurt” just made from real bananas blended with yogurt! (P.S. I tried it too and it was delicious.)

This is when I started thinking about all the ways we can try to make our kids eat healthier…and why not make homemade fruit yogurt one of them? You know kids love Pinkberry and Yogurtland, and mostly because of the toppings! After school snack? Check! Who’s the cool & creative mom? You are! This is a fun way to get your kids to eat a healthy sweet snack without all the extra artificial sugar. Plus, you can make it for yourself too with whatever yogurt you enjoy. Trust me, it’s yummy.


Homemade Fruit Yogurt with Toppings:

  1. Empty 1 container or cup of yogurt into a puree machine/blender (I use my babycook and YoBaby yogurt for my 6 month old) with ½ cup of your desired fruit(s). *Tip: Bananas or any kind of berry seem to be everyone’s favorite.
  2. Blend together for 15 seconds or until well combined.
  3. Scoop yogurt into a bowl and top with desired toppings if making for older kids or yourself (not babies). *Check out topping ideas below!
  4. Enjoy this healthy & sweet snack with your kids! YUM!!



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