Holidays, Recipes
Dairy-Free Strawberry Coconut Ice Cream Bites

Happy 4th of July weekend, sweet friend! Hope it’s a fun-filled weekend with lots of sunshine, relaxing, great food, good company and sweet treats. And speaking of sweet treats, I have the perfect one for you to enjoy with no guilt whatsoever! I know holidays can create some anxiety around staying healthy, but make healthy choices when you can and also treat yourself too (if you want)! Restricting ourselves is never fun, can create stress and can actually cause us to think about whatever food we are trying to restrict way too much. Food is absolutely meant to nourish us, but remember it’s also for us to enjoy. So, over the weekend, make sure to have a healthy breakfast (a protein and fiber-filled smoothie or some eggs with veggies and avocado), drink plenty of water, take your vitamins, make other healthy choices when you can, #treatyoself and have F U N

Went off on a tangent – haha, to make sure and encourage you! – now back to these dairy-free coconut ice cream bites! These are the perfect July 4th healthy summer treats to cool you off and be super festive too! They are easy to make with only 4 ingredients (sticking with the holiday theme of course), so fun for entertaining, and naturally sweetened with strawberries and a few drops of liquid stevia. You can enjoy poolside or as a dessert for a holiday BBQ! They are vegan and made with whole, nourishing ingredients. If you make these (which I hope you do!), please let me know what you think in the comment section below or on my Instagram. I hope you love them!

What you will need:

Blender Star-shaped ice cube tray


  • ¾ can organic coconut milk

  • 1 large handful organic strawberries


  1. Make sure to place coconut milk in fridge overnight so the cream solidifies at the top.

  2. When ready to make your ice cream bites, take coconut milk out of fridge and scoop out all the coconut cream at the top and a little of the liquid milk at the bottom which will help everything blend together nicely. Pour into high-powered blender.

  3. Add stevia and vanilla and blend well.

  4. Pour coconut mixture into bowl. Rinse blender.

  5. Next, take a large handful of strawberries and blend in blender. (You want to blend the strawberries separate from the coconut mix to create a beautiful variety of color for the stars.)

  6. Pour blended strawberries into a separate bowl.

  7. Then take a third bowl and add some of the coconut mix and some of the blended strawberries and mix together. Spoon that mixture into a couple of the star molds.

  8. Repeat steps with varying amounts of the coconut mix and the strawberries, again to give different looks to all of the stars. Play and have fun with this!

  9. Once all of the stars are filled in the tray, place in the freezer overnight.

  10. When you’re ready to eat, take out and enjoy!

Have a wonderful July 4th weekend and holiday!
xoxo signature-silver


Recipes, Seasonal
Happy Christmas!  I’ve been baking up a storm these last couple of weeks, from making 
Gluten-Free Gingerbread Waffles, Mini Cranberry & Rosemary Quiches, Peppermint Chocolate Bark Donuts, and now this Cranberry Apple Christmas Pie.

I’m so excited to share this recipe with you! I wanted to make a pie full of Christmas-y flavors that was simple to make, healthier, and a beautiful option for your holiday dessert.  Made with sweet, crispy apples, fresh cranberries, a zest of orange, and lots of perfectly added holiday spices, this pie just sings, “Have a holly jolly Christmas, it’s the best time of the year”! 

Christmas cutouts with rolling pin

My husband and I actually worked on this pie together. He always makes the cranberry sauce for the holidays, and it’s always so delicious!  So, when I told him I wanted the pie filling to be more of a cranberry sauce, he was happy to help in perfecting the recipe.

Cranberry apple pie filling
He also helped me with the lattice pie crust.  Whoa, that’s not easy.  Especially for your first time!  It was both of our first times making a lattice pie top, and together we made it work.  We plan to continue to improve our pie decorating efforts. Not too unhappy at the thought of continued pie-making practice either! After we made the lattice top, I then used the cutest holiday pie cutters I bought from Williams-Sonoma.  (Shop more fun holiday baking items at the end of the post!)  You could also skip the lattice top and just make a bunch of pie cut outs too.  I think that would be so pretty as well!

lattice top of pie with Williams-Sonoma holiday pie cutouts  
And then to top it off, I added the most beautiful flowers.  You can never go wrong with adding flowers to food.  Food + flowers is one of my absolute favorite combos.  You’ve probably noticed that by now!  I definitely encourage you to add flowers to your pie; your guests will love it and think you’re the next Martha Stewart;)

Flowers on a Cranberry apple pie

As I mentioned, this pie is healthier, made with fresh fruit, minimal ingredients, a gluten-free pie crust, and is refined sugar free.  I used coconut sugar, which is a natural sweetener.  I also added in some flaxseed for an extra dose of fiber, omega-3s and a little protein.

Cranberry Apple Christmas Pie

lattice top Christmas pie with holiday pie cutouts and flowersMakes 1 9” pie.



2 Wholly Wholesome gluten-free 9” frozen pie shells or your favorite homemade crust recipe


  • 1 cup coconut sugar 1 cup pure, filtered water
  • ¼ tsp all spice
  • ¼ tsp ground cloves
  • ½ tsp cinnamon
  • 2 tbsp flaxseed
  • 1 tsp vanilla
  • ¼ tsp sea salt
  • 1.5 – 2 large organic Honey Crisp apples
  • 1 12oz. bag fresh cranberries
  • Juice of ½ orange Dash of orange zest


  1. Add 1 cup water and 1 cup coconut sugar to saucepan over medium heat.  Stir until sugar dissolves.
  2. Add in fresh cranberries, stirring occasionally until berries start to pop and starts thickening.  This should take about 10 minutes.Cranberry Apple Christmas Pie with pie slice
  3. Add the fresh orange juice and stir into cranberry sauce.  Add a little orange zest and stir well.
  4. Add cranberry sauce to medium size mixing bowl.
  5. Place in fridge to cool sauce for 10-20 minutes.
  6. While cranberry sauce is cooling, peel and slice apples.
  7. Thaw pie shell for 10 minutes.  Preheat oven to 375 degrees.
  8. Poke pie shell sides and bottom with a fork.
  9. Bake unfilled pie shell for 10 minutes on 375.
  10. Take out cranberry sauce from fridge and add ground cloves, all spice, cinnamon, flaxseed, vanilla and salt and mix well.
  11. Fold in apple slices and mix really well.  Make sure apple slices are thoroughly coated with sauce.
  12. Fill pie shell with cranberry apple pie filling.
  13. Make lattice pie top or decorate pie however you’d like with the 2nd thawed pie shell.  You could skip the lattice and simply use the pie cutters.  Make it however you’d like!
  14. Cover crust edge with tin foil strips to prevent burning.
  15. Bake for 40-50 minutes at 350 degrees.  After about 30 minutes of baking, you’ll want to remove foil strips.  Baking times may vary, so make sure to keep checking on your pie.
  16. Let pie cool 10-15 minutes.
  17. Decorate with pretty flowers, small Christmas tree clippings, and/or fresh cranberries.
  18. Slice and enjoy!

Happy Holiday Baking!

xoxo signature-silver



Detail photo of Gluten-Free Zucchini Pizza BoatsI’ve seen this concept of zucchini pizza boats floating around, so thought I would try my hand at making them myself. I wanted to create a recipe that was super easy with fresh ingredients. I didn’t know how many tries it would take to make these just right – meaning not too soft (i.e. mushy) and also not undercooked (i.e. too crunchy). It had to be just perfect! Luckily, I got it right on the first try! Hopefully, you will agree. And if it’s not exactly to your liking, just know you can bake for less or more time, depending on what you’re going for. These Gluten-Free Zucchini Pizza Boats are the epitome of a healthy, clean, plant-based meal. They have only 5 ingredients and are an excellent source of folate, vitamin A, potassium, fiber, protein, Vitamin C, omega-3 fatty acids and zinc. 

Let’s be real. You may at first think, no way that’s not pizza, I want the real deal. And I hear ya! I love pizza and make homemade pizza often with my hubs. We like to make our own crust or we also sometimes buy the organic crusts at Whole Foods to save some time. This recipe is not a permanent substitute for pizza! Rest assured all you pizza lovers. But, this is a great option to add in if you’re trying to cut down on carbs, gluten and want to add in more plant-based meals. It’s great to add into the pizza rotation. And the crazy thing is…it does satisfy that delicious pizza craving. With the melted cheese, tomatoes and sauce, you get that flavor you’re looking for. No guilt, no heavy feeling, and it’s a great option if you’re trying to lose weight because it helps you feel full and satisfied. Plus, zucchini are great in general for weight loss.

Zucchini Pizza BoatsOverhead Photo of Gluten-Free Zucchini Pizza Boats

Gluten-Free Zucchini Pizza Boats Recipe


  • 3 zucchini
  • 1 large handful mixed cherry & grape tomatoes
  • organic shredded cheese
  • olive oil
  • fresh basil


  1. Preheat oven to 400 degrees.
  2. Line baking sheet with parchment paper.
  3. Slice zucchini vertically in half and place on parchment paper.
  4. Drizzle olive oil over top of zucchini boats. With a paper towel or spoon, spread oil evenly.
  5. Blend tomatoes in blender to make a fresh + simple tomato sauce.
  6. Scoop tomato sauce and spread onto each zucchini boat.
  7. Sprinkle on desired amount of cheese.
  8. Add sliced tomatoes.
  9. Bake at 400 degrees for approximately 12 minutes. Cooking times may vary due to oven and due to your preference. I found 12 minutes to be perfect to my liking!
  10. Add fresh chopped basil.
  11. You can eat it with a knife and fork or you can pick it up and eat it like a pizza slice! Enjoy!

NutritionbyKara holding Lavender Chia Seed Pudding With the unofficial end to summer upon us, I feel like life gets serious again with seriously packed schedules and busy days.  Which means not a whole lot of time in the mornings which means not a whole lot of time to make a healthy breakfast.  Well, that’s where chia seed pudding comes in! You probably know by now just how much I love chia seed pudding.  I’ve already shared two different recipes on my blog: Pumpkin Spice Chia Seed Pudding and Blackberry Vanilla ChiaSeed Pudding.  And now I’m back with another one!  

This time I’ve included a layer of cherry banana smoothie along with crunchy, almond buttery toppings.  Chia seed pudding and an antioxidant-filled smoothie all rolled into one?!  Yes, please! This Lavender Chia Seed Pudding with a Cherry-Banana Smoothie on Top is so simple to make with minimal effort plus is super healthy and seriously delicious.  It’s dairy-free, vegan, gluten-free and an awesome source of clean, plant-based protein. It’s also full of flavor, fiber and healthy fats and is naturally sweetened. 

Lavender Chia Seed Pudding Recipe


  • 1 cup unsweetened almond milk
  • 5 tbsp chia seeds
  • 1 1/2 tbsp pure maple syrup
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 3-4 pinches dried culinary lavender

Super-Simple Cherry Banana Smoothie Recipe


  • 1/2 cup unsweetened almond milk
  • 3/4 cup frozen cherries
  • 1/2 frozen banana


Top View of Cherry-Banana Smoothie on Top of Lavender Chia Seed Pudding


  1. Combine almond milk, chia seeds, maple syrup, vanilla, cinnamon and lavender into a mixing bowl and stir well.
  2. Cover the bowl with Saran Wrap.
  3. Place in the refrigerator overnight.
  4. In the morning, make your cherry banana smoothie by simply blending almond milk, cherries and banana in a high-powered blender and blend well.
  5. Take out your chia pudding from the fridge and top with cherry banana smoothie, fresh figs, almond butter, granola, coconut flakes and blackberries.
  6. Enjoy!
Lavender Chia Seed Pudding upclose photo with blackberries and figs

Do you love chia seed pudding as much as I do?!  If you make this, please let me know what you think in the comments below! xoxo

Don’t tell summer, but I have a major love for fall (it’s my favorite season!). However, that’s not to say I don’t also love summer and want to make sure I enjoy every last drop of it.  So, to savor these final days of summer, I created a super fun and chill summer breakfast idea for you.  It’s basically a superfood smoothie pop! These Acai Cherry Chia Breakfast Popsicles have only 5 ingredients (super simple!), are dairy-free, vegan, and pack a big health punch!  And how fun is it to eat a popsicle for breakfast. Unheard of right?! Until now! 😉 

Vegan Acai Cherry Chia Breakfast Popsicle

These are quick and easy to make the night before and then are ready for you in the morning to just pull out and enjoy. All of the ingredients offer major health and beauty benefits, but I’m going to do a quick spotlight on acai.  Acai powder is loaded with powerful antioxidants, fiber, iron, calcium, and vitamins, and is great for heart health, blood circulation, weight loss, glowing skin, improved digestion, detoxification, boosting the immune system, and anti-aging.

Vegan Acai Breakfast Popsicle with cherries Cherry popsiclesBreakfast cherry Popsicles

Acai Cherry Chia Popsicle Recipe

Makes 8 popsicles


  • 1 cup unsweetened almond milk
  • 2 cups frozen cherries
  • 1 frozen banana (Freeze when ripe and beginning to turn brown. The banana is sweeter when it starts to have brown spots)
  • 1 tbsp acai powder
  • 3 tbsp chia seeds



  1. Blend all ingredients together in a high-powered blender and blend well.
  2. Because of the frozen cherries and banana, you may need a tamper tool to help you blend a little easier.
  3. Pour into popsicle molds, add sticks and place in freezer overnight.
  4. Enjoy the next morning!
Melting Breakfast cherry Popsicles
Here’s to savoring these final sweet summer days!

Shop This Post:

xoxo signature-silver

Recipes, Top Health Tips
As you’ve heard time and time again, drinking plenty of water is a must, especially in the summer when it’s so easy to become dehydrated. Y’all it’s been so hot here in Texas, and I just crave water all the time! And when I don’t get enough water, I get headaches and migraines. Not fun at all! It’s a top priority to get in plenty of water not only to ward of headaches but also for good digestion, flushing out toxins, helping our body perform all of its necessary functions, helping with weight loss, pretty and glowing skin, and great overall health.

Signs that you may not be drinking enough water are:

Poor digestion, headaches, fatigue, dizziness, hunger, breakouts, dry skin, inability to lose weight, and even bad breath. So drink up buttercup! Plain water can definitely be satisfying, but it’s also so much fun to get creative with some new ideas and tasty additions. So, I wanted to share with you 4 Ways to Make Your Water More Exciting.

1. Fruit, Veggie & Herb Infused Water:

Pour water into your glass and add in your favorite fruits, veggies and herbs or whatever you have on hand. Ideally, allow these to infuse for about 20 minutes in the fridge. You can also purchase a fruit infusion water bottle like this or this fruit infusion pitcher we have and are obsessed with! Here is another cute pink flip-top fruit infuser! Adding in fresh produce and herbs not only adds flavor, it also adds some extra health benefits! Here’s my newest obsession: strawberry, lime, cucumber and mint infused water!

Fruit, Veggie & Herb Infused Water

2. Fruity Ice Cubes:

These are awesome! They keep your water cold and also while they melt, infuse into your water. All you do is blend your favorite fruit in a blender and pour into ice cube trays and freeze. I love making watermelon, blueberry, cherry, kiwi, peach, or strawberry ice cubes. You can also combine some flavors too if you’d like, for example, watermelon and strawberry ice cubes. Experiment and find what you like!  And seriously I just found this pineapple ice cube tray and flamingo ice cube tray and must purchase asap!!

Watermelon Ice Cubes Blueberry Ice Cubes Blueberry Ice Cubes in water Kiwi Ice Cubes Blueberry Ice Cubes infusing in water

3. Pretty Decorative Summer Ice Cubes:

These are mostly to add some beauty to your water (or to your cocktails…but that’s another blog post!;) You’ll want to get the large square ice cube trays, like these, add some pretty flowers like tulips or rose petals. Just make sure they are not poisonous. For example, only parts of tulips are edible, like the petals are considered to be safe for consumption. Never eat flowers that have been treated with fungicide or pesticides. But for these flower ice cubes, again, I would just look at it as decorative rather than consuming any of the flowers just to be safe. As for the ice cubes with added berries, mint and fruit slices, these of course are safe and you can certainly eat the fruit once the cubes have melted!

Blueberry Ice Cubes infusing in water   

4. Water Fruit Popsicles:

These are super easy, SO fun to make and seriously delicious! I mean much more delicious than you would anticipate given the little amount of effort and how simple they are! You can definitely taste the fruit flavor as you begin enjoying your water pop. Just fill your popsicle molds with water and add in your favorite sliced fruit or berries. Here are my favorite popsicle molds and here are ring popsicle molds! Like ring pops but in the form of a popsicle.  So fun!

 Assortment of Water Fruit Popsicles     
Blackberry Water Fruit Popsicles on ice cubes Strawberry Water Fruit Popsicle Orange Water Fruit Popsicle Kiwi Water Fruit Popsicle Strawberry, pink lemon, cherry and blackberry Popsicle  Cherry Popsicle Pink Lemonade Popsicle

The water popsicles that are pictured are: strawberries, clementine slices, pink lemon slices, cherries, pink dragon fruit, blackberries, kiwi slices, and a fun combo one with cherries, blackberries, and a pink lemon slice. Do you have a favorite way to make water more exciting? I’d love to hear! Also, if you try any of these ideas, let me know what you think in the comments below!


Cheers to more exciting water!
xoxo signature-silver

I just love avocados! Because of their delicious taste and many health benefits. They’re a great source of fiber, heart-healthy fats, vitamins K & C, and are packed with potassium {more than a banana!}. They really are one of the healthiest foods you can eat! I’m all about light lunches and simple dinners {and avocados!}.  That’s why I’m super excited to share these Stuffed Avocados 6 Different Ways with you. These stuffed avocados are what clean eating dreams are made of, full of whole foods and primarily plant-based. Many are great for vegan options, and then we have one for cheese lovers, one for shrimp lovers and one for those who like their eggs and {turkey} bacon! I wanted to include something for everyone and a good variety. 

They are super easy and quick to make with simple directions. My fav! They are perfect to make for a healthy lunch or dinner, a summer BBQ, or any summer soiree! And the egg and turkey bacon avocado is perfect for breakfast too. Fun random fact: avocados are also called alligator pears!

Stuffed Avocados 6 Different Ways

Baked Avocado Egg + Turkey Bacon

Crack egg and put yolk and some of the white into the hole of the avocado. Place on baking sheet and bake in oven for 10-15 minutes on 400 degrees. Keep a close eye on it so it doesn’t over cook as ovens may vary. Add sprinkles of chili flakes and a slice of organic turkey bacon. Perfect for breakfast or brunch!

Baked Avocado Egg + Turkey Bacon

Mango + Shrimp Avocado with Mint

Just add cooked wild-caught shrimp, mango cubes and some fresh mint to your avocado!

Mango + Shrimp Avocado with Mint

Beet Hummus Avocado with Kale Microgreens

First, make your beet hummus. Blend 1 BPA-free can of organic chickpeas, the juice of ½ lemon, 2 tbsp olive oil, 3-4 steamed and peeled baby beets (I get them from Trader Joe’s), and 1/8 tsp sea salt in blender and blend well. If you need a little more liquid to help blend everything together, use a little of the chickpea water in the can. Scoop hummus into avocado hole and top with kale microgreens. I just love microgreens – for being so cute and little, and for being a nutritional powerhouse full of vitamins, minerals and antioxidants.

Beet Hummus Avocado with Kale Microgreens

Spicy Quinoa Stuffed Avocado

First, cook your quinoa. You need 1 cup quinoa and 2 cups water. Make sure to rinse your quinoa with cool water before cooking. Combine quinoa and water in a saucepan. Cover and bring to a boil. Then, reduce heat to a simmer and continue to cook covered for approx. 15 minutes or until all water has been absorbed. Remove from stove and let stand for 5 minutes covered. Scoop quinoa into a bowl and let it cool a bit. Then mix in your favorite salsa. Opt for salsa that is organic and has no sugar added. Then scoop this spicy quinoa mix into avocado hole and top with chives and blue corn tortilla chips. Here is my favorite brand that is non-gmo.

Spicy Quinoa Stuffed Avocado

Arugula + Berry Salad Avocado

Fill avocado hole with arugula, fresh blueberries and strawberries, and top with crushed raw pistachios.

Arugula + Berry Salad Avocado

Fresh Caprese Avocado

Fill avocado hole with sliced cherry tomatoes, fresh mozzarella ciliegine slices, a little balsamic drizzle and fresh basil.

Fresh Caprese Avocado
Enjoy!! xoxo signature-silver

Yesterday marked the official first day of summer!  Yay!  In honor of this celebration, I’m so excited to share my Vegan Mint Chocolate Chip Popsicles featured on my sweet friend + mama blogger, Debora Manusama-Sinaga’s blog, Mozdeb. One of my favorite summer treats is homemade popsicles!  They are the perfect hot summer day or poolside dessert, and what makes them even better is how easy they are to make + the fact that you can actually make them healthy. For these green and minty pops, I snuck in some spinach for an extra dose of healthiness but I promise you can’t taste it!   These have just 6 ingredients, all of which, of course, are healthy and natural.  Including my favorite vegan chocolate chips! 

Vegan Mint Chocolate Chip Popsicle photo

If you’re a mama, these are also great for the kids!  You’ll see at the end of the video we recorded on how to make these pops, it is definitely kid-approved:) Debora also asked me some great interview questions like what got me into studying nutrition, what my diet looks like, what I tell people who want to eat healthy but don’t know where to start and what my 3 favorite cheat meals are.   I hope you’re encouraged by my answers! Head over to Mozdeb to check out the recipe & my interview! Here’s the video we recorded on how to make these Vegan Mint Chocolate Chip Popsicles.  Enjoy and let me know if you make these and what you think! Cheers to summer!
xoxo signature-silver

Persimmon Pineapple Smoothie Dear Persimmon, oh how I love you. I tasted my first persimmon about two years ago. Wish I had sooner! I fell in love with the taste, the golden orange color, and the beautiful star shape it makes when sliced. They’re in season from October – February BUT they are still in the markets as I type. So, if you want to try this Persimmon Pineapple Smoothie or experiment with a persimmon on avocado toast;) {it’s so good!} you must run out asap before they are all gone.  keep reading

Recipes, Seasonal
Chocolate Chip Cake Pops with Roses So, I have to admit I am a chocolate lover! Dark chocolate lover to be exact. And I love creating recipes with chocolate…if you haven’t noticed by now. Luckily, chocolate can be a healthier treat! Depending on the quality, ingredients, amount and source of sugar used in the chocolate, it can definitely be nutritionist-approved. For this recipe, I used my favorite high-quality brand of dark chocolate chips.  keep reading