I recently decided to put the kibosh on eating wheat (I like to pretend I have an allergy to it like the 99.9% of the beautiful, skinny people who are all suddenly celiacs), and was really missing my morning bowl of cereal. I recently discovered YumUniverse, the genius brainchild of Heather Crosby that promotes a healthy lifestyle through a plant-based diet. I'm not going to lie - some of the recipes made my non-vegan eyes roll (black bean brownies...really?! need to taste it to believe it.), and others got my mouth watering. I think I've read through all those recipes several times now. It's just so interesting to me how Heather takes a fairly basic ingredient, like kale or beets, and can make a full 3-course meal with it. 

Hello, darlings! Hope you all had a very merry Christmas. We were out at my parent's house for the holidays, and passed the days basically cooking, eating, snacking, complaining about how much we ate, singing Christmas songs and watching movies.  Oh yes, we opened presents too....huzzah! Amongst the glorious gifts were bags and bags of freshly picked Meyer lemons and Ruby Red grapefruits, thanks to our family friends Juan and Mary (thanks again, you two!). I was flipping through a great new cookbook that my mom got me called "The Spice Kitchen," and stumbled across this recipe for broiled grapefruit topped with brown sugar, cinnamon and cumin. At first, I was all "ish don't think so" but gave it a try anyways. This easy and fast dessert absolutely rocked my world. My taste buds did a backflip when I took a taste of that first scoop - it's INSANELY DELICIOUS and pretty healthy too! Keep reading after the jump to get the recipe...

 The veggie chip strikes again! After getting my fill of kale chips, I've moved on to a baked zucchini variety. I first tried these addicting little crisps at NoRTH, and ohhhmyyygurr they are so tasty and easy to make.You don't have to ask me twice to indulge in this sort of guilt-free snacking, that's for sure.

My only word to the wise when making zucchini chips? Cut them as thin as you can, and slice up more than you think you'll need. They shrink a lot in the oven!

Healthy Oven-Baked Zucchini Chips 

Ingredients

1 large zucchini
canola cooking spray
salt or other seasoning of your choice (I made a batch with garlic powder and chili powder).

Directions

1. Preheat oven to 225 degrees Fahrenheit.  Line a baking sheet with parchment paper, and spray with canola oil.  Set aside.
2. Slice zucchini into thin medallions, about the thickness of a quarter.  I used my slicing blade on my food processor.
3. Lay out slices on prepared baking sheet, and spray tops lightly with additional cooking spray.  Sprinkle with seasonings of your choice. Don't sprinkle on too much seasoning - it's always better to add more later than overdo it.
4. Place in preheated oven and bake 45 minutes.  Rotate baking sheet, and bake an additional 30-50 minutes, until chips are browned and crisped to your liking.  These are best eaten within a couple hours of removing from the oven, as they start to get chewy if left out.

Recipe from Vittles & Bits

Everyone knows greens are good for you, and it seems a lot of people are forsaking the scrambled eggs or cereal for breakfast and starting the day with a lean, green smoothie. Am I the only one not on the juicing bandwagon these days? It just seems like a whole new expensive piece of kitchen equipment I won't really use all that much, so I like that this recipe is blender-friendly. My friend Becca did a 'green drink' cleanse a few weeks ago, and she nearly gagged every time she took a sip of her liquid concoction. Apparently the kale and lemon made for one extremely bitter, nasty drink. I believe it 100%. This recipe looks like it has plenty of naturally sweet stuff in it....should make sipping and slimming down a whole lot more enjoyable. Another bonus of this recipe? The carotenoids found in kale are the bomb diggity for your skin...prepare to get glowing.

After slipping into a bikini this past weekend for Memorial Day, I thought to myself "Hrmmm, I think it's time for another skinny trick post on the ol' blog." So I did a little bit of digging and found a healthy spin on one of my fave fat kid foods: NUT BUTTERS. On a side note, does anyone else loathe the word nut butter? It sounds so gross....perhaps I ought to get my mind out of the gutter? Anyways, this dip concoction is delicious, creamy, chock full of hunger-busting protein, and works great with both almond and peanut butter. BAM! I shall say no more....on to the recipe!

CREAMY NUT BUTTER DIP
Mix 4 oz of nonfat Greek yogurt (plain or vanilla...I use plain), 2 Tbsp nut butter, 1/2 Tbsp. honey, and 1/8 teaspoon cinnamon. Serve with fruit.

Recipe courtesy of FitSugar

In the summer, nothing gets me more 'sclame' (a lovely mash-up of self conscious and lame that was coined by my pal Kristin) than bodies of water. Specifically ones that require teeny bikinis. I have a hunch that I am not alone in this, so I figured I would share some tips I've learned along the way for looking and feeling your best while wearing the least amount of fabric possible.

FOR GALS WITH BIG KNOCKERS:
You know that song "Itsy bitsy teeny weeny yellow polka dot bikini"? Well, eliminate that from your vocabulary and wardrobe, girl...you need to support the twins. Look for underwire tops that will provide some lift, and make sure the straps provide ample support and won't dig into shoulders. If you've got a vendetta against underwire tops, a thicker halter-style will do the trick.  Keep an eye out for styles with a thicker band underneath to avoid any underboob spillage outage.
TRY:
Juicy Couture Intersection Mitered Underwire Bikini Top & Bottom
FOR LADIES WITH LOVE HANDLES:
So you've got a little pooch going on...so do most people! High-waisted styles have a fresh, retro-vibe and help pull your belly in. Look for color-blocked paneling on the sides of one pieces- it instantly gives the illusion of whittling inches off your waist. Just like for everyday wear, belts are a great way to define your waist and add a sexy Bond girl-type look to your poolside style.
TRY: 
Marysia Swim Sardinia Reversible Maillot

FOR BABES WITH BIG BUMS:
Welcome to my world, ladies. I've got a total case of blogger butt - too much sitting in a chair makes for a copious derriere. Focus on bikinis that are solid on the bottom and brightly patterned or textured on top - it helps draw the eye up and away from your bum. Don't try to cover up those hips with diaper-size bottoms - lower cut styles with fuller coverage in the back can provide a modern fit (and no, I am not talking boy shorts....they are NOT FLATTERING AT ALL). Also, string bottoms aren't going to do us any favors. Instead, thicker bands on the sides of bottoms or big rings help keep things looking proportional.
TRY:
Tory Burch Ruffle Stripe Underwire Bikini Top and Skirted Bottom 
Juicy Couture Boyshort Bikini Top & Fuller Coverage Bottom
Beach Sexy® Sara Halter Top & Forever Sexy™ Mid-scoop Bottom

FOR SKINNY MINNIES WANTING CURVES:
Some times you got to fake it 'til you make it - no gross surgeries required. Look for embellishments to amp up the volume - ruffles and fringe are your friends. String triangle tops are also great, since they play up even the tiniest of lady lumps. You can always opt for a little padding up top, and a sassy cheeky cut bottom to show of your....ahem....assets.
TRY:
L*Space Audrey Halter Bikini Top and Bottom 
Prefer to break a sweat on the beach? I don't blame you. You've worked hard for those toned arms and ripped abs...and well, I am royally jealous. The key is looking for things that won't shift too much while you're doing squats in the sand or spiking that volleyball. Last time I checked, wedgies and nip slips aren't that great of a look for anyone...even those that look like supermodels.
TRY:
Mara Hoffman Print Underwire Bikini Set 
Don't be afraid to flaunt what you got! Embrace those curves, and channel the shapely styles of days gone by when you are sunning yourself. Think pin-up girl gone modern. Ruching helps camouflage any less-than-smooth areas, and patterns are great to give the suit some vintage flavor. Whatever your shape, just make sure you are properly supported - thin little straps or side-tie bikinis will likely dig in and be uncomfy. 
TRY:

FOR WOMEN CARRYING A +1:
Congrats on your pregnancy! You've got an enviable glow, and a burgeoning bump to work with. Just because your waistline is a little - ok, a lot - bigger than normal doesn't mean you are relegated to a muumuu. To be honest, I have zero experience working it in a maternity suit since John and I are sans kiddos...but one day, cute vintage styles and easy tankinis are probably what I'll be looking to sport.
TRY: 
ASOS Maternity Swimwear Tankini In Spot Print
Belabumbum - Maternity Ruched Tankini Set
Old Navy Maternity Halter Bandeau Tankini & Bottom
 
My parting words? When you start focusing on the things you don't like about your body, focus on the positive...find 3 things that you LIKE for every one thing you DON'T. Good luck, don't get frustrated, and remember - you are 100% hot no matter what body shape you have.

{Left image courtesy Elle Magazine // Right image by me}

I have been meaning to share this frozen lime yogurt recipe with y'all after making it this last week, and there's no time like the present...especially since I am presently sitting smack dab in the middle of a desert. I have been craving this super easy-to-make chilled concoction like woah. I've got another bowl full of limes waiting to be squeezed and made into this amazing (and fairly guilt-free) treat when I get back to Austin. This time, I won't be skipping the graham cracker crust....nom nom nom.

In an earnest attempt to break my chip-and-dip habit, I started looking towards veggies that could satiate my penchant for salty snacks full of empty calories. I got to thinking about healthier alternative, and thought how tasty a baked hummus chip would be (anyone else think so??). That lead me to the  humble chick pea....it's chock full of filling protein, low in fat, and a delicious and fiberlicious snack. While the chick peas in this recipe don't have that crunch you get with a chip, it definitely makes up for it in flavor. Give this recipe a whirl next time you are feeling a little peckish after a workout or want a healthy side dish that packs a protein pow!

1 (15oz) can chickpeas/garbanzos, drained and rinsed
1 Tbsp. olive oil
1-2 Tbsp. seasoning of choice (I used a combo of salt, pepper, paprika, garlic powder, and cayenne)
1 Parsley, to garnish

1. Drain and rinse the chickpeas.

Yep, I am talking to you about kale again. You all must be thinking I am some kale-eating fiend....but you are sorely mistaken. I think I have chowed down on kale 3 times in my whole life, and 2 of them are thoroughly documented on TMT. It's not a taste for everyone when raw - like in this salad I made - but when it's baked....ohmygosh, ohmygosh. The slightly bitter taste disappears, they crisp up, and are pretty darn good. I liken them to the Pringles of veggies. Once you pop, you can't stop.
1 bunch kale
1 tsp olive oil
1 tsp sea salt

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Recipe by AllRecipes // Photo by Triple Max Tons

After looking at a ton of spanakopita recipes that were laden with enough fat to put a whale to shame, I decided to "freestyle" in the kitchen yet again and took out a bunch of ingredients that were not so kind to the hips. I have to say, my version is flavorful, light, satisfying, and relatively guilt-free.This is not your typical butter-filled spinach pie that negates the benefits of its good-for-you veggie namesake. Yeah....you're gonna want to go ahead and bookmark this recipe right about now.

(Image via The Kitchn)

Yep, I know the title of this post just got you all hot and bothered...just thinking about the delicious cold stuff gets taste buds in the mood for food. But what do you do when you have a serious sweet tooth, ice cream is your fave dessert in the whole world,  and eating dairy inevitably makes your stomach karate chop your intestines? (Did I just make you wince with that visual? Sorry....)
 

(Image via The Kitchn)

You make ice cream...without 99% of the fat, sugar, dairy and hour long wait. Yep, this one ingredient ice cream (thanks to the ladies over at TheKitchn.com) exceeded my expectations. Now I really have no excuse not to fit into those skinny jeans come spring time. The main ingredient in this wonder dessert? Bananas.

(Image via The Kitchn)

I was beyond stoked to find a use for all those bananas that were quickly going south, but couldn't bring myself to make another banana bread. There has been way to much of that lately in this household.

(Image via The Kitchn)

I added a bit of peanut butter into the mixture at the end just to spice things up a bit...the original post even suggested using honey which I bet would taste amazing. You could even go nuts (literally) by adding toasted pecans, cocoa, maple syrup...whatever your heart desires!

(Image via The Kitchn)

 So here is the official how to...

1.  Peel bananas and cut them into small pieces.
2. Freeze them on a plate for 1-2 hours minimum. Editor's note: I tossed all mine into a tupperware, and froze overnight. When I took it out of the freezer, the bananas were a huge frozen blob. I ran them under really hot water for a few seconds then drained the water from the tupperware, and pried the bananas apart in chunks. They actually came apart pretty easily.
3. Transfer the frozen bananas into a food processor that can accommodate the amount of bananas you will be using to make this recipe. Once the processor is locked and loaded, blend away! The consistency will look pretty chunky monkey in the beginning - just stop the machine, stir the mixture to get it evenly blended, and start it up again. It took about 5 or 6 stirs until it was a smooth consistency.
4. Once you get it to the consistency that you want, you can add in the extras if desired.
5. Serve immediately for a soft-serve ice cream dessert, or put in the freezer so it can harden up.

And just like that, a magical dessert that is totally guilt-free. ENJOY!!!

EDITOR'S NOTE #2: I read a comment on The Kitchn post that said you can try this same concept with frozen avocados! My curiosity is peaked...I mean, you are talking to the girl that ordered an avocado smoothie on her honeymoon. SO....calling all my California girls with access to legit  avocados (and not the crappy ones here on the East Coast), let me know if you try this and how it turns out!!!

Behold the Adjust-A-Button!!! No more unbuttoning your pants after Thanksgiving feasts and bringing attention to the fact that you have zero self restraint when it comes to a second helping of pie. Gone are the days of muffin tops hanging over jeans after stuffing yourself into those skinnies. Sayonara waist gaps and  whale tail. Adios bulky belts that make you look like you have a weird bulgy tumor underneath your tee. Say hello to a perfect fit with this instant button for jeans. Shall I keep going? Ok ok, I'll spare you the rest but seriously....go pick one of these up. A total must-have for Thanksgiving dinner and the post-traumatic food coma it induces. ;)