Category Archives: Recipes

Overnight Pumpkin Pie Oats




I LOVE pumpkin (so basic, huh?)!

I definitely don’t OD on it every fall while every other girl is. + I don’t run to Starbucks to get my PSL on because, EW (So much nasty shit in their dranks. I’m all about the healthy PSL that I can make any time of year! Recipe here>>> Skinny PSL) I love it alllll year long. Some kind of romantic relationship ish love goin’ on there. Faithful + loyal. YUP.

But really, pumpkin is SO good and SO good for you!

100% real pumpkin has so many health benefits: sharper vision, better immunity, aids in weightless, lowers cancer risk, younger looking skin + may help treat diabetes.


Overnight oats are super easy to prep and grab in the morning while you’re running out the door!


Overnight Pumpkin Pie Oats:

1/2 cup plain greek yogi

1/2 cup pure organic pumpkin

1/4 cup gluten free oats

1/2 cup almond milk (CARAGEENAN FREE)

1 TBS organic honey or pure organic amply syrup

1/4 TSP organic cinnamon

1/4 TSP pumpkin pie spice



Throw everything together in some cute lil mason jars + put in the refrigerator to set. THAT EASY.

If you’re feelin’ nutty, top with some pecan pieces or chopped walnuts! YUM.


Pineapple Salsa



So I totally made this by accident. I mean, it’s not hard but I was left with too much pineapple (WAIT..Is there ever such a thing as too much pineapple?!) and it had already been tossed with a little black pepper and fresh garlic. I was not about to save that and eat it for breakfast because…ummm…EW. So I whipped this up and it was basically a party in my mouth.

Monday was awesome. I had a total me day and did what I wanted to do. Every Monday I like to cook dinner for the family and always try to come up with something new and healthy.

I originally wanted Sea Bass but could not find it anywhereeeee! Unless I wanted to buy that nasty farmed frozen stuff. No thanks.

What’s up with that?! Not in season or what?

SO, I went with some Halibut and it was a great choice. I blackened it with a little black pepper, paprika, cayenne pepper, crushed red pepper, garlic and pink Himalayan salt. SO YUM. All you gotta do is add a little coconut oil to each side, sprinkle on your mixture and throw it on the grill!


One of our family faves is grilled veggies so we added those for the side. We invested in a grill basket and it’s the best thing ever. We chop up some zucchini, squash, red onions, pineapple, throw in some cherry tomatoes and toss it with black pepper and garlic. Then we put it on the grill and flip it a few times and it comes out so freakin’ good. We also squeeze some lemon and lime on it for extra flavor!

So, that’s where the extra pineapple covered in black pepper and garlic comes in. I kind of had a freak out because there was no way I was about to waste the pineapple.

And then I remembered that we were having Halibut and it’d probably be delish with a little pineapple salsa on top! Happy tears, happy tears.


Pineapple Salsa:

chopped pineapple

fresh mint leaves, chopped

1 lime, juiced

fresh jalapeños or green chile, chopped

black pepper and fresh garlic to taste

Throw everything together and it’s purrrrrrfect! And see how flippin easy?! Just be careful not to add too much spice as the blackening on the fish is already spicy enough.



This stuff is real good and can be used on pretty much anything. I would love to throw it in with some pollo/carne asada. Yumm.

OH, has anyone seen The Secret Law Of Attraction?! If not, watch it now. NOW.

It’s so good and really puts you in your place. AND it’s so freaking motivating! Everytime I’m lacking inspo, I will def be watching this.

My whole attitude on careers, relationships and health has totally changed and I love it! I started journaling a little so maybe I’ll spill some thoughts onto the blog at some point:)

<<<we wrote a little about it here on Bowed Arrows!>>>

Go watch, babes!


The BFF To All Your Veggies: Tzatziki Dip


It’s pretty much 24/7 bikini time and I’m trying superrrrr hard to be really good!

Of course when I do really well, I’ll reward myself with a few cheats during the week and on the weekend.

I just cannot go without things like FRIES, pizza, nachos and my Aunt Michelle’s amazing blonde brownies. I also cannot live without wine or margs so it’s pretty important that I eat as healthy as I can.

So many fun BBQs coming up in the warmer months and apps at these BBQs can get pretty unhealthy. Tasty, but unhealthy.

I love love love to bring this dip with some whole grain hummus and sliced up veggies.

Other people really seem to love it as well bc it’s so delish and much much healthier for you!

It’s also super easy to throw together!


Tzatziki Dip:

 3 cups greek yogurt

1 lemon, juiced

2-3 TBSP shaved lemon (or lime!) rhine

1 large cucumber, diced

1 garlic clove, minced

1 TBSP pink himalayan salt

2 TBSP fresh dill (or more if needed)

Black pepper to taste




Combine all ingredients together in a bowl and mix well. Have a few taste tests and add more dill or lemon if needed. I like to mix it up and do half lemon and half lime for a different flavor. Be sure to let it chill for a bit before serving.

Next time you’re asked to bring an appetizer, try this out!


Southwest Sweet Potato Salad


Soo we don’t have a fridge OR a microwave at work and it’s a huge buzzkilllll.

But looking at the positive side, microwaves aren’t great for you and not having one forces me to eat healthier and get more creative.

I’ve made my favorite Greek Quinoa Salad for like the past month and I’m just needing to switch things up. Sometimes I will throw in a standard ol salad because they are easy and healthy but they get boring fast.

I ALWAYS plan ahead and have enough to get me through the week.

If you don’t plan, you plan to fail

I live by the rule of moderation but I know that when the weekend hits or when I have plans to eat out with friends, I don’t eat as well as I should. There’s no way to reverse that damage but I do make myself eat healthy whenever I am alone.

For breakfast I love to do healthy smoothies (this one being my faveee) and for lunch I try and make everything as clean and healthy as I can. This is when I usually opt for salads (with EVOO or Hemp Oil & Bragg’s Apple Cider Vinegar – Mmm!) and no bad carbs.

I used to feel like I always needed meat or bread with a meal but I learned to add other things like nuts hemp seeds, and chia seeds! Quinoa and sweet potatoes are also a great lil addition to salads and keep you full and satisfied!

Eating this way for the first part of the day allows me to have a glass of wine with my dinner or split a side of fries at dinner.

If I’m craving something, I definitely eat it. But I don’t overdo it. And because I this, I never feel the need to binge.


This week I was craving sweet potatoes and thought, “Hey! Why not throw them in a salad?!”

So here we are…

Southwest Sweet Potato Salad:

2 small-medium sized sweet potatoes

1 can organic black beans

1 cup organic corn

1 bunch kale

5 limes

red pepper flakes

hemp oil

Preheat oven to 375. Cube sweet potatoes and toss in a tablespoon of coconut oil and add your favorite spices to it. I love to add fresh chopped garlic, ground black pepper, cayenne pepper and a little sprinkle of pink himalayan salt. Roast in the oven for about 45 minutes. I like to flip them about halfway through.


Rinse black bean and corn and throw into a bowl. Once your sweet potatoes have cooled, add them to the corn and black beans. Keep this is a glass storage container for the week!

Everyday I grab a few piece of kale, wash them and chop into a safe container. I add some of my sweet potato mix and sprinkle with red pepper flakes. At work I’ll squeeze one whole lime and sprinkle a little hemp oil on top.



It’s so good! Another salad to be obsessed with and it holds well without the fridge!

If you guys have any other lunch suggestions for me, let me know! I don’t want to get too sick of my favorites and never want to eat them again!

Lots of love on this hump day! xx

Mini Carrot Cakes – Healthy Ones, Obvii


A littleeeeee late on this post. Just a lil.

But these are great. So great.

I especially loved the ones I didn’t frost as leftovers, toasted. So yum! And the best lil pre-gym snack!

I made these for Easter Sunday with the fam. Everyone just loved them and they were also really fun to decorate.

We are big carrot cakers in my family so I’m sure I will be making these fairly often.

I highly suggest making these and only frost about half of them. Unless you’re a big frosting lover, then frost away.

I am not a frosting lover. It’s just way too sweet for me and IMO, totally ruins what’s underneath.

Butttttt this frosting was pretty good! Not too sweet!


Mini Carrot Cakes:

 1 1/2 cups gluten free flour

1/2 tsp baking soda

3/4 tsp salt

1 tsp cinnamon

1/3 cup + 2 tbsp coconut sugar

1/4 – 1/2 cup chopped pecans

 1/2 cup unsweetened applesauce

1/3 cup coconut oil

2 tsp apple cider vinegar

2 tsp pure vanilla extract

1 cup shredded carrots, packed

Preheat oven to 350 degrees and place cupcake liners into muffin tin. Combine all dry ingredients (including pecans) and mix well. In another bowl, combine all liquid ingredients (including carrots). Combine wet and dry ingredients, mix well and spoon into cupcake liners. Bake for about 17 minutes.



Cream Cheese Frosting: <<<Vegans, skip this step (they taste amazing w/o the frosting!>>>

 4 oz cream cheese

8 tsp pure maple syrup (if you need it sweeter, add more)

3 tsp pure vanilla

 dash of pink himalayan salt

Combine all ingredients in your mixer and blend until well mixed. Frost cupcakes once cool.



These are a great alternative to regular carrot cake and totally guilt-free so all of your guests can enjoy dessert!


Tropical Chocolate Banana Pancakes


The other day I just had to have chocolate banana pancakes. Like, I was sooo grumpy without them. They were all I could think about.

So I made them for lunch and it was probably one of the best decisions of my life.

I decided to throw in a few other ingredients and make them a little tropical.

Seriously did not disappoint.



Tropical Chocolate Banana Pancakes:

1 banana

2 eggs

1/2 cup oats

1/4 cup organic, no sugar added applesauce

1 tsp vanilla


1 tbsp cacao powder

unsweetened shredded coconut

macadamia nuts

cacao nibs

organic, pure maple syrup

Throw banana, eggs, oats, applesauce, vanilla, cinnamon and cacao into your nutribullet or blender and mix well. Coat your pan with coconut oil and cook over medium heat. Top with coconut, nuts, nibs and maple syrup. This makes about 8 small pancakes.




I was in heaven. Like, I think someone was trying to talk to me and I was so in heaven with my tropical pancakes that I couldn’t even hear them.

Sorry not sorry.

I had the leftovers for breakfast the following day but with walnuts and strawberries. YUMMMMM x twenty.

It’s amazing how yummy healthier options are! These are seriously guilt-free and so delish!


Stuffed Avocados!

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HOLY YUM, guys!!

Avo obessesed?! Because I am and these are sooo yummy!

I made them for dinner the other night – sooo easy and perfect to take to work for lunch!

Avo obsession is a healthy obsession so don’t freak out if you’re an addict. I mean, too much is bad but it’s better to eat more avo than it is to scarf down some ice cream or tato chips!


Stuffed Avocados

2 medium sized avocados

1 handful cherry tomatoes, chopped

 1/4 cup chopped red onion

1/4 cup organic corn

1/4 cup black bleans

1 lime, juiced



Slice avocados in half, scoop out the seed and cut into cubes. Scoop the meat out into a bowl and set the skins aside. Combine tomatoes, onion, corn, black beans, cilantro, lime juice and mix. Scoop back into your avo skins, top with salsa and enjoy!

You can sprinkle a little cheese on top and bake in the oven for a few minutes if you wish!



Seriously, so yummy and so good for you!

Avocados are full of healthy fats and contain over 20 different vitamins and minerals!  They are high in oleic acid which is for healthy bods. They are loaded with fiber and can lower cholesterol levels. And did you know they contain more potassium than bananas?! I need an avo tree in my backyard, like stat!

Those are just a few of the amazing benefits of avos so while you’re doing your apple a day thang, throw in a small avo with that!


Almond Cups


I am HUGE HUGE HUGE fan of Reese’s PB Cups because what’s better than chocolate and PB?! Not much.

I used to eat these all of the time but now it’s a rare occasion that I will actually indulge in one.

Refined sugar is just SO bad for you and lately, sugar has been messing me up a little more than normal. Hello zits and fatigue!

About a year ago is when I really started to become aware of all of the refined sugar that I was consuming and put a halt to it. I don’t stay away 100% because that’s not realistic but I do try and look for healthier alternatives when I can.

And guess what? I haven’t been sick since! I used to get a lot of colds throughout the year but now my immune system is kickin’ strong.

My PB and chocolate addiction is serious and these hit the spot. They are clean and have NO refined sugar in them! They are the PERF replacement to Reese’s PB Cups! DIE.



→Almond Cups←

For the base:

3/4 cup almond meal

1/4 oat flour

2 TBSP raw almond butter

1 1/2 TBSP coconut oil

1 1/2 TBSP maple syrup

1/4 TSP cinnamon

1/4 TSP vanilla

pinch of pink himalayan salt

For the topping:

3 TBSP coconut oil

3 TBSP maple syrup

2 TBSP cacao powder

pinch of pink himalayan salt



Combine base ingredients into a bowl and stir until well combined. It should be a cookie dough like consistency. Press mixture into the bottom of your muffin tin pans. You can use mini or regular size. I don’t own a mini muffin tin so I used the regular size and it made about 7. Next, combine your topping ingredients and whisk until well combined. Spoon chocolate sauce evenly onto the tops. Sprinkle with a dash of salt and add an almond for garnish. Pop these into the freezer for about 45 minutes. Serve straight from the freezer!



These are super addicting so be careful! When you’re ready to serve them, you’ll need to pop them out with a knife. I start to go around the edges with the knife and it pops out pretty easily.

143% boyfran and dad approved. My guys LOVE these! It’s hard to even get your hands on one when they are around.


Easy breakfast options: Coconut Yogurt Parfaits


I’m all about quick and easy on-the-go options even when I’m not on the go and coconut yogurt parfaits are a love of mine.

Has anyone tried coconut milk yogurt? It’s SOO good and makes the perfect vegan option!

I don’t eat parfaits often because there is quite a bit of sugar in yogurt (amongst other things) but once in awhile they are the perfect treat!

And when they look this cute, it’s that much more exciting to eat!

Coconut Yogurt Parfaits:

Coconut yogurt of your choice

1 TBSP cacao nibs

1/4 cup oats

1/8 cup chopped walnuts

  4 big strawberries, sliced

1 TBSP unsweetened shredded coconut

In your mason jar, start with your yogurt on the bottom and layer cacao nibs, oats, walnuts and strawberries. Top with shredded coconut and enjoy!



If you have some lovely coworkers, try surprising them with a delish, healthy parfait once in awhile. You guys can all get on the healthy train together! Mason jars are pretty easy to find these days but I usually go straight to Michael’s to get mine.

Mason jar parfaits are so versatile and you really can use any ingredients you choose. I tend to mix it up every time just to stay balanced and keep things exciting!


Killer Calabacitas


This is by farrrrrr my favorite side dish ever. Or main meal dish because when there is Calabacitas…GAME ON.

I grew up in Albuquerque, New Mexico with the best green chili ever- REAL REAL hatch green chili. Like, it’s actually spicy.

When we first moved out here, we were superrrr confused because nothing was that spicy even though everyone claimed it to be. We went through serious withdrawals and had to make sure to get back to NM during roasting season in order to get us a sack or two of the green chili. We’d take it back to my Grandparent’s house and peel and bag it all up then drive back to CA. We have a freezer in our garage just for the green chili and these sacks usually last us almost a year. Thankfully, we finally found a company that actually hauls a ton of the green chili out here every year and all we have to do is head to LA to pick it up! If you’re interested, let me know!

I grew up on this dish and will never get sick of it. It’s so simple and sooo easy to make!




2 zucchinis, halved and sliced

2 squashes, halved and sliced

1 cup organic corn

1/4 cup green chili* (We use 1/4 cup bc we LOVE spicy but start small and work your way up)

2 cloves garlic

1/2 purple onion



Melt a little coconut oil in a skillet on medium heat. Throw in the garlic and onion and sauté for a few minutes. Next, add your zucchini, squash, corn and cook for 3-5 minutes. Finally, add your green chili and mix in well. Let cook a few more minutes and serve!



There are quite a few variations but this is by far my faveeee. It’s a Mexican dish but you can literally use it as a side for anything!




 *You can find canned hatch green chili at your local grocery store. It’s not as fresh but it’s still very tasty! And they have mild for those who can’t do spice.