Super Skinny Limey Coconut Margaritas


So this marg is good, real good. I’m a hugeeee fan of tequila, coconut + margaritas so this hits all the spots!

But I’m super picky about my margs. I don’t want any of that nasty sweet + sour crap in my drink. Not only does it completely ruin the flavor of my tequila, but it also gives me an awful tummy ache, pumps too much sugar into my bloodstream + adds wayy too manyy cals. NO THANKS.


I like the skinny marg with the lime juice + a lil agave. That’s my jam when I’m out gettin’ my fiesta on.

I’ve kind of been spoiled because both my mom + my aunt make the most amazing margs you will ever have in your life. + it’s really hard to find a marg like theirs ANYWHERE so whenever I’m in the mood for a marg (which is basically every damn day), I like to convince everyone to come over for a little fiesta + whip up some healthy margs for us all to enjoy!


Coconut Margaritas:

1 shot of tequila of choice

4 limes, squeezed

coconut water

coconut creme stevia (can sub pure organic honey or agave)

unsweetened shredded coconut



Rub leftover lime around the rim of your glass + dip into shredded coconut. Fill glass with ice + pour in your shot of tequila. Next add the fresh squeezed lime juice. Fill the rest of your glass with coconut water + add a few drops of coconut stevia. Stir + enjoy!

If you’re not a huge tequila fan, add a lil more stevia or agave/honey to this. + try to find a tequila you really love. I used Patron here but it’s def not my fave. On the cheaper end, I LOVEEE Milagro Silver. It’s super smooth + almost has a sweeter finish so would go great with these!


I know we’re all getting ready for bikini season + doing our best to workout + stay on track so this is a perfect alternative to the nasty fake margs + pints of beer.

+ didn’t they just come out with something saying tequila helps you lose weight?! I’ll take TEN of these. Jkjkjk – everything in moderation no matter what, people!

Try + slowly make little changes like this to your lifestyle. Start choosing the healthier alternative always. I’m all about the 80/20 or 90/10 lifestyle. I try to eat as clean as possible 80-90% of the time + then let myself enjoy and indulge in things that aren’t so great for me 10-20% of the time. It works great, keeps me happy + then I don’t stress about my weight or the food I’m eating!


Carrot Zucchini Slaw



Not like it was a crazy winter + I’m sure we still have some stuff to get through but nonetheless, I am SO excited. I’m such a sun baby + nothing makes me happier than lying on the beach on a warm day with a Cindy Marg in hand – SO therapeutic. The beach is my happiest place + probably one of the only places I can go to clear my head + get some inspiration.

I also love love love to pour some champs + throw together a healthy cheese board + sit outside with some music till the sun goes down. <<probzzzzzz doing that tonight>>

Longer nights, puhleeeeez hurry!!

There are so many fun recipes (obvi will be posting these periodically) for the warmer months + I’m just SO excited. During the summer months I am all about throwing in more raw + refreshing foods – think: salads, slaws, veggie plates, fruit salads.

This guy is definitely super refreshing + is the perfect salad or side to anything grilled.


Carrot Zucchini Slaw:

 2 large carrots, spiralized

 1 zucchini, spiralized

 3 TBSP fresh lime juice

 1 TBSP fresh lemon juice

 2 TBSP extra virgin olive oil (EVOO)

 1 TBSP chili powder

 light sprinkle pink himalayan salt



Whisk together the lime juice, lemon juice, EVOO, chili powder + salt. Place veggies into a bowl + toss with the dressing. This serves about 2 people if this is all you plan on having. If using as a side, it should serve about double that.

EAT YOUR VEGGIES. They are so so sooo good for you, especially raw! Raw veggies are the best because you haven’t cooked out any of the nutrients. Yumyumyum.



Enjoy, mah loves!


CinnaYUM Sweet Potato Chips!


I’m trying really really hard to not have any refined sugar at all anymore. That stuff is in everything + it’s freakin’ nasty. Sometimes I can’t help myself + I’ll indulge in a little but it really messes up my body. It’s sooo not good for the skin – hellooo pimple face! Yuck.

I do have such a huge sweet tooth at times so it’s hard to stay away! I’ve learned that prepping yourself for these nasty cravings saves lives. I love to keep frozen bananas in the freezer + blend it up with a little almond milk + cacao. It’s like an amazing ice cream smoothie. Another favorite is fresh organic raspberries with a little unsweetened dark chocolate chip stuffed into them – SO GOOD! I easily convinced Jor to not have ice cream last night + have the Choco Rasps instead. WIN!

<<We both like to do our best to eat healthy so it’s always a good day when one of us picks the healthier option.>>

These CinnaYum Chips are pretty good too. They totally satisfy the sweet tooth. + they also satisfy that whole hand-to-mouth crunch thing we all get. You know when you’re sitting at table with chips + salsa/guac (insert any food here) in front of you + you just can’t stop eating no matter how full you are because you have to be putting something into your mouth?! Yea, that. But these guys are healthy so you can feel a little less guilty.



CinnaYum Sweet Potato Chips:

1 small organic sweet potato

1 TSP organic honey

1 TSP organic cinnamon

Preheat oven to 375• + slice the SP into the thinnest slices you can possibly do. Lay each slice on a baking sheet + bake for about 15 minutes. Check to see that they are not burning. You may even want to flip them at this point. Put back in the oven for another 10-15 minutes.



These are tricky lil suckers. Not all of my slices are ever done at the same time. After about 25 minutes of cooking, I check on these guys every couple of minutes. + every time I check on them, I usually have to pull a few out so they don’t burn. I just put them all into a bowl.

Once all slices are cooked + crisp, I mix them with the honey + cinnamon + enjoyyyyy!



Don’t be afraid to eat sweet potatoes. They are a good carb + have some great benefits! They contain vitamins B6, C, D, Iron, potassium, magnesium, + carotenoids. They give you the energy you need to get through your day + help to keep you full + satisfied. Just remember, everything in moderation, so don’t overdo it!


Get your smooth on with the sexy smoothie


Honestly, I’m not sure why I even call it the sexy smoothie. Maybe it’s the spinach? Orrrrr maybe it’s the dark chocolate + the dark cherries? That sounds a little more tantalizing.

Super yums. Super easy. Super seductive.

Anywho, this is one of my favorites for a hot day or a favorite to help cool off after a workout!

Last week it was SUPER beautiful out so I definitely combined laying out with working out. Yep, I was that weirdo working out in my bikini (with tons of sunscreen of course!). But when there are only so many hours in a day, you gotta do what you gotta do. Plus, there are a ton of great workouts that do not require any equipment! Maybe I’ll have to get some backyard bikini workouts posted for y’all to try.



The Sexy Smoothie:

♥ Handful of spinach

 1 frozen banana

1/2 cup frozen dark cherries

1 cup of full fat coconut milk

6 ice cubes

 Optional: 1 scoop of protein powder  (I prefer not to take protein powders but do you)

Blend it all together + top with cacao nibs, chopped walnut + unsweetened coconut shreds.

I love using the coconut milk because it makes it creamy + delish!


+ can we just talk about how great cherries are for you?!

FULL of antioxidants – these antioxidants slow aging, fight free radicals + prevent cancer + heart disease

Aids in weight loss (ladiesssss) – the high water content mixed with high fiber fill you up quickly + keep you full much longer

Boosts melatonin levels – perfect for helping with the much needed beauty sleep

 Pain relief – reduce pain related to inflammation, arthritis + gout

Bone health – increased bone health when taken in conjunction with magnesium + calcium

Protection from diabetes

Reduce risk of stroke



I’m also a HUGE fan of unsweetened dried cherries. I add them to yogurt, oatmeal, oats, chia pudding, etc. They are also great mixed with raw almonds for a mid-afternoon snacky.

Stay sultry, babes ♥ XX

Valentine’s Day Treats: Almond flour sugar cookies


Who else is a major fan of Valentine’s Day?! I know it’s more of a girl thang + I definitely make sure to send sweet Valentines to my best girls! I also make it a point to get my mom + sis a small gift + some beautiful flowers.

I’ve always been obsessed with this holiday. It’s such a happy holiday! Who doesn’t loveee love?!

Growing up, I’ve always celebrated. I’m def not one to mourn about not having a date or a boyfran. I don’t throw pity parties for myself because they are a complete waste of my happiness. Who wants to waste any time being unhappy + hating life?! NOT ME.

If you’re single, VDay is a great time to get your ladies together for a fun night! I love decorating + putting together a fun dinner + drink menu! We posted some tips over on Bowed Arrows this week if you’re looking for some more ideas.

JorBabe + I are headed to a fun little resort down in San Diego this year. We are just going to go relax and enjoy being away from all the hustle + bustle. We will definitely be getting dressed up, heading to dinner + enjoy some champs. I cannot wait to get away!

This year I wanted to spread more love than normal + make some delicious, semi-healthy cookies for neighbors, friends + JorBabe’s uhmayzingg grandparents because they are just the sweetest people.



Almond Flour Sugar Cookies:

1/2 cup butter or ghee

1/4 cup coconut oil, softened

3/4 cup sugar ( I used coconut sugar – it works but makes the cookies a little softer than normal)

2 eggs

2 TSP pure vanilla

1/4 TSP almond extract

1/2 TSP baking soda

1/2 TSP himalayan salt

2 1/4 cups blanched almond flour (slightly pack it down when you measure it)

1/2 cup coconut flour



In your stand mixer, cream butter, coconut oil + sugar together. Add eggs, vanilla + almond extract. Mix well.

In another bowl, combine baking soda, salt, almond flour + coconut flour. Mix well.

Add flour mixture cup by cup into creamed mixture. Mix until well incorporated.

Form dough into a ball + set on plastic wrap. Make into a disc + cover with the plastic wrap. Place this in the fridge for 30 minutes – overnight.

Heat over to 350• + line baking sheets with parchment paper.

Sprinkle clean surface with coconut flour + roll out to 1/4 inch thick. If it’s sticking, cover rolling pin in coconut flour.

Work quickly to cut out cookies because the dough will get too soft and very sticky.

Bake cookies for 13-15 minutes. Cool on baking sheet for 2 minutes then move to a cooling rack.

Let cookies cool completely before icing them.


For the icing, I used 1 cup organic powdered sugar with 1/4 scant TSP of vanilla then added almond milk in TSP by TSP until I got the consistency I wanted. If it’s too thick, add more milk. It it’s too liquid-y, add more powdered sugar. If you want to color the icing, add in food coloring.

Here is a recipe for sugar-free powdered sugar if you want to be supes healthy!



These turned out super cute + everyone just loved them! They have an amazing taste if you love almond flavor + they aren’t the worst for you. I’d rather feed these cookies to JorBabe, friends + family than any other cookies loaded with sugar and regular flour.

Hope you all have an amazing weekend + a super fun Valentine’s Day! I know I cannot wait to celebrate with friends, fam + the amazing boyfran!


Banana Chia Pudding


SO I love banana errrythang. But like, the real banana taste. Soo not down with that nasty, fake banana flavor. You know, that kind that banana runtz taste like? EW.

When my mom was preggerz she craved nanerz. Like, CRAVED. So maybe that’s where I get it from?

My dad kind of gets annoyed because all the healthy desserts I make have nana in them. Totally not my fault though! I just got lucky that bananas are so versatile and he got errrr…unlucky.

J/K – he just doesn’t loveee nanerz like I do. Maybe I owe him some non-banana cranberry bread or somethin’.

So I love chia pudding + make it quite often. It’s a great snack because it’s delish and soso healthy for you! You can experiment and make so many different types.

This particular day, I’m craving bananas (SHOCKER) soo I threw in a little nanerz.



Banana Chia Pudding:

1 cup almond milk

1/2 banana

splash of pure maple syrup

splash of pure vanilla

couple shakes of cinnamon

1/4 cup chia seeds



Blend everything together except the chia seeds. Pour chia seeds and blended mixture into a mason jar. Mix well. Screw mason jar lid on tight and shake a few times to make sure it is all well combined. Refrigerate overnight. When ready to serve, top with a few banana slices and a dash of cinnamon. YUM


So we all know that bananas and chia seeds are really good for you, yea? Let’s learn the deets on the how/why.

Bananas (details here)

→ Help overcome depression

Prevent muscle cramps

Counteract calcium loss

Reduce PMS symptoms

High levels of vitamin B6 aid weight loss, protect against type II diabetes, strengthen the nervous system, and help with the production of white blood cells

Strengthen blood and relieve anemia

High potassium levels help lower blood pressure and protect against heart attack and stroke

Aid in digestions



Chia seeds (details here)

They pack a powerful nutritional punch without the calories

Loaded with antioxidants

Almost all carbs in chia seeds are fiber

High in quality protein

High fiber/protein aids in weight loss

High in Omega-3 Fatty Acids

Lower risk of heart disease and type II diabetes

High in bone nutrients

They can improve exercise performance as much as sports drinks


No Bake PB Delites


A couple of weeks ago, JorBabe + I were nearing the end of Sober/Sugar Free January + the cravings were getting UNREAL. We were sooo tempted to just give in + down a margarita + some ice cream. We probably would have just blended the two together + been so happy. That’s how intense those cravings had gotten.

Thankfully, we made it all the way to Feb. 1st! + then we celebrated with a few too many margs + blonde brownies + had never felt SO GROSS. It’s amazing how your body gets used to the good stuff + as soon as you put some bad stuff into it, you feel so sick! Needless to say, we will not be doing that again:)

Back to the intense cravings…It was January 30th + JorBabe + I were going crazy. We needed a quick fix + these were the perfect things to whip up because they were ready in no time! It literally took me about 5 minutes to gather everything, mix + shove into the fridge.


No Bake PB Ballz:

1/2 cup gluten free rolled oats

1/2 cup organic creamy PB

2 TBSP + 2 TSP maple syrup

1/4 TSP pink himalayan salt

2 TBSP almond meal/flour

cacao nibs



Combine all ingredients + mix until well combined. Roll into balls + refrigerate for about 10-15 minutes. + then try not to eat them all in one sitting because they are superrrr addicting!

I had to grab the plate away from JorBabe after his fourth ball + take them back to the refrigerator because it’s so hard to stop with these guys!



They make a great dessert or a great anytime snack! They’re the perfect pick-me-up because the PB + cacao give you a little energy. I popped one the next morning before our hike + it held me over really well!

I like to workout super early before my body realizes that it’s hungry but sometimes we sleep in or I wake up starving + need something light.



Banana Nut Bread: Vegan friendly, no refined sugar + no oil!


It makes me so flippin’ excited to see so many amazing, healthy versions of our favorite snacks/meals/desserts!

I absolutely love banana bread + crave it quite often but never give into that craving because it’s really not that good for you.

And then I found Sara Hargo’s recipe. This girl is the real deal when it comes to HEALTHY, Vegan options (remember those delightful snickers??). There is NO oil, NO refined sugar + NO animal products in this. WINWINWIN♥

The only change I made to Sara’s recipe was using walnuts instead of pecans. I’m saving the pecans for a lil vegan, oil-free, refined sugar-free pecan pumpkin bread. YUM.



Banana Nut Bread:

♥ 1 1/2 cups fine oat flour

♥ 1/2 cup gluten-free all purpose flour

♥ 2 1/2 TSP baking powder

♥ 1 TBS cinnamon

♥ 1 TSP pink himalayan salt

♥ 2 very ripe sweet bananas

♥  1 1/4 cups gooey, pitted dates (soak in hot water for 15 minutes to get them super soft)

♥ 1 cup almond milk

♥ 1/4 cup applesauce

♥ 1 TSP pure vanilla

♥ 1/2 cup coconut sugar

♥ 1/2 cup chopped walnuts (1/4 cup into the mix + 1/4 cup on top)



Combine the first four ingredients in a medium bowl + mix well. Combine the rest of the ingredients in a food processor or blender until completely smooth. Mix the wet ingredients with the dry ingredients in your bowl. Pour into your baking pan + top with remaining walnuts. Bake at 350• for 30-40 minutes, until toothpick comes out clean. Once it is done baking, let it set in your fridge for 30 minutes.





Seriously guys, this was gone in about 24 hours. We even had a friend make us some homemade banana bread around the same time…+ it’s still sitting on the counter waiting to get eaten.


Lo Mein Bang Bang


The other night I was CRAVING Chinese food. This doesn’t happen often but when it hits it’s pretty intense. JorBabe + I have been doing SUPER good with staying on track since the new year + there was no way I was going to ruin it with some Pick Up Stix. That stuff is loaded, + I mean LOADED with MSG. The only time I’m willing to wake up with fat fingers + toes is for sushi nights. + even then I go easy on the low-sodium soy sauce.

+ so I decided to whip up my own version of Lo Mein!


Lo Mein Bang Bang

♥ 8 oz. brown rice noodles (GF-woop!)

♥ Veggie combo (at our local market we have fresh, organic chopped carrots, broccoli + mushrooms + then I added some snow peas.)

♥ couple cloves of fresh garlic, minced

♥  1 TBSP sesame oil

♥ Sesame seeds (optional)


Lo Mein Bang Bang Sauce:

♥  2-3 TBSP raw coconut aminos (use low-sodium soy sauce here if you don’t like the coconut aminos)

♥ 1 TSP pure organic maple syrup

♥ 1 TSP sesame oil

♥ 1 TBSP siracha (use less or none if you’re sensitive to spice)

♥ 1 TSP ground ginger (I use a little more bc ginger is so damn tasty + good for you!)



Prepare noodles as directed on package. While noodles are cooking, prepare sauce by combining all ingredients into a bowl + mixing well. Next, sauté garlic in pan with sesame oil. Once it’s browed, add veggies + sauté for about 5 minutes. You want them crunchy but not completely raw. Drain noodles once they are cooked and throw in veggies. Pour sauce over everything + toss to make sure the sauce coats all noodles and veggies evenly. Plate your serving + sprinkle with some sesame seeds.

This a great gluten free, vegetarian dish + it completely satisfied my Chinese food craving without me having to OD on MSG.


Using coconut aminos instead of soy sauce is by far the best choice. It’s not as salty but it still has enough of that soy sauce taste you need. Not to mention there are some amazing benefits to using CAs.

“When the coconut tree is tapped it produces a highly nutrient-rich “sap” that exudes from the coconut blossoms. This sap is very low glycemic, an abundant source of 17 amino acids, minerals, vitamins, and has a nearly neutral pH. A comparison between coconut tree sap and soy, shows that coconut sap contains 2-14 times the amino acid content of soy.” -Coconut Secret

So there ya have it, Lo Mein Bang Bang. + it makes about 4 servings so you’ll have plenty of delish leftovers!


Vegan Cacao-nut Cookies sans refined sugar


Soo my roomies + I used to make these quite often whenever we had those intense sweets cravings. We were all fitness junkies living in Solana Beach, CA + super into healthy eats + healthy sweets. One in particular had some amazing self control + helped me fight off those flaming hot cheeto + froyo cravings. Oftentimes, we would sit at the dinner table together scrolling through Pinterest to see what other “healthy” dessert we could make. Such a blast we all had. I was so lucky to end up with such great roomies after my previous experience with a male roommate named Rufio (what my gfs + I called him). The story of that fiasco needs to be saved for a whole other post because it is drama. Total creepo, ew.

Anyway, back to happy things like these amazeballs cookies. This recipe is super simple to follow + can be whipped up in 5 minutes.



Cacao-Nut Cookie:

♥ 1 cup almond meal

♥ 1/4-1/2 TSP of salt (I use pink himalayan salt + it’s a little stronger so I stick to about 1/4 TSP)

♥ 1/8 TSP baking soda

♥ 1/4 TSP cinnamon

♥ 3 TBSP coconut oil, melted

♥ 2 TBSP pure organic maple syrup

♥  1 1/2 TSP pure organic vanilla

♥ 1-3 TSP water (if needed)

♥ 1/4 cup cacao nibs

♥ 1/4 cup unsweetened shredded coconut



Preheat oven to 350•. Combine almond meal, salt, baking soda + cinnamon in medium bowl. Stir in melted coconut oil, maple syrup + vanilla. Add in water as needed to bring everything together. Stir in cacao nibs + coconut flakes. Line baking sheet with parchment paper + spoon onto sheet (I like to kinda ball them up). Bake 10-11 minutes or until edges are golden. Remove from oven + let sit of 5-10 minutes. <<- this part is important because they need to firm up!




So OBVI you don’t want to eat all of these in one sitting. They are healthy but not thattt healthy. Share with your friends + family! They store well for a short period of time. They do get a little soft after awhile so you can always pop them in your toaster oven for a few minutes!