Shamrock Shake – Dairy Free


It’s that time of year again! Shamrock Shakes are back and as exciting as that is, it’s not too exciting if you have a hard time digesting milk. So, I figured why not make my own dairy free (mostly), healthier version of the classic McDonald’s drink. It’s simple and easy and perfect for your next St.Patrick’s day party. I used mostly soy products but they can easily be switched with almond or coconut milk/ice cream. They are all equally delicious but will have a different taste. I did opt for real whipped cream but you can use a soy whipped cream instead. The serving size is two large milkshakes or should I say soyshakes.

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Prep time: 5 minutes  – Process time: 5 minutes


1 3/4 Soy milk original milk
3 Cups Vanilla Soy Ice Cream
1/2 Teaspoon Peppermint Extract
Green Food Coloring
Whipped Cream
Green Sprinkles


Now get your handy-dandy blender out and blend together the soy milk, soy ice cream, peppermint extract and three drops of food dye until smooth and thick.

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Pour your shake into a tall glass, add whipped cream, green sprinkles and a bright red cherry, as desired

Note: You may need to add more food coloring depending on how green you want it.

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It’s as simple as that. Enjoy your luck of this Irish treat!


Healthy Potato Salad


We are officially deep into the holiday season. After a month (plus) of bad eating, I am ready to start eating cleaner.

So why not start with a classic dish like potato salad, but modified. I decided to replace the potato portion with cauliflower. It actually turned out great and was very easy. I feel like this could be a great spring/summer dish.


A head of cauliflower
1 cup of frozen peas
Small onion (I used half)
3 celery sticks
1 cup low fat mayo or 1/2 Greek yogurt & 1/2 mayo
1 tab of mustard
6 hard boiled eggs
Salt & pepper

Before you do anything hard boil your eggs and leave them in the fridge.
If for some reason you forget this step and you need the hard boiled eggs fast. Leave them in a boil with cold water and ice. Keep replacing the melted ice until the egg feels cold.

Boil the head of cauliflower for about 10-13 minutes on high. Stick a fork in the cauliflower and when it’s tender, it’s ready.

Rinse the cauliflower in cold water and chop up the head into small 1/2 inch pieces. Chop up the celery, onion and eggs. Place it in a large boil and add all other ingredients. Mix with a large spoon until all is the same consistency. Add salt and pepper to taste.

Leave in the fridge for at least a few hours. Make sure to mix it up again before serving or it might be a little watery.


Chocolate Peanut Butter Stuffed Cookies


It’s been awhile….a lot has been going on but hopefully I can start blogging more regularly now. After moving around a ridiculous amount of time, I finally have my own place (life update & house tour soon to come).

It’s Saturday night, which is usually my night in, mostly because 48 Hour Mystery is on at 10pm. That means I am going to whip out my baking skills because it’s been awhile and try a new receipt. I decided to make chocolate peanut butter stuffed cookies.

What you need:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 tsp baking soda
1/4 tsp salt
1/2 cup granulated sugar
1/2 cup of brown sugar (packed)
1/2 cup of soften, unsalted butter
1 cup of creamy or chunky peanut butter
1 tsp vanilla extra
1 egg
3/4 cup powdered sugar


Preheat oven to 375 degrees

Grab a medium size mixing bowl (I bought a three set one from Pyrex)

Mix together flour, cocoa powder, salt and baking soda. You can place this to the side as we will be using it later.

Now it’s time to get out the large mixing bowl and a hand mixer. Beat together the butter, sugar and 1/4 of the peanut butter. When it’s smooth, it’s done.


You can now crack the egg into the mixture, and add the vanilla. Beat until smooth. Slowly stir in the flour mixture. Once all mix, set aside.

It’s finally time to make the filling. Cream together the rest of the peanut butter and the powered sugar until smooth.


Assembling the cookies are easy. I used an ice cream scooper but you can you a large spoon. Scoop up the chocolate cookie dough and flatten it in your hand. Spoon a small amount of the peanut butter filling and place it in the middle of the cookie dough.


Now wrap the chocolate around the peanut butter filling, pinching together to seal. Smooth out the cookie by rolling it in your hands into a ball. Roll the ball into a bowl of sugar and then place it onto the cookie sheet (I skipped this part). Slightly flatten.


*I didn’t do this, but to easily remove your cookies from the sheet after it’s baked, place parchment paper down before the cookies.

Bake cookies for 6-8 minutes. Do not over bake. Let cool. Enjoy!


Quick & Easy Summer Snack


One of my favorite snacks growing up was a parfait. For awhile now, I have completely forgotten about this snack. Now that it is summertime and the fruit in California is super fresh, I decided to bring it back into my diet. I mean, it’s a healthy, fast, and filling snack. I do have to admit, I eat this often for breakfast and it leaves me satisfied.

Here is the way I make my parfait…. Of course you can substitute your favorite fruits and create portions that fit into your diet.


1 banana (depending on the size, I might use half of one)
3 large strawberries
A hand full of blueberries
Vanilla nonfat Greek yogurt (I use Oikos)
A pack of Oats N’ Honey granola bar


First, I decide my portions and cut everything up. I then add in the yogurt, banana, blueberries, strawberries and finally the granola. You can either break up the granola or use it as a spoon, like I do. It’s super easy and great if you’re in a rush.


I often will transform this snack into a dessert by substituting the Greek yogurt with frozen Greek yogurt.


Try my version out, it’s sure to please.