Cinnamon and Honey Mask


That is me right now.

Cinnamon and Honey Mask. 

1 1/2 tsp honey
1 tsp cinnamon

Prep your face by washing your face with any mild cleanser or use a warm wash cloth to cover your face for 10 seconds, 3 x over. Then, Mix together cinnamon and honey to form a thick paste. Cover your entire face (I use my fingers or a brush). Leave the mask on for 20 minutes and rinse. Feel the cleanliness, softness, and not irritated-ness that comes from this all natural and economical face mask.

Next, i’m going to try the lip scrub from my twin Tiphany Weeks at “No Days Just Weeks” !


Whole Wheat Zucchini Bread

Newlywed Cookbook_Golden Zucchini Bread

This was a recipe that I made yesterday in the hopes that my Zucchini Bread loving partner wouldn’t notice that it was ‘healthy’. It also made a super good impression on me while i was flipping through my new cookbooks, namely, The Newlywed Cookbook. This zucchini bread is made entirely from whole wheat flour (bleached). The texture rivals a bran muffin which is different compared to the traditional texture of an ‘all white’ zucchini bread. The recipe claims it’s perfect for freezing… I’ve frozen some for my brunch this saturday so we shall see if the claim stands to be true. (btw it’s Easter on sunday… i just realized that).

Golden Zucchini Bread

From The Newlywed Cookbook 

Makes 2 large loaves In July, when the garden is bursting with zucchini and the market is practically giving them away, make this slightly sweet bread with just enough veggies to make it good for you. This is divine eaten just a touch warm, with thick slabs of cream cheese spread on for the weekends. Farmer’s cheese or fresh ricotta, both high in protein and much lower in fat, make this a go-to breakfast treat as easy for everyday as it is elegant for breakfast with friends.


4 tbsp/55 g unsalted butter, plus more for the pans, at room temperature

1 cup/200 g lightly packed dark brown sugar

⅔ cup/130 g granulated sugar

3 large eggs

½ cup/120 ml grapeseed or vegetable oil

2 tsp pure vanilla extract

3 cups/400 g white whole-wheat/wholemeal flour

1½ tsp baking soda/bicarbonate of soda

½ tsp baking powder

1 tsp fine sea salt 1

tsp ground cinnamon

1 large zucchini/courgette, grated {about 3 cups/720 ml}

1 firm Bartlett/Williams pear, cored and grated {about 1 cup/240 ml}

¾ cup/85 g chopped toasted walnuts {about 3 oz}, plus more for garnish

¼ cup/40 g golden raisins/sultanas

2 tbsp sesame seeds

½ cup/120 ml farmer’s cheese, ricotta cheese, or cream cheese, for serving

Sliced figs or pears, for serving


Preheat the oven to 350°F/180°C/gas 4. Butter two 9-by-5-in/23-by-12-cm loaf pans/tins. Line them with parchment/baking paper, butter the parchment/baking paper, and set aside. Beat the butter and sugars in a stand mixer with the paddle attachment, on medium speed until fluffy. Add the eggs, one at a time, beating between each addition. Add the oil and vanilla and stir to combine. Whisk together the flour, baking soda/bicarbonate of soda, baking powder, salt, and cinnamon in a medium bowl. Mix half the dry ingredients into the butter mixture and stir together. Stir in the remaining dry ingredients with a spatula, along with the zucchini/courgette, pear, nuts, raisins, and sesame seeds. Divide the batter between the prepared pans. Sprinkle with additional walnuts. Bake until the bread springs back when lightly touched, and a toothpick inserted into the center comes out dry with some crumbs, about 50 minutes. Cool on a rack 10 minutes. Remove from the pan, slice, and serve warm with a thick schmear of cheese and sliced figs.

Cinnamon Rolls and Snow

IMG_2408I’ve been seriously craving Cinnamon Rolls or Sticky Buns… does anyone know of a really good gluten free recipe for them? Also, i’d prefer it to be naturally gluten free… i struggle with all of the xanthum gums, potato starches, some other random starches, or arrowroot powder, you get the point.

Anyway, it’s snowing in Milwaukee which is just great! I can stay home and bake some delicious whole wheat (not gluten free) zucchini bread. Then I can spread some ricotta cheese over it and drizzle with some honey (not dairy free)… and then I won’t even eat it… because I can’t. Joy.

As a side note, one of my favorite green smoothies over the last week is as simple as, 2 cups of frozen berries, 2 cups of water, and 2 cups of spinach. It is so fast and it’s so thin it’s basically like drinking a juice. Try it if you’re new to green smoothies or just need something quick and easy. You can replace the berries or the greens with anything you have on hand.

p.s. Please excuse my sites ‘problems’ a la moment. I did some transferring and it’s been struggling!

Delicious and New


I flew from Maui to freezing cold, yet lovely, Milwaukee. Baseball has begun but spring has…not. On the upside, I love being here and besides the popcorn and custard there’s something about this city that motivates me to concoct healthy and delicious food. So cheers to freezing!

I started out my first couple mornings with my Raw Oatmeal. Tiphany Weeks, over at ‘No Days Just Weeks’ was asking me what it was like the other day and the first thing that came to mind was what I thought when i first tried it, (because I used the wrong sweetener!!), ‘It’s like bright green cement-ish.’ Wrong thing to say and I doubt Tiphany will be making it anytime soon but you should really try it! The benefit of eating the oatmeal raw is that you will absorb extra enzymes and by using stevia it tastes yummy (don’t use honey).

Right now, I’m thoroughly enjoying watching 17 Again and pinning crazy beautiful and healthy recipes on pinterest… today I’ve made my Bikini Bod Asian Salad and this Vegan Pesto from Food 52. The other day I made one of my favorites, Basil Quinoa Salad with Roasted Veggies. I ate it every day, happily, for 3 days, I even fed it to my Dad as his first vegan meal! He can’t lie, he liked it.

Check out my pinterest board if you haven’t already and follow away. I’m so excited to get cookin’. My printer is quite overwhelmed.

DIY Almond Meal Mask

I make my own Almond Milk twice a week. It’s pretty simple and I notice a huge difference in my body when i’m consuming homemade vs. commercial. The biggest difference is I don’t have crazy stomach pains and aches!

With all that Homemade Almond Milk comes a lot of Homemade Almond Paste! I’ve put it in smoothies, dried it out for Almond Flour/Meal, and sometimes I make a mask out of it. The small particles are great for lightly exfoliating the skin. This is a great way to use up some of your Almond Milk ‘wastes’ called Almond Paste.

I’m a huge fan of homemade masks such as my Oatmeal Banana Mask or Baking Soda Facial but this one kills two birds with one stone. I do something good for my body on the inside and out AND i’m able to further use a great, natural product.

Almond Paste Lavender Mask

1/2 cup of Almond Paste (great for light exfoliation and cooling of the skin)
2 Tablespoons of Honey (Great for antibacterial purposes)
A few drops of Lavender Oil or Rose Water (To reduce inflammation and redness)

Stir together all of the ingredients and brush or spread on to face and neck. Once dry (about 15 minutes) use some water to re-wet the facial and scrub your skin lightly before rinsing well.

You can also try some honey masks by skin type from HERE.

True Foods: Spaghetti Squash Casserole


One of my favorite restaurants ever is ‘True Food Kitchen,’ located in Santa Monica, CA, as well as  Phoenix, and Scottsdale, AZ. They are THE best at making healthy food approachable and delicious. They offer green juices, a different ‘tonic’ every season, the best edamame dumplings you will ever try, and gluten free, dairy free, vegan, and vegetarian options. It’s kind of like the healthy version of Cheesecake Factory since there really is something for everyone.

One of my favorite things to order is their Spaghetti Squash Casserole. If you’ve never tried Spaghetti Squash it’s an amazing large and yellow vegetable that, once cooked, can easily replace traditional spaghetti. It’s also perfect for those on the Paleo Diet- if you omit the cheese! It’s super high in antioxidants and has only 27 calories per serving compared to the 158 calories in pasta. In terms of carbs, spaghetti squash comes in at 7 grams; pasta has 31 grams.


True Foods Restaurant is based on the method by Dr. Weil M.D. He is also the author (along with Sam Fox and Michael Steiner), of the book,  True Food: Seasonal, Sustainable, Simple, and Pure, (that I love) which you can buy here. This recipe isn’t in the True Food Cookbook but I am so grateful that Dr. Weil was kind enough to post it his website for everyone to enjoy. 

Enjoy, you won’t regret making this! Continue reading