Oatcakes and Berry Sauce

Eggs are now 40% more expensive than they were 3 weeks ago. Has anyone else noticed this besides myself and mother in law? I’m all for the chickens but as a previous ‘Cage Free Egg’ customer I don’t understand how this new law should effect the price of ‘my’ eggs. hmmm…

Anyway, this unfortunate increase in price should prompt any and all of you to experiment with ‘flax eggs’. This egg replacement will not only save you money but add some fiber to your diet. hip hip!! It’s the perfect excuse to have something delicious and (we are going to rhyme) super nutritious for breakfast…

These cute little cakes are completely gluten free (if you use gluten free oats), dairy free, and vegan. Plus they taste like pancakes so where can you really go wrong?

I made a lip smacking, finger licking, drool worthy sauce to go over the top of these cute little babies. They remind me of my mom’s Berry Apple Crisp and to taste that memory so early in the morning is a delight in itself. You can use any sauce you would like. I would even enjoy these with peanut butter, almond butter, honey, maple syrup, or fresh berries.

This recipe makes about 6-7 oatcakes (silver dollar size). If you’re feeling little self control you will probably eat all of them but if you plan on serving more than 2 people double the recipe.

Without any further ado… the oatcake.

Oatcakes and Mixed Berry Sauce

  • 3/4 cup rolled oats
  • 1 tablespoon ground flaxseed
  • 1 1/2 cups plain almond milk
  • dash of vanilla (because i like it)
  • 1/4 cup oat flour (i grind mine in a coffee grinder or blender)
  • 2 tsp coconut sugar (or white sugar)
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • coconut oil for cooking

In a bowl combine the oats, flaxseed, almond milk, and vanilla. Stir and set aside for ten minutes. This will allow the oats to soften and the flaxseeds to take up the ‘eggy’ texture that we need for binding.

Meanwhile, in a small bowl combine the oat flour, sugar, baking powder, salt, and cinnamon.  Add this mixture into the almond milk/oat mixture and stir until just combined.

Add a tsp of coconut oil to a small, non stick, frying pan and heat over medium heat. Using an ice cream scoop, scoop the pancake batter into the pan to make even circles of thick batter. You may spread the batter if it’s not spreading enough. Cook until you see bubbles popping on the surface or until the bottoms are golden brown. Then flip and cook for about 2 more minutes.

Top with your favorite pancake toppings or Mixed Berry Sauce (recipe to follow).

Mixed Berry Topping

  • 1/2 pound fresh or frozen mixed berries (or any single berry of your choice)
  • 1 tablespoon of maple syrup
  • 1 tablespoon of lemon juice
  • 1 tablespoon of water
  • 1 tsp vanilla extract
  • 2 pieces lemon zest
  • 2 tsp. chia seeds

in a small saucepan combine everything but the chia seeds over medium low heat. It won’t look like enough water but once the berries start cooking they will release a lot of moisture and everything will be oh-kay. Smash the berries with a spoon or potato masher as you go. Bring the pot to a simmer for 10 minutes and reduce the heat to low. the mixture should start to thicken. Remove the lemon zest and add your chia seeds. The chia seeds help to thicken the mixture without using so much sugar. Pour the sauce into a glass or bowl to chill.

**this stuff would be so delicious with ice cream… if you happen to mix the two… just know that you’re eating a piece of my childhood. yum.

Emeril Lagasse’s Thai Curry


The other day I posted a photo on Instagram of my lunch/favorite meal/the best curry ever. Yesterday, I had a couple of people ask for the recipe so here it is- Or rather the link to it.

The recipe is from Emeril Lagasse and is originally a Shrimp Thai Curry but I like it without the shrimp. I love to have it with water chestnuts -eat it/make it how you please-I’m not judging you.


Raw Cacao Truffles


On my last birthday I was sick, sleepy, and pregnant. A true winning combo for an exciting birthday. I didn’t mind considering, for me, a good birthday is spent by eating good food, my favorite Apple Cake (thanks mom), and spending it with my family. We were pretty tame and decided to get tickets to Cirque du Soleil and have dinner at one of my favorite healthy restaurants, True Food. After dinner we struggled to find parking anywhere near the Pier where the show was being held and apparently that made me super sleepy because I fell asleep. Thus forcing my hubs to drive me home.

This year, my birthday falls on the Superbowl and for any man that would be the perfect birthday. However, for me… it’s not all that exciting since my birthday will be quite predictable. So, I decided to do something for myself and attend Kimberly Snyder’s one day retreat in Los Angeles last week. Kimberly Snyder is the creator of the ‘Glowing Green Smoothie‘ which was the first green smoothie I ever tried and one of my favorites. Anyway, It was an incredible day. I would highly recommend it to anyone else who needs a reboot in their life. I’ve never felt so calm, cool, and collected as I did when I left. During the retreat snacks were offered in addition to a GGS. One of the snacks was a Raw Cacao Truffle. I took one bite and was so so happy about what had just hit my taste buds. Ever since, I’ve been itching to get to the store and buy some cacao so i could recreate them at home. Kimberly also sells them at her store ‘Glow Bio’ if you’re ever in Hollywood, CA but we live too far for me to justify driving there for them.


I hope you love them as much as I do. This recipe makes about 8-9 1 oz. truffles.

P.s.  Rolling them in coconut is totally optional. At Glow Bio they don’t do this but I thought it made them look super pretty and festive… plus I love coconut. 

Raw Cacao Truffles

1 cup finely ground almonds
1/3 cup cacao
2 tbsp coconut nectar
2 tsp. coconut oil
pinch of sea salt
1/2 cup finely shredded coconut
1. Stir together the almonds and cacao then add the nectar, coconut oil, and the sea salt. Combine everything the best you can with a spoon before using your hands. Pour the coconut into a separate bowl and set aside.
2. Coat your hands with a little bit of coconut oil and create a large ball of chocolatey goodness.
3. Roll into 1 oz. balls and swirl them in the shredded coconut.
4. Place in the fridge until you’re ready to serve. I prefer them at room temperature.

2015. Change.

ChelsieClarkePhotography (130 of 204)

I am so super behind on this but… Happy New Year!

I hope everyone had a great New Year’s Eve. Honestly, after seeing the hill behind our house filled with hikers on New Years Day, I’ve decided that New Year’s Eve is often filled with the last hurrah of eating and drinking whatever you want abefore the gym membership kicks in in the morning. This makes me pretty happy but I hope our hill is just as packed in six months as it was today.

Each year I like to pick a word to carry throughout my year. It’s easier for me to remember and carry out through all aspects of life. The last two years i’ve picked health. I wanted to take my health to a new level. I started eating raw and vegan meals twice a day, drinking green smoothies, trying different health foods like spirulina, bee pollen, and wheatgrass, and limiting the amount  of times I order dessert after dinner (so sad). This year, my word is Change. I’ve had a crazy past two years. I planned a wedding, got married, and had a baby. I haven’t had a lot of time to focus on myself and that’s what I would like to do. Self discovery is on the menu for 2015. Easier said than done with a baby but she’s quite flexible.

In light of 2015 I’ve decided to try new workouts and I’ve become a huge fan of Sonia Tlev from Instagram. Her workouts kick my bum! Seriously, try them out! They’re the perfect workout for anyone who doesn’t have a lot of time and wants to workout in the comfort of their home. All you need is 30 minutes or 10 minutes x 3 x’s during the day. Try the #topbodychallenge with me!

I want to enlighten my mind which is why I’ve taken to reading anything around the house. I’m currently reading the Happiness Advantage, upstairs, and Mindset, downstairs. Both great books.

I hope to carry this word through any challenge I meet. Changing the way I would do things just a little bit for a bigger result.

I hope everyone is still going strong on their New Years Resolutions! Good Luck!

Sweet Potato Chipotle Fondu

We never go too crazy on New Year’s Eve. I’m not that wild of a person to begin with. The craziest thing I’ve ever done on New Year’s Eve is go to Vegas and get stuck in traffic as the clock struck midnight. Hip hip! Really, New Year’s Eve in Vegas would be pretty nuts but at 20 your options are limited. Anyway, I hope everyone has a wonderful New Year’s Eve. I hope you all go as wild as your true self wants and as safe as you know you should be.

I’ll probably have my best yet…sitting on the couch with my family watching the ball drop in NYC at 9 PST. I’m sad to say goodbye to 2014 as it was probably my best year yet with the birth of my sweet Celine.

Growing up, we always had Fondu for dinner. My parents would make cheese, chocolate, and a broth for meat Fondu and we would all gather around the table with our color coded sticks and chow down. When my dad found a healthier recipe for Fondu in men’s health- we tried it, and loved it.

The recipe uses sweet potatoes for that cheesy texture and chipotle for some kick. Nom nom. Happy New year!

Chipotle Sweet Potato Fondu

1 Tbsp unsalted butter
1 medium onion, chopped
1 1/2 lb sweet potatoes, peeled and coarsely chopped
2 1/2 cups chicken broth
1 tsp canned chipotle chile peppers in adobo sauce, chopped
1/2 cup plus 11/2 Tbsp sour cream
Juice of one lime
Sea salt to taste
1 Tbsp fresh cilantro, coarsely chopped

1. Melt the butter in a large saucepan over medium heat. Add the onion, cook for 3 to 5 minutes, and then add the sweet potatoes and broth. Cover and simmer for 20 minutes or until the potatoes are tender. Cool slightly.

2. Working in batches, puree the potatoes with the peppers in a blender until smooth. Return them to the saucepan and whisk in 1/2 cup sour cream and the lime juice. (Add more broth or water if it’s too thick.) Add salt and cook over medium-low heat for 5 more minutes.

3. Transfer the mixture to a fondue pot. Drizzle the extra sour cream on top, and garnish with some chopped cilantro if desired. Adjust the heat under the pot so your fondue is warm, not boiling. Serve with cooked shrimp, hearty artisan bread, and assorted cruditE. Don’t eat directly off the poking fork, though–you risk burning your lips. Makes 10 appetizer servings (1/4 cup each)

Forgive the typos.

It’s never too early either…

A Birthday


When i was 39 weeks pregnant my main goal was not to go into labor. I laid in bed and scrapbooked for a full week while my husband was gone. While I was scrapbooking I realized we were really lame birthday picture taking people -if that’s a thing. So when my husbands birthday came around I tried extra hard to make it something special and picture worthy. Made with Repix (http://repix.it)

I had ordered a LOT of balloons from Balloon Celebrations in Santa Monica and thought I would follow with a colorful balloon theme for the cake and cupcakes. I found these awesome photos on pinterest and took inspiration from them.

I’m definitely the sweet lover in the relationship. He could care less about a chocolate molten cake or chocolate covered coconut almonds (they’re my newest love), he prefers one cake and one cake only, which is a white cake his mother makes. My mom always told me never try to beat what the mother makes because it’ll never be as good as theirs… so i left that to her.

I made a 3 layer white cake with vanilla buttercream and added sprinkles to the batter for a homemade ‘funfetti’ cake. I used cookie cutters to get the number onto the top of the cake and voila! A super cute and festive cake!



I also found the cutest ‘Happy Birthday’ candles on Amazon, and saved those for the main event. The cupcakes were just mini versions of the cake since I thought that would be easier than cutting a gazillion pieces of cake for the party.


Thanks to Kelley James for the surprise musical performance in our garage and all of our friends that came out to celebrate.




Almond Milk Protein Smoothie

One of my favorite smoothies as of last week is this delicious concoction that mimics the Almond Milk from the Juice Pressery in flavor. It contains all of the same ingredients such as almond milk, vanilla, sea salt, and dates but adds almond butter and oats and Vanilla protein powder for a boost of protein and satiation. I have this after a good workout and my husband loves it.

Almond Milk Protein Smoothie

1 cup almond milk (preferably homemade)
1 tsp vanilla (vanilla bean would be delish)
2 dates
2.5 Tbs oats
Pinch of sea salt
1 tbsp almond butter
5 ice cubes
1 scoop of vegan vanilla protein powder (optional)

Throw all ingredients in a blender and blend till smooth.

Xoxo from beautiful California