Mini Nachos + Cabo Chips Super Bowl Giveaway


I am so excited to work with Cabo Chips again for an awesome Super Bowl giveaway and #perfectnacho recipe!

One of the coolest parts about blogging is getting to watch brands that you work with grow. I met the owner and founder of Cabo Chips, Christian last year, and since then I’ve watched them grow, expand their flavors, and rebrand with beautiful packaging. It’s so fun to see!

Cabo Chips are truly authentic restaurant/cantina style tortilla chips. It starts with stone ground non-gmo corn cooked fresh daily into delicious tortillas which are hand cut into triangles and cooked in non-gmo expeller pressed soybean oil. They are then seasoned by hand with real ingredients – no powders or “natural flavorings” here just real lime juice and either gluten free soy sauce or sea salt depending on the flavor. Cabo Chips are light, crispy, and flaky, and they’re great on their own and perfect for nachos!

Cabo Chips are also NON-GMO verified, 100% whole grain, vegan, gluten-free, and kosher. The healthiest tortilla chips on the market!

Cabo-Chips-Mini-Individual-Nachos-2 Cabo-Chips-Mini-Individual-Nachos-4 Original Cabo Chips are flavored with a dash of soy sauce and lime which is the most unbelievable combination. Once stacked with the nacho ingredients, these tasty little individual nachos are a mini fiesta on your tastebuds! They make for an awesome Super Bowl appetizer or snack!

Cabo-Chips-Mini-Individual-Nachos-5 Cabo-Chips-Mini-Individual-Nachos-6 Cabo-Chips-Mini-Individual-Nachos-7
Individual Mini Nachos

1 Bag Original or Blue Corn Cabo Chips
1 bag shredded Mexican cheese
1 can black beans
1 tomato, diced
1 jalapeno, sliced
1 container nonfat Greek Yogurt or sour cream

Preheat oven to 400 degrees. Spread Cabo Chips out evenly on baking sheet. Sprinkle each chip with 1 Tbsp of cheese and a few beans. Place baking sheet in the oven and bake for about 2 minutes until cheese melts. Remove baking sheet from oven and top each chip with 1/2 tbsp of diced tomatoes, a slice of jalapeño, a dollop of Greek yogurt (or sour cream), and a sprig of cilantro. Serve immediately.

This recipe can be made vegan, with Daiya cheese and no sour cream!

Cabo-Chips-Mini-Individual-Nachos-8Guess what? Cabo Chips is coming out with two new flavors!!!
Enter below for your chance to enter and win an assorted 12 pack of Cabo Chips, including the NEW UNRELEASED flavors!


Now it’s your chance to win Cabo Chips for your Super Bowl party!!!
Including TWO NEW FLAVORS that have not been released to the public!!!!

Just take a wild guess what these two new flavors are! They are SOOOO stinking good, I cannot wait for my winner to try them out!!!! They will be the talk of their Super Bowl Party for sure!

Giveaway ends on Sunday, January 25th at 11:59 PM (PST).
1 winner will be randomly selected and announced on Monday, January 26th
Cabo Chips prize pack will be shipped out and delivered to your house before Super Bowl Sunday!
*Must use a valid email address to enter. Must be a US resident to enter. 

a Rafflecopter giveaway

Kale Salad with Spicy Peanut Dressing

M-Cafe-CopyCat-Kale-Salad-with-Spicy-Peanut-Dressing-1 M-Cafe-CopyCat-Kale-Salad-with-Spicy-Peanut-Dressing-2 M-Cafe-CopyCat-Kale-Salad-with-Spicy-Peanut-Dressing-3 M-Cafe-CopyCat-Kale-Salad-with-Spicy-Peanut-Dressing-4 M-Cafe-CopyCat-Kale-Salad-with-Spicy-Peanut-Dressing-5 M-Cafe-CopyCat-Kale-Salad-with-Spicy-Peanut-Dressing-6 M-Cafe-CopyCat-Kale-Salad-with-Spicy-Peanut-Dressing-7 M-Cafe-CopyCat-Kale-Salad-with-Spicy-Peanut-Dressing-8 M-Cafe-CopyCat-Kale-Salad-with-Spicy-Peanut-Dressing-9 M-Cafe-CopyCat-Kale-Salad-with-Spicy-Peanut-Dressing-10

When I lived in LA, I loved going to M Café for their Peanut Kale Deli Salad. It’s one of my top 10 favorite kale salads (yes I love that many kale salads). It’s super rich, flavorful, and even better with a side of brown rice!

The salad at M Café de Chaya is served with blanched/wilted curly kale, which is how I prepared my salad in this recipe. If you are more of a tuscan kale (dinosaur kale) fan, I have also prepped the salad with it for you! With the dinosaur kale, I left it cold and unbalanced, rinsed it, chopped it, warmed the dressing over the stove, and then massaged it in and let the kale wilt a bit! I loved the salad both ways, but I think the dino kale might be my new fav!

Kale Salad with Spicy Peanut Dressing
Adapted from Linda LaRue

1 large bunch curly kale
1/4 cup peanuts, chopped for garnish
1/4 red onion, halved and sliced for garnish

Spicy Peanut Dressing
makes about 1/2 cup of dressing

1/2 cup peanut butter [for more macro version use tahini instead]
2 Tbsp low sodium soy sauce or Tamari
2 Tbsp rice vinegar
1/2 tsp garlic, minced
1/2 tsp ginger, minced
1/4 tsp cayenne pepper
1/8 tsp salt
3 Tbsp hot water

Remove the kale from the stems. Add a pinch of salt to a pot of boiling water, then blanch the kale for 3 minutes. Remove the kale from the boiling water and shock it in a container of ice water. Finally, squeeze the excess water out of the cooled kale. For the dressing, place all dressing ingredients into a blender. Blend until mixture turns into a smooth consistency. Add 1 Tbsp of dressing per 1 cup of kale and mix until kale is evenly coated. Garnish with sliced red onions and chopped peanuts.

Dole Spinach Hummus & Pita Christmas Trees + Giveaway

Dole-Christmas-Tree-Spinach-Hummus-Pita-10Dole-Christmas-Tree-Spinach-Hummus-Pita-1 Dole-Christmas-Tree-Spinach-Hummus-Pita-4Dole-Christmas-Tree-Spinach-Hummus-Pita-2 Dole-Christmas-Tree-Spinach-Hummus-Pita-3Dole-Christmas-Tree-Spinach-Hummus-Pita-5 Dole-Christmas-Tree-Spinach-Hummus-Pita-6 Dole-Christmas-Tree-Spinach-Hummus-Pita-8 Dole-Christmas-Tree-Spinach-Hummus-Pita-9Seasons green-ings little bunnies! Christmas is approaching and it’s time to think outside of the box, I mean bowl (salad bowl, that is!) for creative healthy holiday appetizers! I created these adorable Christmas tree appetizers out of pita bread, pretzel sticks, homemade spinach hummus (made with Dole Baby Spinach), and red bell peppers as decorations. There is no cooking required, which makes it a win in my book, plus they’re great for kids and adults. These adorable little appies will be the talk of any holiday party! Lettuce celebrate! ha ha ha!

Dole Spinach Hummus & Pita Christmas Trees
Makes about 1 1/4 cup of hummus
Each pita round makes 8 “trees”

Dole Spinach Hummus
2 cups Dole Baby Spinach, packed
1 cup chickpeas
1/2 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp tahini
1/4 tsp red pepper flakes
1/2 – 1 whole clove garlic
pinch of sea salt

Combine all ingredients in a food processor and blend until evenly mixed. Scrape down the sides of food processor with a spatula occasionally if needed.

Christmas Trees
whole grain pita bread
pretzel sticks
1 red bell pepper

Cut each round of pita bread into 8 triangles. Gently poke a pretzel stick into the bottom end of each pita using a twisting motion. Spread a thin layer of spinach hummus on each piece of pita. Thinly slice and chop the bell pepper into small pieces and decorate the pita trees (like tinsel or garland).

For more healthy holiday recipes, try Dole’s Laurel RougeWinter Citrus SaladButternut Hummus Tartine with Parmesan, and Green Pancakes with Pear-Lime Relish!

Health & Happiness


a Rafflecopter giveaway

*Must use a valid email address to enter. Must be a US resident to enter. Giveaway ends on Sunday, December 21st at 11:59 PM (PST).
1 winner will be randomly selected and announced on Monday, December 22nd.

This post has been sponsored by Dole. I received compensation for this post. All opinions are my own.

Siggi’s Yogurt Breakfast Bark


I am so excited to partner with siggi’s Icelandic-style strained yogurt for this colorful, creative healthy breakfast recipe! I remember the first time I saw siggi’s on the shelf at Whole Foods. In a refrigerated aisle filled with cups of yogurt, siggi’s adorable minimalist recyclable packaging definitely stood out to me, so of course I bought it – totally based on looks (although the nutrition stats were pretty awesome as well)! Go ahead and judge siggi’s by their super awesome packaging, because their product is just as amazing on the inside as it is on the outside! Just like their motto states “simple ingredients, not a lot of sugar.”

“In fact, every container of siggi’s yogurt contains more protein than sugar. siggi’s products do not contain any artificial preservatives, thickeners, sweeteners, flavors or colors and is made with milk from cows not treated with rGBH.” -siggi’s

What is “Skyr” or Icelandic Yogurt?
Skyr, pronounced “skeer,” is the traditional yogurt of Iceland. It is made by incubating skim milk with live active cultures. The whey, the water naturally found in milk, is then strained away to make for a much thicker, creamier, concentrated yogurt. So to make just one cup of skyr, with all that water going out, you need 4 times the amount of milk required to make a regular cup of yogurt. As a result of this process skyr comes out with 2-3 times the protein count of standard yogurt.

Want to try Siggi’s?
Find siggi’s in a store near you with their store locator!

Want to save on siggi’s?
Save $1 on your purchase of 2 siggi’s yogurt cups with a coupon (located at the top right of their website)

Siggis-Icelandic-Yogurt-Breakfast-Bark-1 Siggis-Icelandic-Yogurt-Breakfast-Bark-2 Siggis-Icelandic-Yogurt-Breakfast-Bark-3 Siggis-Icelandic-Yogurt-Breakfast-Bark-4 Siggis-Icelandic-Yogurt-Breakfast-Bark-6Siggis-Icelandic-Yogurt-Breakfast-Bark-7Siggis-Icelandic-Yogurt-Breakfast-Bark-5 Siggis-Icelandic-Yogurt-Breakfast-Bark-8I love siggi’s recyclable packaging. The outer label is removable so it can be recycled separately from the plastic – so clever!

For today’s recipe, I used a 5.3 oz container of siggi’s Vanilla, which has only 100 calories 0g fat, 14g protein, and 9g sugar. I love love love the Madagascar bourbon vanilla used in this flavor. You can see flecks of real vanilla bean in the yogurt, and the flavor is just magical!

With thick creamy Icelandic-style yogurt, sweet pomegranate seeds, and crunchy pistachios, this breakfast bark has the perfect combination of salty and sweet, plus an added punch of protein and antioxidants to start your morning off right!

There is minimal prep, plus it’s easy to store! Keep extra breakfast bark on hand for mornings when you’re short on time or as a healthy snack option.

siggi’s Yogurt Pomegranate Pistachio Breakfast Bark
Serves 1-2

1  5.3 oz container siggi’s Vanilla Yogurt
2 Tbsp pomegranate seeds
2 Tbsp pistachios, crushed

Mix ingredients together in siggi’s container until well combined. Line a baking sheet or small freezer safe pan with wax paper. Spread the yogurt mixture out onto wax paper evenly (about 1/4 inch thick). Freeze uncovered overnight. In the morning remove from the baking sheet and cut or break into small piece and eat cold. Store extra pieces in a freezer safe container.

The Rabbit Food Pyramid Breakdown:
Produce: pomegranate seeds
Whole Grain: none (would be great with 1/4 cup rolled oats mixed in!)
Protein: siggi’s yogurt
Plant Based Fat: pistachios

Next time you’re in a morning rush about to have a meltdown; relax, open the freezer, grab some breakfast bark, and avoid being hangry at all costs!

For more creative recipes using siggi’s, visit their website!

Health & Happiness

siggi’s rather delicious yogurts with simple ingredients and not a lot of sugar.
Try delicious flavors like vanilla, pumpkin & spice, and mixed berries & açai, power up your breakfast with their recipes and print a coupon.

This is a sponsored conversation written by me on behalf of siggi’s Dairy. The opinions and text are all mine.

Thanksgiving Leftovers Sandwich

Vegan-Thanksgiving-Leftovers-Sandwich-Sweet-Potato-Buns-10Vegan-Thanksgiving-Leftovers-Sandwich-Sweet-Potato-Buns-1Vegan-Thanksgiving-Leftovers-Sandwich-Sweet-Potato-Buns-2 Vegan-Thanksgiving-Leftovers-Sandwich-Sweet-Potato-Buns-3 Vegan-Thanksgiving-Leftovers-Sandwich-Sweet-Potato-Buns-4Vegan-Thanksgiving-Leftovers-Sandwich-Sweet-Potato-Buns-6 Vegan-Thanksgiving-Leftovers-Sandwich-Sweet-Potato-Buns-7 Vegan-Thanksgiving-Leftovers-Sandwich-Sweet-Potato-Buns-8 Vegan-Thanksgiving-Leftovers-Sandwich-Sweet-Potato-Buns-9
This Thanksgiving, Dole and I are encouraging families and individuals to include greens in their meals! We know that Thanksgiving can be a hard holiday to eat healthy for, but with a few little swaps and the addition of fresh Dole greens, it can be done!

I was completely stumped while trying to think of a healthy Thanksgiving recipe until I saw my friends Taryn and Julia the other day. I asked them, what is a dish that gets left out during Thanksgiving? Something uncommon. That’s when it hit us as we were all talking – there’s plenty of delicious side dishes for Thanksgiving, but there also tons of leftovers, and not much to do with them – except for eat the same meal over and over again for an entire week. I’ve surprisingly never made a sandwich out of leftover Thanksgiving food, but I am alllllll over it this year!

Since most Thanksgiving leftovers are pretty rich, I added some fresh Dole Spinach and my new favorite type of “bun” to my Thanksgiving sammy! I just recently discovered sweet potato buns, and I seriously wish I knew about them sooner. When baked with olive oil, they taste amazing as a bread or bun replacement, plus they’re loaded with beta-Carotene which is excellent for vision.

Sweet Potato Buns

The biggest (widest) sweet potatoes you can find.
Olive oil
Salt & Pepper

Preheat oven to 400 degrees. Slice sweet potato into 1/2 inch or 1/4 inch thick slices. Coat both sides with olive oil and sprinkle with salt and pepper. Place the sweet potato rounds on a baking sheet lined with parchment paper and bake for 20-30 minutes. Flip the sweet potatoes halfway through baking.

Leftovers Sandwich Ingredient Ideas

Dole fresh spinach or sautéed spinach
Tofu Turkey (or regular turkey)
Cranberry sauce
Creamed corn
Roasted Brussels Sprouts
Green beans

I hope you have a happy & healthy Thanksgiving with your family and friends!

For more healthy thanksgiving recipes, check out Dole’s Butternut Squash with Eggplant-Pomegranate Sauce, Caramelized Pear, Roasted Tomato and Lentil SaladVegetable & Kale Au Gratin, and Roast Turkey Salad with Cranberry Vinaigrette.

a Rafflecopter giveaway
*Must use a valid email address to enter. Must be a US resident to enter. Giveaway ends on Wednesday, November 26th at 11:59 PM (PST).
1 winner will be randomly selected and announced on Thursday, November 27th.

This post has been sponsored by Dole. I received compensation for this post. All opinions are my own.

1 3 4 5 6 7 43