• How To Prep 5 Days Worth of Food in 2 Hours

    Impossible, you say? Certainly not! Get out a sharp knife, a cheap mandolin, and your food processor and you’ll be geared up to take down all your veggies and proteins and prep for the week ahead. Everyone wants a fridge with everything washed, cut, and cooked – so just make it happen, party people.

    Read More

  • How to Make Carrot “Fettuccine”

    Happy Monday, Beautiful!

    As much as I love the oh-so-popular vegetable “pasta” trend, it does come across a little “bit there, done that”—a.k.a. dated. Instead of using zucchinis, everyone’s go-to choice, I decided to experiment, this past weekend, with rainbow carrots.

    Forget the spiralizer, I went old school with a peeler.

    Read More

  • Breakfast Smoothie Bowls

    Happy Monday, Everyone!

    Weekends are perfect for relaxing and treating yourself, but on occasions, over indulgences can occur. When my cheat meal becomes a cheat weekend, I usually reset with a healthy and filling breakfast to get myself back on track!

    Smoothie bowls are a perfect way to start your day (if not week)! They’re beautiful to look at and super yummy to eat! The most important part of a smoothie bowl is to use a frozen base so your end mixture will hold up to whatever topping you add. I like to use frozen Açai, a super fruit that can be found in most grocery stores. I accessorized with tropical fruits, but you can finish your bowl whatever you like—even greens! Best of all, this recipe can be made the night before to give you extra snooze time in the morning.

    Hope this helps you conquer your week!

    Acai Smoothie Bowl

    • Prep Time: 10m
    • Serves: 1


    • 1 Frozen Pack Acai
    • 1 Frozen Banana (Keep half Fresh, Half Frozen)
    • 1/4 Almond Milk
    • 1/4 cup Blueberries
    • 4 Raspberries
    • 1/2 Kiwi
    • 2 Strawberries
    • 2 tablespoons Granola
    • 2 tablespoons Chia seeds
    • 2 tablespoons Coconut (shredded or flakes)


    1. Run Acai Pack under warm water for 5-10 seconds to slightly defrost, you want to make sure it is still frozen enough to keep the smoothie bowl thick.
    2. In a blender combine the frozen banana, acai pack, and almond milk.
    3. Blend until smooth, if the mixture seems too thin add more ice or berries to thicken.
    4. In a deep soup bowl pour the blended mixture.
    5. In vertical lines, top your smoothie bowl with sliced bananas, coconut, chai seeds, granola, berries, and kiwi. Enjoy!
  • Berry and Seed Granola Bars

    The season may still be winter, but my mind is in total Spring mode.  Just like your house that needs its regular spring cleaning, your body also needs a cleanse before the warm season arrives.  I’m feeling major motivation to eat all things beautiful and healthy these past few days.  Seed and Berry granola bars have just the right about of protein and sweetness to give me that much desired kick midday. They’re super easy to make and so convenient to have around during a busy work week.  Plus, any of the fruits/nuts/seeds, can be changed to whatever you like!  I hope this recipe gets your body and mind ready to take on Spring!

    Spring Berry and Seed Granola Bars

    • Prep Time: 20m
    • Cook Time: 15m
    • Total Time: 3h
    • Yield: 8-12 Granola Bars


    • 2 cups Oats
    • 1/2 cup Sunflower Seeds
    • 1/2 cup Almonds
    • 1 cup Coconut flakes
    • 1/4 cup Chia Seeds
    • 2/3 cup Honey or Maple Syrup
    • 4 tablespoons Coconut Oil
    • 2 tablespoons Light Brown Sugar
    • 2 tablespoons Almond Butter
    • 1 1/2 teaspoons Vanilla Extract
    • 1/4 teaspoon Kosher Salt
    • 1/4 cup Freeze Dried Bananas
    • 1/4 cup Freeze Dried Strawberries
    • 1/4 cup Freeze Dried Blueberries
    • 1/2 cup Dried Cranberries or Raisins


    1. Preheat oven to 350 Degrees Fahrenheit.
    2. Melt 1 tablespoon of Coconut Oil and grease 13x9 glass baking pan.
    3. Combine Oats, almonds, sunflower seeds, and coconut flakes, lay flat on a baking sheet and toast for 10-12 minutes in the oven, rotating after 5 minutes.
    4. Once the mixture is out of the oven add the Chia seeds, and reduce oven temperature to 300 degrees.
    5. In a small sauce pot combine coconut oil, honey/maple syrup, brown sugar, vanilla, salt, and almond butter and boil for one minute. Add to granola and mix, add dried fruits last.
    6. Once combined spread into pan and lightly press down.
    7. Bake for 20-25 minutes, cool 2-3 hours before cutting.
    8. Wrap individual granola bars for the week ahead!

  • How to Make Sweet Potato Toast

    Toast is an easy, fail proof, and delicious way to enjoy breakfast or brunch and can be made savory, sweet, or with avocado! Unfortunately, not everyone can eat toast as frequently as they would like to. Some people prefer to eat whole, unprocessed foods, while others are gluten-free, paleo-friendly, or too nutrient dense to indulge in toast.

    Enter: the sweet potato.

    Sweet potatoes are a great alternatives to toast. High in beta-carotene, they can help keep your hair, eyes, and nails healthy—just like carrots! They, of course, are also super delicious and much better for you than the standard bread.

    This sweet potato toast trend went viral a while back and still makes an appearance on Instagram and Pinterest so today I’ll teach you how to make your own with 4 vegan topping suggestions!


    • almond butter + banana + cinnamon
    • tahini + fig + agave
    • avocado + chili flakes + lime
    • crunchy almond butter + frozen mixed berries + hemp seeds
    • hummus + cucumber slices + paprika

    Sweet Potato Toast

    • Prep Time:
    • Cook Time:


    • 1 Large Sweet Potato
    • Toppings of Your Choice!


    1. Wash and dry your sweet potato, and peel the skin if you prefer.
    2. Make lengthwise slices about 1/8 to 1/4th of an inch thick. If you have a mandolin, using one will make this much easier! If not, slice as thinly as you can (the thicker the slice, the longer you will need to toast it for).
    3. Toast the slices in a standard toaster, or a small toaster oven, for about 5-8 minutes. If your slices are on the thicker side, you may want to flip them and cook for another 5-8 minutes. You can also use a toaster and just keep pressing down to re-toast until you reach your desired texture. You can enjoy these a bit crunchier, or toast repeatedly until they are more on the soft side.
    4. Enjoy with your favorite toppings and get creative!

  • Slow Cooked Eggs in Ghee A 5 Star Breakfast

    When I first whipped this together a week or so ago and took my first bite, I was immediately taken away from my kitchen and into a 5-star restaurant somewhere far, far, away. This dish tastes FANCY, subtle, and extremely, extremely nutty and delicious. Like, I want to have this for breakfast everyday for the rest of my life. Eggs are a gift from the gods, and when they’re cooked low and slow they are truly heavenly.

    What’s in it? Eggs cooked low and slow in copious amounts of ghee, butternut squash, and arugula. Simple ingredients, delicious low-profile taste, and truly satisfying. Being able to indulge in the intoxicating taste of butter without the guilt (ghee is clarified butter that’s free of the dairy) is revolutionary. It’s been used for centuries in India, South Asia, Iranian, and Arabic cuisine but it’s really having its moment here in the west right now. It’s actually GOOD for your health. That’s right, fats can be good for you. Among other things, digesting ghee stimulated the secretion of gastric acid which aids in the digestive process. Better digesting equals better weight management and health. It’s also rich in medium chain fatty acids like coconut oil, so it’s a great energy source.

    This recipe is easy to cook en masse too – for a brunch, lets say. Just get a few pans going at once and you’ll be able to serve 4-6 people the meal of their lives in a flash. Best part – this meal is gluten free, dairy free, grain free, and guilt free. Rejoice!

    Slow Cooked Ghee Eggs

    • Prep Time: 5m
    • Cook Time: 5m
    • Total Time: 10m
    • Serves: 1
    • Yield: 3 eggs
    • Category: ,


    • 1 tablespoon ghee
    • 3 eggs
    • 1 pinch fresh black pepper
    • 1 pinch salt
    • 1/2 teaspoon sweet paprika
    • 1/2 cup butternut squash, cubed
    • 1 tablespoon olive oil
    • 1/2 cup fresh arugula


    1. In a small saucepan, melt ghee over medium-low heat. When melted, crack 3 eggs into the pan and turn the heat to low. Sprinkle salt and pepper over the eggs.
    2. Meanwhile, combine butternut squash with olive oil and a bit of black pepper in a small glass bowl and microwave for 5 minutes (you could roast but it would take a while). If you have any leftover roasted root veggies from a previous meal those would be perfect as well. Cook butternut squash until soft.
    3. Cook the eggs low and slow for a minimum of 5 minutes. Pick up the pan and swirl the ghee around to cover the tops of the eggs. Place a small lid on the pan towards the end to firm up the whites. The egg whites should be cooked through but soft, and the yolk should be runny when broken with a fork.
    4. When the eggs are done, use a spatula to gently loosen from the pan. Slide the eggs and ghee out onto a warmed plate. Sprinkle with paprika.
    5. Add butternut squash and arugula to plate and enjoy!
  • Chicken and Rice Soup with stock from scratch

    on a cold and dreary wednesday, doesn’t some chicken and rice soup sound so, so good?

    I think so. I woke up this morning to an ick nasty day but a pasture-raised, antibiotic free whole chicken in my fridge so of course my next move was to make some extremely tasty soup from scratch. My boyfriend loves this soup: the stock is from scratch so the flavor is divine, and it’s low in calories, and high in protein. The stock bones provide excellent nutritional value so if you’re suffering from a cold or the flu, eating a bowl of chicken soup REALLY will help you get better more quickly.  The full recipe is at the bottom of the post. Enjoy!

    Breaking down a whole chicken can be daunting if you’ve never done it before. I suggest watching a how-to on YouTube, or asking your butcher for chicken bones in addition to breasts and legs (skin off) for the actual chicken you’ll eat in the soup. I was filming with one hand and cutting with the other so the vid below only shows the pieces post-break down.

    Here I have my chicken separated into bones, breasts, and legs. The bones will be used for stock.

    Next, for tasty soup I like to brown my bones and veggies to create brown bits (the flavorful stuff) in the bottom of the pan. Because this stock is going to be used just for my soup, I deglaze the veggies after they brown too.



    Once everything is deglazed, it’s time to add the bones back, along with enough water to cover the chicken completely, reduce, and leave you enough stock for soup.


    Then add some peppercorns, bay leaves, and parsley stems.


    Once your stock is done, remove the bones and veggies and strain through a colander.

    This turned out so beautifully and tastes so rich. No salt added at all! Amazing!

    At this point, add new vegetables, your breasts and legs, and simmer for about 40 minutes. You don’t want to boil the chicken or it will be too tough. We’ll be shredding it once it’s done and adding it back into the soup to be served!

    This will simmer for about 30 minutes – once your chicken is done get it shredded immediately and serve your soup over rice.


    and….voila, it’s done.



    Chicken and Rice Soup

    • Prep Time: 30m
    • Cook Time: 2h 30m
    • Total Time: 3h
    • Yield: 6 bowls of soup


    • 2 tablespoons ghee
    • 1 whole chicken, broken down into bones, breasts and legs (with skin removed)
    • 1 onion (half cut into 1 inch pieces for stock, and the other half cut into smaller pieces for the soup)
    • 4 carrots, (2 carrots cut into 1 inch pieces for stock, and the other 2 cut into smaller pieces for the soup)
    • 3 celery stalks (2 cut into 1 inch pieces for stock, and the other 3 cut into smaller pieces for the soup)
    • 1/3 cup white wine
    • 6 bay leaves
    • 1 handful of parsley stems
    • 1 tablespoon black peppercorns, whole
    • 10 cups water for stock
    • 1 tablespoon ground black pepper for soup
    • cup white rice


    1. Using a sharp carving knife, break down whole chicken into breasts and legs, and bones. Use the backbone and wings as bones for stock. Remove skin from breast and legs and put those into the fridge.
    2. Chop up all your veggies, setting aside the appropriate amounts for stock and soup.
    3. In a large pan, melt ghee over medium high heat. Add your chicken bones and brown until there are lots of brown bits in the bottom of your pan. Remove bones from pan and save to the side. Add your onions, carrots, and celery and brown.
    4. Deglaze your veggies with white wine. Allow to boil for a minute or so while stirring, and add the chicken bones back in. Add about 10 cups of water (or enough water to completely cover the chicken), 3 bay leaves, a handful of cleaned parsley stems, and black peppercorns. Bring up to a boil and cook for 1.5-2 hours, or until it tastes delicious.
    5. Once your stock is done, remove the bones using tongs and dispose into the trash. Using a fine mesh colander, drain the stock into a bowl to remove the vegetables, peppercorns, etc. Use a spoon to press down on the vegetables to remove as much stock from them as possible.
    6. Pour your cleaned stock back into your pan. Add your chicken breasts and legs, fresh/raw onions, carrots, celery, and additional bay leaves and parsley, along with ground black pepper. Simmer for about 30 minutes until the chicken is cooked through.
    7. While the soup is cooking, prepare your rice. Combine 2 cups dry white rice with 3 cups water and bring to a boil. Cover with a lid, reduce to low, and cook for 15 minutes. After 15 minutes, remove from heat and let stand for 10 minutes before fluffing.
    8. When the chicken is cooked, remove from the soup and shred on a cutting board using two forks. Return the chicken to the soup and serve over rice in a warm bowl.


  • The Detox Drink A Minimalist Smoothie for the Minimalist in You

    Day 5 of the Detox is here.

    Can I just say I woke up feeling GREAT today? I’m like, high on life, man. Also, my boyfriend gets home in a mere 5 hours so that probably helps the situation. I’m so in love, you guys. So. In. Love. Last night I spent the evening face-masking and putting Olaplex in my hair so that I’m at peak gorgina status today when he comes home. Just like Cher in Clueless I’ll even have something in the oven for his arrival (it’s a roast and it’s going to be bangin’ and it’s on the Detox Diet).

    But you’re here for this smoothie recipe, aren’tcha? My ramblings about love don’t belong on the le blog today. Alright, I’ll give you what you came for. And if you’re reading today, as in Friday, January 13th, there is a video of me making the Detox Drink on my Instagram Story….

    I’ve grown to love smoothies over the years after being strictly ANTI-smoothie in my adolescence. One of the original Jamba Juices was in Laguna Beach (my hometown) and I never bought into the extremely sweet, kinda (?) tasty, but full of shit smoothies they were peddling. I don’t have a sweet-tooth, plain and simple. Alas, I’m 30 now and I acknowledge that a smoothie is a great way to get some nutrition and good calories into my body quickly and that it does not have to resemble sugar plum fairies in whipped up form. For the purpose of the Detox Diet, a paired-down smoothie is a must as we’re saying goodbye to gluten, dairy, sugar (some fruit is ok), and processed foods. I like thinking of it as a “minimalist smoothie” for the minimalist girl in me. So even though it’s not full of agave, and yogurt, and other things we’re saying “NO” to right now, I swear on my Mother that the Detox Drink is REALLY good, and tastes super clean.

    Let’s get to the recipe…

    The Detox Drink

    3/4 cup cold, filtered water

    1/2 cup frozen, organic kale leaves

    1/2 cup frozen, organic blend of antioxidant berries and seeds (blackberries, blueberries, raspberries, cherries, pomegranate seeds, strawberries)

    1 tablespoon chia seeds – protein source

    1 tablespoon collagen hydrolysate (kosher) – pure protein and good for bouncy skin 

    1. In a VitaMix or other high speed blender add all the ingredients together and blend for a minimum of one minute.
    2. Pour into a beautiful glass, because it’s important to truly enjoy yourself while drinking your breakfast. Add a straw if you’re so inclined.
    3. Snap a pic and put it on Instagram and tag me @lobosworth and #DetoxDrink so I can see your masterful work.


    Interested in some of the items I’ve mentioned in this post? They’re right down here for you to peruse.


  • Try These Clean Holiday Treats!

    Happy Holidays, Everyone!

    While this time of year is usually the happiest, it’s not always the healthiest. From cookies to fried latkes, many people (myself included!) find it hard to escape the unhealthy temptations.

    A sweet lover through and through, I am usually overwhelmed by the amount of sugar-filled treats that come by way. Do I get sick of them? Um, hello! Never! But, I do know it’s not the best idea to ride a constant sugar high.

    That being said, I’ve come up with a couple recipes to make your holiday indulgences more or less guilt-free.

    Let’s get a cookin’!

    PRO TIP: Bring one of the following treats to your next party! Should you feel the need to let loose (a.k.a tell yourself you’ll start that diet tomorrow), you can snack on these yummy and nutrient snacks instead!

    Peppermint Chocolate Bark

    4 oz. unsweetened baking chocolate
    ¼ cup coconut oil
    ¼ cup honey
    8 drops peppermint essential oil

    Place chocolate and coconut oil in double boiler on medium high heat. Once it is all melted, turn off heat and add the honey and peppermint essential oil. Place on parchment paper lined baking sheet and in fridge or freezer until hardened. 

    Donna’s Hot Nuts

    2 egg whites
    2 cups roasted almonds
    2 cups roasted cashew nuts
    2 cup walnut halves
    2 tbsp curry powder
    1 tbsp ground cumin
    1 ¼ tsp cayenne peper
    1 tsp ground cardamon
    1tsp ground cinnamon
    2 tbsp honey

    My mom’s recipe! Mix everything together and place it on a baking sheet. Bake for 45 min at 250°F.

    Coconut Oil Fudge

    ¾ cups coconut oil
    ¾ cups cocoa powder
    ½ cup coconut milk
    ⅓ cup raw honey
    2 teaspoons vanilla essential oil
    A pinch of salt

    Mix the ingredients together and put it in the fridge to harden.

    5-Ingredient Brownie Bites

    2 eggs
    1 banana
    2 scoops of Quest chocolate milkshake protein

    Mix and bake at 350°F for 12-15 minutes. Spread a little Nutella (not so clean) or nut butter (clean) and top with crushed nuts.

    Save the calories and eat the sweets!

    Peace & Love,

    Emily Burkhardt

    Feature image via One Little Project

  • Want to Really Enjoy A Moscow Mule? Make It With Less Sugar!

    Summer is officially in the air and I couldn’t be more excited. I’m spending a lot of my summer at my beach house, and I’m entertaining friends and family almost every weekend. A few days ago my friends came to the beach to spend the evening with me, and I decided to mix up some Moscow Mules for us to enjoy – they were a huge hit!

    The drink is so flavorful on its own, that I didn’t want to mask the fresh taste of lime and ginger by over doing it with sugar. So when making my Moscow Mules, I swapped sugar for SPLENDA Zero™ Liquid Sweetener to create the ginger reduction. The effect was delicious! I simply boiled the water and ginger, and then sweetened the reduction with the SPLENDA® Sweetener and added fresh mint leaves! So simple and refreshing. Just like any dish, the secret to a great cocktail is fresh ingredients – so using fresh ginger and lime juice really makes all the difference. For added effect, make sure to garnish with plenty of mint leaves and a lime wedge, and serve in copper mugs that will keep the drink cool!

    Check out my video below to see how I make my Moscow Mules and let me know how yours turn out! And check-out SweetSwaps.com for more tips and tricks for swapping sugar for SPLENDA® Sweetener Products.

    Moscow Mules 

    (makes about 7 servings) 


    1 cup ginger, peeled and cut into thin slices

    4 cups water

    2 tsp. SPLENDA ZERO™ Liquid Sweetener

    15 Mint leaves

    Juice from 4 limes

    1 liter soda water

    8 fl. oz. vodka

    Ice cubes

    4 Lime wedges


    1) Boil ginger in 4 cups of water for about 10 minutes, or until the liquid is reduced by half.

    2) Strain the ginger reduction into a bowl, and add SPLENDA® Liquid Sweetener and allow to cool.

    3) Add mint leaves and lime juice to the ginger reduction and muddle.

    4) In a pitcher, combine soda water and vodka. Add the ginger reduction with mint leaves and lime juice. Stir. Add ice cubes, additional mint or lime to taste.

    5) Serve in copper mugs and garnish with mint leaves and a lime wedge.

    Nutrition Facts Per Serving (8 fl. oz.): 

    – Calories: 82

    – Total Fat: 0g

    – Saturated Fat 0g

    – Cholesterol: 0mg

    – Sodium: 32mg

    – Total Carbs: 2g

    – Sugars: 1g

    – Protein: 0g


  • These Lemon Greek Yogurt Pops are the Perfect Summer Treat!

    Summer weather is here, and that means, I’m ready to get outside and enjoy the sunshine with my friends! I wanted a refreshing treat that would satisfy my guests and keep them cool while we hang out on the roof, so I came up with these Frozen Lemon Greek Yogurt Pops! These simple, homemade treats are made with 3 basic ingredients: Greek yogurt, lemon, and a sweet swap for sugar – SPLENDA® No Calorie Sweetener.

    I had a great time making these pops, and I encourage you to get creative with the different molds out there! I like this one but the design is up to you. Regardless of what you use, these pops are super easy to put together quickly for a party, your kiddos, or yourself as a late afternoon or after dinner snack. I used SPLENDA® Sweetener in mine, so that there is less added sugar. Add that to plain Greek Yogurt and lemon juice, and you’ve got yourself a sweet treat that gives you a little vitamin C, and packs a protein punch!

    Not only does the final product taste awesome, it’s also beautiful with the lovely pieces of lemon zest and thin lemon slices showing throughout the white pop. These pops are creamy, with just the right amount of sweet and tart flavor (not to mention they’re a healthy treat that you can feel great about!). Check out my video demo below! And check-out SweetSwaps.com for more tips and tricks for swapping sugar for SPLENDA® Sweetener Products.


    Lemon Greek Yogurt Pops 

    (Makes 6 Pops) 


    Juice from 2 lemons

    Zest from 3 lemons

    2 cups plain whole Greek yogurt

    1 cup plain non-fat Greek yogurt

    1/2 cup SPLENDA® No Calorie Sweetener, Granulated

    6 thin slices of lemon

    6 pop sticks


    1) In a bowl collect the zest and juice from the lemons. Stir in the yogurts.

    2) Add SPLENDA® Sweetener and stir well.

    3) Using a spoon, carefully transfer the yogurt mixture into each pop mold. Gently tap the molds onto a countertop to sufficiently fill them. Insert a thin slice of lemon into each mold so that it sits at the base. Add the pop sticks and freeze for a minimum of 3 hours.

    4) When ready, run the pop mold under warm water for about 20 seconds, and gently pull each pop out.

    Nutrition Facts Per Serving (1 pop): 

    – Calories: 100

    – Calories from Fat:

    – Total Fat: 3g

    – Saturated Fat 2g

    – Cholesterol: 10mg

    – Sodium: 40mg

    – Total Carbs: 8g

    – Dietary Fiber:

    – Sugars: 5g

    – Protein: 11g


  • This Dairy-Free Pasta Dish is Perfect for Spring

    #P A S S I O N F O R P A S T A

    There’s no denying that pasta is absolutely delicious.  But did you know that it’s also a good, complex carbohydrate that provides steady energy?  I’m certainly passionate about pasta, especially before a run and the the variety of ways you can whip it up is truly endless and it’s a perfect foundation for a healthy meal –   comforting, tasty, and nutritious all at once.

    If you read the blog often you may know that I’m not a huge fan of dairy, and am constantly searching for alternatives.  I love cheese and cream, but not the way it makes my insides feel, if you know what I mean.  More often than not however, pasta and cheese go hand and hand.  The flavor combination is undeniably gangbusters.  So how to indulge in a little spaghetti or ravioli that tastes satisfying without compromising the flavor?  Turn to citrus, ta da!

    Apart from a straight tomato sauce, citrus is a great element to incorporate into a pasta dish without the need for cheese or a creamy sauce.  Want citrus and a creamy element?  Pick up an avocado, also in season along with a fresh zucchini (a Farmer’s Market favorite of mine) for some of the tastiest, creamiest, brightest pasta you will ever eat.

    I picked up this Spaghetti with Zucchini and Avocado Sauce recipe from PassionforPasta.com and it checks all of my nutritional and taste requirements: has a creamy sauce that’s dairy-free, utilizes fresh vegetables, incorporates citrus (one of my fave flavors), and is a good source of energy before hitting the gym.  You can check out my video tutorial below that takes you through the recipe step by step and also reference the recipe below.  Enjoy!


    Spaghetti with Zucchini and Avocado Sauce


    1 box Barilla spaghetti

    1 large leek, sliced

    4 tablespoons extra virgin olive oil

    1 ½ cups vegetable broth

    2 medium ripe avocados, peeled and pit removed

    1 tablespoon lemon juice

    1 large zucchini, skin only, julienned

    1 tablespoon fresh parsley, chopped

    salt and black pepper, to taste



    1. Bring a large pot of water to a boil; season with salt

    2. Cook Barilla pasta according to package directions

    3. Sauté leek with 3 tablespoons oil over medium heat in a medium skillet for 3 minutes.

    4. Add broth, turn heat to high and bring broth to a boil

    5. Cook until reduced to half; remove from heat and let cool

    6. Blend cooled broth, avocado, lemon juice, salt and pepper in a food processor until smooth; set aside

    7. Sauté remaining oil and zucchini skins over medium heat for 1 minute in the same skillet used for the leek mixture

    8. Toss pasta with avocado mixture and zucchini in a large serving bowl

    9. Garnish with parsley









  • These Lemon Bars are Perfect for Mother’s Day

    I Got It From My Momma

    Mother’s Day is around the corner, guys (Sunday, May 8) so it’s time to head into the kitchen and whip up a sweet treat just for her.  Lemon Bars are an absolute favorite of my Mother.  We had them all the time, so today’s new cooking video is really an ode to her.  I hope you enjoy the tutorial and these sweet and tart treats!!!  Recipe is below!


    Luscious Lemon Bars Recipe


    Crisco® Original No-Stick Cooking Spray

    1 1/4 cups Pillsbury BEST™ All Purpose Flour

    1/4 cup powdered sugar

    1/4 teaspoon salt

    1/2 cup Crisco® Butter Flavor All-Vegetable Shortening (well-chilled)



    2 large eggs

    1 cup sugar

    2 tablespoons Pillsbury BEST™ All Purpose Flour

    1/4 teaspoon baking powder

    1/4 cup fresh lemon juice

    2 teaspoons grated lemon peel



    1/2 cup powdered sugar

    1 tablespoon fresh lemon juice

    1/2 teaspoon grated lemon peel

    Powdered sugar




HEAT oven to 350ºF. Line 8-inch square pan with foil. Coat with no-stick cooking spray.


FOR CRUST: COMBINE flour, powdered sugar and salt in medium bowl. Cut in well-chilled shortening with pastry blender until evenly moistened. Press into bottom of prepared pan. Bake at 350ºF for 15 minutes.


FOR FILLING: WHISK eggs until blended. Whisk in sugar, flour, baking powder, lemon juice and lemon peel. Pour over partially baked crust. Bake 22 to 25 minutes or until light golden brown.


FOR GLAZE: STIR together powdered sugar, lemon juice and lemon peel. Spread on hot lemon filling. Cool on wire rack. Chill until firm – about 2-3 hours. Remove from pan using edges of foil. Sprinkle with powdered sugar. Cut into bars.


  • This Roasted Butternut Squash Soup Is A Diet Miracle

    W O R K T H A T B O D Y

    If you’ve never tried a Roasted Butternut Squash Soup you’re seriously missing out.  The only ingredients are: squash, carrots, ginger, vegetable broth, herbs, olive oil, and a tiny bit of salt, and pepper.  That’s it!  Doesn’t get much better for your diet and waistline than that!

    Enjoy the tutorial video below with the recipe to follow!

    Roasted Butternut Squash and Carrot Soup


    • 1 Roasted Butternut Squash, halved
    • 1 Large Roasted Carrot
    • 2 teaspoons fresh ginger
    • ½ chopped onion
    • 5 cups of more of low-salt chicken broth
    • 5-6 parsley stems
    • 5-6 thyme sprigs
    • 1 bay leaf
    • 2 teaspoons salt
    • 1 tablespoon black pepper
    • Crisco Olive Oil
    • Twine to tie herbs


    1. Pre-heat your oven to 400 degrees F. Take a baking sheet and cover in parchment paper.  Spray with Crisco Spray.  Cut squash in half and drizzle with Crisco olive oil, salt, and pepper.  Drizzle large carrot with olive oil and place on pan.  Bake for about 45 minutes or until very soft and a brown color has been achieved.
    2. In a large pot over medium heat, cook onions in olive oil for about 10 minutes. Add ginger and cook for a minute or two.
    3. Divide the squash and carrot into pieces and add to the pan. Add chicken broth, and parsley stems, thyme, and bay leaf tied together with twine.  Bring to a boil and then simmer for about 25 minutes.
    4. Remove the parsley, thyme, and bay leaf. Turn off heat.  Carefully pour the soup from the pan into a high-powered mixer and blend on high for 1-2 minutes.   The soup will be very hot so be careful when blending!!!
    5. Pour the soup back into the pan and season with salt and pepper on low.
    6. Serve in a beautiful bowl. Drizzle with olive oil and place a parsley leaf on top.  Enjoy!




  • Behold My Famous Mango and Guacamole Recipe!

    You Guac My World

    So Let's Avocuddle

    Yes, you heard me the first time: mango guacamole.

    It’s a no-brainer, really. I love mangoes and I love avocados. There’s no reason not to put the two and two together. I mean, after all, it does take two to mango 😉 .

    With spring here and summer just around the corner, you’ll be inclined to invite your girl squad over for some quality bonding. Treat them to my famous, top-secret, never before shared guac. I promise, for all you amateur chefs out there, it’s the next best thing to ramen.

    Disclaimer: If you’re more of a Netflix and Wine kind of gal, this dip is also perfect for a party of one.


    5 ripe avocados
    2 ripe mangoes, chopped
    3-4 limes, to taste
    1/2 red onion, diced
    cilantro (optional)
    salt and pepper, to taste
    lemon pepper (optional)

    What To Do:

    Combine all your ingredients in a mixing bowl. I like to start by scooping out my avocado and mashing it with a fork before adding the chopped mangos and diced onions. After mixing the avocado, chopped mangoes, and diced onions, season your guacamole by adding  the cilantro, salt, and pepper. Since I don’t really like cilantro, I substituted that with lemon pepper. In terms of lime, you can add as little or as much as you want. Remember, all of this really just depends on your taste buds and those of your friend’s. Once you’re satisfied with your consistency, scoop the guac out into a serving bowl, cut two thin slices of lime for garnish, and call it a day!

    Do you have any food puns to share? I’d love to hear it them! Also, take pictures of your mango guac and tag us on Instagram at @thelodownblog!

  • TheLoDown