8 smoothie bowls to feed your [clean food] addiction.

Give me all the fruits and veggies blended up in a pretty bowl with delicious toppings, and I'm a happy woman. It's this obsession with how these clean smoothies make me feel that finally prompted me to purchase several brightly colored bowls. Now, it's just as fun to eat my fruits and veggies as it is to enjoy the amazing health benefits that follow.

Jump on the smoothie bowl train or mix things up with these fun combinations. 


blueberry + mango


  • 1 cup frozen blueberries 
  • 1 cup frozen or fresh mango chunks
  • 1 frozen banana, sliced
  • 1 tsp maca powder
  • 1 scoop plant protein powder
  • 1/4 to 1/2 cup aloe water to blend
  • toppings of choice (I used granola, blueberries and banana slices.)

make it: 

Pour aloe water into blender followed by all other ingredients. Blend up, pour into bowl and add fun toppings. 


classic green


  • large handful chopped kale, any variety
  • 1/2 cup frozen or fresh peaches 
  • 1/2 cup frozen or fresh mangoes
  • 1/4 to 1/2 cup aloe water to blend
  • toppings of your choice (I used slivered almonds, blueberries and coconut flakes.)

make it:

Blend all ingredients together until smooth. Pour into bowl, and add toppings. 


the perfect combo


  • 1 pack Sambazon superfood açaí greens
  • 1 frozen banana, sliced
  • 1 cup or handful fresh or frozen mango chunks
  • 1 scoop plant protein powder
  • 1 scoop maca powder
  • 1 scoop Vital Proteins collagen peptides
  • 2 tsp cinnamon
  • 1/4 to 1/2 cup coconut water to blend
  • toppings of your choice (I used slivered almonds, granola and mango chunks.)

make it: 

Add all ingredients to a blender, pouring the coconut water in first. Blend until smooth, pour into a bowl and add toppings. 


açaí attack 


  • 1 pack Sambazon superfood açaí greens
  • 1 frozen banana, sliced
  • 1/8 to 1/4 cup (small handful) each: frozen or fresh blackberries, raspberries, blueberries and strawberries
  • 1 scoop plant protein powder
  • 1 scoop Vital Proteins collagen peptides
  • 1/4 to 1/2 coconut water to blend
  • toppings of your choice (I used half an avocado, coconut flakes, banana slices, mango chunks and blueberries.)

make it: 

Pour coconut water into blender before adding other ingredients. Blend, adding more water as needed. Have fun with toppings—I loved adding avocado to this one! 


fueled by fruit


  • large handful chopped kale, any variety
  • 1/2 cup frozen or fresh mango chunks
  • 1/2 cup frozen or fresh strawberries
  • 1 frozen banana, sliced
  • 3 tbsp hemp hearts
  • 1 tsp maca powder
  • 1/2 cup aloe water to blend
  • toppings of your choice (I used blueberries, coconut flakes and slivered almonds.)

make it: 

Blend all ingredients together, adding aloe water as needed for a smooth but thick texture. Pour into bowl, and add toppings.


blueberry dream


  • 1 pack Sambazon superfood açaí greens
  • 1/2 or 1 whole frozen banana, sliced
  • 1/2 cup to 1 cup frozen or fresh blueberries
  • 1 scoop plant protein powder
  • 1 tbsp milled flaxseed 
  • 1/4 cup unsweetened almond milk
  • toppings of your choice (I used coconut flakes, granola and banana slices.)

make it: 

Pour almond milk into blender before adding the rest of the ingredients. Blend until smooth, pour into bowl and add toppings. 


green machine


  • 1 pack Sambazon superfood açaí greens
  • handful fresh chopped kale, any variety
  • 1/2 or 1 whole frozen banana, sliced
  • 1/4 cups oats
  • 1 tsp maca powder
  • 1 scoop plant protein powder
  • 1 scoop Vital Proteins collagen peptides
  • 2 tsp cinnamon
  • 1/4 to 1/2 cup coconut water
  • toppings of your choice (I used frozen peach slices, cacao powder, slivered almonds and granola.)

make it: 

Pour coconut water into blender before adding other ingredients. Blend until smooth, pour into a bowl, add toppings and dig in. ;) 


almost famous

I made this smoothie bowl specifically for Healthy Living Magazinescover shoot. (So exciting!) Get the recipe here, and see the cover here

Follow me on Instagram at @hello_healthnut for more clean food creations.

the clean, dairy-free creamer to get obsessed about.

It doesn't matter if you're lactose intolerant, allergic to dairy, vegan or just dairy-free by choice; there's a serious demand for creamer without the dairy. We peruse grocery store shelves stocked with soy, almond and coconut milk variations—just like most other health nuts—but we're still not satisfied.

If the creamer is affordable, it typically contains carrageenan, dextrose, cane sugar (which is still sugar) or some other ingredient we find less than desirable. If there's a creamer that's strictly cream plus milk and has no sugar, it's usually expensive, small and not very practical to budget for.

This has not only been my experience, but it's been a topic that seems to keep coming up. And, the other night, my good friend and fellow blogger Elisabeth from The Girl Who Couldn't Eat Anything told me she came up with her own delicious creamer recipe. (Oh, you know I jumped on that.)

Elisabeth has had the same creamer issues as the rest of us. She even ordered a dairy-free creamer to try, and then found it in a local health food store only to be disappointed at the price tag.

"Of course I was shocked by the price, and then when I went back, it was not in stock and that happened several times," she said. "So I thought: regular half and half is made with half cream and half milk. What would be the diary-free equivalent?"

That's when she came up with the simplest, cleanest creamer recipe ever. But, here's the kicker: It's completely customizable—meaning, yes, you can create your own favorite flavors.

diy dairy-free creamer


You just need two main ingredients: full-fat canned coconut milk and almond or cashew milk. You can take it a step further by making your own nut milk, too. (Here's an easy guide.) Elisabeth had used half canned coconut milk and half almond milk in so many cream soups and sauces, and she thought using this combo to make creamer was definitely worth a shot.

"I also loved this idea because I could control the sugar—so many diary-free creamers had tons of sugar in them," Elisabeth told me. "So, I tried it and fell in love!"

original creamer recipe

This is Elisabeth's original dairy-free creamer recipe:

  • 1 cup unsweetened vanilla almond milk

  • 1 cup canned full-fat coconut milk (at room temp or if making in the winter when the coconut has gotten solid, warm it up in a saucepan first)

  • 2 tablespoons maple syrup, grade B is best (totally optional!)

Pour the milks into a container with a tight lid. Add the maple syrup, if using. Close the lid and SHAKE WELL. Add to coffee and enjoy! Should keep in the fridge for at least a week, maybe a bit longer. Shake before using EVERY TIME.


These flavors were cooked up and sent over especially for you. Feel special. ;)


  • 8 oz vanilla almond milk (Vanilla cashew milk is good, too!)

  • 8 oz full-fat canned coconut milk

  • 1 tablespoon of vanilla extract (Homemade is awesome!)


  • 8 oz vanilla almond or cashew milk

  • 8 oz full-fat canned coconut milk

  • 2 teaspoons to 1 tablespoon almond extract (The one I used had alcohol in it, and that's why there's a variation in amounts.)

pumpkin spice

  • 8 oz vanilla almond or cashew milk

  • 8 oz full-fat canned coconut milk
  • 1/8 teaspoon ginger, cloves

  • Nutmeg to taste (I use freshly grated nutmeg, and that tends to have a stronger flavor. I just used a couple of scraps.)

  • 1/2 teaspoon cinnamon

Don't forget to check out Elisabeth's blog. She puts together tasty meal plans—especially for those of you with gluten allergies or intolerances—and she's quite the planner and crafter.

Off to make my next batch of creamer... I can't wait to hear what you think. Let me know in the comments. :)  


power-up smoothie: skin-boosting + protein-packed.

There's NO chance you'll skip coffee in the morning, right? That's how I feel 99.9 percent of my life. But the unexpected 0.1 percent came the other day when I dumped whatever ingredients I had into my blender and hoped for the best. 

And the best seemed to happen because, after I drank this smoothie, I felt full (but not bloated) and awake—like, ready to go. It was super weird to me. I didn't even want the coffee I had made, but I poured a cup anyway because I didn't trust myself. What if I got a no-coffee headache later? I didn't want to risk that, so I drank a few sips. But, nah, I just didn't need it. Like I said, weird. 

the smoothie

This smoothie is a powerhouse, and one of the reasons I didn't need coffee is because I added more maca than usual (1 tbs instead of my usual 1 tsp), which is an adaptogenic energy booster. Plus, this smoothie is packed with collagen, protein, fruit, aloe water and kale. Lots of kale. 

But, back to the collagen. This is THE skin-boosting supplement to add to your life. Collagen is a key protein in your skin, and, as you age, collagen production slows down, taking youthful elasticity and your skin's plump appearance with it. Adding collagen to your diet can help replace the collagen you're lacking to keep your skin from sagging and aging as quickly. This is the collagen I use. (Jennifer Aniston uses it, too, so it must be good.) 

This smoothie is also extremely hydrating. Besides the fruit and water in it, I also added aloe water to take the smoothie's skin-beautifying powers up a notch. 

Have I convinced you to try it yet? 

the recipe

Let's get to it. 

Here's what you need: 

  • 1 banana
  • 1 handful frozen or fresh-cut mango
  • 2 handfuls blueberries
  • 5 dinosaur kale leaves, shredded (or two handfuls of any kale variety)
  • 1.5 cups aloe water 
  • 1 cup water
  • 1 scoop collagen
  • 1 scoop plant protein
  • 1 heaping tbs maca 

Blend it all up, and garnish with shredded coconut. 

Feelin' fueled? Let me know in the comments. ;)

All posts in this series can be found here. Find out more about the products I use here, and follow my business here.

lean, mean and green.

That photo up there? Yep, that's me––a pizza-loving, occasional donut-inhaler––going healthy. I wake up for these smoothies. They're that good, and I'm not just referring to how they taste, though they're actually pretty delicious. I'm talking about how they make me feel. Energized, refreshed, not bloated (quite the rarity). And maybe better skin. I've received three genuine complements on my skin within the past month. That's more than I've had... ever? 

My point is that I've become a green smoothie junkie/addict/enthusiast/other-super-cliche-word. I'm not a foggy-brained, grumpy butt walking hypnotically toward my French press in the morning anymore. To be honest, that was the deciding factor. I'll never give up good coffee, but I really do appreciate the relief from an almost painful craving, and sometimes pounding headache, every morning before I get my dose of crack caffeine. 

It's all thanks to Ellen Fisher of Mango Island Mamma and my friend who wouldn't stop talking about Ellen and her perfect, healthy family. I remember asking my friend, "You're not gonna go vegan on me, are you?!" Well. Ellen is a raw vegan, and I've been following her on Instagram and YouTube. I bought her ebook, too, and I've read most of her blog. So, I really have no room to criticize anymore––not that I did in the first place. 

I'll come clean. Smoothies aren't all that I've become a huge fan of. I've made several of the recipes from Ellen's ebook, and they are so good. I've been eating like a casual raw vegan for the past three weeks, and I haven't felt this good in a long time. I think there's something there. It's crazy how my body has responded to quality, fresh fruits and veggies. In only a few weeks. 

I’m not going completely raw vegan. (You can push the judgmental thoughts and eye rolls aside.) ;) At least not yet. I still buy meat, and I don't think I'll ever be able to stop eating seafood. But overall, I've been buying fruits and veggies of all kinds and making new and different meals with them. What's cool is that Ellen really pushes the idea of abundance and eating the freshest and most delicious fruits and vegetables available. She makes the most gorgeous salads and never shies away from huge portions. Eating healthy produce until you're full and satisfied is one of the most freeing thoughts. 

(But don't worry, I'll still eat pizza and nachos occasionally. I'm definitely not about banning myself from certain types of food.)

This morning's smoothie (pictured above) is my own creation. It's really simple, and once you make a few of Ellen's, you'll get a general idea about ingredients and portions. I like to include some greens and ground flaxseed in each of my smoothies depending on what I have, of course. Big tip: If you're planning to use kale in a smoothie, be sure to add an apple or banana to cut down on the bitter aftertaste.

Green Energizer Smoothie
    2 cups chopped up or frozen mango
    1 apple
    1 banana
    2 handfuls kale
    lots of water (to desired consistency)
Add all ingredients to a blender, blend until smooth and enjoy! :)



flour power.

Ah, the struggle is real. I’m not kidding. I ruined some perfectly delicious muffins because I didn’t know that coconut flour can’t be substituted directly (part for part) for regular all-purpose flour. Apparently, you need like six eggs per cup or something ridiculous to even keep that flour together. Ugh. Muffins = ruined. Though my husband was sweet enough to say they were delicious crumbled over ice cream.

I love to bake, but I've been using different flours lately. It’s not that either of us have an intolerance to wheat or gluten, I’ve just been wanting to try something new––I also LOVE the taste of almond flour, thanks to my mother-in-law’s to-die-for almond cookies. Now my fridge is stocked with hazelnut, almond, and coconut flour along with arrowroot powder and flax meal.

The whole muffin mishap happened when I asked John (the husband) which flour he might like the most. I had made a yummy vegan bread the week before with a combo of flours, and he loved it so he was into my new flour obsession, too. I felt my luck was pretty strong at this point, so why not pick a yummy recipe and just sub in the flour of my choice? Seemed logical enough, but you already know the unfortunate ending to that tale.

That’s not happening again. Hence, a cheat sheet for flour swaps:

-Coconut flour: Substitute ¼ cup to ⅓ cup for 1 cup all-purpose flour. For every 1 cup of coconut flour, you need six beaten eggs and one cup of liquid (like milk).

-Blanched almond flour: Several websites suggest you can get away with a 1:1 conversion rate, but the website I linked recommends using twice as much almond flour as all-purpose flour since the nut flour contains more moisture. Or, you can add flax seeds or chia seeds to balance out that moisture.

-Hazelnut meal: The consensus seems to be that hazelnut flour should only replace up to ⅓ of the flour in a recipe. I would suggest looking up an exact recipe to follow for this one (and probably the coconut flour). Hazelnut pancakes are right here.

Overall, using other flours isn’t as simple as I thought, but you can bake some extra delicious cookies, cakes, muffins and breads with them. If nothing else, this post should at least give you the heads up I needed before attempting crazy flour substitutions.

If you’re looking to make healthy swaps for other ingredients, here’s a good place to start. And these recipes use alternate flours already, so no swaps needed.