Coffee Talk...


Coffee has always been like a secret best friend in our has been more like a love affair.  We dream about it, can't live with out it, crave it and cry with out it.  And times we hide how much we have to have it through the day.   Its warm, cozy, creamy, bold and gets us's perfection!

When I was 16 I worked in a shop selling America's Coffee Cup and fell hard in love and never looked back.  With late nights working or Netflixing and early mornings (way before the sun comes up) coffee has become a ritual.  A piece of peace and quiet in the morning and when that lovely mug is empty we are ready for the day.  Then you have the mid afternoon jolt which with out it we would pass out in our kids beds at bedtime like a bear for the winter.  Yes we know too much coffee is really bad and there are for sure days we have too much but all in moderation...right??  


There are a lot of ways to enjoy your morning cup.... Drip, Espresso, Aero, Pour over, French Press, Cold Brew to name a few and which ever way you make it is perfect but I choose less fuss and go straight for the romantic, easy and time tested French Press while Mieke gets the loveliest cup of espresso made by her sweet hubby.  (Side note...she has been known to buy a Kureig when her hubby was on tour because his coffee is so good she couldnt figure it out and couldnt live with out coffee)   

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But we wont bore you with how to make the perfect cup... there are no scales, thermometers, water pourers, or gadgets here (besides a good Burr grinder of course.  Look it up) These are our new ways to enjoy your morning cup!

For you Bullet Proof lovers that are over or grossed out by drinking butter and animal bones (gelatin), we have a great and delicious way to drink your BP thats free of ghee, cholesterol, gelatin but filled with nutrients, good fats and CAFFEINE!  


  • Fresh coffee
  • Nutmilk (homemade is best and seriously easy!)
  • Nutiva Coconut Manna (it is FILLED with nutrients and amazing)


  • Scoop 1 or 2Tbs of manna
  • Pour hot coffee over and blend or stir
  • Mix in milk...tada!

Here is more about the powerhouse that is Manna

We call this delicious puréed coconut butter "coconut manna" because if ever there was a food from heaven, this is it. An incredibly tasty, whole superfood made of pure, dried coconut flesh; you can enjoy it straight from the jar, or warm it up to spread the goodness! This tropical melt-in-your-mouth treat contains fiber, protein and nourishing fats.
An ideal "everything" spread that can replace cream, cream cheese and butter, you can also use it in smoothies, sauces, dressings, desserts and baked goods. Find delicious recipes and tips in the Nutiva Kitchen.
  • Puréed Coconut
  • Organic
  • Non-GMO
  • Virgin
  • Non-hydrogenated (Zero trans fats!)
  • No cholesterol
  • Vegan
  • Made from fresh coconuts
Once a central part of the traditional Pacific Islander diet, luscious coconut is fast becoming a staple in modern healthy diets as well. Coconut contains lauric acid, a medium-chain fatty acid also found in human breast milk. Lauric acid makes up about 50% of coconut oil.
I just came across this recipe on Instagram and about passed out with how amazing it sounded.  Black Sesame Latte.  So I quickly ordered the paste on Amazon and it came is the new black...
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Black Sesame Latte

  • 2 shots of espresso or strong coffee
  • 1/2 cup steamed nondairy milk
  • 1 tablespoon sweetener 
  • 2 teaspoons black sesame paste (I got mine on Amazon)
  • Blend all in a blender or with a frother

If you have been following us for a while you will know we LOVE us some turmeric but making traditional Golden Milk can take a lot of time so we are loving our favorite girl, Minimalist Baker, new quick Golden Milk recipe that we can make, store and pour into our morning cup of jo.

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  • 1 1/2 cups (360 ml) light coconut milk (DIY Coconut Milk) (canned is best, but carton works too)
  • 1 1/2 cups (360 ml) unsweetened plain almond milk (DIY or store-bought)
  • 1 1/2 tsp ground turmeric
  • 1/4 tsp ground ginger (see notes for fresh*)
  • 1 cinnamon stick (or 1/4 tsp ground cinnamon | I prefer the stick!)
  • 1 Tbsp (15 g) coconut oil
  • Pinch ground black pepper
  • Sweetener of choice (i.e. maple syrup, coconut sugar, or stevia to taste)


  1. To a small saucepan, add coconut milk, almond milk, ground turmeric, ground ginger, cinnamon stick, coconut oil, black pepper, and sweetener of choice (I usually add 1 Tbsp (15 ml) maple syrup).
  2. Whisk to combine and warm over medium heat. Heat until hot to the touch but not boiling - about 4 minutes - whisking frequently.
  3. Turn off heat and taste to adjust flavor. Add more sweetener to taste or more turmeric or ginger for intense spice + flavor.
  4. Serve immediately, dividing between two glasses and leaving the cinnamon stick behind. Best when fresh, though leftovers can be stored covered in the refrigerator for 2-3 days. Reheat on the stovetop or microwave until hot.

If you are a purist but love a creamy cup do yourself a favor and make some cashew milk (its so easy its crazy) for your cup instead of cream or milk.  Here is our favorite recipe from Vanilla & Bean


  • 1 C Raw Cashews 160g
  • 2 Medjool Dates pitted*
  • 3 1/2 C Water** 798g
  • 1/4 tsp Sea Salt
  • 1 tsp Pure Vanilla Extract
  • 1/4 tsp Cinnamon optional


  1. Soak the cashews in very hot water for 15 minutes (cashews can be soaked in room temperature water for two hours or overnight as well - whatever works for your schedule). Drain and rinse. Add cashews to the blender along with dates, water, salt, extract and cinnamon. Blend starting on low speed and increasing to high until smooth and frothy, about 40 seconds.
  2. Store in a lidded container for up to three days.

So how ever you do your it but maybe branch out every once in a while and see how fun it can be.


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Lentil Lover


Even though it's a million degrees in Southern California and most of the western states this week..... Hey Global Warming, you're ruining our ski bum lifestyle. We refuse to let the weather dictate our diet. We have waited all summer long for cozy meals by the fireplace and we are going to make that happen no matter what! 

As our long time readers know, Erin and I both have meatless diets so one of our favorite staples year round is the lovely little lentil. In the summer we use them chilled to hearty up any salad you can dream up, but in the winter, we like to get a little spicy! 

Here are a few facts about this little wonder food. 

100 grams (g) of cooked lentils contains:

  • 116 calories
  • 9.02 g of protein
  • 0.3 g of fat
  • 20.13 g of carbohydrates, including 7.9 g of fiber and 1.8 g of sugar

That same 100 g serving provides the following proportion of your daily intake:

  • 45 percent of folate
  • 36 percent of iron
  • 70 percent of manganese
  • 28 percent of phosphorus
  • 58 percent of thiamin
  • 14 percent of potassium
  • 127 percent of vitamin B6

So basically for a totally affordable price, you are getting priceless amounts of health benefits! 

They are good for your heart, they contain fiber, selenium, calcium, potassium & magnesium and believe it or not 1 cup of lentils has 90% of the folate requirements for your day.... So pregnant ladies, you especially need to be gorging on lentils! 

Here are the basics of cooking lentils... 

There are four main types of lentils:

  • Brown lentils are the cheapest and soften the most upon cooking. They are best used in soups and stews.
  • Green lentils have a nuttier flavor. They stay firm when cooked and make good salad or taco toppers.
  • Red lentils have a milder taste. They are used in Indian dals and purees.
  • Black lentils are also known as beluga lentils, as they look like caviar when cooked.

Unlike dried beans, lentils do not require soaking. Rinse away any dirt from the lentils and discard any damaged lentils or foreign material.

Place the lentils into a pot and add 2 cups of water.

Bring to a boil, reduce the heat, and simmer to desired tenderness, typically about 15 to 20 minutes. One cup of dried lentils will swell to 2 cups when cooked.

But we never sit well with basics, so here are a few of our current favorite lentil recipes. 

Have we told you before that Minimalist Baker is saved right at the top of our favorites page on safari? Well, she is and this 30-minute Morroccan Spiced Lentils recipe is a good reason why.

Any time you get to bust out the food processor you know it's been a good day. Lets say that you don't have time for a food processor today, or really for anything more then throwing a few easy things into a pan and heating it up. we got you. 

While not nearly as fancy as our dear Minimalist baker, we are going to share with you one of our favorite go-to Trader Joe's mash ups. In fact I do make this quite a bit in the summer a a salad topper, but also love it over a bowl of quinoa. 

Heres the deal you grab these items next time you hit Traders. 

1. Bruschetta 2. Organic Spinach 3. Organic white beans 4. Steamed Lentils

Now that you have the ingredients, here is a heads up. I am a GREAT cook (not bragging because it's true) but I am a horrible recipe giver. Because cooking to me is like art, you just have to feel it.  That being said, forgive me for this loose recipe. 

1. Grab a skillet

2. Heat the pan on stove top

3. Throw in some olive oil

4. Add the lentils

5. Drain and add the white beans

6. Add some salt, pepper & garlic powder if you have it

7. Pour in the bruschetta 

8. Let simmer and stir

9. When everything seems good and mixed up 

10. Toss in some spinach and cover the skillet with a lid for about 2-3 mins to wilt the spinach. 

11. Remove from flame and voila! 

Delicious served all alone or as hearty side dish. 



Eat up! 

xoxo- M & E




Cranberry can.... Not canned cranberry.


I can't tell a lie, for me Thanksgiving isn't Thanksgiving without homemade cranberry sauce. My mom has made it for as long as I can remember so for me it is deeply ingrained in my image of fall. 

When I meet people who say something like.... "Ugh, I hate cranberry sauce!" I always have to ask if they have always had the canned version and most of the time thats what they grew up with. The solid mass of red gunk with can line imprint. NOPE! 

While I am sure that holds a certain nostalgic place in many hearts, we can do better. Cranberry sauce is one of the easiest things to make but people treat you like your some sort of kitchen guru when you bring fresh cranberry sauce to a meal. Thats fine, we'll let them think it was super hard! 


For all the years that we have been making this,, it's really all about experimenting. The basic recipe is easy as can be. 

1 cup sugar
1 cup water

For each bag of Cranberries. 

Rinse and sort the cranberries first then set aside. 

Add sugar to water and bring to a boil stir often. 

when it's boiling add the rinsed and sorted cranberries to liquid and stir every minute or so bring back to a boil and then turn heat down low 

Once you hear and see the cranberries start popping you know you're in business! 

Now is the time I get crazy with the experimenting and you should try whatever flavors strike you. 

As you're simmering and stirring I like to add about

1 -2 tsp. salt 

1-2 tsp. cinnamon

1 tsp. black pepper (I know this sounds weird but it cuts the sweetness and tartness in a nice way)  

cook for about 10 mins or slightly more depending on how many whole berries you like in your sauce. I like more, so I try and take it off before they are all popped, but you can squish them with the back of your staring spoon if you like a smoother sauce. (Some people strain it out, but I love the chunks and skins in the sauce,, healthier that way as well. 

Some people add orange zest to the top or walnuts (gross) and I have even heard of people adding a little heat to it by throwing a chili in there somewhere.... But I really keep mine pretty simple. 


Remove from cooking pot and place in serving dish set aside to cool on counter and serve warm. 

You can make this ahead and it keeps super well in jars, just remember to warm it in microwave before putting it out. Cold cranberry sauce can be delicious with left overs but I don't like it too cold at the real dinner... Room temperature is perfect! 



Doesn't your family deserve the best? 




When I dip you dip you dip....


Can we pretend it's not one million degrees out in Southern California right now? Because our hearts are longing for fall! Sadly even though we are feeling nice hearty meals, it's too hot to spend all night in the kitchen and too hot to feel super full but a girl can only eat so many salads before she goes crazy. So we came up with the perfect solution to satisfy both our longing for Fall flavors and needing to have a light meal..... 

DIP FOR DINNER!! Yep, we found two amazing dips from our go-to-gal about vegan town the Minimalist Baker - These recipes are easy and delicious and will fill you right up... Add a cool glass of white wine and you are in business. 


Kale, white bean & artichoke dip

A few weeks ago I was heading to go see a Midland show with a group of friends and we met up at a girlfriends house to toast her birthday.... She had made this dip and let me tell you, it was the hit of the night. This weekend I made a double batch for another friends birthday party and again it was a super big hit. Go ahead and find an easier, vegan cheesier, dip to make- I dare you. Link in photo above for the recipe... If I can do it, anyone can do it.  


Packed with greens, proteins and nutritional yeast, this dip is healthy enough to excuse it's total decadence. My girlfriend topped it off with some Coconut bacon from the talented This Mess Is Ours and voila- Pure heaven. 


Chickpea Shawarma Dip

This week, I am testing out this bad boy and I couldn't be more excited! I am drooling just looking at this. Another gem from The Minimalist Baker this dip is full of healthy fats and fiber. The bonus are the crunchy chickpeas on top.... I'll make extra because those will be gone before I blink around my house. 


Check out The Minimalist Baker site for easy, quick, healthy recipes that will make you look like a WAY better chef then you really are. 

Let's all send out our best energy to try and bring an actual chill to the air. California needs some rain badly right now. 


Falling for food...


Put away those bathing suits ladies and gents of the No. Hemisphere cuz its..... FALL!  Bring on the cute sweats, chunky socks and cozy knits...AND FOOD!  

Ok so it may still be in the mid 80's here in Lala land but that doesn't mean we aren't ready to start cooking up some pot pies and baked dishes (some call them casseroles but since my mom used to make me eat tuna fish casserole..**insert barf face here**... you can understand why I know call them "baked dishes").  Continue on for our faves for fall...

pot pie (you will devour) // (the best) enchiladas // broccoli soup (a cozy meal in a bowl)

POT PIE- from Kitchn


Vegan Tofu and Vegetable Pot Pie

serves 2


1 package beyond chicken cut into small pieces

3 tablespoons olive oil, divided

1 small yellow onion, diced

1 celery rib, diced

1 carrot, diced

2 cloves garlic, crushed 

1/4 cup all-purpose flour

2 teaspoons nutritional yeast

2 tablespoons soy sauce

1 1/4 cups vegetable broth

1/2 cup fresh or frozen peas

1 teaspoon finely chopped sage (i used jarred)

1 teaspoon thyme leaves (i used jarred)

Salt and pepper

Special Equipment

oven safe dish

For the Crust (Part 1)

Trader Joes Phillo Dough

For the Filling

Preheat oven to 400° F.

Heat 1 tablespoon of olive oil in a large skillet over medium heat and cook tofu until golden on all, or most, sides. Remove tofu from skillet and set aside.

Heat remaining 2 tablespoons of olive oil in the same skillet. Add onion, celery, carrot, and garlic and sauté until onion is translucent.

Add potato to the skillet and cook, stirring frequently, until tender but not mushy.

Add flour, nutritional yeast, and soy sauce to the skillet and stir into the vegetables.

Add vegetable broth and stir until combined, scraping all the browned bits from the bottom of the pan.

Add protein, peas, sage, and thyme and stir until combined.

Remove from heat and season to taste with salt and pepper.

Assemble and Bake

Put filling in oven safe dish, cover with phillo

Bake in the oven until golden and bubbly, about 30 minutes.

Let sit for about 5 minutes before serving.





21/4 cups vegetable broth

1/3 cup tomato paste

21/2 tablespoons chili powder

2 teaspoons ground cumin

11/2 teaspoons dried oregano

2 to 3 cloves garlic, minced

2 teaspoons soy sauce or tamari

1 tablespoon lime juice


1 large sweet potato (about 1 pound), chopped into nickel-size pieces*

2 teaspoons olive oil

1/2 yellow onion, chopped

1 medium yellow squash, grated on your box grater (about 1 cup)

1 teaspoon chili powder

2 cloves garlic, minced

11/2 cups cooked black beans**

1 teaspoon maple syrup or agave syrup

A pack of corn or flour tortillas

Sliced avocado

Chopped fresh cilantro

1/2 teaspoon ground cumin

1/2 teaspoon salt

  • Make the enchilada sauce: Dump everything but the lime juice into a medium saucepan and bring to a simmer. Use a whisk or something and make sure that the tomato paste isn’t just sitting in a fucking clump. Let that simmer together for 10 to 15 minutes so that the sauce has time to thicken up a little. Add the lime juice and turn off the heat. Let that shit cool while you make the filling.
  • To cook the sweet potato, grab a medium saucepan, fill it with an inch or two of water, and bring to a boil over medium heat. Throw in your metal steamer basket and fill that with the chopped sweet potato. Cover and steam until tender, 10 to 15 minutes. Dump into a bowl and smash the pieces around. Some chunks are fine, so you don’t need to work too hard at making this smooth.
  • While the sweet potato steams, grab a large skillet or wok and heat the oil over medium heat. Add the onion and sauté; until it begins to brown, 3 to 5 minutes. Toss in the squash and cook for another minute. Add the chili powder, cumin, salt, garlic, and black beans. Cook together for another 2 minutes and then fold in the mashed sweet potato and maple syrup and turn off the heat. Mix until all that shit is combined.
  • Now you’re going to make the motherfucking enchiladas. Crank your oven to 375F. Grab a 9 x 13-inch baking dish.
  • Cover the bottom of the baking dish with about 11/2 cups of enchilada sauce. Using a griddle, your oven, or the microwave, warm up the tortillas. Dip a tortilla around in a little of the sauce in the baking dish so that the bottom is all coated. Fill the tortilla with a couple spoonfuls of filling, then roll it up and set it seam-side down in the dish. You know how the fuck enchiladas are supposed to look, so handle that shit. Keep going until you run out of space or out of filling.
  • Cover the enchiladas with the remaining sauce, cover the dish tightly with foil, and throw it in the oven for 20 minutes. Take off the foil and cook it for 5 more minutes. Let it cool for a minute or two before serving. Feel free to top those savory sons of bitches with some sliced avocado or chopped cilantro if you give a shit about presentation.
  • * You really just need 1 large cooked sweet potato. If you have a leftover roasted sweet potato or something, just scoop out the flesh and move on with the recipe. Or steam it in the microwave if that is your shit: Stab it with a fork, then cook on high for 5 minutes, flip, then 5 minutes more.** Or one 15-ounce can


Thanks Rich from  Roccos Sweets  for our favorite go to fall soup ever!

Thanks Rich from Roccos Sweets for our favorite go to fall soup ever!

1 stick of salted butter
4 cloves of garlic- minced
3 med/large carrots- sliced
3 large leeks- washed and sliced
2 Tb olive oil
Pinch of White pepper (much better than black in this soup)
Pinch of Cayenne pepper

Saute above ingredients for 7 minutes until sides turn golden

Add to pot of sautéed veggies-
8 cups of vegetable stock (i love better than bouillon from whole foods)
3 med broccoli crowns

Boil for 25 minutes.  Use an immersion blender or stand up until pureed...and eat!

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xoxo TWH

Bananarama- Our favorite banana recipes

forever Andy

forever Andy

What ever you do, DO NOT THROW OUT YOUR SPECKLED BANANAS!  Sorry for yelling but we girls at Things We Heart LOVE a good ripe banana.  Yes, they are generally too sweet to eat when they are that ripe but did you know that is when they are at their peak healthiness and usefulness?   So when your bananas are too freckled or brown to eat come back to this post and you're welcome :)

google images

google images

Ok people...grab those bananas and start getting it on...wait...getting it IN...wait....just start cooking!  Here are our FAVE ways to eat our bananas...and PS they are all perfect for dessert...or breakfast...snack...lunch... dinner?   Ok forget it just read on ....

FRIED BANANAS-  One Little Project

One Little Project

One Little Project


  • 2 Bananas, cut into ½" pieces
  • ½ teaspoon Cinnamon
  • 1 Tablespoon Earths Balance butter
  • 2 Tablespoons Sugar 


  1. Combine the cinnamon, butter and sugar in a frying pan over medium-high heat until melted and combined.
  2. Add the banana slices and cook for 4 minutes until the bottoms start to caramelize and turn golden brown. Adjust the temperature and cooking time as needed so that they don't burn.
  3. Flip all the banana pieces and cook for another 4 minutes until the other side is golden brown.
  4. Serve immediately.


Pinch Of Yum deliciousness!

Pinch Of Yum deliciousness!


  • 4-8 ripe bananas cut and frozen
  • pinch of sea salt
  • 1 teaspoon vanilla 
  • cocoa powder (if you want chocolate)
  • options- peanut butter, chocolate chips, mint, nuts, coconut, etc....


Blend all ingredients in a Cuisenart until smooth.  Voila!  Its INSANITY!





  • ¼ c plain, unsweetened vegan milk
  • ½ tsp apple cider vinegar
  • ½ c vegan butter
  • 1 cup light brown sugar
  • 3 very ripe medium bananas, mashed
  • 1 tsp vanilla
  • 1½ c flour
  • ½ c whole wheat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • ¾ c walnuts, toasted and chopped


  1. Preheat oven to 350F.
  2. Grease and flour a 9" loaf pan.
  3. In a small bowl, stir together vegan milk and vinegar. Set aside for a few minutes.
  4. In a large bowl, cream together vegan butter and sugar.
  5. Add bananas, vanilla, and milk mixture and beat.
  6. In a medium bowl, sift together flours, powder and soda, nutmeg, and salt.
  7. Add dry mixture to wet and beat just until all of the flour is moistened.
  8. Fold in walnuts.
  9. Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted near the center of the loaf comes out mostly clean.
  10. Slide a knife around the outer edge of the loaf to ensure nothing is stuck.
  11. Cool 5-10 minutes in loaf pan, then flip loaf out onto a wire rack and cool fully.
  12. EAT

What's your favorite way to eat bananas?  

xoxo TWH

Watermelon. (summers gift in recipe form)

Dare we say that watermelon is literally nature's gift to summer?  Who doesn't want a cold slice of H2Omelon on a sweltering hot day?  I am mildly allergic to melon and I can not get enough of the bright red magical guy!  We are purists to say the least.  Slice up a big baby melon and we will dive right in.  But imagine our surprise when we saw a whole new way to eat it! (recipe below)

Before we continue let us just talk about the amazing benefits of this gorgeous piece of natures candy.  (we are 1/4 cup of coffee in so we will put up an image instead of typing the benefits...aka sleepy)

Google Images

Google Images

Now that you love it AND know it's great for you here are our new favorite ways to enjoy this gorgeous will surprise you!

(VEGAN) Ricotta, mint and watermelon salad-



YUMMMMM!  We had this at our favorite restaurant and promptly ordered a second one!  Its refreshing and light yet hardy and satisfying.


  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons kosher salt
  • 1 teaspoon Tabasco
  • 1/2 teaspoon freshly ground pepper
  • One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks (10 cups), chilled
  • 2 cups Kite Hill Ricotta Almond Cheese (you will freak out its SO good), crumbled 
  • 1 1/4 cups pitted kalamata olives, coarsely chopped (optional)
  • 1 small sweet onion, cut into 1/2-inch dice
  • 1 cup coarsely chopped mint leaves


  • In a large bowl, whisk the oil, lemon juice, salt, Tabasco and pepper. Add the watermelon, feta, olives and onion and toss gently. Garnish with the mint and serve.

Watermelon Vodka Slush-




  • 4 cups watermelon, seeded and cubed (about 3 pounds)
  • 1/2 cup vodka (we love Titos)
  • 24 mint leaves, divided
  •  super-fine sugar (adjust if too sweet when using a naturally sweeter watermelon)
  • 4 very thin lime slices, halved into half moons, divided
  • Ice cubes


  • Add the watermelon and the water to a blender, and puree until smooth. Divide the mint leaves, sugar and lime slices among 8 glasses and muddle the ingredients. Add ice to each glass and pour in the watermelon agua fresco. Stir and serve.


And for the one we can not wait to try... WATERMELON JERKY!!!!!!


  • 1 whole watermelon
  • kosher salt (optional)
  • smoked salt (optional)
  • chili-lime seasoning (optional)
  • Quarter the watermelon. Slice into 1/4 inch thick sheets. Cut off the rind and slice each sheet into strips.
  • Arrange the strips on a parchment paper-lined dehydrator tray. Sprinkle kosher salt, smoked salt or chili lime seasoning across the watermelon strips.
  • Dehydrate the watermelon at 170 degrees for 10 – 12 hours. Allow to cool completely before removing from tray. Enjoy!

Happy Summer!  Get your summer fruit on...



What's your favorite way to eat the delicious summer treat?

xoxo TWH

Margaritaville...this is not! (But it is....Frozen Cocktails...ok...basically fancy margaritas)

Happy Summer!   This year the season made it's official entrance with 90degree temps on the solstice.  So pair that with school letting out and kids running wild it's enough to drive anyone bonkers.   Enter the answer... the frozen cocktail.   And before you say "Duh" and close your computer or head back to Instagram,  you will NOT find a Margarita or even a Lava people...these are sexy, chic and look as good in your hand as they do in your body.   These will elevate any drunken messiness into fancy drunken messiness.  

So without further adieu and because it's not getting any cooler and the kiddos are yelling at you because they are "bored", we give you...frozen cocktails...

We love this Froze so much that this is the second time we are posting about it.  It's frozen Rosé!  How pretty is this on a hot summer night (day)?!



  • 1 750 ml bottle hearty, bold rosé (such as a Pinot Noir or Merlot rosé)
  • ½ cup sugar
  • 8 ounces strawberries, hulled, quartered
  • 2½ ounces fresh lemon juice


Pour rosé into a 13x9" pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours.

Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.

Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.

Blend again until frosé is slushy. Divide among glasses.

Serious Eats

Serious Eats

This stress and thirst quenching beauty is dedicated to the almost birthday girl...the frozen Paloma!   Grab some chips and guac, close your eyes and sip on this grapefruit and mescal cocktail.

Ingredients (from serious eats)

  • 4 ounces (120ml) fresh juice from 1 to 2 pink grapefruits
  • 1 1/2 ounces (45ml) fresh juice from 2 limes
  • 1 ounce (30ml) agave
  • 4 ounces (120ml) mezcal
  • 1/4 teaspoon (1g) kosher salt
  • 2 cups ice (14 standard cubes)
  • Lime wheel, sliced in half crosswise, for garnish (optional)


Add grapefruit juice, lime juice, honey, mezcal, and salt to a resealable container. Shake or stir to mix; make sure all agave is dissolved. Place in freezer for at least 4 and up to 10 hours.

When ready to serve, add mezcal mixture and ice to a blender. Blend until uniform and pour into 2 glasses. Garnish each glass with half a lime wheel, if desired, and serve immediately.



There was a time in my life when I was OBSESSED with sangria.  Yep it was the same time that eating sugary wine made me feel spectacular and probably not gain an ounce.  Since then I have learned that looking at sugar makes me gain weight and more than a glass of wine makes me dizzy (thanks dying thyroid and aging)!   SO when I came across this delicious blend of sorbet and wine it took me back to those days.  Now the frozen sangria is my go to on hot summer night BBQs instead of the ice cream.  


  • 2 pints sorbet (Blood Orange and Roman Raspberry from talenti )
  • 1/2 lime, juiced
  • 1/2 bottle of cabernet sauvignon or other dry red wine
  • 1/4 cup mixed berries (optional)


Add all ingredients to a blender and mix until smooth. Add more wine if too thick, or more sorbetto if too thin. Garnish with berries and serve immediately, or freeze for later use.

We love the idea of making a smoothie from our favorite cocktails and pretending its fancy...what's your go to for summer parties?  

xoxo TWH

Quinoa- The super hero in your pantry

It's a bird, it's a plane, it's SUPER FOOD!   Ok, now we get it...Quinoa has been on everyones radars for a by now we all know how incredible this grain is.  But incase you don't, head here asap (cliff notes below)

After cooking, which is the typical preparation for eating, quinoa is 72% water, 21% carbohydrates, 4% protein and 2% fat and its nutrient contents are collectively and substantially reduced.[14] In a 100 g (3.5 oz) serving, cooked quinoa provides 120 calories and is an excellent source of manganese and phosphorus (30% and 22% DV, respectively), and a moderate source (10-19% DV) of dietary fiber, folate, and the dietary minerals, iron, zinc and magnesium. It's also high in antioxidants, can help you lose weight, keep your blood sugar down and  It's a complete protein, meaning it contains all nine essential amino acids, and offers the same energy and satiety you would get from meat, sans the fat or cholesterol.  AND ITS GLUTEN FREE!

Basically us if we could on Halloween

Basically us if we could on Halloween

Quinoa is a really under used ingredient in daily life and it shouldn't be!  You can use it just like rice but it's even more diverse and much more healthy and tasty.  Sure, most people turn their nose at it or make fun of it (why we still can't figure out) but you shouldn't, because its really easy to incorporate into your daily life and recipes.   You can just rinse and steam it like rice and voila...the magic begins!  Here are our favorite and easy ways to use this super hero superfood.

Pancakes-  YUP!  My kids devour these and I love knowing they are packed with the superfood even when being drowned in Earths Balance and syrup



Recipe adapted from Everyday Food

  • Ingredients
  • 1 cup cooked quinoa
  • 3/4 cup flour or gf flour if gluten free
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 large flax egg (1 tbs ground flax, 3 tbs water mix and microwave for 30 seconds)
  • 1 tablespoon earths balance butter
  • 1/4 cup non dairy milk
  • 2 tablespoons maple syrup
  • Directions
  • In a medium bowl whisk quinoa, flour baking powder and salt.  In another medium bowl whisk flask egg then add melted butter, milk and syrup and mix until smooth.  Add to flour mixture and fold until combine
  • Coat a nonstick pan or griddle in Earths Balance and turn heat to medium-high.  Drop in batter by the spoonful and cool until golden brown on either side and cooked through.  
  • Top with syrup and yummmmm


In case you missed it, we LOVE making bowls and using quinoa steamed in vegetable broth is the best start to building an amazing bowl!  



Click here for this healthy AND mouthwatering quinoa bowl recipe!

Fried Quinoa (Fried Rice's better half)- This fried rice inspired recipe is healthy, filling, delicious and incredibly easy. 



I LOVE me some fried rice so when I started stir frying quinoa in place of rice my life changed!  More protein, more flavor, better texture and MANY more antioxidants and amino acids?!  Done...

  • Quinoa
  • 1 1/2 cups water 
  • 1 cup quinoa 
  • salt to taste 
  • Add quinoa and salt to water and bring to a boil.  Turn heat down to simmer, cover and steam for 15 minutes
  • Sauce: 
  • 2 1/2 tablespoons soy sauce 
  • 1 1/2 tablespoons teriyaki sauce 
  • 3/4 teaspoon sesame oil 
  • Whisk in small bowl and set aside
  • Fried Quinoa: 
  • 1 tablespoon olive oil, divided 
  • 2 carrots, peeled and chopped 
  • 1/4 onion, chopped 
  • 3 scallions, chopped, divided 
  • 3 cloves garlic, minced 
  • 1/2 teaspoon minced fresh ginger 
  • 1/2 cup frozen peas
  • Heat oil in wide sided pan or wok and add garlic.  Stir for 30 seconds.  Add onion and carrots and cook until soft.  Add in ginger and stir for 30 seconds.  Add peas and heat through.  When peas are heated add in cooked quinoa and sauce and stir fry for an additional 3 minutes.

Can't get enough Quinoa?  Us too!  Try a few of our favorite snacks where quinoa gets the spotlight it deserves

  1. Simply 7 Quinoa Chips-  All the fun of a potato chip with none of the guilt!
  2. Alter Eco Quinoa Chocolate Bar-  It's like a Hershey's Krackle bar but SOOO much better tasting, for you and for the environment!
  3. Trader Joes Brown Rice and Quinoa Pasta- It literally is the PERFECT pasta
  4. I Heart Keenwah chocolate puffs-  Be careful!  We opened this bag and these disappeared instantly!  They sent us these to share with our families and oops!  They were so good. Too good!

What's your favorite way to use this superfood??

This post was inspired by (BUT NOT SPONSORED BY) an amazing box that I Heart Keenwah sent us.  We tried all of the goodies they sent and their toasted quinoa was INCREDIBLE.  We even made "cheezy" grits with their quinoa cereal that my hubby immediately snuck it upstairs and licked the bowl clean.  Thank you I Heart Keenwah for renewing our LOVE for this incredible grain.

Thank you IHK!

Thank you IHK!

TACO TUESDAY! (absolutely deserves all caps!)

Guys!  IT'S TACO TUESDAY!  We wait for this glorious day every week...ok...we actually don't wait because we make tacos whenever the heck we want!  'Cuz we are tough like that.  Tacos are seriously like the perfect food.  It's a meal in one single vessel filled with deliciousness and no utensils further ado here are our go to recipes for Taco Tuesday...everyday!

Our beautiful friend Meg is creator, chef and beautiful woman behind the stunning website, This Mess Is Ours and her food is out of this world.  We make her recipes weekly and her sweet potato black bean tacos are beyond!  



For the sweet potatoes

  • 1 pound sweet potatoes, cubed into 1-inch dice
  • 1 tablespoon olive oil
  • 1 teaspoon Kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ancho chile powder
  • ½ teaspoon smoked paprika

For the tacos



For the potatoes

  1. Preheat the oven to 400° F and line a baking sheet with parchment paper.
  2. Mound the cubed sweet potatoes onto the middle of the baking sheet and drizzle with olive oil then top with salt, garlic powder, ancho and paprika. Toss with your hands to coat all of the potatoes with the oil and the spices, then spread out into an even layer on the sheet pan.
  3. Roast in the oven for 15-20 minutes, stirring once, until the potatoes are tender on the inside but crisp and caramelized on the outside.

For the tacos

  1. Layer the sweet potatoes and black beans into the prepared corn tortillas then top with desired toppings like salsa, avocado, sour cream, etc.

When we heard Danny Trejo was opening a taco joint in LA with vegan options we lined up (there are lines daily) for his creations and his rainbow taco was worth the wait!  Thanks to LA times we can all have them...all of the time!

Trejos rainbow tacos

Cashew cream:

1 cup cashews

3 cups water

2 tablespoons salt, or to taste

2 teaspoons lime juice, or to taste

In a bowl, soak the cashews in water, cover and set aside overnight at room temperature for the cashews to soften. The next day, strain the cashews, reserving the water. In a blender, puree the cashews with enough water to form a smooth sauce with the texture of heavy cream. Season with salt and lime juice to taste. This makes a generous cup of cream, which will keep, covered and refrigerated, up to 5 days.

Pickled onions:

1 small red onion, very thinly sliced

¼ cup lime juice

1 tablespoon salt

In a nonreactive bowl, stir together the onion, lime juice and salt until the salt is dissolved and all of the onion is covered. Set the mixture aside to marinate for at least 20 minutes before assembling the tacos. The pickled onions will keep, 3 to 5 days, covered and refrigerated.

Grilled white corn:

2 ears white corn, husks removed

Olive oil, for brushing

½ teaspoon salt, or to taste

¼ teaspoon freshly ground pepper, or to taste

Brush the corn with a light coat of olive oil and sprinkle over salt and pepper to taste. Cook the corn over a grill or grill pan heated over medium-high heat until the corn is charred and tender on all sides, 6 to 8 minutes. Remove from heat and cut the kernels from the cobs. You should have about 1 cup corn kernels. Set aside.

Roasted cauliflower:

4 cups colored cauliflower florets, from a mixture of purple, orange, green and white cauliflower heads

2 tablespoons olive oil

1 teaspoon salt, or to taste

1/2 teaspoon freshly ground pepper, or to taste

Heat the oven to 400 degrees. In a bowl, toss the cauliflower florets with the olive oil, salt and pepper to taste, until evenly combined. Spread the cauliflower onto a rimmed baking sheet and roast until slightly charred and tender, about 15 minutes, depending on the size of the florets.

Roasted rainbow cauliflower tacos:

1 teaspoon olive oil

Prepared roasted cauliflower

Prepared grilled white corn


Lime juice, for seasoning

6 corn tortillas, warmed

¾ cup prepared cashew cream, or to taste

Prepared pickled onions

Cilantro leaves, for garnish

Crushed roasted cashews, for garnish

1 to 2 radishes, thinly sliced, for garnish

Lime wedges, for serving

Heat a saute pan over medium-high heat until hot, and add the olive oil. Add the cauliflower and corn, stirring until warmed through. Remove from heat. Taste and season the mixture as desired with salt and lime juice.

To assemble the tacos, drizzle about 2 tablespoons cashew cream over each warmed tortilla. Spoon over about 1/2 cup of the cauliflower corn mixture. Top the mixture with a pinch of pickled onions, and garnish with cilantro leaves, roasted cashews and radish slices. Serve the tacos with lime wedges.

Makes 6 Tacos.

We are HUGE fans of Beyond Meat and their "chicken" strips can fool even the biggest meat eater except they are filled with veggies, vegan protein (pea and soy protein which BTW is not bad for you and after tremendous research we found out it was the meat industry selling propaganda to try to get people not to eat soy!)  and spices instead of chicken!  These tacos are TDF and super easy to make!

Rika Vegan Photocred

Rika Vegan Photocred

Go here for our favorite and easy recipe for Beyond Meat tacos...

Live every day like it's Taco Tuesday!

Water. (yes this is a post about h2o) A must read!

Better digestion, skin, blood flow.  More energy, less headaches, better health and concentration.  Weight loss AND less fine lines?!?!  IN!  What amazing tonic can do all of that and where do we buy it?  WATER

It's literally a miracle worker.  We are very lucky in this country to have fresh flowing water at our disposal, an abundance of types, styles, flavors, ph balanced, and fizzy or not in bottles at our whim.  So why in the world do we not take full advantage of this?  

A few months ago while I was staring into my rear view mirror at the horror that is my aging skin, in a moment of desperation I called a famous facial nurse for an appointment to fix me up.  When I went to see her she said, "Honey you don't need need a peel and lots of water.  Those lines are from dehydration and the spots are from not wearing enough hats."  So I was immediately on board.  Funny that it took a moment (I mean i have a million of them a day) of vanity to get me to drink the one thing that could fix almost ALL of my other ailments.  I quickly told Mieke and she was on the water train too...because...Jinx

Here are the top 10 reasons you need water (from Mind Body Green)

1. Increases Energy & Relieves Fatigue

Since your brain is mostly water, drinking it helps you think, focus and concentrate better and be more alert. As an added bonus, your energy levels are also boosted!

2. Promotes Weight Loss

Removes by-products of fat, reduces eating intake (by filling up your tummy if consumed prior to meals), reduces hunger (hello natural appetite suppressant!), raises your metabolism and has zero calories!

3. Flushes Out Toxins

Gets rid of waste through sweat and urination which reduces the risk of kidney stones and UTI’s (urinary tract infections).

4. Improves Skin Complexion

Moisturizes your skin, keeps it fresh, soft, glowing and smooth. Gets rid of wrinkles. It’s the best anti-aging treatment around!

5. Maintains Regularity

Aids in digestion as water is essential to digest your food and prevents constipation.

6. Boosts Immune System

A water guzzler is less likely to get sick. And who wouldn’t rather feel healthy the majority of the time? Drinking plenty of water helps fight against flu, cancer and other ailments like heart attacks.

7. Natural Headache Remedy

Helps relieve and prevent headaches (migraines & back pains too!) which are commonly caused by dehydration.

8. Prevents Cramps & Sprains

Proper hydration helps keep joints lubricated and muscles more elastic so joint pain is less likely.

9. Puts You In A Good Mood

When the body is functioning at its best, you will feel great and be happy!

10. Save Money!

Water is FREE! Even if you choose bottled/filtered water, it’s STILL cheaper than that high sugar and fat-filled latte!

But now that we know we need and want to drink water how do we get that glorious stuff in our bodies in a Things We Heart approved way?  Because heaven forbid we use a normal glass...right?  Ugh...

1 // 2 // 3 // 4 // 5 // 6 // 

Now if you are like me and Mieke, you may need a little boost to get that magic elixir down so here are a few easy, delicious and healthy ways to add a little pep into your hydration game.

  • sliced strawberries
  • wedge of lemon
  • mint sprigs
  • cucumber
  • frozen pineapple and mint (my favorite)
(not a  TWH photo ...we wish!)

(not a TWH photo...we wish!)

Lastly,  the rules of how much water you should drink keep changing but the old 8 glasses of 8 oz of water remains constant as an easy guideline to follow.  Or check your pee!  It should be almost colorless if you drink enough water all day...  

xoxo TWH

Random bites! (plant based, gluten free and AHHHMAZING)

Ever been in that place in life where you survive on coffee, kisses and random foods?  The kind of meals that make even a shmorgasbourg look like a thought out 4 course meal?  Yeah us too.  Those days where your kids left overs become your left over crusts,  broccoli stumps and rice bits...  We got you.  

Here are our favorite fast and easy dishes to make that everyone loves and the kids left overs (if there are any) are a welcome plate of nourishment.

When our favorite food (and political), mom friend guru,  gives you a recipe you take it, make it and devour it.  When she gave us this recipe for chickpeas cooked in tomato paste and said "It's like healthy spaghettios" so obviously we were immediately sold.   We have made this almost everyday since then and we will continue to do so until our family and friends get sick of it which doesn't seem likely. 

Simmering shimmering delciousness- TWH

Simmering shimmering delciousness- TWH

Serves 2

4 tablespoons extra-virgin olive oil, plus more for drizzling

3 cloves garlic, peeled and smashed

3 tablespoons good tomato paste

1 teaspoon kosher salt, or more to taste

1 1/2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)

1/2 cup uncooked gf pasta (or another small shape, like macaroni)- I don't use pasta in mine

2 cups boiling water

Crushed red pepper flakes, for serving

  1. In a large heavy-bottomed pot, heat the olive oil until it shimmers. Add the garlic and cook, stirring until it becomes lightly browned and fragrant. Stir in the tomato paste and salt and fry for 30 seconds or so. Add the chickpeas, pasta, and boiling water. Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and most of the liquid has been absorbed, about 15 to 20 minutes. Taste and adjust seasoning. To serve, ladle the pasta into shallow bowls, sprinkle with crushed red pepper flakes, and drizzle a bit of extra-virgin olive oil on top.

Like most kids (and ourselves) we could live off of french fries...seriously who couldn't?  Maybe because I am evil or maybe because I care (possibly both?) I decided to curb the french fry intake and replace it with carrot fries.  Healthy, fast and yummy... IN!

First attempt was amazing but a bit salty- TWH

First attempt was amazing but a bit salty- TWH

Serves 2

2 carrots

1 tablespoon oil

¼ cup vegan parmesan cheese from Follow Your Heart (or omit all together)

1 tablespoon garlic powder

1 teaspoon pepper

¼ cup fresh parsley, chopped (I used dried because seriously who has parsley on hand?!)

½ teaspoon course salt

Dipping Sauce like any of Just Mayo sauces...


1. Preheat oven to 400°F/200˚C.

2. Slice the top and bottom off of carrots then slice them in half, slice each half into thirds lengthwise.

3. In a large bowl, mix ingredients with carrot sticks.

4. Spread on a baking sheet.

5. Bake for 15-20 minutes (depending on how crispy you want them).

6. Allow to cool for 5 minutes.

7. Enjoy!

Fast, healthy, filling and delicious.  We got you...and them! 

xoxo Erin & Mieke

Tea Time

As self-declared queens of the midnight snack, we often wake up regretting the chocolate treats we snuck the night before. So lately we have been turning to decaffeinated teas as a way to satiate our evening sweet tooth.

Warm, cozy & peaceful are feelings we need more than ever these days and we imagine you may feel the same. Here is a quick round-up of our favorite - not so fancy bedtime teas right now. 

1. Classic and sweet, Lavender really does help you relax this simple Yogi tea can be found most everywhere. 

2. Ginger & Turmeric? Sign us up! Not only will this tea hit your sweet spot, the ginger will settle your tummy and help with digestion. 

3. Moroccan Mint has to be one of our very favorite treats... We love to have this in a tea lattee with almond milk.... Just trust us and order one next time you are at a coffee shop. HEAVEN.

4. When the sweet tooth is too strong you can bust out the Yogi caramel bedtime tea. With chamomile, skullcap and California poppy this tea will actually put you right to bed. 

How about that loose leaf tea? Are you in the market for a tea infuser? Don't worry, we found it. 

These are our easy to get, easy to brew cozy up teas, of course we have a dream fancy-can't-believe-its-real tea. 

Flowering tea has amazed us for years. so beautiful and so magical. The Art Of Tea has you covered with different flavor options. 

Relax, stay calm, skip the chocolate and drink some tea. 


Inside out. Vitamins for cool kids...

New Year new you right?  ....Right???   While resolutions are amazing...wanting to start fresh, be healthier,  less shopping,  more connected etc... they are quite difficult to keep up with.  We have enough pressure that the last thing we need is a list of demands WE created and standards to adhere to leading us right back to another list of resolutions.  So we say...NO MORE!  Except for one small one....

Honor our bodies.  Seems hard right?  Nope...not talking about not drinking (but bravo to those that don't..even with kids) or even hitting the gym daily...we are talking about nourishment and beauty that begins from the inside.  We are pretty healthy eaters by nature but when life gets crazy, the kids get busy/sick/moody its hard to keep on track.  Those chips (potato and chocolate a like) seem to be our #1 food group.  So the easiest way we found to keep our bodies happy daily were by taking vitamins.  

We found 3 newer vitamin companies changing the way we take vitamins.  They are making it easier, simplifying the process, sourcing top ingredients and look as good on your side table as they do in your body.

RITUAL-  A monthly direct to consumer, transparent, woman owned vitamin company.  Katerina Schneider was tired of not knowing how pure her vitamins were or how they were sourced.  She aimed to create the perfect vitamin that enhances energy, mood and was anti aging.  Oh and its time release technology had all the tech companies begging for a piece.



Their tag line is "All the vitamins you need and nothing you don't" 

CARE OF-  A HUGE breakthrough in the $37 BILLION dollar vitamin industry.  You get a box of vitamins delivered monthly totally personalized just for you and your dietary needs.  Each ingredient is sourced at the highest level and tested over and over for effectiveness.  You choose what you want in your vitamin so you only get what you need.  Plus their packaging is just too cool.



HERBALORE/CATALYST GOLD This is the one we are most excited to try. "The gold standard of Supplements"  It is the most expensive but we have yet to read a review that is not 5 star.  It is designed by Medea Juhasz to reprogram your body on a cellular level. It helps with addiction, detoxify your liver, support dietary changes by reducing cravings (because you have all of the vitamins and minerals you need so your body doesn't feel like it needs anything else) and revitalizes skin and hair.  WIN!



We are going to start on our inside out program and let you know how it goes!  These vitamins make it easier to get healthy and we can not wait to feel it.  Be careful of vitamins on shelves of big stores...the FDA does not regulate them.  There is no way of knowing what is in them, if they are effective and if they are pure.  Look for vitamins online first.  Make sure they absorb fast and well, have high potency ingredients and have been tested for effectiveness by a 3rd party tester.  

xoxo TWH

Turmeric. Natures most vibrant and delicious healer

A turmeric festival for purity and cleansing in India

A turmeric festival for purity and cleansing in India

That bright golden orange color,  the warm yet odd spice scent....turmeric.  It could be natures most prized spice (Is it a spice?  I don't really know how to classify it).  Used as medicine, flavoring, and dye this all in one little root has really taken up a huge place in our hearts.  

This root packs one of the biggest health punches in the world

This root packs one of the biggest health punches in the world

It all started on a trip to a cafe a few years back when I had a drink called I am Golden.  A coffee-less golden latte.  It was divine...warm, sweet, satisfying and oddly addicting.  I was hooked...I ran home and looked it up.  The golden color of the drink was from turmeric powder and on I read. Turmeric is a cure all...a powerhouse of the kitchen.  And this drink was the perfect vehicle for the funny smelling root.  My obsession was beginning.  

Turmerics health benefits are just amazing.  Here is a list of things it was help from WebMD

Turmeric is used for arthritisheartburn (dyspepsia), joint painstomach painCrohn's disease and ulcerative colitis, bypass surgery, hemorrhage, diarrhea, intestinal gas, stomach bloating, loss of appetite, jaundice, liver problems, Helicobacter pylori (H. pylori) infection, stomach ulcers, irritable bowel syndrome (IBS), gallbladder disorders, high cholesterol, a skin condition called lichen planus, skin inflammation from radiationtreatment, and fatigue.

It is also used for headachesbronchitis, colds, lung infections, fibromyalgia, leprosy, fever, menstrual problems, itchy skin, recovery after surgery, and cancers. Other uses include depressionAlzheimer's disease, swelling in the middle layer of the eye (anterior uveitis), diabetes, water retention, worms, an autoimmune disease called systemic lupus erythematosus (SLE), tuberculosis, urinary bladder inflammation, and kidney problems.

Some people apply turmeric to the skin for pain, ringworm, sprains and swellings, bruising, leech bites, eye infections, acne, inflammatory skin conditions and skin sores, soreness inside of the mouth, infected wounds, and gum disease.

Now for the real 3 favorite ways to use turmeric inside and out.

1. Golden Milk Ice Cream- Thanks to our goddess of all things amazing, Minimalist Baker, we are addicted to this dessert

Minimalist Baker.  Everything she touches is golden

Minimalist Baker.  Everything she touches is golden

2. Brightening face mask

Take 1 tablespoon turmeric, 1 teaspoon lemon, 1 tablespoon pure nut milk (fresh with no chemical ingredients), 1 tablespoon coconut oil or coconut butter (oh yes)  Mix in a bowl and smooth on your skin.  Leave on for 10-20 min and wash off with warm water.  Moisturize well after since the lemon can be slightly drying.  Be sure to wear dark clothing as turmeric will stain. 

And for the thing you have been waiting for....the TURMERIC LATTE!!!!!!!!!

3. Turmeric Latte- Recipe adapted from Mama Natural

Early morning ritual.

Early morning ritual.


  • 1 teaspoon turmeric paste (recipe below)
  • 1/4 cup nut milk
  • 1 cup of your favorite coffee
  • 1 tablespoon coconut butter (or oil)

Throw in a blender or just stir briskly and enjoy!

Turmeric Paste- Making a paste makes your daily obsession easy and fast. You can store in the fridge for months but it won't last that long.


  • 1/2 cup organic turmeric (make sure it's organic and high quality)
  • 1 1/2 teaspoons black pepper (weird right? you need it in there and you can't taste it.  it also helps the turmeric absorb)
  • 1 tablespoon cinnamon
  • 1 tablespoon ground ginger
  • 1/2 cup coconut oil
  • 1 3/4 cups water
  • 6 tablespoons grade A maple syrup or Agave


  1. Combine all the ingredients for the turmeric paste in a saucepan—except for the sweetener—and heat over medium heat, whisking frequently. Once the mixture begins to boil, whisk constantly and let it boil for 10 minutes. Boiling it is crucial to getting a smooth end result and reducing the bitter flavor of the turmeric.
  2. Remove the saucepan from the heat, and allow it to cool for about 10-15 minutes, until it’s cool enough to touch. The mixture may have separated a little, but that’s OK. Add the sweetener, and whisk vigorously to combine. The sweetener helps to emulsify the mixture, and gives the paste a lovely taste.
  3. Store your turmeric paste in a glass jar. The mixture should last for several months in the fridge.

Do yourself a favor and grab some of this spice.  Your mouth and body will thank you! 

xoxo TWH

Halloween Hangover- Greens for days

Ok, raise your hand if you raided your kids, friends, parents, target clearance isle Halloween  candy.  Now keep them raised if you are still eating said candy and have no plans to stop. too!  Even with the Switch Witch, (don't have her? Email us and you'll thank us later)  we managed to smuggle enough left overs to fill room that even Willy Wonka would be proud of.   And we are eating it by the fistful.  

But this has to stop!  We can't roll straight into the Holidays still eating Justin's Peanut Butter cups...can we?  (the answer is yes we can and that is the plan) We need to detox our poor sugar filled bellies ASAP.  But we aren't talking drinking 6 juices a day or tea that makes you poop too much...we are talking hearty, healthy food.  Green food that is delicious, satisfying and easy.  Here is a sampling of three of our favorite ways to eat your greens.

1.  Green Drinks!  Nope. Not pressed juice (which we love too but there is no fiber in them and the vitamins disappear if they sit on the shelf too long) fresh juice!  We dream of Greena Coladas daily.  They are a breeze to make if you have a blender.

1 handfull of kale (frozen or fresh)

1/2 avocado

1/2-3/4 cup frozen pineapple

Coconut h2o

1/2 lime squeezed for the juice

*hint- we love to add hemp seeds and after workouts some rice protein powder)

Eat green(s) for your way to a healthier you, planet and future.  

2.  Broccoli Leek Soup-  2 words.  YOU ARE SO WELCOME!  This hearty and healthy soup is like a laying in the fluffiest, softest bed on a super chilly night.  

Google Images

Google Images


4 Tbs olive oil

4 Tbs Earths Balance Butter

1 pinch White Pepper

1 pinch Cayanne Pepper

3-4 Leeks

6 Carrots 

1 Broccoli Crown

8 Cups veggie broth (we use Better than Bullion Veggie)

Melt and mix oil, butter, white and red pepper over med/high heat. Add leeks and carrots. Sauté for 5-7 minutes.  Add veggie broth and bring to a boil.  Add broccoli crown and cook on low/med for 22-25 minutes.  Blend and enjoy!

3.  Salad.  Ok so we LOVE salads.  Like eat them all day style love.  We have always loved them but not everyone does them well.  Our favorite one to make is fast, easy and packed with protein and vitamins.   

TWH- ignore the towels. We will explain later

TWH- ignore the towels. We will explain later

To make this salad-

Dark leafy green lettuce

Cherry tomatoes

Garbanzo beans


Roasted almonds

Course Salt

Chop, sprinkle, drizzle EVOO and BV on top...YUMMM  Sometimes we add Dr Praeger Patties for extra protein.

Scroll through our other Food posts for more tasty and healthy ways to detox from Halloween and eat your greens.  

How do you detox from a candy hangover?  

xoxo TWH

MoNStEr mAsH- Healthy Halloween Snacks (for the kids)

We are the moms who put together costumes, decorate the house and carve the jack o' lanterns...(insert "strong arm" emoji here) Halloween is our jam.  But when it comes to cute school lunches, bento boxes of amazing snacks and anything dealing with food with spirit  we draw a blank...and then say out loud, "who has time for that?".    Until now.

Lunchbox Dad

Lunchbox Dad

I'll admit, not much makes me more envious than the parents who make pancake shapes with decorations in the middle of the week or fun food art for the kids.  I love that kind of I look at their instagrams...judge myself then get back to making lunches while cleaning up doing dishes giving baths finishing homework and kissing them to sleep.  Yes, Instagram can really hurt someones sense of self but what it can also do is inspire!   Within a few seconds on Pinterest we found some really cute, healthy and EASY ways to put Halloween on your kids plates.  

Apple monster.  Via: Pinterest

Apple monster.  Via: Pinterest

Slice an apple, then slice a chunk from the outside, fill with PB, almond slivers and a strawberry slice.  Google eyes optional!

PB Spider Via: Pinterest

PB Spider Via: Pinterest

Ok this spider is too easy and gets my mom heart all giddy.  Take bread and punch out circles or cut them.  Make a PBJ, add pretzel sticks for the legs and raisins for the eyes (or Choc chips).  Serious cuteness.

Hot Dog Fingers  Via : Pinterest

Hot Dog Fingers  Via : Pinterest

This one is gross but easy and incredible.  Take a veggie dog, put small slices in it for knuckles and cook it. Cut out a small chunk on each end for the nail bed, place a chip, cooked onion or almond sliver for the nail and secure with catsup.  Put in a bowl or cupcake wrapper lined with catsup.  Even the older kids will love it

Smiles Via: Pinterest

Smiles Via: Pinterest

Slice and apple and spread one side with nut butter.  Put in dandies marshmallows as the teeth and add the top apple.  Done...too easy.

Bones Via: Pinterest

Bones Via: Pinterest

Take store bought pizza or biscuit dough.  Roll out into a strip.  Twist each end into a bone shape, sprinkle with salt and voila!  Use marinara for the blood to dip into.

See?!  We are Instagram worthy...just kidding but doesn't it feel better knowing it's easy?

Not yo mamas cauliflower... Riced Cauliflower

Cauliflower Rice. Ph:Bodies by Bourgoon

Cauliflower Rice. Ph:Bodies by Bourgoon

Remember the days your mom would try to convince you that steamed cauliflower was a good as broccoli but all you wanted to do was pour bright orange "cheese" all over it or hold your nose as you chewed it?  Yeah us too...we even had to endure cauliflower casserole...what ever that Edward Scissorhands mush was.  

But these days cauliflower is a dinnertime hero!  Not only is is really healthy but is crazy easy to prepare...oh and tastes incredible.  Now you have probably heard of cauliflower steaks (amazing BTW) and buffalo cauliflower (thank you Mary @ Nom Yourself) but now riced cauliflower is having its time in the spotlight.  Walk through the isles of your local Trader Joes, Whole Foods, or Target and you will see bags of this gem.  Riced cauliflower is simply just heads of cauliflower chopped up to resemble rice.  But this rice is not just tastier...but carb free, healthier and much more adaptable and transformable.

Oh Tjs...our love affair continues

Oh Tjs...our love affair continues

Here are 3 recipes we have tested, tried and made over and over again...our family can not get enough!  (PS I wish we took photos but our camera is packed away somewhere so thank you to the other bloggers who have snapped pics of this wonderful food)


Fried (Cauliflower) Rice-  This take on fried rice is beyond!  And not a starch in sight! 

PH: Minimalist Baker

PH: Minimalist Baker


  • 1 medium-sized head of cauliflower or riced cauliflower bag
  • 2 tablespoons sesame oil
  • 1 large carrot, shredded
  • 2 garlic cloves, minced
  • 1 cup frozen edamame
  • 1/4 cup tofu 
  • 3 tablespoons low sodium soy sauce (use tamari for GF)
  • 6 green onions, minced


  1. PREP CAULIFLOWER: Shred cauliflower using the largest side of a grater OR by just pulsing some rough cut pieces in a food processor; the end product should resemble smallish grains of rice.
  2. STIR FRY: Heat 1 tablespoon sesame oil in a large skillet over medium low heat. Add the carrots and garlic and stir fry until fragrant, about 5 minutes. Add the cauliflower, edamame, and remaining sesame oil to the pan; stir fry quickly to cook the cauliflower to a soft (but not mushy) texture.
  3. FINISHING TOUCHES: Make a well in the middle, turn the heat down, and add the eggs. Stir gently and continuously until the tofu is golden. Stir in the soy sauce and green onions just before serving.


Burrito Bowls- Now you know we LOVE us some bowls and this take on a fiesta bowl by our dream girl, Minimalist Baker is incredible

Minimalist Baker but made and devoured by TWH

Minimalist Baker but made and devoured by TWH



  • 1 15-ounce (425 g) can black or pinto beans
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • Sea salt to taste (~1/8 - 1/4 tsp)


  • 1 Tbsp (15 ml) olive or grape seed oil
  • 3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
  • 1/4 cup (40 g) diced red or white onion
  • 1 head cauliflower, grated into “rice” (see method here)
  • Pinch sea salt, plus more to taste
  • 3 Tbsp lime juice (~ 2 limes)
  • 1 tsp ground cumin, plus more to taste
  • 1/2 tsp chili powder
  • 1/3 cup (80 g) red or green salsa, plus more for serving (I like Trader Joe’s Chunky Salsa)
  • 1/4 cup (20 g) fresh chopped cilantro, plus more for serving


  • 1 Tbsp (15 ml) olive or grape seed oil
  • 1 red, green, orange, or yellow bell pepper, thinly sliced lengthwise
  • 1/2 red onion, sliced into 1/4-inch rings
  • Pinch sea salt


  1. Add beans to a small saucepan over medium heat and season with spices to taste. Once bubbling, reduce heat to low and stir occasionally.
  2. Prepare cauliflower rice by following these instructions. Then heat a large rimmed skillet over medium heat.  Or use a bag
  3. Once hot, add oil, garlic, onion, and a pinch each salt and pepper. Sauté for 1 minute, stirring frequently. Then add cauliflower ‘rice’ and stir to coat.
  4. Place the lid on to steam the rice for about 2-4 minutes or until almost tender like rice (al dente in texture), stirring occasionally. Chop up your bell pepper and onion at this time.
  5. Remove rice from heat and transfer to a large mixing bowl. Add lime juice, cumin, chili powder, salsa and fresh cilantro. Stir to combine and taste and adjust seasonings accordingly, adding salt, pepper, lime juice, salsa, or more spices as desired. Set aside.
  6. Heat the large skillet back over medium-high heat. Once hot, add oil, bell pepper and onion and a pinch of sea salt. Sauté, stirring frequently, until slightly softened and they take on a little color - about 4 minutes.
  7. To serve, divide rice, beans, and peppers between serving bowls. Enjoy as is, or with corn tortillas, chips, salsa, lime juice, hot sauce, or guacamole (recipe in notes).
  8. Best when fresh, though leftovers keep for 2-3 days in the refrigerator.
  9. Serve with desired toppings (listed above) or as is. I recommend avocado, lime juice, hot sauce, and cilantro.
  10. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350 degree F (176 C) oven until warmed through - about 20 minutes. See notes for instructions on making ahead of time.


Alfredo Pasta- My family BEGS for this nightly.  I add raw cashews to up the creamy factor even more

Ph & Recipe:   I Love Vegan

Ph & Recipe: I Love Vegan


Vegan Garlic Alfredo Sauce

Vegan Garlic Alfredo with Asparagus & Peas

  • 1 box fettuccine noodles
  • 1 tbsp olive oil
  • 1 cup asparagus, cut into ½" long pieces
  • 1 clove garlic, minced
  • 1 cup frozen peas, prepared



Vegan Garlic Alfredo Sauce

  1. Bring a large pot of salted water to a boil. Add cauliflower florets and boil until fork tender, approx. 8-12 minutes. After draining cauliflower, immediately bring another pot of fresh salted water to a boil to cook the pasta.
  2. In a skillet, heat olive oil over medium heat and add minced garlic. Cook until translucent and set aside.
  3. Combine boiled cauliflower, sautéed garlic and olive oil, ½ of the vegetable broth, Silk Unsweetened Original Almondmilk, nutritional yeast, salt and pepper. Blend on high until smooth and creamy. Adjust the consistency with the remaining vegetable broth (typically you should end up using all of the broth, but only add a little at a time and adjust in increments.) Set aside.

Vegan Garlic Alfredo with Asparagus & Peas

  1. Cook pasta according to package instructions. Do not rinse, immediately coat with sauce after cooking.
  2. In a skillet, heat 1 tbsp olive oil over medium-high. Add asparagus and garlic and cook until asparagus is tender. Add peas and season with salt and pepper. Combine cooked fettuccine noodles, vegetables, and sauce in a skillet. Top with fresh herbs and cracked pepper.
  3. EAT!


Which one will you try?

xoxo TWH

Labor Day Desserts!

Labor Day  in the  United States  is a  public holiday  celebrated on the first Monday in September. It honors the  American labor movement  and the contributions that workers have made to the strength, prosperity, and well-being of the country. It is the Monday of the  long weekend  known as  Labor Day Weekend  and it is considered the unofficial end of summer.

Labor Day in the United States is a public holiday celebrated on the first Monday in September. It honors the American labor movement and the contributions that workers have made to the strength, prosperity, and well-being of the country. It is the Monday of the long weekend known as Labor Day Weekend and it is considered the unofficial end of summer.

Labor Day is upon us.  The unofficial end of summer.  The day filled with bbq parties, sandy toes and pool side is also a day filled with food and gratefulness.  Gratefulness that we can put our bathing suits away and slip into snuggly clothes and eat fries (not that we haven't all summer but now we will feel less guilty about it)

But what we love most about this holiday guessed it...THE FOOD.  Not just the delicious veggie burgers, chips and guacamole and grilled veggies but the fun desserts!   Here are our 3 favorites...they are super easy, pretty fast and make a huge impact to your friends and your taste buds.  

Same one my mom made!  Google images

Same one my mom made!  Google images

Fruit Pizza-  This is our favorite by far.  A childhood favorite is still our go to summer dessert.  It's everything you want it to be and more.  Summer gifts us with the best fruit there is so lets celebrate with it!

Fruit Pizza

Sugar cookie dough- store bought or home made...we love these from Minimalist Baker

8 oz Tofutti Cream Cheese

1/4 cup sugar

1/2 teaspoon vanilla

1/4 cup apricot preserves

1 tablespoon water

4 cups of summer fruit







Preheat oven to 375degrees

Line 12 inch pizza pan (or any round pan) with tin foil and oil sparingly

Press cookie dough down to cover pan in a layer to cover pan

Bake for 14 minutes.  Take out of the oven and cool completely

Beat cream cheese, sugar and vanilla until creamy and smooth.  Spread to bottom of cooled cookie crust.  Top cream cheese spread with fruit in a cute pattern. Mix preserves with water until smooth

Spread over fruit and refrigerate 2 hours. Cut into pizza slices and serve


Chow Hound

Chow Hound

What good are summer fruits if you can't make a fruit crisp with them?  This peach crisp will get your toes twitching and mouths tingling.  We make this all's almost too easy!

Fruit Crisp

8 Fresh peaches or berries (we love to mix up the berries for sweet and tart)

1/2 cup flour

1/2 cup brown sugar

1/2 cup cold earths balance butter

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 cup oats

Preheat oven to 350degrees

Slice and place peaches or berries into a 8x8 glass baking dish 

Mix all ingredients (except for fruit) by hands in a bowl until crumbly and fully blended.

Sprinkle on peaches.  Bake for 30 minutes until bubbly and golden


Sprinkles for Breakfast

Sprinkles for Breakfast

Oh summer...thank you for your golden rays of warmth and thank you for making cookie sandwiches oh so important when we need to cool down a bit and act like a kid again. 

Cookie Sandwiches

Take not fully baked cookies (bake a few minutes less than you think you should) make sure they are cooled.  Spread them with softened vanilla ice cream (we love So Delicious- you would NEVER know it's vegan...ever)  and top with another cookie to make a sandwich.  Use a knife to scape extra ice cream from sides and make even. 

Freeze sandwiches for 1 hour. 

Take out of freezer and roll sides into sprinkles of your choice and place back into freezer for 30 minutes.  Take out and serve


Have an amazing Labor Day...enjoy your friends, family, summer, food, and knowing you don't have another holiday to worry about until Halloween!

xoxo TWH



So cheezy. Our 3 favorite (non-dairy) cheese recipes

Miss you Beasties

Miss you Beasties

People often ask us if we miss cheese since we eat plant based/vegan diets and you know what?  Not one bit!  No a full fledged cheese-oholic...I'm talking taking a block of sharp cheddar a night with crackers and apples and devouring every inch of it cheese lover....I don't miss the diary version one bit since I became vegan.   There are so so many non-dairy cheeses on the market now (some we order and some we can just grab on the go) that we have no chance to miss dairy (fat filled, hormone heavy, unhealthy, and other horrible things) cheese.  

Photo: Serious Eats

Photo: Serious Eats

We often buy cheese from Kite Hill, Miyokos and Follow Your Heart but on those days we don't get to a store or just need to whip some up we have our go to recipes that are insanely delicious, healthy (vitamin and protein packed) and easy.  Best part?  The kids (and us) DEVOUR them!   

Making cheese sauce from white beans!

Making cheese sauce from white beans!

The first is from Chocolate Covered Katie.  Her white bean based cheese sauce is insanity.  We made it for dinner one night and poured it all over broccoli and potatoes...plates and fingers were licked and bellies and bodies were happy.


  • 1 cup cooked white beans, such as cannelini
  • 1/2 cup milk of choice, preferably unsweetened
  • 1/3 cup cheese shreds, such as Daiya vegan, OR 5 tbsp nutritional yeast  (I add more nooch and omit the shreds to make it healthier)
  • salt - I like 1/2 tsp
  • 1/8 tsp garlic powder
  • If using nutritional yeast, add 1/2 tsp white or apple cider vinegar (can be omitted)
  • optional 2 tsp buttery spread or olive oil – I really like the rich depth of flavor this adds, especially if not using the cheese version
  • optional pinch turmeric, thyme, rosemary, etc.
  • Pour ingredients into blender or cuisinart and get to eating!
Licking it right out of the bowl!

Licking it right out of the bowl!

Coco decided she wanted cashew cream cheese but we were out so she picked up her favorite kids cookbook by Ruby Roth (purchase it here) and made her own.  I was a bit hesitant to try it but ended up eating the entire bowl before it made it to the fridge.  


  • 1 heaping cup of raw cashews soaked at least 2 hours
  • 5 tablespoons water
  • 2 tablespoons lemon juice (i add more)
  • heaping 1/2 teaspoon sea salt
  • rinse cashews and put all ingredients in a food processor and blend until silky smooth. Add more juice or water to taste.  voila!

Last but not least is the famous cashew cheese sauce from PPK.  Every New Years day we make NYN (New Years Nachos), invite our hung over friends over and we sit around eating mounds of Nachos.  But even when we are not in the mood to eat nachos (lets be real, we are ALWAYS in the mood) we make this cheese sauce based from Cashews. It is so easy and fast it's crazy!  Friends beg for the recipe!


  • 1 cup unroasted cashews, soaked in water for at least 2 hours, drained

  • 1 cup vegetable broth

  • 2 tablespoons mellow white miso

  • 2 tablespoons nutritional yeast

  • 1 teaspoon onion powder

  • Salt to taste

  • Blend in a blender for 2-3 min...voila!!!!!

Don't be cheesy...try plant based cheese!  It's healthier, better for the planet, the future, the animals and not addictive (well it is because it's so delicious, but not physically like dairy cheese).  It's filled with fiber, proteins, good fats, vitamins and minerals...delicious and good for you...Have your cheese and eat it too!

Google images

Google images

xoxo TWH