Sunwarrior Classic Plus Café Latte

I’ve been hearing a lot about “Bulletproof” coffee lately and as someone who recently realized that coffee actually isn’t that bad, I wanted to try it.  I made it a few times with some coffee that I have at home and while I maintain that no, caffeine still doesn’t affect me, it really wasn’t that bad.  In fact, it was kind of enjoyable.

From that though, I wanted to make more of a “protein punch” coffee version.

Enter Sunwarrior.  Sunwarrior recently revamped their “Classic” protein powder to create “Classic Plus“.  Still a raw, plant-based protein, they added an awesome blend of ancient grain superfoods (including peas, chia seeds, quinoa and amaranth) to their original rice protein.  It’s also now USDA certified organic with a complete amino acid profile.

On the taste end, I really enjoy the changes they made to their Vanilla flavor.  I feel like it has a much stronger vanilla-bean flavor to it without added sweetness or an aftertaste.

Also, until May 31st, check out their Starter Pack Giveaway– 1-20 entries will win so you’ve got some good odds in your favor!

I decided to make my own “bulletproof” café latte version and not to toot my own horn, but it’s pretty darn delicious.  An awesome way to start they day and keep you fueled throughout!

Disclaimer: Sunwarrior sent me their products to sample and review for the purpose sampling and recipe testing – no other compensation was received..  All opinions are my own.

Classic Plus Café Latte

1 ½ cups Coffee, cooled

1/3-1/2 cup Full Fat Coconut Milk

1 Scoop Sunwarrior Classic Plus Vanilla Protein

1 TBSP Maca Powder (optional)

Freshly Grated Nutmeg (for garnish)

Add cooled coffee, 1/3-1/2 cup coconut milk (depending on taste), protein powder and maca (for an extra energy boosting punch!) into a blender.  Blend until smooth and enjoy!

Serve with freshly grated nutmeg- yum!

Philadelphia for a Day

This post comes later than I wanted but I feel like it’s been a whirlwind of a week!  I’ve been pretty busy on the weekends and will be finishing my last final tomorrow- woo hoo!  Soon I’ll officially be on summer break and I can’t wait!  I’m hoping to get back into printmaking and working on my more creative side, actually.

But back to Philly!

This past Friday was a good friend of mine’s graduation.  I took the bus down to Philly for the day to see the official ceremony for her completion of her Masters in Fine Arts!

We have been friends since we met in undergraduate several years ago in NYC and in July she will be heading to California so I wanted to make sure to see her one last time.

Fit Fridays: Omega 3’s- What’s the Big Deal + Granola!

Have you ever been curious about omega 3’s?  They’re in the news all the time about how they’re “heart healthy”, but what exactly are they, where can you get them and why does it matter?

I recently teamed up with Azumio, a mobile health company specializing in mobile apps.  I’ve been writing health and nutrition based articles for their newly launched blog.  I’ve been having a lot of fun writing for them and recently submitted my second article (which should be published soon!).

So if you’re interested in learning about Omega 3’s please check out my recent article “Omega 3’s: What’s the Big Deal?” and you’ll also find a delicious granola recipe packed with healthy Omega 3’s!

Matchstick Broccoli Slaw with Tahini

It’s a good thing I’m so on top of it lately.

Shortly after making this recipe, I found that Food 52 listed broccoli stems as “What’s In”. 


This really started out as a mission to have less waste.  When I buy whole broccoli, I typically just chop up the stalks and toss them in with the rest of the florets but I realize a lot of people just throw them out (or give them to their dogs- I met a guy once that let his dogs chew on them).

Inspired by the Organic Broccoli Slaw by Trader Joe’s, I wanted to create my own version from leftovers complete with a delicious dressing.  This also gave me an excuse to practice my different cutting techniques!

I’ve been enjoying this as a delicious side to my meals but you could easily add a few more things to it an make it a great main dish for summer!

Matchstick Broccoli Slaw with Tahini

Serves 2-3

4 Broccoli Stalks

2 Medium-Sized Carrots

1 TBSP of Soy Sauce

2 TBSP Tahini

1 TBSP Brown Sugar

1 TBSP Rice Wine Vinegar

1 tsp Chili Flakes

Hemp Seeds (to garnish)

With a knife, slice off the ends of the broccoli along with the tough outer skin (the skin is pretty thick so I found that a knife worked better than a peeler).  Cut broccoli into 2 inch pieces and slice into tiny matchsticks.  Repeat with the carrots.

In a small bowl, combine the soy sauce, tahini, brown sugar, vinegar and chili flakes.  Whisk until smooth and toss in with sliced carrots and broccoli.  

Garnish with hemp seeds (if desired) and serve!

Fit Fridays: Dieting Is Easy- A Healthy Diet Is Hard

Last week I talked about making changes; how I didn’t want to be on a diet anymore and I wanted to work on changing my own life habits- essentially, practice what I preach.

After a week of working on making changes- small changes not for the next few weeks or months but for my life- forever, I realized that it’s hard.

Competition dieting was hard- no doubt about it.  But it was temporary.  Diets are temporary- weeks, months- until a specific goal or time and then after a while you go back to “normal” (weather you intend to or not).

Today I was talking with Kelly from Juice Hugger around the corner about making changes in life and how different they are for everyone.  Everyone has their own sense of “normal”.  Everyone has their own sense of comfort.  What may be normal and unhealthy for me might be a healthier day for others (or it could just be wishful thinking).

My normal before and between competitions are at one point and my normal during competition is at another point- one only obtained from a strict diet and exercise regime.  After finishing my second show I’ve realized that I want a new “normal”.  This week as I struggled to eat with intention- to eat mindfully and joyfully- I realized how hard it was to change my own habits.  

I want to get into a healthier state and lose some of the weight I put on since the show and while it would be easy to say “Low carbs for the next 3 weeks”, I find myself asking, “What about after?”

Is it better to work hard in an un-mantainable way for a short period of time for a specific goal, or is it better to work longer, less stressfully and more manageably for a longer period of time?

In the end I suppose it’s all about goals and intentions.  I don’t want a “bikini body”- I want a new “normal” state for me, my health and my body.  It isn’t something that is going to happen overnight or in 3 months but it’s something I want to be able to have for the rest of my life.  

It’s hard to realize that when you are truly looking to make a change, it takes time- time to adjust and time to see changes but it’s worth it in the end, isn’t it?

Creamy Alfredo with Buttered Fiddlehead Ferns and Lemon Zest

I do love a good faux pas.  You know, the kind that reminds you’re still a little bit of a rebel.

Ooh yeah baby- watch me be a rebel.

Posting a pasta recipe on Cinco de Mayo- a day in which Americans appropriate another country’s holiday and make it a drinking excuse for all- totally a rebel thing to do.  Don’t get me wrong, I like Cinco de Mayo as much as the next red-blooded American, but I like to make sure to point it out for what it is here.

But back to being a rebel- pasta time!

Ok yeah, not really a rebel, but this is coming from the girl that feels uncomfortable walking against the directional arrows in Ikea (true story- both my mom and Mr. C have noticed it and laughed at me about it).

Either way though, this recipe is super amazing and I wanted to share it immediately.  

I was introduced to fiddlehead ferns for the first time a few years ago and while these foraged wild edibles can be hard to find, they’re definitely worth trying.  They taste kind of like a cross between asparagus and baby spinach- nice and crisp and grassy with a hint of sweetness!  Yum!

And if nothing else- look how cute they are all curled up!

Creamy Alfredo with Buttered Fiddlehead Ferns and Lemon Zest

Serves 3-4

5 oz Fiddlehead Ferns (can sub for chopped asparagus)

8 oz Linguine

4 TBSP Butter

1/2 Cup Heavy Cream

Zest of 1 Lemon

1/2 tsp Salt

1/4 tsp Freshly Grated Nutmeg

2 oz Freshly Grated Parmesan (about 1/3 Cup)


In a medium pot, blanch the ferns in boiling water (it’s important to fully cook them, as raw ferns can make you sick).  Strain and rinse in a colander.

Bring a pot of water and a handful of salt to boil and cook the pasta according to the box until al dente.  Drain the water, reserving 1/3 a cup.

Meanwhile, melt the butter in a large pan.  Add the ferns and sauté for several minutes until they have softened.  Bring heat to medium and add the heavy cream, pasta and reserved water.  Toss to combine and add in the salt, lemon zest and nutmeg.  Cook for several minutes until sauce has begun to thicken.  Remove from heat and stir in parmesan and a few cracks of fresh pepper.

Serve and enjoy!

Recipes for Cinco de Mayo

I’m always a little late to the game.  Very much a “last minute” gal- I meant to make some sort of new taco recipe for you all but it didn’t quite end up happening so instead of a recipe+round-up, we’ll be doing a plain ‘ol Cinco de Mayo Round-Up instead 😉

Let’s start this sweet soiree with some delicious Sangria!  After all, what’s a party without some drinks?

Next up, appetizers!  Some good, classic Guacamole is definitely a must!  Roasted Corn Guacamole:

Black beans and rice might also be in order with this Sweet and Spicy Black Beans and Rice recipe!

And finally- the tacos!  How about some good ‘ol Healthy Vegan Tempeh Tacos!

Or if you’re really in a hurry- just make it a bowl with this super quick Taco Bowl recipe.

Now you have no excuses- it’s time to get out there and enjoy some delicious food and drink this Cinco de Mayo!

I also just joined Yummly- click here to follow me and be able to find and “Yum” my recipes!