pink latte? what?

i just had to try this immune-boosting pink latte i heard about on TV.  it’s all the rage in larger cities (than mine) and i hope it’s coming to KC soon.  well, i guess, technically, it did!  it came to pixy’s kitchen anyway.

it is absolutely DELICIOUS, y’all.

wait till you hear what’s in this latte.

i don’t even want to tell you.  i’m afraid you’ll scrunch up your nose and think it’s gross.

but just look at it!


alright, alright, you’re probably thinking pepto-bismal.  it’s so warm, nutty, and sweet, you have to trust me!

or make one yourself!

here’s what you need…

  1. one roasted beet
  2. 1 cup almond milk
  3. squirt of honey
  4. dash of cinnamon
  5. dash of ginger

that’s all!

i forgot to add the honey my first batch and it still was divine.  add the honey and you’ll be dancing around your kitchen.

i recommend you roast some beets and just keep them in the fridge ~ that way you can pull one beet out and easily make yourself one here and there.

just look at this gorgeous color!


apparently this drink is immune-boosting?

honestly, i tried it because i was curious, and also, because i need another drink than coffee, tea, and water.  that’s all i can really drink at this point.  and it’s all decaf for that matter.  i needed some variety.

(i also discovered a great mock margarita!  sparkling water, a splash of margarita mix, and lots of lime.  delightful!)

back to the pepto…ahem…i mean, pink latte.

here’s how to do it!

  • in a blender, add 3/4 cup almond milk (unsweetened, unflavored), and one beet, peeled and chopped.  blend until smooth and pour into a small sauce pan.  heat to boiling and pass through a fine sieve lined with a paper towel or a coffee filter.  you might have to push the liquid through with a spoon or muddler.
  • add to a coffee mug and heat the remaining 1/4 cup almond milk in that same sauce pan. add a dash of cinnamon and ginger, and whisk until frothy.  pour on top of the pink drink and enjoy!!!

the bad part about this morning treat:  you’ve just dirtied up a blender, a sauce pan, a whisk, a coffee mug, etc…

but it’s so worth it when it’s chilly and rainy outside and you just need something comforting to cheer your morning up.

like this morning in KC!

i actually do feel very energetic and bright after sipping this drink!  hope you try it too!

UPDATE:  i am sad to report that these pink lattes aren’t half as good with store-bought almond milk.  the good news is ~ almond milk is so easy to make!  soak almonds in water for at least an hour, blend, then pour into a kitchen towel and squeeze the milk into a bowl.  it’s divine.

gorgeous raspberry vinaigrette.


i am thrilled with my newest creation ~ this absolutely stunning raspberry vinaigrette.

it’s so easy to make a big batch of this tart, fruity dressing, and keep in your fridge for CONSTANT. SALAD. ACTION.

store-bought salad dressings are full of sugar, corn syrup (same thing), soybean oil (yuck), and sodium.  i hate the way they taste.  this is a salad dressing you can make at the beginning of the week and use all week long.  it’s too easy not to!


here’s the recipe, hot off the press!!!



  1. one small bag of frozen raspberries (i bet you have one in your freezer right now!)
  2. shallot or red onion
  3. your favorite vinegar ~ apple cider, balsamic, champagne…
  4. dijon mustard and stone ground mustard
  5. honey
  6. fresh dill (or dried)
  7. poppy seeds
  8. kosher salt and fresh cracked black pepper
  9. extra virgin olive oil


  • drop the frozen raspberries into a sauce pan and bring to a boil.  cook on medium for about 5 minutes, until the raspberries are cooked through.  strain through a fine mesh sieve, and allow to cool.
  • once the raspberry liquid is cool, grate one shallot into the bowl (1-2 tablespoons), add a splash of vinegar, drop in 1-2 tablespoons of honey, and add 1-2 tablespoons of each kind of mustard.  (remember you’re making a good amount of this stuff)
  • season with a 1-2 tablespoons poppy seeds, a handful of freshly chopped dill, and salt and pepper to taste.  whisk.
  • whisk in the olive oil.  if you like a lot of olive oil, it’ll probably be 1/2 to 3/4 cup.  i like around 1/3 cup or less.  whisk until emulsified and gorgeous.


that’s it!  and that salad is everything i had in my crisper ~ butter lettuce, celery, broccoli, radishes, fennel, kalamata olive, grape tomatoes, and some chopped nuts.

if you use kale for this salad, don’t forget that kale likes to be massaged.  so put some dressing in a ziplock bag with the kale and massage it for a few minutes to break down that gnarly kale.

**this dressing would be glorious for chicken salad!!!!  with feta, mandarin oranges, and walnuts?  mmmm….


lazy little devils.

it’s a super busy time for singers ~ so i’m not cooking a ton these days.  and we’ve been going out to eat WAY too much.  time to get back into the swing of healthy, home-cooked food ~ even if it’s easy, lazy stuff…

like this!

just made myself a new protein-packed snack for lazy people, like…me!


it’s too stupid, really.  i’m sure you’ve made this before and i’m the last one to think of it.

it’s basically a deviled egg, minus the mayo (sorry, i hate, loathe and despise mayo) and you don’t do anything with the yolks.  too much work.

here’s how to make these flavorful little cuties…

  1. boil eggs: need a good method for boiled eggs?  here’s what i do.  put eggs in a small pot and cover with water.  bring to a boil.  put the lid on and take it off the heat and let sit for 9 minutes.  then rinse with cold water and put your boiled eggs in the fridge for easy breakfasts or snacks all week!
  2. here’s the LAZY LITTLE DEVIL topping: chopped pickles, stone ground mustard, celery seed, and your favorite hot sauce.  heap on top of the halved eggs and sprinkle with a little kosher salt.

two steps!  that’s all!

of course, the variations are endless.

mild green chiles would be divine.

pickled jalapeños?






bullet-proof coffee + collagen.

i’m not going to candy-coat this…

i’m on the couch, wrapped in a blanket, still in my jammies, watching dr. oz…

…at 9:30 in the morning.

it’s way too late for dignity.

in my defense, i’m nursing a terrible headache that’s been hanging on for more than 2 days.  it’s hard for me to accept that i get to have these mornings, when i know so many people who work so hard and never get this kind of luxury, no matter how badly they feel.

anyway, that’s my own issue.  on to the reason for this post!

as i already reluctantly admitted, i’m watching dr. oz.  he’s talking about my beloved coffee, and some hacks that can add health to it.

have you all tried the bullet proof coffee recipe?  i posted about it a while back, but wasn’t super crazy about it because it turned out greasy the first few times i tried it.  this time it really worked!

apparently, coffee mixed with grass-fed butter, will curb your appetite and help you lose weight, while giving you lots of energy.

and this morning’s show added collagen!  okay NOW i’m interested.

so here’s what i did this morning:

  1. i made my coffee, just like normal.  we have a nespresso and it makes a gorgeous, frothy decaf.
  2. i melted a tablespoon of KERRYGOLD grass-fed butter in the microwave.
  3. in a milk frother (or you can use a jar with an airtight lid, like a mason jar), add the butter, 2-4 Tablespoons hot water, and a scoop of collagen (found in most health food stores).  shake, or froth, until thoroughly combined, and add to your coffee.
  4. drink!

i am thrilled with the flavor and texture.  it’s rich and satisfying, and i’m anxious to see if the collagen makes my skin firmer.  also, collagen has protein in it, so i’m glad to get a little more protein in my diet, while drinking coffee!

i can never do anything consistently, but i will TRY to have this bullet-proof coffee + collagen every day and report back to you all with the results!

i am definitely extremely full after the cup of coffee.  like i just had a pasta dinner!


another breakfast post.

here i go posting another post about eggs and breakfast.

but i just feel like it’s so easy to start your day off wrong.  and i’m here to tell you that it is just as easy to start your day off right!  yahoo!!!

i know that most of you have so little time in the morning…this breakfast takes less than 5 minutes to make, two minutes to eat, can be taken to go if needed, and only dirty’s up one little frying pan.

step 1:  heat up your skillet with a little coconut oil.

step 2: add two eggs, and some salt and pepper (we are so lucky to know a beautiful woman who is a farmer ~ her happy little chickens produce the most amazing, yellow eggs.  i think there should be a for matchmaking people with chickens!)

step 3: while the eggs are cooking, cut up a large handful of fresh spinach, and halve some grape tomatoes.  if you don’t like tomatoes, add red peppers or another yummy vegetable.  but you gotta have the spinach!

step 4: flip the eggs and drop in the tomatoes.  put the spinach on top.  add salt and pepper, or or seasonings, and squirt with fresh lemon juice.  turn off the pan and let cook for another minute.

step 5: you can either put a plate on top of the pan and flip it all out upside down, or you can use a spatula.  the eggs should be on top of the spinach.  add chia seeds and enjoy!

if you want it eat it in the car, wrap it all up in a tortilla!

here’s a quick pic…


i’m a huge fan of cereal, donuts, bagels ~ especially donuts.  i love donuts.  and i think we should indulge every once in a while, for sure.  but it’s no way to start the day.  even the most healthy cereals only spike your blood sugar and leave you feeling HANGRY by 10:30.

this egg dish is giving me such energy right now, and it will continue to work for me until lunchtime, when i will have that donut.

ha ha ha.  made you look!

but seriously ~ now i want a donut…