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?






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…

healthy veggie bowls.

i’m baaaaack!

i’ve made a few nice meals since my radio silence, but nothing that really felt like it was worth your time.

this, my friends, is my new favorite thing.  and it may get me to my next health goal just that much faster.

i don’t know about you, but i need health food to be comfort food.  i need meals to be warming, chewy, crunchy, slurpable, and satisfying.

here’s my latest craze:


have you ever seen anything so scrumptious and full of color?

these bowls take five minutes ~ no, less than five minutes, to throw together.  they’re hot, savory, spicy if you want them to be, and just vegetables and broth.  no specific veggies needed ~ just what you like, or what you’ve got in the fridge.

i could have made this for 10 people tonight, so you large families ~ this is possible!  chinese takeout takes way too long and is unhealthy.  make this instead!

tonight was an asian inspired bowl, but you could do any theme ~ italian, mexican, or just good ole american comfort food.

here’s how…

there’s no recipe.  just get the idea…

  1. cut up a bunch of veggies from your fridge.  could have garlic and onion, but doesn’t have to.
  2. sautee them in a pan with a little, i mean just a teaspoon, of coconut oil.  salt to bring out the juices and flavor of the veggies of your choice.
  3. after a few minutes, add some water, and throw in a dollop of BETTER THAN BOUILLON veggie stock, or miso paste, or use veggie stock instead of water.
  4. add soy sauce and toasted sesame seeds.
  5. in the last minute, add a big handful or two of fresh chopped spinach.
  6. top with hot sauce or fresh herbs if you want to take it to the next level.
  7. done, and done.

here’s what is specifically in my dish tonight:

  • roasted yellow beets
  • fresh grape tomatoes
  • shitake mushrooms
  • fresh spinach
  • miso paste
  • soy sauce
  • toasted sesame seeds
  • “rooster” hot sauce

it’s hot, brothy, spicy, gorgeous.

i’ll make an italian one next time and post it!

happy veggie eating!!!

pixycleanse day 5.

FINAL DAY!!!  this was such a challenge and i learned SO much about myself in this process!  i’m super proud of my 6 pixycleansers, who rocked this week!  you are amazing!

here are the final recipes…


i put everything but the kitchen sink, as it were, in this juice.  everything that was left in my fridge and fruit basket.  the only thing that is left in my kitchen is a pineapple that didn’t make the cut.  it’s a barren land in there.

here’s the juice:

  1. jicama
  2. honeydew melon
  3. oranges
  4. apples
  5. ginger
  6. carrots

pretty clean and simple.  yummy too!


my favorite concrete at andy’s frozen custard is the straw-ana.  fresh strawberries and bananas atop creamy vanilla frozen custard.  to be honest, i usually eat all the fruit and about 4 bites of the concrete and that’s really all i can handle.  i wind up in a sugar coma just from the bananas.  (where has that girl gone, who could eat all her halloween candy in one fell swoop?)

this is a nod to that summer treat:

  1. bananas
  2. frozen strawberries
  3. almond butter
  4. coconut oil
  5. cinnamon
  6. supergreens water
  7. chia seeds



this salad was invented at 4:59 this morning, when i had made the juices and the smoothies and looked in my fridge and had absolutely nothing in there but a bag of organic romaine lettuce, cannellini beans, and a large sweet onion.  uhhh – what in the world am i gonna do with this?  i thought about juicing the lettuce and making a soup with the onion and beans, but my brain hurt too much to even think about making a soup.

so i caramelized the onions.  here’s the salad:

  1. romaine lettuce
  2. thinly sliced sweet onions, caramelized in a large pan with a little olive oil and salt
  3. one box grape tomatoes
  4. cannellini beans

the dressing:  garlic, dijon mustard, juice of 2 lemons, a dash of balsamic vinegar, a little rice wine vinegar as well, olive oil, salt and pepper.  blend.

i hope it was good.  it was just too early to even taste.

and that’s all.  that’s the last of the healthy, living food in my kitchen.  pixy’s kitchen is officially closed for business, and in serious need of a deep cleaning!

what i’ve learned in this process:

  • i really, really like to get up early.  it’s kind of worrying me.  how is this possible?  i love watching the sun come up, especially from my kitchen.
  • if you’re driving early in the morning and you aren’t awake, play lionel richie’s “all night long” and you will be singing and dancing in your car.
  • i have no willpower  and i don’t even have the willpower to work on my willpower.
  • you pixycleansers were AMAZING.  i loved doing this for you.
  • doing things for others is the greatest way to start your day.
  • a nap does not take the place of 8 hours of sleep at night.
  • i have some unfinished emotional healing to do.  working on it, starting now.
  • i’m addicted to fun.

i learned more, but i’m too tired to think of any of it.

goodnight.  🙂

(and see you soon for REAL food posts tout’de suite!!!)


pixycleanse day 4.

day 4 and finally the battle of the century has stopped between my left brain and right brain!  what have i learned from this?  i’ve learned that your body holds every single emotion in there until you find some way to face it head on, deal with it, and let it go.


my acupuncturist slapped my hand a bit for doing this cleanse.  she thinks it’s too much of a sugar spike.  sorry cleansers!  oh well ~ we fortified our bodies this week, and now we can move on to lean meats, fish, veggies, fruits, nuts and seeds when all is said and done.  this week is really just the beginning of a healing journey anyway, right?

today’s meals are giving me so much energy, though!  it’s only 12:45 and i’ve already eaten them all…oops.


  • a whole watermelon, rind removed
  • 4-6 apples
  • 4 carrots
  • 4 inches of ginger
  • half of a large box of supergreens
  • 5 oranges
  • 1 grapefruit

SMOOTHIE OF THE DAY: SAME AS DAY 3 (it’s just so good ~ i didn’t want to mess with it)

SALAD OF THE DAY: ASIAN INVASION (my favorite salad so far!)

  • red cabbage, shredded
  • napa cabbage, shredded
  • red bell pepper, thinly sliced
  • radishes, thinly sliced
  • green onions, chopped
  • broccoli, chopped into small, bite-sized pieces
  • toasted sesame seeds

i feel like i’m forgetting ingredients ~ but seriously, you can add beans, water chestnuts, carrots, anything your heart desires.  it’s SO healthy.  just keep dropping in the veggies!

dressing:  omg it’s so good.

  • miso paste
  • dijon mustard
  • honey
  • a few scallions
  • 2-3 garlic cloves
  • organic tamari (gluten-free soy sauce)
  • cilantro
  • sesame seeds
  • sesame oil
  • olive oil
  • rice wine vinegar
  • 3 inches ginger
  • hot water if it needs thinning

drop it all in a blender and blend.  that’s it.  it keeps in the fridge for days and you can use it as a dip for veggies.

add peanut butter if you’re feeling nutty.

so insanely good.  i’m not going to put the amounts for most of that because it all depends on taste.  just add a little of everything and go from there.  gives you an excuse to taste while cooking!!!

and i just had to take a few pics of this beauty…


much love to all of you!


pixycleanse day 3.

this post may feel like an over-share, but i want to be honest during this cleanse…

i don’t know about the rest of you, but this cleansing thing is SO HARD.  i’m definitely eating other whole foods right now, because i can tell i just need a little more food to make it through the day.  but i’m keeping things super clean ~ an apple, some raw nuts, sometimes a bowl of vegan soup from my freezer at night.

also, i am extremely emotional.  i was in really bad shape last night.  i think i have some serious skeletons in my closet that need to get worked out, and they are doing the thriller dance in my head, without my control or permission.  so there’s that.

i started out so peaceful and grateful for this journey, and now i’m lost, exhausted, and feel utterly hopeless.  time to work through some things today and get on the other side of this.

the first thing i did this morning was make out a list of all the things that i need to admit to myself are everyday necessities for me ~ no matter what.  whether i do them or not right now, there are just some things that i know in my gut would make my life so rich and full.  i asked the hub to do the same thing, and wow ~ his list was so amazing that i bawled my eyes out.

see?  emotional.

i’m not usually a crier.  i went through a lot in my 20’s and 30’s, so i just don’t cry much anymore.  perspective doesn’t allow the tears to flow.

so my list is full of have-to’s and want-to’s.  HAVE TO PRACTICE.  WANT TO HAVE FUN EVERY DAY.  but that wasn’t the exercise.  the exercise was the necessities.

the hub had EAT GREAT FOOD, DRINK GREAT WINE, COMPANIONSHIP, SOLITUDE ~ amazing stuff like that.  and he was so right on.  he didn’t put down anything that even remotely sounded like a chore.

i need to clear my muddled mind all day long and come up with a bare necessities list that doesn’t look like a to-do list ~ cuz there’s a battle going on in this tired mind of mine and it’s time to figure things out.

on to happier subjects ~ the food!


  1. 3 red bell peppers
  2. 3 cucumbers
  3. 2 bunches celery
  4. handful of parsley
  5. 1 pineapple
  6. 4 green apples
  7. 1 jicama

add tomatoes and onion and it really would taste like gazpacho!


  1. 3 cups spinach water (you know how to do this by now…)
  2. 2-4 tablespoons chia seeds
  3. 1 teaspoon cinnamon
  4. 1 lemon, peeled, seeds removed
  5. 2 cups frozen berries
  6. 2 bananas
  7. 1 Tablespoon coconut oil


i’m eating mine right now, as i write this.  it is so darn good, and filling.  these salads are supposed to be for dinner, but i’m eating mine midday and making a vegan soup tonight for the hub and i.

  1. romaine lettuce
  2. dark green lettuce mix (or just spinach)
  3. cannellini beans (i used dried and made them in the crock pot yesterday)
  4. macerated red onions
  5. kalamata olives

did i forget anything?  4:30 was soooo long agooooo….

this would be amazing with artichoke hearts and tomatoes!

dressing:  it the usual base ~ stone ground mustard, honey, garlic, lemon juice, salt and pepper and olive oil.  added ingredients to make it more italian ~ sun-dried tomatoes, kalamata olive JUICE, red wine vinegar, and fresh basil.

i used the jarred sun-dried tomatoes, but really prefer the packaged ones that aren’t in oil.  i couldn’t find those ~ i hope you PIXYCLEANSERS liked it anyway!

by the way, i don’t have any pictures of this stuff because it’s 4:30am when i make it, and i can’t think straight that early in the morning.  also, you’ve seen a fresh juice ~ not very exciting!






pixycleanse day 2.

i must have slept really well, because i woke up feeling great!  how about you, pixycleansers?

by the way, if you’re not doing the PIXYCLEANSE, sorry for these posts!  i promise i’ll get back to posting yummy food by saturday!  thank you for your patience!

yesterday, i cheated a lot because i really had only gotten a couple hours sleep.  but today, i really feel like i can stay on target a little better.  that being said, i’m pretty sure the hub and i will have a nice vegan soup for dinner.  i have a bunch of homemade soups in the freezer and i think i’ll need to add a warm meal to my day.  i get really cold when i eat raw.

i hope you all have energy when you need, but are taking it slow when you can as well.  i’m definitely moving slowly, but feeling clear-headed, too.

so, today is TUESDAY GREEN DAY ~ everything is full of green this, green that.  when it’s green, you know it’s clean, y’all.

except mcdonald’s shamrock shakes.

definitely. not. clean.

is that even a real green color, though?

oh man i’m so grossed out just talking about mcdonald’s.  here are today’s meals!


  1. 2 or 3 stems of broccoli (leftover from the salad listed below)
  2. 2 packages of celery
  3. 4 inches ginger
  4. one bunch parsley
  5. half box wheat grass (although i think my juicer wasn’t powerful enough to juice it)
  6. 3 cucumbers
  7. 1 head romaine lettuce
  8. 2 limes
  9. 4 apples


  1. 2 bananas
  2. 2 1/2 cups spinach water (2 1/2 cups water blended with 2 handfuls spinach until homogenous)
  3. 1 cup nut cream (nuts and hemp hearts soaked in water overnight, then blended until creamy)
  4. 1 cup frozen pineapple
  5. 2 cups mango
  6. 1 teaspoon cinnamon
  7. 1 Tablespoon coconut oil
  8. 1 cup leftover ALL-THINGS-GREEN ELIXIR (or just use more spinach water)
  9. 1-2 cups ice

POPEYE’S SPINACH SALAD (can’t wait to eat this tonight!)

  1. fresh, organic spinach
  2. broccoli florets
  3. segmented oranges
  4. red onions (macerated in apple cider vinegar)
  5. roasted curried chick peas 
  6. sliced almonds and sunflower seeds 
  7. chopped wheat grass and dill

if you’re making this salad ahead of time, here’s what to do:

  • make your dressing: juice of an orange, honey, poppy seeds, dijon mustard, olive oil, your favorite vinegar, salt and pepper.  (oops ~ i think i forgot the dijon this morning!)
  • add the dressing to your broccoli, oranges and macerated onions in a separate container and toss.
  • keep the rest of your ingredients in another container and just toss together when you’re ready to eat.  the dressing has been softening the broccoli, and the veggies and fruit have been flavoring the dressing!


these bars are packed with nuts, fruits, dried fruit, oats, and flax meal.  no sugar, no dairy, no gluten.  they really can help you when you have to run out the door in the morning.  just make these bars and put them in your freezer.  pull one out before you hop in the shower and they will be defrosted by the time you leave the house.  or pop them in the microwave.

i’ve made these bars a few different ways now, and i don’t quite have the exact recipe figured out.  stay tuned!






pixycleanse day 1!

All the meals have been delivered and now I’m home and feeling SO GRATEFUL.  This has already been such a wonderful journey, and it’s just the first day!

I made juices, smoothies and salads for 9 people this morning.  Man, it was so hard to do this for more people than just little ole me, but I think I’ve got the hang of it now!

Just a couple things before I post the recipes:

  • I have done so many detoxes and cleanses, and have never completed them because they were just too strict.  So I really want to stress that I think it’s best for us to listen to our bodies, and take our activity levels into account, and allow ourselves to eat a handful of raw almonds, or add a lean protein with your salad at night, if you need to. I feel strongly about this, after beating myself up so many times.  These cleanses should be a time of reflection and just letting your body breathe.  No guilt!
  •  I also feel like we shouldn’t cut out caffeine completely either, if you already drink it.  Just make it “clean” caffeine (no soda ~ green tea or black coffee is best) and limit your intake to just one cup in the morning ~ no sugar or cream.  We Americans don’t even let ourselves be tired!  It’s okay to have a sluggish moment here or there!
  • This cleanse is power-packed with all the vitamins, minerals and nutrients your body has been dying for – so let’s focus on that, instead of focusing on what we can’t have, or what we shouldn’t have, okay?  If you slip up and eat something naughty, just remember: you have given yourself so much already today.  You are fortified, and that’s a powerful thing!

Here are the recipes!

(almost all of these ingredients are organic, by the way)



This is what went in the juicer at 4:30 this morning:

  1. 1 large bag of carrots
  2. 4 oranges (peel and all!)
  3. 1 large jicama
  4. 3 inches ginger
  5. 2 sweet potatoes
  6. 1 pineapple



The key to a healthy smoothie is this concoction I made up over the weekend ~ it’s raw almonds, raw cashews, and hemp hearts, covered in water, and allowed to sit overnight.  The next day, blend and add more water if you want a thinner consistency.  It’s a creamy hemp/nut milk that serves as a healthy base for these smoothies.

  1. 2 bananas
  2. 1 cup hemp/nut milk
  3. spinach water (blend 3 cups water with 2-3 large handfuls of spinach for 90 seconds)
  4. frozen berries
  5. 1 teaspoon cinnamon
  6. 2 lemons, rind and seeds removed
  7. 2 Tablespoons coconut oil

These measurements are for very large smoothies for all your friends.  But it’s easy to cut them down ~ you don’t have to worry about exact measurements.



This is a seriously great way to get your kale in.  It’s really filling, but I recommend adding a small piece of salmon or a veggie soup to go with it if you’re starving.

Here’s what’s in it…

  1. kale (duh)
  2. red onions (macerated in red wine vinegar overnight)
  3. blueberries
  4. sliced raw almonds
  5. cooked chick peas
  6. sunflower seeds

Here’s the dressing:

In a blender, combine 2-3 cloves garlic, the juice of 1 or 2 fresh lemons, 1-2 Tablespoons tahini paste, 1-2 Tablespoons stone ground mustard, 1 Tablespoon honey, 1/3 cup olive oil, salt and pepper ~ and blend!  Adjust the measurements according to taste.  This dressing will keep in the fridge nicely for a few days.

Don’t forget to drink TONS OF WATER!!!  And also ~ journal, meditate and breathe!!!