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Chocolate Fruit Kabobs Recipe


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  • 15 strawberries
  • 2 kiwis
  • 1 dark chocolate bar OR 1/2 cup of chocolate chips or dark chocolate chunks
  • 2 tablespoons of chopped nuts
  • 5 chop sticks or kabob sticks


  1. Boil 3-4 cups of water in saucepan
  2. Add bowl over top of pan
  3. Place chocolate in bowl and stir until it melts
  4. Cut of tops of strawberries
  5. Peel kiwis and then slice in rounds
  6. Alternate between strawberry and kiwi on each stick (make 5)
  7. Drizzle melted chocolate on top of kabobs
  8. Top with chopped nuts
  9. Enjoy!




Black Bean Brownie Recipe


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  • 1 cup black beans
  • 1 cup oats
  • 1/2 cup chocolate chips
  • 1/3 cup honey (or agave)
  • 1/4 cup vegetable oil (or coconut oil)
  • 2 tablespoons cocoa powder
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup walnuts



  1. Preheat oven to 350 degrees
  2. Mix all ingredients in food processor EXCEPT walnuts
  3. Mix until you achieve an even, blended consistency
  4. Spread blended ingredients in 9 x 9 inch square pan
  5. Add walnuts
  6. Bake at 350 for about 25 minutes
  7. Cut into 9 brownies
  8. Serve and enjoy!
  9. Remember each brownie is about 150 calories, therefore 1 brownie = 1 serving


Almond Butter Cups




  • 1, 100-gram bar of dark chocolate (the darker the better)
  • 1/2 cup of almond butter
  • 4 chopped almonds
  • 6 cupcake holders


  • Melt chocolate in the microwave for about 30 seconds
  • If you are using a stove, heat saucepan on low heat OR see cool video tutorial above
  • Break chocolate into small pieces and add to pan
  • Pay close attention as the chocolate can burn quickly
  • Stir chocolate until it is completely melted, then quickly pour into a bowl
  • Repeat this same process with almond butter until it is fully melted
  • Lay out 6 cupcake holders on a plate
  • Pour one small layer of dark chocolate in each cup
  • Then pour a layer of almond butter in the cups
  • Sprinkle the crumbled almonds evenly on top of the almond butter layer
  • Top with a layer of chocolate
  • Place the cups in the fridge and chill for 2-3 hours. Enjoy!







How to Choose your Cooking Oils Wisely


Fluffy Breakfast Quinoa Recipe


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  • 1 cup of quinoa
  • 2 cups of water
  • 1/2 cup of almond milk
  • 2 tbsp nuts of choice (we used pecans)
  • 2 tbsp of dried fruit of choice (we used cranberries and dried bananas)
  • 2 tbsp of your favorite sweetener (brown sugar or agave)
  • 1 tbsp of vanilla extract
  • 1 teaspoon of cinnamon
  • Optional: 1/4 cup of chopped fresh fruit


  • Rinse Quinoa using strainer
  • Bring quinoa and water to a boil
  • Reduce to simmer for 10 minutes while covered
  • Keep covered and let it sit for another 15 minutes
  • transfer 1 cup of quinoa to serving bowl (this recipe makes 2 cups and serves 2)
  • Add almond milk, nuts, dried fruit, sugar, vanilla, cinnamon and optional fruit

Should you go Gluten Free?


No-Bake Watermelon Cake





  • 1 small watermelon
  • 1 kiwi, peeled and sliced
  • 1/2 cup of blueberries (**the kiwi and blueberries are toppings. Feel free to use your favorite fruits!)
  • 1 cup of greek yogurt
  • 1 teaspoon of cinnamon


  • Mix the cinnamon with the greek yogurt and put in the freezer for 15-20 minutes (this will make the yogurt better for spreading)
  • Slice both ends off the watermelon.
  • Lay the watermelon on it’s end. From top to bottom, cut off the watermelon skins.
  • Work your way around the watermelon, until you have a nice round shape with just the pink flesh.
  • Remove the yogurt from the freezer.
  • Lay the watermelon on a plate, and start to spread the yogurt mix onto the watermelon. (Some of the yogurt may start dripping down the sides. Totally fine. At the end you can simply wipe around the edges to make it look neat.)
  • Decorate your yogurt frosted watermelon with fruit. Slice it up and enjoy!

**This cake is best when eaten right after it’s prepared. If you don’t plan on serving immediately, place in the freezer for up to an hour to maintain sturdiness.







How to Become a Registered Dietitian Nutritionist (RD/RDN)


Chipotle Veggie Salad Bowl Recipe


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  • 2 cups of romaine lettuce
  • 1 cup of pinto beans
  • 1 tablespoon of ground cumin
  • 1 tablespoon of water
  • 1/2 cup of sliced red onions and bell peppers
  • 3 cloves of sliced garlic
  • 1 tablespoon of chili powder
  • 1 teaspoon of olive oil
  • black pepper to taste
  • Optional: salt to taste


  • 1/3 cup of chopped tomatoes
  • 1 tablespoon of chopped red onions
  • 1 tablespoon of chopped cilantro
  • juice of two orange slices

Optional: Your favorite salad dressing for more flavor, pick a dressing under 100 calories (note: this will bring the total calories up to 400 for the entire salad)


  1. Heat oil and cook onions, peppers and garlic. Add chili powder. Cook until tender then place on a place. Add pepper to taste and salt if desired.
  2. In the same pan, add 1 tablespoon of water, then add beans, then cumin. Cook until beans become fragrant. Then transfer into a bowl. Add pepper to taste and salt if desired.
  3. Combine tomato, cilantro, onion, and juice of orange for salsa. Add pepper to taste and salt if desired.
  4. Then combine all ingredients together for salad.
  5. Remember, you can add salad dressing for added flavor, but keep it under 100 calories for a total of 400 calories per serving.
  6. Enjoy!


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