Dreamy Creamy Healthy Banana Spilt

A heat wave is taking the country by storm, but no need to succumb to high calorie, fat-laden ice cream to cool off. Indulge in this decadent banana spilt to satisfy your sweet tooth and beat the heat. At the risk of being called blasphemous for creating a banana spilt ice cream without true “ice cream,” I think this banana spilt hits the spot. I replaced the ice cream with nonfat Greek yogurt for a creamy, lower-calore, lower-sugar, protein packed dessert! Top it off with fresh produce from the farmer’s market and you have a dessert worthy to take a seat at the breakfast table. I created this recipe for my new cookbook, Culinary Duct Tape: The Magic of Greek Yogurt, which will I will offer as an e-book very soon! Let me know if you are interested in ordering a copy and I’ll put you on the pre-order waiting list.

Banana Split

•1 banana

•3 Tablespoons Greek nonfat yogurt

•3 of each raspberries, blueberries and cherries

•2 teaspoons sugar-free chocolate syrup


Slice banana in half lengthwise. Place in dish and top with three tablespoons of greek yogurt. Top each scoop of yogurt with berries. Drizzle with sugar-free chocolate syrup.


My kids absolutely loved this and felt extra special eating it from a banana spilt dessert dish. Give it a try and let me know what you think!

Healthy Back-to-School Lunches

Can you believe that school is starting back in five short weeks? My baby is going to Kindergarten and my special little boy is going to be in 4th grade! Where does time go? If you need tips for packing healthy back-to-school lunches, check out my guest blog post on Color Wheel Meals. Check out Color Wheel Meals for awesome vegan and raw food recipes, tips and e-books. You definitely don’t want to miss Samantha’s Raw Vegan Ice Cream Sandwiches. Yum-o!

I’d love to hear what you think! Do you have any healthy school lunch ideas? Do your kids prefer cafeteria food or a home-packed lunch?

Eat Your F**king Vegetables

Have you heard of the book Go the F**k to Sleep by Adam Mansbach?  If so, you’ll get this post. If not, go buy the f**ing book for a good laugh.







Eat Your F**king Vegetables

The ranch dressing is on the side, my love

I’ve steamed the carrots just how you like

Eat them up real quick

And I’ll buy you a brand new bike

Please eat your f**ing vegetables


I’ve sculpted sailboats from peppers

And avocado butterflies

I’ve snuck zucchini in muffins

And stuck to my lies

Now eat your f**ing vegetables


Do you like the homemade spring roll

Or the brussel spourts snowman

I roasted your favorite potatoes

And got burned on the pan

Eat your f**ing vegetables


You like food on a stick

I slaved hours making veggie kabobs

I skewed all of your favorites

Tomatoes, Squash and Broccoli raab

Open up and eat your f**king vegetables


I spent all day on Sunday

Packing your lunch for school

I heard you threw it in the trash

That is so not cool

That’s it….eat your f**king vegetables


I want you to grow up strong and healthy

And I love you more than life itself

When you are a grown man

I want you to have more than chicken nuggest on your shelf

So stop complaining and eat your f***king vegetables


**Disclaimer – I love my kids more than anything in the world and would never utter these words to them, but c’mon parents, tell me that you’ve never actually thought these words?

Healthy Lunch Series Tip #3: Make Edible Art

I hope you are enjoying this series of blog posts on making healthy lunches for your kids. If you missed the first two posts in the series, make sure to check out Everything Tastes Better on a Stick and Cookie Cutters Are Your Friend.

Today’s tip revolves around something I definitely struggle with: creativity. Making edible art may seem like something from Cupcake Wars, but you don’t have to be a professional chef or an artist to play with your food.

Take for example these cute little pepper sailboats (picture above) that I made from a sliced orange pepper, hummus and baked pita chips. These took minutes to make and required no more effort than serving them separately, but this creative design got my son to actually try hummus. He discovered that he likes hummus, but under normal circumstances, he would have never tried it.

My daughter and I made these butterfly apples together and this was a fun way to include fruits and veggies in a simple snack. I showed her how to put it together at home and she had fun showing her friends how to assemble her creation during lunch.





Another fun project your kids can assemble during lunch are food faces. Pack a variety of fruits and veggies to make the face and your kids will have fun using their creativity to put it all together.






I came up with this little trick one snowy day in January and have been using it ever since: Brussels Sprouts Snowmen. My kids love these and it is so easy! Just saute brussels sprouts with a little olive oil and sea salt and place three on a tooth pick. These stay together even in a lunch box and tastes good hot or cold.

There are tons of other fun designs you can make with your food. Visit Craft Gossip, Incredible Edible Crafts or Family Fun for more creative food ideas.

Do you have any creative ideas for making food fun for your kids? Feel free to post a link to your site, blog or picture on the blog! I’d love to hear from you!


Convenience vs. Healthy Choice

I’ve been counting down the days for summer, because for the first time ever, my kids will be in day camp. I love spending time with my kids more than anything in the world, but after the past three summers of having them hang around the house, saying “I’m bored” approximately 3,000 times a day while I try to work,  it was time to make a change.

We went out last night to buy all of the supplies for camp: sunscreen, bug spray and lunch items. Sounds straightforward, right?

Not so much. My husband and I had a debate about convenience vs. healthy lunch in the meat aisle.

He grabbed ten packs of Lunchables, threw them in the cart and said, “Done.”

I said, “We cannot give them a Lunchable everyday.”

“Why not?” he asked.

“Because it is not healthy.”

He said, “It’s cheese, turkey and crackers. How bad can that be?”

“They are full of fat, sugar and salt. I research and write about how bad this crap is on my blog. If we buy these, I will not practice what I preach.”

If you don’t know how bad lunchables are, read Out to Lunch, which grades nine pre-packaged lunches. You may ask, “how can cheese, turkey and crackers be that bad for you.” Consider that Kraft adds starch to the cheese slices, hydrogenated oil and high-fructose corn syrup to the crackers and sodium nitrate to the turkey. This small meal, which would only fill up the tiniest of tummies, has 19 grams of fat, 9 grams of saturated fat and 900 grams of sodium.

After I stood on my soap box and recited all of this to my husband, he came back at me with something that resonated louder than the shocking ingredients on the label, “You always say you are busy and don’t have time. Why are you making this hard on yourself?”

He had a point.

So in my moment of weakness under the glow of fluorescent lights in the grocery store aisle, I bought Lunchables, a bag of apples, yogurt and gasp….fruit roll-ups.

I caved.

When given the choice between convenience and the healthy option, I chose convenience. I don’t feel great about it, but it sure feels good having that extra thirty minutes in the morning to spend time with them instead of stressing myself out in the kitchen prepping lunches.

What would you do?

I’m going to find some easy, fast, healthy convenient lunches to pack for camp and I’ll share them with you on the blog. Please share ideas that you have! I’d love to hear your suggestions. In the meantime, my kids will enjoy their sugar and fat filled lunch.

Save time and calories – Healthy Slow Cooker Carrot Cake

I know, I know, slow cooker carrot cake doesn’t exactly sound mouth-watering, but trust me, this cake is one of the most delicious, moist, decadent cakes I’ve had in a long time. The best part – it’s healthy, low in calories & take mere minutes to make. 

This clean eating approved carrot cake is a great way to sneak vegetables into your kid’s diet. The typical store-bought carrot cake is NOT a good source of vegetables, vitamins or minerals. Rather they are filled with sugar, dehydrated carrot pieces (in very small amounts), trans fat and refined flour. This cleaned up version has one cup of freshly grated carrots, sugar-free applesauce, flaxseed and spelt flour. Parents can quickly throw these ingredients in the morning and have a delicious, hot cake waiting for them after dinner. 

Whenever I create healthy breads, cakes or treats, I use buttermilk, kefir, sugar-free applesauce or Greek yogurt to replace the fat. I also like to add flaxseed for added fiber and omega-3 fatty acids. 

Give this recipe a try and let me know what you think. 

Healthy Slow Cooker Carrot Cake 


  • 1 cup freshly shredded carrot
  • ½ cup unsweetened coconut
  • 1 ¼ cups spelt flour
  • 1 ½ tsp cinnamon
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • ½ cup raw organic honey
  • ¼ cup raisins
  • ¼ cup pecans
  • ½ cup unsweetened applesauce
  • ¼ cup strawberry kefir
  • 1 large egg white
  • 1 tsp ground flaxseed mixed with 2 tsp water
  • 1 tsp vanilla extract
  • pinch salt 

Topping Ingredients

  • Non-fat plain Greek yogurt
  • Honey 


  1. Spray a small crock-pot with non-fat cooking spray
  2. Mix flour, coconut, cinnamon, baking powder, baking soda, & salt in a bowl.
  3. Combine egg white, flaxseed mixed with water – Mix well.
  4. Add raw honey, applesauce, kefir and vanilla and stir until blended.
  5. Combine flour mixture and applesauce mixture, fold in carrots and raisins. Add pecans.
  6. Pour mixture into slow cooker and cover with four squares of paper towels, Bake for 2 to 2 ½ hours on low.
  7. Top with a dollop of Greek yogurt and a drizzle of honey