acai bowl

acai bowl-2 acai bowl-1You’ve probably been seeing a lot about acai bowls lately..they are hot right now. I used to buy the Sambazon acai berry packets to make smoothies back in the day. I remember really loving the taste of acai, but was confused why people are putting it in a bowl now and making it a big deal. I gave it a shot, bought the Sambazon packets yet again along with some toppings, and actually really enjoyed it. Acai berry originates from the Amazon rain forest, and is rich in antioxidants , fiber, and heart-healthy fats. Acai bowls got big in Hawaii and California, and are now spreading across the U.S. There are so many ways you can make them. Blend the acai (nice and thick) and top with anything like granola, fruit, nuts, seeds, coconut flakes, cacao nibs, or avocado. Here’s my version:


  • acai berry packet
  • 1/2 cup almond milk or juice
  • 1 big scoop of plain greek yogurt
  • Pack of each strawberries, blueberries, blackberries
  • 2 bananas
  • 1 cup granola
  • 1 tbsp cacao nibs


  1. Blend acai berry packet (3.5 oz) with 1/2 cup almond milk, 1 scoop of greek yogurt, 1 banana, and 1 cup of berries. If not yet at desired thickness, add more berries and greek yogurt.
  2. Serve into bowl, and top with granola, remaining berries, banana, and cacao nibs.

So easy. Enjoy!

strawberry peach quinoa salad

strawberry quinoa-1

strawberry quinoa-3It’s summer. Time for berries. Strawberries shine in this delicious quinoa salad. Mix in peaches, basil, arugula, crumbled goat cheese, walnuts, balsamic, and a strawberry-lemon pesto for extra zest. Mmm. I really do love summer…

Ingredients (makes 4 servings)

  • 1 pint of strawberries
  • 2 small peaches or 1 large peach
  • 1 cup quinoa
  • handful of arugula
  • large bunch of basil leaves (about 15 leaves)
  • 4 tbsp of crumbled goat cheese
  • 1 cup walnuts
  • juice of 1/2 a lemon
  • 2 cups cups olive oil
  • 2 tbsp balsamic vinegar
  • salt & pepper


  1. Cook the quinoa according to package instructions. While the quinoa is cooking, make the strawberry lemon pesto by blending (food processor is best) about 1 cup olive oil, 10 basil leaves, 5 strawberries, lemon juice, 1/2 cup of walnuts, salt, and pepper to taste.
  2. Let quinoa cool for 10-15 minutes after cooking. Once cooled, mix quinoa with arugula, rest of basil, rest of walnuts, and (almost all) the strawberry lemon pesto. Mix a bit.
  3. Finally, add the sliced strawberries, peaches, and goat cheese and toss lightly. Drizzle with remaining olive oil, balsamic vinegar, and remaining strawberry lemon pesto.