Tag Archives: recipe

Super Delicious Chocolate Oat Bran Cookies

Dukan Diet Chocolate Oat Bran Cookies

I have been working tirelessly on the greatest oat bran cookie recipe ever! I feel like I finally have one worthy enough to put in our blog. It is sugar free as well (for all you diabetics), we use Truvia Spoonable instead.

Here it is:

Dry Ingredients

12 Tablespoons of organic oat bran

5 Tablespoons organic Dutch processed cocoa powder

2 Tablespoons organic flax seeds

3.5 Tablespoons Truvia Spoonable

2 Teaspoons baking powder


Wet Ingredients

3 Tablespoons alcohol-free vanilla

2 whipped egg whites (dry or liquid)

3 Tablespoons Trader Joe’s fat-free sour cream (or organic nonfat Greek yogurt)

egg whites

Preheat the oven to 350 degrees. Mix the dry ingredients in a bowl, then mix the wet ingredients in another bowl, then mix them all together. Mix ingredients for a few minutes till the oat bran and cocoa soak up all the fluids. You don’t want it runny. Then put some aluminum foil down on the baking sheet, grab a big spoon, dig in the batter and scoop out a spoonful onto the cookie sheet 12 times! Bake for 15 to 20 minutes. Take out, cool and eat!

Cookie Sheet

Keep the leftovers in the refrigerator since there are not any preservatives. This way they will last about a week. Use the sour cream if you want more of a brownie type of cookie. If you want a denser cookie use the Greek yogurt. They both are delicious just different.


– Mushpa

Oh-Organic Marshmallow Fondant, Where art thou?

Feliz cumpleaños Micaca y Isabela!!!

This birthday cake is dedicated to my crazy cool sister who turned the double douces a week ago…An easy to make fondant added a little color to this delicious chocolate cake, and who doesn’t love fondant? You can really make anything you want with it because its almost like play-dough!

The fondant was ridiculously easy to make, and because of the hype with the marshmallow-fondant recipe, I got caught up in the moment and used ingredients that were not so wholesome for our health. So sorry hermana!


So the ingredients I used?

Marshmallows= High Fructose Corn Syrup and who knows what  bits and pieces of chicken parts…

Powdered Sugar= I didn’t use any organic or unbleached product…my bad.

Food Coloring= Need I say more?

So here’s the deal. I did a little research and Organic Marshmallow Fondant IS possible.

I found a couple of recipes, yet each of them always had something “off”. So i combined all my research and I think it will be as easy to make an organic fondant recipe without the extra hassle.

So here’s the recipe…

8 oz of mini VEGAN marshmallows (about 4 full cups). They do exist!

1 tbsp of water

1 pound bag of Wholesome Organic Icing Sugar..plus a little bit more for when things get sticky!

1 tbsp of Organic Light corn syrup

1 tbsp of lemon juice

Natural Food Coloring

Organic Butter

* For the Food Coloring there are MANY options. You can buy organic and natural good coloring like Maggie’s Naturals which are made of all natural plant based sources. Your local natural food store should carry some. If you want to experiment and make your own colors you can virtually achieve any of them with any product at the store. Red? Use some beets! Orange? Carrots! Yellow? Tumeric or saffron flowers. Green? You can use spinach or even buy a natural food supplement called liquid chlorophyll. Blues and Purples? Cabbage anyone? Its doable! You might just have to experiment with the recipe.



Add the water to the marshmallows. It usually calls for a minute in the microwave. Skip this step and the extra radiation and heat it the old school way. I will update this recipe when I try it in the oven, but I would start by testing it at 300 degrees for about 10 minutes in a bowl.

Use a WOODEN SPOON covered with butter. This will make the marshmallows stick less to everything and will make it easier to mix. Make sure all the clumps are gone until you have a pretty smooth marshmallow mixture, and add the corn syrup and the lemon. The corn syrup helps make it a bit more flexible so it does not crack and dry so fast, while the lemon reduces the intense sweetness it has.

Start adding the icing sugar bit by bit, and continue mixing it well into the marshmallow mix. Slowly it will start to clump up and it will become hard to keep going further with the spoon. Once you have gone through 3/4 of the sugar, you can transfer the mix to a clean surface and use your hands.

Knead and keep adding the powdered sugar until you have a smooth and malleable dough. If it’s too sticky add a bit of sugar, if it’s too dry then splash water into your hands and knead again.

To prevent it from sticking to the table and the rolling pin, I greased the surfaces with a bit of butter which made things much easier.


I made some flowers and leaves. Pretty easy! For the leaves I just cut two different shapes and with a toothpick added the lines. For the flowers I used a long flat triangle and started to curl it up from the smallest end. The colors look extremely bright, because they are extremely fake.

So now that I have the recipe and sources, I will make a second attempt to live to what I preach, and make a HEALTHIER and more CONSCIOUS birthday cake, with beautiful organic and natural colors!



Easy Hummus Yummus Recipe! (Without Tahini)

Sunday morning I cleaned my kitchen and realized I had a can of garbanzo beans in the pantry…So what can I make? Well what else but HUMMUS!

I looked up a couple of recipes and realized that one of the main ingredients, tahini (sesame paste), was not in my pantry…

So I IMPROVISED! And it turned out better than delicious!

This is an easy recipe for a home-made hummus. I usually eat it with carrots, sugar snap peas and crunchy anything. The combination is the best!


Here it is:

-1 can of garbanzo beans

-1 lemon for its tangy juice (use less depending on your liking…I ❤ lemons!)

-salty salt (about a teaspoon or more also depending on your tastebuds)

– Olive Oil

– a little cumin

-1 tablespoon or so of pine nuts (These replaced the sesame seeds/tahini)

-1 clove of garlic

Add garbanzo beans (making sure you drain all the extra water from the can), about a teaspoon of salt, a good two tablespoons of olive oil, the garlic, a couple of “shakes” of cumin, and the pine nuts all in a food processor. You can also use a blender of course, as long as you blend it to a smooth consistency. I eye-balled the recipe, so amounts are about what I think I put in. A little more, a little less will only make it YOUR hummus recipe :]


I tasted it and thought it needed a bit more olive oil, so as it blended I poured a bit more in to give it texture. I transferred it to my own tub and now I have hummus for the week!

And it only took about 10 minutes!

First time hummus making…a delicious SUCCESS!


Organic Mango Lassi Recipe

Mango Lassi

Yup yup. Mango Lassi for breakfast! Here is how easy it is…

Add to your blender:

– 1 cup chopped, organic mango (peeled and stone removed)

– About a cup and a half of non-fat, organic plain yogurt

– A splash of organic Apple Juice for added sweetness

Mix together y listo! A healthier version of a yummy mango lassi.