RECIPE: Basic Smoothie Bowls

Hi y'all!  So the other day I was scrolling through my Facebook feed, and this amazing article about smoothie bowls popped up. One click and I was literally obsessed. I really needed to step up my smoothie game, so I decided to try it out after getting back from art class today. My favorite thing about smoothies in general is that they're so easy and you can make them with whatever you have. I'll post what I used, as well as a general recipe you can use :)

Smoothie Base: 

+ 1 cup almond milk, or other milk of your choice

+ 2 cups fresh spinach or other greens

+ 1/2 cup frozen mango

+ 1/2 cup frozen pineapple

I really don't like putting berries in green smoothies because it turns this muddy shade of brown, and although it's delicious, it's not the prettiest thing ever!

Toppings: the best thing about smoothie bowls is the toppings because it's like froyo but healthy! Here's my formula: 

+  sliced banana, 1/2 to full depending on size

+  something crunchy, like granola or cereal

+  something fun and totally up to you :)

Smoothie bowls and I...it was love at first blend! I know smoothie bowls will be part of my regular routine from now. Don't forget to follow me on Instagram to keep up with my food/smoothie bowl adventures!

xo, Hima

RECIPE: The Great Wall of Chocolate Trifle Pudding

Hey y’all! So last week, we had a Fathers’ Day,-birthday-graduation brunch (which meant we got their at 11 and didn’t get home until 9 PM) party, and my friend and I were tasked with making dessert.

Let’sbehonest here- what’s better in the summer than a trifle? I had never made anything but a fruit trifle before, so we decided to try our hands at something chocolatey. And oh it was chocolatey. So chocolatey.

The thing about a trifle is that you need a lot of layers, and they need different textures. Smooth and light, rich and heavy, crumbly , and crunchy. Because we had to make do with what we had at home, we made some substitutions, but they turned out well.

Alright, so the layers from bottom to top:

-Brownie: some people prefer to crumble this, but we baked a batch and cut out a circle to go on the bottom of the dish

-Dark Chocolate pudding: with all the sweetness in there, you’ll appreciate this being slightly lighter

-some kind of white cake: We happened to have cinnamon rolls lying around the house, so we just used those and it wasn’t bad!

-More chocolate pudding

-Chocolate Peanut Butter Mousse

            -Put together desired amount of chocolate chips, peanut butter, and half and half OR heavy whipping cream into a bowl and microwave for 2-3 minutes, taking it out to stir every 30 seconds. Adjust ratio of chocolate chips to peanut butter after

-Puppy Chow/Muddy Buddies, whatever you want to call it. I’ll be doing a separate post on this later, but for now, I just linked a recipe. We didn’t have Chex at home, so we used Cinnamon Toast Crunch and it turned out well.

-Chocolate Mousse: Mix lots of Cool Whip into the pudding- and refrigerate: it works, I swear

-Brownie bits: we used the leftovers form our base

-Cool Whip, for color

-Top with a final layer of the peanut butter chocolate mousse and some brownie bits.

Remember to refrigerate this for a couple of house before you eat, because this is at least 17 times better when cold.

Okay, does that sound amazing or what!? Go ahead, pin it (I will love you forever if you do), and make it for your next summer get-together. Everyone will love it, and it’s so easy! If you have any questions, put it in the comment section below, or email me at himahearts@gmail.com.

Xo, Hima

The 10 Calorie Starbucks Frappucino

Hey y'all! So for me, summer means heat, which means the inevitable craving for a cold drink. Since I'm not a huge iced coffee drinker, I gravitate towards frappucinos. They're delicious, but they can run upwards of 450 calories and $4, which can add up to a lot! After seeing a deliciously frothy-looking 10-calorie drink on Instagram (@pbeechie), I was inspired to do a little experimenting of my own, and I've come up with what I think is the perfect Starbucks drink. It's a little lighter calorie and money wise, which is always a win!

Okay, so this comes out a little differently each time (which accounts for the color difference in the pictures), but it's delicious!

• Venti cup, filled 3/4 of the way with ice and water
• double blended with
• 1 pump espresso (this is up to you, but I can't take too much coffee)
• 2 pumps sugar-free caramel syrup
• 2 pumps sugar-free vanilla syrup

Your barista might hate you, but it shouldn't be too bad if you write it down on your phone and show it to them (yes I did this oops), and it comes out to $2.00-2.50!

Let me know if you try this, because it's bomb! :)

xo, Hima

RECIPE: Healthy Deep Dish Cookie Pie

Hey y'all! So after the success of my Healthy Cookie Dough Dip, I decided to keep working on healthifying some of the most guilt-inducing foods. And so I bring you, Healthy Deep Dish Cookie Pie. 

The secret ingredient is- you guessed it- beans!

Ingredients: 

• 2 cans of white or garbanzo beans, rinsed and drained. (I used white in the dip, so I decided to try garbanzo this time, and it came out really well)
• 1 cup rolled oats
• 1 tsp baking power
• 1/2 tsp baking soda
• 1/3 cup applesauce
• 3 tbsp canola oil
• 2/3 cup brown sugar
• 2/3 cup cane sugar
• 2 tsp canilla extract
• HELLA chocolate chips (Hello, NorCal, where hella is adjective)
• (hella is anywhere from 1-1.5 cups. I did 1 and it was plenty.

1. Use a food processor to blend everything except the chocolate chips. Be sure to keep it going for a long time- no one likes bean or oat chunks in their pie!

2. Pour into a bowl and stir in chocolate chips. Pour into a 9 or 10 inch springform pan and bake for 35-37 minutes at 350 degrees F. Let cool for 10 minutes before removing from pan. 

Don't forget to get in some spatula licking action- no eggs so this is absolutely safe!

Y'all, this was my first time using the springform pan, and I think I now know what love it. Look at those clean edges!

The best part about all of this? 1/8 of this is less than 200 calories. Because this is made of garbanzo beans, it's ridiculously filling, and even my brother, who is an almost 10 year-old food monster couldn't eat more than that. My mom and I stuck to 1/16ths, which were still amazingly filling. 

Peace out, girl scout. 

xo, Hima

Linking up with Meatless Monday

Recipe adapted from @whatlindsey ate on Insta! (seriously my fave account, go follow!)

RECIPE: Clean 5 Minute Raspberry French Toast Bake

If y'all have ever been over to this blog before, you know about my love for mason jars. So when it came to breakfast this morning, and I wasn't feeling the whole "oats in a jar" idea, I decided to make french toast. 

In a mason jar, of course. 

Y'all- this was definitely a home run. My favorite part? It's completely clean/healthy!

    Ingredients 

• 1-2 pieces bread
• 4 tbsp almond milk
• 3.5-4 tbsp egg whites
• 1/4 tsp vanilla extract
• 8 drops liquid stevia (or equivalent sweetener)
• berries- I didn't really measure this, just added in a bunch
• cinnamon
• greek yogurt - I used vanilla

    Methods: 

1. Mix all wet ingredients together in a shallow dish, and rip bread into bite-sized pieces. Let the break soak up the liquid, adding more almond milk if necessary. 
2. Fold in some fruit and transfer to a mason jar. It might look like a lot but it'll shrink while cooking! Microwave (uncovered) for 2-3 minutes. Check at 2 minutes to see if the egg whites are cooked, and if not, continue in 20 second intervals. If desired, you can pop into the oven for a while to get a crispy crust, but the microwave is great for when you're strapped for time. 
3. Take out and let cool for 30 seconds. Add more fruit as desired and top with yogurt and MOAR FRUIT. Make the top look pretty, Instagram it, and tag me @himahearts!
4. Eat it aaaaall up. 

Happy Wednesday, my loves! Don't forget to pin this recipe to Pinterest to save for later! 

xo, Hima

RECIPE: Overnight Oats in a Jar

Hey y'all! Happy Hump Day!

Today I'm talking about something near and dear to all of our Pinterest-loving hearts: mason jars. 

Everyone knows that mason jar makes life a billion times cuter, whether used as centerpieces, DIY candleholders, or for your breakfast. 

After 4 days of trial and error, I think I've put together the perfect mason jar oats recipe. Something about the simplicity of oats and yogurt and fruit just gets me every time, and I love that there are 29423094823049 combinations that you can make with this- you have something new every day!

Oats Base Recipe: 

• 1/3 cup rolled oats
• 1/2 cup water
• 2 tbsp egg whites
• 1 tbsp almond milk
• half a scoop of your choice of protein powder (optional)

Add the water to the rolled oats in a bowl and microwave for approximately 40 seconds. Add the egg whites, almond milk, and protein powder and mix it all up. In the picture above, I used vanilla and added a few drops of raspberry extract for a "raspberries and creme" flavor and it was delicious. Then microwave again for 30-40 seconds. Mix it all up again. 

Assembly

This part is entirely up to you. I usually do 1/2 cup greek yogurt mixed with a couple drops of stevia and some berries. Then I just layer it all up until I get to the top! Refrigerate over night for the fruit to melt and the yogurt to thicken and be wonderful. 

because blue food coloring and sprinkles make life happy. 

This was a chocolate coconut parfait, and I think I liked it even better than the raspberries and creme!

There are endless flavor combos, which is what makes this recipe so wonderful. Have you ever tried overnight oats? What's your favorite way to do it? 

Before I peace out on y'all- funny/embarrassing story. Yesterday I went to Trader Joe's and asked for defecated coconut. As most of you probably know, that is not a thing. I was looking for desiccated coconut. That was embarrassing. Oh well, you learn something every day right? Any embarrassing word mishaps on your part? 

Peace out, girl scout. 

xo, Hima

RECIPE: Salted Caramel Pumpkin Spice Cupcakes

Hey y’all! I hope you had a fabulous Thanksgiving filled with family, friends, and food, as well as a deal-tastic Black Friday. I know I scored some pretty amazing deals on combat boots!

Before I get into today’s post, I realize that I forgot something last week when I was writing what I’m thankful for, and that’s YOU, my readers. Whether you’re one of my best friends from school who reads this blog during Accounting, here because of Facebook, or another blogger, THANK YOU for being a part of my life. I love blogging because of you!

Anyway, I had some time this glorious four day weekend to get in the kitchen and start baking, and I bring you:

Salted Caramel Pumpkin Spice Cupcakes.

You guys. This is the epitome of fall. These cupcakes are so wondrous, so delicious, so rich. 

If you're not drooling already, then you need to seriously reconsider all of your major life decisions. 

Here's the recipe: 

Cupcakes (makes 15): 

3/4 cup unsalted butter, at room temperature
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 cup canned pumpkin puree 
1 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs

1. Preheat your oven to 325 F. Brown the butter and mix the butter, sugars, eggs, pumpkin, and vanilla extract in one bowl. Mix the flour, baking powder, and spices in the another bowl. Then, slowly mix both until just combined. Fill lined cupcake tins 3/4 full and pop into the oven for 20-25 minutes. 

Salted Caramel Sauce: 

2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces to make melting easier. 
1 cup heavy cream, at room temperature
1 tablespoon salt

1. Turn on your stove to medium-high and pour your sugar into a 2-3 quart saucepan. Stir until melted. Make sure that you don't let any sugar get stuck on the sides (like I did), otherwise you'll end up with candy and some pretty thin caramel. 

2. When your sugar is melted, mix in your butter until the butter is completely melted. Take it off the heat and stir in your heavy cream and salt. 

4. Pour into a mason jar, and let cool. 

5. If you're an idiot, you might also have some wonderful candy. (You can totally top your cupcakes with it too!)

For the frosting: 

3/4 cup butter

2 cups powdered sugar

1/2 cup salted caramel sauce 

1. Cream your butter and sugar together and add in your cooled caramel sauce. Chill in the refrigerator for twenty minutes, then frost and decorate your cupcakes. Enjoy!

 Like I said, you NEED to make these cupcakes. Go. Now.
Tell me how they were.

xo, Hima

RECIPE: Dark Chocolate Pumpkin French Toast Roll-up.

I was lacking inspiration for breakfast after my workout on Sunday morning. 

So I turned to my favorite resource for all things food. 

Instagram and the fitfam. 

@pbeechie came to the rescue! 

A little bit of adaptation and 20 minutes later, thus was born the

Dark Chocolate Pumpkin French Toast Roll-up. 

I died. 

And came back to life to eat this. 

SO. GOOD. 

And the best part? It's pretty darn healthy!

Ingredients: 

• Roll-ups
• 1 tortilla
• 1/4 cup egg whites
• 2 tbsp milk (almond or regular)
• 10 drops stevia
• Cinnamon + nutmeg to taste
• Chocolate Sauce:
• 1 tbsp cocoa powder
• 2 tbsp milk
• Pumpkin Spice Sauce
• 1 tbsp Greek Yogurt
• cinnamon + nutmeg to taste
• A tiny bit (1/5 scoop?) of protein powder
• Water to liquidify. 

Cooking: soak the tortillas in the mixture for 3-5 minutes each side and cook in a shallow pan until egg whites are cooked. Plat and pour your sauces. Devour in five minutes flat.

Let me know if you try it!

xo, Hima

RECIPE: Banana Chia Waffles

Soooooo.......

I made these on Saturday and they're pretty much the best things in the world. 

I had a lot of good food this weekend (that I didn't take pictures of- bad blogger!), but these definitely take the cake  waffle. 

Here's the recipe!

• 1 whole wheat flour
• 1 finely chopped banana
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tbsp sugar
• 1 large egg
• 1 1/2 cups lukewarm milk
• 1/3 cup applesauce (there is no butter in these, but you have to spray the waffle maker!)
• A TON of chia seeds (gotta get that protein!)

Mix it all up, pop it in the waffle maker, top with whatever you have laying around, and enjoy!

You need waffles in your life. I really want to try savory waffles! Has anyone tried them? What do you think?

Also, totally off topic, but the TransAmerica building is very tall.  

San Francisco was amazing, as always. Just didn't get to take pictures b/c I couldn't use my phone. 

Sorry for the short and rushed post, ya'll. 

I'll make it up to you tomorrow!

How was your weekend? 

xo, Hima