Chai Cashew Butter

I have always been a Peanut Butter Princess, devouring spoonfuls of peanut butter by the gallons. Especially during marathon training, I crave the richness and fattiness of peanut butter, almond butter and any nut butter even more. So when I came across “Chai Cashew Butter” in the new Run Fast Cook Fast Eat Slow cookbook, I knew that it was something I was going to fall in love with. And sure enough, once I made it, I could not stop eating it. It is rich, full of protein and good fats, sweet and filling. The perfect snack before a run, or to keep me going on a given day. Creamy, smooth, and tasty. A must eat and a must make!


Final product. I could sell this on the street and people would line up for it — that good!





* 3 cups of raw cashews

* 3 tablespoons of coconut sugar

* 2 tablespoons virgin coconut oil

* 1 and 1/2 teaspoons ground cinnamon

* 1 teaspoon ground ginger

* 1 teaspoon vanilla

* 1/4 teaspoon fine sea salt


I decided to be a multi-tasker at 7 am and feed the kids breakfast, get them ready for school, and prepare this butter. Was 80% successful and calm during the process.




* Combine everything in a food processor!


The recipe calls for roasted cashews, but I prefer raw, so I used raw ones. I guess both work!

Coconut sugar — a huge fan.

All together.

I started in the vitamix, but DON’T USE IT. Use a food processor — much better — and it works 10 times better.

So smooth and creamy. It looks like I the real stuff!

One of my favorite all time breakfasts is a banana with nut butter. Filling, healthy, and delicious.


You can store it in the fridge for up to 3 months, but let me tell you, I don’t think that this will last me a WEEK!

Anika Yael Natori, aka, The Josie Girl

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Haven’s Kitchen Sauces

Now that I am back to NYC, I am all about fast, easy dinners. I like simple, delicious, and healthy meals that do not require much thought but are still tasty and good for you. So when I came across Haven’s Kitchen Sauces on Fresh Direct, I jumped especially because my friend Katie Carey, happens to be the brains and beauty behind these delicious sauces! Can you believe how small this world is? TINY! And can you believe how amazing these sauces are? INCREDIBLE.


So good. So good. So good. Worth repeating and eating more and more and more of them.

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Aperol Spritz Slushee

My (and everyone else’s) summer drink, the Aperol Spritz, has been consumed in many different ways.  But I think I have found my favorite… the slushee.   I may never drink anything else again: this slushee is the most incredible, light, fruity, delicious, buzzing, refreshing, oh-so-good drink. It is truly perfection.


It is even better than it looks. SERIOUSLY, so good.

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Banana Date Shake

I am always looking for something sweet that doesn’t have much sugar, so when I found this recipe in my new favorite cookbook, Healthyish, I made it right away. And since last Friday, I have made it officially seven times (#obsessed). It is super easy, delicious, vegan, and curbs my sugar craving without involving sugar! Win win win!


This is not the banana date smoothie. This is a vanilla milkshake — which is what it is supposed to be similar to. Kinda. Sorta. Similar. Maybe not. Ish. Still great.

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Chocolate Buttons

My favorite chocolate bar is the Cadbury Fruit and Nut Chocolate bar. It reminds me of childhood trips to Europe. So this past week, I was craving a fruit and nut chocolate bar, but didn’t know where to get one. So instead, I made little chocolate buttons with fruit and nuts in them. While you can’t go wrong with your fruit/nut choices, I used cranberries, raisins, almonds, and hazelnuts.


A new and improved version of the Cadbury Fruit and Nut Chocolate Bar.

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Angel-ed Eggs

As discussed last week, one of my favorite new cookbooks is The Wellness Mama Cookbook. This week, I took on my first recipe: “Angel-ed Eggs” — avocado deviled eggs. Although I love deviled eggs, I have actually never made them myself…so I loved this take on deviled eggs with a healthy angle of avocado in them (good fat). They were super easy to make and uber delicious:


And who doesn’t love green?

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Go-To-Kale Salad

One of my biffles is an amazing cook — even though she claims she hates cooking. She can easily throw together a five course meal for her family where *everything* tastes divine. Although she likes to experiment and try new recipes, she also has a set of ‘go-to’ recipes that she makes throughout the week. This is her go-to-kale salad. It is so good that this past week, I made it THREE times. So easy, and so delicious!





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Sriracha Salmon

Spice, zest, tart, and sweet — the perfect bite. And with good salmon, it is truly perfection. This sriracha salmon recipe is from Gwyneth Paltrow and is a must make. Although I have had the cookbook for years, I had never made the salmon until this week. And in six days, I made it twice. OOPS. But so good. Make it, trust me.




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Green Goddess Dressing

A new year and a new dedication to eating green! I love having homemade salad dressing in the fridge as an easy snack, and this recipe from Gwyneth Paltrow is one that I make frequently — so delicious and easy. A must make and a must eat!




The only difficult part of this recipe is buying all 0f the ingredients for it.

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Nut Butter Chocolate Truffles With Sea Salt

I always crave sweets right after Halloween, but instead of grabbing a Snickers (which are so delicious), I decided to make nut butter chocolate truffles with no sugar. They turned out absolutely delicious and I highly recommend making them. SO GOOD. Plus, once you make them, you put them in your freezer so you can have a stash for a long time!


TRUFFLES! Healthy ones!

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Mexican Corn Quinoa Salad

Last week, I had a Mexican themed dinner and made the most delicious corn quinoa salad! It was cheese-less, oil-less, but full of flavor, spunk, color, and taste. You must make it — even if you don’t like quinoa or corn, make it! (I served it along with a green salad, kale-chicken enchiladas, and salsa….yum!)


When I cook, I am a mess. But then I clean up. And hello tequila in the background. You must serve tequila when eating Mexican food.

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Raspberry Crisp

This summer, we have gone to lots of local Oregon farms to pick our own fruit. The best trip was to the raspberry farm, when we came home with 9 pounds.  I wanted to make a raspberry crisp but couldn’t find a recipe anywhere, so I improvised and made my own! It was so good that I made not one, not two, but THREE!  This recipe is low sugar, tart, but oh-so-good.


First, you pick.


Toosh is officially my picking partner and could stay all day picking the fruit. She never wants to leave when we decide we are done.

Toosh is officially my picking partner.  She never wants to leave.

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Roasted Kale / Brussels / Broccoli

OK, this is the easiest recipe EVER, but it is so good that I have been re-creating it  (or some variation) for the past several weeks. Lunch, snack, dinner, WHATEVER…. I have even eaten it for breakfast! What is it? Basically, roasted veggie with pine nuts, goat cheese, olive oil and salt. I know, glamorous and sophisticated recipe, right?


So green, so good.

So green, so good.

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Vegan Green Dressing

My new favorite green salad dressing — better than green goddess as it has no dairy or mayo. A must try! Super easy and delicious. A great way to start the new year — fresh and green.



* 1/2 cup fresh mint leaves

* 1/2 cup fresh cilantro leaves

* 1 cup fresh parsley leaves

* 1/4 cup olive oil

* 1 tablespoon white vinegar

* 1 teaspoon salt

* juice of 1/4 a lemon




Green leaves!!!

Green leaves!!!

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Healthy Molasses Cookies

I love chocolate cookies, but even more, I love ginger cookies. So when I stumbled upon ginger-molasses-healthy cookies on goop, I knew I had to make them. Shockingly, I followed every single ingredient and step, but they miserably failed (turned into liquid and melted all together). So, the next day, I altered the recipe, and now they are perfection. Sweet, chewy, not not overly sugar-y, spicy, and peppery. NOTE: You must refrigerate the cookies for at least 12 hours, so you have to think ahead in terms of timing.


End result: spicy perfection. I am giving myself a high five because the second time around, they were absolutely perfect.

End result: spicy perfection. I am giving myself a high five because the second time around, they were absolutely perfect.

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Superhero Muffins

As I mentioned last week, my new favorite cookbook is “Run Fast Eat Slow” by Olympian Shalane Flanagan — I literally can’t get enough of it.  My most recent obsession is the “Superhero muffins,” as I have made four batches in the past two weeks (no joke). They are moist, filling, sweet, delicious, and healthy. And refined-sugar and gluten free.  And they make you feel like a superhero.


Run Fast. Eat Slow. (Not Run Slow, Eat Fast).

Run Fast. Eat Slow. (Not Run Slow, Eat Fast). Basically, all you need in life is a stick of butter and some veggies.

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Scrumptious Banana Bread

The other morning when I was at my good friend’s house, she had just pulled banana bread out of the oven (how she makes banana bread while dealing with two kids on a school morning amazes me to no end!). She offered a piece, and although I had already eaten breakfast, I couldn’t say no. And HOLY crap, this was the best banana bread ever. Thankfully, she sent me the recipe and here it is!


This is how I bake....6:30 am on a Sunday morning, in my pajamas, totally disheveled, with my little baking partner (my 4 year old), with flour all over myself. But at least I am wearing FEATHERS undies.

This is how I bake….6:30 am on a Sunday morning, in my pajamas, totally disheveled, with my little baking partner (my 4 year old), and flour all over myself. But at least I am wearing FEATHERS undies. (I promise you this photo was not staged — Ken took  a photo of me because he said it looked ridiculous with the hand print).



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Blueberry Hazelnut Crisp

With a flat of blueberries in our house from our local CSA, I went on a hunt to find the best blueberry pie recipe. That said, searching “best blueberry pie” on the internet does not necessarily lead to the best blueberry pie, especially when I add words such as “low sugar” or “healthy.” So instead, I went the old fashioned route and asked a friend for a recipe. Needless to say, this much more experienced baker (read ‘older’) instantly emailed me her go-to-blueberry crisp recipe. So I made it (but of course, with some minor adjustments) and IT IS SO DELICIOUS.


The result.

The result.


Ingredients for Crumb Crust and Topping:

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