National Ice Cream Day is this Sunday and if you want to celebrate the greatest holiday ever, without a sugar hangover, we've got the perfect (and simplest) recipe for you! I make this healthy dessert for my family a lot and it's always a surefire hit. 

Ingredients (per serving):

1 Large FROZEN Banana (I freeze several ripe bananas ahead of time so I have them ready. They must be frozen, minimally, overnight to work)

8-10 Frozen Strawberries 

2 Soft Dates

Approx. 1/8 Cup of Water

You will need either a VitaMix or blender. 

Put all of the fruit and 1/2 of the water in a VitaMix. Turn on low and use the tamper to push the ingredients down and blend. If it is very dry, slowly add more water. Be careful not to add too much water, or your ice cream will become a smoothie. A blender will work too but will take more effort. The tamper in the VitaMix makes this extremely easy. If you use a regular blender, you will have to start and stop and use a rubber spatula with the blender turned off to mix it. I have done it, but it takes more time!

Scoop out and serve immediately. You can top with fresh fruit, nuts or coconut shreds if you like a little added texture! Happy (and Healthy) National Ice Cream Day! xx



I feel like there is the most amazing cake renaissance happening right now. Some cake makers are really taking it to the next level and creating the most daring, artful masterpieces I have ever seen. I also love that the more natural, less junky cake is also taking a front seat in the "cake scene." Here are some of my favorites, currently on Instagram, for your viewing pleasure.













Inspiring stuff! xx


I recently concocted this healthy, spring smoothie packed with fruit, veggies and healthy fats. I love finding ways of getting Brixton to eat more veggies. The whole family loves it.


1 Cup Almond Milk

2 Carrots

4 Large Spinach Leaves

1 Banana (frozen is best)

1 Tablespoon Coconut Oil

1-1/2 Tablespoons Shredded Unsweetened Coconut



In a blender combine all ingredients (except 1/2 teaspoon of shredded coconut - save for garnish).

Add two cubes of ice.

If your banana is not frozen, add two extra cubes (four total).

Blend until smooth and completely combined.

Pour into a glass an garnish with the remaining coconut shreds. I topped mine off with a plant-based straw.

I think this bunny is enjoying his smoothie! xx


I'm finally back in the gym after a 2 1/2 year sabbatical and instead of sabotaging all of my hard work with the usual 9PM chocolate and/or ice cream, and/or cereal appointment, I am turning to this super fast and easy recipe that is yummy and helps fill the dessert void when I'm "being good." It's like a luscious sorbet with no sweetener. Just made of nutritious food! Thanks for this one, Mom!

Ingredients, per serving:

1 Ripe Pear

3/4 cup (half bag) Frozen Raspberries

Peel, quarter and core the pear. Place pear and raspberries in the Vitamix or blender. Blend on low until smooth and combined. You might have to add a tablespoon or two of water if it seems too dry. Be careful not to add too much water or it will become soupy. 

And done! 




I was so curious about West Hollywood's Gracias Madre, that I took one for the team and ate both lunch and dinner there, so I could really scope the (plant-based) place out. Despite the fact that I am proud meat-eater, I was very interested in the fact that they serve organic, locally sourced, farm fresh food AND superb, out-of-this-world drinks -- my two favorite things, really. The decor is on point and the staff, on both visits, were warm and welcoming. I found myself forgetting, at many points throughout these meals, that this is in fact a 100% vegan restaurant. Take me here everyday, and I just might convert.

Lunching on a lovely marble-top table: (organic, non-gmo) Tortilla Chips, Fresh Guacamole and a mini-smorgasbord of drinks.

We mixed it up with two cocktails and two non-alcoholic drinks. From left: Mezcal Mule, Madre Green Smoothie, La Quinceañera (snow cone for grown-ups!) and Horchata.

Fried Cauliflower and Nacho Cheese.

Kale and Roasted Root Vegetable Salad (Warning: Spicey!)

Sweet Potato Flautas and a Guatemalan Style Tamal.

Pretty and serene outdoor seating.

Back for a candlelit dinner and ready to party.

Starting the evening off with the beautiful Sorry Ms. Jamson cocktail.

More amazing craft cocktails. From left to right: Purista Margarita, La Quinceañera, The Three Miracles, Seasonal Sangria, La Belleza, The Dude Abides.

Quinoa and Black Eyed Pea Salad.


Brussles Sprouts topped with a Cilantro Almond Pesto

Gorditas, next to Enchiladas Con Mole

Fudge Brownie and Pumpkin Spice Cake for dessert. 

Gracias Madre, the verdict is in: I'd skip meat for you. xoxo.