[Recipe] Acai Bowl at home

If you’re a healthy eater, or a Pinterest junkie, you’ve probably heard of Acai Bowls. They seem to be getting tons of attention and, unlike many food items that fall into the spotlight, they deserve it.

acai oatmeal via http://rosalieruardy.com/

Acai oatmeal via Rosalie Ruardy

acai powder | sunshine & the bear Acai is a tropical superfood fruit that hails from Brazil. It’s delicious and tart and Jamba Juice has been putting in their smoothies since I got them every day in college. The fruit itself has been touted for intense health benefits like antioxidants, amino acids and omega fatty acids that help slow the aging process by boosting immune and metabolic function and removing destructive free radicals from your body! Yep, I’ll take some of that. PLUS, it’s tasty! The dark purple berries (which can only be found in powder form here in the US) pack more grams of protein than an egg! Add that to its omega 3/6/9 fatty acids and you see that the acai helps improve the look and texture of your hair, skin and nails.

So what is an acai bowl anyway? Basically, it’s a really thick acai smoothie in a bowl with toppings. It kind of looks (and sometimes tastes) like ice cream, but it’s GOOD for you!
Check out my easy recipe below for something basic & this easy how-to video from Oakley Women:

Acai Bowl
Prep time: 
Total time: 
Serves: 1 bowl
  • 1 scoop acai powder
  • ½-3/4 C almond milk
  • 1 T chia seeds
  • 2 T coconut flakes
  • ¼-1/2 C pomegranate seeds
  • 1 T honey
  1. Add acai powder, milk and chia seeds into a blender (or use an immersion blender) to mix.
  2. Add mix to a bowl and add toppings.
  3. Enjoy!






What will you top your acai bowl with?!

[Recipe] Caramelized Fennel & Kale Pasta

I love fennel.
I love kale.

Sooo when Blue Apron combined the two in a recipe this week, one could say I was excited. :)

They put together a pasta recipe with the chopped vegetables and some interesting flavors, like dried honey and breadcrumbs. I made the recipe, minus the breadcrumbs, and it was DELICIOUS!

The recipe was pretty easy too – something you could make at any time! You even need all of the ingredients. It’s great with everything of course but if you just want a simple, tasty meal, the version below is great!

Caramelized Fennel & Kale Pasta | sunshine & the bear Caramelized Fennel & Kale Pasta
Courtesy of: Blue Apron
Needs: Pasta pot; deep pan

  • 8 oz pasta of your choice (we used bucatini)
  • 1 large fennel bulb (divide bulb and stems and chop, save fronds for garnish)
  • 1 yellow onion (chopped)
  • 1 large bunch Tuscan kale (remove stems and rip into small pieces)
  • 2 T olive oil
  • 2 T butter
  • 1/3 C pecorino cheese
  • 1/8 t red pepper flakes
  • S&P


  1. Fill pot with water and bring to a boil. Add pasta and cook until al dente. When draining pasta, SAVE 1 C of the water.
  2. Wash and chop vegetables.
  3. Heat oil in a deep pan on medium until hot. Add onion, fennel and red pepper then cook until browned/caramelized.
  4. Add kale to vegetable mix and cook until wilted.
  5. Add pasta and 1/2 – 3/4 C water and cook until water is mostly absorbed.
  6. Mix in butter and cheese until melted.
  7. Season with S&P.
  8. Enjoy!

[Recipe] Mushroom Pizza

I love pizza. Let’s be honest, who doesn’t? Unfortunately, too much pizza isn’t exactly good for my diet. 

THEN I had an epiphany…mushroom pizza. I buy these huge portobello mushroom caps to sub for burgers but a lot of them are so big, they could swap out as the base for a personal pizza! AND like other pizzas, you can pick whatever toppings you want! YUM

Mushroom Pizza


  • 2 large portobello mushroom caps
  • 2 slices low-fat mozzarella cheese (or whatever cheese you want!
  • 1/4 – 1/2C toppings (I used chopped tomatoes, peppers & turkey pepperoni)   
  • 2T olive oil 
  • 1T balsamic vinegar  
  • S/P


  1. Preheat oven to 350
  2. Coat each mushroom cap with oil and vinegar 
  3. On a outdoor grill, indoor grill or grill pan (I’ve tried both with my grill pan and my electric grill and they both worked great!) grill each mushroom for approx. 3 minutes on each side 

  4. Place mushrooms in oven pan and add toppings. Top with cheese and salt and pepper. 

  5. Bake for 15-20 minutes or until cheese is melted. 
  6. Enjoy! 

So easy, right? :) 

[Recipe] Chipotle Turkey Chili

One of the best dishes my mom made at home was chili. YUM! She was always nice enough to make a separate pot for me with no beans (bless that sweet woman who accommodated us three kids). Anyway, needless to say, I’ve been a non-bean chili lover for a long time.

Anyway, since leaving home, living on ramen noodles & saltines for four years, then eventually finding my way around the kitchen as an adult, I’ve perfected my own recipe and thought I’d share the love! 

Kate’s Chipotle Turkey Chili 


  • 3 lbs ground turkey 
  • 1-2 onions (chopped) 
  • 1 green pepper (chopped)  
  • 4-5 garlic cloves (chopped) 
  • 2 (16oz) cans diced tomatoes 
  • 2T chili powder
  • 2T chipotle chili powder 
  • 1t red pepper flakes 
  • S/P


  1.  In a large pan OR rimmed electric skillet on medium heat, cook turkey, onions, pepper and garlic. Stir frequently. 

  2. Add tomatoes (with liquid), chili powders, pepper and S/P. 
  3. Heat to a boil. 

  4. Reduce heat to low and cover. 
  5. Simmer for approx 1 hour (may have to add water if it gets too dry) 
  6. Enjoy! 
    Serve topped with a dollop of non-fat sour cream and 1T cheddar cheese if you like! :)