Zint Whipped Feta Spread

For weeks I was inflated with the idea of whipped feta. I have no idea why; I don’t know where I saw it, read about it or heard of it, but I certainly never tasted it and wasn’t really sure that it was a thing. Thank goodness it’s a thing.

Blueberry-Avocado Smoothie bowl

The inspiration for this blueberry explosion of a smoothie bowl started with a blogging retreat to Minneapolis, Minnesota. And it ended in between the seemingly endless rows of blueberry bushes at Turkey Hill Farm in Haverhill, Massachusetts.

Lemon-Poppy Pancakes

 So many lemon recipes suffer from the wimp factor.  They add a tablespoon of lemon juice or the zest of one lemon and then have the nerve to call themselves a lemon this or a lemon that.  It’s criminal.

Avocado Honey Ice Cream

I know avocado honey ice might seem like a crazy flavor, but it was actually really delicious. The avocado taste is very mild and healthy fat gives this ice cream a nice rich texture. Make sure you use a high quality honey, since the flavor of the honey really shines through in this recipe. I’m obsessed with 

Kiwi Coconut Chia Popsicle

I didn’t plan on sharing the recipe for these kiwi coconut chia popsicles. I posted a photo of it on Instagram on St. Patrick’s day simply because I wanted to share something green. People went crazy for the photo! (Well, crazy for my standards. I haven’t hit anything close to viral. I’m working on it…) People loved it, and when asked for the recipe, of course I had to deliver.

Ombre Strawberry Smoothie

Rainbow Fruit Smoothie

Beautiful 7 layer rainbow smoothie recipe! Full of tons of fruit and topped with a fruit skewer, it’s the ultimate rainbow smoothie!
There is just something about rainbow food that makes me feel joyful – anyone else feel that?! It’s probably because rainbows bring about thoughts of sunshine, spring, and baby animals.. hahaha :)

Guilt-free Mug Cake

I satisfy my cake craving by making this Skinny Single-Serving Raspberry Chocolate Chip Mug Cake back at home. It has two of my favorite components from those bakery’s cakes—fresh berries and lots of decadent chocolate—but unlike their desserts, this healthy one is perfectly portioned and contains no oil, eggs, refined flour, or sugar.

Vanilla and Raspberry Panna Cotta

I once heard someone say a panna cotta is nothing more than a blancmange with a fancy accent. It made me laugh. Personally, I try not to hate on food things until I’ve tried to make them at least a few times—and even as a chef there are certain things I’ve only made a few times. Panna cotta, however, isn't one of them. I've probably made thousands over the years, and the humble panna cotta—or blancmange with a fancy accent—still always makes me smile when I have my first taste. For this vanilla and raspberry panna cotta, we’re using two Zint products: gelatin and xylitol. The fresh vanilla pod and seeds give it extra flavor without having to use too much sweetener.