White Chocolate Cranberry Mug Cake (for one!)

Cranberries galore! With back to back holidays I am enjoying the (what feels like endless) supply of fresh cranberries. I was trying to use up the last bag of whole cranberries this past week and decided to indulge in a sweet treat for ONE! So I combined white chocolate and cranberries in a mug and created a delicious mug cake. PLUS- I had all the ingredients on hand and so I didn't have to run to the store to treat myself.

So here's a simple, delicious and festive treat for one (or maybe two..haha) that will satisfy your sweet tooth for sure!

White Chocolate Cranberry Mug Cake


  • 3 tablespoons whole wheat flour
  • 1/4 teaspoon baking powder
  • 3 tablespoons sugar
  • 2 tablespoons vanilla almond milk
  • 1/2 tablespoon coconut oil, melted
  • 1 tablespoon lemon juice
  • 1/4 teaspoon vanilla extract
  • 6-8 whole cranberries
  • 2 heaping tablespoons white chocolate chips


  1. In a bowl, mix dry ingredients then add wet ingredients, mix well. Gently stir in cranberries and chocolate chips, until well combines.
  2. Pour mixture in to a greased (I covered it in coconut oil) microwave safe cup or bowl. Microwave for 45 seconds-1 minute, or until firm. Top with whipped cream and cranberries and enjoy immediately.

Berry Festive Chia Pudding Smoothie

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Holiday after holiday and I am loving it! With Thanksgiving behind us, I am looking forward to Christmas and spending even MORE time with my friends and family this holiday season. December is a big month for me since I will be finishing up my FIRST semester of grad school, my brother is getting married(!!), I get to go snowboarding for the first time in like 5 years, and my lovely boyfriend is coming to visit! AHH so much to do before then.

So with one step at a time, I am getting through my busy work and school days with festive smoothies! My favorite combination includes berries, spinach and chia seed pudding. YUM. This combination is filling and delicious and a great start to my day.

ALSO, I love making chia seed pudding from scratch. You should give it a try!

Enjoy :)


For chia pudding recipe (this recipe should be made in advance-- about 3hr-24hrs to be refrigerated)

  • 1 cup vanilla or plain almond milk
  • 1 cup nonfat vanilla greek yogurt
  • 2 tablespoons maple syrup
  • 1/3 cup chia seeds

For smoothie:

  • 1/2 cup frozen raspberries
  • 1/2 cup strawberries
  • 1 medium banana
  • 1/4 cup non-fat vanilla greek yogurt
  • 1/3 cup frozen spinach
  • 1 cup water (add more for desired consistency)


  1. In a container or bowl, combine milk, yogurt, maple syrup and chia seeds. Mix well and cover with lid or plastic wrap. Refrigerate for 3-6 hours or overnight, until pudding is set/firm. 
  2. In a blender, combine smoothie ingredients. Blend until smooth. 
  3. With a cup, pour chia seed pudding in first then top with smoothie. Enjoy with a spoon!

Cinnamon Pear Custard Pie with Walnut Crust & Pear Roses

It feels as if the baking season is year round in my family. We love to bake many sweets and treats and share them with friends and family. Well, this month's Recipe Redux, "The holiday baking season is upon us. Time to pull out all the stops. Show us the healthy holiday dessert you will be sharing with family and friends this season", has me getting into the holiday spirit! 

Still in baking mode! So for this month's Recipe Redux I wanted to try something that has been trending in the foodie world for quite some time now... Apple Roses!! 

But for this recipe, I'm using pears. ;)


Since Thanksgiving is this week, I am bringing pie to the table. I love custard pie and I always wanted to make my own crust. So here it is (and IF you like to spend sweet time creating desserts) a delicious cinnamon pear custard pie with walnut crust topped with my first attempt at pear roses.

Hope you all enjoy!


For walnut crust:

  • 1 cup walnuts, finely chopped
  • 1 tablespoon coconut oil, melted
  • 1/4 cup granulated sugar

For custard pie:

  • 2-3 firm pears of any variety, cored, peeled and thinly sliced
  • ¼ cup of unsalted butter, melted
  • 3 eggs
  • ¾ cup skim milk
  • ¼ teaspoon salt
  • ⅓ cup granulated sugar
  • ⅓ cup all purpose flour
  • 2 tablespoons McCormick Cinnamon, Nutmeg and Chia Seed (or make your own combination of these spices)
  • 2 teaspoons vanilla extract
  • Powdered sugar, to garnish

For the pear roses:

  • 1 container puff pastry, thawed
  • 2 tablespoons lemon juice
  • 2 pears, very thinly sliced
  • 1 egg (for egg wash)
  • 1 tablespoon cinnamon
  • 2 tablespoons sugar


  1. Preheat the oven to 350 degrees.
  2. In a food processor or chopper, pulse the walnuts until they are finely chopped. Place the chopped walnuts in a large bowl and add coconut oil and sugar, toss gently with a fork.  
  3. In a prepared pie pan, press the mixture evenly into the pan. Bake for 15-20 minutes. Cool completely and set aside until custard is prepared.
  4. In a mixing bowl, combine butter, eggs, milk, salt, granulated sugar, flour, spices and vanilla, mix until smooth. 
  5. Place cut pears on top of cooled walnut crust. Pour custard mixture over the pears. Bake for 40-45 minutes until the custard is firm to the touch. 
  6. While custard is baking, prepare pear roses.
  7. In a small pot, bring 2 cups water and lemon juice to a boil. Add pears and turn off heat and cover with a lid, letting pears sit for 1 minute. Once pears are soft, drain liquid and let cool on a paper towel.
  8. Take a sheet of puff pastry and place it on a well-floured surface. Brush the pastry with the egg wash, sprinkle it with cinnamon and sugar then cut pastry into 1-inch strips (about 5 strips per sheet). Place pear slices on upper half of the puff pastry, slightly layering pears. Fold bottom half of puff pastry on top of pears then carefully roll one end to the other. Repeat until you have desired amount of pear roses.
  9. In a prepared muffin pan, place pear roses. Bake at 350 degrees F for 40-45 minutes or until golden brown on top. Cool completely.
  10. Place on top of custard pie and dust with powdered sugar. Enjoy!