Green Smoothie – Post Workout

Super simple Post Workout Green Smoothie! Filled with protein, iron, magnesium, omegas, and potassium! Just what your muscles need after a good challenging workout. Plus, isn’t it ridiculously good looking? Just like you will be after all those fat blasting workouts I know you are all doing! Am I right?

Check out the recipe for this beautiful green goddess!

Post Workout Green Smoothie


  • 1 handful organic spinach
  • 1/2 frozen banana
  • 1/4 cup frozen mango chunks
  • 3/4 cup unsweetened almond milk
  • 2 scoops Aloha Vanilla Protein Powder

Blend all of the ingredients above together until desired creamy consistency


  • 1 tsp bee pollen
  • Berries
  • Granola (optional)
  • Nut butter (optional)

Top it off with whatever toppings you want!

Then, enjoy! Fuel your body and have a fantastic day!

xoxo, healthyishh


Thick & Chewy Brownies

Alright, I have to admit, I really enjoy the BIG box of Ghiradelli Brownie Mix from Costco…The brownies are delicious, easy to make, and require little to no ingredients.

However, there is something that makes homemade brownies that much more rich, flavorful, and thick/chewy! Maybe it’s the butter, maybe it’s the love poured into making them. You can decide on that one.

These homemade brownies are thick, chewy, rich in chocolate flavor, and super simple to make!
Check out the recipe! adopted from Good Life Eats


These brownies only require 1 saucepan to prepare them, and 1 8X8 or 9X9 baking tray!


Simple Homemade Thick & Chewy Fudgy Brownies

Yield: 12 brownies
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 40 minutes
Simple Homemade Thick and Chewy Fudgy Brownies are the perfect quick dessert. They only take a few minutes and will completely satisfy your chocolate cravings. 


  • 12 tablespoons Salted Butter
  • 1 1/2 cups Granulated Sugar
  • 2/3 cup Cocoa Powder
  • 1 Tablespoon Pure Vanilla Extract
  • 3 large Eggs
  • 1 cup Flour
  • A heaping 1/2 cup chocolate chunks (we used ghiradelli bittersweet baking chocolate)


Preheat oven to 350 degrees F. Line an 8×8 or 9×9 square baking pan with parchment paper. Set aside.

Set a medium sized saucepan over medium heat and melt the butter. Next, add the granulated sugar and vanilla. Stir well with a wire whisk. Then, whisk in the cocoa powder. Remove from heat. Be sure to let the mixture cool before adding egg in order to avoid scrambling the egg!

Add the eggs, one and a time, whisking between each addition until the eggs are fully combined. Add the flour and stir well with a wooden spoon until the flour is fully incorporated, but do not beat. Add the chocolate chunks and stir gently to fold them into the batter.

Pour batter into the previously prepared baking pan. Bake at 350 degrees F for 25 – 35 minutes. Cool completely!

Remove parchment paper (with brownies) from the pan. Peel away the parchment paper and cut the brownies into serving size pieces.


Peach Galette

Summertime means fresh fruit!

I’m a sucker for a big juicy peach on a hot summer day. I figured, why not merge my love for peaches, with my love for buttery pastry dough, and naturally, my love for dessert!


What do you get?

Peach Galette!

Peach Galettes are super simple to make (or any fruit galette for that matter) and they are bursting with flavor!

The trickiest part to making a galette is getting the dough right. It can be difficult to get the coarse, grainy texture that every baker truly desires. Some helpful hints include: Use a food processor to pulse the butter into the dough in fine chunks, slowly add ICE WATER, yes ice water to the dough in order to keep it COLD! Cold dough is ideal as it allows for a more flaky consistency. On that same note, chill the dough for at least 45 min-1 hr (up to 2 days).

This recipe is easy and I promise it won’t disappoint!

Peach Galette before

Be sure to not stress about how the edges look! The beauty of the galette is that it is meant to have a rustic southern charm. Plus, baking is meant to be a stress reliever-so just enjoy it!

When the galette comes out of the oven it should be light brown and smell absolutely divine! Be sure to brush the edge of the pastry with an egg wash and add some turbinado sugar to the edge to give it that picturesque look! (only if you’re into that kind of thing)!



Peach Galette

Peach galette rustic tart made with slices of fresh yellow peaches in a simple butter crust.

Prep time: 1 hour, 20 minutes Yield: Makes 8 servings

Cook time: 20 minutes



1 1/4 cup flour

1 1/2 teaspoons sugar
1/2 teaspoon salt
4 oz (1/2 cup, 1 stick, 8 Tbsp) butter, cut into small (1/2-inch) cubes, chilled in freezer at least 15 minutes, preferably an hour and 4 to 6 Tbsp ice water


2 large, not-overly-ripe yellow peaches (about 3/4 pound total), pitted, sliced into 1/4-inch to 1/2-inch slices

  • 3 Tbsp sugar
    1 Tbsp flour
    1/2 teaspoon vanilla extract
  • 1 teaspoon butter
  • 1 egg
    A sprinkling of coarse sugar (optional)


Make the crust dough: In a food processor, pulse the flour, sugar, and salt, until well mixed. Add the cubed butter, and pulse 8 times. The butter should still be the size of peas in the mixture.

Slowly add the ice water, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to clump.

Turn out onto a clean surface. Use your clean hands to form into a disc. Do not over-knead. Work the dough only enough to bring it barely together into a disk.

Sprinkle with a little flour on all sides, wrap with plastic, and place into the refrigerator to chill for an hour.

Toss peaches with flour, sugar, vanilla: Preheat the oven with the rack in the middle position to 425°F (220°C). Place the peach slices in a bowl and sprinkle with the flour and sugar. Toss gently to coat. Sprinkle vanilla extract over the peaches.

Whisk egg: In a small bowl, whisk the egg until smooth and set aside.
Roll out dough: On a lightly floured, clean, smooth surface, roll out the dough to about a 12-inch diameter. Gently lift up the rolled out dough and place it on a rimmed baking sheet.

Arrange the peach slices in an overlapping pattern in a single layer in the center of the dough, forming about a 7 or 8-inch circle. Dot with a little butter.

Fold dough edges over, brush with beaten egg: Fold the outer edges of the dough round over the filling, by about 2-inches all the way around, in an accordion fashion.


Use a pastry brush to coat the exposed dough with an egg wash and sprinkle with coarse sugar if using.

Bake: Place in the oven and bake at 425°F (220°C) for about 15-20 minutes, until nicely browned. Remove from the oven and let cool on the baking sheet, over a rack, about 15 minutes.

Great served with a little vanilla ice cream.

from Simply Recipes ~


Triple Berry Scones

Check out the DELICIOUS recipe for the Triple Berry Scones (Raspberries, Blackberries, Blueberries) featuring a divine Lemon Glaze!

Triple Berry Scones


  • 1 stick (1/2 cup) cold, unsalted butter
  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • ¼ cup sugar
  • ½ teaspoon salt
  • ¾ cups heavy cream
  • ¾ cup frozen raspberries, blackberries and blueberries (or whatever fruit you’d like)

Lemon Glaze

  • ½ large lemon, juiced
  • ½ to 1 cup confectioners’ sugar


  1. Cut butter into ¼-inch pieces and return it to the refrigerator to keep it cold until needed.
  2. Preheat oven to 425° F. Line a baking sheet with parchment paper.
  3. Combine flour, baking powder, sugar,  and salt in a large wide bowl. Mix to combine.
  4. Add butter to the dry ingredients and toss it to coat with flour. Working quickly with clean fingers or a pastry blender, rub or cut butter into the flour mixture until it resembles coarse meal.
  5. Add frozen berries to the mixture and toss to coat. Drizzle the heavy cream evenly over the mixture. Toss with a fork, scraping up from the bottom, until the dough starts to clump together. Knead the mixture together in the bowl until it comes together in a mass. It’s okay if there are a few stray bits and dry patches; the most important thing is to avoid overworking the dough.
  6. Turn out the dough on a parchment-lined baking sheet. Press in stray bits gently and shape the dough into an a 7 to 8-inch square about ¾-inch thick. It should look a bit rough and ragged.
  7. Using a knife or bench scraper, divide the square into 6 smaller squares. Divide each square in half diagonally to make 12 small triangles.
  8. Separate the scones carefully to give them room to spread. Bake until pale golden, about 12 to 15 minutes.
  9. To prepare the glaze, combine lemon juice and ½ cup confectioners’ sugar in a small bowl. Whisk to combine. Add more sugar, as needed to create the desired consistency for glazing.
  10. Cool scones for at least 10 minutes before glazing. Serve warm or at room temperature.

Berry Scones

Best Ever Chocolate Chip Cookies

Life is all about balance and that means chocolate chip cookies post workout are most definitely acceptable!

I am trying to decide if I want to start training for another half marathon but for now I’m trying to decide if I should have 2 or 3 cookies! Haha, life is so funny!

These chocolate chip cookies are HUGE and CHEWY

There is NO chilling required!

You CAN melt the butter, but they turn out more fluffy when you have it softened at room temp!

These cookies are soft, thick, filled with chocolate chips and a dense buttery dough baked into a heavy, milk-loving cookie!

Side note–the dough is heaven!!! I probably eat a cookie’s worth of just the dough…don’t even get me started with Trevor’s dough addiction! I have to kick him out of the kitchen when I bake these or he will eat the entire bowl!

I am going to go cozy up on the couch with a big glass of milk and a few cookies and watch my new favorite TV series on Netflix, Girl Boss!

All you girls out there, go be bo$$y and whip up some of these fab cookies!

Best Ever Chocolate Chip Cookies!


3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 ounces) semisweet chocolate chips (2 cups)


Heat oven to 375ºF.

Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Slutty Brownies – You Need This In Your Life

Slutty FREAKING Brownies

Let’s be real though, there’s nothing slutty about these cellulite filled angels!

I’ve been BINGE watching that new series on Netflix called “Girl Boss”…who’s heard of it…well yea, pretty much I’m mega inspired and these brownies were the brain child of all my inspiration from the show.

Real talk though, that show makes you want to get up, put on some damn lipstick and make shit happen!

Seriously, shameless plug here (even though idk why I’m plugging it, but go watch it now)

Okay but for real, what’s in these SLUTTY brownies?

  1. Cookie Dough (the real slut cause you know cookie dough goes great with anything 😉 see what I did there??)
  2. Reese’s Peanut Butter Cups (okay kinda a slut too cause i mean who doesn’t want peanut butter inside them?!)
  3. Brownie Batter (ummm need i say more?? Can’t help but lick the damn stuff off your fingers! #slutalert)

Yeah, so what’s really totally SLUTTY about this recipe, is how EASY it is to make

So go make these slutty brownies and hey, i know you’re no slutty gal, but if you go eat these in your bra and panties while on tinder, texting 5 guys, and on bumble, i mean i think you’re killin’ the game.

Click here for recipe!

Banana Berry Smoothie

Another smoothie recipe for all you health-nuts out there!

Smoothies are…

Healthy, Easy, Improve Digestion, and DELICIOUS!

This Banana Berry Smoothie is great if you are working out a ton and need the potassium (from the banana) to prevent those muscle cramps!

I did a huge workout yesterday so naturally this smoothie was VERY necessary this AM.

I told my boyfriend I was posting another smoothie recipe, and he was like “uhhh another smoothie recipe?!?”


It’s spring baby!

Plus, there are really 1,325,000,000 variations on smoothies (am I right?!)

They are SO FUN and EASY

Banana Berry Smoothie


  • 1/4 cup frozen berry medley (raspberries, blackberries, blueberries)
  • 1/2 frozen banana
  • 1/2 scoop VEGA Vanilla protein powder
  • Water or Almond Milk to blend


  1. Blend and Enjoy!!
  2. Top with granola if you’re feeling extra inspired!