Aloha Smoothie with prAna

I was talking to a friend the other day about how I need to switch up my workout routine. Thank goodness for some good ol’ sunshine these days, that is making a world of difference. In my mind, being outside is one of the best parts of the change from winter to spring. (Cold weather and I just don’t mix very well!) Do you want to know one of the other best factors to get me motivated? New workout gear. I’ve heard it said time and time again and tried to convince myself that my high school tee and older shorts were just fine. Although they are and get the job done, there is something about a new set of clothing that ups the ante for that early morning, eyes-still-half-asleep workout. Am I right or am I right? 😉

Whether it’s yoga, going for a run, or simply a walk, taking time to slow down and enjoy you is really what working out is all about. Pair your workout with some this fair trade, organic comfies from prAna and you are set! If nothing else, this Aloha Smoothie post-workout is refreshing and refuels you when you need it most! I like to workout early in the morning so this smoothie can serve two purposes: Post workout food and breakfast. Embrace this season sipping on something healthy for you while wearing something that is sustainable.

Use code: WHOLES17STE for 15% off your entire purchase at prAna!

Aloha Smoothie:


1 cup frozen pineapple

1 medium banana

1 (5.3 oz) Plain Stonyfield Greek Yogurt

3/4 cup coconut milk

2 Tbsp shredded coconut flakes

1 Tbsp shredded coconut flakes (for topping)

2 tsp (or desired amount) hemp hearts (for topping)


Combine all ingredients (except toppings) into a blender. Blend until smooth. Pour into a large glass and sprinkle with toppings!

*Makes one large glass.*

*Thank you to Stonyfield for sponsoring this post. Thoughts and opinions are 100% my own.*

Mexican Double Chocolate Ice Cream

Mexican Double Chocolate Ice Cream--Recipe at:“It’s during the summer months where the craving comes back around and all my taste buds are reminded why ice cream is my favorite treat. With the help of an automatic ice cream maker, this recipe is a game-changer and leaves zero to be desired (except more in your bowl!)”

I’m sharing one of my favorite ice cream recipes at Urban Southern today! Be sure to check out the entire post and recipe, here! 🙂


Veggie Detox Bowl

Our sugar consumption has been a little higher than normal over here. My body is blantently craving veggies. I can’t deny it. It needs some more real food asap! This detox bowl that is packed with veggies is a spin on my Veggie Cornucopia. Both are equal delicious and filled with nutrients that your body needs. Pick up some of your favorite veggies and get the oven ready. Your body will thank you! 🙂


  • 2 large beets (peeled and cut into 1 inch pieces) (Chop beet greens and stems into 1 inch pieces and set aside)
  • 2 Yukon potatoes (cleaned and cubed into 1 inch pieces)
  • 1 sweet potato (peeled and cubed into 1 inch pieces)
  • 4 kale leaves (stems removed and torn into small pieces)
  • 1 head of broccoli
  • 1 red onion (cut)
  • 1 cup uncooked brown rice
  • 1/2 cup pine nut hummus
  • my homemade guacamole 
  • Balsamic vinegar to drizzle
  • EVOO to drizzle
  • *I took a picture of the snap peas before making this for dinner and forgot to add them. You can completely switch up the recipe with what veggies you like best! 🙂

What to do:

Preheat oven to 400 degrees. Lightly drizzle EVOO onto two large baking sheets. Place all beets, potatoes, broccoli, and onion onto the baking sheets. Bake for 45 minutes to an hour. Stir occasionally and check often between 45 and 60 minutes.

Meanwhile, cook the rice as directed. Set aside.

In a large pan drizzle EVOO lightly on medium heat. Add beet greens and kale. Cook for about 20 minutes or until wilted and crispy. Stir often and make sure they don’t burn.

To build the bowl: You want the same ratio of rice and veggies. Spoon rice onto the bottom of your bowl. Add veggies from the oven. Add greens from pan. Lightly drizzle with balsamic vinegar. Top with a dollop of guacamole and hummus. Eat your heart out! 🙂


Fluffy Lemon Cheesecake

Fluffy Lemon Cheesecake--Recipe at: Fluffy Lemon Cheesecake--Recipe at: stephanie-spring.comFluffy Lemon Cheesecake--Recipe at: stephanie-spring.comFluffy Lemon Cheesecake--Recipe at: stephanie-spring.comIt was a hit at Easter and will most likely make another appearance for Mother’s Day and/or the next gathering we attend. It’s fresh in flavor and light in texture, making you crave more with each bite. You may find yourself going for a second piece and savoring every second. If you’re anything like me and already started jumping right in because you couldn’t contain yourself, and found yourself not having the traditional cheesecake pan on hand, you can easily forgo it and use a pie pan. It’s just as great. I promise!

There was an equally popular dessert that was created on a whim in addition to the cheesecake itself. Cheesecake cups! They are cute, delicate, and gluten-free! This recipe creates a little extra silky smooth goodness (a.k.a batter) which is ideal for filling about a dozen festive muffin liners. No crust needed for these babes! You can bake them at the exact same temperature and length of time (always keeping an eye on them just in case, of course!)

One batter. One crust. Two desserts. One gluten-free option. A hit all around! Lemon-lovers: step right up! Fluffy Lemon Cheesecake--Recipe at: stephanie-spring.comFluffy Lemon Cheesecake--Recipe at: Fluffy Lemon Cheesecake--Recipe at: Fluffy Lemon Cheesecake--Recipe at:

The Crust:
  • 1.5 cups finely ground graham cracker crumbs
  • 1/3 cup white sugar
  • 6 Tbsp butter (melted)
  • 1/2 tsp ground cinnamon
Combine all ingredients together in a medium-sized bowl and mix until blended together. Lightly grease the pie pan with butter. Press the mixture in an 8 or 9 inch pie pan. (Or if you have an actual cheesecake pan unlike us). 😉 Bake at 375 degrees for 7 minutes. Remove from oven and cool.

For the Filling:

  • 3 8 oz packages cream cheese (at room temperature)
  • 4 eggs (also at room temperature)
  • 1/4 heavy whipping cream
  • 1 and 1/4 cups white sugar
  • 1 tsp vanilla extract
  • 2 tsp lemon juice (I used lemon essential oil)
  • About an additional 35 drops of lemon essential oil but you could also use lemon juice here
 Place the cream cheese in a large bowl and use an electric mixer to mix until soft and fluffy. Add all other ingredients while you continue mixing. Mix until it’s silky smooth and then mix a little more. Pour onto the crust and place in the oven. Immediately reduce the oven temperature to 250 degrees. Bake for 60-90 minutes. Check it often after 60 minutes. When it’s done, it should be firm to touch but slightly soft in the middle. There should be a little jiggle in the middle but not towards the outer edges. Once removed from the oven, let it cool. Place it in the fridge to firm up some more. Enjoy!

Healthy Carrot Cake Muffins + Glaze

Healthy Carrot Cake Muffins + Glaze Recipe at: stephanie-spring.comHealthy Carrot Cake Muffins + Glaze Recipe at: stephanie-spring.comHealthy Carrot Cake Muffins + Glaze Recipe at: stephanie-spring.comHealthy Carrot Cake Muffins + Glaze Recipe at: stephanie-spring.comCan you tell I’m on a healthy muffin kick? There’s no rhyme or reason but I’m glad it happened and not even ashamed about it. Eric’s been pretty happy about this lately too. 😉

Rewind to a few weeks ago when I took my first trip to IKEA and bought a cake/dessert stand. (Similar, here). I came home, unpacked the stand, and placed it on the island with admiration. I then turned to Eric and asked him what he wanted it filled with, (as I started brainstorming how cute all the tasty desserts would look displayed on it). He thought for about two seconds and said something with carrot cake. That was the birth of these beauties: tasty, simple, and guilt-free!
Healthy Carrot Cake Muffins + Glaze Recipe at: stephanie-spring.comHealthy Carrot Cake Muffins + Glaze Recipe at: Healthy Carrot Cake Muffins + Glaze Recipe at:


  • 1.5 cups whole wheat flour
  • 1 tsp baking soda
  • 1/4 teaspoon salt
  • 1.5 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1.5 cups shredded carrots
  • 1/2 cup maple syrup
  • 1 Tbsp olive oil
  • 1/3 cup pureed pineapple
  • 1 egg
  • 1/2 cup whole milk


  • 8 oz. cream cheese
  • 1/3 cup powdered sugar (or amount desired upon taste)

What to do: 

Preheat oven to 350 degrees F. Line muffin pan (12 count) with muffin liners. Mix all dry ingredients together in a medium-sized bowl and set aside. Mix all wet ingredients (except milk) together in a large bowl and whisk until thoroughly combined. Slowly add milk and dry ingredients. Continue whisking. Scoop into liners and fill about three quarters full. Bake for 20-22 minutes or until you can insert a toothpick and it comes out clean. Meanwhile, soften cream cheese in a microwavable bowl. Add powdered sugar. Mix with a spoon. When the muffins are done in the oven, let cool for at least twenty minutes. Apply desired amount of glaze. Enjoy!