Chocolate Mint Green Smoothie Bowl

It’s always a good time to put a smoothie bowl into your meal rotation, and who can resist this nutrient-packed dose of yum? Try this Chocolate Mint Green Smoothie recipe from Coconut Bliss today.

  • Prep time: 5 min
  • Serves: 1
  • Vegan



  • 1 handful of spinach
  • 2 leaves of kale, destemmed
  • 2 small scoops Mint Galactica Coconut Bliss
  • 1 Tablespoon chia seeds


  • 3 small scoops Dark Chocolate Coconut Bliss
  • Granola
  • 2-3 strawberries, sliced
  • Mint leaves
  • Parsley flowers
  • Coconut cream, whipped


  1. Place smoothie ingredients into a blender and blend until smooth.
  2. Pour into the bottom of your bowl.
  3. Float 3 scoops of Dark Chocolate Coconut Bliss in smoothie mix.
  4. Sprinkle in a handful of your favorite granola.
  5. Add sliced strawberries. Garnish with mint leaves, parsley flowers, and whipped coconut cream. Enjoy!




S’mores on a stick

Ah, yes, the ever so popular cake pop can be s’more-ified too. This is the #semihomemade way to do it, so feel free to get your chef hat on and make some of these ingredients from scratch, you over go-getter you!

  • Prep Time: 75 min
  • 3 hour rest period
  • Serves: 4
  • Vegetarian


  • 2 cups heavy cream (or vegan substitute)
  • 1 bag Dandies marshmallows
  • 1 cup confectioner’s sugar
  • Dash of salt
  • 1 boxed vanilla cake, prepared according to package
  • 9 oz Endangered Species 72% chocolate ( 3 bars)
  • 24 lollipop sticks
  • 1 1/2 sleeves graham crackers, crumbled.


  1. To make your frosting: warm the heavy cream and marshmallows in a large pot on the stove, medium heat. Mix constantly until the marshmallow is fully melted.
  2. Add the powdered sugar and salt, stir, and place in the refrigerator for 2 hours.
  3. Once chilled, beat on high in an electric mixer until fluffy and smooth.
  4. To make the cake balls: Finely crumble your vanilla cake into a large bowl. Add 1 cup of frosting and begin to mix with a large spatula until the mix begins to come together. If the batch is still falling apart, add bits of frosting incrementally until you get a moldable mixture.
  5. Using an ice cream scoop, portion roughly 24 balls onto parchment or wax paper. Roll each scoop in to a smooth ball by hand. Place in the freezer 20 minutes to chill.
  6. To apply the lollipop sticks: melt ½ of a chocolate bar in the microwave, in 30 second intervals, stirring between until chocolate melts. Dip ¼ inch of a lollipop stick into the chocolate, and firmly insert into the cake ball, making it a cake-pop! Repeat for each cake ball and place in the refrigerator to chill for 15 minutes. This ensures the balls won’t fall off the sticks.
  7. To assemble: Place graham cracker crumbles in a wide shallow bowl.
  8. Melt down the remaining chocolate in 30 second intervals in your microwave, stirring between intervals until melted. Remove the cake pops from the refrigerator and begin dipping. Use a skewer to help ease off excess chocolate when you dip, or you can also gently tap the pops on the side of the bowl. Roll the ball in graham, and place stick side down into a pre-punch card board box. If you place them back down with the cake side down, this will create a little “foot” on each pop.
  9. Let set at room temperature until the chocolate has hardened.
  10. Enjoy!






Family- Favorite Cheesecake

The expression “icing on the cake” was made for this cheesecake recipe. The topping on this cheesecake is what makes it a staple on our dessert tables. It’s perfect for dinner parties, holidays or just when you’re craving something decadent!

  • Prep Time: 20 min
  • Cook Time: 60 min
  • Serves 12
  • Vegetarian



  • 2 1/2 cups of graham cracker crumbs (about 40 squares crushed)
  • 1⁄3 cup sugar
  • 1⁄2 cup Organic Valley butter, melted


  • 24 oz Organic Valley cream cheese (3 packages) softened
  • 1 1/2 cups of sugar
  • 1 teaspoon vanilla extract
  • 4 Organic Valley large brown eggs,


  • 1/2 cup Organic Valley sour cream
  • 1⁄2 teaspoon vanilla extract topping
  • 2 Tablespoons sugar
  • 1⁄2 cup Organic Valley heavy
    whipping cream, whipped


  1. Combine the graham cracker crumbs and sugar in a small bowl. Stir in butter,
    then press the mixture into bottom of a greased 9” springform pan and up 2” high
    on the sides. Bake at 350° F for 5 minutes, then remove crust from oven and reduce
    heat to 325°.
  2. In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
    Add egg yolks and beat on low until combined.
  3. In a small bowl, beat egg whites until soft peaks form. Fold into the cream
    cheese mixture, then pour over crust.
  4. Bake for 1 hour or until the center is almost set. Cool on a wire rack for 10
    minutes. Carefully run a knife around the edge of the pan to loosen, then cool for
    another hour. Refrigerate until completely cool. Combine the sour cream, sugar,
    and vanilla. Fold in whipped cream and spread over cheesecake. Refrigerate







How Do You Budget for Healthy Food?

No one really wants to eat junk all the time and serve junk food to their family. Cleaning up one’s diet seems to be an omnipresent goal among adults in the US. It can be difficult to do and time-consuming. A common complaint is that eating healthy is too expensive for most people. While it can be daunting to try to decide which healthy substitutes will work for your family and your budget, it will greatly simplify the task to learn a few tricks before heading to your nearest organic grocery store.

Pay Attention to the Dirty Dozen

When choosing produce there are many things to consider before you cook and serve them to your family. Your best produce choices are always going to be locally grown and in season, which gives you a chance for the best tasting produce and a way to check on the habits of the farmer who grew your food. Plus you are supporting your local economy. Farmer’s markets are an excellent way to accomplish these things, but there are many natural foods stores in Pembroke Pines who carry locally sourced produce every day of the week.

When it comes to choosing between organic and traditionally grown produce, for those on a budget, paying attention to the ‘dirty dozen’ can make the biggest difference for your family. The dirty dozen are those foods that contain the most chemical and pesticides when grown conventionally, these are the foods you want to concentrate on buying organic and locally as much as possible The foods are: Strawberries, spinach, nectarines, apples, peaches, pears, cherries, grapes, celery, tomatoes, sweet bell peppers, potatoes. When weighing the cost between organic vs non-organic, these are the foods worth spending the extra cash.

Prepare More Veggie Centered Meals

Another quick way to aid your budget when eating healthy is to concentrate your meals around fruits and vegetables, using meat as a side or omitting meat entirely. A fun way to do this with the family is to institute weekly or bi-weekly meatless days and experiment with all the fun dishes you can have without meat. Getting kids involved in the planning, shopping, and cooking ensure that they will want to try the finished products. There are many resources available for finding healthy new recipes to try, such as the health foods stores near you.

Recipe: Zucchini Squash Bake

Zucchini Squash Bake

Recipe credit: Carsen Snyder

Photo credit: Jennifer Olson

This Zucchini Squash Bake makes for delicious comfort food, your family won’t miss the meat! Gluten-free and vegetarian, it’s chock full of nutritious zucchini plus protein-rich ricotta. Be sure to check out more recipe options at Delicious Living.


  • 1 small (about 2 pounds) kabocha, red kuri or delicata squash
  • ½ tablespoon olive oil
  • ⅛ teaspoon plus ½ teaspoon salt, divided
  • 1 small zucchini, grated (about ½ cup)
  • ⅔ cup ricotta
  • ½ cup grated hard cheese, such as Fontina, Emmental, Gruyère or non-aged Gouda
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon ground black pepper
  • 1 egg (beaten)
  • ½ teaspoon ground nutmeg
  • 1 tablespoon fresh lemon juice


  • ½ cup breadcrumbs (regular, gluten-free or panko)
  • 1 tablespoon butter (melted)
  • 1 tablespoon olive oil
  • ¼ cup grated Parmesan cheese


  • organic groceries in Pembroke PinesPreheat oven to 400°. Cut squash in half lengthwise, and scoop out seeds. Drizzle oil and 1 /8 teaspoon salt over cut side of squash halves. Place squash, cut side down, on a parchment-lined baking sheet. Cover squash loosely with aluminum foil, and bake for 45 minutes. Once cooked, remove foil and let the squash cool slightly.
  • In a large bowl, place grated zucchini, ricotta, grated cheese, parsley, thyme, pepper and remaining ½ teaspoon salt; stir to combine. Mix in beaten egg and nutmeg; set aside.
  • In a separate bowl, toss bread-crumb ingredients together; set aside.
  • Once squash is cool enough to handle, scoop the flesh into a bowl and add lemon juice; mash with a potato masher until smooth. Gently fold ricotta cheese mixture into squash until combined.
  • Grease a 2-quart round baking dish, and reduce oven temperature to 375°. Scoop squash mixture into baking dish, and top with bread-crumb mixture. Bake until topping turns golden brown in spots, about 25–30 minutes. Remove from oven, and allow to rest 5 minutes before serving.

PER SERVING (1 cup): 193 cal, 11g fat (4g mono, 1g poly, 6g sat), 57mg chol, 418mg sodium, 16g carb (3g fiber, 5g sugars), 10g protein

Be Creative and Adventurous!

Food should be fun! It is a dominant form of socializing and a big part of every culture. Eating healthy doesn’t have to break the bank, nor does it have to be boring. Regular trips to the organic grocery stores near you can open you up to a whole new world of fruits, veggies, and healthy foods to try! The staff of the organic groceries in Pembroke Pines can give you cooking tips, show you what is newest and freshest, and clue you into the local food vibes of your town.