TRUMAKER :: The Unique Gift for Him

What do you get the picky uncle or son that is super hard to shop for or the dad that has everything already? Mamas, don't worry, I've got the perfect idea and shhhh, my husband too will be getting some of these super stylish goods!


INTRODUCING...TRUMAKER: built-to-fit clothing for men - like custom, but easier!


Flourless No-Bake Cookie Dough Balls

It's been a long long 40 weeks for me! I can't tell you how ready I am to be a mom of 3 little ones. I have patiently been waiting almost a month {I swear that's how long I've been in early labor} now to get this little girl out! She is testing my patience but I want her to come when she is absolutely ready! NOT when I decide. But, in order to do that, I must wait and wait and wait some more. And it's actually driving me bananas! 

What better to do than bake? Only this time, there's no oven involved. 

I love this recipe I came up with because there are times when I just can't wait {I'm waiting for a baby here...who needs to wait for cookies if you don't have to} for the oven to preheat and the cookies to cook fast enough; I'm not in the mood for a ton of dishes or a hot kitchen. So, these cookies are PERFECT for that craving. 

Or, if you have a spontaneous play date with your kids' friends and want to impress the kids without any fuss, then these are also the perfect go-to snack. 

Vegan, gluten-free cookie dough balls that taste anything but healthy! So what are you waiting for?

NO BAKE COOKIE DOUGH BALLS {gluten-free / vegan}

yields 1 dozen

2 heaping TBLS Earth Balance

1/2 cup almond flour

1 cup gluten-free oats

1/2 cup dark chocolate chips

1/4 cup maple syrup

1/2 tsp vanilla extract or 1 vanilla bean, scraped {skin discarded}

1/4 tsp sea salt or to taste {I like the salty flavor}

Combine everything in a food processor. Blend/chop and pulse until everything mixes up and forms a ball. You'll want to pulse for a bit and then mix and then pulse. Keep going until mixture should be somewhat chunky but chocolate chips should not hold original shape. 

Form small bit sized balls. Recipe should yield a dozen. Refrigerate for an hour or two before eating - OR eat the dough right out of the bowl. {wink} They should last a few days in an airtight container in the fridge. 


Sunburns In October + Ooey Gooey Halloween Treats

Christine is here to talk natural sunburn remedies this month. It's been heat wave after heat wave for us Southern Californians and we are feeling the burn. But this remedy works for snow season as well - to help soothe that burn after a day of skiing. 



And I'm here to share a few fun healthier Halloween recipes with you. Ooey Gooey Green Slime Smoothie and Pumpkin rice crispy treats coming up! You can check out the full recipe and more pics over on the Honest Company blog. 

Happy September + New on the Blog This Month

These past few weeks have been full of fun posts that I'm not sure you've seen yet! First up is my Almond Milk Tutorial and how to incorporate homemade almond milk into your weekly routine. Check out the full recipe details plus more photos over on The Honest Company Blog...


Next up...more Etsy finds. Want to spruce up your nursery? Or are you looking for a unique baby gift? I love Etsy for all things baby and nursery! I have loads of pics and products that I have been drooling over. To read more check out PURE Littles section of the blog



Next up...a wonderful article with the Twin Labs formulator. He talks B12 and why we need it; how we can get it, and which supplements he recommends and why....


Finally, I did a fun guest post for Live It, Do It! Australian blog. Cass, the author, put together a great Sugar-free September E-book and I'm so happy to be apart of it...Check it out and go sugar-free this month! What a fun challenge. 

Sautéed Mushroom + Heirloom Tomato Pasta

This grain-free pasta dish is exactly the kind of "pasta" you want to eat on a hot day. It's filled with in-season vegetables and will leave you perfectly satisfied and yet not bloated or too full. 

You can dress it however you want, but my tahini dressing works really well with this dish. You won't miss the meat or the cheese! Trust me. But if you want to add some parm or other cheese, go right ahead! Personalize it with roasted tomatoes or maybe even sun dried. Add herbs or even toasted pine nuts. 

I made the dish you see above for myself. It can be shared or eaten alone as a main entree. As you might already know {from Instagram} I really love the julienne veggie peeler. It makes pretty noodles with zucchini, carrots or cucumbers. If I'm making a huge batch however, I prefer the actual "spiralizer" which is quicker and uses more of the vegetable. 

I can't believe Summer is almost over. It went by way too fast and I only have 2 more months left of this pregnancy! Where did the time go? I am enjoying every moment of having only two boys in my house - playing with them, making lots of food together, seeing movies, going swimming and even slumber parties in my bedroom! I'm going to miss just having two boys. {sniff sniff}

But, we're all really excited for what's the come in October. 

Anyways, enjoy these last few months of Summer by eating outside in the warm air. Save the rice pasta for a cold Winter day and use zucchinis instead! Why not?

This recipe seems really long/complicated but it's much simpler than meets the eye. Super super simple actually! Enjoy!


serves 3 people main dish. serves 4-5 if side dish. 


2 Tbls Tahini

1 lemon, juiced

few sprigs basil

2 Tbls olive oil

1 Tbls water

1 1/2 Tbls tamari or soy sauce

Blend in Vitamix until completely smooth. Set aside. 


2-3 cluster/bunch of oyster style mushrooms {about 2-3 cups botton/oyster mushrooms}

1/2 Tbls coconut oil

coconut oil spray {optional}

2 Tbls tamari

In a sauce pan heat coconut oil on medium for about a minute. Meanwhile tear apart the cluster of mushrooms until they are separated. Then add mushrooms to hot oil. Coat with oil and cook on medium for about 4 minutes. They should brown on the bottom. Then using tongs or spatula stir mushrooms and add tamari. Cook for another 4 minutes, do not FLIP THEM AGAIN until the 4 minutes is over. Let them brown and cook down. 

Remove from heat. Let cool. Set aside. 


2-3 zucchinis {depending on size}

6 heirloom tomatoes {extra ripe and in season}

sea salt + pepper to taste

Using a julienne peeler {best tool ever}, make pasta noodles with zucchini.  

Thinly slice each tomato into pretty slices. 


Layer a plate with pasta, tomatoes and mushrooms. 

Pour about 1-2 Tbls of sauce/dressing onto each person's plate. 

Let them mix up their pasta. 

Variation: Add roasted cherry tomatoes. Roast halves of cherry tomatoes until golden brown using coconut oil spray and sea salt/pepper to taste. Roast at 400 deg F for about 30 minutes.