breakfast desserts

chocolate chip pumpkin muffins.

i was experimenting with replacing some of the flour with almond flour in this recipe, which i’ve never done before, and it totally 100% made the best pumpkin muffin i’ve ever made in my life! you’ll want to grab yourself a bag of almond flour and make these ASAP!

recipe: (makes 12 muffins)

  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1 Tablespoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1 cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 Tablespoons butter, melted
  • 2 Tablespoons almond milk
  • 1/2 cup mini chocolate chips


  1. preheat oven to 350 degrees.
  2. in a large bowl, combine all-purpose flour, almond flour, pumpkin pie spice, baking powder, salt and brown sugar.
  3. whisk dry ingredients until combined.
  4. add maple syrup, pumpkin, egg, vanilla extract, almond milk and melted butter.
  5. whisk batter until lumps are just gone and mixture is smooth.
  6. gently fold in chocolate chips.
  7. grease and fill muffin tins 3/4 full – add a few more mini chocolate chips on top of each!
  8. bake for 12-15 minutes or until toothpick comes clean.
  9. let cool (or don’t) and enjoy!

apple pie crumb bars.

Apple picking means apple pie – apple pie crumb bars that is!

I was thinking like a combination of apple pie and crumb cake – who doesn’t love CRUMB CAKE?! Cut yourself a piece, warm it up and top with vanilla ice cream. Because that’s the only way to eat one of these bars – YUM!


for the crust:

  • 1 & 1/3 cup all-purpose flour
  • 1/2 stick butter, very cold & cubed
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup ice water

for the filling:

  • 4-5 medium size apples – I used gala! you can use any good baking apple!
  • 1/4 cup all-purpose flour
  • 2 Tablespoons brown sugar
  • 1 Tablespoon cinnamon
  • 2 teaspoons apple pie spice
  • 1 teaspoon vanilla extract

for the crumb topping:

  • 1 cup brown sugar
  • 1 & 1/2 cups all-purpose flour
  • 1 stick butter, melted
  • 1/2 teaspoon vanilla
  • 1 Tablespoon cinnamon


for the crust:

  1. preheat oven to 350 degrees.
  2. in a food processor, combine flour, brown sugar, salt and butter.
  3. pulse until mixture becomes pea-sized crumbs.
  4. gradually add ice water until dough comes together.
  5. in a greased 9×13 baking dish, press dough evenly (about 1/2 inch thick) on the bottom of the dish.
  6. refrigerate while you prepare apples!

for the filling:

  1. thinly slice apples – I left the skin on, but you can peel if that’s your preference!
  2. place apple slices in a bowl and add flour, brown sugar, vanilla, cinnamon and apple pie spice.
  3. mix until apples are coated evenly.
  4. layer apples evenly on top of the crust in the baking dish.

for the crumble topping:

  1. in a medium size bowl, combine brown sugar, flour, cinnamon, vanilla and melted butter.
  2. mix with a fork until crumbles form (pea-sized)
  3. evenly top apples with the crumble

time to bake!

  • cover the dish with foil and bake for 20 minutes.
  • take the foil off and bake for another 20 minutes.
  • insert knife or toothpick to make sure apples are soft and tender.
  • let cool before slicing!
  • serve with vanilla ice cream ๐Ÿ™‚

maple pecan pumpkin pop tarts.

pumpkin is here! it’s after labor day, so it’s acceptable to shout PUMPKINNNNN from the rooftops. so here i made pumpkin pie pop tarts! i loveeee pop tarts – and it’s so easy to make them from scratch! i say from scratch, but i also used prepared pie crust. you can totally make your own pie crust if you’re into that! making pie crust from scratch just gives me a little anxiety – i’m more of a pancakes or muffins from scratch kinda girl. so i used frozen pie crust ๐Ÿ™‚

recipe: (makes about 8 tarts – depending on how big you make them!)

for the dough:

for the filling:

  • 1 cup pumpkin puree
  • 2 teaspoons vanilla extract
  • 1/3 cup brown sugar
  • 1 Tablespoon pumpkin pie spice

for the glaze:

  • 1/2 cup powdered sugar
  • 1 Tablespoon heavy cream or 1/2 & 1/2 (you can use dairy free if you need!)
  • 1 Tablespoon pure maple syrup
  • 1/2 teaspoon pumpkin pie spice
  • pecans, toasted and chopped (for topping)


  1. preheat oven to 350 degrees.
  2. roll out pie crust until it’s a bit thinner – about 1/4 inch thick.
  3. cut into about 4×5 rectangles – you should have 14-16 rectangles depending on how thick your dough is.
  4. for the filling, combine pumpkin puree, brown sugar, 1 Tablespoon pumpkin pie spice and vanilla extract and mix until smooth.
  5. spread about 1-2 Tablespoons of filling on half of the dough rectangles, leaving about a half inch on all sides.
  6. take the other halves of the dough and place on top of the filling – crimp edges with a fork to seal.
  7. place tarts on a baking sheet and bake for about 12 minutes until golden brown – bake longer if you want them more crispy!
  8. meanwhile, make the maple glaze! in a small bowl, combine powdered sugar, heavy cream, maple syrup and 1/2 teaspoon pumpkin pie spice.
  9. mix until smooth – once your pop tarts are cooled, top with glaze and toasted chopped pecans.
  10. serve and enjoy!

sesame & kimchi slaw hot dogs.

Not the traditional hot dog! I’ve always thought it was fun to change it up with different cuisines. These hot dogs are here just in time for Labor Day weekend!

I love the fresh crunch you get from these dogs – with a little heat from the spicy mayo and jalapenos. This slaw is filled with fresh herbs, too! All the freshness you can get added on top of a juicy, charred hot dog. Also, Josh told me I HAD to get potato buns. He wasn’t wrong.


  • 1 8-pack hot dogs (you can use turkey or chicken hot dogs, too!)
  • 1 8-pack hot dog buns
  • 3 cups coleslaw mix
  • 3 cups shredded red cabbage
  • 1 jar kimchi (whatever kind you like, this is the brand I use: click here)
  • 2 jalapenos (thinly sliced)
  • 2 Tablespoons toasted sesame oil
  • 1 Tablespoon fish sauce
  • 3 Tablespoons rice vinegar
  • juice of 1 lime
  • 2 Tablespoons honey
  • 1 Tablespoon white sugar
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup mayonnaise
  • 1 Tablespoon sriracha
  • 1/2 teaspoon garlic powder
  • sesame seeds as garnish
  • salt & pepper


for the slaw:

  • In a large bowl, combine red cabbage, coleslaw mix, sesame oil, fish sauce, rice vinegar, lime juice, honey, and sugar.
  • Add salt & pepper to taste.
  • Mix until combined and let sit for about 20 minutes.
  • Add in the basil and cilantro – saving about a Tablespoon of each for garnish.

for the hot dogs:

  • In the meantime, cook the hotdogs! Grill them or cook them in a pan to char nicely.
  • Butter your hotdog rolls and place them on a sheet pan. Broil until toasted and browned (only a few minutes – be careful they don’t burn!)

for the spicy mayo:

  • In a small bowl, mix mayonnaise, sriracha and garlic powder until combined and smooth.

build your dogs!

  • Place a hot dog in each bun.
  • Add some kimchi on top of each dog along with about 3 Tablespoons of slaw.
  • Drizzle spicy mayo over the slaw.
  • Garnish with sliced jalapenos, sesame seeds and some extra basil and cilantro.
  • ENJOY!


savory pizza waffle.

who knew it was national waffle day?! i decided to make a SAVORY waffle – and I had black olives on hand. RAISE YOUR HANDS if you love black olives!! i feel like olives are a love/hate thing. you either love em, or you hate em. ANYWAY, you really don’t need olives to make this recipes, you just use your favorite pizza toppings… inside a WAFFLE.


  • 1/4 cup Kodiak Cakes buttermilk mix
  • 1 egg
  • about 2 Tablespoons of each topping – or fillings in this case
    • artichoke hearts
    • black olives
    • pepperoni, diced
    • mozzarella cheese
    • basil
    • oregano
    • salt & pepper
  • add milk or water, to the consistency you want it (but don’t make it too thin!)
  • marinara for dipping – I used Raos (the best marinara!)


  • mix all the ingredients in a small bowl.
  • cook until browned in a waffle iron.
  • for EXTRA crispiness, add more cheese before you close the waffle iron ๐Ÿ˜‰
  • dip in marinara and enjoy!

introducing ‘love food again’.

if you follow me on insta (@livelaughyum), you are fully aware that i’ve been working on something SO special. when quarantine started, i knew i had to fill my time with something valuable. this is what i came up with – an ONLINE COURSE paired with 1:1 COACHING! but not just any online course – it’s a course that is geared towards finding your unique food freedom. the course is called love food again.

i honestly couldn’t have thought of a better name if i tried. my journey of overcoming an eating disorder, to being obsessed with eating ‘clean’, to now finding my food freedom is defined as just that – i love food again. i’ve always loved food – i would wake my parents up for breakfast every morning when i was little because i loved breakfast SO MUCH. i was determined to get back to that point – to loving food again like i did when i was a child. but now, i know so much more. i am gifted with the knowledge of nutrition! i can use this knowledge to eat what i want based off my internal body cues and awareness of nutrition and food labels. there’s a fine balance you must find for yourself and i can’t necessarily sit here and tell everyone the same thing – because everyone is different!

i can certainly tell you the components that make up food freedom – but i have to really hone in on each of you individually to work through how you can do that for yourself. and that’s exactly why i created this program – love food again.

LAUNCHING SOON – join my mailing list above for updates and promotions!


pomegranate & kombucha margarita.

One of my signature drinks.. upgraded with pomegranate kombucha! This is my go-to margarita that I make at home. I actually love the color SO much and it makes it even better to enjoy.

Recipe (2 drinks):

  • 4 oz. fresh lime juice
  • 2 oz. pomegranate juice
  • 1 Tablespoon agave
  • 4 oz. tequila
  • 2 oz. triple sec OR grand marnier
  • pomegranate kombucha (you can use original flavor as well)
  • salt & lime


  • add ice to your cocktail shaker
  • add lime juice, pomegranate juice, tequila, triple sec & agave to your shaker
  • shake it up!
  • salt or sugar the rim of your glass 
  • add ice and pour into your glass
  • top with pomegranate kombucha 
  • garnish with lime

wellness wednesday: pure barre.

Hi! I have put together a collection of some of my favorite pre and post workout snacks and meals complete with nutrition information for each recipe. ๐Ÿ™‚

Avocado Toast

This one seems like super cliche (maybe it is) but it NEVER gets old. One half of a medium avocado contains about 7g of fiber, 2g of protein and 15g of all the healthy fats! Your brain runs off of healthy fats – don’t discount or be afraid of adding those fats in your diet from avocado, fish, nuts, seeds, etc.

When looking for bread to purchase, just make sure one slice contains equal or more protein and/or fiber than there is sugar. ๐Ÿ™‚

Lastly, you can really put anything on avocado toast – it’s completely customizable! I like to put an egg on mine because I love the combination of avocado and a runny egg. It also adds more protein from the egg. So your finished product has a great balance of protein, fiber, carbohydrates, whole grains and healthy fats.


  • 1 slice of whole grain toast
  • 1/2 avocado, sliced or mashed
  • seasonings – salt, pepper, Trader Joes Everything But the Bagel seasoning (one of my favorites)
  • 1-2 eggs, cooked as you like it! I love mine just easy over, but you can hard boil or scramble as well.

Smoothie Bowl

Another recipe that can be customized for you depending on what you like. I almost always put a frozen banana in my smoothies because it creates the creamy texture I love. I’m going to give you the recipe to my go-to smoothie bowl. But again, you can add whatever you like ๐Ÿ™‚

When choosing your toppings, I like to choose them based off of the nutritional value I’m getting out of this! Since the smoothie is packed with healthy carbohydrates (fruit) and protein from the protein powder, I like to top my smoothie bowl with a drizzle of nut butter and a granola packed with nuts and seeds for some healthy fat. This makes it an all-around, balanced meal.


  • 1 frozen banana
  • 1/2 cup frozen berries OR frozen Acai/Pitaya packet
  • 1/2 cup unsweetened vanilla almond milk, more or less depending on the texture you want
  • 1/2 scoop your choice of vanilla protein powder, I prefer plant-based protein
  • toppings – granola, sliced banana, nut butter, etc.

4-Ingredient Banana Pancakes

My go-to pancake recipe – bananas, oatmeal, your choice of milk and eggs. Sometimes I like to add in some vanilla and cinnamon, too! I usually eat these for breakfast about an hour or two before I workout. It gives the energy you need for all the push-ups and pulses at the barre!

The banana and oatmeal contribute to the 8g of fiber in this recipe, and the egg whites and oatmeal add up to about 15g of protein! I top these with a drizzle of pure maple syrup or nut butter. You can use whole eggs, but I like the way egg whites lighten these pancakes up a bit.


  • 1 banana
  • 1/2 cup oats (old-fashioned or quick oats, doesn’t matter)
  • 2 egg whites or 1/4 cup egg whites from a carton
  • almond milk or milk of choice, I usually eyeball this because by adding it until the blender can blend smooth – I like thicker pancakes so I don’t let my batter get too thin
  • blend it all up in a blender or food processor and cook until browned on medium heat.

Black Bean Brownies

One of my favorite recipes! Yes, it is a flourless sweet treat. It’s a brownie that’s filled with 5g of fiber and 6g of protein. Everyone needs to honor their chocolate cravings ๐Ÿ™‚

Click HERE for the recipe.

dinner poultry/meat/fish

egg roll in a bowl with sweet chili aioli.

I’ve seen the ‘egg roll in a bowl’ recipe everywhere on pinterest and Instagram – so I decided to create my own! I added a delicious twist by drizzling my bowl with a sweet chili aioli because you always have to dip an egg roll in some sort of sauce – whether it be duck sauce, spicy mustard or sweet chili sauce!


  • 1lb ground chicken or pork
  • 1lb coleslaw mix
  • 1 bag bean sprouts
  • 1 Tablespoon fresh grated ginger
  • 2 cloves garlic, minced
  • 1/4 cup soy sauce or liquid aminos
  • 1 Tablespoon toasted sesame oil
  • 2 Tablespoons honey
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon Sriracha
  • sweet chili aioli – 1:1 mayonnaise & sweet chili sauce (store bought) + Sriracha to taste
  • bunch green onions, sliced thin
  • olive oil, salt & pepper
  • sesame seeds for topping
  • brown rice


  1. In a large pot on medium-high heat, drizzle olive oil and add garlic and ground chicken.
  2. Stir occasionally until chicken is browned, then add soy sauce, toasted sesame oil, rice vinegar, Sriracha, and ginger and stir to combine.
  3. Add coleslaw and bean sprouts – you may want to add in batches because it looks like a lot but it will cook down!
  4. Once the cabbage is cooked down and wilted, add half the green onions and stir.
  5. In a small bowl, mix together ingredients to make sweet chili aioli. Add as much Sriracha as you like – as spicy as you want it.
  6. Serve with brown rice and top with green onions, sesame seeds and sweet chili aioli.

dinner poultry/meat/fish

vegetable chicken chili.

I love making this to have in my fridge for lunches to bring to work. It doesnโ€™t take that much time to make and you can customize it the way you want. For this batch, I added diced zucchini for more nutrition and volumeย โ€“ย and because of the spices and tomatoes, you canโ€™t even taste it! But for me, it doesn’t matter because I love zucchini ๐Ÿ™‚ and you can use any vegetables you want!


  • 1 lb ground chicken
  • 1 sweet onion, diced
  • 1 clove garlic, minced
  • 1 can diced tomatoes with green chilis
  • 3 Tablespoons tomato paste
  • 1 cup vegetable broth
  • 2 large zucchinis, diced small
  • 1 Tablespoon chili powder
  • Pinch of cayenne pepper (optional for spice)
  • 1 can black beans, drained and rinsed
  • 1 Tablespoon cornstarch + 2 Tablespoons very cold water
  • Olive oil
  • Salt & pepper to taste


  1. In a large pot, heat to medium-high heat and add about 2 Tablespoons of olive oil.
  2. Add your onion and cook until translucent, stirring occasionally.
  3. Add garlic, chili powder, cayenne pepper, salt, pepper and ground chicken.
  4. Cook chicken until browned and cooked through.
  5. Add diced tomatoes, tomato paste vegetable broth and stir until combined.
  6. Add diced zucchini and bring to a simmer.
  7. Cook for about 10 minutes until zucchini is tender.
  8. Add black beans and your cornstarch/water mixture and stir until combined and thick.
  9. Add salt & pepper to taste.
  10. Serve with shredded cheese, avocado, cilantro, sour cream, tortilla chips or ALL of the above!