SweetEats: Kicking it with Kevita


If you have not tried the Kevita line of pro-biotic drinks, where have you been??!

First, let’s talk fundamentals…What are probiotics?

Probiotics are live bacteria and yeast that are good for your health, especially your digestive system. If you have trouble going to the bathroom (number 2, doodie, stinky, poopy etc. whatever you want to call it) I recommend trying a probiotic drink for a couple of weeks to get things moving regularly down there.

******(Check out Kevita’s website for 10 reasons why we need probiotics!)******

After discovering this line of drinks at Wholefoods, I fell in love and decided to do some research and make sure what I’m drinking is the real deal.

Kevita was founded by Bill Moses (a wine-maker) and Chakra Earthsong Levy (a holistic health consultant with a badass name).


Kevita is certified USDA organic, Non-GMO, vegan, non-dairy and gluten free!

Aside form being healthy and beneficial for your body, they are delicious!

My favorite is the kale and lemon tonic with apple cider vinegar (the apple cider vinegar helps break down your food, enables you to get all the important nutrients from your food, as well as aid in digestion.)

When I tell you this line of tonics work, I am  not lying. I drink a kale, lemon and ACV tonic before breakfast each morning and it gets the wheels going for the rest of the day.


Question of the day: Have you tried this brand? Which one is your favorite? What other probiotic brands have you tried?

Leave a comment below or tweet me at @SweetSceneBlog and hashtag #sweetscenehealth


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SweetRecipe: The Best Veggie Sandwich Ever!

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Before I get into the recipe for: The Best Veggie Sandwich Ever!, I just want to acknowledge my current obsessions.

1. Kevita drinks. They have different varieties, similar to the kombucha range, but the one I love most is the Cleansing Probiotic Tonic with apple cider vinegar, tumeric and ginger. It is very delicious and amazing for your digestive system. These can be found at any health food market such as wholefoods.

2. My next current obsession is seaweed salad! I’ve had seaweed salad plenty of times, but every so often I get stuck on one particular food and eat it until I’m sick of it; at this moment, seaweed salad is that food for me. It’s light, just the right amount of salt and kind of chewy. It’s hard to explain the deliciousness that is seaweed salad, you just have to try it for yourself!

Now on to our regularly scheduled recipe


You will need the following:

– falafel balls

-garlic hummus



-bell pepper

-red onions

-spinach (I used purple ones)


-bread (I used the gluten-free one pictured below)


Basically, all you want to do is toast your bread and the falafel in the oven for 5 minutes.

Remove falafel and bread from the oven and spread the hummus onto the bread, and then assemble as you’d like. I assembled is follows:



3.falafel (cut it in half and flatten with a knife or spoon)

4. onions

5. more spinach

6. (on the other slice of bread)- tomato, cucumber, bell pepper, avocado

I have a great tutorial video on my instagram that you can check out, and while you’re at it, follow me for more mouth-watering food pics!


After you have assembled your sandwich how you would like, place it back into the oven for another 3 minutes (at 375 degrees) and then remove and enjoy!

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Let me know how you prepare your favorite veggie sandwich in the comments below!

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SweetRecipe: Brown Rice, Quinoa Pasta- A Light Weeknight Meal!

I fell off a bit with the cooking and recipes for you all, but I am back and more motivated than ever!

I have come across a few new instagram accounts (dad_beets and julesfood and blogs (damn delicious) that have given me motivation and inspiration to get back in the kitchen and start whipping up creative, healthy and delicious recipes.

If you read my previous post, then you know I’m eating extra healthy in order to drop a few El Bees for my upcoming birthday.

Side note: I’m also eating healthier than my usual healthy eating because I feel amazing when I’m putting things packed with nutrients and antioxidants into my body. #winning

Last night I decided to make pasta, but not just your average whole wheat pasta. I made brown rice, quinoa pasta!


I wanted to make something that was quick, easy and light. I also wanted to make enough to last for at least 2 or 3 days so I didn’t have to cook every night this week.

While browsing the aisles of Trader Joe’s, I found myself picking up such random ingredients; but let me tell you, those random ingredients joined together and made a magical medley of pasta and vegetable goodness.

What you will need:

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-Bell Peppers of your choice (I used 1 yellow and 1 red)

-A pre-packaged mushroom, asparagus and onion medley

-butter (organic and unsalted preferred)

-minced garlic


-Fresh Basil


-Brown Rice Quinoa Pasta

-Yellow onion

-Garlic powder (optional)

-Salt and pepper

If you follow me on instagram and checked my latest post, you would have seen that I used a wok to prepare this meal.

First thing you want to do is boil your pasta (not in the wok, in a boiling pot), flavoring the water (and the pasta) with salt, as you would normally cook pasta. Boil it for about 8-10 minutes, adding EVOO to the water so that the pasta does not stick together.

After they are boiled to your desired texture, drain out the water and then rinse with cold water in order to stop the cooking. Once that is complete, set the pasta to the side.

In your wok, put the heat to a high temperature and add a good amount of butter (about 1/4). Let that melt and then add your minced garlic and chopped chives. When the garlic has browned, add your sliced yellow onions. Once the yellow onions have browned a bit, add your mushroom and asparagus mixture.

You want to coat all of your ingredients with the garlic and butter mixture. After about 5-7 minutes, add your sliced bell peppers and continue to stir for another 5 minutes.

While everything is sauteing, make sure your wok is not burning on the bottom. (you can turn down the fire to medium heat)

At this point I would add a teaspoon of EVOO to prevent the vegetables from sticking to the bottom and to give them a little crisp bite.

It is now time to combine your pasta with your vegetable medley!

Pour your pasta into the wok and use tongs or two spoons to coat the pasta with the butter, garlic and vegerables. At this point you may add a few dashes of garlic powder (I really love the taste of garlic) as well as a few dashes of salt and pepper.


When you feel the mixing is complete, add your chopped fresh basil and serve!

This meal is quick, easy and delicious with just a few healthy and nutritious ingredients. It may look plain and simple, but it is packed with flavor and smells so alluring throughout the house (and at the office as leftovers!)


Hope you enjoy this recipe. Let me know in the comments below some of your go-to week night meals that you prepare at home!


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SweetRecipes: A day in the life of: A Resolved “Diet”

Unless you’re living under a rock, or preparing for a zombie apocalypse, then you know it is now 2015.


Another year down and hopefully many, many, many more to go.

As each year comes, so do a lot of new year resolutions. Most of the time we end up breaking those resolutions about 2 months into the year once more holidays start approaching: Valentine’s Day, St. Patty’s Day, Easter etc.

That’s why this year I decided not to make resolutions. Instead I made two single promises to myself as I entered the new year, and that was to do things every day that frighten me, and to give more TLC to my blog. (I know, I know. We’re 12 days in and this is my first post of the new year….bear with me folks!)

This post is basically me documenting my attempt to drop some “El Bees”,aka pounds,for my upcoming birthday. Although I eat like this 95% of the time anyway, I have made more of an effort to eat less sugary things and fried things and more green things and vitamin packed things. Below is an example of some meals I’ve eaten this past weekend and today. Hopefully it will give you some inspo if you’re thinking of eating a little bit healthier!


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For breakfast I made flax oatmeal and topped it with Goji Agave organic granola and sliced up 1 1/2 bananas.

I also added some organic coconut milk to give it more of a cereal effect.

WARNING: Aside from this being delicious and packed with plenty of great nutrients and antioxidants, this meal is FILLING. I ate this around 9am and am still full, and it is 2:20pm.



While browsing the cookbook aisle at Barnes and Noble, I was inspired to make this citrusy and beautifully colored salad.

I used an organic baby spring mix, and topped it off with red onions, dried cranberries, sesame sticks, glazed walnuts, sliced grapefruit and half of a sliced avocado.

I used a balsamic vinaigrette dressing to round it all out.

WARNING: You want to make sure your grapefruit is very ripe. How to tell? Make sure it is pink when you pick it out. It just adds a juicier flavor to the salad.


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I’m trying to eat more fruits and veggies and maybe twice a week I will have meat with my dinner. Last night my boyfriend made medium rare steak and I made a beautifully colored vegetable medley as a side.

I’ve never tried white asparagus (tastes the same as green ones I found out) so I decided to get a bunch of those, as well as an orange bell pepper, a red onion and green beans.

In a skillet, I added a slice (or two) of organic butter and minced garlic. I let the garlic brown up a bit, and then added my veggies. I sauteed those for a bit, making sure each piece was coated in the buttery, garlicky mixture.

I then covered the veggies for about 8-10 minutes in order to allow the vegetables to soften/ steam a bit.

Before serving, I added a few dashes of black pepper, two dashes of soy sauce, and red pepper flakes, tossed one more time, and served.

It was delicious!

Let me know if you try any of these recipes, or if you have any new ones you think I’d like!


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