Basically, I love food, and I love being healthy, so this is place for me to share how I, as well as others, can stay healthy while enjoying delicious food and an active lifestyle.
Biology major studying to become a physical therapist Based in Los Angeles & Dallas

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Posts tagged "treat"

Pumpkin Cranberry Breakfast Bars

Yield 6 
2 cups rolled oats
¾ cup pureed pumpkin
½ cup apple sauce
¼ cup dried cranberries, chopped
1 tbsp honey
3 tsp Stevia brown sugar blend or 1 tbsp brown sugar
1 tsp cinnamon
½ tsp vanilla 

Preheat oven to 350°. Mix together pumpkin, apple sauce, honey, 2 tsp brown sugar, cinnamon, and vanilla. Mix together oats and cranberries. Pour wet ingredients over oats and mix thoroughly, making sure all oats are covered. 

Line a 9x9 cake pan with parchment paper and spray with non-stick spray (paper should be long enough to go up sides of pan to make it easier to life bars out). Spoon oats into cake pan and spread evenly. Sprinkle remaining teaspoon of brown sugar blend on top. 

Bake for 15 minutes. Lift out oats using sides of parchment paper and transfer to cooling rack. Let cool for 10 minutes and cut into 6 bars. 

yes, it’s monday, but i had some sudden inspiration yesterday to do a weekly “Sunday Sweets.”  i thought it’d be a good way to get me to start baking a little bit more and get away from so many omelette recipes. these tarts were MADE on sunday and that in itself was its own little adventure - the grocery store down the street was just upsetting - every single package of strawberries was mush on the bottom, so i had to haul over to Bristol Farms for the produce to top the fruit tarts. {Bristol Farms received five glorious stars for their beautiful strawberries}

got back home, time for church!, got home from church, made the tarts. k ready?

these still need a little perfecting but they taste amazing as-is

 Mini Fruit Tarts 
Yields 12  

Need: mini cupcake tin, mini cupcake cups, food processor, electric mixer (for whipped cream) 

Nut Crust: 
¼ cup whole almonds 
⅕ cup pecans 
1 graham cracker 
½ tsp stevia brown sugar blend  
1 tbsp Smart Balance buttery spread 

Yogurt Filling: 
¼ cup whipping cream 
¼ cup vanilla 0% Greek yogurt 

Fruit Topping: 
4 strawberries - diced 
¼ peach - diced 
12 blueberries  
½ tbsp agave nectar 
¼ lemon 

In a food processor, add all dry ingredients to make the nut crust and pulse until it becomes sandy in texture and size. Add buttery spread and pulse again until the buttery spread is mixed in. Pour into a small bowl. Grab about ½ tbsp of mixture, form into a ball, and press into the mini cupcake cup. Then spread along the bottom and up the sides and place in cupcake tin. Repeat for all twelve. Refrigerate for 30 minutes.  


For the filling, whip up the whipping cream with electric mixer, add yogurt, and continue whipping until thick and airy. Cover and refrigerate. 

Place fruit in a bowl and add agave and the juice of a quarter of a lemon. Toss, cover, and refrigerate until crust is ready. 

Once crust has refrigerated, top with a little less than a tablespoon of whipped cream mixture, and then top with two slices of strawberry, a blueberry,a piece of peach, and lemon zest. Refrigerate for another 20 minutes.  

also - if anyone has tips for improving this recipe i am open to suggestions - i’m thinking i should bake the crust? or just make the filling more custardy?  

motivation to get to the gym

for every ten minutes i do cardio (run, bike, elyptical, etc.) i put a dollar in the jar to save for the end of the week. then i let myself spend the money on going out to lunch or buying something cute… most likely it’s going towards buying food :)

Makin s’mores any way I can #horriblestudyhabits (Taken with instagram)

i made this yesterday along with the orange-teriyaki tofu as part of my little challenge for myself to cook using only ingredients from the cafeteria. but i ended up using shredded coconut (and cinnamon) that i had leftover from one of my batches of granola. 

these turned out to be absolutely delicious and the coconut is a must! 


  • 1 apple
  • 1/4 cup vanilla almond milk or soy milk
  • cinnamon
  • shredded sweetened coconut

1. Slice the apple and bake slices at 350 for about 20-ish minutes

2. Remove from the oven and place in pan on medium heat, add milk. Cook for a couple minutes.

3. Add cinnamon and coconut, bring up the heat and try to evaporate some of the milk off. (stir constantly and watch out not to burn anything!)

4. Enjoy! (yes, it’s that easy)

scrapin’ the bottom. i could eat this by the jar-full

unprecedented: i have never posted photos of myself that have been taken by my macbook. i think it’s awkward, but when duty calls (philosophy paper due tomorrow), i will inevitably find SOMETHING to post. 

Peanut Butter & Co White Chocolate Wonderful

and some shameless propagandizing of this peanut butter dessert in a jar

1) for all those who have been asking about GF products… this peanut butter is GLUTEN FREE! 

2) as if that’s not healthy enough, it’s vegan too!

3) and. 2 tbsp is 180 calories for the White Chocolate and 170 for the Dark Chocolate (normal peanut butter is usually 190)

4) the White Chocolate tastes like a Reese’s. yea. it’s like getting back from the gym and having a Reese’s peanut butter cup on your banana/apple/toast/whatever you eat after the gym

5) no trans fats, no cholesterol

6) all natural 

7) need i keep going?

8) ingredients: peanuts, evaporated cane juice, vanilla, cocoa butter, palm fruit oil, lecithin (from sunflowers), salt. [no hydrogenated oil, no high fructose corn syrup]

9) you can order it by mail or online

10) they’re from New York City - it’s a little sandwich shop (says the label)

11) follow them on twitter- they show lots of love!

so.. basically… it’s the best thing ever. i’m HOOKED.!/beccaheartsfood/status/192606266923823105

S’mores Balls 

fear resolved: i was worried that they wouldn’t actually taste like s’mores - with the right textures and everything - but they are so good! achieved: gooey marshmallow, cruncy/melty-ish chocolate, crunchy/softish graham cracker. ah they’re perfect! 

S’mores Balls

these are so good and actually taste like real s’mores!

crush chocolate graham crackers to make crumbs

melt butter and marshmallows together in microwoave

mix marshmallows and graham crackers and add melted chocolate

form in balls, cover in graham cracker crumbs and freeze

Red Velvet Cake Pops

Red Velvet Cake Pops

Mimosas in the Morning

hay-lo. another wonderful easter treat courtesy of my boyfriend’s wonderful family.

to maintain our health-packed weekend (a weekend much looked forward to after giving up sweets for lent) andrew and i went and got donuts this morning from The Donut Hole in Wichita. 

to start, i got a s’mores donut, a mocha donut, and a cinnamon roll donut

and finished with a double chocolate donut, a streusel donut, and a small coffee

mind you, i ate about a quarter of each donut mentioned - but it was a lot of donuts, and it was amazing :) 

Andrew and I got a little carried away with the sprinkles … some more than others … 

for Easter, Andrew and I made some Oreo balls to enjoy after the Easter Vigil mass and on Easter morning. As predicted, they were a huge success, yet again. And i’m still full from snacking on them all day yesterday - they’re deceivingly rich… 

the recipe is really simple - just stick Oreos in a food processor to make crumbs, add 4 oz. cream cheese, form into balls, place on wax paper in stick in the freezer, melt chocolate chips in the microwave, dip toothpick in melted chocolate then into the cold oreo balls then dip the balls in the chocolate, place back on wax paper, back into the freezer, and decorate if desired

for more variety:

try using mint oreos w. dark chocolate coating 


peanut butter oreos w. chocolate/white chocolate coating


putting a chocolate-covered espresso bean in the middle w. espresso-spiked chocolate coating