Cold Brew Craze

I actually wrote this blog post over three years ago when I first started Sunshine & Superfoods but I wanted to revamp and repost it since this recipe is probably way more relevant now than it was then! Justin (my boyfriend) and I have been totally hooked on the cold brew coffee you can now buy at Whole Foods and Trader Joe’s. So three years back, I did some research and found it is actually very easy to make, just a little time consuming. We have been consistently making cold brew at home since and it is AWESOME. The homemade version tastes just like the store brands and maybe even a little better because you have the ability to make it as strong as you’d like…

Here is the recipe we use; it makes a coffee concentrate that you might (some people enjoy it very strong) need to dilute with water when it comes time to drink it. It’s easier and more efficient, space-wise, to make a concentrate so you don’t have to keep a huge pitcher in your fridge. You just keep this small jar and pour your cup one-third full with coffee, then fill the rest with water and ice when you’re ready.

Homemade Cold Brew

1 and 1/3 cups ground coffee
4 cups water (cold or room temp)
Large French Press


  1. Place coffee into the french press and pour water over top.
  2. Stir to combine.
  3. Let sit for at least 12 to 24 hours at room temperature. After the allotted time press the French press down.
  4. Move the cold brew into the refrigerator.
  5. Your done! Cold brew coffee concentrate 🙂

The BEST at home brunch recipe

On my birthday, I was very lucky to come home from my Pure Barre class to an amazing brunch, all thanks to my boyfriend, Justin. He took just about all my favorite foods and came up with this great brunch recipe. We have enjoyed it a few times since because it is just so good and I wanted to share it all with you. Warning it does take some prep and a good amount of time, but I promise you it is VERY worth it.

Shredded Brussel, Chorizo, and Sweet Potato Hash



1 bag of shredded Brussel sprouts
½ cup cut up chorizo pieces
1 cup sliced mushrooms cut into smaller pieces
1 medium to large Japanese sweet potato
2 eggs
coconut oil/olive oil
garlic powder
sea salt


  1. Preheat your oven to 400 degrees
  2. Start by cutting your sweet potato into small cubes and laying out on a coconut oil / olive oil sprayed baking sheet
  3. Drizzle olive oil and sprinkle garlic powder and a tiny bit of sea salt all over the sweet potato cubes before placing them in the oven for about 35 minutes
  4. While the potatoes are cooking; in a small frying pan sprayed with coconut oil cook the shredded brussel sprouts, chorizo and mushrooms on medium for about 20-25 minutes.
  5. In another small frying pan or in the same one – cook two eggs over easy.
  6. Once the eggs are cooked – turn off the stove and take out your sweet potatoes.
  7. Place the sweet potatoes onto a plate or bowl of choice then top with all the ingredients in the frying pan.

Serve and Enjoy 🙂


Healthy Holiday Baking

There is nothing better than the smell of Holiday Baking inside your home. I have found over the years easy ways to swap ingredients in order to make these sweet treats a little more healthy (and easy on your stomach) for you. I decided to round up some of my favorite healthy food bloggers and their amazing renditions of some holiday baking classics and share them with all of you!

I will start with my favorite (and year round go to cookie recipe). This cookie is very healthy and so easy to make. You can easily swap out the walnuts for another nut or even throw in some dried fruit, whatever your taste buds please..


Fed & Fit Paleo Walnut & Dark Chocolate Chip Cookies

Now some holiday classics with a twist;


Dark Chocolate Coffee Truffles


Gluten Free Red Velvet Cake w/ Cream Cheese Frosting


Paleo Gingerbread Loaf


No Bake Almond Cookies

I hope everyone enjoys these recipes – feel free to shoot me an email if you want ideas on how to swap ingredients or would like to find a healthier versions of one of your favorites: contact me here or comment below 🙂

Turmeric Takeover

Turmeric is a spice that is becoming a household name, and for good reason!  There have been hundreds of studies that have proven that turmeric has more powerful properties and effects than some pharmaceuticals. Turmeric is best known for its ant inflammatory effects but has too many benefits to count.


Turmeric is considered…

  • A disease-preventive agent
    • Studies have shown to reduce risk of cancers, heart disease, and Alzheimer’s disease among many others
  • An anti-inflammatory powerhouse
    • Studies have shown this spice is great for treating arthritis and other injuries.
  • A digestive aid
    • Turmeric contains a component that helps increase the flow of bile, an important component in the breakdown of dietary fat.
  • An antibacterial, antiviral, and antifungal agent which all help strengthen the immune system and ward off the risk of catching viruses.
  • A Liver Detoxifier
    • Turmeric increases production of vital enzymes that break down and reduce toxins within the body. Turmeric is also known to increase and improve blood circulation which aids in this detox process

I always add 1/4 or 1/2 tsp of turmeric to my smoothies but here is probably one of the easiest recipes that will allow you to sneak some turmeric into your diet. These great spicy turmeric chickpeas can be used as a snack or a perfect protein to add to your salad.

Turmeric Chickpeas



1 can of organic (no salt added) chickpeas
Turmeric – fresh or ground
Garlic Powder
Chili Powder and/or another cajun spicy seasoning of choice


Preheat the oven to 375 degrees.
Drain and rinse the can of chickpeas.
Place tinfoil on a baking sheet and spray with olive or coconut oil.
Spread chickpeas in an even layer over baking sheet, respray the tops of the chickpeas.
Sprinkle the chickpeas with a thin layer of turmeric, garlic powder, and other spicy spice of choice.
Bake for 30 minutes or until they are crispy.