Pitaya Smoothie Bowl

Pitaya Smoothie Bowl

I have love chocolate, sweets, and candy as much as the next girl, but beautiful smoothie bowls make me just as happy.


I have had a pitaya (or dragon fruit) smoothie bowl on my list of recipes to develop for a long time, but hadn’t fit it into my ingredient of the week scheduling. But when I started to think about what treats to make for Valentine’s Day, I knew the bright pink color of dragon fruit would be perfect!


So this Valentine’s Day, ditch the chocolate for a pretty in pink smoothie bowl, just kidding chocolate and flowers are always a good idea.


Pitaya Smoothie Bowl

Pitaya Smoothie Bowl

because Valentine's Day doesn't only have to be about chocolate!

Prep Time 15 minutes
Servings 1


  • 3/4 cup frozen pitaya
  • 1/2 cup frozen raspberries
  • 4 tbsp nonfat greek yogurt
  • 4 tbsp almond milk
  • 1/4 cup granola
  • 1 tbsp chia seeds
  • 1/4 cup pomegranate seeds
  • fresh raspberries


  1. In a blender or food processor, add the frozen pitaya and frozen raspberries. Add the yogurt and milk one tablespoon at a time until its the consistency you want.

  2. Pour the smoothie into a bowl.
  3. Add granola, chia seeds, pomegranate seeds, and raspberries to the bowl.

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Raspberry Hand Pies

Raspberry Hand Pies

By now you might have realized a couple things about me. 1. I can’t resist a heartshaped treat on Valentines day, and 2. I love individual-sized desserts. So when I began thinking about what to make for Valentine’s Day this year, the answer was pretty simple: heart shaped raspberry hand pies.


The other thing I love on Valentine’s Day? Buying $1 decorations at Target, so much so that I after I finished these pies, I realized I had bought mini heart cake pans last year… oops!

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These hand pies are even greater because they take only 35 minutes to make and only requires 3 ingredients. Plus they feel healthy since its just raspberries in the filling.


8 hand pies in under and hour, the toughest decision you have to make is whether to share or not?


Raspberry Hand Pies

Raspberry Hand Pies

one for your valentines, 7 for you

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8


  • 1 store bought pie crust
  • 1 cup frozen raspberries thawed
  • 1/4 cup egg whites
  • 2 tbsp sugar optional


  1. Preheat the oven to 350 degrees.

  2. Roll out the pie crust.
  3. Use a heart shape cutter to cut as many hearts as you can. I got in 16.
  4. Optional: Add sugar to your raspberries. 

  5. Line a cookie sheet with parchment paper.
  6. Place 8 hearts on the cookie sheet. Spoon 1-2 spoonfuls of thawed raspberries into the center of the heart. (Leave enough room to seal the hearts on every side.
  7. Brush the egg whites around the edges of the 8 hearts, place the second set of 8 hearts on top, forming a sandwich.
  8. Use a fork to press the edges of each heart to seal the two pieces of pie together.
  9. Brush each of the pies with egg whites.
  10. Cook for 25 minutes.



What’s your favorite thing to cook for Valentine’s Day?


Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!


Cherry Acai Bowl

Acai has been praised has a superfood, packed with antioxidants, polyphenols, and flavanoids. However, Acai has been found to have no more nutritional benefits than similar fruits like blueberries. Acai do however have mono and polyunsaturated fats which makes them more filling than traditional fruits. And regardless of all that they are delicious!

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Acai is perfect to continue to celebrate the Rio Olympics because the berry is harvested from the rain forests of Brazil and is unique to that habitat. I heard they even have an Acai bowl station at the Olympics!

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I first had an Acai bowl when I visited San Diego and fell in love with the delicious flavor (and eating outside in February). Slowly but surely, Acai bowls made their way to the east coast and now you can find Acai frozen packets at the grocery store! So now you make your very own Acai bowl no matter where you live! I served mine in a hollowed out watermelon after all my watermelon recipes!

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Cherry Acai Bowl

Summer in a bowl!


  • 1 packet of Sambazon Acai (100g)
  • 1 cup frozen cherries
  • 1/4 cup of vanilla soy milk
  • fruit for topping, (cherries, blueberries, strawberries, raspberries)
  • empty watermelon rind


  1. Run the acai packet under warm water, until the acai breaks up a little.
  2. Add the acai, frozen cherries, and soy milk into a blender/food processor. Pulse until smooth.
  3. Pour into a bowl.
  4. Add fruit as you wish!

I used these individual packets from Sambazon and found them at Yes! Organic Markets! 

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Watermelon Pizza

Watermelon pizzas are popping up everywhere on instagram and even Target’s newest commercial features one! So naturally I wanted to join in on the fun! You can make both savory and sweet watermelon pizzas, but today I am sharing one with fruit fruit and more fruit and I loved it! It’s the perfect every night dessert that can be personalized to your liking which is my favorite kind of recipe!

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Watermelon Pizza

  • Servings: 4 slices
  • Print

because everyone's doing it


  • 1 thick slice of watermelon (full circle)
  • 1/2 cup plain non-fat greek yogurt
  • 1 peach, sliced
  • 1/2 cup raspberries
  • 1/2 cup blueberries
  • – 1 tsp honey


  1. Slice a thick round piece of watermelon
  2. Spread yogurt on watermelon covering all the pink
  3. Top the yogurt with peach slices, raspberries, and blueberries
  4. Drizzle 1 tsp honey over the watermelon.
  5. Slice into fours.
  6. Enjoy!

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To share or not to share that’s up to you!

Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Raspberry Chocolate Chip Pancakes

Pancakes are another Valentine’s Day essential in my book. Is there anything better than waking up to the smell of warm pancakes on the weekend! (honestly, I wouldn’t know because I am always the one making them). I first made these raspberry chocolate chip pancakes for my boyfriend last Valentine’s Day and they must have been good because we’ve made it to another! I’m telling you these pancakes are that good!

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The chocolate raspberry combination is not only perfect for cupcakes it’s also perfect in pancakes. I find when I am out for brunch and see pancakes on the menu I am looking for this combo but I never see it. Fruit pancakes are great and chocolate chip pancakes are top notch too, but unless you are mixing fruit and chocolate chips together than you haven’t really experienced pancakes.

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The second best part about these pancakes is that 3 pancakes still fit within my nutrition criteria. The Greek yogurt adds great texture to the pancakes without adding any saturated fat. I chose to make the pancakes half and half with whole wheat flour and all purpose flour to please taste buds, but you could certainly make them with all whole wheat flour. The same goes with the pomegranates. If you have them add them! if you don’t the pancakes are still perfect!

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In order to get the heart shape pancakes, I just used a knife to cut a heart shape. If you have large cookie cutters that would work too. For the heart shape butter, I used very small cookie cutters. These steps are of course not necessary but it’s always fun to get into the Valentine’s Day spirit.  The pancakes nutrition information do not include butter or syrup, use whatever you prefer but remember butter has a high saturated fat content and syrup is all sugar!

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What’s your favorite pancake combo?

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Chocolate Raspberry Cupcakes with Cocoa Almond Buttercream

So this is one of those recipes that does NOT fit into my nutrition criteria. It’s most definitely a once in a while treat. But Valentine’s day is a good enough excuse for me!

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I think these cupcakes cover all things Valentine’s Day: chocolate, hearts and raspberries (instead of strawberries). And do you need an excuse to add Nutella!

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I have to admit, I love baking for Valentines Day (well actually most holidays) baking for holidays is an excuse to bake. How can you let Valentine’s Day (or New Years or July 4th Thanksgiving, Hannukah or Christmas go by without baking something to celebrate?) The short answer, you just can’t.

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Last year, I made a cake completely covered in conversation hearts. It took me forever and in the end, no one wanted to eat it, because who can really eat all those conversation hearts. I actually think one of my friends commented “cavity mosaic.” So this year I just went straight for the chocolate. I hope you enjoy!

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Mahi-Mahi Fish Tacos with Pomegranate Cranberry Salsa

I fell in love with fish tacos long before I visited San Diego, but since then my love has grown exponentially.

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And if you ask me, nothing pairs better with a fish taco than a fruit salsa. Since this week’s feature ingredient is pomegranates, I’ve made you a pomegranate cranberry salsa. To make the cranberries less tart, I heated a sauce pan and let the cranberries blister. I added a little sugar to cut through the sour flavor of the cranberries. The salsa also calls for lime juice, cilantro, and red onion. I think the trick to finding the right amount of red onion is to chop up what you think you might need and then use HALF. With red onion, it’s always best to error on the side of caution.

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Back to my love of fish tacos. I love fish and I love tacos so fish tacos are just a match made in heaven. As a child I was always a really picky eater (I could go on and on about my weird taste preferences, but I’ll save that for another day). The weird thing about my taste preferences is that I have always loved fish. I hated pizza but I loved fish… there is really no plausible explanation for this.

Moving on, these fish tacos are so delicious. I have discovered the absolute best tortillas at Trader Joes. If you continue to read my blog (and I hope you do), you will find that I get about 80% of my groceries at Trader Joes. It’s the closest supermarket to my apartment and since I have to walk home with all my groceries proximity is of the essence. The best tortillas are a mix of wheat and corn. I find them much heavier than other tortillas. The texture and taste are just great. I definitely recommend you warm them up in the oven or toaster oven prior to serving.

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And more about Trader Joes. I buy most of my fish there too, from the freezer section! Since I usually only need one serving for me, I find the frozen fish to be quite practical and also less expensive. The one thing I make sure to look for is that the fish is wild caught. If you want to know about the perils of farmed fish, just ask my grandma, she will be MORE than happy to share her point of view.

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And lastly, you have to add avocados to these tacos because lets face it are tacos really tacos without avocado? (there is only one right answer)

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Overnight Oats with Pomegranate & Raspberry

This breakfast has endless possibilities.

I first discovered overnight oats a few years and have been hooked ever since. It’s so easy to prepare yet it feels more indulgent than yogurt or instant oatmeal. The best part is, if you make it in a jar, you can bring it with you on the go. I am a big fan of eating breakfast at work rather than before work, so I like the portability of overnight oats. For me, I don’t want to waste any time eating breakfast in the morning at home that could instead be time sleeping in bed 😉

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Since this week’s feature ingredient is pomegranate I added lots of arils to my jar. I have previously mentioned that I prefer to eat seasonal produce but I do buy frozen fruit from time to time to add to smoothies, yogurt, and pancakes. This week I had frozen raspberries in the freezer so I added those to my jar as well. Before you eat your overnight oats in the morning, add any ingredients that you don’t want to put in the fridge overnight, like nuts, seeds, or granola.

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This recipe uses a tablespoon of chia seeds. Have you ever used them before? Chia seeds are an ancient Mayan and Aztec seed that have grown increasingly popular due to its many health benefits. Chia seeds are high in omega 3 fatty acids, which help reduce cholesterol and inflammation. They also are an excellent source of fiber and a good source of calcium.

Do you know the difference between and excellent source and a good source? Foods described as an excellent source of a certain vitamin or mineral have greater than 20% of the recommended daily intake (RDI) whereas foods that are a good source have between 10-19 of the recommended daily intake (RDI). Chia seeds start off as little seeds but when you put them in milk they change into a texture similar to tapioca. It’s definitely an interesting texture, but when I add them to yogurt or oats along with fruit I don’t mind the texture at all.

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Prep this breakfast when you are making your lunch for the next day, I promise you won’t be disappointed.

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