Strawberry Pineapple Slushy

Hi Friends,

Nothing cools my heart on a warm summer day like a refreshing ice cold drink. Especially if the drink involves strawberries and optional wine. One of my favorite activities on a summer evening is sitting outside with Lulu pup with one of these lovely drinks in hand- just unwinding from the day. This slushy is perfect for any day/night of the week with any crowd. You can easily substitute ingredients for what you have in your fridge. Get creative!

I love this recipe because it is simple and can be made with or without alcohol. Drinks for everyone!

Strawberry Pineapple Smoothie


-1 cup or roughly 12 fresh strawberries. Not frozen. Trust me on this one!

-1 cup pineapple

-1 whole orange

-1 cup coconut water -or- 1 cup of a sweet white wine such as a Riesling

-1 cup ice


Blend the heck out of it!

Strawberry Pineapple Smoothie

Let me know what you think!


P.S. Remember to “Like” ChasingCake on Facebook and follow me on Instagram @chasingcakeblog- it will make me a happy happy girl!

*Recipe and pictures by Anahid


Veggie Hummus Sandwich Recipe

Hi Friends,

This recipe makes me happy. It is so fresh, easy and perfect for summer! Let’s get started.


Hummus Ingredients:

-16 oz can of garbanzo beans

-1 red bell pepper

-1 tablespoon tahini

-1 ½ tablespoons fresh lemon juice

-1 ½ tablespoons olive oil

-3/4 teaspoon cumin

-3 ½  teaspoons crushed garlic

-3/4 teaspoon salt

-1 ½ tablespoons water

Veggie Hummus Sandwich Ingredients:

1 large cucumber

2 tomatoes

Olives of your choice

Feta cheese


In a food processor combine all hummus ingredients. Blend until smooth.

Slice cucumbers and tomatoes into ¼ slices.

Layer in the following order: cucumber, hummus, tomato, hummus.

Top with feta cheese or olives.


Why I love these:


-Hummus is high in iron for those of us who are lacking

-Clean ingredients that are perfect for a snack

-Don’t care about making them pretty? Forget the sandwich process and just start dipping!


Let me know what you think!

P.S. Remember to “Like” ChasingCake on Facebook and follow me on Instagram @chasingcakeblog- it will make me a happy happy girl!


Egg Stuffed Avocado Recipe

Hi Friends,

Like scrambled eggs?

Prepare to fall in love.

You may or may not have seen these delicious things before. I saw them and knew I had to create a recipe ChasingCake style.

Introducing Egg Stuffed Avocados!

Egg Stuffed Avocado


-2 whole avocados

-3 eggs

– ¼ cup chopped onion

– ¼ cup chopped bell pepper

– ¼ cup chopped tomato

– ½ teaspoon salt (or to taste)

– ½ teaspoon ground pepper (or to taste)

– ½ teaspoon garlic powder (or to taste)

*Any other goodies you want to add in



  1. Preheat oven to 350
  2. Slice avocados in half length wise
  3. Scoop out the inside of the avocado leaving a thin wall

Avocado Shell

  1. Combine eggs, onion, bell peppers, chopped tomatoes, salt, pepper and garlic powder in bowl.
  2. Balance avocado shells over a cupcake tin. I promise this will make your life easier. It gets really tricky to balance the avocado with the egg mixture otherwise.
  3. Evenly distribute egg mixture into avocado shells.

Avocado with egg mixture

  1. Bake for 15-20 minutes. Broil for 1 minute or until golden brown. Watch them carefully white your broil.
  2. Eat your heart out!

What I love about this:

-Delicious- enough said!

-You can mix it up! Want cheese and bacon? Add it on!

-Adds a fun twist to a regular egg scramble.

-5 year old boy approved.

– You will probably end up with more egg mixture than room for in your avocado shells. This is your dinner!

Egg Stuffed Avocado

Let me know what you think! Your feedback inspires me and warms my little heart! Also, if you like what you see, share the love! Pin it, like it, share it, post it, eat it, re-post it, whatever it is that you desire. Thank you my friends!


P.S. Remember to “Like” ChasingCake on Facebook and follow me on Instagram @chasingcakeblog- it will make me a happy happy girl!

Chocolate Cake

Hi Friends,

A blog with the name ChasingCake must have a cake recipe in it at some point. Well, that point has come. Chocolate cake is here. Yay!

This is not the kind of chocolate cake that will leave you in an unwanted sugar coma. Or the kind of chocolate cake that is so sweet you feel like you just ran across the desert and need to chug gallons of water. Even better, not the kind of chocolate cake that will make you a slave to the gym!

Chocolate Cake

It is just sweet enough, just moist enough and just healthy enough to make it delicious while satisfying that sweet tooth! It is approved!

Promise you wont regret making this one!


-1 Banana

-2 eggs

– 1/3 cup Coconut Oil

-1 teaspoon baking powder

-1/3 cup brown rice flour

-1/3 cup maple syrup- the good kind! I got mine from Trader Joes. Check your ingredients! There should only be one.

-1/2 teaspoon salt

-2/3 cup unsweetened cocoa powder

-1/3 cup cooled drip coffee


Preheat oven to 350 degrees. Blend together the eggs, banana, coconut oil, maple syrup and drip coffee until the banana is blended in smoothly. Transfer to a bowl. In a separate bowl combine baking powder, brown rice flour, salt and cocoa powder. Gradually add the dry mixture to wet mixture, making sure there are no chunks. Spray/butter a loaf pan and pour in mixture. Drizzle one tablespoon maple syrup on top before placing in the oven. Bake for 35 minutes or until a toothpick comes out cleanly from the center.

Chocolate Cake

This recipe was inspired by the amazing girls from! They created their own Perfect Fit Protein powder that was in their original recipe- I replaced it with brown rice flour. I actually made two batched of this cake. One with their Perfect Fit Protein and one with the brown rice flour. They were both delicious and I couldn’t tell them apart.

Although the ingredients are clean, remember this is a treat…but one that you can enjoy without the guilt!


P.S. Remember to “Like” ChasingCake on Facebook and follow me on Instagram @chasingcakeblog- it will make me a happy happy girl!

Veggie Patty Recipe

Hi Friends,

Word on the street is that I am still not eating meat. Things have been going well for me on this journey so I am going keep at it for a while. I am not labeling myself a vegetarian because I might wake up tomorrow and eat chicken…who knows!

Until then, I will share with you my veggie dishes. These veggie patties are so delicious and packed with nutrients you won’t even notice you aren’t eating meat.

I know what you are thinking….they are going to be dry, taste like cardboard and something a hippie would eat. I am here to tell you that I too prefer to not eat foods that taste like dried out cardboard. Besides, hippies can be cool. (Shout out to Bellingham, WA!)

I know what else you are thinking! Why would I make these when I can buy them?

Three words, one answer: Read Your Ingredients.

Veggie patties these days are filled with chemicals and ingredients that surely do not sounds like food to me.


What I love about these Veggie Patties:

  • Bursting with flavor- got some spice to it!
  • Easy to freeze for quick dinners. What I personally do with them!
  • Packed full of protein
  • You can eat it with a bun, naked or chop it up over a salad. Options are endless.


-9 tablespoons diced red onion
-6 tablespoons diced black olives
-6 tablespoons diced red bell peppers
-3 teaspoon diced jalapeno
-4.5 tablespoons diced garlic
-3 tablespoon diced artichoke
-1 can or 15 ounces black beans, drained
-1 can or 15 ounces chickpeas, drained
-1 can or 15 ounces white beans, drained
-3 cups cooked quinoa
-1.5 teaspoon paprika
-1.5 teaspoon chipotle chili powder (less if you don’t like the spice)
-3 teaspoon dried oregano
-3 tablespoon minced fresh parsley leaves
-1.5 teaspoon red chili flakes (less if you don’t like the spice)
-1.5 teaspoon ground cumin
-1.5 teaspoon salt
-3/4 teaspoon ground sage
-1 cup seasoned bread crumbs
-3 eggs



1. Cook quinoa according to the instructions on the package

2. In a medium sauté pan over medium heat, add 3 tablespoons olive oil and all raw vegetables except beans. Sauté until translucent. Remove and cool.

3. In a large bowl, add sautéed veggies to beans and mix thoroughly. Add all dry ingredients, quinoa and eggs. Thoroughly mix all ingredients and form into 8 patties, cover and refrigerate for at least 30 minutes. If you want to freeze your patties, follow the picture directions below.

4. In sauté pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side. Enjoy!


There you have it my friends! You very own homemade, chemical free, delicious veggie patty. With spring in the air and summer around the corner, these will be the perfect addition to you recipe book and freezer.


Let me know what you think.


*This recipe was inspired from the Food Network.

Hazelnut Coconut Protein Bar Recipe

Hi Friends,

Ever looked at the ingredients of the protein bars you eat? Ever wonder what those ingredients actually are? Where they come from? What your body does with them? Chances are that if the ingredients are unrecognizable to you, they are also unrecognizable to your body.

I came up with a delicious protein bar that will leave your belly full with happiness and your muscles fueled…without all the junky ingredients.


My inspiration? Lara Bars! Their bars usually have around 4 ingredients and I can promise they are all recognizable. My other inspiration was the fact that I love hazelnuts, chocolate and coconuts and this seemed to be the perfect opportunity to combine them all together into a magical, delicious, filling, kid approved, grab and go bar!


-25 Medjool Dates

-1 Cup Raw Hazelnuts

– ½ cup Chia Seeds

– ½ Cup Coconut Flakes

– ½ Cup Cocoa Nibs

-3 Whole Vanilla Beans


These pictures show the exact ingredients I used



  1. Remove pit from all 25 dates. Chop them into quarters.

  2. Toast raw hazelnuts on a pan over your stove top for a few minutes until you begin to smell them. Continuously toss them around in the pan to avoid burning one side of the hazelnuts.

  3. Toast coconuts flakes until they start to brown. Set half of them aside.

  4. In your food processor, pulse together toasted hazelnuts and half of the toasted coconut flakes into a rough chop. Slowly add in the dates, chia seeds and cocoa nibs. The slower the better. This will give your food processor a chance to chop and thoroughly combine all ingredients. Once your ingredients are combined into a sticky paste like texture take them out of the food processor and place them on plate.

  5. Press down on the vanilla beans with the back of a spoon to flatten them out. Run a sharp knife from one end to the other, making a slit lengthwise. Open the vanilla bean and scrape out the vanilla seeds. Add seeds to your mixture.

  6. Roughly chop the remaining toasted coconut flakes. Add to mixture.

  7. Roll up your sleeves, and combined all ingredients with your hands.

  8. Line a cookie sheet with wax paper. Flatten mixture onto cookie sheet and cut into rectangles.

  9. Enjoy!

These delicious treats will last you all week. I even tested them on my kid testers and they LOVED them!


Try them out and let me know what you think!

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Quinoa Salad

Hi Friends,

Today I am going to share a secret with you. My most favoritest go to dish-ever! I make this salad every Sunday and eat it throughout the week. If you have spent time with me recently, chances are you have tried this salad since it is the dish I make for every shower, dinner party, birthday, pot luck…anything I have to bring food to!

Quinoa- pronounced keen-wah- is a grain like seed that can be prepared like a whole grain. It provides all 9 essential amino acids which makes it a complete protein. It is high in fiber, low in cholesterol, gluten-free and a great addition to your pantry.


This is why it is awesome:


-Gluten free

-Packed with protein

-Keeps in the fridge all week

-Kid approved

Quinoa Salad


-2 cups uncooked quinoa (about 8 cups when cooked)

-1 ½ cups quartered cherry tomatoes

-1 cup chopped green onion

-2 cups chopped bell peppers

-1 cup grilled/chopped asparagus

-2 tablespoons extra virgin olive oil

-1 cup seasoned feta cheese (or plain if you can’t find it seasoned)

-3 tablespoons toasted or raw pine nuts (I used raw)




-3 tablespoons fresh lemon juice

-1 tablespoon white wine vinegar

-1 tablespoon minced garlic

-1 teaspoon Dijon mustard (For those with celiac, watch your ingredients!)

– ½ cup extra virgin olive oil

-1 ½ teaspoons dried oregano

-1 teaspoon ground cumin



Cook quinoa according to the directions on the package. Add a pinch of salt for seasoning. Set aside to cool in a large mixing bowl. Toss asparagus in 2 tablespoons of olive oil, pinch of salt and pinch of pepper. Grill over stove top or any other method you have (I used a pan and it worked perfectly fine). Set aside to cool. Combine quinoa, asparagus, cherry tomatoes, bell peppers, green onion and feta cheese in large mixing bowl. Roll up those sleeves, get your clean hands in there and combine all those goodies.

For the dressing, combine fresh lemon juice, white wine vinegar, minced garlic, Dijon mustard, dried oregano, ground cumin and extra virgin olive oil. Whisk away!

Pour dressing over combined ingredients and mix. Top with pine nuts.



P.S. I personally think the more goodies you add, the better! Feel free to play around with this recipe and add in a few of your favorites such as olives, mushrooms or chicken.

P.S.S. I have a very misbehaved digestive system and I decided to eliminate all meat (chicken, beef, fish…everything) from my diet for a while as an experiment. That being said, I have had to get creative with keeping protein in my diet. I especially love this salad because quinoa is PACKED with protein- about 8 grams per cooked cup of quinoa! It is super filling and bursting with flavor, nutrients and leaves you feeling full without the bloat! A win-win if you ask my belly!

Try it out then leave a comment below letting me know what you think. Also, share with your friends. They will love you and so will I.