“you’re the avocado to my toast”

what is there not to like about A V O C A D O  T O A S T  or  A C A I  B O W L S ?!

yeah, nothing.


here are two of our favorite summer go-to recipes! cause let us tell you, when it is 100+ degrees out, you don’t want anything less than refreshing! so we got you in that category!

lets start with the,

– A C A I  B O W L –

i n g r e d i e n t s :

– acai ( you can find the frozen packs of acai at your local grocery store in the frozen fruit section )

– frozen strawberries




-coconut shavings

-chia seeds

-cacao nibs

d i r e c t i o n s :

it is nice and simple… blend together the acai along with any frozen fruit of your choice, we used frozen strawberries and pineapple but again you could use anything that sounds good to you! we’ve also made them with almond butter and almond milk, or gone the “green route” with spinach and kale!

once you have your base blended, then the fun part begins…well its all fun, but you get the picture 😉 now you can go ahead and add all the toppings you want! we added some of our favorites…kiwi, coconut, chia seeds, and cacao nibs!

and thats it! Enjoy!

now onto the,

-A V O C A D O  T O A S T-

i n g r e d i e n t s :

– toast


-laughing cow cheese ( we used light swiss )


-mediterranean herb seasoning ( here is the one we used, Spiceology Mediterranean Greek Herb )

– salt & pepper

d i r e c t i o n s :

toast you bread of choice, and add the goods! we layered the avocado, the cheese, and topped it with the tomatoes, and seasonings!

and D O N E! so good for breakfast, lunch, a snack, or basically any time of the day!


and thats it! we hope you babes enjoy these quick & easy summer recipes and we will definitely be back with more


J O Y  &  J U S T I

L E T ‘ S   S T A R T  O F F  N O V E M B E R  W I T H  A  R E C I P E !!

I mean we mine as well right?! Because we know, when we think of November, we think of T H A N K S G I V I N G, and when we think of Thanksgiving, we think of giving thanks & others, and we celebrate that with F O O D!

I’m guessing we all have many gatherings, family get togethers, work parties, friends – givings, and much more ahead of us, right?! Well, we have you covered on a Y U M M Y dessert to bring ( that is easy & does not take much prep . . . cause ain’t body got time for that! )

These Cheese Cake Bites are S O good, easy, and the perfect little dessert appetizer, cause we all have more than one dessert don’t we . . . . . . . . . .?

. . . . . . . . . okay, maybe that’s just us L O L.

Thats enough talk, lets get to the goods!


P U M K I N  C H E E S E  C A K E  B I T E S :: 

8 ounces . c r e a m  c h e e s e

1 / 2 cup . p u m k i n  p u r e e

4 – 6 tbsp . c o c o n u t  s u g a r  or  s w e e t e n e r  of  c h o i c e

1  1 / 2 tsp . p u m k i n  p i e  s p i c e

1 tsp. v a n i l l a

C O A T I N G  I N G R E D I E N C E :: 

1 / 3 cup . p e c a n s

2 tbs . c o c o n u t  s u g a r  or  s w e e t e n e r  of  c h o i c e

1 tsp . c i n n a m o n

D I R E C T I O N S :: 

 Line a baking sheet with parchment paper or wax paper.

Using an electric mixer or stand mixer, combine the first 5 ingredients and beat until thoroughly blended.

Freeze the mixture in the bowl or in a round candy mold (or ice cube tray) for 30 minutes or more until firm enough to form into balls.

In a medium bowl combine all the coating ingredients and stir together. Set aside.

Using a cookie scoop or your hands, form a ball or mound with the chilled pumpkin cheesecake mixture ( or release from the candy mold). Roll each cheesecake ball in the coating until covered, and place on lined baking sheet.

Re-freeze for 20 minutes or refrigerate until firm, then serve. Store these in the fridge in a covered container.


D A I R Y – F R E E  P U M K I N  S P I C E  C O F F E E  C R E A M E R ::

1 15-oz can . f u l l – f a t  c o c o n u t  m i l k

2 tbsp . p u m p k i n  p u r e e

2 tbsp . p u r e  m a p l e  s y r u p

½ tsp . p u m p k i n  p i e  s p i c e

pinch . s a l t (optional)

D I R E C T I O N S ::

Combine all ingredients in a small sauce pan over medium heat. Whisk to combine.

Bring mixture up to a boil, whisking continuously. Once the mixture boils, remove from heat and transfer to a glass container to cool. Once cool, a film may form on the top. Simply remove with a spoon.

Place a lid on the container and store creamer in the fridge. Shake prior to use. If the mixture hardens due to the fat in the coconut milk, simply heat it up in the microwave or on the stove.

H A P P Y  N O V E M B E R  B A B E S


joy + justi


H O M E M A D E  P S L  Y O U  S A Y ?!

You’re welcome ahead of time for saving you some cash . . . cause if you are anything like us, you love some coffee shop goods *heart eyes*

We took this up to the trails and enjoyed it on the go and let me tell you… it was so perfect for on the go! You could even pre-mix the drinks at home (( but that isn’t as fun, you know? ))

All you need to do is pre-make the p u m p k i n  s p i c e mixture at home… annndd your coffee or espresso, ( we just french press coffee every morning so it is ready to go ) and mix them together and add the whip (( if preferred )) and you’re Pumpkin Spice Latte is  d o n e!


Above is the pre made pumpkin spice mixture ::

| 1 Cup of Milk — We used Almond milk, but you can use whatever you’d like! |

| 2 tbs. Pumpkin Puree |

| 1 tbs. Sugar |

| 1/4 tsp. Pumpkin Pie Spice |

| 1/4 Vanilla |

&& then, add it to your coffeeeeeeee 

They preferred 1/4 cup of coffee, but add according to your liking!

img_0804 img_0803 img_0802

E N J O Y our fall inspired recipe & keep an eye out for more to come . . .we are slightly obsessed!


I don’t know about you guys, but we’re all about healthy foods that are super good for you but don’t taste nasty.. ya feel me? This recipe that we’re sharing with you guys is seriously DELICIOUS & it almost makes you feel like you’re eating a cheat meal. (like, it’s so good we’ll eat it as a snack or for a dessert.) Not only does it taste delicious but it only takes about 3 minutes to prep this whole recipe so it’s perfect if you have a busy, on the go lifestyle like we do.

CHIA SEED PUDDING – most people’s initial reaction, “ew, those are so gross”. We know, it sounds & doesn’t look the most appealing but we promise you’ll love the taste but what you’ll love even more are all the nutrition that this recipe has!
Chia Seeds 
are said to be one of the most nutritious foods on the planet. They’re full of- fiber, protein, Omega-3 fatty acids and various micronutrients. These small but mighty little guys are the REAL DEAL.

So enough chit chatting- let’s get into this recipe:



2 Cups of Coconut Milk

1/2 Cup of Chia Seeds

1/4 Teaspoon of Vanilla Extract

1 Teaspoon of Honey



GRAB A MASON JAR, put all of the ingredients in there + mix them together, but them in the fridge overnight & there you go, you have Chia Seed Pudding!! You can add fruit, almonds, cacao nibs & just totally make it your own.


We hope you guys enjoyed this recipe. Stay tuned for a lot of fun projects that are coming up!