Raw'kin Snack of the Week!

If you’ve never tried chia pudding, you’ll fall in love with it after trying this recipe! What are you waiting for??

Sweetened with all natural dates and salted just a bit with organic peanut or almond butter, this raw, vegan, gluten-free snack will become your new go-to, perfect for breakfast or when that afternoon craving hits.

Thanks to Deryn of Running on Real Food for the incredible recipe.

Check out her blog and the full recipe here.


Blackberries and raspberries are powerful superfoods. They may be little, but they are big on antioxidants! Delicious and full of vitamins, they are the perfect breakfast solution for my morning Blast and they work great as a snack, too.

Antioxidants are the nutrients in foods that prevent or slow the oxidative damage to our body. When our body’s cells use oxygen, they naturally produce free radicals, which can cause damage. Antioxidants act as free radical scavengers, preventing and repairing damage done by these free radicals. They also enhance your immune system and reduce risk of infections.

In addition to the antioxidants, berries are considered “juicy foods,” which means they contain mostly water. Both blackberries and raspberries contain 85% water, plus a hefty dose of fiber. They are great for those looking to lose weight because they fill you up quickly. The high water content bumps up the volume, while driving down the calories. One cup of berries contains less than 60 calories and 8 grams of fiber per serving.

blackberry raspberry blast

Blackberry Raspberry Blast

  • ¾ cup of raspberries
  • ¾ cup of blackberries
  • 1 cup of non-fat plain Greek yogurt
  • 2 tbsp. of honey
  • 1 – 1½ tbsp. grated peeled fresh ginger
  • non-fat milk or milk alternative to the line

Add all ingredients to the NutriBullet tall cup, extract and enjoy.

Start your morning right with a healthy blackberry raspberry Blast. The ginger gives it a touch of warmth and flavor to mix in with the berries.  A sweet healthy drink, perfect for breakfast or as an on-the-go snack. This Blast packs fruit, non-fat milk, Greek yogurt, and ginger into one convenient winning combination. Remember, if you can’t find fresh berries, frozen berries will do and are just as nutritious. As always, please feel free to take creative liberties.


Kim Pontius

I just celebrated my second anniversary with my NutriBullet. Where did the time go? It seems like just yesterday I was opening up the NutriBullet box. I was inexperienced with Blasting, I had no idea what to do or where to start.  I did not believe that this extractor could make such a difference in my life.

Flash back to 2011 – My energy levels started drop. By mid-day I was in desperate need of coffee to get me through the balance of the day. Bedtime was awful. I had a hard time sleeping and, when I did, I would wake up several times a night from horrible hot flashes. I’m pretty healthy, I exercised and ate healthily, so I didn’t know why this was happening. I went to see the doctor and I got the terrible news – hormonally imbalanced due to menopause. It was such a heavy blow to hear those words. I started to take hormone replacements. They didn’t do much. Needless to say, I was miserable. Until the day I received my beautiful NutriBullet box.

I opened the box and couldn’t wait to start. My first week with the NutriBullet was like a science experiment. I extracted every fruit and veggie I could think of! I have to admit, some were terrible, but then I got the hang of it. I only used fruits and veggies I liked and there are enough of them out there. Now I’m a super Blaster and I look forward every day to my morning Blast. I even got my family hooked on them, too!

Here’s one I found that is not only delicious, but actually really helped ease my hot flashes.

blueberry cheesecake blast (1)

Blueberry Cheesecake Blast

  • ¾ cup frozen blueberries
  • ½ cup cottage cheese
  • ½ tall cup fat-free milk or milk alternative (soy milk, almond milk, coconut milk, etc.)
  • ½ teaspoon vanilla
  • ½ teaspoon cinnamon
  • 1 tablespoon of honey
  • 1 tablespoon of flaxseed
  • 1 tablespoon of wheat germ
  • water to line
  • 2 -3 ice cubes

I loosely measured my ingredients to fill the tall NutriBullet cup. Combine all the above, extract until smooth and enjoy.

Flash forward to 2014 – after discovering different combinations of fruits and veggies, I feel like a new woman. I turned 50 a few months ago and I feel better now than I did when I was 48! Best of all, I stopped taking hormone replacements. I owe this to my new eating lifestyle and to the NutriBullet – Thank you!


Kim Pontius


Curried Lentil Soup

Have you tried lentil soup? Lentils are part of the legume family, which includes beans, peas and peanuts. They are seeds that grow inside pods and are dried after harvesting. With a rich history that can be dated back to 8,000 years ago, lentils are even noted in the Bible’s book of Genesis. They have graced the tables of kings to peasants alike.

Lentils are not only inexpensive, they also happen to be very nutritious and as versatile as rice.  Unlike meat proteins, lentils are naturally low in fat, have 12 grams of protein, 14 grams of fiber and only 165 calories per half cup cooked serving. They have a nutty, earthy flavor and come in many varieties. Plus, they are quick and easy to prepare. They can be cooked in advance and will stay covered in the refrigerator up to five days.

Here is a delicious and filling lentil soup that is easy to prepare.


Curried Lentil Soup


  • 2 cups of cooked lentils, green or brown
  • 1 tablespoon of canola oil
  • 1 cup onion, chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1½ tablespoon of curry powder
  • ¼ teaspoon ground red pepper
  • 3 cups of fat free, low sodium chicken broth
  • 1½ tablespoon balsamic vinegar
  • 2 cups spinach, chopped
  • ¼ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • ¼ cup of fresh cilantro
  • ¼ cup of non-fat Greek yogurt


  1. In a large stock pot over medium, add oil.
  2. Add onions and sauté for 3 minutes.
  3. Stir in garlic, ginger, curry powder and red pepper; sauté for 1 minute.
  4. Add broth, vinegar and lentils and bring to boil.
  5. Reduce heat and simmer for 5 minutes.
  6. Allow to cool and in small batches in the tall NutriBullet cup and extract.
  7. Pour back into pot and add spinach, salt, pepper and 2 tablespoons of cilantro.
  8. Split into four bowls and serve with yogurt and remaining cilantro.

I love a bowl of homemade soup on cold winter days. This recipe falls into my category of comfort foods. It’s fabulous served with a crispy green salad and warm naan bread for dipping. Feel free to add some additional spice if needed.


Kim Pontius


Skinny Shamrock Shake

Today is St. Patrick’s Day and I’ve been looking forward to drinking green-colored shakes all year! Sadly, most of them are loaded with fat, sugar and artificial flavors. So, I went on a mission to find something similar, but much healthier, than my old green friend. After experimenting and combining a few different recipes, I came up with a new and improved version – the Skinnier Shamrock Shake.

shamrock shake

Shamrock Shake


  • 1 frozen banana
  • large handful of spinach
  • ¼ ripe avocado
  • ¼ cup mint leaves – depending on taste
  • ½ cup nonfat Greek yogurt
  • splash of almond milk or coconut milk


Place all ingredients in your Tall NutriBullet cup, extract until smooth and enjoy with a shot of whipped cream.

Some of you may be a bit skeptical about the taste – I know. I can assure you that it blends in well with the creamy, smooth, minty flavor. It’s perfect, not too sweet and not too bland. This is a great alternative version of my childhood delight and I can even say it’s breakfast worthy. Plus, this Blast is packed with fruit and veggies you can get all year round.


Kim Pontius