Daylight may be (gasp) fading fast, but that doesn’t necessarily mean we’re ready to huddle up indoors. For a fuss-free dish that can be whipped up before the sun sets, consider stuffed avocados. Just as lovable as their cousin guacamole, these snacks are healthier, heat-free, and ready to eat in 30 minutes.

Stuffed AvocadoIngredients:

  • 1 15-ounce can chickpeas, rinsed, drained, and patted dry
  • ¼ teaspoon sea salt
  • 3 tablespoons tandoori masala spice blend
  • 1 tablespoon grape-seed or avocado oil
  • 1 batch tahini sauce
  • 4 ripe avocados, halved, pits removed
  • Lemon juice
  • Fresh parsley, chopped
  • 6 baby tomatoes, diced
  • ¼ red onion, diced


  1. Heat a large skillet over medium. While it warms up, add chickpeas to a bowl and toss with sea salt and masala spices.
  2. Once skillet is hot, add oil and the above mixture to the pan and sauté, stirring frequently, until slightly crispy and browned, about 8 – 10 minutes.
  3. Once the chickpeas are finished, remove from the stove and set aside to cool. Taste and adjust seasoning as needed.
  4. Prepare the tahini sauce at this time (see instructions in the link above).
  5. To serve, halve avocados and remove pits. You can leave or remove the skin.
  6. Top with a generous squeeze of lemon juice, chickpeas, parsley, tomatoes, onion, and desired sauce.


Dig in immediately – like summer, these bites won’t last long.

By Kim Watson, Staff Writer

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September 13, 2015

Think it’s impossible to find a low-carb substitute for pasta? Think again. Zucchini noodles are just as tasty (and filling) as their grain counterpart and simple to make. Let’s get cooking!

Spiralizing Zucchini Noodles


  • 4 medium zucchini
  • Olive oil


  1. Wash the zucchini and cut off the ends.
  2. Using a spiralizer, place one zucchini between the blade and holder.
  3. Apply a small amount of pressure to the handle and turn it while keeping the opposite end in place. 
  4. Cut your spirals a few times so they’re not too long to eat.
  5. Pour a splash of olive oil into a pan over medium heat, then add the noodles and cook for 3 – 5 minutes.
  6. From there, add a touch of olive oil and seasoning for an easy shrimp scampi dish or garnish with avocado sauce and cherry tomatoes for an all-out-veggie plate.

Serves: 2

Oh, and as for seconds – no need to feel guilty.

By Rima Butto, Staff Writer

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September 3, 2015

Summer is synonymous with ice cream. But what happens when you’ve overdosed on your go-to cookie dough flavor? Enter the gooey, hazelnutty goodness of Banana Nutella Ice Cream to carry us through Labor Day.

Bowl of Banana Nutella Ice Cream


  • 5 bananas
  • 3/4 cup Nutella
  • 1/2 teaspoon vanilla


  1. Cut the bananas into 1-inch slices.
  2. Put the slices on a cookie sheet and place in the freezer for  20 – 30 minutes or until completely frozen.
  3. Pop the banana pieces into a food processor and mix them together, scraping down the sides every 30 seconds. (You’ll know it’s finished when the blend is completely smooth.)
  4. Add Nutella and vanilla and pulse until combined.
  5. Grab a spoon and eat immediately!

Serves 2

Toppings? Optional. But a little sprinkle of something extra never hurts.

By Kim Watson, Staff Writer

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August 26, 2015

It’s hazy. It’s hot. And it’s humid. Now try stepping up to a sweltering stove. (No, thank you.) Late-summer days call for a refreshing breakfast, so put away the frying pan and bust out the blender. Packed with antioxidants, an ice-cold açai bowl is this season’s BFF.

Acai Bowl Recipe


  • 4 packs frozen açai berry purée
  • 2 cups plant milk of choice or coconut water
  • 2 bananas
  • 1 cup frozen strawberries
  • 2 tablespoons hemp protein powder


  • 1 cup granola
  • 2 handfuls fresh berries
  • 4 tablespoons hemp seeds


  1. Place all base ingredients in a blender and pulse until thick.
  2. Add more milk if you prefer a creamier texture.
  3. Pour the blend into two bowls and sprinkle on the toppings.
  4. Serve immediately!

Serves 2

If you’re feeling inventive, try transforming the base with different fruit flavors. Your summer looks cooler already.

By Kim Watson, Staff Writer

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August 22, 2015

It’s already August – sigh – which means we have one month left to check off all of those summer bucket-list items. And it seems there’s no better place to start than creating the ultimate refresher – popsicles. Cue this super-simple (and all-natural) Watermelon Cucumber Popsicle.


  • 1/2 English cucumber, peeled and cut into chunks
  • 1 small watermelon, peeled and cut into chunks
  • 1/3 cup simple syrup
  • 2 teaspoons fresh lime juice


  1. Blend all ingredients in a blender or food processor.
  2. Strain the mixture through a fine-mesh sieve into a bowl or a large measuring cup.
  3. Pour the concoction into your popsicle mold, leaving room at the top for the mixture to expand.
  4. Freeze for 1 hour before inserting the popsicle sticks.
  5. Continue to freeze for another 4 – 5 hours. Then enjoy!

Want more summer inspiration? Our Pinterest is filled with it.

By Carolyn Bothwell, Staff Writer

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August 12, 2015

We’ve heard it a million times: breakfast is the most important meal of the day. Compared to an extra 20 minutes of sleep, though, whipping up an omelet doesn’t seem like a huge priority. But thanks to this overnight oats recipe from Fit Foodie Finds you can have your breakfast and sleep in, too.

Easy Breakfast Recipe


  • 1 cup rolled oats
  • 1 cup liquid (milk, almond milk, water, whatever you like!)


  1. Combine oats and liquid in a Tupperware container (or anything with a lid).
  2. Refrigerate overnight.
  3. Wake up and enjoy!

After getting the basics down, try incorporating different ingredients to make a variety of fun and healthy flavors. Here are some add-ons for three of our favorite recipes.

Peanut Butter Chocolate Chip Cookie Dough

  • 1 teaspoon vanilla
  • 1 tablespoon honey
  • 2 tablespoons chocolate chips
  • 1 tablespoon peanut butter

Add the vanilla and honey to the oat mixture and let it chill while you sleep. In the morning, top it off with chocolate chips and peanut butter.

Chocolate-Covered Strawberry

  • 1½ tablespoons cocoa powder
  • 1/2 tablespoon honey
  • 4 large strawberries, sliced
  • 1 teaspoon chocolate chips

Before refrigerating overnight, mix the cocoa powder and honey in with the oat blend. Then sprinkle on the strawberries and chocolate chips in the AM.

Peanut Butter & Jelly

  • 1 tablespoon chia seeds
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons all-natural strawberry preserves
  • 4 large strawberries, diced

Stir the chia seeds and peanut butter into the oat concoction and pop it in the fridge before bed. Then, mix in the preserves and fresh strawberries just before eating.

Try all three of our favorite flavors or make up your own. Either way, your day is off to a sweet start.

By Leah Welcome, Staff Writer

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July 28, 2015

Whether you’re a gourmet or just-okay chef, a charcuterie plate wows with minimal effort. The best part? All it takes is five ingredients.
Charcuterie Plate How-ToMeat
Grab a small selection of cured meats – prosciutto, salami, coppa, etc. We recommend choosing at least three options, but you can always add or subtract depending on serving size.

Start with a soft cheese, like Brie. For texture play, add in a harder variety – cheddar or Gouda work great. Looking to step it up? Grab some Testun Occelli al Barolo (it’s covered in wine).

To offset the savory flavors, you’ll want to work in something sweet. Think apples or plums, paired with year-round options like fig jam and dried fruit.

Don’t just rely on meat for saltiness. Grab something pickled or go with a selection of olives. Top off with your favorite nuts, and add some spicy mustard if you’re feeling fancy.

This is an area you don’t need to overthink. Just slice up a few pieces of ciabatta or lay out crackers and call it a day.

Place the sweet options next to the cheeses, with the salty extras adjacent to the meats. And faster than you can say “Charcuterie,” you’ve got a definite crowd-pleaser.

By Ashley Bell, Staff Writer

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July 22, 2015

While we couldn’t be happier it’s summer, these days we’re a little scared to check our weather app (It’s going to be HOW hot?!). Luckily, this issue isn’t anything a little rum and mint for two can’t fix. Check out this super simple Classic Mint Mojito recipe from Chef Savvy.

Classic Mint Mojito Recipe

  • 2 tablespoons sugar
  • 2 tablespoons water
  • 20 sprigs fresh mint
  • 1 lime, cut into small wedges
  • 2 ounces white rum
  • Ice
  • 2 ounces sparkling water


  1. Combine the sugar and water in a small saucepan and simmer until the sugar dissolves (this should take a minute or so). Take the pan off heat and let the syrup cool.
  2. Put the mint and lime in a small pitcher, muddle them together for about a minute until all of the juice is squeezed out of the lime and the mixture smells minty.
  3. Add the rum and cooled syrup to the small pitcher and mix it all together.
  4. Fill two glasses with ice.
  5. Pour half of the mojito mixture into each glass and top it off with sparkling water.

Want to sip from festive glassware? Take your pick in our Whip Up Juicy Summer Cocktails Boutique, which opened Thursday, July 16, at 11AM ET.

By Leah Welcome, Staff Writer

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July 16, 2015

Our obsession with fizzy water knows no bounds, so naturally we turned to SodaStream to bring that love together with another: refreshing summer cocktails. Turns out, this Pink Lemonade White Wine Sparkle recipe is super-easy to make – and too good not to share.

Sodastream blog cocktail recipe


  • 1 bottle of SodaStream Pink Lemonade flavored sparkling water
  • 1 liter cold water
  • 1 cup white wine
  • 1 cup gin
  • Lemon wedges


  1. Prep the flavored water: Fizz the cold water with your SodaStream soda maker, then flavor that fizzy water with SodaStream Pink Lemonade sparkling drink mix.
  2. In a carafe, mix the flavored sparkling water with your wine and gin.
  3. Add the lemon wedges and ice.
  4. Give it all a mix and enjoy cold.

Go on, make your water more exciting. Our SodaStream Boutique opens Friday, June 19, at 11AM ET.

By Chrissy Makkas, Associate Content Editor

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June 19, 2015

Summertime and the living’s busy (beach days, anyone?). Which is why you need easy, on-the-go snacks in your life. Enter: No-Bake Energy Bites, courtesy of Gimme Some Oven.

No-Bake Recipe

These power-packed balls of protein are perfect for a quick breakfast or road-trip treat. Not to mention, they’re incredibly delicious and can be ready in a snap. No oven? No problem. Just measure, mix, and you’ll be eating the healthy equivalent of cookies in no time.
Continue reading “Stir Things Up: No-Bake Energy Bites Recipe” »

May 29, 2015