Our top 5 Donut shops in LA


Written By: Karlo Gomez

After you get your workout in or not lol, it’s time for some donuts! So here is our top 5 donut shops that are a must try if you are in LA or visiting for the Holidays.

Coming in 5th Place

Mr. Holmes Bakehouse in Highland Park serving a mix of tarts, donuts & croissant-muffins, plus coffee in a playful, modern space. They are known for their Cruffin’s which a perfect mix between a muffin and a croissant, yep! That’s right, basically heaven in your mouth! Their donuts are filled with different flavors that just make me happy 😄 mrholmesbakehouse.com - @mrholmesbakehouse

Coming in 4th Place

Donut Farm LA whipping up some organic, harm-free vegan donuts in a variety of unique flavors. They use organic palm shortening and an organic proprietary flour blend that makes each donut melt like butter! Our favorite is the Blueberry and Coconut Whiteout Donuts 😋 @donutfarmla - Vegandonut.farm

Ok, Coming in 3rd place

Astro Doughnuts and Fried Chicken they definitely do Satisfy your inner cravings for two all-American favorites: fried chicken and doughnuts😋 A must is their creme brulee donut is to die for! oh and their Pb & J! Yes! In case you are wondering what their fried chicken looks like, here it is.

Runner up, coming in 2nd Place

Sidecar doughnuts is a must, because they hit all areas of flavor! Not only are the donuts made fresh every hour they look as good as they taste! We’ve fallen in love with their seasonal flavors which they change monthly, ugh! yes😋 Definitely don’t miss out! Sidecardoughnuts.com - @sidecardoughnuts

And in 1st Place Our Favorite spot in LA

Photo By: @feastie.boys

Blue Star Donuts These hands down are our favorite donuts, and they have vegan options. One of our favs is the Orange Olive Oil Vegan Donut and any of their buttermilk donuts….I’m drooling just thinking about it! Get half a dozen or if you’re adventurous like me, you’ll get a dozen! Bluestardonuts.com - @bluestardonuts



Domee's mom's recipe for BAO


Written By: Kimberly Davis


Domee Shi, everyone knows that name at this point, or everyone should know that name. Domee Shi, at just 28 years old, is the first female to direct a Pixar short. Bao, which airs before Incredibles 2, a Chinese mother struggles to transition to life as an empty nester and she accidentally creates a giggly, cooing humanized dumpling. In the beginning, the mother is ecstatic to have a child again, that is until baby bao starts to rebel.

We won’t go into too much detail in case you still haven’t seen the short film or Incredibles 2 (which you should!). But the first Pixar short film to be directed and created by a female should not go unnoticed. While Shi was initially worried that the storyline would be too heavy or culturally specific for the studio, everyone understands the significance of family and food. More than 75% of all enrollment in animation schools are female students, change is coming to the animation industry. We’re now smashing into yet another industry!

We all have or had overprotective parents, we’ve all been the over mothered dumpling that is baby bao. And if you haven’t already, call your mother, grandmother, aunt, whoever raised you into the person you are today!

In case you wanted a great recipe for bao:



All I see is.. Avocados!


Written By: Gabi Torres ~ @mariitatorres


We’re in the avocado era, starting from Avocado toasts, to engagement rings being placed on these green #healthyfat bombs. They are everywhere! I legit have seen 2 girls today with avocado earrings!

I couldn’t contain myself, and had to put together my top 3 recipes. Check them out:


AVOCADO deviled eggs – Super keto friendly:


  • 4–6 eggs

  • 1 avocado

  • ¼ teaspoon sea salt

  • ¼ teaspoon pepper

  • ¼ teaspoon garlic

  • ¼ teaspoon chili powder

  • ¼ teaspoon cumin

  • ¼ teaspoon smoked paprika, optional*

  • 2 tablespoons cilantro


  1. In a medium pot add eggs and cover with water until fully submerged.

  2. Bring to a boil, then remove from heat and cover for 12–13 minutes.

  3. Fill a large bowl with ice water and, using a slotted spoon, gently place eggs in the bowl, allowing eggs to chill for 5 minutes.

  4. Remove outer casing from eggs and slice in half lengthwise, removing the yolk.

  5. Add the yolk, along with the avocado and spices to a bowl, mixing together until well combined.

  6. Add the mixture to the egg halves.

  7. Drizzle with lime juice and top with cilantro.

REINA PEPIADA filling – This is one of the best Arepa fillings in the world! If you have not yet tried one… you’re missing out really bad. I understand that making arepas can be a hole odyssey for some. That’s why, I’m sharing just the filling recipe. You can add it to any sandwich, lettuce wrap, toast, or even by itself!



  1. Filling

    • 2 6-ounce skinless, boneless chicken breasts

    • 1/2 small onion, sliced

    • Salt and freshly ground black pepper

    • 1 ripe Hass avocado, pitted, peeled, and coarsely chopped

    • 1/4 cup mayonnaise

    • 1 tablespoon distilled white vinegar, plus more to taste

    • 2 tablespoons minced fresh cilantro

    • 2 tablespoons minced fresh parsley

    • 1/2 jalapeño, seeded and minced

    • 2 garlic cloves, minced

    • 1/2 cup seeded and diced (1/4-inch) red bell pepper

    • 2 tablespoons finely chopped red onion

    • 1 scallion, white and green parts, finely chopped

Directions (2 simple steps!)

  1. Place the chicken breasts and onion in a medium saucepan and add enough cold water to cover by 1 inch. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, about 15 minutes. Remove the chicken from the saucepan and let cool completely. Tear the chicken into shreds.

  2. Mash the avocado, mayonnaise, and vinegar together in a medium bowl with an immersion blender or large fork until smooth. Stir in the cilantro, parsley, jalapeno, and garlic. Add the chicken, red pepper, red onion, and scallion and mix together. Season with salt and pepper. Taste and add more vinegar to give the filling a pleasant, but not sour, tang. Cover and refrigerate until ready to serve.

Tuna Avocado Toast – Ok, it’s really simple, but it’s good AF!



  • 2 slices whole grain bread

  • ½ avocado

  • 1 (5 oz) canned tuna – I personally prefer one with olive oil for more taste. However, if you’re dieting you can go for the water tuna. Not bad at all

  • 1 medium tomato, sliced or chopped

  • Salt, pepper and any other yummy condiment. If you have access to adobo, gurlll go for it!


  1. Toast the bread. Slice the avocado and arrange the slices over each piece of bread.

  2. Drain and flake the tuna with a fork. Divide the tuna among the 2 pieces of bread. Top with the sliced tomato and a sprinkle of salt and pepper.

What are your favorite avocado recipes? – Can’t wait to get inspired by them!

With love,





Pizza Cravings? – We got you covered!


Written By: Gabi Torres


I was debating between writing an article about the MET gala, or sharing a zero fat recipe I tried the other day and got me in-love.

I decided to go for the recipe, just because I love eating more than trash talking about art... on top of that, who am I to criticize others, right?

Anyhow, I got inspired by this Sunday's stories, and thought it was a great idea sharing healthy recipes, and remove the "carbs" stigma. That night I got some pasta too, and thought I would share with all of you this ah-ma-zing dish from Lori Shaw. 

She's legit one of my main go-to when I want to get ideas of yummy-healthy things. I'm assuming that everyone in here is also a pizza lover. So check out this great option to satisfy your cravings! 


You can thank me later for this gem, and can also get more of this hot lady recipes in her Ig: Lori Shaw - I promise you won't regret it!


With much love, and hungriness,



Not Your Mama’s Apple Pie


Written By: Chantel Rivera

It’s August, so you know what that means. Summer is basically over, and everyone is ready for Autumn. Ok, I’m ready for Autumn. There is nothing more wonderful to me than crisp Fall air, cozy clothes, and warm drinks. For those of you hanging out to the last days of Summer don’t fret, because I have an Apple Pie recipe that is perfect all year round, but really you’ll enjoy it more if you’re sitting by a fire, gazing out your window, admiring the autumn leaves. Like I said, I’m ready!


For the dough, you'll need


1 1/4 cup flour

1 stick butter

2-4 Tbsp ice water

Pinch of salt

For the filling, you'll need


4 small red apples (choose your favorite kind, be creative)

1/4 cup brown sugar

Dash of cinnamon

1/4 tsp vanilla

1 tsp butter



*Tip: When measuring out your flour take a spoon and scoop it into the measuring cup. Be sure not to pack it down. This will make your crust light and fluffy.

Combine flour, salt, and butter in a food processor (be sure to use a dough blade), or in a mixing bowl, and mix until flour becomes crumbly. Add the water 1 Tbsp at a time until the dough forms into a ball. Remove the dough and lightly dust it with flour, wrap it in plastic wrap, and place it in the fridge for an hour. (You can keep it in the fridge for 24 hours if you want to just prep the dough ahead).

*Important note: this is only enough dough for the bottom crust. You’ll have to repeat the steps for a top crust.

I know, why not just double the recipe, do it once, and split the dough in half? I’ve tried and it never taste the same. The extra step makes it worth it!


Peel and slice your apples. Combine sugar, cinnamon, vanilla, and butter in a small saucepan over low heat. Allow the sugar to partially melt then add apples to the saucepan. Coat the apple in the sugar mixture, and once the sugar has completely melted remove from heat.


Dust your rolling pin and dough with flour and roll it out. Next, place the bottom crust in your pie pan, add the apples (be sure to drizzle in the melted goodness at the bottom of the saucepan). Roll out the top crust and cover the pie. Pinch the edges and don’t worry about it being perfect. This is a rustic pie.


Bake at 350 F for 30-45 mins. You’ll smell when it’s ready. Allow it to sit for five minutes then serve with a scoop of vanilla ice cream, and enjoy!

More recipes on Apple Pie

Vegan Apple pie