Life updates with a side of green smoothie bowl deliciousness

Everyone around me seems to be getting healthy - from cutting out gluten to 30 days of yoga - and it’s been quite inspiring. I moved to Pittsburgh six months ago and I still don’t have a routine, a workout class I love; I don’t even cook anymore. I drive to work, I sit at a desk, I barely walk. Gone are the days of ten million flights of stairs at the 63rd Street F stop. And what’s funny is that I expected the first year to be tough. I expected that we’d be living in our own little world with no social life, but I figured this would be the year to escape everyone and work on myself. I’d go to work, get super fit, cook all of our meals and pour myself into my blog. Guess what? I was wrong. I now know it’s going to happen in stages. I have to focus on a new job before I can move on to other areas. I can make small adjustments to my diet without feeling restricted and miserable. I can work out at home in lieu of taking the time to drive to the gym and I can focus on my blog when I have some down time. I guess what I’m trying to say is that you can probably expect ClaraMaeJames to change a bit and it’s all part of my constant journey to be honest with myself (and honest with you.)

This little epiphany (which is one of many - I have like ten a day) occurred over the last few weeks. And so I’m turning to the people around me for inspiration and like I said before, everyone is getting on their A game. Now, more than ever, I need to follow their lead. So, here I am. I’m starting to re-introduce foods I once loved, recipes I once enjoyed to prepare. First is this beautiful bowl of goodness. It’s super easy to assemble (cleaning a blender is a drag), but overall it’s worth it. I hope you enjoy. xo, Jamie


  • 1/4 ripe avocado
  • 1 cup frozen mixed berries (strawberries/raspberries)
  • 2 large handfuls spinach 
  • 1 small handful kale, stems removed
  • 1 1/2 - 2 cups unsweetened coconut milk 
  • 2 Tbsp salted creamy almond butter
  • 1 Tbsp agave


  • Mixed nuts
  • Coconut flakes
  • Dried blueberries

Add all smoothie ingredients to a blender and blend until creamy and smooth. Taste and adjust flavor as needed, adding more agave for added sweetness, more spinach for a brighter green, or coconut milk for creaminess. Divide between two serving bowls and top with nuts, coconut flakes and dried blueberries, but really anything will do!

Nutella Strawberry French Toast Rolls

I'm so excited to be going home for Mother's Day! It's a really special weekend because my entire family will be walking the Race for the Cure. We will be there in support and in honor of the amazing women in our lives who have been affected by breast cancer.

I'm also pumped because I'll have the opportunity to make brunch for everyone post-race! My mother LOVES strawberries - maybe more than me - so this recipe is perfect. Nutella. Strawberry. French. Toast. Rolls. I's so simple and so delicious. 

Serves 4


  • 12 slices white bread (crust off and flattened with rolling pin)
  • 6 strawberries, chopped
  • Nutella or Justin's Chocolate Hazelnut Butter
  • 2 eggs
  • 3 tbsp almond milk
  • Splash of vanilla extract
  • 1/3 cup granulated sugar
  • 1 tsp cinnamon
  • Maple syrup

Spread Nutella along one edge of the bread slice and layer with chopped strawberries. Tightly roll bread and repeat until they're all filled. 

In a shallow bowl, whisk the eggs, milk and vanilla. In a separate bowl, mix the sugar with the cinnamon.

Melt a tablespoon of butter in a skillet set over medium heat.

Add the rolls to the egg mixture, turning to coat on all sides, then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. Add butter to the pan as needed.

Add the hot rolls from the pan to the cinnamon sugar and roll until completely covered.

Serve with maple syrup.

For more fun and delicious recipes to make for brunch this weekend, click on the images below!

acai bowl

acai bowl

Spinach cheese strata

Spinach cheese strata

pumpkin spice doughnuts

pumpkin spice doughnuts

Baked French Toast

Happy 2014!!! Can you believe that we’re even saying that? I can’t think of a better way to kick off the New Year than french toast that’s been soaking in cinnamon goodness for 24 hours! Let’s just get through the next two days of work then prep on Friday night (we all know that we’re not leaving the house this weekend.) Wake up on Saturday, throw this bad boy in the oven and an hour later you’ll be in heaven. To make life even better, pop open that bottle of Prosecco that you forgot to bring to the party and make a bellini!

Serves 6-8

  • 1 cup brown packed sugar
  • 1/2 cup butter, melted
  • 1 tablespoon cinnamon
  • 3 Granny Smith apples, peeled, cored and thinly sliced
  • 1/2 cup raisins
  • 1 loaf Challah bread, sliced 1-inch thick
  • 7 eggs, beaten
  • 2 cups almond milk
  • 1 tablespoon vanilla extract
  • Syrup, no optional

Combine brown sugar, butter and one teaspoon cinnamon in a lightly greased 13-by-9-inch baking pan. Add apples and raisins and toss to coat well. Spread mixture evenly over bottom of baking pan. Arrange slices of bread on top and set aside. Blend together eggs, milk, vanilla and remaining cinnamon until well mixed. Pour mixture over bread, coating bread completely (you may need to press the bread lightly for everything to soak in.) Cover with aluminum foil and refrigerate 24 hours.

Bake covered at 375 degrees 40 minutes. Uncover and bake an additional 15 minutes. Let stand 5 minutes before serving.

Yummmmmm :)