New This Week / July 18, 2018

Diane Sanfilippo What's Up Weekly 1 Comment

I'm keeping things simple today, with a quick kitchen hack for you…

You know how you open a (BPA-free) can of coconut milk and then use a little bit and are left with an open can? You know how you *also* get more free shaker bottles than a human ever needs?

Allow me to introduce you to THE BEST IDEA I’ve had all week: store extra coconut milk in a shaker bottle! Okay, so it’s not *ideal* because the shaker bottle isn’t glass or a better material, BUT, it allows you to shake and re-blend your coconut milk or even water it down (which I sometimes do with full-fat for various uses in drinks and whatnot just for texture purposes) AND THEN POUR IT NICELY FROM THE BOTTLE.


P.S. Clearly I *know* you can use any mason jar to store leftover coconut milk! The point here was mainly 1) the SPOUT because omg pouring from a jar without a spout stinks! And 2) that we already HAVE these bottles laying around useless, so why not put them to good use?! Note that lots of folks are fans of a top with a spout you can add to a mason jar. I’m glad I am putting this once useless shaker bottle to work.

Let me know if you try this hack on my post here!

August 21DSD Monthly Detox

Our August 21DSD kicks off on Monday, August 6th – if you're joining us, be sure you’re prepared by picking up a copy of The 21-Day Sugar Detox Daily Guide,  which will help you from a week ahead of time through a week after your 21DSD!

Sign up for the full program here!


#BBSpices Featured Recipe – SMOKY Chicken Kabobs

(Photo: Cassy Joy Garcia)

My SMOKY blend is living its best life right there in this @fedandfit recipe – and only 20 minutes from start to finish!


  • 2 lbs boneless, skinless chicken breast tenders (or breasts or thighs)
  • 3 tablespoons smoky spice blend
  • 2 tablespoons avocado or olive oil
  • Ghee spray or avocado oil spray, for grilling

Find the full recipe here!

Be sure to follow @balancedbites on Instagram for recipe inspiration & upcoming giveaways! For more information about the blends available click here.


What you missed on Instagram

Recipe development for the new book is in full-swing! What? You didn’t hear that I’m writing a new book? Indeed, I am.

I’ve posted about it before but if you have questions (or non-baked-goods recipe requests) about KETO, fire away below! I’ll see what I can do to address it in the book.

Here’s how much I love you guys: I let my EMBARRASSINGLY old manicure make a showing in this photo because I *needed* you to know how good this snack was! Pictured: an @eatingevolved keto cup (you could use a coffee keto cup or regular coconut butter cup if you want) topped with crunchy PB and some flake salt. This was SO GOOD!

I had a weird food day where @fullbodyfix made me a big breakfast with eggs, lemony kale, and bacon and I proceeded to eat maybe half of it and felt *fullish* so I stopped. I reheated it a bit later and added some olives, then ended up just needing this snack around 2:30pm before heading out for a microblading touch-up with @browistry (pic in my story). Ate dinner after I got home at 6:30pm. Feeling good!

New on the Balanced Bites Podcast

#356: Beyond Inspiralized with Ali Maffucci

In episode #356 Ali from Inspiralized joins me to share the Inspiralized story, talk about building a business with authenticity, and give her best tips for spiralizing all the veggies (& fruit too!)


  1. News and updates from Diane [1:38]
  2. Introducing our guest, Ali Maffucci of Inspiralized [3:56]
  3. The Inspiralized story [9:16]
  4. Starting the business [13:38]
  5. The evolution of Inspiralized [15:43]
  6. Supporting an audience with authenticity [17:58]
  7. Sharing more than just the highlights [25:30]
  8. The Inspiralizer [29:36]
  9. 30-plus fruits and veggies [34:42]
  10. Meal prep with spiralizing [36:04]
  11. Soggy noodles [38:00]
  12. Cooking methods of spiralized veggies [40:27]
  13. Beyond Spiralized recipes 42:11]
  14. Handling haters online [46:12]

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