Healthfully Ever After

Healthy Curated Living

Women in Food: Good Zebra : Classic Cookies and Snacks, Better For You

Women in Food InterviewsCarlene ThomasComment

I'm kind of reaching that age where I'm having nostalgia about childhood things. Like Lisa Frank. Or Spice Girls... orrr food. I mean really, it's mostly about the food and it's usually as a theoretical. Because I definitely do not like the way the packaged snacks of my childhood tasted now. But in my head...I still love them. RIP those bread sticks you dipped into fake cheese, zebra cakes and hi-c. 

If you look back at that shi* that we we ate as kids as an adult, you're kind of floored such junk is allowed as an ingredient. Or even that those snacks were a possible norm at lunch or as a halftime snack/post game snack provided by parents at soccer. You know you ate Gushers at least once as a kid during a sporting event. So if you take all of that into account: a desire for nostalgic snacks but in a way that isn't filled with absolute junk, you get Good Zebra. 

The Good Zebra team came into my life via Instagram. Their dark and sharp humor obviously drew me to them most immediately, but the concept in itself is something I totally stand behind. Why not re-create something you loved as a kid but do it even better? And more importantly, do it in a way that's also healthy. I'm thrilled to have you guys meet Good Zebra, especially since their website just launched within the past week with 3 flavors. So be in the know, follow them and earn your snack stripes. 

Erika- CEO/Founder Good Zebra:  Facebook, Pinterest and Instagram

Women in Food: Good Zebra : Classic Cookies and Snacks, Better For You
Women in Food: Good Zebra : Classic Cookies and Snacks, Better For You

1. Tell us about yourself and your business.

I am the founder and CEO of Good Zebra, a female led, better-for-you food company. I have a unique blend of interests and experience across a diverse list of specialties—sports and entertainment, financial services, fashion, and now food. Good Zebra was something I envisioned doing with my network of badass women behind me, set out to reinvent classic cookies and crackers. At Good Zebra, we aspire to create a brand that is honest and transparent, not just in our product but who we are 

2. If you could define your food philosophy in one sentence it would be….

Enjoy what you eat. That says it all. 

3. What are your 3 must have foods in your kitchen?

Avocados, apples, miso. 

4. It’s your birthday. What are you eating?

Fucking white sheet cake, like the kind you get from the grocery store, with whip cream frosting. 

5. Signature cocktail?

Vodka, fresh squeezed lemon juice, fresh grated ginger, and club soda. 

6. Food you can’t like no matter how hard you try?

I’ve never had meat or seafood in my entire life so I think its safe to say that. And if that doesn’t work, also cannot do almond butter. 

7. What are your go-to resources for all things food (websites/magazines/groceries etc)?

That’s a hard question. I actually don’t read magazines or have go-to resources. My inspiration is my kitchen and my imagination. I wish I was cool enough to keep up with all that. I would say the one thing I do use as a resource is foreign markets in New York. I walk into Indian or Japanese markets and inspiration strikes. 

8. Food fad you wish would die a horrible death?

All things diet. Soda, candies, gum. Fake sugar is FAKE! Nothing that crosses our lips should be FAKE! Nutrisweet should literally be illegal. 

9. Must have kitchen tool:

Microplane, in a variety of sizes.

10. What’s the one thing you learned this year that changed the way you think about food?

Processed sugar is evil. Its an additive in almost everything we get that is packaged. Launching a food brand has taught me that, be aware of sugar. 

Also, two more things to make your weekend magical.
1. You can take their spirit animal quiz. I'm a unicorn, baby! 

2. I just got the product in the mail and you should definitely order some vanilla cookies right now to make going to back to work after the holiday weekend do-able. 

Food Network Feature: How to Style Your Summer Drinks (RAINBOW ICE!)

Weekly Update, Drinks, Food DesignCarlene ThomasComment

Memorial day weekend: the official slash unofficial kick off to summer (late June people). The weekend where your parents say it's okay to wear white shoes/pants (but you've definitely been doing that for weeks at this point. Also, is that still a thing?). Where the pools open. Where you always need a beverage in hand. So in that sprit of outdoor entertaining beginning, it's only appropriate to show 7 awesome ways to style that summer beverage that we made for Food Network. There's a new idea for a cooler (it's a flippin wheel barrow filled with ice that when it melts you can use to water your plants by tipping it-YES!). THERE'S RAINBOW ICE. And one of my personal favorite images we've done in a while: garden garnishes. 

And as a behind the scenes look into what we do: it was legitimately still chilly two or so weeks ago when we shot this, and yes, we bought several bags of ice, faux filled half the wheelbarrow with clear packing air things and dumped cubes of ice on top. And yes, our neighbors constantly get nosy and ask us what we are doing. Answer: HAVING AN AWESOME TIME. STOP LEANING OVER AND SPYING INTO OUR YARD! Summer also brings outdoor nosy people. I forgot that one. Do they have a spray for that?

7 Ways to Style Your Summer Beverage

rainbow ice cubes: Food Network Feature: How to Style Your Summer Drinks
garden garnishes for drinks- Food Network Feature: How to Style Your Summer Drinks
mellon ball ice cube garnishes Food Network Feature: How to Style Your Summer Drinks

Spiced Mango Shrimp Tacos with Refried Black Beans

Main Dishes, Healthy HostessCarlene ThomasComment
Disclosure: I am a Pacific Foods Partner and love working with them to produce recipes like this for you. Thank you for supporting an awesome Healthfully Ever After sponsor. 

Let's taco-bout feelings. Specifically, the feeling you get when you make a meal and it has balance and zing and all the tasty without being heavy. You know: the way food should make you feel. That's what these shrimp mango tacos with refried black beans are. Everything happening on this plate, just makes me happy, fulfilled and like all is right in the world. 

To give you a look into our world, when we make a recipe for the blog we often consume it several times after we shoot it in a few ways to make sure we've got it right and to finish leftovers. You know you've got the recipe right when removing one ingredient just doesn't take it to the same level. That's essentials for you. 

But the best part is how easy this recipe is to put together. Chris and I are absolutely slammed schedule wise right now (Yay! We love our clients-seriously!) but much as we love food (which is a lot) the sheer lack of time and excitement we have after cooking and photographing/videoing  all day makes it tempting to NOT cook. I know a lot of you are right there with me. Time is a luxury. But good food is a priority... at least to us. This recipe takes advantage of ingredients that compliment each other very well and pairs it with two filling things: spiced shrimp and Pacific Foods Organic Refried Black Beans (Vegetarian).  The shrimp are your protein but the black beans serve as both fiber and protein. The bottom line is this is the essentials-the must haves-the simplified steps to making your next meal amazing. 

Spiced Mango Shrimp Tacos with Black Refried Beans
Spiced Mango Shrimp Tacos with Black Refried Beans

Spiced Mango Shrimp Tacos with Refried Black Beans

Makes 3 tacos


  • 1/2 Mango (sliced)
  • 1/4 Jalapeno (1/2 t minced)
  • 3 t Coconut Cream (1 t per tortilla)
  • 2 T Peanuts (Honey Ginger), chopped
  • 1/2 c Shrimp (small - used pre-peeled and cooked shrimp)
  • 1 Garlic clove (minced)
  • 1/2 t Cumin 
  • 1.5 T olive oil
  • Salt (1/4 t)
  • 3 t Cilantro, torn into pieces
  • 3 Lime slices
  • 3 Tortillas (corn)
  • Pacific Foods Organic Refried Black Beans (Vegetarian) 
  • 1/2 T feta cheese, crumbled

Directions: Mix garlic, cumin, salt and oil in a small skillet. Heat skillet to medium and lightly sauté the garlic. Add the shrimp to the pan to heat. Place a medium/large cast iron skillet over medium heat. Toast one tortilla at a time. Cook until lightly browned. (2-3 min) and turn to toast each side. While tortillas are toasting, heat Pacific Foods Organic Refried Black Beans (Vegetarian)  until warm and top with a sprinkle of feta cheese. Add coconut cream to warm tortillas, followed by mango, jalapeño, shrimp, peanuts, and cilantro.  Plate a scoop of refried black beans, sprinkle feta on top. Serve with fresh lime wedges.  


Now on a weird personal preference note: I actually like to dip my taco into the black beans (don't judge me) but you could also spoon it directly in, or eat it like a normal person on the side. There's no wrong answer. 

Spiced Mango Shrimp Tacos with Black Refried Beans


What's your dish for balance, essentials & a happy-food-dance? 

� Healthfully Ever After & Carlene Thomas 2011-2014