This little hottie firecracker, not just adorable and smart as hell, has got a way in the kitchen that'll knock your socks off!!  Celeb Chef Vikki Krinsky has been cooking for Family Guy mastermind, Seth Macfarlane for a whopping 7 years - and we can see why one of Hollywood's leading men would choose a gal like this as his kitchen co-star.  Here are some of Chef Vikki's home-cooked recipes - mouthwatering sure, healthy - 100%  Get a load of the black-bean brownies mmmm hmmmmm.  And for more...listen in to Haute Mom's Life on Podcast One or on the homepage :)

Chef Krinsky’s Homemade Energy Balls


1 Cup Unsalted Raw Almonds
1 Cup Unsalted Walnuts
1 Cup Unsalted Raw Cashews
1 Cup Unsalted Raw Pecans
1/2 Cup Flaxseeds
1/2 Cup Chia Seeds
Small Drizzle of Good Quality Vanilla or 1 tsp quality vanilla powder
Pinch of Cinnamon/Nutmeg OR Pumpkin spice
SMALL pinch of salt
1/2 Cup Melted Coconut oil
4 Pitted and Soaked Dates + water


Line a baking sheet tin parchment paper and set aside. 

In a large food processor, add all the ingredients expect for the dates + water. Grind for about 30 seconds. Slowly drizzle in the coconut oil and add dates + water until mixture forms into a dough like consistency. You don’t want large chunks, you want a rather soft texture. 
With gloves on, form mixture into bite size balls and place in glass container, separating each layer with parchment paper, or alternatively line a sheet pan, place the balls in rows of 4 and place in the refrigerator for about an hour. (I can keep my in the fridge until ready to eat ). 

A fun added step is to roll a few of the balls into unsweetened cocoa powder and make a healthy “Truffle”. Or even shredded coconut! 

Play with the spices and your favorite different types of nuts!   

Recipe by Chef Vikki

Cake OR Brownies! 

With this untraditional version of German Chocolate Cake, you are able to have your cake and eat it too! Without the guilt and sugar crash regular chocolate cake gives you, this extremely high protein and rich in fiber cake will surprise even the pickiest dessert lovers!

Serves 12

Cook Time 45 minutes

Prep Time 15 minutes



2 15-ounce cans low sodium black beans
2 large whole eggs

6 large egg whites
Pinch of salt
3/4 cup honey
2 teaspoons vanilla
3/4 cup coconut oil
A few drops of water (as needed to blend)
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda

Olive oil spray



1/4 cup melted coconut oil

1/2 cup honey

1 cup tablespoons unsweetened cocoa powder

3 tablespoons non-fat plain Greek yogurt

2 teaspoons pure vanilla extract

5 tablespoons shredded unsweetened coconut

Preheat oven to 325 degrees Fahrenheit.

Line two 9-inch round baking pans with parchment paper, and spray with olive oil spray. Set aside.

In a high-powered blender add the beans, eggs, salt, honey, vanilla, coconut oil and water. In a small bowl whisk the cocoa powder, baking powder and baking soda and carefully add to the blender. Mix gently with a spatula before turning the blender back on. Blend until well mixed, about 2 minutes.


Pour the batter into the two baking pans. Tap the pans lightly on the countertop to prevent air bubbles.

Bake for 40-45 minutes until cake tester comes out clean. Let the cakes cool for 15 minutes in their pans. Carefully flip the cakes out of the their pans, and place on a cooling rack. Cool for another 15 minutes before icing.


While the cakes are baking, prepare the icing. 


Mix the coconut oil and honey in a medium size bowl.