Remember when we chatted about my favorite overnight oats and I mentioned that when I’m not eating oats for breakfast I usually have a smoothie? Well, naturally I assumed you were all hankering for my go-to smoothie recipe after that teaser and I just couldn’t wait to share it with you. It’s incredibly simple, packed with nutrients, and even a secret protein-packed ingredient that helps make this smoothie feel like a real meal! There are a million recipe versions of this smoothie floating around the internet, but this formula that I’ve landed on finally feels like one I want to make over and over again. Spicy ginger, sweet pineapple, and a serving of vegetables that you can’t even taste? Let’s do this.
Well, my friends, it’s officially carrot cake season. I’ve been seeing carrot cakes all over the inter-webs, and wanted to share with you my favorite way to get some carrot cake goodness in your life. I’ve been really into overnight oats lately, and this recipe is one of my favorites. In case you haven’t jumped on board yet, overnight oats are simply oats mixed with milk/ yogurt/ other fixings that you prepare and put in the fridge overnight to let the oats soften. They’re meant to be eaten cold, and are wonderfully addicting, not to mention a super easy way to have breakfast waiting for you when you wake up. I tend to prep a couple to grab throughout the week, and I try to mix up the recipes I make from week to week so I don’t get bored, but I’ll be honest, this recipe has stayed in my rotation every single week recently. What can I say? I have a thing for veggies in my oats.
Are you in need of some snack-spiration? A little meal-time revamp? Well, you’re in luck. I’m here to help with sweet potatoes for every occasion. I find sweet potatoes to be incredibly versatile and they’re truly one of my favorite ways to consume carbs. Seriously, though, sweet potatoes are cheap, readily available, nutritious, and as we’ll see today, can be dressed up with all sorts of different flavor profiles. Let’s dive in, shall we?
Recently I’ve been all about turning all of my breakfast foods blueberry muffin flavored. That’s right – not just blueberry, but blueberry muffin! I was inspired by eating blueberry muffin overnight oats (which, by the way, if you haven’t discovered yet, you should probably run out and get yourself some mason jars ASAP, because they need to be in your life), and wanted to see what else I could apply the flavor to. So what’s the difference between regular ‘ole blueberry flavor, and blueberry muffin flavor? It’s all in the lemon zest!
Of all the gadgets that occupy my kitchen drawer (I use my strong skills of maintaining organized chaos to accomplish fitting everything I own into one drawer), my microplane is by far one of the ones I find the most useful. Being able to add lemon zest really brings something simple like a smoothie or oatmeal to a whole new level. Read More
Apparently on this holiday that is known for pink and chocolate, I feel it is my duty to bring you things that are definitely pink, but maybe not so chocolate. Last year, we turned strawberries into roses. This year, we’re making delicious piña colada smoothies, and tinting them pink with frozen raspberries. The result is a tropical, creamy, drink that will make you forget it’s below zero outside. Read More
Are you all ready for Thanksgiving? I had a conference call with my mom and sister today to discuss the recipes we’re going to make. Yep, we scheduled time to go through our favorite recipes and decide what makes the cut this year. We’re paring down the meal a bit (just a little… we couldn’t part with much!!) to make cooking Thanksgiving dinner in a smaller kitchen more feasible.
On the menu at our dinner will be the all-American classics: Turkey, stuffing, mashed potatoes, and a few family classics: artichoke stuffed mushrooms, fresh cranberry pear relish, and cider glazed sweet potatoes. Of course, it wouldn’t be Thanksgiving without our favorite pumpkin pie, either.
I made these pumpkin muffins this weekend to tide me over before the real feast begins next week. That, and because I had some leftover pumpkin I really needed to use up. The cranberries and white chocolate chips are the perfect festive additions to these muffins. If you’re looking for a lighter way to begin your Thanksgiving morning, these muffins would be great.
Crunchy, crispy, sweet, coconutty – this granola is seriously addictive and my new favorite morning treat. Is it weird that I wake up excited to eat this? Probably. Whatever.
Lately, I’ve been experimenting with homemade granola, and this is the recipe I’ve been using as a base, but trust me when I say that basic doesn’t necessarily mean boring. Subtly sweet from a little honey and perfumed from coconut oil, it’s the perfect topper for your morning yogurt, smoothie, or just to grab handfuls of as you dash out the door.
Trends are weird things. Suddenly, someone decides that everyone should start pouring their smoothies into bowls, and we’re all on board – eagerly spooning brightly colored concoctions into our mouths. I wish I could say I am not a trend-follower, that I am a smoothie-maverick who uses two straws to drink a smoothie off a plate. But I am not. I am fully on board with these super thick smoothies poured into a bowl, covered in crunchy toppings, and devoured with a nice big spoon. And, I think you will be too once you realize how incredibly easy they are.
Do you ever wake up just wanting a giant stack of pancakes all to yourself? if you said yes to that, good job, because it means we can be friends. It’s no secret that I love brunch. I think it’s one of the best meals, mostly because it usually involves actually taking time to enjoy a leisurely weekend meal with friends. Actually having time to sit down and enjoy my first meal of the day is something that is certainly reserved for weekends. Don’t get me wrong, I’m a big advocate of breakfast – I never go a day without my greek yogurt, but scooping some yogurt into a tupperware to bring to work is hardly what you would call gourmet.
My friends and I spent a lot of time in the library in college. I realize that sounds incredibly un-exciting, but let me tell you, it was the place to be. We would camp out in the morning, and spend the rest of the day there. The thing is, I went to a pretty nerdy school, so that meant that once you secured your Sunday afternoon spot, You. Did. Not. Leave. Not even for lunch. This meant you were left looking for a snack around 2pm and we often fell prey to the bakery muffins from the library cafe. They were huge, delicious, and approximately 600 calories each.