I combined two of my favorite quiche recipes this past summer + it turned out to be scrumptious! 

INGREDIENTS

• 1 medium red bell pepper chopped
• 1/2 yellow onion diced
• 1/2 cup chopped zucchini or summer squash
• 2 cups spinach or kale, chopped
• 1/2 cup whole milk greek yogurt
• 1/2 cup whole milk (almond milk works as well)
• 3 eggs
• 2 cloves garlic, diced
• 1 cup shredded sharp cheddar cheese
• 1 tsp italian seasoning
• 1/2 tsp chili
• dash of red pepper flakes
• 1 pie crust
• sea salt + pepper to taste

INSTRUCTIONS

1. Preheat oven to 400
2. Bake pie crust until firm, 8 min. Remove + Set aside
3. iIn large skillet, sauté onion, pepper, zucchini + garlic for 2-3 min.
4. Add red pepper, chili powder + spices. Cook until softened, 3-4 min.
5. Add spinach + saute until wilted.
6. Remove veggies from heat.
7. In large bowl, add yogurt, milk + eggs. Whisk together.
8. Spread 1/2 cheese on bottom of pie crust.
9. Layer veggie mixture over the cheese. Pour egg mixture into pie shell. Sprinkle remaining cheese atop of quiche.
10. Bake 40-45 mintutes. Cool 5 min before serving.

Who doesn’t love a cozy cup of hot chocolate?!

Today my family and I played outside in the snow! While my loved ones sipped on some holiday beverages, I was craving a special drink of my own – specifically hot cocoa. I didn’t have any hot cocoa mix on hand so thought I would make my own.

I raided my pantry to see what I had on hand. Because I am in my third trimester I am trying to prioritize getting enough protein. One way I’ve been doing this is by adding collagen to my coffee. I thought hot cocoa would be the perfect drink to add collagen into.

Health Benefits of Cocoa + Collagen

Hot chocolate is the perfect wintertime afternoon pick me up that can provide energy + protein.

Raw cocoa powder contains bioflavonoids. Cocoa can reduce inflammation which directly boosts your immune system, boost your mood, and promote better sleep. Cacao beans are full of minerals such as magnesium, sulfur, calcium, iron, zinc, copper, potassium, and manganese.

Collagen provides additional protein to your day, leaving you feeling full and satisfied, prevents blood sugar crashes, and can help with your skin and hair.

Recipe

This recipe turned out so yummy I just have to share! I was pleasantly surprised and my husband and son also loved it. Let me know what you think!

Recipe adapted from King Arthur Flour. One of my favorite sites to find tried + true baking recipes!

Ingredients

• 2 large eggs
• 1/3 cup honey or maple syrup
• 1/2 cup vegetable oil or apple sauce
• 1/2 cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground coffee or esspresso
• 1/3 cup uncsweetened cocoa (I like to use the Ghirardelli brand)
• 1 2/3 cups flour
• 2 cups or 2 medium shredded, unpeeled zucchini, gently pressed
• 1 cup dark chocolate chips

Instructions

1. Preheat the oven to 350°F; lightly grease an 8 1/2″ x 4 1/2″ loaf pan.
2. In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
3. Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.
4. Stir in the zucchini and chocolate chips.
5. Pour the batter into the prepared pan.
6. Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).
7. Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
8. Cool completely before slicing; store well-wrapped, at room temperature.

I am obsessed with lattes and oat-milk, so when Starbucks released this drink I just HAD to try it. It did not disappoint!

I set out to re-create this delicious beverage at home, and after a few tries think I nailed it!

Here is how you can make your own Iced Brown Sugar Oatmilk Shaken Espresso at home, in less than five minutes without spending more than a dollar or two per drink!

I asked the Barista at our local Starbucks to walk me through what was included in this new drink. She explained to me that they use the Starbucks® Blonde espresso roast with brown sugar simple syrup and a dash of cinnamon together (genius) and then combine the espresso with ice and Oatly oat-milk. Then it is shaken to mix all of the flavors together.

Supplies You Need:

• Nespresso Machine
• Starbucks Blonde Espresso Pods
• Oatly Oat Milk – this can be found at your local grocery store or Target. I recommend the Full Fat or Barista Blend. Starbucks uses the barista blend but this is not always available for consumers. I found the regular oat milk tasted almost identical.
• Light Brown Sugar
• Water
• Cinnamon – I recommend purchasing a high-quality cinnamon spice for this latte recipe. Look for one in a glass container to preserve freshness or buy a new one if you’ve had yours for over six months!
• Ice
• Mason Jar with lid or shaker

Ingredients

• 2-3 Shots Starbucks® Blonde espresso
• 8 ounces Oat milk
• 2 Tbsp Brown Sugar Simple Syrup
• Cup full of Ice
• Dash of Cinnamon

Directions:

1. Make Your Simple Syrup: this is insanely easy and takes about ten minutes. It will last you a while so you won’t have to make a batch every time. Mix 1 cup of water with 1 cup of packed brown sugar. I used light brown sugar. Combine in a small saucepan over medium heat and stir until sugar is dissolved. Allow syrup to cool to room temperature & store in an airtight container to use throughout the week.
2. Brew Espresso: At Starbucks, a Grande drink has two shots of espresso, and a Venti iced drink gets three shots. It is really important to make sure you have enough high-quality espresso for your home beverage in order for the drink to work. Brew two shots of espresso using your method of choice. The Nespresso pods worked perfectly for me!
3. Add Flavor: Combine your freshly brewed espresso with simple syrup and cinnamon in a mason jar. Place lid on jar or shaker and shake until combined. If shaking isn’t your thing, simply stir or whisk well.
4. Ice & Shake: Pour mixture over ice and top with the milk. Shake again! This part is fun and makes the drink special! Instead of a latte, where the espresso is just poured over the ice and milk, everything is distributed evenly in this drink JUST HOW I LIKE IT!
5. Enjoy!

Fresh & Foamy Matcha Latte

Why matcha?

I identify as someone who has high functioning anxiety and also has experienced postpartum anxiety. Although coffee is one of my favorite things in the whole wide world, I have learned that at certain times the caffeine can increase my anxiety.

A coach of mine introduced me to matcha, and I have been hooked since. It is a lovely, green drink that provides energy without the jitters and a ton of antioxidants!

Benefits

• Matcha contains L-theanine (decreases anxiety, enhances alertness & brain function)
• The practice of making and mindfully enjoying a cup of matcha can be your mindful moment in your day!
• Coconut oil is a yummy, delicious healthy fat.
• Matcha is high in antioxidants.

Ingredients 

• ½ cup hot water
• ½ cup oat milk
• 1 tsp matcha tea powder (THIS is my favorite)
• 1 tbsp coconut oil
• 1 tbsp honey or maple syrup (omit this if your matcha latte mix is already sweetened!)

Directions

Warm: Combine all ingredients together and blend for 1 minute until frothy using an immersion blender or blender! Adjust sweetener to taste as needed. 

Iced: combine 1 tsp matcha per 8 ounces of milk. Place oat milk in frother & warm. If you do not have a frother warm milk on the stove. Mix matcha in well. Pour over a cup of ice & serve!

Enjoy!

This recipe is adapted from one of my favorite sites – Nutrition Stripped. I switched a few things around due to what I had available in my kitchen and they came out amazing!

Ingredients

• 1 cup flour (I love King Arthur!)
• 1/2 can pumpkin puree
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 Tbsp. pumpkin pie spice (Trader Joe’s brand is great!)
• 1/4 tsp. ground ginger
• 1 cup oat milk
• 3 whole eggs
• 1 Tbsp. melted coconut oil
• 2 tsp. vanilla extract

Optional add-ins:

• shredded zucchini
• mashed, ripe banana
• shredded carrots

Instructions

1. In a large mixing bowl, whisk all the dry ingredients together.
2. Using an immersion blender, combine all wet ingredients until creamy. Then pour the wet ingredients into the dry ingredients and stir to combine.
3. Use a large non-stick pan that is well greased with coconut oil. Pour 1/3 cup of batter into the pan at a time. Cook on medium heat & let cook until bubbles form on the top. Flip until it’s cooked through.
4. Repeat until all the pancake batter is cooked!

Enjoy!

Tip: Make a double batch and freeze for later! They are great reheated in the toaster.

Can’t wait for you to try it!

Ingredients

• 1 large onion
• 3 medium carrots
• 3 celery stalks
• 6 garlic cloves
• 2 bunches kale (stemmed)
• 1-28 ounce can of diced tomatoes
• 1-14 ounce can of pinto beans (rinsed & drained)
• 3/4 tsp crushed red pepper flakes
• 3 potatoes OR noodles, cooked

Directions

1. Dice onion, celery, carrots and mince garlic. Stripe rule off of kale stalks and cut into small pieces.
2. Cook onion, celery, carrot, potatoes, and garlic in oil in dutch oven, stirring occasionally until veggies are softened, 8-10 minutes. Add 2 tsp. salt. Add potatoes if using.
3. While veggies cook, place a strainer over a bowl. Strain can of tomatoes, reserving juice for later. Add tomatoes in strainer to dutch oven and cook 10 minutes.
4. Add beans, tomatoes juice, red pepper flakes, 4 cups of water to dutch oven. Bring to a simmer.
5. Add kale in 2 additions, stirring and allowing to wilt in between. Simmer for 5 minutes. Taste & adjust seasoning.

Enjoy!

Perfect for batch cooking and easy to make ahead, this baked oatmeal recipe is simple, satisfying, and very forgiving.

Oatmeal is delicious, filling, and super versatile. I usually make one batch of baked oatmeal on Sunday and pack it to take to work – grab and go! I love switching up the add-ins based on seasonal fruit, or whatever I’m feeling that week. Some of my favorite combos so far have been blueberry-coconut and banana-chia.

Ingredients

• 3 cups rolled oats
• 2 eggs
• 1 cup almond milk, unsweetened
• 1/4 cup maple syrup
• 1/4 cup coconut oil, olive oil or apple sauce
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 tsp. baking powder

Add-Ins

• berries – my favorite is adding blueberries
• 1 sliced banana
• diced apple
• Chia seeds
• slivered almonds
• coconut

Directions

1. Preheat oven to 350 degrees
2. Mix all ingredients together in a bowl
3. Place into a greased baking pan
4. Bake for 30-35 minutes. Cool.
5. Cut into 4 individual pieces. Serve cold or warm! It can be reheated in the microwave if desired.

Enjoy!
Let me know what your favorite combinations are in the comments below.

Ingredients

1 cup soft Medjool dates (about 8 ounces), pitted

2 3/4 cups rolled oats (about 2 1/4 cups oat flour), certified gluten-free if needed

1/4 cup smooth tahini (or almond butter or cashew butter)

4 1/2 tablespoons pure maple syrup

1 tablespoon pure vanilla extract

1/2 teaspoon fine sea salt

1 cup vegan chocolate chips, divided (I use these mini chocolate chips)

2 teaspoons refined coconut oil, melted (optional; omit to keep oil-free)

Directions

1. If the dates are not very soft, cover them with hot water for 5 minutes, then drain and pat dry.

2. Place the oats in the bowl of the food processor and pulverize them until you have fine oat flour. Alternatively, you can use store-bought oat flour.

3. Add the pitted dates, tahini, maple syrup, vanilla, and salt to the oat flour. Pulse until the mixture forms into a sticky dough (it should turn into a ball). If it feels dry, add a spoon of plant-based milk a teaspoon at a time until the dough just sticks together when pressed.

4. Fold in 1/2 cup of the chocolate chips using a silicone spatula.

5. If the dough is too sticky to handle with your hands (this is more likely if your kitchen is warm), place the dough in the fridge for 20 minutes to firm it up a bit.

6. Line a 9×5-inch or 8×4-inch loaf pan with parchment paper, leaving some overhang. You can also use a similar-shaped glass storage container or an 8×8-inch square baking pan (if you use the latter, the bars won’t be as thick though). Spread the dough into the pan and smooth the top out evenly, pressing all the way into corners. Use a flat-bottomed glass to get the mixture evenly on top. Place the pan in the freezer for 30 minutes (or longer) to set.

7. Using the parchment paper as handles, lift the cookie dough out of the pan. Place the remaining 1/2 cup chocolate chips in a microwave-safe bowl with the coconut oil, if using. Microwave on high in 30-second intervals until the chocolate is almost melted. Use a spoon to stir the chocolate until it is melted. If you omit the oil, the instructions are the same.

8. Pour the melted chocolate on top of the cookie dough. Since the bars are cold, the chocolate will harden on top. Slice into 8 bars and serve immediately. Store leftovers in the freezer.

ENJOY!

Let me show you how to make a simple and delicious iced latte at home!

Disclaimer: As an Amazon Associate I earn from qualifying purchases. 

I’ve experimented for you and found the most efficient and tasty recipe for iced lattes at home!

Not only is it cost-effective to make homemade lattes, but I find the routine of creating something I love soothing and joyful. It is part of my morning routine!

Time

Making my latte takes five minutes tops.

Cost

I brew my espresso with a Nespresso Machine. And oh my goodness – I looooooveee this machine.

Another thing I love about Nespresso is that they provide you with bags to recycle your pods in with each order. All you have to do is drop it in the mailbox to send back!

The initial investment is about $250 for equipment. But, after purchasing the espresso machine to start, each latte costs about $2.00. It has saved me lots of money in the long run.

If you are unsure about investing in an espresso machine, try tracking how much money you spend for one week on coffee! It may help you decide.

• Nespresso Pixie Machine
• Nespresso Aeuroccino 4 Milk Frother
• Nespresso Pods: $0.70 each, my favorite capsule is Roma
• Oatly Oat Milk: $4.99 for 1/2 gallon or 8 servings

You can totally make this latte without the milk frother to start, it will just be creamier! I love my milk frother because in the winter I use it to make hot lattes as well.

Ingredients

1 cup milk of choice

2 Nespresso pods (I made two shots on the espresso setting)

1 cup of ice cubes

Simple Syrup (optional)

Steps

1. Fill your cup with ice cubes
2. Froth milk on the cold setting, or just pour over ice cubes
3. Make two shots of espresso with Nespresso machine
4. Pour hot shot over ice cubes and milk
5. Stir and enjoy!

I purchased this espresso cup and make my shots in it.

I also have reusable straws to use! You can find similar ones here.

I have ice cube trays with silicone backs that make making a bunch of ice very easy, for those without an ice maker!

P.S. You can check out my Instagram Story highlights for a video of how I make my latte!