I hope to educate, inspire and empower you to connect with your body and find food and fitness freedom. Here on the blog I share all of my top tips on movement, nutrition, mindset and motherhood.
Holistic Health Coach helping women reclaim their wellbeing.
I combined two of my favorite quiche recipes this past summer + it turned out to be scrumptious!
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.
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.
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!
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.
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!
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!
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!
Tip: Make a double batch and freeze for later! They are great reheated in the toaster.
Can’t wait for you to try it!
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.
Let me know what your favorite combinations are in the comments below.
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)
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.
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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!
Making my latte takes five minutes tops.
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.
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.
1 cup milk of choice
2 Nespresso pods (I made two shots on the espresso setting)
1 cup of ice cubes
Simple Syrup (optional)
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!