It’s no secret that breakfast is my favorite meal of the day. Normally, I wake up, open my fridge, and just stare at it, contemplating what I should make. Eggs? Hash browns? Avo toast? Toast w/peanut butter? A yogurt parfait? Pancakes? Waffles? There’s just way too much to choose from!
HOWEVER. There is an exception around this time of year, because I literally know exactly what I want to eat: single serving honey pear oats. Here’s how it goes: the night before, I make a quick batch of steel cut oats. I also prep my pears by slicing them in half, coring them (I! love! fall! fruits!) and storing them in an airtight container. The next morning, I season my pears and throw them into the toaster oven, I add milk to my oats, and microwave that for about 30 seconds. Finally, I’ll add my roasted pears to the oats, and top them with a whole bunch of fun treats.
Now, I’ve made apple baked oats before and they’re so so delicious, but there’s something about a nice, classic bowl of oats on a chilly fall morning that I love. These single serving honey pear oats = an easy weekday breakfast made a whole lot better.
Say hello to thick, chocolatey, chia pudding heaven! Yeahhhh, baby. Ever since I first read Cookie and Kate’s chia pudding recipe, I knew it was time for me to jump on the chia pudding trend. As usual, I’m late. They’ve been popular in the food/health world for quite a while, and since it’s such an easy and delicious recipe to make, I’m kind of surprised that I’m only now sharing this chocolate chia pudding recipe on the blog!
Thing is, I know most people out there enjoy simple, easy recipes that can be made in a flash. This chocolate chia pudding is made directly in a mason jar, so you can prepare the pudding, chill it in the fridge and let it do it’s chia magic, then take it out the next morning and add toppings! Seriously, when they say “under 5 minutes” I literally mean under 5 minutes. And if it’s a lazy Sunday morning, treat yourself by pouring the pudding into a bowl and topping it (so #fancy and #instagrammable).
You guys… this is by far one of the most genius recipes I’ve come up with. Just imagine: key lime pie, crunchy granola, and a sweet, fluffy muffin. That’s basically what these coconut lime granola muffins are: a key-lime pie, transformed into muffin form, topped with crunchy coconut granola and packed with summery, citrusy flavors.Best part? They’re health-ified and gluten free.
They can be a quick, grab-and-go breakfast, afternoon snack, or even dessert! Hey, I’d even eat them for dinner. Not kidding, these are that good.
Oh! And I’m bringing back the good ol’ recipe videos (woo-hoo!) I’m really really trying to be consistent with these, seriously. Even though I haven’t even attempted to make another one since my carrot cake bread post back in April, one of my goals this summer was to make more videos. Summer’s over half way over and this is the first one I’ve made😂 It’s all about the baby steps, I guess. Enjoy!
Happy Easter Sunday, y’all! Aside from the fact that it started drizzling right after I got all of the food set up, I really hope y’all are having a wonderful day. I hope you’re spending this Sunday with your family and remembering what Easter is truly about, and not just decorating Easter eggs and posting about it on social media. Planning events is pretty challenging, especially Easter festivities. That’s why today I’m sharing the steps I took in the tedious preparations of putting together a successful Sunday brunch! Enjoy!
First of all, let me just say that I’m not the biggest fan of nutella. Yes, I’m serious. To me, the spread is overly sweet and processed, and makes me sick to my stomach. In fact, my friends look at me like I’m mental when I say I don’t like it! However, I was scrolling through Pinterest when I saw a recipe for homemade healthy Nutella. Like most foods (cookies, cake, etc.), I wondered if Nutella would taste better if I made it myself. It’s pretty easy – a small matter of blending up some hazelnuts and flavoring it with some cocoa, of course, and some other ingredients, such as honey and vanilla. This healthy nutella I’ve created for y’all today is the perfect alternative if any of y’all are looking to eat healthier, but still miss the iconic hazelnut spread.
I just got back from my trip to Colorado this morning at about 2 o’clock, and I’m completely exhausted. Honestly, I’d get some rest, but I’m just too excited to share my colorado/new mexico food guide with y’all! We drove up to Colorado to go ski at Wolf Creek, and passed by New Mexico to and from Colorado. I got so many good photos and ate so much good food, so this is going to be a rather long post. I hope y’all will find this colorado/new mexico food guide helpful! xx
1. Whole Food’s (Santa Fe, NM)
On our way to Colorado, we stopped by Santa Fe (which is, by the way, the cutest little town ever!). We drove around until we stumbled upon this adorable adobe-style Whole Food’s Market! I was so hungry, and I was so happy that we’d found a place that felt kind of like home. I ordered a roasted asparagus tomato parmesan sandwich, with some roasted veggies and sweet potato fries! If any of y’all are planning to pass by Santa Fe, Whole Foods is always a great option.
Happy Tuesday! I’d just like to point out how excited I am that we’re in the last couple days until spring break arrives. Also, I am just so happy that warmer weather is on it’s way, and I’ll have a break from school! Y’all can probably tell I’ve been loving blueberries lately, even though they’re not in season, and I’ve been putting them in almost everything I’ve been making, including this strawberry blueberry smoothie.
Smoothies are honestly life savers. I can just pop the ingredients in my NutriBullet and put the container in the fridge, and it’ll be ready for the next day. Or, I’ll just save it for when I come home from school and I’ll have a nice, refreshing drink for me to sip on while I watch Netflix (I’ve been loving Grey’s Anatomy) or do my homework.
This one that I’ve thrown together for y’all today is super adjustable – you could substitute coconut milk for any other liquid (orange juice, almond milk, regular milk, etc.), or replace the strawberries with frozen bananas.
I hope y’all enjoy this recipe!
I’ve been obsessing over blueberries lately. I’ve been having them as a snack almost every day this week! I love having something nice, fresh, and sweet in the fridge to look forward to when I get home from school. I usually pre-wash them a day in advance or in the morning if I have time, and I’ll even bring them to school and snack on them when I’m a little hungry. That’s why I decided to make some blueberry muffins! They are so cute, and I’m drooling as I’m writing this post right now! I only have a couple more in the pantry, and I’m pretty sure they won’t last long. These cuties are fluffy, super easy to throw together, and full of delicious blueberry goodness!
(P.S. I’m also playing around with photoshop, so hopefully my pictures look okay! I’m still learning a lot but I feel like my image quality is getting a lot better.)
So if y’all didn’t know, I have an unhealthy obsession with peanut butter. I am literally not even joking – when the school comes to an end, all I think about is peanut butter. With that being said, here are two of my current favorite peanut butter recipes.