Episode 11: an interview with Erica Liu Williams, Founder of Gr8nola.
Learn more about Gr8nola on:
Instagram (Their feed is gorgeous)
Fall finally arrived at the farmer’s market last weekend! All through September I waited impatiently for the peaches to be replaced with apples, the sunflowers with fall foliage. Now, in the second week of October, the fall produce has arrived!
I practically skipped through the market, taking in the sight of pumpkins, brussels sprouts, and purple sweet potato.
But the most thrilling find was a basket of knobbly, striped delicata squash. I had seen these photogenic gourds all over Instagram and couldn’t wait to try them.
I bought one to roast and add to meals throughout the week, and another to experiment with. I’d heard of “pumpkin” breads made with other types of squash, and I was excited to create my own.
It turned out better than I could have possibly expected. My family members devoured their slices and instantly asked for seconds.
If you make this Cinnamon Delicata Squash Bread, I’d love to hear what you think. Leave a comment or share with me on Instagram. I hope you and your family love this recipe as much as mine does!
If you like this recipe, you should also try:
Have you ever experienced snack burnout? Like when you’ve got a few go-to snacks that you absolutely love and always keep on hand, but then one day you wake up and suddenly none of them sound appealing anymore? You’ve been there too, right? Luckily, we’ve got these Chocolate Granola Cups to shake up our snack game.
These little bites are truly incredible. The creamy, nutty, mild base paired with the rich, crunchy chocolate layer is a match made in heaven. And with that sprinkle of flaky sea salt on top? I have no words.
They also have collagen peptides in them for an added protein boost! I used Further Food collagen (you can find my podcast interview with the founder here), which gives this snack a little extra staying power. However, if you would like to make the recipe vegan or vegetarian, you can absolutely omit the collagen and they will still be delicious.
I’ve been bringing these on the go for snacks, enjoying a couple for dessert, or just grabbing one out of the fridge as I walk by. I also think they would be an incredible substitute for granola on a yogurt bowl. Chocolate for breakfast? Heck yes.
If you make these Chocolate Granola Cups (do it do it do it!!) be sure to let me know what you think in the comments, or share a picture with me on Instagram!
If you’d like to try Further Food, use the code primarilyplants10 for a discount on your order!
I am so lucky to be an affiliate for Further Food, a company I love and respect deeply. If you make purchases using the discount code in this post, I will receive a commission, so many thanks to you and to Further Food for helping support me and my blog.
Interview with Lillian Zhao, the founder of Further Food.
A few months ago, Further Food reached out to me and asked if I’d like to be part of their affiliate program. I’d never tried collagen, and I was definitely intrigued. I did some research and decided to try it out. So I joined the affiliate program and began using the product, but I still wanted to learn more about collagen. And who better to ask than the company’s founder, Lillian Zhao?
When I emailed the company to request an interview, I honestly didn’t think I’d get a response, just because they are so popular. To my surprise and delight, I received an affirmative reply. So a couple weeks ago, I had the pleasure of sitting down with Lillian and hearing first hand her passion for her business.
This interview is not sponsored in any way by Further Food (if anything I would pay Lillian to talk to me!), but if you are interested in trying the product, you can use the code primarilyplants10 for 10% off your order.
On their website
If you enjoyed this episode, you’ll also love:
Like many people, I am a master procrastinator. Overtime, I’ve become much better at checking off the little things- answering emails, doing laundry, etc.- but when I’m faced with a big, stressful project, I often put it off because I’m not ready to deal with the anxiety it causes. Unfortunately, I’ve found that this just creates a snowball effect- as time goes by my nervousness only builds, so when it finally comes time to get to work, I have more anxiety to overcome than I did in the first place. Breaking this habit is definitely a work in progress for me, but I have found many valuable tools that help me combine work with self care.
Combining a stressful project with something that makes me happy mitigates my anxiety and gets me excited to start working. In this post, I share the strategies that I’ve find helpful, but I also encourage you to take this idea and make it your own- find what works best for you!
This is how I combine work with self care, and I hope you find these strategies as helpful as I do! And if you have your own tips for incorporating self care into your school/work life, I would love to hear them either in the comments or on Instagram.
Going to the farmer’s market with my parents on Sunday mornings is one of my favorite parts of the week. It’s such a nice opportunity to spend time with them and catch up without any distractions. Every week we make an effort to try a new fruit or veggie, and sometimes we do, but no matter what we always leave with peaches. Recently, I’ve been buying an extra peach and a tomato, then making this Peach Caprese salad on Sunday evenings.
I’ve already shared this salad on my Instagram, and it’s so simple you barely need a recipe, but I love it so much that I just have to share on the blog.
This salad tastes like the essence of summer, and it is beyond simple to make. That means spending less time in the kitchen and more time with your family/friends/Netflix.
This Peach Caprese Salad is so versatile that I will make some on Sunday evening to have with dinner, then I will eat it again with toast for breakfast the next morning. And as you can see from the below photo of my desk lunch, it’s also delicious as leftovers topped with some chicken (or your protein of choice), which is such a win in my book.
If you try this (and you totally should!) let me know what you think and/or share it with me on Instagram!
Try this Peach Caprese Salad along with:
Conversation with Jenny Eu, the founder of Three Trees Almondmilk:
You can learn more about Three Trees Almondmilk:
On their website
And maybe in a store near you!
If you enjoyed this episode, I would so appreciate it if you would leave a review on iTunes, let me know on Instagram, or tell a friend! And if you have any feedback as far as what you would like to see more of on the show, please let me know!
When I was 12, I went to sleep-away camp for a week. I was there with one of my best friends and my little sister, but I was still incredibly homesick. One night, we had tater-tots with dinner and I started crying at the table because my dad loves tater-tots and eating them reminded me of him. Looking back, I find that pretty funny, but at the time it definitely wasn’t. And now I am able to find the humor in the situation because I’ve developed strategies for overcoming loneliness and homesickness that I didn’t have back then.
I still struggle with homesickness, but these strategies have been incredibly helpful to me, and I hope you find them useful too.
I hope you’ll find my strategies for overcoming loneliness useful, and if you have strategies of your own, I’d love to hear about them! Just leave a comment here or connect with me on Instagram, and we can keep the conversation going.
Episode 8: Cynthia Samanian of Confetti Kitchen
Cynthia is the founder of Confetti Kitchen, a recipe website and event business that encourages people to use simple food as a platform to create meaningful connections.
In the episode, Cynthia and I discuss:
Using positive language to talk about food
The importance of simple, accessible recipes
How small details can make a huge impact
And much more.
You can learn more about CK:
On their website: https://www.confettikitchen.com/
On Instagram: https://www.instagram.com/confettikitchen/
On Facebook: https://www.facebook.com/confettikitchen
I really like this time of year. For me, savoring the last lovely moments of summer while looking forwards to the coziness of fall is one of the best parts of the year. But the one thing I don’t love is the food. Its an awkward phase- we’re moving on from hot dogs and watermelon, but aren’t quite ready for all pumpkin everything. So what’s a food-loving gal to do? Make Mint Chia Pudding, of course.
This Mint Chia Pudding is the perfect transition food. The mint flavor is fresh and summery, which reminds me of sitting on the beach eating a cone of mint chocolate chip. (Or my mint chip “ice cream”)
At the same time, its super convenient and meal prep friendly. Make a few batches at the beginning of the week, portion the chia pudding into jars in the fridge, and you’ll have grab & go snacks all taken care of!
Plus, thanks to the magical power of chia seeds, this pudding will be able to power you through anything from outdoor summer adventures to the first day of school!
If you make the recipe, be sure to share with me on Instagram! And let me know (in the comments or on IG): what are you most excited for about fall?
As you can see, I went a little wild with toppings (which I totally recommend doing!) I used plain greek yogurt, chocolate peanut butter, and granola. It was delicious, and I’d love to hear your topping suggestions too.