Cinnamon Delicata Squash Bread

This Cinnamon Delicata Squash Bread is delicious quick bread that will bring a unique flavor to your fall days.

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!

Cinnamon Delicata Squash Bread

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!

Cinnamon Delicata Squash Bread
 
Ingredients
  • 1 delicata squash
  • 1 egg
  • ¼ c. brown sugar
  • 2 tbsp olive oil
  • ½ c. all purpose flour
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • Topping:
  • 2 tbsp dark chocolate chips
  • ½ tbsp pepitas
Instructions
  1. Halve delicata squash and roast for 45 minutes at 375 ºF.
  2. Remove squash from oven, preheat oven to 350 ºF, and grease an 8x4 loaf pan.
  3. Remove skin, then mash squash in mixing bowl until smooth.
  4. Add egg, sugar, and olive oil to bowl. Mix until well combined.
  5. Gently stir in flour, baking powder, cinnamon, nutmeg, and salt.
  6. Once dry ingredients are incorporated, pour batter into pan.
  7. Sprinkle chocolate chips and pepitas down the center of the loaf.
  8. Bake for 45 minutes.

 

If you like this recipe, you should also try:

Banana Baked Donuts

Blackberry Tahini Bread

Baked Apple Donuts

Chocolate Granola Cups

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.

Chocolate Granola Cups

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!

Chocolate Granola Cups
Prep time: 
Cook time: 
Total time: 
Serves: 12 mini cups
 
Ingredients
  • Granola layer:
  • ½ cup rolled oats (use certified gluten free if needed)
  • 1 tbsp sunflower seeds
  • 1 scoop collagen peptides (omit if vegan)
  • ¼ tsp cinnamon
  • Pinch of salt
  • 2 tbsp peanut butter
  • 1 tbsp maple syrup
  • ½ tbsp melted coconut oil
  • Splash of almond milk (if needed)
  • Chocolate layer
  • 3 tbsp dark chocolate chips (dairy free if vegan)
  • ¼ tsp coconut oil
Instructions
  1. Mix together oats, sunflower seeds, cinnamon, salt, and collagen peptides (if using) in a medium mixing bowl.
  2. Add peanut butter, maple syrup, and coconut oil into dry ingredients, and stir until thoroughly combined. If your having trouble with the mixing, feel free to add a splash of almond milk.
  3. Fill your baking tray with the mixture. I used a 12 cup mini muffin tray, but I imagine the recipe would also work in a regular sized muffin tray.
  4. To make the chocolate layer, microwave chocolate chips and coconut oil for 1 minute and 30 seconds, then stir until smooth.
  5. Spoon chocolate into each muffin cup, then refrigerate for 15-30 minutes.
  6. Finally, sprinkle with flaky sea salt and enjoy!

 

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.

Mint Chocolate Chip Ice Cream

Last night  the first episode of my new podcast went live on iTunes, so naturally I had to celebrate with my favorite dessert. But when I went to the freezer for the mint chocolate chip ice cream, we were all out. I briefly considered trekking to the corner store for a pint, but it was cold out and I was already in my pjs, so I decided to gather my resources and improvise.

mint chocolate chip ice cream

While I’ve been wanting to make legit ice cream in an ice cream maker for ages, my current go-to diy ice cream is made with frozen bananas, and it is absolutely amazing. After a few minutes in the food processor, these frozen bananas become incredibly sweet and creamy. This banana “ice cream” is also a perfect base for tons of fun topping combos, such as mint chocolate chip. This ice cream is so sweet and fresh, it’s the perfect no-fuss summer dessert.

I guess my version isn’t *technically* chocolate chip because I love little bits of grated/finely chopped chocolate in my ice cream. Eating Evolved chocolate (paleo AND vegan) would be perfect for this recipe, but if you’d prefer to use chocolate chips I’m sure that would be great too.

If you make this Mint Chocolate Chip Ice Cream, be sure to leave a comment and/or share it with me on Instagram!

Mint Chocolate Chip Ice Cream
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: Serves 2
 
Ingredients
  • 2 medium frozen bananas
  • 1 tbsp coconut cream [optional]
  • ½ tsp peppermint extract
  • Small handful of spinach leaves [optional, for color]
  • 1 oz. favorite dark chocolate
Instructions
  1. Add banana, coconut cream, peppermint extract, and spinach to food processor.
  2. Blend until smooth.
  3. Finely chop chocolate and fold into ice cream mixture.
  4. Divide into 2 bowls and serve immediately.

 

If you like this recipe, you’ll also love my Salted Almond Fudge Ice Cream.

Order your chocolate here.

This post contains affiliate links for Eating Evolved chocolate. If you place an order using one of my links or the code katherinetmt, you will receive a free mini chocolate bar with your order, and I will receive a percentage of the sale. Thank you for helping support my blog!

Episode 1: Todd Masonis of Dandelion Chocolate

The story of Dandelion Chocolate with co-founder Todd Masonis:

Todd Masonis is the co-founder and CEO of Dandelion Chocolate, a bean-to-bar chocolate factory located in San Francisco, CA.

Chocolate is one of my all-time favorite treats, but before conducting this interview (and tasting some of their chocolate) I really hadn’t understood the unique flavor different beans bring to a chocolate bar. Because Dandelion Chocolate is only made with cacao beans and organic cane sugar, the true chocolate flavors are the stars of the show. Due to this, the bars are incredibly delicious and completely different than any chocolate I’ve ever had before.

In the episode we discuss:

A typical workday at the Dandelion Chocolate cafe (aka Willy Wonka factory/candyland for grown ups)

Where and why Todd started making chocolate

How Dandelion sources their beans

To learn more, visit:

Their website: https://www.dandelionchocolate.com/

Facebook: https://www.facebook.com/DandelionChocolate/

Instagram: https://www.instagram.com/dandelionchocolate/

If you liked the episode, I would so appreciate if you would subscribe and rate it on itunes, tell a friend, and/or share on social media. If you have any feedback or if there are any companies you think I should feature, feel free to let me know!

The Brains Behind the Brands Podcast

I have such exciting news to share with you today! This post has been many months in the making, and it’s been so hard for me to resist talking about my new project on the blog or on Instagram. I wanted to wait to share until I was sure my idea was going to work, but now that I’ve recorded the first few episodes, its official: I’m starting a podcast! It’s called the Brains Behind the Brands Podcast, and the first episode will come out next Saturday, June 2nd.

The Brains Behind the Brands Podcast

The biweekly podcast will feature interviews with entrepreneurs in the wellness space, and because I live in San Francisco and love supporting local businesses, the podcast will have a special focus on Northern California brands. So far, all the interviews I’ve recorded have been so much fun and incredibly inspiring. I think you guys will fall in love with these people and their businesses just as much as I did for their originality, passion, and honesty.

A sneak peek of the first few episodes of The Brains Behind the Brands:

Sadie Scheffer of Bread SRSLY

Todd Masonis of Dandelion Chocolate

Sundara Clark of Vixen Kitchen

I’m so grateful to have had the opportunity to speak with these amazing entrepreneurs, and I can’t wait to share their stories with you.

For a little more background, I had the idea to start the podcast in March, after about 9 months of blogging. I realized that while I adore the wellness community I’ve found through my blog and instagram, publishing recipes wasn’t as exciting as it had been at first. So I decided to step back and figure out what it is that I love about the blogging world, and I found that the part that’s most exciting to me is the interaction, conversation, and sense of community that I’ve found in this wellness space.

Once I realized that the passion and community around wellness is what I really love and crave, the solution to my problem was obvious. I had to start a podcast! An entire project dedicated to learning about other people’s experiences and sharing those stories with the world.

This is the perfect adventure for me because I am a podcast addict.(All these random-seeming pictures were taken while I was listening to podcasts) In a recent post, I shared my favorite podcasts, and I am so excited to start contributing to such an awesome form of story-telling and community building.

If you have any suggestions for future podcast guests, such as restaurant owners, product creators, fitness studio founders, or anyone else in the Northern California wellness space, definitely let me know. And be sure to check back in next Saturday for the first episode of The Brains Behind the Brands podcast!

 

Salted Almond Fudge Ice Cream

What’s your favorite ice cream flavor? Really, I want to know. Tell me in the comments, on Instagram, send me a letter, mail me a pint. Whatever it is, I am 99% sure I would love it too, because I just love ice cream. Especially really quality ice cream that comes in creative flavors. But honestly that stuff is pretty expensive, so I also love to make my own. Such as this Salted Almond Fudge Ice Cream.

Salted Almond Fudge Ice Cream

This ice cream is rich, creamy, crunchy, AND dairy free. Made with only three ingredients, it really couldn’t be easier to throw together as soon as a craving hits. The base of the ice cream is frozen bananas, but the banana flavor doesn’t really come through in the final product. Because even though I love bananas, sometimes I just want chocolate, and that’s what this recipe delivers.

There are a few tense moments while you blend up the ice cream, because key is to avoid over-mixing at all costs. The moment all the chunks of banana are gone, it’s time to stop mixing, because otherwise you’re ice cream will be a syrupy mess. Other than that, this stuff is BEYOND easy.

I can’t wait to experiment with different ice cream flavors and different styles of dairy free ice cream this summer (coconut milk ice cream, anyone?) but for now this Salted Almond Fudge Ice Cream is rocking my world.

Sitting in the sun on the front steps of my house on a warm spring afternoon, with a good book and a bowl of Salted Almond Fudge Ice Cream in hand is pretty much my definition of pure bliss.

Salted Almond Fudge Ice Cream
Prep time: 
Total time: 
Serves: Serves 2
 
Ingredients
  • 2 frozen bananas (slice before freezing)
  • 2 tbsp roasted salted almonds
  • 1 tbsp cacao powder (or unsweetened cocoa powder)
  • Pinch of salt
Instructions
  1. Combine frozen bananas, cacao powder, and salt in food processor.
  2. Allow to thaw for 5 minutes.
  3. While bananas thaw, roughly chop almonds and set aside.
  4. Pulse contents of food processor just until smooth. DO NOT over mix, or ice cream will become syrupy.
  5. Stir almonds into ice cream and serve!
Notes
If you do not have salted almonds on hand, just add a little extra salt to the ice cream.
If you can resist devouring this ice cream immediately, I recommend allowing it to sit in the fridge for about 5 minutes to firm up a little.

 

 

 

Chocolate Chai + Wellness Beyond Food

Recently, I’ve been thinking a lot about health beyond food. I’ve found that each person’s nutritional needs are so specific that it can be hard to navigate all the  advice out there. Personally, I love reading blogs, but all the different advice on nutrition and movement and health can get a little overwhelming. So today I’m just bringing you a chocolate chai latte and some of my favorite articles/ blog posts on wellness BEYOND food. Enjoy!

Chocolate Chai Latte
 
Ingredients
  • 1 cup milk (I used dairy milk but you can use whatever you like)
  • ½ tbsp cacao powder
  • ¼ tsp cinnamon
  • ¼ tsp turmeric
  • ¼ tsp vanilla
  • ½ tsp maple syrup (optional)
  • 1 cup freshly brewed coffee
Instructions
  1. In a saucepan, bring milk to a gentle simmer.
  2. Add spices, vanilla, and maple syrup (if using).
  3. Leave saucepan over low heat for 5 minutes, stirring occasionally.
  4. Remove saucepan from heat, and strain milk mixture into a mug.
  5. Add coffee and enjoy!

 

Wellness from the Web:

Thoughts on learning to move intuitively from The Balanced Blonde. This totally resonated with me because there are times in my life when I absolutely LOVE exercise and there are also times when I’m really not feeling it, so listening to my body and trusting myself is really important to me.

I put a lot of emphasis on eating foods that satisfy my, and I love this piece on the difference between satisfaction and fullness from the Imma Eat That blog.

In my mind, pursuing health means ADDING new practices and habits to your life instead of trying to eliminate old ones. So this article from Mind Body Green about practicing Lent by committing to developing a yoga practice really inspired me.

This emotional and reflective post from In it for the Long Run really made me think about what I want to be consuming and what I want to be sharing on my blog and on social media. I love the self awareness and mindfulness that I gained from reading the post.

I’d love to hear about the content that has inspired YOU lately, so feel free to link to cool posts (your own or someone else’s) in the comments!

Bye Bye Boring Breakfast

Breakfast brings so much joy to my life. That may sound silly, but it’s true. All my life my family has taken time to eat together before school/work during the week, and on the weekends we enjoy relaxing breakfasts where we take time to talk, read, and eat delicious food.

So many of my best food memories involve breakfast foods, like the time my little sister and I made ourselves pancakes for dinner and threw in every random ingredient that sounded good, or when my siblings and I would try to make special anniversary breakfasts for my parents.

But recently I’ve been eating the same 3 breakfasts (yogurt + granola, eggs + toast, oatmeal + banana) over and over and over. And those are good breakfasts, but a girl’s gotta mix it up sometimes. Plus, my Instagram is starting to get a little repetitive.

So in an effort to have some fun with breakfast, I’m creating the Bye Bye Boring Breakfast challenge. All of these recipes can be prepared in 15 minutes or less and are sure to bring some variety to your routine.

This week, I’ll be making these recipes and sharing them on Instagram each day. I hope you’ll join me in trying some (or all!) of the recipes and banishing your breakfast blues. If you make any of these recipes, be sure to tag me on Insta or let me know in the comments!

Sunday:

Poached Eggs and Avocado Toast by Pinch of Yum

 

Monday:

Pecan Pie Oatmeal

 

Tuesday (Valentine’s Day):

Chunky Monkey Mug Cake

OR

Chocolate Cinnamon Rolls (these take longer than 15 minutes, but if you have time they’re really fun)

 

Wednesday:

Breakfast Tacos by Nutrition Stripped

 

Thursday:

Banana Chia Pudding  by Baked Greens

 

Friday:

Matcha Green Smoothie (personally I’ll probably have this with some peanut butter toast)

 

Saturday:

2 Ingredient Pancakes by Gimme Delicious

 

 

 

 

 

Chocolate Cinnamon Rolls

How do you celebrate Valentine’s Day? Personally, I take it as an opportunity to show love to my family, friends, and myself. This usually involves taking time to enjoy some of my own favorite things (such as a face mask, a good book, Grey’s Anatomy, and chocolate), making breakfast for my family, and giving cards and little gifts to my friends. I love giving presents, but to be honest, I’m so indecisive that I’m not an amazing gift giver. And that’s where these Chocolate Cinnamon Rolls come in.

They are pillowy, melt-in-your-mouth tender, and, most important, chocolatey. Because nothing shows love better than chocolate. Especially Eating Evolved Chocolate, which allows you to show love to your body, the environment, and your tastebuds, all at the same time.

These rolls would make the perfect Valentine’s Day breakfast or gift, either to friends/family or to yourself. But if you don’t have time for baking this year, you could also order Eating Evolved products to be delivered right to your door, so you won’t even have to leave the house to give the best Valentines day present out there.

Check out Eating Evolved products here (by ordering through my blog you’ll receive a free jar of mint chocolate spread!) and if you make these rolls be sure to share with me on Instagram.

Happy early Valentine’s Day!

Chocolate Cinnamon Rolls
Serves: About 10 rolls
 
Ingredients
  • 1 cup oat flour
  • ½ cup all purpose flour/gluten free flour
  • ¾ cup warm water
  • ¼ tsp sugar
  • ½ tsp instant yeast
  • 2 tbsp coconut oil
  • 1 tbsp Eating Evolved hot chocolate mix
  • 1 tsp cinnamon
Instructions
  1. Pour warm water into a large bowl, add yeast, and sprinkle sugar on top of yeast.
  2. If yeast is activated, you will see small bubbles form in the center of the bowl. If yeast doesn't activate (as often happens to me), just try again!
  3. Melt coconut oil, then stir into water.
  4. Add flours and combine thoroughly .
  5. Allow to rise for ½ hour (at least), then roll into a 3 inch wide, ¼ inch sheet on a floured cutting board.
  6. Preheat oven to 350º F
  7. Sprinkle hot chocolate mix and cinnamon in the middle of the sheet of dough and roll the dough into a long cylinder.
  8. Cut into 1 inch pieces and place in a small nonstick skillet.
  9. Bake for 25-30 minutes.

 

Chunky Monkey Mug Cake

I am beyond thrilled to be sharing one of my favorite recipes AND one of my favorite brands with ya today.

Every day this week I was totally HANGRY when I got home from school (like that’s new), and my snack needs were very specific. I wanted something that:

  1. Was warm and cozy
  2. Would keep me full until dinner
  3. I could prepare in less than 5 minutes

It took me a while, but I finally came up with a recipe that checked all the boxes. Even better, this mug cake features my very favorite chocolate: Eating Evolved.

Read More