Earl Grey Latte (London Fog)

A couple weeks ago, I visited Seattle on a school trip and fell completely in love. Everything I knew about Seattle came from my 8th grade obsession with Twilight and my current obsession with Grey’s Anatomy, but I was convinced that I would like Seattle. And it was one of those lovely moments in life where I liked the city just as much as I thought I would. My favorite part of the trip was spending an afternoon hanging out in Local Color cafe in Pike Place Market, chatting with friends and enjoying an Earl Grey Latte.

The entire experience was just so cozy- the chilly day, friendly baristas, and a delicious latte, that I can’t help smiling whenever I think about it. So to allow me to relive a portion of that moment, I have created my own Earl Grey Latte (also known as a London Fog if you want to get fancy, which I often do).

Local Color cafe wasn’t the first place I tried an Earl Grey Latte (it’s been one of my go-to Starbucks orders for years), but this one was by far the best I’ve ever had. It was super simple, sweet, and mild. Unlike most coffee shop beverages that get me a little hyped up on caffeine and/or sugar, this Earl Grey Latte made me feel relaxed and even a little sleepy.

I’ve tried to replicate all of these aspects in my own recipe, and I’d say I’ve succeeded. So settle in with a good book, turn on your favorite TV show, or invite a friend over for tea, and make this Earl Grey Latte for all the relaxed and cozy vibes.

London Fog
Cook time: 
Total time: 
Serves: Serves 2
  • 2 bags Earl Grey tea
  • 3 cups water
  • 1 cup almond milk
  • 1 tsp maple syrup
  • ½ tsp vanilla extract
  • ¼ tsp cinnamon
  1. Boil water, then pour into 2 mugs and add a tea bag to each.
  2. While tea brews, add almond milk to saucepan over medium-low heat.
  3. Add maple syrup, cinnamon, and vanilla to saucepan.
  4. Stir milk mixture, then heat until milk is just barely simmering (about 5 minutes).
  5. Whisk milk until frothy, then divide between mugs.


Tex-Mex Grilled Cheese

You know those rainy afternoons when all you want is to curl up with a hot cup of tea and a grilled cheese sandwich? But you also want to eat healthy and feel lovely and plant powered and glowy? Or perhaps you’re testing out a plant based diet challenge (such as 10 Days to Your Plant Powered Kitchen by Emilie Eats)? Yeah, me too.

And you know what I do on those nights? I make myself this incredible Tex Mex Grilled Cheese Sandwich with Parmela Creamery cheddar cheese shreds!

Parmela Creamery is a total game changer in the world of dairy free cheeses. Their mission is to “accelerate the transition to plant based diets” and create a cheese alternative that is actually GOOD for you.

The cheddar cheese I used in this recipe is GMO free, dairy free, and cholesterol free, AND it is packed full of incredible flavor. There is none of the sliminess or chemically quality I have come to associate with vegan cheeses. The cheddar shreds also melt perfectly, making this vegan cheese grilled cheese sandwich absolutely to die for.

Order your cheese here, and let me know if you try their products or make this sandwich. I’d love to hear your opinion!

5.0 from 1 reviews
Tex Mex Grilled Cheese
Recipe type: Lunch/Dinner
Serves: 2
  • 4 slices sourdough bread
  • 2 oz. Parmela’s Creamery Cheddar Cheese
  • ¼ cup favorite salsa
  • ¼ cup guacamole
  • Guacamole:
  • 1 avocado
  • ¼ cup diced tomato
  • ¼ cup diced red onion
  • Small bunch cilantro, finely chopped
  • Pinch of salt
  1. Mash avocado in medium mixing bowl, then stir in remaining guacamole ingredients.
  2. Heat olive oil in skillet over medium heat.
  3. Top one slice of bread with 1 oz. cheddar cheese and place in skillet.
  4. Spread 2 tbsp. guacamole and 2tbsp. salsa on another slice of bread.
  5. Once cheese has melted, place 2nd slice of bread (with guacamole and salsa) on top of 1st slice and flip sandwich with spatula.
  6. Cook until both sides are toasted (about 30 more seconds), then serve!
  7. Repeat with remaining ingredients for second sandwich.
Guacamole recipe will yield more than needed for this sandwich, so save the extra guac for future snacking!

5.0 from 1 reviews

I received complimentary samples of Parmela Creamery cheeses for review, but was not otherwise compensated for this post, and, of course, all opinions are my own.

Pumpkin Granola

For me, the weeks between Thanksgiving and Christmas can’t go by fast enough. I actually had to drag myself away from online shopping for Christmas gifts just to write this post. The recipe is really the star of the show here, so I’ll type it up real quick and get back to deciding whether to get my sister fancy peppermint brownie mix or a pair of earrings.


This is probably – no, definitely – the best granola I’ve ever made. An believe me, I have made A LOT of granola. I’ve always loved granola, but the store bought kind often has some questionable ingredients, so I was thrilled when I learned how to make it at home.

Somehow, this is both the healthiest and best-tasting recipe I’ve tried, which makes me so very happy. I’ve been sprinkling this on smoothies, mixing it into yogurt, and snacking straight out of the jar for an energy-boost with healthy fats and minimal sugar.



  • Dry Ingredients
    • 2 cups oats
    • 1/2 cup walnuts
    • 1/4 cup coconut
    • 1/2 tbs minced ginger
    • 1/2 tbs chia seeds
  • Wet Ingredients
    • 1 tbs coconut oil
    • 1 tbs maple syrup
    • 1/4 cup + 1 tbs pumpkin puree


  1. Preheat oven to 350ºF and line a baking sheet with parchment paper.
  2. Mix dry ingredients in large bowl.
  3. Combine wet ingredients in saucepan over medium heat.
  4. Stir until wet ingredients appear smooth and creamy.
  5. Remove pumpkin mixture from heat and stir into dry ingredients.
  6. Make sure all dry ingredients are coated in pumpkin mixture (definitely get in there and use your hands, its very satisfying).
  7. Spread granola evenly across baking sheet, then bake for 25-30 minutes, until granola is crunchy and golden.