Tropical Green Smoothie

This Tropical Green Smoothie is truly a dream come true. It’s packed with nutritious ingredients to power us through our end of summer adventures, AND it tastes like dessert thanks to Yoconut’s vanilla yogurt.

I’m pretty obsessed with all yogurt (my go-to is full fat greek), and Yoconut is such a fun way to switch it up.  Plus, it means that all my dairy free friends get to share in the deliciousness.

tropical green smoothie

I recently received a hand delivered (!!) trio of yoconut yogurts, and have totally fallen in love with them. I snacked on the plain one straight up with granola, put the pineapple flavor on pancakes, and used the vanilla in this smoothie. It makes the smoothie so creamy and sweet, and as an added bonus the yogurt has super simple ingredients and minimal sugar.

Frozen bananas are usually my go-to ingredient for thickening smoothies, but as lower sugar smoothies have become more popular, I’ve been experimenting with cauliflower, coconut chunks, and more low sugar options. But I hadn’t found an option I really liked until I used Yoconut!

Honestly, I love sweet, fruity smoothies, so I’m definitely not kicking bananas to the curb, but I do love having different options for all my moods/cravings.

I hope you love this smoothie (and Yoconut) as much as I do!

If you make this Tropical Green Smoothie, be sure to leave a comment or let me know on Instagram!

Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 (5 oz) container vanilla Yoconut yogurt (or preferred coconut yogurt)
  • 1 cup almond milk
  • ½ cup shredded zucchini
  • 1 cup frozen mango cubes
  • Small handful ice
Instructions
  1. Add all ingredients to blender and pulse until smooth.

 

And if you’re into smoothies, be sure to check out these recipes:

Matcha Green Smoothie

Hydrating Strawberry Smoothie

 

Easy, Single Serving Peach Crisp

Last week I got a notification from WordPress that it was my one year blog anniversary. In the scheme of things, a year isn’t very long, but this blog has brought me so much joy and confidence, I feel like a very different person than I was a year ago. It has inspired me to create delicious food, explore fun forms of movement, and, most importantly, the blog (and now the podcast!!) have given me a platform to meet incredible people. So today we’re celebrating a year of blogging, the last sweet days of summer, and this incredible wellness community with a recipe for an Easy, Single Serving Peach Crisp.

Easy, Single Serving Peach Crisp

This recipe was inspired by my adorable mini skillet, my favorite summer fruit, and my desire to eat dessert for breakfast. You like AT LEAST one of those those things too, right? Of course you do. Luckily for both of us, this Easy, Single Serving Peach Crisp is beyond easy and insanely delicious. It takes less than 10 minutes to throw together, and the sweet, caramelized peaches will make your kitchen smell absolutely heavenly.

Then, if you want to be a civilized human, you can scoop some into a bowl and top it with greek yogurt (seriously drooling just thinking about it). Or, you can be an impatient monster like me and eat it straight out of the skillet. No judgement here, friends.

Long story short, if you like easy meals, peaches, cute kitchen tools, and dessert for breakfast, you NEED to make this Easy, Single Serving Peach Crisp. You also need to let me know, because I want to be friends. And if you have your own blog, drop the link in the comments- I’d love to read it!

If you make this recipe, be sure to leave a comment or share it on Instagram!

5.0 from 2 reviews
Easy, Single Serving Peach Crisp
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Ingredients
  • 1 large peach
  • ½ tsp coconut oil
  • Crumb topping:
  • 2 tbsp old fashioned oats
  • 1 tbsp almonds
  • 1 date
  • ¼ tsp cinnamon
  • ¼ tsp coconut oil
Instructions
  1. Preheat oven to 350º
  2. Melt ½ tsp coconut oil in 6½ inch skillet over medium low heat
  3. Dice peach and add to skillet
  4. Cook for 5 minutes, stirring occasionally
  5. While peaches cook, add crumb topping ingredients to food processor and pulse until combined into a coarse meal
  6. Spoon topping over peaches and bake for 5-10 minutes, until crumb topping is golden brown

 

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
 
Ingredients
  • 2 bags Earl Grey tea
  • 3 cups water
  • 1 cup almond milk
  • 1 tsp maple syrup
  • ½ tsp vanilla extract
  • ¼ tsp cinnamon
Instructions
  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.

 

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.

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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.

granola4

Ingredients:

  • 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

Directions:

  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.

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