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

 

Episode 6: Heather Hardcastle of Flour Craft Bakery

Episode 6: Heather Hardcastle of Flour Craft Bakery

In the episode, Heather and I talk about:

Going back to school and changing careers

Creating a community around your business

Creating gluten free baked goods that are just as good (if not better) than traditional versions.

Connect with Heather:

On her website: http://flourcraftbakery.com/

On Instagram: https://www.instagram.com/flourcraft/

On Facebook: https://www.facebook.com/flourcraft

If you liked the episode, I would so appreciate if you would subscribe and rate it on iTunes or Stitcher, 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.

Episode 4: Sarah Bacon of Nourish Cafe

Episode 4: Sarah Bacon of Nourish Cafe

A few weeks ago, I had the pleasure of sitting down with Sarah Bacon, the co-founder of one of my favorite cafes in San Francisco, to discuss:

How and why she and her friend Brighton decided to start Nourish Cafe

Making the switch from her corporate job to working at Nourish full-time.

Her personal favorite menu items

And much more!

Learn more about Sarah and Nourish Cafe…

On the web: http://www.nourishcafesf.com/

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

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

If you liked the episode, I would so appreciate if you would subscribe and rate it on iTunes or Stitcher, 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.

Hidden Veggie Energy Bars (Copycat Larabar Recipe)

I’ve been wanting to make these Hidden Veggie Energy Bars for weeks, and I’m so glad I finally got around to it because they are everything I hoped they would be.

Hidden Veggie Energy Bars

A few weeks ago, I spent a good 5 minutes standing at the aisle at Whole Foods, getting in everyone’s way, studying the array of Larabar flavors. Even though I almost always decide on Peanut Butter Chocolate Chip, I still have to consider all my options carefully, ya know? Especially when I make it all the way to Whole Foods, because they just have SO MANY. This time, the decision was even more complicated because I noticed a new line of Fruits & Greens Larabars. Kale in my granola bar?? Obviously I was intrigued.

But honestly, I wasn’t feeling adventurous enough to drop the extra 50¢ on an unfamiliar bar when I could just go with my old standby, PB & chocolate. So I opened the “notes” section of my phone, typed in “spinach Larabar,” checked out of Whole Foods, and promptly forgot about the whole vegetables-in-my-snack idea.

Recently, however, I found myself with big box of dates in my pantry and knew it was time to experiment.

It was a bit of a mad scientist moment- I just grabbed whatever ingredients sounded good and tossed them into the food processor, but as soon as I tasted a bar I knew the recipe was a winner.

These bars are salty, sweet, crunchy, chewy, and totally adaptable. This combination is pretty great, but feel free to play around and experiment with whatever ingredients sound good to you.

This post isn’t sponsored by Bare Snacks, but I recently received a complimentary sample of their product and I used their (amazing) coconut chips in this recipe. You could probably use any toasted coconut flakes, but Bare Snacks coconut chips are definitely my favorite.

If you make these Hidden Veggie Energy Bars (do it!!) be sure to leave a comment here or share with me on Instagram!

Hidden Veggie Energy Bars
Recipe type: Snack
Prep time: 
Total time: 
Serves: 6 bars
 
Ingredients
  • 6 pitted dates
  • ¾ c. baby spinach
  • ½ c. unsalted cashews
  • 1 tbsp coconut flour
  • ¼ c. toasted coconut flakes (I used Bare Snacks coconut chips)
  • ⅛ tsp salt
  • ¼ tsp cinnamon
Instructions
  1. Combine dates, spinach, salt, and cinnamon in the bowl of a food processor
  2. Blend until thoroughly combined, scraping down the sides as needed.
  3. Add cashews and coconut flakes. Blend until all ingredients are well mixed, but chunks of cashew and coconut remain.
  4. Remove from food processor and press gently into a small pan lined with parchment paper. I use a square tupperware container and make bars about ¼ of an inch thick, but use whatever you prefer.

 

For more snack bar recipes, check out my Honey Walnut Granola Bars.

And for more recipes with Bare Snacks, try my TrailMix Remix recipe.

Almond Butter and Jelly Coconut Flour Pancakes

My current obsessions: Orange is the New Black, bedroom design + plants, and Almond Butter and Jelly Coconut Flour Pancakes.

This morning I finally started watching Orange is the New Black and I’m pretty proud of myself. Starting a new TV show might be a weird thing to consider an accomplishment, but I’m totally someone who just watches the shows I like over and over, so this is a pretty big deal.

coconut flour pancakes

In other news, I’ve been really into bedroom design recently (I kinda went crazy on Pinterest). I would love for my room to be a tidy, peaceful sanctuary type of place, but the reality is that it’s often cluttered and chaotic.

But after scrolling through tons of minimalist home inspo, I was inspired to get my act together and commit to creating the space that I want. Yesterday was all about the deep clean, and now it’s time for the fun stuff: plants! I’m so ready to be a crazy plant lady.

Finally (and most importantly), this week I discovered the deliciousness that is Almond Butter and Jelly Coconut Flour pancakes. At first, I was skeptical of coconut flour pancakes because I feel like if I want a pancake, I’m just going to eat a pancake. But eventually I got curious and gave them a try. Verdict? SO GOOD!!

For me, they don’t replace traditional pancakes but instead are delicious in their own right. And they’re a great base for tons of fun flavor combinations. I have a feeling you’ll be seeing lots of different flavor combos in the future, but for now, these AB&J pancakes are going to rock your world!

Today’s recipe was inspired by this recipe from Ambitious Kitchen and this recipe from ImmaEatThat.

If you make these pancakes, be sure to leave a comment here or share with me on Instagram!

Almond Butter and Jelly Coconut Flour Pancakes
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: Serves 1
 
Ingredients
  • 1 egg
  • 2 tbsp milk (I used 2%, but use whatever you prefer)
  • 2 tbsp coconut flour
  • ¼ tsp baking powder
  • pinch of salt
  • ¼ c. raspberries
  • almond butter
Instructions
  1. In a small bowl, beat egg and milk until smooth.
  2. Stir in coconut flour, baking powder, and salt.
  3. Mash raspberries into a jam-like consistency, then fold into pancake batter.
  4. Melt butter (or your preferred oil) in a small skillet over medium-high heat.
  5. Spoon some of the batter (about ⅓) into the pan, then use the back of the spoon to spread the batter into a pancake.
  6. Cook for a couple minutes until the edges appear set, then flip and continue cooking for about 15 seconds.
  7. Repeat for the rest of the batter, then top the pancakes with a (generous) drizzle of almond butter and enjoy!

 

Lemon Poppy Seed Toast

Have you ever had a hobby that you’re not very good at but just really love doing?

Yeah? Me too. Mine is baking, which is weird because obviously I write a recipe blog. But if you check out the recipe index, you’ll notice that there aren’t actually many recipes for baked goods. The ones that I do have are delicious, but it usually takes a while to perfect them.

So if I’m having a strong craving for particular treat, I’ll probably go out and buy it.

 

And I think that’s totally ok. Even when I make mistakes, I keep baking because it’s so much fun, but I also know that I can’t expect to get every recipe right on the first try. Everything takes practice. And that’s hard for me to accept, because I really like being good at stuff.

In the meantime, when a lemon poppy seed muffin craving hits (which trust me, it often does), I’ll:

  • a) go out and buy one
  • b) make lemon poppy seed toast (for the days when I don’t feel like interrupting my Netflix marathon)

The fresh, cool flavors of this lemon poppy seed toast make it the perfect summer snack. And because it’s so simple- only 5 ingredients and you don’t even need the oven- you can pull it together in less than 5 minutes.

Since it’s so simple, this recipe is also easily adaptable. Just use dairy-free yogurt to make it vegan, and gluten free bread to keep things gf. My current favorite gluten free bread is Bread SRSLY, and I was even able to talk to the founder on my podcast recently!

lemon poppy seed toast

If you make this recipe, be sure to take a picture and tag me on Instagram (do it! it’s so pretty!) and/or leave a comment to let me know what you think.

Lemon Poppyseed Toast
Author: 
Prep time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 slice bread
  • 2 tbsp yogurt
  • 1 tsp lemon juice
  • ½ tsp poppy seeds
  • Optional: honey/agave
Instructions
  1. Toast bread
  2. Mix yogurt with lemon juice in a small bowl
  3. Spread yogurt mixture on toast
  4. Sprinkle with poppy seeds
  5. Drizzle with honey/agave if desired
Notes
To make vegan: use dairy free yogurt. To make gluten free: use gluten free bread

 

 

Episode 2: Sadie Scheffer of Bread SRSLY

The history of gluten free, allergy friendly sourdough bread company Bread SRSLY with founder Sadie Scheffer:

For the 2nd episode of the Brains Behind the Brands Podcast (find episode 1 here), I had the pleasure of talking with Sadie Scheffer, founder of Bread SRSLY. As you will see, her cheerful personality is infectious and the story of her business is fascinating. Talking to Sadie was such a pleasure, and I can’t wait to share this interview with you.

  • In the interview, we talk about:
    • Why Sadie moved to San Francisco (it involves a boy….!)
    • Why she fell in love with gluten free baking.
    • How she discovered her own food intolerances.
    • And so much more!

Learn more about Bread SRSLY on their:

Website: http://www.breadsrsly.com/

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

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

Bread SRSLY

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

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!

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!