Mint Chia Pudding

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.

mint chia pudding

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?

Mint Chia Pudding
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 2 tbsp chia seeds
  • ¾ c. cashew milk
  • Small handful spinach
  • ¼ tsp mint extract
  • 1 tsp maple syrup
Instructions
  1. Add all ingredients to blender.
  2. Pulse until smooth.
  3. Allow to rest for at least 2 hours in fridge.
  4. Go crazy with toppings!!

 

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.

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!

 

Episode 3: Sundara Clark of Vixen Kitchen

Episode 3: Sundara Clark of Vixen Kitchen, a paleo, vegan gelato company:

  • In the interview, we talk about:
    • What inspired Sundara to start Vixen Kitchen
    • Bridging the gap between the paleo and vegan communities with gelato
    • Raising children to be healthy, intuitive eaters
    • Growing a wellness-focused business in Northern California/the Bay Area

Learn more about Vixen Kitchen on their:

Website: http://vixenkitchen.co/

Instagram: https://www.instagram.com/vixenkitchen.co/

Twitter: https://twitter.com/Vixenkitchen

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.

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!

Sweet Potato and Butternut Squash Hash

Coming home to this Diner-Style Sweet Potato and Butternut Squash after school + volunteering + a long bus trip in high heels (!!) last week was such an amazing feeling.

diner-style sweet potato and butternut squash

I’d prepped everything the night before, so by the time I was ready to eat (aka 5 minutes after I got home) all I had to do was heat it up in a skillet- the edges get crispy and AMAZING- fry an egg to put on top, and dig in.

Beyond being incredibly easy, this dish is warming, perfectly spiced, soft + crunchy (love that whole texture sitch), and salty-sweet.

Essentially, it’s the whole package. Easy, quick, healthy, and delicious. This is the kind of meal you make when you come home to an empty fridge and need to get dinner on the table asap OR as a side dish for a nice, real, grown up dinner (because I’ve heard some people make those sometimes).

If you make this Diner-Style Sweet Potato and Butternut Squash, be sure to snap a photo and share it with me on Instagram. I LOVE seeing all your creations, it really makes my day.

Sweet Potato and Butternut Squash Hash
Prep time: 
Cook time: 
Total time: 
Serves: Serves 2
 
Ingredients
  • 1 sweet potato, boiled
  • 1 c. cubed butternut squash (I used frozen and thawed)
  • 1 tbsp olive oil
  • ½ tsp paprika
  • ½ tsp garlic powder
  • Sprinkle of salt and pepper
Instructions
  1. Mix olive oil with spices in medium bowl.
  2. Cube sweet potato, then add sweet potato and squash to bowl.
  3. Stir gently until sweet potato and butternut squash are coated in olive oil and spices.
  4. Allow to marinate for at least 15 minutes in fridge (I left mine overnight)
  5. Sauté over medium heat for about 5 minutes, stirring often.

 

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.

 

 

 

Spiced Applesauce

Sometimes I struggle with giving the people I love space to grow and change. I fear that I will no longer be able to connect with someone I care about or that they may lose interest in me. So and I have a tendency to distance myself from people in an effort to protect myself from loss.

Recently I’ve felt this happening with one of my best friends. We’re at pretty different points in our lives and don’t have many overlapping interests, so it makes sense that we haven’t been as close. I know friendships fluctuate though, and there may absolutely be a point when she once again feels like the Christina to my Meredith (we’re both obsessed with Grey’s Anatomy).

But I spent the afternoon with this friend and I realized how much I’d missed her and her family. As a strong introvert, it’s rare for me to find people that allow me to completely relax, and she is definitely one of those people. I think it’s the unconditional love I feel from her that allows me to be completely free from self consciousness.

If there’s someone in your life who makes you feel like this, or who you wish you were closer with, take a moment to call/text/write them a letter, then come back and make them some applesauce. Because obviously applesauce is the most authentic and complete expression of love.

But truly, this is such a great gift to others, yourself, and your entire household (it will make your kitchen smell AMAZING as it cooks). Sharing warm bowls of applesauce with my family gave me all the cozy warm feelings (both in my stomach and my heart).

I’m so interested in what you have to say, so let me know your thoughts about friendships, Grey’s Anatomy, and/or applesauce here or on Instagram.

Spiced Apple Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 1.5 cups
 
Ingredients
  • ½ tbsp coconut oil
  • 3 cups chopped apples, such as fuji, gala, or honeycrisp (about 2 large apples)
  • ½ tbsp grated fresh ginger
  • 1 cup water
Instructions
  1. Melt coconut oil in large, heavy bottomed pot.
  2. Add chopped apple, cover, and cook on medium low for 30 minutes.
  3. Add ginger and water to pot, bring to boil, then cover and simmer.
  4. Continue to simmer for an hour, periodically mashing apples with a large fork or potato masher. (Alternatively, blend in food processor once cooking is done. I haven't tried this, but I imagine it would create a smoother sauce.)

 

Paleo Sweet Potato Oatmeal

Phew. The post-Christmas blues are real. I absolutely adore everything about the holiday season, from peppermint mochas to playing Christmas carols on the piano (badly). And once Christmas is over, sometimes everything seems to fall a little flat.

This year, I’m starting new projects, reading new books, and taking the time to set goals for the new year. Finding more to look forwards to is a great way to move past that post-holiday slump, but I was still feeling a little blue today.

As I often do, I found solace in the kitchen. This cozy bowl of “oats” was born from:

1. my constant craving for oatmeal

2. the abundance of leftover sweet potatoes in my kitchen

3. my desire to create a paleo-friendly oatmeal recipe.

This meal is so perfectly cozy, comforting and vitamin-packed, I promise you will be left glowing and satisfied.

Paleo Sweet Potato Oatmeal
Author: 
Recipe type: Breakfast
Serves: Serves 2
 
Whether you're testing out the paleo diet or just looking for a way to change up your morning oats, this is the recipe for you!
Ingredients
  • 1 small sweet potato
  • ½ cup almond milk
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • ¼ cup almonds (toasted if you have time)
Instructions
  1. Grate sweet potato
  2. Bring water to a boil, add grated sweet potato, and simmer for 5 minutes.
  3. Drain water from sweet grated sweet potato.
  4. Mix together almond milk and spices, then microwave for 30 seconds
  5. Spoon grated sweet potato into bowl, add spiced milk, and top with slivered almonds.