Good morning friends! I'm a serious sucker for smoothies, and a well-known regular at the Whole Foods juice bar. I even recreated one of my favorite smoothies from them - the Green + Glowing - and posted it here because I needed to stop spending $8 a day on a smoothie I could make myself. Well we're back! Kind of. This isn't a smoothie I found at Whole Foods, but I'm sure they've got one like it. I wouldn't know, because until recently I refused to have nut butter in a smoothie. I don't know why! Actually - I hate the chocolate and fruit combination, and I think I just assumed that since chocolate and peanut go so WELL together, that peanut butter and fruit would also be awful. Except deep down in my brain I knew that couldn't be true - because otherwise I wouldn't have eaten a PB+J nearly everyday from ages 4-8!

One morning recently I went to whip up my normal morning smoothie and realized I was out of two of the main ingredients - frozen mango and frozen pineapple. I emptied the bags the day before and had totally forgotten to replace them. Whoops! Luckily, I had seen frozen strawberries and blueberries in the freezer, so I grabbed them instead. I kept the smoothie base the same but after whipping it all together it was just missing something. It was too light and needed some thickness. I almost threw in some coconut in and then thought - welllll, I do have this mostly empty jar of peanut butter...should I try it? I'm so glad I did! It gave the smoothie more thickness, protein, and a ton of great flavor! This might be my new go-to morning fuel. It's packed with protein - seriously, kids will love it. Let's blend, babes!

INGREDIENTS
1 1/2 cups coconut water or unsweetened almond milk
1 frozen banana
1 cup frozen strawberries
1/2 cup frozen blueberries 
1-2 cups fresh spinach
1 tablespoon peanut butter
1 tablespoon ground flax
​1 tablespoon psyllium husk
1-3 teaspoons MCT coconut oil (optional - just what I add into mine for some healthy fats)

DIRECTIONS
Toss it all in a high-speed blender (we use a Vitamix) and blend until it is smoooooooth. Then pour it in a large glass and enjoy! 

NOTES
Serves 2.

Sub in what you need or what you’ve got to suit your preferences. Fresh fruit works great, but you may need to add some ice to get it nice and creamy.
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If you use coconut water, the smoothie will be a bit lighter, whereas using almond milk will result in a thicker, creamier smoothie. I like them both, but I actually prefer it with coconut water!

Pancakes are yummy and donuts are great, but this sweet, crunchy, gooey dutch baby is LIFE CHANGING. This dish is from my first cookbook, Homestyle Vegan, which came out last year. It's packed full of 80 comfort food recipes with inspiration from my favorite real food dishes. Healthier baked beans? Yup! Baked Sea Salted Soft Pretzels? Uh huh! Biscuits with Mushroom Gravy? I've got you covered! You can buy one of the last few signed copies of my cookbook (with a few included surprises!) here. Ready to get to the recipe? Let's get moving! Intended as a dish for sharing, this recipe is perfect for a group brunch or after a morning of heavy drinking. We cut the sugar way down, but it still packs enough sweetness to cure your sweet tooth and impress your friends. This isn't an everyday breakfast; this is a lounge in your pj's 'till noon 'breakfast', a 'celebrating our anniversary' breakfast, a you-scored-your-dream-job-and-it's-time-to-celebrate breakfast - you get what I'm saying, right? This is a treat yo'self, no guilt, love your life breakfast - because I think we could all use a few more of these. You can still drink your green smoothie on the side! But you so deserve this, babe. So let's bake! This turned-up-pancakes party is getting started and you know you want to be there!

I can't believe how quickly summer's gone by! It's nearly over and I'm just not ready, you feel me? I need more beach days, more cozy nights under the stars, more s'mores, more tan lines. I've been so busy with yoga teacher training and transferring the new site over (hope you dig it!) the last few weeks I just haven't enjoyed summer enough! I'd love to get to the beach this afternoon, but today the best it's getting is this sweet, simple summer sipper - and that's totally okay with me. If you haven't grilled peaches before friends, you are missing out. They're one of my summer must-haves! As soon as fresh, fuzzy peaches make their way into our farmers markets I buy as many as I can get my hands on, halve them up, and throw 'em on the grill! They're great just like that - don't get me wrong - but if you wanna really step up your summer game and enjoy grilled peaches  for breakfast, too, then you've just gotta start making smoothies with them. And with So Delicious' new Peach Coconut Milk Yogurt you can make the peachiest, creamiest smoothies! I love this yogurt. It's not my everyday go-to because it is a little sweeter, but that's why it's perfect here. A little more decadent, rich in flavor, and with flecks of real peach inside - it takes this smoothie from good to delicious. You're going to love it! And seriously, grilling peaches couldn't be easier. It takes just a few minutes on each side and will make you question ever eating a raw peach again. The ingredients are simple but you'd better hurry - summer's almost over! Find out more about So Delicious Dairy-Free Products + grab a $1 OFF coupon for your yogurt here! 

INGREDIENTS
3 fresh peaches, halved with pits removed
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon ground cinnamon
1/2 cup So Delicious Peach Coconut Milk Yogurt
1/2 cup cashew milk (or non-dairy milk of your choice)
1 heaping cup ice (option to sub in a frozen banana or some frozen, steamed sweet potato here for creaminess)
1 tablespoon psyllium husk 
fresh mint, for garnish 

DIRECTIONS
Sprinkle your fresh, halved peaches with the nutmeg and cinnamon and grill them over medium heat 3-4 minutes per side, or until fork tender with visible grill marks. 

Place your grilled peaches, So Delicious Coconut Milk Yogurt, cashew milk, and ice or banana into the blender and blend it all up until it's nice and creamy. Pour it into 1 large or 1 smaller glasses and drink it up. Enjoy! 

NOTES
A full container of So Delicious Peach Coconut Milk Yogurt is jusssst over 1/2 cup. Use it all or take a bite and pour the rest in the blender!

You can use white or yellow peaches here - your choice!

Psyllium husk is great for digestion but also totally optional here.

I'm gonna go ahead and be honest - this recipe is a total RIP OFF! Even the name. But at least I'm being honest about it, right?! Ever since I've started ordering this smoothie at my local Whole Foods juice bar, I knew I could recreate it at home for much cheaper. So I totally creeped on the juice bar girl and chatted her up a bit to confirm a few ingredients and I've finally nailed it at home. If you've been watching my instagram stories, you probably already knew this. I've been working out a lot lately and loving rehydrating after a super sweat sesh with a big, nutrient-packed green smoothie. And this smoothie is the ultimate in green smoothies. It's not at all bitter, full of good-for-you ingredients and nutrients, great for digestion and WAY freaking cheaper to make at home than it is to order it at WF. Seriously - you can get all of the basic ingredients in this smoothie for the price of a large one at the juice bar. Go figure! Plus, no waiting in line AND you get to drink everything in the blender, not just what fits in the cup. It couldn't be easier to whip up, and it's a smoothie that everyone will love. It's fruity without tasting too 'green' - the spinach flavor totally fades - and all you're left with is the reminder from the bright green hue just how many greens you're squeezing in. This smoothie's so good, I bet it'll make into your regular rotation too. Cheers, babes! 

INGREDIENTS
1 1/2 cups coconut water or unsweetened almond milk
1 frozen banana
1-2 cups fresh spinach
1 tablespoon ground flax
​1 tablespoon psyllium husk
1 cup frozen mango
1/2 cup frozen pineapple 
1-3 teaspoons MCT coconut oil (optional - just what I add into mine for some healthy fats)
1-2 tablespoons shredded coconut (optional - for more coconut flavor)

DIRECTIONS
Toss it all in a high-speed blender (we use a Vitamix) and blend until it is smoooooooth. Then pour it in a large glass and enjoy! 

NOTES
Serves 2.

Sub in what you need or what you’ve got to suit your preferences.
​
If you use coconut water, the smoothie will be a bit lighter, whereas using almond milk will result in a thicker, creamier smoothie. I like them both, but I actually prefer it with coconut water!

Until recently, there was another Matcha Scone recipe on this site. It was from my gluten-free days that had mixed results when people made it. To be honest, I never really got the hang of baking with gluten-free flours, and it seemed like everyone that made the recipe got a different result. So, a few years later, I've decided to revisit the recipe and figure out what was going on. Except this time, I've ditched the GF free flours in favor of a more predictable wheat-based flour - I don't have any kind of wheat allergy - and had fantastic results! 
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I scrapped the old recipe entirely and started working from the proportions for a scone recipe from my Homestyle Vegan Cookbook and guys- they came out SO WELL! These scones are 1000x better than the first one were. They're sweet, fluffy, and moist inside - the PERFECT scone, especially if you like matcha! It's important to use a high-quality matcha powder to get a vibrant green color in your scones, too. The light drizzle of vanilla glaze sweetens them up just enough - they're perfect for breakfast AND dessert! Plus, we're only 2 months from St. Patrick's Day and they'd be PERFECT leprechaun-inspired fare for themed parties or as something to help soak up all the Guinness. 😝 Either way, LET'S EAT! Scroll down for the recipe, friends. 

INGREDIENTS
Matcha Scones
2 cups whole wheat pastry flour
2 tablespoons matcha powder
1 tablespoon baking powder
1/2 teaspoon ginger
1/2 teaspoon salt
6 tablespoons cold vegan butter
3/4 cup mashed banana
1/4 cup almond milk
2 tablespoons maple syrup
1 teaspoon vanilla

Vanilla Glaze
1/2 cup powdered sugar
1 tablespoon non-dairy milk
1/4 teaspoon vanilla
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DIRECTIONS
Preheat the oven to 425ºF. Line a baking sheet with parchment paper.

To make the scones, in a large mixing bowl, whisk together the flour, matcha powder, baking powder, ginger and salt. Using a pastry cutter or fork, cut in the cold vegan butter until small crumbs form. Pour in the mashed banana, almond milk, maple syrup and vanilla and stir together with wooden spoon until a sticky dough forms.

Turn the dough onto a lightly floured surface and form a 1-inch thick disk. Cut the disk into 8 equal scone wedges, like a pizza. Place the scones on the prepared baking sheet and bake for 15-17 minutes, until golden.

Place the scones on a wire rack to cool. While they cool, prepare the maple glaze by whisking together the powdered sugar, non-dairy milk and vanilla in a small bowl. Drizzle the glaze over completely cooled scones and enjoy! 

NOTES
Makes 8 scones.

Leftovers save well sealed in an airtight container on the counter for up to 3 days. 

I'm a little late to the party when it comes to posting about golden milk, but I am OBSESSED. And I had to share this in case any of you haven't been lucky enough to stumble upon it yet. If you're still staring at me like 'What the heck is GOLDEN milk?' then let's back this caboose up a bit; Golden Milk is made from steaming milk and blending in spices, sweetener and vanilla to create a steamer that tastes similar to a chai or spiced tea, but is much creamier due to the milk, and a little warmer thanks to the addition of the turmeric. Golden Milk recipes have kind of exploded online lately, and I was lucky enough to try some at a friends a few months ago, where I totally fell in love with it. We'd also tried an amazing version by Califa Farms at Expo West this year, but it wasn't worth paying $4 a bottle for. So I've started making it myself at home! It's way cheaper and feels good knowing I can make an equally delicious version at home for about a tenth of the price. 

I love whipping one up whenever I want a sweet, warm drink or after a workout to help curb next-day soreness. Turmeric is a flavor you may recognize typically from curries, but but pairs perfectly with the sweetness of this drink. On top of being an anti-inflammatory, turmeric also boasts antioxidant and anti-depressant properties, as well as is considered a 'cure-all' spice for overall health and wellness in India. Plus, turmeric naturally whitens teeth! Seriously, just look up everything turmeric does - it's a pretty amazing little spice and something we should all be incorporating a bit more of into our daily lives. Which is why this super simple recipe is the PERFECT way to try it for yourself. Chances are you already have all the ingredients on hand to make it - so what're you waiting for? Cheers to your health! 

INGREDIENTS
16 ounces (2 cups) almond or coconut milk
2-3 tablespoons maple syrup
1 teaspoon ground turmeric 
1 teaspoon vanilla 
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/8 teaspoon cardamom
1/8 teaspoon nutmeg
​pinch of black pepper

DIRECTIONS
Heat your almond or coconut milk in a small saucepan over medium heat (do NOT bring to a boil). Add in the maple syrup, turmeric, vanilla and other ingredients, whisking until the spices are completely dissolved. Simmer for 4-5 minutes, until the milk is hot and everything is well combined. Taste and adjust the flavors to your preference, if you like.

Serve immediately OR let the milk cool to room temperature, then serve over ice. Refrigerated leftovers can either be reheated or served chilled over ice as well.

NOTES
Serves 1-2.

Leftovers can be refrigerated and reheated or enjoyed over ice for up a week. 

Turmeric STAINS. Badly. Avoid using white dishes to cook or serve in unless you can wash them right after, and if you do get some turmeric stains on your countertop, I've read that vegetable oil and regular cleanser will usually get it off. 

Turmeric DOESN'T stain your teeth! It's actually proven to be a tooth whitener, so no need to brush your teeth after drinking unless your prefer it. 

Some people make this tea with fresh turmeric, whole cinnamon sticks, and fresh ginger. If that's what you prefer, we support you! Also, use whatever other spices you like - maybe some cloves or cayenne. We just use ground spices because they're convenient and encourage us to actually MAKE this! 😝

I'm officially dubbing these 'lazy girl pop tarts'. They are SO simple to make, don't require you to whip up any dough, are ready in less than half an hour, and are made of just 6 simple ingredients. Plus, they're actually pretty healthy! We didn't add any sugar, just fruit to the filling, and brushed the stacked layers of phyllo with melted coconut oil. The cream cheese glaze, while optional, is rich, perfectly sweet, and really takes these to the next level. These flaky strudels are portable too, making them perfect for on-the-go munching. They're perfect for summer stuffed with fresh strawberries, but you can sub in whatever fruit you have on hand. I think a mixed berry version would be delicious! And if the cream cheese glaze isn't really your thing, I bet a dollop of homemade coconut whip would be great, too. These are better-for-you toaster strudels without the toasting necessary, and made much healthier. So let's eat! 

INGREDIENTS
1/4 cup coconut oil, melted
12 large phyllo sheets, (mine were 13" x 18") divided and folded in half
2 cups fresh strawberries, washed, hulled and chopped

1/2 cup plain vegan cream cheese
3 tablespoons maple syrup
1 teaspoon vanilla

DIRECTIONS
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.

Layer the folded phyllo sheets on the prepared baking sheet, brushing each sheet with the melted coconut oil before adding the next. Brush the 6th sheet with coconut oil and spread the strawberries, leaving about a 1-inch border around the edges.

Layer the remaining 6 phyllo sheets, continuing to brush with coconut oil. Once the top layer has been brushed, use a large sharp knife or pizza cutter to slice the pastry into 8 equal rectangles. (You do this because once the pastry has baked, the phyllo will become slightly crisp and brittle and if cut after baking, will crumble quite a bit. )

Place the baking sheet into the oven and bake for 12-16 minutes, or until golden brown.

While the pastries bake, prepare the cream cheese glaze by whisking together the cream cheese, maple syrup and vanilla until smooth. When the pastries are finished, let them cool at least 10 minutes before drizzling with the cream cheese glaze. Enjoy! 

NOTES
Makes 8.

Leftovers last without glaze, on the counter for up to 3 days. With glaze, in the fridge they'll be good for 1-2. So go ahead and have a second or third...☺️

The easiest way to get that drizzle evenly over the whole thing (IMO) is to scoop the cream cheese glaze into a small zip top sandwich baggie, cup the corner off with scissors and - voila! - you have yourself a DIY icing bag.

Kettle Corn is a pretty fantastic treat, on its own. That being said - what ISN'T better when you add donuts?! We adjusted our typical donut cake base to make a richer, brown sugar-sweetened donut, slathered it in rich butter glaze (yup, BUTTER GLAZE GUYS. I'm not messing around here.), and topped it with perfectly crunchy kettle corn. The kettle corn's combination of sweet and salty flavors was the inspiration for the whole combination. The sweet cake base slathered in thick, creamy butter glaze might be almost too rich without the addition of the popcorn, but with it becomes the perfect combo and sweet and salty! We used Pipcorn's Kettle Corn here because we love their simple, vegan-friendly ingredient list and that their kernels are smaller than normal kernels - perfect for topping donuts with!
They're super rich and delicious, which makes them perfect for sharing. Double the batch for a fun treat to share with friends or serve at a brunch, or make a single batch all for yourself! I would never judge when it comes to donut consumption. If you're looking for a creative new donut flavor, or just another excuse to squeeze a few more donuts into your day, these are definitely for you. So preheat your oven and let's get baking! 

Looking for more donut recipes? Try our Blood Orange Glazed Donuts or Baked Pumpkin Cinnamon Sugar Donuts! 

INGREDIENTS
Donuts:
1 cup all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup unsweetened almond milk
1 tablespoon apple cider vinegar
6 tablespoons aquafaba (liquid)
1/4 cup sugar
1/4 cup brown sugar
2 tablespoons vegetable oil

Glaze + Topping:
1 cup powdered sugar
1/4 cup vegan butter, melted
1 teaspoon unsweteened almond milk
1-2 cups kettle corn (we used Pipcorn)

DIRECTIONS
Preheat the oven to 375º. Lightly grease a 6-ring donut pan and set it aside. 

In a large mixing bowl whisk together the flour, baking powder and salt. In a small bowl, combine the almond milk and cider vinegar to curdle. Set them aside. 

In a separate mixing bowl whisk together the aquafaba, sugar, brown sugar and vegetable oil. Pour in the curdled milk mixture and stir to combine. Pour the liquid ingredients into the dry ingredient mixture and mix until just combined. Let the batter rest 5-10 minutes. 

Fill the donut pan molds with equal amounts of batter, then bake the donuts for 13-15 minutes until they're golden and fluffy. 

While the donuts bake, make the glaze by simply whisking together the powdered sugar, melted butter and unsweetened almond milk. 

When the donuts finish baking, let them cool slightly before moving them to a cooling rack to cool completely. Once completely cooled, dip each donut into the glaze or drizzle a bit over each donut. Immediately top the donuts with kettle corn. Enjoy! 


​NOTES
Makes 6 donuts.

Leftover donuts last in an airtight container on the counter up to 3 days. 

That big romantic holiday that everyone loves to hate (or loves to love, depending on your couple status) is right around the corner! I actually think Valentine's Day can be pretty great, but I'm engaged, so maybe I'm biased? Because Alex and I have been together for 6 years, we don't celebrate by going out and fighting for a seat at a restaurant anymore. Instead, we make each other delicious treats and spend the evening snuggling on the couch, enjoying the treats together. This year I wanted to make Alex something a little less chocolate-centric and a little more in his wheelhouse. If he loves anything more than me, it just might be donuts. So I whipped up this batch of healthier baked donuts and covered them in sweet, seasonal blood orange glaze! The blood oranges gave the glaze a really lovely pink color and a light citrus taste. They're perfectly fluffy and the added flax means you can have two (or three...) instead of just one, because flax makes everything healthier, right? Seriously, these donuts come together from start to finish in about a half an hour - all you have to do is resist eating them all until your Valentine gets home! Let's get baking.

INGREDIENTS
Donuts
2 tablespoons ground flax + 6 tablespoons warm water
1 cup all purpose flour 
1 tablespoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup sugar
1 teaspoon blood orange zest
1/4 cup unsweetened almond milk 
2 tablespoons coconut oil, melted
1 tablespoon apple cider vinegar

Blood Orange Glaze
1 cup powdered sugar
2 tablespoons blood orange juice
1 teaspoon blood orange zest
1 teaspoon vanilla extract 
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DIRECTIONS
Preheat the oven to 375 degrees. 

In a large mixing bowl combine the flour, baking powder, ground ginger and salt. Set aside.

Whisk together the ground flax and warm water in a small dish to gelatinize, about 5 minutes.

In a separate large bowl, mix together the sugar and orange zest until fragrant. Pour in the flax mixture, milk, coconut oil and apple cider vinegar. Mix the dry ingredients into the wet ingredients about a cup at a time, stirring until a batter forms. Let the batter set while you grease a 6-mold donut pan.

Pour the batter equally between the 6 donut molds and bake for 15 minutes, or until an inserted toothpick comes clean.

While the donuts bake, whisk together the powdered sugar, blood orange juice, blood orange zest and vanilla in a shallow bowl to make the glaze. When the donuts finish cooking, move them to a cooling rack for to cool slightly, then dip them generously in the glaze. Serve immediately! 

NOTES
Leftovers last up to 3 days on the counter.