This breakfast from a few Sundays ago may go down as one of the best I’ve ever had. I had so much fun creating these recipes– I love to make things up as I go, seeing what I have on hand, thinking about which ingredients would taste good together, look good together, and make me feel good—which is why everything is free of gluten, grains, refined sugar, and dairy. There’s a lot going on here– feel free to make as many of the sides/toppings as you’d like…you can also simply make the crepes and fill them with whatever your heart desires. Enjoy!
At long last, it’s here. I know I’ve been yammering on about my coconut yogurt escapades, the trials and tribulations of a homemade coconut yogurtier… (there’s no word for a professional yogurt maker? Yogurtier it is, I’m making it up.) I’m not giving you a recipe that you can’t already find all over the internet, I mean, it’s coconut and probiotics mixed together–but I’ve learned a few things along my yogurt making journey that I think really streamline the process and yield the best coconut yogurt.
I know that fermentation and making your own yogurt sounds really daunting and complicated. For so long, I was just so overwhelmed by the idea and didn’t even bother because I figured you had to be some kind of fermentation master to do this. This is not the case at all. Typically, when I read instructions for something and I see so many rules, I get scared, “oh no! what if I use a metal spoon and kill the probiotics? What if I keep the yogurt somewhere too hot?” You worry so much about breaking the rules that you don’t even give it a shot.
I’ve realized you just have to do it. You just have to get started! Don’t be afraid to mess up, you probably won’t even mess anything up and you’ll learn as you go. Think of your first batch as a test round. I promise you, once you do it one time, you will feel like a master ‘yogurtier’!
I’m currently *patiently* waiting for my homemade coconut yogurt to ferment, and I don’t have any store bought yogurt on hand, so I decided to play around with a make shift yogurt to hold me over in the meantime.
Meet my new friend: Lemony Avocado Yogurt. I blended up avocado with half a lemon (skin on for super fragrant lemony flavor) manuka honey, frozen greens and more. The consistency comes out super creamy and almost gelatinous like yogurt, then top with typical yogurt bowl accoutrements and it’s almost like having the real thing!
I love making a dairy-free chipotle ranch dressing– so I figured why not spice up a chicken salad with the same delicious flavors? This recipe is SO easy… and a lifesaver to have on hand in the fridge when you’re hungry for a snack or want to throw together a quick lunch.
(one of my favorite ways to eat this chicken salad- on some pieces of purple cabbage, topped with fresh herbs, sliced radish, and everything bagel seasoning)
Ever since I realized I could make my own chocolate- I’ve become quite the self proclaimed chocolatier. I love how easy it is and the fact that I get to control everything that goes into my chocolate! No fillers/thickeners/stabilizers necessary. I’ve also made it so many times now that I have a few variations for you, including a sugar-free version + a CBD CHOCOLATE RECIPE!
A little more info on CBD: It contains ZERO THC aka it has nothing in it that will make you “high”- this is a common misconception. It has so many powerful and healing effects, and I find it super helpful in reducing stress and helping me to relax. I implore you to do your own research and discover all the benefits and ways it can help you. Let me know if you try it + what your experiences are.
I’m *slightly* obsessed with muffins these days. I promise once you whip these up (or my pumpkin chocolate chip muffins) you’ll fully understand.