Hazelnut Crepes With Roasted pineapple yogurt, buckwheat sprinkles, and salted caramel bananas (VEGAN + GRAIN-FREE)

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!

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Spiced Sweet Potato Breakfast Bowl

Fall is upon us, and I for one am excited to break out my warmer spices and make some heartier breakfasts. You don’t always think of sweet potato as being a breakfast food, but I have found that this bowl is the perfect thing to get you going, especially on a brisk fall morning. Satisfying sweet potato, creamy coconut milk, a dash of vanilla, sea salt, cinnamon and allspice are blended together and topped with granola, nuts, seeds and more in this delicious breakfast bowl recipe. 

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Magical Cheesecake Cookie Dough Bars

I’m going to go out on a limb here and proclaim that this might be my favorite recipe to date. These cheesecake cookie dough bars (or squares!) are as vibrant and pure as my namesake; not to mention they are raw, vegan, paleo, refined sugar free and their cookie dough base contains beautifying medicinal mushroom powder! These magical bars boast a hazelnut chocolate chip cookie dough base, a lemon raspberry layer, and a marbled orange blossom & vanilla bean layer topped with fresh figs and pistachio crumbles.

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