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.
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Pumpkin Chocolate Chip Muffins
These paleo pumpkin chocolate chip muffins are seriously perfection. They’ve got that ideal muffin texture: dense and crisp on the outside + fluffy and moist on the inside. To make things even more exciting- they’re filled with melty chocolate chips. They also happen to be dairy-free, refined sugar-free, and grain free.
A VIBRANT GUIDE TO MATCHA
Let’s talk Matcha. I’m sure that by now you’ve heard of matcha-or at least seen it. It’s the trendy drink you see all over Instagram, with a green hue that could blow millennial pink out of the water any day (in my humble opinion).
Salted Chocolate Collagen Peanut Butter Cups
These sugar free salted chocolate collagen peanut butter cups (it’s a mouthful) are ridiculously easy to make and so freaking good.
Aloe Vera Cubes
I wanted to find a way to combine the skin loving magic of aloe vera gel and my love of icing my face to reduce puffiness/inflamed acne etc.
DIRTY MINT MATCHA
When I say this recipe is life changing, I’m not being dramatic. It’s insanely good. Here’s what’s happening in the Dirty Mint Matcha:
Layer one: Creamy and invigorating matcha blended with fresh mint leaves
Layer two: Perfectly smooth cinnamon honey hemp milk
Layer three: a shot or two of bold espresso
Garnish: extra fresh mint
(pre stir)
(post stir)
SPICY PINK LEMONADE
I’m all about a beverage.
You can typically find me with 2 or 3 beverages surrounding me at my desk. I’ve finally gotten into the habit of drinking lots of water everyday, but it’s always been a struggle for me. I’m just one of those people that wants a little more pizazz in a drink. I’ve started mixing up lots of different iced tea and lemonade combinations and I love how versatile they can be.
This tart pink beverage gets its hue from beet powder. Feel free to use a teaspoon of beet juice, or leave it out entirely for a hue-less lemonade.
Variations:
- I usually make it spicy by adding some cayenne pepper, but feel free to leave this out if heat isn’t your thing.
- If I’m drinking this in the evening, sometimes I’ll add in some magnesium powder or ashwaganda to make it a relaxing tonic.
- Sometimes I’ll add a splash of apple cider vinegar in the morning to help with pH balance.
- I’ll often add in a teaspoon of rosewater- the flavor goes so well with lemonade.
- I’ve been using stevia for drinks like this- so that they don’t raise my blood sugar levels, especially when I’m drinking it first thing in the morning or before bed. I’ve always hated stevia and haven’t been able to palate it, but I find that something about the tartness of lemon balance the aftertaste stevia usually has and I enjoy it. I like the brand ‘sweet leaf’, it seems to have the best reviews overall so I gave it a try and I’m a fan. If you don’t like stevia, you can use honey or maple syrup.
R E C I P E:
Makes about 1 liter
- 4 cups filtered water
- Juice of 2 lemons (about 1/3 cup)
- 2 droppers of stevia (or to taste, start with less and add more as needed)
- 1/4 teaspoon beet crystals (I use ‘Flora’ brand)
- 1 teaspoon rosewater (optional)
- cayenne pepper, to taste
Add all ingredients to your high speed blender and blend on high for about 10 seconds. Taste and adjust as needed. I like to store it in the fridge in a large jar and then pour over ice when I’m ready to drink it.
