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Recipes

Bat Treats

October 31, 2017 — by Chelsey Bishoff

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Throwing a Halloween Bash and need some last minute treat ideas to set out? We got ya covered! These are quick, simple and totally cute. Follow along for our two ingredient bat treat DIY! These are guaranteed to be a party hit! You’ll thank us later. ūüėČ

Here is what you will need:

  1. Oreos
  2. Reese’s
  3. Googly eyes

Take your Oreos and scrape the creme out of the center to save for later.

Break them in half to create the look of bat wings.

Use the creme to adhere the Oreo halves to the Reese’s cup.

Add the eyes. Look- now you have bats! Easy peasy.

DIYRecipes

Fall Detox Water

September 28, 2017 — by Chelsey Bishoff

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Just because summer is over doesn’t mean the detox stops. The unbelievable Autumn flavors will explode in your mouth when trying out this recipe. Detox waters are simple and very beneficial to our bodies. They can help boost your immune system and maximizes your energy. Take it on the go or keep it in the fridge ready for any time of day! Watch your skin clear up as well. Your body needs plenty of water and this is the perfect tasty way to do so!

Here is what you’ll need:

  1. Red apple
  2. Plum
  3. Pear
  4. Water
  5. Cinnamon sticks

Begin by chopping your fruits in prep to toss in.

Once you have sliced all three fruits, scoop up and place in pitcher.

Now, add in the cinnamon sticks!

Mix all the ingredients. Enjoy!

Recipes

Chocolate Raspberry Bark

May 22, 2017 — by Chelsey Bishoff

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A little bit of a twist to your classic bark treats. Today on the blog, we will walk you step by step on how to make this delicious dessert that everyone will love! Seriously you guys, this did not last in my kitchen long. Before I knew it, all my family and friends had downed it! But I wasn’t complaining! This is a must make for Summer 2017.

Here is what you will need:

-Fresh raspberries

-Almond slivers

-Milk chocolate

-White chocolate

-Coconut oil

-Wax paper

Begin by microwaving the white chocolate first. Let cook for 30 seconds at a time. Stir in between cooking times. Use a dab of coconut oil to make it a bit more smooth and creamy. Once you have totally melted the white chocolate, do the same steps with the milk chocolate in a separate bowl.

Pour both chocolates, one at a time, into a baking pan covered in wax paper.

Use a fork to swirl chocolates together.

Sprinkle in your almond slivers.

In go the raspberries!

Place in the freezer for 30-45 minutes until frozen. Once done, break apart randomly.

Yum!

Recipes

Mint Lime Sherbet Mocktail

May 10, 2017 — by Chelsey Bishoff

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Hosting parties is one of my all time favorite activities to do in the summer! I am so excited to share a crowd favorite mocktail for everyone to enjoy! It is the perfect combo of a float and a cocktail. This yummy mojito inspired drink will leave all your guests refreshed and coming back for seconds!

Here is what you will need:

  1. Water
  2. Club Soda
  3. Limes
  4. Lime Sherbet (softened)
  5. Sugar
  6. Mint leaves

Begin by pouring about half a cup of water into a microwave safe bowl.

Then add 3 tablespoons of sugar.

Place in microwave and heat for 4 minutes. This will create a syrup like substance.

Once it is done heating, take it out of the microwave and put your chopped up mint in with the mixture. Let it sit for 5 minutes.

While we waited we added a scoop of lime sherbet, a cup of club soda, 1/2 cup of lime juice and then topped it off with the water/mint mixture once it was ready.

Add fresh lime slices and mint leaves! Enjoy over ice!

Recipes

Non bake organic power bar

January 19, 2017 — by Chelsey Bishoff

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A healthy lifestyle is so crucial. What most people don’t know is that being healthy doesn’t have to be hard. Don’t be overwhelmed- you can take small steps in the right direction.¬†It’s good for the body to get in exercise on a regular basis. But most of us know that energy is much needed to take on any sort of physical activity. Going to your local grocery store to pick out a few protein bars can be good and all, but those tend to have a lot of hidden sugars and artificial fillers. So, instead we decided to make our own! An organic power bar filled with a ton of nutrients to give you the energy you need!

Ingredients:

-3 cups of organic granola cereal. (We chose a ceral that not only had granola, but wheat flakes, sliced almonds and sun-dried fruit!)

-1/2 cup of organic crunchy peanut butter (or any nut butter you prefer)

-1/2 cup of pure, organic honey

-1/2 cup of chocolate chips (go ahead and freeze these to keep them from totally melting when ready to add to your mix)

-square pan

Processed with VSCO with hb1 presetStart by adding the honey and peanut butter into a sauce pan.Processed with VSCO with hb1 presetStir on low heat until fully mixed and melted togetherProcessed with VSCO with hb1 presetOnce melted together, begin to add your cereal to the mixture.Processed with VSCO with hb1 presetMix well¬†Processed with VSCO with hb1 presetOnce you feel like all the ingredients are married, add your frozen chocolate chips. Mix in the chocolate just enough so they are evenly distributed. You don’t want them to melt too much.Processed with VSCO with hb1 presetRemove pan from stove. Pour your Power Bar mix into a small pan. Pack down tight and evenly. Next, refrigerate for a least 4+ hours.¬†Cut and serve.Processed with VSCO with hb1 presetNow you are ready to hit the gym or just have the right energy you need to start your day.¬†Enjoy!

Recipes

DIY Sushi

December 28, 2016 — by Chelsey Bishoff

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Sushi has been a favorite snack loved by many for years. But have you ever tried to make it yourself at home? It’s so much easier than you think. We decided we would spend the night in with family and friends making our favorite meal‚Ķ and we must say, it was A LOT more pleasing to the wallet. We were able to feed 7 people AND have enough for more rolls the next day! Who doesn’t love that?

What you’ll need:

Sushi rice (cook this as it reads on the box. This takes about 20-30 minutes to cook fully, so you want to have this ready to go on the stove before anything else)

-1/3 cup Rice vinegar,  2 tbsp of white sugar, 1 tbsp of salt

-Seaweed sheets

-Your choice of seafood (Shrimp, crab, salmon)

-Your choice of cucumbers, avocado and cream cheese (or all of the above!)

-Sushi sauce

-Aluminum foil

Start by cutting up your ingredients into long slithers.Processed with VSCO with hb2 preset

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Processed with VSCO with hb2 presetOnce your rice is done cooking, add your mixture of the rice vinegar, salt and sugar as listed above.Processed with VSCO with hb2 presetMix this together evenly, then press the rice into a thin layer on your seaweed sheet. Make sure to place your seaweed sheet on aluminum foil in order to roll the sushi later. Use the rice vinegar on your fingers to help the rice from sticking to you.Processed with VSCO with hb2 presetPlace your ingredients of choice in the center of the sheet.Processed with VSCO with hb2 presetTake your foil and use it to roll your seaweed sheet. Take the first end of your seaweed sheet and hold your ingredients in place with your fingers. Let the end you are rolling, meet the ingredients and fold tight. You will have to roll over once more.Processed with VSCO with hb2 preset

Processed with VSCO with hb2 presetOnce you have your sushi roll, cut into slices.Processed with VSCO with hb2 presetPlace together and drizzle sushi sauce on top, and you’re ready to serve!Processed with VSCO with hb2 preset

Recipes

Holiday Peppermint Sugar Cookies

December 19, 2016 — by Chelsey Bishoff

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Take your average, everyday sugar cookies, and add some holiday cheer! The holidays can be stressful enough with bustling around, so we are all about easy-peasy this year. Bring these cookies to any get together with friends and family. Trust us, these are a crowd favorite and Christmas classic!

What you’ll need:

-Store bought sugar cookie dough

-Vanilla icing

-Holiday cookie cutouts

-Candy canes and sprinkles

Processed with VSCO with a6 presetStart by rolling out your dough. Begin to press in your cutouts. We chose to use a snowflake, a stocking and Christmas tree!Processed with VSCO with a6 preset

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Processed with VSCO with a6 presetPeal your cookies cutouts away and place on baking sheet.Processed with VSCO with a6 presetSpread your cookies out evenly to insure they won’t collide in the oven.¬†Pre heat oven to 350 degrees and bake until golden brown. (About 10-12 min)Processed with VSCO with a6 presetOnce baked to your liking, let cookies sit and chill for 10 min. When they have cooled down, start the icing!Processed with VSCO with a6 presetTop the cookies with peppermint crumbles from your candy canes, along with sprinkles!Processed with VSCO with a6 presetPlace the freshly baked cookies on your favorite holiday plate and now they’re ready for sharing!Processed with VSCO with a6 preset

Recipes

Chocolate Covered Apple Pops

September 26, 2016 — by Chelsey Bishoff

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Here’s a treat that everyone can enjoy! Why? Because you pick the toppings! Personalize your treat¬†with your favorites. We’re going to show you how to create the most delicious,¬†no-bake snack! Tag along to see how we made our Apple Pops this season.

What You’ll Need:

  1. 3-6 fresh apples ( depending on how many you are making)
  2. White chocolate chips & milk chocolate chips
  3. Coconut Oil
  4. M&M’s or your favorite candy
  5. Mini oreos
  6. Large pretzels
  7. Large popsicle sticks

Pour 2 cups of milk chocolate chips into a mixing bowl. Then add  1 1/2 tablespoons of coconut oil. Microwave this for about 1 min. Mix until smooth and silky.

Pour 1 cup of the white chocolate chips into a mixing bowl. Then add 1 tablespoon of coconut oil. Repeat the microwave steps as you did before.

 

When cutting the apples, make your slices at least half an inch thick in order to fit a popsicle stick later.

 

Once sliced, cut a small slit into the bottom. Then insert the popsicle stick.

 

Dip and cover apple in milk chocolate.

 

Take a spoon and begin to drizzle the white chocolate onto the dipped apples.

 

 

 

Here’s the fun part! TOPPING TIME. Take whichever treats you picked, and begin to cover the dipped apple pops.

 

 

 

Once they are all covered to your liking, refrigerate for 12-15 min. Enjoy!

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Recipes

Summer Smoothie Bowl

July 25, 2016 — by Chelsey Bishoff

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Fruit is the ultimate snack in the summer heat and smoothies are even more of a dream on a hot day. Who says that making your own yummy treat should be difficult? We’re all about easy-peasy snacking! Today we are going to share with you one simple way ¬†to make your own smoothie bowl at home! Let’s get started.

Recipe one:  Berry Delicious 

1. One frozen banana

2. A handful of spinach

3. A handful of raspberries

4. A handful of strawberries or blackberries

5. A handful or two of blueberries

6. 1 cup of almond milk, apple juice, or whatever liquid you prefer

7. Enough ice to thicken to your liking

Recipe two: Green Goodness

1. One and a half frozen bananas

2. A handful of spinach

3. A handful of chopped kale

4. 1/2 cup of coconut milk

5. 1/3 cup of orange juice (optional)

6. Chia seeds

7. Enough ice to thicken to your liking

Add ingredients individually into blender and puree until desired consistency.  Pour into your favorite bowl.  Easy enough, right?   Now time for toppings!

Add granola to both smoothie bowls.

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Bananas make the PERFECT topping to any smoothie bowl.

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Make your food beautiful!

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Mmmm!

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Enjoy!

Recipes

Dairy-free Pumpkin Pudding

October 25, 2015 — by Griffin Thall

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Fall is always a great time to stay indoors and try out a new recipe. With Thanksgiving only a month away, whip up some Dairy-Free Pumpkin Pudding for an easy and healthy holiday dessert.

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Ingredients:

1 can full-fat coconut milk
3 teaspoons gelatin
1 1/4 cup pure pumpkin puree
1/3 cup honey or maple syrup
1 teaspoon pumpkin pie spice

Directions:

1) Pour half of the coconut milk in small bowl and sprinkle the gelatin over top. Allow it to bloom (or soak up the liquid) for 5 minutes.

2) Whisk together the remaining coconut milk, pumpkin puree, honey, and pumpkin pie spice in a saucepan over medium-high heat for 5 minutes.

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3) Pour in the gelatin and whisk until completely dissolved. Do not let it boil. Pour mixture into a large heatproof bowl and press a piece of plastic wrap directly on top of the liquid. This will prevent a gelatin ‚Äėskin‚Äô from forming on top.

4) Place it in the refrigerator for 6 hours or until set. The pudding will be almost solid when chilled. Remove the plastic wrap and use hand beaters or a stand mixer to beat for 3 to 5 minutes on high, until smooth and creamy.

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Serve with gingersnap cookies or you can use it as a pie filling!

(Yumminess via Against All Grain)

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If you’ve already started your holiday shopping, add some style¬†to their stocking with our¬†Boho¬†Collection!

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Share this post if you love pumpkins!

Recipes

Pumpkin Spice Latte

October 9, 2015 — by Griffin Thall

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It’s not officially fall until you’ve had your first sip of a pumpkin spice latte, right? Save some bucks¬†(and a few calories)¬†and follow¬†this recipe¬†which, unlike the one from Starbucks, actually has pumpkin in it!

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Ingredients

Makes 2 drinks
2 tablespoons canned pumpkin
1/2 teaspoon pumpkin pie spice, plus more to garnish
Freshly ground black pepper
2 tablespoons sugar
2 tablespoons pure vanilla extract
2 cups whole milk
1 to 2 shots espresso, about 1/4 cup
1/4 cup heavy cream, whipped until firm peaks form

Equipment

Mixer, whisk, or hand blender, to whip cream
Saucepan
Wooden spoon
Whisk
Blender
Espresso maker or coffee maker

Instructions

1)¬†Heat the pumpkin and spices: In a small saucepan over medium heat, cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it’s hot and smells cooked. Stir constantly.

2) Stir in the sugar: Add the sugar and stir until the mixture looks like a bubbly thick syrup.

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3) Warm the milk: Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn’t boil over.

4) Blend the milk: Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.

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5) Mix the drinks: Make the espresso or coffee and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.

(Recipe via the kitchn)

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Combine these bracelets for a PSL-inspired wrist:
Seed Bead Adobe
Solid Neon Orange
White Braided
Day at the Fair
Gold Metal Cuff Seafoam

Share this post if you love Pumpkin Spice Lattes!

Recipes

Vegan Coconut Cucumber Mint Popsicles

June 8, 2015 — by Griffin Thall

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Cool off with these healthy Vegan Coconut Cucumber Mint Popsicles with a surprise ingredient to give you an extra boost of nutritious power Рturmeric! Thanks to our friends at Temple Turmeric for this yummy recipe.

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Ingredients:
1 13-14 oz can of Coconut Milk
8 oz Temple Turmeric Coconut Nectar Elixir
1/4 C Fresh Mint
2/3 C¬†Grated/Shredded Cucumber ‚Äď We used one 5-6 inch cucumber
1/2 Lime, juiced
2 Tbls. Coconut Nectar, Agave or Raw Honey

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Directions:
1) In a bowl, mix coconut milk and Temple Turmeric Coconut Nectar Elixir.

2) Thinly slice a small handful of mint and add to the coconut mixture.

3) Grate the cucumber using a cheese grater and add to the coconut mixture.

4) Squeeze 1/2 a lime and add your choice of sweetener into the mix. Stir until well-combined.

5) Pour the mixture into your favorite popsicle molds and freeze until solid.

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Follow Temple Turmeric for more yummy recipes using power-packed turmeric.

Share this post if you want to try making your own popsicles!