Recipe: Homemade Oat Milk

Happy Monday!

How was everyone’s weekend? Ours was quiet, which was nice. I was VERY productive — I cleaned out the garage and have started on on the upstairs. So far, the trash count is at two cans and about 6 bags and the donation bag count is at 5! Woohoo!

I’m also excited because it’s a possibility that the biggest organizational dilemma I’ve had since we moved into the townhouse MIGHT be solved. #firstworldproblems #fingerscrossed.

Hopefully, next week, I’m sharing a monumental victory on the blog!

Now….on to today’s post!

I’ve enjoyed making almond milk at home, but I just have struggled with the consistency of lattes and milk in my coffee since trying to go dairy-light. After seeing on SnapChat that Jillian Harris liked the consistency of oat milk in her coffee, I decided to give it a shot. Jury is still out, as I haven’t made a latte yet, but after a horrible night of sleep, I may be giving it a go this afternoon.

I started with this recipe from Oh, She Glows (the cookbook is on my list to get from the library!).

Homemade oat milk


1 cup steel-cut oats

3 cups filtered water (thank you, Bobble!)

4 dates (remove the pits)

2 teaspoons of vanilla

A pinch of salt



1-Put one cup of steel-cut oats in a bowl and cover with water. Let soak for 20 minutes (minimum)

2-Drain the oats and rinse well (they will feel a little slimey!).

3-Place the oats and 3 cups of water in your blender. Blend well, but, like Oh, She Glows instructs, only blend on the highest setting for 10 seconds maximum.

4-Place your strainer over a bowl and strain the blended mixture (I did this three times to get the milk as smooth as possible).

5-After rinsing your blender, put the strained milk in and add dates, salt and vanilla.

6-Blend the mixture until it’s foamy and creamy.

7-Pour and enjoy! (May want to put it in the fridge for a few minutes to cool it down; my blender made it a little warm.)

LOOK AT HOW CREAMY IT IS!!  [please ignore the basketball games in the background!]


Can’t wait to try it in coffee– the taste test was delish!

Have a great day & thanks for reading!


Recipe: Homemade hummus by Fraiche

It took me a LONG time to try hummus — I don’t know what about it made it not look appetizing. There aren’t too many textures that bother me or anything like that. Once I tried, I was hooked. And, in an effort to each cleaner in the last month or so (effort; not nearly perfect), I found the most amazing recipe (thank you, Jillian Harris!).

Not only is the Fraiche recipe delicious (does ANY ONE else think of the movie Life As We Know It when they hear Fraiche?!).

It’s so easy. Here we go!

Hummus by Fraiche Nutrition

Found originally here.


– 1 can (540mL) chickpeas, drained

-2 cloves garlic, crushed

-1 tsp. sea salt

-3 Tbsp. extra virgin olive oil

-2-3 Tbsp. chicken or vegetable stock (I used vegetable)

-1 1/2 Tbsp. tahini

-juice of 1 lemon (2-3 Tbsp.)



(SO simple and user-friendly; even for those who hate to cook!)

1-Add all of the ingredients into the container of a blender or mini food processor.

2-Pulse until the mixture is nice and smooth, stirring in between if needed.

3-Drizzle some oil on top and serve! Fraiche suggests some parsley, too!

4-Enjoy with fresh veggies (carrots are my favorite!) or warm pita bread.

**Note: Fraiche owner Tori Wesszer suggests keeping the fresh hummus for 2-3 days in the fridge–you’ll want to put it on EVERYTHING so it’ll go fast!**

I have a feeling I’m going to be making another batch of hummus this weekend – enjoy the recipe and have a great day!



Recipe: Dairy-free Chocolate Chip Cookies

Happy Monday!

I hope everyone had a great weekend – did anyone watch the Super Bowl? Even though I have a few very good friends that LOVE their Panthers, I just couldn’t cheer for them (Sorry, Bob & Amber!). They’re one of the Saints’ divisional opponents and one of our biggest rivals, so I wasn’t too upset to see them lose.

Sadly, I wasn’t feeling SO great this weekend, so I didn’t have the productive days I was hoping to – we do have Tuesday off, though, for Mardi Gras, so I’m hoping to get some cleaning and project-ing done then.

Over the last few weeks, I’ve been really trying to eliminate dairy from my diet. I definitely feel better and, so far, it hasn’t been TOO tough. Just takes a little planning. Knowing that I would need a mid-afternoon sweet snack at work, I tried out this chocolate chip cookie recipe from I Bake, He Shoots and it was a winner! I even shared some of the cookies with my co-workers and they said they would have had no clue they were labeled as vegan if I hadn’t told them. HUGE win! It’s a super easy recipe – enjoy!


Vegan Chocolate Chip Cookies

Adapted from I Bake, He Shoots

Makes 20-22 cookies



1 1/8 cup all-purpose flour (unbleached for vegan)

1/2 tsp Clabber Girl Baking Soda

1/4 tsp salt (I used fine sea salt)

1/4 cup +2 tbsp non-hydrogenated shortening (I used Spectrum from Whole Foods)

2 tbsp. vegetable oil (Like I Bake, He Shoots, I used canola)

1/4 cup +2 tbsp granulated sugar (organic)

1/4 cup +2 tbsp light brown sugar (packed)

1 1/2 tbsp non-dairy milk (I used almond milk from Whole Foods)

3/4  tsp vanilla (I ALWAYS use Mexican vanilla for baking; you can buy it at most grocery stores–the brands vary–or on Amazon. I usually beg any friends who go to Mexico to bring some back for me – I tip! Ha ha!)

1 cup semi-sweet chocolate chips (I got my dairy-free chocolate chips from Whole Foods; it’s the first time I’ve tried them and they were great!)


1-Preheat oven to 350 Fahrenheit.

2-In a small bowl, combine flour, Clabber Girl Baking Soda, and salt. Set aside.

3-Place shortening, canola oil and sugar in a mixer and combine until creamy, about 3 minutes.

4-Mix in non-dairy milk and vanilla.

5-Slowly add flour mixture until fully combined.

6-Fold in chocolate chips by hand.

7-Scoop rounded tablespoons on parchment paper and bake for 9 to 11 minutes (My baking time ended up being around 10 minutes).


So easy – and they were really delicious – I was skeptical, too, but loved them!

Hope everyone enjoyed this recipe & has a great day!




Recipe: Brussels Sprout & Kale Salad with Pomegranate, Hazelnuts & Creamy Avocado Dressing

Well, after another weekend of being pretty much bed-bound and resting, I’m happy to report that I’m feeling a little better. On Friday, I VERY relieved that the chest x-rays came back normal, but the doctor did warn me that since this is a viral infection, there isn’t a whole lot I can do except rest and take the dose of steroids he provided. So, here’s hoping the meds work because we have a busy week ahead work-wise!

Now, on to today’s post. I was inspired by one of the blogs I read, Carrie Bradshaw Lied, as, since beginning the Whole 30 diet, she’s been posting great recipes and insight about the diet. I first saw a salad on her Snapchat and found a recipe I adpated to re-create what looked SO yummy!

Brussels Sprout Kale Salad with Pomegranate, Hazelnuts & Creamy Avocado Dressing


Adapted from Tastebook


-1/2 lb. brussels sprouts, washed, dried and leaves separated

-4-5 kale leaves (I used lacinato kale)

-1 celery stalk

-seeds from half a pomegranate *how to remove tip below

-large handful of hazelnuts (about 1/3 cup), roasted

-juice and zest from one small lemon, about 2-3 tablespoons juice

-1 avocado

-pinch of sea salt

-1 package stevia

-1 tablespoon extra virgin olive oil


1-Remove the kale leaves from the center stalk and cut into bite sized pieces. Massage the kale.


2-Roughly chop the brussels sprout leaves the same size, place in a large bowl.


3Scoop out 1/2 the avocado and place in a small food proccesor with the lemon juice, zest, stevia, extra virgin olive oil and a pinch of salt. Blend until creamy and set aside.

4-Cube the rest of the avocado, thinly slice the celery and roughly chop the roasted hazelnuts. De-seed the pomegranate – this is how I do it — makes it so easy! Add those ingredients to your bowl.


5-Add dressing, toss and serve!


I absolutely LOVED this salad — so delicious! The original recipe did not include the stevia and EEVO, but I had to add it because my avocado wasn’t QUITE ripe yet. I may try and go without it next time and follow the recipe more exactly. I may have to keep the stevia though — the lemon gave the dressing a very tart taste!

Hope you enjoy and have a great Monday – thanks for reading!


Recipe: Overnight Oats with Blackberries

One thing I have always been really bad about is eating breakfast. In elementary and middle school, my dad would literally cut up a banana and put peanut butter on each little piece to try and get me to eat SOMETHING (Thanks, Dad!) — I think my parents even resorted to Carnation Instant Breakfasts (AKA chocolate milk) at one point so I’d have something in my system.


Overnight oats have been all the rage on Pinterest of the last year or so and, since I have a ton of oats from making homemade dog treats, I thought I’d give it a whirl. To be honest, after searching for recipes, I was little overwhelmed and I feel like a lot of the articles/posts I read were like, “just throw whatever you want in there.” I needed a little more direction and found a recipe on Skinnytaste that I settled on. I changed it a little bit and ended up really enjoying it this morning!

Overnight Oats with Blackberries (adapted from Skinnytaste)


-1/4 cup quick oats

-1/2 cup unsweetened almond milk

-1/2 small banana, sliced

-1/2 tbsp chia seeds

-1/2 a container of blackberries (package was 6 oz.)

-2 packets Pure Via stevia

-pinch cinnamon

1-Place all the ingredient in a sealable container (I used a mason jar; functional and pretty!)

IMG_3768   IMG_3769

2-Shake, cover and refrigerate overnight.

3-Remove from the refrigerator about an hour before eating (this is optional; I wanted it to be close to room temperature).



If I can keep my life together, I’m hoping I can continue to do this, at least during the week.

What do you eat for breakfast? Do you have any overnight oats recipes to share?

Have a great day!