In spirit of Valentine’s Day, I’m sharing a recipe for creamy, dreamy blueberry-infused coconut milk made from two vegan ingredients— all in a matter of minutes!…
Any recipe that’s plant-based, sweet, and deem-able of a “healthy breakfast” checkmark is a real winner, in my opinion! Luckily these Fluffy Vegan Banana Muffin Tops fit the bill.…
I’m sure you’re all well aware by my recent posts that I’ve started a new semester at SDSU. I’m also sure most of you are are aware that I have literally the biggest sweet tooth in the world. Here today I have some Vegan Vanilla Muffins (made with Spaghetti Squash) that oddly encompass every theme in my life at the present moment (okay, maybe that’s a stretch, but hear my logic).
It’s the prime of SUMMERTIME, and I’ve made it my mission to get on board the smoothie train. Specifically, the green smoothie train. Hey, why not try to soak in all the vitamins and minerals you can!?
I don’t know about you all, but I find myself CONSTANTLY running around from thing to thing to thing. No matter how busy life is at the moment, I’m always thinking about (or in reality, running a teensy bit late to) wherever I have to be next.
This recipe for Orange Creamsicle Overnight Oats is basically the breakfast version of your favorite popsicle growing up. Or, if you’re my dad, his favorite popsicle forever.
I think zucchini deserves an award for being the most versatile veggie (next to carrots). Okay, maybe we can just settle on giving it the most versatile SQUASH award. There we go!
Zucchini works well in a lot of savory recipes (tacos, pasta, my Balsamic-Dijon Roasted Veggies etc.) and also really well in sweet recipes (hellooooo ZUCCHINI BREAD). But, what you often forget is that zucchini also does super well hiding in recipes where you wouldn’t expect it. You can add shredded zucchini to oatmeal, mash it up in your applesauce, or PUT IT IN A SMOOTHIE/ SMOOTHIE BOWL.
Raise your hand if you grew up loving a giant, moist, bakery style muffin for breakfast! I’m currently raising a hand while typing this, if you’re wondering. Ever since I was little, I’ve enjoyed a nice, fresh muffin over a donut any day. Something about a moist bottom layer paired with an even better cloud of yumminess pillowing over the top really made my brain happy. As you can probably tell, my obsession continues to this very day 😉
My favorite muffins were always of the butterscotch and lemon variety, but I was feeling ~zesty~ and decided to tackle the lemon side of things first. Here I present you with a healthy, plant-based take on a moist, fluffy, and most importantly, satisfying muffin to fill the gaping, muffin-shaped hole in my heart.
Froyo… FOR BREAKFAST?! Count me in! This recipe is incredibly versatile, and it tastes like it could be enjoyed on a lounge chair beside a tropical ocean on a warm, summery day.
Best of all, unlike typical frozen yogurt, this recipe is sweetened only with fruit, and is 100% healthy. And, its only 3 INGREDIENTS!
I used coconut yogurt in this recipe, which in my opinion, is even better than a dairy yogurt. The coconut flavor comes through subtly, adding a delightful tropical note to the dish.
- 1 cup coconut yogurt (or any plant-based yogurt)
- 1/2 cup strawberries (most fruits should work)
- 1/4 cup water
- Frozen fruit/granola/coconut flakes (optional, for topping)
- Add yogurt, strawberries, and water to a bleder. Blend until smooth.
- Pour into a serving dish, and place in the freezer for an additional 7-10 minutes (Optional, for added creaminess)
- Add desired toppings. Enjoy!
Let me know if you make this, and tell me how you like it! Tag me on Instagram @cookwithcourt and #cookwithcourt