Obviously I had to hop on this unicorn trend at some point, because who doesn’t want their breakfast to look magical?? This unicorn chia pudding is both magically gorgeous and also quite healthy! This pudding packs an omega-3 punch with chia seeds plus spirulina, which also boasts plenty of other health benefits including high levels of antioxidants, iron, and calcium. The healthy fats from coconut milk and chia seeds fill you up, and agave syrup and fruit give this pudding a little bit of sweetness 🙂 Just sliiiiightly better for you than your unicorn frappuccino 😉
Hello friends! Is it starting to feel a little summery where you’re at yet? We’ve had some gorgeous sunshine going on the past few days, and the next few days it’s even supposed to get up to the 80s! I’m pretty stoked on that. The change of seasons always gives me different cravings, based on how warm it is and what fruits and veggies are coming into season. Seeing beautiful ripe cherries at the store with my other fave fruits get me pretty excited for summer!
Before I started eating Paleo, I had never cooked chicken thighs. I just grew up with a chicken-breast-loving-mama who got it in my head that the breast is the best. Upon branching out in cooking, I’ve realized the truth: dark meat is da bomb (sorry mom!). I’ve started cooking with mostly chicken thighs and legs in the past 8 or so months, and I love it. There’s nothing better than a nice, crispy, pan-fried chicken thigh with some good seasonings on top and a lot of juiciness in the middle, especially when you pair it with sauteed mushrooms and a rich balsamic sauce.
I’ve heard that one thing a lot of people struggle with when they first start eating Paleo is what to have for breakfast. Out go the cereal and the toast and oatmeal and waffles, leaving you with…. eggs? What if you don’t like eggs? Or are allergic? Or after a month you’ve started just about gagging looking at an egg, thinking, please don’t make me eat eggs again this morning noooooooo…
Thankfully for myself, I don’t really get tired of eggs, but even so, I like to mix it up every once in a while and have something else. Paleo-fied granola is the perfect answer to your breakfast problem: healthier than traditional granola (no refined sugar, no grains), very filling (lots of fat from the nuts + coconut oil, a little boost of energy with the raisins + maple syrup), and super delicious. I like mixing my Paleo cinnamon raisin granola with fruit (apple, pomegranate aerils, or strawberries are my top choices) and topping with almond milk, but feel free to try it with some coconut yogurt (or your favorite yogurt). as a topping for a smoothie, or just by the handful 🙂 However you like your granola, I think you’ll find this one pretty hard to resist!
One of my favorite parts of Christmas is, and probably always will be, spending days in the kitchen covering myself in butter and flour and ending up with literal mountains of cookies. That sentence would have been a little weird if I hadn’t added the cookie part… (forever laughing at my own jokes). ANYWAY. My mom and I would always spend the days before Christmas baking up a storm, and even after I’ve started doing my Christmas baking solo, it just doesn’t feel like Christmas without it.
I’ve gathered up a bunch of Christmas baking recipes and divided them into two camps: the allergen friendly cookies & other treats, some of which are actually sort of healthy and some which are indulgent but catered to your needs, and the classic gluten and dairy filled versions for those of you who can enjoy them 🙂
Today, I’ll be sharing the gluten free, vegan, and paleo versions of my favorite Christmas cookies, bars, and candies. Onto the recipes!
I’m so happy the election is over so we can move on with our lives…. said nobody. BUT, I’m not going to be bringing it up anymore. Let my blog be a happy place for those of you who, like me, need a place on the internet that isn’t oversaturated with politics and misery. So, let’s dive right in and just talk about this granola, mmkay? More specifically, salted caramel granola. Paleo, gluten free, grain free, vegan, delicious salted caramel granola. This granola is a more subtle approach to seasonal treats that isn’t uh… unnecessarily doused in pumpkin spice. NOT A FAN. Sorry not sorry. Pumpkin spice, step aside for salted caramel, the real winner of Fall. We all know it, right?
I can’t believe that October marks 11 months of blogging on Odessa Darling! It’s been a year of growth, both with blogging and personally. I’ve been facing a lot of issues head-on that I’ve been avoiding the past few years and all that’s coming back to me is good and pushes me to keep going. I’ve grown up a lot this past year. I’m a lot different than I was last October, and not just because I’m blonde now. I’m doing better and better keeping toxic thoughts from my head, toxic things out of my body, and learning how to take care of myself. I still fail and fall down, but I’m able to pick myself up a hell of a lot faster than I used to.
Hello hello and happy October! Can we talk about the fact that I’ve been waiting for it to be fall since spring and it’s finally fall??? I’m so excited about it you don’t even know, yo. I am so down with all the wonderful things that go along with fall: switching from cold brew back to hot coffee, autumn and winter produce, warm and hearty breakfasts and dinners, snuggling under warm blankets…. My boyfriend and I just got new (matching) fuzzy blankets and we have been in heaven. Also, speaking of hearty fall breakfasts: This sweet potato french toast.
I feel so lazy sharing this recipe. It’s such a non-recipe recipe, you know?
But, then I ate it, and took photos, and was like… Yeah I gotta share this. This breakfast parfait is the bomb. The cherries and raspberries give the perfect balance of tartness and sweetness, and the coconut whipped cream sends this to the next level with creamy, delicious goodness. I was also pleasantly surprised by how much it looks like those strawberry shortcake ice cream bars I used to eat when I was little, so if that’s your jam, feel free to sub one or both of the berries for strawberries instead.
Is it just me, or is this Spring starting to feel more like Summer?
Considering today is supposed to be 80° and tomorrow (my birthday!) a high of 86°, I’m saying the world is kicking into Summer mode early. Well, maybe just the Northwest, but I’ll take it!