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 😉
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?
Happy Hallow’s Eve!
I know this is such a ~basic~ thing, but I really do love Halloween. Not so much for the candy anymore, but I adore seeing other people’s creativity expressed through incredible makeup and costumes. I love the cold, chilly night Halloween always seems to fall upon, the crunchy leaves on the ground, and of course, all the Halloween episodes of my fave shows. You can’t deny they’re always the best, am I right?? J and I just finished American Horror Story Hotel, and I loooooved the Halloween episode. So spooky. Yes, I know I’m a year behind everyone else. Also, I hate PLL, but the Halloween episodes? THE BEST!
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.
Life is stressful lately. But you know what’s not stressful? This apple cranberry quinoa salad. Seriously. It’s so easy to mix up to serve with dinner or to bring to a potluck with you. It’s the perfect balance of sweet, crunchy, and savory, thanks to fall fruits, toasted almonds, and a delicious honey-mustard dressing that lightly coats the salad and amps up the flavor. If you’ve been feeling how I have lately, you’ll take comfort in this: take a few deep breaths, and proceed to stuff your face with this quinoa salad.
I don’t know about you, but I’m just about ready for Fall. I love Fall. I’m ready for falling leaves in every shade, nighttime bonfires in the actual dark, crisp mornings, and lots of layers. Of course, I am excited for the rest of summer! In ten days, I’m going on a short road trip through Oregon and Northern California with my mom that I’m super stoked about, and the week after we get back, my sister is getting married! So I’ll enjoy the rest of my summer, I’m just almost ready for it to be Fall. 🙂
Yesterday morning was cool and overcast, and I was craving something warm and hearty; something a little different than the breakfasts I’ve been enjoying lately. I haven’t had oatmeal in a long time and still don’t eat oats, but I figured a breakfast quinoa would be the perfect substitute for my oatmeal craving. A simple, creamy vanilla quinoa base topped with cinnamon apples ended up hitting the spot, and it was so good I decided I needed to share it with you guys.
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.
Happy Hump Day, my darlings!
How’s your week going so far? I woke up this morning to find my kitties had broken a glass I left out last night, and spilled water everywhere, and spent the first 20 minutes of being awake cleaning up that mess. The glass was sitting on the side table next to the chair I like to relax in, and if I didn’t clean it up ASAP I could see myself sitting in a pile of blankets and glass later and being filled with regret. So, I got that all vacuumed up and clean and proceeded to have my coffee when coffee definitely should have been first,
I love my cats, but sometimes they’re just little shits.