Warming Turmeric Latte

Turmeric Latte

That comfort food season is upon us, and a warming turmeric latte is the just the trick to make you feel warm and cozy. Turmeric is what I like to call a super herb: it's a potent anti-inflammatory, meaning, taken regularly, it can help improve pretty much any ailment you may have. Since most diseases, skin conditions, aches and pains are caused by inflammation inside the body, turmeric helps to counteract that inflammation. 

Turmeric can be consumed in a variety of ways. I like to take it in capsule form to ensure that I get it in daily, but it is absolutely delicious in the form of a golden latte. Now, you can make your own golden mix from scratch, or you can do what I do and buy Gaia herbs mix. I'm the kind of girl who likes convenience, and making my own golden milk mix is NOT convenient in my opinion. It's a bunch of ingredients and precise measurements, and who has time for that in the morning!?

Turmeric Latte

Now a bright yellow drink made with turmeric may sound disgusting, but trust me, it is far from it. Turmeric is mixed with warm fall spices and a hint of sweetness: Cardamom, Ashwagandha, dates, vanilla bean and of course, turmeric is what you'll find in the Gaia herbs mix. Oh and this isn't sponsored by the way... I just LOVE this mix and it makes it so so easy to make the most delicious drink in 5 minutes flat.

To make it is quite easy; no recipe needed if you're using the mix! Just heat any type of plant based milk over the stove top until it's almost at a boil. Stir n one heaping teaspoon of the golden milk mix, and whisk until completely dissolved/mixed. Pour and enjoy while hot!

I can't wait for you guys to try one of my favorite drinks! Please comment below and let me know how you like it. Also, if you're interested in getting a Thrive Market membership, click here for 25% and free shipping off your first purchase! xo

Butternut Squash Soup with Apple & Parmesan


It was one of those Sundays where I hadn't gone grocery shopping for the upcoming week, I didn't feel like doing so really, and yet I also didn't want to order out. I had a butternut squash sitting on my counter for over a week, so I decided I was going to do something with that for dinner. I did a little digging around my fridge to see what else I could scrape up... an onion, some garlic, apples, carrots... sounded like soup would be the answer! I looked at a couple recipes online, but in the end decided to go with my own.

This turned out even better than I could have expected. It's rich in flavor, filling, and quite healthy. The recipe below is the best estimate of all the measurements I used, since I just kind of threw things in a pot. Luckily, you don't need to have exact measurements for soup, as you would if you were baking something. Feel free to use what I used, or sub in your own ingredients - anything goes!


Some of the ingredients below are entirely optional... I like to add collagen to everything possible to give my recipes a little health boost. If you haven't read my post about collagen, check it out here.


  • 1 large butternut squash
  • 1 green apple
  • 1 small red onion
  • 6-8 garlic cloves
  • 1 large carrot
  • 3-4 cups chicken broth (or vegetable)
  • 1 tbsp ghee 
  • 2 tsp truffle oil
  • 2 tsp cinnamon
  • Olive oil
  • Parmesan cheese
  • Salt & pepper to taste
  • 2 scoops of collagen peptides powder (optional)


  1. Preheat the oven to 400 degrees.
  2. Peel the butternut squash and cut into small chunks. Throw on a baking tray with 6-8 whole cloves of garlic mixed in and bake for about 20 minutes or until soft.
  3. While the squash is cooking, chop up the onion, apple, and carrot.
  4. Heat the olive oil and ghee in a large pot over medium heat. Add the chopped onion, carrot, and apple and cook for about 10 minutes until onions are translucent. Add the bone broth and cook on low for another few minutes until the butternut squash is done roasting.
  5. Add the butternut squash and garlic to the pot and cook for another 5-10 minutes on low heat. Add the cinnamon (and whatever other spices you want), truffle oil, salt & pepper, and collagen, and stir.
  6. Pour the mixture into a blender and blend thoroughly until liquified.
  7. Top with parmesan cheese (unless you want to keep this vegan), and serve!

Gluten Free Pumpkin Spice Pancakes

Pumpkin Spice Gluten Free Pancakes

Pancakes are a frequent dinner treat on Sundays for us. There is nothing better than some warm, fluffy pancakes to end a great weekend. These don't have a bad ingredient in them - they're gluten free, refined sugar free, and full of tasty, healthy ingredients. I decided to add a little seasonal twist to these this time, with the addition of pumpkin and some fall spices. Not to be basic, but god I love a good pumpkin recipe. Who doesn't!? 

Pumpkin Spice Gluten Free Pancakes

For once, I am not using my coconut or almond flours (I actually ran out of the almond, and it's hard to find almond flour that isn't almond meal). This recipe calls for oat flour, which you can buy, or is super simple to make in a food processor. I've said it before and I'll say it again, if you guys don't have a food processor, get one!!! I use it in most of my recipes - it's so worth it!

Pumpkin Spice Gluten Free Pancakes

These make enough pancakes for Nick and I. Sometimes we have some left over, sometimes we don't... oops! Oh and by the way, these only take 10 minutes to make!!! Enjoy.


  • 1 1/3 cups oat flour
  • 1 large egg
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup pumpkin puree
  • 1 heaping tbsp raw honey
  • 1 cup nut milk (I've used almond and cashew)
  • 2 tbsp greek yogurt (organic, full fat)
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice (optional - just do 2 tsp cinnamon if you don't have it)


  1. Mix the dry ingredients together in a large bowl.
  2. Add all the wet ingredients to the dry and whisk until batter is smooth.
  3. Let sit for a minute or two while the pan is heating up - the batter will thicken slightly.
  4. Scoop batter into the pan to create pancakes!
  5. Enjoy!!