Coconut Ginger Latte

This cup of coffee welcomes me every morning, and I am so grateful!  


What You'll Need:

1-ish c coffee (we buy whole bean in bulk from @Ohio Pyle Coffee Roasters or @Camp 4 Coffee Roasters.  Both ship!)

1 tsp unrefined coconut oil

1/4 tsp ground ginger

Combine fresh brewed coffee, oil and ginger in a blender.  Pulse until frothy.  Pour and enjoy!

Fruit Crisp

We had this every fall growing up -- made with apples.  Best right out of the oven with a scoop of vanilla bean ice cream, or a few spoonfuls of vanilla yogurt, it does not disappoint!  This can be made with any fruit that's in season (peaches pictured here). 

And, I've lightened it up a bit!  Loads of butter, sugar or processed flour not required. 👌🏼

peach crisp.jpg

What You'll Need:

6 c fresh fruit, rinsed and sliced 

local honey to drizzle


For the topping:

1 c gluten free rolled oats 

1/2 c almond flour 

1/2 tsp cinnamon

1/4 tsp salt

1/4 c coconut oil + more to grease pan

2 Tbsp raw sugar 

Preheat oven to 375*

Grease baking dish with coconut oil, and evenly arrange raw, sliced fruit.

In a large bowl, combine remaining ingredients.  The coconut oil will make it chunky.  Totally normal.  

Sprinkle mixed topping atop fruit, and pop into preheated oven for 30 minutes.

Enjoy right out of the oven, with a few spoonfuls of full fat vanilla yogurt, or #treatyoself to a scoop of a vanilla bean ice cream! 

Serves 4-6

Mango Frozen Yogurt

Sometimes you really want ice cream.  This is a perfect substitute.  Bonus?  The kids will never know ;) 


What You'll Need:

10 ounce bag frozen mango 

3/4 c full fat, grass fed vanilla yogurt (regular or Greek)

Combine ingredients in high power blender (Vitamix, Blendtec, Ninja...).

Use blender stick to mix as you gradually increase the speed to med/high.  

Scoop into bowls and ENJOY! 

Serves 2-3 sweet bellies.