coconut oil + butter chai latte

coconut oil butter chai latte |
So. I think (?) we’re ready for a baby! I mean, are we ready? Probably not. But are we ready to do this? YES! I’m so excited to meet this little baby – possibly later this month! One thing I’m trying to spend more time doing in the next few weeks is taking time for myself. Not on my laptop, not working out. More like drinking tea and reading. I made the mistake of subscribing to The New Yorker, which now means I feel guilty when I don’t get to it every week. What was I thinking?! I’m also trying to finish up a few parenting books and then you know, read a few books for myself too! When I do get a chance to slow things down, it feels utterly luxurious to make a cup of coffee or tea on the weekend and sit down with a book. And right now, I’m all about savoring the little things in life.
coconut oil butter chai latte |
I’ve got my favorite green teas, but I’ve got a new favorite chai tea latte. And it’s not made with milk or tons of sugar.  Chai Tea Lattes are so good and I’ve always tried to recreate them at home, but without some sort of sugar or sweetener, they just aren’t the same! I love that Zing™ Zero Calorie Stevia Sweetener sweetens without calories and without artificial ingredients – it’s the best of both worlds! I’m happy to report that Zing™ Zero Calorie Stevia Sweetener is made with only real ingredients –- nothing artificial, and has ZERO calories per serving! It’s a perfect way to add some sweet flavor to my morning tea, or to sprinkle over my favorite foods during the day!
coconut oil butter chai latte |
I came up with a version that’s the perfect blend of frothy, creamy latte flavor and the right amount of sweet: simply brew some chai tea and blend it with coconut oil, grass-fed butter and a few packets of stevia.  

4.5 from 4 reviews
Coconut Oil + Butter Chai Latte
Serves: 2 servings
  • 4 chai tea bags
  • 4 chai tea bags
  • 4 chai tea bags
  1. Brew tea as directed.
  2. Blend tea, oil, butter and stevia until frothy.

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8 steps to spring clean your diet

Spring is here! (Though it might be 90 this weekend and I’m not looking forward to it.)

It’s a great time to make some changes in your diet. Instead of major overhauls, and an all-or-nothing approach, I’m a fan of small changes. I’m sharing 8 easy ways you can improve your diet, by adding some things (greens!) and removing others!

8 Steps to Spring Clean Your Diet

What would you add to the list? 


8 Steps to Spring Clean Your Diet!

daily eats: march 8, 2015

I’m switching up this week’s daily eats post and sharing a day of weekend eating! My weekend eating is a bit different than weekday eating. It’s less structured, not as healthy and typically is lacking vegetables.

beverage: coffee + 1/2 & 1/2. I spent the morning putzing around, working on some recipes and starting to pack for the hospital! Next week I’m determined to go to brunch.

Daily Eats |

breakfast: almond butter french toast (2 slices sprouted bread + 1 egg + 1 Tbsp almond butter + 1-2 Tbsp maple syrup). This is for the Snap Fitness blog (I create recipes for them) and you’ll probably see the recipe soon, it’s a good one!

Daily Eats |

workout: 45 minute walk. Though I’m not sure that should be categorized as a workout…I’m still on a walking and physique 57 workout plan.

lunch #1: cherrios w/ ancient grains (sent from General Mills) + blueberries + 2% milk.

Daily Eats |

Sundays are my meal prep days and while I typically make salads for our lunches, in an effort to clean out the freezer of some tempeh and quinoa, I made Cuban Fried Quinoa with Black Beans and Tempeh via Oh My Veggies. If you like quinoa and tempeh, you’ve got to try this, it’s great!

lunch #2: mac & cheese + shrimp linguine sauce. The weirdest lunch ever. We had leftover shrimp linguine sauce but I wanted mac & cheese instead of plain pasta, so I ate the sauce on the side. :)

Daily Eats |

snack: starburst jelly beans. My favorite Easter treat!

Daily Eats |

dinner: 2 chicken drumsticks + green beans + potato chips. I had originally intended to make some sweet potato fries, but it was too hot for the oven and I didn’t remember until the chicken was already on the grill. Potato chips made an excellent replacement.

Daily Eats |

dessert: more jelly beans!

thoughts: Too much candy. Not enough vegetables. And not really worrying about any of it. :)

creamy dill hummus

Creamy Dill Hummus - a twist on classic hummus! |

It’s March. And I might have a baby this month! Or not, but with four weeks (give or take) to go, this baby is consuming my life. (So this is my way of apologizing/warning that every single post from here on out might mention the words baby or pregnancy.)

At this point, I’m so excited to meet this baby that I’m not that nervous for the actual labor portion. I am of course nervous, and I know it will be difficult and painful, but people do it every day. And then they have more kids.

So I know I can do it. Right?! Tell me I can do it!!!! ;) On other fronts, we’re feeling close to prepared. We still have a decent amount of things to do too: Laundry! Install carseat! Finish room!

Creamy Dill Hummus - a twist on classic hummus! |

And eat snacks ALL the time! I’m finding myself pretty snack-y these days and while one of my favorites has been a bowl of cereal, hummus and pita chips comes in pretty high on the list.

Creamy Dill Hummus - a twist on classic hummus! |

I tend to go on hummus kicks, and given that my last hummus recipe (Black Bean Hummus) was only a few weeks ago, it’s safe to assume I’m currently on one of those kicks. Here’s another fun variation!

Creamy Dill Hummus - a twist on classic hummus! |

Plain hummus gets a flavor boost with a combination of lemon zest, greek yogurt and fresh dill. It’s creamy and fresh and with the addition of greek yogurt, it has 9 grams of protein per serving! (That is pretty much unheard of when it comes to hummus.)

Creamy Dill Hummus - a twist on classic hummus! |

I’m partial to pita chips, but fresh veggies are also a great way to scoop up this hummus!

Creamy Dill Hummus
Prep time
Total time
Serves: 2 cups
  • 1-15 oz can of garbanzo beans
  • 1 lemon
  • ¼ cup tahini
  • 1 Tbsp olive oil
  • 1 cup greek yogurt
  • ¼ cup (or more) chopped fresh dill
  1. Zest and juice lemon.
  2. Combine beans, lemon juice, tahini, olive oil in food processor.
  3. Process to desired consistency.
  4. Season with salt and pepper.
  5. Stir in yogurt, lemon zest and fresh dill.
  6. Drizzle with olive oil for serving.
  7. Best if used within 1-2 days.
Nutrition Information
Serving size: ⅓ cup Calories: 180 Fat: 9 grams Carbohydrates: 17 grams Sugar: 1 gram Fiber: 4 grams Protein: 9 grams