Superpowers Coconut Matcha Latte

This coconut matcha latte my current morning obsession: it's packed with healthy fats and clean protein so this drink sustains me through my AM workouts (without the crash of a typical coffee/latte drink).

I've posted this drink a few times on Instagram and realized I needed to do a full blog post to share the recipe and more about the incredible superfoods I've chosen to include in my cup.

Here's what makes this drink superpowered:

  • Collagen - Collagen is what is responsible for giving skin elasticity, hair its strength, and connective tissue its ability to hold everything in place. It's pure protein and has no flavor so a perfect addition to any smoothie, bulletproof style tea, soup or sauce. Right now I'm loving the Collagen Peptides from Vital Proteins.

  • Matcha - Matcha is so incredible that I wrote a whole blog post about it. Check that out here: All about Matcha!

  • Maca - Need an energy boost?  Look no further than maca.  This powerhouse powder has been used for centuries to increase energy, boost libido, and balance hormones (especially good for my ladies!).  Quick tip: A little goes a long way and it's potent stuff!  I love a pinch in my morning coffee or matcha creations, but steer clear of it later into the afternoon/evening.

  • Coconut - Adding full fat coconut milk or coconut butter to my morning matcha latte gives this drink staying power (i.e. I have energy to make it through my morning workout or class without having to eat a full breakfast if I don’t want to). Coconut is one of the best healthy fats and it can actually help you lower cholesterol levels, improve blood pressure, and prevent heart attacks or a stroke. I recommend buying the kind that comes in a can - check the label to make sure there are no added stabilizers or other ingredients.

Alright let's get to that recipe!


Superpowers Coconut Matcha Latte



  1. Blend in Vitamix or blender until frothy! Makes enough for two mugs (but I usually drink it all myself hehe). Increase or decrease hot water to your liking!


Did you make this recipe?? I'd love to see your mug!

Snap a photo and tag me @emilynachazel on Instagram so I can see your matcha creations!

No-Bake Almond Butter Cookies

Because it's that time of year when it's WAY to hot to turn on the oven (especially if you live in a studio apartment, like me!).

I made these easy "cookies" for my 4th of July BBQ and they were a huge hit! Naturally sweetened with coconut sugar and packed with nutrient dense foods like almonds, oats, and coconut oil, these are a treat you can feel good sharing. Not to say there is anything wrong with saving them all for yourself... ;)

No-Bake Almond Butter Cookies // vegan, gluten free, refined sugar free, no bake

inspired by this Minimalist Baker recipe


    •    1/2 cup coconut sugar (I used Sweet Revenge coconut sugar)
    •    2 tbsp unsweetened almond milk (or other non-dairy milk)
    •    3 tbsp melted coconut oil
    •    1 tsp pure vanilla extract
    •    1/2 cup natural almond butter
    •    2 tbsp coconut flour
    •    1/4 cup slivered almonds
    •    1 cup gluten free rolled oats
    •    Pinch sea salt
    •    1/4 cup raw cacao nibs or chocolate chips (optional, but SO delicious)


  1. Mix together coconut sugar, almond milk, melted coconut oil, vanilla, almond butter, and coconut flour (you can use a food processor or blender, or mix by hand). The mixture will be VERY sticky, like caramel.
  2. Add in and mix by hand slivered almonds, oats, sea salt and cacao nibs.
  3. Scoop by tablespoon with cookie scoop onto baking sheet lined with parchment paper. Place in fridge or freezer to firm up (about 20 minutes). Enjoy!


Have you been baking, and cooking, less now that it's hot out? What have been your go-to meals, snacks, and treats these days? I'd love to hear in the comments below!

Paleo Overnight No-oats!

An oat-free spin on the classic overnight oats! Funny enough, I didn't mean for this recipe to be paleo or grain-free: I wanted to make some easy grab-n-go breakfasts this week, but I ran out of rolled oats. I looked in my pantry and saw flaked coconut and slivered almonds, and thought "Hmmm, these two things are about the same size and shape as oats. Let's try it!" And thus, these paleo overnight no-oats were born!

Paleo OverNight No-oats

Paleo OverNight No-oats

Paleo Overnight No-oats


  • 1/4 cup unsweetened flaked coconut

  • 1/4 cup slivered almonds

  • 1 cup non-dairy milk (almond, coconut, cashew, etc!)

  • 1 TBSP chia seeds

  • 1 tsp vanilla extract

  • 1/2 tsp cinnamon (or more, if you are a cin-a-holic like me!)

  • dash sea salt

  • 1/2 banana, sliced

  • other optional add-ins: frozen or fresh berries, goji berries (my fave!), cacao nibs, walnuts, drizzle of maple syrup or local honey, bee pollen


  1. Mix all ingredients together in a jar or small container, stir in your choice of add-ins and let sit in the fridge overnight.  Make a few jars at the beginning of the week and have breakfast ready when you are - it's so, so easy!


If you liked this recipe, I think you’d love my 35-page paleo + GUT FRIENDLY recipe e-book!

Click here to download your FREE RECIPE E-BOOK!

Coconut Avocado Ice Cream

GUYS!  It's National Ice Cream day so I'm (unexpectedly) popping in with a sweet treat for you - a throwback!  This is a recipe I developed a few years ago and it is MMMMMM GOOD.  

No ice cream maker? FEAR NOT!  I used this technique for years (and still do, when I'm not feeling like pulling out the machine):  pour your mixture into ice cube trays and freeze.  Once frozen, throw into your blender or food processor and blend until soft serve consistence is achieved (you may have to add a little liquid to help the process).

Coconut Avocado Ice Cream // vegan, gluten free, soy free, refined sugar free


- 2 large Haas avocados

- 1- 14 ounce can + 1/2 cup light coconut milk*

- 1/2 cup maple syrup or agave**

- 1 tablespoon lime juice

- 1 teaspoon lime zest

- 1/2 cup flaked coconut, toasted (optional)


1. Make the base: Scoop the flesh from the avocados and add to your high speed blended or food processor, along with the coconut milk and sweetener of choice.  Blend until completely smooth and then stir in lime juice and zest.

2. Freeze: Transfer mixture to your ice cream machine and churn according to manufacturers instructions.  It will be more like soft-serve when its done - transfer to a container and freeze for 1-2 hours for a firmer ice cream. Top ice cream with toasted coconut when serving. 

*I've used light coconut milk and was happy with the results.  Use full fat coconut milk for a richer taste.

** Feel free to reduce the amount of sweetener if you know you like things on the less-sweet side.  This amount was slightly too sweet for me, but I find it's pleasing to most normal taste buds =)


Stay cool friends!  

PS.  Maybe the next recipe I post won't include avocados... maybe...

Mint Chocolate Chip Ice Cream

The ice cream maker finally made an appearance this past weekend.  We had a few friends over to test out the new grill, so I thought this was the perfect time to whip up a batch of something cool and sweet.  I was torn over what flavor to make, but as soon as I suggested mint chocolate chip, we were set on it.  This recipe was a huge hit - the  mint was so refreshing and cooling, a perfect end to a hot summer day!  I used no more than 1/4 cup of agave, but taste as you go and add the sweetener of your house to your liking. 

Mint Chocolate Chip Ice Cream - Vegan, Gluten Free, Refined Sugar Free

-2 cans coconut milk (I used 1 can full fat and 1 can light)

- 1/4 cup agave or other liquid sweetener (honey, maple syrup, etc)

- 1/3 cup fresh mint leaves

- pinch of salt

- 1/2 cup chocolate chips or chopped chocolate

Combine all ingredients except chocolate chips in your high speed blender or food processor and blend/process until well combined.  

Add to your ice cream maker and follow the manufacturer's instructions.  When ice cream is almost done, mix in the chocolate chips.  Scoop into bowls and enjoy!

My finished product got eaten up too quickly to photograph, but I did get this shot mid-churn - look at the lovely freshness the mint leaves give this! Yum!