Fall yogurt parfait

Okay so you may look at the ingredients and go "Squash and granola??? Are you crazy Emily??" Trust me - it's delicious!

Fall yogurt parfait // vegetarian, refined sugar free, vegan/dairy free option


- 3/4 cup yogurt of choice (I prefer sheep's milk, but Greek or coconut milk also work well!)

- 1/2 cup roasted winter squash (butternut, kabocha, etc) or sweet potato

- 1/3 cup granola of choice

- Sprinkle of cinnamon

- Pinch of sea salt


  1. Layer ingredients in bowl or to-go container: yogurt, squash, granola.
  2. Sprinkle with cinnamon and sea salt. You can also add a drizzle of maple syrup or honey for added sweetness.

Thanksgiving Recap 2015

Hi everyone! Hope you all had a wonderful Thanksgiving. I'm popping in today with a quick recap of what we feasted on at my family's holiday meal (and what I ended up making from my Thanksgiving recipe round up). 



  • Kale Chips
  • Cheese Platter with Fresh Fruit and Veggies
  • Shrimp Cocktail

The Meal:

  • Crowd-Pleasing Vegan Kale Caesar Salad - I didn’t make the chickpea croutons the recipe calls for, and instead tossed in some extra shredded roasted Brussels sprouts. YUM! 
  • Roasted Root Vegetable Ribbons (beets, parsnips, rutabaga)
  • Saweet Potato Casserole with Crunchy Nut Crumble - I made this last year and it was a huge hit again this year! 
  • Baked Sweet Potatoes
  • Sautéed Green Beans with Slivered Almonds
  • Garlic Roasted Brussels Sprouts
  • “Cheezy” Purple Cauliflower (roasted with olive oil and nutritional yeast)
  • Mashed Potatoes
  • Regular and Gluten-free Stuffing
  • Herb Rubbed Turkey

The Treats:

  • Chocolate Covered Stuffed Dates - I made these stuffed with sunflower seed butter and covered them with extra Superfood Chocolate - so decadent! 
  • Superfood Chocolate (recipe in my November newsletter)
  • Assorted Cookies
  • Gluten-Free Apple Cake
  • Traditional Apple Pie
  • Gluten-Free Pumpkin Pie
  • Grape and Olive Oil Cake
  • Homemade Whipped Cream

WOW! As always, this meal was a team effort - everyone from my family contributed something homemade and delicious, which makes it all the more special. I’m incredibly grateful that we have so many vibrant veggie sides at our meal - I never feel like I’m missing out because I don’t eat meat! 

And now, off to eat some more leftovers! What was your favorite dish this year??

PS. Make sure you are signed up for my email list here! December's newsletter will be out next week with the Perfect Pumpkin Bread recipe PLUS some *incredible* holiday specials!!

Almond Butter Granola

As I've mentioned before, I LOVE granola, probably because it reminds me of the sugary cereal which I ADORED as a kid (Cinnamon Toast Crunch anyone??). Unfortunately, most of the stuff on the market (both granola and cereal) is not so great for you, so I try to make my own whenever possible. 

This is an easy recipe which is low in sugar (sweetened with fruit + a wee bit of local honey) and completely grain-free! It's also totally adaptable - you can use whatever nuts, seeds and dried fruit you have on hand. 

Almond Butter Granola / gluten free, paleo, vegan option, low sugar

Inspired by this recipe + Hu Kitchen's almond butter granola. 


- 1/4 cup refined coconut oil

- 1/2 cup natural almond butter (or peanut butter!)

- 3 tablespoons honey or maple syrup

- 1 1/2 cup applesauce, or three medium extra ripe banana mashed (if you use banana, it will have a slight banana flavor).

- 1 tablespoon pure vanilla extract

- 1/2 teaspoon sea salt

- 1 tsp cinnamon

- 3 cups mixed raw nuts and seeds (I used equal parts hemp seeds, sunflower seeds, and walnuts, but throw in whatever you got!)

- 1/2 cup raw almonds

- 2 cups shredded unsweetened coconut

- 1/4 cup cacao nibs, chopped chocolate, or chocolate chips (optional)


1. Preheat your oven to 375 degrees and line a baking pan with parchment paper (or grease with coconut oil). 

2. Wet ingredients: Add coconut oil through cinnamon in your food processor or blender and blend for about 30 seconds. Taste it - if you like your granola on the sweeter side, you may add another 1-2 tablespoons of sweetener. You may also want to add more cinnamon (I'm a cinnamon-a-holic so I always do!). 

3. Dry ingredients: Add nuts, seeds, coconut, and cacao nibs to a large bowl and stir.  

4. Mix it up! Add your wet mixture to the dry and mix until well combined. Spread onto the prepared baking sheet.

5. Bake. Bake for approximately 30 minutes, stirring occasionally to ensure it browns evenly. Note: You may need to let it cook for a little longer. You want the granola to have crunchy edges, but still slightly soft (it will harden more as it cools). 


Enjoy with almond milk, atop a green smoothie, or by itself as a crunchy snack!

Did you like this recipe? Then I think you'll love my Banana Bread Granola. 

Carrot Cake Breakfast Bowl with Chai Granola

Are you a cereal lover?  I AM.   This bowl is my healtified version of cereal, complete with a full serving of vegetables!  A breakfast that tastes great AND makes you feel great?  That's a win-win in my book.

In this recipe, I used a homemade vegan + paleo chai granola (which is the bomb on it's own, btw).  You can easily sub store bought granola, but I do recommend checking out the ingredients before you buy.  Granola is marketed as a "health food," but many varieties sneakily contain tons of added sugar and weird ingredients.  I personally like Purely Elizabeth and Hu Kitchen (available in NYC), but many "paleo" granolas are also good because they usually are low in sugar and processed ingredients. 

carrot cake breakfast bowl.jpg

Carrot Cake Breakfast Bowl (Paleo, Vegan, Gluten Free, Refined Sugar Free)

- 1 cup shredded carrots

- 1/2 cup Chai Granola (recipe below)

- 1/2 cup almond milk (or non dairy milk of choice)

- dash of cinnamon (optional)

Assemble your breakfast bowl:  Add the shredded carrots to your bowl, creating a "nest" for the granola.  Fill the nest with granola.  Pour almond milk over the whole thing, top with cinnamon, and enjoy!

Chai Granola (Paleo, Vegan, Gluten Free, Refined Sugar Free)

- 2 small ripe bananas

- 1 tsp pure vanilla extract

- 2 TBSP coconut oil

- 2 tsp chai spice (you can buy this pre made or make your own)

- 2 cups nuts of choice (I used half almonds and half cashews)

- 3/4 cup seeds (I used 1/4 cup of each hemp, chia, and pumpkin seeds)

- 1/2 cup coconut flakes

- 1 cup shredded carrot

Preheat oven to 300 and line a baking sheet with parchment paper.  Combine the first four ingredients in your blender or food processor.  Add all other ingredients (nuts through carrots) in a large bowl and mix well.  Pour the mixture from the blender over the nut mixture and stir until all ingredients are evenly coated.  Spread mixture onto the lined baking sheet and cook for about 30-40 minutes, stirring occasionally.  Turn oven off and let granola cool in the warm oven.  

NOTE: Cooking time will greatly depend on the wetness of your mix (from the shredded carrots and bananas).  Keep an eye on it while cooking.  It should be starting to brown and crunchy when you turn off the oven. 


You know I love bowls, and this creation is my new favorite.  I can't wait to try it with different shredded veggies - I bet beets, sweet potato, and zucchini would be awesome as well (zucchini bread breakfast bowl? YES!).   What sort of treat would you like to see recreated in breakfast form?  Let me know in the comments below!

PS.  If you liked this recipe, I know you'd love my Carrot Cake Smoothie.  

Banana Bread Granola

Back in the kitchen and the first thing I make is granola, duh.  As I've mentioned previously, I'm pretty terrible about using a recipe when it comes to making granola- I usually just throw whatever is in my pantry into a bowl and taste it before it goes into the oven to make sure I'm happy.  Well folks, today is a brand new day because I finally wrote down a recipe (thank goodness this batch turned out delicious)!

Banana Bread Granola (vegan, gluten free, no oil, no refined sugar)

Wet ingredients:

- 3-4 very ripe bananas (the browner, the better!)

- 2 TBSP coconut butter 

- 1 TBSP walnut butter (or any other type of nut butter, or more coconut butter)

- 1/4 cup coconut sugar

- 2 tsp cinnamon 

- pinch of salt

Dry ingredients:

- 2 cups oats (gluten free, if desired)

- 1 cup buckwheat, soaked, rinsed, and dried in a low oven or dehydrator

- 1/4 cup ground flaxseed

- 5 chopped dates

- 1 cup flaked coconut

- Optional mix-ins: chocolate chips, chopped nuts, seeds

Preheat oven to 325 degrees. Line a cookie sheet or roasting pan with parchment paper.

Add the wet ingredients to a high speed blender or food processor and process until smooth.  Mix dry ingredients together in a large bowl.  Add wet to dry and stir until well combined, addin optional mix-ins if desired.  Spread onto lined pan and cook for about 30 minutes (longer if you like a crunchier granola).  Note: granola will continue to harder as it cools, so if it still feels a bit soft when you take it out of the oven, do not fret! 

Granola gets a bad rap for being an "unhealthy health food", which can be true if you eat many store bought versions, but not this kind! With only natural sugars from the fruit and coconut sugar, and no unhealthy oils, this mix not only tastes good but makes you feel good too!

I made half my batch with chocolate chips and oooooh my it was so good! More like a dessert but hey, you only live once.