I have been sitting on this recipe for so so long! Just waiting for the right moment to share it with you. And now that it’s officially December, I think it’s exactly the right time to show you how to make THE MOST EPIC peppermint mocha bulletproof coffee.
Coffee + peppermint + chocolate = one of those drinks that every cold day in December deserves.
On the weekends, topped off with a little whipped cream situation, and on the weekdays just whipped up quick as can be and poured it into a thermos on your way out the door for the perfect start to your day. Waaay healthier than the coffee shop’s peppermint mocha – have you ever read that long long list of ingredients on their mocha syrup? I will take a scoop of natural cacao powder over that any day of the week.
Plus everyone will think you’re toting around a regular cup of coffee or tea, when in reality you’ve got the most delicious (and HEALTHY!) peppermint mocha keeping you company. Totally a secret worth smiling about. And if they’re lucky you might even let them in on your sweet little mocha thrill.
Anyone else feel like they’re still unwinding from the holiday? While I love love love spending time with friends and family and sharing good food, it always takes me awhile to get back into the groove of things afterwards. There are some things that have been helping me get back into the flow – exercise, quiet down time for reading or watching favorite movies (currently mid Harry Potter marathon!), and making easy, nourishing meals like this creamy dairy free parsnip and chive soup.
A good soup recipe is at the top of the list of my all time favorite things, and favorite ways to warm up. Especially this time of year when every day IS RAIN and I literally need just as many lights on in my house during the day as I do at night.
Not even exaggerating.
These are the days that I dream of spending the winter in someplace warm and tropical.
But for now…
Creamy parsnip and chive soup + twinkle lights + kitty cuddles = things that are keeping me sane.
Loves! Hello! This is the one last little recipe I want to get out to you before the day of gratitude and feasting begins, and it is a GOOD one. This is a recipe for all my side dish lovers out there. The one’s who are into the vibrant colors of the season, and all the delicious flavors that exist on the other side of a hot oven. I see you and I’m here for you today with this recipe for roasted delicata squash stuffed with kale and maple cinnamon roasted mushrooms!
I know we’re a bit last minute with the whole turkey day menu conversation (ahem), but I’m betting there’s a least a few of you out there reading this still searching for that most delicious side dish to bring to the table.
Or maybe you’re reading this after the whole turkey day thing, and just looking for a crazy delicious stuffed squash recipe.
Either way, you’re in luck. Because this one, piled high with tender sautéed kale, maple cinnamon roasted mushrooms (YES!!), bacon (if that’s your thing), and topped with bright and sweet pomegranate seeds and toasty walnuts in all it’s colorful brilliance, is begging you to choose it!
If you listen closely, you might even hear the words…