Happy new year everyone!! Can’t believe it’s already FOUR days into 2019. 2018 literally felt like four days in total, haha. This past year really flew by! In a good way of course. I’m so grateful for what it brought. From my first E-book to reaching 50k followers on Instagram, fun collabs with my favourite…
Deliciously easy gingerbread lattes, made by simmering coffee and almond milk with holiday spices, and honey to sweeten. Why serve regular coffee when you can have this festive one?
Made by roasting brussels sprouts in the oven until crisp and golden, and tossing in a sweet and spicy citrus dressing. Then sprinkled with toasted hazelnuts. It’s a deliciously gourmet holiday side-dish to go down in history.
This cake is wonderfully spiced using French four spice mix. Mixed with soaked apricots and cherries, sugar and flour for beautiful holiday spiced bundt cake.
Velvety, smooth, rich and creamy chocolate tarts on a chocolate oaty-almond crust. A dream dessert for chocolate lovers.
Creamy and cheesy Leek and Potato Soup. Completely vegan and gluten-free. This is a simple cozy recipe that’s perfect for the cold winter months.
Ultra rich and fudgy, vegan and gluten-free brownies. Crisp on the outside, but moist on the inside. Then topped with easy homemade strawberry jam.
A bircher bowl is like overnight oats, but jazzed up with nuts and seeds, yogurt and shaved apple. This one’s topped with my homemade strawberry jam and almond butter.
These cookies are perfectly crispy on the outside, with a soft interior. Spiced with ginger, nutmeg and coconut sugar.
Simply combines strawberries, chia seeds, agave and vanilla. Simmer in a saucepan until thick and gooey and you’re looking at heaven in a jar.