Refined Sugar-Free

Red Velvet Baked Oatmeal made with beets, cacao powder, and chocolate chips. Bake it in under an hour for a delicious colorful breakfast!

Timing in life is such a delicate and tenuous balance of push and pull, isn’t it? 

When embarking on new adventures, projects, and plans, I often ask myself, is this the *right* time for this venture? 

Sometimes there is this knowing that, yes, my energy is aligned and my calendar is open and I want this now. 

However, more often than not, the path is not so obviously yellow brick road. 

It’s hard for me to accept that, for many things, there is no *right* time, there is only the time you make. 

Some things, like moving, having kids, and organizing the attic (yikes), feel too daunting to tackle in the present. 

And yet other things I pursue relentlessly, like adding a new puppy to our home, running my small business, and teaching yoga. 

We have the autonomy to create these chapters in our lives, and not the other way around. 

So, I’m excited to share that I registered for my YTT 300 hr teacher training this April! 

Five years after completing my 200 hour training, I’m hungry for more yoga knowledge and excited to apply it to my class. 

I’m also hungry for Red Velvet Baked Oats for breakfast. 

Valentine’s Day might be over, but I’m still committed to making food pink and red, at least for the rest of February. 

Ever since being sick a few weeks back, oats have made a huge comeback for breakfast as a cozy source of nourishment. 

These Red Velvet Baked Oatmeal are made with beets, cacao powder, and chocolate chips.

Bake them in under an hour for a delicious colorful breakfast!

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Cookie Dough Overnight Oats made creamy with cashew butter, vegan yogurt, and chocolate chips. Perfect for meal prep breakfast!

Hello 2025!

It’s been a second since I sat down and wrote a blog post, so let’s see if I remember how to do this. 

Forgive me if I ramble and grumble a little but I promise we will get to a recipe at the end of all of this, ok?

POV: January is a strange month. 

I personally feel a lot of contradictory feelings and energy; anyone else?

On the one hand, there’s this dizzying forward momentum. 

The increase of newcomers at the climbing gym, the annual goal setting we’re witness to via social media, the marketing campaigns promising, “New year, new you.”

On the other hand, there’s an unsettling quietness after a hustling holiday season. 

And maybe instead of goal setting, go getting, and planning all out 2025 vacations, maybe we just want to take a nap. 

Now, don’t get me wrong, I’m still very much into the intention setting world. 

I indulged in a cozy journaling session to think back on 2024, the good, the bad, and everything in between. 

And then followed that session with another to look forward into 2025; to dream, manifest, and cultivate. 

Every year I choose a word of the year; something that sums up the goals I’m trying my hardest to make a reality.

Usually it’s also a word that I choose a little based on feeling, because if it’s the “right” word, I feel a tugging in my gut when I read it out loud. 

This year’s word that gave me butterflies, is SPACE. 

The word might have an entirely different connotation to you than it does for me, and that’s OK! 

For me, it encompasses a feeling of mental expansion, a physical move (that we anticipate making later this year), and a allowance of physical presence.

I’m working on creating this idea and mantra of space slowly but surely.

Kind of like easing back into recipe creation when it felt right. 

(I did promise you that this prologue would lead to something yummy, didn’t I?!)

I want to kick off our 2025 recipe calendar with something easy, accessible, and delicious. 

These Cookie Dough Overnight Oats have been fueling my busy mornings and I’m excited to share them with you. 

They’re made super creamy and cookie-licious with cashew butter, vegan yogurt, and dark chocolate chips. 

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