Three easy breakfast recipes + a giveaway
This post was created in partnership with Califia Farms.
Where'd we leave off? That dreaded trip to IKEA. We survived! Barely. But we have a garage full of kitchen cabinets and an assembled floor-to-ceiling closet system to show for it (ok, and a couple bags of potato chips), so I'd say it was a successful trip. I finally made a decision about grout (white!) (don't worry, it's going to be sealed) but I'm still torn on the brackets. And, between you and me, I'm starting to second guess my decision regarding open shelving because everyone keeps questioning the dust. So now I'm wondering 1) is the dust really going to be that bad? and 2) if so, do I really want to put myself in a position where I might have to swiffer my dishes before I use them?
I guess we'll find out.
I'm finally ordering the floor tiles today (it's laughable how long it's taken me to decide between gray/white and black/white) and although I would normally be annoyed with myself for waiting to order tile until the 11th hour, we had 14 inches of snow that melted in eight hours.. and it left us with a little present in the spare bedroom. So now we get to deal with that (for the second time in < one year) while we wait for the tile to arrive. And I'm trying not to be a Debbie Downer (because things most certainly could be worse) (also, our electrician reminded me that I woke up this morning - and that alone is reason enough to celebrate) but DAMN, you guys.
Anyway, enough about that onto the good stuff. Like the arsenal of new beverages my favorite almondmilk company just released. A couple of Saturdays ago I co-hosted an event with The Dinner Party Association to celebrate those beverages, and I'm here today to tell you all about them. I'm also here today with three new recipes and a giveaway.. but we'll get to those in a minute because you're probably wondering about the beverages. There's the matcha almondmilk, which is sweetened with pure maple syrup and has somehow turned this matcha hater into a matcha lover. The ginger almondmilk, which is sweetened with cane sugar and warmed with a golden turmeric spice blend. And then there's CaliCoco, which is an unsweetened whole coconut smoothie that's comprised of three ingredients and three ingredients only (all of which are some form of coconut). If I had to pick a favorite, it'd be the matcha almondmilk - partly because it's sweetened with one of my favorite natural sweeteners, but mostly because it just tastes so damn delicious (not to mention, it's hella smooth and creamy).
Lucky for you, I convinced the fine folks at Califia to give away three (YUP, 3) packages of their new products (plus another beverage that I've been digging) (hint: it's black and white and caffeinated all over) + coupons for free product. All you have to do is one of two things: Leave a comment with your go-to Califa Farms product and your favorite way to use it OR make one of my Califia Farms original recipes and post it on Instagram with the hashtag #OLCXCALIFIA (be sure to tag @ohladycakes and @califiafarms, too). Unfortunately, due to the nature of shipping cold beverages, this giveaway is open to US residents only. I’ll choose three winners on Monday, 25 April and will notify them via email/Insta direct. GIVEAWAY CLOSED! Congrats Lauren, Marisa, and Ashley-Marie.
Also: Hell froze over and I joined The Snap. Even though I've spent the past I-dunno-how-long saying I'd never give in. But I did; I gave in. I'm laaadycakes if you want to follow along, but let it be known that it's real life/a lot of behind the scenes. And Thom mean muggin' because he thinks Snapchat (why do I always want to type Chatsnap?) is absurd. Well. Kind of. But it's also kind of fun because I get to do things like take snaps of our bedroom after I shoot a blog post (it reached a whole new level of awful this week) and show you my belly rolls (everybody has 'em OK).. which are two things I would probably never post anywhere else. And also two things I probably shouldn't post on Snapchat but ¯\_(ツ)_/¯.
Notes: For the chia pudding, feel free to sweeten as needed. I prefer mine just barely sweet so I don't usually add much (if any) additional sweetener. If you're not a fan of matcha, both the ginger almondmilk and CaliCoco make for delicious chia pudding. >>> For the overnight oats, I almost always add nut butter to my overnight oats (to pack in some extra oomph), but you can leave it out if it's not your thing. If you find the ginger flavor too strong, try cutting the ginger almondmilk with unsweetened vanilla almondmilk. >>> For the smoothie, you can use any frozen fruit here. For the Califia event, I used a tropical blend (and paired it with the ginger almondmilk), but pretty much any frozen fruit will pair well with the CaliCoco. The coconut oil seems like a weird addition - I know - but makes for a super luscious (and filling) smoothie. For a thicker smoothie (suitable for a bowl), simply reduce the CaliCoco to 1/4 cup. If you want something that's super hearty and filling, blend in 1/2 cup of rolled oats 0r a scoop of protein powder (but make sure you increase the CaliCoco to 1 cup).
This post is sponsored by Califia Farms, maker of my favorite non-GMO + carrageenan-free almondmilk (amongst other delicious beverages). All opinions are my own (and I think Califia rules).
VANILLA BEAN + MATCHA CHIA PUDDING
2 tablespoons (22g) chia seeds
Pinch of vanilla bean powder
Pinch of fine sea salt
1/2 cup (106g) Califia Farms matcha almondmilk
1-2 teaspoons (5-10g) pure maple syrup
YOU'LL ALSO NEED
Coconut whipped cream
Add the chia seeds, vanilla bean powder, and salt to a small jar. Slowly stir in the matcha almondmilk followed by the maple syrup, then cover the jar and let the pudding chill in the refrigerator overnight (or for at least two hours). When you're ready to eat, top with coconut whipped cream, flaked coconut (toasted is delicious, too), and a pinch of matcha powder (just because). Best if consumed within two days of making.
Yield: 1 serving
GINGER-TURMERIC OVERNIGHT OATS
1 tablespoon (14g) raw pecan butter
1/2 cup (112g) Califia Farms ginger almondmilk
1/2 cup (45g) thick rolled oats
1 tablespoon (4g) golden flax seeds
1/8 teaspoon ground cinnamon
Pinch of fine sea salt
YOU'LL ALSO NEED
2 teaspoons (10g) pure maple syrup, optional
Plain coconut yogurt (I finally nailed my homemade version) (sharin' soonish)
Raw pecan butter
Raw pecan pieces
Add the nut butter to a small jar and slowly stir in the ginger almondmilk - 2 tablespoons at a time - until combined. Add the oats, flax seeds, cinnamon, and salt, and stir to combine. Cover with a lid and transfer to the refrigerator to chill overnight. In the AM, stir in the maple syrup (if desired) then top with a scoop of coconut yogurt, sliced bananas, pecan butter, and pecan pieces. And maybe even a shake of cinnamon and a pinch of sea salt flakes.
Yield: 1 serving
2 cups (268g) frozen strawberries
1 (90g) ripe banana
2 tablespoons (9g) hemp seeds
1/2 cup (106g) Califia Farms CaliCoco
1 tablespoon (11g) unrefined coconut oil, melted (but not hot)
YOU'LL ALSO NEED
Freeze dried strawberries, crushed
Add the strawberries, banana, hemp seeds, and CaliCoco to the base of a high speed blender, such as a Vitamix, and blend on high speed until smooth; about 30 seconds. Reduce the speed to low and drizzle in the coconut oil, then blend on high speed for 10 seconds. Pulse 15-20 times to remove air bubbles then pour the smoothie into a glass and top with freeze dried strawberries and hemp seeds. Drink immideately or store in the refrigerator for up to 24 hours.
Yield: 20-25 ounces