Superfood Latte

It's time for a little coffee talk! I love a good cup of coffee, but I don't want all of the sugar that usually comes with that deliciously rich latte at my favorite coffee shop. If I'm going to drink a cup of coffee to jump start my day, I want it to do something for my body that I know will prepare me for a successful day ahead. My superfood latte does just that and more! Prepare to feel like a rockstar after drinking one cup of this magic.

Superfood Latte

Serves 1 (8 oz.)

8 oz. Coffee, dark roast or your favorite blend

1 tbs. Coconut Oil

1/8 teaspoon Maca (for energy)

1/8 Teaspoon MSM Powder (*MSM is a joint supplement to lower inflammation and help restore healthy bodily tissue)

Pinch of Cinnamon to finish

*Have another superfood you want to incorporate? Swap it out with the MSM!

1. Combine hot coffee, coconut oil, and superfoods in a blender. Mix on high for about 30 seconds.

2. Pour in your favorite mug, sprinkle with cinnamon and enjoy!

TIP: Throw it over some ice and make yourself an iced latte on a hot day

THAT'S IT? YES, that's it! This recipe is SO easy to make and even easier to drink.


Creamy Dreamy Chia Pudding

Chia Pudding has always been so interesting to me, and because it went from something that I initially wasn't a fan of to something that I often crave, I needed to perfect my recipe. If you think the texture might not be appealing, I completely understand but urge you to try. I am not a fan of tapioca, which has a similar slimy texture, but chia pudding has a little more crunch and a lusciousness to it that will change your mind!

This chia pudding is so creamy and so dreamy that I had to share it with you all. I often use this as a pre-workout post-workout snack because I sneak in a pinch of maca, an ancient superfood that boosts energy and strengthens your immune system. You can also top this with any fruit of your choice, as well as your favorite granola or dried fruit.

Chia Pudding with Raspberries

Serves 2

1/4 cup plus 2 tbs. of chia seeds

1/4 unsweetened coconut milk

2 tbs. coconut cream

1/4 teaspoon maca

1/4 cup raspberries (fresh or frozen)


For raspberry puree: blend raspberries in blender until smooth. That's it! Go with frozen raspberries for a slightly thicker puree.

For chia pudding: combine all of the ingredients into a bowl and mix well. Let sit in the refrigerator for at least 45 minutes or until slightly firm and creamy when you mix.  If your pudding is too thick, add additional coconut milk. If your pudding is too loose, add more chia seeds one tablespoon at a time. Let pudding sit for 15 minutes before adding more chia seeds since the seeds will expand and absorb. Layer your pudding and raspberry puree in a glass or bowl, and enjoy!