How to eat coconut yogurt for not $11 a container

It took a few times to like it, but coconut yogurt really grew on me. This was fine at first because it was so expensive, but then I just couldn’t justify the price of the favorite brand of coconut yogurt. So I took to the Internet to figure out how to make my own. It only takes two ingredients and some patience!

– Can of full fat coconut milk
– Scoop (few tablespoons) of plain Greek yogurt or other plain non-dairy yogurt of choice.

1. Sterilize

I boil water and rinse out my glass jar and plastic spatula. I let the water sit for a little bit then drain, and let the glass and spatula cool.


2. Mix

I pour the can of coconutmilk into the glass and mix out the lumps. Adding less of the liquid part of the can results in thicker yogurt. I use the whole container though. Stir in a good scoop of the yogurt.



3. Cover

Add a piece of cheese cloth over the top so there is airflow but the container is covered.

4. Rest in a warm place.

I’ll briefly heat my oven to a low setting and warm up the jar a few times (being sure not to cook it). Let it sit at least 12-24 hours.


5. Cool in the fridge.

I let my yogurt cool overnight another 8-12 hours.

6. Enjoy!

My yogurt on a banana flax pancake and chia jam.


Note 1: I tried making it with both kinds of “starters” (dairy and non-dairy) and the scoop of Greek yogurt works better. Experiment to figure out how what works for you!

Note 2: I do not use an extra thickener in my yogurt, using high quality full fat coconut milk gives me the consistency I like. There are recipes that call for thickening agents if you like the consistency thicker.


Chai Granola

Processed with VSCO with a6 preset

Adapted from the original recipe by Peaceful Cuisine:


Although you may associate the word “fiber” with prunes and getting older, granola’s oats deliver impressive amounts of fiber which will keep you fuller for longer. The nuts add healthy unsaturated fats, and some protein. Tea provides added antioxidants. However, in order to reap these benefits, try to avoid granolas with added sugars and oils. This granola recipe is fast, easy, gluten-free, and vegan. Best of all, you know exactly what is going into it. I usually make my granola on the weekend and enjoy it throughout the week for a filling breakfast.

the ingredients:

300g rolled oats
120g liquid sweetener (I used maple syrup)
60g coconut oil
30g shredded coconut
60g raw almonds
3 tbsp tea leaves (I use rooibos wedding chai from Alice’s Tea Cup)
1 tsp vanilla extract
pinch of sea salt

optional: dried fruit such as dried blueberries or dried cranberries

the method:

  1. Heat the oven to 180C/350F.
  2. Mix all of the ingredients together EXCEPT FOR THE DRIED FRUIT.
  3. Bake on a split or parchment for 25 minutes.
  4. Add dried fruit if using.

the notes:

  • “except for the dried fruit” was in caps for a reason. Don’t do what I did and end up with a batch of burnt dried blueberries ruining your wonderful granola. I painstakingly picked most of them out that time, to make it edible.
  • I tried this recipe with raw hazelnuts instead of raw almonds, and I found that the hazelnuts got overcooked. The almonds hold up nicely.
  • Store in an airtight container.
  • My favorite ways to eat this granola is plain, as cereal with almond milk and berries, on top of yogurt, or on top of ice-cream.






This is not a sponsored post. 

Easy Smoothie Bowl

Truth be told, this was my dinner. In my book, any time is smoothie bowl time! Smoothie bowls are a great way to get a large variety of nutrients into one meal, plus they are quick and easy to prepare.

The Base:

  • 1 frozen banana-  It is easier to blend when pre-cut into chunks
  • 3 frozen strawberries
  • frozen mango chunks 
  • cashew milk
  • greek yogurt
  • Sambazon açai juice- I got my bottle from Costco

Put all of the ingredients into the blender, and blend. Start with less liquid than you think you will need, you want the texture to be more solid than a drinkable smoothie. I added some frozen mango chunks when I added too much juice. These are the fruits and liquids I used. There are no rules when combining your favorite fruits, milks, yogurts, and juices, but no matter the combination, I recommend at least one frozen banana. This helps greatly with texture.

The Toppings:

  • chia seeds
  • my homemade granola (recipe coming soon!)
  • chocolate covered almonds
  • ground black sesame seeds
  • hemp seeds
  • dried strawberries 



Life hack: Save your gelato containers and fill them with chia seeds. It will make you feel better about buying more gelato. Your ground flaxseeds need a home too right?



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Homemade Hazelnut Butter

As much as I love Justin’s Maple Almond Butter, most of the time I cannot bring myself to pay $14 for a 16oz jar. This is where homemade nut butters come in. Making your own flavored nut butters is actually quite easy (and cost effective). All you really need is the nut of choice.

Here is my simple hazelnut butter recipe. I prefer to make smaller batches more frequently for optimum freshness, but you can easily double it for a larger amount.

Prep time          Cook time           Total time
15 mins               15 mins                30 mins
Makes: 1 cup
  • 2 c raw hazelnuts
  • 1/2 tsp ground cinnamon plus more to taste
  • 1/2 tsp sea salt plus more to taste
  • optional: 2-3 tsp coconut sugar, maple syrup, or honey to sweeten
  • optional: 1/3 c dark chocolate chopped or 3 tbsp cocoa powder
  • optional: a little oil if needed for texture. Olive oil is a good choice, but not too much

Hazelnuts are high in protein, fiber, and healthy fats, as well as having high amounts of folate, which is needed for the production of red blood cells. They are are also high in minerals, and vitamins such as biotin, which is needed to grow healthy skin and hair.

  1. Preheat oven to 350 degrees, and add hazelnuts to a baking sheet.
  2. If raw, roast for a about 12-15 minutes. If the nuts are already roasted, roast for 8-10 minutes. You should smell a nutty flavor, but do not let them overcook.
  3. Remove from oven and let cool slightly.
  4. Use your hands or a kitchen towel to roll the nuts around and remove most of the skins.  This will make for a creamier nut butter, but it doesn’t have to be perfect.
  5. Add the cleaned hazelnuts to a food processor or high speed blender. Blend on low until a butter is formed.
  6. Optional: Heat the chopped chocolate over a double boiler or in the microwave in 30 second increments, stirring in between.
  7. Once the hazelnut butter is smooth, add any additional ingredients and blend until well incorporated.
  8. Transfer to a clean jar and store at room temperature for 2-3 weeks.
Before and after roasting.
Peeling the Hazelnuts. You can see my patience decreased from the first few perfectly peeled hazelnuts.
Blend until smooth and store in an airtight container.

Manna Bread Toast

One of my favorite easy breakfasts is a Manna Bread Toast. I find one serving to be filling, and conveniently portable. As someone that eats small meals constantly, this is enough for me to start my mornings. However, it may not be enough for you if lunch is serval hours later. Manna Bread  is “cake-like, free of salt, no oils, no sweeteners, no leavening agents. Manna bread is moist and delicious, high in protein and fiber.”

Manna bread is kept in the frozen food section, and must be kept in the freezer at home until use. After years of hastily trying to defrost my loaf, and finding myself trying to cut a bread rock, I came up with the brilliant idea of pre-slicing the bread when I got home from the supermarket. It was a “duh” moment after years of nearly loosing a finger.

To prepare: I toast my slice of bread in the toaster oven, then top it with peanut butter or hazelnut butter, and slices of bananas. It wraps up nicely in tinfoil if I need to take it on the go.

I like the Fruit and Nut loaf, although there are many different ones to choose from. Ingredients: Sprouted organic wheat kernels, filtered water, organic raisins, organic dates, organic almonds, organic cashews, organic hazelnuts, organic cinnamon, organic nutmeg, organic oatmeal

This is the Manna Organics website, however, I purchase my bread form my local Whole Foods:

This is not a sponsored post.

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