Fresh Ginger Green Juice

I’m so excited to share with you how I’ve been making green juices at home! Oh, and I don’t use a juicer, so you don’t need one either! This Fresh Ginger Green Juice is my favorite lately, and I know it will be yours too! 

Fresh Ginger Green Juice //  

Green juices are so nutrient dense and refreshing, but buying them is SO expensive. You can rack up quite the bill at the juice bar. For that same price, you can buy bundles of produce and make so many more juices at home.

I don’t own a juicer! Here is the key. And, I pretty much refuse to own a juicer. I have so many specialty appliances that I can’t possibly fit one more into my house. Plus, with avoiding my food processor because of the plentiful pieces you have to clean when you use it, a juicer falls in the same mindset category for me.

So, here’s how I make juices quite simply at home: in my blender*!
With the help of a strainer, you can turn a weird, somewhat unappealing mixture of fruits and veggies into a clear, refreshing juice. Just use a spatula to help press the juice through the pulp.

A lot of people save the pulp. They like to make veggie crackers out of it or bake it into zucchini bread. Good for them. I’m not one of those people. Frankly, I’m a garbage disposal kind of gal. I just can’t save one more thing.

Fresh Ginger Green Juice 3

My Fresh Ginger Green Juice is my favorite combination lately, and I’ve been drinking it every single morning. It has a light flavor, reminds me of Springtime, and has wonderful digestive aides in it. Ginger and lemon are stomach-soothing, apple is crisp and bright, and the cucumber and spinach give it such a lovely hue. I’ve even added yellow bell pepper and parsley, some mornings.

I’ll explain why I added water, because I know you’re going to ask. When I buy a green juice, I typically pour ½ of it into a glass, fill the glass with water and ice, and end up with 2 glasses. I’m just bypassing that process here. Plus, when you make it in a blender, you need liquid to get it going. Where most green juices are filled the rest of the way with apple juice, filling it with water helps cut down the sugar but keep all of the benefits.

  Fresh Ginger Green Juice 2

I love sipping this juice right after breakfast to really get my day started on a good foot. Last Friday I sipped it throughout my yoga class, because it was refreshing, but not too powerful tasting, which can be off-putting during exercise. 

Fresh Ginger Green Juice //

Fresh Ginger Green Juice
Fresh Ginger Green Juice is my favorite at-home juice lately! I'll show you just how to make this juice house staple at home, without a juicer! The time and money savings are outstanding, and you'll be sipping green juice in no time. (makes 1 juice)
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  1. ½ lemon
  2. ½ apple (I like Fuji)
  3. ½” fresh peeled ginger
  4. ¼ cucumber
  5. 1 cup baby spinach
  6. 1 ½ cups filtered water
  1. Squeeze the lemon into the blender basin. Add the apple (cut it into a few large chunks), ginger, cucumber, spinach and water. Blend on medium high speed for 10-20 seconds, or until the juice is brightly colored.
  2. Pour the juice through a strainer, into a cup, using a silicone spatula to help press the juice through the strainer.
  3. Add ice if desired, enjoy!
Treats With a Twist
*I make this juice in my Vitamix or my Blendtec. I own both, so if you have questions about either just let me know! This is not a sponsored post. These links are affiliate links. I also own a Bullet blender, but I wouldn’t recommend that for this recipe. 

Confetti Cake

My Confetti Cake is a birthday dream! Two layers of gluten free vanilla sprinkle cake layered up with fluffy vanilla frosting, that is made from coconut cream, this cake will have you celebrating half-birthdays and Tuesday nights too. 

Confetti Cake //

Just as I promised on Monday when I showered you with Rocky Road Coconut Milk Ice Cream, I have some cake for you!! And it’s not just any cake, it’s Confetti Cake!

My Confetti Cake is moist, has that nostalgic vanilla sprinkle flavor, is dotted with beautiful confetti, and is totally gluten free! And the frosting? It’s dairy-free! And of course, lots more sprinkles on top.

I couldn’t be happier to be sharing this cake with you. I mean, sprinkles are total happy food.

This cake is for my beautiful kiddos, E & G. These two little ones turn four on Saturday and I couldn’t be more shocked and happy. Shocked simply because I had no idea that kids could grow up so quickly. I may only be their nanny, but I’ve been there for them every week since they were 10 months old. I can’t believe that they’re making up fantastical stories and carrying on real conversations with me now!

Confetti Cake 1

Confetti Cake 3

Confetti Cake 4

Confetti Cake //

Confetti Cake 5

Whether you have a birthday coming up to celebrate or want to make this for Easter…or for a random Spring evening, this cake is sure to make you smile. Light a candle, make a wish! 

Confetti Cake
My Confetti Cake is a birthday dream! Two layers of gluten free vanilla sprinkle cake layered up with fluffy vanilla frosting, that is made from coconut cream, this cake will have you celebrating half-birthdays and Tuesday nights too. (makes a 2-layer 6" cake)
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  1. ½ cup white rice flour
  2. ¼ cup sorghum flour
  3. 1/8 cup coconut flour
  4. 1 Tbs. tapioca starch
  5. ½ cup raw sugar
  6. 1 tsp. baking powder
  7. ½ tsp. baking soda
  8. 1 tsp. xanthan gum
  9. ½ tsp. sea salt
  10. ¼ cup coconut oil, melted
  11. 2 egg whites
  12. 1 ½ cups unsweetened almond milk
  13. ½ tsp. apple cider vinegar
  14. 2 tsp. artificial vanilla extract*
  15. pinch of nutmeg
  16. 2 Tbs. confetti sprinkles
For the frosting
  1. 1 can unsweetened coconut milk, full fat, refrigerated overnight
  2. 2 Tbs. powdered sugar, sifted
  3. 1 tsp. artificial vanilla extract
  4. more sprinkles for decorating
  1. First, stir together the almond milk and vinegar and let set for 10 minutes.
  2. Preheat your oven to 350 deg F. Spray two 6” cake pans with nonstick spray.
  3. In a mixing bowl, combine all of the dry ingredients (all of the flours, starch, sugar, salt and nutmeg). Stir well.
  4. In a separate bowl, combine the wet ingredients. Add the wet to the dry and fold until combined. Then add the sprinkles and stir in.
  5. Divide your batter evenly between your pans. Bake for 40 minutes, or until a test stick comes out clean and the top is a light golden hue.
  6. Let the cakes cool slightly on a wire rack before turning them carefully out of the pans. Then let cool completely before assembling. I like to wrap my cooled cakes in plastic and place in the fridge overnight (while the coconut milk is getting cold) which traps in moisture and results in a better cake (in my opinion). [Also, wrapping them up now allows me to throw the layers in the freezer if I decide to finish the cake in a few weeks or when I actually need it.]
Assembly and Frosting
Make the frosting
  1. Open the coconut milk can, scoop out the solid coconut meat, avoiding the liquid, and place it into the bowl of your mixer. Pour the liquid into a jar to save for smoothies. Whip the coconut on medium speed with the whisk attachment for a couple minutes, until fluffy and smooth. Then, sift in your powdered sugar, mix until combined, then add extract and let that mix up quickly until combined.
  1. Place one layer of cake down on your cake plate or stand. Add ½ of the frosting on top of it and smooth into an even layer, all the way out to the edges. Center and place the second layer on. Add the rest of the frosting, smoothing it out into a nice layer. Sprinkle on sprinkles! Light a candle, make a wish, and enjoy!
  2. Finished cake layers can be kept in the fridge, well wrapped, for up to four days or in the freezer indefinitely. Assembled cake should be eaten the day it is made, but you can wrap up the leftovers and keep them in the fridge for a few days. But seriously, just eat the cake, you know you want to.
  1. *It’s very important to use the fake, clear vanilla here! That’s what gives the cake that iconic confetti (with an “F”) flavor.
Treats With a Twist
Confetti Cake 2

Chocolate Chip Cookie Coffee Creamer (non dairy)

Chocolate Chip Cookie Coffee Creamer! Say that one five times fast! My homemade, almond-based creamer will turn any cup of coffee into a hot or cold treat! 

Choc Chip Cookie Creamer 1

I had a lot of options rolling around my mind when I wanted to make a dairy-free coffee creamer.

I wanted you to like it, first of all. I couldn’t decide: almond or coconut based?

I chose almond. Because every time I go to the store, almond milk brands are rolling out cool creamer versions. And I love that. But they have a ton of sugar in them. I still buy them…but I always wish I didn’t feel a need to use a steady hand when adding it to my coffee.

And then flavor. Holy moly, how do you choose?

I was leaning towards salted caramel…and then I thought mint because of St. Patrick’s Day being this week…but then I couldn’t get one thing out of my head:

That damn Chocolate Chip Cookie Coffee Creamer I bought from the store a few months ago and wanted to CHUG. It was incredible. I never ever buy creamers that are dairy-based, but this one caught my eye and I just had to test it. A million cups of hot chocolate chip cookie coffee and iced coffee lattes later…

Yeah, just had to recreate that one.

I loved that it wasn’t overly sweet, didn’t taste like fakey vanilla, and had a very subtle chocolate flavor running through it (it was a very light brown shade from cocoa being added). It was perfect!

So, my coffee creamer flavor was decided just like that.

I used dates to sweeten mine. I love that you’re not adding any sugars or even stevia. I love that the dates add a caramely sweetness to it, which helps a lot with the cookie flavor.

I use the same method as making almond milk, but less milk for a thicker result, more dates for more sweetness and thickness, and more extracts for the exact flavor I desired. I also would recommend you strain it as many times as you can tolerate. You can never have your creamer be silky enough, in my book.

Choc Chip Cookie Creamer 4

Choc Chip Cookie Creamer 2

Choc Chip Cookie Creamer 3

Splash this stuff in hot or cold coffee. It’ll certainly brighten your morning…or afternoon…or evening… 

Chocolate Chip Cookie Coffee Creamer (non diary)
Chocolate Chip Cookie Coffee Creamer is a dairy free, almond based creamer that tastes just like cookies! Sweetened with dates, this creamer is totally a guilt-free way to turn your coffee into a treat. (makes 2 cups)
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  1. 1 cup raw almonds
  2. 4 large Medjool dates
  3. 2 cups filtered water
  4. 1 tsp. vanilla extract
  5. 2 drops* “butter” extract
  6. Pinch of sea salt
  7. 2 tsp. cocoa powder
  1. PREP: In a bowl, combine the almonds and dates. Fill with water. Let soak in the fridge overnight.
  2. Strain the almonds and dates from the soaking water. Remove the pits of the dates (they’ll be very soft so the pits should be easy to just squeeze out). Place the almonds, dates, and 2 cups of filtered water in a high-powered blender. Blend until your can tell that the almonds are quite small (this is pretty quick).
  3. Line a mesh strainer propped over a large bowl with cheesecloth. Pour the mixture through, using a spatula to help squeeze all of the liquid through into the bowl.
  4. Rinse your blender. Pour the almond milk back into the blender. Add the vanilla, sea salt, butter extract and cocoa powder. Blend on high speed for 30 sec to a minute, ensuring it is well mixed and any grains are pulverized.
  5. Strain again.
  6. Taste and adjust to your liking (Like a bit more bite? Add a pinch more salt. Like more savory? Add a few more drops of butter extract. Like more sweetness? Add some stevia or maple syrup.). Pour the creamer in a jar or container for the fridge. Add Chocolate Chip Cookie Coffee Creamer to hot or iced coffee drinks!
  1. *I pour butter extract into the extract lid then carefully let a couple drops fall into the creamer. Butter extract can taste too strong if you add too much, and I just like that hint of butter, since that’s what makes cookies so yummy.
  2. NOTE: Coffee creamer can be kept in the fridge for up to a week.
Treats With a Twist
 As far as “high powered blenders” goes, I own a Vitamix and a Blendtec at the moment. If you have any questions about either, shoot them my way, I’ll be happy to talk about them! I’m a Blendtec affiliate, and if you click on the pretty ad on the right, and you purchase, you’ll get free shipping! 

I was so excited to get to go to the zoo this weekend with my parents and my husband! There was a penguin exhibit open that we attended last year, and you get to be THIS close to the penguins and puffins! Thought I’d share a snapshot with you!


Three Grain Porridge Blend

My Three Grain Porridge Blend is a great way to break up the monotony of your morning oatmeal. Three hearty, nutritious grains come together for the perfect breakfast bowl. 

Three Grain Porridge Blend //

I was on the receiving end of an urgent text the other morning. It was a harried plea for suggestions on what to put in a bowl of oatmeal that contained a particular combo of flavors already.
Ah yes, just the kind of puzzle I can solve.

The answer was toasted coconut. But that request turned into a long discussion of which flavors she could throw into her oatmeal to make them out-of-this world. Apparently my dear friend was barely finishing her boring ass breakfast every morning. What a shame.

But even I get bored (gasp) with my killer flavor combos! What?!

The answer? Switch the grain!

Three Grain Porridge Mix 1

Three Grain Porridge Mix 4

Three Grain Porridge Mix 5

I decided to put together a combo of 3 grains that would turn into an amazing, new porridge in the morning.

I used oats, oat bran, and millet!

I think the millet gives it that little something extra. Millet is a much harder grain than oats, so there’s a method to getting that perfect porridge in the morning. Just scoop 1/3 – ½ cup of your Three Grain Porridge Blend into a bowl, add 2/3 -1 cup of water and let that soak overnight in the fridge. In the morning you heat it up with a splash more of almond milk (or whatever milk you prefer) and eat it up! Hooray!

Millet is more toothsome than oats, so your porridge has texture in the end. I love this. If you don’t, however, you should try using quinoa flakes instead of the millet. It’s all good! Totally depends on your texture loves in the morning.

The taste is nuttier than plain oatmeal, the texture is silkier (because of the overnight soaking), and then you add whatever toppings float your boat. Love it.

If you ever get bored with your breakfast bowl, just throw me a message, and I’ll tackle that for ya. 

Three Grain Porridge Mix 2

Three Grain Breakfast Blend
My Three Grain Porridge Blend is a great way to break up the monotony of your morning oatmeal. Three hearty, nutritious grains come together for the perfect breakfast bowl. (makes 2-3 portions)
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  1. 1/3 cup rolled oats
  2. 1/3 cup oat bran
  3. 1/3 cup millet*
  4. 2 Tbs. flax seeds
  1. Mix all of the grains together in a jar. Keep in pantry until you’re ready to use.
  1. NOTE: read narrative above about how I prepare my porridge. If you use millet, soaking overnight is the best method.
  2. *read narrative above about texture and substitutions if you don’t want to use millet
Treats With a Twist

Note: this post contains Amazon affiliate links. 

Fig Macaroon Granola

Fig Macaroon Granola is a crunchy sweet topper for that perfect bowl of yogurt…or for a by-the-handful snack you can’t get enough of. 

  Fig Macaroon Granola //

I’m officially sucked into season 3 of House of Cards at the moment.  And because I don’t have internet at home, I’m fixated on when I’ll get to the next episode. Like a drug! So…I’m at a Starbucks watching it while working at the same time. The lengths we go to.  This being said, please don’t get mad if you catch a few slips in my narrative about granola, because typing “drones” may happen instead of “figs”…

  Fig Macaroon Granola 3

I realized it had been awhile since I posted a granola recipe! And because I still am making granola every few weeks, I knew I had to share with you the latest recipe that has me captivated.

My Fig Macaroon Granola is that addictive, crunchy, sweet, moreish snack that not only is a killer yogurt topper, but its also amazing by the handful straight into the gob. Yup, that’s just how we do. It’s lightly sweetened with maple syrup, crunchy from a hint of coconut oil, has a zip of flavor from a heavy hand of vanilla and a splash of bourbon…

Yes, bourbon.

And then, figs. Serious, delicious, dried figs. I bought these at Trader Joe’s after urging from a friend of mine, and they’re the most amazing dried figs ever. They’re not dry and seedy, they’re not sugar bombs. They’re basically a Fig Newton sans cookie. Crazy delish. And cut up and folded into this coconut-laced granola just puts the whole thing over the top.

Fig Macaroon Granola 5

You’ll be making a double batch with every intention to gift some to your neighbor and your mom…but then again, after your third handful just for “quality control”, you may end up stashing it in a dark corner of your pantry to prevent interference. No judgment.

Fig Macaroon Granola 2

Fig Macaroon Granola 4

Fig Macaroon Granola 6  

Fig Macaroon Granola
Fig Macaroon Granola is a crunchy, mildly sweet, addictive yogurt topper, or all on its own an amazing snack. [makes 2.5 cups of granola]
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  1. 2 cups rolled oats
  2. ½ cup unsweetened coconut
  3. 2 Tbs. flaxmeal
  4. 1 tsp. cocoa powder
  5. pinch of sea salt
  6. 2 Tbs. coconut oil, melted
  7. ¼ cup maple syrup
  8. 1 Tbs. bourbon/whiskey (or dark rum, whichever you have)
  9. 1 Tbs. vanilla extract
  10. Dried figs (I used 6 or so, chopped up)
  1. Preheat your oven to 325 degrees F. Line a baking sheet with parchment and spray with nonstick spray.
  2. In a large bowl, combine the oats, coconut, flax, sea salt and cocoa. Stir to combine.
  3. In a small bowl, combine the melted coconut oil, maple syrup, bourbon and vanilla. Pour the wet ingredients into the dry ingredients. Stir well until completely mixed.
  4. Pour the granola onto your baking sheet and spread into an even layer. Bake for 35 minutes, stopping to stir once or twice. Then, turn off your oven and let the granola stay in the oven for another hour as the heat decreases.
  5. Remove the granola from your oven and set on a wire rack. Sprinkle the chopped figs over the granola, stir it all around a bit, then let cool completely.
  6. Transfer your granola to an airtight container or gift bags, whichever you please. Enjoy!
  1. Granola can be kept on the counter for a week or two in an airtight container. I keep mine in the fridge indefinitely, but to be honest, it doesn’t last very long in my house, so I’ve never had granola spoil on me. I don’t think that’s possible.
  2. One last thing, use your noggin. If your oven is holding heat too well after you turn it off an you sense your granola is burning (instead of crisping), take it out of the oven early.
Treats With a Twist
Hope you love this one as much as I do. I have to get back to doing a thousand things at once [sipping a coconut iced coffee, watching a guy take an online CPR course (Is that even possible? Pumping the chest of an online cartoon figure really isn’t the same as the real deal…), and binge watching HoC (I’m in episode 3 and do NOT want to hear spoilers…consider that a nice warning)].