Author Archives: Lauren Smith
*hides face in shame*
So. There was a week in January when I just couldn’t make a post happen–and so it didn’t happen. Then another week passed, and another week, and another week … and here we are.
Previously, I might have thought, “Well that’s it. I can’t show my face to these wonderful people again. I’ve let them down.” But during my unplanned break, I thought a lot to myself about what “failure” would actually look like, or whether or not me being absent for two months was truly going to ruin people’s lives. (It won’t.)(more…)
Winter is known for starchy, heavy, and hearty root vegetables, so it’s easy to forget that winter is also the season of bright, juicy, punchy citrus. Every winter, I try to break up the monotony of sweet potato and pumpkin recipes (no offense, I LOVE YOU) with some grapefruit and orange recipes.(more…)
This winter, I subscribed to a winter CSA, which means I have enough carrots in my fridge to feed about 10,002 rabbits. I’ve made three different variations of carrot soup, and I have the leftovers in my freezer (and a handful of Insta Stories) to prove it. In other words, it makes me very happy to come up with a new recipe idea that involves carrots.(more…)
Ready for a delicious recipe that takes just four ingredients? The key is the store-bought eggnog, which does most of the work. It’s sweetened and flavorful and creamy, so the rest of the oatmeal just comes together, no problem.(more…)
Happy December! Truthfully, winter is my least favorite season, by a mile and a half, but recipes like this sure do help fight off those winter blues. It’s a mixture of hazelnut, coffee, and cocoa, and because that’s just not enough, it’s topped with a spoonful of silky chocolate hazelnut spread. I mean, look at it.
Who needs help using up their Thanksgiving leftovers? I’m certainly grateful to have ample food in my possession, but I also feel pressure to adequately use my food and not cause any food waste. Thankfully, oatmeal makes an excellent base for, well, just about anything.
Wow, if you had told me 10 years ago that I was going to make a recipe highlighting mushrooms, I never would have believed you. But here it is, in all its glory:
I love fresh ginger. I love to drink it and I love to cook with it. I like the powerful scent that fills the room when you juice ginger, and I love the surprising zest it adds in a savory dish.
I’ve often looked into ways to add ginger to oatmeal, but in the past, I’ve never been satisfied with it. This recipe changed that.
This week’s oatmeal is inspired by two wonderful things. The obvious inspiration is that I literally had a lavender latte last month at Watercourse, my fave vegan spot in Denver. As most of you know, I’m more of an espresso type, but I decided to branch out and try a fancy latte. Considering lattes aren’t my style, I really enjoyed this! I’ve wanted to transform it into oatmeal ever since.
As for the other inspiration …
Remember back in August when I gushed about lavender and its role in my mental health? Well, I have an announcement to back this claim up. Some of you already saw it on Instagram, but for those of you who didn’t…
Yep, another earl grey recipe. What can I say? It adds a nice touch. It’s almost like vanilla extract: it adds just a hint of somethin’ somethin’ that makes everything else taste better.