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Or maybe you just don’t?! 🎀👯💌🍓

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Spring Brides unlocked🔓

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In honor of #nationalbluberryday, we are so thankful for this delicious #recipe from 📹📷 @the.fitness.files we updated the amazing recipe to add only #blueberry in honor of the day but her original recipe included #mixedberries
Blueberry Medley Oatmeal Bars

We love and appreciate, “A new way to enjoy morning oats. These bars are gluten free, dairy free, and refined sugar free. They require just a few simple ingredients, and are perfect to eat any time of day. The PB drizzle on top is chef kisses.” #thankyou again @the.fitness.files TheFitnessFiles By: Morgane! It is a privilege to share this #delicious and #amazing recipe!

CRUST
- 1 1/2 cups oat flour
- 1 1/4 cup rolled oats
- 1/4 cup avocado oil
- 1/3 cup maple syrup or honey
- 2 tsp vanilla extract
- 1/4 tsp salt
FILLING
- 11/2 cups fresh or frozen blueberries, (original recipe included with or mixed berries)
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- optional to add in 1-2 tbsp chia seeds and/or @zenbasil Zen Basil seeds #zenbasil #zenbasi̇lseeds
INSTRUCTIONS
- Start by combining all the crust ingredients together and mix until even. The dough should be sticky.
- Press 3/4 of the dough mixture into a lined 8 x 8 baking dish. Use a spatula and your fingers to evenly distribute and flatten the dough across the entire dish.
- Lightly mash the blueberries (if you are using frozen, heat them up until soft enough to lightly mash - approx 45-60 seconds) add in maple syrup, lemon juice, and ZenBasil seeds, and mix together.
- Pour the berries over the dough and spread them across the dish.
- Crumble the remaining dough over the surface of the berries.
- Bake on 350° for 35 minutes, or until the edges and top are slightly golden brown.
- Remove from the oven and let it cool in the pan for 2-3 hours before slicing.

Store the bars in the fridge for up to a week.
#oatmealbars #oatmealrecipe #oatmealcookies #oatmeallover #blueberryoatmeal #breakfastbar #breakfastcake #healthybreakfastideas #healthycake #kidfriendlyfood #veganbreakfastideas #dairyfreebreakfast

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We are counting down the hours until our NEW PRODUCT DROP and are STILL on the fence about how to pronounce “Pecan”. The Pee-Can v. Pi-Kawhn debate continues…

Comment which side you are own below!!

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16 days ago I decided to create a challenge myself. This challenge consist of five tasks that I have to accomplish daily in order to feel my absolutely best by the beginning of summer.

Follow along on tiktok @goldenthekitchen !

Here are the rules-

1- Be active. At least 6 days a week you need to go on a 30 minute walk or workout (cardio,strength,pilates) and aim to hit 10k steps a day.

2- Stick with a diet. Depending on what you’re looking to achieve by day 75, there are so many different ways you can approach this. I am looking to increase my protein intake to try tone my body. This will help me gain muscle and lose fat. Water is also a huge factor, I got myself a gallon water jug to help me hold myself accountable.

3- Read. 10 pages of any book every day. This will help decrease your screen time on your phone and get your brain stimulated. If you don’t have time to read, listen to an audiobook or a podcast and free your hands.

4- Create a Routine. I am staying consistent with my skin care routine, drinking daily greens, and taking my probiotic to help with my gut health. You can include journaling, decluttering, meditating, or anything else that you want to incorporate in your daily routine to become a better version of yourself.

5- Have Fun. The 75 day reset is a less challenging version of the other challenges that are out there. It is supposed to be so that after the 75 days, your body is used to doing these five things out of habit so that you can incorporate this lifestyle every day for the rest of your life. I am limiting myself to 1 to 2 meals out a week and only drinking on social occasions. Drinking, for me, makes me have a lazy mindset and the point of this reset is to increase my energy. I will be taking before and after pictures so that I can take a look at my progress along the way.

Just going off the past 16 days I have noticed a change in my body, outlook, and I have even more energy than before. This is exactly the change I’ve been looking for. I feel lighter, healthier and happier.

Message me for more!

#goldenthekitchen #75dayreset #75daychallenge #motivation #accountability #healthyeating #caloriedeficit #hotgirlsummer

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Be kind to yourself, emotions will come and go but your soul will always remain❤️

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Oatmeal Bake 🤎🫶💕✨

Ingredients
✔️ 2 cups oats
✔️ 1.5 cups milk (I used almond milk)
✔️ 1/3 cup nut butter (I used chocolate almond butter)
✔️ 1/2 cup maple syrup (grade a)
✔️ 1 teaspoon baking powder
✔️ 1 teaspoon cinnamon
✔️ 1 teaspoon vanilla extract
✔️ pinch of salt
✔️ chocolate chips (measure with your ❤️)

Directions
1. Preheat oven to 375* F.
2. Add all ingredients to a large bowl and mix to combine.
3. Pour batter into an oven-safe baking dish and cook for 35 minutes.
4. Let cool/set for 10-15 minutes, serve and enjoy! 🤗🧡✨

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Bon Anniversaire to my French Foodie 💕 @the.fitness.files

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🌊🇺🇸🫶🏼🍦

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It’s FRI-YAY 🥳 And thank goodness for that! It’s been quite a week so now more than ever I’m looking forward to time spent with friends and family. This 6-ingredient ice cream cake is a crowd pleaser and comes together quickly making it the perfect dessert for a last-minute get together🤗🧡✨

6-Ingredient Ice Cream Cake! 🎂

Ingredients
✔️ 1 box chocolate cookies (such as Oreos)
✔️ 4 tbsp butter, melted
✔️ 3 pints ice cream, slightly softened
✔️ 1-2 cups creamy peanut butter*
✔️12 ounces of your favorite chocolate (I used dark)
✔️ 1 tbsp coconut oil 🥥
✔️ Topping! Chocolate chips, chopped nuts, sprinkles… whatever you’re feeling

Directions
1. Line an 8-inch springform pan with parchment paper.
2. In a food processor, pulse cookies into semi-fine crumbs. Add the butter and pulse until the mixture holds together when pinched. Press the cookie crumb mixture into the bottom of the pan. Make sure to pack it tight!
3. In a large mixing bowl, combine the softened ice cream and peanut butter until just combined, leaving streaks of peanut butter throughout the ice cream. Spread the ice cream over the crust in an even layer. Cover and freeze for 4-6 hours or overnight.
4. Make the "magic shell". In a microwave safe bowl, melt together the chocolate and coconut oil until melted and smooth, about 1 minute. Let cool 5-10 minutes, this is a great time to the cake out the freezer.
5. Release the spring-form pan, leaving the cake on the parchment paper. Pour the magic shell over the cake, top as desired (with sprinkles, chocolate chips, fruit, etc.) and place back in the freezer.
6. Remove the cake from the freezer 10 minutes before serving, slice & serve.

Enjoy! xx, Sophie

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my new summer fav- papaya bowl filled with coconut yogurt and lots of fruit!! Perfect refreshing summer snack. Today’s stack was raspberries, peach, banana, blueberries and cacao nibs 😍

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Looking for a quick and easy dinner to make in 10 minutes? Let’s do it 😎

1. Pat dry a piece of salmon and place on a piece of aluminum foil. Coat with @marcsmagicrub and place in air fryer. Cook for 8 minutes at 350*F.
2. While your salmon is cooking grab a potato and poke all over with a fork. Coat in olive oil, sprinkle with salt and microwave for 5 minutes.
3. While the salmon and potato are cooking choose your veggie! I tend to choose broccoli 🥦 Wash & trim, then place in a microwave safe dish.
4. The potato will be super hot and need a few minutes to cool down which gives you the perfect amount of time to steam your veggie. Place your veggie in a microwave safe bowl with an inch or 2 of water and cover. Cook for 2 minutes, drain excess water and plate with the salmon and potato.
5. ENJOY!! 🤗🧡✨

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