DRINKING MUSHROOMS would you try the latest health trend?

Drink mushrooms for a healthier diet

Before you start thinking I’ve gone off the deep end, or have a penchant for psychedelics, hear me out… I’ve been adding mushrooms to my morning routine and it has been AMAZING! Mushrooms might just be the next big superfood and if they taste as good as Four Sigmatic’s, we are all in.

It is no secret that certain mushrooms are packed full of healthy heroes that help your immunity, digestion issues, and various other healing properties, but knowing, finding, and using those magic mushrooms has always been a bit of a hurdle. Luckily, a bunch of guys from Finland set out to make mushrooms (and all their good juju) more mainstream and now we have Four Sigmatic in all it’s glory.

Here’s the shroom boom breakdown:

  • Mushrooms like reishi are adaptogens (turmeric is a popular adaptogen) meaning they help your body manage stress.
  • Their blend gives you the boost of caffeine without the jitters, in fact, it actively works to heal your body from stress induced issues
  • Reishi, Chaga, & Cordyceps are three main types of mushrooms the teas tend to focus on…
    1. Reishi is the Queen B of mushrooms because it helps regulate hormones, lower stress, and break down cortisol.
    2. Chaga has the highest source of antioxidants, helps lower cholesterol, and has been proven to help manage diabetes
    3. Cordyceps are really good for oxygen intake so it’s great for runners and athletes

MUSHROOM LATTE
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 cup non-dairy milk (i.e. almond, cashew, etc.)
  • 1 Four Sigmatic packet
  • ¼ tsp cinnamon
Instructions
  1. In a small sauce pan, heat all ingredients to a simmer.
  2. Transfer the liquid to a blender and blend slowly until nice and frothy
  3. Pour into a mug and enjoy hot!

What do you think? Would you jump on the mushroom train? After a week of drinking their blends, I feel caffeinated without the jitters and have noticed that I am more steady and focused then ever before. Plus I feel bad ass because I am drinking mushrooms every morning.

TURMERIC IS THE NEW BLACK wellness challenge

Turmeric and ginger latte recipe via Lauren KelpI was at a swank little coffee shop in the West Loop the other day and saw “Golden Latte” on the menu, so naturally, I ordered it because it sounded weird and maybe magical and I have to say…I was very pleasantly surprised!

Little did I know that this fancy latte has a cult following. You’ve heard of matcha lattes, but have you heard of the latest wonder drink – turmeric lattes? From Sydney to San Fran, people are ditching their morning cups of joe for this healthy alternative and swearing by it’s many magical benefits.

What are the benefits you ask?

  • anti-inflammatory
  • potent antioxidant
  • boosts immunity and brain power
  • aids in muscle pain relief
  • helps with digestion
  • reduces cholesterol
  • lowers risk of diabetes
  • helps fight infection, depression, anxiety, and I am sure a bunch of other annoying ailments
  • PLUS it’s amazing for your skin and a great source of natural caffeine

Okay, so here is my health challenge for the week — I am going to swap out two of my weekly morning cups of coffee for turmeric lattes and see how it goes. Join me?

Ginger and Turmeric Lattee
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Recipe type: Breakfast
Prep time: 
Total time: 
Serves: 1 cup
 
Soothing and delicious latte that is packed full of anti-inflammatory properties.
Ingredients
  • 1 teaspoon of ground turmeric
  • 1 teaspoon of chopped ginger
  • 1 tablespoon of sugar
  • 2 teaspoons coconut oil
  • 1 cup of almond milk
Instructions
  1. Combine turmeric, ginger, sugar, and coconut oil in a blender and wait to blend
  2. Heat almond milk in a small saucepan over medium heat until just simmering.
  3. Pour the hot almond milk into the blender and blitz everything until smooth and frothy.
  4. Serve, sip, & enjoy!

Turmeric and ginger latte recipe via Lauren Kelp

 

THE LOVELY QUICHE LORRAINE

Try and tell me you didn’t love that fabulous girls retreat that Claiborne & Lime shared with us yesterday?! Who doesn’t want to get the gals together and drink a bunch of wine, catch up, eat yummy food, and just unplug from life a bit – uhhh, I am all in!

Throw a fun getaway (even if it’s just to your backyard) this weekend with the ladies and whip up a delicious Quiche Lorraine or two. The perfect brunch food, as you can serve it hot or cold, they are highly customizable, and really easy to make. Grab the recipe below & get to hosting! You’ve got no excuses now 🙂
Quiche Lorraine recipe via Lauren Kelp

THE LOVELY QUICHE LORRAINE
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • • 1 single-crust pie shell, well chilled
  • • 3 to 4 ounces lean bacon (about 6 to 8 medium-cut slices), sliced into ¼-inch segments
  • • 3 eggs
  • • 1½ cups to 2 cups cream or half-and- half
  • • ½ teaspoon salt
  • • pinch of freshly ground pepper
  • • pinch of nutmeg
  • • 1 to 2 tablespoons butter, cut into pea-sized amounts
Instructions
  1. Preheat oven to 400 degrees. Line the pie crust with aluminum foil and fill with dried beans or pie weights.
  2. Bake in the preheated oven for 8 to 9 minutes. Then remove the foil and pie weights and cook for 2 or 3 minutes more, until the shell is starting to color.
  3. Remove from the oven and reduce the oven temperature to 375 degrees F.
  4. Meanwhile, prepare the filling. Over medium heat, cook the sliced bacon in a skillet until cooked and lightly brown.
  5. Remove and place on a plate lined with paper towels. Once cooled slightly, evenly scatter over the bottom of the partially-baked pastry shell.
  6. Next, beat the cream (and/or half-and- half) with the eggs, salt, pepper, and nutmeg, until well blended.
  7. Pour over the bacon slices into the hot pastry shell, then sprinkle the butter dots on top. Bake in the 375 degree oven for 30 minutes, until the quiche has puffed up and browned.
  8. Let cool slightly; serve warm or cold.

Quiche Lorraine recipe via Lauren Kelp


Copy & Styling by Claiborne & Lime

CINNAMON & SUGAR EBELSKIVERS or stuffed pancakes!

IMG_6924Have you ever had a stuffed pancake? I just discovered them and I am embarrassed to admit that when G and I were getting married we registered for this funky pan with all these wells in it because we thought it looked cool (sadly, that is still how I pick out most of my kitchen tools). We had every intention of making stuffed pancakes, or ebelskivers, every weekend & making it a little weekend tradition, but we’ve been married for close to four years and I just broke out the pan last week 😐

I would like to think that my future self whispered in my young, newly engaged ear and told my younger self that this pan was indeed a necessity in every grown-ups kitchen and that I haaaaad to register for it. Regardless of why we ended up with this stuffed pancake pan, I am so thankful because (as my future self predicted) I AM OBSESSED WITH IT!
IMG_6979You guys, you can make little adorable pancake balls & stuff them with anything from cinnamon sugar (which we will be learning below) to bacon, sprinkles, chocolate, fruit mixture, probably even booze if you tried hard enough.

While they do have a little bit of a learning curve (the flipping takes some practice), they are well worth the trial & error. Perfect for a fun Saturday morning breakfast in bed, a happy breakfast if you are entertaining guests, or even as a little weekend tradition. Here are the tools you need:

IMG_6707So, before we get started, a little history lesson on the old ebelskivers. They are sassy little pancakes from Denmark that are soft & fluffy on the inside & crispy and browned on the outside (basically heaven). Traditionally, they are served with powdered sugar, topped with jam, and served with coffee for a mid-morning snack. While I would love to be that indulgent, we are going to repurpose these bad boys for a lovely little breakfast treat!
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CINNAMON & SUGAR EBELSKIVERS
Author: 
Recipe type: Breakfast
Cuisine: Dutch
Prep time: 
Cook time: 
Total time: 
Serves: 40 ebelskivers
 
Ingredients
FOR THE PANCAKE:
  • 2 cups Silk Unsweetened Almond milk
  • 2 cups all-purpose flour
  • 1 tsp. of baking powder
  • ½ tsp. of salt
  • 1 tbs. of granulated sugar
  • 4 egg yolks
  • 4 tbs. of unsalted butter, melted
FOR THE FILLING:
  • ½ cup of granulated sugar
  • 2 tbs. of all-purpose flour
  • 1½ tbs. of ground cinnamon
  • ¼ tsp. of salt
  • 4 tbs. of unsalted butter, room temperature
Instructions
FILLING:
  1. In a bowl, mix together the granulated sugar, flour, cinnamon, & salt.
  2. Mash in the butter to the flour mixture until all of it is absorbed into the butter, forming a paste.
  3. Set the filling aside.
PANCAKES:
  1. In a medium bowl, whisk together the flour, baking powder, salt, & granulated sugar.
  2. In a smaller bowl, gently whisk the egg yolks & slowly whisk in the milk and the 4 tablespoons of melted butter.
  3. Whisk the egg yolk mixture into the flour mixture until well combined. Batter should be lumpy.
  4. Use a mixer to beat the egg whites on high speed until stiff (about 2 to 3 minutes).
  5. Put a little melted butter in each well of a filled-pancake pan & set over medium heat and heat until the butter begins to bubble.
  6. Pour a spoonful of batter into each well.
  7. Spoon a small spoonful of the cinnamon filling into the center of each pancake and top with another spoonful of batter.
  8. Cook until the bottoms are golden brown and crispy (about 3 minutes).
  9. Using 2 skewers, flip the pancakes over and cook until golden and crispy (3 more minutes)
  10. Transfer the pancakes to a plate & repeat until the remaining batter and filling are used up.
  11. Serve, eat, and enjoy!

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lauren and sylvia

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

CREAM PUFF FRENCH TOAST

What is the start of a week without a little weekend-brunch inspiration? It wouldn’t be a typical work-day without dreaming of breakfast in bed, brunch with the gals, or mile high pancake stacks — or maybe that’s just how I get through the workday 😉 Either way, Elizabeth is whipping up the most delicious cream puff pancakes & they are a definite must for your next breakfast event. See what I mean below! xo, LK


Hi, friends! Elizabeth here & today is all about the french-iest of French toasts there ever was! When I bite into a big cream puff I instantly think of being in Paris one day. Although I can’t have the authentic puff every day I can make French toast and feel just as French-y, and you can too! Whip this up for a fun French themed brunch with you girlfriends for the ultimate stay-cation, mimosas required! 11

CREAM PUFF FRENCH TOAST
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 pieces
 
Ingredients
Toast:
  • 1 Loaf of French bread
  • 8 Eggs
  • ½ Cup of half and half
  • 1 Teaspoon of cinnamon
  • 1 Pinch of salt
  • +Butter for frying
Cream:
  • 1½ Cup of heavy whipping cream
  • ¼ Cup of powdered sugar
  • 1 Teaspoon of pure vanilla extract
Instructions
Toast:
  1. In a large bowl whisk eggs, half & half, cinnamon and salt until well blended. In a heavy bottom or cast iron skillet melted 1-2 tablespoons of butter on medium heat.
  2. Cut bread in inch slices on an angle. Dip in egg mixture until well coated. Fry on each side about three minutes until golden brown.
Cream:
  1. In a large bowl fitted with a stand mixer or hand mixer whip cream until light and fluffy but not stiff. Add in powdered sugar and vanilla extract and whip for an additional minute.

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HONEY STRAWBERRY MUFFINS

strawberrymuffins3There is something about summer that makes me want to eat fruit with every meal & thanks to this delicious honey strawberry muffin recipe by our fabulous food contributor Elizabeth, it’s beyond easy! xoxo, LK


Howdy, friends! Elizabeth here & last summer I tried to make muffins like once a weekend and it was the BEST. I feel like every house guest loves waking up to the smell of fresh muffins. They take me less than ten minutes to whip together and they taste delicious! Snag one warm and top with butter and honey. That’s serious perfection.

HONEY STRAWBERRY MUFFINS
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6 muffins
 
Ingredients
  • 1½ Cups of flour
  • 1 Cup of diced strawberries
  • ½ Cup Sugar
  • ½ Cup Almond Milk
  • ¼ Canola Oil
  • 1 Egg
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Cinnamon
  • ½ Teaspoon Salt
  • 2 Teaspoons Vanilla Extract
Instructions
  1. Preheat oven to 425F degrees. Spray muffin/cupcake pan evenly with a non-stick spray.
  2. In a medium bowl combine the flour, baking powder, salt and cinnamon. Set Aside.
  3. In a large bowl crack the egg and whisk with the sugar until just combined. Add in the canola oil, vanilla extract, almond milk and whisk together. Pour the flour mixture into the wet mixture in three equal parts, whisking after each addition. Do not over mix. The batter will be on the thicker side.
  4. Fold in the strawberries gently with a spatula. Pour the batter into your cupcake/ muffin tin sprayed with non-stick spray. I poured mine until the top of the cup and this made a large muffin, you can pour the cup half way for a smaller muffin (believe me, you'll want the larger muffin!).
  5. Place in the middle of the oven and bake at 425F for 5 minutes and then turn the oven down to 350F for an additional 20 minutes. Note: everyone's oven is different so your cooking time may vary. Place a knife or a toothpick inside the middle of a muffin, if the knife comes out cleanly they're finished. Wait about ten minutes and you've got yourself a delectable warm muffin!

strawberrymuffins


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