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

Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • 1 cup non-dairy milk (i.e. almond, cashew, etc.)
  • 1 Four Sigmatic packet
  • ¼ tsp cinnamon
  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.


fruit loop glazed donuts via lauren kelp

Hello, hello my festive little friends! Are you getting in the holly jolly spirit? Are your bells a jingling? Okay, okay, I’ll stop 🙂 But seriously, I don’t think I have come down from a sugar high since Thanksgiving and I have no plan (well, no serious plans, anyway) of stopping until good ol’ 2017. I mean, I’ve never met a warm carb I didn’t like & todays recipe is no exception. Ladies & gentlemen, meet your new favorite brunch treat – the Glazed Fruit Loop donut. 

fruit loop glazed donuts via lauren kelp

She is sassy, a little unexpected, loopy for sure, but always a good time. Perfect for a holiday office treat, at-home brunch with the girls, a morning meeting, or hey, just to have on hand. Is the recipe easy? Uh, duh. Do I have most of the ingredients at home? Absolutely. Can I swap out Fruit Loops for another favorite cereal? I mean…if you must 😉

fruit loop glazed donuts via lauren kelp

So, normally, I am no a big donut eater, but one the occasional Saturday morning, sometimes I will wake up early & whip up a fresh batch. Or if we have friends staying with us, I think waking up to the smell of freshly backed donuts is a special kind of treat. My sweet husband sometimes switches up our normal breakfast cereal choice for something a little more…youthful, so last weekend I was feeling festive and decided to sprinkle the tops of the freshly coated donuts with fruit loops & my life has never been the same since. This recipe gets a big fat “Husband Approved” stamp and it’s a fun little indulgence. 

fruit loop glazed donuts via lauren kelp

Now, I don’t know about you, but when I bake, I have no regard for mess. Things are everywhere – flour in my hair, covering the counter, messy spatulas laying on the counter, open food coloring containers – it’s a bit of a war zone. But, with a little helping hand from method, I fear no mess! If you haven’t heard of method, I am sure you’ve seen their super fun colorful ads with mess everywhere & drippy ice cream cones – they are so well done, right? Anyway, between their line of hand soap, surface cleaners, and all-purpose cleaners, there is no mess you can’t candle. Yes, even a bag of fruit loops that spilled on the floor and you accidentally step in them and those adorable little loops turn into a million tiny crushed crumbs. Even that mess…

Best part? method is animal friendly, so that means no animal testing (HOORAY!) and all of their products are people-friendly (read as: biodegradable, vegan + gluten free) so nothing scary and funky going on inside the bottle. So what are you waiting for? With no mess to fear & a killer recipe, you’ve got some baking to do! 

fruit loop glazed donuts via lauren kelp

Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 cup all-purpose flour
  • ½ cup sugar
  • 1½ teaspoon baking powder
  • ¼ teaspoon cinnamon
  • ½ cup Silk Unsweetened Almond Milk
  • ½ teaspoon white vinegar
  • ½ teaspoon pure vanilla extract
  • 1 egg
  • 4 tablespoons butter
  • ¼ teaspoon salt
  • Food coloring
  • 2 tablespoons Silk Unsweetened Almond Milk
  • ½ teaspoon pure vanilla extract
  • 2 cups powdered sugar
  • 2 cups of Fruit Loops cereal
  1. Preheat your oven to 350 degrees. In a large mixing bowl, mix your flour, sugar, baking powder, salt, and cinnamon until thoroughly mixed.
  2. Grab a small saucepan & combine unsweetened almond milk, white vinegar, vanilla extract, egg, and butter over medium heat. Whisk gently until everything is combined into a sauce & pour into dry mixture and stir until smooth.
  3. Pour the mixture into a doughnut pan & bake until 10-14 minutes. Remove & place on wire rack to cool.
  4. While your donuts are cooling, it’s time to whip up the icing! In a medium mixing bowl, add your powdered sugar, unsweetened almond milk, and vanilla extract, mix well until nice & smooth. If you want two different color icings, evenly separate into two batches & add in food coloring. To get this pink color, use one drop of red – for purple, use one red & one purple. Mix well until color is thoroughly blended.
  5. Place a paper towel under your wire rack, put the donuts on the wire rack, and glaze away!

fruit loop glazed donuts via lauren kelp

lauren buttonThis post was brought to you by method #FearNoMess

PUMPKIN SPICE DOUGHNUTS because we all need a little more pumpkin spice

Pumpkin Spice doughnuts via Lauren Kelp

Hello, hello, my fabulous pumpkin spiced friend! Are you enjoying your cozy sweaters, warm scarves, apple scented candles, and all things pumpkin? I absolutely am and have been thoroughly delighted to indulge in anything slightly autumnal. I love to bake, in fact, I am a much better baker than I am a cook, and so when new seasons roll around, I like to ring them in by having a little Kelp house bake-off. By bake-off, I mean I bake a bunch of stuff, light a bunch of candles, get totally in the seasonal spirit, and then promptly invite all my friends and family over to indulge in the glory.

This month I have had a fresh batch of these pumpkin spice doughnuts on hand at all times. Super easy to make, wildly delicious, and perfect for gift-giving, handing out at work, or just as a little indulgent, these pumpkin spice puppies are the way to go! Plus, they are easily made vegan! Just swap out the margarine for your favorite vegan butter or margarine and voila!
Pumpkin Spice doughnuts via Lauren Kelp

Serves: 10
  • 1 cup all-purpose flour
  • ½ cup sugar
  • ½ Tbsp. baking powder
  • ¼ tsp. salt
  • ½ Tbsp. pumpkin pie spice
  • ½ cup Silk soy milk
  • ½ tsp. apple cider vinegar
  • ½ tsp. vanilla extract
  • 1 Tbsp. applesauce
  • 2 Tbsp. pumpkin purée
  • ¼ cup margarine
  • 2 Tbsp. confectioners’ sugar
  • 1 tsp.Silk soy milk
Cinnamon-Sugar Coating:
  • 2 Tbsp. cinnamon
  • 2 Tbsp. pure cane sugar
  • ½ Tbsp. pumpkin pie spice
  1. Preheat the oven to 350ºF.
  2. In a large bowl, combine the flour, sugar, baking powder, salt, and pumpkin pie spice and mix thoroughly.
  3. Combine the soy milk, vinegar, vanilla, applesauce, pumpkin purée, and vegan margarine in a small saucepan over medium-low heat and mix until the margarine is just melted. This should be slightly warm to the touch, not hot.
  4. Add the wet mixture to the dry and mix.
  5. Using a tablespoon, scoop the resulting dough into an ungreased nonstick doughnut pan, either full- or mini-size.
  6. Bake for 8 to10 minutes, or until a toothpick inserted into a doughnut comes out clean. Invert the pan over a cutting board or cooling rack to release the doughnuts. Allow to cool completely before decorating.
  7. To make the glaze, whisk the confectioners’ sugar and soy milk together until smooth.
  8. To make a cinnamon-sugar coating, combine the cinnamon, sugar, and spice.
  9. Dip the cooled doughnuts in the glaze and then roll in the sugar mixture.

Pumpkin Spice doughnuts via Lauren Kelp

And just like that you’ve got fresh, delicious pumpkin spice doughnuts right out of the oven! Plenty to share, plenty to snack on, and with a recipe this easy, it’ll be hard to resist making a fresh batch every week or so (trust me!)

I have recently been substituting Soymilk & Almond milk into my recipes more. Have you done this? Do you like it? Have you noticed a substantial change? As we move away from dairy and processed foods, I am curious to see how our menus and snacks change as well. Let me know below!
Pumpkin Spice doughnuts via Lauren Kelp

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


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

Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • • 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
  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


Some morning you have your shit together & you got that workout class in, ate breakfast, got ready, and still managed to get to work early. Some mornings, you wear one blue shoe, one black shoe because you got dressed in the dark & still haven’t noticed halfway through the day. Girl, I get it. I have been there more than I care to admit. Plus, if we don’t eat breakfast, we get hangry. But who has time to make a well balanced meal that you can eat while walking or on the train or in the car? Not me. (Real life, I still don’t know how to scramble eggs).

I had been hearing about these amazzzzing grab & go smoothies all over the internet, and, like a good sucker for anything easy and delicious, I ordered some. A few days later this adorable box was delivered to my door & inside it….magic.

Let’s just start with the packaging – HOW GOOD, right?

Secondly, they are annoyingly delicious. The Daily Harvest smoothies save you maybe 3 trips to the grocery store, 20 minutes of your life back, and about a million nasty protein shakes you tried to make taste better but they are so gross you just have to throw them out (again, been there).
Pop off the top & behold literally exactly what it says on the ingredients list. Chopped up manga, pineapples, papayas, the whole she-bang. Right there, in real life. No powder, not a thing you can’t recognize. How amazing is that?

Best part? All you have to do is add in coconut water or almond milk (they recommend what to use on the back), toss the contents of the cup into the blender, and VOILA! The best smoothie in 30-seconds & the top even has a little spot for the straw so you can pour it back in & get out the door.

Because I am so in love with them & am telling everyone I know to get them, we are doing a fun gift code! Enter ‘laurenkelp’ at checkout & get 3 FREE SMOOTHIES when you place your first order!




Now, go get yourself something delicious! Can’t wait to hear what you think! Happy smoothie-ing, xoxo LK

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!

Recipe type: Breakfast
Cuisine: Dutch
Prep time: 
Cook time: 
Total time: 
Serves: 40 ebelskivers
  • 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
  • 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
  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.
  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!


lauren and sylvia

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

MOCHA COFFEE MILKSHAKE morning milkshakes, why not?!

Mocha Coffee Milkshake, summer milkshake with iced coffee via Lauren KelpWell, hello, hello party people! How is your summer shaping up? Chicago is finally acting like herself again and we’ve got blue skies and sun for days. It’s a nice change for the Austin and Phoenix summers we are used to!

Okay, okay, so you know how we like any excuse to celebrate over here on LaurenKelp.com, well I think that summer is a fantastic reason to celebrate! That is why we are making breakfast approved milkshakes! Yep, milkshakes in the morning. It’s a thing and it’s magical.

We just discovered the flavored iced coffee from International Delight & it’s changed my morning routine. Move over mimosas on Saturday, it’s all about these Mocha Coffee Milkshakes! Grab the 3 minute recipe below and get to sippin’ 🙂

Mocha Coffee Milkshake, summer milkshake with iced coffee via Lauren Kelp

Recipe type: Breakfast, Dessert
Prep time: 
Total time: 
Serves: 2
  • 1 container of International Delight Iced Coffee, Mocha
  • 2 cups ice
  • Chocolate syrup, for garnish & inside of glass
  • Whipped cream, for garnish
  • 3 crumbled chocolate chip cookies, for rim
  1. Fill a small bowl with chocolate syrup & dip the rim of a tall glass in the chocolate syrup a few times to create a thick coating on the rim.
  2. Crumble up a few cookies & sprinkle on chocolate rim. Make sure to hold the glass horizontally & sprinkle the cookies on top of the syrup while turning the glass.
  3. Take the remaining chocolate syrup and slowly drizzle on inside rim of the glass. This allows the chocolate to run down the inside of the glass. Place glasses in freezer.
  4. Wait a minute or two, or until the pooled chocolate at the bottom of the glass is hard, and remove from freezer. Add in a handful of ice cubes and pour in International Delight's Iced Mocha Coffee.
  5. Garnish with whipped cream, chocolate syrup, and a cookie or two. Enjoy!

Mocha Coffee Milkshake, summer milkshake with iced coffee via Lauren KelpSo party people, what do you think? Not crazy about Mocha flavored coffee? You are in luck! International Delight has Caramel Macchiato & Vanilla as well. If that doesn’t scream an excuse to play around with milkshakes and try out new flavors, I don’t now what does.

Tag us in your morning iced coffee milkshake – we would love to see what you come up with!

Mocha Coffee Milkshake, summer milkshake with iced coffee via Lauren Kelp

lauren button

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


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

Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 pieces
  • 1 Loaf of French bread
  • 8 Eggs
  • ½ Cup of half and half
  • 1 Teaspoon of cinnamon
  • 1 Pinch of salt
  • +Butter for frying
  • 1½ Cup of heavy whipping cream
  • ¼ Cup of powdered sugar
  • 1 Teaspoon of pure vanilla extract
  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.
  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.


elizabeth button


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.

Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6 muffins
  • 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
  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!


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26530763070_4619c063f2_bLooking for a perfect snack or something to bring to a get-together? How about an Olive Oil & Sage loaf? Don’t write them off, these little loaves are adorable & totally loav-able 😉 – xoxo, LK

Lately, I’ve not only allowed myself as many hosting opportunities as my calendar can manage, but have fortunately received many invites by other hosts as well. I never like to show up empty handed and prefer to leave a thoughtful impression upon my host to show my gratitude. This is why I try to choose less common gifts such as handmade table linens or a salt scrub I’ve made in a scent they like.

Sometimes though, the hostess will ask you to bring something such as dessert. For the occasions where something specific has been requested, like dessert, I still try to find a creative treat. This is how I came up with the Olive Oil & Sage Mini Loaves, which were a combination of several recipes I’d made before. The flavors are extremely subtle and pair well with most every meal being served.

This recipe, which you can find below, will allow you to make 3 mini loaves. Two of the loaves you can wrap nicely for your host to keep and then one can be shared after the meal.26530778420_6e7eab8109_h

  • 2 cups Whole Wheat Flour
  • ¾ cup Sugar
  • 1½ teaspoon Baking Powder
  • ¾ teaspoon Salt
  • 3 Eggs
  • 1 cup Olive Oil
  • ¾ cup Whole Milk
  • 1½ tablespoons Fresh Sage, finely chopped
  • 5 ounces Dark Chocolate, chopped into small pieces
  • Coconut Oil for coating the pan
  1. Preheat the oven to 350 degrees and grease 3 mini bread loaf pans using coconut oil.
  2. In a large bowl whisk the Flour, Sugar, Baking Powder, and Salt together. Set aside.
  3. In a separate medium bowl beat the eggs. Mix the Olive Oil, Whole Milk, and Sage into the eggs. Using a spatula gently fold the wet ingredients into the dry until fully combined. Stir in the chocolate.
  4. Divide the batter between the 3 loaf pans and smooth the tops. Bake for 40 to 45 minutes or until a tooth pick inserted into the center comes out clean. Remove from the oven and let cool before moving to a wire rack. Enjoy!


Written & Photographed by Aimee Mars