• Katie

Updated: Dec 20, 2019

An edible and incredible take on my favorite, cozy drink.


1/2 cup butter

1/2 cup brown sugar

1/4 cup granulated sugar

1 egg

1 tsp vanilla extract

1/4 tsp sea salt

1/2 tsp baking soda

2 tbsp turmeric

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp allspice

1 cup all purpose flour

1 1/4 cup rolled oats

3/4 cup white chocolate chips


Preheat the oven at 350 °. In a medium to large sized bowl, cream the room temperature butter together with both types of sugar. Add the egg and vanilla and continue to mix until combined. Add the baking soda, salt, turmeric, cinnamon, ginger, allspice, and the flour (add the flour slowly). Once combined, add the oats and continue to mix until combined. Fold in the chocolate chips. (Tip: I tested the recipe with dark chocolate chips and I found them to be overpowering and the cookies lost their turmeric punch, so I recommend white chocolate chips) Bake for 12 minutes. Enjoy!

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  • Katie

Updated: Dec 20, 2019

I'm obsessed with turmeric (there are worse things to be obsessed with, right?). Here's another golden latte inspired recipe, in the form of breakfast!


1 cup almond milk

1/2 cup rolled oats

1/2 tsp turmeric

dash of cinnamon & allspice

1 tsp honey

1 tsp almond butter (no need to measure, measure with your heart)

toppings: granola, hemp seeds, chia seeds, pumpkin seeds, chocolate chips


In a small pot, bring the almond milk to a simmer. Add the turmeric, cinnamon, allspice, honey and mix together. Add the oats and stir to combine. Then add the almond butter into the oats (this makes them extra creamy, rich, and delicious) and continue to cook until it's your desired consistency. Top with whatever you have on hand or enjoy plain! Coincidentally, I always have chocolate chips on hand and it's a 10/10. This recipe takes 5 minutes to whip up and keeps me full all morning. I look forward to eating this colorful, spiced, cozy breakfast almost every morning. I hope you love this recipe as much as I do!

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  • Katie

Updated: Dec 20, 2019

The most simple, delicious and warming Whole30 and Paleo chili.


2 14 oz cans diced tomatoes (I like fire roasted)

1 8 oz can tomato sauce

1/2 of a 6 oz can of tomato paste

2 tbsp chili powder

2 tbsp cumin

32 oz beef broth

1/4 cup coconut aminos

1 lb ground turkey (or beef)

1 onion, diced

1 bell pepper, diced

2-3 cloves of garlic, minced

2 medium sized potatoes, small diced (any kind will do)

Toppings: avocado, green onion or cheese and sour cream (if not paleo, Whole30)


Over medium - high heat add the ground meat of your choice to a medium to large sized pot. Add the diced onion, diced pepper, and minced garlic in with the ground meat. Once the meat is browned, add the tomato paste and coconut aminos, mix until combined. Add in the beef broth, give it a stir and then add the diced tomatoes (don't drain the liquid) and tomato sauce. Bring to a boil and add the small diced potatoes. Reduce the heat slightly to a simmer. Let the potatoes cook and the chili reduce for at least 30 minutes, stirring every 15 mins. Top with whatever your heart desires. Enjoy!

Potatoes subbing in for beans in this recipe is a game changer for me. I'm not the biggest fan of beans to begin with (and I'm a big fan of potatoes) so I like this recipe more than a typical chili recipe. Since I live by myself, I'll often put half of the batch in a ziplock freezer bag for later. This chili recipe freezes and keeps fabulously! Before I do a Whole30 in January, I will make sure to have a bag or two of this chili in my freezer for an instant homemade meal!

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