This blog post was sponsored by Califia Farms, but all opinions are my own
If you’ve watched my stories on coffees, and beans, and machines – you already know. #IYKYK
I’ve learned that with most things, stick to what you know and what I know is that I make the BEST coffee. I said what I said. So I’m sharing with you today my step-by-step coffee making routine and today I’m featuring this Hazelnut Califia Farms plant-based creamer. It’s creamy and delicious and it’s plant based, so I’m nourishing my body while I zing up my energy.
make a morning cup with me <3
You can purchase these coffee creamers at Walmart retailers! If you prefer to shop online, here’s an offer for you, simply add it to your virtual cart for delivery or pickup! Choose your adventure!
Tell me how you take your coffee? Or are you more of a tea person??
I’m so basic when it comes to pumpkin spiced .. everything! What does basic even mean by the way? That I love Uggs and cozy sweaters that look like blankets, Christmas music in October, and all things pumpkin spiced? Okay fine, it’s me!
This recipe however, unlike the original that I’ll refer to (which btw I’m actually obsessed with- it’s a problem) may be basic but it’s way healthier than it’s original. The Pumpkin Cream Cold Brew that I’d love to have on the daily has 250 calories and 31 grams of sugar. And listen, I’m not one to not enjoy something just because of its calorie count. I will actually always have this extra layer of “life” on my body which I’m absolutely happy with, just so that I’m able to enjoy the things I love i.e. tequila, pizza, fluffy hot cheetos, and the PCCB from good ol’ Starbies.
However, if I consume it as much as I’d like, I mine as well say buh-bye to the balanced lifestyle I lead because it’s just too sugary for me to have more than once a week. So while this recipe is DELICIOUS, just know that it’s not as sweet (ahem 31 grams), and won’t be made by your favorite barista. Here tis:
say hello to your new pumpkin spiced latte bff:
1 cup cold brew (I grind my beans fresh, brew fresh and then refrigerate until I need it. Usually by the am)
1 cup almond milk (I’ve used coconut milk, hemp milk, and oat milk for the recipe, all are dank)
2 TBS pumpkin purée
1/4 tsp pumpkin pie spice (1/8 tsp if it kicks you in the throat & exclude all together if you’re not into spice)
1 1/2 TBS maple syrup (more or less depending on how sweet you like your suga… coffee) and also there are other sweeteners like stevia, xyliol, raw honey etc!
*blend in blender, hello froth, hi get in my belly. This recipe yields two servings, half if necessary and enjoy <3
Are you a pumpkin spice kind of person? I see pumpkin spiced everythingggg out right now and I’m very very into it. Cookies, cakes, beverages, candles, all of it.
Hit me with those holiday recipes baby, you know it’s fast approaching! <3
Chia seeds, they’re in everything! Skin care, desserts, and yummy breakfast items so I thought today I’d share with you my easy and delicious home made chia seed pudding! And if you know me than you KNOW of course I added in chocolate 😉
Chia seeds are extremely rich in antioxidants and minerals, they’re a great source of essential fatty acids, aaaand I do love it as a bit of crunch in my shakes. This recipe is my recent go-to for breakfast on the road and it’s the perfect post-workout treat! Big pros: low in sugar, gluten free, dairy free, and vegan! Say wuuut! I also decided to toss in cocoa powder and raspberries to curb my sugar cravings, and makes it extra satiating. You can also add in sliced almonds or toasted walnuts… goin’ for that crunch factor again. And any time I can add chocolate, I will! Method: – 4 TBSP Chia seeds (I like the texture so more chia seeds doesn’t bother me) – 1 1/2 cup unsweetened almond or coconut milk (have you tried the almond coconut milk combo?!) – rasberries – 2 tsp unsweetened cocoa powder – dash of cinnamon – and if you like your pudding sweet you can use some stevia or honey but I omitted it for this recipe – toasted walnuts, sliced almonds, or whatever nut you prefer…crunchy!
Combine the chia seeds with the almond milk, raspberries, cocoa powder, nuts, and cinnamon in a glass jar with a lid. Give it a good shake to combine the ingredients well and let it sit in the refrigerator over night. Tadaaa, enjoy!
This recipe made about two really big servings which is perfect for meal prepping. It’s filling, super healthy, and so simple to make. Try it out, let me know what you think, and TAG me with your creations! Chia seed pudding… make it? Order it? Like it? Leave it?
Cheers to the freakin’ weekend <3 This Saturday Sip is dedicated to my love of mangos and smoky tequila!
Smoky, spicy, tangy, and sweet, there’s something for everyone! Full recipe up now on my IGTV, lil preview seen here with Joe and I were there was a lot of smiling, a lot of tequila, and drinking. A lot of that too 😉
Are you a fan of the smoky tequila? How about tequila in general? It’s my favorite! Enjoy responsibly and I’ll see you next week, happy Saturday bbs <3
I’m admittedly not a person who usually orders salad, makes salad, or particularly even enjoys the word salad. I’m such a brat I know, maybe it’s because I was forced to eat LIVER + veggies as a child, or because I just get angrier with every bite I take of dry-crunchy ass-weirdly textured leaves. Whatever it is, this is the only way I’ll eat ‘salad’.
Emphasis on the quotation marks because a lot of people will argue that this is not a salad…nay I say, it is. Google the definition, promise this is a salad and PS I do love veggies, just not in a boring way. Raw is best I know I know, but I’m just happy to be eating veggies at all mkay. I actually prefer them all cooked up in a nice tomato sauce to throw over any dish or blended together with fruit for a refreshing dessert shake. AND like this, a veggie bowl:
This recipe is so easy I didn’t even create a recipe card because this is what it comes down to: use everything you have in your fridge! This is perfect for using all of the veggies and leftovers you already have, like a goulash… minus the pasta part and the sauce part. So okay not like a goulash, buuut it’s just as delicious 😉
All I did was stir fry all of the veggies together in some coconut oil, roasted the broccoli and chick peas (topped with turmeric & fresh garlic), made a coconut curried quinoa (cooked quinoa in coconut milk + cumin + turmeric spices), and then topped it with avocado and tzatziki! You can add whatever other protein you like but this particular recipe is a gluten free, vegan (coconut based tzatziki), protein packed bowl of goodness (and SALAD) and I LOVE it! See…I DO eat salad!
Mix it all together and enjoy <3
Please share with me your favorite salad recipes, how you most enjoy the leafy stuff, and what I can add to mine to make them less salad-y 😉
Trust me when I say this is the best cheesecake recipe ever! I’ve tried them all and this is number one in my book. Our Aunt Louise in New York made this dessert for us when we were home from Christmas and it’s worth all the sugar and full fat let me tell you 😉
This isn’t one of those cut calories, sans sugar, no fun cheesecakes. This is an indulgence and you’ll want to make one for the party and one for yourself <3 In honor of National Pi(e) Day, I present to you…CHEESECAKE
Best Cheesecake Recipe Ever. Promise!
Hands down my favorite cheesecake recipe to date! I brought this to a Super Bowl party and thank goodness it was a hit! Made with love, enjoy!
2cupsgraham cracker crumpsabout 12 graham cracker cookies
1/2 cupgranulated sugar
1/2 cupmelted butter
Method
Combine graham cracker crumbs and sugar in food processor and pulse until fine
Add melted butter, stir until well blended
Press into bottom and up sides of a 10” pie pan
For Filling
(2) 8 oz. cream cheese softened2/3 cup granulated sugar2 eggs1 tsp. vanillaBeat cream cheese and sugar till smoothAdd eggs and vanilla; mix wellPour into prepared crust
Bake at 375° for 20 minsSet aside to cool for 15 mins. Increase oven temp to 425°
For Topping
1 cup sour cream 2 Tbls. Granulated sugar1 tsp. vanilla¼ tsp. cinnamon for garnishWhile pie is cooling, mix ingredients, except cinnamon in small bowl
After pie cools for 15 minutes gently spoon topping over baked pie spreadingto cover top completely Bake at 425° for 10 mins. Cool pie on wire rack.Lightly sprinkle the top with cinnamonRefrigerate 4 hours or until completely chilled before serving*this is Aunt Louise's recipe and she got it from a news station, just so you don't think I'm stealin recipes 😉
I really do hope you try this recipe and tell me your thoughts! Maybe there’s another recipe you think challenges this one and want to share with me?
It’s actually national pie day like pi 3.14… but I’d like to consider it PIE day bwahahaha <3
Every city in the world may not be as hot as Los Angeles is right now but man oh man, have we been on a heat wave! Since you’re bound to go through a Summer season of your own I wanted to share with you my favorite summer recipes that are definite crowd pleasers.
So for your next girls day, catch up brunch, bbq, or BYOB- I’ve got you! These will take you no time at all and you probably already have the ingredients to get cookin’. Here’s a Summer ‘salad’ and two of the yummiest and easiest cocktails.
Disclaimer: if you know me than you already know this ‘salad’ is not an actual traditional leafy green ‘salad’. It’s one of my go-to summer salads though and one of my best girlfriends introduced me to it!
Lentil Salad- this is a cold salad
one package of cooked lentils from Trader Joe’s
one whole bruschetta tub- drained of juices
chopped red onion and cucumbers
chopped kale would be yummy here too with some sprinkles of vinaigrette but we were out
salt & pepper
mix all together, top with some fresh basil, enjoy with home made tortilla chips (like we did) or by itself, or even over a real traditional leafy salad 😉
Summer Spritzer – so refreshing!
your favorite rose´ wine
sparkling water (I used watermelon because yummm)
whatever fresh fruit you like
fill your glass 2/3 of the way with the wine and top with bubbly water and fruit
Homemade espresso martini frappe – slushy and perfect for hot days when all you wanna do is crunch on ice
cold brew, iced coffee concentrate, or espresso shot
whatever milk you like, I used almond coconut for creaminess
4-5 ice cubes
drizzle of maple syrup
Kahlua – I used a whole shot just because
combine coffee, milk, ice, and maple syrup into a blender. Top with Kahlua and stir, garnish with espresso beans. ENJOY!
P.S. did you know today is National Tequila Day?! One of my favorite adult beverages has a whole day! For my fellow wine moms/people out there, this is for you. I’m concocting an entire recipe list for tequila don’t you worry!
Pizza is probably one of my most favorite meals, what’s not to love about bread, cheese, and your favorite toppings? Today is National Pizza Day which we are celebrating with a healthier version of pizza, which may sound boring but I start a one month bootcamp on Monday and I want to start making better food choices now. Part of me leading a healthier lifestyle is to create meals that I crave in a healthier way.
For today that means swapping out a starchy dough for Ezekiel tortillas and piling it high with vegan cheese, sugar free(ish) sauce, and tons of veggies. Cooking together is something Joe and I love to do, it’s team building skills at its finest … also I tricked him into making his own dinner so <3
I hope you enjoy our date night/pizza night/setting off the smoke alarm night and do this at home too! PS I hope you catch the bloopers aka Joe almost ate raw meat…don’t worry, he didn’t!
Do you celebrate these fun national holidays? They give us a reason to have special date nights, so tell us what kind of pizza you’ll be celebrating with!
Are you a doughy kind of pizza lover or cauliflower crust? How about homemade dough? Share some recipes with us!
I hate to see you go, but I love to watch you sip your drink as you walk away… that’s the saying right? Awww this is the final episode in our holiday cocktail series with Banhez Mezcal and I saved the best for last. AKA I love a spicy sip and this is so adequately named Everything Nice… with sugar and SPICE! A lil kick of heat at the tip of your tongue as you enjoy this drink, it’s my favorite.
The Everything Nice!
1.5 oz charred poblano-infused Banhez Ensemble*
1 oz fresh pineapple juice (fresh juice is preferred)
1/4 oz lime juice
1/4 oz agave
Pinch of salt
*Charred Poblano-infused Banhez:
Use 1 poblano per every 1.5 cups of Banhez.
Warm a pan or cast iron skillet to medium-low heat and place the poblano pepper in, turning every few minutes until the skin of the pepper is charred and cracked in places. Remove from heat and allow to cool. Finely chop the poblano- remove the seeds and ribs if you don’t want it too spicy, leave them in if you like the heat like I do. Make sure to wash your hands after handling the peppers, or opt for gloves… and don’t touch your eyes. I learned the hard way.
Place the diced pepper + 1.5 cup of Banhez in a mason jar, seal, and shake the ingredients to incorporate. Let it sit for 15-20 minutes, checking periodically to make sure the level of spice is to your liking. Strain out the solids through a sieve. This will hold indefinitely and can be stored in your pantry in a sealed jar.
Banhez pro tip: if poblanos aren’t an option in their market, any pepper works! Jalapeños are great, as are green bell peppers.
Lastly, to build the drink: Combine all ingredients together in a shaker tin, shake with ice for around 20 seconds, or until the outside of the tins are very cold. Double strain liquid out of tin into a rocks glass with ice in it. Garnish and enjoy. Here’s a video of me making the drink live with you!
A lil spice and a lot nice, this cocktail is a crowd pleaser for sure! Make it for your holiday gathering this weekend and if you’d prefer more heat, allow the peppers to brew longer before straining it into a mason jar!
Try all three of these cocktails and let me know how you love them and which one is your favorite! Don’t forget to enter my giveaway, I can’t wait for one of you to receive this awesomeness. You’ll get a 1L of Banhez Mezcal and this entire cocktail creating kit as seen here!
Giveaway Entry Rules:
– must be 21+ years old to enter – winner will be selected at random – enter as many times as you like, the more you enter, the more chances you have to win! – an ‘entry’ is a comment on all 3 Banhez Mezcal cocktail articles here on the blog, here’s part 1 and part 2! Be sure to enter on ALL 3 blog articles! – stumped on what comment to leave? Tell me a fun fact about yourself or what your plans are for the holidays! I love learning more about you guys! – and drink responsibly as always please and thank you <3 , love Mama Lizama
Be sure to follow Banhez for exciting things happening in 2019 here’s their links: BANHEZ IG , BANHEZ FB, and you can purchase a bottle of Banhez Mezcal for yourself and as a gift HERE! <3
I want to give Banhez a big huge thank you for sponsoring this giveaway and to you for your support always <3 I hope you have a wonderful and safe holiday and I’ll see you in the new year! Happy holidays from my family to yours, 2019 here we come!
