Loveleaf Co.

👋🏼 (attempting to come back from my unintentional social media hiatus very soon) but in the meantime - the NEW Postpartum Freezer Meal Plan is here! Aka the plan that saved my sanity during those intense first months as a new mom - with freezable breakfasts, entrées, versatile staples, snacks, and sweets. All the details and full recipe list in the (updated!) Loveleaf Co. shop - link in bio :)
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https://loveleafcoshop.com/

I teamed up with my favorite collagen brand to bring you a brand new summer challenge, full of easy + healthy recipes (👋🏼 collagen banana pancakes, zucchini tacos, iced collagen latte, and more) - link in bio to download the free eBook - enjoy!
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Take 25% off one collagen order with code JULYSTART through 6/26.
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https://www.teloslife.com/blogs/news/telos-summer-of-purpose

chia seed jam for raspberry chia oat bars (for a new project I’m working on, coming soon!) but would be good on toast, pancakes, etc etc - it’s almost too easy, here’s how to make it:
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- 2 cups frozen fruit (I used raspberries)
- 3 tablespoons chia seeds
- squeeze of lemon juice
1-2 tablespoons maple syrup (more or less to taste)
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In a small saucepan, heat the fruit and break it down with the back of a fork until it’s a jam-like consistency. Stir in the chia seeds, lemon juice, and maple syrup to taste. Remove from heat and allow to cool for about 5 minutes - it will thicken as it cools. Stir again and use immediately or store in an airtight container the fridge. Enjoy!

swipe left to eat → easy apple cinnamon oatmeal cups for breakfast this week - makes 12!
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3 cups rolled oats
2 eggs
1 tablespoon melted coconut oil
1 cup unsweetened non-dairy milk
3/4 cup unsweetened applesauce
1/4. cup maple syrup
1 tsp baking powder
1 tsp vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1 apple, diced
3/4 cup chopped walnuts (optional)
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Preheat the oven to 350 F. Spray a non-stick muffin tin with a little oil (or line muffin tin with lightly oiled muffin cups). Mix everything in a large bowl except for the apple and walnuts. Once mixed, quickly fold in the apples and walnuts (if using) and divide mixture evenly between 12 muffin cups. Top with optional coarsely chopped pecans and a little coconut or brown sugar. Bake for 25-30 min until top is set. Allow to cool and store in the fridge for up to week - heat before serving and serve with nut butter, grassfed butter, and/or jam. Enjoy!