Homemade Oat Milk

I started making my own homemade oat milk after indulging in one too many matcha horchatas from True Food Kitchen. I realized that it was time to make my own oat milk for my iced matcha concoction, as well as for other recipes.

Making your own dairy-free milk is really very easy and quite cheap! All you need is a nut-milk bag and a good blender and you are set! I use these bags and my Vitamix that we invested in from Costco.

So without further ado – here is my homemade oat milk recipe!


4 cups water

1 cup gluten-free oats

1 organic pitted date (optional but so good!)

Large pinch of Himalayan salt

1/2 tsp vanilla extract


Add all ingredients to a high powder blender and blend for about 30 seconds (don’t over-blend as it makes the mixture slimy). Pour the blended oat mixture into a nut milk bag or a thin dish towel and squeeze out all the yummy “milk.” Pour the oat milk into a storage container with a lid and keep in the fridge for about 5 days.

*Note: Do not heat as it will thicken and become slimy.

Photo by Polina Tankilevitch on Pexels.com

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Today I am sharing what my typical day looks like. Since finding Truvani’s plant-based protein powder, my breakfasts have changed to a daily delicious morning smoothie. I LOVE it and it’s so easy first thing in the morning! But I am also including my other go-to breakfasts, as well as what I snack on and what I drink throughout the day.

So let’s go!


Option 1: My favorite coffee smoothie

Not Your Traditional Vanilla Latte

I am loving starting my day with a smoothie and having so much fun playing with different smoothie add-ins and options! The other day I was missing coffee…which I haven’t had since November! My husband grinds the beans fresh every morning and the smell of fresh brewed coffee enveloped and consumed me! I decided to … Read More

Currently, I am in a vanilla latte smoothie kick! I am LOVING the recipe above and drink it every morning!

Option 2: Scrambled eggs with steamed veggies

Before I found Truvani’s clean protein powder, I was making a veggie bowl with scrambled eggs (and still do occasionally) or a veggie omelet. Both basically use the same veggies…it is just how I am wanting my eggs that day! 😉

For either one of these, I just grab some veggies that I like (zucchini, onion, bell pepper, broccoli, asparagus, whatever I’ve got!), chop it up, sauté it in organic avocado oil, and if I am scrambling eggs, after the veggies get a little soft, I crack two eggs in the mix and scramble it all together. If I want an omelet, I put the sautéed veggies in a bowl off to the side, scramble two eggs and pour into my well oiled pan, cook it for a minute, then add back in the veggies and press it into the wet egg, cook an additional minute or two until it isn’t sticking and a little brown, then flip it all (over the sink…just in case!), and cook for an additional couple of minutes. Then flop it over onto a plate and fold over. For both, I top with 1/2 sliced avocado and pinch of Himalayan sea salt and ground black pepper.

Morning Drink Mix

Alkalize and Mineralize

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Fresh raw salad

Pretty self explanatory here 😉 I basically take a whole bunch of veggies that I love and chop them up! I use all organic – green leaf lettuce, purple carrot, bell pepper, celery, tomatoes, sprouted arugula, walnuts, avocado, hemp seeds, drizzle with olive oil, juice from 1/2 lemon, and a pinch of Himalayan salt.

Afternoon Drink Mix

Schisandra Berry + Ashwagandha

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Benefits of Schisandra Berry:

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Afternoon Snack

Fruit + Almond Butter

My snack is pretty much the same every day. I love a crisp, organic green apple with a big tablespoon of organic almond butter. It is pretty much what I eat on the daily.

Sometimes if I need a little something sweeter, I will grab a couple of these.


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…sometimes 😉

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Well that’s it for my day! What do you love to eat for your main meals? Do you eat the same thing everyday or change it up? I’d love to hear! Share below!

See you all back here on Friday for my Friday Favorites: At-Home Workout Edition!

Sugar-Free Lemon Mug Cake!

If you know me, you know I LOVE lemon anything!! Lemon pies, lemon cupcakes, lemon bars, lemon anything!

However, some of my favorite lemon recipes are loaded with cane sugar and dairy…which I cannot have because of my health issues (you can read about my health journey with Systemic Candida here).

This microwavable lemon mug cake is sugar free, gluten-free, Keto-friendly, dairy-free, and Candida-safe. If you are further along in your Candida journey and can have fruit, you could top this cake with fresh organic raspberries and coconut cream! It is perfect!! If you are more of a chocolate fan, this recipe will hit the spot as well!

Photo by Lukas on Pexels.com


This sugar-free lemon mug cake is the most easy recipe to dive into at the end of a long day and it is made with only six ingredients:

  • Tiger nut flour is an amazing gluten-free flour! I wrote up a lot of info about this amazing nut-free flour here.
  • Egg – I use only one pasture-raised egg in this recipe.
  • Baking powder – I use Danielle Walker’s homemade baking powder recipe, since a lot of store bought versions have gluten, aluminum, corn, and/or GMOs. It is super easy to make your own and you probably have all the ingredients on hand!
  • Lemon juice – I use the juice of one fresh, squeezed lemon
  • Organic Stevia – I use only a couple drops of organic, whole leaf stevia for added sweetness.
  • Alcohol-free Vanilla Extract – I use Sprouts-brand organic alcohol-free stevia extract, or you could use this one as well.
Photo by Pixabay on Pexels.com


Mug cakes are usually baked in the microwave for only 90 seconds at high power (800W). Or, if you are more patient and/or don’t have a microwave, you can make this mug cake in an oven-safe ramekin and bake for 12-15 minutes in a preheated 350ºF oven. Whichever way you decide to bake your mug cake, you will know it is cooked through when you insert a toothpick in the center of the cake and it comes out clean or with no crumbs on it.

So without further ado, here is my favorite lemon mug cake!


Total Time: <5 minutes




  1. Mix all of your ingredients in a microwavable coffee mug or bowl (make sure it is a large mug as the cake will double in height).
  2. Microwave on high for 90 seconds.
  3. Remove from the microwave and let cool a few minutes. Top with fresh organic raspberries, lemon zest, and a dollop of organic coconut cream.


  1. Preheat the oven to 350ºF
  2. Thoroughly mix all ingredients in a small bowl and pour the batter into two small ramekins, or one medium ramekin.
  3. Bake in the preheated oven for 12-15 minutes or until cook through. Check after 8 minutes as it make cook faster depending on your ramekin size. Use a toothpick to test doneness.
  4. Let cool for a few minutes and then top with fresh organic raspberries, lemon zest, and a dollop of organic coconut cream.

Did you make this recipe?

Tag #lifestylewithlauren on Instagram!

My Favorite Chocolate Smoothie Recipe

Since battling Candida and other health issues (which I will address all of this Wednesday), I had to avoid most all fruit (until recently). Which meant I could not have my normal fruit-loaded smoothies. I also struggled to find a protein powder that tasted delicious and was safe for my Candida. That is until Truvani!

Truvani’s plant based protein powder tastes AMAZING! One of the main reasons I love the Truvani company is its commitment to real food and supplements without added chemicals, toxins, and they source only the best organic ingredients. In addition to being certified organic, it is also gluten-free, super clean with just six simple ingredients, and safe for my Candida.

Speaking of, since my Candida is getting better, my doctor and I decided that I could reintroduce a little bit of fruit! I could not be more happier! Now I am able to make smoothies that taste great and cure my sweet tooth!

Without further ado, here is my favorite chocolate smoothie recipe:

Chocolate Plant-Based Smoothie

  • 1 scoop Truvani Chocolate Plant-Based Protein
  • 1 TB organic almond butter
  • 1 TB organic coconut butter
  • 1 TB organic hemp seeds
  • 1 scoop Vital Proteins collagen
  • 8 oz liquid of choice (I like homemade hemp milk or coconut milk)
  • Handful frozen organic spinach
  • 1/2 really ripe frozen banana (optional)
  • 1/3 tsp ashwaganda
  • Ice

Blend and enjoy!

Let me know if you try this smoothie recipe!

Links in this post are affiliate links. If you purchase a product through an affiliate link, your cost is the same but I automatically receive a small commission. The money I make from these links, I use to further my blog and support my family. I only refer products that I personally use and trust.

Happy Memorial Day!

This week we are still working on some leftovers from last week and the meals this week will give us a few leftover days…which I love! This week I’m completely relying on my go-to cookbooks so I don’t have any specific recipes to share…but I will next week so stay tuned! Also, read through to the end for a special discount happening today only for one of my favorite kitchen items!!

Here’s what we’re eating this week:


BLTA Burger with Grilled Corn on the Cob

We are grilling these delicious grass-fed burgers, topped with BLTA salsa (bacon, tomatoes, avocados) and lettuce. This recipe is from Danielle Walker’s cookbook, Celebrations, page 172.

We are serving this with a side of grilled corn on the cob, which the boys LOVE. I can’t have corn because of my diet, so I will grill some asparagus and serve my burger on butter lettuce.

For dessert, we are having this gorgeous berry tart with vanilla bean custard.

This is also in Danielle Walker’s Celebrations cookbook, page 178.




Chicken Piccata with Artichokes and Spinach

This is one of my favorite easy chicken dinners (another Danielle Walker win! This one is from Eat What You Love). The boys will eat the chicken…if they have some Chick-Fil-A sauce to dip it in! Haha! That’s with every chicken meal! 😉

This is a one-pan dish that is perfect alone, but I will also give my boys a side of veggies (like bell pepper and hummus) and some fruit. I will still give them a little bit of the spinach and artichokes, but not much, as they don’t eat it but we have a rule that you must try everything and I don’t make separate meals.


Another leftover day! We will probably still have some chicken leftover and maybe a burger, so this will be a hodgepodge kinda night.


Sheet-Pan Steak Fajitas

We love fajitas around here! I love to make my own guacamole, pico, and pineapple salsa to top the fajitas. This dish (Danielle Walker, Eat What You Love, pg. 223) is a one-pan dish, which are always my favorite type of meal! This recipes calls for flank steak, onions, bell peppers, and she also has a recipe for homemade guacamole. I usually just wing-it when it comes to my guac (a whole guacamole, a handful diced red onion, a little garlic powder (’cause thats your business! – anyone know this reference?!?), cilantro, a few diced cherry tomatoes, and mix).

I will eat my fajitas served in butter lettuce and the boys will have theirs in tortillas.

Since we had a lot of meat this week, the weekend will be more plant-based. I am thinking this Black Bean Tortilla Soup will be a hit!

What are you planning on eating this week? Comment below!

For Memorial Day, one of my favorite kitchen items to serve Acai bowls in, Coconut Bowls, is having a 20% off sale today!!

Click here to shop and use code ‘memorialday‘ at checkout to save 20%!

Sale ends tonight at 11:59 PST.

Don’t forget to come back Wednesday for another special link-up post: What’s Up Wednesday! Have a blessed Memorial Day, y’all!

My Top 4 Favorite Cookbooks

I have been battling systemic candida since November 2019. My diet is very strict and doesn’t allow much wiggle room. I have been living a gluten-free lifestyle for many years, however, trying to kill off candida takes more than abstaining from gluten. Since November of 2019, I have also cut dairy, caffeine, sugar (even from fruits), alcohol, and a variety of veggies and grains.

Within the last week, I have been slowly adding in some of the food that was restricted in the beginning stages of the Candida Diet. But, even though it is slowly improving, it is still not gone. I have started transitioning to more of a SCD and leaky-gut diet in order to heal my gut and prevent candida from getting into my bloodstream.

We rarely eat out because of my diet. Thus, I rely greatly on recipes and cookbooks. Here are just four of my top favs that I go to often for dinner recipes that are mostly compliant with my food restrictions:

I LOVE ALL of Danielle Walker’s cookbooks! I have all of them now and reference them often. Her recipes are kid-approved, too! I know that when I pick a recipe from her book, the whole family will enjoy it. Plus, I am able to stick to a gluten-free, dairy-free, SCD diet with the majority of her recipes.

Minimalist Baker is another favorite of mine! I try to eat more plant-based these days, but with my diet, I can’t make many of Dana’s recipes at the moment because of the use of maple syrup, beans, and some grains. However, my kids LOVE her muffin and bread recipes and I love how her cookbook is mostly gluten-free.

I purchased the ebook version of Coconut Bowls Vegan Cookbook and LOVE it! So many beautiful bowls, smoothies, salads, and vegan options, most of which I can eat with my restricted diet. I love how fresh and colorful all the recipes are and they are so delicious!

If you want to purchase your own Coconut Bowls Vegan Cookbook ebook or hardcopy, click here and use code LGRECI at checkout.

In addition to these cookbooks, I have a lot of go-to websites where I pull recipes to try. I usually print the recipe, and if my family likes it, I keep it and place it in my recipe binder. If they don’t, in the recycle it goes! I also like printing the recipes because I often forget where I found the recipe and if I made any adjustments, which if I do, I can just pencil it in.

What are your favorite cookbooks and recipes sites? Share below…and don’t forget to hit that subscribe button!


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