Coconut Berry Breakfast Porridge by Emily Fiffer


Emily Fiffer’s back with a brand new recipe! And it’s a good one.
Quick little note…my camera lens broke shooting this recipe. I didn’t get a chance to capture the almond topping. But it tasted pretty darn good without them. Almonds, no almonds…this recipe is just nuts (pun intended and I’m keeping it)!

Here’s Emily:

Some people have bedroom moves; I have kitchen moves. Roasting berries is one of them. I consume a scary amount of berries during summer. When a farmer tells me something so special and fleeting will go bad in A DAY if I don’t eat it, I listen. I also have a tendency to buy berries for a family of 8, when in fact I’m just one person with eyes larger than her stomach. Times like these — when my counter is teeming with bowls of summer fruit — call for roasting.

Roasting berries is one of the easiest, most delicious ways to preserve the berries themselves, to play around with enhancing flavors using spices and aromatics. And there’s so much freedom: choose your berry, raid your spice drawer/crisper, toss in a glug of leftover wine, zest and squeeze the orange that’s been on your counter for a month. Unlike bedroom moves, you can’t screw up roasting berries. I promise.





You’ll want to spoon mouthfuls straight from the oven. Don’t. Those bad boys are hot, and they need time to sit and soak in their juices. After that, the possibilities are endless: Fold the fruity goodness into coconut whip, drizzle it over toast and nut butter, or – my personal favorite – make overnight porridge. The recipe below is one that I play with and tweak based on what’s in my fridge and what’s in season. I salvaged some leftover coconut milk, which turned out to be a baller kitchen move, if I do say so myself. Not the coconut milk from the grocery store fridge with a thousand preservatives and coagulants – real deal, full fat Thai coconut milk, from the can. This porridge is my new addiction. The recipe comes together in less than 5 minutes (just remember to start the night before – it needs to soak). By morning, you’ll have a breakfast fit for (plant-based) royalty.

{ Coconut Berry Breakfast Porridge }
recipe by Emily Fiffer

¼ c. gluten-free rolled oats
1 tbsp. chia seeds
1 tbsp. hemp seeds
Full fat coconut milk to cover
Toasted almonds, to serve
Roasted berries and their juices, to serve (recipe below)

Roasted Berries
1-2 pints berries (raspberries, blackberries, blueberries, or a mix)
Sweetener (honey, maple syrup, coconut sugar), to taste (you can always add more after if it’s not sweet enough)
Juice and zest from 1 lemon or orange
1 vanilla bean, split, seeds and pod reserved (o split vanilla bean, cut it gently down its center with a sharp knife. Open the pod and scrape the seeds out with the back of the knife)
4 cardamom pods
1 cinnamon stick
Optional: white wine, or a sweet sherry such as Pedro Ximenez

Make the berries: Preheat your oven to 325. Mix everything in a roasting pan (any deep pan will do). Roast until fragrant and berries are broken down to release their juices, about 20-25 minutes. Let cool, then remove vanilla bean, cardamom pods, and cinnamon stick.

 Make the porridge: Mix oats, and chia and hemp seeds in a jar with a lid. Open your coconut milk. If the solids and liquids have separated, stir until it’s homogenous. Pour the milk over the porridge to cover (usually between ½ and ¾ c.). Stir until everything is well combined. Cover and put in your fridge. In about 20 minutes, check the jar and stir again – at this point you can usually tell whether you’ll need to add more milk (if it seems tacky or you can’t stir it, for example). In the morning, stir again. If it’s too thick for your taste, add more milk. Top with roasted berries and a few spoonfuls of their juices, another splash of coconut milk, and toasted almonds.

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One Part Podcast / Episode 3: Scott Lawrie of Latch Kitchen


This week, the funny and talented Scott Lawrie is my guest. I met him at a wedding about a year ago, talked all night…and then haven’t talked again until now. Scott taught me an important lesson in this episode: stop being a baby about things I don’t think I like and take the time to explore why other people are passionate about them.

We also chat about why he started his inspiring site, Latch Kitchen, and how he hopes it’ll help others. We dig into his early career in local news and then shift to a little Kanye and Saved By The Bell.

Inspiration. Important Lessons. Passion. Kanye. Saved By The Bell…this episode has it all.

Here’s Scott:


Listen and subscribe in iTunes

Show Notes:
Avocado & Almond Smoothie Recipe
Latch Kitchen
Magnet Theater
Saved By The Bell Movie

If you liked this episode…leave a comment, tweet it, or head over to iTunes and leave a review. The more reviews, the greater chance someone else will hear Scott’s inspiring story.

And please share this episode with someone who might need it!

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Easy Berry Cobbler Cookies


I went home this weekend for a party at my dad’s house in Ohio. He throws the best parties, so it was a no-brainer. On the drive there, my husband said that he didn’t feel like summer officially starts until we go to my dad’s house. There’s a neighborhood pool in the backyard. Fireflies, breezy nights playing games (breezy meaning the air…the games themselves are a little intense), just relaxing, and having good talks on the patio.

I do love my dad’s house. But to me, summer doesn’t start until I eat berry cobbler. It’s pretty much one of my favorite desserts of all time. The other day, I was craving it pretty hard. I looked in the fridge and didn’t have enough fruit to pull off making my favorite cobbler recipe. But I really wanted it, so I figured out a way to make a mini-version with what I had.





I’m calling them Cobbler Cookies. These little bite-sized wonders are easy to share and require way less cleaning up after they’re gone (cleaning the cobbler pan always takes longer than I’d like). Peaches would taste great mixed in with the berries too. Here’s to officially kicking off summer, cobbler-style.

{ Berry Cobbler Cookies }
Makes a dozen cookies

For the berries:
1 cup blueberries, raspberries, or strawberries (or a combo)
1 tablespoon real maple syrup

For the cookies:
1 cup brown rice flour
1/2 cup almond meal
1/4 teaspoon of salt
1 teaspoon of baking soda
1/4 cup maple syrup
1/3 cup applesauce
2 teaspoons vanilla

Preheat oven to 350 degrees.

Prepare the fruit topping by combining maple syrup and berries in a small bowl. Set aside.

For cookies, mix together the brown rice flour, almond meal, salt, and baking soda in a large bowl. In a medium bowl, mix together maple syrup, applesauce, and vanilla. Pour your wet ingredients into your flour mixture and fold everything together. The batter should be very doughy.

Roll dough into small balls (a little smaller than a golf ball) and place on a parchment-lined cookie sheet. Take your thumb or a back of spoon and press down to make a little well for your fruit filling. Top with your filling.

Bake for 8-10 minutes until slightly brown on the bottom. Let cool. Eat them up!

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One Part Podcast / Episode 2: Claire Ragozzino of Vidya


Wellness wonder woman Claire Ragozzino really knows her stuff when it comes to food and wellness. She’s the creator of Vidya, a certified yoga instructor, and a holistic nutrition educator. See what I mean? She’s wellness x 10. But she hasn’t always been all glowy, healthy, and out picking greens in a field. We talk about her health journey that started at 15 and how that transformation has shaped her philosophy on wellness and what foods are best for our bodies (it might surprise you).

Claire’s path and story left me thinking, “who is this girl?” Turns out that she’s extremely driven, inspiring, and thoughtful…and I can’t wait for you to get to know her. Oh! And she gives a really great tip on a simple way to start meditating. It involves eating, which is my kind of meditation.

Here’s Claire:


Listen and subscribe in iTunes

Show Notes:
Seasonal Kitchen Video (sexy-times)
Moroccan Vegetable Tagine
Food Meditation
Choate House
Braid Creative

If you liked this episode…leave a comment, tweet it, or head over to iTunes and leave a review. The more reviews, the greater chance someone else will hear Claire’s tips and inspiration.

Please share this episode with someone! 

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Letting Go Of Numbers and Counting On You.


A couple weeks ago, a friend of mine posted an Instagram about a new product she’s launching. She was so excited to tell the world about the new creative project she’s been working so hard on. And that post got around 40 likes. She called me and told me she was having reservations about the launch - no one seemed to “like” it.

That same week, I was at the doctor and found out that I weighed 15 pounds more than I thought I did. I hadn’t weighed myself in ten years. After years of Weight Watchers, calculating points, and counting calories, I just didn’t want to know the number. But my new doctor let it slip. And that number really messed with my head. Was it my thyroid thing? I’ve been working out more…was it muscle? Did I just have no freaking clue what I looked like? The questions and number swirled in my head all week.

F’n numbers, man.
They’re the worst.

But here’s the thing – these numbers don’t actually matter. They mean absolutely nothing when it comes to your self-worth. The number of likes you get, your salary, your age…even the number on a scale is just that, a number. It isn’t a real measure of how smart, funny, or cool you are. It doesn’t say what a good friend you are or how you have the greatest smile on the block. That little (or big) number has no real relevance on the specialness of you. Not in that moment. And not ever.

Take my friend’s new product. She posted her image in the middle of workday when most of her followers weren’t looking. I asked her to do a little experiment – repost something about the project around 6:30pm, when people would be on their commute home or sitting around watching TV. Guess what? She got double the likes. It’s not that people didn’t care about her project – it’s that they didn’t see it. Timing can be everything.

And my weight. That stupid scale. After I let that number beat me up for a minute (a minute = two weeks), I woke up last weekend and stopped caring. The number popped up in my head and I actually thought IT DOESN’T MATTER (sometimes my head talks in all caps). I realized that back when I (really did) weigh 15 pounds less I was really sick and unhappy. So I let it go. I haven’t thought about that number since. Take that, you number.

Want to join me?
Starting today, give a number in your life the double-middle.

Turn your back on that pesky number that’s making you feel like you’re not enough.
We’re too good to let these digits get in the way of who, what, and where we want to be.
The only number to focus on is #1. That’s you, btw.

And don’t forget to share this post with someone who might need it. 

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