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Aspen Dreams- Everything I did, Places to Eat, & See

eastongilowski January 12, 2024
Staying Skiing Seeing SHOPPing Eats Après & Night Life

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About me

Creative. Designer. Artist. Fashion lover. Foodie at heart. I’m here to take you along with me as I explore my love for fashion, creativity, design, food, and living out my dreams…

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a little of this & a little of that 🍨🌸⛰️🍑💘

a little of this & a little of that 🍨🌸⛰️🍑💘

Mediterranean Olive Oil Bread Dip 🫒✨ No, but the

Mediterranean Olive Oil Bread Dip 🫒✨

No, but the way this Greek bread oil dip comes together in five minutes and tastes like it belongs on the table of a little seaside restaurant in Greece…

It’s packed with buttery olive oil, salty feta, Kalamata olives, sun-dried tomatoes, fresh herbs, garlic, and a spoonful of @eversiowellness 3 Mushroom Blend for an added immune boost making every bite even better for you. Serve it with warm sourdough, focaccia, or a crusty baguette, and muah 😙 Use my code eastongilowski15 for 15% off your order @eversiowellness

🫒✨Mediterranean Olive Oil Dip

Ingredients
• ½ cup high-quality extra virgin olive oil
• 2 tbsp balsamic vinegar
• ½ cup Kalamata olives, chopped
• ½ cup sun-dried tomatoes, chopped
• ¼ cup finely chopped parsley and cilantro
• ½ cup goat feta, crumbled
• Juice of ½ lemon
• 2 garlic cloves, minced
• 1 tsp dried oregano
• ½ tsp dried basil
• ½ tsp dried thyme
• ¼ tsp red pepper flakes (optional)
• 1 tsp @eversiowellness 3 Mushroom Blend
• Sea salt and freshly cracked black pepper, to taste

Instructions
Combine all ingredients in a shallow serving dish and gently stir until well combined. Let the dip sit for 15–30 minutes if you have time so the flavors can infuse the oil. Serve with warm sourdough, focaccia, fresh baguette, or your favorite crackers.

Easily one of my favourite summer recipes. Save this for your next aprovato on the patio 🫒🥖✨🤍

Les fleurs, le pain et le fromage 🥐🌸🍞🌷🧀

Les fleurs, le pain et le fromage 🥐🌸🍞🌷🧀

camping accessorized ✨⛺️🍉🌳🌸

camping accessorized ✨⛺️🍉🌳🌸

Mmmmhmm 🌸🍷🍕🌷🫠💘

pretty little things 🌸🍡🍵🌷🍒

pretty little things 🌸🍡🍵🌷🍒

ICED RASPBERRY MATCHA 🌸🍒🌷🌸 The prettiest drink I’v

ICED RASPBERRY MATCHA 🌸🍒🌷🌸
The prettiest drink I’ve made all summer. 🍓🍵

Sweet homemade raspberry jam, creamy almond milk, and vibrant ceremonial matcha layered into one dreamy little latte. It’s fresh, bright, perfectly balanced, and almost too pretty to stir.

I stirred in @eversiowellness 3 Mushroom Blend to the homemade raspberry purée for an easy daily wellness boost and that morning energy support. If you’ve been wanting to try their mushroom blends, use my code EASTONGILOWSKI15 for 15% off your order. 🤍

Raspberry Matcha Latte 🌸💘🍵

What you’ll need
• ⅓ cup fresh raspberries
• 1–2 tbsp pure maple syrup
• Pinch of sea salt
• 1 tsp Eversio Three Mushroom Blend
• 1 tsp ceremonial matcha
• 2 tbsp hot water
• ¼ cup filtered water
• ¾ cup unsweetened almond milk
• Ice
• Additional honey or maple syrup for added sweetness

Making the raspberry matcha latte
1. Add the raspberries, maple syrup, sea salt, and mushroom blend to a small saucepan over medium-low heat. Cook for 3–5 minutes, stirring occasionally, until the berries soften and become jammy.
2. Remove from the heat and let the raspberry purée cool slightly.
3. Spoon half of the purée into the bottom of a tall glass.
4. Fill the glass with ice, add the remaining raspberry purée, and pour in the almond milk.
5. Sift the matcha into a small bowl. Add the hot water and whisk until smooth and frothy. Stir in the remaining ¼ cup of filtered water.
6. Slowly pour the matcha over the milk to create the layered effect.
7. Stir everything together before sipping and enjoy!

I simply cannot with how gorgeous it is… Save this recipe for your next iced summer latte 🥹🍵🍓🌸

simple pleasures & summer babyyy🌷🌸🩷🍪🤎

simple pleasures & summer babyyy🌷🌸🩷🍪🤎

Oh hunni 👼🏽🌸🍯🍵

no but this is all I want to do. Is that such a cr

no but this is all I want to do. Is that such a crime?👼🏽🧈🫶🏼🤎🍵

PISTACHIO CHOCOLATE DATE BITES 🍫🥹🤎🫶🏼 Currently ke

PISTACHIO CHOCOLATE DATE BITES 🍫🥹🤎🫶🏼

Currently keeping a stash of these Pistachio Chocolate Dates in my freezer at all times. 🤎✨

They’re chewy, salty, chocolatey, naturally sweet, and somehow feel like a fancy little dessert while still being made from simple ingredients. The combination of creamy pistachio butter, dark chocolate, and flaky sea salt is unreal.

I’ve also been adding my @eversiowellness 4 Mushroom Blend to the melted chocolate before dipping. This blend is easily my favorite little evening ritual and helps my nervous system wind down before bed.

Use code EASTONGILOWSKI15 for 15% off your order.

Pistachio Chocolate Date Recipe 🤎
Ingredients:
9–12 Medjool dates
⅓ cup pistachios
1 tbsp coconut oil
¼ cup dark chocolate
½–1 tbsp coconut oil
1 tsp @eversiowellness 4 Mushroom Blend
Flaky sea salt
Crushed pistachios

Instructions:
1. Pit and flatten the Medjool dates and place them on a parchment-lined tray.
2. Blend the pistachios, coconut oil, and a pinch of flaky sea salt until a smooth pistachio butter forms.
3. Spread the pistachio butter over the dates and place in the freezer for 15–20 minutes.
4. Melt the dark chocolate with the coconut oil, flaky sea salt, and 1 tsp @eversiowellness 4 Mushroom Blend. Stir until smooth and glossy.
5. Allow the chocolate to cool slightly, then spoon it over the chilled dates.
6. Top with crushed pistachios and flaky sea salt.
7. Freeze until set and enjoy.

Save this one for your next sweet craving. ✨🍫🤎

Right where I belong. I don’t make the rules 😙👼🏽😮‍

Right where I belong. I don’t make the rules 😙👼🏽😮‍💨

i will always find the best meadow to lay in & the

i will always find the best meadow to lay in & the best market to shop in & that’s a promise 🌸🥑👛🍓🛍️🌾

These might actually be the prettiest dates I’ve e

These might actually be the prettiest dates I’ve ever seen… ✨
glossy dark chocolate, soft caramel centers, and the dreamiest little topping moment 🌸🫶🏼👼🏽

stuffed with peanut butter then dipped in dark chocolate and finished with crushed pistachios, coconut flakes, and dried rose petals

I mixed in the 3 Mushroom Blend from @eversiowellness for a little antioxidant + energy boost (you won’t taste it, but you’ll feel it) use my code EASTONGILOWSKI15 for 15% off your order to try it for yourself ♡

what you’ll need:
• 12 Medjool dates, pitted
• 1/3 cup peanut butter
• 1 cup dark chocolate chips or chopped dark chocolate
• 1–2 tsp 3 Mushroom Blend @eversiowellness
• 1 tsp coconut oil

toppings (optional):
• crushed pistachios
• coconut flakes
• dried rose petals

how to make them:
1. slice dates open + remove pits if needed
2. pipe in peanut butter
3. freeze 10–15 mins until slightly firm
4. melt chocolate + coconut oil on stovetop (medium-low)
5. whisk in mushroom blend until smooth
6. dip dates + place on parchment
7. top with pistachios, coconut, or rose
8. let set in freezer for 15 minutes

Store in the fridge or freezer for that sweet tooth craving 😚
They’re the perfect & prettiest little sweet treat 🤎🌸🫶🏼

my pretty plate = my pretty life 👼🏽🫒🌸🥑🐶🍓

my pretty plate = my pretty life 👼🏽🫒🌸🥑🐶🍓

This is my kind of aperitivo spread 🍸🫒 Whipped Go

This is my kind of aperitivo spread 🍸🫒

Whipped Goat Cheese & Warm Olive Tapenade 👼🏽

Creamy whipped lemony goat cheese, and a warm, garlicky olive tapenade spooned over top… served with crispy toasted baguette. It’s simple, elevated, and exactly what I want to make this patio & picnic season 🤍

I added in @eversiowellness 5 Mushroom Blend for a nourishing boost — it blends seamlessly into the goat cheese while supporting hormonal balance and overall well-being. Use my code eastongilowski15 for 15% off your order!

This dish reminds me of those little patio moments in Europe — fresh bread, good olive oil, something salty, something creamy, and nowhere to be.

~ Whipped Goat Cheese & Warm Olive Tapenade Recipe
1 baguette
1 log goat cheese
Lemon juice & zest
Salt & pepper
½ tsp @eversiowellness 5 Mushroom Blend

1/3 cup olive oil
4 garlic cloves, minced
2 tsp dried oregano & 1/2 tsp chili flakes
1/4 cup Kalamata olives, minced
1/4 cup Green olives, minced

Fresh chives & cilantro & parsley to garnish

How to make it:
Toast your sliced baguette with olive oil and salt at 375°F for about 15 minutes until golden. Whip the goat cheese until smooth and fluffy, then mix in lemon juice, zest, salt, pepper, and the mushroom blend.

Warm the olive oil in a pan with garlic and spices until fragrant, then add the olives and toss to coat. Spread the whipped goat cheese onto a plate, spoon over the warm tapenade, and finish with fresh herbs.

Serve immediately with toasted bread, crackers, or whatever you have on hand.

Simple, elegant, chic, and made for sharing 🫒🍸🤍

Così bella, sweet like honeycomb 🍯

Così bella, sweet like honeycomb 🍯

Something like the Garden of Eden 👼🏽🍒🍋🍊🥕

Something like the Garden of Eden 👼🏽🍒🍋🍊🥕

Brown butter chocolate chip banana bread. Getttt i

Brown butter chocolate chip banana bread. Getttt it baaaby🤎✨

The most perfect Saturday bake.

Brown butter, extra ripe bananas, melty chocolate chunks. This is the softest and fluffiest banana bread. It’s cozy but light, rich but not heavy — basically everything you want from a weekend bake. I love to slice it thick, pour a cup of tea, and pretend that spring is already here.

Of course I added in my 3 Mushroom Blend from @eversiowellness. It gives this loaf an extra antioxidant boost that we all love and need, and honestly it’s the easiest way to get it in. Use my code EASTONGILOWSKI15 for 15% off.

Ingredients
3 ripe bananas, peeled and mashed
8 tablespoons unsalted browned butter, melted (or the same amount of coconut oil)
1 egg, room temperature
⅓ cup cane sugar
½ cup coconut sugar
1 tablespoon vanilla bean paste or 3 teaspoons vanilla extract
⅓ cup 0% Greek yogurt
1½ cups all-purpose flour
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1 cup semi-sweet chocolate chips or chunks
1 teaspoon Eversio 3 Mushroom Blend

Instructions
Preheat the oven to 350°F and line a 9-inch loaf pan with parchment paper. In a large bowl, add the melted browned butter, mashed bananas, and brown sugar and mix for 1–2 minutes until well combined. Add the granulated sugar and mix until a paste forms. Crack in the egg and whisk until fully incorporated. Add the Greek yogurt and vanilla and mix again for 1–2 minutes until everything is smooth and combined.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and mushroom blend. Gradually add the dry ingredients into the wet batter, mixing until just combined. Fold in the chocolate chips. Pour the batter into the prepared loaf pan and top with extra chocolate chips if desired. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool completely before slicing.

Slice thick, make a cup of tea, and enjoy a little weekend baking moment. 🤎

T-minus 7 days till Valentine’s 💌 And we’re starti

T-minus 7 days till Valentine’s 💌
And we’re starting the countdown with chocolate + raspberry because obviously.

These chocolate raspberry cupcakes are rich, soft, and topped with the dreamiest pink buttercream — but they’re also made with super minimal ingredients and no eggs or butter in the cake itself, which makes them feel so light. Sweet, indulgent, and still nourishing… my favourite combo.

I also snuck in @eversiowellness Four Mushroom Blend for a little nervous-system love while we bake & eat the sweets. It’s my go-to for calming, balancing energy — especially during busy seasons like this. You can use my code eastongilowski15 for 15% off.

Chocolate Raspberry Cupcakes
Makes 12

Wet ingredients:
1¾ cups almond milk, warm
2 tbsp apple cider vinegar
½ cup coconut oil, melted and cooled
1 cup cane or coconut sugar
1 tbsp vanilla

Dry ingredients:
1¾ cups all-purpose flour
⅓ cup unsweetened cocoa powder
2 tsp baking powder
½ tsp baking soda
½ tsp sea salt
1 tsp Eversio Four Mushroom Blend

Pink buttercream:
1 cup grass-fed butter
3–4 cups monk fruit sweetener or powdered sugar
½ tbsp beetroot powder
2–3 tbsp milk, as needed

Raspberry jam, fresh raspberries, fresh thyme, powdered sugar for finishing.

Mix the almond milk and apple cider vinegar together and let it sit for 10 minutes to create a buttermilk. In a large bowl, whisk the sugar and melted coconut oil together until smooth and slightly creamy. Add the buttermilk and vanilla and whisk gently to combine.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and mushroom blend. Gently fold the dry ingredients into the wet in two additions, mixing just until combined.

Fill cupcake liners about three-quarters full and bake at 350°F for 18–22 minutes, until set. Let cool completely.

For the buttercream, beat the butter until pale and fluffy. Gradually add the powdered sweetener, then mix in the beetroot powder and milk until smooth and pipeable. Frost the edge of the cupcakes and fill the centre with raspberry jam. Finish with fresh raspberries, thyme, and a dusting of powdered sugar.

Soft, romantic, and very Valentine’s Eve coded 💗

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a little of this & a little of that 🍨🌸⛰️🍑💘

a little of this & a little of that 🍨🌸⛰️🍑💘

Mediterranean Olive Oil Bread Dip 🫒✨ No, but the

Mediterranean Olive Oil Bread Dip 🫒✨

No, but the way this Greek bread oil dip comes together in five minutes and tastes like it belongs on the table of a little seaside restaurant in Greece…

It’s packed with buttery olive oil, salty feta, Kalamata olives, sun-dried tomatoes, fresh herbs, garlic, and a spoonful of @eversiowellness 3 Mushroom Blend for an added immune boost making every bite even better for you. Serve it with warm sourdough, focaccia, or a crusty baguette, and muah 😙 Use my code eastongilowski15 for 15% off your order @eversiowellness

🫒✨Mediterranean Olive Oil Dip

Ingredients
• ½ cup high-quality extra virgin olive oil
• 2 tbsp balsamic vinegar
• ½ cup Kalamata olives, chopped
• ½ cup sun-dried tomatoes, chopped
• ¼ cup finely chopped parsley and cilantro
• ½ cup goat feta, crumbled
• Juice of ½ lemon
• 2 garlic cloves, minced
• 1 tsp dried oregano
• ½ tsp dried basil
• ½ tsp dried thyme
• ¼ tsp red pepper flakes (optional)
• 1 tsp @eversiowellness 3 Mushroom Blend
• Sea salt and freshly cracked black pepper, to taste

Instructions
Combine all ingredients in a shallow serving dish and gently stir until well combined. Let the dip sit for 15–30 minutes if you have time so the flavors can infuse the oil. Serve with warm sourdough, focaccia, fresh baguette, or your favorite crackers.

Easily one of my favourite summer recipes. Save this for your next aprovato on the patio 🫒🥖✨🤍

Les fleurs, le pain et le fromage 🥐🌸🍞🌷🧀

Les fleurs, le pain et le fromage 🥐🌸🍞🌷🧀

camping accessorized ✨⛺️🍉🌳🌸

camping accessorized ✨⛺️🍉🌳🌸

Mmmmhmm 🌸🍷🍕🌷🫠💘

pretty little things 🌸🍡🍵🌷🍒

pretty little things 🌸🍡🍵🌷🍒

ICED RASPBERRY MATCHA 🌸🍒🌷🌸 The prettiest drink I’v

ICED RASPBERRY MATCHA 🌸🍒🌷🌸
The prettiest drink I’ve made all summer. 🍓🍵

Sweet homemade raspberry jam, creamy almond milk, and vibrant ceremonial matcha layered into one dreamy little latte. It’s fresh, bright, perfectly balanced, and almost too pretty to stir.

I stirred in @eversiowellness 3 Mushroom Blend to the homemade raspberry purée for an easy daily wellness boost and that morning energy support. If you’ve been wanting to try their mushroom blends, use my code EASTONGILOWSKI15 for 15% off your order. 🤍

Raspberry Matcha Latte 🌸💘🍵

What you’ll need
• ⅓ cup fresh raspberries
• 1–2 tbsp pure maple syrup
• Pinch of sea salt
• 1 tsp Eversio Three Mushroom Blend
• 1 tsp ceremonial matcha
• 2 tbsp hot water
• ¼ cup filtered water
• ¾ cup unsweetened almond milk
• Ice
• Additional honey or maple syrup for added sweetness

Making the raspberry matcha latte
1. Add the raspberries, maple syrup, sea salt, and mushroom blend to a small saucepan over medium-low heat. Cook for 3–5 minutes, stirring occasionally, until the berries soften and become jammy.
2. Remove from the heat and let the raspberry purée cool slightly.
3. Spoon half of the purée into the bottom of a tall glass.
4. Fill the glass with ice, add the remaining raspberry purée, and pour in the almond milk.
5. Sift the matcha into a small bowl. Add the hot water and whisk until smooth and frothy. Stir in the remaining ¼ cup of filtered water.
6. Slowly pour the matcha over the milk to create the layered effect.
7. Stir everything together before sipping and enjoy!

I simply cannot with how gorgeous it is… Save this recipe for your next iced summer latte 🥹🍵🍓🌸

simple pleasures & summer babyyy🌷🌸🩷🍪🤎

simple pleasures & summer babyyy🌷🌸🩷🍪🤎

Oh hunni 👼🏽🌸🍯🍵

no but this is all I want to do. Is that such a cr

no but this is all I want to do. Is that such a crime?👼🏽🧈🫶🏼🤎🍵

PISTACHIO CHOCOLATE DATE BITES 🍫🥹🤎🫶🏼 Currently ke

PISTACHIO CHOCOLATE DATE BITES 🍫🥹🤎🫶🏼

Currently keeping a stash of these Pistachio Chocolate Dates in my freezer at all times. 🤎✨

They’re chewy, salty, chocolatey, naturally sweet, and somehow feel like a fancy little dessert while still being made from simple ingredients. The combination of creamy pistachio butter, dark chocolate, and flaky sea salt is unreal.

I’ve also been adding my @eversiowellness 4 Mushroom Blend to the melted chocolate before dipping. This blend is easily my favorite little evening ritual and helps my nervous system wind down before bed.

Use code EASTONGILOWSKI15 for 15% off your order.

Pistachio Chocolate Date Recipe 🤎
Ingredients:
9–12 Medjool dates
⅓ cup pistachios
1 tbsp coconut oil
¼ cup dark chocolate
½–1 tbsp coconut oil
1 tsp @eversiowellness 4 Mushroom Blend
Flaky sea salt
Crushed pistachios

Instructions:
1. Pit and flatten the Medjool dates and place them on a parchment-lined tray.
2. Blend the pistachios, coconut oil, and a pinch of flaky sea salt until a smooth pistachio butter forms.
3. Spread the pistachio butter over the dates and place in the freezer for 15–20 minutes.
4. Melt the dark chocolate with the coconut oil, flaky sea salt, and 1 tsp @eversiowellness 4 Mushroom Blend. Stir until smooth and glossy.
5. Allow the chocolate to cool slightly, then spoon it over the chilled dates.
6. Top with crushed pistachios and flaky sea salt.
7. Freeze until set and enjoy.

Save this one for your next sweet craving. ✨🍫🤎

Right where I belong. I don’t make the rules 😙👼🏽😮‍

Right where I belong. I don’t make the rules 😙👼🏽😮‍💨

i will always find the best meadow to lay in & the

i will always find the best meadow to lay in & the best market to shop in & that’s a promise 🌸🥑👛🍓🛍️🌾

These might actually be the prettiest dates I’ve e

These might actually be the prettiest dates I’ve ever seen… ✨
glossy dark chocolate, soft caramel centers, and the dreamiest little topping moment 🌸🫶🏼👼🏽

stuffed with peanut butter then dipped in dark chocolate and finished with crushed pistachios, coconut flakes, and dried rose petals

I mixed in the 3 Mushroom Blend from @eversiowellness for a little antioxidant + energy boost (you won’t taste it, but you’ll feel it) use my code EASTONGILOWSKI15 for 15% off your order to try it for yourself ♡

what you’ll need:
• 12 Medjool dates, pitted
• 1/3 cup peanut butter
• 1 cup dark chocolate chips or chopped dark chocolate
• 1–2 tsp 3 Mushroom Blend @eversiowellness
• 1 tsp coconut oil

toppings (optional):
• crushed pistachios
• coconut flakes
• dried rose petals

how to make them:
1. slice dates open + remove pits if needed
2. pipe in peanut butter
3. freeze 10–15 mins until slightly firm
4. melt chocolate + coconut oil on stovetop (medium-low)
5. whisk in mushroom blend until smooth
6. dip dates + place on parchment
7. top with pistachios, coconut, or rose
8. let set in freezer for 15 minutes

Store in the fridge or freezer for that sweet tooth craving 😚
They’re the perfect & prettiest little sweet treat 🤎🌸🫶🏼

my pretty plate = my pretty life 👼🏽🫒🌸🥑🐶🍓

my pretty plate = my pretty life 👼🏽🫒🌸🥑🐶🍓

This is my kind of aperitivo spread 🍸🫒 Whipped Go

This is my kind of aperitivo spread 🍸🫒

Whipped Goat Cheese & Warm Olive Tapenade 👼🏽

Creamy whipped lemony goat cheese, and a warm, garlicky olive tapenade spooned over top… served with crispy toasted baguette. It’s simple, elevated, and exactly what I want to make this patio & picnic season 🤍

I added in @eversiowellness 5 Mushroom Blend for a nourishing boost — it blends seamlessly into the goat cheese while supporting hormonal balance and overall well-being. Use my code eastongilowski15 for 15% off your order!

This dish reminds me of those little patio moments in Europe — fresh bread, good olive oil, something salty, something creamy, and nowhere to be.

~ Whipped Goat Cheese & Warm Olive Tapenade Recipe
1 baguette
1 log goat cheese
Lemon juice & zest
Salt & pepper
½ tsp @eversiowellness 5 Mushroom Blend

1/3 cup olive oil
4 garlic cloves, minced
2 tsp dried oregano & 1/2 tsp chili flakes
1/4 cup Kalamata olives, minced
1/4 cup Green olives, minced

Fresh chives & cilantro & parsley to garnish

How to make it:
Toast your sliced baguette with olive oil and salt at 375°F for about 15 minutes until golden. Whip the goat cheese until smooth and fluffy, then mix in lemon juice, zest, salt, pepper, and the mushroom blend.

Warm the olive oil in a pan with garlic and spices until fragrant, then add the olives and toss to coat. Spread the whipped goat cheese onto a plate, spoon over the warm tapenade, and finish with fresh herbs.

Serve immediately with toasted bread, crackers, or whatever you have on hand.

Simple, elegant, chic, and made for sharing 🫒🍸🤍

Così bella, sweet like honeycomb 🍯

Così bella, sweet like honeycomb 🍯

Something like the Garden of Eden 👼🏽🍒🍋🍊🥕

Something like the Garden of Eden 👼🏽🍒🍋🍊🥕

Brown butter chocolate chip banana bread. Getttt i

Brown butter chocolate chip banana bread. Getttt it baaaby🤎✨

The most perfect Saturday bake.

Brown butter, extra ripe bananas, melty chocolate chunks. This is the softest and fluffiest banana bread. It’s cozy but light, rich but not heavy — basically everything you want from a weekend bake. I love to slice it thick, pour a cup of tea, and pretend that spring is already here.

Of course I added in my 3 Mushroom Blend from @eversiowellness. It gives this loaf an extra antioxidant boost that we all love and need, and honestly it’s the easiest way to get it in. Use my code EASTONGILOWSKI15 for 15% off.

Ingredients
3 ripe bananas, peeled and mashed
8 tablespoons unsalted browned butter, melted (or the same amount of coconut oil)
1 egg, room temperature
⅓ cup cane sugar
½ cup coconut sugar
1 tablespoon vanilla bean paste or 3 teaspoons vanilla extract
⅓ cup 0% Greek yogurt
1½ cups all-purpose flour
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1 cup semi-sweet chocolate chips or chunks
1 teaspoon Eversio 3 Mushroom Blend

Instructions
Preheat the oven to 350°F and line a 9-inch loaf pan with parchment paper. In a large bowl, add the melted browned butter, mashed bananas, and brown sugar and mix for 1–2 minutes until well combined. Add the granulated sugar and mix until a paste forms. Crack in the egg and whisk until fully incorporated. Add the Greek yogurt and vanilla and mix again for 1–2 minutes until everything is smooth and combined.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and mushroom blend. Gradually add the dry ingredients into the wet batter, mixing until just combined. Fold in the chocolate chips. Pour the batter into the prepared loaf pan and top with extra chocolate chips if desired. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool completely before slicing.

Slice thick, make a cup of tea, and enjoy a little weekend baking moment. 🤎

T-minus 7 days till Valentine’s 💌 And we’re starti

T-minus 7 days till Valentine’s 💌
And we’re starting the countdown with chocolate + raspberry because obviously.

These chocolate raspberry cupcakes are rich, soft, and topped with the dreamiest pink buttercream — but they’re also made with super minimal ingredients and no eggs or butter in the cake itself, which makes them feel so light. Sweet, indulgent, and still nourishing… my favourite combo.

I also snuck in @eversiowellness Four Mushroom Blend for a little nervous-system love while we bake & eat the sweets. It’s my go-to for calming, balancing energy — especially during busy seasons like this. You can use my code eastongilowski15 for 15% off.

Chocolate Raspberry Cupcakes
Makes 12

Wet ingredients:
1¾ cups almond milk, warm
2 tbsp apple cider vinegar
½ cup coconut oil, melted and cooled
1 cup cane or coconut sugar
1 tbsp vanilla

Dry ingredients:
1¾ cups all-purpose flour
⅓ cup unsweetened cocoa powder
2 tsp baking powder
½ tsp baking soda
½ tsp sea salt
1 tsp Eversio Four Mushroom Blend

Pink buttercream:
1 cup grass-fed butter
3–4 cups monk fruit sweetener or powdered sugar
½ tbsp beetroot powder
2–3 tbsp milk, as needed

Raspberry jam, fresh raspberries, fresh thyme, powdered sugar for finishing.

Mix the almond milk and apple cider vinegar together and let it sit for 10 minutes to create a buttermilk. In a large bowl, whisk the sugar and melted coconut oil together until smooth and slightly creamy. Add the buttermilk and vanilla and whisk gently to combine.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and mushroom blend. Gently fold the dry ingredients into the wet in two additions, mixing just until combined.

Fill cupcake liners about three-quarters full and bake at 350°F for 18–22 minutes, until set. Let cool completely.

For the buttercream, beat the butter until pale and fluffy. Gradually add the powdered sweetener, then mix in the beetroot powder and milk until smooth and pipeable. Frost the edge of the cupcakes and fill the centre with raspberry jam. Finish with fresh raspberries, thyme, and a dusting of powdered sugar.

Soft, romantic, and very Valentine’s Eve coded 💗

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Creative. Designer. Artist. Fashion lover. Foodie at heart. I’m here to take you along with me as I explore my love for fashion, creativity, design, food, and living out my dreams…

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