Açai bowl topped with white figs, berries, amaranth puffs, buckwheat, almond butter, coconut and the remains of a half-eaten almond and chocolate cliff bar haha HAPPY FRIDAY GUYS!!! 😜

insta: @veganzoejessica

the temperature got up to 76 F today in San Diego, so i really had no choice but to go back to Better Buzzed and grab another acai bowl😅
i know i never really talk about my training anymore, i’ve just been so uninspired lately. my routine is still the same, nothing too cool. that’s why i’m soooo excited to try hot yoga tmrw! hopefully it’ll inspire me in the gym🔥

Blueberry açaí bowl topped with coconut pistachio granola, figgy sourdough toast and fresh Thai coconut juice.

Breakfast is a gift. Be lavish with it.

Coconut Pistachio Granola (Oil-free)

2 cups GF oats

¼ cup maple syrup

½ tsp. cinnamon

1/8 tsp. all spice

¼ tsp. salt

½ tsp. pure vanilla extract

1/3 cup chopped raw pistachios

¼ cup desiccated coconut

Preheat oven to 300 degrees Fahrenheit. Line a large baking sheet with parchment paper.

In a mixing bowl, combine the oats, maple syrup, vanilla and spices then transfer to baking sheet and bake for 35 minutes. Next, remove granola form oven and add pistachios and coconut and bake for another 10-12 minutes or until the coconut is lightly toasted. Granola keeps for about 2 weeks stored in an airtight container.

Eating Açai bowls in Chiang Mai = dreams 🌈🌟 maybe one of the best ones I’ve ever had. And all in perfect timing because today celebrates one year of me being Vegan! Can’t believe it’s come so fast, and it’s the best thing I ever did 💚 Our journey and travels in Chiang Mai are nearly coming to a close but I’ve taken many videos and the vlogs will come as soon as I retrieve my laptop back from work 😅