I started drinking coffee at approximately 16 and never stopped. Three months before I turned 23, I was experiencing a whole slew of digestive autoimmune symptoms and after hours of research, reading, and sorting through functional medicine approaches, I landed on a strict elimination program that would help reset my body, digestion, hormones, mood, and overall wellbeing. The real kicker? No coffee.
Happy Sunday everyone! So excited to start this new series on my site every Sunday with links to recipes that caught my eye as well as thoughts, musings, and fun times.
last sunday i turned 23! what a weird age to turn. we spent the past week celebrating in amelia island, florida with frank's family and friends.
we sat on the beach, played dominoes, laughed and tried to stay away from as most technology as we good for a solid refresh and let me tell ya, it felt amazing!!!
rule #124 never turn down a good moscow mule.
right now i'm writing this from my family's home in coeur d’alene, idaho this past week has been a crazy whirlwind. we packed up our apartment into a little uhaul two weeks ago and made the 36 hour trip from nyc to atlanta!
it was the most exciting and bittersweet saying goodbye to our sweet apartment and friends we made over the past year, so thus when we got to atlanta, we needed a little bit of a fun drink to let loose lol.
*cue frozen moscow mules*
frank and i have had so much fun testing recipes for our upcoming beach trip to amelia island, florida and stumbled across a couple recipe inspirations for frozen moscow mules. they are cold, refreshing, and also fun to drink in a group. we enjoyed a little too many.
hi friends, happy wednesday!
we are gearing up for our big move tomorrow, and i'm partially homesick already for nyc. this past year has been the most challenging and rewarding time of our lifes and we have had to say the hardest goodbyes this weekend: to our friends kevin and tori, moira, our waiter Walter at The Mansion, to the lemon man who works at the deli below us, our maintenance men, my team at Plural, the whole shebang.
i ordered the sweet laurel cookbook last weekend and have been dying to break into it all week. i'm truly prepared to take a deep dive into gluten-free and dairy-free baking, that i bought an entire gallon of maple syrup that is currently living on the top shelf of our fridge, and will be there indefinitely (sorry frank!)
So this week, I've been on a little bit of a soup kick. As in, I've made so many different types of vegetable soup that I can't even keep track. But I wanted to share the best of the best, so here we are - a hearty, easy, and quick dinner that's healthy and focused on IN SEASON vegetables, which is so important to your health and the quality of the vegetables.
Lately, I've been testing different bouillons as bases for my soups and have loved the bouillons by BOU. You know how traditional bouillon is a thick paste? BOU found a way around that and created a cube that packs all of the flavor without any of the unhealthy additives. It has 30% less salt, no artificial ingredients, it's non-GMO and gluten free (what more could you ask for?).
As fall approaches and days get shorter, so does your time to make dinner and pull together whatever is left in your fridge to resemble any sort of nutritious meal, especially when you're busy working and traveling.
I wrote these 3 short recipes to be easy, quick, and convenient, and can be used with organic canned or frozen veggies, for a beautiful dinner in under 30 minutes.
The past month I've received some feedback for more content focused on product reviews. I spent the past 2 weeks taste testing, reviewing, and using these 5 Bob's Red Mill products in different meals to try out variations and see what worked and didn't work.
I would love to know your feedback on different products, and if there are other brands you'd like me to review, please let me know here!
Three of my favorite flavors are cinnamon, peach, and honey. This recipe is like winning the lottery! Cinnamon Peach Cashew Cheesecake with a salted "graham cracker" crust made from almonds and dates. Oh honey, it's really good.
To celebrate the big solar eclipse, I made these little beauties. The chocolate glaze isn't necessary, but it makes them so much more fun, right?
Honestly, this sweet combo doesn't even need a recipe.
Just grab some fresh figs + frozen blueberries, put them in a bowl over your favorite GF roll and top with honey. It's sweet, easy, and can't be beat for a quick dessert.
My favorite energizing morning smoothie. The perfect combination of sweet and also - caffeinated! (*wink wink*).