Breakfasts, Drinks, Snacks


Energizer Bunny Smoothie (V, GF)

This is a drink for those days that seem to go on forever. Y’know, those days where you have six hours of class and three hours of work and 80 pages of reading? Yeah, this is a drink for those days. Everything in here is packed full of serious nutrients that keep your body alert and satisfied. Down one of these at noon and I can assure you you’ll be ready to go. You no longer have to worry about those incredibly elegant 3pm stomach grumbles that always seem to happen when the entire class is quiet. Also it’s probably the prettiest color I’ve ever seen. To fully convince you of this smoothie’s real potential, here’s the breakdown:

Almond milk: fiber, vitamin E, magnesium, selenium, manganese, zinc, potassium, iron, phosphorus, tryptophan, copper, and calcium (BAM)

Blueberries: vitamin C, vitamin K, fiber, low glycemic load, antioxidants, fucking beautiful color

Banana: vitamin B6, soluble fiber, vitamin C, manganese, and potassium

Coconut oil: medium chain triglycerides (aka *good* fats), vitamin E, vitamin K, and iron

Flaxseed: protein, dietary fiber, omega-3, vitamin B1, 2, 3, 5, 6, 9, vitamin C

Honey: obviously a sweetener, but does actually contain several compounds than can function as antioxidants including vitamin C, B2,3, 5, and 6! That’s sure better than Splenda, amirite?

Dates: calcium, iron, phosphorus, sodium, potassium, magnesium and zinc, thiamin, riboflavin, niacin, folate, vitamin A and vitamin K.

Smoothie (serves 1-2)

1 1/2+ c unsweetened vanilla almond milk

1 frozen banana

1/2 c frozen blueberries

1 tbsp coconut oil

1 tbsp ground flaxseed

1-2 tsp honey OR 2 pitted medjool dates, soaked in hot water for 10 minutes

banana chip (optional)

Place banana and almond milk in blender and blend well. Add remainder of ingredients and blend until well combined, pausing to stir and add more almond milk if the blender gets stuck! Garnish with a banana chip and feel incredibly heathy for the rest of the day!





Coconut Dirty Chai Smoothie (V)

I don’t know if I’m technically allowed to call this drink a smoothie. It is cold and you do make it in the blender, but there’s no fruit. So then I thought maybe it’s supposed to be called a frappé- technically a Greek style iced coffee, but American bastardization has since changed the word to “frap” and the definition to “blended coffee drink”. And yes, this drink is blended and it does in fact have coffee in it. But it doesn’t work because “frap” is, in my opinion, a truly gross word. Don’t ask me why, but I cringe when I hear someone order one. I don’t care if you’re trying to sound like an old pro at Starbucks (plz just say frappucino, somehow that’s better), if you don’t know how to pronounce words with the acute accent, or if the menu actually says frap; it’s just always terrible. I’d say it’s somewhere in between “fro yo” or “ho cho” on the list of cutesy food words that make me gag. So I think I’m just going with smoothie, semantics be damned. You can, of course, call it whatever you like in the privacy of your own kitchen- I’m not here to yell at you! Anyway, I figured there’s probably only a few weeks in the blended drink season, so I might as well share this recipe now! Although come to think of it, weeks may be pushing my luck now that I’m about to be back in New England where summer = 75 degrees, so odds are if I make this again I’m also going to need an overcoat. Eh, I think it’s worth it. You’ll see when you try it! Also this is a fully vegan smoothie, even though the cup I used says “dairy”…oops?

Smoothie (serves 2)

5 oz light culinary coconut milk

6 oz coconut almond milk (sweetened or unsweetened)

2 tbsp. vegan chai latte powder

1/2 tsp. ground cinnamon

1+ tbsp. maple syrup, honey, or agave (your choice)

1 shot espresso


Add everything to a blender. Adjust sweetness to your liking and ice according to your desired thickness. OR if you don’t have a blender/prefer your drink stronger: combine all ingredients except ice in a mason jar, close the lid tightly, then shake well. Pour over ice!



Frozen Cherry Limeade

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Happy Fourth of July! I can’t say I care much about this holiday for any reason except for no one makes a face as I open my first beer around noon and then spend the next eight hours talking passionately about watching fireworks. Which certainly isn’t bad! I’ll take any excuse to day drink. But in all seriousness, this has been an interesting year for being American, as it usually tends to be. Even just this week the Supreme Court of the land of the free decided employers with religious objections have the right the deny contraception coverage under Obamacare. But vasectomies and Viagra are still covered, of course. So that’s fun. I’ve decided I will just be grateful I don’t work for a business that feels they have the right to decide what I do or do not put in my body. And obviously eat a lot of dessert because dessert cures everything makes bad things seem less bad for like 20 minutes. Hey, I’ll take it.

So I thought I’d make a pretty red and blue frozen cocktail today- it’s very cold and very tart, perfect for the 95% humidity that’s currently consuming Jersey. Scroll down after the cocktail for more red white and blue recipes- make one! Or two! Or all  of them and then collapse at 2 pm from too much sugar..

Cherry Limeade (serves 1)

1 cup frozen cherries

splash pomegranate juice

1 1/2 oz gin

1 oz lime juice

1/2 oz simple syrup (optional)

two handfuls blueberries

Combine all ingredients except the blueberries in a blender and blend until smooth. Add a handful of ice cubes if it’s not thick enough for your liking or more juice if it’s too thick. Place one handful of blueberries in the bottom of a tall glass. Pour in the cocktail, then top with the second handful of blueberries!

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And now some dessert recipes for your Fourth of July festivities!

These Vegan Lingonberry Bars are so easy to whip up if you decide last minute to throw/attend a Fourth of July picnic. If you don’t have lingonberry jam, just swap it for raspberry. And then make a tray with blackberry jam to really embrace the colors of the day!

Lemon Raspberry Blueberry Sorbet is the easiest thing if you have an ice cream maker (but you can make do without one, check out the recipe to find out how!)

Try topping my White Chocolate Cinnamon Pudding with fresh strawberries or raspberries to get into the holiday!

Strawberry Shortcake is even more festive when raspberries, blueberries, and blackberries are added..

Blueberry Crumb Pie is out of this world, and always disappears from picnics in mere minutes. Just look at the color of your tongue after you eat it and tell me you’re not celebrating the holiday!




Coconut Honey Latté

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Coconut oil is magic, did you know that? It’s chock full of medium chain triglycerides, which is science for healthy fats that help the body efficiently burn energy! Coconut oil also can help fight off yeasts, fungi, and bacteria. It helps increase metabolism and can improve insulin use within the body. Not to mention it’s an excellent moisturizer for skin and hair. Superfood, amirite? It can easily replace butter in many baked recipes, but it’s not hard at all to sneak a teaspoon or two for an added boost into smoothies, milkshakes, and, you guessed it- even coffee! Hence this post. Another one of coconut oil’s magic properties is that when you blend it up with coffee and milk it creates an INSANE foam. Like, super thick and pretty café-quality foam*. Believe it. Such a great way to boost energy in the morning or (if you’re me) at 4 pm, when the morning coffee has faded. Enjoy! Also I am aware that honey isn’t technically vegan, as many bees are essentially exploited and uncompensated for their work. I’m not technically a vegan, so I do eat honey.  And obviously there are vegans who abstain from animal byproducts for other reason, and do in fact eat honey. And then there are carnivores who just don’t like honey. So whatever your feelings on the substance, you can go for it or sub agave/maple syrup!

*A note on the photos/general life lessons learned: the first time I made this latté it came out incredibly. The foam was foamy, but it also managed to hang on to that lovely golden color that happens when coffee is mixed with milk (see above photo). Then I made it again because I wanted to share even more pictures of my coconut flavored success and it still came out appropriately foamy, but just, not AS good as it did the first time. So I made another. And another. No dice. And you know what I learned? Some things just aren’t worth it. Did it taste good? Absolutely. Did it still look nice in the pictures? Sure! Just not as nice as it did, but so what! Lesson = stop caring so much about whether the foam is perfect and start caring about actual things (like what is happening in Iraq/Ukraine or how I’m going to pay off my student loans when I graduate next year with a BA in theatre design or how I continue to eat salmon when apparently it’s destroying the environment even if it’s wild-caught). Let’s just breathe deep and blend some coconut oil.


1 shot espresso

1/4-1/2 c. almond milk (or whatever milk you like)

1 tbsp. solid coconut oil

1 tsp. honey (or agave or maple syrup)

Pull the espresso shot. Place in a blender along with milk, oil, and honey. Blend until frothy, about 30 seconds. Yum!

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Blood Orange Vodka Soda Plus

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No, that’s not a typo, I’ve decided to call this cocktail the Blood Orange Vodka Soda Plus, wordiness and grammatical correctness be damned! Creating this cocktail was my first experience with Cinzano Bianco, an Italian vermouth. I’m very much a fan! It balances out the sharp citrusy orange juice and its herbs and spices highlight the rose water. This is a perfect summer cocktail, it’s very fresh and not too strong. Not to mention it’s super pretty..

Drink (serves one)

1 shot vodka

1 shot Cinzano Bianco

1/2 shot lemon juice

Splash of rose water

Blood orange juice


Pour liquor, lemon juice, and a splash of rose water into a tall glass with ice. Fill the glass 3/4 of the way full with blood orange juice. Stir. Top off the the glass with seltzer. Garnish with lime.

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Breakfasts, Desserts, Drinks


ABC (Almond-Banana-Chocolate/Coconut) Smoothie (V)Processed with VSCOcam with f2 preset

If you didn’t already know this, I’m a chocoholic. Anywhere there’s chocolate there’s me. It’s a delicious problem. And because of this, oftentimes I find myself wondering “how, oh how can I have chocolate for breakfast that doesn’t involve a major sugar crash at 11 am?!” The answer presented itself to me in the form of this smoothie. It’s delicious, *healthy*, and chock full of chocolate. A+. Need I say more? Note: If you don’t have frozen bananas I strongly recommend adding ice- the consistency will be waaaay too liquidy otherwise, and for some reason this makes for an odd smoothie experience. You want your drink to be at least a bit viscous (icky word, amiright?) Anyway, let’s make smoothies!

Smoothie (serves 1; adapted from A Beautiful Mess)

– 1 frozen banana (or 1 fresh banana and several ice cubes)

– 1/3-1/2+ cup unsweetened vanilla almond milk

– 1 tbsp. almond butter

– 2 tbsp. unsweetened shredded coconut

– 1 tbsp. ground flaxseed

– 2 tbsp. unsweetened cocoa powder

Combine all ingredients in a blender and blend until smooth- how easy is that?

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Rum Punch

Is it summer yet? I know I wish it was. The longest year of my college career is coming to a close (ONE. MORE. WEEK) so I say we drink. Let’s pretend we’re on a warm beach, sipping one of these as we watch the sun set. Yes? Yes. Keeping the post short and sweet so we can get to the good stuff. You’re welcome.

Punch (serves 1, adapted from Martha

– 2 oz light rum

– 1 oz orange juice

– 1/2 oz pineapple guava juice

– 1/2 oz lime juice

– splash cranberry juice

– splash grenadine

– Ice

Combine all ingredients in a cocktail shaker with ice. Shake well and serve, garnishing with fresh lime and cherries. Cheers!


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ϟ White Lightning Sangria ϟ

There are lots of different ways to make sangria. Red wine, white wine, pink wine; hints of vodka and brandy- someday I’ll try them all! But I was poking around the internet the other day and found a recipe for White Lightning Sangria; the name was too fun to pass up. I made up my own version of the drink for this post! As I’ve mentioned before in terms of punch, pre-mixed cocktails are perfect at parties. You control the quantity and quality of the liquor, your guests still get a buzz, everybody wins! Feel free to change up the fruit according to what you have/prefer. I think fresh berries in this would be amazing!

Sangria (adapted from Food, makes 6-8 servings depending on cup size)

– 1 bottle chilled white wine (the bottle of Sauvignon Blanc I used was on sale for $5.99 #class)

– 1/2 cup vodka

– 2 oz Grand Marnier

– 1/2 cup white grape juice

– 1/2 cup strawberry compote (or strawberry syrup)

– 1/2 grapefruit, sliced

– the other half of said grapefruit, juiced

– 1 green apple, sliced

– 1 lemon, sliced

– 1 orange, sliced

– seltzer or ginger ale

Pour wine, vodka, and Grand Marnier into a pitcher along with the fruit and juice . Chill for at least an hour, then add seltzer/ginger ale to your liking before serving (or add more wine woooo!). For an extra hit of lighting, sprinkle chopped pieces of crystallized ginger into each glass. Serve over ice if desired. ϟ



Espresso Martini

Well, it’s happened. I finally found it. The best cocktail. One that involves booze, coffee, and coffee-flavored booze. Now, hold onto your heart-rates because I’m gonna tell you how to make it. But maybe just have one, unless you have a burning desire to wake up on in bed at 5 am with the beginnings of three different DIY projects under you, your computer playing Diners Drive Ins and Dives at the highest possible volume and your shoes still on. Not that this happened to me or anything.

Anyway, let’s make a cocktail.

Martini (from

– 1 1/2 oz. Kahlua

– 1 oz. vodka

– 1 fresh shot espresso (or maybe go for just a shot of plain coffee)

Pull the espresso shot. Add Kahlua and vodka to a cocktail shaker with ice. Add the coffee and shake well. Strain into a martini glass with one or two chocolate covered espresso beans and a twist of lemon.

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Dirty Ginger Chai Latté

That title sure is a mouthful, isn’t it? Well, I can assure you the adjectives are worth it. This is a loaded beverage. You’re getting spice from the Chai, a little kick from the ginger, and a strong wake up call from the espresso. This is a drink for the dreary Monday mornings where getting out of bed actually seems harder than running a 10k in stilettos (hey Massachusetts- feel like actually letting it be Spring already? It is almost April..) It’s also perfectly acceptable to make this drink and then get back into said bed. I don’t judge, I just cook.

Latté (serves 1)

– 1 cup Spiced Chai Tea (that recipe makes 3-4 servings, so just hang on to the extras for tomorrow!), but if you don’t feel like making your own, chai from concentrate works too

– 1/4-1/2 tsp. ground ginger (or 1/2 shot ginger syrup if you’re looking for something sweeter)

– 1 shot espresso

-1/2 cup steamed milk

Heat your tea on medium low and with a whisk dissolve the ginger. Pull your espresso shot and heat the milk. Pour the coffee into a mug, then add the tea and top with milk. Yum. If you’re not in the mood for a hot drink, this is also amazing poured over ice!