Raw Matcha Macaroons for you, you, you and you. I wish I could have you all over for a tea party and feed you these delicious raw matcha macaroons. Ever since collaborating with the lovely Lauren of Mizuba Tea Co., I’ve gone through a little obsession with the power packed superfood. You can read about some of the health benefits of Matcha here and while you’re at it you can whip yourself up an iced honey matcha—literally the perfect summer drink!! This recipe has only a bit of Matcha in it, used to simply flavor the macaroons with a hint of that earthy green tea flavor that is hard to resist. I shared the recipe for these over on one of my favorite blogs Design Love Fest as part of their Healthy Recipe Series. Wahoo. Head on over there to check it out and click-through here for more pretty pictures!
Want something deliciously satisfying and cozy for breakfast? Or maybe you are tired of eggs? Well grain-free porridge made out of spaghetti squash is going to be your favorite new reason to get out of bed in the mornings. I’ve been waking up with a heavy heart lately as I navigate a painful heartbreak; one thing that has helped immensly is making breakfast a whole experience. It helps me to pull me out of bed, use my creativity first thing in the morning and nourishes my body properly for a day of working through some pretty intense emotions. With the warm weather in Portland, I’ve been opting for cooler no cook breakfasts like chicken liver pâté with raw veggies or smoked salmon salad. This grain-free porridge has also been an easy and comforting breakfast that you can made ahead of time and reheat. It’s also very customizable and you should totally feel free to make it your own. Just a note that I intentionally made this recipe very low-sugar as I am essentially sugar-free at the moment (for the most part, fruit included except for berries + green apples) but you can totally sweeten this up with maple syrup or raw honey—I think the green apple does just the trick though!
The philosophy in my kitchen is to keep things simple and easy. Sometimes, when crafting a recipe for a blog, I get carried away and make recipes more complex then they need to be. You can expect a ton of simple and easy recipes moving forward. Because the truth is the freshest ingredients don’t need a lot to highlight their authentic flavors. And in my real life, I eat really simply. A little olive oil, lemon, salt and vinegar goes far when your working with gorgeous fresh vegetables, wild caught seafood and everything in between. The late evening and warm weather inspired this salad. I enjoyed it while sitting on my front porch, with the sun radiating golden light, as I watched bikers commuting home from work, and listened to my cute neighbors giggling in the front yard. Summer—ya know?
SALADS—they are literally all I want to eat during the summer months because they are no-cook, use the abundant of fresh greens and herbs I inevitably have in my kitchen and are perfectly satisfying. But is it just me or do salads get a bad rep? I blame restaraunts for serving bad side salads for that one. A little fun fact about me is that my eight-year-old self is that I wanted to open up an amazing salad bar (once an entrepreneur always an entrepreneur!) with yummy toppings like avocado, pine nuts and whatever else my Auntie Lin would put in her salads. Things haven’t changed much since then. Gorgeous and VIBRANT salads filled with berries, fresh herbs, avocado beautiful greens, a garlicky dressing and nuts/seeds make me swoon so hard. And I might still have a dream of opening up an epic salad bar café. When preparing salads at home, I like to switch up the combo of ingredients for every salad and play around with dressings. Read below for some of my expert tips on creating a killer salad…
Hi Friends! Today, is my 23rd trip around the sun and I’m throwing my self a virtual birthday party. Will you join me!? I’m serving magic shell ice cream sundaes with coconut-based ice cream, cherries + blueberries, a hard crunchy chocolate shell and sea salt to garnish. Totally divine. Wow! I can’t believe I am 23 years old. 22 was an intense year—I graduated college, was diagnosed with Hashimoto’s, moved to a new city, released the love of my life after a six-year relationship and started working full-time for myself. To be honest, it was a really challenging year. From trouble shooting my health issues to figuring out what it means to be done with school all the way to saying goodbye to the love of my life, 22 sure packed a punch. I’m ready to leave a lot of the events of my 22nd year and welcome 23 into my life with wide arms and eyes for the beauty that I know this year in my life will be filled with. I have a fun little request for my birthday: if you are reading this will you share what you would have wished you had known at 23 or advice for your 23-year-old self!?