WHISKEY LEMON NANA

WHISKEY LEMON NANA

After a rough week, I love to have a delicious drink to sip over the weekend. However, being mindful that most mixed drinks are filled with strange additives or are overly sweet (leading to those rough hangovers) I prefer to play bartender at home.

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DOUBLE CHOCOLATE ZUCCHINI MUFFINS

It's been some time since I posted (okay, only two weeks) but I sure have been busy. I've just gotten back from a trip from Denver and absolutely fell in love with the city. 

While waking up in the wee hours to catch a 6 AM flight isn't ideal, my 72 hours in the city was just the thing I needed to escape NYC for a bit. From the friendly people, fresh food, and outdoor adventures, it was a great mini-vacation. 

To start the week off right (even thought it was a pretty health vacation with delicious paleo food...minus the multiple ice cream trips to have vegan oreo ice cream...), I've baked up these delicious and seasonal muffins to enjoy in the morning. A nice balance of chocolate and veggies, these muffins are the perfect morning bite- especially if you have a sweet tooth.

Enjoy!

Servings: 12 muffins

Ingredients:

  • 1/2 cup coconut sugar
  • 1/2 melted coconut oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 unsweetened almond milk 
  • 1 cup white whole wheat flour
  • 1/4 cup cocoa powder
  • 1 cup shredded zucchini
  • 1/2 cup plain yogurt (non-dairy if needed)
  • 3/4 cup dark chocolate or non-dairy chips

Instructions: 

  1. Preheat your oven to 350 degrees and line a muffin tin with liners. 
  2. Mix the coconut sugar and coconut oil until well combined. Then add in the egg and vanilla.
  3. Then fold in the milk.
  4. Next add in the flour, cocoa powder, baking soda, and baking powder. Once well  combined fold in the yogurt and zucchini.
  5. Lastly, stir in the chocolate chips. 
  6. Fill the muffin liners about 3/4 of the way full. 
  7. Bake for 25-30 minutes or until a toothpick comes out clean. Let the muffins rest for 5 minutes before transferring to a wire rack to fully cool.
  8. Enjoy!
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QUICK AND EASY GUACAMOLE

QUICK AND EASY GUACAMOLE

Summer time is meant for chips and dip- the perfect non-meal, meal.

I wanted to share my version of guac thats full of citrus and spice. Its the perfect accompaniment to any chip, veggie crisp, or raw veggies. 

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STRAWBERRY WATERMELON MARGARITAS

STRAWBERRY WATERMELON MARGARITAS

Well, I dropped the ball on posting this just in time for the 4th of July. 

Post-Charleston and with the rush back to work, I didn't have much time to post as we were planning an all out patriotic bash.

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Oh, hello. 

It's been a hot hot week here in NYC and all I can seem to crave are cold foods and drinks. 

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MANGO COCONUT CHEWY GRANOLA BARS

MANGO COCONUT CHEWY GRANOLA BARS

While this might not be a chocolate filled dessert, bourbon spiked recipe, or an idea for a great side for a cookout- in my own way this tropical granola bar recipe makes sense to share on Father's Day. 

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TIKI INSPIRED RUM PUNCH

TIKI INSPIRED RUM PUNCH

As part of the wellness program I help run at the office, we wanted to focus on stress management and balance. Many individuals experience stress from difference scenarios in life and to different extents. Understanding how to approach this is incredibly important. 

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PEANUT BUTTER COFFEE BROWNIES

PEANUT BUTTER COFFEE BROWNIES

I've had this recipe in my head for some time. 

Every time I think about brownies, a scene from the movie, Accepted, comes to mind. In case you haven't seen it, the premise is that a kid is rejected from every college, so he creates his own to trick his parents. One character in the movie is somewhat of a savant cook and makes an intense brownie (no, not those kind) which he calls wads. Each time I decide to tweak a brownie recipe I always wonder if they'll come out like those magical wads. 

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ROASTED RHUBARB AND STRAWBERRY ALMOND MUFFINS

ROASTED RHUBARB AND STRAWBERRY ALMOND MUFFINS

It's been a while since I shared a delicious recipe, but quiet a few things had taken over my time. In between finals, moving, being sick, and finally graduation, posting recipes just didn't make the cut. 

I'm excited to finally be done with school, settled into the new place, and baking up a storm again. 

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MEAN GREEN PROTEIN BITES

MEAN GREEN PROTEIN BITES

While I work at an amazing company with a fully stacked pantry, snacks for me tend to be rough. While there is fresh fruit, rice cakes, hummus, and guac- sometimes I  just want a clean eat to get me through the afternoon slump.

Thus enter these bites. 

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GLUTEN FREE PISTACHIO SUGAR COOKIE BARS WITH TAHINI AND ROSE FROSTING

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These little gems were baked up for a special birthday celebration. 

My cousin and foodie partner in crime loves health food and nutrition just as much as I do- in fact, she's a health coach and currently in school to become an RD. This week she was my baking inspiration.

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SPROUTED WHEAT AND BUCKWHEAT ZAATAR BREAD

SPROUTED WHEAT AND BUCKWHEAT ZAATAR BREAD

After watching an Episode of Chef's Table (I know how that sounds...), I was inspired to make some bread. 

For a while I have been toying with the idea of a buckwheat bread, but I also recently came across sprouted wheat flour. Since we try to keep carbs and gluten intake a minimum, sprouted bread is always a go to for our weekend toast. 

With those two things in mind, this za'atar bread was born! 

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SPICED ESPRESSO CASHEW BUTTER

SPICED ESPRESSO CASHEW BUTTER

As I work on a business plan for a potential food business (no, it's not the brick and mortar of han's bananas...yet) and write a paper on pastrami, bagels, bialys, and babkas, I am counting down the days until I am officially a Master in Public Health (Nutrition). 

May 15th can't come faster.

But in the meantime, I'd like to start sharing some of my health and wellness principles and fun food facts with the yummy recipes I make. This post we'll focus on the amazing cashew. 

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SPICY BLACK BEAN DIP

SPICY BLACK BEAN DIP

Man, it has been a week. Thankfully class is off this week and I'll get to catch up on work, terrible TV shows, and cooking (maybe). 

For the past few months I've been cooking up roasted veggie bowls with fish burgers for dinner. At the beginning of the week I'll roast a whole bunch of veggies, rehear them and add them to w bowl with fish, spinach, and hummus. 

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GINGER ORANGE SWEET POTATO MUFFINS

GINGER ORANGE SWEET POTATO MUFFINS

Confession: I made these muffins and then ate them all myself in the span of three days. (Yes, they are the bomb.com).

Either way, this was an exciting week in the life of a public health nutrition nerd. This past week was NEDA (National Eating Disorder Association) week and kicked-off national nutrition month. It's amazing to see how much more awareness around food and its related conditions has become a point of discussion and no longer swept under the rug. 

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Miso. Garlic. Shishito peppers. Chickpeas.

It might sound like an insane mixture, but it's totally a party in your mouth.

While on vacation in Houston, TX, I of course had to visit my favorite spot- Benjy's. While there we had amazing brussel sprouts and this crazy shishito pepper hummus. I knew instantly I wanted to try my hand at this since I love both shishitos and hummus- they're weekend food staples. 

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Breakfast is by far my favorite type of food to eat. But I guess when you get into the technicalities, some of my favorite foods also cross into the "brunch" category.

In addition to my love morning meals, I cannot get enough of nut butters and granola. Creamy and crunch- I'm all about it!

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PESTO ROASTED CARROTS

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This week in one of my classes we discussed the thoughts behind a concept called "Culinary Tourism." In a nutshell, the term means almost exactly what you think- exploring through food- whether this be your own culture or other's.

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DAIRY FREE TRUFFLES

DAIRY FREE TRUFFLES

Well, it's been a hot second since I last shared a drool-worthy recipe. Adjusting back to managing, school, work, and everything else in between has sure been a balance. I've been learning how to create a wellness program for a diverse population- and applying what I learn in school to real-life, is actually pretty cool. 

On the academic side, I've been exploring food, history and anthropology and learning about food entrepreneurship- because hey, you never know when hannah's bananas will become a store-front. 

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OLIVE OIL, STRAWBERRY, AND GOAT CHEESE MUFFINS

OLIVE OIL, STRAWBERRY, AND GOAT CHEESE MUFFINS

Well, that is certainly a mouthful- but one full of flavor and deliciousness!

I'm back from vacation from New Orleans, or more properly Naw'leans, and am full with food and recipe inspiration. Expect some Cajun and Creole inspired recipes that will make your say "BAM." (Yes, a total reference to Emeril, who is a huge influence in NOLA). 

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