Glow Guide: Skin Care Favorites

I'm on a life mission to find amazing, all-natural skin care products that are just as effective as the high end ones, but at a fraction of the price. I just can't seem to rationalize spending $75 on something I'll have to repurchase every few months #helpmeimpoor. Besides, most of the pricier products I covet are made with the same earth friendly ingredients that I could definitely find at Whole Foods or Amazon. And if I wasn't so lazy, I'd probably DIY a few beauty concoctions of my own, but again, lazy. The following list contains my tried and true skin care besties. Please don't ever discontinue. I'm too poor and lazy to keep looking.

1.  Acure Facial Cleansing Gel
     This face wash is hands down the best and most affordable cleanser I have come across to date. There is not one ingredient on the antioxidant packed list that is foreign-sounding or toxic. It's foaming (huge!), great at washing away makeup, and contains organic chlorella growth factor which is supposed to diminish fine lines and increase new cell growth. Organic ingredients that fight aging for under $15? Yes please!

2.  Acure Brightening Facial Scrub
     Of course I had to get the accompanying scrub. Same toxin-free ingredients at the same price, but the scrub features organic sea kelp to gently exfoliate. The organic French green clay and lemon peel allow this scrub to double as a purifying mask. I'll leave it on for about 15 minutes before scrubbing away dead skin cells, and revealing an uber soft, free radical fighting complexion. I give my face a scrub down about twice a week.

3.  Thayers Rose Petal Witch Hazel Toner
     I started incorporating witch hazel into my routine after a girl I know (with flawless skin) told me she swore by it. I started with their alcohol-free lavender version, before the whole rosewater craze hit, and then I jumped on the bandwagon and never looked back. I wipe it all over my face and neck with an organic cotton ball after washing/scrubbing, and follow it up with a moisturizer.

4.  Aubrey EveryDay Basics Moisturizer for Normal/Oily Skin
     I love Aubrey beauty products. Everything they make is so clean, it would be hard to find a more economical brand with such an extensive product line. Skin care, hair care, makeup, sunscreen, deodorant, men's, baby, gluten-free, they seriously have it all. This particular moisturizer comes in two types, which I was unaware of until now. One for normal/oily and one for normal/dry. I have the purple (oily) one, which features organic quinoa protein, witch hazel, and aloe vera to balance skin, restore softness, and lightly hydrate. The blue (dry) container features organic argan oil, aloe vera, horsetail, and coltsfoot to replenish moisture and improve texture and elasticity. I have always classified my skin on the oily side, but when I purchase this again, I think I'll go with the normal/dry variety. My cheeks always seem to need a bit more moisture after I apply this. Regardless of that, my skin has never felt softer!

5.  Heritage Rose Petals Rosewater
     I don't know when exactly this rosewater thing happened, but I am 100% into it. I'm guessing I was reading one of my favorite beauty blogs and this was probably the only product that I could afford, so I gave it a shot to feel a little high brow. Hooked. I keep a spray bottle on me at all times. A couple spritzes throughout the day to keep your skin glowing and hydrated is all you need. Bring a bottle to the beach, and give your whole body a soothing and cooling spray down when the humidity strikes. Bonus: spray your face lightly after makeup application instead of using one of the more chemical laden setting sprays. The secret garden smell is just the cherry on top!

6.  Trader Joe's Manuka Honey 10+
     Typically I wash my face with either water or honey in the morning, and keep the cleansers for my nighttime routine. I don't usually wear any makeup day-to-day (besides lipstick and an eyebrow filler, because like, I'm alive) so I try not to upset the balance of my skin too much. If I plan on having a full face kind of night, I'll wash my face twice when I get home, or not at all if Kettle One wins the battle, and then twice the next morning followed by a TON of coconut oil (and a green smoothie and wheatgrass shot). This is the most affordable manuka variety I can find.

7.  Organic, Unrefined Coconut Oil
     What kind of hell were we living in before coconut oil hit the scene? I can't even remember. Besides its addition to about everything I'm eating or sipping, it's the most wonderful skin moisturizer/makeup remover. It's silky smooth, smells amazing, diminishes fine lines, and provides that model glow everyone's after. I use it every single night after washing and toning, sometimes a little under my eyes and on my cheeks during the day, and always before makeup application to ensure everything glides on smoothly. I buy whichever brand is the cheapest. Usually 365, because I live at Whole Foods.

8.  Aztec Secret Indian Healing Clay
     Sunday nights are reserved for a little extra pampering with this amazing clay mask. After I scrub and wash my face (woah), I apply this little miracle. I mix 1 tablespoon of the clay with 1 tablespoon of manuka honey, 1/2 tablespoon Bragg's apple cider vinegar, and 1/2 tablespoon water, adding more clay if it's too runny. I slab on two layers of this, and let it dry for about 30 minutes. Your face will get very tight, making it pretty impossible to speak, which ensures the whole "me time" aspect. After half an hour I rinse my face with cool water, apply witch hazel toner, and then coconut oil. Your skin will GLOW. If I have a breakout or two, I spot treat with tea tree oil.

9.  100% Pure Coconut Body Scrub
     I almost got away with an entire list under $20, but this body scrub is just too good. For real. I could eat it. This is usually the last step when I'm in the shower, because I only barely rinse it off. It's so luxurious and delicious smelling that I don't want to wash it all down the drain. It's almost $30, so I usually only use it once a week (so sad). It leaves this incredible layer of moisture over your entire baby-soft body, and THAT smell?! Addicting. I follow it up with the matching body cream as a guarantee I will smell incredible for the remainder of the day. All of 100% Pure products are next level. It's the first makeup I got into when I switched over to more skin friendly options. The packaging is beautiful, and the products are effective. I dream of 100% Pure boutiques on the East Coast.

10.  Cold-Pressed Castor Oil
       This one is a new edition to the nighttime routine. I heard amazing things about castor oil and hair growth, so I gave it a shot. I rub a little on my eyebrows and eyelashes each night, and pray that I wake up looking like Carli Bybel - how gorgeous is she BTW? I'll keep you posted on this one. It's only been a few weeks, but I think one of my brows is definitely stepping it up.


The only thing missing here is a great sunscreen. I have yet to find an amazing toxin-free moisturizer containing an SPF 30 or higher. I've experimented with a number of all-natural sunscreens, and even though I'm rather pale, they still tend to leave white streaks on my face. I've heard great things about Pratima Neem Rose Face Sunscreen, so that's where I'm headed next. A little on the pricey side for something that I'll have to reapply frequently throughout the day, so any other suggestions would be great! And of course it goes without saying, TONS OF WATER is the real secret to that healthy glow. My 1 liter bkr bottle tips the scale on this list, coming in at $42. It's my most favorite accessory. A tutu pink, oh-so-chic glass bottle ensures I get at least 2 liters of water in every. single. day. Stay tuned for an earth friendly makeup favorites glow guide - I'm still in the process of nailing down my must haves!
   

Pan-Asian Quinoa Bowl

Here is another recipe I originally created for Sakara Life, that was inspired by one of my favorite brunch spots, The Farmer's Daughter. Situated in the center of town, The Farmer's Daughter brings farm to table fare to the lucky patrons of Easton, MA. Although it's a bit of a drive for those of us on the South Shore, distance doesn't seem to be a barrier for me when it comes to food. I've sampled quite a bit off the menu, and can highly recommend their "knock your socks off" banana pancakes, brioche french toast, eggs benedict, nutella belgian waffles, stonehill fried egg sandwich, huevos rancheros, farm burger, and my tried and true favorite: The Pan-Asian Salad topped with a veggie burger. I've eaten quite a few veggie burgers, and this is hands down my favorite rendition. Quinoa packed, and Moroccan spiced, this burger is typically plated between two buns (also delicious), topped with sweet tomato jam, and served with a side of AMAZING chickpea salad. If you're the normal type of person who can eat bread at a restaurant and not feel guilt, go the traditional route. But if you're more like me, the I-should-probably-add-spinach-to-that type, go for the salad. It will not disappoint. Besides the incredible food, the Farmer's Daughter is decorated impeccably. The high gloss bar and tables are drool worthy, and all the touches of brass really take this breakfast and lunch eatery to the next level. I cannot say it enough: if you live within a somewhat reasonable distance to Easton, go to The Farmer's Daughter (and bring me back takeout)!

The original version of the Pan-Asian is made with black quinoa and I get it topped with a pretty enormous veggie burger. And while I will always order this favorite when I'm visiting Easton, it can get a little carby to make all the time at home. I opted for the quinoa, and left the veggie burger for my dreams. You might notice the kale in the pictures above also. As the token health nut of the family, I have to confess, I don't love raw kale. I will never put it in my smoothies, and I'd really prefer an arugula or mixed greens salad to a kale version. Sauteed kale, totally different story. But when I'm trying to reach my kale quota for the month/year, I'll choke down a bowl or two. 

Pan-Asian Quinoa Bowl 

1 serving cooked quinoa

1-2 radishes, thinly sliced

1/2 red bell pepper, thinly sliced

1/2 cup purple cabbage, shredded

1/4 cup onion, minced

1 carrot, peeled into ribbons

2-3 cups organic mixed baby greens

1/4 cup cilantro, finely chopped

1/2 tablespoon black sesame seeds

1/2 cup shelled edamame, thawed

Sweet + Spicy Peanut Sauce

1 heaping tablespoon peanut butter

1/2 tablespoon liquid aminos

1/2 tablespoon honey

1/2 lemon, juiced

1 teaspoon sesame oil

2 cloves garlic, minced

1-inch piece of ginger, grated

1/4-1/2 teaspoon cayenne pepper

pinch of himalayan salt

Start by cooking your quinoa. I usually make a larger batch to keep on hand in the fridge for quick meal planning. Bring 2 cups of water to a boil. Stir in 1 cup quinoa, 1 teaspoon coconut oil, and a pinch of pink himalayan salt. Simmer (covered) on low heat for about 15 minutes. When the water is absorbed, and quinoa looks fluffy, remove from heat. Place a piece of paper towel over the pot, and place the cover over the paper towel. Let cool for about 15 minutes, and you will have perfectly cooked quinoa.

While the quinoa is cooling, whisk together the ingredients for the peanut sauce, set aside.

Add the remaining ingredients to a large bowl. When the quinoa has cooled, add it to the bowl. Pour the sauce over the quinoa and vegetables and mix well. Diced avocado makes a delicious topping, as do homemade veggie burgers. Enjoy! xx

Coconut Goji Chip Smoothie

Living outside of the city can have its setbacks when it comes to finding healthy, vegetarian fare. And until the juice bar craze set in, there were pretty much no local restaurants that I actually felt good about eating at. I guess there still aren't since we're talking about drinking here rather than eating, but I'll take what I can get. I think about this quite a bit, and often wonder why on Earth I'm still slumming in the suburbs. City living seems more my speed. It would be nice to step out of my comfort zone, explore a new territory, get out of the house a little more. But then how could I keep up this lazy, homebody facade I've seem to mastered in the past 28 years? And the mere thought of having to put on real pants everyday seems a little inhumane. I do love walking, but walking in 20 degree weather, or when it's snowing, or raining, or not sunny and 70? I wore a down jacket while vacuuming my more than comfortable 75 degree house yesterday. The struggle is real.

This recipe was inspired by one of my favorite smoothies at a local juice bar, The Green Light. They opened up shop in the town next to mine about a year ago, and it's been really nice not to have to drive 30 minutes for a green juice. Besides having delicious skin and body loving superfoods and drinks, everyone working there is so nice and knowledgable about health and wellness. The owner and his partner are so passionate about this lifestyle, that I'm always learning something new when I stop in. I have them to thank for my love affair with wheatgrass. And although daily juice bar trips can really put a dent in your wallet, when you make your health a priority, it doesn't seem to hurt so much. You might stop spending money on things that don't have as big an impact on your well being...until you see a Target.

Coconut Goji Chip Smoothie

The addition of frozen watermelon adds such a great slushy 

texture to a smoothie, while really bulking it up for little calories and 

lots of skin loving vitamins and antioxidants. I stock up over the 

summer, and freeze it by the bagful. 

1 1/4 cups coconut water

1 banana, frozen

1 cup diced watermelon, frozen

1 tablespoon goji berry powder (or 2 tbsp whole berries)

2 tablespoons cacao nibs

Blend everything together, and enjoy! Top with additional goji berries, cacao nibs, and coconut flakes if you're feeling extra fancy. Sip, slurp, and dream of summertime. xx

Toasted Sesame Kale + Coconut Bowl with Sauteed Mushrooms + Scallions

Another post I did for Sakara Life!

I get a lot of recipe inspiration from various social media outlets. When I started blogging in 2008 other food blogs were my main source, but since then, the world of social media has exploded, and so has my supply of mouth-watering images of food. Pinterest and Instagram have been absolute game changers. Want to quickly kill two hours while simultaneously increase your appetite and give your do-it yourself-esteem a slap in the face? Visit either of these websites. Besides the fact that they make my inner Martha Stewart shrivel when I see pictures of gorgeous closets I'll never fill, beautiful homes I'll never own, furniture I'll never reupholster, and holiday decorations I'll never make, they are a really great spot for meal ideas. My sister and I always say that food is the one luxury we can afford. So I may not ever get to dine in the same kitchen as these people, but I can eat the same meal - probably better if I'm behind the knife (toot toot).

Heidi Swanson's recipe for kale salad with toasted coconut is all over the blogosphere, and is delicious just as written. But when reading some comments on the Sakara Life instagram account, someone had asked for ideas on cooking with mushrooms. I'd recently made Heidi's recipe, and knew that sauteed creminis would make a perfect addition. Not to mention her recipe makes four servings, and I always end up eating half of it, which amounts to a few hundred calories in oil consumption, and a couple hundred more in coconut flakes. And while all of those calories come from healthy fats, my skinny jeans just might have a problem with eating this bowl on the daily. I knew I had to come up with a version of this hearty favorite that would allow me to keep wearing my favorite closet essentials.

All of the flavors remain the same here, just in reduced quantities. I kept the volume of kale on the larger side, because c'mon, it's kale. The coconut flakes were reduced, but made up for with coconut oil to bring out more of the coconut flavor, and because coconut oil is pretty much God's gift to earth. Hair conditioner, frizz fighter, tooth whitener, makeup remover, night cream, deodorant, sunscreen - and that's just the beauty benefits. When consumed, coconut oil helps to rev up the enzymes in the body that break down fats, along with knocking out the free radicals in our bodies that speed up aging and disease. Seriously, the uses for this magic tree nut are endless. The sesame oil works perfectly with the sauteed mushrooms to make this dish really meaty and filling. And to keep with the Asian influence, I substituted liquid aminos for the soy sauce, making this meal a great source of protein.

Toasted Sesame Kale + Coconut Bowl
Looking for some breakfast inspiration? 
Top with a fried egg, and call it a game changer

Serves 1

lacinato kale (around 10 stalks) 

2 heaping tablespoons coconut flakes

1/2 tablespoon coconut oil

1/2 teaspoon sesame oil, plus 1/2 teaspoon

1 tablespoon liquid aminos, plus 1/2 teaspoon

1/2 teaspoon olive oil

scallions, thinly sliced

cooked grain of your choice (farro, brown rice, quinoa)

Preheat oven to 350 degrees.

Toss kale and coconut with 1/2 tablespoon coconut oil, 1/2 teaspoon sesame oil, and 1 tablespoon liquid aminos. Bake for 5 minutes, toss, and continue to bake for another 2 minutes.

Spoon kale and coconut mixture on top of cooked oat groats/farro/brown rice and toss with an additional 1/2 teaspoon sesame oil, 1/2 teaspoon liquid aminos, and 1/2 teaspoon olive oil. Top with sauteed mushrooms and sliced scallions.

Sauteed Mushrooms

6 cremini mushrooms, sliced thinly

1/4 tablespoon coconut oil

Heat oil in a medium pan over medium heat. Add mushrooms and saute for around 10 minutes, stirring occasionally until nicely browned. Do not salt.

Pomegranate-Mango Guacamole

There are various types of people who make up groups of friends, and I'm sure a lot of you are the foodie friends. That makes two of us. Whenever a party commences, I'm required to bring these two things: bean salad and guacamole (we're dip people). Of course I can add to my contributions, but if these items are not on the table, someone is going to bring it up. And it's not that I mind in the least bit either. These two dips guarantee my appetite will be taken care of amongst a sea of buffalo chicken and cream cheese. I tend to stick with variations of these and other Mexican-style dips, because I know they'll be crowd pleasers. "Vegan dip" can sometimes be met with wandering eyes. I've been holiday party hopping as of late, so I changed things up slightly to be a little more festive. Green avocados + red pomegranate seeds? Nailed it. And I know pomegranates can seem like a lot of work, but c'mon, they're like instant (not so instant) fancy food. I've been sprinkling these magenta jewels on just about everything, so I knew they'd be a great addition to a savory dip, not to mention meet my desire to add to the nutritional profile of anything I serve. This pomegranate-mango guacamole is skin-loving, superfood heaven. The entire pomegranate fruit (skin and all) has been used in Ayurvedic medicine for thousands of years, from remedies for intestinal troubles, to blood building and cataracts. The arils inside contain free-radical fighting antioxidants and provide the body with a good dose of vitamin C, vitamin K, and dietary fiber - all of which are effective in reducing blood pressure and heart disease risk factors. Their antibacterial properties may even help with dental plaque! On top of all that, the avocado, perhaps the most delicious addition to any meal, has a nutritional profile to match. Recent research shows that lycopene and beta-carotene (two key carotenoid antioxidants) absorption increase tremendously when avocado is added to an otherwise avocado-free salad. It's also recommended to peel your avocados rather than squeezing out the buttery insides to get the most bang for your buck. The greatest concentration of antioxidants lie just underneath the skin. Besides the healthy fat that make up most of the calories in the fruit, avocados are excellent sources of fiber, vitamin K, folate, vitamin C, B5, B6, and potassium. All of these stats are sure to combat the entire bag of chips you're about to throw down, too. It's called balance.

Pomegranate-Mango Guacamole

Inspired by A Cup of Jo

4 ripe avocados

3/4 cup chopped mango (fresh or frozen, thawed)

3/4 cup pomegranate arils

1/2 cup cilantro leaves, chopped

1/2 red onion, finely diced

2-3 cloves garlic, minced

juice of 2 limes

1/2 teaspoon cayenne pepper

himalayan pink salt (or sea salt), to taste

Add the onion, cilantro, garlic, lime juice, cayenne pepper, and salt to a medium sized bowl. Mash as much as possible with the back of a fork or a potato masher (or use a mortar and pestle). Add in 3 of the avocados, and mash again, mixing everything together. Stir in the mango and pomegranate arils. Taste for seasoning, adding more salt or lime juice if necessary. Chop the last avocado into chunks, and gently fold in. Let sit for at least 30 minutes, and enjoy!

Peanut Butter + Jelly Smoothie

My constant desire to turn beloved desserts into smoothies is now taking on classic sandwich pairings, and I couldn't be more pleased. Peanut butter and jelly has been my favorite sandwich since well forever, so I'm kind of shocked I didn't fall into this remix a little earlier. And although I could eat this childhood standard on the regular, something tells me my vegetable intake would drastically suffer. In an effort to squeeze in as many greens as possible, I'm left with not much room for daily sandwich eating. Enter the breakfast smoothie. I can turn almost any craving of mine into a frozen drink, within reason. The endless smoothie combinations makes eating drinking the rainbow pretty enjoyable. Treating myself to a healthy milkshake everyday is another great perk. 

For this spin on your average pb + j, I used frozen grapes as my jelly substitute. This goes against basically everything I stand for when making the real thing, because if you're not using strawberry jam in the middle of your bread, you're doing it wrong. You'd have to be near insane to open up a jar of grape jelly and think I won't be judging you (not really, but sort of). Throwing caution to the wind, I popped some red grapes into the freezer, and never looked back. I loved the risky results so much, that I have yet to even try it with some frozen strawberries. This sweet and nutty duo combines everything great about peanut butter and jelly with everything just as great about peanut butter and banana. The bee pollen took the place of the honey I typically drizzle in with the pb + b combo. And there you have it - a sippable sandwich. 

Peanut Butter + Jelly Smoothie

I've jumped ship on store-bought almond milk, so if I don't have any homemade on 

hand I'll reach for coconut water. Definitely go with almond milk though if you're 

looking for something more creamy and decadent

1 cup coconut water (or almond milk)

1 banana, frozen

1 cup red grapes, frozen

1 tablespoon peanut butter

1 teaspoon vanilla extract

1 teaspoon bee pollen

Combine the first 5 ingredients in a high speed blender until smooth. Sprinkle with bee pollen. Enjoy!

Banana Chip Chia Pancakes

**Another post I did for Sakara Life...enjoy!** 

Watching others indulge in garbage over the holidays is motivation for me to up my game in the kitchen. I'm looking for meals that taste like cookies, pies, and pancakes, but feel like salad. Is that possible? These buttermilk knockoffs definitely hit the spot. They're packed with nutritious ingredients, are super satisfying, and are perfectly reasonable lunch and dinner options. Is anything more mouth-watering than a fluffy stack of pancakes drizzled with maple syrup? Probably, but at the moment, no. Obviously my plating skills are above average when I want the pecan-pie-for-breakfast-folks to be a little jealous of what's in front of me. Here's to 2015!

Banana Chip Chia Pancakes

1/4 cup oats, ground

2 tablespoons almond meal (or protein powder)

pinch of sea salt

1 tablespoon chia seeds + 3 tablespoons water (chia egg)

1 large banana, mashed

1/2 teaspoon vanilla extract

2 tablespoons coconut water (or almond milk)

1 tablespoon cacao nibs

Stir together the chia seeds and water, and set aside to thicken. This is your egg replacement. Meanwhile, mix the ground oats, almond meal, and salt in a small bowl. Add the mashed banana, vanilla, and coconut water, and give it a stir. When the chia mixture is thick enough (5 minutes), add it to the pancake batter, along with the cacao nibs. Stir until combined.

Heat a frying pan over medium with a little coconut oil. Use a 1/4 measuring cup to make 4 small pancakes. Cook on medium/medium low for about 5-10 minutes per side. They take longer to cook than your standard pancake. When golden on either side, remove from heat, and start stacking. Layer with peanut butter, more banana slices, and maple syrup.

Curried Kale + Brown Rice Bowl

**Another post I did for Sakara Life...enjoy!**

I'm always trying to recreate favorite dishes of mine - to make them more healthy, to save some money, or both. This particular bowl was inspired by one of my favorite Cambridge hotspots, Life Alive. It's one of the few restaurants I go to that I actually feel really good about eating anything on the menu. They're 100% vegetarian, have tons of vegan, gluten-free, macrobiotic, and raw options, and some really delicious fresh juices and smoothies. And although I make it a point to swing by whenever I'm in the area, I pretty much always order the same thing. I'm a creature of habit, what can I say? This curried kale and brown rice bowl is my take on their Swami Bowl. Packed with greens, seasoned with a sweet and spicy miso curry sauce, and topped with nutritional yeast, raisins, and almonds, this nutrient dense bowl screams flavor. And now that I've mastered it, I feel even better knowing exactly what I'm eating, and in what quantities. It also allows me to sneak in some more of the green stuff (insider info: I always order half the rice and double the kale - just as good. 

Curried Kale + Brown Rice Bowl 

1 serving cooked brown rice

1/2 cup shredded carrots

1-2 cups broccoli florets 

1/2 an onion, sliced

2-3 stalks kale, leaves removed

2 tablespoons tamari almonds, chopped

2 tablespoons raisins

Curry Miso Sauce

1/2 tablespoon curry powder

1 tablespoon white miso paste

1/2 tablespoon olive oil

2 cloves garlic

1/2 tablespoon bragg's

juice of 1/2 lemon

1 tablespoon nutritional yeast

Whisk all of the curry miso sauce ingredients together, and set aside.

Heat a saute pan over medium heat. Add the carrots, broccoli, onion, and kale, season with salt, add about 1/4-1/2 cup water, and cover for a few minutes to steam the vegetables. When the onions are soft, and the broccoli is still bright green, uncover, and turn the heat to low. Add the brown rice and the curry miso sauce. Mix everything together on low heat until the flavors are evenly distributed. Top with the raisins and almonds, and an extra sprinkle of nutritional yeast. Serve with some sliced avocado for even more skin-loving superfoods.

Baked Sweet Potato with Coconut Oil + Avocado Mash

"If you don't take care of your body, then where are you going to live?"

**Another post I did for Sakara Life...enjoy!**

Like many of you, I'm sure, the more I learn about food, the more my diet evolves. I'm at a place now, where if it doesn't make me feel good and look good, I really don't want anything to do with it. As someone who has dealt with skin issues for the entirety of their existence, learning about all of the amazing beauty benefits that go hand-in-hand with a whole foods diet has been incredible, and really encouraging in those "I might just eat an entire pizza" moments. For the reasons I wouldn't be caught dead smoking a cigarette, are the same ones keeping me from a "happy meal." Because I like myself way too much to deal with premature aging, even if it requires a lot more time in the kitchen. Lucky for me, time in the kitchen is my favorite time of all, but for those of you who feel the exact opposite, this one's for you. If you're running on empty, and you don't know a carrot from a turnip, eating a healthy meal can take as much or as little effort as you like. This recipe (if you can call it that) is for those days when you can't be bothered to do anything more than to turn the oven on, because Mondays are hard for me too.

If you can wait the hour it takes to bake a potato, and not devour the leftover cake on your counter, then cheers to you, you're halfway there. Grab an avocado (because seriously, what doesn't taste better with avocado), and some coconut oil, and you've got yourself a facial in the form of dinner. And because we're really into ourselves, of course we went with a sweet potato. The candy-like cousin to your standard Idaho is packed with vitamin A and betacarotene, the same ingredients your probably paying an arm and a leg for in your fancy night creams. The coconut oil you've replaced the butter with is a solid pat on the back, for these 75 reasons and more. Finished with a healthy spread of mashed avocado, and you're wondering who invented sour cream anyways.     

Baked Sweet Potato with Coconut Oil + Avocado Mash

I found these incredible purple sweet potatoes at my local health food store. 

They just scream superfood to me. 

1 sweet potato

1 tablespoon coconut oil (organic, unrefined)

1/2 ripe avocado

juice of 1/2 a lime

pink himalayan salt (or sea salt)

Preheat your oven to 400°F. Make a few slits in your potato to let steam escape, and toss it in - I like to cook mine on a baking sheet, to catch any drips. Depending on the size of your potato, it should take about an hour to be cooked through. 

Once cooked, slice your potato open, sprinkle with salt and stir in the tablespoon of coconut oil. On a separate plate, mash up the avocado half with some more salt and the lime juice. Spread the avocado mash onto the potato, and dig in. 

Raw Brownie Bites

**Here's another post I did for Sakara Life a couple summers ago. More holiday treat inspiration! Perfect for cocktail parties, hostess gifts, long car rides, or late-night snacking!**

If you're like me, then you're probably aboard the breakfast-for-dinner-train, solely for an excuse to eat another sweet meal. As a kid, my eating habits were far from healthy, and even though I've cleaned myself up quite a bit, my sweet tooth remains intact. If you're trying to lead more of a whole foods diet, but still can't end your day without dessert, I give you dates. I honestly don't know why this amazingly rich, sweet treat has not gone mainstream. Medjool dates are Mother Nature's caramel, and I really don't think it's my biased earthy-crunchy attitude towards food in general. This candy-like fruit grows on the date palm in large hanging clusters near the top of the tree, very similar to the coconut variety. Although most of the calories in dates come from sugar, eating just one or two can really satisfy a craving for something sweet. Take out the pits and fill them with a scoop of almond or coconut butter, and suddenly I think we should be friends. They're a great source of fiber, copper, and manganese, and have more potassium than bananas. They're also the main ingredient in most raw food desserts and bars, making this ancient fruit a perfect substitute for your daily cookie break or pre-workout energy boost.

This past summer (two summers ago) I put together a weekend with some of my favorite gal pals, filled with great music and even better snacks. We threw on our crop tops and high-waisted shorts, adorned ourselves with flower crowns, and piled into a Volkswagen, hoping to bring a bit of the 1969 Woodstock to the 2013 Nines Festival. Now typically I tend not to make big batches of desserts, no matter how raw and healthy they are, because I have no self control and will eat 45 brownie bites as quickly as I roll them out. My digestive system wishes I wouldn't. But when I have a group of fellow food lovers to share with, I'll gladly pull out all the stops. Our festival menu included these raw brownies, almond butter and coconut cups, homegrown peach salsa, a fancy quince jam and cheese board, all sorts of chips and hummus, and the most delicious huckleberry vodka and pear cocktail. We definitely got after it. Vodka milkshakes happened, too. I can't be sure what happened after that. All I know is, I woke up around 3 a.m., turned into The Hulk, and shoveled a handful of these brownies into my mouth. Surprisingly, the next morning wasn't too painful. Must be all those superfoods running through my system. 

Raw Brownie Bites
I realize maple syrup is not raw, but like, cut me some slack

12 medjool dates

1 cup raw pecans

3 tablespoons cacao powder

2 tablespoons maple syrup

Throw the pecans into a food processor and blend until crumbly. Add the dates and blend again. Mix in the cacao and maple syrup and process one last time until the dough comes together. 

Form into balls. Leave plain or roll in shredded coconut, cacao nibs, finely chopped walnuts, or extra cacao powder. Refrigerate or freeze to keep fresh (they thaw really quickly, and keep for months in the freezer!). 

Pumpkin Spice Cake with Cashew Caramel Icing

***I did this post a little over a year ago for the NY-based organic meal delivery company, Sakara Life, but thought with the holidays at our doorstep, some of you might be looking for some "healthified" menu options. Hopefully I can once again keep up with blogging. I really do like it, I swear!***

It was my birthday this past Tuesday (no it wasn't), and after a weekend spent celebrating in the city, I welcomed a relaxed night in and a big bowl of pasta. Ever since I was little, my birthdays have been spent at my house with my closest friends and family and an Italian inspired meal. Keeping this tradition alive allows me to scam my way into two birthday parties: one spent over-drinking, and the other overeating. Birthdays are for splurging. I spend the remaining 363 days of the year binging on green juice and superfoods, so I really don't feel guilty. Besides, splurging for me usually means a little organic cheese or a vegan dessert. When I was younger my annual birthday meal was my mom's baked ziti. It has since grown up into my sister's penne a la vodka, and I really can't imagine it growing into anything else. Her vodka sauce is hands-down my favorite thing to eat. This year we served it over fusilli pasta and also as a bed for roasted fennel stuffed mushrooms (also amazing). I made the salad - a kale, currant, and pecorino mix, and also the cake. Yes, it's a little sad that I made my own birthday cake, but I really can't think of who else I'd trust with the challenge. Inspired by my favorite season, I went with a pumpkin spiced cake and a cashew date frosting. I'm always a little nervous when it comes to vegan baking, which is why my usual desserts are typically raw, but every birthday deserves a proper cake, especially when it's being served to non-vegans. Thankfully it was a big success. The cake was perfectly fluffy and moist, but the frosting really stole the show. I made the cake the night before and wrapped them in plastic on my counter. The frosting I made the next morning, and let sit in my fridge to thicken up a little until dinner. After soaking the cashews overnight, the rest of the frosting came together quickly with the help of a quality blender. I knew I'd love it as I added each ingredient to the machine. Cashews, dates, coconut milk, vanilla, and a pinch of salt blended together to create the most perfectly sweetened, caramel-like creme, without any of the unhealthy culprits in your usual confection. Cashews are the ultimate when it comes to creating nutritious desserts. They contain the same heart-healthy unsaturated fat as olive oil, and are a great source of copper and manganese. The soaking also allows for easier digestion, and basically a healthy substitute for the butter usually used in frostings. A few too many spoonfuls were sacrificed before landing on the target. And as a self-declared frosting lover, I obviously had to make way more than was required for an 8-inch cake. The stellar ingredient list is all the more reason to have an extra scoop of frosting and a slice of cake for breakfast, which is exactly what I did every single day this week. The frosting also made for a delicious fruit dip, a faux yogurt in a breakfast parfait, and the obvious decision for a spoonful every time I opened the fridge.

Pumpkin Spice Cake

Makes one 8-inch double layer cake

2 1/4 cups light spelt flour

3/4 cup coconut sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon allspice

a few pinches of ground cloves

3/4 cup pumpkin puree (100% pumpkin)

1 cup vanilla almond milk

2 teaspoons vanilla extract

1/4 cup maple syrup

1 tablespoon freshly squeezed lemon juice

1/4 cup coconut oil

Preheat the oven to 350°F. Lightly oil two 8-inch round cake pans, and line the bottom of each with parchment paper. Lightly oil the parchment paper (I use coconut oil spray), and dust with some extra spelt flour.

In a large bowl, whisk together the flour, sugar, salt, spices, baking powder and baking soda.

In a smaller bowl, whisk together the pumpkin puree, almond milk, vanilla, maple syrup, and lemon juice. Add the wet ingredients to the dry, along with the coconut oil, and whisk just until combined. Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, and let cool in pans on a cooling rack for 30 minutes. Remove the cake from the pans, peel off the parchment, and cool completely directly on the rack. Frost immediately, or wrap in plastic overnight.

Cashew Caramel Icing

Cut this recipe in half if you don't want to eat frosting all week (is that a real thing?)

2 cups cashews, soaked overnight

16 medjool dates

1 1/2 cans coconut milk

2 teaspoons vanilla extract

1/2 teaspoon pink himalayan salt

Process everything in a blender or food processor until smooth. Refrigerate for a few hours if desired.

Vanilla-Scented Butternut Squash + Pear Soup with Cashew Creme

Here's another post I did for Sakara Life. Click the link at the bottom for the recipe!

I made this soup on the first day of fall, with sounds of a football game coaching me in the background, and it could not have been more satisfying. Now by football I of course mean reruns of Friday Night Lights, because let's be serious, I have no desire to watch an actual game. But I can get into all the other stuff that goes along with being a sports fan, mainly eating and hanging out with friends before Monday morning ruins everything. I should let you know now that my friends and I have serious Monday anxiety. We try our best to take advantage of those two days of freedom, and promise each other to not bring up the "M" word until late Sunday night. But sometimes, your laughing with your favorite people on a Saturday night, and it sneaks up on you. That overwhelming feeling that it's almost over. I guess if we didn't put in so many hours during the workweek, the weekend wouldn't feel so great - yeah right. 

I guess once the initial shock of my alarm clock wears off, I'll have a bowl of this soup to look forward to for lunch. Packed with carotenoids, potassium, and vitamin B6, butternut squash is a powerhouse autumn staple, and lends itself nicely to both sweet and savory partners. I love combining it with salty feta and soy sauce, but with the abundance of pears and apples at my fingertips, I sweetened things up a bit this time. Warming spices were a no-brainer as was the maple syrup, but I got fancy with the cashew creme and vanilla bean. That's what weekends are for though - wearing platforms and cooking with fifteen dollar sticks of vanilla. This was actually my first time making cashew creme, and now that I have, I can see it becoming a regular menu item. First of all, it could not be easier, but most importantly, it's delicious. Use it anytime a recipe calls for cream, in place of yogurt, or even thinned out a bit and blended into your morning smoothie. Besides being my favorite nut, cashews are high in copper and magnesium, which both do great things for your hair, skin, and bones. Now pour yourself a bowl of soup, set aside a few hours to get to know your DVR, and enjoy sweater weather. Happy fall!

CLICK HERE FOR THE RECIPE!

Apple Pie Smoothie

I recently started an internship at a pretty amazing company, Sakara Life, and I've been really focused on creating recipes and blog posts for them, which is why I've been slacking here on Buff Chickpea. Sorry about that, but I promise to share the love. Sakara Life created an organic meal delivery program based on a whole-food, plant-rich diet. Their focus is on helping people take their health back through nutrition, while supporting local farmers and fostering a sustainable environment. The company is based in Brooklyn, New York, and is 100% female-owned and operated. Besides creating and delivering delicious, organic meals, Sakara Life is all about educating people on the amazing things a whole foods diet can do for your body and mind. And if you're not lucky enough to live in New York and have access to this program, they offer downloads for a 3-day detox and a guide to snacking, as well as a detox tea (all purchased through their website). If you're interested in what I've been contributing, which I hope you are, you should really check out their blog. It's filled with superfood recipes, healthy living advice, and interesting articles worth sharing. I thought it would be nice to share my Sakara posts on Buff Chickpea as well, in hopes of spreading the health. You can find the recipes over on the Sakara Life blog. Enjoy!


Barrels of apples at the farmers' markets can only mean one thing - fall is coming (it's already here!), and I am so ready for a change of scenery (quite literally). I've been overheating for the past two months, counting down the days until I can hurl my short shorts and teeny bikinis into storage until they sneak up on me again next summer. Is it strange that I'm excited to wear pants? Pants, layers, boots, neutrals, scarves, perfect hair days - fall has really got it going on. But besides being a season for fashion, the change in leaves also brings with it some pretty delicious food. Pumpkins, pears, Brussels sprouts, root vegetables, pomegranates, dates, and apples are just a few reasons to start this autumn inside your kitchen. The bright reds, oranges, and yellows of the trees are echoed at the farmers' markets during this season of feasting. The air is getting crisper, and it's a perfect time to slow down a bit, and reconnect with your health after spending your summer hopping from one party to the next. I don't know if it's because only a few years ago I'd also be getting ready for school around this time, but I like to think of September as the start to a new year. And this year, I'm taking full advantage of local and seasonal produce.

One of the first activities I plan for September is a weekend trip to an apple orchard. Being a New Englander, I reserve the right to complain about the majority of our seasons, but if we've done one thing correctly, fall is it. Pumpkins are ready for carving, cider for sipping, and trees for picking. There are a good number of apple farms on the South Shore, where I reside, but I usually head north for more of that "Hocus Pocus," storybook fall scenery. This year, I found myself in Ipswich, MA at Russell Orchard. Set on 120 acres of land, Russell Orchard is a full scale fruit farm, complete with a storefront offering up one of the most delicious apple cider doughnuts I've yet to taste. The thing I love most about this orchard is their minimal use of pesticides. They are not certified organic, but many of their gardening practices follow USDA guidelines, and some of their pest management systems mirror those found in the organic register. Now when it comes to produce, I almost always buy organic, but it's pretty darn hard to find an organic pick-your-own apple orchard, and it's one pastime of mine that I will never give up. Apple picking is about connecting with nature, supporting your local farmers, and reminiscent of a time when life was not so hectic. Get a group of like-minded autumn aficionados together and get pickin'!

I know most of you will fill your bags with sweet thoughts of apple pie in your near future, but my obsessive urge to turn any and all desserts into a frozen beverage does not stop with pie. Apples are full of disease fighting compounds and antioxidants, and are perfect eaten raw or stewed into homemade applesauce. They're full of fiber, detoxifying, immune boosting, and even help to whiten teeth. Drowning them in sugar is sure to combat all of those stellar health benefits, so why not try a delicious and drinkable frozen apple pie. I promise it will satisfy your sweet tooth. And if you're still craving a slice come morning, try this vegan caramel apple pie, it's right where I'm headed next!

CLICK HERE FOR THE RECIPE! 

Apple Pie Oatmeal

I spent the end of August traveling North to Montreal, and it has really put me in the mood for the crisper months ahead of us. The weather up north was absolutely perfect. Not too hot, not too cold. All you need is a light jacket. It was so nice to explore the city by foot without the humidity we'd be getting back home. Old Montreal was like a trip back to Europe - I could walk for days taking in all the history. The cobblestone streets, beautiful architecture, and delicious food made for a perfect way to spend a long weekend. I'll share some more of our trip to Canada soon. 

We decided to skip breakfast in Montreal before heading home, and instead stop in Burlington, VT for a change of scenery. I'd never been to Burlington, but with all the granola-eating, Birkenstock-wearing images conjured up around Vermont, I knew we'd hit it off. And we did just that. The leaves have already started turning up north, and we happened to be traveling through during welcome-back-week for the University of Vermont students (the things I'd do to be back in college). The homes were so wonderfully dated, and their dedication to local, wholesome foods is something I could really get into. I always wonder why restaurants in Massachusetts don't get more involved with sourcing local ingredients. Everything we ate seemed to be produced at a farm down the street. We finally hit Burlington around lunchtime (traffic at the border was nuts!), and of course I had researched a restaurant during our drive south. The menu at The Farmhouse Tap + Grill made for an easy decision. My mom and I got veggie burgers, and I topped mine with braised kale and caramelized onions. Incredible. I also got a fresh pressed apple, carrot, ginger juice to start. I really need to juice more. We ended our indulgent weekend of eating with a slice of homemade blueberry pie a la mode, and a sweet and tangy chevre and honey trifle. I highly recommend a trip to The Farmhouse if you're ever in the area. I'll definitely be back to eat my way through their menu.  

Driving through the green mountain state, on our way back to Kingston, I knew I wanted to plan this years apple picking weekend up here in Burlington - mostly so I could enjoy another meal up here. Is it strange that I plan all activities around eating? Most of the time you can find me at my computer eating one meal and researching my next. In fact, I think a lot of my unruly spending comes from trying to keep myself busy until I can eat again. So in hopes of bringing home some of that autumn air, I bring you apple pie oatmeal infused a bit with the delicious blueberry pie we enjoyed in Vermont. Creamy oats served atop warm, spiced blueberries all covered with soft and sweet cinnamon, maple apples, and finished with a sprinkling of toasted pecans. I. Want. Fall. 

Apple Pie Oatmeal

Serves 1

1 apple, finely diced

1/2 tablespoon maple syrup

1 teaspoon cinnamon

1/2 cups oats

1/2 cup apple juice

1/2 cup water

1 teaspoon vanilla extract

1 teaspoon maca powder

2 tablespoons dried cranberries

1/2 cup frozen blueberries

1/2 teaspoon cinnamon

2 tablespoons pecan, toasted

Place the diced apple, maple syrup, and teaspoon of cinnamon in a bowl. Cover with plastic wrap, and microwave for about two minutes until soft. Alternately, you could saute these ingredients on the stove top. Set aside while you prepare your oats.

Add the oats, apple juice, water, vanilla extract, and maca powder to a small saucepan. Bring to a boil, reduce heat to medium/medium low, and simmer until your liquid is absorbed and the oats are nice and chewy. Throw in the cranberries towards the end of cooking so they can soften up.

Microwave the blueberries in the bottom of your serving bowl. Mash slightly with the 1/2 teaspoon of cinnamon. Pour your oats over the warm blueberry mash, and top with the softened cinnamon apple chunks. Sprinkle with toasted and chopped pecans, and a drizzle of honey or maple syrup.

Banana + Avocado + Cacao Smoothie Bowl

I made an avocado chocolate mousse recently (I promise to share soon), and I've been dying to recreate it again with some healthier ingredients, raw cacao powder more specifically. Avocados were used as the base, and that got me thinking as to what else I could do with chocolate and avocado. Of course I had to put my obsession with frozen drinks to good use, and the result was the most incredibly creamy chocolate pudding meets milkshake. You should also know that I'm not the biggest chocolate fan, but to me, this was so much better than anything I'd find at an ice cream shoppe. I used half a cup of almond milk here, and spooned it up in a little bowl topped with coconut flakes and granola. Next time I'm going to try a full cup of milk to get my shake on through a straw. Summer is almost at a close, and one thing I'll really miss is my constant craving for frozen treats. Don't get me wrong, the Fall is my season, but as the weather gets a little chillier, slurping down smoothies gets a little harder, especially first thing in the morning. 

Banana + Avocado + Cacao Smoothie Bowl

use a little more milk if you're looking to drink through a straw

1/2 cup vanilla almond milk

1 frozen banana

1/2 avocado

2 tablespoons raw cacao powder

1 medjool date

1 teaspoon maca powder

handful of kale or spinach

Process all of your ingredients in a high-powered blender until thick and creamy. Add more or less almond milk depending on the consistency you're going for. Mine was like soft serve ice cream, so I served it in a bowl and topped it with coconut flakes and Purely Elizabeth granola. 

Raw Almond Butter + Coconut Cups

Finding healthy alternatives in a world that also creates Reese's Pieces is not an easy task. I get it, it's hard to eat right all of the time. But when you also have medjool dates at your disposal, I promise it will get easier (is that only something a lunatic would say?). I promise I didn't storm into this world with a bottle full of kale juice and a diaper made of pinecones. I ate junk just like everyone else, probably more so. My diet now is the result of years of food network viewing, food blog browsing, and an ever evolving passion for whole foods (both the store and the term for food in its original state). Pinterest has also brought some new game to my inner foodie. With the amount of pins I have, you'd think I lived inside a Martha Stewart Living magazine, but I swear I'm just like everyone else, and have really only mastered the sock bun (which I'm so over by the way. Top knots = life). This recipe in particular was inspired by my vegan sweet board, which I really need to explore more of. I tend to steer away from dessert making, even the healthy kind, because I have no self control and will eat 45 raw brownie bites as quickly as I roll them out. Pig. But when I have a group of fellow eaters to share with however, I'll gladly oblige. 

I made these cups for a music festival I went to last weekend with some great gal pals. We threw together some flower crowns (the best), stuffed a cooler, and headed to Devens, MA (Uh, is this place real? No, I don't mean Danvers). Traveling with girls is pretty great. The spread of food we brought to share almost convinced me to bail on the music and binge eat in the hotel room all night. Almost. We did our fare share of eating and drinking before me made our way to The Nines Festival, and then continued to do so once we arrived. The weather was perfect, the music was flowing, and things definitely got crazy. Vodka milkshakes happened, too. I'm pretty positive it was a curdled mess, but I really can't be sure. I might have also took a power nap in the beer tent, if we're being honest. 

These almond butter and coconut cups were the hit of the weekend. The original recipe called for peanut butter, and I'll be going that route next time to see if it compares to the classic Reese's cup, but I went with almond butter this time, because I love the coconut-almond combination. I also added some dates because my sweet tooth has no limit. I made a batch of raw chocolate for the topping, instead of melting chocolate chips, because I have a need to impress people with anything I do. But I also realized that making raw chocolate is super easy, and the results are incredible. Really. I'll never buy chips again. This recipe makes a good amount, and I made sure to leave a few at home for when the craving struck again (I ate them all as soon as I walked through my front door). I stuck them in my freezer, and ate them straight from there. No need to thaw, they do so pretty quickly anyways. 

RawAlmond Butter + Coconut Cups
Inspired by This Rawsome Vegan Life
Makes about 25-30 mini cups

1 cup shredded coconut

3/4 cup oats

1/4 cup maple syrup

6 medjool dates

1/4 teaspoon cinnamon

1/2 tablespoon vanilla extract

1/2 cup almond butter

2 tablespoons coconut oil, melted

sea salt, for sprinkling

raw almonds, for decorating tops

Raw Chocolate

1/2 cup maple syrup

3/4 cup raw cacao powder

1/3 cup coconut oil, melted

1/2 tablespoon vanilla extract

Add the first eight ingredients (shredded coconut through coconut oil) to your food processor, and blend until you've got a rough paste - a couple minutes or so. Divide the mixture among lined mini cupcake trays, leaving room to top with melted chocolate. Press the mixture firmly inside the cupcake papers. 

Whisk together all of the ingredients for the raw chocolate. I did this inside a liquid measuring cup so I could easily pour the chocolate on top of the coconut-almond-oatmeal mixture. Top each cup with a raw almond and a sprinkling of sea salt. Refrigerate for a couple hours, or overnight, and enjoy. They also freeze extremely well. 

Farmers Market Oat Groats with Basil + Feta

Farmers markets. My favorite part of summer. The whole "market" system makes shopping so enjoyable. I wish we had more markets in the United States. Maybe it's just that I live in New England, and besides the four warm months of summer, and what seems like two weeks of blissful fall, it's mainly cold and wet. I traveled to Italy last October, and fell in love with their open market lifestyle. There are no trips to the nearest big box store or supermarket (from what I saw), but a quick walk to whichever vendor is supplying your need for the day. It's a slower way of life, and one that I could really get used to. I suppose Massachusetts is too high-strung for a change like that. 

I love finding a quick and flavorful combination of my favorite vegetables, and then changing up a few ingredients to make completely different meals. I think I've been sautéing zucchini, summer squash, eggplant, and string beans with some garlic and onion for the past two months. They're the veggies that can always be found at my local farmers markets, and I happen to love all of them. And as you might already know, when I find something that works, I tend to eat it. A lot. I've made Asian, Indian, and Mexican meals out of basically the same ingredients. Vary the herbs and spices, alternate between cheese and nuts, and it's quite simple to give your taste buds a change of scenery.  

Here's my Italian inspired version on a farmers market stir-fry. I swapped the mozzarella in your typical caprese dish for some local feta, mostly because I like the sharp bite of the feta, and find I can use a lot less than I would mozzarella for the same satisfaction. Don't get me wrong, a classic caprese salad is one of my favorite combinations. I use the tomato, basil, mozzarella trio to inspire a lot of meals. This soup I found on Pinterest is on my must-make list. I'm also always trying out different grains, and steel-cut oat groats are my new thing. They bulk up quite a bit in water, and more is always better when it comes to eating. They have a high protein and fiber content, and are done cooking in about 30 minutes. I've used them in both sweet and savory dishes (they make a great substitute for oatmeal), and have even soaked them overnight to blend into a raw morning smoothie bowl.  

I like a lot of basil and garlic in this dish, but a little feta goes a long way to give you that creamy satisfaction. And if dairy isn't your thing, I've also made this with half an avocado mashed up with some lemon or lime and lots of sea salt. Use whatever you have on hand for vegetables, these are just delicious suggestions. Make it your own. It's hard to go wrong when you start with great ingredients. 

Farmers Market Oat Groats with Basil + Feta

Makes 1 generous bowl or 2 sides

steel-cut oat groats, or grain of choice

handful of string beans, trimmed

half of a small zucchini, sliced

half of a small summer squash, sliced

half of a small eggplant, sliced

1 carrot, cut into matchsticks

half a small onion, sliced

handful of cherry tomatoes, quartered

2-3 cloves garlic, minced

1/2 tablespoon olive oil

sea salt and pepper

1/4-1/2 cup chopped basil

a couple handfuls of spinach, chopped

2 tablespoons feta

juice of half a lemon

Cook your oat groats. I make a larger amount, and keep them in the fridge for the week. There's varying cooking methods around the web, but here's what I do... Boil 2 1/2 cups water, then add in your cup of oat groats. Add salt and let simmer on low for about 30 minutes. When the water is almost gone, shut off the heat and let sit for 5-10 minutes. 

While your oat groats cook, heat the olive oil in a frying pan over medium heat. Add in all of the vegetables except for the tomatoes, and season with salt and pepper. Saute for about 10 minutes, turn the heat to low and add in the tomatoes and garlic. Cook for a few more minutes, then shut the heat off. 

When the oat groats are ready, scoop your desired amount into a bowl, add in your vegetable stir-fry, basil, chopped spinach, feta, and lemon juice. Taste for seasoning, and enjoy! 

My Month in Rewind: July

Another month in the books. The older I get, the quicker time seems to pass me by. I think the perpetual work week has something to do with this phenomenon. I know I'm not alone when I say "I live for the weekend." There's truly nothing better than the feeling you get on Thursday night, knowing you only have to put in one more day until freedom at last. And the older I get, and the more routine my job gets, I've realized you have to make those two days count. So call your friends, make plans, get out of the house, cook a complicated recipe, share it with your family, wear all of your clothes that your sticky-fingers-nanny-job won't allow for (even if you're just walking around Target in them). Do something, because there's nothing worse than the Sunday night feeling (right Cait?), especially when you have nothing to show for the last two days.

So here it is. The month of July boiled down to a blog post. And wouldn't you know, weddings seemed to take over this four week period just as they did June. I'm not exaggerating when I say I might be the real life version of Katherine Heigl's "27 Dresses" character. The school vacation of my youth has turned into a three month wedding ceremony, and not that I'm complaining, weddings are a blast, but I think I'd be set with one per summer. I like my me time.

I also like the Fourth of July. Maybe more than Christmas. The amount of dips at a summer BBQ is pretty outstanding. Ending your night under a blanket of fireworks is real story book stuff. And the red, white, and blue color scheme is just the cherry on top of a perfect, American holiday.

I spent the 3rd on Whitehorse Beach in Plymouth, MA next to this HUGE bonfire.

My Fourth of July weekend was spent on these picnic tables, celebrating one of my oldest friend's, Ali, upcoming nuptials. It's the only picture I managed to take during our bachelorette party gone camping - Solo cups of sangria. We stayed in cabins on Martha's Vineyard, and while I did get to check something off of my Summer Bucket List, I think it's safe to say I'm past my camping days. Hotels just get me. 

While sleeping in the wilderness may not be my thing, taking in the island definitely is. We didn't do much besides relaxing on a beach and gorging on food and drinks, but it was exactly what we needed. I was in charge of our Saturday night dinner plans, and after a little research, I went with The Red Cat Kitchen in Oaks Bluff. It. was. incredible. Local, seasonal dishes, while Jaws played in the background was quintessential Martha's Vineyard. Creative vegetarian options are hard to come by on the island, but the chefs here blew me away. I went with the "vegetarian showdown," which was a combination of various plant based appetizers and sides the restaurant was serving up for the night, my favorite being the tomato, basil, and corn soup. I loved not knowing exactly what I would be eating until it was right in front of me. To wash it all down, The Red Cat has some pretty tasty cocktails on the menu - order the Sazerac, trust me. 

This is Ali. She's nuts. Ali and Chris got married at the Jones River Trading Post in Kingston, MA on the hottest day of the year. And although outdoor pictures were a no go for the sweaty face factor, at least it didn't rain. The venue was gorgeous, the band was a blast, and dancing all night with some great friends is always a good thing. 

A couple of my favorite couples. 

Between weddings, my weekends were spent on the beach with my closest friends and family, who all happen to live within 100 feet of me. Have I told you how great my neighborhood is? Here's a few shots on Saquish Beach. We piled ourselves between two boats and ten coolers, and spent the day eating, drinking, and thoroughly enjoying each other's company. 

My work week also vacationed on the beach. In Chatham. Not a bad gig. 

Especially when you get to look at these cute faces on the daily.

Outdoor eating. A must. And another check off the old bucket list.

Farmers markets are the sole reason I'll tolerate relentless weeks of humidity. My wallet thanks you.

Fancy hummus spreads are another market perk.

I'm just crossing things off of my bucket list left and right here. My brother's fire pit, which he built himself, is my favorite way to end a summer night. It's the best part of camping combined with a comfortable bed to go home to. I hear s'mores are a thing too. 

What? More weddings? A longtime family friend tied the knot here at this gorgeous church.

Obviously we had to take pictures of ourselves while we waited for the "I do's." Are photo sessions in churches frowned upon? These two beauties are my best friend, Britt, and my sister, Sydney. They're my people. 

Here come's the bride!

Time to party!!

Trav and Kritsy's wedding made all those summer vows worth it. The food was delicious, the company was even better, and the party never seemed to end. And even though my health nut self was trying to reject too many cocktails, all that dancing is sure to negate some of the over indulgence, right?

Me and my girls!!

Bedtime! 

Out with a BANG! And on to August...