One of the things I found myself really missing when I gave up sugar was jam. I know it sounds pretty random, but no longer being able to spread jam on my toast for breakfast was really sad (ugh, first world problems.) This recipe has made my breakfast (and dessert) experience SO much better. The best part? It’s totally customizable. You can use any mixture of berries you have laying around. You can put this on toast, in pies, on cookies, etc. etc. The possibilites are ENDLESS.
1 1/2 cups of any type of berry (I used strawberry, blackberry, and raspberry here)
2 tablespoons of lemon juice (or orange juice!)
3 tablespoons of honey
1 tablespoon of chia seeds
Here’s what I looked like when I tried this jam.
Chop your berries into small pieces. Add the berries, lemon juice, honey, and chia to a saucepan and simmer until the mixture reaches your desired consistency (mine took about 25 minutes.) You can also add spices, vanilla, or any other flavorings you like. Happy jamming!
When I gave up sugar and dairy, letting go of dessert was (and still is!) the hardest part. No matter what I did, I always had a craving for something sweet at the end of a meal. One of my favorite desserts is cookie dough. I searched far and wide for a cookie dough recipe that satisfied my dietary restrictions but I couldn’t find a single recipe that had the right texture and taste. After much trial and error, I present to you my vegan, GF, dairy-free, sugar-free cookie dough.
1 cup almond flour
3/4 cup coconut flour
2/3 cup water
2/3 cup avocado oil (you can also use coconut oil!)
1/4 cup peanut butter (I haven’t tried it, but I think substituting with any nut butter would work just as well!)
3 tablespoons honey
1 teaspoon vanilla
1/2 cup dairy-free chocolate chips
While I like using chocolate chips, this recipe is totally customizable! You can add nuts, sprinkles, dried fruit, etc, etc. Mix together the dry ingredients, then add the wet ingredients. You can eat the dough right away but I like to chill it in the fridge for a while. This really gives it that cookie dough texture. Happy eating!!
Ah minimalism. This non-execs trend takes its shape in restaurants, on social media, and recently, in branding. For many millennials and Gen-Zers, the proper use of this trend can make or break a brand. I can’t tell you the number of times I’ve come across a store or website and wanted to buy a product simply because I thought the succulents in the window were really cute or because the number of products displayed was aesthetically pleasing and approachable (think reformation, The Beauty Chef, and herbivore)
Reformation store in LA
Gone are the days when a great shopping expirence simply meant the store had a lot of cute clothes; never have I ever been excited to face the trauma that is the piles upon piles of clothes (not to mention long lines) at stores like Zara, LF, Bloomingdales, etc. While I often find some of my favorite pieces at these hell-hole retailers, I’m also often reluctant to enter these stores to begin with (“can’t we just walk around Tribeca and go to the cute little shops with the essential oils instead?”)
LF store in Soho
Enduring these blood-pressure raising shopping experiences takes a lot out of me. Even if I’m with my best friends, massive stores always make me weirdly depressed: sifting through an abyss of never-ending fabrics for some semblance of hope in the form of a blazer or some cool track pants kind of kills the joy of shopping.
Enter retailers like glossier, Solid and Striped, and Dreams on Air. These brands are not only aesthetically pleasing (I love me some white walls, natural lighting, and green plant accents), but also impeccably edited. Although the selection isn’t as vast, the products these stores carry feel— for the most part— unique (or at least it seems that way because your eyes haven’t glazed over from looking at racks and racks of patterned pants that all look identical). They gain individuality and a certain quality of specialness because you’re not comparing them to a hundred other pieces in the vacinity that more or less do the same thing for you.
Glossier showroom in Soho
Gen-Zers stare at beautifully (and meticulously) edited content day in and day out. Apps like facetune (don’t judge me), VSCO, Perfect 365, etc. have conditioned us to believe that perfection is not just normal, but necessary for social acceptance. If brands want to keep up with us, they need to edit and refine (and for the love of god give us succulents!)
Who says you can’t have a velvety soup without dairy? This recipe disproves that theory with just a few simple ingredients (most of which you probably already have in your fridge!) This soup is perfect for warming you up on all the crazy cold days we’ve been having in New York recently (and yes, I’m bitter that we haven’t gotten a snow day yet).
2 cups of butternut squash
Half an onion
2 cups of vegetable broth
1/2 teaspoon of paprika
Salt to taste
Black pepper to taste
Paprika to taste
Directions:
Start by chopping up your butternut squash into cubes. In a pot with the vegetable stock and chopped white onion, cook the butternut squash until fork tender. Make sure to season before it’s done cooking with salt and pepper! Allow the mixture to cool before pouring it into a blender, and blend until creamy and smooth. Transfer the mixture back to the pot and heat through, seasoning with your desired spices (I used paprika, chili flakes, and a touch of cinnamon). If you’re not vegan but are trying to eat less cream and butter, feel free to mix in a tiny amount of goat cheese (about a teaspoon per cup) to the soup while warm to make it even creamier. Top with a drizzle of olive oil and crushed pistachios if you’re feeling fancy and serve!
Yeah, you read that right. I know what you must be thinking. Vegan bacon that doesn’t suck? Simone, you’ve lost it. NOPE, NOT THIS TIME. I’ll admit this recipe doesn’t have the meaty flavor of conventional bacon, but if you’re craving crispy, salty, smoky goodness on your eggs or avo toast and don’t want to fry up bacon, THIS IS THE RECIPE FOR YOU, MY FRIEND.
3 cups of shitakki mushrooms sliced
Lots and lots of salt and pepper
3 teaspoons of paprika
3/4 teaspoon of chili flakes
1 teaspoon of garlic powder
7 tablespoons of olive oil
Slice your mushrooms
Spread them out on a pan lined with parchment paper or tinfoil. Then, evenly drizzle them will olive oil (this will help the seasoning stick better and make them super crispy!)
Add the seasonings and toss the mushrooms so they become evenly coated with the spices and olive oil
Bake them on 350 for 20 minutes. Then, flip them over and and broil until crisp!
Junior, Jake Shipley in protesting in front of Trump International Hotels.“Thoughts and Prayers are not Bulletproof”Four high school students protesting in Washington Square Park.Junior Lauren Gloster protesting gun violence within the criminal justice system.“My first vote will be against the NRA”“Why do guns have more rights than I do?”
I’m not going to lie, this recipe was not easy to come up with. I made three batches before finally achieving the perfect cookie. They’re delicious, satisfying, and super healthy.
1 cup almond flour
3/4 cup coconut flour
2/3 cup water
2/3 cup avocado oil (you can also use coconut oil)
1/4 cup peanut butter
3 tablespoons honey
1 teaspoon vanilla
1 teaspoon cinnamon plus more for sprinkling on top
In a bowl, combine the almond flour and coconut flour. Add the water, oil, and honey and stir to combine. Melt the peanut butter and add it to the mixture as well. Then, combine the cinnamon and vanilla. roll the dough into golf ball sized balls and press them down to your desired thickness (I think they’re best at about 3/4 of an inch thick). Sprinkle cinnamon on top and bake at 300 degrees for 10-12 mins or until golden brown and enjoy!
Teatox! (but not the gross ones that you see on Instagram, this is some Chinese Medicine that will clear you system and your skin!)
If you know me you know that I’m not into all that FitTea nonsense. This tea might not taste great but it has worked wonders for my skin (and has made me a lot less bloated!) I drink it 3 times a week at least! (This tea should NOT be the only thing you’re consuming!! Eat a burger. Eat a salad. Live your best life.)
1 1/2 cups of water
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 teaspoon turmeric
In a pot over low heat, simmer the water and spices until the water has reduced to about half its original volume. Strain and drink!
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