I had fallen off the “eat clean and mindfully” bandwagon for most of last year. Since I became pregnant to be honest -I’ve been eating everything that came my way. My sweet baby turned 9 months old last week and I realized the excuse of eating for two isn’t valid anymore. You think I … More Green smoothie bowl for breakfast, because #Health
Last month, we took a little vacation in Canada. R was in Toronto for work so I joined him there and on the weekend we drove up to Gananoque. We stayed in a darling little b&b that turned out to be a great find. Our host was a wonderful lady who has put so much … More Getting away / All Natural Home-made Granola
It has been a productive week! We did the Brooklyn half marathon last weekend. I say “did” because while R ran, I barely managed to finish. I enjoyed the first 10k and was sort of managing my pace till then, but the second half killed me. I was asking myself why I signed up for … More Toasted Coconut and Banana Bread / Musings of a newbie runner
I love Brownies. And baked Cheesecake. Imagine my delight when I find a recipe to make them together in one dessert! It is also rather special because both these desserts are a specialty of my sister-in-law. She made them growing up and my husband has fond memories of eating them. In fact, the very first cheesecake (and brownie!) I ever made at home, was after getting married using her recipe over a long distance phone call =) … More Hazelnut Cheesecake Brownies
My husband is a HUGE grapefruit lover. He loves the fruit so much, that he usually eats one a day. He has a special way of cutting it too – neatly peeling all the skin out so all that is left is wonderful pearls of the fruit that are both crunchy and juicy at the same time. I can’t complain really, since cutting a grapefruit is generally a lot of work =p I was curious to bake a cake using grapefruit. Grapefruit itself has a lot of flavor, but unlike its other cousins, it leaves a slightly bitter aftertaste. I wasn’t sure how that would turn out in a cake, but this recipe from Smitten Kitchen’s Cookbook did a good job of bringing out the fresh and citrusy notes without the aftertaste . Using olive oil instead of butter is definitely one trick to keeping your cake moist! Also, it’s such a lovely light cake, that it goes wonderfully with your afternoon tea! I skipped the glaze, to cut down the sweetness. Though slightly less pretty – it tasted fantastic!
Also – I think this recipe can be used Oranges just as well, simply replace wherever Grapefruit is used!
I thought this salad felt like spring. It’s fresh, colorful and so full of hope! Each bite is filled with bursts of citrus fruit, creamy avocado, and a subtle pungent flavor that comes from mixing mustard with blue cheese. … More It’s Spring in my kitchen / Orange Avocado Salad
Chocolate chip cookies are special. Everyone I know – regardless of age – loves them and savors them with equal enthusiasm. While my memories of eating cookies as a kid were mostly ones that my mom baked for our birthday parties, ranging from coconut macroons to chocolate and vanilla checkered biscuits, I didn’t ever bake any myself growing up. It was when I moved to London for college and found myself drawn to all things dessert that I also realized that I enjoyed baking and that if I actually followed a recipe, voila – I could make my very own cookies! I made everything, from strawberry scones to chocolate mint cookies! There was no stopping me. I have since then tried my hand at a variety of different types of chocolate cookies, and so when someone says there’s a new bakery that makes the best cookies in town, my husband and I make it a point to go. … More Dark Chocolate Chocolate Chip Cookies