Sexy Girls Love
Fibrous Granola
That’s right, baby. You read it here. Sexy girls love fiber. It’s a thing. We gotta keep it tight — and our fiber baby just knows how to help us out. She expands in the tum-tum, keeps us fuller longer, and always comes through when it’s time to go. And who doesn’t love that?
Whip up this fiber-rich, crunchy, not-too-sweet, dreamy cluster granola and thank me later. Perfect for breaky or as a midnight snack with a little yogi or milky.
Click on the tabs below, and check out the recipe
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Click on the tabs below, and check out the recipe 〰️
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-4 cups organic oats
-1/2 cup of dry roasted almonds or any other roasted nut
-1/2 cup of unsweetened coconut flakes
1/4 cup cacao nibs
1/2 + 1tbsp of coconut oil
1/3 cup of maple syrup
2 tsp cinnamon
1 tsp nutmeg
1 large ass pinch of salt
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Preheat oven to 350
Line a 9X12 baking sheet with parchment paper
Put all the ingredients in a large mixing bowl, starting with the dry and then adding the wet
Once combined, pour the mixture onto the baking dish, spreading evenly. PRO TIP: if you pat down the mixture, it will create bigger clusters
Place in oven for 15-20 minutes, until fragrant. Let cool completely.
flavor notes and feelings:
almond joy, tropical island in the fall,
chick-flick, toasted almond ice pop
Jammy Egg’s With Herbs
When I was in Tel Aviv, Israel, I stayed at an amazing hotel that served an absolutely incredible breakfast spread. From bourekas to labneh drizzled with honey to chocolate babka — it was a full-on Mediterranean feast, and every bite was chef’s kiss.
But every morning, I found myself returning to the buffet for one simple, savory dish: mashed eggs with avocado and herbs. It was rich and fatty, but brightened with fresh herbs and a hit of citrus. Naturally, I brought the recipe home with me — stored safely in my heart and my at-home-cook brain — and came up with my own version to recreate the magic.
Click on the tabs below, and check out the recipe
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Click on the tabs below, and check out the recipe 〰️
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-6 eggs
-1/4 cup of cilantro & dill & parsley
-1/2 lemon squeezed
-2 tbsp of kalamata olives chopped
-salt and pepper to taste
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-Boil 6 eggs for 6.5 minutes. Once the timer goes on, immediately throw them into an ice bath. Let them cool before peeling
-Chop up all the herbs and measure them out to 1/4 cup each, or less depending on your herby liking, and add them to the peeled eggs
-Chop kalamata roughly resulting in some large and some small pieces, and then add them to the eggs
-Mash all the ingredients together until you reach a chunky consistency and everything is fully incorporated
-Add to a nice bowl, season to taste and then squeeze lemon
-Eat on its own or with crusty bread
flavor notes and feelings:
nostalgia, bright, decedent, happy
summer days
Fancy Iced Coffee
I love coffee in the morning as much as the next chick. I’m not some unique little bird — I drink my coffee with milk and call it a day. But living in Denver, it’s hard to ignore the endless coffee shops serving up the most creative drinks: orange caramel lattes, cortados with rosemary rose syrup... D-I-V-I-N-E.
But eventually, my bank account had some thoughts. I couldn’t keep justifying a six-dollar coffee I’d inhale in four seconds flat. So, low and behold, I created something just as good — for a fraction of the price — right in my own kitchen.
Click on the tabs below, and check out the recipe
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Click on the tabs below, and check out the recipe 〰️
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-Old drip coffee or freshly brewed coffee, or any coffee sitting around for coffee cubes
-Fresh coffee for drinking (enough to fil an 8 ounce jar)
-2 ounces Half & half
-1 tsp Vanilla Extract or bean
-1/2 tsp almond extract
-A metal straw
-A mason jar
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-Use any already prepped coffee lying around the house. Whether it’s bottled cold brew or an old drip from the day before, doesn’t matter. Grab a groovy ice cube tray (I have a circular one and a big square cube one I got on Amazon), and place the drip in mold. Freeze until solid
-Brew your favorite coffee
-Grab your half & half, pour in vanilla and almond extract and mix to combine
-Once cubes are solid, and coffee is brewed, add to an 8-ounce glass mason jar, and fill until there are about 2 ounces left in the jar for your milky.
-Pour 1/2 of the half & half vanilla mixture
-Take the remaining half, and grab an electric hand whisk, milk foamer, or milk frother machine, and steam the remaining milk.
-Pour steamed milk on top
-Grab your adorable metal straw, and loosely mix and enjoy!
flavor notes and feelings:
totally satisfying, nutty, yum.
Cinnamon Toast
When I lived in a tiny bungalow apartment in NYC, I barely had any space to cook. My “kitchen” was basically an oven and a sink — no countertop, nothing. We had a fridge, but it sat smack in the middle of the living room. Two hundred square feet and a full bed for me and ma’ man.
During that time, we got really into drinking White Russians and making little snacks while bingeing Animal Planet on Netflix. One of our go-to goodies? Cinnamon Toast. Easy, practical, no kitchen mess, and always hits the spot.
Click on the tabs below, and check out the recipe
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Click on the tabs below, and check out the recipe 〰️
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-Any type of sliced bread. I used fresh sourdough before, and fresh homemade white bread.
-2 tbsp + more for buttering the pan room temperature salted butter (I like the salty-sweet aspect, but regular butter is fine too)
-2 tsp cinnamon
-2 tsp brown sugar or more
-A dash of vanilla extract
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-Using a rubber spatula, grab your butter, cinnamon, sugar & vanilla and mix it all together in a bowl until it’s fully incorporated
-Grab your slice of chosen bread and shmear the bread with the butter mixture until completely coated
-Over medium heat, melt a little bit of butter in a pan, then place your bread into the pan until it gets slightly bubbly around the edges
-Flip the bread gently, toasting the other side
-Once done, serve with vanilla icecream or eat alone
flavor notes and feelings:
childhood classic, warming, cozy
by the campfire, playful