Category Archives: Dessert


YESSSS it is definitely feeling like summer here. Out of nowhere the temperature went way up and the sun came out. Who knows how long it will last but I matched the beautiful day with some summery grub.

Strawberry Mango Hemp Smoothie with Muesli

Handful of strawberries, 1 mango, 1 huge tbsp hemp protein, cinnamon, 1 c soymilk, sprinkle of muesli. Energizingggg!

Spent the entire morning doing The Shred and preparing food to take on my two day trip out to Guilin (in the countryside). I guess it’s a little crazy that I’m attempting to pack 6 different meals BUT I prepared a batch of almond butter, breakfast cookie, protein oats, carrots, apples, crackers, homemade basil hummus, celery, cauliflower and the DELISH corn salad that I made for lunch. The best part is that everything, besides the corn is raw (I’m trying to eat at least two raw meals a day because it has been making me feel heavenly).

Mid-Almond Butter Making

Breakfast Cookie - oats, almond butter, hemp protein, soymilk, raisins, cinnamon

SUMMER = Fresh Corn Salad (with basil)

From The Barefoot Contessa Cookbook:

  • 5 ears of corn, shucked
  • 1/2 cup small-diced red onion (1 small onion)
  • 3 tablespoons cider vinegar
  • 3 tablespoons good olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup julienned fresh basil leaves

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

For some veggies:

Snow Peas

And dessert!! I almost don’t want to show this since my food styling has been seriously off this week. I wanted to make banana almond strawberry date ice cream…but I didn’t have any frozen bananas. I ended up making an almond-strawberry-date compote and putting it on top of a split banana. MMM.

This looks hilarious


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Filed under Almond Butter, Dessert, Fruit, Salad, Shake, Travel

Jazz It Up

Steamed eggs are one of my favorite dishes here in China. Light and smooth with a custard like texture. Delish.  Amidst my search for some simple steamed egg recipes,  I came across one that combined eggs, apples, cheddar and rosemary. Recipe courtesy of (, cheddar courtesy of Metro, rosemary courtesy of the best package sender ever, my sister, Karen. The result? Possibly the most luxurious eggs I’ve had in years.

Steamed eggs with Sliced Apple, Cheddar and Rosemary

Whisk together two egg whites, one whole egg and S&P. Pour in (sprayed or oiled or buttered) pan on LOW heat and let sit until the top is only slightly wiggly. Once eggs are mostly set, place thinly sliced apples, thinly sliced cheddar and a sprinkle of rosemary on top and cover until eggs are set and cheese has melted.

AMAZING discovery on the same site. Banana ice cream: all natural, vegan, and the most energy you will ever get out of a dessert. Plus I got to put my homemade almond butter to use! Just put a frozen banana and one tablespoon of almond butter (or whatever nut butter) in a blender. Blend, and enjoy.

Banana Almond Ice Cream

I threw on some jazz while i made/ate this and while I felt kind of like an asshole, it was perfect.

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Filed under Dessert, Dinner