Tag Archives: Food

Supaa Bomb, Superbowl Snacks


Hello blog beauties!
Coming to you live from the snowy regions of New England. Yet again, Old Man Winter is walloping us. You would think living in Vermont for 4 years I would be used to this, but alas, I am not. It’s just not in my DNA to get accustomed to the cold. Ever. At least it’s pretty?

I’m still pretty stoked about the New England Patriot’s Superbowl XLIX Championship Win yesterday, along with the rest of New England residents. In keeping with the theme, I wanted to share with all of your the tasty treats I made for my Superbowl party last evening. They were a hit, so I figured it would be nice to pass on the yummm.

Superbowl SuccessMy posing wasn’t the best and my boyfriend wasn’t the most enthusiastic of photographers, so unfortunately this is a mediocre shot. However, the food is the star anyway, so here’s what I’m holding: bacon wrapped smokies and jalapeno pillow puffs. Care to know more?

Phase One

Phase One

Phase Two

Phase Two

Those little beauties are the bacon wrapped smokies. Honestly, they were the overall hit of the party (not to toot my own horn or anything…). People loved them and they were devoured pretty quickly. The best part? They’re so simple to make! I won’t lie, they’re a bit time consuming since you have to wrap each one with care (and love), but it’s 100% worth it and I will definitely be making these again. If you want the detailed recipe, let me know! In a nutshell, it’s a smokie, piece of pineapple and slice of jalapeno wrapped up in bacon, secured with a toothpick and sprinkled with brown sugar, then baked in an oven at 425 for 17-22 minutes. VOILA.

Phase One

Phase One



Next up are the Jalapeno Pillow Puffs. These were amazingly delicious and once again will be added to my recipe arsenal; it also happened to be my first time playing around with pastry puffs. I was a little nervous at first, and for good reason: pastry making is hard! You have to watch them like a hawk and even then, they are tricksters.

I made two separate batches, one much more successful than the other. During my first attempt, pretty much all but 1 exploded 😦 Thankfully those were made at home as a trial run, so I could shove the filling back in and they still tasted divine. My family wasn’t deterred on the less than stellar presentation. The second batch I baked at the party, and having learned my lesson, I watched them much more closely than the first – my efforts proved worth it. There was still one explosion, but it was minor and so I ate it. Like I said, they still tasted phenomenal! If you want the full recipe for these, let me know 😉

Until next times mes amis ❤

Strawberry-Banana Chia Pudding


Howdy y’all!

I came across a recipe the other day for Strawberry Chia Seed Pudding, and I thought it sounded like a great thing to try out. Healthy, fresh AND tasty? Count me in. I also added banana to my recipe; mostly because there was a banana that was getting a bit too ripe on my counter, and I hate to see food go bad.

Strawberry/Banana Chia Pudding

Without further ado, here is the recipe. Enjoy!


  • 2 cups filtered water
  • 1/2 cup hemp seeds
  • 1 cup fresh strawberries, more for topping
  • 1 whole banana
  • 1 tsp vanilla
  • pinch sea salt
  • 10 drops stevia (or honey/maple syrup)
  • 1 cup dry chia seeds
  • 1/4 cup cacao
  • 1/4 cup shredded coconut, more for topping
  • handful blueberries


  1. In a blender, combine the water, hemp seeds, strawberries, banana, vanilla, sea salt and stevia.
  2. Blend for 30 seconds or until all ingredients are thoroughly combined. This will be your strawberry/banana hempseed milk.
  3. In a separate bowl, combine dry chia seeds with milk and stir! A good rule of thumb is 3 cups liquid: 1 cup chia, but I had more like 3 1/2 cups milk and it came out just fine.
  4. Fold in cacao, coconut and blueberries and let sit for 15 minutes. This will allow the chia seeds to soak up as much liquid as possible. You will notice the mixture start to thicken.
  5. Once seeds have expanded, scoop out some into a bowl, add the strawberries, coconut and other toppings you may desire and indulge!

I promise you dears, it’s super simple and not as weird and gross as it may sound. The texture may take a little getting used to, but this is way better than store bought puddings as far as health is concerned. You can also always add more sweeteners like maple syrup, honey or agave to the mixture. Play around with it and see how it goes — and don’t hesitate to share and ask questions!

Have a great rest of your day my sweets! If you are going to fall victim to this impending storm tonight/tomorrow, stay safe and warm. x’s and o’s

Colorful, Healthy, Seasonal Risotto


Hello my beautiful people.

Christmas is soon upon us… I hope everyone is ready to take the Holidays in stride and enjoy themselves! All my presents are wrapped (in the Wall Street Journal in an effort to save trees and cash money) and under the tree, plus I’ve been baking up a storm! Stay tuned for all my cookie pictures and recipes, I’ll get those up at some point after Christmas is over.

In the meantime, I have another recipe I would like to share avec vous that I snagged from EdibleRhody. I haven’t made this yet, but I figured maybe some of you would like to use it this coming week with all the festivities. Basically, all the ingredients in the title are amazing so in my mind it is sure to be a win.

Beet & Barley Risotto with Goat Cheese & Apples
Serves 6 as a side dish


  • 3 cups chicken or vegetable stock
  • 3 tablespoons olive oil
  • 1 yellow onion (dice small)
  • 2 gloves garlic (mince)
  • 1 cup pearl barley
  • 4 ounces white wine
  • 1/2 cup beet juice (1 large)*
  • 1/2 cup diced apple (1 whole)
  • grated zest and juice of 1/2 lemon
  • 4 sprigs thyme (stemmed and chopped)
  • 1 tablespoon unsalted butter
  • 1/2 cup (2 ounces) goat cheese (crumbled)
  • kosher or sea salt
  • freshly ground black pepper

*If you aren’t lucky enough to have a juicer (though I highly recommend you buy one… they’re getting cheaper by the day!), simply puree 1-2 roasted beets in blender until smooth as can be. Add water if needed.


  1. Bring stock to a simmer in saucepan. Heat olive oil in a heavy-bottomed saucepan and add onion, cooking until translucent (5 minutes), don’t brown! Add garlic and barley and saute for 2 minutes.
  2. Add white wine and allow to evaporate (2-4 minutes). Add stock, 1 ladle at a time, letting liquid fully absorb before next ladle, and still constantly until barley is tender (approx 20 minutes).
  3. Add beet juice and apples. Stir until liquid is reduced and risotto is thickening up.
  4. Remove from heat and add lemon zest, lemon juice, half of the thyme, butter and 1/4 cup goat cheese. Stir until combined. Season to taste.
  5. Serve warm, garnish with remaining goat cheese and chopped thyme.

Sounds pretty fabulous, right? I have to do some work today, but I think afterwards I may try this out. Or make more cookies. I’m on a pretty severe cookie making binge, and if anyone has any stellar recipes, I would love to be brought into the loop!

Well, I must start being productive now. Have a great day everyone, don’t let the Monday blues get you down. Turn on some festive music and do a little dance if you start to feel stressed, or even better, throw on an ugly sweater. Preferably one with twinkling lights.

Carrot Salad & Cumin Vinaigrette


Hello my dears and Happy Monday! As I was combing thru an old Edible Rhody magazine, I noticed this recipe. I love me some vibrant colors, so I definitely will have to try it soon. Pictures to come when I do make it… but if you beat me to it, please don’t hesitate to share!

Rainbow Carrot Salad With Toasted Cumin Vinaigrette
6-8 Servings

For Salad:

  • 2 lbs washed rainbow carrots
  • 1/4 c chopped fresh chives
  • 1/4 c chopped flat parsley
  • 6-8 breakfast radishes
  • 1c  (1/4 lb) narragansett creamery salty sea crumbled feta
  • Zest grated 1/2 lemon
  • Kosher or sea salt
  • Fresh ground black pepper

For Dressing:

  • 1/2 t ground cumin
  • 3 T sugar
  • 1/4 c apple cider vinegar
  • 1/2 c evoo

For Salad: Trim tops off of the carrot and shave carrots lengthwise into long 3-4″ ribbons with peeler into bowl. Toss in herbs. Slice radishes lengthwise as thin as possible, if you own a mandolin… use it here.

For Dressing: Heat small skillet on medium for 1 minute then add cumin. Cook 1 minute or until slightly darkened and fragrant. Consistently shake pan. In separate bowl, mix vinegar and sugar and whisk in cumin and olive oil. Salt and pepper to taste.

Add dressing to carrots and herbs then top with feta, radishes and lemon zest directly before serving. Yummy!

Th-th-that’s all, folks. I’ve been combing through a ton of local/holistic magazines lately, so don’t be surprised if more of these start popping up. I hope the start to your week has been going well! x’s and o’s

Anxiety Reducing Foods


Hey There Babes,

The other day, I recommended pot to a customer. Don’t get the wrong idea. She was an older woman of about 75+ years with glaucoma and asked me for tips on what to eat/drink to help alleviate stress and calm her nerves. Marijuana sort of came out like word vomit, I couldn’t help it. Seriously though, it’s EXACTLY what would solve her problems, or at least help significantly.

Her response? She laughed and commented that it wasn’t the first time someone said that to her, but she said she couldn’t bring herself to do it. I inquired as to why, and she didn’t really have a legitimate response. My guess is she “doesn’t do drugs”.

Ugh. Why must people still consider this a drug? It makes me sad. This is a plant. Mother nature gave it to us; it’s not cultivated in a lab and there have NEVER been any deaths from this herb.
Maybe someday people will grow some brains, but until then… I guess you can pay pharmaceutical companies your hard earned money to pop pills that contain sketchy chemicals and most likely are doing more harm than good. Take that as you will.

Anyway, since this woman will not take my original advice, I took to the interweb and started doing some research on specific foods that help alleviate stress and reduce anxiety. In case any of you are interested, here’s the list:

1. Asparagus – boosts folic acid
2. Avocado – stress relieving B vitamins
3. Blueberries – stress busting antioxidants and vitamin C
4. Milk – calming antioxidants, protein, calcium, B2 and B12
5. Almonds – stress relieving and immune boosting vitamins B2 and E
6. Oranges – lower stress hormone cortisol, vitamin C
7. Salmon – omega 3 keeps cortisol and adrenaline from spiking
8. Spinach – comforting, promotes well-being and magnesium regulates cortisol
9. Turkey – AA Tryptophan releases serotonin and promotes calmness
10. Oatmeal – serotonin, use thick cut and old fashioned

Encouragingly enough, these are all actually foods that the general public seems to enjoy – so start incorporating some of the above ingredients into your diet! Honestly, you can combine the majority of those into a powerful anxiety reducing smoothie (milk, avocado, blueberries, almonds, orange, spinach and oats).

Shipyard Smashed Pumpkin

Shipyard Smashed Pumpkin

In other news, fall is officially here! Which means that pumpkin beer is now in season. I can’t say I’m the biggest pumpkin fan, but I do enjoy a nice bottled pumpkin brew. I have made it a goal to try as many different pumpkin flavored beers as I can while their around, so that means you guys get to hear about it. The first one was Shipyard’s Smashed Pumpkin. At one pint and 9% ABV, this puppy packs a punch, and is quite damn delicious. Definitely would recommend giving this a try.

Dogfish Head Punkin Ale

Dogfish Head Punkin Ale

The next contender was Dogfish Head’s Punkin Ale. First of all, the label is awesome. Very Dogfish Head – I love the branding that they do. Pumpkin beer must be high in alcohol percentage or something because this one is 7% ABV, which again falls in step with Dogfish Head. This was another tasty brewski, and I would pick it up if you see it on the shelves!

Dehydration Nation


Hello, lovers.

Just had a pretty solid rock climbing workout! Max and I have been going quite frequently, and we even went and climbed outside (!!!!!) on Sunday at Lincoln Woods. We didn’t climb for long, but it was pretty cool to have our first outdoors adventure. This summer, our goal is to get outside and climb as often as possible, and I want to try and go camping at places that have diesel climbing — gotta love the outdoors!

Today, we finally started belaying in Rhode Island for the first time. We were certified in Florida, but didn’t actually start climbing at The Rock Spot until today. It was a good time, and what was really great is that we can now climb everything minus the lead routes in the gym. WOOO! We’re getting into the big leagues meow.

So, how is everyone? Ready for spring? I sure am. I’ve been working more frequently now being the manager at this new juice bar two gentlemen and myself as starting up, called The Power Bar. We put in our first full order of basically everything on Monday, and yesterday I completed the first weeks’ employee schedule, so I’m feeling pretty excited about the whole thing.
We still have to set up all our equipment, and I have to schedule a training day for my new employees, but it’s a little too early in the game to do that just yet. It’s fun though! For the most part, I have always enjoyed the jobs that I have worked, but this one is a different level of enjoyment. It’s quite awesome being the head lady who gets to make executive decisions and actually come up with creative ideas and such. Let’s hope it stays this awesome! I think it will — I enjoy the environment and the people, and that’s the majority of the battle right there.

Want to hear something else uber exciting?? I GOT A DEHYDRATOR!! It finally came in the mail on Monday, and she’s so beautiful and awesome and I can already tell that this is going to become a mild addiction of mine. Yeah!!

ExcaliberWhat you’re looking at there, folks, is the Excalibur 3926TB… a 9-tray Excalibur dehydrator with a timer. It was a pricey toy – $300, but totally worth it in my opinion. It has a 10-year warranty and the timer allows me to not have to watch my treats as they dehydrate; it shuts off once the timer hits 0.

There are about a million and one things I want to make, including jerky, dog and horse treats, fruit leather, dried fruits, veggies and herbs, and even yogurt. I currently have beef marinating for jerky, and I just finished these lovely ladies this morning:

Apples^^ Those are two Empire apples dusted with cinnamon, before and after they went through my dehydrator. I left them in for 12 hours, and I think next time I’m only going to leave them in for 10; they weren’t as pliable as I would have liked. However, they taste awesome and for my first attempt, I would call it a great success!! Don’t worry, this is not going to be the last time you will see my experiments up here – addicted! Soon enough I will let you know why things are so awesome when dehydrated, but I want to have all my facts straight first.

Well… I need to go do some studying for my second servsafe exam coming up (oh joy oh rapture). I already have my Food Handler Certification, but since I’m going to be the manager, I have to get my Manager’s Certification as well. Fun times up in hurr. As always, if you want me to talk about something in particular, let me know! I don’t bite. Usually. 😉

Have a great evening my friends! x’s and o’s.


Keep Portland Weird


Hey Babes

As you know, I’m currently in Portland, Oregon having a great time! I’ve been here since Tuesday night, and I thought I would give you all a recap of the adventures I have had. There’s a lot of pictures, so enjoy. Here it goes!


My airport beer, lotion and samples.

Tuesday night wasn’t super exciting; I arrived at PDX about 8:30pm, after a 6 hour plane flight — so you can imagine I was pretty damn exhausted. I also broke my rain boot on the plane, which was a pretty big bummer. I did however do a pretty innovative job of fixing it:


Quick Fix Skills

Natasha was awesome and picked me up at the airport, then we went and grabbed some burgers because we were both outrageously hungry. Did you know that Alaska Airlines only gives you a pathetic bag of mixed nuts for a 6-hour plane trip?!? Not okay. Not okay at all, considering how much money I spent on a plane ticket. You live and you learn I guess. I have learned not to take that airline again if I can avoid it!

Anyway, flash forward to Wednesday, March 26th: I woke up around 8am (there’s a 3-hour time change, so it works in my favor here with waking up earlier), took some time to shower and get dressed, then I made my way to the bus stop. Unfortunately, the bus wasn’t scheduled to come until 4:22pm and it was 9:45 am… so I had no choice but to walk. To where, I had no idea, but I started hoofing it and eventually found my way to a main area of Beaverton, which is where Natasha lives, which eventually led me to a bus stop. Now, I’m pretty directionally challenged, so getting myself to the proper bus stop was a victory in and of itself. Go me!
So, I took the bus to the Max (Portland’s form of public transit) stop, and from there road it into the City Center of Portland – great success! The Max stop that I got off at was right near a Chinese Garden in Chinatown, so I walked through the garden to take in the sights. It was pretty, but unfortunately I didn’t snap any pictures to share.

After the garden, I was freaking starving, so I did a quick search for some good sounding grub, and sure enough it did not take long to find. Here’s where I went:

AlexisYuuup, Greek food! I have a serious weakness for ethnic food. It is just so delicious, and I like that about myself. Got to indulge!

BreadI especially love when they give me an entire loaf of bread when it’s just me eating there. Yummy. I know that some people have an issue with going solo to a restaurant, but I don’t see a problem with it. It’s empowering if anything.

Gyro^^ What you see there is a chicken/lamb gyro with a Greek salad. It was amazing and super affordable. Score for Portland.

After I successfully gorged, I went exploring in downtown Portland in the SW side — Portland is a city that is organized in quadrants, and I started in the SW side, since that’s the area I found myself in. I came across a sweet record store called Jackpot Records and bought myself a Bon Iver and a Jimmy Buffet vinyl album. I don’t own a record player, but I will have one soon enough.

Jackpot Records
After the record store, I bee-lined to this amazing bookstore called Powell’s City of Book. It was INSANE!!! I’m a bookworm, so you can imagine that this was heaven on earth for me. I limited myself to buying three books; it took a lot of self control, but I sort of don’t have that much room in my suitcase for anything else. Oops.

Powell'sOnce I managed to pry myself away from Powell’s, I went to another famous Portland hotspot called Voodoo Doughnuts. At this point, the Portland rain started to kick in again, but I stayed in the Voodoo line to get those damn doughnuts. Let me tell you, it was worth it – plus I made a friend in line to pass the time. Voodoo used to apparently have a doughnut with Nyquil on it, and you can get married there. Quirky place, eh?

VoodooWeirdNote the wall painting in the background: Keep Portland Weird. Yes, please.

Butterfinger Doughnut

Butterfinger Doughnut

Let’s see… next, I just gallivanted around SW Portland and made my way up to NW Portland in order to meet Natasha after she got out of work for dinner! During my exploring I stumbled around a JUICE BAR!!! A local one, which was even more awesome. Of course I went in and started talking to the owner, and she was an amazing individual. The juice bar was called Limbo and we exchanged e-mails — yes for making western connections!

LimboNatasha and I met up at a place called Huckleberry Pub for dinner – a restaurant that specializes in local food, brews and wines. You can imagine that I was once again in heaven. We both got a beer sampler, peep below:

BurrrrrsI loved 3 of them, was on the fence about 2 of them, and really did not enjoy 1 of them. It was too light with no flavor, but hey — 5 out of 6 ain’t bad! For my meal, I ordered house mac & cheese with wild mushrooms, spinach, some cheese I can’t remember and bacon. It was amazing and just what I needed to absorb the beers in my belly.

Cheesey GoodnessWe had a fabulous dinner. Awesome food, awesome beer and awesome company is just a recipe for good things, right? Correct! However, the evening was made even better with Salt & Straw — an ice cream place that once again uses all local ingredients and has the wackiest ice cream flavors in existence. Check out the menu for proof! Hopefully you can read it…

Salt & StrawAaaaand that concludes my first full day in Portland, Oregon! I want to share more, but the rain seems to be letting up and I only have one day left! Later loves. Stay tuned for more adventures.

“It’s good to be scared. It means you still have something to lose.”