Sometimes all you’re craving is a messy bowl of oatmeal for lunch. Used my usual recipe and topped it with coconut yogurt🥥, peanut butter🥜, roasted & salted pumpkin seeds🎃, shredded coconut🥥, mixed berries🍓 and a 💦 of almond milk🌰.
So far it’s been an ok day because I dropped the toilet paper dispenser keys in the toilet and had to pick it up, I was late to class because I was at lab but I was late to lab too because I woke up late, I almost missed my bus to New York (I made it by 2 Minutes though!!) and the uber driver told me that I didn’t close his trunk gently enough lol. Anyways not too bad!! Here’s a green smoothie I made with bananas, mangoes, peaches, avocado, spinach, milk, oats and Greek yogurt! Because I needed to use all of my spinach before leaving.
We are only a day away from one of my favorite holidays of the year, and I wanted to take a minute to say a big THANK YOU to all my Hawaii foodie friends and virtual foodie friends from near and far that I’ve met on this food adventure. .
I just reached a huge milestone and hit 11k!! Woo! I couldn’t do that without the help of all of you so to give my thanks back to all my Hawaii followers I’ll be doing a $50 gift card to @hyshawaii and another mystery gift card next week (so stay tuned!) .
👉🏻Tag your friends! (No limit, each tag is an entry!) #hungryvoyager#hawaiisbestkitchens#luckywelivehi#hawaiieats#yelphawaii#spoonhawaii#ateohateplates#ステーキ#美味しい#ロブスター
🍦🍌How about that for a delicious breakfast?! *
I only for a small serving as a small someone named Indie demolished half before I had served it up! Our secret weapon folks?! Date syrup! 😋😋It’s so easy just a couple frozen bananas, @heilalavanilla, sons gone made almond milk, date syrup and blitz and boom! I decided to top it with my crunchy cacao muesli/granola/crunch thang I made! Ok off to make another! 😂
Lastly because y’all know I love a good ramble! Thanks to everyone who backed my cookbook project! I seriously am super pumped and thankful! I was hit with a nasty migraine yesterday so was off the radar but fret not I’m here and I’m sorting the book! Yippee 🎊🎊
Side note... who’s getting a raw peppermint slice kit 😋😋😋🍫
💡Dreams can come true, you just have to believe it🌼 Mixed berries smoothie bowl made with frozen berries and banana with organic almond and coconut @pureharvest milk. Topped up with basil microherbs, fresh berries and chia seeds☘️
PALEO PUMPKIN PIE! I ‘ve made a step-by-step tutorial in my stories of how to make this easy pie! Seriously, it’s just a few ingredients and tastes so frickin good! The recipe link is in my profile, you’re going to LOVEE! Happy almost Thanksgiving!
My new weekday cooking method! I am loving sheet pan recipes, they are easy to make and clean up is a breeze. Swipe to see how my chopped veggies turned out!
Teriyaki Chicken, Autumn Veggies &Turkey Sausage, Kung Pao Chicken. 🥒🍠🥕
El método que estoy usando ahora para mis comidas de la semana. ¡Estoy encantada con estas recetas horneadas! Sólo uso una bandeja, son súper fáciles de preparar y a la hora de lavar... rapidísimo. Corran las fotos para ver cómo quedaron mis verduras: Pollo Teriyaki, Vegetales de Otoño con Salchicha de Pavo, Pollo Kung Pao
If you haven't had @chefjj roti, you are not living! Freshly baked with pine nut and scallion, chickpeas, and a perfect sunny side up egg 🍳 thanks to @winendineapp and @chefsclubny #chefsclub#chefsclubny#dontexpectsalads
Have a photo of yesterday's gorgeous, simple lunch given I can't eat solid foods today💔
Let's talk about being ill.
As a child, being ill is a chance to get off class and watch daytime TV and have your parents look after you all day.
As an adult however, being ill means missing work/class that is important and will affect you in the future. It means being frustrated about not being able to do anything. It means getting bored in bed and wanting your mum but you have to look after yourself or rely on friends. Being ill as an adult sucks.
It is not something you can always just work through or sweat out, it's something you have to take time and rest to nurture yourself back to health. It's boring and if you're anything like me feels like frustrating a waste of time.
Look after yourself, and get well soon 💛
thanksgiving prep is underway, I’m only making stuffing this year cuz I am tired all the time 🤰🏼😴. Entering the 2nd holiday season without my Mom I am slightly filled w dread, it isn’t like the brutal shock it was last year but it is grief & a sadness & longing for her. Thanksgiving she always sat at the kids table cuz she could care less what the adults were doing if her grandkids were around. I miss her being a Grandmom. I watched This is Us recently & Rebecca said how in loss “that the happiest moments will also be a little sad” It’s such an accurate description of grief. The holidays are happy & filled with loving, beautiful moments with Nick & the girls. But for those who experience loss, they are tinged with sadness. Love, hugs & prayers to everyone for a beautiful Thanksgiving filled with gratitude and grace. And for those who are dealing with any kind of loss, a prayer for peace & that our hearts are widened with compassion for others. (how cheesy am I quoting This is Us? But I love that show! )
Sweet Potato Tipsy. This is a dish from the great food writer Clementine Paddleford. It’s boozy with sherry and loaded with butter so what’s not to like about it. The original calls for cream but I leave it out and add maple syrup and vanilla. Sometimes I leave out the sherry but not often. This is a recipe I make by feel. I use good sized sweets and I figure about 1/2 a potato per person. I have 15 people coming so I have 8 sweet potatoes. For Thanksgiving it’s probably to much but of course you don’t want to run out. Peel and chop into thick rounds no need to get too fussy. Put them in a pot, add salt, and water to cover. Bring to a boil, reduce the heat to medium and cook until the sweet potatoes are tender. Drain into a colander and let them steam dry for a minute. Whip the potatoes in the bowl of a mixer, add a stick of unsalted butter and salt. With the mixer running add pure maple syrup to taste along with a healthy dose of pure vanilla, add sherry to taste. Some years I use a vanilla bean, others I use paste and this year I am using vanilla extract. Any of the three work fine. Put the potatoes into a casserole, or two small casseroles, smooth with a spatula, dot the top with more butter and bake at 350 for 30 minutes or until the top lightly browns. Serve.