This smoothie is so baller #coconutmilk #banana #mixedfrozenberries #lunch

Home made pickles

Lavender Macarons #baking #flowers #foodporn

Homemade Lemon-Orange Gummy stars 


1/2 cup mixed fresh squeezed lemon and orange juice

3 tbsp unflavored gelatin

1 tbsp raw honey


Whisk all ingredients in a small pot over low heat until smooth and melted. Pour into ice cube tray or silicone mold and freeze for 5-10 minutes. 

adapted from

HOE. mah GAh delicious low fat oatmeal raisin cookies..

not kidding… DE licious.


1 cup white whole wheat flour

1 tsp baking powder

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp salt

1 cup packed brown sugar

1/4 cup plain non fat greek yogurt

2 tbsp coconut oil

1 egg

1 tsp vanilla extract

1 1/3 cups rolled oats

1 cup raisins

1/2 cup unsweetened coconut


  • Preheat oven to 350. Line 2 baking sheets with parchment paper.
  • In a small bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. Set aside.
  • In a large bowl, mix together the brown sugar, yogurt, coconut oil, egg, and vanilla until well combined. Add the flour mixture and mix until just combined.
  • Stir in the oats, raisins, and shredded coconut.
  • Using a little cookie/ice cream scoop, drop dough by the teaspoonful (large, rounded, heaping teaspoons) onto the prepared baking sheets. Use a fork to gently press the dough down a bit to flatten it.
  • Bake for 9 minutes until very lightly browned – don’t overbake them. This is crucial – they’ll still be soft and not totally set in the centers, but take them out anyway.
  • Remove baking sheet from oven and place on a cooling rack – let the cookies cool on the baking sheet for a while, then remove them directly to the cooling rack to cool completely. 


recipe from

Honey Whole Wheat Bread

recipe found here:


2 1/4 cup warm water (105° F – 115° F)
1 Tbsp active dry yeast
1/4 cup honey
3 1/2 to 3 2/3 cups bread flour or unbleached all-purpose flour
3 cups whole wheat flour
1 Tbsp canola oil
1 Tbsp barley malt syrup or malt extract
1 Tbsp kosher salt


In the bowl of a standing mixer whisk to blend 1/2 cup of the water with the yeast and honey. Allow the mixture to rest until the yeast is creamy, about 5 minutes.

Combine 3 1/2 cups of bread flour and all of the whole wheat flour in a bowl, set aside.

Fit the mixer with the dough hook attachment. Add the remaining 1 1/4 cup water, oil, barley malt, and about half of the flour to the yeast, and mix on low speed, add the rest of the flour mix, and increase the speed to medium mixing until the dough comes together, stopping to scrape down the hook and bowl as needed. If it doesn’t come together add up to 2 Tbsp more white flour. Add the salt and continue to beat at medium speed for 10 minutes, until the dough is smooth and elastic. The dough will still be sticky.

Turn the dough out onto a lightly floured work surface and shape into a ball. Place it in a large lightly oiled bowl. Rotate the dough to coat lightly in oil. Cover tightly with plastic wrap and let rest at rom temperature until doubled in bulk, about 1 1/2 hours.

Oil or butter two 8 1/2 by 4 1/2 inch loaf pans.

Deflate the dough by lightly punching it and turn it out onto a lightly floured surface. Divide in half. Roll each half into a 9″ by 12″ rectangle, with the short side facing you. Fold the top of the dough 2/3′s of the way down then fold again so that the top meets the bottom edge. Seal the seam by pinching. It takes me a bit of vigorous pinching to seal it. Turn each roll so that the seam is centered, facing up. Tuck the ends of the roll in just so that the loaf will fit in the pan. Pinch to seal these seams.

Turn the rolls over, plump and shape with your hands, and place seam side down in the loaf pans. Cover with oiled plastic wrap and allow to rise at room temperature until doubled in size again, about 1 hour. While they rise center a rack in the oven and heat to 375° F.

When risen (a finger should leave an impression when the dough is poked) bake for 35 minutes or until golden brown and an instant read thermometer inserted into the bottom of the loaf reads 200° F. Remove from pans and let cool on racks.

Once cooled the bread can be wrapped and stored at room temperature or tightly wrapped in plastic and frozen for up to a month. To thaw let sit, still wrapped, at room temperature.