autumn filled morning making applesauce, pumpkin puree and roasted pumpkin seeds. Great tutorials at “Oh She Glows”

The Swirliest Nutella Buttercream Chocolate cupcakes in the Land 

For AIAS Coffee Cart 

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