(yellow) carrot cake muffins

i'm done. officially done. (just not a grad quite yet).

i celebrated my last day of classes with a netflix binge, a steak, and garlic sugar snap peas. maybe not a whole steak. but definitely the majority of one (thanks, abby's mom). 

and then i ate these muffins this morning for a bit of an after-party.

classes are over. may 18. yesterday was my last day of wearing a green kilt, my last english class, my last math class (talking about gerrymandering, of all things), my last lunch out, my last skipping of first period. that was it.  

and yet, it doesn't really feel over. 

the past few weeks have been worrying over outfits and shoes and dates for prom. it's crazy. i never really thought that i would make it to prom (forever ago, it just seemed like some unattainable event in tv shows based in suburbia. which is half true). 

it's coming to an end. and then arising into a new beginning at film school next year. 

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damn, i'm a graduating senior. there goes thirteen years of my life.

p.s. i compiled a playlist of songs that have recapitulated those thirteen years. 

if you're a teenager, get ready for nostalgia. 

make sure you listen whilst whipping up these muffins. 

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carrot cake muffins

serves 6

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what you do

1. preheat oven to 350˚F. grease 6 muffin pans and set aside. 

2. in a medium bowl, whisk together almond flour, psyllium husk, flaxseed meal, baking powder, baking soda, salt, and spices. set aside.

3. in another bowl, cream together coconut oil and sweetener until fluffy and light. whip in vinegar and vanilla extract until fully incorporated. 

4. mix in eggs one at a time. (the wet mixture looks a little "broken" at this point. totally normal). 

5. add in the dry flour mixture in two parts. mix for a few minutes until fully incorporated. fold in carrots. 

6. distribute batter evenly into 6 muffin pans, smoothing out the tops. bake for 13-15 minutes or until a toothpick comes out clean. 

7. let cool, add coconut cream, almond butter, and cacao nibs for some fun. enjoy.

what you need

• 1/2 cup fine almond flour
• 2 tablespoons psyllium husk, ground
• 1/4 cup flaxseed meal
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 cup coconut oil, softened/room temperature
• 1/4 cup granulated sweetener (i used monkfruit sugar)
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon vanilla bean powder
• 2 eggs
• 3 medium carrots, finely grated

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yeah, i've made zucchini bread, pumpkin bread, and carrot cake muffins in the span of 15 days.

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nut-free ginger bliss balls

i've been obsessed for the past few weeks with making bliss balls, fat bombs, nut-seed-coconut snacks. like, blending all the extra seeds or nuts or cacao nibs and nut butters that i have and eating it all. i think i've made a different test batch every day after i've gotten home from school. weird? yeah, definitely. 

i mean, lee's fat bombs have kind of taken over the health-foodie side of instagram, and they look awesome every time. (yeah, i know, "fat bombs" sounds pretty... non-health-foodie, but we'll just go with it). 

i've mentioned that i'm eating more fats and less carbs. these are the perfect snack for this purpose. they're sugar-free and high-fat, so they'll fill me up between meals if i'm on the run. (just like on our road trip for 11 hours at a time, for example).

because of the ~nutritious~ seeds that are in this recipe, these snacks are high in:

1. OMEGA-3s

improves heart health, reduces inflammation, helps menstrual pain, supporst healthy skin, fights autoimmune diseases

2. OMEGA-6s

reduces inflammation, helps reduce nerve pain, lowers high blood pressure, supports bone health

3. POTASSIUM

stimulates neural activity, stabilizes blood sugar and pressure, supports bone health, strengthens muscles, boosts metabolism, reduces anxiety and stress

4. MANGANESE

supports bone health, helps maintain cognitive function, reduces pms symptoms, supports lung health

5. HEALTHY FATS, to keep you fuller longer

for the purpose of my sanity, we'll revise the name from fat bombs to bliss balls. cool? cool.

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ginger bliss balls

serves 10

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what you need

what you do

• 1/2 cup dried unsweetened coconut
• 1/2 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1 tablespoon flax seeds
• 3 tablespoons coconut butter, melted
• 2 tablespoons almond butter
• 2 teaspoons ground ginger
• monkfruit sweetener (or maple syrup) to taste 
• salt
• hemp or sesame seeds to coat

1. blend everything together in a food processor or high-speed blender

2. sweeten bit by bit with monkfruit (or maple syrup)

2. roll 10 evenly-sized bliss balls. coat with seeds of choice

3. store in refrigerator 

oh happy days.

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raw keto hemp seed brownies

i finally feel 18. it's a weird feeling as i'm writing this between photos of raw brownies. i feel older and like i have a better sense of what's going on. nonetheless, do i actually really know what's going on? not really.

but i don't have to know what's going on all the time. i don't have to know where i'm going exactly. this is all weird thought processes of adult-dom that's going on in my head right now as college decisions are strangely and unexpectedly around the corner. 

anyway, it's "essentially" spring break right now, meaning that it's exam week but, for me, with the non-existence of exams. so, 3 weeks of freedom here i come. 

i've had a lot of time to think and hang out at home with my parents and my dog and cook and bake and photograph and just do things that i want to do.

it's refreshing once in awhile.

anyways, going back to 1-8. eighteen. "legal adult". able-to-fly-by-myself person. voter. woah.

it's funny, i was reading something i wrote back in 2014 when i didn't feel like a teen yet. how is it possible that just four years ago i didn't even feel like a teenager. and now i feel like an (albeit young) adult? what??? 

i feel comfortable, and i know that that's all going to go away in a few months.

i finally feel like i know where i am (who i am??) and it's all too late before i leave. 

but maybe it's not. maybe it's all supposed to work out like this and i will evolve and settle and grow again. just not here. in california. 

*end of existential crisis speak*

onto the elusive raw brownie. where do i begin. i've made raw brownies in the past, and usually the main ingredient is medjool dates. 

but sugar spikes and bouncing off walls and gi upset (for me)-- so i present, no-date raw brownies. these ooey gooey chocolatey brownies are incredible. 

they have the nutty taste of the hemp seeds (which also give a boost of protein) and the creamy taste of almond butter. it's a health chocolate-almond butter bomb. essentially.

no-date raw brownies

serves 6

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what you need

for the brownies

• 3/4 cup fine almond flour
• 1/2 cup hemp seeds
• 3 tablespoons cocoa powder (i used valhrona)
• 1/4 cup unsweetened almond butter
• 2 tablespoons coconut oil, melted
• 1 tablespoon coconut flour
• 2 tablespoons monk fruit sugar (or just normal sugar if you're not about that life)
• 1/2 teaspoon vanilla extract
• pinch of salt

for the ganache (optional)

• 1/4 cup cocoa powder
• 1/4 cup coconut oil
• 2 tablespoons monk fruit maple syrup (or just, ya know, normal maple syrup
• 2 tablespoons almond butter
• pinch of salt

what you do

for the brownies

1. blend everything together in a food processor

2. press into a corner of a bread pan (since this is a half recipe)

3. refrigerate or freeze for 10 minutes while preparing the ganache

for the ganache

1. blend together all the ingredients until you get a smooth cream

2. add more cocoa powder if it’s to liquidy

3. pour over your refrigerated brownies and let it set in the fridge

4. cut and enjoy

happy happy st. patty's day.

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seeded crackers + ricotta

it's 11:30am. yesterday i got this intense feeling inside to make seeded crackers. i'm not eating bread that much (i.e. following lchf via minimalmeals), but nonetheless i felt like i was missing some sort of cheese or butter (not gonna lie, it would be weird) vehicle for breakfasts and lunches and snackage-s. hmm. 

someone whose food i have admired for a little while is elle, who is the epitome of awesome paleo-ish low carb eating. maybe i'll make a post about why i'm eating this way as well. it's a long story of combatting ibs-like symptoms and years of impatience. keto solved that, (more to come).

anyways, i made elle's wonderful seeded crackers with a few modifications and they are crunchy and coconut oil fragrant-y (along with gluten free and paleo) and, yes, the perfect vehicle for my ricotta open-faced sandwich thing for breakfast this morning.

and with that, i will share with you the recipes for both.

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seeded crackers

serves ~20 large crackers

what you do

1. preheat oven to 300˚F

2. mix together dry ingredients in a large bowl. add boiling water and melted coconut oil. 

3. mix together again until well combined. let sit for 5-10 minutes so that the chia seeds can absorb the water.

4. scoop up half the doll and roll out 1 half at a time. between 2 pieces of parchment paper, roll out each half as thinly as possible without breaking up the dough. remove top layer of parchment before putting in the oven.

5. on the bottom rack, bake the rolled out cracker dough for 30 minutes at 300˚F (checking every 15 minutes to make sure it doesn't burn) and then 20 minutes at 240˚F. 

6. leave in the oven to dry and harden up for at least another 30 minutes. 

7. break into pieces and store in a container

what you need

• 1/3 cup + 1 tablespoon almond flour
• 1/3 cup pumpkin seeds
• 1/3 cup sunflower seeds
• 1/3 golden flax seeds
• 1/3 black sesame seeds
• 1 tablespoon psyllium husk powder
• 1 teaspoon salt
• 2 tablespoons chia seeds
• 1/4 teaspoon caraway seeds
• 1/4 cup coconut oil, melted
• 1 cup boiling water

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ricotta open-faced cracker sandwiches

serves 1

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what you do

1. prep your 7-minute egg

2. on the large crackers, evenly divide and spread the ricotta. season with salt and pepper. drizzle with some good olive oil.

3. (essentially, because ricotta is the main star here) garnish the crackers with the zucchini, carrots, salmon and egg. season again. drizzle with olive oil again (if you're like me).

4. enjoy the messy goodness

what you need

• 1-2 of elle's crackers (see above)
• 3 tablespoons fresh ricotta cheese
• thinly sliced zucchini (i used a vegetable peeler to achieve this
• carrots, cut finely
• 1-2oz fresh smoked salmon
• 7-minute egg
• drizzle of olive oil
• salt & pepper

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happy sunday, everyone.

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i'm a sucker for avocado toast

from sunday in brooklyn

charred avocado toast, wheatgrass, pickled onion, sprouts, radish, chili oil + 6-minute egg

it is a very ironic love, since i used to hate avocado way back when. 

i'm against ordering it when i'm eating out because it's so easy to make at home. 

anyway.

here's the thing about avocado toast (and like most of my recipes), it doesn't really need a recipe. you just throw some avocado toast on a slice of bread and then mush it together and badabing-badaboom you have that so wildly-adored avo toast. even though i'm telling you this, i'm going to give you a recipe on how i make my avocado toast anyways. sometimes you just need a little help.

izzy's favorite avocado toast

serves 1

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what you do

1. here's the deal. you must toast your bread to crunchy perfection. i prefer a crunchy exterior and soft interior. up to you. or make some sweet potato toast by toasting up 2 slices of your lovely sweet potato as you would normal bread.

2. cut your avocado. dice it? slice it? i personally am a fan of the avocado rose method or something kind of like that (i.e. image 3 of this post).

3. using either a mandolin or very sharp knife, slice a small radish into circles about 1/8" thick (or as thin as you can go). put aside.

4. do you like eggs? i do. if you're feeling love for an egg, fry one up in a tablespoon of olive oil on medium-high heat. make sure it doesn't burn. make sure it is crispy. 

5. assemble: toasted bread on a plate. avocado rose (or something like it) gently placed on top. sprinkle of sesame seeds, chili flakes, salt. the juice of half a lime. those thin radishes. and a hot crispy egg on top. ah yeah.

what you need

• 1 slice ezekiel bread (i like sesame) or 2 "slices" of sweet potato
• 1/2 of a perfectly ripe avocado
• small radish of your choosing
• sesame seeds
• chili flakes
• salt
• 1/2 lime
• (1 egg and 1 tablespoon of olive oil)

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i laughed writing this. god, i'm weird.

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banana pancakes for the win

why don't you listen to one of my favorite songs about banana pancakes by while we take off on this journey through my absolute love and joy for the world of pancakes.

ah yes, pancakes. a joy, a beauty, a grace, a special hole in my heart filled.

there's something so perfect, ya know, about their fluffiness, sweetness, toppings, and stack-ability. a treat of all shapes and sizes and colors and complexities. wow. 

and no appreciation post for this beloved food could go without a video on the art of its creation. hello, buzzfeed tasty - the only thing from them that i actually enjoy.

don't laugh at me.

anyways, oohs and ahhs aside, my pancakes are also pretty awesome.

i got a little inspiration from jeannette who used collagen powder in her pancakes for a little bit of skin + hair boost. 

these are kind of like your average 1 egg + 1 banana pancakes, but better. i've tried those pancakes countless times and i never got them really right. these were 💯.

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best banana pancakes

serves 1

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what you do

1. add everything in a small bowl and mash away with a fork until there are small chunks of banana left

2. i sort of do a last whip with the fork just to make sure everything is combined

3. heat a pan on medium heat with some coconut oil spray. once hot (check by dropping some water on the pan and seeing if it sizzles), spoon various heaping tablespoons into the pan. 

4. cook through (they don't really bubble around the edges, so watch closely) and flip. repeat.

5. stack, serve with almond butter and bananas like me, or just some plain maple (though it's sweet enough already, fyi)

what you need

• 1 medium banana
• 1 large egg
• 1 scoop collagen powder (i use this)
• 1 tablespoon almond butter/pb
• 1/4 teaspoon baking powder
• dash of vanilla
• dash of cinnamon

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go give these a go!!!!!!!

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chia! chia! chia!

okay. this is not really a recipe at all. 

for some reason i really love chia pudding. it's light, filling, and it's a do-whatever-the-heck-you-want-with-it kind of breakfast.

as i'm watching sense8 and writing this post, i realize that chia pudding is actually pretty awesome. the seeds themselves are full of fiber, healthy omega-3 and omega-6 fats, protein, and super cool vitamins like calcium. 

i also like to just eat vanilla pudding and drink my coffee in the mornings. it's the perfect summer breakfast.

you should try it.

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really-can't-mess-this-up chia pudding

serves 1

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what you need

• 3 tablespoons chia seeds
• 3/4 cup unsweetened almond milk
• cinnamon? almond butter? cacao powder? orange zest? matcha? you name it.
• berries
• nuts
• seeds
• maple syrup
• patience

what you do

1. stir together chia seeds and unsweetened almond milk (and your selected mix-ins) in a small jar or mug. cover and put in the fridge for approx. 3 hours or overnight.

2. uncover. serve with fruit, nuts, and seeds of your choice. drizzle with maple syrup. sprinkle with love.

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steel cut oats + exciting news ??

hello friends.

monday is my last day of school. (a little hoorah for living through junior hell month).

i have some cool news.

minimalmeals is back (if you remember it. even i even forgot it was a thing).

it's been up for a few days and i've been cooking a lot, focusing mainly on whole foods with the occasional ezekiel toast. i'm not as keen on baking for some reason. i've matured, you know? i prefer savory things now...

well,

all this really means is that i finally have time to start writing recipes again (and posting them)!!!!!!!! very exciting. very. i've missed this whole food-make-post thing a lot, and i'm already revising things and thinking about new food things and doing all the things!

can't you tell i am incredibly excited. anyways, the next few posts will be just recipes so i can have some links for my recipe page. 

first things first, let's do the basics.

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steel cut oats (for the win, and for the humble)

serves 1

–

WHAT YOU DO

1. in a small saucepan, bring almond milk and water to a boil.

2. turn heat down to low and add salt.

3. stir in oats and cook uncovered, stirring every few minutes, until thick and creamy, 20 minutes. stir maple syrup. (add extra water/almond milk if too dry).

4. serve with berries, almonds, hemp seeds, or other toppings of your choice and a splash of almond milk because milk is always nice.

WHAT YOU NEED

• 1/2 cup unsweetened almond milk
• 1/2 cup water
• 1/4 cup steel cut oats
• 1 teaspoon maple syrup
• pinch of sea salt
• berries
• almonds
• hemp seeds

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yours truly, izzy

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cookie dough for breakfast

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life has been good (without the reoccurring thoughts of the fact that school is fast-approaching). i've truly enjoyed this summer. the trips i've taken, the food i've eaten, the things i've maken– i mean made.

i think that this is the best summer i've ever had. and that's really saying a lot.

i woke up this morning craving cookie dough. simple enough, right? you just sporadically get those aches for that buttery, chocolate-y goodness that can at times make your stomach hurt from the raw egg. 

but cookie dough? in bar form? without making your stomach hurt? ha, i have the perfect recipe for you. 

while not the healthiest of recipes i have created, it's most definitely one of my most beautiful works.

trust me on this one, you most definitely don't want to skimp out on these + they're no bake HA!

GO ALL OUT.

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01. combine flour, salt and sugar in a bowl

02. melt coconut oil and combine with almond butter, almond milk, and vanilla extract

03. pour wet mixture into the dry mixture and mix (with hands, if necessary) until dough is formed

04. mix in chocolate chips and chopped squarebars

05. press into tin (or roll out until 1/2" thick) and refrigerate for 3+ hours

06. cut into squares/bars and keep refrigerated

1 1/2 cups AP flour

1/2 cup sugar

2 tablespoons coconut oil

1 tablespoon almond butter

3 tablespoons almond milk

1/2 tablespoon vanilla extract

1/2 teaspoon salt

1/2 cup chocolate chips

1-2 chopped squarebars chopped

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let's do this!

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summer breakfasts + a spiel

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i don't remember the last time i posted a recipe, it's been that long. it's kind of incredible how busy i have been in comparison to last summer. i've been working on my VSCO artist initiative project (as i am sure you are all aware). i actually think it's safe to say that i am close to the stage where i get to design the book. i'm closer than i think i am.

i started the project last august, taking time here and there during the school year to photograph recipes and curate my pictures of new york. it was difficult, but i'm quite proud of the fact that i was able to manage it while being almost entirely stressed and focused on school. from this, i'm both anxious and exhilarated about the book. i have this new eagerness to finish what i've started and to publish the best work i possibly can. i love the feel of it.

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as i am sitting at the dining room table, sipping matcha every few minutes, i realize how incredibly fortunate i am to have been given this awesome opportunity from such an awesome company. i know i am kind of getting off the subject of the recipe i'm supposed to share, but you, my reader, have no idea how supportive and motivating every single individual of VSCO has been. although i've met only a few of the company's employees (and/or co-founders), i feel like i have a whole team silently cheering me on as i continue my project. i love that feeling too.

my (soon-to-be and soon-to-be-titled) book has a message. one that i hold very dearly; however, i don't think it's the time to reveal it quite yet, but know that it is coming.

so, onwards (and back on topic).

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this summer has been somewhat brutal– the heat, the days, the pile of books that i have to read (staring back at me as we speak). many of you know me for my pictures of food, also knowing that my favorite meal of the day is breakfast. for the majority of the year, i love to eat warm meals: oatmeal, pancakes, french toast, that sort of thing. when it's in the upper 90s, those types of breakfasts aren't as satisfying (*note: this is completely my own, weird opinion, i know you guys are like "izzy, pancakes everyday! who cares about the weather?!" i get it, but still).

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the other thing is, i'm incredibly lazy during the summer, even though i have more hours in the day than usual. the past couple of days, i've been throwing together a simple bowl of raw oats, fruit of the season, buckwheat (for crunch) and cold almond milk. i guess you could just call it a "lazy" müesli. hm, that works. i'm not really sure if this lazy müesli really needs a recipe; just throw some stuff in a bowl and bam. breakfast. eh, i'll write one up anyways. 

these are only a few of the photographs i took. if you would like to see more, go here.

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1/3 - 1/2 cup oats 

handful cut strawberries

handful raspberries

1 cut banana

buckwheat cereal 

3/4 cup almond milk

01/ get a bowl

02/ put oats at bottom

03/ "plate" fruit on top (so you can instagram it)

04/ drizzle almond milk

05/ sprinkle buckwheat cereal

06/ eat and probably get a second bowl

tgif.

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super cool raspberry chia bars

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i received a box from hatchery the other day. hatchery delivers small red boxes of artisan, hand-made ingredients directly to your door every month. my april box contained spices, some apple cider vinegar, jams, caramel, and mustard. 

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i thought i'd experiment with just jan's apricot marmalade. sweet, tangy, the fruit spread was perrrrrfect for my raspberry breakfast bars.

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this recipe is fast, delicious, and super healthy for you. it's also extremely versatile, so yeah, switch those raspberries with any other berry for pure awesomeness  – (or heck, add more).

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i used my old recipe for raspberry jam as the base to my filling for these bars. holy yes.

i also dolloped a small spoon of white chocolate-cinnamon peanut butter from my hatchery box underneath the bar for a play on pb&j.

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so off we go!

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3/4 cup almond flour

2 cup oats

2 tablespoons coconut oil (melted)

1 tablespoon chia seeds + 2 tablespoons water

1/4 teaspoon of baking powder

1 tablespoon almond milk

3 tablespoons maple syrup

2 tablespoons brown rice syrup

2 cups frozen raspberries

1.5 tablespoons white chia seeds

2 tablespoons maple syrup

3 tablespoons of just jan's apricot marmalade

1 small dollop of white chocolate peanut butter

00/ preheat oven to 350˚F

01/ combine chia seeds and water in small ramekin and set aside

02/ thouroughly mix almond flour, oats, coconut oil, baking powder, almond milk, maple syrup, and brown rice syrup

03/ once chia "pudding" is thick, fold into oats batter

04/ combine raspberries, maple syrup, apricot jam, and chia seeds in a saucepan 

05/ cook until raspberries have broken down into jam; cool until thickened

06/ on a parchment-lined baking dish, press down 3/4 of the oat mixture (leave rest to sprinkle on top). over  the pressed oats, spread cooled raspberry chia jam. then sprinkle the rest of the oats

07/ bake for 25-30 minutes until top oat crumble is golden brown

08/ take out, let cool, and devour

09/ optional: when plating, place dollop of white chocolate peanut butter on plate and spread with a spoon . plate bars over. sprinkle with fresh fruit.

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a cookie or three

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today i have for you a very special guest: my friend julianna. she's going to share the recipe we adapted when i was over at her place in los angeles last weekend. enjoy.

*photographs by julianna y.

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hello, my name is julianna and i run a little lifestyle + fashion blog called bursts of beauty. izzy and i have known each other for a very long time, so when she visited los angeles, it was only appropiate to share a day together. we dined at gracias madre, a wonderful vegan mexican restaurant in west hollywood and sipped on some iced lattes and green juice at alfred coffee. there, i proposed the idea of baking together. when we got back, we did some research and found a great recipe for oatmeal + chocolate cookies and made a few twists.

       flourless almond butter cookies

2 tbsp flax seeds

5 tbsp water

2/3 cup rolled oats

1 tsp baking soda

3/4 tsp salt

1/2 cup almond butter

1/2 cup peanut butter

2/3 cup turbinado/brown sugar

1 tbsp vanilla extract

1/4 cup almond milk

2/3 cup dark chocolate chips

1/3 cup dried cherries

1/ preheat oven to 350F

2/ whisk together flax seeds and water (this makes 2 vegan eggs)

3/ line a baking sheet w/ parchment paper or non-stick spray of your choice

4/ in medium bowl, combine oats, baking soda, and salt

5/ in another bowl, combine almond butter, peanut butter, sugar, almond milk, vanilla extract, and vegan "eggs". use a handmixer to mix until smooth

6/ pour wet with dry and stir until the mixture becomes like a cookie dough. if too wet, add more oats. if too dry, add more almond milk

7/ stir in chocolate chips + cherries

8/ roll a small amount of dough into a ball shape and place in a row of three on the baking sheet. spread the cookie dough balls out so they won't combine when baked in the oven

9/ bake for 9-11 minutes. let cookies cool before removing from the baking sheet

10/ enjoy!

pi(e)

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yesterday was both my friend's birthday (happy birthday lil) and pi day. hoorah! 

it was inevitable that i made a pie (with my friend julia). a vegan blueberry pie.

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the one thing about pi day is that you can celebrate by joining math and baking together. (not like they're related or anything...) 

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although pie is one of my favorite winter/spring desserts, i've never actually made one without the assistance of an older individual... most likely because a) pies seem so difficult because of the butter-freezing and the dough-freezing and the crust-forming and rolling. b) the cooked-crust-consistency that varies from the bottom of the pie to the top. c) there's social stigma about pies.

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but today was the perfect excuse to do all of these things. making a pie for pi day is also a perfect reminder that i actually have time to do stuff now because i'm on spring break. FINALLY.

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so i present to you a simple, vegan, blueberry pie because blueberries are really great.

the crust

2.5 cups white-whole wheat flour

1 cup vegan butter, cut into small cubes + frozen

7-8 tablespoons ice water

pinch of salt

the filling

2 pints of fresh blueberries

3/4 cup turbinado sugar

1 tsp cinnamon

juice of 1/2 lemon

zest of the lemon

3 tablespoons corn starch

the topping

turbinado sugar

coconut / canola oil 

01/ preheat oven to 420-425˚F

02/ in the freezer, chill large mixing bowl and pastry cutter

03/ sift flour and salt and mix together. using the pastry cutter, combine butter and flour mixture until thoroughly combined.

04/ once combined, slowly incorporate ice water (tablespoon by tablespoon) until dough begins to form. (do not overwork or else the dough will not be flakey when baked.)

05/ with water-coated hands, split the dough into two even pieces. roll into a ball and flatten out into a disc. cover with plastic wrap and place in the freezer for at least 30 minutes. 

06/ in the meantime, combine all of the ingredients for the filling. taste test if necessary, (always). refrigerate until the dough is ready to be rolled out. 

07/ when chilled, take out one disc of dough. flour the surface and rolling pin. from the middle towards the edges, roll out the disc until it's about 1/4" thick. (*note: the dough will most definitely fall apart. just keep smushing it back together until there are no holes.)

08/ spray your pie pan with canola oil. roll the dough onto the rolling pin and transfer it to the pan. roll out into the pan and begin to push dough into the creases and edges of the tin. pour filling into the tin and place in freezer. 

09/ repeat step [07] with the second disc.

10/ use a pizza cutter or knife to cut dough into 8 strips, each about 1" long. 11/when done, take out your unfinished pie. create a design of your own or make a lattice crust on top.

11/ freeze one last time for about 10 minutes. take out. brush with oil and sprinkle turbinado sugar on top. cover edges with aluminum foil to prevent them from burning. 

12/ bake for 45 minutes, taking off the foil after 20 minutes. let cool before cutting and eating. it will be very hot. 

when in doubt... pancakes.

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alex holding the backdrop with her nose

life has been good. i've been successful at my new school and i've been been continuing my project with vsco in my spare time. however, spring break is approaching, and with that comes exams. i don't know if i can handle thinking about it on top of all of the work i have already. i just want to let out the biggest sigh. 

also, you know what's the most terrifying moment? when you realize that a quiz/test is tomorrow rather than the day after and you have 30 words from Macbeth to memorize. yeah, that's tough. 

moving on...

i realized i haven't posted a recipe in awhile... so i'm going to change that. today i share with you my favorite pancakes recipe. and, it's vegan. woooooop woop!

i mean, look at that syrup pour (thanks caoimhe). these pancakes are SO INCREDIBLY FLUFFY that i cannot fathom it. 

#ThanksAlexForHoldingTheBackdrop / #ThanksCaoimheForPouringTheSyrup

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ingredients

1/2 cup white whole wheat flour

1/2 cup + 2 tablespoons almond milk

1 tablespoon white vinegar

1 tablespoon maple syrup

1 teaspoon vanilla extract

1 teaspoon baking power

a pinch of baking soda

01/ measure milk + whisk with vinegar until foamy (to imitate buttermilk). set aside.

02/ whisk together dry ingredients in a medium bowl

03/ after 5 minutes, gently stir in "buttermilk" 

04/ if too thin, add another tablespoon of flour. if too thick, add another tablespoon of milk or maple syrup.

05/ heat a large pan on medium with canola spray or butter (if not vegan, obviously.) 

06/ use a tablespoon or a small ice cream scoop (like me!) to pour the batter onto the pan

07/ feel free to add bananas, blueberries, chocolate chips, cacao nibs, the WORKS!!! it all works. 

08/ eat with more maple syrup of course

dark chocolate snickerdoodles

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today, i share a post-holiday treat, my favorite recipe for snickerdoodles (stuffed with dark chocolate of course), on thouswell! 

check it out here!

goldy locks

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it's that time of year here in new york city. cold. windy. bitter. horrid. treacherous. barbaric... i mean cold. i know that when the scarves come out, so does the porridge. and i love it. 

so today, i'm going to give you some porridge inspiration; some of my favorite recipes from my favorite blogs and photographs of my own. 

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1/ raw buckwheat porridge

luise and david from green kitchen stories share this wonderful raw buckwheat porridge recipe. while it is not a traditional, warm porridge,  it's just as tasty. i would recommend this one if you're in a hurry in the morning (as you can easily make it the night before). personally, i make this recipe pretty often– i love the nutty taste of raw buckwheat and the sticky-sweet consistency. 

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2/ pearl barley porridge with spice-poached pears

a completely new and unique take on the standard porridge... barley and poached pears??? who would've thought to pair (hehe) the two? i think that it's brilliant to be honest. also can we take a moment to appreciate that thick coconut milk on top? yeah. this kind of reminds me of my own porridge recipe...

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3/ overnight bircher müsli 

and from one of the most well-photographed blogs on the entirety of the internet: "super delicious overnight bircher muesli" from what should i eat for breakfast today.  generally, bircher is very simple, combining yogurt, oats, grated apple, and some (almond) milk. exotic toppings and flavors are optional, but totally recommended. if you want a simple, classic bircher recipe, this is it.

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4/ izzy's oats

lastly but not leastly (.......?!!?), i'll share my own personal recipe that i make on a every-other-day-to-day basis. it's really simple, but adaptable. it never seems to fail me.

1/2 cup oats

1 ripe banana

1/2 cup almond milk

1 tbs maple syrup

01/ in a blender (i use a small nutribullet), blend oats until ground into a somewhat fine flour

02/ in a small bowl, mash banana until only slightly chunky

03/ in a small saucepan on medium-high heat, combine ground oats, banana, almond milk, and maple syrup. if the consistency is too thick, add more almond milk or water. stir until everything is fully combined. taste just to make sure everything is on point

04/ serve in a bowl, top with fresh fruit (maybe more bananas), nut butter, seeds, and/or dried berries. enjoy.

breakfasts like these are especially great on test days (which is every day). just saying.

have a great midweek everyone!

"oui oui i'm orange french toast"

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we all need a little french toast in our lives. a lot of you instagrammers have been asking for this recipe for a while now... so i obliged.

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do you know why french toast deserves to be in all of our lives? because it's just one of those meals that fills your heart with the most absolute joy.

a.k.a. french toast is queen.

because it's fall season, (i didn't do another pumpkin-flavored thing, i promise), i incorporated the 2 fruits that we have in most abundance in our home at the moment: oranges and pomegranates. 

first of all, pomegranates don't really need to be modified or blenderized (it's a word) in any way. i think of them as little ruby jewels. enough said– they just got sprinkled on the top for both the beauty-aspect and flavor-bomb-aspect of the dish.  

i didn't want to just throw the orange slices on top (although you can), but get the hint of orange in the toast. orange zest. problem solved.

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so here we are. me, you, and the french toast that you definitely need to make. also, it's vegan, and takes around 7 minutes to make and 3 minutes to eat. that's how i can make it almost every morning if i have 10-ish minutes to spare. 

this recipe has almost everything you need, and it makes just enough for just you. no sharing!

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move aside pancakes, french toast is here. 

for the french toast:

3 pieces of whole wheat bread (i used cinnamon-raisin)

1/3c almond milk

1 tbs maple syrup

1/4 tsp cinnamon

orange zest

(optional) 1 tbs spelt flour

pomegranate seeds for garnish

for the yogurt:
1 package (14oz) firm tofu

2 tbs maple syrup

2 tbs almond milk
 

01/ drain water from tofu, and cube it

02/ in a blender, blend cubed tofu, maple syrup, and almond milk until completely smooth

03/ (if too thick, add more almond milk)

04/ in a small bowl, whisk together almond milk, orange zest, maple syrup, cinnamon, (and optional spelt flour which add thickness)

05/ heat a frying pan at med-high until hot – spray with canola oil

06/ as quickly as possible, dunk each side of the bread in the milk mixture

07/ place soaked bread on heated pan (there should be a satisfying sizzle happening here)

08/ once each side is crispy and brown, flip over

09/ when all the toasts are perfectly golden, stack the toasts, and drizzle with the yogurt and sprinkle with pomegranate seeds

really rad pumpkin donuts + an announcement

as you all may or may not know, i am starting a column on kevin's blog, thou swell. every month, i'm going to post a recipe of mine and talk a little bit about why i chose it, (and quite possibly, why it's so good)... 

this month, i am sharing a really rad pumpkin donut recipe with a sweet glaze. 

to check out my post, and to get the recipe, head on over to thouswell!

FIFTEEN! + pumpkin muffins

it's kind of hard for me to believe that i'm turning fifteen today.

the big 1-5– the year of the quinceanera (that i am not having).

i mean, it's just another year that i've been alive, in a quite literal sense. 

about 6 hours into fifteen-dom i realize that being fifteen is just like being fourteen. it's not like you're turning thirteen, your first "teen" year; or eighteen, your last "teen" year; and you're not celebrating your sweet sixteen, either. so i ask, what is it then?

fifteen. just fifteen. 

so instead of saying fourteen you say fifteen. that's basically it. you say you're fifteen and that you're a freshman in high school. that's all that you think has changed.

physically.

i don't feel different, i don't look different, i don't sound different, i don't know any different, but i know that i have changed, and will continue to change. and yes, that is both a good thing and a bad thing.

good in the sense that i am becoming more knowledgable, and that there will be more opportunities for me.

bad in the sense that i am actually getting older; physically and mentally, and that i will have to hold more responsibility on my shoulders. but there's no stopping it. there's no stopping any of it. and i have to deal with it.

so to this i say, happy birthday, me.

may this sixteenth year of existence bring you good things.

have a wonderful friday, everyone.

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(izzy's birthday) pumpkin muffins

makes 12

1.5c spelt flour

1 tsp baking powder

1/4 tsp. baking soda

1 tsp cinnamon

1/2 tsp chinese five spice

1 tsp freshly ground nutmeg

1/2 tsp ground anise

1 (15-oz) can pumpkin puree

1/2c plain greek yogurt (i used 0%)

1 flax egg or egg

3/4c coconut sugar

optional: 1/4c pumpkin seeds + turbinado sugar

01/ preheat oven to 350 degrees F and spray a 12 muffin tin with canola oil

02/ in a medium bowl, sift spelt flour and combine with baking powder, baking soda, cinnamon, five spice, nutmeg, and anise

03/ in a separate, larger bowl, combine pumpkin puree, yogurt, egg, and coconut sugar. make sure it is thoroughly mixed

04/ pour dry ingredients into the wet ingredients

05/ with a spatula, carefully fold ingredients together until just combined. make sure not to over-mix because then the muffins will be dense!

06/ using a ice cream scooper or large spoon, scoop the muffin mixture into individual muffin tins

07/ sprinkle each one with a pinch of pumpkin seeds, and a generous smidgen of turbinado sugar

08/ bake for 22-30 minutes, or until a toothpick comes out clean when entered in the center of the muffin

09/ let cool, then gobble down

buckwheat porridge for design*sponge

a video? but izzy, you never make videos!

i actually do, sometimes... and this is why:

for the past couple of weeks, i've been writing, shooting, and taste-testing for this marvelous project i did with the amazing women behind design*sponge.

i was not only astonished to get an email from such a well-known blog, but to be asked to create a recipe video for their friday column!

how awesome is that?

from 1 to 10, i give it an 11.

as the final result, i created a warm, ginger buckwheat porridge, topped with a poached pear, and a thickened coconut milk. to see how i made it, watch the video above.

to see the recipe, visit my feature on their blog.

have a wonderful weekend everyone