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Pea & Mint Spring Soup

If you’ve been following our blog for a while then you know, I love soup. Doesn’t matter the season, soup is one of my absolute favorites!  My mom is always finding new recipes and sharing them with me, and when she finds a good soup she knows who to call.  She found this delicious Spring soup and made it for me, and it was love at first sip.  

One of the things I love about this soup is that it’s refreshing, which is not something you think of with soup!  The addition of mint makes it taste light and fresh.  The other thing I love about this soup is that it’s incredibly easy to make.  It literally has 5 main ingredients, that’s it!  It’s simple and delicious, you really can’t go wrong.  Keep scrolling for the recipe!

Photos by Ari Moshayedi


1 Potato
1 White Onion Diced
4.5 cups Frozen Peas
3 1/4 cups Vegetable Stock
1 Tablespoon Fresh Mint
1 Tablespoon Olive Oil
Salt & Pepper to Taste


Heat 1 Tablespoon of olive oil in a large stock pot on low/medium heat.  Saute the onion for 2-3 minutes until it just begins to soften.

Peel and dice the potato and add it to the pot.  Cook for 5 minutes.

Add the vegetable stock and bring to a simmer for 12-15 minutes.

Add the peas and simmer for a further 5 minutes.

Add the fresh mint leaves and then blend the soup thoroughly until it is completely smooth. If the soup is too thick for you, you can add some more vegetable stock to thin it out until you have a consistency you like.  If you prefer it more minty, simply add more mint!


Don’t you just love the bright color?!  Reminds me of Spring!  Hope you enjoy the soup and your weekend!



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By on March 24, 2017 in EATS, RECIPES


National Pi Day- Strawberry Rhubarb Pie

Did you know that today is National Pi Day? Pi Day is an annual celebration of the mathematical constant π (pi). Are you getting a headache just thinking about all those math problems you had to solve in school? Being math-challenged, there will be no discussions of complex math equations today. Instead, we will celebrate with eating our Pi! So much easier, and well its pie… so who doesn’t love that? My husband is a huge strawberry rhubarb lover, so I wanted to see if I could create a pie that would surpass the bakery one he loves so much. I have to say, its a winner! And it’s gluten-free, dairy-free, and uses all organic fruit. So it’s totally ok that I ate half the pie myself. Sorry, not sorry.

So Happy Pi Day friends! Spend it stuffing your face with pie!


1- 9-inch gluten free + dairy free pie crust (I get mine at whole foods)
4 cups organic rhubarb pieces
2 cups sliced organic strawberries
1 cup sugar
¼ cup corn starch
1 Tablespoon lemon juice or 1-2 drops of DoTerra Lemon Essential Oil
½ cup sorghum flour
3 Tablespoons brown sugar
2 Tablespoons non-dairy butter
** I use essential oils in my cooking, and I love to use DoTerra Lemon essential oil in this recipe. Start with one drop, and you can add another one if you would like more lemon flavor. Did you know that you can internally take lemon oil and it helps detoxify your body? Yup! I add 1-2 drops into my water every day. 


Preheat oven to 350 degrees. Wash the rhubarb and cut it into pieces that are ¼ – ½ inch thick, and wash + slice the strawberries. I like to use this vegetable + fruit washer with all my produce. Next, place prepared fruit in a large glass bowl because essential oils will eat away at plastic. Any other bowl will be fine with lemon juice. Add the sugar, cornstarch, and lemon juice or lemon essential oil. Finally, toss to coat. Let it sit about 15 minutes.
For the topping, combine the sorghum flour and brown sugar in a bowl and cut in the non-dairy butter. Put the strawberry rhubarb mixture into the prepared pie shell. Lastly, sprinkle the topping over it. Bake at 350 degrees about 50 minutes, checking to see if the rhubarb is soft. Let it cool before cutting. 
No plate needed just a fork will do. 




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By on March 14, 2017 in DESSERT, EATS


Bright Floral Spring Salad Recipe

It’s been quite the past two weeks in our home. Along with the rain, the wind, and one little hail session, we have had the whole family under the weather. This week we are finally back to normal, and the best part is the sun is shining! With a to-do list a mile long, all I can think about is making spring salads. Spring is peeking its sweet little self into all this rain action, and it’s finally time to munch on all those yummy spring greens! With the family back on the mend, I was sure to stuff those sweet little faces with as many greens as they would allow. Starting spring off right, with one pretty edible flower spring salad. 

 Bright Floral Spring Salad  


spring greens 
a handful of edible flowers
One bunch of radishes
4 carrots
Two green onions
half a radicchio
olive oil and vinegar – apple cider or your choice (for dressing)
fresh squeezed lemon juice or Do Terra lemon essential oil


This couldn’t be easier!

 Thinly slice all veggies, and use a vegetable peeler to make carrot ribbons (fancy pants). Throw all ingredients into a large bowl and add a splash of olive oil + vinegar on top for dressing. I like to mix the dressing together in a small glass bowl or mason jar and make extra save in the fridge.
 Now, we gushed about the world of essential oils yesterday. If you haven’t seen it, see it here, and get ready to be obsessed! I have been using them for a couple of years now, and just recently have been consuming my lifestyle with them. I like to put a drop of lemon oil in the salad dressing. 
**When mixing the salad dressing, use a glass container with the essential oil option. It will eat away at plastic, plus no no on using plastic! 
Happy Spring!


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By on March 8, 2017 in EATS, FOOD, SALADS, SPRING


Stylish Oscar Hosting Ideas

It’s Oscar time! Gather your girlfriends, pass out the cocktails, and get ready for some red carpet action. A perfect girls night in. With the Oscars being its fancy self, you should too! This year, we made a stylish and relaxed setup for you to gather around. Enjoy some delightful nibbles (incredibly easy to make) while gossiping of who wore what, and who is going to take home the Oscar.

I got flowers from my local Whole Foods and made the arrangement myself.

Small Gio Tumblers

When it comes to a successful girls night in, it’s all based on two things: cocktails and food. It was all about citrus for this star-studded evening. For the food, I found this grapefruit and pickled radish salad that instantly made my mouth water. A fancy salad for an elegant evening with your girlfriends and your favorite A-list actors. Alongside, is beet chips served with a french onion herb dip. Not your ordinary chip and dip here. For the cocktails, my favorite part, I wanted to do two different ones. A classic rosé to serve to your girlfriends upon arrival, our go to is, of course, One Hope Wine. Served in a collection of mixed champagne flutes on a copper plated charger from Crate and Barrel.  Later as the show was about to start, a grapefruit gin cocktail garnished with grapefruit and a herb sprig will be served.

Wilder Salad Plate | Ridge Flatware | Champagne Napkin

Here is the recipe for that A-list salad!

Pickled Radish And Grapefruit Salad
Serves 3-4

Two small ruby grapefruit, peeled and segmented
Two blood oranges, peeled and segmented
2 cup watermelon radishes, thinly sliced (follow this recipe for pickling)
1/2 cup feta cheese, crumbled (optional)
2 cups watercress and micro greens
edible flowers, to garnish (optional)

Arrange the grapefruit, pickled radishes and greens on a platter. I used Little Market’s handmade olive wood board for my tray. Sprinkle with feta cheese. Decorate with edible flowers. Drizzle the pickling liquid just before serving. This salad couldn’t be easier to prepare ahead of time.

Lastly, a fun touch is having Oscar ballots for the ladies to fill out. I found this printable one here from Sugar and Charm.

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Cheers to a magical night!









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Valentines Day Dessert- Grapefruit Posset

With Valentine’s Day right around the corner, it’s time to find that one perfect dessert to charm your loved one. I like to find new recipes each year unless it’s a house favorite. This year, with my husband gone during the week, it is all about the kids- and me of course! Valentine’s Day is one of the holidays I love to indulge in some cream and sugar, and what is better than a grapefruit posset?(warning: lactose intolerant comrades, plenty of pills by your side)

What is grapefruit posset you ask? It is a cold dessert made from thickened cream, typically flavored with lemon, a creamy custard that dates back to medieval Britain. So really it’s a fancy way of saying pudding. Instead of the traditional flavor of lemon, I’m using grapefruit to have the dessert be a pretty pink color, perfect for Valentine’s Day. I got help from my handy helper, Dylan my six-year-old. This grapefruit posset dessert is a great activity to make with your kids, and very easy to make with only having a couple of steps.

Grapefruit Possets
makes four small bowls 

2 cups heavy (double) cream
1/2 cup (100 grams) sugar
1/4 cup (from 1/2 a grapefruit) grapefruit juice (feel free to use another citrus like lemon, orange, or lime)
a drop of red food coloring (to add pink)

Ritz crumble
1/2 sleeve Ritz crackers, slightly crushed
Three tablespoons butter
big pinch salt
Two tablespoons sugar
One tablespoon milk powder

chopped salted pistachios
thyme leaves
softly whipped cream

Make the possets: place the cream, sugar, and a drop of red food coloring (just one) into a small saucepot and bring to a boil. Stir continually to prevent a skin from developing. Boil for 2 minutes.
Remove from heat and stir in grapefruit juice; set aside for 5 minutes. The grapefruit posset will begin to thicken.

Place four small (3/4 cup capacity) bowls or ramekins on a baking sheet. After 5 minutes, pour the grapefruit posset mixture into the ramekins and set in the refrigerator to set, at least 8 hours. I do this overnight, this way it’s all done prior.

To make the Ritz crunch, melt the butter in a large nonstick skillet.
Add the sugar, salt, milk powder, and Ritz crackers and stir until all the butter is incorporated. Continue to stir and toast until it begins to darken slightly gently; about five more minutes. Remove from heat and allow to cool completely. They can be stored in an airtight container for up to a day. I like to make this the night before as well.

Finish the grapefruit possets, garnish each with a sprig of thyme and a few chopped pistachios; top with Ritz crunch and softly whipped cream.

A beautiful delicate dessert to help you show your love.






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By on February 6, 2017 in EATS, FOOD, RECIPES, VALENTINE’S DAY