apple banana lemon green smoothie [recipe]

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Green smoothies continue to be all the rage in the realm of healthy food trends. There’s something about drinking your greens in a tasty, cleansing smoothie that makes those vegetables much more appetizing.

In my town, we’ve been experiencing a bit of a heat wave this week. Because I had frozen bananas stocked up in the fridge (confession: I quite frequently eat them straight out of the freezer like popsicles), it was even simpler to whip up this cooling smoothie in a matter a seconds. Continue reading “apple banana lemon green smoothie 

Food Sighting: Gayle’s Bakery

P1060244Aaannnnd I’m back! I’m well aware of the fact that it’s been a long time since my last post. Junior year was crazy, and I do admit that I got lazy and had other things to focus on besides blogging. Never fear, though, because I’ve got lots of new things planned and hope to post more frequently during the upcoming school year. First up, a peek into one of my foodie-related adventures this summer at the renowned Gayle’s Bakery in Capitola, Calif. 

P1060212As I’m sure anyone who’s currently in school or has been in school can relate, I’ve come face-to-face with the brutal reality that summer break is dwindling and school will begin in just four short days.

It’s easy to say, “If I just had one more week of summer, then I’d be ready for school to start.” But then I remind myself of the importance of just living in the moment and being content right where I am. I should appreciate for the fun times spent with friends, the memories made, and the days I got the privilege of sleeping in. The break blessed me with time to relax and rejuvenate before I enter the daunting college application season.

With that in mind, food always plays a quintessential part in my summer, not just because it brings people together but for the way it captures the flavors and spirit of the season.

My family stops by Gayle’s Bakery in Capitola, Calif. when we’re in the Santa Cruz area. I absolutely adore the shop’s ambiance because it provides a space for people of all types — the coffee-drinking and newspaper-reading customers who lounge by the large windows, the tourists who gaze in awe at the case of buttery pastries, the parent whose child needs a quick bite after school, and everyone in between.

Continue reading “Food Sighting: Gayle’s Bakery”

Marcy’s Jewish Almond Cookies

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Believe it or not, we’re on the verge of entering a new year. It’s crazy to think that 2014 has zoomed by and in just a few hours, when I write the date I’ll have to scribble “5” on top of the “4” I’ve grown used to. It’s a struggle until February when 2014 starts to feel like the long-lost past.

Can you tell that this was supposed to be a Christmas cookie post? Okay, sorry, I am most definitely late to the (cookie recipe exchange) party.

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Nonetheless, if you’re having a major freak-out right now about what you’re bringing to the upcoming New Year’s Eve party tonight, I’ve got you covered. These cookies might have been perfectly timed for Christmas, but with their dusting of snowy powdered sugar and fragile almond bits in the middle, you can enjoy them at any moment of the year. Continue reading “Marcy’s Jewish Almond Cookies”

chunky knit infinity scarf (with instructions!)

The days have grown cold, the chilly wind blows against your face, and the trees are hauntingly bare. Here in California, it’s  time to pull out those winter clothes that have been stored away all summer long. Everything — the coats, the down vests, the gloves, the hats, and the scarves.

Especially the scarves. Especially the circle or infinity scarves that are all the rage this winter. They provide a fashionable, customizable, and functional addition to any outfit.

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On a recent road trip, I spent my time knitting up this scarf for my little sister (who is kindly modeling the scarf below). You could call it a belated Christmas present.

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It’s the perfect scarf for those frigid evening outings or foggy mornings.

This scarf is:

comfy

quick to make

cozy

fuzzy

Here’s how to make it:

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  • U.S. size 15 knitting needles
  • 150 yards of chunky weight yarn (I used Lion Brand Homespun yarn)
  • Yarn needle
  • Scissors

Cast of 26 stitches, leaving a 12″ long yarn tail.  Knit until the length of the scarf measures around 60″.

Cast off, leaving a 3′ long tail. Use mattress stitch and the yarn needle to seam together the ends of the scarf to create a circle. Make sure not to twist the scarf when assembling. Alternately, use a crochet hook and the long tail of yarn to slip stitch the ends together. Weave in lose ends with the yarn needle.

Have a blast making and wearing this scarf!

~Bethany

Much to be thankful for

Each year, I thoroughly enjoy the five-day break from school in November where I just get to relax and spend time with people I love. There’s something so meaningful about sharing a meal together. This year, I felt reminded by God that there is so much to be thankful for, even when it’s not the fourth Thursday in November. Each day we need to look for moments to appreciate the people, privileges and other blessings we’ve been given.

I hope you had a wonderful Thanksgiving. Even if you don’t celebrate Thanksgiving, find at least one thing to be grateful for today.

From my family to yours,

Bethany

Can’t Get Enough Pumpkin

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Are you tired of pumpkin yet?

Me? I never get tired of pumpkin.

Before the holidays end and the cans of pumpkin puree become relegated to the lowest shelf in the supermarket, we purchase canned pumpkin in bulk and keep it in our garage. Talk about pumpkin goodness all year long.

Besides enjoying the canned pumpkin in a rich pumpkin bread with cocoa accents, I just found another way to get my “pumpkin fix.”

Cue the pumpkin pie smoothie. It’s a light, nutritious and delicious breakfast or mid-afternoon snack packed with wholesome ingredients such steel cut oats and chia seeds. Continue reading “Can’t Get Enough Pumpkin”

The Bake Sale Life

P1050390The funniest part of the whole day was when the guy drove back down my dead-end street and slid open his car window.

“Pregnancy cravings,” he said, referring to his very pregnant wife who sat in the passenger seat. We made the quick trade: $3 for a still steamy cranberry orange scone wrapped in a sea foam green paper napkin. Then, he immediately reversed the car all the way down the street towards the corner stop sign.

Mind you, this was after the couple had already walked down all the way to the end of the street and picked up a generously-sized steamy scone. Continue reading “The Bake Sale Life”

A smoothie to jump-start your morning

I do agree that there has been a bit of a hiatus in my little corner of the Web recently.

Junior year seems just as crazy as people said it would be. I constantly feel like I’m running on too few hours of sleep as I juggle a sport, a student magazine publication and school work.

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Nonetheless, I try to eat as healthfully as possible although it has not always been easy. The past week, the school magazine has been in production meaning that on most days, I haven’t gone home until it’s dark outside. At the same time, production week means that there’s chips, popcorn, salsa, pretzels and snacks galore because high school students need to somehow fuel their sleep-deprived brains.

Suffice to say, I’m all for healthy breakfasts to start off the day on the right foot. Or should I say on the right food?

This date smoothie which is kind of based on The Kitchn‘s recipe can be whipped up on any busy morning.

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Banana Date Chia Smoothie

Serves 1

1 frozen banana

2-3 Mejool dates, pitted

1 1/2 cup almond milk (or any other kind of milk)

1 teaspoon chia seeds, soaked in 1 tablespoon of water for 15 minutes

1 teaspoon flaxseed meal or wheat germ

Cinnamon

Sea Salt

Blend all ingredients in a blender for about 30 seconds until smooth. Sprinkle with cinnamon and add a pinch of sea salt.

Enjoy!

~Bethany