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I made my parents a batch of roasted tomatoes befo

I made my parents a batch of roasted tomatoes before I left their home last week after Thanksgiving so when I returned to the city, I wanted to make them for myself. These are cozy + tender + I think you’ll love them. Here’s how I made ‘em:

I bought two large shallots at the food store but returned home with only one so you’re only getting one shallot here! Feel free to use two. I used a handful of tomatoes, one head of garlic (outer papery skin peeled + top 1/4 sliced off) + one shallot (peeled + ends trimmed) ~ tossed them with 2 Tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp cumin + 1/2 tsp sea salt. Then, I laid them out on a parchment paper lined rimmed baking sheet + roasted everything at 450 degrees F for 30 minutes or until the tomatoes, shallot + garlic were beautifully tender + fragrant. I added fresh oregano + aleppo pepper right before serving for a pop of flavor + color.

I stored leftovers in glass jars in my fridge because I love to add these to my meals throughout the week from lunchtime salads to breakfast eggs. Enjoy.

#roastedtomatoes #roastedgarlic #shallot #dairyfreerecipes #vegetarianrecipe

Leaving the island to start cooking Thanksgiving d

Leaving the island to start cooking Thanksgiving dinner at the shore. It’s wild to think that I’ve spent half of my life living in this city yet I still feel so sad when I leave… even if it’s just for a few days. There’s magic in the Manhattan air that vanishes as soon as I get on the ferry. ✨

I made this recipe last year on Thanksgiving for m

I made this recipe for lunch today + I wanted to s

I made this recipe for lunch today + I wanted to share because it can easily be transformed into a quick Thanksgiving side dish. I added avocado to the roasted squash to make my lunch a big heartier but you can add walnuts or pecans if you’re serving this on Thursday. Here’s how I made it.

Roasted Acorn Squash with Arugula

Serves 4-6

Ingredients
2 small acorn squash, halved, seeded + cut into 1/2-inch moon shape slices
1 Tbsp olive oil
2 large garlic cloves, grated
2 Tbsp finely chopped fresh rosemary
1/2 tsp sea salt
2 cups arugula, for serving
2 tsp lemon zest, for serving
Handful of pecans or walnuts, for serving

Method
Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Set aside.

In a large bowl, combine the squash with the olive oil, garlic, rosemary + sea salt. Toss using your hands to ensure each slice is well coated.

Transfer the slices to the prepared baking sheet + roast for 40 minutes or until very tender + golden brown.

Remove from the oven, serve warm atop of the arugula. Add lemon zest + walnuts or pecans, if desired.

Store leftovers in a sealed container in the refrigerator for up to three days.

#squashrecipes #thanksgivingsides #arugula #turkeydaytradition #sidedish #sidedishes

This past weekend in the magical world of Central

This past weekend in the magical world of Central Park. ✨

#centralparknyc #natureshots #manhattanskyline #ilovethiscity

I made another tart recipe yesterday + it was so d

I made another tart recipe yesterday + it was so delicious I wanted to share. Just like last week’s apple tart, I didn’t include sugar because you really don’t need it- the veggies are luscious when roasted + the crust is sweet from the almonds + cinnamon.

I started by roasting butternut squash + carrots, puréed them + added the purée to a chewy crust made with almond flour, eggs, cinnamon, orange zest + a pinch of sea salt.

The final result is really lovely + can be served for breakfast or as a side dish. It’s equally as crowd-pleasing for dessert + of course, it’s an easy recipe for Thanksgiving. Enjoy.

Roasted Carrot + Butternut Tart

Serves 6

Drizzle 6 large carrots + 1 large butternut squash (halved + seeded) with olive oil + 1/2 tsp sea salt. Roast at 425 degrees F for 45 min or until very tender.

Meanwhile, make the crust by combining 2 1/2 cups almond flour, 3 eggs (beaten), 1 Tbsp olive oil, 1 Tbsp cinnamon, 2 tsp orange zest + 1/4 tsp sea salt in a large bowl. Mix well until it forms a dough - use your hands, as needed.

Coat a tart pan with olive oil then press the dough into the bottom + sides of the pan. Set aside.

Remove the vegetables from the oven, scoop out the flesh of the butternut squash + add it to a food processor with the carrots (cut into 1/2 inch pieces + remove stems). Add in 2 tsp freshly squeezed orange juice, if desired. Purée until smooth + velvety, scraping down the sides, as needed.

Transfer the purée to the prepared crust + bake at 350 degrees F for 35-40 min or until everything is golden brown + the crust is sturdy!

Remove from the oven + serve warm with a pinch of sea salt + a few twists of freshly ground pepper on top. I added a few fresh oregano leaves for a pop of flavor, as well.

Keep leftovers covered in the fridge for up to 4 days.

#thanksgivingdesserts #tartrecipe #carrotrecipes #butternutsquash #glutenfree #dairyfreerecipes #holidayrecipe

Creating recipes feeds me in + out of my kitchen,

Creating recipes feeds me in + out of my kitchen, yet writing often feeds me in even deeper ways. It’s been awhile since I’ve shared a post like this + I’ve missed it. So, let’s pickup where we left off, shall we?

This one felt like a good place to start. I recall so many of the healers I’ve seen over the years tell me this over + over again but it’s taken me years to fully see the results of all the unraveling + undoing from a birds eye view. When I was in the thick of transmuting heavy emotions + trauma, I felt so lost often wondering if I’d ever find my way out of the deep dark hole I found myself in. This lasted many years + there were many, many layers of peeling that needed to be let go of - most in fact, that I realized were not even mine in the first place. They belonged to people from my past + society that seems to layer us with programming + self hatred + fear. It’s so subtle because we think that’s just “who we are” as we’ve been looping those neural pathways for decades being so hard on ourselves + beating ourselves up. Plus, everyone else is doing it so no one questions it. It becomes the norm to just live that way in survival mode.

Once I built up enough courage to actually get still with myself + listen, I could finally start to peel the armor I’ve accumulated throughout my life - very slowly - because it was overwhelming. The more patient + gentle I was with myself, the more my mind + body let go + actually started helping me instead of fighting against me.

For me, transformation has been beautiful + often so intense it felt like I was completely falling apart + melting like the Wicked Witch in The Wizard of Oz. These little deaths of our old self are scary but if we can embrace them, the old self eventually falls away and the real you starts to appear.

I’m sharing this because I know this community is all about healing + growth + attaining higher levels of consciousness to become who you truly are. It’s one hell of a journey when you’re going thru this but what’s on the other side is truly beautiful.

Don’t give up on yourself. You can do it. ✨

#quote #higherconsciousness #expandingconsciousness #youcandoit #transformationtuesday

I made this Sweet Potato Tian for the first time l

I was in the mood for something warm + cozy for br

I was in the mood for something warm + cozy for breakfast last week so I made this beautiful apple tart, which I must say is so easy to put together + absolutely delightful to eat with your hands first thing in the morning.

I wanted to make something easy yet satisfying so I sautéed a few apples until very tender + used them as the “filling” underneath the top layer of sliced apples. While this is not the gooey apple pie filling you may desire, the flavor is incredible + I guarantee you’ll be surprised at how delicious it is with very few ingredients.

I didn’t add any sugar because I prefer to enjoy the sweetness of fruit (after decades of not being able to) on its own + my body doesn’t do well with added sugar. So, with all that being said ~ I hope you love it.

Here’s the recipe.

Apple Tart

Serves 6

Start with the crust. Coat a tart pan with olive oil. Combine the below ingredients with your hands in a large bowl until a dough consistency forms. Transfer to the prepared tart pan. Set aside.

Crust Ingredients
1 Tbsp olive oil, plus more for coating dish
2 1/2 cups almond flour
3 eggs, beaten
1 Tbsp cinnamon
1/4 tsp sea salt

Filling
Sauté 4 large peeled + thinly sliced apples with a drizzle of olive oil, 1/4 tsp allspice + a pinch sea salt over medium low heat until very, very tender, about 15-20 minutes, stirring often.

Then, peel + thinly slice 3 more apples + toss them with 1 Tbsp vanilla extract, 1 tsp olive oil, 1/2 tsp cardamom, 1/2 tsp ginger + a pinch of sea salt in a large bowl.

Place the sautéed apples on top of the dough you’ve prepared in the tart pan (spread them out evenly) followed by the wet apples coated in the vanilla extract mixture. I fanned my apples but you can do whatever you like.

Sprinkle the top with sea salt + bake at 350 degrees F for 35-40 minutes or until the apples are golden brown + tender. Remove from the oven + set aside to cool for 5 minutes before serving.

Store leftovers in a sealed container in the fridge for up to 5 days or in the freezer for up to 1 month.

#appletart #glutenfreetart #applebreakfast #dairyfreebreakfast

It was one degree shy of 80 degrees in NYC today s

It was one degree shy of 80 degrees in NYC today so I put on a summer dress, walked across the Brooklyn bridge + spent the afternoon in Dumbo. I’m constantly in awe of the beauty of this bridge- it barely looks real in this photo.

#dumbobrooklyn
#feelslikesummer
#nyc
#brooklynbridge

I’ve walked past this little bakery hundreds of

I’ve walked past this little bakery hundreds of times. The first time when I was barely tall enough to see into the window. Every once in awhile when I was a kid, my aunt would drive her + I into Manhattan. We’d drive thru the tunnel + park in the same parking lot a few blocks from here on West Broadway. When it came time to turn left onto Prince Street, I’d see this pretty green color staring at me inviting me inside but we never went in… instead we walked another block to our favorite bakery Once Upon a Tart, which sadly closed after the lockdown.

This morning, I walked past this little green spot while on a walk + felt the need to share it. Because it’s pretty. Because it’s simple. Because it’s one of those little things that makes me smile. Have you been?

I still haven’t been in here + I’m not sure there’s anything I could actually eat inside but if you’re on Prince Street + you can eat gluten, check it out. And even if you don’t go in, simply walking past this quaint little spot is worth it. ✨

#nycbakery
#princestreet
#sohonyc
#green

Breakfast ingredients for this week. ✨ Radishes,

Breakfast ingredients for this week. ✨ Radishes, beans, avocado, jalapeño, chives, sea salt + aleppo pepper. I need some more avocados + probably walnuts, too.

I’ll serve these with eggs, the coconut milk yogurt/sweet potato breakfast I shared last week + leftover roasted butternut squash. My breakfasts are more like lunch-like but I love them. They’re warm, easy to digest + always sprinkled with a lotta flavor from a few simple ingredients.

#breakfastideas
#radishes
#jalepeño