Raspberry & Kiwi Smoothie

Wednesday, September 10, 2014

So I bet the first thing you're wondering is, Lauren, what the heck? You're a teenage girl, where is all the pumpkin, apple, spice, coffee, fall leaves, and warm sweaters that the internet has been obsessing over since August 31st? Well I wanted to take a little break from that, because if someone else freaks out about fall, I honestly don't know what I would do. I need a little time to ease out of summer mode, before heading over to the "all so magical" fall land. Don't get me wrong, I love fall a lot, but seriously people, it's still like 80 degrees outside some days. Definitely not what I would call sweater weather if you ask me. 
The ironic thing is though, once December comes around, I'm a complete Christmas fanatic. Like I'm that one really annoying person that just randomly bursts into Christmas carols at any moment. But you'll find that out about me soon enough (4 more months to go...) :)

Anyways, sorry for the rant, lets head over to smoothies...

I love kiwi, especially in smoothies. Raspberry is also one of my favorite fruits too, so I decided to combined the two. This recipe has raspberry yogurt along with orange juice, banana, and a few pieces of ice. 

I really like this recipe because it's a really awesome healthy breakfast idea if you're on the go in the mornings. The fruit also looks really pretty when its all layered in the blender, which is a bonus.

So I hope this smoothie will make your mornings a little more bearable, especially with school starting and all that. I also apologize in advance, the measurements in this recipe are not exact because I kind of just threw it all in the blender:) but go with what your gut says, it's usually right.

Raspberry & Kiwi Smoothie
Serves 1

Handful of kiwi slices
Handful of raspberries
1/2 of a banana
I small container of raspberry yogurt (I used Chobani)
A splash of orange juice
3 ice cubes

Blend together thoroughly, pour into glass

P.S. Did you see my new design!? I really like it a lot and I hope you guys do too!

Lately: Bikes and Bakery

Saturday, August 16, 2014

// Just a few pictures of what has been going on lately while I'm down by the beach:)
Along with sitting in the sand, I've been doing a ton of bike riding and cinnamon roll eating.
I have a really awesome new blog post coming up soon, but I'm having a little technical difficulties with the program I'm using... hopefully it will be up in the near future!!



My Berry Picking and Jamming Experience

Monday, August 4, 2014

So as many of you know, I went berry picking a little bit ago. I have never really gone before and I was really excited. We went up to the pick-your-own farm in upstate New York called Alstede Farms (I highly suggest it if your ever up that way!). 

BERRY PICKING TIP: I did not know this but, THERE WILL BE A TON OF BUGS. Like bees, beetles, those annoying little fly things... all trying to attack you while you are picking the berries. Funny story, for some reason all the bugs just liked to land on me.. not anyone else... just me. At one point a giant beetle landed on my back.. I screamed... and ended up dropping the ENTIRE basket of blueberries on the ground :/
Thank goodness my mom came with me or we wouldn't of had any jam:)
but besides that, it was so much fun.

We didn't really pick that much because it took forever to get that one pint of blueberries:)
so we cheated a little.. and bought the rest of the blueberries for the jam (oops)

Then my little sis helped mash up the berries before we put it in jars.

To make jam you basically need three things: fruit, sugar, and SureJell (which is the stuff that sets the jam)
I used the recipe on the inside of the SureJell box, and it worked pretty well!
But, if your going to make jam or jelly make sure you get the low or reduced sugar version of SureJell, because if you use the regular version it will be very very sweet.

I also made peach jam, which was so delicious also:)


Farmers Market Part 2

Sunday, July 13, 2014

Hello guys!
Its been awhile, but at the same time not really.
For me the past two weeks have sped by so fast, incase you didn't know, I'v been away in California.
I have never been before and it was amazing. I know I was suppose to keep you updated on everything I ate there, but honestly nothing I ate was really worth photographing and uploading (oops). It was partially the fact that I was just too lazy also. Anyways, I was back at the farmers market today!
In the early fall I did a post on my first trip to this market, and I thought it would be cool to go back in the summer.

Can I mention, the bread here is always amazing (we bought two loaves).
I love challah, really love it, like if I was stuck on a island and only had challah, I would be pretty happy.

Okay, so I walked by this stand and knew I had to get one. It's homemade lemonade, but you can mix in ANY fruit you want. whaaaaattt
I went for the raspberry lemonade, and my Mom got strawberry, raspberry, and blueberry mixed into hers.
It was actually amazing, like Starbucks, you need to get on to adding something like that.

Overall, I love the farmers market and I really like how all the pictures came out:)

  • Berry Jam
  • 2 loaves of bread
  • 2 packages of homemade ravioli
  • Honey
  • Maple Syrup
  • Gluten Free muffins
  • 2 Croissants (to put the jam on)
  • a homemade frozen pizza
  • and a thing of string beans
Another really exciting thing thats coming up for me... I head off to cooking boot camp at the International Culinary Center!
Yay, so hopefully I post what I end up making
See you soon



Thursday, June 19, 2014

Some of you might already recognize this pizza from the cover of the latest Cooking Light magazine. When the issue got delivered to my house, I took one look at it and knew I had to make this. Ever since I got a pizza stone, I looooove making pizza on the grill.

The only thing I was a little cautious about was the sauce. The recipe called for a white sauce, which is way different from the usual red tomato sauce. I have had white sauce on pizza before, and I'm not the hugest fan. Also the sauce for this pizza called for mayonnaise, which I also thought was a little strange, but I guess they added it to enhance the BLT effect.

Well first things first, this pizza was absolutely amazing. No joke, this was probably one of the best pizzas I have ever made. I think for me was the combo of everything together, the sweet tomatoes, the fresh arugula, the gooey cheese and the crisp bacon.
But if you want a little kick on it, add some red pepper flakes on top, in addition to everything else.

Just a warning, this pizza is very filling, so if you want to make it just for yourself, make a personal one:)

Also on the side note, I'm going to be away for the next two weeks in Lake George and California (yay!!). I will try to keep posting and I'm going to download the blogger app on my phone so I can update you guys if I eat anything worth talking about:)

RECIPE (from Cooking Light)

  • 1 pound ripe tomatoes, seeded and cut into 1/4-inch-thick slices
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 cup canola mayonnaise
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon minced fresh chives
  • 2 garlic cloves, grated
  • 4 center-cut bacon slices
  • 10 ounce fresh pizza dough
  • 1 tablespoon cornmeal
  • 2 ounces part-skim mozzarella cheese, shredded
  • Cooking spray
  • 1 cup baby arugula

    1. Place a pizza stone on bottom oven rack. Preheat oven to 400°.
    2. Arrange tomato slices on a parchment-lined baking sheet; sprinkle with oregano and pepper. Place baking sheet directly on pizza stone. Bake at 400° for 20 minutes or until tomatoes are no longer wet. Remove tomatoes; keep stone in oven.
    3. Increase oven temperature to 500°.
    4. Combine mayonnaise, oil, chives, and garlic in a small bowl.
    5. Cook bacon in a skillet over medium heat until crisp; drain on paper towels. Break into pieces.
    6. Using well-floured hands, pat dough into a 10-inch circle. Place dough on a pizza peel or baking sheet sprinkled with cornmeal. Pierce dough with a fork; transfer to preheated pizza stone. Bake at 500° for 5 minutes.
    7. Carefully remove pizza stone from oven. Brush mayonnaise mixture over crust, leaving a 1-inch border; top with tomatoes and bacon. Top with cheese; coat crust edge with cooking spray. Bake 10 minutes or until cheese melts and crust browns. Top with arugula. Cut into 8 slices.

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