Acai Coconut Bowl

I’m outraged. Okay, not really. But, why am I just learning about acai bowls and more importantly, why aren’t they sold everywhere!? I’m familiar with acai generally, but only recently learned about this particular application of frozen acai, blended and topped with fresh fruit and granola. It’s just the perfect little bowl of antioxidants and vitamins. Pure frozen acai is available at any health food store in the frozen aisle and come in individual packages. Simply run one package under water briefly, empty contents into a blender, and blend with frozen banana and splash of coconut water. Top with your favorite fruit and granola and there you go!

Also, I tried something new with today’s post and tinkered around with a video (and with lots of help from my very patient boyfriend). I hope you enjoy it!!


  • 2 3.5-ounce package of pure unsweetened frozen acai pulp
  • 1 frozen banana
  • 1 coconut (or a splash of coconut water if you’re not making the coconut bowl)
  • fresh fruit
  • granola

To make the coconut bowl, hammer the tip of a clean screwdriver into two of the three holes on the coconut until it pierces through the shell. Drain the coconut water out into a cup. Hammer the coconut around the equator of the coconut– and hammer hard– until the coconut begins to crack. It won’t feel like it’s working at first, but keep hammering, it will eventually crack in half.

Run the package of frozen acai under water for a minute. Squeeze the package of acai into a blender and add the frozen peeled banana and a splash of the coconut water and blend. Pour into the coconut bowl and top with fresh fruit and granola.

Makes 2 servings. READ MORE

Meanwhile on Honestly WTF

Carrot Cake with Ginger Cream Cheese Frosting

Carrot cake is one of my favorite cakes. Or maybe it’s just my love for cream cheese frosting. Either way, this carrot cake has it all. The batter a classic carrot cake recipe made with vegetable oil, which makes for a really light and fluffy cake. The addition of ginger in the frosting was something I thought might complement the cinnamon and nutmeg– and I was right– it’s perfect. I generally find cream cheese frostings absurdly sweet (most recipes call for a whole box of powdered sugar), so I cut the sugar way down. The frosting is sweet but you can still taste the tanginess of the cream cheese– just how I like it. But the thing that excites me most about this cake is the tomboy or naked cake style. Frosting cakes has always been a pain to me so I just love this rustic style. The key is to have even layers and the key to even layers are . . . cake strips! I had no idea that these even existed until recently, but they absolutely work. Simply soak them in water and wrap them around the pans and you’ll never have to trim the top of a domed cake again!

Carrot Cake

Cake ingredients:

  • 2 cups of all purpose flour
  • 4 large eggs, at room temperature,
  • 1 1/2 cups of vegetable oil
  • 1 1/2 cups of sugar
  • 2 teaspoons of baking soda
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • 3/4 teaspoon of grated nutmeg
  • 3 cups of coarsely grated carrots
  • 1/2 cup of chopped pecans

Frosting ingredients:

  • 16 ounces of cream cheese, at room temperature
  • 1 stick of unsalted butter, at room temperature
  • 1 cup of powdered sugar
  • 1 1/2 tablespoons of freshly finely grated ginger
  • 2 teaspoons of vanilla extract


Broccoli Rabe, Burrata, and Prosciutto Crostini

I am obsessed with broccoli rabe, also known as rapini. Not to be confused with broccolini– the two are very different. Broccoli rabe’s flavor resembles broccoli but is bitter and slightly  herbaceous, like asparagus. Luckily, my local market always carries this vegetable and I constantly make it. Creamy sweet burrata is pretty much broccoli rabe’s best friend and this crostini is one of my favorite ways to enjoy this vegetable. Toasted thick sourdough bread topped with melted burrata, prosciutto and chopped garlicky roasted broccoli rabe– so simple and so delicious!

Broccoli rabe crostini


  • 1 bunch of broccoli rabe
  • 2-3 cloves of garlic, finely minced
  • 2 balls of burrata
  • extra virgin olive oil
  • sea salt and freshly ground black pepper
  • red pepper flakes
  • sliced prosciutto
  • thick slices of crusty sourdough bread, like a baguette

Broccoli Rabe READ MORE

Deviled Eggs

These are not your traditional deviled eggs, but they have classic deviled egg flavors, and in my opinion– better texture. I just love the velvety and thick runny egg yolk, so I thought why turn them into crumbly hard yolks only to smooth them out again with mayo? Also, these are easier to make. Each medium boiled egg gets a little dab of shallot-infused mayo. Top each off with a little sprinkle of paprika and dill and you’ve got my favorite version of deviled eggs!

Deconstructed deviled eggs


  • 12 eggs
  • 1/3 cup of good mayonnaise
  • 1 teaspoon of dijon mustard
  • 1 teaspoon of white vinegar
  • 1/2 shallot
  • fresh dill
  • paprika
  • sea salt and freshly ground black pepper to taste


Lamb Bolognese

The best things in life take time and patience. Case in point: bolognese. There’s no short cut to this hearty and thick tomato meat sauce, but the results are so worth it. I love a smooth consistency for my bolognese and the best way to achieve this is by pureeing the mirepoix in a food processor and using tomato paste. This recipe makes more than enough sauce for 1 pound of pasta, and probably enough for 2 pounds. My favorite is bucatini, but of course you can use anything you’d like. Instead of using beef, I decided to go with ground lamb (perfect for an Easter meal) and it was so good I think I’ll always use lamb from now on!

Lamb bolognese


  • 2 pounds of ground lamb
  • 2 carrots
  • 4 celery stalks
  • 1 large yellow onion
  • 4-5 garlic cloves
  • 1 tablespoon of extra virgin olive oil
  • 1 1/2 cups of tomato paste
  • 3-4 fresh thyme sprigs
  • 2 cups of red wine
  • water
  • 1 pound of bucatini, or any pasta

Ingredients READ MORE

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