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How NOT to make Earl Grey Chocolate Chip Cookies

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Last week I saw an Instagram post for earl grey chocolate chip cookies which linked to this blog. They sound so good and I really wanted to make them but as you might know, I hate following recipes. It takes the fun out of cooking and baking for me. I know, I know, you can’t just estimate with baking, but I do anyway and many times it works out. Maybe just not exactly as I imagined it to, but that’s also the fun part! Anyway, I looked at a bunch of recipes and felt like I had the gist of it so I began to explore. I used:

1 tea bag of earl grey tea

1 cup of  whole wheat white self-rising  flower (MISTAKE, should have used regular flower)

3/4 cup of white sugar

1/4 cup brown sugar

1 tsp of baking soda (MISTAKE! the flower was self rising)

3/4 cup of dark chocolate chips

1 egg

1/4 cup of milk

1/4 cup of safflower oil (MISTAKE – butter was the way to go)

1 tsp salt

a dash of sea salt on each cookie

As always, I tried the batter and it tasted AMAZING so what could possibly go wrong right? WRONG.

They turned out way too fluffy, almost like muffins, but the fluffiness took away from the taste. Dunked in tea they were alright but honestly, not very good.

Things I would do differently the second time: use butter, not use baking soda, use white flower, use 2 tea bags of earl grey or loose leaf tea, warm up the milk, butter instead of oil.

If any of you have tips on how to make thin, crunchy cookies let me know! That’s what I was going for.

I also wanted to explain why I am blogging a recipe that didn’t turn out so well. I think it’s important to showcase our failures just as much as our successes. We are constantly bombarded with beautiful, perfect pictures and recipes that make it seem like everything is so easy and wonderful. But sometimes, cooking and baking can be a fun learning process that doesn’t end up turning out perfectly.  I am not a food blogger, I just like to blog about and experiment with food. It’s a game for me. But I am also aware of how easy it is to photoshop a picture so it looks a lot tastier than in real life, and I’ve tried a few recipes from other blogs that look and sound amazing but don’t necessarily work out so well. So I think it’s ok to still post recipes that are not successful, because you can learn just as much or more. I am going to try these cookies again, maybe with lavender tea, and maybe post the recipe up here if they taste really good. Any tips would be greatly appreciated!


Why we should make our own tomato sauce.

Why? You might ask. Why should I make my own tomato sauce when there are plenty of variations in the supermarket and it costs $2-5.

Well – let me tell ya.


  1. It’s so fresh. And It’s so easy. You’ll see below.
  2. You create less waste by not buying packaged foods.
  3. You avoid getting too much of anything you don’t want in there (like 10g of sugar per serving)

You will need:

8 large tomatoes

2 tsp salt

1 tbsp pepper

2-3 cloves of garlic

1-2 tbsp of Oregano

2 tbsp Olive Oil

some chili powder if you like it spicy

8-10 basil leaves

(Obviously you can feel free to experiment with mushrooms or other spices)



  1. Quarter tomatoes and add to food processor, two at a time
  2. Add garlic in the food processor
  3. Once you have a liquid consistency, pour it into a large pot
  4. Add some olive oil and spices (above)
  5. Cook for 4 min on high heat and then have it simmer in low heat for 10-15 min (stir every once in a while)
  6. When your sauce has changed from pink to red, it should be ready!
  7. Use on pasta, pizza, rice, zucchini noodles, or anything else you like putting red sauce on.

You can always freeze leftover sauce in jars or freezer safe containers.

Let me know if you have your own sauce recipes. I kind of made this one up and it turned out great!


ZOATS – How to get more fluffy and filling oatmeal

oatmeal with zucchini and an egg white

I saw saw a photo of Zoats in my instagram feed last night and was like…what the heck is that? Why is the oatmeal green? Well, Zoats are Oats with Zucchini and an egg white added. The recipe I found claimed that you get a lot more out of your oats without adding double the calories (190 instead of 300) to your breakfast. I wanted to try it so right when the store opened at 8 am this morning I went to get some zucchini, and it took about 5-7 min to make this, maybe less.

Base Ingredients: 

1 egg white

1 zucchini (green squash)

1/2 cup of Oats

(190 cal)


I added: 

1/4 tsp cinnamon

1/8 tsp stevia



flax seed

peanut butter


ground cocoa nibs

toasted coconut flakes

sliced almonds



1. I put a whole zucchini in my food processor to shred it. (If you don’t want your oatmeal to have a hint of this taste, peel it and use just half, but I like the taste)


2. Start cooking the oats with 1.5 cups of water

3. Add the shredded zucchini

4. Mix in the egg white


5. Add cinnamon and sweetener (optional)

6. Pour into a bowl, add your toppings.


Conclusion: this stuff is super filling, you get twice the amount of food and it’s creamier and more satisfying than regular oatmeal. The recipe I saw claimed you wont taste the zucchini but I definitely did, this was not a bad thing though. I strongly recommend chocolate and peanut butter as toppings for this to sweeten it a little more. I think next time I might add a little yogurt too…see what happens.

Superpower Green Smoothie Bowl

Sometimes I wake up and just want to eat EVERYTHING. Ok, that’s actually usually the case. But this morning I was feeling a bit under the weather, and I wanted something crunchy and delicious but also nutrition-packed and filling – so I came up with this bowl which I names Superpower Green Smoothie bowl because if it makes me feel better to pretend my breakfast gives me superpowers 🙂 This little guy was soooo good it deserved its own post to set it apart from all other smoothie bowls (see smoothie bowl post for more ideas) Ingredients: Smoothie: 1/2 avocado 1 banana 2 cups spinach 1/4 cup oats Toppings: Home-made berry jam almond butter strawberries goji berries dark chocolate chips walnuts coconut chips shredded coconut Instructions: 1. blend all smoothie ingredients in a food processor or blender 2. Add suggested toppings or anything you like! ** home-made jam recipe coming soon! IMG_8284

How to Yoatmeal!

So I’ve been pretty obsessed with mixing greek yogurt and oatmeal for breakfast in the mornings. It’s super fast and easy and then you don’t have to compromise between yogurt and oatmeal. This is my latest creation …



– 1/3 cup of old fashion rolled oats

– 2 heaping tablespoons of greek yogurt (I used this)

– cinnamon (to taste)

– 1 teaspoon almond butter

– 4 small strawberries

-1/3 banana

– 5-6 coconut chips

– 1/2 teaspoon flaxseed

(you can add any extra toppings you want, in the photo there is also 1/3 of a crumbled granola cookie I made a few nights before)


– boil hot water in teapot and pour over the oatmeal, cover bowl with pan lid.

– When the oatmeal is ready it should have soaked up all the water, now you can add the yogurt and cinnamon and mix.

– add toppings! – slice up some strawberries and bananas and whatever else you want. I added flaxseed, granola cookie, coconut chips, and almond butter.


other Yoatmeal bowls …


Super Healthy Banana Yogurt Pancakes with Berry Compote

I looked at a few healthy pancake recipes and made my own variation. Super easy for a delicious and healthy weekend breakfast!

Ingredients: (makes 4 small pancakes)

– 1 small banana

– 1 egg

– 3/4 cup of Old Fashioned Oats (ground with food processor)

– 1/2 cup of Greek Yogurt

– 1 teaspoon Cashew Butter

– Dash of vanilla

– 1 teaspoon of ground flaxseeds

Compote –

– 1.5 cup Frozen berries

– 1/4 cup water

– 1 teaspoon maple syrup


Compote –

1. Add berries, water and syrup to a small saucepan on low heat

2. Use a fork-like tool to mush the berries

3. Keep on low heat until they start to bubble and turn into a thick bulky consistency


1. Mix all ingredients in a bowl

2. Fry in a pan (I used Safflower oil)

3. Serve with compote and a bit of greek yogurt on top

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