Finally on Vineyard Time!

Hi Hi!

I’m sorry I have been quiet for so long, let’s just say summer has definitely gotten the best of me! But I’m back! For the past weeks, I have been on the island of Marthas Vineyard. My family has been coming here since I was little and I absolutely love it. The island is full of home grown veggies, beautiful sunsets, and quiet picturesque beaches.

It’s my little paradise!

Over the past few weeks, I have had a few friends come visit me! I LOVE playing tour guide and showing them all of my favorite parts around the island.

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My friend sally and I Before Dinner at the Chilmark  Tavern

 

 

Last week my friend Sally visited me for 6 days and we had a blast! the week was full of sandy feet, tummies full of ice cream and a few sunburns. Sally had never been to the vineyard so everything was a new adventure for her!

 

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My friend Allie and I at a fun beach picnic

This weekend my friend Allie came to visit so I got to play tour guide all over again. Allie had been to the vineyard, but never had been up-island to Chilmark where we live. So I was able to show her all of my favorite places.

 

If any of you have ever been the vineyard then you understand everything I am talking about, but if you have not ever been to the vineyard then jump on a plane, get in your  car and then hop on a ferry and get here!

While there is so much to do on the island I have picked my favorite things to do out of all of them!

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XOX

Phebe

 

 

 

 

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Macaron!

 

Hi Hi!

Ok, so I know this isn’t a necessarily “healthy” food item but every once in a while you need to have a few indulgences! These macaroons are definitely worth the splurge!

Many of you may think these cookies are hard to make, but I promise you these are extremely simple to make! The only bummer is that they do take a long time, so make sure you are not in a rush when you decide to make them!

When we decided to make these macaroons we made both a fruit preserve one and a chocolate with a chocolate ganache. I am only going to share the recipe for the chocolate ones for now because I am still perfecting the strawberry preserve one!

What you need: 

For The Macaron:

  • 2 cups powdered sugar
  • 1 cup almond flour or almond meal
  • 3 tablespoons natural unsweetened cocoa powder
  • 1/4 teaspoon fine salt
  • 3 large egg whites, at room temperature
  • Pinch cream of tartar
  • 3 tablespoons granulated sugar

For the ganache filling:

  • 4 ounces bittersweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter (1/4 stick), at room temperature and cut into cubes

What to do: 

For The Macaron:

  1. Line two baking sheets with parchment paper or silicone liners
  2. Put powdered sugar, almond flour, cocoa powder, and salt in a food processor fitted with a blade attachment and pulse several until ingredients are combined into a fine powder
  3.  Now it is time to make the meringue! Put egg whites in an electric mixer with a whisk attachment (I used my kitchen aid) Beat on medium speed until opaque and foamy, about 30 seconds. Then add the cream of tartar, and increase the speed to medium high. Beat until the egg whites are white in color and hold line of the whisk
  4. Slowly add the granulated sugar, until it is all combined. To know if it is done look to see if the meringue forms a peak, and the whites are shiny. Then transfer the meringue to a large bowl.
  5. Using a rubber spatula, gently fold the dry mixture into the egg whites in four batches until the dry ingredients are just combined. (The meringue will deflate.)
  6. Transfer the batter to the pastry bag. Pipe out 1-1/4-inch rounds about 1 inch apart onto the baking sheets, about 25 per sheet. Pick up the baking sheets and bang them against the work surface to help create the macaron base, or foot. Let the rounds sit at room temperature for 30 minutes to dry the tops and ensure even cooking.
  7. To test if they are dry tap the tops and if the appear stiff then you are good to go!
  8. Heat the oven to 350°F and arrange a rack in the middle. Bake the macarons one sheet at a time for 7 minutes. Rotate the sheet and cook for 7 minutes more. Transfer the sheet to a rack to cool completeDSC_0419 22.jpg

For the ganache filling:

  1. Chop the chocolate then place it in a large bowlDSC_0430.JPG
  2. Warm the cream in a small saucepan over medium heat until it just starts to boil. Stir it into the chocolate without creating bubbles. Let sit for 1 minute. Add the butter and stir until smooth. Chill in the refrigerator until thickened but still spreadable, about 30 minutes.

DSC_0434ffff.jpgAssemble and enjoy!!

XOX  P

 

Perfect Summer Salad

Hi Hi!!

I am officially back for the summer! With being back comes new recipes and new adventures!

Hopefully you will follow along and try these new recipes!


Watermelon Summer Salad

IMG_3486.JPGIngredients:

  • Watermelon
  • Basil
  • Mint
  • Mozzarella cheeses
  • Balsamic vinegar
  • Shrimp

What to do:

  1. Slice the watermelon into thick 1 inch slices
  2. Cut the rind off the ring of the watermelon forming a large circle
  3. Slice the mozzarella into thick slices
  4. Wash and roughly chop the mint and basil
  5. Wash and grill the shrimp until fully cook in are a perfect pink approximately 3-5 min
  6. Assemble the salad and Enjoy!

XOX

P

 

 

Dining Hall Hack: Stir-fry

Hi Hi

For me when I walk into the dining hall I get an overwhelming amount of cravings, many of them are NOT healthy. But I have learned how to try to crush those cravings.

I am not someone who can survive of lettuce for every meal! I need variety and excitement in my diet. So here is one of my favorite go-to meals in the dining hall. Ok, so many of you may think stir-fry is so fattening with all the oils and noodles and rice. Which technically is true but there are plenty of ways to get around that.

Step 1: Fill your bowl with veggies and even a few fruits

step 2: Ask them to make it with just water! Without the oil, your veggies will be steamed.

step 3: Avoid the sauces! While they may taste soo good, they are not necessary. The vegetables have enough flavor as it is. If you need to sprinkle some salt and pepper on it!

step 4: Pig out!

xo P

 

Dining Hall Survival Guide

Hi Hi

I am so sorry I have been posting so sporadically lately! My second semester is off to a good start but is keeping me super busy!! So as I said a few posts back, I would share with you how I survive eating healthy on a SMALL college campus.

In this post, you will discover how I am able to maintain a healthy lifestyle while living in a dorm.

As some of you may know I am a freshmen at Furman University, a small college in Greenville South Carolina. Because our campus is so small we don’t have many eating options other than our Dinning Hall. So with such few options, you have to become a bit creative. But I don’t mind, I love to be challenged, and see what my little culinary mind can come up with.

Here are my 5 rules for surviving the dining hall:

  1. AVOID dessert at all cost!! I know this can be very hard, especially when there are Furman’s famous chocolate chip cookies involved. Suppress your sugar craving with a piece of fruit or a handful of chocolate chips.
  2. ALWAYS drink water!! Yes, I know many of us easily go for the soda or other sugary drinks because they are easier and provide the sugar we want. But restrain yourself! Your body can always use more water to stay active and healthy.
  3. No fried food! I know I am a huge sucker for french fries and chicken fingers. But there are so many healthier options. Opt for grilled chicken and roasted potatoes instead.
  4. Although it is hard to say to cut all gluten out of your diet, try to limit it!
  5. To add a little adventure into your diet, and experiment! I often get sick of the salad bar due to its limit in variety, so I have learned how to get my veggies different ways! I often eat sauteed veggies or eat carrots and hummus or even make a lettuce wrap sandwich.

While theses are only a few things I do to keep a healthy diet in the dining hall, I hope they inspire you to become creative and try new things. Check back every week for a new DH meal hack!

xo P

 

I’m Back!!

Hi Hi!

I am so sorry I haven’t posted in a while! I started my freshmen year at Furman University in Greenville, South Carolina.

Freshman year has definitely kept me very busy! New School, new state, new everything. While the work has been very hard, it has also been hard trying to maintain a healthy lifestyle on a college budget (time and money wise).

I have managed to master eating healthily in the dining hall. I also have learned to suppress those midnight pizza orders! While sometimes it can be tough it is definitely doable! A huge party of my daily routine now is a trip to the gym. I watch one episode of tv while working out, to relieve stress and to be able to leave room for a few splurges. There was no freshmen 15 for me (at least not this semester!)

I hope in the next few weeks while I have some free time to be able to post my go to healthy meals, as well as my dining hall survival guide!

xo  -P

 

Field Trip to the Farmer’s Market!

IMG_3753-1Hi Hi! I am so sorry I have been neglecting my blog these past few weeks. Lets’ just say with summer winding down i have been trying to enjoy all the sun and the beach that I can.

Currently my family and I are on Martha’s Vineyard. We come to the Island for about a month and it is probably my favorite time of year. It is filled with all day beach ventures, blue jeans, and bare feet. I also love the amount of access we have to fresh fruit and vegetables. There are farmers markets twice a week as well as tons of farms and farm stands all over the island.IMG_3762-1

On this trip to the farmer’s market we were replenishing our fruits and veggies, beautifying our kitchen, and getting our favorite breads/ baguettes.

My sister and I started off the morning early when the farmers market opened! We decided to have breakfast there and enjoy some homemade baked goods. What is better than a nutella filled croissant from Little Rock Farm. IMG_3791

My favorite thing about the farmer’s market is that it is all local vendors with their own products. I love supporting local business and also I feel that it is often better quality.

Morning Glory Farm is one of my favorites! They have a booth at the farmer’s market where we often get vegetables (they are well known for their corn!) (It is my moms favorite!!) Morning Glory Farm also has a large farm stand in Edgartown which is always fun to visit. We filled our bags with tomatoes, butter lettuce, and field greens, peaches, and of course corn.

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Besides having just fruit and vegetables or other things grown locally, some venders offer homemade products such as soaps, teas, lotions, chapsticks, homeopathic balms, candles, cheeses, meats, you name it, it’s probably there.

IMG_3757  One of our other favorites is Beth’s Bakery! They are a vendor at the farmer’s market, they have the most amazing breads -our favorite is the cinnamon raison loaf.  We also love their baguettes. The sad thing is they are only there on Saturdays and not on Wednesdays. IMG_3777

Last on our grocery list was a vast amount of handpicked flowers that my grandmother then arranged for a dinner party we were hosting later  that evening and I picked out one filled with local meadow flowers that embodied my idea of a simple vineyard bouquet.

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IMG_3756-1IMG_3774 I hope you enjoyed my little trip to the farmer’s market. Make sure to check to see if you have a local market in your town!

Enjoy

  • P

Chocolate Chip Malt Cookies

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Hi HI!

Ok so I know I said I would post heathy recipes, but there comes a point when one must splurge! Trust me this is so worth it! These are probably the best chocolate chip cookies I have ever had – so thin, crispy, and yet still chewy.

These cookies were gone in a day in my house!! Everyone one was asking for me to make another batch so a did two days later! These cookies are easy to make and super quick takes 10 min to bake!

Heres how to make them!

Recipe is adapted from The Pioneer WomanIMG_3368

Ingredients:

  • 1 cup (2 Sticks) Unsalted Butter Softened
  • 3/4 cups Golden Brown Sugar
  • 3/4 cups Sugar
  • 2 whole Eggs
  • 2 teaspoons Vanilla Extract
  • 2 cups All-purpose Flour
  • 1-1/4 teaspoon Baking Soda
  • 1-1/4 teaspoon Salt
  • 1/2 cup (rounded) Malted Milk Powder
  • 1 bag (12 Ounce) Milk Chocolate Chips

What to do

  • First preheat oven to 375 degrees and pull out cookie sheets and place either parchment paper or silicone pads on them.Cream butter, then add both sugars and cream until fluffy. Add eggs and beat slightly, then add vanilla and beat until combined. Add malted milk powder and beat until combined.Sift together flour, baking soda, and salt.  (I didn’t use a sifter, I just whisked them all together). Finally add the dry mixture to butter mixture, beating gently until it is combined.

    Next add the chocolate chips, fold them in but don’t stir too much.

    Finally drop the cookie dough by teaspoonfuls (or use a cookie scoop) onto the cookie sheets. Bake for about 10 to 12 minutes.IMG_3350

Vietnamese Summer Rolls

IMG_3385Hi! Hi! We made these the other night for a light dinner and they were absolutely perfect! They hit the spot and were not too heavy and they were super easy to make! I know some days you can come home from a long day and the last thing you want to do is make a complicated meal. This dinner is simple and only takes a few minutes and requires no heat so its perfect for a hot summer day.

Here is what you will need-

For the summer roles:

  • 1 packet of rice paper
  • 1 bag of carrots already shredded
  • 2 avocados thinly sliced
  • 1 bag of lettuce (any kind any brand)
  • 1 cucumber thinly shredded

For the peanut sauce:

  • 3/4 cup natural-style creamy peanut butter
  • 1/3 cup water
  • 3 tablespoons hoisin sauce
  • 2 tablespoons freshly squeezedlime juice (from about 1 1/2 medium limes)
  • 4 1/2 teaspoons soy sauce
  • 1 tablespoon granulated sugar

What to do:

  1. First wet the rice paper allowing it to become soft and easy to rollScreen Shot 2015-07-25 at 6.29.06 PMl
  2. Then lay it on top of a tea towel and add the ingredients (first lettuce, then cucumber, avocado, and carrots)  Screen Shot 2015-07-25 at 6.29.29 PM
  3. Then slowly roll the rice paper up folding in the sides to seal in the ingredientsScreen Shot 2015-07-25 at 6.29.36 PM

Enjoy!

co P

  • denjoy djdklsdjflksdfdsfddd1 medium garlic clove, mashed to a paste
  • 1/2 teaspoon toasted sesame oil

Patriotic Berry Good Muffins

IMG_3166Hi Hi, So for getting into the spirit at our house this fourth of July I decided to bake muffins for everyone before they woke up! We had a packed house this weekend with family and friends and I knew everyone would be hungry. So I found this recipe with strawberries and blueberries so it can start the celebration of red, white and blue.

This recipe is super easy and the muffins are AMAZING. My mom turned to me between her first and second muffin and said “these are probably the best muffins i have ever eaten!” So there you go they have gotten my  family’s stamp of approval  and hopefully they will get your families too!IMG_3167

This recipe is adapted from Kirbie’s Craving!

What you will need:

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1 cup fresh strawberries, chopped to small cubes
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed and softened
  • 1 1/2 teaspoons ground cinnamon

What to do:IMG_3917-1

  1. Preheat oven to 400º degrees F. Then grease muffin cups or line with muffin liners I just used a cupcake pan with cupcake liners.
  2. Next combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder in a large bowl and wisk together.
  3. Place vegetable oil into a 1 cup measuring cup; then add the egg and enough milk to fill the cup.
  4. Mix the liquid mixture in with flour mixture. After the batter is fully combined slowly fold in blueberries and strawberries. Then fill the muffin cups right to the top, and sprinkle with crumb topping mixture.
    1. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  5. Bake for 20 to 25 minutes in the preheated oven, or until done.

Enjoy and happy 4th of July!

– PIMG_3163