Inspired by the dynamic duo of Dr. Roizen and Chef Jim at the Cleveland Clinic, where I interned last summer, I’m embarking on a mission to introduce culinary medicine in an accessible way – through social media. Every Friday, I’ll be sharing a “Functional Foodie” recipe as part of my job as Patient Care Navigator at… Continue reading Functional Foodie: Loaded Banana (GF + V)
Category: Snacks
My “Super Vegan” Green Smoothie
As you may notice, since the school year started up, I haven’t been making too many things for the blog. I finally feel like I’ve gotten the hang of online class schedules and studying, so be on the lookout for more posts! Anyways, I’ve decided to reboot my culinary creations with this delicious smoothie. After… Continue reading My “Super Vegan” Green Smoothie
Around the World: German Cuisine
Amidst coronavirus, I’m sticking to what I – and a lot of other people – love most: cooking and baking. One challenge I’ve presented to myself is to make a dish (or dishes) of international cuisines every week, learn some words from the language, and e-visit some of the country’s landmarks. Some of these dishes… Continue reading Around the World: German Cuisine
Around the World: American cuisine
Amidst coronavirus, I’m sticking to what I – and a lot of other people – love most: cooking and baking. One challenge I’ve presented to myself is to make a dish (or dishes) of international cuisines every week, learn some words from the language, and e-visit some of the country’s landmarks. Some of these dishes… Continue reading Around the World: American cuisine
3-ingredient cinnamon apple wedge treats (GF + V)
For a gluten-free and dairy-free gal in college, simple, feel-good desserts can seem like a distant memory. Sometimes, I just want something sweet that’s not chocolate. Luckily, my mom taught me this super easy recipe that she learned when she was my age. It checks the box on desserts and is made with ingredients that… Continue reading 3-ingredient cinnamon apple wedge treats (GF + V)
The Traveling Banana Bread (GF + V)
It’s only taken me 17 years, but I have finally tried – and fallen in love with – banana bread. This is the banana bread that makes me go bananas (pardon my pun) 🙂 I love making banana bread because it’s quick to make and low in added sugar; you get the satisfaction of a… Continue reading The Traveling Banana Bread (GF + V)
Spiced Pumpkin Seeds (GF + V)
I’m back! Between an onslaught of exams and college essays, I’ve been quite busy – probably like you. Hopefully, now I can spend more time on To: You From: Scratch because I’ve been accepted to college (Tufts!). Anyways, one of the recipes that have been fueling me through this intense period is that of spiced… Continue reading Spiced Pumpkin Seeds (GF + V)
Four-ingredient ‘Dibs’ Ice Cream Bites (Vegan + GF)
Do you remember Dibs? They’re the little vanilla ice cream bites coated with milk chocolate. Anyways, on the rare occasions that Dibs were in my house, my brother and I would go crazy – who wouldn’t? It’s fun to just pop them in your mouth 🙂 Since our Dibs days are extinct, I made… Continue reading Four-ingredient ‘Dibs’ Ice Cream Bites (Vegan + GF)
Vegan Chickpea “Tuna” Salad
No-bake Chocolate Protein Cookies
Cookies. Protein. No-bake. Yeah, right. Believe it or not, this odd pairing is actually possible. Even better, it can be whipped out in less than 10 minutes. Besides my cheesecakes and peanut butter chickpea energy balls that I adore, no-bake snacks (or desserts) have often seemed unpalatable. They look a little too gooey, and there’s just… Continue reading No-bake Chocolate Protein Cookies