Falling over Bagels


All I can ask is “Why?” Sometimes life sends you curve balls. Is that the saying that people say? Well, life has sent me quiet of bit of those balls and sometimes I just want to throw them in the fire. For the past month and a half, almost, I have been suffering with colitis. If you don’t know what that is, please do yourself a favor and don’t look it up, it’s terrible. You literally feel like your dying from the pain and all I can say is take care of your gut and don’t take too many antibiotics IF you can help it.

So, Christmas and the holidays were non-existent for me, because I couldn’t celebrate while kneeling over with pain. Even though the pain kept me down, there have been  days where I have felt fine. On one of those days I decided to embark on making bagels.

Now, I have never in my life made bagels and I honestly thought it would be an easy task, but as you can see some of my bagels have a unique shape. Which is fine and Julia Child would probably approve of the attempt. Yet, in future baking, I am determined to create the perfect, circular shape for a bagel.



Poppy Seed and Parmesan Garlic Bagels

Makes 12


Poppy Seed Bagels

1 tsp. of active yeast

2/3 cup of warm water

1/2 tsp. of brown sugar

2 cups of bread flour

1 tsp. of kosher salt 

1/2 cup of water

1 tsp. of baking soda 

2 beaten eggs for egg wash

1/2- 1 cup of poppy-seeds (make ahead)

Parmesan and Garlic Bagels

1 tsp. of active yeast

2/3 cup of warm water

1/2 tsp. of granulated sugar

2 cups of bread flour

1 tsp. of kosher salt

1/2 cup of water 

1 cup of shaved parmesan (make ahead)

1/2 cup of minced garlic (make ahead)


Extra: flour, oil, damp dish towels, a big pot


  1. In two separate bowls add yeast, warm water and sugar. See Notes. Let both mixtures sit for 5 to 8 minutes. Then set aside.
  2. In two big bowls sift flour and salt together till combined. Then create a well into the flour and add the yeast mixture.
  3. Slowly mix the dough and incorporate the 1/2 cup of water for both mixtures. Then knead the dough for 5-10 minutes or until elastic.
  4. Then lightly oil two clean bowls. Let both of the dough mixtures rest for an hour with a damp cloth on top.
  5. After resting shape the dough into bagels. By doing this, cut the two dough mixtures into halves. Then with a sharp knife cut 6 medium size balls–making 12. (6 for the poppy-seed and 6 for the garlic bagels)
  6. Once you have your twelve balls, gently place your ring finger into the middle of the dough ball until your finger pokes through. Then carefully move the dough around in a circular motion with both of your hands pulling on each side as you go around. See shaping bagel video.
  7. After shaping all twelve bagels, on an oiled sheet or plate let the dough rest again with a damp towel for 30 minutes. Meanwhile, preheat the oven to 425 F.
  8. Once the bagels are done resting, create your hot water bath. In a big pot add water about half way with 1 tsp. of baking soda then bring to a simmer.
  9. Once the water has start to simmer, gently with a slotted spoon add the bagels one by one. Do this in batches of twos or threes, depending on the size of your bagels. Let each bagel boil for 2 minutes on each side. Then set aside to rest on a clean plate.
  10. Create your egg wash for the bagels and brush all of them till fully coated. At this point add your toppings, poppy seeds for one batch. Then, fresh minced garlic and shaved parmesan for the other. Cover the bagels completely.
  11. On a baking sheet bake the bagels for 30 minutes or until lightly brown. Bake the bagels in two separate batches.



Notes: For the poppy-seed bagels mix the brown sugar into the yeast/water mixture.



Photography by. Bernadette Mira


Purple and Sweet Potato Egg Hash



Photography by. Unknown(Left) and Bernadette Mira(Right)

Model: Daphne Selfe

This particular image kept on coming back to me for some reason. It struck me, because (obviously) the woman who is modeling in the picture looked significantly older (NOTHING WRONG WITH THAT ALL) than the pictures I normally post on here. I thought to myself, “Damn! This woman is rocking this suit!” I was curious and I wanted to find out more about this power house of a woman.

‘Daphne Selfe’ immediately popped up as soon as I copied the image into the Google search bar. I’d never heard of her before, but I continued to see words appear like ‘Oldest’, ‘Professional’, ‘Beautiful’, the list went on and on.  She has been modeling since 1949, which if I do the math correctly is 68 years…is that right?! That’s insane! Which, honestly, makes sense since she is the World’s Oldest Professional Model.

Her resume of work impressed me. I’m not going to sit here and write everything down about her and her accomplishments, but take a moment and just sit with yourself for a while. Women are amazing right?! I feel like it’s easy for women to forget how impressive and how impactful we have been to this place we call Earth. Even if we feel like we have zero importance in this world, we certainly do and we can certainly accomplish ANYTHING that we want to.

So, ladies and gents, take a moment and realize how special we’re as humans. I know this is turning into some type of ramble, but I think it’s important that we take those moments when we have time to and give ourselves a pat on our backs. We can do anything we set our minds to. If someone can work their butt off till their 87, then anyone can!


Purple and Sweet Potato Egg Hash

Serves 1-2


1-2 small purple potatoes

1 small sweet potato

1-2 eggs

2 tbsp. of olive oil 

sprinkle of sea salt and black pepper

1 tsp. of garlic powder

1/2 tsp. of white pepper 


Cast Iron Skillet




  1. Cut the potatoes in small cubes and toss in the cast iron skillet on medium heat with olive oil.
  2. Then add the following seasonings. Sea salt, black pepper, garlic, and white pepper.
  3. Sautee the potatoes for 6 minutes. Then crack the eggs and add them to the cast iron skillet with the potatoes creating a circle around them. Season the eggs with salt and pepper.
  4. Cook/Sautee for another 3-4 minutes. Once the sides of the eggs start to turn a crispy brown, take the cast iron off the heat and serve at once.
  5. Enjoy for breakfast or a snack!


Photos by. Bernadette Mira

Sugary Cinnamon Coffee


Photography by. Nicole Heiniger (Left) and Bernadette Mira(Right)

Model: Luma Grothe

This coming week is going to be, go, Go, GO! It seems the more I become accustomed to Jersey City, the busier I am, which I am totally okay with. My social circle is growing and I am finding things during the day to keep my wheels rolling.

Before the sun was about to go down, I quickly pulled my camera equipment together, turned on some Carole King for the mood and decided to make a lovely, sugary drink.   I made it for my husband, since if I drink even a couple of sips of coffee, I go coo-koo. I got the inspiration for the drink from Nicole Heiniger’s editorial shoot of the ‘Fashion Cow-Girl. Please take the time to look at the many photos from this shoot, you won’t regret it.

Enjoy today’s recipe for breakfast or even for a quick pick me up during the day.


Sugary Cinnamon Coffee Drink

Serves 1-2


2-3 tbsp. of coffee beans Counter Culture Brand

2 tbsp. of brown sugar

1/2 tsp. of cinnamon

1/8 tsp. of nutmeg

pinch of sea salt

1/2 cup of whole milk 


Coffee Grinder

Tea Kettle 

2 cup French Press

milk frother 

Ice cubes


  1. Prepare cold brewed ice coffee the night before or day of. Add desired mug filled with 4-5 ice cubes into the freezer to freeze while making drink recipe.
  2. Then with your coffee grinder, grind up 2-3 tbsp. of whole coffee beans.
  3. Then move the ground coffee to the French Press and start boiling  two cups of water.
  4. While the water is boiling, in a small bowl combine the brown sugar, cinnamon, nutmeg and sea salt together with a fork. Then set aside.
  5. Once the water has come to a full boil, carefully pour two cups of hot water to your french press.
  6. Stir the coffee around with a fork or chopstick (I highly recommend the chopstick, because it won’t ding the side of the french press.)
  7. Once the coffee is stirred around, add a quick drip of the liquid (about 2 tbsp.) to the sugar mixture till it creates a creamy paste.
  8. Wait for 5 to 7 minutes to press down the coffee in the french press.
  9. While waiting, add the sugar mixture and combined it to a 1/2 cup of whole milk. Then pour into a small glass and set aside in the fridge to cool.
  10. By the 7th minute press down the coffee in the french press.
  11. Then add your coffee to the prepared ice mug. Add about 1/2-1 cup of coffee then add 1/3 cup of the milk/sugar mixture.
  12. Another added step to this recipe is to create a foam top. You will need a milk frother for this or some really mad beating skills–don’t take that a dirty way. Anyway, a milk frother is really handy, especially if you want to create latte art. If you have a milk frother, you may add 1/2-1 cup of coffee to your desired mug, then add 1/4 cup of some of the milk then use the rest of the milk to froth up with the milk frother. Then gently pour it on top once it is to the desired texture of your liking.



Photos by. Bernadette Mira 


Tropical Swirl Smoothie Bowl


Photography by. Nick Hudson(Left) and Bernadette Mira(Right)

Model: Ajak Deng

While I sit here listening to Pandora on the African Radio station, I can’t help but wish that I could travel to a different land. I think that’s what I enjoy most about cooking/baking and learning new techniques from different cultures. I can automatically transport myself to a different place by trying to recreate a dish from somewhere far off.

Today was my day off, so I opted for something simple and refreshing before I take on the evening at kickboxing class tonight. I wanted to add a squeeze of lime to the dish, because the sad, shriveled lime that was left in the back of the fridge was calling to be used. This dish may transport you from cold, slushy, snowy NYC to a tropical island. Where you can hear howler monkeys off in the distance and then watch the sun slowly fade behind the ocean range.


Tropical Swirl Smoothie Bowl

Serves 1


Bottom part

2 ripe bananas

1/3 cup of Greek yogurt(optional)

1 juice from half of a lime

3-4 ice cubes

1/3-1/2 cup of coconut water

Top Part

5-6 Frozen strawberries

3 ice cubes

1/3 cup of chopped frozen pineapple

1/3-1/2 cup of coconut water


Chia Seeds

Grated Milk Chocolate 


  1. Gather your ingredients and blend the bottom layer first in a blender or food processor.
  2. Add the bottom layer first to your bowl of your choosing. Then blend together the top layer till smooth.
  3. Once the top layer is smooth, add it to the bottom layer and swirl together.
  4. Add toppings of your choosing. I used chia seeds for protein and milk chocolate by Nathan Miller.


Photo by. Bernadette Mira


Ferrero Rocher Granola with Kendall


Photography by. Inez and Vinoodh(Left) and Bernadette Mira(Right)

Today’s inspiration is a young woman who is almost literally on EVERY single page of EVERY fashion magazine. She is on the cover and the main hit of Vogue’s September 800 page issue. Through the well-known fame of Keeping up with the Kardashians, she has been able to make a name for herself. This young woman is none other than Kendall Jenner. To learn more fun facts about her, watch 73 questions by the Vogue Channel.

Kendall Jenner, isn’t afraid to speak her mind and she definitely commands the runway with her striking features and also having an amazing walk. I was very intrigued by the photo above taken by Inez and Vinoodh. I wanted to create something that would feature chocolate to resemble the nut-brown color from the outfit and purse that Kendall holds. So, enough with the chit-chat, here is today’s recipe…

Ferrero Rocher Granola


2 cups of rolled cereal oats

1/2-1 cup of whole grain rolled oats

1/2 cup of melted coconut oil

1/4 cup of raw agave syrup

1 tsp. of ground cinnamon

1/2 tsp. of coriander 

1/2-1 cup of wheat germ

1/2 cup of golden raisins

1/2 cup of finely diced dried apricots

1/3 cup of Ferrero Rocher chocolate


parchment paper

baking sheet 

big bowl 


  1. Preheat oven to 350 F.
  2. Prepare baking sheet with parchment paper and set aside.
  3. Combine all ingredients together, except for golden raisins, apricots and chocolate.
  4. Mix the granola mixture with your hands or stir with spoon.
  5. Once well combined, spread the granola mixture onto the baking sheet. Set aside until oven is ready.
  6. Finely dice apricots and chocolate and add golden raisins to a small bowl. Then set inside the fridge to chill.
  7. Add the granola mixture to the oven and bake for 25-30 minutes or until golden brown.
  8. Once the timer has made it to 10 minutes left, add the apricots, chocolate and raisins.
  9. Keep on baking until golden brown.
  10. Take granola out of oven and let it cool completely.
  11. Keep granola in large zipper bag or glass container in fridge. Enjoy with milk, yogurt or even by itself! (Warning, this recipe is addictive–enjoy with caution)



Photo and gif by. Bernadette Mira and Garrett Hagen


Banana Coffee Cake with Miranda Kerr


Photography by. Gritty Pretty(Left) and Bernadette Mira(Right)

Today’s inspiration is none other than the amazing, Miranda Kerr. The first time I heard of Miranda was actually pretty recently. I was browsing through YouTube and was endlessly watching the British Vogue Channel. My favorite segment from the British Vogue Channel is the ‘Inside the Wardrobe.’ Miranda’s was the first one to pop up and I was immediately enamored by her sense of style and of course, her wardrobe. Her style is a bit ready to wear with a flash of  vintage, which is the best of both worlds. Be sure to check the video out when you have a chance.

The beautiful, 33-year-old, Australian model, who is also a mom, rose to fame as a Victoria’s Secret Angel back in 2007. Ever since then, she has launched an organic facial line called Kora Organics and has recently gotten engaged!  Her photo above, taken by Gritty Pretty, inspired me to create a dish that you can enjoy in bed. Where you can settle down on a cloudy day, partake in a cup of coffee or tea and lounge around while enjoying something sweet and delicious. So, enough talk, here is today’s recipe…

Banana Coffee Cake

Serves 8


2 1/2 cups of flour

dash of salt

1 tsp of cinnamon

1/2 cup of granulated sugar

1 cup of brown sugar(Domino)

3/4 cup of vegetable oil

(save 1 1/2 cup for crumb top)

3-4 ripe bananas

1 egg

2 tbsp of plain yogurt

1/2 cup of buttermilk

1 tsp of baking powder

1 tsp of baking soda

Bake at 350 F for 45-60 minutes


  1. Preheat oven to 350 F.
  2. In a large mixing bowl, combine flour, salt, cinnamon, sugars and vegetable oil until it creates a crumble like mixture.
  3. Set aside 1 1/2 cups of the crumble mixture in a small bowl to use for the topping.
  4. In a standing mixer or hand held mixer(with bowl) add egg, bananas, yogurt, buttermilk, baking soda and baking powder to the dry mixture and combine until creamy.
  5. Butter or spray a 9 by 11 cake pan and pour in the coffee cake mixture.
  6. Sprinkle 1 1/2 cups of the crumble mixture on top and spread out evenly to cover.
  7. Bake for 50-60 minutes.
  8. Check with a knife or toothpick to check if done. (It’s done when the toothpick or knife comes out clean.)


Photo by. Bernadette Mira


Chilled Oatmeal for the Summer

Featuring Veronique Branquinho’s  Resort Collection 2017


Photography by. Ronald Stoops(Left)Credit to Veronique’s Collection and Bernadette Mira(right)

I happened to stubble upon Veronique’s page while perusing the Vogue website late at night. I was immediately stunned by her clothing designs and her way of using vibrant patterns, while incorporating comfort. Her designs give off a sense of effortlessness, but are trendy and chic. Pairing denim designs along with hanging tassels that are enveloped with tawny colored beads are definitely hitting the street styles. Veronique is Belgium born and raised. By 1978 she was already presenting her fashion designs to the world. Her most recent Resort Collection, inspired me to create a dish that brings comfort to the senses and a hint of surprise.

So, today I present a breakfast dish that will be great for those summer days…

Chilled Oatmeal

topped with walnuts

Serves 2


1 1/2 cup of rolled oats

1 banana

2 pitted dates

2-4 cups of cold water (add more if needed)

1 tsp. of ground ginger

1 tsp. of agave


handful of walnuts

1 sprig of mint (optional)

1 tsp. of nutmeg




maple syrup

(Anything that you enjoy on top of oatmeal dishes)

A high power food processor

bowl or glass pitcher covered (to store oatmeal)


  1. In a food processor, process rolled oats and water till it forms a liquid consistency.
  2. Next, add banana, dates, ginger, and agave. Mix on high till completely blended together.
  3. Once blended, pour the mixture into a bowl or glass pitcher. Then cover with plastic wrap to store in the fridge till the next morning.
  4. Next morning, add your toppings and enjoy while sitting outside on your porch. (I like to imagine that I’m sitting on a porch somewhere, while birds chirp in the background.)


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Photo by. Bernadette Mira