Snacks

Almond Oatmeal Cookies

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Photography by. Connor Langford(Left) and Bernadette Mira(Right)

Model: Zoe Hoad

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This past weekend was a weekend that I had been dreading for a while. The week before Mother’s Day was a trying one. I couldn’t keep my head together. I felt all over the place and noticed myself slipping back into past negative patterns. To forewarn any of my readers that have a past of child sexual abuse, sibling sexual abuse, etc. and are triggered by such things, please don’t read further. I want this to be a safe place to come to and I wouldn’t want to harm you in any way.

Not to be dramatic, but at times I do see my past as a very unfortunate, sad story that should be told through film. It is one of those stories that make you do a double take. At times I find it unbelievable myself and I always question if there was anything else that I could have done, but the answer is always no. None of it was my fault or responsiblity.

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The Marshman’s…

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There was this old photograph that my adoptive father took of all five of us children. I was a baby at the time and I think they just had me for maybe a few weeks or so. I was laid in the middle of my childhood blanket while the other children poked my belly and touched my face and surrounded every part of me. That picture truly describes the experience I felt living with them. Living in the Marshman household, dealing with sexual abuse from two of my siblings for four years, I felt trapped.

The moment that could have probably shifted my life entirely was when my adoptive mother saw my brother on top of me. After that moment, she knew for years that I was getting sexually abused, but said nothing. When I decided to finally come to terms with what I had been through as child, I went to her first. Her response was simply put, “I figured that was going on.”

The word ‘RUN’ should have come to me, but it didn’t. I didn’t want to be alone, so for years I tried to get my adoptive family to understand what I had been through. They still made excuses for my abusers and their actions. Such things like, “Your selfish and a bitch.” “It was a three age year difference, so it doesn’t matter that it happened.” “Come back in 20 years!” were said through the six-year course of me trying to get them to understand and be supportive.

Yes, all of them let me down, but my adoptive mother let me down the most. Being abandoned by the woman who gave birth to me, still left scars, but in a way I can disregard her, because I never knew her. Yet, having my adoptive mother abandoned me when she saw me get abused, hurts me to the core.

Not all Mothers are wonderful. Not all parents should be parents. Mother’s Day and Father’s Day shouldn’t be celebrated. We honestly should celebrate the decent parents out there every single day that we can. Acknowledging the good out there is important and it’s also important to acknowledge the bad. My adoptive parents shouldn’t have adopted five kids and brought us up in a toxic, sexually tensioned, dysfunctional environment. Unfortunately, I’m not the only case out there. Sibling sexual abuse is the most common but the least talked about. We need to talk about it. We need to share these stories to help others.

It’s important…to get myself through Mother’s Day, I was there for myself and celebrated my loving husband and my mother in law. My mother in law is the definition of what a good mother, a good parent should be. She is strong, caring and supportive. I am thankful that I have that now. I wish that for every child out there if not now for later on in their lives.

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Almond Oatmeal Cookies

Makes 24

Ingredients

1 stick of unsalted butter

1 cup of dark brown sugar

1/2 cup of granulated sugar

2 eggs

1/2 tsp. of almond extract

1/2 tsp. of vanilla extract

1 1/3 cup of all-purpose flour

1/2 tsp. of sea salt

1/2 tsp. of baking soda

1/2 tsp. of ground cinnamon 

2 1/2 cup of oats

Directions:

  1. Preheat oven to 350 F.
  2. With a standing mixer cream butter and sugars together at medium-high speed. Once fully mixed, add two eggs and the extracts to the sugar mixture. Mix until combine and set aside.
  3. In a medium size mixing bowl, whisk the following dry ingredients until mixed. Flour, sea salt, baking soda, and cinnamon.
  4. Then slowly add the dry mixture 1/2 cup at a time to the wet ingredients in the standing mixer. Set the standing mixer on medium-high speed.
  5. Once the flour is incorporated, add the 2 1/2 cups of oats and mix into dough, until fully combined.
  6. Once finished lightly coat a cookie pan with cooking spray. Place the cookies one a time with a spoon, leaving a few inches in between them.
  7. Bake for 15 minutes at 350 F. or longer as desired. Once finished baking, let the cookies cool on the pan for 3-5 minutes then with a spatula transfer to a plate.
  8. Yields 24 medium-sized cookies.

Enjoy!!!!

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Photos by. Bernadette Mira

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Styling cubes by. Garrett Hagen

Purple and Sweet Potato Egg Hash

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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!

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Purple and Sweet Potato Egg Hash

Serves 1-2

Ingredients

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 

Extra:

Cast Iron Skillet

Spatula 

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Directions:

  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!

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Photos by. Bernadette Mira

Blasting Pink Pickled Onions

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Photography by. Daniel Riera(Left) and Bernadette Mira(Right)

Model: Aamito Lagum

I am currently curled up in bed watching Anime while writing this with a big tissue box right beside me. Yup, that’s right, I have a freaking cold!

I can’t even remember the last time I had a cold but this one is a killer. I think I took at least four showers today to try to get out the gunk that is lodge in my chest and nose, TMI?

I’m gonna make this post short and sweet and hope you guys are having a better time than I am. Not that I don’t enjoy endless Anime, I just wish I didn’t have this cold to pair along with it.

Without further talk, since I literally can’t talk, I’ll leave you with today’s recipe, it’s a yummy one! Enjoy and have a healthy week!

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Blasting Pink Pickled Onions

Makes One mason jar full

Ingredients

2 small purple onions

1/2 cup of apple cider vinegar

sprinkle of sea salt

sprinkle of mustard seeds

1/2 tsp. of cracked black pepper

1/2 tsp. of granulated sugar

Directions:

  1. Chop up two small purple onions into thin rounds.
  2. In a mason jar add the onions and the rest of the ingredients. Tightly fasten the mason jar lid and shake the ingredients like crazy till mixed well.
  3. Leave out for an hour or immediately refrigerate. The pickled onions will keep for a month in the fridge.

Enjoy on top of toasted rye bread with a little spread of goat cheese!

Photos by. Bernadette Mira

Blueberry Protein Blaster

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Photography by. Mario Testino and styled by Lucinda Chambers(Left) and Bernadette Mira(Right)

Model: Cara Delevingne

Normally I don’t use this page to moan, but I’m sorry I must.  If you don’t enjoy reading ‘bitchy’ posts that are along the line of being pointless, please feel free to scroll on down to the recipe.

This morning I woke up on the wrong side of the bed. The first thing I do before I get up is that I check my phone, you know, what most people do nowadays. I was kindly informed that the letter I posted in the apartment building that I live in, that I was wrong for doing that.  For a little back story, it’s been a year since someone has come to clean the building. Normally it was done on a regular basis. You know, IF the board of the building is paying some one for those types of things, then they should be arriving to do so. But of course any fuckhead could say, “Well, no one will know the difference if I don’t show up and clean, so why should I show up?” It’s been like this for the past year and it has been infuriating to say the least. I decided to take matters into my own hands (literally) and have been cleaning the building on and off.

Now, I have to talk to someone because SOMEBODY told on me for posting the kind letter that was along the lines of, “Please keep the area clean when you can, because no one has been arriving to clean the building.”

This isn’t important, but to be honest it put a damper on my day. I decided to roll along with the punches and create the recipe I planned for today anyway. I’ll be sure to get all this frustration out tonight once I head to kickboxing. There’s nothing like kicking the shit out of a punching bag.

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Blueberry Protein Blaster

Serves 1-2

Ingredients

1 cup of frozen blueberries

2/3 cup of blackberries

1-2 kiwis chopped fine

4 tbsp. of vanilla protein powder

4 blueberry ice cubes (add two-three blueberries to water and freeze overnight in ice-cube tray)

1 cup of water or coconut water

Extra:

Raw Coconut to serve smoothie in

Blender

Straws 

Directions:

  1. Add all the ingredients to a blender and blend the shit out of it. (You really want the mixture to be super creamy.)
  2. Add the protein smoothie mixture to a cup, bowl or even a raw coconut.

Enjoy after a hard workout!

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Photos by. Bernadette Mira

Tropical Swirl Smoothie Bowl

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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.

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Tropical Swirl Smoothie Bowl

Serves 1

Ingredients

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

Toppings

Chia Seeds

Grated Milk Chocolate 

Directions:

  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.

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Photo by. Bernadette Mira

Colorful Spring Rolls

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Photography by. Morelli Brothers(Left) and Bernadette Mira(Right)

Whenever I feel a lack of inspiration, I always turn to colorful fashion photos. I’m not sure why honestly. Trying to combined food along with fashion photos to create a recipe can sometimes be a nightmare when the photo is SCREAMING colors!! BUT I find it helpful. It gets me out of the box that I’m comfortable with. It’s easy to create a dish that has the colors, reds, browns, greens and yellows, because let’s be real that’s what most of the food we consume on a daily basis looks like. When I push myself out of that zone, I am able to create dishes without feeling like it needs to look EXACTLY like the photo I’m comparing it to.

So, today’s inspiration features the Morelli Brother’s photography. I was instantly drawn to the scene and the vibrant colors of this photo. Seeing the other people in the background behind the women, just adds to it. It says, “Wow, look at these two confident, colorful, fashionable ladies!” I couldn’t help but think, “Man…I REALLY want that dress!”

Without much more talk, here is today’s recipe! Enjoy!

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Colorful Spring Rolls with Spicy Garlic Sauce

Serves 3

Ingredients

1 carrot peeled and julienned

1 handful of thinly diced cilantro 

half of a small purple cabbage thinly sliced

half of cucumber julienned

Spring roll wrappers 

Cooked baby shrimp (optional)

Extra: 

Pot filled half way with warm water

Large Plate

Spicy Garlic Sauce

Ingredients

3 tbsp. of Soy Sauce

3-4 garlic cloves minced

1 tbsp. of Hoisin Sauce

1-2 tbsp. of Chili Sauce 

1 tbsp. of thinly sliced cilantro (optional)

Directions:

  1. Prepare day of or day before. Thinly slice carrot, cilantro, cabbage, and cucumber. Then set aside in an empty bowl. (If you’re adding shrimp, cook ahead of time. Follow directions on bag and set aside till ready to use.)
  2. Then prepare the spicy garlic sauce. In a small bowl add all the ingredients (including the thinly chopped garlic and cilantro) Then mix all together and set aside.
  3. Prepare a medium size pot of warm water. Be careful to only heat it to about medium heat or you might burn your hands if it’s too hot.
  4. Once the water is warm, bring the large plate onto the next burner beside the warm water. Add one spring roll wrapper at a time. Leave the wrapper in the warm water for about five seconds, then gently add it to the empty plate.
  5. From there you can add the veggies and optional shrimp. (I find it helpful to add most of the ingredients in the middle of the spring roll wrapper, then roll it from there. Try not to fill it up to much or you’ll have difficultly rolling it up.)
  6. Then repeat the process to make more spring rolls.
  7. Once finished, enjoy with friends and the added spicy garlic sauce.

 

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Photos by. Bernadette Mira

Ferrero Rocher Granola with Kendall

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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

Ingredients

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

Extra

parchment paper

baking sheet 

big bowl 

Directions:

  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)

 

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Photo and gif by. Bernadette Mira and Garrett Hagen