making food is saving me

food means a lot to me. that’s not supposed to be an ironic or cliché sentence. food means a lot of different things to me.

this blog was once devoted entirely to food posts and recipes that i made up or adapted. in a time in middle and high school where i felt most alone, making food (and taking photos) was my way to sort of navigate new “spaces” of freedom and solitude. both cooking/baking and photography are equally as beneficial to me as social hobbies/arts as they are solo ones. a lot of the time, doing either on my own makes me feel not alone in some way that i can’t entirely explain as i’m writing this. i think it has to do with the fact that the end product of both is something i always want to share. photos. food. photos of food.

in quarantine, i’ve leaned back into my more creative side of cooking lately. i have the time and the patience – the “space” – to do so more comfortably now during this new context of reality. it feels good. i’m glad i have the drive to preserve my creative drive from film/photography/production/collaborative projects (which is on pause, unfortunately) to culinary/solo projects. i’m finding a lot of the same joy that i felt all those years ago when the solo-ness was less enforced but still self-imposed (i’ll get to that in a second). it’s a comfort that i’ve already cultivated for myself— it’s there, i just had to find it again.

again, back to the ‘food means a lot of different things to me’ topic. yes, food is all of these joyous things and solaces that i’ve mentioned. it also used to be an enemy for me. i honestly can’t remember if or when i’ve talked about food being a tangible fear/anxiety (i.e. eating disorder) for me (note: after a quick search, this is the only one i’ve found). being honest with myself here, it was during those same years of middle/high school that cooking was equally my consolation as it was my affliction. it was a dangerous creative game for me.

i’d like to say that i’m now at least 95% out of recovery from that past self. but, i’ve felt myself dipping into a similar mentality of cooking a lot again during quarantine. i’m stretching out the ends of the very positive and the very negative spectrum, again. does that make sense? echoing that consolation-and-affliction phenomenon: it’s the time and the overwhelming space to think that brings out both the best and the worst parts of my brain. i have caught myself slipping a bit — being overly conscious about food, labeling things ‘good’ and ‘bad’ subconsciously, feeling guilt, feeling defeated. feeling all those things amid all the good that i feel from it, too – productivity, creative flow, awesome tastes, pride, ease, peace. these past few weeks i’ve been in a little bit of a battle between these two orbits of thought. like the devil and angel on either shoulder.

i’ll be okay. writing this makes me feel accountable. i’ve never been super open about this stuff, but i feel like now is the time to share if people have ever or do feel similarly now. it’s something i’m still working on. i’m grateful to have support systems to help me through it.

okay, that was a tough one. thanks for hearing me out.

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among uncertainties, sweet potato bread

we are living in a weird time. it’s been surreal waking up every morning realizing that i no longer have such a freedom to walk classes every day. that i no longer can go down the block to watch a movie on a friend’s couch. that restaurants are closed. that people are sick. that others are putting their lives on the line to save the rest of us, to feed us, to deliver the things that we need. that i’m grateful to be able to have a mask whenever i leave the house. that soap and clorox wipes are precious. that i don’t have to change out of my pajamas but i should. that i could eat nutter butters all day but i shouldn’t. that as much as i don’t want to be inside all day, it is a privilege to be able to do so.

life has transformed itself into a daily game of how far of a distance i can keep from every person in my peripheral radius. the mini games include how many different ways i can subside an itch on my nose without touching my face or how much i can maximize the use of a latex glove.

my computer time has skyrocketed to 12 hours a day as of this week (how is that possible?). i feel like i’m constantly connected to its screen. it’s quite literally now how i access my education, how i talk with my friends and my parents and my brother, or connect with anyone, really. so how could i possibly dial back on it without feeling completely isolated? it’s something i’m still trying to work on. to balance at least.

this is what days have looked like lately:

8am – wake up

8:15am – coffee/matcha and kcrw

9am – breakfast

9:30am - 4pm ish – zooming (with lunch somewhere in-between)

4pm – dance-rsizing (“dancing” + “exercising”)

5pm – baking and/or cooking and/or snacking and/or dinner

7pm – fresh air

9pm – movie/tv while simultaneously looking up recipes to make for tomorrow

and repeat.

it’s been a manageable and sanity-evoking schedule. it’s good for now and that’s enough. baking has been my escape (this is my current list of things i want to make).

so among all these uncertainties, here’s sweet potato bread that i made a few weeks ago.

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sweet potato bread for uncertain times

makes 1 loaf

what you do

1. preheat oven to 350˚F. spray a 4x8” loaf tin with coconut oil and line with parchment paper along the sides.

2. whisk together white whole wheat flour, baking powder, baking soda, and spices in a large bowl

3. in another medium bowl, whisk together, mashed sweet potato, oil, milk, vinegar, and sugar

4. fold wet ingredients into dry until just combined.

5. pour (thick) batter into loaf tin and spread until it’s even

6. sprinkle with sesame seeds and turbinado sugar. place sliced persimmon along the top in any lovely fashion that you desire.

7. bake for 60-80 minutes until an inserted into the middle comes out clean.

8. leave to cool for 15 minutes before lifting out the loaf with the parchment paper. store in the refrigerator until ready to slice up.

9. serve with butter & cinnamon & sugar, warm.

what you need

• 2 medium sweet potatoes, steamed, skinned & mashed

• 1 + 2/3 cups (200g) all-purpose flour

• 1 + 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp ground cinnamon

• 1 tbs fresh grated ginger

• 1/2 tsp ground nutmeg

• 1/4 tsp salt

• 1/3 cup coconut oil

• 1/2 cup cashew milk

• 1 tsp apple cider vinegar

• 1/2 + 1/3 cup brown/coconut sugar

• sesame seeds

• turbinado sugar

• sliced persimmon

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stay safe everyone.

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when you can't eat a lot of stuff

a few weeks ago, i was diagnosed with this chronic disease called small intestinal bacterial overgrowth. people call it SIBO. this is what i felt like when i received the news.

i’ve been dealing with a lot the last four to five weeks. i know i haven’t really been present on here, and honestly, that space has been relieving. i think what is overwhelming me most is the abrupt and almost instantaneous changes that are happening in my life to cure what has seemed like almost six years of health problems.

what does that look like? bouncing between 2 different “diets” that have opposite restrictions (note: “diet” in this context = limiting certain foods to keep me from relapsing into SIBO, not trying to lose weight). seeing 4 doctors regularly— 5 after today. beginning my cycle of antibiotics for what i thought would be 3 months. explaining to people what i can’t eat and why i can’t eat it. having to prove to people that my health matters.

i think it is honest to say that i am frustrated. i’m slowly acknowledging these “setbacks” as progress— that this is what i need to push through, deal with, accept to get better. i am getting better. it gets easier to make this distinction as i see improvements in my health.

for me, the struggles that i am facing in recovery have had more of a mental impact than a physical one. i don’t want to restrict my food, but i am being asked to. i don’t want to check labels on the back of containers, but it is heavily recommended that i do so. in minor ways, i am being asked to return to disordered habits. i know that i cannot let that happen.

sibo recovery has been a test of my recovery from previous disorders. i dismiss disordered thoughts as soon as they enter my head space. i try to think less about why i am eating something even though i have to make sure i know what i am eating. i’m starting to practice mindful eating. i just have to slow down.

i have proven to myself that i am stronger than whatever i was going through many years ago.

and i am so incredibly proud of myself for that.

i’m getting better. i’ve been coping with the stress of my fluctuating health the best way i know how: cooking. i make breakfast in my dorm every day. you can find out what i get to eat every morning as i document my meals here.

i’m getting stronger.

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spice-y overnight oats

hi there. it’s been awhile without any new recipe updates. while i’ve been back at home, i’ve been making a lot of overnight oats lately. spice-y or milk-y or blueberry-y or matcha-y? i’m sharing this suuuuuper easy and quick way to make overnight oats topped with whatever i had in pantry. that simple.

here we go:

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spice-y overnight oats

serves 1

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what you do

1. combine oats, almond milk, chia, flax, spices, and tahini into bowl. stir until completely combined

2. refrigerate overnight or at least 3 hours

3. if too thick after refrigerating, thin out with a little more almond milk

4. top with more tahini (or even almond butter), pistachios, blueberries, and greek yogurt

5. enjoy

what you need

1/3 cup old fashioned oats

3/4 cup almond milk

1 tablespoon chia seeds

1 tablespoon flax seed meal

1/4 teaspoon ground ginger (or fresh!)

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2-1 tablespoon tahini

1 tablespoon maple syrup

tahini to drizzle

blueberries (or other fresh fruit) to serve

pistachios (or other nuts) to serve

greek yogurt to serve to serve

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5 things to make this week

hi there. remember this iconic post when i did that cool thing with the roll-over image? yeah check that out again for these sweet potato bowls.

over the past couple of weeks i’ve been realizing how much i miss new york city autumn. like this sort of thing. any color besides the very vivid blue whenever there’s never a single cloud in the sky—which constitutes most of the week.

i can’t even remember what it was like to have lived here and see this every day. i’m revisiting, i guess.

something i haven’t done is share some link-love stuff. here’s what i’ve loved over the past week or so:

• i could look at a hand making lines all day

• “hey it’s tom misch” and this is awesome

• rose pink sneaker love (with velcro, because velcro is still a lazy style)

• someone reminded me of the eames house recently. i remember seeing one of my favorite videos there when i was little in the yard.

• this film was incredible. watch it asap.

and now onto the autumnal things i’d like to make sooner or later:

&&&

1. sweet potato bowls with spiced lamb

i’ve really been loving sweet potatoes lately. i’m able to steam them in my microwave in my dorm room and just top them with almond butter, yogurt, and coconut that get warmed and gooey. weird? eh. i guess this recipe is more or less an upscale and savory version… spiced lambs, mushrooms, quick-pickle fennel and onions, and yeah, yogurt just how i like it.

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2. kabocha and kale miso soba salad

i have a little bit of an obsession with the winter squash family. (couldn’t you tell from the last recipe being sweet potatoes?). i’ve been meaning to make soba salad recently, and i feel like a miso dressing is the perfect umami-salty flavor to balance out the mild sweetness of the kabocha squash. and a little added kale for good measure. need those greens, too.

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3. ottolenghi’s lamb + pistachio patties

the wonderful yotam ottolenghi just released a new cookbook of simpler recipes for the amateurs like me. from the pages i’ve gotten to see (from a copy at a design book store in culver city) the recipes are, yes, simple, but uniquely flavored and have pretty minimal ingredients. like these lamb and pistachio patties! and yeah, yogurt is also featured. there’s a lot of izzy food trends happening here…

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4. chicory salad with honey-mustard vinaigrette

okay! now! for! very! simple! things! sweet & bitter things. honey & chicory leaves. there’s nothing like a super simple salad for your more complicated entree. “sweet and sharp” is how bon appetit describes it. plus this photograph is just so beautiful.

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5. steak tacos with cilantro-radish salsa

okay, i’ve realized that LA has really good tacos. especially street tacos. that you can’t really find in new york city, or at least, i never really tried hard enough to look. these skirt steak tacos are another addition to our simple recipe collection. a lot of savory and salty going on here: medium-rare steak, a crunchy radish salsa slaw, only the most complementary herbs, and salty cojita cheese to top it off. don’t forget lime.

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i seriously need to make all these things.

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crispy + chewy chocolate chip cookies

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do you ever have those moments where you're like, "holy sh*t i'm a genius"? i had that today. not for any sort of real epiphany or creation or idea, but for, you know, cookies. 

these are the perfect cookies. i even made my own chocolate chips to go with them because i'm bougie like that. carob chunks to be exact. sea salt. unbelievably crispy + crunchy on the outside and the perfect chew on the inside. the most optimal serving of 8 cookies. enough to fulfill the cravings for a few days without overdoing it with 2 cookies every day. 

holy sh*t, i'm a genius.

something that you may or may not know about me is that my digestion is god awful. i have trouble digesting the most basic and most small amount of food. it sucks and i've been dealing with it for a while now. 

foodies on instagram have presented new knowledge to me: for example, aiding and healing your gut with collagen powder, bone broth, gelatin, and digestive enzymes. it's slow but steady. i'm still figuring out what makes my stomach want to jump out the window. i haven't gotten very far in the past few months. 

i'm leaning towards a somewhat aip-type way of eating. aka no eggs, grains, legumes, nuts/seeds, dairy, nightshades, and chocolate. the chocolate really hit me here. (i can already confirm that nightshades mess me up). it looks more restrictive than it is... i've been eating a lot of carob powder, coconut butter, and a wider array of fruits than when i was on keto. i'm feeling better.

hopefully i figure out what's up. 

well, this spiel is really just an introduction to these cookies. they are aip-compliant and so freaking good i could cry. lately my aip creations have been garbage. 

these beg to differ. 

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crispy + chewy chocolate chip cookies

makes 6 large cookies / 8 smaller cookies

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what you do

1. first, make the chocolate chips (recipe below)

2. preheat oven to 350˚F. in a medium bowl, mix coconut flour, coconut oil, maple syrup, sea salt, and vanilla powder. 

3. add coconut milk, baking soda, and other 1 tablespoon of gelatin over cookie dough. don't stir in yet.

4. in another small bowl, mix together 1 tablespoon of gelatin with 1 room temp tablespoon of water. then add in 2 boiling tablespoons of water and whisk vigorously until smooth. 

5. add gelatin/water mixture over cookie dough and mix everything together.

6. wait at least 5 minutes for the dough to absorb liquid. stir in homemade chocolate chunks or carob chips.

8. using a small ice cream scooper, form 6-8 cookie dough balls (make sure there are chocolate chips on top for aesthetic purposes).

9. bake on parchment paper for 14 minutes, or until the outside of the cookies are verrrrry golden and crispy.

10. wait to cool and firm up before eating.

what you need

• 1/3 cup coconut flour

• 1/4 cup coconut oil (softened)

• 3 tablespoons maple syrup (maybe even a little less depending on your sweet tolerance)

• 1/4 teaspoon vanilla powder

• 1 pinch of sea salt

• 2 tablespoons grass fed gelatin, separated

• 3 tablespoons water (1 room temp / 2 boiling) [***note: sub gelatin and water for 1 egg)

• 2 tablespoons coconut milk (i used canned)

• 1/2 teaspoon baking soda

• 1/3 cup homemade chocolate chunks (see recipe below)

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homemade carob chunks

makes a bunch of carob chunks

what you do

1. in a double-broiler, melt cacao butter 

2. i used a muffin tin to make molds for my chocolate and then chopped them up (you can use a normal chocolate mold if you'd like). anyways, cut up strips of parchment thinner in width than the width of the muffin tin. place one in each muffin tin with one end sticking out. these will help you remove the chocolate afterwards.

3. make powdered coconut sugar by either blending or coffee-grinding coconut sugar for 30 seconds (or until very fine).

4. remove bowl with cacao butter from heat and add carob powder and coconut sugar until there are no lumps. the chocolate mixture will be quite thick. 

5. evenly distribute chocolate into 4-5 "lined" muffin tins depending on how thick you want the chunks to be.

6. freeze for 30 minutes. remove using the parchment "tabs" and take off the parchment from the chocolate. chop into large chunks and keep stored in the freezer.

what you need

• 3 tablespoons (42g) cacao butter

• 6 tablespoons carob powder

• 2 tablespoons coconut sugar

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i love cookies

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~updated~ pancakes

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hey ho! 

it's muggy outside! it's gross outside! i hate walking outside! this is new york city at its finest: humid and hot summertime. it's cool though. i only have to deal with it a bit longer before having to deal with it every day in los angeles (hello, college). 

*sigh*

i question whether i was really born for sun. 

i realize i haven't done a link love-ish thing in a while-- where i share internet things that have piqued my interest and things. maybe i'll do that now. that sounds like a plan.

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izzy's link love of july thus far

1. yesterday, me and my friend isla popped into this ~concept~ store in nolita, nyc called bulletin with the coolest shirts and jewelry and lapel pins and other things that celebrate females. a portion of all purchases goes directly to planned parenthood of nyc. yessssss.

2. as i'm slowly starting the process of figuring out what i need for college living (more specifically, in the heat of LA), i realized that what i really really really need in life is this handmade double-sided graphic quilt from cold picnic. get ready for my plant-filled/interior-designed dorm next year. 

3. yeah, it feels like summer.

4. jack harries's new short films never fail to amaze me. a narrative on the effects of technology, rawness, traveling, and connecting with others: headed east.

5. ever since i watched this video (living as a new yorker), i've never not noticed this thing that train conductors do.

6. you know i love james turrell.

[[[ end of link love ]]]

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now, onto that pancakes recipe. aka what this post is really about.

remember these? i don't even remember the last time i made those pancakes. (hint, it was actually over a year ago). i don't even remember the last time i had a banana.

so here, i give you an updated fluffy pancakes recipe. it involves fresh egg whites (leftover from making frozen custard) and coconut flour. easy peasy.

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fluffy pancakes for one

serves 1

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what you do

1. in a small bowl, sift together coconut flour, coconut sugar, baking powder, and salt. mix until combined.

2. in another medium bowl, whip egg whites and vanilla until stiff peaks form.  

3. pour flour mixture and coconut yogurt into whipped egg whites. starting with 1 tablespoon, fold together almond milk with everything else using using a spatula until a thick batter forms. you might not need all 1/3 cup of the milk. 

4. spray a castiron skillet with coconut oil and set dollops of 1/4 cup of batter onto the pan. cook for 2-3 minutes on each side until the edges are brown. 

5. serve and drown in (very pure, very vermont) maple syrup.

what you need

• 3 tablespoons coconut flour
• 1 tablespoon coconut sugar
• pinch of baking powder
• pinch of salt
• 3 large egg whites
• 1/2 teaspoon vanilla extract
• 1 tablespoon coconut yogurt (or applesauce) 
• 1/3 cup almond milk

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you're welcome. 

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(yellow) carrot cake muffins

i'm done. officially done. (just not a grad quite yet).

i celebrated my last day of classes with a netflix binge, a steak, and garlic sugar snap peas. maybe not a whole steak. but definitely the majority of one (thanks, abby's mom). 

and then i ate these muffins this morning for a bit of an after-party.

classes are over. may 18. yesterday was my last day of wearing a green kilt, my last english class, my last math class (talking about gerrymandering, of all things), my last lunch out, my last skipping of first period. that was it.  

and yet, it doesn't really feel over. 

the past few weeks have been worrying over outfits and shoes and dates for prom. it's crazy. i never really thought that i would make it to prom (forever ago, it just seemed like some unattainable event in tv shows based in suburbia. which is half true). 

it's coming to an end. and then arising into a new beginning at film school next year. 

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damn, i'm a graduating senior. there goes thirteen years of my life.

p.s. i compiled a playlist of songs that have recapitulated those thirteen years. 

if you're a teenager, get ready for nostalgia. 

make sure you listen whilst whipping up these muffins. 

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carrot cake muffins

serves 6

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what you do

1. preheat oven to 350˚F. grease 6 muffin pans and set aside. 

2. in a medium bowl, whisk together almond flour, psyllium husk, flaxseed meal, baking powder, baking soda, salt, and spices. set aside.

3. in another bowl, cream together coconut oil and sweetener until fluffy and light. whip in vinegar and vanilla extract until fully incorporated. 

4. mix in eggs one at a time. (the wet mixture looks a little "broken" at this point. totally normal). 

5. add in the dry flour mixture in two parts. mix for a few minutes until fully incorporated. fold in carrots. 

6. distribute batter evenly into 6 muffin pans, smoothing out the tops. bake for 13-15 minutes or until a toothpick comes out clean. 

7. let cool, add coconut cream, almond butter, and cacao nibs for some fun. enjoy.

what you need

• 1/2 cup fine almond flour
• 2 tablespoons psyllium husk, ground
• 1/4 cup flaxseed meal
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 cup coconut oil, softened/room temperature
• 1/4 cup granulated sweetener (i used monkfruit sugar)
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon vanilla bean powder
• 2 eggs
• 3 medium carrots, finely grated

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yeah, i've made zucchini bread, pumpkin bread, and carrot cake muffins in the span of 15 days.

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nut-free ginger bliss balls

i've been obsessed for the past few weeks with making bliss balls, fat bombs, nut-seed-coconut snacks. like, blending all the extra seeds or nuts or cacao nibs and nut butters that i have and eating it all. i think i've made a different test batch every day after i've gotten home from school. weird? yeah, definitely. 

i mean, lee's fat bombs have kind of taken over the health-foodie side of instagram, and they look awesome every time. (yeah, i know, "fat bombs" sounds pretty... non-health-foodie, but we'll just go with it). 

i've mentioned that i'm eating more fats and less carbs. these are the perfect snack for this purpose. they're sugar-free and high-fat, so they'll fill me up between meals if i'm on the run. (just like on our road trip for 11 hours at a time, for example).

because of the ~nutritious~ seeds that are in this recipe, these snacks are high in:

1. OMEGA-3s

improves heart health, reduces inflammation, helps menstrual pain, supporst healthy skin, fights autoimmune diseases

2. OMEGA-6s

reduces inflammation, helps reduce nerve pain, lowers high blood pressure, supports bone health

3. POTASSIUM

stimulates neural activity, stabilizes blood sugar and pressure, supports bone health, strengthens muscles, boosts metabolism, reduces anxiety and stress

4. MANGANESE

supports bone health, helps maintain cognitive function, reduces pms symptoms, supports lung health

5. HEALTHY FATS, to keep you fuller longer

for the purpose of my sanity, we'll revise the name from fat bombs to bliss balls. cool? cool.

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ginger bliss balls

serves 10

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what you need

what you do

• 1/2 cup dried unsweetened coconut
• 1/2 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1 tablespoon flax seeds
• 3 tablespoons coconut butter, melted
• 2 tablespoons almond butter
• 2 teaspoons ground ginger
• monkfruit sweetener (or maple syrup) to taste 
• salt
• hemp or sesame seeds to coat

1. blend everything together in a food processor or high-speed blender

2. sweeten bit by bit with monkfruit (or maple syrup)

2. roll 10 evenly-sized bliss balls. coat with seeds of choice

3. store in refrigerator 

oh happy days.

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raw keto hemp seed brownies

i finally feel 18. it's a weird feeling as i'm writing this between photos of raw brownies. i feel older and like i have a better sense of what's going on. nonetheless, do i actually really know what's going on? not really.

but i don't have to know what's going on all the time. i don't have to know where i'm going exactly. this is all weird thought processes of adult-dom that's going on in my head right now as college decisions are strangely and unexpectedly around the corner. 

anyway, it's "essentially" spring break right now, meaning that it's exam week but, for me, with the non-existence of exams. so, 3 weeks of freedom here i come. 

i've had a lot of time to think and hang out at home with my parents and my dog and cook and bake and photograph and just do things that i want to do.

it's refreshing once in awhile.

anyways, going back to 1-8. eighteen. "legal adult". able-to-fly-by-myself person. voter. woah.

it's funny, i was reading something i wrote back in 2014 when i didn't feel like a teen yet. how is it possible that just four years ago i didn't even feel like a teenager. and now i feel like an (albeit young) adult? what??? 

i feel comfortable, and i know that that's all going to go away in a few months.

i finally feel like i know where i am (who i am??) and it's all too late before i leave. 

but maybe it's not. maybe it's all supposed to work out like this and i will evolve and settle and grow again. just not here. in california. 

*end of existential crisis speak*

onto the elusive raw brownie. where do i begin. i've made raw brownies in the past, and usually the main ingredient is medjool dates. 

but sugar spikes and bouncing off walls and gi upset (for me)-- so i present, no-date raw brownies. these ooey gooey chocolatey brownies are incredible. 

they have the nutty taste of the hemp seeds (which also give a boost of protein) and the creamy taste of almond butter. it's a health chocolate-almond butter bomb. essentially.

no-date raw brownies

serves 6

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what you need

for the brownies

• 3/4 cup fine almond flour
• 1/2 cup hemp seeds
• 3 tablespoons cocoa powder (i used valhrona)
• 1/4 cup unsweetened almond butter
• 2 tablespoons coconut oil, melted
• 1 tablespoon coconut flour
• 2 tablespoons monk fruit sugar (or just normal sugar if you're not about that life)
• 1/2 teaspoon vanilla extract
• pinch of salt

for the ganache (optional)

• 1/4 cup cocoa powder
• 1/4 cup coconut oil
• 2 tablespoons monk fruit maple syrup (or just, ya know, normal maple syrup
• 2 tablespoons almond butter
• pinch of salt

what you do

for the brownies

1. blend everything together in a food processor

2. press into a corner of a bread pan (since this is a half recipe)

3. refrigerate or freeze for 10 minutes while preparing the ganache

for the ganache

1. blend together all the ingredients until you get a smooth cream

2. add more cocoa powder if it’s to liquidy

3. pour over your refrigerated brownies and let it set in the fridge

4. cut and enjoy

happy happy st. patty's day.

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seeded crackers + ricotta

it's 11:30am. yesterday i got this intense feeling inside to make seeded crackers. i'm not eating bread that much (i.e. following lchf via minimalmeals), but nonetheless i felt like i was missing some sort of cheese or butter (not gonna lie, it would be weird) vehicle for breakfasts and lunches and snackage-s. hmm. 

someone whose food i have admired for a little while is elle, who is the epitome of awesome paleo-ish low carb eating. maybe i'll make a post about why i'm eating this way as well. it's a long story of combatting ibs-like symptoms and years of impatience. keto solved that, (more to come).

anyways, i made elle's wonderful seeded crackers with a few modifications and they are crunchy and coconut oil fragrant-y (along with gluten free and paleo) and, yes, the perfect vehicle for my ricotta open-faced sandwich thing for breakfast this morning.

and with that, i will share with you the recipes for both.

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seeded crackers

serves ~20 large crackers

what you do

1. preheat oven to 300˚F

2. mix together dry ingredients in a large bowl. add boiling water and melted coconut oil. 

3. mix together again until well combined. let sit for 5-10 minutes so that the chia seeds can absorb the water.

4. scoop up half the doll and roll out 1 half at a time. between 2 pieces of parchment paper, roll out each half as thinly as possible without breaking up the dough. remove top layer of parchment before putting in the oven.

5. on the bottom rack, bake the rolled out cracker dough for 30 minutes at 300˚F (checking every 15 minutes to make sure it doesn't burn) and then 20 minutes at 240˚F. 

6. leave in the oven to dry and harden up for at least another 30 minutes. 

7. break into pieces and store in a container

what you need

• 1/3 cup + 1 tablespoon almond flour
• 1/3 cup pumpkin seeds
• 1/3 cup sunflower seeds
• 1/3 golden flax seeds
• 1/3 black sesame seeds
• 1 tablespoon psyllium husk powder
• 1 teaspoon salt
• 2 tablespoons chia seeds
• 1/4 teaspoon caraway seeds
• 1/4 cup coconut oil, melted
• 1 cup boiling water

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ricotta open-faced cracker sandwiches

serves 1

- 

what you do

1. prep your 7-minute egg

2. on the large crackers, evenly divide and spread the ricotta. season with salt and pepper. drizzle with some good olive oil.

3. (essentially, because ricotta is the main star here) garnish the crackers with the zucchini, carrots, salmon and egg. season again. drizzle with olive oil again (if you're like me).

4. enjoy the messy goodness

what you need

• 1-2 of elle's crackers (see above)
• 3 tablespoons fresh ricotta cheese
• thinly sliced zucchini (i used a vegetable peeler to achieve this
• carrots, cut finely
• 1-2oz fresh smoked salmon
• 7-minute egg
• drizzle of olive oil
• salt & pepper

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happy sunday, everyone.

⌇ 

i'm a sucker for avocado toast

from sunday in brooklyn

charred avocado toast, wheatgrass, pickled onion, sprouts, radish, chili oil + 6-minute egg

it is a very ironic love, since i used to hate avocado way back when. 

i'm against ordering it when i'm eating out because it's so easy to make at home. 

anyway.

here's the thing about avocado toast (and like most of my recipes), it doesn't really need a recipe. you just throw some avocado toast on a slice of bread and then mush it together and badabing-badaboom you have that so wildly-adored avo toast. even though i'm telling you this, i'm going to give you a recipe on how i make my avocado toast anyways. sometimes you just need a little help.

izzy's favorite avocado toast

serves 1

-

what you do

1. here's the deal. you must toast your bread to crunchy perfection. i prefer a crunchy exterior and soft interior. up to you. or make some sweet potato toast by toasting up 2 slices of your lovely sweet potato as you would normal bread.

2. cut your avocado. dice it? slice it? i personally am a fan of the avocado rose method or something kind of like that (i.e. image 3 of this post).

3. using either a mandolin or very sharp knife, slice a small radish into circles about 1/8" thick (or as thin as you can go). put aside.

4. do you like eggs? i do. if you're feeling love for an egg, fry one up in a tablespoon of olive oil on medium-high heat. make sure it doesn't burn. make sure it is crispy. 

5. assemble: toasted bread on a plate. avocado rose (or something like it) gently placed on top. sprinkle of sesame seeds, chili flakes, salt. the juice of half a lime. those thin radishes. and a hot crispy egg on top. ah yeah.

what you need

• 1 slice ezekiel bread (i like sesame) or 2 "slices" of sweet potato
• 1/2 of a perfectly ripe avocado
• small radish of your choosing
• sesame seeds
• chili flakes
• salt
• 1/2 lime
• (1 egg and 1 tablespoon of olive oil)

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i laughed writing this. god, i'm weird.

⌇ 

banana pancakes for the win

why don't you listen to one of my favorite songs about banana pancakes by while we take off on this journey through my absolute love and joy for the world of pancakes.

ah yes, pancakes. a joy, a beauty, a grace, a special hole in my heart filled.

there's something so perfect, ya know, about their fluffiness, sweetness, toppings, and stack-ability. a treat of all shapes and sizes and colors and complexities. wow. 

and no appreciation post for this beloved food could go without a video on the art of its creation. hello, buzzfeed tasty - the only thing from them that i actually enjoy.

don't laugh at me.

anyways, oohs and ahhs aside, my pancakes are also pretty awesome.

i got a little inspiration from jeannette who used collagen powder in her pancakes for a little bit of skin + hair boost. 

these are kind of like your average 1 egg + 1 banana pancakes, but better. i've tried those pancakes countless times and i never got them really right. these were 💯.

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best banana pancakes

serves 1

-

what you do

1. add everything in a small bowl and mash away with a fork until there are small chunks of banana left

2. i sort of do a last whip with the fork just to make sure everything is combined

3. heat a pan on medium heat with some coconut oil spray. once hot (check by dropping some water on the pan and seeing if it sizzles), spoon various heaping tablespoons into the pan. 

4. cook through (they don't really bubble around the edges, so watch closely) and flip. repeat.

5. stack, serve with almond butter and bananas like me, or just some plain maple (though it's sweet enough already, fyi)

what you need

• 1 medium banana
• 1 large egg
• 1 scoop collagen powder (i use this)
• 1 tablespoon almond butter/pb
• 1/4 teaspoon baking powder
• dash of vanilla
• dash of cinnamon

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go give these a go!!!!!!!

⌇

chia! chia! chia!

okay. this is not really a recipe at all. 

for some reason i really love chia pudding. it's light, filling, and it's a do-whatever-the-heck-you-want-with-it kind of breakfast.

as i'm watching sense8 and writing this post, i realize that chia pudding is actually pretty awesome. the seeds themselves are full of fiber, healthy omega-3 and omega-6 fats, protein, and super cool vitamins like calcium. 

i also like to just eat vanilla pudding and drink my coffee in the mornings. it's the perfect summer breakfast.

you should try it.

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really-can't-mess-this-up chia pudding

serves 1

-

what you need

• 3 tablespoons chia seeds
• 3/4 cup unsweetened almond milk
• cinnamon? almond butter? cacao powder? orange zest? matcha? you name it.
• berries
• nuts
• seeds
• maple syrup
• patience

what you do

1. stir together chia seeds and unsweetened almond milk (and your selected mix-ins) in a small jar or mug. cover and put in the fridge for approx. 3 hours or overnight.

2. uncover. serve with fruit, nuts, and seeds of your choice. drizzle with maple syrup. sprinkle with love.

---

⌇

steel cut oats + exciting news ??

hello friends.

monday is my last day of school. (a little hoorah for living through junior hell month).

i have some cool news.

minimalmeals is back (if you remember it. even i even forgot it was a thing).

it's been up for a few days and i've been cooking a lot, focusing mainly on whole foods with the occasional ezekiel toast. i'm not as keen on baking for some reason. i've matured, you know? i prefer savory things now...

well,

all this really means is that i finally have time to start writing recipes again (and posting them)!!!!!!!! very exciting. very. i've missed this whole food-make-post thing a lot, and i'm already revising things and thinking about new food things and doing all the things!

can't you tell i am incredibly excited. anyways, the next few posts will be just recipes so i can have some links for my recipe page. 

first things first, let's do the basics.

---

steel cut oats (for the win, and for the humble)

serves 1

–

WHAT YOU DO

1. in a small saucepan, bring almond milk and water to a boil.

2. turn heat down to low and add salt.

3. stir in oats and cook uncovered, stirring every few minutes, until thick and creamy, 20 minutes. stir maple syrup. (add extra water/almond milk if too dry).

4. serve with berries, almonds, hemp seeds, or other toppings of your choice and a splash of almond milk because milk is always nice.

WHAT YOU NEED

• 1/2 cup unsweetened almond milk
• 1/2 cup water
• 1/4 cup steel cut oats
• 1 teaspoon maple syrup
• pinch of sea salt
• berries
• almonds
• hemp seeds

---

yours truly, izzy

⌇

cookie dough for breakfast

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life has been good (without the reoccurring thoughts of the fact that school is fast-approaching). i've truly enjoyed this summer. the trips i've taken, the food i've eaten, the things i've maken– i mean made.

i think that this is the best summer i've ever had. and that's really saying a lot.

i woke up this morning craving cookie dough. simple enough, right? you just sporadically get those aches for that buttery, chocolate-y goodness that can at times make your stomach hurt from the raw egg. 

but cookie dough? in bar form? without making your stomach hurt? ha, i have the perfect recipe for you. 

while not the healthiest of recipes i have created, it's most definitely one of my most beautiful works.

trust me on this one, you most definitely don't want to skimp out on these + they're no bake HA!

GO ALL OUT.

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01. combine flour, salt and sugar in a bowl

02. melt coconut oil and combine with almond butter, almond milk, and vanilla extract

03. pour wet mixture into the dry mixture and mix (with hands, if necessary) until dough is formed

04. mix in chocolate chips and chopped squarebars

05. press into tin (or roll out until 1/2" thick) and refrigerate for 3+ hours

06. cut into squares/bars and keep refrigerated

1 1/2 cups AP flour

1/2 cup sugar

2 tablespoons coconut oil

1 tablespoon almond butter

3 tablespoons almond milk

1/2 tablespoon vanilla extract

1/2 teaspoon salt

1/2 cup chocolate chips

1-2 chopped squarebars chopped

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let's do this!

⌇

summer breakfasts + a spiel

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i don't remember the last time i posted a recipe, it's been that long. it's kind of incredible how busy i have been in comparison to last summer. i've been working on my VSCO artist initiative project (as i am sure you are all aware). i actually think it's safe to say that i am close to the stage where i get to design the book. i'm closer than i think i am.

i started the project last august, taking time here and there during the school year to photograph recipes and curate my pictures of new york. it was difficult, but i'm quite proud of the fact that i was able to manage it while being almost entirely stressed and focused on school. from this, i'm both anxious and exhilarated about the book. i have this new eagerness to finish what i've started and to publish the best work i possibly can. i love the feel of it.

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as i am sitting at the dining room table, sipping matcha every few minutes, i realize how incredibly fortunate i am to have been given this awesome opportunity from such an awesome company. i know i am kind of getting off the subject of the recipe i'm supposed to share, but you, my reader, have no idea how supportive and motivating every single individual of VSCO has been. although i've met only a few of the company's employees (and/or co-founders), i feel like i have a whole team silently cheering me on as i continue my project. i love that feeling too.

my (soon-to-be and soon-to-be-titled) book has a message. one that i hold very dearly; however, i don't think it's the time to reveal it quite yet, but know that it is coming.

so, onwards (and back on topic).

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this summer has been somewhat brutal– the heat, the days, the pile of books that i have to read (staring back at me as we speak). many of you know me for my pictures of food, also knowing that my favorite meal of the day is breakfast. for the majority of the year, i love to eat warm meals: oatmeal, pancakes, french toast, that sort of thing. when it's in the upper 90s, those types of breakfasts aren't as satisfying (*note: this is completely my own, weird opinion, i know you guys are like "izzy, pancakes everyday! who cares about the weather?!" i get it, but still).

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the other thing is, i'm incredibly lazy during the summer, even though i have more hours in the day than usual. the past couple of days, i've been throwing together a simple bowl of raw oats, fruit of the season, buckwheat (for crunch) and cold almond milk. i guess you could just call it a "lazy" müesli. hm, that works. i'm not really sure if this lazy müesli really needs a recipe; just throw some stuff in a bowl and bam. breakfast. eh, i'll write one up anyways. 

these are only a few of the photographs i took. if you would like to see more, go here.

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1/3 - 1/2 cup oats 

handful cut strawberries

handful raspberries

1 cut banana

buckwheat cereal 

3/4 cup almond milk

01/ get a bowl

02/ put oats at bottom

03/ "plate" fruit on top (so you can instagram it)

04/ drizzle almond milk

05/ sprinkle buckwheat cereal

06/ eat and probably get a second bowl

tgif.

⌇

super cool raspberry chia bars

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i received a box from hatchery the other day. hatchery delivers small red boxes of artisan, hand-made ingredients directly to your door every month. my april box contained spices, some apple cider vinegar, jams, caramel, and mustard. 

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i thought i'd experiment with just jan's apricot marmalade. sweet, tangy, the fruit spread was perrrrrfect for my raspberry breakfast bars.

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this recipe is fast, delicious, and super healthy for you. it's also extremely versatile, so yeah, switch those raspberries with any other berry for pure awesomeness  – (or heck, add more).

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i used my old recipe for raspberry jam as the base to my filling for these bars. holy yes.

i also dolloped a small spoon of white chocolate-cinnamon peanut butter from my hatchery box underneath the bar for a play on pb&j.

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so off we go!

---

3/4 cup almond flour

2 cup oats

2 tablespoons coconut oil (melted)

1 tablespoon chia seeds + 2 tablespoons water

1/4 teaspoon of baking powder

1 tablespoon almond milk

3 tablespoons maple syrup

2 tablespoons brown rice syrup

2 cups frozen raspberries

1.5 tablespoons white chia seeds

2 tablespoons maple syrup

3 tablespoons of just jan's apricot marmalade

1 small dollop of white chocolate peanut butter

00/ preheat oven to 350˚F

01/ combine chia seeds and water in small ramekin and set aside

02/ thouroughly mix almond flour, oats, coconut oil, baking powder, almond milk, maple syrup, and brown rice syrup

03/ once chia "pudding" is thick, fold into oats batter

04/ combine raspberries, maple syrup, apricot jam, and chia seeds in a saucepan 

05/ cook until raspberries have broken down into jam; cool until thickened

06/ on a parchment-lined baking dish, press down 3/4 of the oat mixture (leave rest to sprinkle on top). over  the pressed oats, spread cooled raspberry chia jam. then sprinkle the rest of the oats

07/ bake for 25-30 minutes until top oat crumble is golden brown

08/ take out, let cool, and devour

09/ optional: when plating, place dollop of white chocolate peanut butter on plate and spread with a spoon . plate bars over. sprinkle with fresh fruit.

⌇

a cookie or three

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today i have for you a very special guest: my friend julianna. she's going to share the recipe we adapted when i was over at her place in los angeles last weekend. enjoy.

*photographs by julianna y.

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hello, my name is julianna and i run a little lifestyle + fashion blog called bursts of beauty. izzy and i have known each other for a very long time, so when she visited los angeles, it was only appropiate to share a day together. we dined at gracias madre, a wonderful vegan mexican restaurant in west hollywood and sipped on some iced lattes and green juice at alfred coffee. there, i proposed the idea of baking together. when we got back, we did some research and found a great recipe for oatmeal + chocolate cookies and made a few twists.

       flourless almond butter cookies

2 tbsp flax seeds

5 tbsp water

2/3 cup rolled oats

1 tsp baking soda

3/4 tsp salt

1/2 cup almond butter

1/2 cup peanut butter

2/3 cup turbinado/brown sugar

1 tbsp vanilla extract

1/4 cup almond milk

2/3 cup dark chocolate chips

1/3 cup dried cherries

1/ preheat oven to 350F

2/ whisk together flax seeds and water (this makes 2 vegan eggs)

3/ line a baking sheet w/ parchment paper or non-stick spray of your choice

4/ in medium bowl, combine oats, baking soda, and salt

5/ in another bowl, combine almond butter, peanut butter, sugar, almond milk, vanilla extract, and vegan "eggs". use a handmixer to mix until smooth

6/ pour wet with dry and stir until the mixture becomes like a cookie dough. if too wet, add more oats. if too dry, add more almond milk

7/ stir in chocolate chips + cherries

8/ roll a small amount of dough into a ball shape and place in a row of three on the baking sheet. spread the cookie dough balls out so they won't combine when baked in the oven

9/ bake for 9-11 minutes. let cookies cool before removing from the baking sheet

10/ enjoy!

pi(e)

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yesterday was both my friend's birthday (happy birthday lil) and pi day. hoorah! 

it was inevitable that i made a pie (with my friend julia). a vegan blueberry pie.

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the one thing about pi day is that you can celebrate by joining math and baking together. (not like they're related or anything...) 

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although pie is one of my favorite winter/spring desserts, i've never actually made one without the assistance of an older individual... most likely because a) pies seem so difficult because of the butter-freezing and the dough-freezing and the crust-forming and rolling. b) the cooked-crust-consistency that varies from the bottom of the pie to the top. c) there's social stigma about pies.

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but today was the perfect excuse to do all of these things. making a pie for pi day is also a perfect reminder that i actually have time to do stuff now because i'm on spring break. FINALLY.

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so i present to you a simple, vegan, blueberry pie because blueberries are really great.

the crust

2.5 cups white-whole wheat flour

1 cup vegan butter, cut into small cubes + frozen

7-8 tablespoons ice water

pinch of salt

the filling

2 pints of fresh blueberries

3/4 cup turbinado sugar

1 tsp cinnamon

juice of 1/2 lemon

zest of the lemon

3 tablespoons corn starch

the topping

turbinado sugar

coconut / canola oil 

01/ preheat oven to 420-425˚F

02/ in the freezer, chill large mixing bowl and pastry cutter

03/ sift flour and salt and mix together. using the pastry cutter, combine butter and flour mixture until thoroughly combined.

04/ once combined, slowly incorporate ice water (tablespoon by tablespoon) until dough begins to form. (do not overwork or else the dough will not be flakey when baked.)

05/ with water-coated hands, split the dough into two even pieces. roll into a ball and flatten out into a disc. cover with plastic wrap and place in the freezer for at least 30 minutes. 

06/ in the meantime, combine all of the ingredients for the filling. taste test if necessary, (always). refrigerate until the dough is ready to be rolled out. 

07/ when chilled, take out one disc of dough. flour the surface and rolling pin. from the middle towards the edges, roll out the disc until it's about 1/4" thick. (*note: the dough will most definitely fall apart. just keep smushing it back together until there are no holes.)

08/ spray your pie pan with canola oil. roll the dough onto the rolling pin and transfer it to the pan. roll out into the pan and begin to push dough into the creases and edges of the tin. pour filling into the tin and place in freezer. 

09/ repeat step [07] with the second disc.

10/ use a pizza cutter or knife to cut dough into 8 strips, each about 1" long. 11/when done, take out your unfinished pie. create a design of your own or make a lattice crust on top.

11/ freeze one last time for about 10 minutes. take out. brush with oil and sprinkle turbinado sugar on top. cover edges with aluminum foil to prevent them from burning. 

12/ bake for 45 minutes, taking off the foil after 20 minutes. let cool before cutting and eating. it will be very hot.