Healthy Eats

We're loving all the creative, healthy recipes that are coming about nowadays. We sorted through a bunch and picked our faves below!

breakfast parfaits by DesignLoveFest


• 2% plain greek yogurt
• 1 cup water
•  8 ounces frozen raspberries + blueberries
• bananas
• honey
• raw buckwheat grouts (soaked over night and rinsed)
• vanilla granola
• chopped almonds
• figs
• grapes


  1. combine the water, three cups greek yogurt, 8 ounces of frozen raspberries, 1/4 honey and 2 bananas in a blender. blend on high until smooth with no chunks. pour equally into three or four separate containers (we used glass jars)
  2. place all of the remaining ingredients in bowls and allow people to mix as they please in their jars! we liked combining the frozen blueberries first into the smoothie base so that they melted and added an extra sweetness. the figs were also a big hit. if you’ve never used buckwheat grouts, make sure to buy them raw and soak them over night. they’re good for you and they have a nice texture, so give them a go!

Vegan Blackberry Coconut Smoothie Bowl by Hello Natural


  • 1 cup blackberries
  • 1 ripe banana
  • 1/4 cup coconut flakes, unsweetened
  • 1 cup coconut milk or other milk/yogurt
  • 2 tsp chia seeds
  • 1 tsp raw pumpkin seeds
  • 1/2 cup fresh spinach


  1. Add spinach, banana and milk or yogurt in the blender and process until creamy. 
  2. Add blackberries (setting aside a few for garnish) and pulse two or three times to incorporate.
  3. Distribute the smoothies evenly in the serving bowls. Garnish with fresh blackberries, top with chia and pumpkin seeds and sprinkle with coconut flakes.
  4. Serve right away.

Roasted Cauliflower Salad with Figs, Olives, and Chimichurri by Brooklyn Supper
for the salad

  • 1 head cauliflower, cored and cut into 1/2-inch thick florets
  • 1 yellow onion, sliced
  • 2 tablespoons extra virgin olive oil
  • sea salt and pepper to taste
  • 1/2 cup pitted kalamata olives
  • 6 fresh figs, halved

for the chimichurri

  • 1 clove garlic, peeled
  • 1/4 cup extra virgin olive oil
  • 1/2 cup finely minced mixed herbs (mostly parsley with some thyme, oregano, and tarragon mixed in)
  • 1 tablespoon fresh squeezed lemon juice
  • sea salt and pepper to taste


  1. Preheat the oven to 450 degree F. If desired, line a large rimmed baking sheet with parchment.
  2. Arrange cauliflower on the baking sheet and drizzle with olive oil. Tuck sliced onion throughout. Sprinkle with small pinch of sea salt (keep in mind that olives will lend plenty of saltiness). Slide into oven and roast for 20 minutes.
  3. Meanwhile, make chimichurri – use a mortar and pestle to smash garlic and a pinch of sea salt into a paste. Scrape garlic mixture into a bowl, and use a fork to whisk in olive oil, followed by herbs and lemon juice. Taste, and adjust salt or acid levels as needed.
  4. Remove tray from oven and carefully flip each cauliflower floret. Scatter olives on baking sheet. Slide back into oven and roast for another 10 - 15 minutes, or until olives are sizzling and cauliflower edges are golden brown.
  5. Toss roasted cauliflower and olives with halved figs and chimichurri. Garnish with sprigs of herbs and whole figs. Serve immediately.
  6. Salad will keep fairly well in the fridge for a day or two. (Make extra for lunch!)

Carnival Queen

Time for ferris wheel kisses, cotton candy, and taking home life sized stuffed animals. October is here and we've got all of our carnival faves.

Popcorn Cupcakes via Tikkido


  • striped paper baking cups
  • your favorite cake batter
  • mini marshmallows
  • corn syrup
  • broiler

Bake your favorite cupcake recipe right in the striped baking cups. The ones I used came from TheTomkat Studio shop, and were ideal for the job. The paper of the cup is sturdy, so you don't need to use a cupcake tin, and thick enough that even the darkest chocolate cupcakes didn't mar the look of the red and white stripes.

Arrange the mini marshmallows on the sticky domes of the cupcakes, packing them tightly so that as little of the cupcake shows as possible.  On some of the cupcakes, I snipped the marshmallows almostin half with a pair of kitchen scissors.  It looked cute, but not dramatically better than just using unaltered mini marshmallows.  Since I was making 150 cupcakes, I opted for the still-awesome-but-less-time-consuming variation.

Place the marshmallow-topped cupcakes back in the oven, but this time under the broiler. Only for a few seconds, though! Watch the cupcakes very carefully; you're looking for the marshmallows to puff and brown slightly.   

I ended up doing four or six cupcakes at a time under the broiler.  More seemed to be a little too much to handle for this delicate operation. 

When the marshmallows begin to brown, remove immediately from the oven and let cool. You'll have a sweet simulacrum of popcorn perfect for a summer evening watching movies with friends and family.

Cotton Candy Inspired Makeup backstage at Viktor and Rolf S/S 2012.

Bandana Scarves are the perfect outfit compliment.

Sparkling Melon Coolers

We love these Sparkling Melon Coolers from the amazing Faring Well Blog

Serves 1, multiply measurements for however many drinks needed.


a handful of fresh raspberries
1/2 cup fresh cantaloupe
a few ice cubes
drizzle of maple syrup
club soda
fresh mint

Mash the raspberries at the bottom of your glass. Blend the cantaloupe, ice cubes, and maple syrup together in a blender. Taste and add more maple or ice if needed (you’re going for the consistency of a smoothie). Pour cantaloupe mixture on top of the muddled raspberries. Add about 1/4 cup of club soda (or whatever amount you’d like). Stir the layers in the glass together, garnish with fresh mint, and sip away!