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  • Uptown Easter Sunday with our big boy..Jude’s first 4D movie, lunch at the Plaza and even his first soft serve (non-dairy watermelon with a dash of 🌈 sprinkles). Kind of breaking all the rules but it was awesome 🤪 Sea hung back at home for her nap and swing in the park...not quite ready to mess with that yet 😬🙈 We rarely get this QT time with Jude and we loved every minute of it. ❤️❤️❤️
  • Jude and I made waffles! The vegan and gluten free kind, the yummy kind, the kind not from a box but the kind that a toddler can make and eat..recipe below 😋😋 🐥 🐥 🐥 🐥 🐥 Jude’s Waffles 1 cup of white rice flour 1/2 cup almond meal 1 teaspoon baking powder Pinch of sea salt 1 tablespoon ground flax 1 teaspoon apple cider vinegar 1/2 teaspoon cinnamon 1 teaspoon cornstarch 1 mashed ripe banana 1/8 cup maple syrup 1/2 cup almond milk 1/8 cup avocado oil In a medium sized bowl, mix together wet ingredients with mashed banana. Let sit. In a large bowl combine dry ingredients. Pour wet mixture into dry and mix well. The batter should be thick but also slightly pourable. If super thick you can add a little more almond milk. Transfer half a cup of mixture to waffle maker. Remove when slightly brown. Serve with maple syrup!
  • Often (always?) the simplest of things are the most healing. Fresh produce, minimal oils, a few key spices and you’re on your way to an alkaline hydrated life. Oh and green juice. As the weather warms my love of this true fountain of youth sky rockets. It’s my true antidote to feeling clean, clear and grounded. I just buzz when I’m living off this elixir for most of the day. And you don’t need to get fancy or have a crazy fancy juicer. My go-to juicer is the @breville fountain elite (not spon just love) and go-to recipe for the WHOLE fam is: 1 head of lacinato kale (the dark flat leaves), 1 whole lemon (I don’t peel if organic), 3 green apples (I like tart but you could do Fuji or any you like), 4-6 stalks celery, 1 head romaine and I add a knob of ginger at the end to give mine a little kick. Easy peasy 1-2-3. Start with 8 ounces and build up. And green juice always on an empty stomach so it can shoot straight to those cells without causing gas or fermentation. Start light and bright and watch the energy, mood and VIBES soar 🥬🍏🍋 (📸 @anagambuto )
  • Some days I juice all day, some days lunch looks like this.. I ordered the lobster salad (hold the lobster) add avocado, roasted potatoes and mushroom barley soup! 🥰🥗🥔 #girlslunch #plantbased #yum
  • Never not merchandising..thank you @margauxny for coming to visit the bodega to chat and letting me rock the coolest comfiest booties. Head to margauxny.com for our full interview where I share my top kitchen staples, fave West Village cafes and what being a girl on the “Gaux” means to me. Ps, I am and always have been a firm believer that leopard is a neutral 🐆 #gauxgirl
  • Sunday night dinner..on a Saturday. Smokey kale Caesar, chickpea tartines on sourdough, brown rice penne marinara with zucchini and greens 🍝🥬🍷 #yummy #carbs #homecooking
  • You guys loved the caviar d’aubergines recipe so much let’s get more 🍆 content going! Enter my garam masala eggplant recipe (also known as Baingan Bharta) one of my favorite Indian dishes. I hope I do this wonderful cuisine justice. There are so many flavors, spice varietals, regional differences and layers to Indian cooking. It’s a universe I’m only beginning to scratch the surface in and I want to learn so much more. I’m just in awe of the way vegetables are cooked and transformed into other worldly dishes. So forgive my rookie interpretation, but I will say it’s still pretty yummy! 🌶 🌶 🌶 1 whole medium to large eggplant 1 tablespoon coconut oil 1 large yellow onion minced 2 cloves garlic minced 1 inch knob ginger , grated 1 tablespoon garam masala or curry powder 1 teaspoon coriander seeds 1 cup crushed tomatoes or fresh tomatoes (or plain marinara if that’s all you have) Crushed chili pepper to taste 1/2 lemon Fresh cilantro to garnish Sea salt to taste On a gas stovetop, place eggplant directly on high flame to char. When skin begins to wrinkle, use tongs to flip. Continue to char each side until eggplant begins to shrivel. Remove from heat and place in shallow bowl to cool. (If you don’t have gas stovetop, slice eggplant in half and coat with some coco oil. Puncture skin with a fork a few times. Roast at 450 for 20 minutes skin side up and brook for the last 5 min.) in a larger pot, heat coco oil and add onion, ginger and garlic. Sauté until onion is soft. Add coriander seeds, garam masala and chili. Sauté until forms into paste. Add tomatoes. Sauté for 2 minutes. Then add cooked eggplant and mash with a wooden spoon as you mix everything together in the pot. Season with sea salt and squeeze in lemon juice. After 5 minutes of simmering, remove from heat and transfer to bowl. Garnish with cilantro. Serve with basmati rice! #vegan #plantbased #indianfood #yum #homecooking #recipe #eatclean
  • A day late for #nationalsiblingsday but there are honestly no other people who give it to me more straight and honest than my brothers. I’m the oldest but I learn the most from these two who beat to their own drum, are way more accomplished than I was at their age and are kind of, actually impossible to impress. Plus how cute are they? It’s my dream for Sea and Jude to have this bond cause honestly there is nothing better. Here’s to siblings always keeping it real for us 💞💞💞
  • Chana Saag (spinach and chickpeas) twisted a bit with some Bonberi vibes 🍃 4 cups greens (I used spinach and curly kale) 1 can chickpeas, drained and rinsed 2 garlic cloves, minced 1 small yellow onion, minced 1-inch knob of ginger, grated 1 tablespoon of cumin seeds 1 tablespoon of garam masala or curry powder 1/4 cup crushed tomatoes or fresh tomatoes (I used marinara sauce) 1 tablespoon coconut oil 1/2 lemon Dash of cayenne Sauté onion, garlic and ginger in coco oil in a large pot. Add cumin seeds, garam masala and cayenne. Sauté until onion are soft. Turn off heat and set aside. Using a steamer basket, steam greens for 1-2 minutes until steamed but bright green. In a large food processor, transfer steamed greens and blend until forms a paste. Turn heat back on and add greens to onion mixture and sauté. Add 1/4 cup water. Then add tomatoes. Season with salt. Add strained chickpeas and simmer for 5 minutes (any longer and the greens will start to brown). Add 1/2 lemon juice. Serve with basmati rice!

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