Wednesday, April 12, 2017


guys... summer is almost here, and i've been taking the whole summer
body thing prettyyyy seriously. in fact, i haven't had processed
sugar in one month and (almost) 2 weeks. how crazy is that?

the first day/week was hard. i felt like my body was addicted to
both sugar and snacking, and i had to ween myself off of this
horrible drug.

i've cheated maybe 4 times total with a tiny bit of bread (and
the occasional bite of pasta) at certain food events that i've
attendedbut truly haven't had a sweet dish/dessert (made
with processed ingredients) this entire time.

but since i am human, i still crave something sweet every once in
while. insert the other night, when all i wanted to consume
were...lemon bars

unfortunately, lemon bars don't really fit into the whole "i have to
be in a bikini in 2 months" thing, so i developed this super healthy
lemon bliss ball recipe using nothing but whole, clean ingredients.

and oh my gawd, these are delicious. these bites literally melt in
your mouth and taste like they were made with butter. nothing about
them feels healthy, but they are. and one is totally enough to
satisfy. here's how i made my refined sugar-free, gluten-free, vegan
lemon bliss balls (keep in mind i didn't measure, so these are all


3/4 - 1 cup slivered almonds
2 handfulls shredded coconut
1 cup medjool dates
zest & juice of 1 lemon
pinch of salt
1/2 teaspoon vanilla extract
more shredded coconut and lemon zest

how to:

1. place almonds, coconut and lemon zest in a food processor (i
recommend the ninja express chop). pulse until flour-like

2. add in dates, 3-4 at a time. pulse until they are in tiny pieces.
keep adding dates until all have been pulverized. the "dough" will
be crumbly

3. add in salt, lemon juice, and vanilla extract. pulse until a
stick dough forms

4. roll into balls and roll the outside with the additional coconut
& lemon zest

5. chill for a little bit. and then EAT. ALL OF THEM.

please let me know if you tried this recipe!! i'm obsessed and want
other people to appreciate them with me.

Saturday, April 8, 2017


guys. aside from getting a facial (aka napping while someone touches
my face) and running a 5k, i have done absolutely nothing today. and
it feels fucking great.

normally my weekends are consumed with brunches (which feel a lot
like work sometimes... gotta get that perfect gram!), shoots (like
what you're seeing above), and more shoots. so a day off was
reallyyy nice.

and even though i love my me-time, i still want to feature these
incredible photos that my friends kelly, celine & i got for
shopbop's new spring trends. we repped the "modern americana" trend
and had a blast shooting in handsome dan's, an east village candy

the original plan was to go buy cotton candy and shoot several looks
outside. well, mother nature said "fuck your plan" and decided to
hand us 30 degree weather, so we had to improvise. after loading all
of our bags into handsome dan's, we batted our eyelashes and kindly
asked pete (or steve... i can't remember) if we could casually take
over the place for an hour or so.

and yes, you guessed it, pete fell for our flirtatious (or extremely
aggressive) tactics and granted us access to his candy shop for an
hour an a half. he even let us change in the staff bathroom.

shooting for this campaign was one of the most fun shoots i've had.
it was one of those moments where the outcome was way better than
what i could've possibly planned ahead of time, and the experience
was ridiculously memorable. the clothes weren't too bad either ;)

shop the spring trends here


Thursday, April 6, 2017


hi guys!! i can't believe i'm here right now. it almost feels like
i'm in a strange dream world, but that might just be the terrible
weather and lack of sunlight in my office. 

i clearly took an extremely long hiatus from spur of the moments (in
fact, i even changed my instagram handle to my name and declared
myself a public figure... because i have the power to do that).

and i'm not sure if it's the cocktail of "pop matters" playlist
on spotify and speed round of creative concepting i'm currently
executing at my job, but i suddenly feel ridiculously inspired (and
arguably manic).

in fact, i've been searching my blog, instagram, icloud and vsco
library feverishly for the past hour to grab reference photos for a
video i'm producing and am like, WOW. i've produced some pretty cool
content in the past year or two. there are so many photos i've
captured and/or art directed that i am now using as inspiration for
branded content. that's pretty damn cool.

these are two of the photos that i'm using to show a client my
vision. what is life?

so i'm just going to share old photos i'm proud of until i have new
content. hope you all enjoy, and so good running into you here!

like, comment, subscribe, tweet, follow, date me.

Thursday, June 2, 2016


the other evening i met the lovely Miss Coco (aka Sara) at a rainbow
pizza event, and she asked me to write a guest blog post featuring
my favorite dessert spots in new york city. the link to my post can
be found here [and is essentially the same thing that you'll be
reading at spur of the moments], but i figured there's always room
for #foodporn on the internet. 

so let’s get down to the bread and butter (or, the chocolate and
waffle cones for that matter).

when Miss Coco asked me to feature my favorite dessert, i
immediately knew i had to do something familiar, yet innovative.
something nostalgic, yet totally modern. that is why i went to
dinnertable in the east village to feature their ADULT CHOCO TACO.

not only is the experience at dinnertable one of the most
exhilarating dining experiences in NYC (you have to ring a doorbell
to enter this speakeasy restaurant), but their food is up to par.

after nomming on potato dumplings (which may or may not have been
the most flavorful pillows i’ve ever put in my mouth), it was time
to dive into the real reason i visited this hidden gem; the sacred
adult choco taco.

upon seeing this familiarly shaped frozen treat, i was immediately
brought back to the summer of ‘99, when i’d literally chase down an
ice cream truck (or two) in order to sink my teeth into the most
inventive dessert offered. now that i’m 25 and have an actual
developed flavor palette, i can appreciate this upgraded classic
even more.

the waffle cone is perfectly crunchy and slightly sweet. The
espresso gelato has a deep, rich flavor that surpasses artificial
vanilla.  and the chocolate shell with chopped hazelnuts is the
ideal crunchy topping to initially sink one’s teeth into. the entire
dessert experience is decadent, comforting, and best of all, fun.

this dessert is hands down my favorite dessert in NYC. not only is
it beautiful (hello #eeeeeats pics), but it’s damn delicious.
anyway, stop reading this blog post, and go check out dinnertable
for yourself. Tell them Alexandra sent you đŸ˜‰

Friday, April 22, 2016



okay, guys. it's been a long time coming, but i caved. i'm doing
what i initially said i would not do; posting fashion
blogger/personal-style-type photos. and even though i don't need to
explain myself, here's why:

1) i feel like i have pretty badass style and want to feature it

2) through girl-power brunching (yes, that's a thing) i met
the amazing photographer camila guiterrez who is just as passionate
about producing beautiful content as i am.

3) i sometimes get free swag through my instagram and feel like a
royal asshole for not featuring it properly.

4) i do what i want!

so now, here i am, bearing midriff (and shoulders) in the west
village to show you all how cool i am *sunglasses emoji*. and while
i'm obsessed with this patterned get-up, i'm pretty sure that this
shoot is the reason i've been sick for ~week now.

more personal-style photos to come. i hope you all enjoy!


Thursday, November 19, 2015


last night i was treated to a miraculous tour de Président cheese at
French Cheese Board courtesy of Lactalis where all of my wildest
dairy-induced fantasies came true. the events that occurred had to
be documented. here is what went down:

the evening began with a cheese and butter appetizer table aka the
most beautiful thing i had ever laid eyes on. there were unlimited
varieties of Président makes from cinnamon brie to valbreso feta,
bleu to camamebert. oh, and the butter. the sea-salty, creamy, rich
butter. i paired that cow’s gold with raisin-nut bread, sweet
spreads, and more cheese, because why not?

after consuming what was definitely an unhealthy amount, i met the
man of the hour, the myth, the legend, chef gavin kaysen [or gav, as
i nicknamed him].  chef gav got straight to business, and by
business i mean cooking, which is way more fun than business.

it all happened so fast. first, there was a wheel of brie in a mini
cast iron skillet, which we topped with fruit [i had grapes], thyme,
shallot, garlic, grape-must reduction, and olive oil. then it
disappeared, and i got really sad. luckily, i immediately forgot
about that when another hunk of brie was put at my station, which we
cut in half and sandwiched with sliced figs, pistachios and fig jam
[really??? come on].

then, gav brought me a slab of slate [yes, the rock] and started
spreading Président rondelé herb cheese all over it, topped it with
orange slices, fennel, fennel seeds, and fresh honey comb, and i
shed a tear. i scooped up that concoction with fresh baguette and my
tears quickly subsided.

after all that tasty distraction, the mystery of the disappearing
brie was solved when a hot, gooey, sweet, steamy cast iron skillet
was placed on my board. our baked brie was ready, and my baguette
was immediately drawn to it. that melted brie got all over my
baguette, my camera, my phone, my face, my hair, and thankfully, my
mouth, because it was the best thing i've ever tasted.

i didn’t even blink an eye and dessert was already being assembled. 
fresh crepe batter was poured onto my hot, buttered skillet [i still
don’t know who turned that thing on] and sizzling away. next thing i
knew, my crepe was perfectly golden and being filled with marinated
apples. we topped it with raspberries and mint, and it lived a very
short, but sweet life.

so after all that, i am sitting here feeling utterly groggy, but
undeniably satisfied.  i deserved all of that cheese, even if it
gave me weird dreams and some sort of dairy hang over. Président
cheese, you are too good to me, and i am so happy to have
experienced the flavors you offer at such a wonderful event. life
really is better when it's well-paired with cheese, butter, and more


Sunday, October 4, 2015


there are 30+ items on my to-do list for this weekend, yet i find
myself laying in bed writing a blog post about pancakes i made
several months ago. this makes no sense for several reasons.

a) i thought my blog [along with many others] had died 
b) in the last ~year i haven't had a free moment to sit in front of
my computer and type anything other than hand-crafted emails 
c) i have a billion other things to get done today and probably
shouldn't be exerting energy into formatting photos to properly fit
my blogger template
d) i should be using this rare downtime to prep for a photo shoot i
have in nolita later this afternoon

but alas, here i am reflecting on my life over a short stack that i
didn't have the time or energy to post about until this very moment
where the temperature in my new williamsburg house is perfectly
crisp, where i have about 20 minutes to unwind until my jam-packed
day starts, where my boyfriend is still sleeping making me nervous
that we'll miss our small window to grab brunch, and where i feel
the need to be overtly expressive on some form of social media.

blogging is like a visually beautiful diary combined with a weird,
generation-y form of therapy except that everyone can read it and
there's no privacy policy whatsoever. and now that i'm actually
doing it again, after a while of forgetting about it, i think i need
it. it keeps me grounded and slows me down for a bit. just like the
slow drizzle of that maple syrup on those gluten free, vegan
pancakes i created above. recipe below. you should really try to
make them yourself. have a great sunday ya'll.



​Dry Ingredients:
-1 cup buckwheat flour (I used Bob's Red Mill 
Organic Buckwheat Flour)
-1 cup Oat Flour (Can use Bob's or grind up 
Quick Cook oats in a food processor)
-2 teaspoons baking powder
-1/2 teaspoon salt
-1 teaspoon cinnamon

Wet Ingredients:
-1 Cup Unsweetened Almond Milk
-2 Tablespoons organic maple syrup
-2 teaspoons vanilla extract
-1 tablespoon canola oil
-2 overripe bananas (mashed)

-mini Justin's Peanut Butter Cups (dark and milk chocolate)


Mix dry ingredients. In a separate bowl, mix wet ingredients.
Combine wet and dry with a spatula until just combined. Cook like
you would normal pancakes. Once cooked, smother with Justin's peanut
butter cups and maple syrup. Sprinkled with powdered sugar.