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.



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



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.


treated myself to dairy free, processed-sugar free, pretty much fat free “bananas foster ice cream” the other night.  all i did was peel some ripe bananas the night before, freeze them, throw them into a food processor (i kept blending and scraping down the sides until it reached a creamy consistency), add some cinnamon, and dessert was complete.


everything is better crispy–bacon [which i don’t eat],

chicken skin [which i also don’t eat], potato chips, tate’s

chocolate chip cookies and… wait for it… broccoli.  here’s

how to crispify your greens:

-preheat the oven to 425

-cut broccoli into florets and then in half (so they can lay flat

on the baking sheet)

-toss with olive oil, salt & pepper

-roast for about 20 minutes, or until they’re browned

-top with fresh lemon zest and lemon juice

-eat your veggies [and actually enjoy them]