Easy Traditional Apple Recipes


So…you took my advice from last week’s post and went on a little adventure to pick some fresh apples, huh? Whether you brought the young ones or just your significant other – I’m sure you had a fantastic, apple filled day. … Continue reading 

Guilt Free Snacks For Your Football Sunday Ritual


Fall is steadily approaching, which means two things. Your fall wardrobe is coming out of hiding (finally!) and football Sunday’s. Whether you’re cooking for your loved ones, or preparing for your friends, one thing remains the same. FOOD and a … Continue reading 

Last Minute DIY 4th Of July Recipes


You’re officially panicking. 4th of July weekend is here and you are not prepared to host the epic bash you’ve been telling your friends about all month. Have No Fear! Lifestylenerd is here!! Check out these awesome, patriotic and easy … Continue reading 

5 Creepy Halloween Sweets DIY

Halloween is not only a time to decorate yourself but also to dress your food. Here are 5 simple DIY Halloween snack recipes.

1. Dead Man’s Finger Sandwiches


Source: Parenting

Fingers were never this good.

2. Eye-Scream treat

Eyescream sweets

Source: Parenting

I scream for eye-scream

3. Worms are Nutritious

jello worms

Source: Flickr

Don’t worry, its raspberry worms.

4. Peanut Butter Spider Cookies


Source: Mommymusings

Cute and Easy reese’s pieces cookies

5. Dirty Ear Wax


Source: Pinterest

Peanut butter tips on marshmallows

6.. Mini Mice Cake


Source: The Cake Blog

Aren’t these red velvet mice kind of cute?

SpringTime Smoothies

Spring is the season to feel refreshed. This goes in everything you do, from rearranging your home, to always smelling clean and pretty, to taking care of your body.

And every moment of feeling refreshed deserves the loveliest tasting refreshments: smoothies.

Make these two springtime smoothie recipes from NYC Celebrity Chef, Chef Mark Bailey, and Austin-based healthy cooking school, Natural Epicurean Academy of Culinary Arts, your daily treat.


Sunrise Smoothie

From Chef Mark Bailey.

Sunrise Smoothie

4 large fresh strawberries, stems removed
1/2 cup fresh blueberries
2 large ripe bananas, peeled
3 tbsp honey
1 cup almond milk
2-3 ice cubes

Combine all ingredients in a blender. Puree until smooth (approx. 2-3 minutes) Pour into glass and serve.


Tropical Green Smoothie

From Natural Epicurean Academy of Culinary Arts.


1/4 – 1/2 fresh pineapple (approximately 2 cups)
1/2 cup fresh or frozen mango
1/2 small papaya, peeled (about 1 cup)
1 orange peeled, seeds removed
3-5 leaves of kale
1 ripe banana (frozen for creamier texture)
1 teaspoon chlorella powder (optional)
1 teaspoon spirulina powder (optional)
1/4 – 1/2 – inch fresh ginger root
2-3 sprigs fresh mint leaves
2-3 cups of water

Optional Ingredients:
1/2 –1 tablespoon ground flax or chia seeds
1 – 2 teaspoons super foods of your choice


Place all ingredients in high-powered blender and blend.

If using a standard home blender, start out by placing the greens in the blender with water first, then blend on high until liquefied.
Add the remaining ingredients, and water as needed. Blend until smooth and creamy.

You may substitute fresh or frozen berries (strawberries or raspberries for pineapple) to make a different variation.
Add super foods like maca, mesquite, goji berries, cacao, ground flax meal, hemp seeds, etc. as desired. Begin by adding any of these in small amounts, increasing gradually as your taste adjusts.
Vary greens, using different types of kale, spinach, wild greens like lambs quarters, napa cabbage, romaine lettuce, cilantro, parsley, celery, etc. Adding extra greens to your smoothie will add minerals and help balance the sweetness of the fruit.



Recipe: Roasted Butternut Squash Soup

Mondays are my day to cook for friends, since I have the day off from my day job.

Yesterday, I made butternut squash soup, after ER and I went upstate for apple picking and came back with many apples, and… one squash.

I love making butternut squash soup, but it’s the biggest pain in the @$$ to crack that thing open and peel it. But its sweet, nutty flavor really makes me feel like it’s autumn. Luckily, I use a really easy route to getting the flesh out of my b-squash. Also, roast the seeds afterwards for a healthy, crunchy little snack.

I served it with some 3-cheese grilled cheese for my vegetarian girlfriend. (and a side of sauvignon blanc. it’s my day off! dont judge me!)

1 butternut squash (about 2 pounds)
1 tbsp brown sugar
1 tbsp olive oil
2 cloves of garlic, minced
2 tablespoons unsalted butter
1 medium onion, chopped
4 cups chicken stock
1 tsp ground cloves
1 cinnamon stick
1 thyme sprig, plus extra for garnish
Salt and freshly ground black pepper

Preheat oven to 350 degrees.

Slice your squash lengthwise, then cut the halves in two. Sprinkle the fleshy side with brown sugar and drizzle olive oil. Cook for 25-30 minutes, til soft. Spoon the flesh out and put in a bowl to the side.

In large pot melt butter. Add onion and garlic and cook until translucent, about 8 minutes. (Alternatively, I like to roast my garlic with my squash and just add it to the food processor later).

Add squash, stock, cloves, thyme and cinnamon stick. Bring to a simmer and cook another 15. Remove cinnamon stick & thyme sprig.

Add the contents of your pot to a blender, food processor, or use an immersion blender and (duh) make it soupy.

Serve, top with sprinkle of salt, pepper, and some extra thyme leaves.