This dish is in-grain-ed in my soul forever…

Nothing beats mixing up the day-to-day peanut butter cinnamon overnight oats with a hearty Saturday brunch full of grains, veggies and spices. After an extremely fun-filled, social and a bit too pricey Fourth of July weekend, Bex was in for some down time this weekend. Laundry, cleaning, cooking, baking and more all made for a mental…

Bex’s Breakfast Burger

Greetings from Washington, DC! Man, it sure does feel good to be back here post-graduation and now with some time before I officially start working at Ketchum, I am really going to try to experiment in the kitchen with some foods I have been wanting to make for quite a while! First off, you should…

(Br-avo)cado salad for a nice spring appetizer!

I am always excited to connect with new chefs, food bloggers and/or cooking enthusiasts. Speaking with Chef Marie, the author of “Eating Clean in Costa Rica: Simple, Easy Recipes from the Kitchen of Blue Osa and Chef Marie” was such a pleasure. As the founder of Blue Osa, a yoga retreat and spa in Costa…

You butternut squash my dreams of eating this dish again…

We all have those moments in life when we want something so bad but instead of buying it for ourselves, we buy it for our best friend, sibling, cousin, mom, and maybe even dog, in hopes that we can just “borrow” it or live vicariously through that person. Well, my brothers and I got my…

(Open) Face (sandwich) your fears of this blizzard!

To Brunch tuu brən(t)SH/ Verb brunch ‎(third-person singular simple present brunches, present participle brunching, simple past and past participle brunched) To engage in eating an eloquent blend of breakfast and lunch, which is indulged in later than breakfast and earlier than lunch. You know what is just grand, my friends? Having four days out of…

Lettuce pray that this quesadilla makes it out o-live…

Crazy to think that as I write this, I am approaching my last semester of college at St. Lawrence. Feels like I just graduated from high school to be quite honest. Time sure does fly by quickly. I am excited to be back at the North Pole for the next five months and enjoy my last college…

I’m still thanking Cheesus for this breakfast melt….

59°F and sunny…sounds like a perfect summer day…I mean, Christmas Eve morning?! Despite the sad lack of snow here in Rochester, NY, the house still smelled of Christmas this holiday season. Cookies upon cookies and the traditional cooking of Ukrainian pirogies and paska by Mom and Grandma helped keep my Christmas spirits alive (and my…

Bex went from one eggs-treme to another…

We all know I love eggs…I mean, who doesn’t? One of my favorite types is the traditional deviled egg but I must admit; I only have a deviled egg about once a year. Normally this lovely moment comes when my parents host their annual “Penfield High School Jazz Fundraiser Party” around the month of February, and my…

Thank Gourd for Acorn Squash…

After spending a summer in Washington, D.C., I met so many great food-blogger friends who all encouraged me to start Spoon University at St. Lawrence University (you can read more about what Spoon University is through the link!) After talking to many friends, I decided that I really wanted to give it a try because…

So many herbs, so little thyme…

Last night, my roommates and I enjoyed a nice glass of red wine (along with a much needed exchange of back massages) and afterwards, I decided to relax in my room and watch the movie of a trailer we previewed in my Media Industries class yesterday: United 93. Knowing it would be hard to watch, I prepared myself…

Rye so serious?!

If you have never heard of FINN CRISP, Bex will gladly introduce you right now! FINN CRISP crackers are naturally 100% rye wholegrain and made with four simple ingredients: rye, wheat, oat and barley. Established in Finland, the FINN CRISP brand emerged in 1952 when launched at the Helsinki Summer Olympic games. When Junior Copywriter at…