Avocado-Mango Coconut Smoothie


A creamy avocado smoothie is a perfect refresher for either the beginning or middle of your day. It functions as a morning-pick me up or a post-workout drink. The mango and banana sweetens the smoothie a bit, while the taste of the almond-coconut milk matches the good fats from the avocado. I’ve been trying to manipulate avocados lately to find other ways to use them besides traditional guacamole, it’s amazing how many different ways you can use them! I hope you enjoy this version! (Make sure your avocado has ripened slightly, so you can taste all of that healthy fat!)

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Grilled Honey-Beet Sandwich (Dining Hall)

My main purpose with this food blog is to show people that food from the dining hall CAN  look and taste good, if you’re game for a little experimentation! The sandwich I made today at the dining hall had beets in it- yes, I know, many of you may look away because ‘beets’ isn’t exactly everyone’s favorite word. Beets usually elicit an ‘ick’ factor from me, but I’ve found that with a little heat and some honey glaze, the beets can be amped up in flavor. When the beets hit the grill, they become slightly sweeter and their bland taste diminishes.


Working up from the beets, I chose the other ingredients because of their taste and the play of colors that forms on the plate: the beets stand out against the greens, and the croutons provide some added crunch for a different dimension of texture to this sandwich.

All I can say is that I think you should give these purple, nutrient-packed roots a chance!


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Good Morning Blueberry-Pineapple Toast

Sometimes the best breakfasts are the ones that are light on your stomach and don’t leave you hanging in a food coma. One day I was rushing to class (*correction- everyday I’m running late to class) and I was trying to come up with a feasible and portable breakfast snack that gives me energy- not one that leaves me tired after I’ve finished eating. I craved something more than just a slice of plain bread covered in butter.


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Welcome to my blog!

Hello! Welcome to my blog about food, travel and more! Every recipe you see on this blog has been made at my university’s dining hall or at my home. I cook whenever I have time and thoroughly enjoy the experience of cooking with my family! 

  • Click on “Recipes from College” to see dishes that I have created at my university’s dining hall. 
  • Click on “Recipes from Home” to see other recipes I have made.  

To receive recipes, enter your email below the button that says “Follow this Blog” (found on the top right side or on the bottom of this website). I hope you like what you see and happy eating! 😀  Scroll down to see more! 

Persimmon-Hazelnut Oatmeal Cookies (Home)


Since we had a persimmon and a lot of oats that hadn’t been used in a while, I decided to combine both to make oatmeal cookies! This was my first attempt at making vegan cookies, and I was surprised by how well they held together. When I first took them out of the oven, I poked at them a little, doubting they could even make it off the tray in one piece. But once they cooled and hardened, they could easily be removed from the tray without crumbling. For this recipe, make sure the persimmon has not ripened completely. If it is ripe, the cookies will come out a little watery and the cookie dough will not stick well together. My persimmon was average-sized (about 3.5 inches in diameter), so I only needed 1 for this recipe.


1 cup oats, divided

1/3 cup all-purpose flour

¼ cup brown sugar

½ tsp baking soda

¼ tsp cinnamon

2 tbsp maple syrup

2 tbsp whole milk

3.5 tbsp canola oil

¾ cup chopped persimmon (little cubes)

¼ cup hazelnuts (halved)

¼ tsp cardamom

(makes about 8 cookies)


Baking pan

Wax paper (optional)

Medium-sized Bowl

Vitamix (or another type of food processor)


  1. Preheat oven to 350F. Use a few drops of canola oil and spread it over your baking tray. (Alternatively, you can use wax paper to cover the baking tray.)
  2. Mix the flour, baking soda, ½ cup of oats, cinnamon, cardamom, and brown sugar in the medium-sized bowl with a whisk. Place this mixture in the Vitamix (this mixture will only be blended for 20 seconds total.) Leave the setting on Variable 1. Slowly increase the speed to Variable 10, then switch to High. Turn off the High switch, and slowly decrease the speed from 10 to 1. Turn the Vitamix off.
  3. In a small bowl, pour the maple syrup, canola oil, and whole milk. Pour this mixture into the Vitamix as well.
  4. Mix all the ingredients in the Vitamix following the same process as Step 2. Scrape down the sides and mix until the ingredients are thoroughly combined.
  5. Remove the mixture from the Vitamix and place it in the medium sized bowl. Mix in the remaining ½ cup oats using your hands. Add the chopped persimmon and hazelnuts.
  6. Take about 2 tbsp of cookie dough, roll it into a ball, and flatten a little. Place it on the cookie sheet, and do the same with the rest of the cookie dough. Leave about 2 inches between each cookie on the baking tray. Optional: Sprinkle a little bit of brown sugar over each cookie. This way, when the cookies come out of the oven, some of the persimmon will be crystallized with the sugar.
  7. Place the tray into the oven and bake for 10 minutes. (No, this is not a typo- it only takes 10 minutes!)
  8. When they come out of the oven, don’t touch them! They’re pretty soft, so let them cool for about 10 minutes.
  9. Now eat. 🙂


P.S. You can always change which spices you use and how much for this recipe, depending on how you like your oatmeal cookies. Also, originally I had wanted to use macadamia nuts for this recipe, but unfortunately there was none left in the house so I had to use hazelnuts! If you try these comment below and let me know how they turned out! 🙂

Inspired by Oh She Glows Oatmeal Cookies