Riley Ford

This post is long overdue because my trip to NYC was over a month ago now, but I thought I’d share what we packed in during a pretty short trip! My mom and I went to NYC for two days, and we managed to see The Vessel, walk the High Line, shop in SoHo, check out West Village, see a broadway play, and even fit in a trip to SoulCycle haha. We got there pretty late at night on a Thursday, went right to bed, and woke up on Friday morning to try to fit in as much as we could. When I’ve gone to NYC in the past, we’ve always hit the same, super touristy spots, Times Square, The Empire State Building, and of course M&M world, per the request of my brothers.

Don’t feel like going outdoors to roast marshmallows and make s’mores? Add coconut sugar, 2 eggs, and vanilla to chocolate mixture and whisk until combined. Slowly pour dry ingredient mixture over chocolate mixture, stirring until fully incorporated. Pour mixture into baking pan and sprinkle marshmallows, graham cracker crumbs, and additional chocolate chips (if desired) on top

Blueberry season is here, and I’m currently loving all things blueberry. I used almond flour for this recipe, but you honestly can’t tell the difference from conventional flour. Preheat oven to 350, line an 8 x 8 in baking pan with parchment paper and lightly spray with coconut oil Mash bananas and combine with eggs, coconut oil, maple syrup, and vanilla in a large bowl

Toss shrimp in this sauce (or marinate shrimp in the sauce in a large plastic bag) and set aside. Husk corn and cut corn off the cob, chop up 1/2 of the red onion. Warm 1/2 tbsp of avocado oil in a pan on medium heat and once warm, add chopped red onion and corn and cook until corn starts to brown. Side aside corn and onion mixture and transfer shrimp (and the remaining shrimp marinade) to the warm pan (you can also grill the shrimp if you would like).