Thoughts on Consumption

We all know the paradox: Black Friday, aka the epitome of American consumption, comes right after (and even during!) the day we set aside for being thankful for all that we have. There are loads of articles floating around about his subject, but I felt the urge to give my own say. My family has never been keen on Black Friday sales. Usually, we spend our time outside skiing. However, my grandparents love to go to the mall to score some deals on Black Friday. This year, I have vowed not to shop on Black Friday. I will not buy one item today (unless it’s coffee from a local coffee shop!).

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Rejuvenating Lavender Coffee Scrub

makes approximately 14 oz.

When I thought I’d have to be drinking pre-made dining hall coffee this entire year, I got a little scared. Luckily I have a great mom who thought up the idea of buying me a coffee grinder (thanks, mama!) and I’ve used it every day. It’s nothing special, but paired with some Kenyan beans and a french press, I’m not complaining.
Before I left for school I wanted to make a little “get-to-know-you” gift for my roommates, and bada bing…coffee scrub. I made coffee scrub for a lot of family members for Christmas last year and got rave reviews. It’s amazing for exfoliation everywhere (yeah, even my face!) and lasts for such a long time. I just ran out of my 6 oz. jar a month ago.  It got 6 months of use!

This scrub is rejuvenating, brightening, and even a bit relaxing due to the lavender. Make sure to use this two times a week at the max because anymore than that might clog your drain. I know coffee grounds are bad to put down the drain, but I only use around 1/2-1 teaspoon at a time, 2x’s a week. I don’t think that will do too much damage.
I love this stuff and I hope you will too! It’s fully vegan and absolutely amazing. Remember to follow me on Instagram and Pinterest!

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My 5 Favorite TBY Summer Recipes

photoshopThe month of July has come and gone and now (at least where I live) the real heat starts to set in.  To brave the heat, I’ve put together my five favorite summer recipes that help me cool down or remind me that summer is the time for the freshest of fresh foods. I love the ability to play with so much local produce in the summertime and utilize it in some of the least-altered ways possible.

This summer I’ve slowly been altering my blog to fit a more seasonal cooking style. So far, I’ve liked that way of cooking and I’m going to try and stick with it. Seasonal, fresh food is my new motto and I hope you all like it!

Summer is the freshest time of the year and that is something to celebrate. Check out my recipe collection below and I hope you try some out!

Apricot Strawberry Lemon Bars

Although these lemon bars are baked and turning on the oven when it’s hot outside doesn’t sound pleasant, they are worth it! Once they cool down they are an amazing summer dessert because of tart/sweet combo. Use the freshest produce for the best tasting bars! With big hunks of apricot in almost every bite, I doubt you’ll be disappointed.

Basil Berry Smoothie

Vegan, gluten free, dairy free, refined sugar free

This smoothie is a perfect summer snack. The basil gives it a savory tinge but the berries keep it nice and sweet. Use fresh or frozen berries and the most flavorful basil you can find. To make it a breakfast, add some peanut butter or top with granola and nuts.

Coconut & Lime Shrimp Curry

Gluten free, dairy free, refined sugar free

Curry when it’s hot out? Of course! Curry, although it is spicy, always seems to satisfy me all year round because I find it so refreshing. Especially with a bunch of lime squeezed on top! Make this for a fast and tasty dinner.

Kale and Mango Burrito Bowl

Vegan, gluten free, dairy free, refined sugar free

Use the freshest greens (they don’t have to be kale!) and mango you can find. This bowl is a protein packed summer lunch or dinner that will keep you going through the day. It’s filled with all the good things your body craves and you’ll be totally satisfied after you gobble it up.

Strawberry Rhubarb “Cheesecake”

Vegan, gluten free, dairy free

The “cheesecake” is made with cashews and is completely vegan, gluten free, and dairy free. It’s an awesome summer treat because you have to eat it chilled. Plus, you won’t feel weighed down after your sweet tooth is satisfied because it’s totally healthy.


Let me know if you make any of these recipes by tagging @thebakingyogini or #thebakingyogini on Instagram! Don’t forget to follow me on social media (:

Grapefruit Clove Biscotti

Makes 12 biscotti

Coffee and sitting next to a fire is what these lovely treats remind me of.  If you don’t like grapefruit or bitter notes, turn away now.  These biscotti are not the sweetest cookie you’ll ever eat but that is why I like them.

I got the idea from my lovely friend who was super stoked on making Lebkuchen, a German christmas cookie. She decided to candy her own citrus peels and I was totally inspired.  I’ve never candied anything so this was quite the experience.  Take note that the grapefruit peels take at least 24 hours to dry.  Or, you could throw them in a 250˚F oven for an hour or so.  That’d do the trick.

These biscotti are perfectly bitter, a bit sweet, and radiate the warmth everyone wants in winter.  Eat them with coffee, tea, and vanilla ice cream!  These are so tasty and you definitely need to put these on your list of holiday cookies!

Make sure to tag #thebakingyogini if you make my recipe!

Let’s get a’munchin’

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Denver Trippin’

Last weekend I went to Denver to 1) tour colleges and 2) visit family.  Colorado is such a splendid place.  If you look to the east you’ll flat plains, and to the west you see the giant, gritty, Rocky Mountains.  It’s a stunning place.

I wasn’t able to cook anything since we were out of the house the majority of both days we were there, but I did eat EXTREMELY well. I love breakfast food for any meal of the day but sadly, I usually go out to breakfast maybe once a year.  Last weekend, that tradition was broken.  I went out to eat scrumptious breakfasts two days in a row!

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