• Savor || Gran's Strawberry Cupcakes

    Posted by Megan Cash

    savor (v) - to taste and enjoy completely. // A bi-weekly blog series from our kitchen, celebrating the simple pleasure of good food.

    Summer is over, but the strawberries are still looking beautiful... take one last bite of warm weather with these easy and yummy strawberry cupcakes. My grandma made them every Easter, and I tend to whip them up whenever I get a little homesick. <3

     

    Ingredients:

    • 2 cups sugar
    • 2 3/4 cups cake flour, sifted
    • 1 3oz box strawberry jello
    • 2 1/2 tsp baking powder
    • 4 eggs, room temperature, separated
    • 1 cup whole milk
    • 1 cup butter
    • 1 tsp. vanilla
    • 1/4 tsp. sea salt
    • 1/2 cup fresh strawberries, mashed

    For the icing:

    • 5 T butter, softened
    • 2 tsp. vanilla
    • 1 8oz pack Neufchatel cream cheese, cold
    • 1 tsp. meringue powder (optional)
    • 4-5 cups powdered sugar

    Directions:

    1. Preheat oven to 350, and drop in your cupcake liners. I used pretty teal ones to contrast with the pink cake.

    2. Cream butter, sugar, and strawberry gelatin until light and fluffy. Beat in egg yolks one at a time. Add vanilla. Set aside.

    3. In a separate bowl, sift the flour with the baking powder and salt. Stir into your creamed mixture from step 2, alternating with the milk. Stir in your mashed strawberries. Set aside.

    4. With clean beaters and a clean metal bowl, whip your egg whites until stiff peaks form. Fold into your batter. (This lightens up what would otherwise be a pretty dense cake, and using room temperature eggs helps the whites to achieve their maximum volume in no time!)

    5. Spoon into cupcake liners, 2/3 full.

    6. Bake 20-25 minutes, or until toothpick inserted in center of cupcakes comes out clean. (If your oven heats unevenly, rotate pans halfway through.) 

    7. Repeat until all your batter is used up; Yields about 4 dozen cupcakes...or way more cute little mini cupcakes.

    8. Meanwhile, for the icing: beat the softened butter and neufchâtel (aka 1/3 less fat cream cheese) until light and fluffy. Add salt and vanilla. Add in powdered sugar, 1/3 cup at a time until you get a good frosting consistency. Beat in the optional meringue powder to help your icing keep its shape at room temperature...I've had trouble with cream cheese frosting running off of cakes if they're sitting out at a dinner party, so this little trick saves me. ;)

    9. Chill your icing in the freezer for about 30 minutes, while your cupcakes are cooling. When ready: either just spread onto cooled cupcakes, or spoon into a pastry bag and pipe perfect little swirls - your choice! Top with strawberry slices or sprinkles. Refrigerate -or- serve and enjoy!

    I served them on my favorite cake plate that my grandmother left to me... missing her kind of a lot today. <3

     

     
  • Savor || Matcha Green Energy Smoothie

    Posted by Megan Cash

    savor (v) - to taste and enjoy completely. // A bi-weekly blog series from our kitchen, celebrating the simple pleasure of good food.

    This little recipe was inspired by the cutest little eco-friendly turtle straw that my friend William sent me from his new company Hummingbird Glass... it seemed to go perfectly with my current matcha obsession, so: here's an energizing and chilly treat for warm weather! With all the health benefits of traditional Japanese Matcha Green Tea.

    Besides being packed with antioxidants, Matcha has been shown to boost metabolism, increase energy + concentration (bye Dory-days), and promote a combination of calmness and alertness...so basically you can be a chill bundle of energy.

    PS - Just like in the Pineapple Ice Cream, I've found that the trick to getting the perfect ice-cream-y consistency is the mason jar method to make sure your ice-to-water ratio is just right. ;)

    Low Carb + Anti-inflammatory + High Protein + Muscle Recovery + Gluten Free + Promotes Healthy Hair/Skin/Nails! (And I totally have green tea powder on my hand in all these photos...)

    Ingredients:

    • 8-10 ice cubes
    • 1/2 cup water
    • 1 scoop vanilla Shakeology
    • 1/4 tsp. sea salt
    • 1 T gelatin (optional, omit for vegan version)
    • 2 T matcha green tea powder (My favorite for value and quality is MatchaDNA Organic)
    • 1 tsp. psyllium husk (optional)
    • 1 tsp. stevia (optional)
    • 1 handful of spinach (green smoothie option, not pictured)

    Directions:

    1. Again with the blender + mason jars, so I can just grab my drink and hit the road. You can remove the bottom of Oster blender styles and screw them onto plain ol' jars.

    2. Add your ice and water, then the rest of your ingredients. I absolutely love Shakeology for a superfood-packed and delicious protein powder, and MatchaDNA for quality and value. (There are A LOT of green tea powders out there! I've tried so many of them.)

    3. Blend for about 30 seconds. Shake up, add more water, and reblend if it's not super creamy yet!

    4. Enjoy! And be eco-friendly with your straw choices - you can get $5 off your order from Hummingbird Glass with the code LORDSANDLADIES because we love ya <3

     

  • Savor || Quick & Wholesome Spaghetti-Squash Ramen

    Posted by Megan Cash

    savor (v) - to taste and enjoy completely. // A bi-weekly blog series from our kitchen, celebrating the simple pleasure of good food.

    A comforting and wholesome little meal for those days when you barely have time to sit down and are feeling a little stressed...super quick, filling, and gluten free + paleo! Ingredients are totally customizable to your tastes, and/or what you have on-hand.

    PS- You can make it vegan by subbing vegetable stock for the chicken broth + some tofu, seitan, or fresh green peas for the protein instead of a fried egg.

     

    Ingredients:

    • 1 cup chicken broth, organic and all-natural
    • 1/2 of a spaghetti squash, seeds removed
    • handful of spinach (or greens of choice)
    • fresh herbs, chopped or torn (can substitute dried if you don't have fresh!)
    • 1/2 tsp onion powder
    • 1 clove garlic, crushed and minced (optional)
    • 1 egg (I use cage-free and vegetarian-fed...but you do you.)
    • 1 T soy sauce, gluten-free
    • 1 tsp chili oil (optional)
    • Roasted Seaweed sheets (optional, mine are wasabi-flavored)

    Directions:

    1. The hardest part: that darn spaghetti squash! Unless you have knives edged with diamonds (I don't), you're probably going to have trouble cutting it in half: put the whole thing in the microwave (if you still believe in microwaves...) for 1-2 minutes to make it easier to cut. Once cut in half, remove the seeds and place one half in the microwave until soft (about 6 minutes) and wrap the other half up in plastic wrap to save for later.

    2. Let it cool for a few minutes, and add your spinach and fresh herbs to an empty soup bowl. I used flat Italian parsley, oregano, and purple basil because those are in my little balcony garden. Chives and lemongrass or lemon-basil would be super yummy too!

    3. Scoop out your spaghetti squash with a fork and add to your bowl. Add the onion powder and garlic (if using), and stir. Add your broth. Heat in the microwave for a minute or two, until it's hot...you know.

    4. Meanwhile, for protein: I love a simple fried egg with a runny yolk (because cooking the yolk destroys a lot of the good nutrients, plus it's yummy.) Feel free to substitute tofu, shredded chicken, shrimp...any kind of ramen toppings that you like!

    5. Top soup bowl with you protein and more fresh herbs/spinach. Toss in the soy sauce and chili oil if you're using them, and enjoy! I like to crumble a few wasabi-flavored seaweed sheets on top of my bowl too. <3

  • Savor || Pineapple "Ice Cream" For Muscle Recovery

    Posted by Megan Cash

    savor (v) - to taste and enjoy completely. // A weekly blog series from our kitchen, celebrating the simple pleasure of good food.

    A summer-y little pick-me-up that also speeds muscle recovery and fights inflammation - for when you're getting in shape for the beach (or just want a healthy snack that tastes like vacation...)

    Besides being packed with vitamin C, fiber, and vitamin B6; Pineapple contains an enzyme called bromelain that aids in digesting protein and helps to repair and build muscle, as well as reduce inflammation. So combine that with some protein and gelatin, and you've got a winning combination for both taste and health.

    PS - I've found that the trick to getting the perfect ice-cream-y consistency is the mason jar method to make sure your ice-to-water ratio is just right. ;)

    Low Carb + Anti-inflammatory + High Protein + Muscle Recovery + Gluten Free + Promotes Healthy Hair/Skin/Nails!

    Ingredients:

     

    • 8-10 ice cubes
    • 1/2 cup water
    • 1 scoop vanilla whey protein isolate (mine has 130 calories and 30g protein, substitute a vegan protein if that's more your style)
    • 1/4 tsp. sea salt
    • 1 T gelatin (optional, omit for vegan version)
    • 1/2 cup fresh pineapple (*or* one single-serve pineapple tidbits with 100% juice)
    • 1 tsp. psyllium husk (optional)
    • 1 tsp. stevia (optional)
    • 1 handful of spinach (green smoothie option, not pictured)

    Directions:

    1. Again with the blender + mason jars, so I can just grab my drink and hit the road. You can remove the bottom of Oster blender styles and screw them onto plain ol' jars.

    2. Add your pineapple to the jar.

    True confession that I am the world's worst at cutting fresh pineapple.. SO. If I don't buy it pre-cut I just opt for the tidbits packed in juice: the portion is perfect for your smoothie, and you can toss it in juice and all.

    It's cheaper, more convenient, just as delicious. 

    3. Add you ice to the rim of your jar, and fill about halfway with water.

    2. Next add gelatin, salt, psyllium, and stevia. Add the protein powder last to prevent the gelatin and psyllium from clumping up and sticking to your blender blades. (It's happened to me.. it's gross.) If you prefer a green smoothie, omit a couple ice cubes and stuff in a handful of fresh baby spinach before blending!

    3. Blend for at least 1-2 minutes, until you can no longer hear ice crushing and the blending sounds "smooth." At this point, air is being whipped into your shake and making it extra thick and creamy - like yummy pineapple ice cream.

    4. Unscrew and enjoy!

  • LAX // Mr. Addison Brasil for Lord and Lady

    Posted by Megan Cash
    Explorer Pocket Square by Lord and Lady | Glasses by Warby Parker | Navy Sportcoat and Ripped Jeans by Zara | White Dress Shirt by H&M | Brown Leather Boots by Steve Madden
    Bow-tie by Lord and Lady | Slacks and Suspenders by Zara | White Dress Shirt by H&M | Vintage Two-tone Brown Leather Shoes

    Team:

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