Author Archives: Lily O'Dare

bye florida

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{ vero beach’s sunset during the most recent space shuttle launch }

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{ pretty views and perfect summer breeze }

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{ the ocean grill boadwalk }

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{ the newest addition to vero (vegan and raw!) love juice }

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{ graduated }

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{ happy UM grad }

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{ she’s the best }

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{ a handsome dolphin spotter }

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{ bye florida, can’t wait to visit again soon }

  

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May 20, 2014 · 5:37 am

nearly onto the next

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{ taken a few weeks back, one of the best live shows i’ve ever seen – local natives in fort lauderdale }

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{ one final break between classes on my very last day of classes, ever. university of miami. }

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{ the most handsome guy i know and myself supporting the wendy walk }

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{ us <3 }

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April 27, 2014 · 2:19 pm

bk cookies

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BK Cookies (Oatmeal Chocolate Chip)

2 sticks unsalted butter, softened

3/4 cup organic cane sugar

3/4 cup organic light brown sugar

2 cage free eggs

2 teaspoons vanilla extract

1 1/2 cups all purpose flour

1 tsp baking soda

1 tsp salt

2 cups old fashioned oats

1 1/2 cups of milk chocolate chips

1/2 cup semi sweet chocolate chips

Preheat oven to 350F. In a large bowl combine butter and sugars, mix together. Add in eggs and vanilla, and mix until well combined and mixture is smooth. Add the flour, baking soda and salt and continue to stir together. Fold in the oats, and then the chocolate chips. Scoop rounded doughballs onto a cookie sheet and bake for 12-15 minutes. Enjoy with a tall glass of almond milk and a warm blanket right out of the dryer. :)

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April 12, 2014 · 8:46 pm

lately

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my two favorite salads from Christopher’s Kitchen 20140410-113739.jpg

{ takin a break at the shim sham room & missin my other half, jacksonville, florida }

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{ the two very best women i know }

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{ raising awareness for the Wendy Walk, taking place this Sunday morning April 13th on hibiscus island in miami beach }

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{ a jacksonville beach walk and sunset }

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{ three happy best friends }

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{ a sunrise jog on vero’s beach }

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April 10, 2014 · 11:39 am

favorite salad

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2 large bunches of lacinado kale, finely chopped

6 small radishes, sliced

1 florida avocado, chopped

1/2 cup grated parmesan

the juice of one lemon

two tablespoons of dijon mustard

1/4 cup extra virgin olive oil

1 tsp salt

in a large bowl combine kale, radishes, avocado and parmesan. make dressing by whisking together remaining ingredients in a separate bowl, and then toss in salad to coat. serve alone or along side any dinner, and enjoy! :)

 

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March 28, 2014 · 12:50 pm