I have stopped washing our beach towels. I’m just throwing them into the back of my car – day after day. They’re not really dirty anyway, just really really sandy (and more damp then I’d like to admit). I have also stopped packing full lunches for me and the boys. I found myself starting this crazy process at 7:30 am, hoping to meet friends at the beach around 10, and realized how silly I was being. For the rest of the summer it’s used beach towels and smoothies.

The summer frenzy is finally catching up with me. The hot beach days with two kids in tow, evening events out, keeping up with work, and this sweet face waking me up in the wee hours (I can’t get over his blonde swirl). It’s intense and exhausting but so fleeting and wonderful too.

These are extra special sweet smoothies inspired by a friend of Dylan’s who needed some TLC after a bad accident. She got a batch to sip on and we got a batch for the road. They definitely satisfy a sweet tooth.

Cocoa Beach
1 banana
1 cup plain whole milk yogurt
1 teaspoon honey
1 tablespoon unsweetened cocoa powder
1 tablespoon extra virgin coconut oil
2 tablespoons extra liquid (water, whole milk, nut milk, etc.)

Tropical Beach 
1 banana
1/2 cup mango
1/2 cup pineapple
1 cup full fat coconut milk
1 tablespoon extra virgin coconut oil
2 tablespoons extra liquid (water, whole milk, nut milk, etc.)

PS. My mom’s garden has turned into a sweet pea wonderland.


It’s summer folks. My sister is HOME FROM CHINA!! for a month to do really casual things like get married and play with us. It’s incredible to think it has been a year since she left and these hot July days that we’ve all been counting down to are finally here.

Yesterday Nick finally mentioned the obvious. I haven’t actually gotten dressed in two weeks. It’s too hot and humid so my maternity bathing suit is all I can muster. Yup, it’s as awkward as it sounds. Our beach bag is packed and unpacked a couple times a day. I’ve discovered green smoothies sealed in mason jars are an ideal beach treat. They stay cool against ice packs and are filling enough to satisfy your hunger while being completely refreshing.



Heat Wave Green Smoothies
makes 2-3

2 bananas
1 1/2 cups frozen mango
2 oranges, peeled
2 cups coconut water
3 tablespoons coconut oil
1 inch fresh ginger root, peeled
3 cups kale leaves


Simple, just blend everything together until smooth. Pack in a few mason jars for beach slurping or enjoy at home. Happy July!

DSC_0211Half the country is enjoying the start of spring and the other half (ahem me) is simply dreaming about it. But either way, our food is about to lighten up and heavy winter foods will be a thing of the past. I’m ready for it. I’ve been craving fresh cold fruit, vegetables, and crunchy sour snacks all week.

This upcoming shift inspired me to share my favorite green smoothies with Liz’s readers.


I’m hoping to get you all on the Green Smoothie train. Smoothies rock in so many ways – they are easy, quick, full of whole foods, and please little kids and big kids alike. If you need to sneak more green vegetables into your son, daughter, husband, or self here is the way to do it.

I’m sharing my two favorite green smoothies. They are both vegan, gluten free, and contain some healthy fat and protein so you are filled up and satisfied. The joy of smoothies is that they are ever adaptable so please get creative and toss your favorites into the blender. Here are the two best green smoothies…

Click over to Say Yes to Hoboken for the full recipes.

The Rainforest is a light blend of greens, fresh fruits and coconut milk while The Dino is a nuttier blend of almond and kale.


I’ve been thinking of how to tell you we’re moving. How about with a slaw? I guess it’s as good of a way as any. Can you tell I’m avoiding some intense feelings here? So first, here is a delicious mixed cabbage and mango slaw – full of cilantro, mint, sweet, and spice. It’s really yummy.

But the big, huge, overwhelming, crazy news is that we’re moving to Martha’s Vineyard….yup, the island.


I’m not ready to get into it. I can’t yet describe how I’m feeling. Sometimes I’m full of excitement and adventure and other times I’m so sad I could choke. Luckily a warm house, loving friends, and a new job for my husband are awaiting us on this little island. I hope my boys are happy here and we can feel at home quickly.


 Cabbage-Mango Slaw

juice of 1 lime
3 tbsp maple syrup
1 tbsp hot sesame oil (if you don’t have hot sesame oil mix some toasted sesame oil with red pepper flakes)
1 tbsp soy sauce
4 tbsp olive oil


7 leaves of savoy baggage, finely shredded
1/2 purple cabbage, finely shredded
2 mangoes, cut into thin strips
1/4 cup mint leaves, roughly chopped
1 1/2 cups cilantro leaves, roughly chopped
1 cup roasted and salted peanuts, roughly chopped



Easy. First, whisk dressing ingredients together. Then, toss cabbage, mango, mint, and cilantro with the dressing. It’s best to dig in and use your hands. When ready to serve, top bowls with crushed peanuts. I found the slaw tasted best 5-6 hours after tossing. It was soft and flavorful but not soggy.


I’m sure some of you will laugh when I say that it was hot here this week. It was 80 degrees for 24 hours – that was it. So what did I do? I unpacked all of our summer clothes, kept the kitchen window open all night, pulled out the baby pool, and made this strawberry-mango fruit ice.

I just want to make sure summer knows I’m ready to welcome her warm nights, white jeans, shirtless toddler boys, and icy cold desserts. Bring it. If there is anything a Northeastern girl is good at it’s anticipating summer.


Strawberry-Mango Fruit Ice

1 1/2 cups sliced strawberries
1 mango
1 cup vanilla almond milk (or soy, hemp, rice)
1/3 cup silken tofu (you can’t taste it, makes it creamy)
juice from a 1/4 of an orange
splash of vanilla extract

sliced almonds
unsweetened coconut


Simple – put everything in the food processor and wizz around. Pour into a freezer safe container and freeze. The ice will be very hard so let it sit on the counter before scooping or freeze in a shallow dish for easier serving.


Toast almonds and coconut in a dry pan until slightly golden. Top fruit ice and eat in front of an open window between breaks of playing purple plastic guitar.