a few of my favorite social media foodies

So much of my recipe inspiration comes from food instagram accounts and blogs. In fact, according to Well + Good, Instagram may just be making us healthier by fostering a strong sense of community full of like-minded foodies that make healthy recipe hunting a bit easier.

“Instead of clocking an hour on a recipe site searching for something (anything!) that looks good for dinner, on social media, the ideas come to you. Searching a hashtag, getting inspired by the so-often ridiculously gorgeous photos, and seeing if you have the ingredients lying around in your fridge, is simple. Period.”

Since starting one taste at a time, I have found myself stepping far outside of my culinary comfort zone. Whether it be trying new ingredients or feeling confident enough to put my own spin on certain recipes, this social media platform has changed the way I think about what I’m putting into my body.

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feeling inspired by @runningonveggies, I made these muffins. Only ingredients: raw almond butter, banana, blueberries, vanilla extract, baking soda, eggs.
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feeling inspired by @leefromamerica, I made these date/walnut balls rolled in coconut, apricots, and pumpkin seeds.

In recognition of all the people out there embracing real food and sharing their inspiration on social media to get the creative juices (pun intended) flowing on an even larger scale, I decided to put together a list of my favorite food instagram accounts/blogs. Check them out, and maybe give them a little social media love while you’re at it.

1. @shelovesfoodnyc

shelovesfoodnyc2. @leefromamerica


3. @thisisitthough


4. @runningonveggies


5. @init4thelongrunblog


6. @thecrunchyradish


7.  @foodgays


8. @cookieandkate


Lately on Instagram: meal prep

Monday’s are my least favorite day, for obvious reasons. Every time the weekend come to a close, I I feel like this:

Effie, aka my spirit animal

But, in anticipation of the Monday blues, I try and spend some time on Sunday nights planning out my meals for the following day (and, if I’m feeling daring, the entire week). And alas, I present to you (drum roll please)….. a culinary day in the life of onetasteatatime.

Breakfast recently has normally been plain greek yogurt with some fruit and nuts/seeds (my favorites are almonds, sunflower seeds, or chia seeds). Nothing too exciting here.Screen Shot 2015-07-29 at 9.30.14 PM

However, on the very rare occasion that I get up early enough to eat breakfast at home, I like throwing together a jam-packed smoothie bowl. I made this one in particular with blended coconut water, chia seeds, banana, blueberries, and mango. Then, I topped it with more blueberries, almonds, sunflower seeds, pumpkin seeds, almond butter, apricots, and shredded coconut.

Talk about a breakfast of champions, people.

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For more beautiful smoothie bowl recipes and snapshots that are far superior to mine, check out @leefromamerica on Instagram and bow down to the smoothie bowl queen/my foodie inspiration.

For lunch, I layer it up to make mason jar meals that are easy and convenient when it comes to commuting from home to the office. I always start with a layer of a grain, such as brown rice or quinoa (which I make a big batch of on Sunday night), and then load the colorful veggies on top. I like to top it all off with beans or nuts.

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When dinner rolls along, I am tired and, not to mention, STARVING. I have found that the easiest and fastest cure to my hangry state of mind is zoodles, aka zucchini noodles, aka zucchini spaghetti, aka healthy-and-delicious-dinner-that-doesn’t-take-long-to-make-but-will-fill-you-up. Best part? You don’t even have to cook the zucchini because the heat from the tomato sauce softens them to perfection.

Screen Shot 2015-07-29 at 9.32.58 PMScreen Shot 2015-07-29 at 9.32.42 PM  For more pictures, head over to one taste at a time’s Instagram!

#getwastED at Sweetgreen

Think there’s nothing to do with your kale stems besides toss them in the garbage? Think again.

At least, that’s what Sweetgreen did when they decided to partner with Dan Barber’s sustainability project. Barber, the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, temporarily transformed the restaurant in Greenwich Village this past March into WastED, a pop-up embracing kale ribs, vegetable pulp, and the other uncelebrated food products otherwise tossed out during the kitchen prep process.

“I want to use a chef’s creativity and technique to transform ingredients that we don’t think of as edible and delicious and turn them into something that’s coveted,” Barber explained. “It’s not just about ugly vegetables and offal cuts. I think our thinking is to take it beyond to include things we wouldn’t normally look at.”

Barber’s innovative transformation of the unattractive into the delicious has inspired Sweetgreen to do the same. The trendy salad joint decided to include broccoli stalks, carrot ribbons and kale stems in a WastED salad, which will be a part of their late summer menu through September 28. 50% of the net proceeds from the salad sales are donated to City Harvest, the world’s first food rescue organization dedicated to helping feed nearly 1.4 million hungry New Yorkers.

Together, Blue Hill and Sweetgreen are encouraging their customers to consider the impact of food waste, including the fact that a staggering 40% of food in the United States is never eaten while globally, 4 billion tons of food is wasted annually.

So next time you pass by Sweetgreen during your lunch break, stop by and #getwastED on this light and delicious summer salad.

Consider it food for thought.

back to blogging and off to France

I think it has been established that I haven’t been the best blogger over the past year or so. I started one taste at a time as a creative outlet to explore my budding culinary interests, but found that things often got in the way of me consistently blogging, or blogging at all for that matter. Life got in the way. First it was homework, then it was training for a half marathon, then it was more homework, then it was being a senior in college and trying to make the most out of every. last. second., then it was Netflix, and then it was processing graduation, and then, well, you get the point.

Although I found myself straying further and further away from my minuscule corner of the world wide web, it was always in the back of my mind. I missed it here, and I wanted to come back. But not just in the form of a sporadic post here and there. I wanted to come back with a vengeance and completely commit myself to doing things, like cooking and writing, that bring me a profound sense of fulfillment and joy. For I am firmly convinced that it is absolutely necessary to be the architect of your own happiness. So here I am, trying my best not to let life get in the way but rather to weave my life experiences, the good and the bad, as eloquently as possible into these posts.

Plus, I have a feeling that the next few months will bring their fair share of challenges as I prepare to move to France for 8 months to teach English in Vendome, a small city along the Loir River. Full disclosure here: I have absolutely no idea how this adventure is going to turn out. And it’s scary. Like, really scary. But it’s also so incredibly exciting that I have to pinch myself to know I’m not dreaming, to know that I actually bought a one-way plane ticket to Paris.

This blog may very well not turn out like I envision it to. It may never reach a larger audience or ever creep out of its corner of the world wide web. If there’s anything I’ve learned from my days as an English major, it’s that writing (not to mention writing well) is extremely difficult and frustrating. But it also motivates me to look more closely at life, to pay attention to the things and people around me every day. And if, in the humble pursuit of the craft, I can manage to live a more intentional, loving, compassionate, and nourished life, it will all have been worth it.