Recipe Series: Tuesday Twist on Toast

I am starting a new series. Each month I’ll feature a certain food item and show different ways to make delicious recipes with it.

This month will be: TOAST!

Toast can be so plain and blah. You know, that side dish you spread butter on with your bacon and eggs. Or, that burnt thing you forgot was toasting in the oven and now can use it as a hockey puck.

Toast isn’t someone’s #1 go to food, but hopefully after this series, you will have a new outlook on what it means to eat toast.


You will need: Cream cheese of your choice, I used Daiya vegan plain cream cheese, alfalfa sprouts, red onions and heirloom tomatoes. I hope it goes without saying, but you will also need your bread that you will be toasting. I used Ezekiel bread.

Slice your tomato and onions thinly. and then season your ingredients with as much, or as little, salt and pepper that you would like.

Then, all you need to do is toast your bread to the texture of your choice, I like mine crunchy, and spread your “cream cheese”. On top of that, add some of your tomato, and then on top of that your alfalfa and onions.

At the end, for a little kicker, I also sprinkled some sunflower seeds to top it off. This can be a little snack, or a full on lunch. It is so good that you’ll never look at toast the same again.



Like what you see? Follow me on instagram and twitter for more! @thesweetsceneblog. If you make one of my recipes, be sure to hashtag #thesweetsceneblog #loveyourbody


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Sweet Recipe: 2 Easy Smoothie Ideas

Once in a while I’ll make myself a smoothie, mostly for breakfast, to get my body detoxed and nourished after a long weekend, or a night (or two) of indulging.

The first smoothie is your typical vegetable and fruit smoothie but with a twist. I have added half of an avocado to give it a creaminess, as well as giving it a punch of healthy fats and fiber.

avocado smoothie

You will need 1 cup of spinach, 1/2 of a ripe avocado, 1/2 of an apple (I used an organic honeycrisp), and 1/2 of a banana.

You can substitute any of the ingredients for your smoothie, but this is just one that I made today that I thought you all would like to try at home.

All you need to do is fill your blender up half way with water, put your ingredients in, and blend away. You can also top it off with chia seeds and some homemade granola!

The avocado will give the smoothie a thick, creamy consistency that will also fill you right up.

almond butter smoothie

Now, this smoothie is something I like to make when my sweet tooth is really aching. Although I don’t like to eat sweet things often, (I just don’t have a hankering for it) when I do get the craving, I’d rather opt for a healthier option.

This smoothie is especially delicious for the fall time: it includes cinnamon, and pumpkin seeds to round it off.

You will need: 2 tbsp of almond butter, 1/2 cup of almond milk and 1 banana.

After you blend it for a minute, top it off with a few dashes of cinnamon and a sprinkle of pumpkin seeds.

You will find that it is some what reminiscent of a pumpkin spiced latte!


Hope you enjoyed this recipe! Stay tuned, this Tuesday, for recipes on how to remix standard toast. Also, if you make any recipes from my blog, post it to instagram or twitter and hashtag #thesweetsceneblog #loveyourbody. While you’re at it, follow me on twitter and instagram: @thesweetsceneblog


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Sweet Recipe: Pure Almond Milk (homemade)

almond milk

Look at that tall glass of milk!, almond milk that is.

Recently, I’ve been having stomach issues when I have dairy: milk (though I barely drink milk), cheese etc. Not too bad, but bothersome enough to make me change my intake. I also have been having the same experience with eggs. When ever your body is speaking to you (positively or negatively) then you have to adjust. Your body knows what it needs and what it doesn’t, all you have to do is listen.

Now we come to the recipe ladies and gentleman: 100% organic almond milk. A great alternative for you lactose intolerant people, a wonderful vegan option, and some studies show it is better for you than soy milk.

All you will need is 5 minutes of your time, blanched almonds, water and a blender.

Put your blanched almonds into the blender. Depending on how much milk you would like, will depend on how much water and almonds you will use. I used 1 cup almonds and 2 cups water.

You can add 100% pure maple syrup for taste if you’d like.

After you blend the mixture together for about a minute and a half, you’re going to strain the pulp

I didn’t have one of those nut pulp strainer gadgets, so I used what I had handy, paper towels!

Double up your paper towel, place it over the jar or bowl of which you will store your milk and pour your almond milk mixture in. Then you will want to close up the paper towel (as if you were squeezing icing through an icing bag) and gently squeeze the milk through. The pulp will stay in the towel and the creamy milk will be ready to drink!

Do not be alarmed if your milk separates, that is natural. All you have to do is shake before use.

Hope you enjoyed this little recipe!


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Sweet Recipe: Organically Sweet Homemade Granola!

Hi Everyone!

Welcome to The Sweet Scene Blog: a one stop shop of everything that will give you an idea of who I am.

Here, I will be blogging about healthy eats: recipes and restaurant reviews (organic, wholesome and delicious), my fashion interests and life’s happenings around my beloved city of Boston and all things in between.

For my first post, I will be bringing you something very easy, organic, and delicious! All you need is 20 minutes and the following ingredients!


granola measurements

First we want to pre-heat our oven to 320 degrees Fahrenheit.

In a mixing bowl, combine 2 cups rolled oats (I used organic, wheat free and dairy free oats), 1/4 cup organic raisins and sunflower seeds and 1/2 cup sliced almonds.

I chose to use all organic items, however, you may use whichever nuts, seeds and dry fruit you would like. Some other options could be: pumpkin seeds, walnuts or dates.

coconut measurements

In a small sauce pan, combine: 3 tablespoons of organic maple syrup (I used organic grade A maple syrup in dark amber) and 2 tablespoons of organic coconut oil.

Most of the recipes I found used canola oil or vegetable oil, but I decided on a better option.

Coconut oil is a great alternative because it has wholesome and beneficial fatty acids, is heart healthy and boosts your immune system.

You can also add a pinch or two of salt and a dash of cinnamon for extra flavor if you’d like, but it isn’t mandatory.

Let the liquid mixture boil for about 5 minutes (or until the coconut oil melts into the mixture), while stirring continuously.

Combine the liquid mixture to your dry ingredients and stir them all together.

granola baby

In a baking dish lined with parchment paper, add your granola while evenly spreading it out in the dish. This will allow the whole thing to crisp up nicely. As an added punch of flavor, I added a few dashes of cinnamon on top.

Pop it into our pre-heated oven for about 10 minutes. Take it out of the oven to give it a quick stir. We want to make sure all of the granola is cooking evenly and that the top isn’t burning. (you will also notice that your raisins have puffed up. Do not panic, the sweet flavors are activating within them!)

Allow the granola to cook for another 10 minutes and then remove from the oven. Set it aside and let it cool. (you will see that the raisins have shriveled back up to it’s normal, pruney raisin state)

Then once cooled down, you can add it to your container of choice. I put mine in a mason jar.

You can use your healthy and wholesome granola as a cereal for your home-made Almond milk (recipe coming soon!), or on top of yogurt. You can even snack on it all by itself!

all done granola IMG_1486

I hope you enjoyed this quick, easy and healthfully delicious recipe! Please check back for more upcoming recipes!

Next up: Home made Almond Milk.


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