Fall Soup with Herbed Croutons

Fall Soup with Herbed Croutons

It’s that time of year again!!!


It’s fall, y’all.

I feel extremely unoriginal because I have yet to meet someone who doesn’t like fall…but it really is the best time of the year! Football season, pretty leaves, cooler weather, PUMPKIN SPICE LATTES. Ha.

Just kidding. I truly don’t like PSLs, so I have to get my pumpkin fix by other things…like pumpkin bread and pumpkin muffins and pumpkin crock pot oatmeal, need I go on? Yeah. Yeah I do. Because I’m about to blow. your. mind.

Are you sitting down?


We’re putting pumpkin. in. SOUP. Along with apples, butternut squash, parsnips, carrots, coconut milk, and CROUTONS!! (sorry for shouting but adding bread to anything deserves a good shout)


It’s savory, it’s sweet, it’s warm with a little kick…it’s a winner. I called it “Fall Soup” because Pumpkin Squash Apple Parsnip Carrot Soup didn’t quite have the same ring to it…but seriously it’s fall in a bowl!  FALL. IN. A. BOWL.

If you love yourself you’ll make this soup. It’s the ultimate feel-good food (dairy free, good for you, extremely yummy…) and it can be vegetarian if you use veggie stock!! The creamy soup, the crunchy croutons, the kick from the cayenne………yep. There it is.

Ok I won’t make you wait any longer…


Fall Soup

Serves: 4


1 “pie” pumpkin (also known as a sugar pumpkin!)
1 small butternut squash
2 carrots
3 small apples (I used Honeycrisp!)
2 shallots, diced
3 cloves of garlic, minced
Olive oil
3-4 cups of low-sodium chicken stock
1 cup coconut milk
2-3 Tbsp apple cider vinegar
½ teaspoon nutmeg
½ teaspoon cinnamon
¼ teaspoon cayenne pepper
salt & pepper

3 slices of thick-sliced Italian bread
olive oil
1 tbsp sage
1 tbsp thyme
salt & pepper



  1. Preheat the oven to 350° Cut the top and bottom off of the pumpkin, slice it in half and scoop out the seeds (like you would a spaghetti squash). Line a cookie sheet with parchment paper or tin foil. Brush the inside with olive oil, salt and pepper, and put flesh-side down on a cookie sheet. Bake for 45-50 minutes. Take it out of the oven and let rest 10 minutes.
  2. While the pumpkin is cooking, start the rest of the soup. Peel and dice the butternut squash, peel and cut the carrots and parsnips, and peel and dice the apples. Make sure they are all relatively the same size.
  3. Heat 2 Tbsp of olive oil in a big pot on the stove. Dice the shallots and mince the garlic, add to the pot and stir until translucent.
  4. Add in the squash, carrots, parsnips and apples. Season with salt and pepper.
  5. Pour in about 3 cups of chicken stock, enough to just cover the veggies. Bring to a boil and let boil about 20 minutes or until the vegetables are fork tender.
  6. By this time, the pumpkin should be done! Peel the skin off of the pumpkin and add to the soup. Add in the spices and some more salt and pepper.
  7. Blend with an immersion blender until soup is at the desired texture. At the end, splash in the apple cider vinegar and the coconut milk.


  1. Do this once the pumpkin comes out of the oven! Preheat the oven to 375°F Largely dice the bread, and drizzle with the olive oil and herbs.
  2. Bake 10-12 minutes, flipping the bread halfway.

Serve the soup with croutons on top and a drizzle of coconut milk and olive oil.


{Recipe slightly adapted/inspired by Minimalist Baker and Well Plated}.


A New York Brunch

A New York Brunch

Did you really live in NYC if you didn’t do brunch? Really? I’d have some serious suspicions if you tried to tell me you were up on Saturday mornings with the sun and just had some boring cereal and went about your day. Serious questions.

Every Saturday and/or Sunday morning, the conversation would be something like,
“{insert name here} said this brunch place is good!”
“Oh we should try that. But, well, this place looks good too!”
“Yeah I also heard about this place”
“Well let’s try this place this week and this place the next week”
….and we end up disregarding that convo because it went nowhere and we pick somewhere else. Maybe it’s better to just have one option that we have to stick with?

Well, it turns out, you really can’t go wrong! I’ve decided that with the amount of restaurants in Manhattan, the food has to be good, or people just simply won’t eat there. The competition is fierce, making it a brunch connoisseur’s perfect struggle. The question of the weekend: where should we brunch?

Well, let me make it easier for you! Here’s a list of the places where we brunched (not a verb. making it a verb), what we ate, etc…


First up? The Smith.
Three words: Breakfast. Pot. Pie. Let’s not talk about calories right now, okay? Let’s just talk about sausage, potatoes, and all the delicious pot pie components under a flaky cheddar biscuit crust. To top it all off? EGGS on top. It was a dream. Delicious. 10/10 would recommend. And their mimosas are delicious too! But that’s a blog post in it’s own😉

The Grey Dog
(Oops! I forgot to take a picture!) I’ve seen this place a few times across the city, so it’s kind of a chain? BUT it’s adorable. And they show you your table with a colored bandanna. And they have delicious brunch. AND they have delicious dinner!!! I love its proximity (Union Square!), and if you walk by it, DO IT. I had their fried eggs with home fries and toast, and the eggs were cooked to perfection! Definite 9/10. Do it. Go.

Coco & Cru
OHMYGOODNESS THE CUTEST LITTLE AUSSIE BRUNCH CAFE EVER. (You can I tell I love it based on the 89283 pictures I took)
Nestled on Spring Street in SoHo with the cutest little exposed brick building with yellow accents and a picket fence out front. Swoon. And the food? Unique and DELICIOUS. Even better? Iced coffee on TAP. Like a keg of coffee. A coffee keg. Tapped coffee. Fresh coffee on tap. Do you read me?!? Iced coffee on tap. Okay I’m done.
But really, I got the Green bowl, which was literally green. Quinoa, spinach, kale, avocado, kale pesto and a poached egg. DELICIOUS. Despite its looks, I’m a firm believer in the green bowl. Order the green bowl. Get the green bowl. OH and the buckwheat hotcakes!! Nutty, texture-y, and wonderful. We definitely went here twice because iced coffee on tap. 10/10.


We happened upon this place when we were just looking for a cute brunch place along Park Ave. one morning. It’s cute and French and I liked my food! I remember thinking it was good, and a tad pricey. If you walk by, definitely go! Not a dud, but not quite Coco & Cru, ja feel? I’d say it’s a 7/10.

IMG_1790 (1)


Y’all. Let me just set this up for you. You’re walking down 5th avenue with your roomie girls, sweat is dripping, sunglasses on, you dodge the slow walkers/tourists. You’re hot. You’re avoiding the people asking to give you a tour of the city. You cross the cross walk and look up. And there it is: The Polo Ralph Lauren store. Yeah, yeah okay there are stores everywhere. BUT. You walk in, go upstairs, and everything feels right again. The air conditioning hits you like a wind turbine (in the best way). The white walls, forest green accents, and aromas of coffee and baked goods start to engulf you. Yep, you’ve made it. A preppy/basic girl’s safe haven: it’s Ralph’s. Only Ralph Lauren could get away with a coffee shop in the middle of his store. And I raspect him for it. My latte was delicious and the (super unnecessary but definitely necessary) blueberry muffin was what dreams are made of. My rating? Definite 10/10.

I know what you’re thinking…I thought it too. Blah blah yogurt blah boring why would you tell me about going to buy yogurt you’re annoying I’m gonna leave now. DON’T LEAVE! There’s a CHOBANI STORE in SoHo! AND I worked in SoHo. Therefore, by some type of reasoning, I found myself trying out the Chobani Store for myself. This is the only picture I could take out of fear of judgment by co-workers. But, it had blueberries, chia seeds, pumpkin seeds, walnuts and agave. I am a BELIEVER people. I’m sold. I want to go again. 10/10!! Let’s start Chobani stores everywhere. Also, the ambiance was very zen/I felt like they were playing spa music so hey, it’s calming too! A great start to the morning!

We’d heard about this place a bunch of times, and FINALLY went last week. And let me tell you, those donuts were HUGE! We got a lemon-poppyseed, a chocolate and a café au lait. Dang. They’re good. And how cute is their display and their menu?! Love! PS – fabulous iced coffee! 9/10!

The Plaza
AND LAST, BUT NOT LEAST! The. Plaza. Definitely on our bucket list, we made an 8am reservation just to make sure we could experience it! The best omelette I’ve ever had (dare I say it) and about 8372394 cups of amazing tea later, I was a happy camper! The Plaza is just as beautiful and grandiose as I thought it would be and it was SO WORTH the early morning wake up call!

think that’s all of the brunch/breakfast I had, if you don’t include the oatmeal every morning before work or on the weekend when we were too tired to drag ourselves farther than the Starbucks at the bottom of our dorm…

What’s your favorite spot to eat brunch in NYC??? TELL ME.

Thanks for reading!!

xo, Caroline

On Life Lately: NYC

On Life Lately: NYC

If you told me a year ago that I would have spent this summer working for an amazing marketing agency in New York City, I would have laughed in your face, said “keep dreaming” and walked away.


Well, guess WHAT. (what?!) I DID IT. I survived eight weeks in the city that never sleeps.

And I’m gonna be honest with you….I feel like it wasn’t that big of a deal?! (Don’t x out yet I’ll explain I promise!!!)

Okay, it WAS a big deal, but a different kind of big deal! Like, the big deal as in I was in a completely new place with lots more people than normal and lots more food options (slightly overwhelming how many restaurants are in Union Square alone!)

But, I always pictured living in NYC as one of those places where you go up with just a dream and $2 in your pocket, and you make it work. I think I watch too many movies.

MCinNYC2I didn’t go alone, I had more than $2, and I was only there for 8 weeks. I lived with three FABULOUS roommates (love you guys!), and we lived in an NYU dorm. (Which, future NYC summer-ers, DO THAT. I can’t say enough about how perfect our living arrangements were for such a short amount of time. Now that I’m at the end of living here, I’m definitely reminded that dorm life is not the best life, but it is the best life for eight weeks. Here is a link if you want to look into it!)

The subway is not that hard to navigate, it’s actually pretty easy to figure out. Google maps is your best friend, and as long as you know the cross streets of somewhere, you can figure it out pretty easily!

New York is SO AWESOME OH MY GOODNESS EVERYONE NEEDS TO LIVE THERE. I’m obsessed. I love it. There’s literally something to do at ANY hour of the day. That pic up there? ^^ That was at 4pm on a Sunday!!

I just wish I could say that moving up here for a while was one of those “wow I’m so nervous this is such a big step in my life!” moments, as I thought it would be. I thought when I got off the plane I’d feel like this amazing twenty-something about to embark on a new life journey through the unknown. I think I read too many books.

WITH THAT SAID (sorry for yelling). I think this past summer was one of the biggest learning experiences of my life. I had many days where I questioned what I want to do with my life (and before you ask, there’s still no answer), where I want to live in the future (again, no answer), and what I wanted for dinner (for that, I had an answer, and the answer is always Roast. I’m in love and I will miss it dearly). And it’s weird to think that it’s about to be over!


So, this long rambling about nothing is just to tell you that if you think a summer in NYC (or anywhere else that isn’t your home town!) is too scary, it’s not. Just grab some friends, pack two overweight suitcases, and get your booty up there! They have don’t have iconic I❤ NY t-shirts for nothin!

Thanks for reading!

. . .

PS – This is a food blerg (by the way) and so in true foodie NYC fashion, I ate a lot and photographed my food a lot. So I’m thinking I’m gonna do a post for brunch/breakfast, a post for dinners and a post for lunches (around my office)! Get ready to be bombarded with NYC, and then bombarded with my excitement about UGA football and life as a senior (!) in college.

Super Bowl Food!

Super Bowl Food!


Football Close Up on Field


I’m going to be very transparent and let you in on a little secret: I don’t watch pro football. There, I said it! It’s out. I feel better now.

So this Sunday is Superbowl Sunday! And there are 2 reasons why I’m excited: I’m a PR major so obviously we pay attention to the commercials, and also one of my roomie girls’ birthdays is Sunday (HAPPY 21st EM!).

Oh and another thing….

FOOD. I LOVE TAILGATE FOOD. It’s all football&food on Sunday and I’m pumped.

I wish I could have personally made you tons of apps and desserts and shared them but, alas, my poor/busy college girl self couldn’t make that happen for you. Instead, I’m going to share some from around the web that I love and that look SO GOOD. So get inspired and let’s make some FOOTBALL FOOD.

I did some searching of my favorite fellow blogger internet friends and here’s what I came up with!

Apps/Heavy Hors-d’Oeuvres:

And for Dessert:

Happy cooking!

Roasting Veggies

Roasting Veggies


STOP EATING BORING DINNERS. And roast your veggies, y’all. That’s an order.

Sorry (not sorry) to be so pushy. But hi friends! It’s me again. How have you been? Is it just me or did last week not actually happen? I feel like I blinked and now it’s Tuesday again. IT’S TUESDAY ALREADY!

It’s just me isn’t it? Life’s moving too fast. And I hear rumors that it never really slows down, so that’s exciting…

Petition to make life a leeeettle slower. All in favor? Let’s start by enjoying our dinners as a time to relax for .5 seconds at the end of the day. What’s the best way to enjoy dinner and relax at the end of the day, you ask? Obviously by eating roasted veggies.

So I’ve had lots of people ask me to give them dinner ideas to change from eating just pasta every night, and for me, a piece of marinated and grilled/roasted chicken with some roasted veggies it my go-to. No really I probably roast veggies three times a week. Okay four times. I have a problem.

There’s a running joke with my roommates that all five of us live off of sweet potatoes and salad dressing. (We use salad dressing as marinades ALL THA TIME. Recipes to come!) We probably keep the sweet potato business going with just the five of us (…not an exaggeration at all).

So, instead of eating raw veggies or steaming them, I propose you drizzle them with olive oil, salt and pepper, and throw them in that there oven of yours. It’ll be great.

SO. A few pointers for you new veggie roasters:

  • It might look like they’re burnt but no they’re just crispy and roasted and delicious.
  • Squeezing some lemon juice on top is completely optional, but it brightens everything up so nicely so I say you do it. If you want to be completely crazy, you can zest the lemon on the veggies before putting them in the oven. I’m not stopping you.
  • Goat cheese on brussels sprouts (and honestly on anything) is optional, but it needs no explanation as to why you need it.
  • I only roasted a few veggies for you, but you can throw in some carrots, parsnips, regular potatoes, asparagus, or anything really! Go crazy.



Roasted Sweet Potatoes

For one serving:


  • 1 Sweet potato
  • Olive oil
  • Salt & Pepper


  1. Preheat oven to 425 degrees F.
  2. Wash the sweet potato and pat it dry with a paper towel
  3. Slice into 1/4-inch thick slices and drizzle with olive oil, salt and pepper.
  4. Arrange in a single layer on a foil-lined cookie sheet.
  5. Bake for 15 minutes, flip and bake for another 10 minutes.
  6. Enjoy!



Roasted Brussels Sprouts and Cauliflower


  • 10-12 brussels sprouts
  • a handful of cauliflower (about 1/2 cup)
  • Olive oil
  • Salt and pepper
  • goat cheese (for topping)


  1. Preheat oven to 425 degrees F. Wash the produce, and cover a cookie sheet with aluminum foil.
  2. Slice cauliflower into even chunks. Cut the bottom of the brussels sprouts and cut them in half.
  3. Drizzle with olive oil, salt and pepper.
  4. Arrange on the cookie sheet in an even layer.
  5. Bake for 15 minutes, flip the veggies, and bake another 10 minutes (keep watch because ovens vary with cooking times!)
  6. Serve with crumbles of goat cheese and a squeeze of lemon juice if you’re feeling adventurous.
  7. Enjoy!


Roasted Broccoli


  • 1 head of broccoli
  • 1 lemon wedge
  • Olive oil
  • Salt and pepper


  1. Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.
  2. Cut broccoli into even florets. Drizzle with olive oil, salt and pepper. Arrange in an even layer on the baking sheet.
  3. Cook for 10 minutes, flip then cook another 5-10 minutes. They cook fast so keep an eye on them!
  4. Squeeze lemon juice before serving.
  5. Enjoy!


Green Smoothie (that you won’t hate)

Green Smoothie (that you won’t hate)

Oh hi! It’s a lovely day here in Athens and I’m still on my healthy feel-good train so that is why I today I bring you smoothie goodness.

I KNOW I KNOW it’s super green. Like, really green. So green that my mom wouldn’t dare try it. But if you’re afraid, do me a favor and close your eyes when you drink it because I promise it tastes like a tropical getaway that couldn’t possibly be good for you.


ALSO I know it’s quite cold outside so smoothies sound un-fun (?) and uninviting. That’s irrelevant. This smoothie is very inviting. And fun. You’ll be fun if you try it. Promise.


This recipe and fruit combo I have for you is deeeeeelicious but it’s also super interchangeable. Don’t have peaches? Use strawberries. Mangos only? Sure. Use mangos. Blueberries forever? I don’t discriminate.

The basic recipe is about 1-2 cups of fruit (at least half of it frozen so you don’t need to use ice), 1 cup of spinach (or kale if you’re feeling brave), 1/2 cup of liquid (could be water if you’re one of those people but I use unsweetened vanilla almond milk), and 1/2 cup of yogurt. I use the Yoplait Greek 100 yogurts and dump the whole thing in. That keeps the sugar content down while still adding a splash of extra flavor.

So go crazy with the fruit combos!! The world is your oyster. (…?)

Oh by the way my not so new favorite thing is my NutriBullet blender. I use it all the dang time. Fun fact: my roommate Jenn (Hi Jenn!) and I both have them and they sit at opposite sides of our kitchen and it’s super cute in a weird NutriBullet blender kind of way.

^ I probably lost ya after that.

ANYWAYS without further ado……….go make a smoothie!


Green Smoothie


  • 1 banana
  • 1 cup frozen peaches
  • 1 yogurt (I used Yoplait Greek 100 Blueberry)
  • 1 cup spinach
  • ~1/2 – 1 cup unsweetened vanilla almond milk (start with just a little and add more if you need it!)


  1. Put it all in your blender and off you go!
Slow Cooker Oatmeal…and a Collaboration!

Slow Cooker Oatmeal…and a Collaboration!

Hi there my wonderful people friends. Today I want to introduce you to Nicole.


She’s one of my bestie gals, and also a fabulous fashion blogger who helped me jump start this here food blog thing. She’s great. And I’m #blessed to know her.

We had this idea to collaborate on a post, and what better way to put a fashion blog with a food blog than with the common theme of eating clean 2k16?

That brings me here: 21 days into the New Year. Wow. How are you feeling? New year, still new you? Or has the resolution started to dwindle?

Dwindling? Yeah. I feel ya.

I have this philosophy that if you can start off with a healthy breakfast then at least you were healthy in the beginning of the day, so you’ll want to keep that going throughout the day. (Did that even make sense?) Sometimes it works (until our sorority house serves donuts in the warming drawer and the health goes out the window).

Where was I going with that?


Oh! Oats. Oatmeal. Healthy breakfast. Steel-cut oats rock. They’re the oat in it’s most natural form (not rolled out to become quick-cooking), so you get the most bang for your buck. But they have a downside: they take FOREVERRRR to cook.

So let’s draw out the cooking time even more and make steel-cut oatmeal in the crock pot!

Slow cooker oatmeal is something that you can do overnight, on a Sunday, maybe on a Saturday, on a day off, or whenever you dang well please.

You can literally put WHATEVER you want in this, and the crockpot does all the work, but I like to keep it low on the sugar by using unsweetened vanilla almond milk, honey, and cinnamon to flavor it. And halfway through cooking (or before you re-heat it in the microwave) you add frozen fruit and BAM. You have breakfast for the rest of the week. You’re welcome.

Now go visit Nicole’s site (www.nicolelitsch.com) and find cute fitness clothes to wear with your new healthy slow cooker oatmeal-eating self!

Here’s the recipe:

Slow Cooker Oatmeal


  • 1 cup steel cut oats
  • 2 cups unsweetened vanilla almond milk
  • 1 ½ cups water
  • 1 tbsp cinnamon
  • 2 tbsp butter
  • 2 tbsp honey
  • pinch of salt
  • 1 cup of your favorite frozen fruit
  • Optional toppings: toasted unsweetened coconut, almonds/walnuts/pecans, dried fruit, frozen fruit, granola, peanut butter, almond butter, maple syrup (!!!)


  1. Add all ingredients to a slow cooker and stir it up.
  2. Cook on low for about 6-7 hours (for firmer oats) and 8 hours for softer oats. I did about 7 hours and love the texture!

Side note: It will stick to the sides of the slow cooker, but that makes delicious crunchy bits that are so worth it. I recommend stirring it once in a while, but if you do it overnight you don’t have to get up and stir it…it’s not a big deal!

(Recipe adapted from allrecipes.com)