classic gazpacho avocado mango

Classic Gazpacho with Avocado & Mango


What’ s up, my bebes?

If you’ve been following my Instagram ( @seeksatiation ), you know that I’m not dead. Conversely, I’m quite alive and kickin’! I’ve been taking a blogging break, and it’s been quite lovely. Since I work that typical Monday through Friday 9 to 5 grind, my recipe development takes place on the weekends; some weekends, though, I’d love to relax. I’ve been allowing myself to do that, and it’s been lovely! I’ve been reading THIS book and THAT book. I’ve been going to the gym. (Hell, I’ve lost 10 pounds and can now lift 30 pounds, which is a damn lot for my little chicken arms. Ha!) I’ve watched “Glow“. (I LOVE Marc Maron & Alison Brie!) I’ve been doing my usual food writing for Candace’s site. I’ve been attending fun events by Palate Connect. I’ve gone to a few Yankees games, which…they’ve all lost. Am I bad luck? Perhaps…perhaps…

So, yes! I’ve been having a nice few weekends to myself!

Coming in August, I’m hoping to launch back into the blog; this fall, I’m hoping to give it a sexy little makeover as well!

In the meantime, check out the newest recipe I did for Yoga By Candace: Classic Gazpacho with Avocados & Mango. I’m tellin’ ya, avocado in gazpacho is wonderful, but it’s the mango that truly brings this recipe to the next level. Its sweetness counters the acidity of the tomatoes beautifully.

classic gazpacho avocado mango

CLICK THIS LINK to be transported to what may surely be a summer staple in your kitchen!

Catch y’all in August with some new original recipes for Seek Satiation! 🙂

classic gazpacho avocado mango


Sautéed Broccoli and Zucchini with Fried Egg

SautĂ©ed Broccoli & Zucchini with Fried Egg

You guys…June is totally kicking my butt!

Is it REALLY the 18th already?!?!

I can’t even.


I’ve been so busy with so many things – at work and in my personal life – and there haven’t been enough hours in the day for me to write up and photograph a proper recipe in quite some time. I’m hoping to pop out at least one good one next Saturday, but…the way my month has been going…haha…busy busy busy! 

WELL, in the interim, I want to post this. Starting today, I started a new series on my Instagram feed – click here for your viewing pleasure, but of course! – which I am called “Screenshot Recipe Sunday”. After talking with both my followers and my fellow food bloggers / food Instagrammers, I’ve heard pretty loud and clear that a lot of y’all, while you love visiting food blogs, also love recipes that are simple to just take a screenshot of on their phones. I’m attempting to embrace that – goodness knows I love the same thing – and this was my first entry, a simple mix of sautĂ©ed veggies with a fried egg.

It’s insanely easy and customizable, and…well…pretty damn easy. While I will be posting the recipes on Instagram, I will also be posting them here each week.

I hope you enjoy this!

Sautéed Broccoli and Zucchini with Fried Egg

Sautéed Broccoli & Zucchini with Fried Egg
(Serves 1)


– 2 tablespoons neutral-flavored oil (I use Nutiva Refined Coconut Oil)
– 1 medium zucchini, diced
– 1 cup broccoli florets, roughly chopped
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1 tablespoon butter or ghee or neutral-flavored oil
– 1 egg


1.) Heat sautĂ© pan over medium-high heat. Add oil; once oil is shimmering, add vegetables. Season with garlic powder and salt. Cook for 5 – 7 minutes or until vegetables are cooked through. Scrape up any brown bits, but don’t allow vegetables to get burned. Remove from heat, place vegetables on a plate, and set aside.

2.) In a small saute or frying pan, heat butter (or alternative) over medium heat. Gently crack egg into pan and cook as desired; as photographed, a sunnyside up fried egg will take roughly 5 minutes to cook, as all of the whites should be set before serving. Remove from pan and place on top of vegetables. EAT.

how to make bubble tea

How To Make Bubble Tea at Home

Kung Fu Tea. Vivi Bubble Tea. Boba Guys. These are small bubble tea chains in NYC that have stolen both my heart and my wallet.

For someone that harbored – and still harbors, to a point – issues with food textures, bubble tea has been something that’s grown on me over the past eleven-ish years. I still recall my first time having it: two of my high-school-era friends, Emilie and Colleen, were taking a quick Boston / Maine road trip after I graduated undergrad in the summer of 2006. Meeting up with another high school friend, Claire, we were taken to Boston’s Chinatown. I had never heard of bubble tea until that quick introduction inside of a multi-vendor warehouse. I don’t remember what kind I drank. I just remember my friends drinking it down, impressed by it, while I snacked on sheets of seaweed, which I wasn’t a huge fan of either. The next day, as Emilie, Colleen, and I made it to Portland, Maine, we came across another spot with bubble tea and Mahjong boards. I got another one, intrigued by how cool the concept of bubble tea was, but not really into those chewy tapioca bubbles dancing on the back of my tongue.


Colleen and Emilie at a bubble tea shop in Portland, Maine – August 2006; 2006 doesn’t seem like that long ago, but that’s another story, I suppose… *sigh*

Once I moved to NYC in 2009, it became relatively more common for me to drink bubble tea – like, two or three times a year – but over the past two years, I’ve become a fiend for it. My Upper East Side office is near a Kung Fu Tea location – my co-worker Felesea is an instantly recognizable face there – and there is a Boba Guys location near my therapist’s office; I oft choose to self-medicate with freshly-made matcha, creamy milk and tapioca pearls before spilling my guts for 45 minutes. (Ha!)

As with so many foods I come across, I think, “How can I make this?” Luckily, it’s pretty easy to get most any food product in this grand metropolitan area of ours. A quick search on Google led me to M2M, a well-known Asian convenience store. Their location near Columbia University yielded a big ol’ (read: 9 ounce) bag of dried boba, the outside of the packing excitedly claiming they’d be ready for consumption in just five minutes!

how to make bubble tea

I followed the directions on the bag to a T, and, well, I was pretty damn happy with myself. Yes, I am absolutely tooting my own horn!

how to make bubble tea

I did have to play around with ratios a bit, as I was developing a recipe for one. What I created worked well for me, though I encourage you to experiment if you want more boba in your tea, a stronger tea, a milkier tea, et al.

how to make bubble tea

Needless to say, a $4 9 ounce bag of dried boba will save you a lot of money in the long run, assuming you want to make this regularly. While I don’t see myself making this regularly, the closest good bubble tea spot to where I live in Shiny Tea on 100th and Broadway, so a cool 100-ish blocks south of my apartment. On days I don’t feel like leaving my cozy nook in Inwood but that craving hits, I know I can take matters into my own hands.

how to make bubble tea

Bubble Tea
(Serves 1; makes a roughly 16 ounce [2 cup] serving of bubble tea)


– 2 & 1/4 cups water (for boiling boba)
– 1/2 cup sugar, preferably Sugar In The Raw
– 1/4 cup black boba tapioca pearls
– 1 & 3/4 cup water (for steeping tea)
– 1-2 tea bags of choice (I used Harney & Sons SoHo Blend for these photos)
– 1 tablespoon dairy or non-dairy milk (optional; I used Malk Organics unsweetened cashew malk)
– Sweetener (optional; see note in Before We Get Started…)

Before We Get Started…

– If we can go back to our 4th grade science class and recall Archimedes’ principle, the addition of the boba will displace some of the water once added to the cup. If putting 2 cups of tea into a 2 cup glass, you bet it’ll spill over! Hence, I steeped the tea in 1 & 3/4 cups of water to allow space for the water to displace due to the addition of boba. (Too scientific? Ha!)

– This will be mentioned in the directions, but the simple syrup that will develop while boiling the boba makes for a great sweetener for the bubble tea!

– Half the fun of drinking bubble tea is having the proper wide straw! Either get one from your favorite bubble tea spot, or look for them, en masse, on Amazon. (<— Not an affiliate link, just a helpful link. Ha!)


1.) Add 2 & 1/4 cups water and sugar to small saucepan and bring to a slow boil, making sure sugar is dissolved. Add black boba tapioca pearls to water and reduce heat to low, cover, and cook for 3 minutes. Remove top; don’t be alarmed if the boba looks huge! Remove from heat and allow boba to sit in water for an additional 5 minutes. The water should be reduced by about 1/2 cup and will be a simple syrup.

2.) While boba is cooking, bring 1 & 3/4 cup water to a boil in vessel of choice; add tea bag(s) and steep according to tea’s directions. Discard tea bags when finished steeping.

3.) Add boba to a large glass, at least 2 cups. Slowly add steeped tea. Add milk of choice and sweetener and stir to combine, if desired.

Baked Chicken with Artichoke, Lemon, & Zucchini

Baked Chicken with Artichoke, Lemon, & Zucchini

All hail the baked chicken breast, the reigning queen of meal prep perfection!

I use my fair share of chicken breast when making my work lunches on any given week – it’s a lean protein that always leaves me feeling full, satisfied, and energized – and it’s so easy to dress up with any flavor, especially as the seasons change. Over this relatively chilly spring that’s been hanging over NYC – the high is supposed to only be 59°F on Wednesday, JUNE 7TH – I’ve been using many warming spices when dressing my breasts…heheh…such as turmeric and cumin. If the weather won’t bring that summery feeling to our city right now, I’ll at least jump start it with some bright summery flavors.


This recipe is a take on an Inspiralized recipe from last month, Lemon-Herb Chicken with Roasted Artichoke and Zucchini Pasta with Feta. I made it a handful of times and it’s delicious! I am a huge fan of spiralizing my vegetables and do it multiple times a week; it’s great for meal prep! That being said…sometimes…I’m too lazy to pull out my spiralizer and my urge to use my big chef’s knife to chunk up some vegetables gives me more satisfaction. Ha! So this recipe is a non-spiralized adaptation of that original excellent spiralized recipe. I ditched the feta and added some different spices, but the magic in both recipes, I believe, comes from the vegetables. The liquid from them helps keep the chicken breast incredibly juicy; as I use boneless for this recipe, keeping in moisture is very important, as bone-in chicken does yield a naturally moister meat.


This is great for meal prep because a 12 – 16 ounce chicken breast will yield four 3 – 4 oz. servings of chicken and a nice serving of vegetables for each; I do supplement mine with some more vegetables or a grain, which is my hot tip to you! Some brown rice, quinoa, or riced cauliflower would be an awesome accompaniment!


Baked Chicken with Artichoke, Lemon, & Zucchini in all of its meal prepped glory!

Baked Chicken with Artichoke, Lemon, & Zucchini
(Adapted from the Inspiralized recipe for Lemon-Herb Chicken with Roasted Artichoke and Zucchini Pasta with Feta)
(Serves 4)


– One 3/4 lb. – 1 lb. boneless, skinless chicken breast
– 2 tablespoons olive oil, divided into two 1 tablespoon servings
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 large or 2 medium zucchinis, rinsed and diced
– 1 cup canned quartered artichoke hearts, drained and patted dry
– Juice of 1/2 lemon
– 1 teaspoon garlic powder
– 1 teaspoon turmeric
– Salt, to taste

Before We Get Started…

– A rectangular baking dish works well here, such as an 11″ x 7″, though a small square baking dish (8″ x 8″ or 9″ x 9″) will also work well.

– A good “duh” statement, but if you can’t find quartered canned artichoke hearts, buy whole ones and quarter them yourselves. If you buy artichoke hearts marinated in oil, it’s up to you whether you want to rinse off the marinade or not; I prefer to use canned artichoke hearts that come packed in water.


1.) Preheat oven to 400°F.

2.) Place chicken in baking dish and drizzle with 1 tablespoon olive oil; season with salt and pepper and spread / massage into chicken breast. Don’t forget to wash your hands once you’re done! (Infection control!)

3.) In a large bowl, toss zucchini and artichoke hearts with lemon juice, garlic powder, and turmeric until well combined. Place vegetable mixture on top of chicken; vegetables should cover as much chicken as possible.

4.) Place in oven and bake for 45 minutes or until the internal temperature of the chicken has reached 165°F. Remove from oven; if some of the artichoke pieces have slightly browned or crisped, that is fine! (And delicious!) Allow chicken to sit for 10 minutes before slicing and serving.

cherry agua fresca

Cherry Lime Agua Fresca

I’m such a sucker for agua fresca. Whenever I see it at a restaurant the summer, I’m all about ordering it. In my head, I think I think that it is healthier for me…I think. (Ha!) I mean, it is just pureed fruit and water. I could go for another glass of rosĂ© instead – technically grape juice, right? – I just may regret it later.

cherry agua fresca

When it comes to making my own agua fresca, I usually go the watermelon route because it is so damn easy to make, as you can see here, but I wanted to switch things up this time. I LOVE cherries, and I feel that I never take proper advantage of good batches of them during the summer. “Go buy some cherries, Allison!”, I exclaim to myself each time I walk past Westside Market, and then…it’s October and I’m cursing myself for not buying cherries sooner. Ha! Well, I got some for $2.49 a pound yesterday, and they are beyond luscious.

cherry agua fresca

This agua fresca recipe benefits from the natural sweetness of the cherries, so little added sweetener needs to be swirled in. The lime balances out both the sugar from the cherries and the added honey, giving it a satisfying sour note.

cherry agua fresca

Cheers to a cool beverage and a new way to using those extra cherries you may have.

cherry agua fresca

Cherry Lime Agua Fresca
(Makes 4 cups)

– 2 cups cherries, pitted
– 4 cups cold water, separated into 1 cup and 3 cups
– 1 tablespoon honey or sweetener of choice
– Juice of 1/2 lime

Before We Get Started…

– Swap out honey for another sweetener to keep recipe vegan-friendly.


1.) In a blender, add cherries, one cup of cold water, honey or sweetener, and lime juice. Blend until pureed, approximately one minute.

2.) Place a fine sieve, cheesecloth, or a nut milk bag over a large bowl. Pour cherry puree into your straining apparatus, being sure to press or squeeze as much of the liquid out as possible. Discard leftover puree solids or save for compost.

3.) Transfer cherry liquid to container; container must be able to hold at least 4 cups (32 ounces) of liquid. Add remaining three cups of cold water to container and shake gently to combine. Taste and add more sweetener, if desired. Place in refrigerator and allow to chill for at least one hour. Serve over ice, if preferred.