Beet Almond Milk Yogurt


I love that Kite Hill has a completely unsweetened almond milk yogurt, but generally find it to be a bit too bitter to eat on its own. This recipe is the perfect way to sweeten it up a bit using beets- which is ideal for me as i'm always looking to add in additional veggies. Recipe makes about 2 servings.



  1. steam beet(s) until tender, 15-20 minutes (I used a beet from my big batch of steamed veggies from meal prep)
  2. coarsely grate beet(s) (I don't mind the skin, but feel free to remove if you don't like it.)
  3. mix yogurt, beet & oil in a bowl
  4. refrigerate overnight (or longer)
  5. sprinkle with tarragon & enjoy


  • 1.5 cups Kite Hill plain unsweetened almond milk yogurt
  • 1-2 medium red beet(s)
  • 1 tsp olive oil
  • 1 tsp dried or fresh tarragon 

Perfect Soft Boiled Eggs

A post shared by Em (@sugarfreenyc) on

I've learned through many failed attempts that describing how I cook my eggs is usually met with a lot of this 😐, so I decided to finally make a video showing just exactly how I do it. This method makes eggs that have a creamy/jelly yolk and a firm white. I started eating my eggs soft boiled because it really helped with my digestion. Once I perfected this method, I pretty much stopped cooking them any other way. *This is my first video, plz be gentle*

BTW: I cook 6 eggs at a time. It's always part of my meal prep. I put them in the fridge and then pop them in the toaster oven with some veggies to reheat in the morning, and they taste exactly the same as when freshly cooked. Huge time saver, and a way to ensure i'm getting a full breakfast in the morning regardless of my schedule.

BTW #2: stoves vary, cookware varies etc. keep in mind you might have to try this a couple times to figure out the perfect cook time in your kitchen. For example, when i'm in Austin I cook my eggs for 7 minutes, when i'm in Brooklyn it's 8 minutes. Don't get discouraged if they don't turn out 100% perfect the first time! 

Hope this helps! x

Spicy Parsnip Fries


Parsnip has become my favorite root vegetable to create fries out of as of late, so, I thought i'd post an updated (and tweaked) recipe with how i've been making them recently. These are savory, super crispy on the tips and soft in the middle. 



  • 2 medium parsnips
  • 4 tbsp olive oil (add more for crispier fries, I err on the side of excess and add any remaining oil in the bowl to mustard or mayo for a flavored dip)
  • 1/2 tsp turmeric
  • 1/4 tsp onion powder
  • 1/16 tsp cayenne powder
  • 1/4 tsp sea salt


  1. preheat oven to 375 degrees 
  2. clean (no need to peel) parsnip and chop into desired size (the thinner, the crispier the result)
  3. mix with other ingredients in a bowl
  4. pour onto a parchment lined baking sheet
  5. bake for 30 minutes, or until desired crispiness (I usually set for 20 and then monitor for the next 10 minutes as they crisp up) 
  6. (optional) drizzle with mustard and sprinkle with tarragon 


Items Used in this Post

Non-toxic Stainless Steel Baking Sheet