best granola and my morning routine- dedicated to ada


Mornings are my favorite time of the day. Partially because it is a new day, and I have a chance for something very exciting to happen. But before I start my invigorating day I do my ordinary, boring things to make me feel safe, and grounded.

I love to ask people about their morning routines. It’s a source of endless fascination for me.  I’ve been asked that question so many times: what’s your morning routine? They seem to be expecting an inspiring answer. I hate to disappoint.  

My morning routine is pretty boring. Every day the same, getting up, exercising, shower, quick walk with my dog and bike ride to work. I break that boring routine once in a while with a short visit at a local coffee shop, usually combine with a friendly chat with neighbors, yes even New Yorkers have a sense of community and they are friendly sometimes, half sleeping, waiting for their first sip of coffee. Oftentimes the first thing I do in the morning is checking my email on my phone before I even sit up. I do this to calm my anxiety. Or to create enough anxiety that I’m not sleepy anymore. I’m not sure which. It’s a terrible habit.  I don’t have time to eat at home, I hit the ground running & get straight to work with my hair in a messy bun because I chose exercising over hairdo and makeup.

One of my routines is the choice of menu…. Fruit with yogurt and home made granola… Night owls rejoice! Now you can add some bee pollen, goji berries, seeds, coconut flakes, and superfood-, add some yogurt and have a legitimate, protein rich breakfast without doing anything more than waking up. This is particularly handy for not just night owls but for:

a) people who want to eat well in the morning (everyone, yes?)

b) people with children who even if they’re far better than I at mornings get pounced on with more needs than one woman can juggle 

c) people on the go that need something they can take with them.

So here’s to mornings, whether your idea of morning is burying a head under your pillow because you were up in the ambient glow of a screen as your brain buzzed all evening or if you’re a veritable bird from a Disney movie in the morning.

My best granola

 1 bag rolled oat

1/2 cup of coconut oil

·  5 tablespoons of honey or date paste (just mashed up dates)

· 1 teaspoon of flaky salt

· 1 cup of xylitol


·  bee pollen

·  fresh fruit

·  honey

·  toasted coconut flakes

  goji berries

·  hemp seeds (or other seeds & nuts)

Mix all the ingredients together, spread out on a baking sheet and bake for 1 hour in 275 F turn it occasionally so the oats don’t burn.



Aussie food

I will start by saying that I feel like I am waking up from the deepest, longest dream. But I am back and ready to start over.  Long overdue, the story about my trip Down Under is finally ready to be told. Australia deeply touched me, from its endless and incredible landscapes, extreme activities, dangerous animals, crazy people and, of course, the food.  I wasn’t expecting Australian food to be any different from American.  I actually didn’t know what kind of cuisine to expect, but that it would probably very much like what I eat in NYC.  To my surprise, I discovered completely new distinctive flavors and food combinations.

Aussie people are very proud of their country and culture as well as their food. Most places serve locally grown vegetables, farm raised animals, wild caught seafood as well as overpopulated kangaroos. Some of the dishes I can’t even describe; with so many different ingredients I have never tried and combinations I would have never thought of. 

Australians love their avocados – especially with their eggs and breakfast dishes. They develop so many variations of avocado toast that for 3 weeks I never tried the same dish twice. Aussies also have a fondness for avocado and Vegemite on toast. I am not a big fan of it, but I loved “Smashed Avo” - avocado on toasted sourdough, feta, lime, cashew and basil pesto with chili jam and poached eggs.  

Breakfast also means a variety of fresh squeezed juices and fresh made shakes. Options are overwhelming from beetroot /apple /ginger/ lemon/ oranges to The Nutty- peanut butter/ Nutella/banana and yogurt, to Bananarama- banana/spinach/mango/yogurt/Chia and almond milk and my favorite Cadolada- avocado/pineapple, banana, mint and coconut milk. All equally healthy and refreshing.  I was surprised by the muesli that are often served for breakfast, a mix of Chia seeds, oats, wheat germ, sunflower, pumpkin seeds, dried fruit, local yoghurt, poached seasonal fruit and local honeycomb, it was a wildly delicious thing.  

The best coffee I have ever had was in Thailand but the Australian latte takes second place; smooth and creamy, simply addictive. 

I never imagined combining beetroot hummus, poached eggs and pistachio yoghurt on a toast before but it works incredibly well. The sweetness of pistachio yogurt works really well with a touch of sourness of hummus and combined with the crunchiness of sourdough toast to make a tasty sandwich.     

The national product, world famous Vegemite, is just disgusting and no matter how many people tell you how awful it is, have to try it for yourself. Vegemite is a dark brown food paste made from yeast extract and spice additives. The most popular way to eat it is to spread it on bread or toast with butter. I have tried it and it not only looks and smells disgusting it also tastes disgusting. (Yuck!)

Crocodile and kangaroo meat are essential meats in Australian kitchen. Both are very lean and tasty.  Kangaroo, which is red and tastes more or less like steak, goes really well with a pepper strawberry sauce.  Crocodile is a white meat and tastes like chicken, often served with French fries and salad.Barramundi is the most popular fish in Australia.  It gets its name from Aboriginal language and it means “large-scaled river fish”.  The best one I had was grilled like a steak and served with herbed oil.  The Australian ‘lobster’- Balmain bugs or Moreton Bay Bugs has no claws and only its tail contains edible meat. I have tried them steamed, deep fried, grilled, barbequed and cold as part of a seafood platter. They all taste good.

During a river safari, watching salt water crocs in their natural habitat, I was offered one of Australia’s iconic cheap foods – Damper – soda bread make with wheat flour, water, and a pinch of salt and baked on the coals of a campfire.  Mine was served with traditional Billy Tea. On the fancier side, the popular dessert is Pavlova; supposedly invented in honor if Russian ballerina Anna Pavlova while she was visiting Australia. New Zealand claims the same thing and both countries fight forthe title of inventor of Pavlova – a meringue based dessert toped with whipped cream and fruit.  Regardless of its origin this cake is absolutely delicious.


Anywhere you go in the world you should always try the local food.  You might hate it or you might be positively surprised and discover new flavors and favorite dishes.  There is so much complexity and variety to Australian food that I cannot wait to go back to this magical country to explore and eat, once again.