School season is out and internships are in. But Boston summers aren’t just about work–they’re about taking advantage of “5pm specials” (have I mentioned that there is no such thing as a “happy hour” in Boston?) and getting cool summer drinks on while working on your tan!
As a good Bostonian, my goal is to visit every single rooftop bar and restaurant in the area!
Here is the list:
Cityside Restaurant & Bar
The Colonnade Rooftop Pool
The Revere Hotel Rooftop Pool
Atlantic Beer Garden
The Whiskey Priest
The Taj Boston
Splash Ultra Lounge
After making my own rooftop list, I figured why not go a step further and see if I could add in trip-worthy patio bars & restaurants! (you’d be amazed at how many technically count, I needed to cut my list down!) So I did some research and found TimeOut Boston’s list! Then, a friend recently gave me another awesome challenge inspired by Dig Boston.
Looks like I have my work cut out for me. What’s your favorite summer spot in the city??
Mix wet ingredients in one large mixing bowl. Mix dry ingredients in another. Slowly add in dry ingredients into the wet mixing bowl. Mix until no longer lumpy. Put batter in a medium/large loaf pan and putin the oven for 30 mins at 360*.
Now look, I like to pretend that I’m too busy but in reality, making this lunch or dinner is so easy, you can’t say you’re too busy to make it.
Here’s the Recipe!
1 salmon filet
1/2 tblspn ginger finely minced
Zest of half an orange
1/2 avocado, sliced vertically
Freshly Ground Pepper
Add the flaxseed oil to a medium, medium-high skillet. Add the orange and ginger to the non skinned side of the salmon only. Put a generous amount of the coarse salt and pepper on the skin side. Cook for about 8-10mins. It should be mostly pink with a tiny tiny strip of the raw pinky red. Switch to a low amount while you’re adding in the avocado and spinach. By the time you do this, it’ll have finished cooking without drying out. Serve.
Now that I’m out of law school (well, for the summer), I’ve found that I have so much more time to bake! As a new Paleo, I’ve obviously found myself craving yummy non-paleo foods; BUT I have trying to either search for recipes online or have been inventing it as I go along. This is one of those times.
Most muffins ask for baking powder, which really isn’t paleo, so to get around that I’ve found that baking soda & organic cream of tartar works as a nice substitute, I’ve also picked up a flour substitute (coconut flour) which since its super high fiber you don’t need as much of.
Well, enough of the talking, here’s the recipe!
1 c. Blueberries
1/2 tsp. cream of tartar
1 tsp. baking soda
1/3 c. of coconut oil
1 c. of coconut flour
12 organic cupcake liners
Mash three ripe bananas in a large mixing bowl. And the egg, blueberries and mix. In another bowl, add the tartar & baking soda to the coconut flour. Add the dry ingredients into the wet ones. Mix well. Next heat up the coconut oil and add into the batch. Mix, Mix, Mix! When it’s done mixing well, pour into ORGANIC muffin liners. I’m telling you, you don’t need to grease them (time saver) & well they’re good for the environment!
Finally bake at 375 for 20 mins. Let them cool for a bit and then serve!
Just because I’m new to this paleo thing doesn’t mean I’m not a fatty Latina at heart! Back home, I would always eat *insert type of meat* and rice…and beans….and maybe fried plantains if we were still hungry–you see where I’m going with this? Side dishes!
Now when you can’t turn to your carb friends frenemies like rice or wonderbread, a paleo can turn to these delicious Mint & Garlic Zucchini. They are super delicious and pretty quick to make!
2 large zucchinis, cut into thick slices;
1 tbsp. flaxseed oil; preferably the lemon infused one if you have it
It’s summer here in Boston, and the best way to enjoy it is by going out to drink, eat, and explore!
Now that I’m on this new paleo diet, I’ve been a bit nervous to go out and just eat plain spinach for lunch or dinner. Luckily, my friends at Anthony’s Pier 4 were so incredibly helpful in my pursuit of finding tasty paleo food!
They first brought us bread and butter (which is probably our worst nightmare since tastes so good but is oh so bad for you) which I passed on but thennnn they brought mushrooms with garlic and olive oil!
For an appetizer we shared raw oysters that came with a horseradish sauce and a cocktail sauce. I don’t really like cocktail sauce anyway so I skipped out and just had my little raw oysters with lemon! They were amazing.
For the entree, I ordered the Boston Sashimi for $19.95 included raw tuna, salmon, swordfish, finnan haddie, scallops, oyster, cherrystone, pickled ginger, wasabi and soy sauce
I’ve got to say that I enjoyed the clams more than the sashimi but it wasn’t terrible.
HECK YEAH. Who said going Paleo was easy? Oh yeah, it was me. But seriously, I CANNOT cook, bake, sauté, etc. You name it, I probably cant make it. But I figured with the few days I had available between the Writing Competition (memo & citation assignment handed out to the 1Ls after finals in order to get onto a journal or law review) and my summer internship in Boston, I should make lots of yummy food!!
So, I did a little research (like every good law student does) and I stumbled upon a delicious recipe for a delicious raw vegan “cheesecake” and just had to try it! Now, I didn’t have a seven-inch pan… proof of how little I actually cook, but I did have a muffin tray!
Here’s the Recipe!
Raw Cashew Dreamcake
1/2 cup raw almonds (pecan or walnuts will also work)
1/2 cup soft Medjool dates
¼ tsp. sea salt
1 ½ cups raw cashews, overnight if you have a decent food processor 1 1/2 days if you don’t **trust me, make your life easier
juice of 2 medium lemons
the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)
1/3 cup raw coconut oil, melted
1/3 cup agave nectar
1 cup raspberries (thaw completely if using frozen)
1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 7” spring-form pan or cupcake tin and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well. 2. Warm coconut oil and agave nectar in a small saucepan on low heat until liquid. Whisk to combine. 3. In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix, absolutely use it. 4. Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid. 5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices.
Unfortunately a law student’s healthy lifestyle is often the first thing thrown out the window! While grades are important, its also equally important to keep a decent diet!
One of my classmates has definitely taken this tip to heart. He works out with Cross Fit who recently set up a 30 day Palo challenge.
What is the Palo Diet?
The Caveman/Cavewoman Diet. Transport yourself back to a time where men and women survived on basic hunting and gathering skills. There were no processed foods right? Exactly. Basically this diet allows you to eat meats, veggies, fruits, nuts and seeds. What doesn’t it allow? Dairy, Legumes, Grains, Processed sugars and pretty much anything else processed. Now that’s my kind of diet.
How does a busy law student do it, you ask? Simple really. Cook on the weekends and picture yourself as a raw vegan. You can’t go wrong.
Today for example, I ate a watermelon & banana fruit salad with green tea for breakfast. For lunch, poached eggs with avocado. For dinner, I even went out to Fiore and ordered the clams cooked with olive oil, tomato and garlic. As a late night snack on a Saturday night, I had two glasses of red wine and pistachios. (hey, I never said I didn’t indulge).
Whether you’re going to class, a networking event, or OCI, dressing well makes a huge first impression. Powder Blues, Navys, Blacks, and Whites are a must.
During my orientation back in August, a 3L said something that, at the time, sounded a little strange but was totally accurate. He said, “when in comes to fashion in the legal world, you stick out by fitting in.” I remember snickering to a friend I sat next to thinking what the heck is this dude saying!
Fast forward to one of the first diversity networking nights downtown and I was AMAZED at how inappropriate some of these girls were dressed! Maybe it’s that my El Salvadoran mom, who on top of her already conservative-Latin ways also worked at a high end retail store, was always telling me to make sure that I covered my thighs and had my skirt length reach my knees BUT that was not okay. Girls, I beg you, DO NOT wear sheer tops, short skirts, low plunged necklines, or tight fitting suits.
THIS IS NOT THE PLACE. STICK OUT BY FITTING IN. Wow your interviewer (because face it, everyone you meet at these cocktail receptions might as well be) by what you have to say. Do not let his or her first impression be a material one!
I found most of these on the Banana Republic website although some of them I’ve just gathered from Pinterest. Take a look at what you like, what fits you, and what fits in with the event.