Ashley Paige

save your $, you can make better matcha at home 🤎🍵 here’s how to make the world’s best matcha latte

Ingredients
1/2-1 tsp matcha, depending on how strong you’d like it
1 cup of your favorite milk (I use homemade almond)
optional: 1 scoop collagen
optional: 1 tsp vanilla extract
optional: sweetener of choice (I like honey, maple or agave!)
Filtered water

Instructions
1. In a small bowl, sift your matcha to avoid clumps through a small sifter. Add a small amount of warm, filtered water (I use a few tbsp of water). Using a whisk, whisk the matcha and water together until it’s frothy and free of clumps.
2. Heat your milk in a frother, saucepan or microwave. Add collagen or sweetener if desired.
3. Pour the whisked matcha into a mug and finish with the warmed milk. Enjoy!

I actually don’t think I can name one thing that would make my sunday better 🫶🏼

hot girls don’t gatekeep their fave products- pass it on 🧡🤪

stumbled across these while unpacking today— lmk what I should do with these 🥹🌻 I feel like they need to be honored somehow in my new home!!

how to make almond milk in a juicer 🤎 if you want to see a blender recipe, let me know! x

Ingredients
4 cups cup raw almonds, soaked overnight in water
4 cups water (less to thicken, more to thin)
Optional: 2 dates pitted, or other sweeteners of choice
Optional: 1 tsp. vanilla extract or 1 vanilla bean scraped

Instructions
1. Drain the soaked almonds and rinse thoroughly.
2. Add back into a large bowl with 1:1 ratio of filtered water.
3. Ladle in to a cold pressed juicer. Spoon in equal parts water to almonds until you run out of almonds.
4. After juicing, strain the mixture through a nut bag. If you don’t have one, use a clean dish towel over a bowl, pour the almond mixture onto the towel, gather the corners, and squeeze out the liquid. Discard the leftover pulp or save it for baking.
5. Transfer the almond milk to a jar or bottle, cover, and refrigerate.
     

healthy burger bowls all summer long 🍔🍟 the smashed potato base is my fave part—

Ingredients
For the smashed potatoes
1½ lbs baby potatoes
Olive oil
Salt

For the beef
1 lb ground beef
Salt + pepper

For the sautéed onions
1 yellow onion, thinly sliced
Olive oil
Pinch of salt

Toppings
1-2 tomatoes, chopped
Dill pickles
Pickled red onions
1 avocado, sliced
1 cup shredded cheddar cheese

Burger Sauce
½ cup mayo
1–2 tbsp pickle brine
1–2 tbsp ketchup
Fresh cracked pepper

Instructions
1. Preheat oven to 425°F.
Bring a large pot of salted water to a boil. Add potatoes and cook until fork tender, about 15–20 minutes. Drain.
2. Place potatoes on a lined baking sheet and gently smash each one with the bottom of a glass. Drizzle generously with olive oil and sprinkle with salt. Bake for 25–35 minutes, until golden and crispy.
3. While the potatoes bake, heat a drizzle of olive oil in a skillet over medium heat. Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until soft and golden, about 10–15 minutes. Set aside.
4. In a skillet, cook ground beef over medium heat, breaking it apart as it browns. Season generously with salt and pepper.
5. Whisk together mayo, pickle brine, ketchup, and cracked pepper. Adjust to taste — more brine for tang, more ketchup for sweetness.
6. Assemble and serve warm.

2nd vlog in my new home 🫶🏼 decorating, shopping and seeing friends!

ootn for a summer evening ☀️🍷 obsessed w the way the second pants fit w the top!

grwm to go out 🍸also that lip combo turned out to be perfection ✨