I have a new love and it’s replacing and old love because sometimes the heart wants what the heart wants. Mine? It wants to dive into a big bowl of pasta. I’ll inspiralize until I die – but sometimes you just need that pasta. So – you eat the gluten, you pay for it later, ya feel me? Y’all – it doesn’t have to be this way…enter, Miracle Noodles!
I’m sitting here having one of those moments, what to write about? I really haven’t gone anywhere lately (the life of a coach) – but am planning so much as far as travel is concerned. Just this past weekend we booked a last-minute, Pre-Thanksgiving getaway to New England because *FINALLY* the stars aligned and hubs is going on a business trip and I can go along!
A creamed spinach recipe – you’re probably thinking one of two things:
- “Creamed.” Yeah Amy, like that is healthy – right? Ha-ha.
- Spinach. Ew. Why?!
But when your friend is a chef, sends you this recipe from her catering company I mean you gotta do it? Right? And maybe even hide some veggies in there too.
“Have you heard – There’s a rumor in St. Petersburg!” Ok – so hubs may have looked at me a bit weird when I started singing this song crossing into St. Petersburg – Florida. But Anastasia on Broadway – HELLO?! Interesting enough, as someone who has lived in Florida for the past 6 years, I had only spent one night in “St. Pete” which, after visiting this fall, I have to tell you – is sinful.
I would like to discuss a very important topic with you – bagels. I feel like I am very new to the bagel game – because I had my first “New York Style” Bagel last weekend, in Florida. Apparently the water is different – so the folks at this bagel joint infuse their water with the same molecular structure as NYC water and ya’ll – you REALLY can taste the difference!
Since studying abroad in Spain, I have been enchanted by the work of Salvador Dali. If you asked my professor – she would tell you I was so overcome after seeing “The Great Masturbator” in the Reina Sofia that I passed out (this is true – but most likely it was the sangria.). Nevertheless – there is something enchanting, even haunting, about the mind of this great artist – and you
can must visit The Dali Museum in St. Petersburg, FL.
There are not a lot of places Ryan and I will drive 3 hours round-trip for when it comes to a bite to eat. Actually, there’s really only one — Palmer’s Village Cafe in St. Simon’s Island, Georgia.
Also – because 1/2 anniversaries are so a thing (hey – any excuse to eat out!) I’m reminiscing on our quick morning trip up there this past New Year’s Eve.
School is almost back in session and all the throwback pics are coming through my timehop from dormlife – man, those where the days (VS for life!). I was fortunate enough to live right by the cafeteria, so could easily run in and grab a bite to eat before class, but then the weekends would strike – and “Umph” (the nickname for our dining hall) would be closed.
Enter my greatest discovery ever in the history of my college studies (aside from Hyperbole 😉 ) – MUG CAKES!
Imagine it, making a cake with just a spoon, coffee mug, and a few ingredients that you could easily stash in a dorm pantry cubby, and a few ingredients you could get well – anywhere! I’ve made anything from mug cookies, brownies, cakes and now…muffins!
Being allergen-friendly and gluten free, this can pose some difficulty some 10 years (10 years?!) after those dorm days – but after adapting this recipe from The Plant Paradox this will definitely be a quick staple in our breakfast routine. Believe me, when you can’t find bread that won’t upset your tummy, having a warm muffin in the morning – it’s basically heaven. And – you can read more of the cute sayings that are on your mugs!
This recipe serves 1, and is completely Plant Paradox Phase 2 and 2B mindset compliant (so ya know that’s my sweet spot!) – what’s really nice is the batter holds up well enough in the fridge to mix up 2 at a time, and you can save, or share one.
Gluten Free Mug Muffin Cake
serves 1, adapted from The Plant Paradox
- 1 tablespoon coconut oil, melted
- 1 tablespoon EVOO
- 1 tablespoon tap water
- 1 tablespoon coconut flour
- 1 tablespoon almond flour
- 1 stevia packet (or sugar packet)
- 1 pinch sea salt (about 1/4 of a salt packet)
- 1/2 teaspoon baking powder
- 1 egg (pastured if you can get it)
- Chocolate – add 1 teaspoon cocoa powder
- Key Lime – add 1 teaspoon key lime juice
- Lemon – add 1 teaspoon lemon juice
Dump all ingredients in a coffee mug (at least 8oz large).
Pro tip: heat your tablespoon measuring spoon under hot water to melt your coconut oil when you scoop it out of the jar – or put that in the mug first and microwave about 10 seconds.
Mix vigorously with a fork (not a spoon – it makes it fluffier) until the egg is nice and incorporated. Let sit for 1-2 minutes so it rises slightly. Microwave on high for 90 seconds. Serve immediately 🙂
When we got our dog a year ago we got a lot of comments along the lines of “say goodbye to your travels.” And “That dog is gonna tie you down!”
Anybody else heard that? Said that? Fear that?
I’m here to tell you something – you can travel with your pets, your life isn’t over. Exhibit A – Willy, our 80lb fur child has traveled more miles this year than a lot of kids have.
And yes – maybe this post is an attempt to share more pictures of my adorable dog – but it’s also wonderful advice. I promise. And cuteness…
If you’re like me, you’re up SUPER LATE the night before taxes are due, coming through receipts – deductions, on chat with turbo tax…
Ok so the hubs is doing all that – because let’s face it, I suck at finances and he absolutely loves it. But still – I knew this would be the night to make a sweet treat.