Just make sure you pause for Palmer’s

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.

Continue reading “Just make sure you pause for Palmer’s”

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Mugs – not just for coffee.

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)

Flavor Varieties

  • 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 🙂

Hearty Breakfast Quiche

It’s Monday, which means meal prep day! For a girl like me I have more Tupperware than dishes because I’m always on the go, so this day is crucial.

My latest obsession? My hearty breakfast quiche. It gets the day going with something sorta fancy, but fast! Bake ahead of time and microwave for a quick bite before work or when you get to the office.

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