break time

you may have noticed my break.

my posts have been sparse!

i have been working on a move for the last few months, on our way to cleveland. we made a quick home at my husband’s parents home along the way for a few months, and in 2 weeks we will will pick up and be off to eastern ohio! hooray!

please, stick with me until we settle in a little. i will try to sneak tasty snippets in here or there, but my commitment for the next several days will still be getting juniper and my husband on track on our new setting.



Whole 30, days 12 & 13

we’ll be on the road looking at houses all weekend, so don’t expect posts until monday! good luck in your journey, all!

no, neither of us ate this pizza!

Whole 30, day 11

i am fighting an infection right now from nursing. it is horrible. fever, pain, tummyache.. i am on a good dose of antibiotics, so i’ve started adding applesauce to my diet. i have to. antibiotics effect my digestive something horrible, so i need the pectin!

breakfast: 3 fried eggs, sausage. coffee with coconut cream.

snack: applesauce & cashews.

lunch: turkey, avocado, lettuce, peppers. some kale chips. -yeah, i know kale chips are pushing it…

dinner: cilantro lime grilled pork loin, fried plantains, mango chutney. -my parents were over for a visit, so no pics, sorry!

results: i’m feeling pretty crummy today because of my infection. so far as food goes, everything satisfied and i wasn’t left feeling hungry at all!

thanks for hanging in there!

i know my posts have been spotty and sparse, but i’ve been really busy lately!

being pregnant sucks a little energy out of you in general, but i’m doing great for the main part. despite brian and i having the nastiest version of the flu last week, i’ve been in tip top shape for a 7 month pregnant lady. i still go to the gym, i still work full hours, and i refuse to let anyone treat me like i have an illness. -it’s pregnancy, people, my body was BUILT for this!

i’m proud to report that we finished baking 2 layer cakes for my shower, which is tomorrow. today we will fill and decorate both cakes, and also make a tart. what fun! seriously, i don’t get much 1 on 1 time with sis, so just sitting around baking monotonously is great. she and i operate on the same level.

needless to say, i’m looking forward to posting pictures of our adventure as soon as i can!

carrot cake cupcakes

carroty cakes

i made these little gems for my dad’s birthday last month. i prefer carrot cakes to be somewhat traditional, meaning i don’t add coconut or pineapple to them at all. i find that those two additions make more of a tropical, hummingbird cake. this recipe comes from elana’s pantry, though i did make a few adjustments. i used maple syrup to sweeten them instead of agave nectar. also, i used bob’s red mill brand almond flour instead of the honeyville brand she recommends. finally, i added some raisins to the batter.  i suspect it was these adjustments that are what made these cupcakes slightly dense and muffin like. even when frosted with the dreamy, fluffy cream cheese frosting, these resembled a delicious breakfasty baked good rather than a birthday indulgence. -but that was totally my bad. anyhow, the cupcakes were still really tasty, and my dad really enjoyed them. carrot cake is his favorite thing, so he is the judge! i toasted some walnuts with cinnamon to top a few of these, also i topped a few with candied ginger. i recommend both.

this recipe makes 10-12 cupcakes

carrot cake cupcakes

1.5 cups almond flour

1/2 tsp sea salt

1/2 tsp baking soda

1/2 tbsp cinnamon

*3 eggs

2 tbsp oil

1/4 cup agave nectar or maple syrup

1.5 cups graded carrots

1/2 cup chopped walnuts or pecans

1/4 cup raisins

*note: i’ve been restraining myself from beating eggs before i put them into a recipe to see if this yields in a fluffier result. it does. especially with brownies and cakes. try it!

method: prehat oven to 325f. prepare tin with paper liners.

combine almond flour, salt, cinnamon, and baking soda in a large bowl. i use a whisk to break up clumps, in the case that they may form.

separately, mix together eggs, agave, and oil until well combined. stir carrots, raisins, and nuts in.

combine the batters until just mixed and coated evenly. scoop 1/4 cup batter into each liner.

bake for 18-22 minutes. allow to cool completely before icing. top iced cupcakes with candied ginger, toasted nuts, raisins, or whatever tickles your fancy!

this frosting recipe makes a lot. be prepared to get creative in figuring out how to use it all up- i recommend straight of the pastry bag. it is super fluffy, slightly delicate, and once chilled, should keep its shape for 2 days or so.

cinnamon-toasted walnut

fluffy cream cheese frosting

3/4 cup heavy cream

1 cup cream cheese at room temp

1/4 cup maple syrup

1 tablespoon vanilla extract

method: whip cream until it is stiff.

in separate bowl, beat cream cheese until it is creamy. blend in sweetener and vanilla.

fold cream into cream cheese gently. fill a pastry bag and go to town.

plain, ginger, and cinnamon-toasted walnut