Brady and I are currently planning our Christmas vacay to Disney World and it’s just another reminder that I never finished recapping our trip from May. I’m a bit obsessed with Disney vacation planning and it may be even one of my favorite things to do. Yup, I’m weird. I really want to see Disney all dressed up for Christmas and I’m since it’s slightly last minute – as far as Disney planning goes – I’m trying to quickly pull our itinerary together while packing <- we’re moving this week!
We had such a fun trip earlier this year and I’m always so excited to go back to the place where we went on our honeymoon! It brings back special feelings of closeness and joy that we felt during our first week being married. Life has had us down the last few months and I really feel like another break is what we need to lift our spirits.
Neither of us has ever been to Disney World during the Christmas season and we’re trying to study up/prioritize since this will be a shorter trip. We’re probably going to come back tired with sore feet but full of Disney Christmas magic. If you have any planning tips or anything we just HAVE to see while we’re there – Christmas related! – then please let me know!
A Day at Epcot (5-10-2017)
So on to the recap! On Wednesday we went to Epcot and it was the only day out of our 5 Disney days that we did not use the park hopper option. We knew this was going to be a lighter day and we hadn’t made any plans to be in another park in the evening. With this in mind we really took our time going around each of the pavilions and enjoyed what each area had to offer.
Sometimes things don’t go to plan. It’s how life works and sometimes it just has to be ok. Yesterday was one of those days and honestly I’m ok with that. I try not to buy treats too often but when aunt flo comes to town, indulgent nibbles are in high demand. I woke up yesterday with some of the worst cramps and I didn’t really feel like eating. Ice cream is one of the best foods for cramps so breakfast was mint chocolate ice cream… a great start to the day! I did manage to consume some wholesome calories yesterday with a 3 bean salad (recipe below) and blow-your-mind creamy cauliflower soup.
What I Ate Wednesday
Breakfast – Mint Chocolate Ice Cream
Lunch – 3 Bean Salad
This 3 bean salad has been my staple recipe for the last couple months. I make it at least once a week because it’s quick and easy to make and it’s so versatile. Here are a few of the ways I’ve had this 3 bean salad:
I tend to enjoy reading “What I Ate Wednesday (WIAW)” posts or watching WIAW vlogs and I decided I’d like to start sharing posts of my own! One of the things I’m working on currently is more consistent meal planning to cut down on food waste as well as to save money from eating out. I’ve done meal planning in the past but I’m trying to be more dedicated with it now. Not only is this helping to save money, it’s more nutritious eating and healthier all around. Overall it’s just a big fat win. I’ve been using the Knock Knock What to Eat pad to plan our meals which has been working well. It’s $15 on Amazon right now but I found it at my Books-a-Million store for $6.50.
I’ve been staying on top of planning lately and I’ve tried out quite a few new recipes in the process like this vegan Chai Butternut Squash Soup last week that was absolutely fantastic. I had my doubts but I was truly blown away by how amazing this was.
I’m trying to incorporate better snacking food into my diet. I’ve been avoiding bringing home snacks like chips, crackers, and in my husband’s case, peanut butter. This leaves a hole in our pantry because snacking food or “lunch accessories” are pretty important. Some ideas I’ve had are: homemade scotch oat cakes, fresh veggies and vegan ranch dressing, frozen yogurt – I really like the So Delicious Coconut Yogurt – berry bites, roasted chickpeas, homemade pita chips and hummus. Brady and I would also like to shift towards eating more vegan food and less dairy but that’s going to be implemented at a fairly slow pace.
Happy First Day of Fall! I thought fall had started a few weeks ago because the temperatures had dropped into the 60s. I was just about to pull out my fall sweaters and all of a sudden it was warm again. Some of the trees have started changing color but it’s still overwhelmingly green and pretty hot around here. Either way, to commemorate the start of a new season, I’ve got one of my favorite recipes – Cornbread Muffins! – to share with you as well as a few Friday Favorites!
Cornbread Muffins Recipe
My mom was an amazing cook and even more amazing because the majority of what I ate growing up was vegan AND sugar free because of my dad’s dietary restrictions. One of my favorite meals and often requested for birthday dinners, was my mom’s homemade chili and cornbread muffins.
Most cornbread recipes out there call for way too much sugar and the muffins basically end up being a dessert with the amount of sugar in them. These have a minimal amount of sugar but it doesn’t take away from the fullness of flavor or fluffiness in the muffins. This recipe is especially healthier if you plan on adding something sweet on top.
As with any baked goods, cornbread muffins are best when taken straight out of the oven, split open and buttered right away to let the butter melt in. These are perfect with some jam or honey on top or you could do as my husband does and just break a few up and let them soak into a warm bowl full of chili. If you happen to have leftovers the next day, pop ’em in the toaster oven for a minute and they’ll be just as good as straight out of the oven.
If you’re vegan and don’t eat honey, just switch it out for cane sugar, rice syrup, or a natural sweetener of your choosing.
However you decided to eat them, these cornbread muffins are definitely a treat you’ll enjoy!
Hello there friends! It’s been a while but that will all make sense pretty soon… but for now, I’ve got a quick catch up and some favorites to share with you!
In the middle of June we got a new kitten, Maisie! It’s unbelievable how much she’s grown in 2.5 months! For whatever reason her nickname is Maisie-Ella Mozzarella, she’s a bitey little monster who loves to terrorize our 14-year-old cat Shadow, and she’s got the loudest purr I’ve ever heard from a cat so I guess we’ll keep her. 😉
I didn’t get to do a whole lot this summer but Brady and I did get away the first weekend of August to go camping at Deep Creek Lake with my family. While we were there, we went to Swallow Falls State Park for the first time and it’s easily now my favorite state park in Maryland. It gives off a vibe as though you were in the Pacific NW, probably more so because we were there just after a downpour!
Hello Again! I’ve been loving this gorgeous spring weather, haven’t you? Everything’s in bloom and I couldn’t be happier.
The last few weeks have been busy with some traveling, making travel plans, birthdays and other exciting things and I’ve managed to fall behind, but I wanted to make sure I shared some of the things I’ve been loving lately starting with a couple food things!
Talenti Sicilian Pistachio Gelato
I have been obsessed with this Sicilian Pistachio Gelato and it’s bad because it’s one of the only ice creams I can sit down and eat the whole pint in one sitting. It’s bad and I try not to bring it home too often for this reason. I’m a bit of an ice cream snob and I’d often much rather spend my money on a small amount of amazing ice cream then get eh ice cream for less. This stuff is super creamy and flavorful and there’s enough pistachios to have some in every bite. I tried a cheaper brand of pistachio ice cream lately and I could barely eat it so… yeah this stuff is the best.
Forager Project Organic Cashewgurt in Lemon
I really loved this stuff. If I had been blind taste testing, I would have thought that this was the real stuff. The consistency was on point, the lemon adds the sourness that traditional yogurt has but that’s not to say that it’s sour because it definitely is not. I saw it at Whole Foods and decided it was something I needed to try because I’m trying to back away from dairy since it messes with my digestive system. It’s hard to find worthy vegan substitutes for some of my favorite things and I’ve wanted to try some cashew alternatives but haven’t gotten around to it until now. I’d definitely recommend checking this out!