Happy end of the week to you all! It’s been a month since I last shared a favorites so it’s about time to share some of the things I’ve been loving lately! I’ve been loving all the colors around our neighborhood but I’m not loving waking up in the dark to leave for work. Shorter days are harder and I feel so much sleepier! Just me? We’re moving in 2 weeks which I’m pretty bummed about and man we have so much packing to do… for now I’m going to shirk packing duties and just talk about all these lovely faves. (My favoritist fave is Marrying Mr Darcy because I love a good game <3 )
Friday Favorites October 27, 2017
Run Fast. Eat Slow.: Nourishing Recipes for Athletes
If you’re looking for some healthier, energy boosting recipes then you need to check out this cookbook that was co-authored by Olympian Shalane Flanagan. Some recipes inside to check out: Flu-Fighter Chicken and Rice Stew, Curry Lentil Soup with Charred Cauliflower, Pesto Potato Salad, Soba Noodle Salad, On-the-Run Frittata Muffins, and Homemade Hazelnut Milk.
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!