My little Marvel is 2, let’s eat cake!

My little Marvel is 2, let’s eat cake!

Tuesday was my little love’s 2nd birthday. Yes, I had a precious little Cinco de mayo baby. Poor thing will always have large groups of adults getting wasted on her birthday, a burden she shares with my hubby, born on the 4th of July. Partiers aside, it was a beautiful day full of smiles, sweets and celebrations. 🙂 Marvel has been spoiled silly this year; the celebrations began a few weeks ago at my mother’s house in LA and continued on until last night when we sat down with my in laws for dinner and more cake. I’ve eaten more birthday cake in the last three weeks than I have this entire year. I can’t complain though, I mean really, who complains about cake? The grinch maybe, or fascists? Perhaps nazis would complain about cake. Thankfully I’m none of those things. I absolutely love me some cake.

This delectable cake is a welcome reprieve from the traditional slathered in frosting, chocolate layer cake, that most birthday parties are sporting; which I totally made this last weekend for yet another of Marvel’s birthday parties. This cake is an orange and lemon bundt cake. My mother in law made this in a big flower cake pan so technically the cake you see in the pictures is not a bundt cake but it’s meant to be one. The edges are slightly crusty and taste of caramelized sugar. The inside is moist and spongy with bursts of citrus in every bite. It is an AWESOME birthday cake. Frankly, it is an awesome anytime cake. I ate a small slice after my breakfast this morning. If you haven’t had breakfast dessert yet, let me say, you are sorely missing out. It went absolutely perfectly with my green tea. I made some coconut whipped cream to serve on top and couldn’t have been happier with the pairing. I strongly suggest you serve this cake with some sort of whipped cream. The two go together like peanut butter and jelly. 🙂

 

Triple Citrus ‘Bundt’ Cake

Adapted from a Martha Stewart Recipe

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Ingredients

Cake

  • Coconut oil for greasing
  • 2 3/4 cups flour (I used a gluten free blend of sorghum, teff and white rice flour)
  • 3 lemons
  • 2 large oranges
  • 1 cup coconut sugar, processed super fine in a spice grinder
  • 2 tsp baking powder
  • 1 3/4 tsp salt
  • 3/4 cup coconut cream
  • 6 large eggs
  • 1 1/2 cups coconut oil

Syrup

  • 1/2 cup fresh squeezed lemon juice
  • 1/2 cup fresh squeezed orange juice
  • 1 cup coconut sugar, processed super fine in a spice grinder

Process

Cake

  1. Preheat oven to 350 degrees
  2. Grease a bundt pan with coconut oil
  3. With a sharp knife, cut away the peel and the white pith of a lemon. Holding the lemon over a bowl, cut between membranes to release segments in the bowl. Here is a handy video on how to do this. Squeeze juice from remaining membranes into another bowl. Repeat with remaining 2 lemons and 2 oranges
  4. Sift together flour, sugar, baking powder and salt into a bowl
  5. Add coconut cream and using an electric beater, beat until combined
  6. Add eggs one at a time beating to combine
  7. Beat in coconut oil and citrus juices
  8. Add citrus segments and beat on low just to combine
  9. Transfer batter to pan and bake rotating pan once until a toothpick comes out clean, about 45 minutes. (If you are using a flatter, larger pan like I did, it will take about 15 minutes less.)
  10. When cake is done, set on a wire rack to cool for about 20 minutes
  11. Transfer cake to a shallow dish
  12. Brush top and sides of cake with syrup below
  13. Add some sort of whipped cream and make your mouth happy. 🙂

Syrup

  1. Bring citrus juices and processed coconut sugar to a boil in a saucepan stirring until sugar is dissolved, boil for 30 seconds more

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Ch-ch-ch-ch-ch-ch-changes and Cheesy Herb Bread. 

Ch-ch-ch-ch-ch-ch-changes and Cheesy Herb Bread. 

Hi, my name is Sam. I’m 30 years old, married, have a 2 year old daughter and I am living with my in laws. This is a reality I could not have guessed for myself. Weren’t you supposed to have your life figured out at 30? Seems the older I get, the more I realize just how clueless I really am. Life is one big experiment and we’re all trying our best to thrive in each moment while dodging the inevitable catastrophic explosions. I won’t get in to the long story with you now but I will say this, my thyroid has been acting up and we had to rule out cancer. For those of you who aren’t familiar with that process, it’s an expensive one. Fortunately, very fortunately, I’m in the clear. Yay!! 😊 UN-fortunately, I’m down nearly 10 grand. Add that to the debt we were already nursing and you’ve got many thousand really good reasons to move in with your parents

As uncomfortable as it can be to share a space with your in laws, especially my in laws, there are enough perks that I think I can overlook the pitfalls for a few months. First, we’ll be saving nearly 3,000 dollars a month. Can you believe that? California, you are so obscenely expensive… good thing you are so effing purty. Secondly, living with my MIL means more help with my daughter. Get this – I was able to just up and drive off to my dentist appointment this morning. I didn’t have to bust my ass finding a sitter I didn’t trust or have to bring her along for a sweaty, traffic filled, hour long car ride. Nope. I.simply.went.by.myself. Gah! It was almost like I was a single unattached adult human again. Aside from the 10 minute tantrum she threw as she clung to my leg, begging me not to go of course. Trivial details darlings. Point is, having G-ma in the same house is granting me daily slivers of much needed freedom. I’m grateful to say the least. Thirdly but arguably most importantly, my MIL is a phenomenal cook. She is of Armenian descent but was born and raised in Turkey. Her cooking is fresh, vibrant, flavorful and I can taste her heritage and her love of food in every bite. She passed along this bread recipe to me yesterday. We baked together for nearly 2 hours. At the end of it I had dough in my hair, flour on my clothes and a belly full of cheese. Not a bad way to spend an afternoon, even if it is with your MIL. 😉

Gluten Free Cheesy Herb Bread 

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Ingredients

  • 2 1/4 cups gluten free flour, I used 1 cup buckwheat, 3/4 cup white rice and 1/2 cup garbanzo
  • 3 eggs
  • 1- 1 1/2 cup grated manchengo cheese
  • 1/4 cup dill, finely chopped
  • 1/3 bunch of italian parsley, finely chopped
  • 4 stalks of green onion, finely chopped
  • 3 tbsp sunflower oil
  • 2 tsp baking powder
  • 1 tsp salt

Process

My favorite part of cooking with my Mama in law is watching the way she does things. She moves quickly, she makes a mess and she rarely measures anything out. She made a loaf with gluten – I watched her every forceful move and then copied her, sans gluten.

  1. Preheat oven to 375 degrees
  2. Throw eggs in a bowl and using either a fork or an electric beater, beat until nice and frothy.
  3. Add in herbs, onions, oil and salt and mix together until combined – I used my clean hands. It’s more fun that way. 🙂
  4. Add in flour and baking powder and mix again until well incorporated. Since this recipe is gluten free you don’t have to worry about over mixing! You want to avoid over mixing wheat flour as it activates the gluten and can make your finished product firm, not fluffy and moist like you’d want. 
  5. Pour batter into a greased loaf pan and bake for 45 minutes.
  6. Let cool, slice and savor.

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Happy cooking loves!

XO ~ Sam

PS- Here are some of the pretty things I get to look at every day now… Maybe moving in with your in-laws isn’t all THAT bad after all. 😉

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My top 5 ways to achieve a natural glow

My top 5 ways to achieve a natural glow

I feel like I can confidently say, nearly every human being wants to look their best. Whether you consider yourself a glamour girl, a granola girl or somewhere in between, each one of us wants to shine in our special way. People, women in particular, will do nearly anything to put their best face forward when showing up in the world, turning to makeup, expensive products and even resorting to cosmetic surgery. I’m personally not a proponent of going under the knife to attain beauty but I don’t judge it either. Each women’s body is their own and she is free to do whatever she wishes to it. However in the interest of looking at preserving beauty from a more natural view point, I’d like to share some easy, inexpensive alternatives to the more costly and invasive measures.

  • Alternate between warm and cold water in the shower, ending with cold. This opens and closes pores which can detoxify the body. Alternating between warm and cold makes circulation move in and out like an accordion. When the body is subjected to cold external temperatures, the flow of circulation is directed inward toward the internal organs. As the outside temperature gets warmer, the flow of circulation goes outward toward the skin. This increases the rate of detoxification and moves nutrients more readily to various parts of the body. Ending your shower with cold water closes pores and keeps dirt and oil out after cleansing. Another benefit of cold water is it makes your blood vessels constrict which reduces swelling and the appearance of dark circles under your eyes (where skin is at its thinnest). This provides you with a young, healthy glow.
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  • Dry skin brushing- Dry skin brushing is an Ayurvedic practice that promotes a healthy lymphatic flow in the body by gently guiding lymph fluid to lymphatic drainage nodes. This process detoxifies the entire body including the skin giving you a beautiful glow immediately after brushing. It also encourages circulation by increasing blood flow to the skin which will release toxins.

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  • Drink up to a gallon of water throughout your day. I carry around a 12 oz jar and make sure to drink about 8 of those a day. Since starting this practice my skin tone has evened out and I look a bit younger as my wrinkles have filled in. Hydration is an incredible beauty tool. I think most of us are walking around at least partially dehydrated. I challenge you to drink more water and notice how your skin begins to glow. Point of note- don’t chug large amounts of water at once. This could disturb your electrolyte balance and be damaging to your health. Sip H2O slowly and consistently throughout your day and you’ll be looking more radiant in no time.

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  • Face cupping – Cupping is a therapy that draws blood to the surface of the skin to promote healing. Cupping helps the tissue develop new blood flow and causes anti inflammatory chemicals in the body. Cupping done on the face can reduce puffiness, reduce dark circles and under eye bags, firm jowls, plump up wrinkles, the list goes on. I do this therapy to myself a few times a week and have found it to be an amazing tool in combating the signs of aging. This is the brand that I use and I would highly recommend them as they are easy to use and fairly inexpensive. 

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  • Use carrot and rose hip seed oils on your face every night. These oils are not only hydrating they are also full of vitamins, antioxidants and essential fatty acids that are known to correct dark spots, fill in fine lines, reverse sun damage and reduce scars. You can slather one or more of these oils onto your clean face right before bed or you can make this face cream and incorporate them into it. Either way, your face will glow like never before. My skin has never looked as good as it does since I started making my own face cream with these nourishing powerhouse oils.

I believe that beauty is all about radiating from the inside out. That means, eating nourishing whole foods, exercising consistently, feeding your spirit and helping/giving to others. As long as you are doing these things you will surely be glowing… but if you still need a little help, the above natural methods should do the trick. 😉

XO ~ Sam

Inspiration Station

Inspiration Station

Inspiration comes to me in many forms. Sometimes it’s a gentle whisper that I nearly miss, sometimes it’s a screaming fire in my belly that insists I act immediately and other times it’s a sweet nudge from a wonderful friend. This blog post was inspired by such a friend, her name is Aurore and she has nominated me for the Very Inspiring Blogger Award.

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I’m honored to accept and share the love with other inspiring bloggers. Thank you for the nomination sweet friend, as I’ve said to you before, being recognized as an Inspiring blogger by such an inspirational person means a lot to me. Aurore writes a truly awesome blog, Pamplemousse, where she shares her wholesome recipes, her workouts, (she’s a badass personal trainer who has lovingly kicked my ass on more than a few occassions) and her insights on raising three children the healthy way. She is an incredibly beautiful person, in body, mind and spirit, who inspires all who has the good fortune of meeting her. She’ll inspire you too, I’d just bet on it.

So here are the rules,

1. As the recipient you should thank the person who nominated you by linking to his/her blog and displaying the award logo;

2. Nominate up to 15 other blogs. Link to their blogs and inform them about the nomination;

3. Share three things that inspired you the most this week.

I only began my journey in this blogoshpere a brief 5 months ago now, so I haven’t become intimately involved with too many blogs just yet, although I am working on broadening my horizons. 🙂 Here are 4 that I have come to love in that short time…

Story time with John – If you like to laugh, John is your man. This guy is funny, like make sure you aren’t eating while reading his posts or you may choke funny. I know this from personal experience. Fortunately I live to tell the tale. If being hilarious isn’t enough to inspire you, John also seems to be a genuinely good guy. He is a grade school teacher and you can feel how much he cares about these kids through his writing.

Bubbles and Booyah – This girl is just pure awesome sauce. Her upbeat energy is completely contagious. I’ve never met this lovely lady but I feel like I know her through her candid and detailed accounts of her awesome life as a vegetarian, champagne lover and self proclaimed running addict. Along with sharing her fun and fit lifestyle, she also shares recipes, ideas on how to best pack your carry on and her awesome workout playlists. She is pure fun and I just love reading her blog, I think you will too.

The Migrant Chef – I get hungry every time I peruse through this chef’s insanely delicious looking blog posts. He apologizes for his unprofessional looking photos but I heartily disagree. His photos are beautiful, they are well lit and nicely showcase the beauty of his food. If a photo can make you drool, then it is doing it’s job and his photos do just that. His recipes are vast and varied. With dishes ranging from minestrone soup to a decadent looking lamb shank, you will be sure to find something to suit your tastes.

The Friendly Fig – I actually just came across this gorgeous blog about a week ago. The authors are two women, Bianca and Sara who share vegetarian/vegan recipes, (vegan cherry donuts anyone?) cruelty free beauty products, fun playlists and photos of hip fashion that they love. Their pictures are high quality and visually captivating, their vibe is young, fresh and forward thinking. They are totally my style and I am thrilled to have found them. Follow them, you’ll be happy you did.

Now that the love has been spread, onto my weekly inspirations. My week has been full of inspiration so I happily have much to share with you.

Inspiration #1: Sprouts!

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I am so excited to report that I started sprouting! I’ve been wanting to do it for years and I finally got down to it this week. Sprouted food is higher in enzymes, fiber, vitamin content and essential fatty acids than it’s non sprouted cohorts. Sprouts are also alkalizing to your body. An acidic body can be a host to all manner of illness, so sprouts help to bring the body to a healthier place of alkalinity. I got this really nifty sprouting tray that takes any guess work out of the process. I soak my seeds, place them in the tray, water them three times a day and within 2 days, the sprouting had already begun. By day 7 my sprouts were completely finished and ready to enjoy. Since I have so little counter/storage space in my home this upright tray makes more sense for me than having a few mason jars sprouting at a time. I love this tray, I love my sprouts and they are happily inspiring my insides as we speak. 🙂

Inspiration #2: My little Marvel.

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This girl has blown the lid off of me. Sometimes I don’t know who I am anymore. Sometimes I don’t know how I ever breathed a breath without her. Forever I am head over heels in love with this funny little girl named Marvel. Our connection has gotten stronger this last week. With every personal stride she makes, our bond seems to strengthen along with it. She looks at me these days with the knowing look of an old soul. She runs into my arms and holds me tight, cooing as she squeezes. Sometimes she just holds me like that for 2-3 minutes, which is a veritable lifetime for a wiggly toddler. I’ve never known such heart expanding happiness. As hard as it is to be a mother, the joy that is possible in a single moment has the power to wipe all of the other bullshit away.

Inspiration #3: This gorgeous piece of art hanging in my dining room.

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I love art. Who doesn’t right? It can capture about a million emotions in one frame. It has the power to illicit completely different reactions in each observer. It is timeless. It is the beauty of the human spirit translated into something tangible. This gorgeous piece was painted by my great friend, Ruby Lee. She is a work of art herself. This girl is my friend, my sister and she painted this just for me. In fact it is me, a modeling shot I did a few years ago. She painted it per request of my husband for my 30th birthday. The fact that she spent hours and hours creating art just for me brings tears to my eyes. It’s perfect and it inspires me everyday. This reminds me of the love of a great friend and of the infinite creative possibilities that live in each one of us.

Inspiration #4: The sun. (Because I couldn’t pick just 3!)

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This past week the Bay Area has been enjoying absolutely perfect weather. The sun has been offering up it’s delicious rays while a slightly crisp coastal breeze has been cooling us off just when the heat gets too intense. In this sun I have been playing outdoors with Marvel and my camera, I’ve been hiking with great friends, I’ve been outside so much that I’m even sporting a little sunburn. Hello summer in February! Nothing inspires me more than playing outside in the sun. Now if I can just get myself to the beach to breathe in that ocean air, I’ll really be winning! 🙂

 

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Raw Chocolate Cheesecake

Raw Chocolate Cheesecake

Good morning lovelies! I hope your weekend was wonderful. Mine was packed to the gills with friends and family, in other words, perfect. Being busy giving and receiving love is my favorite use of time. 🙂

Yesterday was my family’s annual holiday gathering. We meet in Walnut Creek at my aunt and uncle’s beautiful home overlooking the valley; we feast, we catch up, we exchange gifts. This year was particularly precious because my daughter is the first baby we’ve had around in many years. She is finally old enough to grasp a bit of the magic that is Christmas. We watched her glittering eyes as she marveled at the tree and all of the pretty wrapped boxes underneath it. When she realized some (OK, most) were for her she could barely contain herself. It was so much fun to watch.IMG_4436.JPG

After we got our fill of baby cuteness, we moved on to dinner. My contribution to the holiday table was dessert. I planned on making my pumpkin pie cheesecake which was an already proven success but time constraints didn’t allow for a trip to the store. I decided to improvise. I looked in my pantry and fridge and realized I could easily transition to a vegan, raw chocolate cheesecake. My salivary glands began acting up immediately.

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Ingredients

Crust (I like thick crust, if you like a thinner crust, you can half this recipe)

  • 1 1/2 cup pitted dates
  • 1 cup walnuts
  • 1 cup pecans
  • 1/2 cup shredded coconut
  • 1/2 tsp cinnamon
  • *1/4 cup mesquite flour
  • *1/4 cup cacao butter
    *Optional

Filling

  • 2 1/4 cups cashews, soaked for 4 hours
  • 1 1/2 cup coconut milk
  • 1/4 cup melted cacao butter (use coconut oil if you prefer)
  • 2/3 cup maple syrup
  • 1/4 cup mesquite powder
  • 3/4 cup cacao powder
  • 1/2 tsp almond extract
  • Pinch of salt

Process

  1. Using a food processor, blend all ingredients together to form a sticky dough
  2. Place dough in a 9 inch springform pan and press down to form a crust
  3. Place crust in freezer for 3 hours, give or take
  4. Once crust is about finished setting, place all filling ingredients in food processor and process for a minute or two, until filling is thick, creamy and smooth.
  5. Pour filling onto the top of the prepared crust and allow to set in freezer for another 3 hours
  6. Transfer ‘cheesecake’ to fridge an hour or two before serving to allow to defrost a bit.

*If you leave this dessert out of the fridge for too long before serving, it will start to melt and your cheesecake consistency will be off.

My family is decidedly un-vegan. I wasn’t sure that they were the right crowd to be wowed by my efforts. I was right to be skeptical. When I brought out this beautiful cake after dinner, I told them, ‘This is my chocolate cheesecake.’ At this revelation, most of my family perked up and although stuffed, began to sluggishly shuffle over to me. ‘It’s vegan and completely raw!’ I proudly proclaimed. ‘My aunt quickly whispers to me ‘Don’t tell them that! They might have actually enjoyed it.’ Despite their annoyance at this cheesecake being ‘healthy’ a few people still tried it. My aunt and uncle practically licked their plates clean and my dad actually complimented it. ‘This is really good’ he says between bites. ‘Thanks Dad. As far as desserts go, It’s super good for you too! ‘Yeah yeah, I like it despite that fact.’ he says out of the side of his mouth.

Ah… family. Can’t live with them and although I certainly can and do live without them, I’m super blessed to have them. It’s really pretty cool that a huge group of people with such different interests and personalities can all love each other so much. It’s a great exercise for me in accepting people as they are, as I’m sure they are challenged to do as well, by their crazy hippy sister, niece, daughter, granddaughter. 😉

Sending you all love and healthy chocolately kisses!

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Gluten Free Dinner Rolls

Gluten Free Dinner Rolls

Hello lovelies! I have been enjoying this past week down in Southern California with my family. It’s been a luxurious few days. Lots of lounging, talking, laughing… nothing special I suppose but it’s meant the world to me to be here for the holiday. Getting to watch my mama light up as she plays with my daughter has been so darling, magical really. I’m beginning to really revel in these moments and truly appreciate how precious they are. I’m not taking a single one of them for granted. My mother has been known to be a bit of a grump. Her life growing up was rough to say the least. To be honest I’ve never seen her so happy as when she is being a grandma to my Marvel. I love it more than I can express to you. My mommy happy? It’s just the best. If you haven’t gathered by now, I’m having a wonderful week. 🙂

It’s raining today in Los Angeles. The air smells of wet concrete and dried foliage. I sit inside, writing to you all while my girl naps, the sounds of my family screaming at Sunday Football games is ringing in my ears. I feel content. I feel at home. 🙂

My Thanksgiving dinner was simply scrumptious. Perfectly roasted turkey, creamy garlic mashed potatoes, homemade gravy, maple roasted carrots, green beans and my favorite fluffy gluten free dinner rolls. My rolls were an excellent addition to the feast. If you are gluten free and have been searching for a perfect dinner roll, today is your lucky day. I found this recipe years ago in a holiday edition of Living Without Magazine, I tweaked it ever so slightly and they have been gracing the Thanksgiving table every year since. You will love them. Everyone does… gluten eaters and non eaters alike.

Gluten Free Dinner Rolls

Ingredients:

  • 1 1/2 tablespoons dry active yeast
  • 2 teaspoons honey powder (or sugar)
  • 2 cups heated almond milk
  • 2 cups sweet rice flour
  • ¾ cup potato starch (not potato flour)
  • ½ cup gluten free AP flour (a blend of garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, fava bean flour.)
  • 3 teaspoons xanthan gum
  • 1½ teaspoons sea salt
  • 1 tablespoon baking powder
  • 2 large eggs
  • ¼ cup melted ghee
  • ¼ cup honey
  • 1 teaspoon apple cider vinegar

Process:

1. Combine yeast, honey powder and warm milk in a bowl and whisk until honey powder is dissolved. Let sit until mixture is foamy, about 5-10 minutes.

2. Combine flours, starches, xanthan gum, salt and baking powder in a bowl. Mix with an electric beater on medium-low to break up any lumps in the potato starch.

3. Add the yeast, eggs, ghee, honey and vinegar. Mix on medium-low until combined. Then turn the beater on high and mix for 3 minutes. Batter should be very thick and smooth.

4. Preheat oven to 375°F. Brush 2 standard muffin pans or 1 standard and 1 mini muffin pan with melted ghee.

5. Using a cookie dough scoop, scoop batter into muffin pans, filling about ¾ full.  Cover with a clean kitchen towel and put aside for about 30 minutes or until dough has almost doubled in size.

6. Bake 15 to 18 minutes or until golden brown.

7. Let cool slightly and serve warm with ghee or butter.

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This recipe is not the most nutritious you’ll find on my blog, this is true. But who cares? I personally cannot be sustained on veggies and seeds alone. 😉 My life is more enjoyable when it includes some well placed indulgence. ‘Everything in moderation, even moderation.’  I thoroughly enjoyed every delicious bite of this fluffy, buttery roll. I sure hope you do too. ❤

Friendsgiving!

Friendsgiving!

Hello friends! Oh… hello to you too Monday morning. In honor of the coming holiday and all of the yumminess that comes along with it, I’m feeling a lot more forgiving of your presence here today. This week, Monday means that only 3 more days separate me from visiting my family in Southern California and chowing down on some of my favorite food. I’ll be bringing some gluten free renditions of traditional holiday goodies that I can’t wait to share with you! It makes Thanksgiving so much more enjoyable when I have biscuits, stuffing and pie on my plate. What is Thanksgiving dinner without these things really? A hollow shell of the holiday feasts that I remember, that’s for sure. Good thing I won’t ever have to experience that. My recipes are healthier versions of some classics that don’t sacrifice any of the classic flavor. I got to try a few out on my friends this weekend and they, thankfully, were eagerly gobbled up.

Saturday and Sunday were a flurry of driving, eating, connecting and more driving. If I haven’t mentioned it before, half of my heart lives in Mendocino, a gorgeous little coastal town, nestled in the redwoods of Northern California. We were first acquainted about 11 years ago and after the initial shock of being so far off of the grid (what do you mean there is only one stop light and no shopping malls?) I fell in love fast and hard and haven’t strayed too far away since. Many of my dearest friends call Mendocino home so I make the 3 hour drive about once a month.

This weekend was our first annual, eagerly awaited Friendsgiving dinner. So.much.fun. Good wine, laughing, cute babies frolicking around together, buns in the oven. There was lots to celebrate and celebrate we did. Every delicious thing you could think of graced that table. A beautiful glazed ham, candied yams, a bright fresh kale salad with pomegranate seeds and golden raisins, homemade artichoke dip with fresh spinach and organic local cheeses… I stuffed myself and then went back for more. I haven’t eaten that much in years. I’m feeling properly primed for Thursday. 😉 Also on the menu was my gluten free cornbread stuffing bites and raw pumpkin cheesecake. I was so busy loving up my friends and stuffing my face with my stuffing that I completely forgot to snap a picture of either dish. 😦 It’s a good thing that I plan on making both again for one of the myriad of holiday gatherings that I will attend in the next 6 weeks. I promise to share my recipes soon. In the meantime, please enjoy some photos of my family and I being fabulous.
Xoxoxoxox

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