All I could think about last week was peanut butter and jelly variations.
Peanut butter jelly breakfast toast with extra crunchy chia seeds. Peanut butter on a peanut butter bagel (omg). Peanut butter and fresh strawberries spread on banana muffins. Peanut butter and jelly stuffed french toast.
How do you feel about polenta? Have you ever tried it? If not, here’s your chance for a fabulous introduction!
Honestly, I didn’t start loving polenta until probably around four years ago. My college-aged self was never exposed to the delightfulness of the flavor or texture. It’s a shame really, but since my discovery I’ve relished in polenta based dishes.
These days it’s easy to come across polenta in restaurants or in the millions of recipes on Pinterest. Today, I’m bringing you a killer brunch recipe to serve whenever you feel like being a little fancy. Funny enough, this recipe actually isn’t fancy or difficult at all. The ingredients are simple and you more than likely have them sitting in your pantry already. For reals.
The beginning of January hit a few weeks ago and this smoothie was in full rotation as my breakfast of choice. To be honest, I enjoy smoothies at all times of the day during each season. Not only are smoothies delicious, but they give you the ability to pack a lot of nutrition into one glass. And that’s something I love!
Normally I start each blog post with some sort of little story about life and what I’ve been up to lately. Today I just want to bring you a recipe for paleo banana bread because frankly, it’s just awesome.
I’ve been hoarding this recipe in my drafts for months, waiting for the perfect moment to hit publish. Mondays always seem to be the best because you’re all looking for new things to make, and who doesn’t love a good treat for the rest of the week?
Normally I don’t ever claim things are the best, especially in my line of work. HOWEVER, when I’m able to make a normally calorie-laden blueberry muffins both nutritious AND incredible, I get a little excited. Even more thrilled when I somehow was able to make them gluten free.
First these beautiful, moist muffins were baked when I needed them the most: a few days after Thanksgiving after I came down with an absolutely dreadful post-nasal drip cough coupled with a lack of sleep from holiday festivities. The leftover blueberries that weren’t used in my blueberry pie were sitting in the fridge, begging to be thrown into some muffin batter. So off to the kitchen I went.
It neared 7am; Tony was still sleeping as I pulled the enormous muffins out of the oven and set them on the cooling rack. My goodness they were lovely and bursting with juicy blue color. I left a note for T to try them, then went out to grab cough medicine and run a few errands.
When I think of weekend breakfasts, pancakes are always top of mind. How about you?
There’s nothing like a stack of fluffy cakes to say that we made it and accomplished the week, right?! That’s why I put together a list of my favorite HEALTHY pancake recipes — some are gluten free, some whole grain, a few paleo; most importantly, they’re all deliciously stackable.
Right now I’m on a plane to Utah, heading to Solitude Resort in Park City for a beautiful ski trip. It’s funny, I don’t remember the last time I went skiing. Probably 7th grade? I don’t remember being too terrible so maybe I’ll pick it back up again. Or I’ll just fall on my ass and enjoy a really good workout. Either way, it’s going to be a blast.
And honestly, I’m so excited for the rest of December! Lots of cookie baking, a vacation to Florida and Minnesota for Christmas.
How was your Thanksgiving? I’m so happy I was able to take the weekend off and enjoy some time with my Grandma; we had a wonderful time eating, shopping and laughing.
Unfortunately her wallet was stolen while we were out shopping. Tis the season for thieving? Ugh! Even worse, she had some pretty important documents in there. But the good news is that we got her back on the plane safe and sound (without an ID)! I guess the TSA knows more about you than you think.
I’m back from Denver and not ready to come down from that vacation high. I realized after typing that last sentence that it was a fantastic pun. Hah.
In all seriousness, our trip to Utah and Denver was a raging success. Besides one near-death experience hiking and getting stuck at 10,000 feet in a outrageous ice/snow storm, things were incredibly awesome. There were so many places that I wanted to stop and eat at, or mountains I wanted to hike; I wish I was able to get all of it in. I do want to give a huge thanks for all of your fabulous recommendations over on Instagram. I’ll be definitely doing an AK guide to Denver SOON!
This week my itinerary includes Salt Lake City, Utah and then Denver, Colorado. First I’m headed to Salt Lake City for a blogging retreat at Deer Creek Resort. After that, Tony will meet me in SLC and we’ll head to Moab and Denver to see my Mom. I haven’t seen her since June so I’m beyond excited to squeeze her tight and tell her that I love her oh so much!
And speaking of my mom, there’s one thing that comes to mind when we spend time together: Pumpkin! My mom taught me how to bake my first pumpkin pie from scratch (even the crust!) when I was 9 years. Ever since then I’ve been in a full blown love affair with pumpkin; the outstanding orange color and sweet-spiced flavors scream everything cozy and wonderful to me.