Aug
12

About a month ago, I attended #SharingbytheShore, an intimate food blogger retreat held in Traverse City, Michigan. Over the past year, I’ve been to a few blogging retreats and always had a positive experience; this trip was no different.

You might be wondering why food bloggers have retreats. Well, it gives us the chance to connect, learn more about one another on a more personal level, laugh, eat, and share our blogging skills/experiences. Every one has a different work style, reason they blog and what they’re passionate about. Like any other industry, it’s important to get together and learn from one another (similar like you would at a conference).

I loved this retreat in particular because we were in such a gorgeous destination. Before attending, I had never been to Michigan before (except the Detroit airport). It was a five hour drive from Chicago and couldn’t have been more beautiful. And, the entire retreat was sponsored by Milk Means More — we couldn’t be more thankful for having such a kind, generous sponsor help us learn from one another.

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Jun
22

AMAZING grain-free, paleo coconut flour pancakes served with fresh wild blueberry maple syrup!

I’m so excited because today I get to pick up Tony from the airport. We have a fun few days planned in Chicago, then I’ll be headed back to Alabama with him for another week or so. He usually never gets any time off during the season so we are going to soak up some Summer in the city.

The agenda so far consists of heading to Eataly, seeing a show at Second City, watching the new Jurassic Park movie and of course, eating at all the delicious restaurants I picked out myself. If it was an option, Tony would choose deep dish pizza every single time. 

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May
01

Oh hi! I have to confess that my usual breakfasts don’t consist of pancakes or anything quite special. Typically I’ll fry an egg or two, or enjoy an on the go protein shake.

FLASHBACK to my glittery college years: I remember sitting down with a bowl of oatmeal or a peanut butter and strawberry jelly toasted English muffin and enjoying breakfast while reading in our college breakfast nook. I’d soak in the flavors for a good 30 minutes because at that point in my life, breakfast was a time I cherished.

For some reason I’ve been craving those incredibly long breakfast mornings again; mostly I want to recommit to making enjoyable, nutritious and creative morning meals – even if I’m the only one eating it. I find that when I take the time to prepare something, it somehow feels more satisfying and filling.

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Dec
18

Do you have a holiday morning tradition? This year I’m celebrating with Tony and his family; we’ll each be bringing a brunch dish on Christmas morning. I haven’t decided what I’ll be making yet: french toast, pancakes, mini cinnamon rolls or banana bread. I’m definitely leaning towards the homemade mini cinnamon rolls; what do you guys think?

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Sep
26

I’m not the type of person who is afraid to hide their feelings. And while I certainly can’t hide them, sometimes I won’t say exactly what’s on my mind. Apparently this is extremely frustrating for others, but hey, sometimes I can’t help it! There are a lot of thoughts swirling around in my brain and expressing them all seems more complicated then simply analyzing them in my mind.

I don’t know?

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May
05

Blueberry Vanilla Buttermilk Greek Yogurt Pancakes - fluffy & tender pancakes!

Mother’s day is right around the corner. Each and every day I thank God how lucky I am to have a Mother who is kind, selfless, caring, and encouraging.

My mom lifts me up when I’m down, encourages me to always be the best person I can be, and absolutely loves me unconditionally. After my father passed away several years ago, my mom and I became inseparable. I’ve learned to keep the people you love close, let the little things go, and be appreciative of what you have.

Giving back to Mothers is such a hard thing to do. How can you give someone something who has given you everything? You really can’t. But making her pancakes is pretty close. They’re made with love after all.

Blueberry Vanilla Buttermilk Greek Yogurt Pancakes - fluffy & tender pancakes!

These pancakes are incredibly fluffy, moist, and absolutely melt in your mouth. And there’s actually TWO secret ingredients that keep them light, fluffy and tender:

Buttermilk: The tang and richness it brings to baked goods is undeniable. I promise you’ll notice the difference. It’s slightly acidic and so when mixed with baking powder, it will allow the pancakes to rise and keep them from breaking down. The result is a tender fluffy pancake that will leave you speechless – promise.

Greek Yogurt: Adding greek yogurt to pancakes makes them the holy grail of breakfasts, I swear. It helps to thicken up the batter, but still leaves you with the lightest pancake. Pretty magical.

Blueberry Vanilla Buttermilk Greek Yogurt Pancakes - fluffy & tender pancakes!

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Apr
17

Quick and easy gluten free oatmeal pancakes made in the blender! These healthy pancakes are topped with the most incredible creamy peanut butter maple syrup then finished with a sprinkle of sea salt.

Cinnamon Applesauce Oatmeal Pancakes with Salted Peanut Butter Maple Syrup

I’m on another one of my pancake kicks. This obsession is ridiculous.

But until I run out of pancake making ideas (and toppings), I’ll keep bringing them to you. Because really, who doesn’t love pancakes?

Cinnamon Applesauce Oatmeal Pancakes with Salted Peanut Butter Maple Syrup

In reality, I’ve been eating pancakes more than what should be considered normal.

What do I eat for breakfast? Pancakes, obviously. With blueberries to start the day out right.

Lunch? Ugh, guess I should do a salad to get some veggies in. Note: The entire time I’m thinking about breakfast and ways I can top my pancakes.

Dinner? PANCAKES ON MY MIND. Again. Wouldn’t you agree that breakfast for dinner never gets old?

Cinnamon Applesauce Oatmeal Pancakes with Salted Peanut Butter Maple Syrup

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Dec
30

Healthy banana waffles made incredibly fluffy and light with quinoa flour. They’re crispy on the outside and nice and light in the middle – the way a waffle should be. Best of all they’re good for you, and filling!

It’s been a while! How was your Christmas? Did you eat  too many Oreo balls? Consume too much cheese? Stuff your face with finger food until you just couldn’t anymore? Make a cake with over 6 sticks of butter?

Okkayyyyyy maybe that was me. Oops!

I’m so ready for 2014 you guys! Not just because I feel like it’s a fresh start but because I like getting back to the root of things and into a routine. Each new year I like to take a little bit of time to reevaluate what’s important in life and to find a little inner peace.

Oh and I think I forgot to mention that I turned 25 last week! Each year I’m feeling more appreciative. My boyfriend flew in from Chicago to help me celebrate. When I picked him up from the airport, he had a bouquet of lilies (my favorite) to give me; we try and keep things romantic as usually our time together is short and sweet. Now I’m writing to you from Chicago, where we celebrated his birthday. We plan on seeing a few good movies, going ice skating, and relaxing until the New Year.

But of course, I had to take some time to blog about these incredible waffles. I wish you could see how serious I am about them; they are SO easy to make. To keep them light, I used bananas, egg whites, and almond milk. There’s no butter or oil, and they’re gluten free, too! I love chocolate chips in my pancakes and waffles so I added a few, but you can always leave them out if you aren’t a fan.

I shared a few with my Mom because I wanted to get her opinion. She said they were the BEST waffles everrrrrrrrr.

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Nov
04

Apple Cider Cornmeal Pancakes made with touch of maple syrup and sausage — a great breakfast!

In the realm of comfort food, there is one thing that dominates breakfast: pancakes.

I remember when I was little and my Dad used to make me the thinnest pancakes — it was such a treat to wake up to! Later in life, I was a huge fan of thick and fluffy chocolate chip pancakes. To this day, every time I visit my best friend’s house from high school, I always request that her mom make her famous chocolate chip pancakes — they’re still my absolute favorite.

To be honest, I really love all pancakes because I only get to have them once in a while. And when I do, you better believe I load them up with creamy, warm peanut butter AND maple syrup. That combo CAN’T be beat… unless you’re throwing bacon into the mix. Then OMG, just stop it!

I was all set to make some apple cider donuts, but had a craving for pancakes and happily stumbled into this recipe.

Since it’s November and we’re in full Fall season, I decided to use Apple Cider in my pancakes for a sweet pancake with a bit of tang and spice. I didn’t use just any apple cider though, I used new SweeTango Apple Cider, made from SweeTango apples. It’s sweet and full of citrus notes with a touch of spice — basically unlike any apple cider out there. MAJOR!

Have you had a SweeTango apple before? I LOVE them. I find them a lot in Minnesota during the fall; they’re a cross between a Honeycrisp and Zestar, so you know they’re good!

Anyway back to pancake chat…

For some weird reason, I had a craving for breakfast sausage. Usually I stick to turkey bacon, but I was feeling like some chicken maple breakfast sausage and thought it would be fantastic in the pancakes.

I mean, just imagine biting into a pancake wrapped sausage. Dreamy, right?

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