Friday, I’m in Love 2

How is it September?! This week seemed like a whirlwind around here. How about you? 
Even still, I managed to capture a few things I loved and hope you’ll share in the comments what you loved this week!

Making tiny boquets in empty spice jars. They make the cutest little vases, don’t you think?

My 3 & 1/2 year old was sick over the weekend and early this week. I loved having this Remedy on hand made from elderflowers & other gentle, powerful plants 🌿

Our realtor gave us plums she picked from her tree! They are sweet and so pretty! She also gave us grapes she grew, but my toddler ate them before I could capture them.

Tiny garden helpers 💙

I bought this beautiful handmade basket at Whole Foods. It’s perfect for gathering cherry tomatoes & herbs from the garden!

Evening light in our house,

Playing with flowers & food. I posted this recipe on my Instagram account this week, so I’ll share here. I think it might need a bit more coconut oil! Gluten free and not completely unhealthy 😊

Carrot Cake Muffins 🥕 heavily adapted from a NY times fancy recipe I found on-line.

2.5 cups GF oat flour (we made ours in the nutribullet)

2 tsp baking powder 

1 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg (the recipe called for fresh ground, but……)

1/2 tsp sea salt

1/3 cup turbinado sugar

2 eggs

1/3 cup melted coconut oil 

1 cup @califiafarms unsweetened vanilla almond milk + a generous cap full of apple cider vinegar (we didn’t have buttermilk or milk. mama got creative)

1 & 1/2 cups grated carrots

A box of raisins (the recipe called for golden, lightly floured)

1/3ish cup chopped walnuts
1. Make “buttermilk” by mixing apple cider vinegar in milk. Unless you plan ahead when you bake 😂
2. Grate carrots.
3. Mix dry
4. Add in the wet.
5. Stir it up little darlin’
Bake at 375 for 20 minutes. Feed it to your kids outside because it’s tasty & not too sweet but crumbly & messy AF.

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