Archives for March 2013

Breakfast N’ Things

Ummmmmm…last week I was a “tad” obsessed with carrots.

Let’s revisit this, because obviously I have yet to kick this obsession.

I mean, seriously Chelsy? Carrots are hidden in every meal for me. Okay, not every meal, BUTTTTTTT the majority of my meals. 🙂

I think it has something to do with the Easter season.

Obviously. I will keep telling myself this.

Lookie, lookie I have found another way to eat carrots for breakfast.

Pancakes. Duh.

You know what? I wish seester was here to share these pancakes with me.


I miss eating breakfast together…sitting quietly at 5 a.m. together…only because she is probably the only person I know who wakes up at the crack of dawn just like me. Well, besides my parents.


Even when we were little, we would wake up early, early in the morning and eat breakfast together.


Seester loved those packaged blueberry muffins and as early as the age of 2, knew how to microwave one of those babies in a heartbeat.


There were those weekend mornings where my dad would make us pancakes while we would sit at the table and color or read The Berenstain Bears book series. Classic.


Now, because I am a grown up…I can have pancakes every day of the week. Morning, noon, and night.


Because seesters and pancakes go together like peas and carrots…


topped with a good drizzle of peanut butter, of course! 🙂

Carrot Coconut Pancakes
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: Makes 12-15
Paleo, Gluten-Free
  • ½ c. coconut flour
  • 3 T. granulated stevia
  • 1 t. ground cinnamon
  • ½ t. ground nutmeg
  • ½ t. ground clove
  • ½ t. fine ground sea salt
  • 1 t. baking powder
  • 1 c. unsweetened, vanilla almond milk
  • ¾ c. egg whites, or about 4 large egg whites
  • 1 c. finely chopped carrots
  • ¼ c. unsweetened, shredded coconut
  1. Grease a large non-stick skillet with cooking spray. Set aside.
  2. In a large mixing bowl, combine the flour, stevia, cinnamon, nutmeg, clove, salt, and baking powder.
  3. Add in the almond milk and egg whites. Mix until the smooth and the batter begins to thicken.
  4. Fold in the carrots and coconut.
  5. Place the prepared skillet over medium heat on the stove.
  6. Use a cookie scoop to drop the batter by 2 rounded teaspoons full into the pan (roughly 2 rounded teaspoons to each pancake, I spread each pancake out using the back of a spoon).
  7. Let the pancakes cook for 2-3 minutes on one side, then flip and let cook for 2-3 additional minutes on the opposite side.
  8. Transfer the pancakes to a plate to cool while you finish the rest.
  9. Serve warm topped with peanut butter, your favorite nut butter, coconut butter, or a drizzle of homemade maple syrup.



My Life According To…

Happy Sunday y’all!

I’ve pretty much been up since the crack of dawn.

Rode my bike trainer for 1 hr. b/c there is a hurricane outside.

Well, at least a 20 m.p.h. NNE wind is a no go for my running activities 🙂

No biggie…I caught up on my Netflix watching.

I have also managed to wash, blow-dry, and style my hair within an 1hr and 30 min.

If you know my hair…that is a record.

Currently, I am listening to the sweet sounds of deep snores via Annabelle…


it’s a new mix I picked up called “sounds of the spoiled white lab that I love so much.”

Speaking of music…on the way home from work yesterday I was jamming to my “always be my baby (mariah carey song)” pandora radio and low and behold…


instant bliss. I hope I didn’t scare the people driving around me…they may have heard me belting the lyrics like a crazed teeny bopper.

You know you are old when you use the word teeny bopper.


That was my idea of a balanced breakfast up there. Oh Lawd.

Things got a tad bit healthier…I am on a flax kick. These bars are super duper moist  “insert different word for moist here.”


Oh, hi there.


Meet my new “slather on everything” nut butter.

I’m doomed.


I mean…seriously?


Carrot Crazy.

I have no idea where I developed this obsession with carrots. I mean, hello…carrots are on my plate at almost every meal. And I’m not talking about plain, raw carrots with a side of ranch dressing. I’m talking about the fact that I have made this carrot souffle about 173853782 times in the past 3 months. I could probably make it in my sleep. Then, we had that little happening at the beginning of the week involving carrot cake coffee cake…for breakfast…or anytime of the day. Get ready, because I am about to show you another recipe with carrots. I really think it might have something to do with Easter being right around the corner. I mean, I cannot walk into a grocery store or a craft store without being bombarded by aisles of plush Easter bunnies, woven neon baskets, and giant Reese’s PB Eggs. At least I will keep using this Easter excuse…until I turn into an actual carrot, that is.

See what I mean?


Oh, and you know I just HAD to throw some coconut up in there too.


These are definitely health food bars.


Those are dried figs up there. I thought…carrots and figs? Boom. Couple of the year.


I added flax seed to these breakfast bars because ya know…it’s a super food. It also has a ton of fiber, Omega 3 fatty acids, and can help reduce your risk heart disease, cancer, and diabetes.


I sound like a walking Web MD advertisement…i know.

I also put my honey nut butter in these bars because duh…HONEY NUT BUTTER…seriously? This stuff works miracles.


These are breakfast bars well…because I say so, but also work for a yummy snack.


But then again, I just ate an entire bowl of paleo turkey spaghetti squash casserole with a side of carrot souffle…for breakfast.


So, in any event do as you please…hell, top it with ice cream…it will balance out the flax seed.


Honey Nut Flaxseed Breakfast Bars (GF/P):


1/2 c. almond flour

1 c. ground flaxseed meal

1 t. baking soda

1/4 t. fine sea salt

1/2 c. Honey Nut Butter (or any other nut butter you prefer)

1/4 c. raw honey

1 T. pure vanilla extract

1/2 c. + 2 T. unsweetened, vanilla almond milk

1 c. finely chopped, or shredded carrots

1 c. unsweetened, shredded coconut

1/2 c. dried figs, chopped


1. Preheat the oven to 350 degrees F. Grease an 8×8 in. square baking dish with cooking spray. Set aside.

2. In a large bowl, combine the flour, flaxseed meal, baking soda, and salt.

3. Add in the honey nut butter, honey, vanilla, and almond milk. Mix until smooth.

4. Fold in the coconut, carrots, and figs.

5. Spread the batter evenly into the prepared baking dish.

6. Bake for 20-25 minutes, or until a toothpick inserted into the center of the dish comes out clean.

7. Let cool completely before cutting into even squares.

8. Serve with a good topping of honey nut butter.

Makes 9-12 squares.



I'm still trying to get over that whole carrot cake coffee cake debacle yesterday.
It's obviously taken everything in my being not to put carrots in my oatmeal, muffins, cookies, and pancakes and call it carrot cake "insert obsessive food name here." What can I say? My sweet teeth are on a sugar high. Lawwwd.
Let's talk snacks. It's no joke that I love me some snacks. Anything involving a bowl of green dip and an assortment of raw veggies has my name written all over it. Cheezy kale chips? Check! Peanut butter with homemade flax crackers? My latest obsession. You get it. My relationship with anything involving any kind of nut butter is still going strong. I don't think I will ever be able to bury that one.
Praise Jesus.


I'm pretty I'm 100% positive that I have an addiction to nut butter.


This one combines honey roasted almonds...more almonds...and cashews.


This took me about 10 minutes to make. That is my kind of snack.


You know...the lazy kind of snack.


The kind of snack that just lets the food processor do all of the work.


Now if only the food processor could clean itself.


I mean when I purchased the thing it should have came with an "I don't have time for this high-maintenance piece of equipment that takes 30 minutes to wash by hand" clause.


And of course I don't want to put it in the dish washer because I mean...who has room for that?


Nobody...that's who.


Now, I'm off to do something watch re-runs of Mob Wives and fold  stare at the load of unfolded laundry sitting on my couch.


Honey Nut Butter
Recipe type: Snack, Nut Butter
Cuisine: American
Prep time: 
Total time: 
Serves: 3 cups
  • 1 c. honey roasted almonds
  • 1 c. dry roasted, unsalted almonds
  • 1 c. dry roasted, unsalted cashews
  1. Place all of the ingredients in a food processor or high powered blender and blend on high until the almonds and cashews begin to break down. About 3 minutes.
  2. Stop the machine and scrape down the sides of the bowl as needed.
  3. Keep processing until the almonds and cashews are completely broken down and a smooth, silky, nut butter has formed. About 5 minutes.
  4. Pour into a large mason jar and serve.
  5. Spread on toast, eat with a spoon, slather over face...:)


Dress Dilemma.

I have once again found myself in the midst of having to make too many decisions…because i have too many choices. Does that even make sense? It’s not even a dilemma. I am talking about a dress here people! A dress that I am going to wear for one night…one night only.

Now, it may be the wedding of the century because it is in fact the first wedding amongst my cousins on my Italian side of the family. Ironically, it is my eldest cousin who is getting married. If you would have told me a year ago that he would be married in the next three weeks I would told you that my 13-year-old cousin had a better chance of getting married sooner.

Seriously, I was for sure that marriage was out of the question for him…at least for the next 5 years. It’s crazy how things can change so quick when you find that person you love, the person you want to spend the rest of your life with, the person who…so to speak…completes you. M (said cousin) found his one, true love…B…and I am so thrilled to be attending their wedding in the next couple of weeks.

But…like I said…dress issues. I can’t make a freaking decision to save my life. If you know me…you know this is 100% true. It’s a constant challenge…why can’t someone just choose for me? Lawd help my future husband. Anyhoo, back to the dress(es). I have 3 to choose from…2 black dresses, and 1 pink dress. I know, I know…it’s not exactly something I should be griping about but it’s still a dilemma to me! Maybe I will just enee-meenie-miney-mo it. Yep.

One thing I don’t have trouble deciding is on what to eat for breakfast.

We have been over this time and time again.

Breakfast is my favorite meal of the day.

Lately I have been having pancakes, carrot souffle, and chicken? for breakfast.

My body has been craving protein…don’t judge. At least I’m not eating steak for breakfast.

Grilled chicken is perfectly fine.

It’s breakfast. Who dictates what you can and cannot eat?

If I want a cupcake…I will call it a breakfast cupcake.

Now, someone…that someone being a GENIUS, decided to invent a cake suitable for breakfast.

And use “coffee” in the title to make it breakfast-esq.

We are talking coffee cake here, people!

This one is vegan.


We are using a bit of ground flaxseed to make it vegan.

I love me some coffee cake…reminds me of my barista days when I would enjoy my block of lemon blueberry coffee cake with my morning espresso.


Guess what else I love? Cake…carrot cake.

So, I made us a carrot cake coffee cake.


I just made all of my dreams come true with this coffee cake.


The crumbly walnut topping? To die for!


I don’t even understand how this is gluten-free and vegan.


You would never even know it…unless I told you now like I just did 🙂


Now, let it be known that cake is totally acceptable for breakfast…whether it’s coffee cake or not.


But of course, this carrot cake coffee cake makes us feel less guilty for consuming cake for breakfast. Right?


Screw it. Viva coffee cake forever!


If you were coming over for coffee…we’d be having this for breakfast. Like now.


You’d also probably be listening to me talk about how I am rooting for Kelly Pickler on Dancing w/ the Stars and oh, how Lindsey Vonn is an airhead for dating Tiger Woods.


Really Lindsey? I thought you were a bit more classy…and intelligent than that.


She obviously doesn’t eat cake for breakfast.

Last thought for the day: chambray shirts are in…even if they have coffee cake stains all over them 🙂


5.0 from 2 reviews
Carrot Cake Coffee Cake
Recipe type: Two Part
Cuisine: Dessert, Cake, American
Prep time: 
Cook time: 
Total time: 
Serves: 12-15
  • For the cake:
  • 1 c. oat flour (certified gluten-free)
  • 1 c. almond flour
  • 3 t. baking powder
  • 1 t. ground cinnamon
  • 1 t. ground cloves
  • 1 t. ground nutmeg
  • ½ t. fine sea salt
  • 2 T. melted coconut oil
  • ⅓ c. coconut sugar
  • ½ T. ground flaxseed
  • 1 t. pure Mexican vanilla extract
  • 1¼ c. unsweetened, vanilla almond milk
  • 1 c. finely chopped (or grated) carrots
  • For the topping:
  • 3 T. coconut oil, at room temperature
  • ½ c. coconut sugar
  • ⅓ c. oat flour
  • 1 t. ground cinnamon
  • ½ c. raw, unsalted, chopped walnuts
  1. For the cake:
  2. Preheat the oven to 375 degrees F.
  3. Grease an 8x8 in. square ceramic baking pan with cooking spray. Set aside.
  4. In a large mixing bowl, sift together the flours, spices, baking powder, and salt.
  5. In a separate mixing bowl, combine the coconut oil, sugar, flaxseed, and vanilla until smooth.
  6. Add the sugar mixture to the flour mixture and add in the almond milk.
  7. Mix well until a smooth batter forms.
  8. Fold in the carrots.
  9. Pour the cake batter into the prepared pan. Set aside while you make the topping.
  10. For the topping:
  11. Using a fork, combine all of the topping ingredients in a medium sized mixing bowl until crumbly.
  12. Sprinkle half of the mixture evenly over the cake and bake for 25-30 minutes or until the cake is lightly golden and a toothpick inserted into the center comes out clean.
  13. Sprinkle the remaining half of the topping over the cake upon removing from the oven.
  14. Let the cake cool slightly before cutting into squares and serving.
  15. Serve with coffee.