Archives for July 2013

My Life According To…

Let’s do an update.

Currently: sitting on the couch watching Return to Me.

It’s been on t.v. a lot lately.

If you’ve never seen it.

Watch it a.s.a.p.


Let’s rewind to the fourth of July.

Watching the parade w/ mi familia.


Mi madre looking her best in her fourth of July outfit.

Sooooo relaxing.


Dad drove the pimp mobile  fourth of July caddy round the hood.

Nerd time w/ dad.


I’ve really been into desserts lately.


Oh, surprise, surprise.

Oh, and muffins too.


Like, alllllllll the muffins!


Seriously…but this isn’t a bad thing 🙂


There can never be too many muffins.


Or cookies/bars.


Or crisps!


Took Bella to the vet this week.


Got her on some meds.

More on that later.


Little ladies sharing the big bed…who knew?


Berry Blue.

Y’all…summer totally feels like one big weekend.

You know…those weekends where you wake up at 10 o’clock and eat a hearty breakfast…with piles of crispy bacon, frittata’s as big as your head, and pancakes…stacks and stacks of pancakes.

I love me some pancakes, but sometimes I’m in a pinch for time.

When I say i’m in a pinch for time, really, I mean I am too lazy to stand over the stove and flip those little cakes over one, by one.

30 pancakes is just too many flips. Like 60 too many flips.

Ain’t nobody got time for that (if you watch Duck Dynasty…you know who that famous quote is from).

Speaking of flips.

I was walking into Hobby Lobby w/ my momma yesterday and my flip flop came apart.

I’m not even joking…the attachment from the toe to the sandal ripped in half.

It’s okay, ya’ll…Hobby Lobby had my back…$1.99 flip-flops, anyone?

Back to pancakes.

No time.

To lazy.


Pancake muffins.


When baby seester was a little girl, she was obsessed with all things blueberry.


Especially blueberry muffins and pancakes.


We lived in Massachusetts for a while when we were little because of my dad’s job.


I’m pretty sure it was cold there…all I remember was snow 😉


I just remember waking up in the wee a.m. hours and seeing my baby seester (who was, mind you, about two years old), sitting on top of our kitchen counter, shoveling mini blueberry muffins into her mouth.


For such a tiny little gal, she could put away a boat load of blueberry muffins.


Then we got chicken pox, I cut my toe with a razor in the shower, we watched the Wizard of Oz


and the rest is history.


But seriously y’all…these muffins are super light and fluffy, like a pancake,


with a warm vanilla/blueberry smash bang flavor combo.


Plus, they are disguised as muffins.


Which not only makes them hand-held, but super cute, too!

4.0 from 2 reviews
Blueberry Vanilla Pancake Muffins
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-15
Light and fluffy blueberry vanilla pancakes in muffin form topped w/ a sweet maple coconut glaze. Gluten-free, paleo, and refined sugar-free.
  • For the pancake muffins:
  • 1 c. unsweetened, vanilla almond milk
  • 1 c. liquid egg whites (or 4 large eggs)
  • 2 t. pure Mexican vanilla extract
  • 2 T. granulated stevia
  • ½ c. coconut flour
  • ½ t. salt
  • 1 t. baking powder
  • 1 c. fresh blueberries
  • For the coconut maple glaze:
  • ¼ c. slightly melted coconut butter
  • 2-3 T. unsweetened, vanilla almond milk
  • 1 t. pure maple syrup
  1. Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners.
  2. In a large mixing bowl, whisk together the almond milk, egg whites, vanilla, and stevia.
  3. Stir in the coconut flour, salt, and baking powder.
  4. Fold in the blueberries.
  5. Pour the batter by rounded tablespoons into each muffin cup.
  6. Bake for 20-25 minutes or until a toothpick inserted into the center of each pancake muffin comes out clean.
  7. Let the muffins cool completely.
  8. For the glaze, whisk all of the ingredients together until smooth. Glaze each cooled muffin and devour!

Nutritional Facts (per muffin 1/15th of recipe w/out glaze): Total Calories: 28, Total Fat: 1g, Total Carb: 4g, Total Protein: 1g, Sodium: 25mg, Sugars: 1g


Thinking thoughts.

Let me spill my thoughts.

Summer thoughts.

Thoughts about how I’ve been wearing the same white and blue striped Gap shorts for the past 3 weeks, simply because they are the most comfortable pair of shorts on the face of the planet.

Real talk here, people.

One summer I wore the same brown gladiator sandals every single day.

I thought my mother was going to come unglued.

I swear she had something to do with their magical disappearance.

Oh, and then coincidentally bought me a new pair of bedazzled rhinestone flip-flops w/ a flower in the center.

Yep, I’m thinking that was a devious plan.

Y’all, I tried on my bikinis yesterday just to make sure they still fit.

Oh, and that they were still cute.



Plus, I’m going on two vacations in the next two weeks and I just might be getting some sun.


I wish we could have summer food year round.


I mean summer fruit: see watermelon, peaches, blueberries, nectarines, etc. just aren’t the same if they are eaten outside of the summer.


I’m pretty sure I slurped an entire cups worth of watermelon juice out of the plastic container that my watermelon was sitting in yesterday.


Then, I totally looked around the kitchen as though someone was home and just might be watching me.


Truly hysterical.


Truth is…


I’ve been dreaming up this crisp recipe in my head for over a week!


Then, yesterday morning I had a breakdown, slapped everything together, and


bada-bing…instant crisp gratification.


This is all about the peach-blueberry smash bang!


Then the topping…


well, it’s all about the crispity crunch of all things coconut.


It’s a combo of coconut flour, olive oil, stevia, cinnamon, vanilla, and flaky shredded coconut.


It serves two…but really in this case, two serve one because duh…no significant other here 🙂

More for me 🙂

Oh, plus they are gluten-free, vegan, paleo, and refined sugar-free.

Seems to be a trend lately.

Peach Blueberry Coconut Crisp
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
Sweet blueberries and peaches topped with a coconut mixture and baked until crisp. Gluten-free, vegan, paleo, and refined sugar-free.
  • For the filling:
  • 4 small peaches, cored, and diced into small chunks
  • 1 c. fresh blueberries
  • 1½ T. granulated stevia
  • ½ t. ground cinnamon
  • For the topping:
  • 1 T. coconut flour
  • 1 T. granulated stevia
  • ½ t. ground cinnamon
  • ½ t. pure vanilla extract
  • 1 t. extra-virgin olive oil
  • 2 T. unsweetened, flaked coconut
  1. Preheat the oven to 350 degrees F.
  2. Grease two small ceramic casserole dishes with cooking spray.
  3. In a large mixing bowl, toss all of the filling ingredients together until the fruit is evenly coated w/ the stevia and cinnamon.
  4. In a small mixing bowl, using your hands, combine the topping ingredients until a crumbly mixture begins to form.
  5. Divide the filling evenly into the two prepared dishes.
  6. Divide the topping mixture and distribute evenly over each of the fillings.
  7. Bake for 25-30 minutes, or until the fruit begins to bubble and the topping is slightly golden.
  8. Let cool for 5 minutes, serve warm with ice cream of Greek yogurt.

Nutritional Facts (per casserole dish 1/2): Calories: 178, Total Fat: 1.8g, Sodium: 5.4mg, Potassium: 393.6mg, Total Carb: 32.7g, Dietary Fiber: 8.1g, Sugars: 22.4g (from the fruit), Protein: 1.8g


I Scream.

The ice cream truck has passed by my house every day since last week…at the same time…around 5 o’clock p.m….just to torment me.

It has taken every little inch of my body for me not to run out into the middle of the street like I did when I was 5, no shoes on, the concrete burning the soles of my feet, all for that Blue Bell Bombstick, or wait…that rainbow looking one that’s really embarrassing to eat, but oh so fruity and delicious, or that nutty buddy bar, or that Ninja Turtle bar!

Oh so many to choose from!

I’ve decided that the next time he comes round’ the bend, I will wait until he gets to the stop sign, and then proceed to chase him down like my little girl self.

I’ve actually been meaning to find some amazing popsicle molds so that I can re-create my child hood faves.

Only, it seems as though every dang popsicle mold is super, super, ridiculously expensive.

Why, oh why popsicle God’s?!

I have a pet peeve as of late.

You know those things called phones w/ an “I”. Yea, well I have one of those.

Have I ever mentioned that I am super obsessed with knowing the forecast?

Oh, and I just relish in telling others the forecast for the day.

I totally should have been a weather girl.

However, when my phone tells me that it is going to rain and pour all day, and I tell people, and then it’s sunny, I have no trust in my phone.

Oh, and I get super irritated.

I just want rain sooooo bad.

It’s been way to long since I had a good rain day.

One where I close the blinds and have a Godfather movie marathon.


Nothing better than Al Pacino and Marlon Brando on a rainy day.


Nothing better than something warm and comforting on a rainy day, either.


Like a warm banana muffin


with a hint of espresso powder (because duh, I love caffeine).


Then, I add some walnuts on top because…honestly, that’s what my grandmother does w/ her banana bread


and that is how I have always loved my banana bread.

Plus, I love my grandma.


Obviously, I gotta do her proud 🙂




Plus, these things are super delicious, gluten-free, paleo, vegan, and refined sugar-free.


But you’d never know.


They are just that good. 🙂

Banana Walnut Espresso Muffins for Two
Recipe type: Muffins, Breakfast, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
Melt in your mouth banana muffins spiced w/ espresso powder and cinnamon and topped w/ chopped walnuts for a bit of crunch. Gluten-free, vegan, paleo, and refined sugar-free.
  • ½ T. flaxseed meal + 1 T. water (makes a flax egg: combine and let sit for 3 minutes)
  • 1 ripe banana, mashed
  • ½ t. pure vanilla extract
  • ¼ c. unsweetened, vanilla almond milk
  • 3 T. granulated stevia
  • ½ t. instant espresso powder
  • ½ t. ground cinnamon
  • ¼ c. coconut flour
  • ½ t. baking soda
  • ¼ c. chopped walnuts, divided
  1. Preheat the oven to 350 degrees F. Grease 2 small ramekins with cooking spray.
  2. In a large mixing bowl, combine the flax egg, banana, vanilla extract, almond milk, and stevia.
  3. Stir in the espresso powder, cinnamon, coconut flour, and baking soda.
  4. Divide the batter evenly between the two ramekins.
  5. Gently press two tablespoons of chopped walnuts into the top of each muffin.
  6. Bake for 20-23 minutes or until a toothpick inserted into the center comes out clean and the tops are lightly golden.

Nutrition Facts (per muffin): Total Calories: 180, Total Fat: 10g, Total Carb: 21g, Sugar: 8g, Protein: 3g, Sodium: 51mg



Yesterday, I spent the entire morning at the vet’s office.

Annabelle was due for her yearly shots and some other much needed business we needed to take care of.

Let’s just say that there were 15 dogs and 1 cat at the vet and basically…I broke out in hives.

ALLERGIC REACTION to the max, yo!

Not fun.

Benadryl during the day is totally not fun, either.

It makes you drowsy…even if it’s the non-drowsy stuff.

What kind of marketing is that, pharmaceutical people?

Not my kind, that’s for sure.

All I wanted was to lay in bed and eat something sweet.

Thank goodness I had a jar of homemade almond butter in the cupboard.


Did I just say cupboard?

I totally meant pantry err….um…….


kitchen closet?


When I lived in Cali, I discovered that Californians call speed bumps, “undulations.”


I mean, seriously…it’s a bump…in the road….that stops you from speeding.


It’s a speed bump, people.


Tomato, toe-mah-to.


These bars?

Chewy, chocolate-y, coco-nutty, almond butter bars


with pecans.

Just do it.

Almond Butter Cookie Bars
Recipe type: Cookies, Bars, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Chewy cookie bars made with almond butter and chock full of pecans, flaked coconut, and chocolate chips. Vegan, gluten-free, paleo, refined sugar-free.
  • 1 c. all-natural, unsalted, roasted almond butter
  • 1 flax egg (1 T. flaxseed meal + 3 T. of water, mix and let sit for 3 minutes)
  • 1 t. pure vanilla extract
  • ¼ c. coconut flour
  • ¼ c. raw coconut sugar
  • 1 t. baking soda
  • ½ c. unsalted, raw, chopped pecans
  • ½ c. vegan chocolate chips
  • ½ c. unsweetened, flaked coconut
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. square baking dish with cooking spray.
  2. In a large mixing bowl, combine the almond butter, flax egg, and vanilla. Mix well.
  3. Stir in the coconut flour, coconut sugar, and baking soda.
  4. Fold in the pecans, chocolate chips, and coconut.
  5. Press the dough evenly into the prepared baking dish.
  6. Bake for 20-25 minutes or until a toothpick inserted into the center of the bars comes out clean, the edges will be slightly golden.
  7. Let cool slightly, cut into even sized squares, serve with a large glass of almond milk.

Nutritional Facts: Total Calories: 255, Total Fat: 5.4g, Total Carb: 16.5g, Dietary Fiber: 5.7g, Sugars: 7.8g, Protein: 4.1g