26 and Counting.

 Yesterday was totally my 26th birthday.

For the first time in 26 years I just chilled out for my birthday.

No fancy parties, no pinata hitting, not even a birthday cake.

BUUUUUT…there was totally mexican food, family, and birthday fro-yo involved.

I did just what I wanted…took it easy.

My dad looked at me the other day and said, “You’ve matured beyond your years in only the past week, Chels.”

That felt great.

I love compliments.

Feel free to compliment me anytime, k?

I just love the extra love you get on your birthday.

My best friend almost made me cry in a birthday text yesterday.

I say almost because I refuse to cry on my bday.

But seriously…it’s those type of messages that know you have a GREAT friend.

Outstanding even.

I’m not sure how I’m supposed to feel about 26.

I can tell you something, though.

I feel older, wiser, and as though I am in my prime.

For sure.

I want to do everything and anything…go crazy, just get it all out 🙂


Birthdays are a free pass to eat anything and everything you want.

I had a huge fajita/tres leche food baby on Saturday night.

So, my lunch was a little on the lighter side for my birthday.

26 is also my year to eat more muffins.

26 muffins, even.


I found a quinoa flour blend at my local health foods store that is AMAZING!


It’s all chocolate-fied w/ some walnuts up in it.


Yea, that.


These are like the muffins you find at those little neighborhood cafe that are what you have been wanting for years, but could never find.


Now you are probably looking at me like…Chels, you are the only person who thinks that.


I’m probably just a little crazy when it comes to food.




a teensy, tiny, bit.




Cocoa Quinoa Muffins
Recipe type: Muffins, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 7-8
Fluffy cocoa quinoa muffins studded w/ crunchy walnuts and made w/ banana for the perfect sweetness. Gluten-free, vegan, refined sugar-free.
  • 3 very ripe bananas, mashed
  • ⅓ c. unsweetened, coconut milk
  • 3 T. melted coconut oil
  • 1 t. pure vanilla extract
  • ¾ c. coconut sugar
  • ¾ c. quinoa flour blend (you could also use gf all-purpose flour or almond flour)
  • ¼ c. unsweetened cocoa powder
  • ½ t. baking soda
  • 1 t. baking powder
  • ½ c. chopped walnuts
  1. Preheat the oven to 350 degrees F. Line a muffin tin w/ baking cups.
  2. In a large bowl, combine the bananas, coconut milk, coconut oil, vanilla and sugar.
  3. Stir in the flour, cocoa powder,baking soda, and baking powder until combined.
  4. Fold in the walnuts.
  5. Pour the batter evenly into each muffin cup, about ¾ of the way full for each cup.
  6. Bake for 15 to 20 minutes, or until a toothpick inserted into each muffin comes out clean.


Speak Your Mind


Rate this recipe: