365 Project: Jar cozies

I needed a way to protect hands when serving hot, drinkable soup in these jelly jars so I took fabric scraps to make these jar cozies. For my women’s yoga retreat I needed 16 bowls, which I didn’t have, so coming up with this alternative cups makes serving up the soup so much more fun! And, I was so happy to re-purpose and recycle items in my house!
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365 Project: My birthday cake with Christmas tree lights in bokeh

Per my birthday wish, my hubby ordered this delicious carrot cake from Nourish Sequim, an all gluten-free restaurant. It’s easy to feel forgotten when your birthday lands smack in the middle of the holidays but, my hubby was determined to make my birthday (birthday week actually!) special and memorable! :)

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Gluten-free carrot cake with fresh whipped cream, topped with sweet shredded organic carrots…YUM!

365 Project: Easy, yummy vegan chocolate mousse recipe

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Yummy vegan chocolate mousse
1-4 servings
This recipe is vegan, gluten-free, and sugar-free

2 tablespoons organic coconut oil
1/4-1/2 cup organic almond or coconut or almond/coconut milk
1/4 cup organic cocoa powder
1 organic avocado in big chunks
1 organic banana in big chunks
OPTIONAL: 1 tablespoon chopped nuts (almonds, peanuts, or pecans)

In this order,  put cocoa powder, coconut oil, then milk in a blender/vita mix. (NOTE: For a lighter mousse, add 1/2 cup milk, for denser mousse, add 1/4 cup milk.) Start on low to mix in the cocoa powder then blend on high until frothy and the coconut oil is liquified. Scrape down sides.  Add the avocado and banana. Blend until creamy.  Scrape down the sides then blend again.  Serve this mousse in ramekins for one serving or up to four dessert shots. Sprinkle with chopped nuts. Enjoy this guilt-free mousse, which in our family can be eaten for breakfast, lunch or dinner!

VARIATIONS:

  • Add sweetener as desired such as honey, agave, or stevia.  But, try it as is…you may be surprised how good it is without any sweetener at all!
  • Add 1 tablespoon creamy peanut butter to create a slightly stiffer yet still creamy consistency. It also adds a slightly salty/sweet taste.
  • Serve with a dollop of your favorite whipped cream to gussy it up. ;)

365 Project – 207: Sushi at home for a LOT less! (August 6, 2013)

My daughter requested california rolls for dinner but, I wasn’t in the mood to eat out or to pay for sushi tonight. So, for less than a dollar per roll I made california rolls at home with cucumber, avocado, and surimi (fresh from Anacortes, WA). I had forgotten how easy and inexpensive it is to make sushi! My rolls aren’t perfect but, they were pretty enough,  yummy, and budget-friendly! :)

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365 Project – 135: Sunny side up – yum or yuk? (May 15, 2013)

I’m a sucker for a runny egg yolk.  This is my typical breakfast, two slices of Udi’s gluten-free toast topped with local farm fresh sunny side up eggs, sprinkled with tumeric (more for the anti-inflammatory properties than for flavor.)  But, for some, runny egg yolks are disgusting.  Are you a fan of that rich, golden, runny yolk?  Yum or yuk??

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365 Project – 132: Citrus Napoleon – Mother’s Day brunch at Cafe Flora, Seattle (May 12, 2013) #seattle #mothersday #cafeflora

First course for my Mother’s Day brunch at Cafe’ Flora in Seattle was this Citrus Napoleon served with a coconut chantilly cream and berry sauce. My whole fixed brunch menu was gluten-free. Hot yoga in the morning, brunch with my family, and an afternoon to relax. It’s been a lovely day for this content mama! :) HAPPY MOTHERS DAY EVERYONE!!

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