I had the perfect start to the weekend. Mom picked me up from the airport and it was straight to Whole Foods, then the mall. We shopped, got our hair blown out, nails painted and then came home and got cooking. Every bit of it was perfect, even after three hours of sleep the night before. That night my parents hosed a very little birthday celebration with a few friends [erin, cassi, bri, ashley, jess + more] and some family. An evening filled with great conversations, delicious food, several bottles wine and fabulous company. Only thing missing, was my husband and my sister.

Then the weekend took a turn. . .

I ended it with a broken down computer and a empty iPhoto gallery. Not backed up.

To top it off, I came out to the car to find my SECOND parking ticket in 2 days.

I looked like a raccoon.

You all can guess what I’ll be doing today <with lots of under eye concealer>. Hello genius bar.

In case you’re wondering how this fits into Market Monday. It doesn’t. I lost all those photos.  Only reason I have these two is because I was playing around with them [using text] and had saved to a USB drive that was given at the workshop.

Meant to be? Hell, I’ll go with it.

On a happier note, I have my family. My friends. And everyone’s healthy. In the end, that’s all that matters, really.

Since my husband wasn’t able to join me this weekend in Seattle, I decided to make cupcakes before I left as my pre-birthday treat.

Part of my attempt for a week long birthday.

I’d say they were more of a mix between a cupcake and a muffin, but the flavor was exceptional and they were incredibly moist.

I’m actually not a super sweet person so I found these to be the perfect not-to-sweet treat! I’d make these again in a second.

Here’s the recipes for the Orange Blossom Cupcake with Cashew Cream Recipe [via Roost] *gluten-free *dairy-free *grain-free

note: once frosted, best enjoyed that day.

This past summer, my two guy friends and I thew around the idea of creating a video. They were looking to build a portfolio and well, I was looking to do the same.

We filmed it in my hometown, Seattle Washington – a place where I spent the first 24 years of my life. You could say I have a few memories.

Pike Place Farmers Market is my happy place. When I was younger we’d go as a family and my dad would buy my sister and I a knot ring. They filled our jewelry boxes.  When we got older, we’d go with Dad to pick up the ingredients for dinner and he’d proudly introduce us to his people – aka favorite vendors. My husband and I even had our engagement pictures taken there. All that said, it’s the perfect intro to my me and my world.

That’s my parents kitchen. We all love to cook, especially for family and friends. My parents are exceptional entertainers. I guess you could say I learned a few things from them.

Speaking of, I’m on a plane now heading there for the weekend to celebrate my birthday and attend a 2 day workshop.

Tonight I’m having a few friends over to my parents house for a pre-birthday drinks + eats. Then Saturday [my actual birthday] and Sunday, I’ll be attending Blogshop, which I’m SO excited for!

Thank you all for supporting me in my passion. I can’t even begin to count the times [per day] I look over at my husband and say, “I have the best readers. I so love them.” If I could give you all a hug, I would. Thank you, thank you, always.

Now, if you haven’t already, check out & enjoy our little “day in the life of” video.

Related Video: The Gluten-free Entertainer/Cocktail Party

Video credit: Kalani Gregoire and Terrence Sanchez

note: This is not my everyday. It’s a pretty little video.
 

Wanna guess what’s in here? Go ahead, guess.

Okay okay, I’ll give you a hint… It’s GREEN and to put in on your salads.

DING DING!! I made chocolate pudding with AVOCADOS!!

You think I’m totally gross now, don’t you?

Well, this is just what happens when a food blogger has a ton of ripe avocados and decides to make a chocolate dessert for Valentines Day Crazy things, like Chocolate Avocado Pudding happen.

You guys, with the dates and the sprinkle of sea salt, you’d NEVER KNOW there was avocado in it.

aaaaaand there’s no cooking involved.

So, we friends again?

Before you go deleting me off your RSS feed, check out some of the health benefits, you might be surprised.

• Promotes heart health
• Prevents inflammation
• Increases the absorption of nutrients when eaten with avocados
• Regulates blood sugar levels
• Fights cancer

I could go on, but you the point. Avocados are super healthy for you so why not add them to your dessert?

For this, the avocados make for a creaminess base and then the chocolate and dates [or honey] add the sweetness. It totally rocked my world.

Want more chocolate?

I’ve teamed up with oh so lovely Amie from The Healthy Apple to share some chocolatey desserts, without the gluten just in time for Valentines day! Now, go check out The Healthy Apple and see what she made for ya!

optional – top with orange zest

Chocolate Avocado Pudding

PRINT Recipe

Ingredients

• 2 medium avocados
• 5 tablespoons of cocoa powder
• 3 tablespoons honey OR 6 dates, pitted
• 2-3 tablespoons coconut milk
• 1/2 teaspoon vanilla extract
• 1 teaspoon orange zest
• sea salt

Directions

In a food processor or heavy duty blender – puree avocados, cocoa powder, honey OR dates, coconut milk, vanilla extract and orange zest until smooth.

Before serving, sprinkle with sea salt.

Enjoy!

Serves two

*gluten-free *dairy-free *vegan

[adapted by Martha Stewart]

Ramekin can be found/purchased at Icing on the Cake

I’m TOTALLY giddy right now.

Yesterday was the last call of our first Group Health Coaching series.

We did it.

We created a community.

We changed peoples lives.

We stood in our purpose.

I couldn’t be more proud of these women and their commitment to themselves than I am right now. Makes my heart race and can feel a pressure building up behind my eyes. Being apart of this group has changed my life just as much as it has changed theirs. What a gift.

The best part. . .  there doesn’t need to be any sappy goodbyes BECAUSE  most of them are now signing up for level TWO!!!

<heart’s racing even faster>

The support boxes are almost ready to be sent out to the NEXT level 1 group, which started last week – another amazing group!

In support [hence the name above] of this course, Bob’s Red Mill has graciously donated several full size bags of quinoa and black beans.

Seriously you guys, Bob’s Red Mill ROCKS my world! I buy most their flours, starches, grains, and beans, which you can find at most all Whole Foods.

My freezer should be an ad for Bob’s. There’s probably 20 + different flours & starches lining the entire space. Oh that and our coffee canister - keeps it fresh.

While I was working on a few recipes with grains and beans for the group, I just had to share this one with you all.

Yeah, so it’s not your typical “chili”. . .

It’s a warm, hearty stew/chili that’s comforts you after a long day, gives you feel good energy and won’t leave you dissatisfied.

I like it because you get the sweetness from the sweet potatoes, protein from the quinoa and good carbs from the beans. It’s a package deal, if you ask me.

Since my husband won’t go near sweet potatoes, I ended up freezing half the batch and then enjoyed the rest as leftovers that next week.

This could also be a great option to serve for the super bowl, especially if anyone’s vegetarian. Speaking of super bowl, here are a few other options.

Black Bean, Sweet Potato & Quinoa Chili

PRINT Recipe

Ingredients

• 1 tablespoons olive oil
• 1 small sweet onion, chopped
• 4 garlic cloves, chopped
• 1 tablespoon chili powder
• 1 tablespoon ground coriander
• 1 teaspoon cumin
• 1 14.5-ounce can fire-roasted tomatoes [with juice]
• 1/2 pound dried black beans, rinsed
• 5 cups water
• 1 teaspoon kosher salt
• 2-3 cups sweet potato, peeled, and cut into cubes
• 1/2 cup quinoa

Topping options

• Sour cream
• Grated cheese
• Fresh cilantro

Soooo. . . . I won’t be watching the Super Bowl.

I would, however . . . I’ll be filling my brain with the in’s and out’s of Photoshop at the Seattle BLOG SHOP!

Yup, can you say BEST. BIRTHDAY PRESENT. EVERRRR!?!

Anyways, back to football.  Let’s save birthday chatter for Friday.

If you’re watching the big game, here’s a few other yummy [gluten-free] football friendly snacks. . .

• Healthy Chicken Nachos – Recipe
• Chicken or Turkey Chili – Recipe
• White Bean Stew – Recipe
• Sweet Potato Fries – Recipe
• Vegetables and hummus – Recipe
• Salsa and Guacamole with Corn Tortilla Chips
• Truffled Popcorn – Recipe

Here’s the recipe for the Black Bean, Corn and Avocado Salsa in Homemade Tortilla Cups, shared over at What’s Gaby Cooking. <above>

For more, check out Jessica’s list of 25 Super Bowl Recipes.

Tomorrow – Black Bean, Sweet Potato & Quinoa Chili!!

ps. This is a super easy way to make tortilla cups. For deeper bowls, use a mini cupcake pan

Juicing makes me insanely happy.

It’s usually green, but I had to hold back on posting yet ANOTHER green recipe, so I went with more of a beginner juice – maybe a good option for those who can’t get on the green juice/smoothie bandwagon.

I’m a big believer in “a juice a day, keeps the doctor away.” So far, it’s proven to be true for me.

Health Benefits of Juicing

• It’s another way to get in your fruits and vegetables
• Gives you a concentrated dose of vitamins & enzymes, which are usually killed off by the heat in the cooking process
• Fresh juice is easier for the body to digest than whole fruits and vegetables
• Juicing extracts as much nutrients from the fruits and vegetables as possible without activating the body’s digestion
• Promotes weight loss, increases energy and longevity

Juicing VS. Blending – one is not better than the other, both are very different, but very good for you!

• Two different devices – Juicer and a blender
• Juicing removed fiber. Blending give you fiber.
• Carrots, celery, apples, fennel, etc. are better juiced than blended. Avocado, milk, berries, etc. are better blended  – in my opinion
• Blending is a way to get solid nutrition – this is good for those with sensitive bellies to get full meals

Ever since I was sick, I have a difficult time eating certain fruits and vegetables.

I’ll cook, steam, roast, and sometime blend them. Anyway I can get them into my body without having a reaction or causing discomfort and I’m a very happy girl.

It wasn’t until recently that I got into juicing and now, I can’t go a day without one.

Good news for those who don’t have a juicer, you can get one without spending a fortune.

This is our basic juicer. It’s nothing fancy, but it gets the job done.

If you have a juicer that you love and recommend, please include it in the comment section below that those who are interested will have something to consider or compare.

I’m considering doing a week of juicing on the blog. You interested?

It won’t be until the end of February or early March, so you have plenty of time to pick up a juicer.

ps. my girlfriend mentioned that she can’t get her daughter to jump on board with the green smoothies, but PINK. Bring it!

Fresh Beet Carrot Apple & Ginger Juice

note: this requires a juicer

PRINT Recipe

Ingredients

• 2 small raw organic beets or 1 large beet, cut into fourths
• 5-6 organic carrots
• 2 small organic apples – I used Fuji, cored and cut to fit down the juicer
• 1″ piece of fresh ginger
• Optional – 1/2 lemon
  

Directions

Turn on the juicer. Add ingredients, one at a time. Pour the fresh juice into a glass and enjoy!

Serves two

*gluten-free *dairy-free *vegan

Other Market Monday Recipes:

• Winter Chop Chop Salad
• Apple Parsnip Soup
• Spiced Pear Smoothie
• Vegetable Lentil Soup