How was everyone’s weekend? Mine was pretty darn nice and I have to admit, I didn’t take too many photos. Here’ the weekend recap!
Dana, Moose, and I hit up the neighborhood for a 3 mile run. The temperature was low to mid 50’s so I dressed in capris and a long sleeve wicking top. It was a bit cool run at first, but I warmed up quickly and it eventually felt perfect. The run felt great too and I can confidently say I can comfortably run 3 miles again. Now, it’s time to progress on the mileage!
After our run we made our way to the local farmer’s market to pick up some veggies I needed for an appetizer I was making for a get-together that evening.
I made a white bean dip served with crudités (fancy word for an appetizer with veggie sticks right?). I cannot believe I did not take one photo of this dish, but at the same time I’m not surprised since I was kind of running around like a crazy person trying to get ready.
To make the bean dip I added all ingredients into the food processor (unsure of exact amounts):
- 1 minced shallot and 1 minced garlic clove sautéed in 1-2 tablespoons of olive oil
- 2 1/2 cups white beans (I used northern)
- lemon juice from half a lemon
- Olive oil
- 1/4 cup cilantro
- salt and pepper
- garlic and onion powder
I whirled this up and it turned out to be a nummy and creamy white bean dip. I served it with a tray of veggie sticks: carrots, zucchini, celery, and red bell peppers.
Here is a small plate of it:
The big dish of it was WAY prettier.
We met up with three of my college friends (one being my bridesmaid Haley), their husbands and two babies. We had a blast hanging out, eating amazing food, playing with the babes, going nuts with Catch Phrase, and seeing Grace’s beautiful home.
I loved every second of it. She lives about an hour and a half from us so we called it a night at around 8:30 so we could make it home in good time. You all know I need my sleep, plus the pup still needed to eat dinner.
We ran our standard Sunday morning errands after eating breakfast, reading the paper, and drinking our coffees.
I was thrilled to have had very few plans for Sunday. I need these days to just “be.” I’m struggling with this whole relaxation business however. I find that when I do have time to just relax that I can’t because I feel too guilty about relaxing. It’s a vicious cycle.
I feel like I should be folding the laundry or doing food prep or cleaning or running errands. I am working on getting this idea out of my head because relaxation and doing nothing is important for all of us.
You know what I like to do to relax? Bake.
I actually made this loaf up on Friday when I had about an hour time frame to bake the bread, shower and get ready to go meet up with my mom so that experience wasn’t as much for relaxation as it was I felt I needed to make the bread RIGHT THEN AND THERE! I get so stubborn sometimes. Where are your time management skills, Melanie?! But really, I do enjoy baking.
Either way, I whirled up a batch of grain-free SCD-friendly pumpkin bread. It turned out magnificent if I do say so myself. Once again I forgot to snap a photo of the entire loaf, but here is a shot of about half the loaf. I’ve been eating it for breakfast everyday. I told you I love this stuff….
**Recipe at bottom of post and is now in a printable version!**
Slather the bread with apple butter, nut butter, honey, a light coat of butter, or eat plain. Any way you have it you’re sure to enjoy! Remember that most SCD breads do not rise well due to some limiting factors in ingredients, so you usually render a more flat, dense loaf. Yes you can be on the SCD and still eat bread! Wooo!
Let’s see, the rest of the day was spent with some odds and ends around the house and then a bomb dinner. I won’t be sharing it with you until tomorrow but let me tell you it is one you won’t want to miss. My hint is that it involves acorn squash.
Also, I forgot to mention that one of my wonderful readers commented on my post about the cinnamon apple sauce I made the other day and said that she makes apple butter in the crock pot! I just had to try this so on Friday afternoon I started up a batch in the crockpot.
Come this afternoon, it should be done! I’ll let you know how it turns out. Thank you, Amanda! I even bought the cans to store the apple butter and everything!
I am off to get a workout in, and then I’ll be out on the prowl in search of a dress for that wedding I mentioned. Thank you for your comments about that orange dress I found but unfortunately they don’t have the dress in my size which of course means I won’t be ordering it. It wasn’t meant to be apparently. Cross your fingers for me that I find one today. I absolutely despise trying clothes on in the fitting rooms. I get so hot and worked up.
One more thing…I bought this amazing coffee yesterday at my favorite store in the whole world, Target.
I make it last a long time but only adding in one scoop of it to regular coffee. It is so smooth and buttery and I LOVE it. It was a good buy.
Again, this post became rather tangenty. I apologize for that and for the lack of photos. I promise there will be more tomorrow. Have a magical Monday. Catch up with you soon.
|Pumpkin Bread to Warm the Soul|| |
- 3 c. almond flour
- 1½ Tbsp. cinnamon
- 1 tsp. nutmeg
- ½ tsp. all spice
- 2 tsp. baking soda
- 1 tsp. salt
- 2 c. pumpkin puree
- 1 ripe banana
- 3 eggs
- ⅓ c. egg white (or 2-3 large egg whites)
- 1 tsp. vanilla
- ⅓ c. honey
- Preheat oven to 350°. Lightly grease 2 standard size bread loaf pans; set aside.
- In medium bowl combine dry ingredients; set aside.
- In large mixing bowl blend together wet ingredients.
- Slowly add dry ingredients to wet. Mix until just combined.
- Pour batter into loaf pans.
- Bake for 60 minutes or until toothpick inserted into center of loaf comes out clean.