Why, Fran, where have you been? Well, exhaustedly pregnant to tell you the truth. At this point, getting anything done beyond basic necessary tasks and childcare is just… hard. My plan each day is to get through each day, and hopefully that involves taking a nap. Ugh, I don’t want to be the lazy, exhausted pregnant lady, but there I am.
That isn’t to say I haven’t done anything at all FRILLING or creative or fun lately. I have, just more slowly. Like…
…creating healthy appealing toddler meals in our PlanetBox lunchbox, complete with Raw Cookie Dough Bites…
Keepin’ it Frill, people. That’s what it’s all about.
Well, “school.” “School” = Kids Day Out two mornings a week. At 21 months, Little B is such a curious, sociable, talkative, affectionate kid; we think she’s going to love playing with friends, singing songs, and doing art projects a few hours a week. And, true to her nature, she practically ran to the door yelling “school!” “play!”, and didn’t look back or give us a second thought. She was completely uninterested in a goodbye hug for Mama and Papa.
…purple polka dot dress from BabyGap Outlet with comfy Stride Rite Mary Jane sneakers.
What She (we) Carried…
…beloved frog backpack (bought on clearance at Gap Outlet), and her new PlanetBox Rover Lunch box, a bento-style kit which I think I’m in love with.
…black olives, dried peas, cheese cubes, rice crackers, goji berries, strawberries and kiwis, a dried fig, seaweed snacks, and a homemade gluten-free Almond Flour Snickerdoodle. Don’t you love how tidy this lunch box makes everything look? So appetizing. I wish someone would make me a lunch like this every day.
She’s such a fun girl.
For a while I’ve been on the hunt for a great low-glycemic, flour-free pancake recipe. I couldn’t find one. I was inspired by this recipe, which I tried out and didn’t like. The texture just wasn’t pancake-y enough and the flavor too eggy. So I did the only sensible thing, and invented my own Flourless Quinoa Pancake recipe.
2 c cooked quinoa
1/2 c almond or coconut milk
1 tsp baking powder
1/2 tsp salt
2 packets stevia powder
1 tsp (or more) vanilla extract
Process the quinoa in a food processor for 1 – 2 minutes, until the shape of the kernels is no longer visible (sorry, I should have photographed this). Add the eggs and milk, and process another few seconds. Add remaining ingredients and process until the batter is well mixed. Batter should look like this:
Makes about a dozen small, yummy, protein-and-fiber-rich pancakes. Use whatever toppings you love. We like pure maple syrup if we’re splurging on sugar. I’ve also made my own sugar-free blueberry syrup using xylitol, with good results.
Y’all. Jo Ann got me this gluten-free bakebook as a thank-you for working on her closet, and I am IN LOVE I TELL YOU. The bakebook focuses on cupcakes, and all of the recipes use either almond or coconut flour, making each recipe grain-free (aka – super low carb, super low glycemic ). That this book utilizes these two flours is a major plus for me because with my gluten allergy issues and low blood sugar tendencies, I have found that when I consume less carbs and more fats and proteins, I feel better and have tons of energy.
With all that said, I’m going to be trying out the recipes in this book and posting the results on the blog! My first recipe to try were these hostess cupcakes:
I had a few disastrous moments while baking these. In fact, I was sure I wouldn’t be able to post about it on the blog (this explains the sloppy hostess swirls). Surprisingly though, they ended up turning out really tasty!
I did learn a few lessons from this experience though:
I was really pleased with this recipe and will definitely try it again. I can’t wait to try some new ones from this bakebook as well! Hopefully my next experience will produce prettier results!
What’s making your Saturday sweet?
Hey everyone! Today’s post is written by Caitlin, who absolutely FRILLS us when it comes to fun, fresh cocktail recipes. Be on the lookout for Caitlin in the coming months, as she continues to share some of her frilling cocktail recipes!
With the London Olympics approaching and it being so incredibly hot here in Philadelphia, I wanted to share my favorite summertime drink using an English based liqueur: Pimm’s Cups!
A Pimm’s Cup is a great, refreshing, and delicious cocktail that is easy to make, low in alcohol content, and it’s one of those drinks that everyone and their grandmother has version of. Therefore, it’s hard to mess up and once you feel more comfortable with making it, you can start putting your own flare to it.
I called upon my friend, Sudeep Rangi, to put in his two cents. Sudeep recently moved to Philadelphia. Prior to that he has been behind the bar of some of San Francisco’s top cocktail and bar programs including: Smuggler’s Cove, Comstock Saloon, The Burritt Room, and Wo Hing General Store.
Me? I’m just a lover of summertime cocktails as well as hosting get togethers that include a signature drink. So, here’s how to make our version of a Pimm’s cup:
1 large lemon cut in half
4-5 fresh mint leaves plus a sprig for garnish
2-3 cucumber slices plus a slice for garnish
1 oz. sparkling water
2 oz. Ginger Beer
2 oz. Pimm’s No. 1
Squeeze half of the lemon into a glass. Toss in your mint and cucumber and lightly muddle to release the oils.
Line the glass with sliced lemon (if you want to get fancy) and fill the glass with ice. Add your sparkling water, Ginger Beer, and Pimm’s No.1. Garnish with a sprig of mint and a slice of cucumber or lemon.
And there you have it! A summertime cocktail to wow your friends – a drink that you can make right in the glass. You don’t have to shake it, blend it, or do anything complicated. Once you feel more comfortable with making the drink, start throwing in whatever fruit you want: strawberry, watermelon, blueberries, etc. Just be sure to use fresh ingredients.
What’s your favorite summertime drink? Share in the comments or post on Instagram with #frillingcocktails
Mmmm… this cold, sweet, creamy pie is packed with fiber, protein, healthy fat, and antioxidants. Grain-free, gluten-free, raw, vegan, low-sugar/low glycemic… whatever your dietary needs (unless you have a nut allergy), this pie is sure to suit.
I have made this about a gazillion times over the years, as it is one of my favorite healthy sweets. But this time I substituted some xylitol for some of the agave to lower the glycemic load and overall sugar content. I based my recipe on this one, but with adaptations.
1/2 cup raw pecans, (almonds or walnuts could also work)
1/4 cup soft Medjool dates, soaked, pitted
1/4 cup dried figs, soaked (optional. You can use all dates, 1/2 cup total.)
¼ tsp. sea salt
1 ½ cups raw cashews, soaked for at least 5 hours (overnight is best)
juice of 2 lemons
1 tsp. real vanilla extract
1/3 cup raw coconut oil, melted (just place the jar in warm water to melt)
1/3 cup sweetener (I used half agave nectar, half granulated xylitol. You could use honey if you prefer.)
1 cup blueberries (I used frozen. I get the big bags of organic frozen blueberries from Costco. You can use any fruit you want, really. I’ve used strawberries, raspberries, mango…)
Next, place all the ingredients for the filling in the blender or food processor and blend until everything is smooth, no lumps allowed. The mixture should be thick, similar to the consistency of soft serve ice cream.
Pour the mixture into the pie pan on top of the crust mixture.
Enjoy a healthy high-protein, low-sugar dessert!
Happy Saturday everyone! It has been quite a while since I’ve done a Sweet Saturday post, but I am so thrilled about today’s subject. Check out these Cinnamon Roll Almond Flour Donuts that I found over at the Roost blog (LOVE this blog). They are a gluten free, grain free DELICIOUS treat that also happen to be totally guilt free as well!
Lyle and his mom both thought they were eating cinnamon donuts with a chocolate topping until I told them that the topping was actually made from medjool dates. They were THAT good and super easy to make. I did make a few changes though, by using xylitol instead of honey, coconut oil instead of ghee, and pecans instead of hazelnuts. I will definitely be making these again soon!
What’s making your Saturday sweet?
I said I was going to make fudgesicles, and I did! Only I didn’t use the recipe I mentioned. I just made up my own. They are yummo. Gluten-free, low-glycemic, vegan, healthy-protein-and-fat-packed, delightful fudge pops. These are hearty enough to be an actual healthy snack, not just a sweet treat. The addition of avocado and coconut oil makes the pops as creamy-dreamy as store-bought fudge pops.
2 scoops chocolate-flavored protein powder, your choice*
1 large avocado
2 tbsp virgin coconut oil
2 cups unsweetened coconut milk
optional: a little extra stevia to taste, depending on how sweet your protein powder is
*I used this Total Vegan, which I don’t love the flavor of and am trying to use up; but it’s gluten free, contains only 4 grams of sugar per serving, and is a complete vegetarian protein. Fortunately, B isn’t all that particular about the flavor as long as it’s sweet and creamy. I prefer Manitoba Harvest Chocolate Hemp Protein , but you can use whatever brand you like for your particular needs.
Pour the mixture into your popsicle molds, or in our case, the Zoku. Freeze overnight, or wait the required 7-9 minutes for the Zoku Pops to freeze
Eat em up! (“Yummy Sicles”, as B says.)
My mom and I just read Kat James’ book, The Truth About Beauty, which is chock full of sound nutritional advice, healthful product recommendations, true-beauty advice, and much more. As a holistic nutritionist, I don’t feel like Kat told me anything I didn’t already know about how to eat well for health and beauty, but just reading the book got me inspired to shift back to eating in a better, less sugar and grain-heavy way. I feel like ever since our move from San Francisco, I haven’t had my own kitchen and have compromised on a lot of my eating habits; namely, the sugar intake was getting out of hand. I got out of some of my good routines, and needed a kick in the pants (in this case, Kat’s book) to get back to them.
So, all that to say, the sugar has to go, or at least be seriously reduced (sugar is no good for pregnant ladies anyway). Kat has tons of great ideas for this, so I took some of her ideas and mixed them with my own ideas to formulate this delicious Sparkling Green Tea Spritzer.
Fran’s Sparkling Green Tea Spritzer:
Sweeten the tea with a healthy natural sugar-free sweetener (healthy = not splenda, not nutrasweet, not equal, not aspartame of any kind). I chose vanilla-flavored liquid stevia, which comes in a variety of flavors you can find at your natural foods grocery. You could use xylitol, or plain stevia, or leave unsweetened with a squeeze of lemon or a teaspoon of unsweetened cranberry juice like Knudsen’s Just Cranberry.
Fill a glass with ice and then fill that glass halfway with green tea (you should prolly wait for the tea to cool, but I never can; I just pour the hot tea right over the ice). Fill the remainder with plain sparkling water. This is where a Soda Stream comes in handy, if you happen to have one; otherwise canned or bottled carbonated water will do.
And there you have a healthy, antioxidant-rich, slightly-sweet, lightly-fizzy summer beverage. Enjoy!
Today I’m FRILLED by these things:
1) A little gal who has serious love for sunflower seed butter. Takes after her mama.
2) The chance to practice writing my signature about a hundred times earlier today at our house closing. Wahoo! Let the renovations begin!
3) The first of many Dresden Flower Garden quilt blocks sewn by my mom for Baby T’s quilt. We had such fun picking out the colorful fabrics, many of which are vintage reproduction.
4) These delicious, healthy, vegan, gluten-free berry crumble bars. (hint: these make great breakfast):
Anything FRILLING you today?