What a beautiful friend day!

Read this. Right now, just read it.

#1: These are the best cinnamon rolls I've ever tasted or created. Courtesy of the one and only P-Dub… Pioneer Woman!

#2: This is probably one of the nicest collections of compliments I've been given by someone other than my husband.

#3: My friend Madi is beautiful and smart and witty and we are just two peas in a pod.

Best EVER Maple Cinnamon Rolls

Some rainy day love. And a recipe!

Hello my loves! It is a cold and rainy night here in San Diego (unusual, I know), perfect for snuggling, movies, and soup. Unfortunately, my favorite snuggle buddy isn’t here (although I did get him for 27 glorious hours last week and get him for another 24 this week), but I am watching The Help and having some wonderful, hot soup! 

I keep checking and rechecking every time I type soup making sure I don’t write soap... 

Anywho, I finished out this week after seeing my hubby with lots of work. we are doing so well saving money and paying things off which is so encouraging. Getting ready for some very exciting things! I am loving being back at work and am switching between different departments wherever they need me. This morning I got to lift and workout with some lovely ladies I missed so much while I was in Mississippi and we planned a church date for tomorrow morning! I always love watching my Mississippi church online, but the church I went to here in SD before I moved left me wanting more after I visited again. So I am joining my wonderful friends Lizzie and Lauren at Lizzie’s church. Delighting in the Lord is even better with friends!  

Back to this being the perfect night for soup... What goes better with soup than cornbread?! Plus, I’m waging a constant battle with my will power to cut bread, and grains for that matter, out of my diet. This is a good happy medium!

Gluten Free Cornbread

Ingredients: 

1 1/2 Cup cornmeal

1/2 cup almond flour

2 tsp. baking powder

1 Cup almond or coconut milk

1 egg

1/4 cup coconut oil or grassfed butter

1/4 cup honey (I like a little less since I put honey on top)

1/2 tsp. salt

Directions:

-Preheat oven to 350 degrees

-Mix all ingredients in a large bowl just until combined. Be careful not to over mix.

-Pour batter into small cast iron skillet or 8x8 baking pan. Whichever you choose, be sure to grease with coconut oil.

-Bake for approximately 30 minutes. This is a rough guideline because all ovens cook differently and cooking time will vary depending on which pan you use. I just checked every 10 minutes.

Enjoy with a slab of butter and drizzle of honey of course! Isn’t everything better with butter and honey? Or how about honey butter for that matter! Enjoy my friends and stay warm and dry! 

XOXO 

Em.

What a Wonderful Friday It Is!!

Today is a great day! The birds are singing, the skies are… uhhh gray. But nonetheless today is going to be fabulous.

#1 My hubs comes home tomorrow for a long weekend!!! Hooray!!! Look how handsome he is… no seriously, look!

Oh be still my heart! 

#2 I am back at the gym! After knocking out my awful sickness and getting settled back in California, I have returned to my playground. However, because I haven't worked out in 2 weeks, I am sore! 

Hello old friend

#3 It's smoothie time! I have been addicted to smoothies, or smoodgies as they're called in our house, in the morning lately. Here is my recipe:

     1 banana

     a scoop of plain coconut yogurt

     a Tablespoon of coconut oil

     frozen berries

     a handful of greens (kale, spinach, etc.)

     a splash of almond or coconut milk

     -I am wanting to add chia seeds because they are such a great source of Omega-3's but I haven't gotten any at the store yet. 

#4 I have been trying oil pulling. It's kind of weird but I keep hearing so many benefits about it. I've only done it twice so I'm excited to see the results! Here is a great list of all the wonderful things coconut oil does! 

http://www.sunwarrior.com/news/50-of-the-best-uses-for-coconut-oil/

#5 I am going to make a few loaves of these little babies today. Hello PB&J's and grilled cheese sammiches! 

Look at those beauties! 

It's going to be a great day friends and an even better weekend! Embrace it and choose joy every moment.

"The thief cometh not, but for to steal, and to kill, and to destroy: I am come that they may have life, and that they may have it more abundantly."

John 10:10

XOXO Em.

Southern Key Lime Pie

Truthfully, I'm not sure what exactly makes this recipe southern, except for the fact that I'm in the south and I'm baking it. However, this is a favorite of mine and my husbands. It's super easy to boot! So easy in fact that I can sometimes justify making it… oh… about…. twice a week. Enjoy my friends! 

Crust ingredients:

40 Nilla Wafers

2 Tbsp. sugar

1/4 cup butter

Crust Instructions:

1. Put Nilla wafers in a gallon size Ziploc bag and smash those suckers into smithereens. Meanwhile, it is perfectly acceptable to munch on the rest of the box of Nilla wafers. No judgement! 

2. Combine Nilla wafers with the rest of the crust ingredients. When completely combined, the mixture should resemble wet sand, like so. 

3. Pour your crust ingredients into a pie pan and press it down along the bottom and the sides.

4. Bake your beautiful crust at 350 degrees for 12 minutes or until golden brown. 

Filling Ingredients:

1 can sweetened condensed milk

1/2 cup lime juice

1 tsp. vanilla

3 egg yolks

zest of 1 lime

Filling Instructions:

1. Combine all filling ingredients in a large bowl. Be sure it is thoroughly combined but do not over mix. 

Look how pretty that lime zest looks in there! 

2. Pour your filling into the crust after it comes out of the oven and cools a little bit. 

3. Throw your whole pie in your 350 degree oven for 15 minutes.

4. Let cool on the counter for 15 minutes then put it in the fridge until cooled all the way.

5. Cut yourself a slice and enjoy!! 

PS… We like to enjoy this with some whipped cream on top… or even better… combine heavy cream with softened cream cheese and sugar and whip away! 

XOXO Em