Good morning and happy Monday to you! Here is just a peek at what I was up to this weekend”¦

Photo 1. I love a good Fall arrangement, and what’s more Fall-tastic than wildflowers + pumpkins? As per this instagram, I did a little crafting this weekend! This year we have been so crazy busy that we didn’t even get a chance to stop by the pumpkin patch (booooo!!!!), so I picked up this perfectly round pumpkin at the grocery store (gasp!! I know.) and carved it into a vase! I am pretty sure it is my best “jack-o-latern” yet! Also, it turned out so great that I don’t even care that we didn’t get a chance to go to the real pumpkin patch, because honestly… this thing is AWESOME! Run out and get yourself a pumpkin and some flowers ASAP!

Photo 2. On Saturday morning, we did a whole lot of this, and it was amazing. We woke up to “freezing” temperatures (we are wimpy Floridians and 50’s is C-O-L-D). so we promptly opened up all the windows, bundled up in our coziest fur blankets, French pressed some Lineage Coffee, and settled in for a morning full of books, Fall magazines, and pinterest. It was magical to say the very least.

Photo 3. A few weeks ago, we were over at one of my girlfriend’s house, Shelly, who just so happens to be an amazing cook, and she was whipping up something that smelled DIVINE. So, naturally, I thought it was cookies! But no, homemade grain-free granola, and W-O-W was it good! She sent me over the recipe this weekend so I whipped up a double batch for the week. I am pretty sure it is one of the top ten things I have ever made, plus it makes the perfect breakfast… which, is my favorite meal of the day! I attached her recipe below! Enjoy!

Prep time: 10 mins Cook time: 20 mins
Inactive: 20 mins Servings: 6

Ingredients:
– 1 cup raw almonds
– 1 cup raw cashews
– 1/4 cup raw pepitas/pumpkin seeds
– 1/4 cup raw sunflower seeds (no shell)
– 1/2 cup unsweetened coconut flakes
– 1/4 cup coconut oil
– 1/2 cup raw honey
– 1 tsp. vanilla extract
– 1 tsp. sea salt
– 1 cup raisins (or your favorite dried fruit)

Directions:
1. Preheat oven to 275 F. Place the almonds, cashews and coconut flakes in a food processor or blender and pulse a few times to break into smaller chunks.
2. Microwave the coconut oil, raw honey and vanilla extract together in a medium sized mixing bowl for about 30-45 seconds. Add the seeds, nuts and coconut flakes and stir to coat.
3. Spread the granola mixture evenly onto a baking sheet lined with parchment paper and cook for about 20-25 minutes or until lightly browned, stirring once or twice. Remove from heat and add the raisins and sprinkle with sea salt, pressing the mixture together to form a flat surface (see photo below).
4. Allow to cool for about 20 minutes or until hardened, and then break into chunks and enjoy.

 

I hope your weekend was equally as lovely, but for now I am off to go get this week started! Cheers to an extra fabulous and productive week!! xx

 

 

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