Weekend Insta-Review.

Last week and this weekend were super busy for me! Niece and nephew birthday parties, my older brother in town, boyfriend in town, lots of family time, date nights... Woah! So fun, but super busy.

I know that I literally just mentioned volunteering with CSM to you in my last post, but I realized that I just have too much to focus on to truly dedicate my time to that. I promise I'm not a "flaky" person, I hope ya'll know that! I really did love the opportunity, but as a post-grad I just need something more substantial. If I'm going to devote my time to a job, I want to give it my all and I want to do my best!

What drives you? Success, regardless of the task, or working towards something that makes you happy? That's been a big topic for me lately, I'm curious on your take.

In other news, since I don't have any particular street style posts, I decided to throw together a weekend review! Here it goes...

Last week I got a quick haircut, bang chop and blow out at Planet 21. My go-to stylist, Emily, always does a fantastic job! I love the way it turned out. From there I celebrated my fresh cut with a hazelnut macchiato before going out to lunch with my grandmother and to see Endless Love. Eventful yet relaxing days are the best!

Thursday I had two job interviews! They both went extremely well, so I'm keeping my fingers crossed! I would love to work at either store, so we'll see what happens and where God leads me! Here's my interview look...

I also drank more coffee and slept in a little... That's what weekends are for!

Saturday night Sean and I went out to Cajun Yard Dog to celebrate Valentine's Day! I'm so happy he got to come home this weekend! We love going out to eat. I can't put into words how amazingly delicious this restaurant is. If you live in Charlotte and you haven't eaten there, you NEED to try it. Sean got the ultimate "man's meal" with fried chicken, mac'n'cheese and french fries, and I got blackened salmon, smothered cabbage and smashed potatoes. Heck to the yum, ya'll!

This morning I woke up and made a smoothie with mango, strawberries, bananas, honey, cinnamon, orange juice and greek yogurt. Then Sean and I went to Starbucks before taking a relaxing walk on the greenway! It was the perfect afternoon.

Sean is heading back to school tonight, and while I'd love to have him here every single day for the rest of forever, I'm so glad that he'll be on spring break in two weeks! I have so much coming up in the near future! Sean's dad is having surgery tomorrow, so I'd love all of your prayers for that, I have follow up interviews later this week, I'm leaving for Boston in 12 days and then Sean and my brother come back home! Nonstop, you guys.

What have you been up to?

Weekend Insta-Review.

Monday, February 24, 2014

Read more »

Fall Treat #2 - Gluten Free Pumpkin Chocolate Chip Mug Cake

Being gluten free is not easy when you have an intense love for bread. I enjoy cookies, brownies, pastries, pizza, cake, cupcakes, cookie dough balls, pot-pie, rolls, biscuits, crackers, pita chips, any dessert ...and the list goes on and on. Due to some very annoying stomach issues, I have recently become gluten free. Although it is challenging and costly, it has made me feel a million times better! I really feel that a gluten intolerance is causing my health problems, and this solution has made all the difference.  

One quirky little character trait that has been passed down to me from my dad is an immediate chocolate craving after dinner. We just can't go longer than a few minutes without needing to snack on some chocolate chip cookies or candy. So when I became gluten free, my search for a chocolatey dessert became a necessity. I had to find a sweet treat to counteract my salty dinners! This GF pumpkin mug cake is sweet, delicious, and only takes about two and a half minutes to bake...

GF Pumpkin Chocolate Chip Mug Cake

WHAT YOU NEED:

(Wet Ingredients)

1 egg

2-1/2 TBS Pumpkin puree

1/2 ripe Banana

2 TBS Maple Syrup

1 TBS Almond Milk

1/2 Tsp Vanilla extract 

(Dry Ingredients)

1/4 Cup Almond Flour or GF baking flour

1/4 Tsp Baking Powder

1 Tsp Pumpkin Pie Spice

1/2 Tsp Cinnamon

1/4 Tsp Nutmeg

Chocolate Chips (coated with a little flour)

Pecans

WHAT YOU DO:

In a large bowl whisk together all of the wet ingredients listed above until creamy. You may have to mash the banana with a fork until smooth. Once combined, add all of the dry ingredients (except the chocolate chips) and whisk together until evenly mixed. Next, add in your desired amount of chocolate chips and stir together. 

Find a shallow, round mug, and evenly coat the inside with butter or cooking spray. Once coated, pour in your GF pumpkin cake mixture. Cover the top with a couple chocolate chips, pecans, and a dash of pumpkin pie spice. Place in the microwave and bake for 2 minutes and 30 seconds, or until the cake springs back after touching the top. Be sure that it is cooked all the way through since it contains raw egg.

There you go! A simple, easy dessert that is chocolatey, festive, and gluten free. I can't wait to hear what you think of it when you try it!

Fall Treat #2 - Gluten Free Pumpkin Chocolate Chip Mug Cake

Tuesday, November 5, 2013

Read more »