What's the story morning glory?

Sometimes you just need breakfast on the go. And of course, the healthier the better. Since my daughter is now in full eating solids mode, I try to be versatile and prepare the healthiest foods I can.

This morning, in between Chuggington episodes, my daughter's giggles, and me attempting to work out, I threw this recipe together.

Morning Glory Muffins
1 1/4 cups flour
1 Tbsp baking powder
1 Tbsp sugar
1/4 tsp salt
1 cup buttermilk (or any milk)
2 Tbsp coconut oil (or any oil)
2 Tbsp water
1/2 cup shredded carrot
1/4 cup raisins
1/2 cup shredded coconut
1 mashed banana
1 Tbsp chia seeds
1 tsp hemp seeds
1 Tbsp cinnamon
1 tsp allspice

Mix dry ingredients together, set aside. Mix wet ingredients together, combine with dry. Add in fruit and spices. Oil a muffin tin and scoop into each spot. Bake at 350 for 45 minutes or until a knife/toothpick comes out clean. ***You may have noticed I did not use eggs, I didn't have any so I was resourceful. Great for anyone with egg allergies. Or anyone who has no groceries...like me.***

They are so delicious and my 14 month old gobbled hers down. Perfect for a busy day that needs a boost of healthy energy. Enjoy!

xo Lo

Whirlwind

This year has been a whirlwind, with having my first child and working, sadly, my blog has taken a back seat (and a little bit of my cooking). I have cooked some fun, creative dishes and, of course, I forgot my camera in the diaper bag, or in the laundry basket, or next to my bed. You may have noticed my new blog name, I wanted to re-vamp my blog. I am hoping to take it the next level eventually. I just felt like this name was more me. I mean what is better than homemade béchamel or whipped cream?

But, I am getting better at keeping my head afloat now. My little girl is 11 months old, her 1st birthday party (expect a special blog featuring this celebration!) is around the corner. 

Lately, my time has consisted of playing with my daughter, work, and focused on moving (back to Colorado we go!) In the midst of that craziness, I've realized how important it is to take time for what I love. Cooking. There is something about taking a bunch of beautiful, random ingredients and conduct them in a symphony of flavor that produces something that makes you smile. One morning, it was that perfect temperature outside that I wanted to start my morning off with a cup off coffee on the front porch. Mind you this mellow morning lasted about 30 seconds, until my daughter wanted to play in the grass. But hey, I had 30 seconds... :) 

To give my plain 'ol coffee a little bit of fancy, I topped it with a whipped vanilla meringue. Added the perfect pop of sweetness, and just made me feel special. 

After my daughter made it pretty clear this was not a morning of relaxation, I decided to introduce her to pancakes for the first time. Since, she is still being introduced to a lot of foods I chose to kick out the sugar, add in goat's milk (what we've decided to transition her to once she turns one), and I had some mascarpone cheese in my fridge, along with some oranges that needed zesting. And voila! Halen's Pancakes. 

Halen's Pancakes

1/2 cup mascarpone cheese
2 cups flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
pinch of salt
2 eggs
2 cups goat milk (buttermilk or whole milk would work deliciously)
1 tsp vanilla 
zest from one orange
2 Tbsp butter
honey for serving
berries for serving

I started by combining the dry ingredients together. Then I whisked the vanilla, milk and orange zest into the eggs. Then I combined wet and dry ingredients together, I added the butter, being careful not to over mix. Let the batter sit for a few minutes. I got my skillet hot, placed a bit of butter and then I made silver dollar size pancakes for Halen using a tablespoon. For my husband and I, I used a 1/3 measuring cup. 

Once the pancakes are done, I drizzled the adult pancakes with honey and placed a few blueberries and strawberries on top. For Halen's I placed them on her tray along with the berries. Needless to say, she approved! 

My friend's birthday was this past weekend, and with the rising heat I decided a regular cake just wouldn't do. I had seen these watermelon faux cakes on Pinterest and decided to give it a go. I bought a small watermelon, sliced almonds and fruit all from Trader Joes to make this springtime gem. 

Dana's Watermelon "Cake"
one small watermelon
2 kiwis
a handful of raspberries
1 cup sliced almonds
Homemade Whipped Cream 

I sliced the watermelon to model the shape of a small cake, making sure the top and bottom were flat. Then I made my whipped cream. I iced the cake and used my hands to stick the almonds onto the sides of the cake. I sliced up some kiwis and fanned them out on top. I finished by placing a few raspberries on the very top. 






Homemade Whipped Cream
1 cup heavy cream
1 Tbsp sugar

Whip the heavy cream on high, add in sugar. Let beat until peaks start to form. Do not over beat, or you will get butter. 








And for a perfect centerpiece to any dinner table, any celebration you can always make a personalized flower pot. We did this for Valentines Day, and we love using it for all different flowers. Made from yours truly, my dear Halen girl.