It's a Twinderful Life

Looking For the Silver Lining in All of Life's Clouds

Inspiration & Deliciousness for Your Weekend

Happy Friday Peeps! We made it again! Love me a weekend like woah! In celebration I’d like to share a few things that inspired me this week as well as a couple of recipes to make your weekend even sweeter. And it would be a crime if I ended this post without revealing one of my favorite indulgences of all time that I have been enjoying as of late, so buckle up kids, and strap on a smile.

First up – a little inspiration for you as we go into the weekend. I was sitting in staff meeting this week and heard these two quotes and absolutely fell in LOVE with them. I want to cross-stitch them onto a pillow and then just squeeze the life out of that pillow – they are THAT good.

I have wept in the night

For the shortness of sight

That to somebody’s need made me blind:

But I never have yet

Felt a tinge of regret

For being a little too kind (Anonymous)

“I have come to the frightening conclusion that I am the decisive element. It is my personal approach that creates a climate.  It is my daily mood that makes the weather. I posses tremendous power to make a life miserable or joyous. I can be a tool of torture or an instrument of inspiration.  I can humiliate or humor, hurt or heal in all situations, it is my response that decides whether a crisis will be escalated or de-escalated, and a person humanized or dehumanized. If we treat people as they are, we make them worse. If we treat people as they ought to be. . . we help them become what they are capable of becoming.” (Goethe)

Weren’t those absolutely FABULOUS?! I know! Choosing kindness and happiness can have such an amazing effect not only on us, but to everyone we come into contact with. It becomes infectious and I strongly believe that the more we practice doing this, the more it becomes habit. To Anonymous and Goethe, you represented!

Next, a sweet recipe that you just HAVE to try – again from Elana’s Pantry. That woman is a gluten-free, dairy-free, egg-free GENIUS! If I ever had the privilege of meeting her in real life I would hug her so hard and thank her for bringing delicious and delectable desserts back to my life.

Vegan Peanut Butter Cookies

  • 1 cup blanched almond flour
  • ½ teaspoon celtic sea salt
  • ¼ teaspoon baking soda
  • ½ cup creamy roasted peanut butter
  • ¼ cup agave nectar
  • 2 tablespoons vegan palm oil shortening
  • 1 teaspoon vanilla extract
  1. In a small bowl combine almond flour, salt and baking soda.
  2. In a medium bowl mix together peanut butter, agave, shortening and vanilla with a hand blender.
  3. Blend dry ingredients into wet with hand blender until well combined.
  4. Scoop dough 1 tablespoon at a time onto a parchment paper lined baking sheet. I also spray my parchment paper with a little bit of oil for extra non-stick power.
  5. Bake at 350° for 6-12 minutes until golden around the edges.
  6. Serve.

Makes 1 1/2 dozen cookies and, believe me, they won’t last long. I always tell myself I’ll only have a couple and put the rest in the freezer to eat one at a time, but it never happens. I’ve also substituted almond butter for peanut butter and it has turned out equally delish.

For Sunday dinner, we’re having this FABULOUS vegan lasagna – a recipe that my boss introduced me to. We’re substituting Tinkyada Brown Rice Lasagna to make it gluten-free as well.

And finally, one of my favorite indulgences of all time – GT’s Organic Raw Kombucha. “What the heck is Kombucha?” you may be asking yourself. Go here to learn all about this delicious and extra healthy beverage. I first learned about it from my doctor. He told me to drink a couple of bottles after a round of antibiotics I had taken to restore the good bacteria in my digestive tract, and it worked like a charm. I was feeling back to normal within a couple of days! This magical elixir is around $3/bottle and, unfortunately, since I don’t have a money tree, I can only afford to feed my addiction occasionally or when it goes on sale. Totally worth it!

Have a fantastic weekend!

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A Wednesday Pick-Me-Up

Welcome to Wednesday everyone! Breanna is still feeling way under the weather, but she says hello and is looking forward to being her chipper, non-sick self soon.

I love Wednesdays, almost as much as I love Thursdays, but not quite. Wednesdays are like the last 1000 meters of a 2000 meter sprint – you’ve got the first thousand under your belt and you’re on the downhill slope. Thursdays are like the last 500 meters – you’re exhausted but somehow you find the energy to give it your all for those last few meters because you know that sweet victory is on the other side. Our victory? The weekend.

In order to celebrate it being Wednesday I thought I’d share my all-time FAVORITE allergy-friendly chocolate chip cookie recipe. It only calls for six ingredients folks. Yes, you heard me correctly, SIX. After learning about my food allergies/intolerances I searched for a cookie recipe that would bring me joy once more and that didn’t call for loads of exotic ingredients. I stumbled upon this recipe at one of my all-time FAVORITE food blogs, Elana’s Pantry.

To give you an idea of how amazing these cookies are, I give you Exhibit A: Breanna, detestor of chocolate chip cookies. Seriously, she’s tried probably 50 different types of chocolate chip cookies growing up and never liked a single one. The first time I made these I had to practically BEG her to try them and after the first bite she was hooked! It is dairy-free, gluten-free, and egg-free and uses almond flour (my all-time favorite gluten free flour because it is so easy to work with). Prepare yourselves:

      Elana’s Pantry Dairy-Free, Gluten-Free Chocolate Chip Cookies

  • 2 ½ cups blanched almond flour
  • ½ teaspoon celtic sea salt
  • ½ teaspoon baking soda
  • ½ cup grapeseed oil
  • 1 tablespoon vanilla extract
  • ½ cup agave nectar
  • 1 cup dark chocolate chips (I use Vegan Chocolate Chips from Whole Foods)
  1. Combine dry ingredients in a large bowl
  2. Stir together wet ingredients in a smaller bowl
  3. Mix wet ingredients into dry
  4. Form 1 inch balls and press onto a parchment paper lined baking sheet
  5. Bake at 350° for 7-10 minutes
  6. Cool and serve

Makes 24 cookies

Now I recommend that you stop reading, go make yourself a batch of these amazing cookies, and celebrate the fact that the weekend is only two short days away! Bon appetit!

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