• Crêpe Night

    "Super cozy date night with my honey before he has to fly back to Sweden. We treated ourselves to th…"

  • TISDAG

    "Enjoying the little moments ❤ I've been going into work a bit later now that my babes are here with…"

  • Grandfather Mountain

    "Ventured out to the Rough Ridge trails of Grandfather Mountain for some hiking and a fun time in na…"

Posted in: Lifestyle

I knew this day would eventually come, but it still saddens me to see him go. It's been such a wonderful month having him here 💕

Off to Sweden again until our visa applications are approved. Then he can come stay with us for good! Our visa made it to Stockholm now, so hopefully it won't be too much longer apart.

We prolonged our goodbye at the airport with some fika but it was so hard to hold back my tears. I'm just trying to think positively that he will be back soon. Long distance is never easy.

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Posted in: Health

Super cozy date night with my honey before he has to fly back to Sweden.

We treated ourselves to this amazing little crêpe shop in High Point where the owner was so fun to talk to, that we forgot to pay when we left! (Obviously we drove back and laughed so hard about it!) And the best part is that he just thought we were back for more!

Anyway, I'm trying to enjoy these last few days together, but its so hard to not be sad. I'll miss my morning cuddles and late night Netflix binges. 💗

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Posted in: Health

Enjoying the little moments ❤

I've been going into work a bit later now that my babes are here with me because I love the morning cuddles so much. Anyone else know that feeling? There's nothing like waking up next to the ones you love!

It's a predictable day at work, but I am looking forward to my training afterwards. I plan to do a heavy Back&Shoulders day with some cardio indoors (it's pretty icky outside today). I've been wanting to get back to my leaner body but I'm not sure it was smart to start eating more strict right before Christmas lol! Either way, I'll be treating myself to Lussebullar and gingerbread cookies!

Have a great Tuesday everyone!

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Posted in: Health, Travel

Ventured out to the Rough Ridge trails of Grandfather Mountain for some hiking and a fun time in nature! It was about 20 degrees celcius but pretty windy at the top! The sights here were incredible and the drive was absolutely beautiful! We followed the Blue Ridge Parkway to the trails and its pretty much a scenic curvy road through the mountains with breathtaking long-range views.

Enjoy some pictures from our awesome day!

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Posted in: Health, Travel

I've had travel fever lately so we've been visiting a lot of state parks and mountains in North Carolina! This state is SO beautiful and I wish I had more time to explore it. This trip was to a small town called Blowing Rock in the western part of the state and it was super worth the trip! We hiked up to this beautiful view and then warmed up a bit at a local cafe. They made us some delicious Ethiopian blend coffee that had a hint of blueberry in it... YUM! Plus, they had the best raspberry scones on earth lol.

It was a perfect day!

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Posted in: Lifestyle

Happy weekend babes!

Sorry for my lack of updates, but I've been a busy bee lately. Yesterday I decided to take vacation from work and travel to Grandfather Mountain and then Blowing Rock in North Carolina. It was absolutely BEAUTIFUL there and sooo worth the drive! I have tons of pictures from our adventures that I'll be sure to upload soon! We couldn't have hoped for a better day really. The weather was so nice and the views were amazing. I really am loving this state because there's so much to see.

Other news for today, I will go see an apartment I've been in love with. Its so cozy with HUGE windows, tall ceilings and a beautiful brick wall inside. I'll also go see some cute houses later today. Soon I'll be ready to choose a home of my own!

I hope you all have a great day!

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Posted in: Health

My day started with accidentally sleeping in and some extra cuddles from my wolf. It's so nice having her with me again! Work has been a bit slow today so I've been thinking a lot of how I will decorate for Christmas. But other than that, I had a nice lunch break at this cute little Thai restaurant close to my office. They have the BEST pad thai and I'm probably addicted now.

Soon I will be free of work and can relax at home with my man and watch some holiday movies with some hot cocoa and popcorn! It's raining so much today so its the perfect cozy weather for cuddles.

I hope you all are having a great week! I'll be posting more holiday recipes this month for my healthy eaters!

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Posted in: Health

Thanksgiving weekend was such a blast! The weather was beautiful and I had 4 days of vacation! For the holiday, we had a lot of family visiting and tonsssss of food! Typically for Thanksgiving we have a huge turkey, several styles of potatoes, green beans, cranberry sauce, deviled eggs, etc. Then for dessert...... so much pie! We made pumpkin pie, pecan pie, apple pie, peanut butter fudge, and peanut butter cookies! It took 4 days to cook all the food...and 4 minutes to eat it all! lol

But we also took advantage of the warm weather and went to the Greensboro National Military Park and hiked for a few hours to burn off the holiday feast. I'm really loving this 20 degree weather at the end of November!

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Posted in: Health, Recipes

PUMPKIN CHIA PUDDING

INGREDIENTS:

1/4 cup chia seeds

1 cup pumpkin puree (not pumpkin pie mix)

1 1/2 cups unsweetened almond milk

2 tablespoons pure maple syrup

1 teaspoon vanilla

1/2 to 1 teaspoon pumpkin pie spice

Optional toppings: pecans, pumpkin pie spice, coconut whipped cream

DIRECTIONS:

You will make this in 2 separate mason jars, so divide all of the ingredients in half.

Combine half of the chia seeds, pumpkin, milk, syrup, vanilla, and pumpkin spice in one of the jars, then repeat with the rest of the ingredients in the second jar.

Tightly close each jar and give them a good shake until everything is well combined.

Set them in the fridge for at least 2 hours but preferably overnight.

The pudding is ready to eat when you take it out of the fridge. Top it with pecans, more pumpkin spice, or whipped cream if desired.


RAW PUMPKIN BARS

INGREDIENTS:

Bottom layer:

1 1/2 cups pitted dates

1/2 cup pecans

1/4 cup walnuts

1/4 cup shredded coconut

1/4 cup organic maple syrup

Top layer:

1 1/2 cups soaked cashews*

1/2 cup cold water

1/4 cup + 2 tablespoons pumpkin puree

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

1 1/2 teaspoons organic maple syrup

Toppings (optional):

2 tablespoons pecans

1 tablespoon walnuts

Chocolate drizzle

INSTRUCTIONS:

Line an 8x8 baking dish with parchment paper and set aside.

Combine bottom layer ingredients (dates, pecans, walnuts, coconut, syrup) together in a food processor and pulse for at least 30 seconds until everything is mixed together.

Transfer mixture to dish and use a spatula to flatten it out; place dish in refrigerator.

For top layer, combine cashews and water together in a blender and pulse until cashews form a creamy texture.

Transfer to a large bowl and add pumpkin, cinnamon, and syrup and stir either by hand or with an electric mixer.

Pour on top of bottom layer, add toppings if you wish, and allow at least 30 minutes for bars to harden.

Cut into bars and enjoy!


SPICED PUMPKIN COOKIES

INGREDIENTS:

2/3 cup whole-wheat pastry flour

2/3 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg

2 large eggs

3/4 cup packed light brown sugar or 1/3 cup Splenda Sugar Blend for Baking

3/4 cup canned unseasoned pumpkin puree

1/4 cup canola oil

1/4 cup dark molasses

1 cup raisins

INSTRUCTIONS:

Preheat oven to 350°F. Coat 3 baking sheets with cooking spray.

Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg in a large bowl. Whisk eggs, brown sugar (or Splenda), pumpkin, oil and molasses in a second bowl until well combined. Stir the wet ingredients and raisins into the dry ingredients until thoroughly combined.

Drop the batter by level tablespoonfuls onto the prepared baking sheets, spacing the cookies 1 1/2 inches apart.

Bake the cookies until firm to the touch and lightly golden on top, switching the pans back to front and top to bottom halfway through, 10 to 12 minutes. Transfer to a wire rack to cool.

Hint: If viewing on mobile, Scroll inside the text boxes to see all ingredients and instructions!

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Posted in: Recipes

INGREDIENTS:

3/4 cup pumpkin puree

1/3 cup pure maple syrup

2 eggs

1 teaspoon vanilla extract

3/4 cup almond flour

3 tablespoons coconut flour

1/3 cup unsweetened cocoa powder

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 cup chocolate chips

For the topping (optional):

2 tablespoons chocolate chips

1 teaspoon coconut oil

INSTRUCTIONS:

Preheat oven to 350 degrees F (175 C). Line a 8x8 inch pan with parchment paper.

In a large bowl, mix together pumpkin puree, maple syrup, eggs, vanilla extract until smooth. Mix in the dry ingredients: almond flour, coconut flour, cocoa powder, salt, baking soda and baking powder until smooth. Fold in 1/4 cup chocolate chips. Pour into prepared pan and spread to the edges. Smooth top with a spatula. Bake for 20-25 minutes until knife comes out clean. Brownies will not look completely cooked but as soon as the knife comes out clean, they will be done. Cool on a wire rack for 15 minutes.

Make the topping by melting chocolate chips and coconut oil in a small saucepan over very low heat. Drizzle over the top of the brownies then cut into 12 squares.

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