I just downloaded this app onto my phone, and now I’m obsessed. Do you know what I’m talking about? Instagram makes your photos look like Polaroids, although I especially appreciate them for making me seem like I’m a fancier photographer than I actually am.
The research for my wine article (I do not normally have so many exciting looking wines sitting around my apartment). Fabulous.
I just ate the leftovers straight from the tupperware. It was my dessert…
Yeah, I know. Paleo has warped my conception of meals. And I clearly have no manners.
I think I may ask my mom to move in as my roommate. I’m sure that my actual soon-to-be roomie Blaire will love the idea, as well as Penpal when he visits. Her cooking skils are untoppable.
-Tiffany’s Lock necklaces.
Aren’t they sweet? I want one! Too bad I have to pay rent and all that silly adult stuff.
-I need some new workout ideas!
Okay, maybe this is not really something I like per say, but I don’t feel like changing the title of this post… 😉
My knee is still being wonky, so running is off the table for awhile it seems. I keep waking up too late for spin class, so I’ve been walking intervals (varying the grade/steepness and speed) on the treadmill at the gym, but that’s getting a bit old.
-Sweet potato casserole and scrambled eggies for breakfast.
I was having a carb “situation” after being on Paleo for over a week, but luckily Jenna came to the rescue with this delightful sweet potato concoction. I whipped up a batch on Sunday to eat as part of my breakfast during the work week, and so far it’s been the answer to my carb-loving prayers.
Sweet Potato Casserole (vegan and Paleo friendly)
1 medium sized sweet potato, chopped and peeled
1 banana, sliced into chunks
1/2 cup milk (I used mostly unsweetened vanilla almond milk, with about 1/3 of coconut milk)
dash of cinnamon
1 tbsp maple syrup
2 tsp vanilla extract
I would probably add an additional smaller potato to increase the portions size of this casserole in the future!
2. Heat up 1/2 cup milk (I used mostly unsweetened vanilla almond milk + a splash of light coconut milk). Once the milk is warmed, turn the heat off and add the softened potato, as well as one whole banana, cut into chunks.
So fun! My masher is getting some serious use these days.
Once it’s all mashed together into a fantastic, orange mess, turn the heat on again low to blend and warm. Add a 1 heaping tbsp of maple syrup, about 2 tsp of vanilla extract, as well as a healthy dash cinnamon, too. Pumpkin spice would also be a delicious addition I bet!
4. Pour into a square pan and pop into a 350 degree oven for about 20 minutes, or until slightly browned on top and firm.
I got three servings out of this, and please note I have a bottomless pit for a stomach so definitely was craving larger portions. I would have liked the casserole to have been a bit thicker, so I’d definitely suggest adding another potato, like I mentioned before.
Mmk, now it’s your turn! What are you liking right now?