A blossom of magnificence

"Ahhh....

the celebration of one's life...

the sweet joy in knowing 

the truth,

that you are ENOUGH, 

more than enough

A blossom of magnificence."

-e.g. wise

(And don't you forget it!) 

Hello beautiful blossoms of magnificence! How are you doing on this beautiful day of sweet, sweet life? I hope that you are recognizing your own unique magnificence and basking in the beauty of this extraordinary life. 

I want to share some updated photos of the garden, as it is quite a blossom of magnificence!

(Just FYI: Woody took all the photos)

Oh, the beauty. I'm so blessed :-) 

Here are some new sweet doggie pics too.

Oh, how those two warm my heart <3

And then of course, there's food :-)

I've made some super yummy treats lately! 

Adapted from Angela's Peanut Butter Chocolate Crunch Cookie Dough Balls

1/2 cup unsalted raw cashews

1/2 cup oats 

1/4 cup brown rice flour

1/2 tsp sea salt

3 tbsp coconut peanut butter (Tropical Traditions)

3 tbsp maple syrup

1 tsp vanilla extract

1/4 cup Enjoy Life mini chocolate chips

1/2 cup Enjoy Life Perky's crunchy flax cereal

Process the cashews and oats in a food processor or blender until they reach a fine flour-like consistency. Transfer that to a bowl and then add the rest of the ingredients. Mix everything together well. I used my hands :-) Then roll into bite sized balls and store in the refrigerator. These are so good it's crazy! I need to be careful around these. It's so easy to just keep popping them into your mouth until they disappear! Trouble. 

More goodness:

I am making tons of baked goods with zucchini because we have so much! 

Zucchini Spice Muffins

Lightly adapted from Angela's Oil-Free Zucchini Walnut Raisin Loaf

(Yes, Angela again. What can I say? She rocks!) :-)

1 1/2 cups Pamela's Gluten-Free Baking Mix

1 tsp cinnamon

1/2 tsp allspice

1/4 tsp nutmeg

1/4 tsp cardamom

1 cup finely grated zucchini 

1 flax egg (1 tbsp ground flax seed+3 tbsp water)

1 tbsp lemon zest

1 tsp lemon juice

1/4 cup agave

1/4 cup raisins

1/4 cup chopped raw walnuts

Preheat oven to 350 degrees. 

1. Mix together the ground flax seeds and water to create your flax egg and set aside to thicken.

2. In a bowl whisk together the baking mix and spices.

3. In a separate bowl, combine your flax egg with the grated zucchini, lemon zest, lemon juice and agave.

4. Add your wet ingredients to the dry and mix until combined.

5. Fold in the raisins and walnuts.

6. Lightly oil your muffin tin or use muffin tin liners. Fill them about 3/4 full. 

7. Bake for 20 minutes or until a toothpick inserted comes out clean.

(Makes about 9 muffins)

I love the way these turned out! All the spices in them really make them pop with flavor. Woody loved them too. I can tell when Woody REALLY likes something I make when he says,"You can make these again." :-) 

Okay, one more thing. Breakfast this morning:

Blueberry Protein Pancakes with Coconut Peanut Butter Sauce!

(Serves 2)

1 cup Pamela's Gluten-Free Pancake Mix

2 scoops Vanilla SunWarrior Protein Powder

1 egg

1 tbsp coconut oil

1/2 cup water

1 cup fresh organic blueberries

Peanut Butter Sauce

2 tbsp Tropical Traditions coconut peanut butter 

1 tbsp coconut oil

Dash of vanilla extract

Dash of cinnamon

Enough coconut milk to thin it out

(Just heat on stove until warm and mixed together well. Then pour over pancakes and devour!) 

I also put sliced banana between the pancakes. Blueberry, banana, peanut butter, coconut....oh man :-) 

In between all these sweets have been lots of the usuals: greens, veggies, eggs, smoothies, etc. I swear I eat more than cookie dough balls, muffins and pancakes! 

Lots of love, thanks for reading and see you soon! 

<3