Flavourful Aquafaba Mayonnaise

Unless you’ve been living under a rock, everyone in the vegan/ allergy world has heard about the miracle that is aquafaba! If you haven’t its okay, my dear little rock dwelling friend, now you know about the miracle that is basically bean juice…..Yes, bean juice, or the brine left behind in a can of chickpeas for the less dramatic. ¬†This miracle brine has been a lifesaver for egg-free cooking, being able to be whipped up to make light and fluffy meringue, macaroons, replacing eggs in cakes and baked goods and making the most amazing thick egg free mayonnaise.

This flavourful mayonnaise is something you definitely need to try.  Garlicky with  the perfect amount of tang, this is a recipe to keep bookmarked and keep making over and over. Its also really versatile, play around with it until you have something that makes your taste-buds sing, if you like more garlic.  Add it! This is a perfectly flavoured recipe for me, but we all like things differently.  Add some herbs for a fancier mayonnaise or an added taste kick.  Just be prepared to feel like a cooking genius, this recipe is that easy to whip up, but will impress all your friends and family.

FLAVOURFUL AQUAFABA MAYONNAISEserves 16 

Aquafaba  Mayonnaise

Ingredients

  • 3 tbsp aquafaba, the leftover brine from a can of chickpeas, or freshly cooked beans.
  • 1 heaped tsp Dijon mustard
  • 1 tsp garlic powder
  • 1 – 2 tbsp white wine vinegar
  • 1/2 a lemon, juiced and zested
  • 1/2 tsp – 1 tsp liquid sweetener
  • salt to taste
  • 3/4 – 1 cup oil ( I used olive oil, but sunflower or canola would work)

Directions

Combine all the ingredients except the oil in a blender or food processor.

While blending on low-medium, start adding the oil slowly. ¬†About a tablespoon at a time, until you’ve used up all the oil. ¬† The mixture will thicken up fast.

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Taste and adjust seasoning.

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Transfer to a bowl or glass jar.  Store in fridge for 2 weeks.  Use on everything!

Tempeh Banh Mi less Lettuce wraps

I don’t know if its the weather or the fact that I’m trying to eat all the cooling food I can possibly get my hands on before confinement starts, but I’ve been on a complete easy meal kick. ¬†Especially on the weekends! The weekends around here are just so intense that we sometimes don’t even get time to eat ¬†lunch, with all the driving around trying to find stuff and ending up on the complete opposite side of where we live, things are always just chaotic here. We even try to be out of the house before 8 so we can get to everything before all the shops closes at 1 or 2 on a Saturday. ¬†So eating lunch is a luxury for us, on the special days we manage to get home at a decent lunch time we are so ravenous that a quick lunch is the only thing that will do and with all my pregnancy dietary needs I’ve got going on, grabbing the wrong thing to eat can end up in heartburn for the rest of the day or a sleepless night! ¬†Not pleasant at all.

This recipe was created on one of those days where I just wanted a quick meal that would be yum, filling and that I could just eat with my hands.  So why the weird title? Well banh mi literally means baguette in Vietnamese and seeing as there is no gluten or bread in this recipe, but it has all the wonderful banh mi flavour it just seemed like the perfect title?

If you remember a while back I was talking about how I’ve cut out soy in my diet, but kept in fermented soy products for their endless health benefits. ¬†So why tempeh?

Tempeh is processed less than all your other soy based products, its also a great source of protein making it a great plant based source of protein, because its fermented it makes it easier to digest.  The fermentation also increase the ability to absorb your nutrients as well as keeping your gut healthy.

TEMPEH BANH MI LESS LETTUCE WRAPS 10 wraps

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Ingredients

  • 8 oz tempeh slices into pieces
  • 3 tbsp lime juice
  • 3 tbsp apple cider vinegar
  • 2 small carrots, grated
  • 1 small diakon, grated or chopped into matchsticks (or radishes)
  • 1/2 a small cucumber chopped into matchsticks
  • 1/4 cup liquid sweetener
  • 1 tbsp coconut oil
  • 2 tbsp tamari
  • 1 tsp garlic powder
  • juice and zest of a 1/2 lime
  • 1/2 tsp minced ginger
  • lettuce butter lettuce or romaine lettuce
  • coriander
  • jalapeno slices (optional
  • 1/4 cup mayo
  • 2 tbsp sriracha

Directions

In a bowl combine the apple cider vinegar, lime juice, sweetener, diakon, carrots and cucumber.  Toss and refrigerate until ready to use.

In a pan over medium high heat add the oil and tempeh.  Lightly brown the tempeh on both sides.  Add the tamari, garlic powder, juice and zest of lime and ginger, making sure it gets covered.  Remove from heat.

In a small bowl combine the mayo and sriracha, taste and adjust.

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Add the refrigerated veggies to your lettuce wraps, tempeh and a drizzle of mayo.  Garnish with coriander and jalapeno.  Serve!

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an instant of life captured for eternity

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^^ Our first package from amazon arrived! Before the stuff we ordered from South Africa… Pretty silly I think!

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^^ Walks around Kalk bay, are always interesting.

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^^ old signs.

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I love this garden statue!

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^^ Cacti in cute little cups.

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^^ I’ve been missing Ireland like crazy lately, well I’ve been missing anywhere that’s not here, but Ireland will forever have my heart and these saints made my heart hurt a bit.

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^^ Pretty flowers on our walk, can you spot the bee fattening himself up?

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^^ This place is apparently the best place to eat fish and chips.

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^^ Really disgusting fish drying!

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^^ Harbour boats.

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^^ Everything is so colourful.

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^^ I finally found a mango! My sister told me about a fruit stall selling mango and I couldn’t wait to get one! ¬†The beach and a mango, seems almost too good to be true.

Hi friends! How was your weekend? is everyone ready for thanksgiving/ friendsgiving? We’ve still been on a mad rush trying to get everything done before the baby arrives and getting all the herbs I need for my confinement. ¬†We want everything to be really well stocked so the confinement goes really smooth. ¬†With the mad rushing to sort out everything before baby, confinement for a month, resting and bonding with baby seems like pure bliss!

Hope everyone has a great week!

35 Week Pregnancy Update

The final countdown has begun! baby will be here in about a month and the time for panic has kicked in! ¬†I can’t believe how much we still need to get done and that we waited a bit too long with our second batch of cloth diapers. We found this amazing affordable cloth diaper company, that had really amazing packages for around the same price as what we bought our second hand cloth diapers for, but these diapers are brand new, comes in amazing colours and the reviews are just great, unfortunately with all the procrastination we were doing, most of the diapers are sold out! ¬†Let this be a lesson kids, never say you will buy something later, sometimes later is a little bit too late! ¬†We can’t seem to find another cloth diaper company that’s as affordable so we will have to stock up on more biodegradable diapers before baby A arrives.

I’ve also been in full nesting mode and nothing is surviving the rampage I’m on. ¬†I even started buffing Carl’s laptop clean. ¬†Yes, things have gotten out of hand.

35 weeks pregnant

^^ This baby is so high up.

After doing a lot of research, I’m always up for an experience; ¬†I’ve decided on doing a month of confinement when the baby arrives. ¬†The whole process makes a lot of sense to me, so I’ve been raiding all our Chinese grocers, ¬†stocking up on a lot of confinement herbs, I’m not going to go completely authentic in it, but I’ve made a couple of western adjustments to the diet and rules to suit my needs a little better. ¬†I’m really excited to try it out and have the month to bond with baby, while letting my body heal and putting heat back into my body after my home birth.

35 weeks pregnant

Speaking about home birth, I’ve finally started getting my home birth supplies! ¬†I was waiting until my last midwife appointment for them to tell me if everything is fine and that baby A is still in the head down position. ¬†Well I got the heads down, A okay I needed and just started buying all the “wonderful” incontinent supplies I needed! ¬†Nothing makes you feel like a grown up like standing in line with a trolley full of linen savers, adult diapers, a plastic fitted sheet, gauze and surgical spirits. ¬†The cashier must have been wondering what I’m up to!

35 weeks pregnant

How far along? 35 weeks! Almost time to meet this little baby.

35 weeks pregnant

Weight? I’ve actually been really consistent with my weight and kept losing weight or staying the same, I only gained some weight with my last appointment.

Cravings? Still craving watermelon, mangoes, pears, grapes and Ice. ¬†I’m about to hop on a plane in search of mangoes, I’m getting that desperate.

How I’m feeling? I’m feeling really prepared and ready to meet this baby! This last trimester has been a rough one! ¬†I’m constantly hungry and need to snack the whole time just to stay functional. ¬†To be honest I’m getting really tired of eating! I feel like I’m getting jaw muscles. ¬†I’ve still been eating healthy food, so no gluten, no sugar, clean eating meals that keep me going and doesn’t make me feel pooped. ¬†Even Carl loves this diet, he’s looking better than ever, his hair is shiny as can be and he seems to be losing wrinkles! ¬†I’m definitely going to continue eating this way when the baby arrives.

Sleep? I’m still sleeping pretty well, I just get up more often to use the loo, but I fall asleep almost instantly after.

Maternity Clothes? I’m wearing my maternity jeans often and a couple of dresses, but I’m mostly just wearing clothes I wore pre pregnancy.

Best Moment? Finishing up the baby mobile, painting the baby dresser and sorting out little things in the baby’s room. ¬†Finding out our baby’s got a small head.

Worst Moment? Getting the pregnancy rash on my tummy….Its so unpleasant, combine that with the unattractive veins popping out all over my body, it makes you realise anyone who ever said pregnancy was beautiful was a giant liar. ¬†I’ve been trying out mama naturals methods for getting rid of the rash and it seems to be working. ¬†I also got an allergic reaction at church that left me with a swollen face, thanks to all the proteas and fynbos flower arrangements all over the show. ¬†I’m allergic to South Africa’s national flowers, good job body.

Movement? So much movement! This baby doesn’t seem to like loud noises or people speaking in loud tones ( Shouting) and really lets me have it when I’m around anything baby doesn’t like.

I can’t wait to meet this little person soon!

Baked Pumpkin Custard (Gluten Free, Sugar Free, Vegan)

After finding out how easy it is to make pumpkin puree (even with the long wait for all the water to drip out) I’ve been on an insane everything MUST be pumpkin flavoured kick! and with Thanksgiving and Christmas coming up, its the best time to be all pumpkin crazed. ¬†My dark chocolate pumpkin bread was a bust, a very delicious pudding like bust, but these baked pumpkin custards were a great success! Sometimes you have to mess up one recipe to find an even yummier other recipe.

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Perfectly spiced and served in individual bowls, this dessert makes portion control so easy, but what makes it even more special is the fact that is sugar free, gluten free and vegan. ¬†Its the perfect no guilt treat to serve for any holiday celebration, but don’t just serve it for the holidays. ¬†Lets just build a pumpkin custard swimming pool and eat this dessert all the time! Yes, that seems like the only solution that will work.

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This recipe popped into my mind after I made the most amazing pumpkin pie filling for my pumpkin pie bars, its just so good that I could have been content with just eating the filling and calling the crust an unnecessary luxury. ¬†Don’t get me wrong the crust is the best part of the pumpkin pie bars, but sometimes you just want a whole bowl of delicious, creamy pudding to get you through the baking process! So lets get custard making!

BAKED PUMPKIN CUSTARD serves 4

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Ingredients

  • 1 can coconut milk
  • 1 can pumpkin puree or 2 cups pumpkin puree
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp cloves
  • ground nutmeg
  • 1/4 tsp salt
  • 1/3 cup – 1/2 cup honey or liquid sweetener of choice – Depends how sweet you like it.
  • 1/4 cup cornstarch or arrowroot starch
  • 1/4 cup raisins – optional

Directions

Place everything except the raisins in your blend.  Blend until combined.  Taste and adjust to your preference.  Fold in raisins.

Pour mixture into four ramekins.

Pour boiling water into baking pan. 1 inch of water.  Place your ramekins inside the water bath.

Bake uncovered at 350 degrees F for 30 minutes.

Remove from bath.

Vegan Baked Pumpkin Custard

Serve hot or cold, with a dollop of coconut whipped cream.

 

 

an instant of life captured for eternity

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^^ A daily walk that ended up at the beach…again…. We’re not even beach people, but when its cloudy we love it! ¬†I also took my new diaper bag out for a spin. ¬†It held everything! Even my camera!

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^^ I accidentally painted my baby bump! Whoops

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^^ Carl turns into a model on windy days.

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^^ This seagull was walking so gently on the wet sand, it was like he really didn’t want to get dirty. ¬†I feel you little guy.

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^^ Every morning its cloudy, but by the afternoon the wind seems to have blown away all the clouds, come on clouds! We need rain! stand strong.

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^^ I don’t know what was the deal with these geese, but Carl thought they wanted bread, I was convinced I saw murder in their eyes, while I ran away screaming this is the worst day!!!!

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^^ Pretty memorial flowers left behind on a bench.

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^^ Walking, walking, walking!

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^^ Pretty flowers on the side of the road.  Nature is always trying to prettify ugly things up.

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^^ Gluten free, Sugar free pumpkin bread.  This tasted delicious, but was a little bit too soft in the middle! Back to the drawing board!

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^^ Enjoying a watermelon lunch, wondering when will mangoes be in season! My craving is killing me! I can’t even find one overly priced out of season imported from who knows where mango lying around somewhere!

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^^ Always matching.  We found a baby pair! Soon baby will be matching to! Sorry baby.

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^^ Beautiful light.

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^^ Geese ignoring Carl.

Hi friends! How was your weekend? We’ve been busy, busy, busy! We’ve been in a slight panic mode, when we realised we basically have a month left before this baby arrives! ¬†We still have so much to do and get, but Cape Town really does not make it easy for us. Everything closes before 2 on a Saturday or requires a long commute to get anything, and shopping on week days is just not an option for us, work keeps us busy! ¬†Sundays we attend three hours of church that can sometimes feel like a million hours, and keeping the Sabbath day holy after that, doesn’t give us much time to sort out everything on our to do list!

We’ve started ordering stuff from amazon, just because delivery is faster than most of the South African online shopping experiences we’ve had! For all our organic needs we order from faithful to nature, they have been amazing and delivered within a day! Like it should be! ¬†Stocking up on our biodegradable diapers has been easy with them by our side!

At my last midwife appointment, my midwife asked me if I’m ready for labour and I’m so ready, I don’t think she usually hears first time moms, being excited about labour. I feel like the pain we endure as expecting mothers in labour, prepares us, and shows us how strong we really are and that we can do this motherhood thing, but I’ll let you know how I feel when I’m actually in labour. ¬† I’ve given Carl the heads up about the transitioning period and told him he should just remember I love him before I get mean, and he should just keep encouraging me if I feel like giving up. ¬† I can’t wait to meet our little baby in a month, our midwife told us Baby A is thin and long, with a small head, after seeing Carl’s giant head as a baby and how he seemed to have grown into it as he got older, I’ve been really worried about what I’m in for, the head thing was a bit of a relief!

Happy Monday, Hope everyone has a lovely week and gets to everything they need to get done this week!.

 

Gluten Free Sugar Free Pumpkin Pie bars

I’ve been on a complete pumpkin kick lately! I just want to make everything pumpkin-y. ¬†Pumpkin cookies, pumpkin bread, pumpkin muffins, pumpkin lattes, pumpkin smoothies, pumpkin cupcakes, and of course these amazing pumpkin pie bars! ¬†When I started making these I knew the gingery crust would pair perfectly with the smooth custardy goodness of the pumpkin filling, when I made the pumpkin filling and tried it, it actually took all the willpower a heavily pregnant woman could take not to just take the filling, go hide in the closet and just eat the entire bowl, that’s how good it is!

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I’m glad I didn’t waste all the filling on my instant gratification need and decided this needs to be bars, because WOWZA! I just can’t get enough of these things, the fact that I don’t have any left kind of makes me want to cry, call it pregnancy hormones or the real life truth that there are no pumpkin pie bars in my fridge, maybe its just a combination of both? ¬†What ever it is, all I know is I need to make more. STAT!

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What makes these extra special? Is the fact that’s its sugar free and gluten free, you don’t ¬†even need to feel guilty while binge eating these. ¬†The coconut flour ginger crust reminds me of a graham cracker or gingersnap cookie, paired with the smooth pumpkin filling and just the perfect touch of coconut whipped cream with 1/2 tsp of cardamom added to the mix, you’re in for a whirlwind of yum!

GLUTEN FREE SUGAR FREE PUMPKIN PIE BARS  Р9 Р12 bars

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Ingredients

Crust

  • 4 tbsp honey or maple syrup
  • 1 tbsp blackstrap molasses
  • 1/2 cup coconut oil ( at room temperature)
  • 1 cup coconut flour
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp salt

Pumpkin Filling

  • 1 can pumpkin puree or 2 cups puree
  • 1 cup coconut milk
  • 1/2 cup honey or maple syrup – Increase it if you want it sweeter
  • 1/4 cup cornstarch or arrowroot powder
  • 1 tbsp tapioca starch
  • 1/2 tsp xantham gum – optional its creates a firmer filling
  • 2 tsp vanilla extract
  • 1 and a half tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/8 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg

Directions

Crust

Preheat oven to 350 degrees F/ 180 degrees C.

In a large bowl, mix together the honey, coconut oil and spices, until creamy.  You can use a hand blender for this, I just used my trusty hand.

Fold in the coconut flour and mix until it forms a dough.

Press the dough evenly in a prepared pan and bake until slightly golden about 5 Р8 minutes.  Remove from oven and let cool.

Filling

Place everything in your blender and blend until well combined.  Taste the mixture and adjust seasoning to your preference.    Pour the filling into the prepared crust and spread it around evenly.

Bake for 20 Р40 minutes or until the pie is firm but still jiggly.  Let cool and place in the fridge overnight to properly set.

Cut the pie bars, serve with a dollop of cardamom coconut whipped cream and enjoy your masterpiece!

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an instant of life captured for eternity

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^^ Found this really inexpensive chest of drawers for the baby’s room and gave it a little make over.

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^^ I wanted more of a woodland green, but I just didn’t have enough paint stainer to get it there. ¬†Happy surprises, because I really like the way it turned out. ¬†Later on I spray painted the knobs gold. ¬†Walking around with a face mask, while pregnant felt like a ridiculous sight, but things need to get done!

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^^ Nursery break! I’ve been desperately looking for a fiddle fig tree, with no luck at all. ¬†I’ll find you my beautiful planty friend!

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^^ Made the best sugar free, gluten free pumpkin pie bars ever! It was like magic in my mouth, the gingery crust, made me feel like crying tears of happiness! I was floating my own boat hard while thinking I’m a recipe genius!

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^^ My cute little kitchen friends.

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^^ Protein shake in the baby’s room!

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^^ Kind of done with the baby’s mobile, I still feel like I’m missing one little woodland friend? What do you think?

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^^ The guinea fowl family on our walk again, these guys really know how to make you feel bad, when you try to pass them, and they all scatter like you’re the biggest murderer on this planet.

Hi friends! ¬†Whew! Its been a couple of days hasn’t it? ¬†I’ve just been so busy with all lives demands and trying to get everything ready for the baby! I still feel like I have so much to do and buy! ¬†I’m starting to feel just a tad overwhelmed, but I downloaded the hypnobabies app on my phone and its just the best thing to listen to!

I feel like this week has been a whirlwind for the entire world……I try to keep my blog neutral and easy, but what is going on with the world? I’m still in so much shock about the US elections and the effect this will have on all the other countries and I just can’t believe people chose fear again so soon after brexit. ¬†In the beginning of the year I couldn’t wait to see what humans were going to do next and now, I’m like how is such a racist, sexist, completely insane man, going to be president? but who knows maybe this will be the time were people stand together and realise fear is not the answer, we should live with kindness and treat people kindly. ¬† Okay! Rant over! ¬†I felt like I needed to say something about all the craziness right now! ¬†Things will get better, the earth is too beautiful to not care!

Mung Bean Fritters with a Peach Chutney ( Gluten free, vegan, Sugar free, High Protein)

Mung beans, might sound like something completely new to most people, but they’ve actually been used in Ayurveda diets in India for centuries! Mung beans are considered a cherished food in ancient Indian practices, that’s been used as a medicine since 1 500 B.C. ¬†These little green beans are filled with protein, fiber, antioxidants and phytonutrients, for such a small bean they sure do pack a nutritional punch! ¬†No wonder they are used as medicine.

When I think about Mung beans I think about the one time Carl and I were shopping in an Asian Supermarket somewhere, and without paying much attention to the floor, because who really looks at the floor in a grocer, I stepped on a ripped open bag of mung beans, I remember just really crushing them with my feet, I continued walking like nothing happen just to see Carl looking just as confused as I was, about what he just stepped on.  After a lot of giggling we continued on with our shopping, only to go back to that same section to see a worker scooping up all the mung beans, sealing it, reweighing it and putting it back on the shelf.  Since that day I only buy things that are really sealed and I really, really wash my rice and legumes!  Let that be a lesson to everyone! Unless you like the taste of shoe with your bean! Wash all your legumes like someone might have stepped on it somewhere!

These fritters don’t taste like dirty shoe, they taste amazing, unless of course you’re into the dirty shoe taste! Is quick to prepare after the soak! and is accompanied with the most amazing peach chutney! ¬†The chutney compliments the spices of the fritters amazingly is sugar free, raw and will just make you want to dip everything you can find. ¬†If you love Indian food you will love this recipe.

HEALTH BENEFITS OF MUNG BEANS

  1. Helps lower high blood pressure.
  2. Contains antioxidants that fight cancer development.
  3. Provides a high amount of Protein
  4. Can help prevent type 2 diabetes
  5. Boost Immunity and protect against viral infections
  6. High source of vitamins and minerals. ¬†Mung beans are loaded with folate, magnesium, b vitamins, manganese, zinc and calcium. ¬†That’s a whole lot of goodness in one small little bean.
  7. Helps with weight loss
  8. Can help decrease PMS symptoms.
  9. Easy to digest.

Why you should soak your legumes? when you soak your beans overnight and rinse them well, it makes them easier to digest and takes away the gassy element that beans sometimes gives you.  It also helps remove phytic acid that can cause tooth decay.

MUNG BEAN FRITTERS – 18 fritters

Mung Bean Fritters

Ingredients

  • 1 cup mung beans soaked in enough water to cover it overnight
  • 1/2 cup water
  • 1 clove garlic, peeled
  • 1 tsp cumin seed
  • 1/2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp fresh grated ginger
  • 1 cup chard or kale leaves
  • 1 medium carrot grated
  • 1 small zucchini, grated
  • 1/4 cup green onions, chopped
  • 1/4 cup fresh cilantro optional
  • salt and pepper to taste
  • oil for frying

Directions

Blend the soaked and rinsed well mung beans with the water, garlic,cumin seed and kale, until it looks like a smooth pancake batter.  Add more water if it needs to be a little less thick.

Stir in the coriander, turmeric, ginger, carrot, zucchini, green onions and cilantro.  Season with salt and pepper.

Heat some coconut oil, in a large skillet over medium high heat and spoon the mixture onto the hot skillet, I try to get them to be all nice and flat by smoothing them out at this stage.  Cook about 3 Р4 at a time.  Cook for 3 minutes on each side or until golden brown on both sides. Continue until the batter is done.

PEACH CHUTNEY

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Ingredients

  • 2 peaches, chopped
  • 1 tsp raisins
  • 1 tsp goji berries – optional, or just add more raisins
  • 1 tbsp fresh lemon juice
  • 1 tbsp liquid sweetener
  • 1/4 tsp fresh ginger
  • pinch cinnamon
  • pinch ground cardamom
  • pinch cayenne pepper
  • pinch coriander
  • fresh cilantro

Directions

Place everything in a blender and blend until blended together, but not completely smooth.  Taste and adjust spices.  Serve on top of the fritters.  YUM!

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an instant of life captured for eternity

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^^ On one of our daily walks we saw this cute family of guinea fowl, just running around.  Can you spot them?

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^^ After a rough night, that I’m blaming sugar on this view was wonderful! ¬†I decided to make a batch of ghost brownies for Halloween and just eat one…. I don’t know if it was because I haven’t had sugar in so long, but I had a whole lot of nightmares, and I just couldn’t sleep at all. ¬†Maybe the marshmallow ghost was just haunting me from the inside.

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^^ Sugar free, gluten free witches fingers thanks to Food faith fit, is it weird to eat fingers after Halloween?

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^^ on our way somewhere we happened to see all these kites! It was really a sight to behold!

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^^ Pretty flowers everywhere.

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^^ When pigs fly? Yes, it finally happened guys!

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^^ My pretty new diaper bag,hung up and ready.  I just want to use it already!

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^^ We started our maintenance weekends? and boy, has it been hard! I forgot to take a before photo of this area, but after the first mow it seems like we have to still trim this down AND we still have that entire upper area to go!

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^^ Hocus Pocus and a delicious finger cookie for this pregnant lady.

Happy Halloween!  How was your weekend? did you guys get up to anything fun and halloweeny?  I made some ghost brownies and fingers, we had a rather relaxed weekend, kind of our first one since moving into our new place.  It felt so good to finally take a bit of a breather and just enjoy our new home.  The best medicine is just to lie in bed a little longer on the weekend, instead of just rushing around to get stuff done!