I am back from my honeymoon!! YAY! I am so excited to share some photos with you all soon. Japan was incredible. Hawaii was fun. But like whenever I am coming home, I’m happy to be home. I have a broken computer still—the saga seems to be never-ending—but it should be fixed by the end of the week. I rented a laptop for the week from some place in Hollywood and I feel like a new woman with this computer. I can do anything!
Since I wasn’t able to post while I was gone—even tho I shot a bunch of content so this blog here wouldn’t go dark—I have a bunch of stuff that I want to share. Like a ton of recipes that are gonna come at you very quickly!
Are you planning on watching the Royal Wedding? I know a lot of British people think Americans are so weird for being obsessed with their royals but we are. And I have to be honest, I definitely pay attention–I think it’s kinda fascinating.
I realize that I kinda owe you an apology because before this recipe I realize I’ve never really posted gluten-free desserts. For me they’ve always been a challenge, mainly because I can eat gluten so I’ve never really taken the time to understand gluten-free baking. Also, the recipes I usually come across are annoying looking. Too many ingredients, xanthum gum, etc. Like, it feels like I need a million ingredients, ones I probably won’t use again.
SO, when I opened Sweet Laurel by Claire Thomas and Laurel Gallucci, I was pleasantly surprised with how easy the recipes seemed. Their book is full of grain-free desserts, all of which are made with minimal amount of ingredients. I settled on this almond crusted strawberry coconut cream tart because it was as simple as can be and your girl looooves coconut.
This tart is SO simple to throw together. The only prep is to make sure you have a can of coconut in the fridge so it’s super chilled because the filling is coconut whipped cream.
It’s Mother’s Day on Sunday! YAY! When I asked my mom what she wanted for Mother’s Day, she responded that she wanted a little picnic in the park. Wish granted! I think these would be a great picnic dessert and if they get a little smashed you can then call it an Eton’s Mess. Simple. Classic. Chic.
These meringues are my favorite because they’re airy and crispy on the outside and super chewy on the inside. This is my favorite texture when it comes to meringues.
Before I moved in our new home, I could never make meringues. Our old, janky oven couldn’t hold a temperature of 200 degrees F to save its life. It would always fluctuate up to 350 degrees F randomly and them come back down. I would bake batch after batch and they’d all turn a dark brown and I’d scratch my head. It wasn’t until I put a thermometer in there and realized what was happening. At 350 degrees F my oven was completely fine but put it down to 200 F and it was all wrong—so frustrating.
This new oven tho is perfection and it holds the temperature where it’s supposed to.
Reaching balance is on my to-do for spring and summer. It’s obviously something that I’m not always great at. I love cake. I love pasta. And I honestly don’t see anything wrong with having those beautiful things in my life. They’re not going anywhere. But I also have been trying to eat healthier on a day-to-day basis. Having lots of fresh produce and ingredients on hand has been a huge game-changer for me.
Did you know May is also National Salad Month? To celebrate, I teamed up with Rubbermaid to create salads for my entire week! The FreshWorks Produce Savers keep produce super fresh and crisp in the fridge! The CrispTray at the bottom of the container elevates produce away from moisture and promotes airflow to help reduce spoilage. After 5 days of being in the fridge, the radishes were crispy, the arugula alive and well and the green onions were snappy! I love going grocery shopping and then storing everything away in their Rubbermaid home until I’m ready to use them.
Here’s what I like to keep on hand!
1. Kale 2. Romaine 2. Arugula 3. Cherry Tomatoes 4. Green Onions 5. Radishes 6. Italian Parsley 7. Cucumbers 8. Strawberries
These ingredients make it easy to make a bunch of different salads. I like variety in my routine and it’s way easier to do that when you start with about 6 or 7 different types of produce.