These two weeks have been two full ones! Especially since my birthday fell on Easter weekend, there were lots of reasons to celebrate:)
Jon and I finally picked out some paint for the nursery and the bedroom... only to dislike it once it was on the walls! Which is always disappointing. But hey, we're moving in the right direction! Any recommendations for grays?
Our Easter Sunday was different this year! We had Easter dinner in my parents front yard with my mom's extended family, and it was absolutely beautiful. And the weather made it one of the most beautiful Easters I can remember! It was also the first year Jon and I have been invested in our church, which means our Resurrection Sunday celebration was even more exciting.
Birthday CelebrationFunny story, for the whole week leading up to my birthday I thought I was turning 24! Nope, only 23... but I'm not even that old and I'm already getting my age confused 😂 #mombrain
Jon took the day off, which was the best. And see the hanging flowers + the planter under my window in our Easter picture? He knew exactly what I wanted for my birthday 😄
We went to breakfast at a little place called Dock Taylor's on the oceanfront, got Starbucks, saw Beauty & the Beast, had dinner at our fave local sushi place, ate at Rita's for dessert, AND finished the day with a lounge in the hammock and a bike ride with the pup. It was a super full day, and involved so many of my favorite things. My husband is so good to me.
In the kitchen...Finding things to make for Easter was difficult, but lead me to the oh-so-inspiring place of Pinterest! For our Easter potluck, I made Quinoa Vegetable Salad with Lemon Basil Dressing, and it was sooo so yummy. Cool, quinoa salads are great to make the day ahead and chill overnight, because the longer they sit in their dressing, the yummier they get! This recipe is gluten free, dairy free, and vinegar free, and high in protein, but would also be great if you added some feta or a crumbly cheese.
I also made this Maple Oat Mixed Berry Cobbler. Next time I make it I'm going to double the amount of topping the recipe calls for, but it was such an easy recipe! I used a giant bag of frozen mixed fruits, which was cheaper than buying all the berries separately (I just stuck them in the oven for a few minutes before I put the topping on, to let them thaw out.) This recipe is gluten free, sugar free and vegan! (Sidenote: while it's hot it's a little runnier, but when it's cold/cool it isn't as runny... but just as delicious.)
A couple of days later, I made these Flourless Banana Chocolate Chips Muffins! I wake up SO hungry in the morning that I've been trying to have easy, protein-packed breakfasts that are quick to grab. They are also gluten free, dairy free, and egg free... and if you sub the honey for maple syrup, it would be vegan, too! They were really yummy, and I'm making them again for a brunch tomorrow! (Surprising, because they are made of beans!!!)
What have you been up to?