I need to be quick this morning, but HAPPY FRIDAY everyone!! Hope you all have some fun and relaxation planned for the next couple days. We have very little on the calendar this weekend, which is fine by me! I’m linking up with April, Darci, Natasha, and Christina again this week. Enjoy my 5!
ONE: Can I just do this all weekend? Coffee, pajamas, book, bed, pretty/messy hair. Pretty please?! Found this on Style Me Swanky‘s Pinterest and love it.
TWO: We’ve been going to the YMCA the past 2 weeks. I am sore, but feel great. Bikini season is strong motivation to get my butt in gear!! I re-pinned this quote from my friend, Neely. Good rules to live by.
THREE: Southern florals. I re-pinned these 2 images last week. They are inspiration to create warm welcomes and a natural, light decor feel in our house. In my dream world I would keep vases of fresh flowers all over our house. And they’d mostly be peonies.
FOUR: I wanted to share this easy, gluten free, low sugar muffin recipe. If you have young toddlers, this is a great breakfast or snack for them. Or just an easy snack if you’re trying to eat clean and/or wheat and gluten free. And they freeze well. You’ll need a food processor or blender to make them.
- 2 ripe bananas, sliced
- 3 cups oats (I used the GF rolled oats from trader joes)
- 1 cup plain yogurt (organic, whole fat or Greek)
- 1/2 cup unsweetened applesauce or pumpkin (for the pumpkin I just get the plain in a can)
- 1/2 cup sugar (could also use agave nectar)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 2 eggs
Set aside 1 cup of oats. Place the rest of the ingredients in a food processor or blender. Blend until everything comes together. Add the rest of the oats and blend until the batter is almost smooth. Bake at 375 in greased muffin tins for 10-12 minutes. Yield: 24 muffins
Source: La Dolce Vita
Cheers, ladies! Have a great weekend! Thank you for reading.