Weekend Snapshots

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Summer has finally arrived and I am getting so excited because we are doing a major backyard renovation with an in-ground pool and patio as well as a fire pit. I am looking forward to mojitos by the pool, making s’mores and having my favorite people over to enjoy our dream back yard with us. I also plan to sneak away to the beach with my girlfriends a lot!

Mint nails, summer dresses, and dog walks were all part of my weekend.

What are your favorite summer days?

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Braided Crown Updo Tutorial

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When I posted my flutter sleeve dress look here, I got a lot of you asking how I did my hair. It’s actually super-easy and take only a few minutes. I decided to do a quick video tutorial. Doing hair and talking is not my forte so don’t mind my “herrr” (hair) urban talk while I am doing my herrr. 🙂

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Gluten-free Banana Chocolate Chip Cookies

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As some of you know, I recently went gluten-free due to a thyroid condition and I must say, it has been helping my energy level. I am less tired and feel like I have more energy. I had a Memorial Day picnic to go to and made these babies and they went faster than the regular cookies I made!  The raw cookie dough was amazing; I couldn’t help myself taste as I was mixing all the ingredients together!

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Ingredients:

  • 2 cups coconut flour (I used Bob’s Red Mill)
  • 1 banana (very ripe)
  • 1/4 teaspoon salt
  • 2/3 cup coconut oil, melted and cooled
  • 1 1/4 cups dark brown sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1 cup chocolate chips (I used dark chocolate)
  • coarse sea salt, for sprinkling

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 Directions
1. Preheat oven to 350 degrees F.
2. In large bowl whisk together all ingredients until smooth and creamy. Slowly add in chocolate chips
3.Roll dough into 2 inch balls and place on cookie sheet leaving 2 inches apart. Bake 8-11 minutes or until edges just being to turn a golden brown.
4. Remove from oven and let cool at least 5 minutes on baking sheet. Enjoy these guilt-free delicious treats!

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