This is my first week working 10 hours from home and I am loving it. Matthew and I have been able to spend quite a bit of quality time together between meals and naps. 😉
The weather has been beautiful, so we are taking at least one walk per day. Matthew loves going to the park and swinging. Although, he does not like to keep his hat on, but we’re working on that.
Since we plan to spend so much time outdoors, I am in search of the perfect athletic sandal. Comfort + style are two things that are really hard to come by in a shoe. So, here’s to hoping that I love one pair of the several that I ordered from Zappos and Endless.
As far as eats are concerned, we are still munching away at the leftovers from Matthew’s birthday party, including watermelon, grilled chicken and salad fixings.
We have also been loving this super easy coconut cornbread bake that can either be made in the oven or the microwave.
In general, I am not a big fan of cooking or baking in the microwave. However, as the days get warmer I don’t like to turn on the oven and heat up the house. I am an open windows kinda girl and oven + open windows = heat wave.
However, when it is cooler, I definitely prefer this recipe baked rather than microwaved.
Coconut Cornbread Bake
4 Tbsp corn flour
1 Tbsp coarsely ground cornmeal
1 Tbsp chia seeds
1 Tbsp dried coconut, unsweetened and unsulfured
1/4 tsp baking powder
pinch sea salt
1/4 c applesauce or mashed banana
4 Tbsp milk (diluted coconut, almond, soy, organic 1%)
1 organic farm fresh egg or flax egg (2 Tbsp ground flax + 2 Tbsp water)
Preheat oven to 350° and grease one loaf pan or one microwave-safe 4-5 inch wide ramekin.
If using a flax egg, combine flax and water and set aside for 5 minutes.
In a medium bowl combine dry ingredients through sea salt.
Add remaining ingredients and stir until just moistened.
Pour into prepared loaf pan and bake for 25-35 minutes or microwave on high for 2-4 minutes.
As summer approaches, what is your go-to no cook meal to ward off the heat?
I love raw oatmeal! In fact, I made a batch today. Simply soak raw oat groats overnight and in the morning combine with almond milk plus flavorings: dates, applesauce, bananas, almonds, dried coconut, extracts, cinnamon, etc. in your mini-blender and process until it reaches the consistency of oatmeal. Top with fruit and serve alongside a protein smoothie and you have a complete breakfast or lunch.