There are some amazing people in my life, and I am so grateful for their kindness to me and CD.
This assortment of goodies arrived in the mail from sweet Averie, AKA The Raw Dessert Guru.
Our package contained Vegan Blondie Macaroons, Raw Vegan Donut Holes, and Raw Peanut Butter Cookie Dough. CD started sampling immediately after dinner, and everything was gone by the next day. I may have helped just a little. 😉 Thanks again Averie!
Yesterday, I arrived at work to find this exciting delivery waiting for me…
Jill, a friend in Nashville and devoted reader of HEAB, dropped off all of her recent issues of Clean Eating Magazine to me after reading in a recent post that I wanted a subscription. Wasn’t that so incredibly thoughtful? Thank you so much Jill…CD thanks you too. Hehe. My goal is to try at least one new recipe every week.
What’s a girl to do after receiving so much love? Why, celebrate with a delicious breakfast of course.
Wow wow wow. Everyone is raving about Trader Joe’s Pumpkin Butter these days, but I knew I could make my own healthier version at home. So I did, using leftover roasted kabocha squash. Click here for the recipe. You’ll love it, and you can easily sub pumpkin or butternut squash if you can’t find kabocha. Oh, and you can click here for the quinoa bread recipe. Just sub quinoa grains for the oat groats.
Happy Friday my friends. 🙂