In THOUGHTS

happy (almost) new year + a new way to make resolutions.

Author ErinPosted on Leave a comment

 

Happy almost New Year, friends:)

 

Every time I start decorating the house for Christmas, I think ‘oh, how sad it will be when we have to take everything down!’ — but then, Christmas comes and goes, and putting everything away actually feels really good. Call me scrooge, but this year I had everything packed away in boxes (including tree out of the house and pine needles vacuumed up) by noon on the 26th! I am looking forward to a fresh start; 2018 felt like a very formative year for my family, and I am so grateful for all of the ways in which we have grown. With that said, I’m SO happy we can start off the 2019 year being totally settled in instead of unpacking boxes!

 

I thought I’d share with you a fun way my friend and I make ‘resolutions’ each year. We take turns picking a new goal at the start of each month — and then keep each other accountable on how things are going. We’ve had some great victories — and some massive fails, haha. The point is, each month is new and it feels good to set our sights on something that will improve our lives or those around us. And having an accountability buddy just makes it fun:)

 

Some of my favorites from 2018 — March: pick ten special people in your life and send them a hand written letter. June: sleep with phone downstairs and don’t look at it first thing in the morning (this one stuck with me — I still leave it downstairs!). October: pray over my daughter each night at her bedside before I go to bed. And, a couple that I didn’t do so great at — April: no sugar or alcohol during the week (haha! We both tanked at this goal). July: pick four BIG house cleaning jobs and get ’em done (I think I only did two in the end).

 

Anyway, you get the point:) Having one big goal for the whole year is great too, but switching it up month to month makes it seem less daunting — and having a buddy by your side (or in my case, 2,500 miles away — thank you technology!) will help motivate you.

 

Also, shout out to my husband — seven years ago today we tied the knot and I still can’t believe I get to be your wife. HAPPY ANNIVERSARY!

 

In RECIPES

happy christmas eve + gluten free pumpkin bread

Author ErinPosted on 1 Comment

Ok folks, I wrote this post yesterday — hence the ‘happy christmas eve’ in the title — but had some technical difficulties so I’m only able to post this today.  With that said, I hope y’all are having a lovely day with your families.  I’m off to sit in the sunshine out back with a cup of coffee and watch the kids ride bikes:)  MERRY CHRISTMAS!!!

 

 

 

Happy Christmas Eve! We have had a beautiful morning here in the South. The weather is perfect. We decided to take a little trip to one of our favorite spots — Bluffton, SC. We hadn’t been in awhile and thought, why not? This holiday season has definitely been a mellow one for us and this Christmas will be our FIRST EVER on our own. With that said, I’m trying to appreciate the slow, simple pace and not take it for granted. I am so grateful for Niall and the kids and really, wherever they are is home:)

 

 

 

Bluffton, South Carolina is just the cutest town full of art galleries and shops and I enjoyed a little stroll before meeting up with the rest of the gang at the park. When you’re a mom, a solo stroll sort of feels like a mini vacation;)

 

 

 

 

 

Ok, onto the pumpkin bread! It’s been awhile since I posted a recipe.  I thought I’d sneak this one in before Christmas because pumpkin bread in January just doesn’t seem quite as appropriate:)

 

 

Note — I did not come up with this yummy pumpkin bread myself.  I made only one tweak to the spices and I leave out the cashew frosting — I think it tastes lovely without it!  I discovered the recipe from this blog post.  I’ve also made this recipe and this one from her blog and they both turned out great — good ones to bring to a Christmas dinner or party:)

 

 

GLUTEN FREE PUMPKIN BREAD

  • 1 cup pumpkin puree
  • 1/4 cup maple syrup
  • 2 large eggs
  • 1 tsp vanilla
  • 2 cups blanched almond flour
  • 1/3 cup tapioca flour
  • 2 tsp pumpkin pie spice
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp salt

 

Preheat the oven to 350 degrees and line a baking pan with parchment paper — I use 5” x 9”.  Note– do not skip the parchment paper part!  It makes it so easy to lift the bread out of the pan when it’s finished.

 

Mix the wet and dry ingredients together in separate bowls, then add the dry to the wet and stir until combined.  Pour the batter into the lined pan and smooth with the top of a spatula.  The batter will be quite thick.

 

 

 

I usually bake my bread for about an hour, but check after 45 minutes and see how yours is going!  Optional — the last couple of times, I have topped mine with coconut sugar and some chopped pecans.  So good with a cup of coffee:)  Enjoy!