Coffee Talk
The thing about “maternity leave” when you’re self-employed is that it doesn’t really exist. It’s just uber-prioritizing so you get what you HAVE to have done, don’t lose your sanity, and still get baby snuggles. So yeah. That’s where I’ve been – baby snuggling {and doing the work I really have to do…which is not this}. This actually started as Coffee Talk // March, but here it is May and I’m just getting back to it… I’ll try not to make it ALL baby-related.
// But might as well get the baby stuff out of the way. He’s 3 months 5 months old and just as sweet as can be. You can read the baby details over on tiny sneakers, but the main reason there hasn’t been any new recipe-related content here is that I had to do an elimination diet to help pinpoint babe #2’s food allergies. Luckily this wasn’t my first rodeo and I handled it much better this time. Needless to say though, my food was not share-worthy for awhile there. {Although I have been refreshingly reminded that sometimes simple is just as good, if not better, than elaborate when it comes to food.}
// Ok I said I wouldn’t make it all baby but now I’m realizing I pretty much don’t have anything else going on in my life…
// I’ve made it to a couple Pure Barre classes and some Burn Bootcamp pop-ups, but since I can only go on the weekends when I have childcare it’s not making for a very consistent work out routine. I keep saying I’m going to start doing Barre 3 and/or 21 Day Fix Extreme at home but I keep not doing it. There goes the fitness and the food of this food and fitness blog…
// KB is playing baseball for the first time this spring. He loves it and I love watching it. I thought it was crazy talk when I heard it was coach-pitch baseball even at the four-year-old level but you’d be amazed how often they can whack the ball. I wish it wasn’t over so soon.
// We went SWIMMING last week. As in outside. In APRIL. Ok, KB went swimming, I watched precariously from the edge holding a baby hoping he’d remember how to swim. The pool opened the first weekend of April then we had at least 3 freezes so the water temperature was less than stellar…but the 80 degree days were just calling us to dip our toes in the pool. {aaaand now it’s 48 degrees as I type and I’m wearing a hoodie…}
// One of the benefits of being self-employed is getting to control your own time. Last week we used that time to go tour a local brewery with out of town friends, and yeah, we brought the kids. {In our defense the brewery was closed and our friend is the brewer.} The beer was insanely good and KB thought the big brewing tanks were awesome. If you’re local, get your butt down to Brown Truck Brewery, you won’t be disappointed!
// I hated Snapchat when I first joined but I did it because you know, keeping up with the times and all. I eventually deleted it from my phone but I added it back now that you can actually chat back to people and it’s kind of my new favorite. Does that make me old? {Psst. Snapchat –> sideofsneakers} Also, I’m doing this month’s fitness and nutrition bootcamp using Snapchat and it’s going to be epic. Yeah, I said it.
// Tomorrow’s my birthday. I’m turning 27. *wink*
// Reading all that nothingness was totally worth your time this Saturday am, wasn’t it?
Roundups
Oh me oh my. I feel like my head is spinning! I’ve had lots of great projects to work on recently but that means no time to write. {Have I mentioned yet I’m glad preschool starts soon?}
I don’t even know what to say, my brain is mush. Let’s see. My son is 19 months old. NINETEEN. In case you aren’t fluent in month-ese, that means he’s officially closer to two than one. Sniff sniff. Besides the doomed “terrible twos”, I actually think it’ll be a lot of fun {mixed with a little crazy}.
We celebrated my husband’s 30th birthday last weekend. His birthday was a month ago if that’s any indication how busy this summer is. I cooked North Carolina barbecue. From scratch. I don’t know what made me do it. But it turned out good!
Planning for Touch a Truck is in full swing. It’s going to hit us before we know it. I’m the committee chair this year so I’m feeling the pressure. 
The K-man has turned into a mini-Junior Leaguer since I drag him to so many meetings.
Besides other super secret things {kidding}, I’ve been writing for Babble. Surprise surprise!
Some {fun} things from the past 2 weeks:
* 12 Kid-Inspired Workout Routines {they’re fun; trust me}
* 16 Must-follow Pinners for Healthy Eating Inspiration
* Why multitasking is bad for your brain {guilty!}
* Hating on fat people just makes them fatter. Don’t do it. You knew that though.
More adidas love coming up Monday!
Dessert, Recipe
This first birthday cake recipe is a great first cake for baby – it’s gluten free, dairy free, and refined sugar free {sweetened only with pear juice}. Works great for cupcakes too, which make the perfect size for a tiny smash cake!
Tuesday my little boy turned 1. Due to an onslaught of January birthdays we’re not celebrating with a party quite yet, but we couldn’t resist a mini cupcake smashing session on the actual day of this big milestone.
Of course that means we needed a first birthday cake!
I was a little unsettled with the idea of loading my baby up with sugar just for the sake of this tradition, but I didn’t want to be that mom. You know the one. The one that refuses to give her kid sugar or anything bad for them, and then they go crazy when mom’s not looking.
Well he’s obviously a little young for the backlash part of that scenario, but I still didn’t want to make a big thing about it. I know one day of sugar isn’t going to hurt him, but I still didn’t feel good about going crazy with it, especially given his poor sleep habits and the food allergies he’s already dealing with.
You’d be surprised what comes up when you Google “sugar free” cupcake {or anything}—> a whole lot of recipes that are anything but sugar free. I found things loaded with honey, syrup, and chocolate, all labeled “sugar free”. Umm not so much. Sugar was the least of my worries anyways, given I needed to come up with a first birthday cake recipe that was also gluten free and dairy free.
So I did what I do best: got to experimenting in the kitchen to find a compromise- something that wouldn’t deprive him of the first birthday cake experience, but also wouldn’t be bad for him. I think I succeeded.
I probably could have gotten away with not sweetening these at all, but I wanted them to be family friendly- delicious for everyone. Instead of refined sugar, I used 100% fruit juice reduced to enhance the sweetness. It was the perfect bit of sweet plus a little bit of tang from the fruit. I made the first batch with apple & pear juice; the second with apple & pineapple juice, which gave the cupcakes a nice little twist, especially when paired with the coconut frosting. Feel free to experiment with other juices if you try these- I think pomegranate and orange would be delicious!
First Birthday Cake Recipe
by with a Side of Sneakers
For the Cupcakes
- 2 cups oat flour {or other flour of choice- I used gluten free oats}
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup coconut milk
- 1/4 cup reduced 100% fruit juice {~1 cup of juice}
- 1 flax egg {1 T flax meal + 3 T water}
- 3 tablespoons coconut oil
- 1 t vanilla
For the Frosting
- 1/2 cup coconut cream {from can of full fat coconut milk}
- 1 Tbsp reduced 100% fruit juice {reserved from cupcakes}
For the Cupcakes
Bring 1 cup of 100% no sugar added fruit juice to a boil in a small saucepan. Reduce heat but maintain a boil until juice reduces to a little more than 1/4 cup {it’s ok if you have extra}. Reserve 1 Tbsp for frosting.
Combine all ingredients and stir to combine. Bake at 350 for 15-17 minutes. Makes 12 cupcakes, or 16 smaller cupcakes.
For the Frosting
Chill a can of full fat coconut in the fridge overnight.
Once chilled, turn the can upside and open it. Scrape out the solidified coconut cream from the top of the can.
Place coconut cream in a chilled mixing bowl and whip on high until starts to turn creamy. Pour in 1 Tbsp of reduced fruit juice. Continue to whip on high until smooth and fluffy.
Frost cupcakes once cooled.
Now I can’t wait to get started on the cake for his first birthday party- it’s going to be awesome!
[Tweet “First birthday cake recipe – low-sugar, gluten-free, and baby-friendly!”]
Did you have a smash cake for your baby’s first birthday?
Click here for more Gluten Free Dairy Free Recipes that won’t leave you trapped in the kitchen for hours or hunting down a million bizarre ingredients.
Dessert
Let me start by saying I apologize for the lack of mouth watering pictures in this post. Actually, you’re welcome. Otherwise you’d start drooling and want to dig into a big slice of cake in about 5 seconds.
There are no pretty pictures because I never intended to post this recipe. But then I went and Instagrammed it {is instagrammed a verb yet? It should be. I attribute Instagram to the reason why my phone dies religiously by 1pm every day.} And through Instagram {& Instagram via Twitter}, you all kindly asked demanded the recipe.
So here ‘tis. SO EASY.
by with a Side of Sneakers
- 1 box cake mix
- 6 oz Greek yogurt
- 1 cup water
Mix. Bake. {According to package directions.}
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Bam. That’s it.
I used Blood Orange flavored Chobani Greek yogurt with a box of patriotic-themed Funfetti my mom snagged for the husband. {He’s an independence day baby}. I hope it was good. It smelled good. But I couldn’t eat it. Baking a cake you can’t have {and traveling 6 hours with it in the car}? That’s love.
It’s kind of like my pumpkin spice cupcakes. So easy it’s ridiculous. But a handy trick to have in your back pocket. Easy & makes something indulgent just a bit healthier.
And that’s what matters right? Because if you’re going to eat 3 slices in one sitting, every bit counts.
{Who would do that? Not meeee?!}
Recipe
So my birthday was 2 weeks ago. I’m a foodie dork and celebrated by making myself cinnamon rolls. But not just any cinnamon rolls.
Funfetti cinnamon rolls. Because c’mon, who doesn’t LOVE funfetti?! Can you blame a girl for celebrating with sprinkles?
Well when I first posted these, I promised I’d post the recipe “tomorrow” because the babe was waking up and I had to go. Umm yeah. Pretend that was yesterday, mmkay?
These are based off my original healthy cinnamon rolls recipe. Well not even “based off of”…they pretty much are my vegan cinnamon rolls. I just changed the blend of flours for a bigger whole grain kick and upped the vanilla to get a more “birthday cakey” taste. And added sprinkles of course. I’m fairly certain those aren’t vegan or healthy, but they were definitely necessary. 
So next time you need to celebrate with breakfast, give these a try. Even if you need to make up a holiday to justify the celebration. Oh heck, who needs to justify celebrating? Just do it!
by with a Side of Sneakers
For the Dough
- 1 c almond milk
- 2 1/4 tsp instant yeast {or 1 packet}
- 1 1/4 c whole wheat flour
- 1 1/4 c spelt flour (plus up to 1/4 c for kneading)
- 2 t baking powder
- 1/4 c sugar
- 1/4 t salt
- 1 t cinnamon
- 1 tsp cinnamon
- 4T pumpkin puree
- 1/4 c rainbow sprinkles
For the Filling
- 3 Tbsp vegan margarine/butter
- 1/4 c brown sugar
- 1 Tbsp cinnamon
- 1 tsp vanilla
For the Icing
- 1/2 c powdered sugar
- 1 tsp almond milk
- 1/4 tsp vanilla
Warm almond milk for about 40 seconds in the microwave. Stir in yeast and set aside.
Mix flours, baking powder, sugar, salt, vanilla, cinnamon and pumpkin.
Add in almond milk and yeast mixture.
Fold in sprinkles.
Spread clean, flat surface with flour. Adding flour as necessary to prevent sticking, knead dough until it forms a nice, slightly elastic-y ball.
Using a rolling pin, spread dough into a rectangle approximately 1/2 inch thick.
Melt margarine or butter. Mix together brown sugar, cinnamon, and vanilla.
Spread the butter liberally across the top of the dough, then sprinkle with cinnamon sugar mixture.
Starting from the skinny end of the dough rectangle, roll the dough tightly towards the other end.
Slice the roll into ~1-1 1/2 inch strips, discarding the ends if necessary.
Grease a 9×9 baking dish and place rolls in pan. Cover and refrigerate.
When you’re ready to bake your cinnamon rolls, preheat the oven to 350 degrees.
Bake cinnamon buns for about 25 minutes.
Mix icing ingredients together and spread on warm rolls.
Top with sprinkles!
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What’s your favorite food to celebrate a birthday with?
P.S. Don’t miss the little man’s 4 month update on tiny sneakers!
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