(yellow) carrot cake muffins
2 2.jpg

i'm done. officially done. (just not a grad quite yet).

i celebrated my last day of classes with a netflix binge, a steak, and garlic sugar snap peas. maybe not a whole steak. but definitely the majority of one (thanks, abby's mom). 

and then i ate these muffins this morning for a bit of an after-party.

classes are over. may 18. yesterday was my last day of wearing a green kilt, my last english class, my last math class (talking about gerrymandering, of all things), my last lunch out, my last skipping of first period. that was it.  

and yet, it doesn't really feel over. 

the past few weeks have been worrying over outfits and shoes and dates for prom. it's crazy. i never really thought that i would make it to prom (forever ago, it just seemed like some unattainable event in tv shows based in suburbia. which is half true). 

it's coming to an end. and then arising into a new beginning at film school next year. 

damn, i'm a graduating senior. there goes thirteen years of my life.

p.s. i compiled a playlist of songs that have recapitulated those thirteen years. 

if you're a teenager, get ready for nostalgia. 

8 2.jpg

make sure you listen whilst whipping up these muffins. 


carrot cake muffins

serves 6

what you do

1. preheat oven to 350˚F. grease 6 muffin pans and set aside. 

2. in a medium bowl, whisk together almond flour, psyllium husk, flaxseed meal, baking powder, baking soda, salt, and spices. set aside.

3. in another bowl, cream together coconut oil and sweetener until fluffy and light. whip in vinegar and vanilla extract until fully incorporated. 

4. mix in eggs one at a time. (the wet mixture looks a little "broken" at this point. totally normal). 

5. add in the dry flour mixture in two parts. mix for a few minutes until fully incorporated. fold in carrots. 

6. distribute batter evenly into 6 muffin pans, smoothing out the tops. bake for 13-15 minutes or until a toothpick comes out clean. 

7. let cool, add coconut cream, almond butter, and cacao nibs for some fun. enjoy.

what you need

  • 1/2 cup fine almond flour
  • 2 tablespoons psyllium husk, ground
  • 1/4 cup flaxseed meal
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup coconut oil, softened/room temperature
  • 1/4 cup granulated sweetener (i used monkfruit sugar)
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon vanilla bean powder
  • 2 eggs
  • 3 medium carrots, finely grated

yeah, i've made zucchini bread, pumpkin bread, and carrot cake muffins in the span of 15 days.

⌇ 

what i've been watching

1/ lights of brussels

tim never fails to impress with his short films (and original scores). clips of his recent trip to brussels were stunning. 

-

2/ SOLO NYC

what does working in new york look like? what does working in new york as a creative freelancer look like? this film answers that in 6 minutes and 45 seconds.

3/ moments

a wonderful and awesome commercial. emotional. teary-eyed. beautiful. 

4/ sun moon london

fwd: casey neistat. a film completely filmed in 2520mm in london feat. the various different big moons. it's a full aurora of warm. 

-

5/ illusions

mind f*ck.

-

i'm dancing this week.

it's sunny this week. 

holy crap.

⌇ 

 

nut-free ginger bliss balls
DSC04524.jpg

i've been obsessed for the past few weeks with making bliss balls, fat bombs, nut-seed-coconut snacks. like, blending all the extra seeds or nuts or cacao nibs and nut butters that i have and eating it all. i think i've made a different test batch every day after i've gotten home from school. weird? yeah, definitely. 

i mean, lee's fat bombs have kind of taken over the health-foodie side of instagram, and they look awesome every time. (yeah, i know, "fat bombs" sounds pretty... non-health-foodie, but we'll just go with it). 

i've mentioned that i'm eating more fats and less carbs. these are the perfect snack for this purpose. they're sugar-free and high-fat, so they'll fill me up between meals if i'm on the run. (just like on our road trip for 11 hours at a time, for example).

because of the ~nutritious~ seeds that are in this recipe, these snacks are high in:

1. OMEGA-3s

improves heart health, reduces inflammation, helps menstrual pain, supporst healthy skin, fights autoimmune diseases

2. OMEGA-6s

reduces inflammation, helps reduce nerve pain, lowers high blood pressure, supports bone health

3. POTASSIUM

stimulates neural activity, stabilizes blood sugar and pressure, supports bone health, strengthens muscles, boosts metabolism, reduces anxiety and stress

4. MANGANESE

supports bone health, helps maintain cognitive function, reduces pms symptoms, supports lung health

5. HEALTHY FATS, to keep you fuller longer

for the purpose of my sanity, we'll revise the name from fat bombs to bliss balls. cool? cool.


ginger bliss balls

serves 10

-

what you need

what you do

  • 1/2 cup dried unsweetened coconut
  • 1/2 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1 tablespoon flax seeds
  • 3 tablespoons coconut butter, melted
  • 2 tablespoons almond butter
  • 2 teaspoons ground ginger
  • monkfruit sweetener (or maple syrup) to taste 
  • salt
  • hemp or sesame seeds to coat

1. blend everything together in a food processor or high-speed blender

2. sweeten bit by bit with monkfruit (or maple syrup)

2. roll 10 evenly-sized bliss balls. coat with seeds of choice

3. store in refrigerator 

oh happy days.

⌇