Weekend Recap and A Breakfast Favorite

*This post contains affiliate links.

Happy Sunday Everyone!  I hope you’ve all been having a beautiful weekend.  Ours was fun-filled as usual.  Check out what we were up to, including the fashion and food.

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Addie would have been content staying no the giant bouncing tube all day.

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Life is pretty cool when you have a daddy this fun.  There is definitely no shortage of laughter in our household.

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Probably one of her favorite things of the day.

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Bloomsbury Farm in Atkins, Iowa was so much fun, and not just for Addie.

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I love this man to pieces.

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I didn’t know what to expect with the weather on Saturday.  It was cloudy, misting on and off, windy and the forecast called for low 70s but it was chilly when we headed out.  Thank goodness for layers.  This roz & ali faux leather jacket that I got from ThredUP is one of my favorite Fall pieces.

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I absolutely LOVE this jacket and I’m so glad I brought my flannel button-down because I needed it.  And you all know my obsession with these knee-high boots.

You can find a similar jacket HERE.

You can find a similar flannel button-down HERE.

I’d be lost without my skinny jeans.  Check these out HERE.

And of course, a great pair of knee-high boots HERE.

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One of our Sunday morning breakfast staples is my waffles and pancakes that also happen to be gluten and dairy-free.  It took me a while to get the ingredient combination right so that they didn’t wind up too dense and chewy but I finally got it.  The great thing is that this batter works whether you are making pancakes or waffles.  I do suggest adding a bit more milk for the pancakes just so they have the easy pour factor.  I hope you’ll try these out and enjoy them as much as my family does!

INGREDIENTS

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  • 1 1/2 cups of gluten free flour (cup-for-cup) *I love this brand.
  • 2 tsp of Baking Powder. *I use this Argo brand because it’s aluminum-free.
  • Large pinch of fine sea salt.
  • 1 Beaten Egg
  • 2 tsp of vanilla extract.  I use this kind.
  • 2 Tbsp of Maple Syrup
  • 1 1/2 cups (plus extra if needed to thin out)Unsweetened Almond or Coconut Milk

INSTRUCTIONS

  • Combine all dry ingredients in a medium sized bowl.
  • Combine all wet ingredients in another bowl.
  • Combine wet ingredients and mix.  Don’t over mix though otherwise your pancakes and waffles will turn out too dense.
  • Heat a skillet over medium heat and melt 2 Tbsp of coconut oil on it.  If making waffles then heat your waffle iron according to instructions.  I use this one because Addie loves Frozen.
  • When batter begins bubbling on skillet turn pancakes.  Turn heat down if needed to ensure that inside gets cooked too.
  • ENJOY!

I  hope you all had a great weekend and get to enjoy what’s left of it.  What are your favorite breakfast traditions for your family?

*This post contains affiliate links.  Ordering a product through this link may result in a commission.  All opinions are 100% my own.

 

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I'm a mom who is sharing her passion for toxin-free living with the world. I am building a home based business that focuses on toxin-free living and educating moms on how to make the transition easily and effortlessly to this lifestyle. Let me help you take that first step!

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