I’ve wanted to write this for awhile now and since it’s the beginning of November, I felt it was appropriate to say thank you. I’m so grateful for all of your encouragement as I build this community to help raise happy girls. To my students, thanks for letting me be your big sister! To all the moms, thank you for allowing me to guide your girls. I don’t take it for granted. Your support, whether it’s a referral or always trying to feed me when I come over, is more meaningful than you know. It takes a village! Thank you for allowing me to pursue my dream!
In the spirit of being an ever-growing mentor, I’d love to hear from you. What topics would you like me to cover? Got a group idea? Any questions for me? Feel free to let me know how I can best serve!
A couple weeks ago, my student, Caroline, and I did a phone challenge. I read an article about someone who never looked at his phone when he was around other people so I wanted to try it. Let me tell you… it. was. hard. Check out today’s video where we chat about how it went and what we learned!
On Friday I got a call from 103.3’s TJ Show in Boston asking me to share some advice with a complaining co-worker. I was their Chick of the Week awhile back so I was really pumped to go on-air and chat about my favorite tip. Check it out in the clip below. The best part of radio? I gave the interview in my pajamas!
Back to school after the holiday break is always rough, but winter classes mean the possibility of snow days. For me, snow days are always about baking (or making pancakes) or both and I wanted to share a healthier version of doughnuts. These are made like muffins, but roll them in cinnamon sugar and yum… doughnuts!
Makes 24 mini donuts holes
1 ½ cups almond flour
pinch of salt
½ tsp baking soda
1 tsp pumpkin pie spice
2 TBS coconut oil
2 TBS honey
2 large eggs
3/4 cup canned pumpkin
1 mashed banana
(I threw a handful of dark chocolate chips in my second batch because I had some to use!)
Mini muffin tin
Cinnamon Sugar (I used coconut sugar) for rolling
Pre-heat the oven to 325 degrees. In a mixing bowl combine almond flour, salt baking soda, and pumpkin pie spice then add the coconut oil, honey, eggs, pumpkin and banana until smooth.
Grease the mini-muffin pan (I used a tiny bit of coconut oil) and spoon in batter.
Bake at 325° for 15-20 minutes or until a tooth pick comes out clean.