Hello! I promise I’ll stop talking about my birthday after this post—(actually, that’s probably not true, since my momma will be visiting for a very belated birthday trip next month!). But I have to share some pics and recipes from the end of my “birthday week.”
On Friday, Mike and I returned to Mill Valley Kitchen because I knew I could get a light, healthy dinner that would allow me to indulge in some sweet, not-so-clean desserts. As a believer of balance, I think that when one wants to really do dessert, it behooves one to eat a lighter dinner. ;) I ordered the brown rice plate, which included brown rice, roasted veggies, and kale. I ate about half of it, and Mike enjoyed the rest the next day. : )
Mike got a flat bread basil/mozzarella pizza with a side of kale.
We were quite pleased!
That night I attempted to make Babycakes vegan, gluten-free, refined-sugar-free cupcakes. Gluten-free baking is SO tricky! I would say for a first effort, these turned out okay, but I certainly have major room for improvement. Lucky for you, you can give these a go yourself, thanks to the recipe found on the GOOP website. (::bites tongue so as to not say anything snarky about Gwyneth Paltrow::).
We enjoyed these at the party we hosted on Saturday.
I was also gifted with a beautiful vegan cake from my dear friend Eli, a vegan baker extraordinaire. This thing tasted like banana chocolate heaven.
The party was super fun. There was lots of dancing to guilty pleasures, including, but not limited to: “I’m Real” (J.Lo + Ja Rule), “Jumpin Jumpin” (Destiny’s Child), “Party in the USA” (Miley Cyrus), etc. And of course the rebel grrl kitchen played her favorite riot grrl jam, “Deceptacon” (Le Tigre)! Fun was had by all. So much love! So much dancing!
More recipes coming this week!