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Hello March! 🌸 I normally have a love/hate rela

Hello March! 🌸 I normally have a love/hate relationship with this month, but I’m committed to making the most of it. We are hoping for warmer temps, longer days, more sunlight, a break from routine, and signs life springing from the ground.What are you looking forward to this month?let’s do this! ✨💕🌸📸 @goop

Sunday dinner!✨During the week we sit at our i

Sunday dinner!✨During the week we sit at our island to eat, but on Sunday, I love to make dinner feel more special inclusive of candles, music (jazz) and a favorite meat dish (which for my kids is always lamb.) Sometimes I can’t believe how much I love all things home and kitchen, I honestly never would have thought. 🥰Sunday is also the day of the week where I do a little mental check to review what didn’t work from the previous week, acknowledge it and let it go in order to set a new vibe. And today is the last day of the month, so it serves as an extra opportunity to reflect.And tbh, these items on the table are used every day in our home. I no longer save things for only special occasions. As they say carpe diem! ✨Wishing you all a healthy end to the day/month.Photo shoot collab with the lovely @fridayevephoto.
🌸 @celsiafloral
✨ home decor @themasonjarhomedecor and @interiorsbyperidot
🍪 @cookies.to.crumbs
🍽 @dinewithfable
Home and styling : me 🥰

Sunday morning! 🤍I think my favorite part is

Sunday morning! 🤍I think my favorite part is the drizzle of Nutella!😋Coconut milk whole wheat crepes are always a good idea! (I highly recommend to let the batter sit for 20-30 min before cooking)Coconut Milk Crepes
Prep Time: 10 min
Cook Time: 15 min
Servings: 5-6 crepes
Ingredients:
• 2 organic eggs
• 1 14-oz full fat coconut milk
• 1 cup whole-wheat flour
• 2 tablespoons coconut sugar
• Pinch of sea salt
• Grapeseed oil – for cooking
Direction:
1. In a blender combine the eggs, coconut milk, flour, sugar and salt. Blend until the mixture becomes smooth. Let sit for 30 min.
2. Heat ½ teaspoon of grapeseed oil in a medium nonstick frying pan over medium heat. Once oil is hot, pour in ¼ cup of the batter, swirling so the batter covers the entire surface in a thin layer.
3. Cook the crepe undisturbed for 2 minutes or until the bottom is lightly browned and crisp and the top seams almost dry with a few wet spots.
4. Flip or turn the crepe and cook about 1 minute more or until toasted on the other side. Repeat with the remaining batter, stacking the crepes with parchment paper in between to prevent them from sticking together.
5. Top with your favourite jam or any other toppings you’d like. Enjoy!

A little strawberry frose to celebrate #nationalst

A little strawberry frose to celebrate #nationalstrawberryday! Such a fun (and pretty) treat! 🍓Strawberry Frosé
Prep Time: 10 min
Cook Time: 0
Servings: 4
Ingredients:
• 1 bottle rose wine – transfer to ice cube mold and freeze over night
• 1 cup chopped strawberries
• Juice of a medium lemon
• ¼ cup raw honey
Direction:
1. Add all the ingredients into a high-speed blender.
2. Blend until the mixture becomes slushy.
3. Serve right away in your favourite glass and garnish with strawberries.

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dairy-free/fallflavors/gluten-free/healthybreakfast/healthyeating/pancakes/pumpkin/

Pumpkin spice pancakes

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