I can’t publish this post without saying that my heart has been extremely heavy for the past week. I get a lot of emails and DMs when horrible things happen, demanding that I take “a side.” You guys know I’m not an expert on world events, and that’s not why you’re here. At the same time, it feels inauthentic for me to post as if nothing has happened, even though it is complex and I know I’ll never know the *right* thing to say at times like this. I tend to internalize and pray; it’s how I am and always have been. For what it’s worth, I stand on the side of humanity. For children and families. For innocent lives lost. I’m praying for peace.

Hi friends! Happy Friday! I’m writing to ya from the weirdest blog setup I’ve had in a while. Half of the keys on my keyboard stopped working, so I bought this plug-in keyboard. The keys are huge and make a loud sound, but it’s working until I can get to the Apple store for a new Mac. I can’t believe I’ve had this one for 8 years!

What are you up to this weekend? We have a birthday party and family photos. I still haven’t planned out anyone’s outfits but it should come together on the fly 😉 I’d love to hear what you’re up to!

It’s time for the weekly Friday Faves party! This is where I share some of my favorite finds from the week and around the web. I always love to hear about your faves, too, so please shout out something you’re loving in the comments section below.

Friday Faves 10.13

Read, watch, listen:

What has made you laugh lately?

This is one of my favorite songs to wind down to at the end of the night. I listen to it on my headphones as I do my pm eye mask 🙂

I’m not sure if I’ve shared this book yet, but I should be finishing it up this weekend. I LOVE it. The writing is quick and witty, the story is intriguing and fun, and it makes a perfect early fall fluffy book. Highly recommend.

This book arrived yesterday and I’m so excited about it! Can’t wait to add some new recipes to the rotation.

Fashion + beauty:

Love these posts for classic outfit combos. 

This blazer is still one of my faves!

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Weekly Menu Plan – Oct. 16 to Oct. 22

Here is your weekly menu plan for next week!

Monday: Triple Decker Club Sandwich

Tuesday: Teriyaki Chicken (double the rice you make for this and save half of it for Thursday)

Wednesday: Gorgonzola Steak Salad

Thursday: Ham Fried Rice (use the leftover rice from Tuesday)

Friday: Leftover Night!

Saturday: Taco Casserole

Sunday: Baked Maple Mustard Salmon

READ: Weekly Menu Plan – Oct. 16 to Oct. 22

Arroz con Leche is a Mexican rice pudding made with sweetened condensed milk, evaporated milk, whole milk, and plenty of cinnamon.

This heartwarming dish offers a taste of tradition and comfort to anyone lucky enough to taste its creamy goodness. Arroz con Leche is a crowd-pleaser every time we make it.

What is Arroz con Leche?

Arroz con leche, which translates to “rice with milk” in English, is a sweet rice pudding enjoyed across Spanish-speaking regions worldwide.

This is a Mexican rice pudding recipe made with sweetened condensed milk, evaporated milk, whole milk, and plenty of cinnamon.

While the ingredient list is about as basic as a dessert recipe can get, the result is a rich, creamy, flavorful dessert that we absolutely love.

Arroz con Leche

As soon as I opened my friend Krysten’s cookbook and spied her recipe for Arroz con Leche, I knew that recipe needed to be made as soon as possible. Luckily, with a handful of ingredients I already had on hand, I was stirring this together in less than an hour.

There are so many awesome, easy-to-make recipes in this cookbook, it really is named appropriately: So Easy & So Yummy!

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You may have heard about adrenal cocktails and seen this “trendy” drink pop up on Instagram. Drinking an adrenal cocktail can help with stress response and so much more, and I’m breaking it down in today’s post!

Hi friends! I hope you’re having a wonderful week. I’m getting everything ready for our 7-day reset – starts this Monday! Sign up here. It’s freeeeee.

For today’s post, I’m super pumped to dive into today’s topic: the adrenal cocktail. It’s been lighting up my social media feed lately, so let’s spill the beans on this intriguing concoction. Picture this: a delightful blend of refreshing coconut water, tangy orange juice, and a pinch of salt.

Now, you might be wondering what the fuss is all about. Well, it all boils down to our energy levels and something called adrenal fatigue. You see, our adrenal glands play a key role in managing stress and maintaining our overall well-being. But sometimes, these little gland warriors can get a bit tired out, leading to a dip in energy and a case of adrenal fatigue.

That’s where the magical mix of orange juice, coconut water, and sea salt swoops in to save the day! This dream team combination is believed to support adrenal function and give our blood sugar levels a much-needed boost. Orange juice packs a punch of vitamin C, which acts like a superhero for our immune system. Coconut water brings hydration to the party, replenishing those electrolytes like a champ. Last but not least, a sprinkle of sea salt adds a savory touch and provides essential minerals that keep our adrenal glands doing their happy dance.

Now, it’s important to note that there are tons of variations of the adrenal cocktail out there. Some folks like to add a dash of lemon juice or even a pinch of cinnamon for an extra kick. Feel free to experiment and make it your own!

I reached out to Mia about chatting about this on the blog and she co-wrote this post!

Adrenal Cocktail Recipe and Why You Should Try It

So what is an adrenal cocktail?

An adrenal cocktail includes a mix of potassium, sodium, and vitamin C. Now, when it comes to adrenal cocktails, some folks like to get a little adventurous with their mix-ins. Picture this: a delicious blend of potassium, sodium, and vitamin C, but with a creamy twist. That’s right, we’re talking about adding a splash of coconut cream to the mix. It’s like going from a regular workout to a full-blown dance party for your taste buds!

But wait, there’s more! If coconut cream isn’t your jam, why not give coconut milk a whirl? This silky and slightly sweet alternative can give your adrenal cocktail a tropical vacation vibe. Ju

Sharing this recipe for pumpkin banana muffins. They’re gluten-free, dairy-free, and totally delicious. 

I’ve fully embraced my basic-ness of the fall and holiday season. Give me all of the pumpkin spice, flannels, Halloween decor, holiday movies, and fun events and gatherings. I LOVE summer, but there’s something so fun and lovely about fall. I love taking the kids to all of the fall events and activities, and baking treats, making soups, and casseroles featuring seasonal squashes and gourds. 😉

Pumpkin season is heeeeeeere, and it’s time to celebrate the versatility and health benefits of this fall favorite. I know the blog world is inundated with pumpkin recipes (as it should be!) and here’s one more to add to your collection. Today, I’m sharing a delightful recipe that combines the goodness of pumpkins with the natural sweetness and texture of bananas –  pumpkin banana muffins.

Pumpkin Banana Muffins

Here are the ingredients you need to make this family-favorite treat!

Ingredients:

1 cup almond meal

2 tablespoons chia seeds

2 ripe bananas, mashed

1 teaspoon pumpkin pie spice

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup pumpkin puree

1/4 cup maple syrup

1/4 cup almond milk

1/4 cup coconut oil, melted

1/2 cup chocolate chips

1 teaspoon vanilla extract

Pinch of sea salt

Instructions:

Step 1:

Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners.

Step 2:

In a bowl, combine almond meal and chia seeds. Add the baking powder and baking soda, stir well.

Step 3:

In another bowl, mix the mashed bananas, pumpkin pie spice, maple syrup, almond milk, and melted coconut oil. Ensure they are well combined.

Step 4:

Gradually fold the wet ingredients into the dry mix. The chia seeds add a delightful texture and a boost of omega-3s. Add in the chocolate chips and stir to combine.

Step 5:

Scoop the batter into the muffin cups, filling each about two-thirds full. This ensures the perfect rise without overflow.

Step 7:

Place the muffin tin in the preheated oven. Bake for 20-25 minutes or until a toothpick inserted comes out clean, with perhaps a little chocolatey residue.

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Enjoy them warm with a little butter or let them cool completely – the choice is yours.

Pro Tip: These muffins freeze beautifully Pop them into a freezer bag, and you’ll have a stash of deliciousness for those busy morn