What do I have for you today? A spice bread that is nut free, added sugar free, *cringe warning* and moist! It is marvelous toasted with ghee or topped with sunbutter or your spread of choice!
But before that, let me fill you in on my past week. I’m sure you’re dying to know.
*Sidenote: I always worry that people can’t sense my sarcasm… please know it’s there
First thing’s first. I CUT MY HAIR and I feel so free (it saves so much time) and confident. I went to Tein at Salon Foushee off of Market and 14th, for those of you in Denver. It really has made me so happy. It also it was FREAKING cold all week, and snowed a bunch. I think I can finally say that I will have had my fair share of winter by the time I move.
This week I also celebrated national margarita day with $1 coin style margaritas at Lolas… man oh man $1 coin style? That is the way to my San Diegan, graduate student heart.
Friday I checked out a free exhibit on Denver art and culture at the McNichols building. That place always has the coolest events!! It had free yummy food (lots of GF options), art, and a silent disco. My two girlfriends and I had SUCH a blast dancing… more fun dancing than we have in a long time.
Saturday I went snowboarding for the first time in 4 years with some friends! It was COLD. -5 degrees on the drive up and 1 degree most the day.. with a -20 degree windchill. That was not chill. But it was a fun day! I can still feel the boarding in my legs today.
Sunday I went to a Kombucha class at Just Be Kitchen, and learned about the process of making Kombucha. It was put on by Healthade, a great brand that really takes pride in transparency, respects the history of Kombucha, and respects the craft. Afterwards, I had breakfast with a women I met at the class. I always meet the cooelst/nicest people at Just Be. I think it attracts like minds.
Oh my do you see I have like 3 photos of just my big ‘ol mug on this post… I really like my hair people.
Monday I went to a free yoga class on campus with my friend in my grad program. Afterwards, I tried to make grain free, nut free bagels… they were delicious but not meant to be bagels. These are biscuits, baby! So that recipe will be worked on for you guys!
For a class I interviewed my brother about his cross-cultural navigation of food, nutrition, & health (he goes to the University in the UK). And from it, I got this awesome quote.
If you want to check out his ‘food insta’ here is the link. He used to make fun of me but look at us now.. ha!
As for life progress- I am 3 interviews, 5 transcriptions, 7 runs at coding, 3,500 words, and 6 weeks from my thesis being done/defended, That is both exciting and terrifying. TIME TO KEEP ON WRITING!!
But when I am not working on school, you can be sure that I am procrastinating via making food! I hope you enjoy this week’s recipe 🙂
CINNAMON GINGER SPICE BREAD
1/3 cup pumpkin puree
3 tbsp coconut cream
1/4 cup coconut flour
2 Pinches sea salt
1/4 tsp baking powder
1 tbsp coconut oil
1tsp ginger powder
7 dates (soaked until soft & malleable)
Soak dates. Process in a food processor or blender until it becomes like a paste. Add the rest of the ingredients- coconut flour last. Blend/mix well and then let sit for a few minutes. Pour into pan with parchment paper, and bake at 350 until a toothpick comes out clean. About 15 minutes.
And on a related and unrelated note, go tell the people you love that you love them. Life is delicate… the little things are so often overlooked.