by Christina | Dec 10, 2016 | Recipes, Wellness
I am utterly inexplicably absolutely completely head-over-heels in love with these cookies.
Can we just take a second to acknowledge how exciting it is to finally get into holiday baking?! It’s one of my favorite parts of the season. I feel like every kind of cookie is appropriate and necessary at this time of year. I mean, milk and cookies…Santa… duh. Plus, every cookie is the perfect companion to a warm mug of hot cocoa. Am I right or amirite?!
Growing up, I wasn’t really a fan of eating gingerbread man cookies. I was obsessed with the book, The Gingerbread Man, though. When I was 3 and didn’t know how to read yet, I made my grandma read me the story over and over again until I had it memorized. Once I did, I told her that I wanted to read her the book. She was so impressed when I recited it. Basically, I tricked her into thinking I knew how to read. She found out the truth when she tested me on another book, though.
My grandma loved gingerbread men. We used to bake them all the time together, and for that reason, I loved them too. I adored the ritual. I loved to make the dough and play around with it. I loved to steal some when she wasn’t looking. I remember thinking how heavy the rolling pin was. I could barely lift it up. Rolling out the dough literally knocked the life out of me because I was such a tiny human.
She used to get mad at me because I would hit my hand on the flour on the table so that it would puff up into the air in a huge cloud. I thought I was hilarious. Then she would dip her hand into the flour and tap me on the nose. “Christina, the White-Nosed Reindeer!” So many giggles.
Then came the decorating. That was my absolute favorite part. I always wanted the pink icing, and I insisted that we only make gingerbread women. Yes, I’ve been a hardcore feminist for as long as I can remember.
I’ve always been really bad at decorating gingerbread people, though. Dealing with icing is so precise. Nonetheless, we made a party out of it.
As much fun as I had baking and decorating the cookies with my grandma, they always turned out hard as a rock. I love that woman, may she rest in peace, but she had a knack for overcooking/burning pretty much everything. A trait she passed onto my mother, as well.
So I was never really into eating them. I thought I was going to break my teeth. And because they were overcooked, they tasted kind of bland anyways. I would eat them, though, just to please her.
It took me quite awhile to try gingerbread cookies from another source, and when I did, I was like… Okay, okay. Pretty good. Nothing life-changing, but yummy. And very seasonal, so obviously I’m on board. However, I still kept running into the problem of the cookies not being soft enough. I like a chewy cookie. A chewy, rich cookie. I wasn’t getting that from most gingerbread men.
Here is my twist on the gingerbread man. You can make the cookie sandwiches, or you can just make regular cookies without the filling. You can use a gingerbread cookie cutter, you can use a different shape, or you can make them regular circular if you don’t have a cookie cutter! Whatever you want. They’ll still taste fabulous, no matter what shape they’re in.
These gingerbread men are perfectly moist and chewy. They’re not hard and stiff. At all. Texture is on point. They’re like the perfect chocolate chip cookie, but not chocolate chip. You know what I mean?
Then, let’s get onto the flavor. These bad boys PACK A PUNCH. I won’t lie, they’re rich. Which I love. If you assemble the entire cookie sandwich, you’ve got a dense dessert. In the best way possible. My sister and I were eating them warm with a fork. Like cake.
So you’ve got two layers of rich, soft, chewy, gingerbread goodness sandwiching a warm, sweet, gooey filling. If regular gingerbread is too zingy for you, the filling really helps balance it out. Takes the edge off. Brings the ginger zap down a bit, but adds a deeper, heavier flavor. It’s honestly divine.
You could also just use the filling as a topping if you want. I have an addiction to cookie sandwiches, though, so I couldn’t help myself. The filling is a coconut butter base, of course. Do I do anything without coconut butter? It’s so delicious, thick, and creamy.
Whenever I have sugar, I always try to pair it with protein and/or fat. That helps blunt the insulin spike from the sugar you’re consuming, and as I’ve explained before, you want balanced blood sugar. Healthy fats comin’ in clutch, once again. So not only does the filling add a rich, decadent layer of yumminess to the treat, but it also makes your bod happier.
These are extremely simple and quick. You don’t need to make ’em look fancy. They’re also super fun to make, especially if you do the full gingerbread-man-sandwich version. Using a cookie cutter is a magical experience. And rolling out the dough, playin’ around with the flour… Perf bonding activity for friends. 🙂
Other reason I’m super proud of these? NO REFINED SUGAR. You don’t need it. Molasses and maple syrup add more than enough sweetness, and these cookies won’t leave you feelin’ like crap afterward. Even with my ultra sensitive stomach, I literally ate 14 of these in one sitting (wouldn’t recommend that though, because then you gotta make another batch….) and had no stomach issues at all. That’s basically unheard of for me because I’m so sugar-sensitive.
Refined-sugar-free, dairy-free, soy-free, gluten-free, paleo, vegan…EVERYTHING. Make ’em for your family, make ’em for your friends, and make ’em for Santa. Even he will be impressed. I mean, these aren’t just your regular gingerbread men! They’re so much more. Plus, you get to avoid the frustrating decorating-with-icing process, and disguise any sub-par decorating skills with fancy cookie-sandwich-making skills.
Paleo / Vegan Gingerbread Men Cookie Sandwiches
Makes: 14 cookies
Time: 30 minutes
Ingredients:
Cookies:
- 2 1/4 cups almond flour
- 1/4 tsp baking soda
- 1/4 cup dark maple syrup
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 2 tsp ginger
- 1 tsp nutmeg
- 1/2 tsp cloves
- 1/2 tsp pink Himalayan salt
- 2 tbsp molasses
- 3 tbsp melted coconut oil
Filling:
- 1/2 cup coconut butter
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tbsp maple syrup
Instructions:
- Preheat your oven to 350*F. Grease a cookie sheet with coconut oil.
- Mix all of the cookie ingredients together in a large bowl.
- When the dough is formed, add a thin layer of gluten-free flour (I used arrowroot) to a large surface. Use a rolling pin to roll the dough out until it’s about 1/2 an inch thick. Use a gingerbread man cookie cutter, or any other cookie cutter, to cut out gingerbread man-shaped cookies.
- Add the cookies to the cookie sheet, spread about an inch apart from each other. After you use up as much of the dough as you can, smash the leftover dough into a ball, roll it out, and repeat the process again until you’ve used up almost all of the dough.
- If you don’t want to make actual gingerbread men, you can just make regular cookies with your hands by ripping off pieces of the dough and making circular cookies about 1/2 an inch thick.
- Place the cookies in the oven for about 10-12 minutes, or until the edges look slightly browned. They should rise a little bit and they might look slightly undercooked, but they’ll keep cooking and harden more when you take them out. After the cookies are done, allow them to cool for about 15 minutes.
- While the cookies are in the oven, make the frosting. If your coconut butter is hard, place it in the microwave in a microwave-safe container for about 20 seconds to melt it.
- Add all of the filling ingredients into a small bowl and mix them together until everything is well-combined.
- To assemble the cookie sandwiches, use a knife to spread some of the filling onto the underside of a gingerbread man. You can make it as thick or as thin as you want! Then place another gingerbread man on top, with the flat side facing the filling, and repeat with more cookies!
- You can also use the filling as a frosting and top the gingerbread men with the filling, or you can just eat the gingerbread men plain.
- EAT AND ENJOY!
I hope you enjoy these gingerbread men as much as I do. If you make them, be sure to tag me (@addicted_to_lovely) in your photo! Aaaaand I want to know…What’s your favorite holiday treat?!
by Christina | Dec 6, 2016 | Recipes, Wellness
We all know that my obsession with green smoothies is a little too real. If you watch my Instagram or Snapchat stories, you know I drink a green smoothie every single day. Usually as my afternoon snack.
When made properly, green smoothies are powerhouses when it comes to health benefits. Unfortunately, most people make a high-sugar, fruit-filled smoothie, add in some spinach to make it green, and call it a day. That is not my idea of a healthy green smoothie.
I’ve had this recipe on repeat for weeks now, and I seriously can’t get enough. You guys have all been asking for the recipe, so I had to share. I follow a high-fat diet, and this smoothie is healthy-fat central. Because this smoothie is high in fats, your blood sugar will stay balanced, and you’re going to stay full for a long period of time.
Besides tasting amazing, this smoothie is thick – my #1 smoothie requirement. It’s just not as satisfying if it’s not thick, ya know? More than that, though, every single ingredient in this smoothie is exploding with health benefits. And it’s a super simple recipe. You don’t need to add in 5,000 superfood powders to create a delicious, healthy smoothie.
Let’s talk about those ingredients, shall we? We all know I have a coconut addiction – coconut oil, coconut milk, coconut butter, coconut flakes. It’s by far one of my favorite flavors on this planet. If you don’t eat coconut butter by the spoonful, you’re seriously missing out. It tastes like frosting.
Most people tout the benefits of coconut oil, but what about coconut meat itself? This smoothie contains coconut butter, coconut meat, and unsweetened coconut flakes. Just like coconut oil, coconut meat and its by-products contain medium chain triglycerides, also known as MCTs. I’m sure you’ve heard of MCTs before. MCTs are basically magical fuel. They move straight from the intestines to the liver and are immediately turned into fuel for your bod, which means they won’t hang out and store as fat. MCTs actually boost the metabolism and help promote fat loss. MCTs also increase the body’s ketone levels, and ketones are a fab source of energy for the brain. Heard of the term “fat burner”? If you’re a fat burner, your body knows how to use fat instead of glucose to power up.
Coconut meat is full of vitamins A and E, polyphenols, and phytosterols, which all work to reduce your risk of cardiovascular disease. Did you know that areas of the world with the highest amounts of coconut consumption have the lowest rates of heart disease? Now you do.
High in fat and fiber, coconut meat is QUEEN when it comes to keeping you full and satisfied. Coconut consumption has been linked to better immune health due to its anti-viral and antibacterial properties, and it has also been linked to improved thyroid function. And what about the beauty benefits?! Coconut consumption has been shown to keep your hair healthy and improve the look of your skin. ALL ABOUT THOSE HEALTHY FATS.
The next star of the show is Vital Proteins Collagen Beauty Greens. Where do I even begin with this stuff? I’ve been taking collagen every single day for almost two years now. I cannot being to explain to you what it’s done to transform my digestive system, my skin, my hair, and my joints. I’m going to do an entire post on collagen very soon, because I really want to get into it. I really think everyone should be taking collagen every single day. But for now — let’s focus on the Beauty Greens.
First of all, the Beauty Greens are Paleo, gluten-free, and sugar-free. Duh. The collagen is from non-GMO, wild-caught red snapper. I’ll save all the details about collagen for my in-depth post, but what you need to know right now is that collagen improves the health of your hair, skin, and nails. Like, your hair and nails will grow insanely quickly, and your skin will definitely become more vibrant and supple. Collagen also helps build and preserve muscle, reduces inflammation in the body, and helps heal the gut lining.
Let’s talk about gut health for a sec. Collagen itself is amazing for digestive health, but the Beauty Greens are extra fab for digestion because they contain probiotics. (Bacillus coagulans, to be exact.) Probiotics are key when it comes to digestive health, but they also support the immune system and protect against skin conditions, like eczema, as well.
The Beauty Greens taste like heaven. They’re coconut-vanilla flavored, which is seriously the ultimate combo. They also contain 10 grams of protein per scoop, and this smoothie has 2 scoops. So 20 grams of protein. That’ll keep you full, and it’ll help you build dat muscle.
The last few ingredients are spinach and cinnamon. Spinach is high in zinc, magnesium, fiber, vitamins A, C, E and K, potassium, copper… the list goes on. I mean, it’s spinach.
I put cinnamon into every single smoothie I make, and it’s not only because it makes everything taste extra delicious. Cinnamon helps balance blood sugar levels, which should be your goal every time you eat. Balanced blood sugar means a happy body! Cinnamon also has antibiotic and antimicrobial effects that benefit the skin, so it’s a must in a beauty drink!
Basically, you cannot go wrong with this smoothie. It’s delicious, it supports gut health, and it’s the ultimate beauty smoothie.
Creamy Coconut Green Beauty Smoothie
Serves: 1
Time: 5 minutes
Ingredients:
- 2 Handfuls of Spinach (I always use Organic Girl)
- 1/2 cup coconut meat (I always buy pre-cut from Whole Foods because I’m lazy)
- 2 tbsp raw coconut butter (Artisana is my favorite)
- 2 scoops Vital Proteins Collagen Beauty Greens
- 1/2 cup – 3/4 cup ice (use more ice if you want it thicker, but it will dilute the flavor a little bit)
- dash of cinnamon
- 1/2 cup water
- 1-2 tbsp coconut flakes
Instructions:
- Add all ingredients except for the coconut flakes into a blender and blend. Add more water to thin, if you want.
- Pour into a glass and top with coconut flakes.
- Enjoy!
Let me know if you try it! What’s YOUR go-to green smoothie?
by Christina | Dec 3, 2016 | Wellness
Jordan Younger. Where do I even begin with this woman?!
Blogger. Author. Clothing Designer. Yogi master.
Podcaster. Recipe queen. Cat mama. Free spirit. She literally does everything, and she’s created an empire. As many of you know, I was
Jordan’s intern/assistant until this past September when fall quarter at UCLA started up again, so Jordan and I have quite the history. Being a blogger’s assistant is a
very unique experience. It’s definitely unlike any other job – do you get to go to a private Nick Jonas concert when you go to work?! Every day is different, and every day is exciting. You also get really close. I think we both learned a little bit TOO much about each other, including how creepily similar we are! Jordan has an energy that I really can’t describe. Being around her is endlessly motivating and inspiring. I house-sit/cat-sit for her every so often, and just being in her apartment makes me feel more creative. It’s rare to find someone whose aura is that powerful.
Jordan’s book,
Breaking Vegan, was one of
a few books that truly changed my life. Reading Jordan’s story truly made me feel less alone and helped me break through the intense mental hurdles I had up during my battle with orthorexia. I read it in one sitting on a 15-hour flight to Spain, during the darkest time in my life. I left that flight feeling completely inspired. When I got back to L.A. and heard Jordan was having a book signing nearby, I
had to meet her. That night, I spilled my guts out and told her my entire life story. She probably thought I was so weird, but I was desperate to explain how much her openness and vulnerability helped save me from my health crisis. I guess she kinda liked me, because I snagged an internship with her by the next day. The rest is history.
Jordan has done a million and five other interviews, so I wanted to ask her some questions she’s not usually asked. She was also recently a guest on the
Actually Adultish podcast, and it’s one of my favorite episodes. If you haven’t listened yet,
DO IT. You’ll literally LOL. I could write 500 pages about my experiences with Jordan not only because, like her, I have a tendency to write way too much, but also because there’s just
so much to talk about. To say I’ve learned a lot from her would be a massive understatement. But I’ll let her take the reins on this one. Let’s hear from the Balanced Blonde herself, shall we?
First, tell me a bit about yourself so my readers can get to know you! Give me the short and sweet lowdown on Jordan Younger.
YO, Addicted to Lovely readers! Isn’t Christina’s blog the best? Maybe I’m partial to it because I love her dearly as a person… but let’s be real, her writing is da bomb and her topics are ridic interesting and informed. So, the lowdown on Jordan Younger a.k.a The Balanced Blonde a.k.a Christina’s former boss (ish):
I am from Sactown, California! If you haven’t been to Sacramento, you should really go there. It gets a “boring” reputation, but that’s from people who generally haven’t explored or spent much time there. It’s such a gorgeous place, and so relaxed — and everyone is NICE.
I now live in Los Angeles (Brentwood, if you feel like stalking me — JK, please no stalking for reals). I am a full-time wellness and lifestyle blogger, which I am obsessed with! I write about what I love for a living. Every day is different (which Christina hates, but we will get into that!) annnndddd I do a ton of yoga. I also now teach a lot of yoga — so very fun.
I also have a podcast and a book and a t-shirt line and a CAT! I stay busy. 🙂
Give me the quickie version of how you started your blog.
Well, it started as a hobby. I created a health food Instagram account about 3 and a half years ago when I was sitting in an airport because I didn’t have a flight back from Hawaii with my family and I needed to entertain myself (WTF, right? Well, everything happens for a reason!). Then one thing lead to the next, the Instagram account turned into a blog, and the blog turned into a business, and the business turned into a full-time gig! Passion project turned life purpose.
What’s the most important lesson you’ve learned on your health journey?
The most important thing I have learned, by and large, is to find a balance and listen to my body. I tend to be very “extreme,” which is why I was a plant-based vegan for so long and why I sign up for marathons without even giving the training process a second thought. This year has been all about slowing down for me, truly learning to listen to my body, practicing tons of self-care and intense self-reflection, and
enjoying the process instead of rushing to check things off my list. Learning to listen to my body and eat what I want and need versus force any type of restriction or anything specific because it seems “normal” or “right” has been so freeing! I write a lot about that in my book,
Breaking Vegan, if any of you guys want to learn more on that front!
What’s the hardest part about being a blogger?
Hmmmm, well depending on the day you catch me on, I would probably answer this differently. But today I will say the hardest part about being a blogger is time management. Being an entrepreneur and blogger, I often fall into this mentality of wanting to do it ALL, and create it ALL… anything that pops into my head and I’m inspired by, I want to leap on top of it! But spreading yourself too thin is the worst thing you can do as an entrepreneur or blogger. You want to be able to pour your heart and soul into your brand… which requires trimming the fat, staying focused, delegating, and NOT taking on too much.
So, time management and remembering that focusing on less really is the best choice in the big picture. I am a dreamer, what can I say, so I always try to do it all! Then I have panic attacks about my schedule and can’t breathe or finish anything — not smart. I’m learning!
What’s your favorite part about being the Balanced Blonde?
Oh man, so many things! One of those things is the opportunity it gives me to meet and connect with people I’ve been inspired by for years and years. Yesterday I got to be in a beauty video with Gwyneth Paltrow for her natural makeup line, Juice Beauty. Now, THAT was awesome. She is a rockstar and paved the way in the wellness, health, and fitness world by helping to modernize certain aspects of wellness, nutrition, healthy eating and beauty… and um, she’s GP! I’m still pinching myself.
But beyond the cool people I get to meet, I love being able to wake up every day and do something that I love. My readers make that possible for me by being loyal, engaging with my content, and being awesome. So technically, THEY are my favorite part about being The Balanced Blonde!
I also love that blogging is an ever-evolving process, so my blog keeps me in check and keep me REAL about what I want now and in the future. I always have to think one step ahead to keep stuff relevant and current — which keeps me on my toes, and as someone who is very easily bored in this world (lol, but #truth) that is something I really enjoy.
What advice would you give to someone who is interested in blogging as a career? Any tips?
Create a blog based on something you are endlessly passionate about, so you never run out of ideas, inspiration, and content. I think if your blog is rooted in topics you truly, madly, deeply love then you can’t go wrong and eventually you will garner a dedicated audience that is interested in those things too! And more pragmatically… beautiful content, consistency, lots of hashtags and genuine interaction and engagement on social media, and never forgetting where you came from and that your supporters deserve attention and gratitude from you.
Also, find your niche thing that makes you YOU! You don’t want to have “just another wellness blog” (or fashion blog or lifestyle blog or whatever it is), you want it to be distinctly YOURS. Oh, and never think it’s “too late” or it’s “too oversaturated” — it’s still a great time to get started!! There are a million and one readers on the Internet and space for everyone to be successful.
What’s your biggest pet peeve?
Well, as a Highly Sensitive Person… I literally can’t stand the sound of people chewing loudly. If someone chews loudly or with their mouth open, I actually may bite their head off and/or go into a full blown panic and/or legitimately need to remove myself from the situation. I am VERY highly sensitive to sounds — including loud breathing and lots of random noises that people make without realizing it. Bet you didn’t know that about me. 😉
Also, competitive / bitchy / fake people. Can’t stand them and can see them from a mile away!! Just can’t handle and don’t need that in my life!
One of the things I love most about you is your weirdness. What’s one of your weirdest quirks?
HAHAHA thank you! You’re weird too, thank god. I mean so far I think all of my answers probably showcase my weirdness, but one weird quirk is my obsession with Eminem. I know every single lyric to every SINGLE one of his raps… that always shocks people! I would give a limb to see him live… never have, and desperately need to!
Let’s imagine you have one last meal on Earth. WHAT IS IT?
OOOOMG. It would probably be a rotisserie chicken from Bandera (a restaurant in Sacramento, LA, and OC) with mashed potatoes, broccoli with lemon, and a huge slice of banana cream pie with tons of dark chocolate chips for dessert. With an Arnold Palmer to drink and like 50 sparkling waters with lime. I would just stuff my face if it was my last meal on Earth.
What’s one health trend/belief that you wish people would stop buying into?
DRINKING HUGE SMOOTHIES WITH TONS OF FRUIT and with a Perfect Bar crumbled on top, drizzled with honey, and saturated in chocolate chips and coconut chips and blended with coconut water and agave and bananas. And thinking that it will give you a six pack and that it’s the healthiest way to live.
I feel very passionate about this, because there are some big bloggers and Instagrammers in the plant-based vegan world who tout this way of eating and living as the healthiest way to live… but eating that way on a normal basis will actually raise your blood sugar so high that your hormones could reach the point of no return. I know this from personal experience!!! Blood sugar balance is a real thing, and of course a little bit of fruit is fine — but too much is not a good idea. 🙂
Please tell my readers what Hudson told the cat whisperer last time you spoke with her.
LOL!!! Well my most recent convo with her is on my podcast (
Episode #4 with Miranda Alcott), and the main gist of what Huddy had to say was “SLOW DOWN, MOM!” So I have been trying to listen to him and just move a little slower through life rather than getting overstimulated and jamming through everything like a crazy person.
He also told Miranda that Christina is very funny, and he wishes she would talk to him about more intelligent things than she usually does…. so I hope you’ve been having deeper convos with him when you stay here, Christina!! Hehe.
Top places to go in L.A. and NYC?
(I’m assuming we are talking about food, because… duh).
L.A. faves: Cafe Gratitude, Rawvolution (RIP, but have to mention it), Flower Child, M Cafe, Kreation Juicery, Sun Cafe, Real Food Daily, Bandera, and Katsuya for sushi!
NYC faves: Hu Kitchen, Candle79, Candle Cafe, Peacefood Cafe, Jivamuktea Cafe, Two Hands in TriBeCa, Buddakan for a fun night out, Bluestone Lane Collective, Juice Press and both restaurants at The Standard Hotel!
Who’s your celebrity crush?! Gimme a girl crush and a guy crush. 😉
OOOOH love this Q. Guy crush is Ryan Gosling for LIFE (Ryan if you’re reading this — let’s get married!!). Girl crush is Sienna Miller. Love her, love all the characters she plays, and want to get all of her same tattoos.
Sidenote — recently obsessing over Evan Rachel Wood ever since I started getting into Westworld. AND James Marsden. Yes, I’m actually watching a TV SERIES… it’s part of my slowing down efforts!
Storytime! What’s your most embarrassing moment?
Ohhhh my goodness let me think. Well one thing about me is that I hate speaking in small groups of people. Put me in front of a large group and I am more comfortable than ever. But when I have to speak or present in front of a small-ish group of people, I usually dread everything about it and say something dumb! When I teach really small yoga classes I usually end up saying something that makes NO sense when I try to dive into what I think is about to be a really inspiring story… since I recently started teaching again, a LOT of those situations are on my mind!
Do you have a guilty pleasure?
The banana cream pie from Bandera that I mentioned above in my last meal on earth request is for sure a guilty pleasure. Oh and I LOVE the Bachelor franchise. Even Bachelor in Paradise. SO sinfully guilty yet so entertaining.
3 things you can’t live without? (People/Hudson don’t count!)
HMMMM. Laptop, sweet-smelling candles, and my COZY BED.
Tell me what your current favorite recipe is – it can be easy, complicated, whatever!
My
raw vegan peanut butter cup recipe will ALWAYS be my favorite. I crave it in my sleep sometimes… it’s just coconut oil, cacao, peanut butter and a bit of honey. So simple yet so delicious, and it lasts in the freezer for basically ever.
What’s the weirdest wellness trend you’ve ever tried?
Coconut oil as a facial cleanser. Sorry, but for people with sensitive skin and a rash/acne-prone face… that is the WORST thing I’ve ever tried. The weird part about it is that I wanted it to work so bad (because it’s so natural and trendy!!!) that I did it for MONTHS before accepting that my face was bright red and inflamed every single day.
This might be difficult because you’re so open about everything, but can you think of something that not many people know about you that you’d be willing to share?
I really am so open about everything, but one thing people MIGHT not know about me is that I can’t let go of people. I have a really, really hard time with it to the point that almost all of my exes are still in my life as very close friends of mine because I cannot let go. I finally learned to let go of a few people / things, but one of my very best friends is my ex-boyfriend from high school, Tommy. You’ll find him on the podcast too as my audio engineer! We dated for 10 years off and on and we are lucky our friendship worked out. Beyond Tommy, I am trying and learning to let go of the other exes… and that’s been liberating.
What are some things you do to stay “balanced”?
Meditation, yoga, journaling, reading, try to get enough sleep every night, Bulletproof coffee in the mornings, Hudson cuddles, plans with friends so that I don’t work ALL the time, and to be honest — teaching yoga has been the biggest “balancer” for me of all time lately because it requires so much time, energy and focus that it has shaken up my routine and really helped me to balance out other areas in my life and work routine!
You always have secret TBB projects in the works…can you give us a hint about anything??
YES! Well, the “business of blogging” ebook that I’ve been working on for forever is going to come out soon (it was on the back burner for a while, I’ll be real, I got too excited about the podcast and other things) + a big, huge project that I guess is not a secret as of now is that I want to open my own TBB branded yoga studio (hopefully a chain eventually) in the next 2-5 years. So boom. Let’s make it happen.
So much love to Jojo for letting me interview her! I hope you learned something new about The Balanced Blonde! If you’re not already, follow her on
Instagram,
Twitter, and
Snapchat, and OBVIOUSLY head over to her
blog for all things TBB. Trust me, Jordan will
always leave you entertained. 😉 #tbbmademedoit
by Christina | Nov 29, 2016 | Recipes, Wellness
How did everyone’s Thanksgiving weekend go?! Lovely? I hope so. Thanksgiving was quite fun, but I’m really in heaven now that it’s officially Christmastime! Get ready for some yummy new recipes, because I have a lot of ideas.
Before I dive headfirst into all things Christmas, I have ONE MORE pumpkin recipe. I know, I know. Pumpkin time is supposed to be over. Buuuut I made this on Thanksgiving, and it would be a crime not to share it with you. Even though Thanksgiving is over, you can still rock a pumpkin dessert at Christmas. NO RULES.
I can’t believe I’m saying this, but I think this is my favorite dessert I’ve ever baked in my entire life. There was a lot of pumpkin pie at Thanksgiving this year, but everyone went for this pumpkin pecan cobbler instead. I’ll take that as a sign that this was a definite success.
Most people have no idea what a cobbler is. There are many variations of a cobbler, but the most common kind is a fruit cobbler, like a blackberry cobbler. It has a fruity bottom, similar to an apple crisp or apple crumble, with a crust-like topping.
However, there are many other cobbler variations besides the classic fruit-on-bottom-crust-on-top situation. One of those variations is a breaded, cake-like mixture combined with the fruit layer. I don’t know about you, but I really like cake.
This cobbler is topped with roasted, candied pecans to protect the gooey, spiced pumpkin cake layer below. And to add some crunch. This reminds me of a deconstructed cinnamon roll. You’ve got spiced pumpkin, pumpkin-flavored cake, warm pumpkin lava, and sweet pecans all rolled together into one absolutely divine dessert.
This is very seasonal, flavorful, rich, and festive. It’s also extremely easy to make. I really don’t have time for anything too complicated. I would definitely recommend topping this with vanilla ice cream – so gourmet. What I love most about this is that it’s not tart. The reason why I gravitate away from fruity desserts is because sometimes they’re just too sweet for me. This is sweet, but it’s rich and dense and flavorful without giving you that tangy BITE from too much fruit. Basically, it’s a pumpkin lover’s dream.
If you like cake but not frosting, this is for you. If you like cinnamon rolls, this is for you. If you like pumpkin, this is for you. If you like candied pecans, this is for you. If you like dessert, this is for you. If you have taste buds, this is for you.
This beauty is gluten-free, of course, and also vegan! In terms of sweeteners, I opted for a blend of Xylitol and coconut sugar to keep things lower on the glycemic index. STAY AWAY FROM THE CANE SUGAR, GUYS. You might be wondering where that gooey goodness comes from. No, I didn’t pour a bunch of maple syrup in there. There is no maple syrup in this whatsoever. It’s the magical power of something called…hot water mixed with sugar. BAM.
If haven’t already fainted with desire, let’s change that. RECIPE TIME.
Spiced Pumpkin Pecan Cobbler (Gluten-Free / Vegan)
Serves: 8
Total Time: 50 minutes
Ingredients:
Filling:
- 1 cup + 3 tablespoons gluten-free all-purpose flour (I used Bob’s Red Mill 1 to 1…make sure it’s a 1 to 1 replacement for regular flour!)
- 2 tsp baking powder
- 3/4 cup coconut sugar
- 1/2 tsp celtic sea salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/4 tsp pumpkin pie spice
- 1/2 cup pumpkin puree
- 1/4 cup coconut milk
- 1/4 cup melted coconut oil
- 1.5 tsp vanilla
- 1/4 cup chopped pecans
Topping:
- 1/2 cup coconut sugar
- 1/2 cup Xylitol
- 1/4 cup chopped pecans
- 1.5 cups boiling water
Instructions:
- Preheat your oven to 350*F.
- Use coconut oil to grease a 9-inch baking pan with high sides.
- In a large bowl, stir together the flour, baking powder, salt, coconut sugar, and spices. Once combined, add in the pumpkin, coconut milk, melted coconut oil, and vanilla. Mix everything together, then fold in the pecans. The batter should be thick!
- Pour the batter into your greased pan/baking dish. Then turn on some water to boil.
- In a small bowl, mix together the topping ingredients – coconut sugar, xylitol, and pecans.
- Spread the topping mixture evenly on top of the batter in your baking dish.
- Pour 1.5 cups of hot water over the whole dish, and DON’T STIR ANYTHING.
- Place in the oven for about 40 minutes or until the center has cooked through. (I would put your baking dish inside of a larger dish or on top of a baking sheet in case the cobbler bubbles over while it’s cooking.) It’s normal for the top to look gooey/uncooked.
- Allow the cobbler to cool for about 10-15 minutes.
- Top with vanilla ice cream and enjoy!
I doubled this recipe for these photos, and you can definitely do that as well if you want more cobbler! However, you’ll need to increase the baking time to about an hour or so – just check that the middle is cooked! I’m seriously in love with this recipe and am desperate for you to try it out. TOTAL GAME CHANGER.
Let me know if you bake this and what you think! Now that we’re moving on from pumpkin…what should I bake next?! XO
by Christina | Nov 23, 2016 | Recipes, Wellness
I wasn’t going to post this until next week, but then I realized that Thanksgiving is in two days. So I thought it might be helpful to get this up ASAP in case you’re desperate for a super easy, non-pumpkin dessert recipe.
Apple crumbles are a total crowd-pleaser, and they’re one of the easiest desserts to throw together if you’re not into doing anything complicated. Fun fact: I don’t really like pie. DON’T JUDGE ME. I’ll eat it, but I’m not the biggest fan. Why? I don’t like crust. I know, I know. For a lot of people, that’s their favorite part. I’m not sure what it is about crust…It just tastes dry and bland to me. What I do like, though, is the warm gooey yummy center of a pie. THAT is my ish. And that’s why I ADORE fruit crumbles – I get the warm gooey delicious fruity center without the crust.
You might be thinking…what about the crumble part? Again, very different from pie crust. The crumble on top is basically like cinnamon granola – totally different texture and taste than a pie crust or a pie topping. You guys already know how I feel about texture when it comes to dessert – I need two conflicting things. I need something interesting! Warm, cinnamon, soft baked apples mixed with a crunchy, nutty, spiced topping? Perfection. And when you top it with vanilla ice cream (dairy-free, of course!), you enter a whole new world. Beyond. Divine.
I’ll be honest – the most annoying part of this process is peeling the apples. I would recommend forcing someone else to do it for you if you can. That’s what I always do. I made my roommate Nina peel the apples for me, and she did a fabulous job. Love you Nina <3
The rest is ridiculously easy. You mix the chopped apples up with the sweeteners and spices, throw ’em in the bottom of a pan, and then mix up the topping. You can even use the same bowl. I mean, you can use a separate bowl if you want, but who wants more dishes? Then you just place the crumble on top of the apples and throw it in the oven!
Now that I’m thinking about it, I lied. The hardest part is waiting while this is in the oven. And then waiting for it to cool. Your house is going to smell like a bakery. Try not to go crazy.
Anyways, so simple. If you’re in a pinch and need an easy dessert to impress your family with on Thanksgiving, pick up these ingredients. It might not be pumpkin, but a warm apple crumble or apple crisp is very fall. This was my family’s favorite Thanksgiving dessert last year, and my friends were raving about it again at our Friendsgiving this year. And don’t worry, they tell me when my recipes are sub-par.
As usual, this beautiful creation is gluten-free, dairy-free, and soy-free. It’s also vegan! Even though it’s healthified, I 100% guarantee no one will know unless you spill the secret. I used maple syrup and coconut sugar as the sweeteners, which are both lower on the glycemic index than most other sweeteners and also contain low amounts of fructose. Win-win! Without further ado…
Paleo Cinnamon Apple Crumble (Gluten-free / Vegan)
Serves: 8
Total Time: 50 minutes
Ingredients:
Filling:
- 6 peeled/chopped apples (I used Honeycrisp, but you can use any type! A mixture would taste amazing. We chopped these into really small pieces so it was extra crumbly, but if you want something with more “structure,” keep the slices larger.)
- 2 tsp lemon juice
- 1/2 cup coconut sugar
- 1/3 cup + 2 tbsp maple syrup
- 2 tsp vanilla extract
- 3 tbsp coconut flour
- 2 tsp cinnamon
- 1 tsp cardamom
Topping:
- 1/2 cup coconut sugar
- 3/4 cup chopped pecans
- 3/4 cup chopped walnuts
- 1/2 cup almond meal/flour
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp allspice
- 1/8 tsp celtic sea salt
- 1/3 cup melted coconut oil
- 3 tbs slivered almonds (optional)
Instructions:
- Preheat your oven to 350*F. Grease a 9-inch pie dish or cake pan with coconut oil.
- Mix all of the filling ingredients together in a large bowl, making sure the apples are coated evenly. Place the coated apples into the greased pan.
- For the topping, mix together the coconut sugar, almond meal, cinnamon, nutmeg, allspice, and salt (I used the same bowl). Make sure there aren’t any clumps! Then add in the pecans and walnuts, mixing everything together. Next, add in the melted coconut oil and stir it all together one last time.
- Place the topping over the coated apples. Then take the slivered almonds and place on top of the crumble (if you want).
- Bake for about 35 minutes. You’ll know it’s done if the filling bubbles, the top is slightly browned, and the apples are soft.
- Allow it to cool for about 10-15 minutes.
- Serve and enjoy! (Top it with ice cream if you want!)
- Store any leftovers covered in the fridge for about 3 days.
Let me know if you make this, and tag me in any photos (@addicted_to_lovely)! And I need to know — does anyone else prefer a crumble to a pie?!
