Saturday Mornings: Food & Fashion.

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{raga animal print sweater}

Many moments I’ve found myself in lately have been ‘catastrophically awesome’. I believe this is going to be a new term with a serious phase in front of it. What exactly do I mean? Well, it means that is pretty much the feeling that goes hand-in-hand with your 20s. I’ve found myself here and there, worried about things we simply shouldn’t worry about, because they will happen one way or another. However, trying to keep little spaces in my day where I’m doing tiny things to try and cohesively mend whatever is bothering me has seemed to help a lot. Like taking a few moments to flip through a magazine, or devote time to particular projects I’m working on, looking through recipes I’d like to try out, start a new DIY project, etc. Last week, I even re-purposed a book solely for the purpose of ‘writing to the Universe.’ Why yes, my loves, it does sound a bit crazy. However, I highly recommend trying it out. Mostly because after I’ve been doing it I feel like things have been smoothing themselves out all in the presence of good vibes and karma. Who knows? Maybe the Universe is indeed listening to us if we just say what we’re thinking, and direct it its’ way. I’ve really been on this Eat, Pray, Love (like with this article I just finished, Eat, Pray, Love Intentionally) kick lately. But hey, if things end up being ‘catastrophically awesome’…I’ll take it. 

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In other realms of life, you can see, above, this Saturday has been consistent with Blackberry Muffin Cakes, coffee, and unintentional matching of Nordstrom Anniversary finds. Food & fashion, true loves. The link to my (on sale) sweater is above, and it’s the softest most amazing sweater to perhaps ever grace the earth. I love it. Plus the print was too wonderful not to dream of wearing it everyday, even in the middle of summer. Bless me. Anyhow, this morning I grabbed some of summer’s prettiest Blackberries from the farmer’s market and decided to whip up mini blackberry cakes…which ended up being mostly blueberry/half blackberry. But whatever. The Blackberries were prettier and stole the show. I included my gluten-free recipe to them, below. I have a real love affair with blueberry muffins, so I wanted the classic to be the base, but with added blackberries for a pretty summer dessert that incorporated the best of both worlds. I like the idea of mini cakes mostly because it feels a little more dangerous than regular muffins- yet these are pretty much guilt-free. Feel free to play with this recipe as much as you like, as always. Hope you’re having a lovely, calm, de-stressed, Saturday. xoxo.

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mini blackberry cakes

ingredients

1 3/4 cup of brown rice flour 

1 cup of naturally sweetened vanilla almond milk

2 eggs 

1 tsp. baking powder

1/4 cup of grapeseed oil (I eyed it, so tread lightly with the oil)

1/2 cup coconut palm sugar 

1 tbsp. agave syrup 

1 cup blueberries (mine were frozen, I’m a cheat)

1/2 cup farmer’s market blackberries

 Preheat oven to 375 degrees. Mix brown rice flour, almond milk, eggs, and grapeseed oil. After broken down, add all sugar- agave and coconut palm, and your baking powder. Next, carefully fold in your berries so they stay whole and do not break apart in your batter. Pour into your pan (I used my tart pan for the ‘cake’ vibe.) Bake for 20 minutes. Enjoy with your favorite Nordstrom anniversary sweater, of course. 

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In My Cup: Weekend Style and Sorts.

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{the best iced latte I have ever had at the 7th Street Farmer’s Market, with Vanilla Bean-infused sugar}

Hm, for the most part life as of late has been pretty busy with here and there, and a lot of craziness in-between. I was stoked about moving somewhere new for the past month, and then like most things, my plans went into a hectic downpour and I decided to stay in my current apartment. In which, yet again, I should know my luck because I waited until the itsy bitsy last minute (as any person of my nature would, life is unpredictable, random invites to Paris could always be hovering around the corner, right?) and someone grabbed my lovely apartment right from beneath me. So now I’m something like a nomad, per usual. Oh, the loveliness of life. Anyhow, after about 3 hours of complete spazz mode seeing I had nine days to figure out a new place to call my habitat, I opted for a bottle of wine. I thought it was a great idea. It must have been actually, because the next day I was notified the heaven-sent angel said he was in ‘no hurry’ to move in (it’s like, where are you going to live you mysterious man? Are you just drifting along, or did you just finish ‘Eat, Pray, Love’ and get all lovely and thankful on me?) so I said karma would grace him any day now, like any normal person would respond. He is giving another 2 months for me to wait until the last minute. What a lovely, indeed.

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{I had to include a quote, you can’t reference ‘Eat, Pray, Love’, without a quote. It’s impossible}

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 {my first choice for stress-management, naturally}

So with the two months in hand, I’m still all over the place as the where I want to move. I could just stay in Charlotte for another year to get a bit more steady, but then my whole ‘Life is short, Laura White, what the hell are you doing?’ voice blows me away like some god-like conscious. Stating the above when I least expect it, like while I’m making coffee, or while I’m in the shower, making pancakes, watching a move, driving, etc. I’m actually kind of a hazard at this moment in my life, please consider this a warning if you see me driving past you…god-like voices from our conscious do not discriminate while driving, apparently.

However, aside from my craziness, as always. I hope your Saturday is lazy and full of summertime randoms. Here are some things/inspirations in my cup lately…

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 {speaking of infusing sugar, I’m thinking of giving this classic idea a healthy twist by infusing my coconut sugar with vanilla beans instead}

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{obvious self portrait moments, that we’re all guilty of, when I realize I’m always ready for it to be Fall/dark color schemes}

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{what I’ll be painting tomorrow, because who can resist gold painted honey bears as vases? Obviously, like, no one. A Beautiful Mess, always has such addicting ideas}

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 {Sex on a first date? My advice, from a gypsy fairy perspective (you’ll know what I mean, ladies, in my best ‘Samantha’ voice), of course}

freepeoplebalcony.

 {Refinery29 nails switching to natural makeup-three-part ‘need to knows’ + these Free People slips are so pretty}

sweetlyrawbananadonuts.

{healthy mini-banana donuts, they do exist! Vegan & gluten-free, plus how cute are they?}

5 Ravishing Recipes for Weekend Festivities.

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{Mini Fish Tacos via: A Beautiful Mess}

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{Vegan Espresso Fudgesicles via: Take a MegaBite}

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{Herb and Feta Polenta Bites via: Diet, Dessert, and Dogs}

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{Booze Infused Pops: Watermelon Margarita via: Refinery29}

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{Stuffed Avocado with Chipotle Mayo (vegan, raw) via: Rawmazing}

Because it’s Friday and everything about these recipes are simple, beautiful, and healthy! The booze too, let’s be honest. Cheers to a happy and delicious weekend, loves! xoxo.

Lazy Strawberry Scone Cake

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This is, indeed, the easiest, laziest, cake you’ll ever make. Mostly because it’s so versatile and only requires about three ingredients, but mainly because it does involve a box. Now, I’m usually not too keen on anything boxed, I like to make everything the ole’ fashion way…from scratch. However, if it’s the best box possible, I’ll take it. It can be gluten free, vegan, purple-polka dotted, and it would undoubtedly work in this recipe.

 So without further adieu, you’ll need:

 1 box of whatever delicious scone mix you desire. (options: Wholesome Chow has a great vegan, gluten-free mix, or Alex Jamison’s homemade scone recipe could add some prep time, but would pay off)

 1 1/2 cups farmer’s market strawberries (you can also mix around the fruit, peaches would be delightful)

 Coconut oil, about 3 tbsp.

 1 cup Almond Milk

Directions

Preheat oven to 350F

Follow the scone recipe as directed (the oven prep time might be a bit different depending on different mix use, if so, follow their directions). Pour scone batter in coconut-oil greased glassware. On top of the first layer of your batter, add your strawberries. Then, with remaining batter, simply pour over the strawberries (hell, get crazy, if you think you may want more strawberries before you cover them with your batter, throw some more in). Pop it in the over for around 15-20 minutes depending on your oven. Serve warm (my pick), or at room-temperature.

*note: you may have more or less bake time, because you want to the strawberries to cook down and become almost, jam-like. So keep an eye on it, once you see a bit more of a ‘melted’ strawberry middle and a bit of browning on the top, it’s done.

 It’s kind of crazy how pretty and Southern cobbler-ish, it turns out to be, being so…lazy. It’s perfect for a cozy get-together dessert, and best right out of the oven. You could have it in your fridge ready to go, and pop it in the oven just before dinner or whenever, and voila! Call me a cheat, but being a ‘southern belle’, and such, best believe it’ll be ‘homemade’ that night. xoxo.

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