Sometimes my mom takes on the shape of an angel, a cupcake carrying angel.
Bottom two are mine, but the others deserved to be in the picture too because they are gorgeous. Especially middle left. Lets take another look from a different angle.
I don’t know if I should admit to people how amazing I feel inside just looking at cupcakes like this. There is an ART about cupcake decorating that just gets me excited. You know what else gets me excited..secrets..inner secrets.
To balance out the cupcakes I’ve been
inhaling eating, I am also making myself decent meals. I’ve really started to fall back in love with the concept of taking the time to cook.
I bring bowls like this to work with me to prevent me from cracking out on too much coffee. It’s all about balancing the caffeine with real food, or so I tell myself. This snack takes no more than 10 minutes to throw together, but is so much heartier than a PB&J.
Insanity is still insane, and running is going fine. I have felt a bit tired these days, but I think it’s because I’m not eating enough cupcakes..that’s obviously why (however these cupcakes fueled my 7 mile run this weekend at a 9:42 pace per mile.) I’ve also been ravenous at times due to the extra calories I am burning, which helps give me motivation to continue making myself some solid dinners.
I had a recent craving for gnocchi, because I think it had been at least a year since I last had it! One day I will make my own from scratch, but for now the tricolored gnocchi from my local market does just fine. Paired with roasted beets, roasted Brussels sprouts, and sauteed asparagus for a complete meal. Let’s get a close up of that saucy gnocchi.
I made a walnut cream sauce to lather on top. For those of you that love the heavy cream based sauces I encourage you to try making a nut based sauce, it will change your life.
Walnut “Cream” Sauce
- raw walnuts (or sub in any nut-cashews are my favorite, but this is what I had)
- garlic powder
- lemon juice
-This is somewhat of a DIY recipe, basically you will need equal parts water and nuts. Combine the two in your high powered blender, or food processor and blend. For a thicker sauce, add more nuts, and for a thinner sauce add more water. Experiment with whatever consistency you prefer. I used about a cup of nuts/water for two people.
-With the seasonings I used about 1/2 tablespoon of garlic powder, and about 1/2 tsp of sea salt. I squeezed in half of a lemon (completely squeezed, you will need to drain that lemon dry.) Blend again. The fattiness of the walnuts balance these flavors perfectly.
With the leftover sauce I plan to make more veggie/grain bowls and continue gettin saucy!
Q: What’s your favorite sauce? SALSAAAA and mustard find their way onto most things I eat, but I am always a fan of nut sauces!