new life.

well friends, it’s been a while. *checks calendar*

yep, almost a year! I’m sitting in a new apartment, and hey, if you’re keeping track, this is our fifteenth move since 2009! this one, though, is finally starting to feel like home. we overlook the lake and a bunch of green–the effect of which cannot be underestimated.

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as an added bonus, every night we get a sunset show

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b r e a t h t a k i n g 

we’ve done a lot of downsizing, purging of things along the way (remember we lived in our car for a year) so over the past two years, we’ve been slowly adding things, with the thought that eventually we may be living a back on the road in a van or an RV. (a girl can dream) so, with that in mind our choices have been focused on function and design; less impulse buys.

living with less is generally a great way to exist anyway (Marie Kondo I was on to this way before your cute little netflix gig) the absense of clutter helps me focus; there’s less to clean, it’s brighter!

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I’ll be doing a full post on the design / things I made or bought for the apartment within the next few weeks. 

oh i almost forgot!  we have a new family member:

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introducing grace ff hopper, her name in honor of the first female pioneer of computer programming and a legend. our hopper enjoys naps, chasing her favorite crumpled up target receipt around the living room and chirping at the birds that land on our balcony railing. she has her own instagram account that she’s not very good at updating, and has recently been trained to walk on a leash and sleep in a crate overnight (!!) I’m obsessed and my entire camera roll is now cat photos. be prepared.

well. ok.

if it’s sunshine-y where you are, get out and enjoy it; and here’s a smoothie recipe I just whipped up this morning:

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maple banana walnut smoothie:

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8 ounces unsweetened coconut milk (I use SoDelicious)

1/8 cup unsweetened greek yogurt

1/2 cup frozen organic pineapple

1/4 cup organic walnuts

1 tsp. real maple syrup (my syrup of choice is Crown Maple)

1/4 tsp. cinnamon

starting with coconut milk, add all ingredients, in order, to blender or nutribullet and blend until smooth.

 

xo, j

 

 

All images © 2013-2019 Jeannie M. Starks / two daisies life

starting a new plan.

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We started a new diet around here this week, and a big part of it is giving up sugar. If you’ve ever done this, then you know it is not easy. Another aspect of the new plan is no grains, no dairy. This part; not so tough. Except I do like a little bread with my dinner, especially when it’s a dish like “Chili without Beans” which is what we had this evening.

I found a few recipes for coconut flour based breads and biscuits, and after reading several reviews, I modified, combined and fiddled until I ended up with the this one.

note: It would be much better with a tiny bit of honey, agave or other sweetener in it, if you are not limiting (denying yourself) sugar. this version is a moist, eggy bread that serves as a nice little side for a soup or chili. definitely savory.

recipe.

3/4 cup coconut flour

1/2 cup ghee (plus extra for greasing the pan)

6 eggs

(up to 2 tbsp honey)

1 tsp. baking powder

1/2 tsp unrefined sea salt

Preheat oven to 350 degrees. Coat an 8″ loaf pan with ghee, or spray with cooking spray.

Beat the eggs in a large bowl until foamy. Sift the coconut flour, baking powder and salt into the eggs, blend. Slowly mix in the ghee (and honey if using) until smooth. Do not over blend.

Bake at 350 for 35-40 minutes, or until a toothpick comes out with just a little bit of crumbs attached. Cool on a wire rack, slice and enjoy.