For Two Fitness Mother’s Week Giveaway

Hey y’all! Did any of you momma’s get spoiled for Mother’s Day yesterday or over the weekend? My day was low key, filled with the usual exciting stuff like laundry but I was able to sleep in until almost 8am so that alone pretty much made my day. *praise hands* 

Today, I am pumped to share an amazing post-Mother’s Day giveaway in partnership with For Two Fitness, a brand which I’m proud to support. I wore For Two Fitness apparel through part of my pregnancy with Adie and they quickly became my absolutely favorite maternity fitness tanks. They seriously got softer with each wash. I even wore my Training for Two tank to the hospital when I went into labor! 

{super blurry photo evidence below ;) also: enormous baby bump!}IMG_1197

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Berry Mint Lime Mocktail 

Hey y’all! I’m currently taking maternity leave from blogging but do have a few posts lined up for you to enjoy. I’ll be back soon! p.s. You can follow along on instagram since these days it’s easier to keep up there.

It’s Cinco de Mayo! Honestly, the day isn’t a big deal to me except that it’s always a fun excuse to try a new drink, and eat copious amounts of chips & salsa.

Currently, we are still enjoying the last bits of spring here in central Texas. Though nights are still cool, 80 degree weather is hot enough for a cold drink on the patio in the evening.

Can we talk about blackberries for a minute? I feel like people either love them or don’t. For a long time, I was one of those haters. All those seeds! The bitterness of the unripened ones! That weird white thing in the middle!

But now, I’m a believer. You can’t keep my hands out of the blackberries, and especially not when they are in beverage form – like this mocktail.

This mocktail reminds me of warm summer breezes, sandy flip flops and the smell of sunscreen. Can you tell I’m beach dreamin’?

Fresh mint is essential and kudos if it’s from your own yard. Don’t skip the mint simple syrup either, which is super easy to make.

Berry Mint Lime Mocktail

  • Servings: 2
  • Time: 5 minutes
  • Difficulty: Easy
  • Print
An original recipe

1 1/2 cups strawberries
1 cup blackberries
3 tbsp fresh key lime juice
1/4 – 1/2 C mint simple syrup*
1 – 1 1/2 cup sparkling water (plain works, too)
Small handful of fresh mint leaves

1. In a blender process strawberries, blackberries and mint leaves until thoroughly blended.
2. Add in simple syrup and key lime juice, mixing together.
3. Pour in glasses with ice cubes, adding extra sparkling water to desired consistency. Also, if you aren’t keen on a bunch of seeds in the drink, pour through a mesh sieve before serving.
4. Taste, adjusting for tartness by adding more lime juice or more simple syrup if desired.
5. Easily turn this mocktail into a cocktail by adding an ounce or two of your favorite light rum to the mix.

*Simple syrup can be bought (although I never have) but the easiest way to make it at home is by bringing equal parts of water and granulated sugar (i.e. 1 C water, 1 C sugar) to a rapid boil, then turning off the heat and removing from the stovetop. For the mint variation, add a few fresh mint leaves to the mixture and let steep for 10-15 minutes. Let it cool and store in refrigerator with a tight fitting lid for up to a few weeks. I usually keep some plain simple syrup handy for quick mojitos, coffee, etc.!


To The Sea {book review}

Hey y’all! I’m currently taking maternity leave from blogging but do have a few posts lined up for you to enjoy. I’ll be back soon! p.s. You can follow along on instagram since these days it’s easier to keep up there.

Books are a big hit around our home. I write about reading (which reminds me, I owe y’all an update on what I’ve read lately!) and also share about how our son loves his books.

We recently added a new book to his collection and let’s just say that it has quickly become a new favorite, though that likely has to do with the fact that it’s a new book.

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Oatmeal Pecan Raisin Cookies

Hey y’all! I’m currently taking maternity leave from blogging but do have a few posts lined up for you to enjoy. I’ll be back soon! p.s. You can follow along on instagram since these days it’s easier to keep up there.

These days, I’ve been reaching for easy and quick snacks. I know cookies are not the smartest snacking choice and often times I give them the side eye as I reach instead for my cottage cheese or yogurt.

But my sweet tooth has to be satisfied every so often and when fruit just doesn’t cut it (although it usually does) sometimes I just want a darn cookie already.

My mom and I made a variation of these cookies to give my labor & delivery nurses a few weeks ago. True story: my mom baked a lot of delicious treats while she was here and we definitely ate them all in 2 weeks time. Also, we completely forgot the cookies at home when we left for the hospital so a few nurses (and my main L&D nurse) never had a chance to try them – oops! 

Did you know that oatmeal is great for lactating women? No, they won’t make you spontaneous lactate if you eat them, as I told my inquiring husband. And these cookies have pecans and flaxseed and coconut oil, so they’re a total health food! Winning.

There isn’t a lot more to be said about these cookies other than you should make them as soon as humanly possible. You’re welcome.

Oatmeal Pecan Raisin Cookies

  • Servings: 3 dozen
  • Time: 20 minutes
  • Difficulty: Easy
  • Print

2 1/2 cups white whole wheat flour
1/2 cup raisins
1/2 cup chopped pecans
1 1/2 cups old fashioned oats
2 tbsp ground flaxseed
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 tsp ground cinnamon
3/4 tsp kosher salt
1 cup coconut oil
1/4 cup agave nectar
1 1/2 cups light brown sugar
2 large eggs
1/2 tsp almond extract
1/2 tsp vanilla extract

1. Preheat oven to 350F. Line baking sheet with parchment paper or Silpat.
2. Whisk together flour, oats, flaxseed, baking powder, baking soda, spices and salt.
3. In a separate bowl, use a hand mixer to combine the oil, agave and sugar. Beat in eggs one at a time. Add extracts.
4. Slowly add dry mixture to wet, beating until just combined.
5. Fold in the raisins and pecans.
6. The batter will be somewhat sticky so place in the refrigerator for about 10 minutes or until dough is manageable.
7. Roll into 1 inch balls and place 2 inches apart on baking sheet.
8. Bake at 350F for 8-9 minutes. (The cookies are perfectly soft at 8 minutes in my oven, so just go by what you prefer.)
9. Let cookies cool on baking sheet for 2 minutes before removing and placing on wire rack.
10. Cookies stay fresh and soft stored in an airtight container or Ziploc bag for up to 1 week. Can also be stored in a freezer safe container.

*I know my photos are stellar (not really!) but my good camera is still out of commission. The cookies are still delicious, bad photos aside.