Tuesday, October 22, 2013


Yesterday was one of those work days that makes you want to go to the bathroom so you can cry. Nothing particularly awful happened, it was just so beyond busy that I barely had time to stop and eat. My assistant was out sick and as I am relatively new in my position, I'm not as efficient at my tasks as I would like. Combine that with several new projects, two conferences last week, and my boss asking me where every single deliverable was at the same time... and I was entitled to a good toilet cry.

I am lucky to be employed and have a great job where I can grow. But still... maybe not all the growth on one Monday.

When I got home (late), I immediately jumped into pj's, opened a bottle of red, turned on Pandora and danced around my kitchen while I rummaged for food. For your reference, the Spice Girls Pandora station is AMAZING! It has the best hits from my middle school days including BSB, N'Sync, and Britney. And when I say I danced, I mean I danced. I was flinging my hair around with wild abandon and jumping up and down while I sang like a goofball. I used to do this in undergrad with my roommate Meaghan and it always made all the difference. It did the trick last night too. :)

Excellent, on to the exciting news...

Thank you to everyone who entered my giveaway. With the help of this trusty random number generator, the lucky winner is ASHLEY!!!!! (Number 1 was the first comment posted and number 18 was the last comment posted.) I've emailed her directly so she can claim her prize. Wahoo!

Lastly but certainly not least, I wanted to share this recipe for Banana Chocolate Chip cupcakes with you. I made them for a colleague's birthday who is gluten-free and the entire office was in love with them. My other colleague actually asked me if she could pay me to make a large batch of them for her engagement party. I was a) shocked, and b) very flattered. 

Hope you enjoy the recipe!

Banana Chocolate Chip Cupcakes
Gluten-Free and Paleo
Based on this recipe.

1/4 cup raw honey
3 tablespoons coconut oil (melted)
2 large eggs
2 very ripe bananas
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups coconut flour + 1/2 cup raw, unsweetened shredded coconut
1 heaping teaspoon tapioca starch
1 cup semi-sweet chocolate chips (to make paleo, use dairy-free)

Preheat oven to 350°F.
Put cupcake tins into cupcake pan.
Mix together the wet ingredients well.
Add in the dry ingredients to the wet ones and keep mixing.
Bake for 15 minutes and check to see if the toothpick is clean. If they aren't done, leave in for two minutes and check again. Repeat until the toothpick comes out clean.

I frosted these with store-bought vanilla icing, more chocolate chips, and pink sprinkles. Duh. 


  1. Oh my god, these look amazing! I love finding new paleo recipes! And bummer about your day yesterday. I hope that today is better.

  2. Thanks so much Rachel! I have organized my epic to-do list and my assistant / partner-in-crime was back. So today was much better. :)


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