Long time no chat, huh? I’m so glad that it’s Friday. I’ve been a study monster all week long, and will continue to keep the studying up all weekend. Even though my weekend will be filled with highlighters, pencils and books I’m still TGIFing 🙂
First of all, I want to say thank you for all of the kind words and support in regards to Monday’s post 🙂 Marisa is pretty darn inspiring! If you have a health journey (weight loss, weight gain, mental attitude change, or any other journey to health story) please message me. I would love to include you!!
Next, let’s talk Easter. I didn’t really get to check in with you after our Easter celebration this weekend, but I made a tasty cake and appetizers that I wanted to share with all of you!
First up, the cake:
I made this King Arthur Gluten Free Carrot Cake (omitting the raisins to keep it low FODMAP) topped with a cream cheese icing made with Go Veggie Vegan Cream Cheese (I think it’s low FODMAP) instead of regular cream cheese (so I could enjoy some cake too!!)
To decorate the cake, I used this blog post as inspiration.
I made a strawberry chia jam served alongside some delicious Trader Joe’s Brie and served it with endurance crackers and whole grain sour dough.
And the last appetizer I served was not low FODMAP, but it was super simple, Brian loved them, and they are cute!
Little toothpicks with a cherry tomato, slice of avocado, and a basil leaf drizzled with olive oil and sprinkled with sea salt. Super simple!
Making little party appetizers is so fun!! What are some of your go-to party apps?
OK…well enough talk about last weekend. Time for a little Five Things Friday.
Lilac Blossom (smells like a lilac bush!)
Honeysuckle Bouquet (so clean and pretty smelling!)