Hitting that quarter century! 25, happy and full. <3

I honestly cannot believe I’m already 25!! There are so many milestones you hope to have accomplished at your quarter century mark and it’s definitely a time of reflection. Although, I think I’ve done pretty well…. While discovering my love for food and nutrition later in life and still being in the process of getting my Masters in Human Nutrition and Functional Medicine, it’s a bit daunting but I’m BEYOND excited about the life path I’m embarking on.

It’s crazy to look back and remind yourself how far you’ve come. It was really only yesterday that I shyly walked through high school hallways and found confidence on the musical theatre stage. It was only yesterday that I attended university and dabbled with my love of singing, film and anthropology. I never imagined I’d live in South Africa and then in Korea to teach English for two years. These life experiences are invaluable.

I also never thought I’d be one to struggle with a chronic disease. These past 3 years since my symptoms and diagnosis, I’ve learned so much about myself and my resilience. I still have good and bad days. I’m not perfect with my nutrition and exercise regimes. I get anxious and fed up at times when I’m unable to physically accomplish certain tasks. I get stressed when I don’t reach my goals. But at the end of the day, everyone suffers with challenges and it’s all about how you react to them. So I hope to continue reacting positively, actively learning and engaging with others. ❤

I also plan to eat LOTS of delicious treats this year…starting with my own birthday cake!

Recipe: 

3/4 cup coconut flour

1 1/2 cups almond meal

1/4 cup arrowroot starch

1/2 cup coconut sugar

1/4 cup melted coconut oil

1/4 cup maple syrup

1 cup hemp seed milk (homemade)

1/2 cup water

2 tsp coconut vinegar + 1/4 tsp salt + 1 1/2 tsp baking soda

Directions: 

I tend to keep it simple. I literally just mixed together the wet ingredients together on the stovetop (as the coconut oil melts ;)) Then add your dry ingredients. Mix well and bake at 350 F for about 20 min.

Once it cools, literally COVER your cake with Simple Mills vanilla frosting! (SO GOOD.) The ingredients are AMAZING: “simply” palm shortening, powdered sugar, coconut oil, arrowroot starch, vanilla, monk fruit extract, sea salt and rosemary extract!!

I also sprinkled hemp seeds and decorated with pumpkin seeds because, why not!?

Eat up, my friends! 🙂