I had the intention of meal planning this week but that idea came and went quickly! Things have been busy but we are finding a routine so far.  With all of the kids home daily, it was challenging in the first week with everyone transitioning to being home together and fighting. It is getting a little better, but can be a little wild at times!  Getting out of the house is best, but the weather has been tricky!

Baby girl is 2 weeks old, time is flying already.

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Wow it feels good not to be pregnant anymore, that’s for sure. But knowing I’ll never do that again brings with it a tiny tiny bit of sadness!  On Tuesday I ran a mile really slowly and it felt so good to sweat and move!


This week I discovered an amazing non-dairy ice cream recipe at Minimalist Baker. I made her raspberry ripple one, then found her sea salt caramel one. Ahh! Can’t wait to make that! Check out the recipes below!


Click the links for beautiful pictures and recipes!

Raspberry Ripple
Sea Salt Caramel
Vegan Peanut Butter

I also ran out of paper containers so here are a few options for storing homemade ice cream!

Tovolo Guide a Scoop

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Tovolo Sweet Treats Containers
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I’m just so excited for these non-dairy options of ice cream!
I started my non-dairy challenge in December, and did pretty well, but took it full force in 2015. I don’t miss it!
I rarely eat dairy. Sometimes I use butter in recipes or on veggies, and that’s my only dairy item. I’m not crazy strict avoiding it, but I don’t want it anymore!  My goal for the rest of the year is to limit fake products such as Daiya cheese (non-dairy), Fakin Bacon (made with gluten as main ingredient) and stick with food that can be made with nuts & seeds instead of fillers.  Check out the Detoxinista’s cookbook for some great recipes that do so!

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