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!

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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!

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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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