Hello my little bloggies! It’s Monday!!
I’m not going to lie, I’m exhausted from this weekend. And I’m also not going to lie, but I had the most INCREDIBLE weekend EVER. Ever.
Wanna know why……………?
Well, this may have had something to do with it…
OHMYGOD yes, it was a faaaaaaaaaaabulous weekend.
I’m so sorry to do this to you but my adventure at the Pebble Beach Food and Wine event won’t be written up until later on in the week, hopefully Tuesday. This one will take some time to write. 😉
Instead, we’ll talk about patriotic desserts. Completely not equal to the above event but whatever.
This isn’t really a recipe (or suppose to be patriotic) but a mixture of frozen blueberries, fresh, juicy strawberries, and delicious Coconut Bliss Vanilla coconut ice cream. Topped with a drizzle of tahini, for extra lovin’.
Red, white, and blue: Creamy and delicious dairy-free ice cream with fruit, just delicious.
Random but true: When it comes to dessert I want it. And I want it healthy. But just because it’s healthy does not mean it can’t boast incredible flavor (or creaminess). I fear no fat- obviously. As long as the food provides nutrients, healthy energy (aka: healthy fats like in coconut), and is as clean as can be (aka: low sugar, low processing) then I’m happy with my dessert (or any food choice for that matter!).
Adding to the healthy fats category is the drizzled tahini, which I use sparingly… I do love my tahini-filled hummus.
Oddly enough, I had this post planned for today before the whole Bin Laden thing. Interesting how things sort of tend to collide…
The randomly chosen winners were numbers 7 and 18
Chrysta at Cuisine Eats
Congrats, Ladies! Send me your mailing addresses and I’ll hook you up with a signed copy of Rocco DiSpirito’s new book! (mailto: whatrunslori @ gmail.com)
How was your weekend?! Details!