Where are you, spring?

Anyone else feeling this lately? Where is spring? I would be totally okay surpassing the inevitably wet, muddy, and spongey spring this will likely be… take me right to summer, please!

Ok, ok. I do not hate all things spring. I like wearing my rain boots I bought for $10 at a crummy department store — they are actually cow-milking boots, which I find hysterical. These boots will never, ever see my hands milking the udder of a precious cow. 😉

Anywho – we have been cruising along, barely making it through these last two months. Matt is desperately trying to finish graduate school by writing his final paper, apply for jobs, and maintain his sanity. I am definitely not as busy as I used to be, which is slowly killing me and keeping me on my toes for all new options and possibilities on the horizon.

I’ve had my mind on private practice recently. Slowly, I’ve been looking at office spaces. I would love to build up a practice over time – although I would never be interested in leaving the school system altogether, I would just love a consulting/evaluation/treatment business on the side.

Oh the possiblities! Anyone looking to share an office? 😉

In the midst of all this dreaming career-wise, I’ve had chocolate on the brain, as well. Sometimes its a cure for all the insanity.

This dessert is truly one of my favorites. It is SO simple – it takes about 10 minutes to make from start to finish. I hope you enjoy it as much as we do!

Dark Chocolate Covered Peanut Butter Balls (serves ~8)
Ingredients:
1/2 c. peanut butter (we make our own – make it/buy it crunchy for a little extra zazz!)
1/2 bag dark (dairy free) chocolate chips
1 tbsp flaxmeal
1 tbsp sugar

Directions:
1. Lightly grease a mini cupcake pan (or lightly grease a pan where the peanut butter balls have no chance of slowly falling off!)
2. In a medium sized bowl, mix the peanut butter, flaxmeal, and sugar.
3. In a microwavable bowl, heat the dark chocolate in 30 second incraments, making sure to stir it well between each one.
4. Using a spoon, dip the peanut butter balls into the melted dark chocolate and cover them well. Place the covered balls into the mini cupcake pan (or baking sheet, etc.).
5. Place in the freezer for about 10 minutes.
6. Serve! 🙂

Voila! Enjoy, mi amors.

xoxo,
Kelsey

Sweet Tooth for Breakfast (among other things)

Its been a few days since I’ve updated – all apologies, but I’ve just been so busy at school and hanging out with Matt and these two crazy kids:

The summer just goes by way too fast, especially when you are taking 4 classes, an independent study, and your first clinical rotation.  But, I love my life.  And, I love this summer.  A couple of nights ago the Matt’s (an endearing term Emily and I provided my boyfriend and her husband, both named Matt) went on a 15 mile run, so Emily and I spent our time together – a usual.  Except, this time was a little more emotional.  Have any of you listened to the NPR special about Maurice Sendak by Terry Gross?  Because, if you haven’t, I highly suggest you do.  Yes, it is 45 minutes long – carve out this time.  It is not worth it unless you listen to it in it’s entirety.  Oh, and have a box of kleenex beside you.  It is beautiful:

NPR SPECIAL (click me!)

“I am in love with the world.”
“Live your life, live your life, live your life.”

-Maurice Sendak 

On a completely separate note, this morning I woke up with an incredible desire for something sweet.  For breakfast.  I woke up late, too – 9:30 a.m.  I’m usually up by 6 or 6:30.  When I entered my kitchen, I noticed this:

It was literally calling my name.  I opened my fridge and found some peanut butter – when I turned around, I noticed we had exactly one banana left.  Realizing I was the luckiest girl in this moment, I concocted this:

This was absolutely fabulous.  Approximately 1.5 tbsp of peanut butter, a sprinkle of chocolate chips (the semi-sweet vegan/gf kind), and a banana.  Cheap, easy, DELICIOUS.  The day pressed on and all of us were getting a little hungry:

Lunch was extra special.  A brown rice, veggie stir-fry.  1/2 c. brown rice, mixture of fresh summer squash from the farm, green beans, broccoli, a dash of herbamere, a 1/2 tbsp of tamari, and a squirt of saracha made this:

As usual, I enjoyed my food on the back porch, overlooking our beautiful backyard with this in hand:

Homemade ice tea – courtesy of Matthew from The New England Veganist (he’s an amazing boyfriend, cook, teacher, and ice tea maker)!  Fabulous.

I am off to enjoy the rest of my beautiful day before the crazy week begins.

What were you up to this weekend?  Eat anything sweet you think I’d love to try? (-: Oh, if you listen to the NPR special, what did you think?!