If there was ever an age that was insignificant, I would argue that turning 22 could be that age. After turning the life changing age of 21 😉 just a year ago; 22 seems incredibly lame. Though my 21st birthday was pretty lame but, I like to think I made up for it throughout the year. However for most, turning 21 is the all important age, and after that nothing is ever as exciting…
I refuse to believe that my birthday this year was just another day wasted. I instead used it as a day to reflect on all the great things in the past year. I also had plenty of time to do so, as I was sitting in class for a huge portion of my day, and everyone knows that the first day of classes are ABSOLUTELY WORTHLESS! So instead of being read the syllabus for the third time that day, I decided to truly think about how fortunate I am in the ‘life’ department, specifically in the last year.
Most notable things that have happened to me in the last year:
~Studying abroad in Ireland where I met lifelong friends that I’m even closer with today than I was when I left Ireland.
~Being able to travel to any country I wanted in Europe! Shoutout to Copenhagen for stealing my heart (after Ireland, of course).
~Coming back from Ireland and moving in with a great couple of girls that made me realize that roommates aren’t always the enemy (which was pretty evident in the past).
~Landing a super cool internship at LeMond bikes where I’m surrounded by people with incredible connections around the world.
~And now moving into the best apartment ever. With the most incredible view. With the sweetest girls that I had never even met before!
~Most importantly, having the best family that always has my back and supports me in all my weird endeavors!
I love everyone who has come into my life in the last year, and cherish the memories I made with some people that are now gone… I’m lovin the single life 😉
Here’s to starting 22 with a great mindset, and to hoping I can top last year 🙂
Before I go, I HAVE to share this absolutely amazing paleo dessert recipe with you. I made it for my birthday dinner AND no one knew it was free of most food allergens AND everyone raved about how great it was even after finding out. I think I made some believers in my paleo life!
Paleo Carrot Cake (recipe adapted from Primal Palate)
1/2 cup coconut flour
1/2 cup arrowroot flour (I used tapioca flour)
1 tsp baking powder
1/2 tsp sea salt
1 1/2 tsp cinnamon
1 1/2 tsp ground ginger
1 tsp allspice
1/2 cup palm shortening or unsalted butter for dairy version
6 large eggs
3/4 cup Grade B maple syrup
1 tsp vanilla
2 cup carrots, grated
1 cup pecans, chopped
//Preheat oven to 350 degrees and grease a 9 inch spring form cake pan.
In a large bowl, whisk together all the dry ingredients, and add the softened palm shortening to the bowl and set aside.
In a smaller bowl, combine the eggs, syrup and vanilla.
Add the wet ingredients to the dry ingredients until thoroughly mixed.
Fold in the carrots and pecans.
Pour into the baking dish and bake for 30-45 min or until a toothpick comes out clean.
Allow cake to cool completely before frosting.
Dairy-free frosting (recipe adapted from Real Food RN)
1 cup palm shortening (I used Red Palm Shortening, hence the orange colored frosting)
1/2 cup raw honey
2 tsp vanilla
1/4 cup tapioca starch
1/4 cup coconut flour
1/4 cup coconut oil
1/4 tsp sea salt
// Combine all ingredients except the coconut oil in a mixer and whip until well combined.
Slowly drizzle in coconut oil and continue whipping until combined.
Frost cake (liberally, according to my lovely mother) and top with some chopped pecans!
This is a carrot cake sure to please even the most traditional eater (my 93 year-old grandpa was a huge fan!!) The twin ate 3 pieces and that’s saying something too 🙂