is it just me, or does anyone else feel like they need a three day weekend to recover from their three day weekend? 

we celebrated my friend morgan on saturday in west los angeles and some of our best girls flew in for the festivities. we visited all our old stoping grounds, dressed head to tow in 80's gear. and
while i was terrible at taking photos, let me assure you that my group was committed. 

i was supposed to head home sunday for a productive day of recovering on my couch with football and my husband, but the girls convinced me to stay up in la for one more night of dinner and dancing. they know i'm a sucker for a night of dancing.
so instead of attacking my monday, i zombied through it. and i'm ready for rest and a bit of a detox. bring on the greens! 

salads are wonderful and can be so beautifully seasonal. i'm soaking up every last second of pomegranate season with this easy, bright salad.

pomegranate & blue cheese salad
serves: 2 dinner salads
prep time: 10 minutes
active time: 2 minutes
total time: 12 minutes
ingredients: 1 romaine heart, chopped. 1 cup arugula. 2 cups mixed greens. .25 cup pomegranate seeds. .25 cup blue cheese. .25 cup spiced pistachios (you can use any pistachios you have on hand). .25 cup apple cider vinaigrette. 

in a large bowl, combine all the greens and toss well so they are well mixed. 

add in the pomegranate, blue cheese and pistachios. 

drizzle with dressing. 

toss well and serve. 

xo, a

pomegranate & blue cheese salad
serves: 2 dinner salads
prep time: 10 minutes
active time: 2 minutes
total time: 12 minutes
ingredients: 1 romaine heart, chopped. 1 cup arugula. 2 cups mixed greens. .25 cup pomegranate seeds. .25 cup blue cheese. .25 cup spiced pistachios (you can use any pistachios you have on hand). .25 cup apple cider vinaigrette.
in a large bowl, combine all the greens and toss well so they are well mixed.
add in the pomegranate, blue cheese and pistachios.
drizzle with dressing.
toss well and serve. 

admittedly, i have never been a huge supporter of gluten free or vegan cooking/baking. it's no secret that i'm an everything in moderation kind of girl. however, living in southern california and working in multiple fitness and yoga studios, i've realized it is unavoidable. the people want what the people want. 

so i did what i would normally do when i plan on embarking on something i know nothing about. i consulted an expert. 

mimi and i worked together at quiksilver many moons ago. she left to open her cookie bar in mammoth lakes, ca and never looked back. a successful bakery and a few cook books later and we reconnected over vegan + gluten free recipes. 

et me be clear. i was VERY skeptical of vegan, gluten free brownies. my red flags were going off left and right. 

but then i had my first bite. these are some of the best brownies i've ever made. they are moist, the perfect combination of cake and cookie and hit all the picky eater requirements. win. win. win. 

mimi's chocolate brownies
serves: 12 full sized or 24 minis
prep time: 10 minutes
bake time: 20-25 minutes
total time: 35 minutes
ingredients: 284 grams sugar. .5 tsp vanilla extract. 57 grams dutch chocolate cocoa. 57 grams dark chocolate, chopped. .5 c boiling water. .5 cup canola oil. .25 coconut milk. 255 grams gluten free flour blend (found in most large grocery stores near the regular flour). .25 tsp sea salt. .75 tsp baking powder. powdered sugar for dusting. parchment paper. 9x13 baking pan. 

start by preheating your oven to 350 degrees. 

in a medium bowl, combine the flour, baking powder and salt. 

line a 9x13 baking pan with parchment paper. in the bowl of your stand mixer with the paddle attachment or in a bowl with a hand blender, combine the sugar, vanilla, cocoa and dark chocolate.

with the mixer on medium, add in the boiling water and mix until the cocoa and chocolate are melted and smooth. 

turn the mixer to low and add in the oil, coconut milk and the flour mixture. mix until just combined. 

pour the batter into the prepared baking pan. the batter is thick, so take time to spread it to all the corners of the baking dish. 

bake for 17-25 minutes, until a toothpick comes out clean. 

allow the brownies to cool before you slice into regular sized brownies or minis. sprinkle with powdered sugar and serve. store any extras (rare) in an airtight container.

xo, a

mimi's chocolate brownies
serves: 12 full sized or 24 minis
prep time: 10 minutes
bake time: 20-25 minutes
total time: 35 minutes
ingredients: 284 grams sugar. .5 tsp vanilla extract. 57 grams dutch chocolate cocoa. 57 grams dark chocolate, chopped. .5 c boiling water. .5 cup canola oil. .25 coconut milk. 255 grams gluten free flour blend (found in most large grocery stores near the regular flour). .25 tsp sea salt. .75 tsp baking powder. powdered sugar for dusting. parchment paper. 9x13 baking pan.
start by preheating your oven to 350 degrees.
in a medium bowl, combine the flour, baking powder and salt.
line a 9x13 baking pan with parchment paper. in the bowl of your stand mixer with the paddle attachment or in a bowl with a hand blender, combine the sugar, vanilla, cocoa and dark chocolate.
with the mixer on medium, add in the boiling water and mix until the cocoa and chocolate are melted and smooth.
turn the mixer to low and add in the oil, coconut milk and the flour mixture. mix until just combined.
pour the batter into the prepared baking pan. the batter is thick, so take time to spread it to all the corners of the baking dish.
bake for 17-25 minutes, until a toothpick comes out clean.
allow the brownies to cool before you slice into regular sized brownies or minis. sprinkle with powdered sugar and serve. store any extras (rare) in an airtight container.