Moscow (Mule) Monday

Good afternoon!

Is it just me or are short weeks always the busiest?  Luckily, I had plenty of time to relax over the weekend.

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Friday night was super low key.  Sandwiches from Wally’s Cheese Shop and a bottle of wine.

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It was an early night, spent hanging on the couch watching Jeopardy, Shark Tank, and 20/20.  We should probably just retire now; we’ve nailed the lifestyle.


Saturday morning, after some fruit and coffee, Andrew and I hit the gym.  I survived a killer session with my trainer, Michelle.  Barely.

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Still breathing.

After stopping for smoothies and a few more errands, we headed over to Amoeba Music, where Andrew wanted to trade in a bunch of old records he had cleared out.  Amoeba is always an adventure.  I could easily people watch in that store for hours (and I packed snacks for that very reason).

We ended up getting three new (old) records: The Temptations, Tina Turner, and Diana Ross and The Supremes.

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Amoeba loot.

Diana Ross and The Supremes is obviously the winner.  Look at that cover art!  And a cover of “Let the Sun Shine In” to top it off. Although…  Tina Turner’s “Private Dancer” is a very close second.


This magazine caught my eye… Remember jaw breakers?

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Back at home, we made a couple Moscow Mules before heading out to dinner.  A Moscow Mule is one of my favorite cocktails; it’s not too sweet, and the ginger cuts through the vodka really well.

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Moscow Mule Ingredients

Moscow Mule



Ginger Beer

Lime Juice


Combine ingredients in a 3:2:1 ratio (vodka:ginger beer:lime juice) with ice in a shaker.  Give it a couple shakes (but not too many or the carbonation of the ginger beer will pop the lid off) and serve.

Clearly, I should have finished getting ready before the cocktails.

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Sunday started with some blueberry pancakes!  Recipe coming soon…

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Blueberry Pancakes w/ greek yogurt

After that, it was errands after errands after errands. Farmers market, Community Fish pickup, Trader Joe’s.  I prepped a few salads to take as lunches throughout the week.


And now here we are: Monday.  Although if you think of Thursday as this week’s Friday, that kind of makes today a Tuesday…


[Recipe] Chocolate Chip Banana Bread


Just before getting in line at TJ’s this afternoon, Andrew and I realized we hadn’t picked up any “treats” for the week – something to grab in those moments where you’re suddenly desperate for something sweet, like right around 3pm and then sometimes (usually) after dinner around 9pm.

Jam bars? Had those last week, still detoxing. Dark chocolate covered raisins? Moving in the right direction, but still not right. Something homemade, but easy, and on the healthier side. What about… Banana bread? With chocolate chips. And hold the gluten. (Nailed it.)


GF Chocolate Chip Banana Bread
(Just in case: c = cup, t = teaspoon, T = tablespoon)


2 ripe bananas (mine could have been riper), mashed
3/4 c almond meal
1/4 c coconut flour
1/4 t baking soda
1/2 t salt
2 T olive oil
3 eggs
1/4 c maple syrup
1/2 c chocolate chips (I used dark)



1. Preheat your oven to 350 degrees.


2. Mix all the dry ingredients together.

3. Do the same with the wet ingredients.

dry and wet

4. Add the wet ingredients to the dry ingredients and mix well.

add the chips

5. Grease a loaf pan (or line with parchment paper). Pour the mixture into loaf pan and bake 40 minutes or until a toothpick comes out clean and the top is golden brown.




6. Let cool completely before slicing.  The texture and overall flavor of this bread improves greatly over time.

and wait

*Store covered at room temperature for a few days or freeze immediately.





Note: You could easily get away with less syrup in this recipe, especially if your bananas are extra ripe.


Try toasting a piece of this bread and spreading some sunflower seed butter on top. Or crumble it into some greek yogurt (or ice cream).




behind the scenes
Behind the Scenes