Happy Easter!!!!…=)

5 Apr

SUNDAY 4/4-

Whit and I decided to take easter off from work. It felt glorious to finally have a Sunday to sleep in and go to church. The last time we did that was over x-mas break. We slept in until about 9 am, then we came down stairs to hurry up and make breakfast because we had to be out of the house by 10:30. The house was unusually quiet because our mom was at work, our dad was asleep because he just barely had lasik on Friday, and our two older sisters were still asleep. It was weird it did not even feel like a holiday.   

 For breakfast Whit and I whipped up some Monkey Brains Blueberry Oats.

 We topped our oats with Brazil Nuts, blueberries, banana, and pb. It is weird, but anytime I have a bowl of blueberry oats mixed with brazil nuts it tastes like coconut to me. This flavor was something our of the ordinary, but I still think the strawberry one is my fave!

 MMMmmm warm blueberries are the best!

 At church Whit and I got a grande non fat toffee nut latte, and were still pretty stuffed from breakfast by the time lunch rolled around so we kept it simple and light.  

 This was our first time trying the peanut butter & jelly flavor of the lara bars and it is a new fave 😛 We could eat one of these babies everyday lol.

Since Our dad just got lasic surgery on his eyes Friday and he has been sleeping non-stop this whole weekend! He cannot do anything real physical for a week, SO he decided to make this next week his “recovery week” from P90X. He is not a guy to just sit around all weekend, therefore he had the brilliant idea for an afternoon walk. And it was gorgeous outside, but a bit breezy. Could have probably used a light jacket.

 Pictured: Dad, mom, Whit, Ash

 Me and Whit BFFL=)

 Easter dinner was probably as easy as it can get, Rolls and ham with potato salad. Also not pictured were some Deviled Eggs. Dessert was probably the best part Homemade Carrot Cake using a new product Xagave. Using the cookbook and Agave nectar the company sent us, we made a whole wheat carrot pineapple cake.

 The changes made to the recipe:

-For Cake-

  • Substitute Egg whites for eggs
  • Apple sauce for oil

-For Icing-

  • Use greek yogurt, reduced fat cream cheese instead of butter, and full fat cream cheese

 

 

 Verdict: I love agave in my cake! This carrot cake was so yummy, and no one could even tell the icing was mostly greek yogurt. lol It is great to make your family healthy secretly. Our dad was licking the oThe cookbook is great, and we look forward to trying more delicious Xgave recipes.

**To purchase your own, or to find some recipes visit http://www.xagave.com/ **

After dinner all of us kids watched Did you hear about the Morgans? It was a funny good movie to end the night with. Well breakfast and lunch are packed for tomorrow, and now it is time for these young ladies to get some beauty sleep. lol Hope you had a great Easter=)

XOXO Court and Whit♥

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5 Responses to “Happy Easter!!!!…=)”

  1. Katie April 5, 2010 at 10:53 AM #

    I got some of the Monkey Brains oatmeal in the mail – is it decent? I haven’t had instant oats in so long!

    Your carrot cake looks really yummy. I have the Xgave cookbook and have been eyeing that recipe for a while. I am wondering if it would still be good made vegan. I am glad to see that you used all applesauce instead of oil and it still turned out great. I don’t like to use a lot of oils in my recipes. Also, your icing sounds tons better – maybe a soy yogurt/Tofutti cream cheese would work too.

    I will have to try it out sometime!

    • CourtandWhit April 5, 2010 at 12:01 PM #

      Yeah the monkey brains oats are pretty good for being instant, and you still have so many topping opportunities. That carrot cake was delicious, and I would say to make a vegan icing just use Coconut butter, Vanilla Soy yogurt, and lemon juice.

      • Katie April 5, 2010 at 11:48 PM #

        Thanks, chicas! 🙂

  2. Heather @ Side of Sneakers April 5, 2010 at 12:07 PM #

    Your cake sounds delicious!! 🙂

Trackbacks/Pingbacks

  1. Fall is in the Air « Teens Eat - August 17, 2010

    […] the zucchini Bread recipe from our Xagave cookbook, we received a while back, we made the a sweet healthy tasting version. This was a great makeover to the traditional recipe […]

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