Carrot Zucchini Muffins


Like many families, we strive to eat healthy during the week and splurge with treats on the weekends. Of course I still whip up homemade meatballs and marinara sauce or lemon roasted chicken with croutons, however I always serve a mixed green salad and green vegetable on the side. Thankfully, both of the boys have been good eaters, enjoying grilled cheese sandwiches with sautéed spinach, smoothies, and fresh fruits. However, our preschooler recently decided that PB & raspberry jam sandwiches will suffice for all meals. Needless to say I’ve been plotting creative ways to add vegetables to his diet, and help reignite his love of healthy eating.

So how do I inspire said toddler to eat his veggies and healthy foods? I’ve noticed that he’s more likely to eat something if he’s prepared it himself, so I try to have him cook with me as much as possible, even if it’s a snack or something as simple as scrambled eggs. He loves to cook, so it’s such a fun activity for both of us. He helps measure, pour and mix the ingredients, and even cleans up after. Better yet, my brother surprised him with this kitchen helper, so he can safely stand at the counter and be my sous chef. If you don’t already have a kitchen helper, I highly recommend investing in one! It’s the perfect perch for little ones, and children can even use it at the sink to wash their hands. Not to mention the design is adorable with the cut-out shapes, and it folds up after each use or can be stored as is in a closet.

And so, I’m excited to share the recipe for one of our favorite baked goods that we make together – carrot zucchini muffins. Filled with nourishing carrots, zucchini, and almond flour, the muffins have a hint of sweetness from maple syrup and the warm flavor of cinnamon. They are incredibly delicious, and the perfect snack or accompaniment with lunch. I hope you’ll try them!


Carrot Zucchini Muffins

1 1/4 cup almond flour


Preheat the oven to 350 degrees. Line 12 muffin cups with paper liners. Next, sieve together the dry ingredients, and mix until well combined. In a separate bowl, whisk together the wet ingredients (oil, syrup, and egg). Add the dry ingredients and gently mix. Add in the grated carrot and grated zucchini and mix until just combined. Fill the muffin cups 3/4 full with the batter, and bake for 30-35 minutes, or until a toothpick comes out clean.


Quick Tips

No. 1


Wedding Guest Attire Etiquette

Mad about Mules This Fall

Doorsteps dotted with pumpkins, weekends spent watching football and the aroma of cinnamon and spices capture just a few of my favorite fall traditions. There seems to be an almost palpable shift in the air when the seasons change, and after a long and hot summer, the cool embrace of fall is always welcome. This fall is particularly special to our family, as we’ll be celebrating our son’s first birthday! It’s hard to believe he is almost one! Keep an eye out for all the party details later this month.

Another one of my favorite parts of fall is the fashion! While day-to-day you’ll find me in athleisure (I have to be comfortable when chasing after two little boys!), I do love to dress up throughout the week and of course for date night on the weekends. Rich jewel tones, playful plaids, luxurious cashmere are all hallmarks of fall fashion, and this year there’s a new trend to add to the list: mules. It’s no secret that mules are in style – they are everywhere! – and I have to admit I’m just loving them. Mules are effortlessly chic and go with anything from a dress to jeans and blouse. Not to mention there are so many different designs ranging from velvet to leather to embroidery.

I have my eye on these ones – love the style and price is hard to beat – and I think these would be worth the splurge.


No. 2



Ask B: Splitting the Bill


Dear B,

I love to dine out with my girlfriends, and we try to do brunch or dinners about once a month. Along with our entries, some of us will share appetizers or salads, or enjoy a bottle of rose or cocktails. When it comes to the bill though, I’m constantly perplexed about the best way to split it. Do you recommend splitting it evenly, even if some of the girls don’t drink or have one of the appetizers? What is most fair?



Dear H,

Good for you for doing monthly girls dinners! It’s so important to make time for friends, and what better way to catch up than over a fabulous meal.  The check can be a sticky situation though, so my advice includes two options: Option number one is to kindly ask your group if they mind having separate checks. If all are in agreement, then notify your server, at the beginning of the evening, to split the bill. In other words, each person will receive a bill for exactly what they ordered. This way, everyone can be in charge of their own check. Option number two is to evenly split the check between all of the guests. If everyone has a meal that adds up to essentially the same amount, then it makes perfect sense to just do an equal divide. Another thing to consider (and something my friends do since I don’t drink), is if you enjoyed cocktails and one of the other girls didn’t, perhaps offer to cover her portion of the tip. Also, if you’re celebrating someone special, e.g. someone’s birthday, it’s lovely to cover their portion of the bill.