For the love of Ron Swanson.

I love Ron Swanson. (Buzzfeed)

And all of Parks and Rec. Everything. (Buzzfeed, again)

Famous brands updated with honest taglines. I laughed out loud. (via Cupcakes & Cashmere)

Fall is the time of reading lists.  My book club is reading The Light Between Oceans this month. (Shauna Niequist)

Tips for saving time...aka plan ahead (via Smart Pretty and Awkward)

I made Em's sesame slaw last week, so yummy.  (Emily Greene Blue)

This post is amazing (Hannah Brencher) - such a good reminder that we shouldn't feel sorry for the space we take up or the emotions we feel or the choices we make. I want to start embracing the madness and sass and emotion that comes with life and appreciate it because it means I'm alive and I'm taking chances. Amen, woman. Amen. ("I feel like you're about to break into song." -Lorelai Gilmore)

I’m not gonna tell you you’re dainty, and fragile, and a flower in the field. I’m not gonna turn you into a delicate line of poetry when you were born with so much feist & zeal & madness inside of you. How dare the world not tell you, right from the start, that you are some kind of warrior. 

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Banana Bread in a Mug

Well, this was a pleasant surprise. I got tired of my usual pumpkin muffin-in-a-mug (I can't really call it "cake" anymore), so I played with my "recipe" a bit and accidentally came out with banana bread. Of course I never measure anything, but I know what it looks like when I make it...so there's that.

Yes, I have a Paris bowl. Surprised?

Ingredients*
1/2 ripe banana
1 big spoonful (maybe a little less than 1/4 cup) pumpkin puree
1 tablespoon coconut oil - melted
1 tablespoon almond butter
1 egg
1 tiny splash vanilla extract
1-2 shakes of cinnamon
1 pinch of baking soda
1 tablespoon coconut flour

I usually start by melting the coconut oil in a 2-cup Pyrex glass measuring cup, then I add the banana, pumpkin, and almond butter. Mix, mix, mix. Be careful not to splash on yourself - I speak from experience. Or wear an apron if you like making a mess. Then add the egg and vanilla and keep mixing. Now the cinnamon, baking soda, and coconut flour. Mix some more! It should look like thick cake batter. Scrape the sides and let it sit for a minute or two to let the coconut flour absorb a bit, then microwave for 2:30-2:45. At this point, I like to dump it out upside-down on a plate and if the bottom looks too soft/wet still, I microwave it for 30 more seconds.

*Keep in mind, this is just an estimate. I usually just use a couple big spoons and eyeball everything. I sprinkle a little baking soda in my palm and break up the clumps, then just toss it in, so I really have no idea how much I use.