I am just loving this whole “cooking foods from scratch” thing that we’ve been embarking on for the last 8 months! This week we explored the adventures of homemade almond milk, which we use in our fruit and veggie smoothies that we make each morning. I found almond milk is super easy and with the leftover pulp it makes a really yummy granola! And now I’d like to share with you those recipes so that all of you blog readers can make your very own almond milk and/or granola.

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After the long holiday season of eating and eating (and more eating), I felt the need to do a gentle cleanse to get me back on track to my normal at-home-diet. We ate tons of yummy (and not so healthy) food over the last month, which has left me feeling a bit sluggish. I feel like I gained about 10 pounds, even though I remained pretty active during that time. I doubt I actually gained that much, but still I decided that I needed to do a cleanse to feel back to normal.

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We did it! What are you talking about? Well, we are talking about our 2-month-long quest to find the “perfect” pancake recipe. Let me preface this by saying where this idea came from. One morning, Jake and I went to our favorite breakfast spot, The Huckleberry, in Louisville, Colorado. If you have never been there, DROP EVERYTHING…..AND GO THERE!!!

They have the greatest breakfast items that we have ever had, (and believe me, Jake has had his fair-share). Well, we went there one day a few months ago, and I had my heart set on a waffle for breakfast. I knew they had amazing waffles, so I was really excited! When I got there, though, it appeared they removed waffles from their menu (as they often change things up seasonally). I was really disappointed, but I went with my old stand-by, the huevos rancheros (which is unlike any other), with fresh rice, avocado, eggs, hard-tostada, super spicy green salsa (homemade)….and LOTS of yummy cheese….but I digress.

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