October 5, 2016

It’s not officially fall until you make a good pumpkin bread. It’s also not officially fall until you get your fall hair. Lmao. That’s what I always say! No but seriously, who else goes darker in the fall? I love the way a fresh cut + color makes me feel. *Flips hair*

My hair stylist has done my hair since the 8th grade and has become one of my dear friends. She is a hair goddess turned Reiki master so an appointment with Mel is always so therapeutic. A fresh cut with some free energy work? That’s what you call a win, win, my friends. We talked about how negative energy and stress is stored in your hair so cutting it or changing it is a release. You know that friend that went through an awful breakup and chopped off all her hair, dyed it black, and asked for “Ashlee Simpson bangs”? Oh right, that was me after I got dumped by my first bf freshman year of high school. LMAO. It’s a real thing! You should see the pics.

I made this pumpkin bread the morning of my appointment to test the recipe on Mel + her clients. This loaf turned out beautifully and everyone at the Parlor loved it. Brian + I had a wedding to go to this past weekend so I spent a little more time (+$) on self-care this week. It’s nice to have an excuse to get your nails done + wear a pretty dress.

Nonetheless I left the salon that day feeling amazing. Mel is so passionate about her business and entrepreneur endeavors I would be a fool not to listen to her advice! Stay tuned for a defined mission statement, custom logo, + some recipes to help you bounce back from a weekend full of red wine, mushroom ravioli, and funfetti cake(!!!). Also, it’s been really nice writing and sharing this process with you. Thank you to those who have subscribed to my newsletter. I am working on my first email which will be out in a couple of days with some exclusive recipes, including no-bake peanut butter chocolate coconut cookies! Yeah, say that 5 times fast.


1 1/4 cups oat flour
1/4 cup almond flour
1 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp allspice
1/4 tsp cardamom
2 eggs
1 cup pumpkin
1/3 cup maple syrup
1/4 cup olive oil
1 Tbsp rolled oats (optional)
1 Tbsp pumpkin seeds (optional)

Preheat the oven to 350 degrees. Spray your loaf pan with coconut oil and line with parchment paper.
Combine dry ingredients in a large mixing bowl. Whisk together eggs, pumpkin, maple syrup, and oil in a smaller mixing bowl. Add wet ingredients to dry ingredients + stir until just combine. Top with additional oats and pumpkin seeds if desired. Bake for 55-60 min, until top is set and knife tests clean. Allow to cool for 5 minutes in loaf pan. Slowly lift out of pan and transfer to cooling wrack for 10 additional minutes before serving.

Makes 1 loaf

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