Hiiii. How’s your Monday going? We’ve had a lovely morning. Still tons of rain, a sweaty BODYPUMP class, and Livi’s gymnastics class, which is one of my favorite things ever.
So, there are a few customs I wish the US would adopt. #1: the siesta. WHY CAN’T WE HAVE A NATIONAL SIESTA? My family is Hispanic, and it’s pretty normal for us to relax in the afternoon: we take a snooze, or just chill until we go for round 2 in the evening. When the Pilot and I were in Italy, all of the shops and restaurants closed in the afternoon. (It made for an awkward situation when we were starving at 2pm, meandering around the streets and everything was closed. We got the hang of it after the first day.)
Everyone went home to nap or relax, and businesses reopened early evening to enjoy until late night.
SWOON. It was glorious (and I think about going back to Italy, or living there, on a daily basis).
I napped almost every day until a few years ago, but I’ve been trying to bring the siesta back. Even if it’s just eyes closed for 20 minutes, it makes a huge difference.
#2: afternoon tea. (Even though we do the “latte all day” haha.) Loooove a cup of coffee or tea in the afternoon with a small, sweet treat. It’s comforting, and a lovely boost of energy. I tend to rotate between the types or tea and coffee (right now I’m back on the Tulsi Rose tea), but for the sweet treat, I’ll have some chocolate or whatever we have in the house.
Right now, it’s some of this.
Cake is always a good choice. 😉
When we go out to eat, dessert is usually an easy choice for me. Don’t be mad but I despise creme brûlée, and I’m not really a fan of ice cream-type desserts. But if cake, cookies, or chocolate are involved, the answer is YES. 😉
It’s been fun to experiment with grain-free creations lately, using nutty almond meal. This particular cake has a rich and dense texture, similar to a pound cake, with a bright lemon flavor. It’s the perfect afternoon pick-me-up.. right after that siesta.
Let me know if you give it a try!
Here’s the recipe:
Luscious grain-free lemon cake
A dense and sweet Paleo bread with bright lemon flavor. Perfect for an afternoon snack or breakfast accompaniment.
- Prep Time: 5
- Cook Time: 35
- Total Time: 40
- Yield: 8 1x
- 1 1/2 cups almond meal
- 1 tablespoon coconut flour
- pinch of sea salt
- 1/2 teaspoon baking powder
- 3 eggs
- Juice and zest of 2 small Meyer lemons
- 1/3 cup honey
- 2 tablespoons coconut oil
- 1 teaspoon vanilla
- 1. Preheat the oven to 350, and grease a standard loaf pan with nonstick spray or coconut oil.
- 2. In a large bowl, whisk the eggs, and then stir in the remaining ingredients. Mix well.
- 3. Spread the batter into the loaf pan evenly, and bake for about 35 minutes until golden and set.
- 4. Allow to cool completely in the pan before storing, covered, in the fridge.
Random: it’s SO delicious chopped up, and topped with almond milk and fresh fruit.
Are there any traditions or customs you’ve experienced that you enjoyed? A ritual you do every day that you love? Favorite cake? 😉