I hope everyone is having an awesome summer. It’s been a while since I have made a blog post, we have had quiet a busy summer and I have been even busier baking. I have baked for 30-year birthday parties to 30-year anniversary parties to baby showers, and more. Our weekends have been filled with lots of fun activities and we continue to be busy through August. Needless to say that blog posts have not been on my mind lately, but I am here to reassure all of my followers that I am back at it and blog posts will be more often in the future.

On another note, is everyone enjoying the start to the Olympics? Last night we of course, with a majority of the world, watched the opening ceremony. My favorite part of the ceremony was the message on global warming. I love that Rio made a point of including this surreal issue into their performance. Global warming is real and present and people need to do what they can to reduce their carbon footprint and help save this planet that we call home.

For as long as I can remember I have loved watching the Olympics and not until I started competitively swimming when I was nine years old did I really relate and appreciate the hard work and dedication of these athletes. The swimmers back then became my heroes. One of which was Michael Phelps whose first Olympic debut was when I was ten years old. All the girls on my team fell in lust with this man and now we are seeing him swim in his fifth Olympics in Rio. Although I didn’t have the determination like my fellow teammates who went on to compete in college and beyond, swimming was still a huge piece of my heart and my life. I swam for nine years until my final race at the end of my senior year of high school. I will never forget my dad sitting me down before I was about to walk to the block and telling me to give it my all, this was it as far as my swimming career went and not to hold back. I swam my heart out, won my heat, and got my all around best time. I crawled out of the pool and fell into my dad’s arms and cried. I retired my suits and never raced again. Watching the Olympics brings back all those beautiful memories that swimming has given me and this time I get to enjoy watching with my little one. In honor of the Olympics being in Rio, Brazil I want to share this recipe for Brazilian Cheese Bread from Simply Recipes. Be careful, these are seriously dangerously delicious. They don’t last long in my household.

Enjoy and Go USA!



    1 egg*

    1/3 cup olive oil

    2/3 cup milk

    1 1/2 cups (170 grams) tapioca flour

    1/2 cup (packed, about 66 grams) grated cheese, your preference, we get good results with feta cheese (no need to grate), or fresh farmer's cheese (if using fresh farmer's cheese, you may want to add another 1/2 teaspoon of salt)

            1 teaspoon of salt (or more to taste)


1 Preheat oven to 400°F. Spread a little olive oil around the insides of each well of a mini-muffin tin.

2 Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.

3 Pour batter into prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.

4 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.