Merry Christmas!

Wishing each of you that are part of my extended family a very Merry Christmas! This is a special time of year because many of us get an opportunity to spend a little more time with people we love, get some rest, and take some time to reflect on the year. For me, this holiday is about love and sacrifice and for that I am very grateful.

Whatever you do, do it with love!

Xoxo,
Fifi

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DIY: Festive Holiday Plates

This weekend I had an adventure as I prepared for my next DIY video. I could visualize exactly what I wanted to create, but I really had no idea where I might find the products. I desired I create holiday plates that are reminiscent only of a beautiful winter, so that their use isn’t limited to just Christmas. It took going to 4 stores to find the right plates (who knew the dollar store would be the jackpot), 3 attempts, and a LOT of Internet reattach. My final product became the beautiful decorative plates you see below. Make sure you also check out the video at http://www.youtube.com/thedivinehostess!

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The Divine Holiday Kickoff + Giveaway

Winter is here and it is time to prepare for the holidays. Welcome to Divine Holiday, your one-stop guide through the holiday season. Tune in every Monday, Wednesday, and Friday for new DIY, health, and recipe tips that will leave you happy, healthy and holiday-ready! Enjoy!

Pumpkin Bars (Vegan, Gluten-free)

Oil-free, Gluten-free, Clean Pumpkin Bars

 

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This recipe is the wonderful creation of my instagram pal Alex (@The_oc_fab_life ). Her food always looks so yummy and healthy that I asked if she might submit a recipe for my site. She is a busy woman and has found that she is even more concerned with health now that she has a little one who depends on her. It’s awesome to see a mom who works hard to make the food both healthy AND delicious! When you try this recipe, do not leave out the whipped cream. It’s a must! I’m personally experimenting with using coconut cream to make vegan whip, but you can use whatever you like!

  • 10 Medjool dates, pitted and diced (about 1 cup diced)
  • 3⁄4 cup water
  • 1 ½ cups rolled gluten free oats, ground into flour in blender/ food processor
  • 2 teaspoons pumpkin pie spice
  • 1 16 ounce can pumpkin puree
  • 1 teaspoon vanilla extract
  • ½ cup almond milk
Place the 10 pitted and diced dates into a small bowl with the 3⁄4 cup of water and soak for 15 minutes.Put flour and pumpkin pie spice in a large bowl. In a blender, blend the soaked dates, the date soak water, vanilla, and almond milk. Pour this into the bowl of flour/spices, and also add the pumpkin, and mix until all the dry ingredients are incorporated.Scrape batter into an 8×8-inch baking pan that is lined with parchment paper (or use a non-stick silicone baking pan). Cook for 25-30 minutes at 375ºF. (If you see a light browning and some cracks on the top, these are good indications that it’s done.) Let cool at least 10-15 minutes before cutting and serving. Add whipped cream as topping!

Check out the video demonstration. This is my first time making the recipe and it came out well!