Sweet Life Bakery + Cafe

{almond citrus bread}

One of my favorite things about living in Boston (sometimes hard to remember in this Winter) is the possibility of discovering an amazing cafe, restaurant, coffee shop in your neighborhood.  Recently I found all three in one great spot - Sweet Life Bakery + Cafe! It has everything I could ever want in a cafe...endless coffee, sweet baked items, plenty of space, good lighting, a fire place and free wifi!  I have started going here to blog and have a quiet cup of coffee while Roswelle is at a playdate/sitter on Wednesdays for 3 hours.  It's something new she and I are trying out...this whole separation thing, and it's proving to be quite wonderful for both of us. :)  3 miles from our house deep in Dorchester, this is my new spot to take my friends and family.  The freshly baked sourdough is a must try!!




{the breakfast bar}






{details I appreciate}

{the bakery - where I will be ordering Roswelle's birthday cupcakes}




kabobs >> frittata


This past weekend was our first weekend back in Boston in several weeks.  To ease the pain of no longer being at the beach on a Friday night, I decided to make Paul a big meal for Friday night. I stopped by Whole Foods to pick up fresh healthy ingredients for the weekend.  

While in the produce section, I spotted some pre-made kabobs and decided to buy the ingredients to make my own, figuring I could make more for my money since I knew I had wooden skewers at home.  


{Ingredients: Red&Yellow peppers, local grape tomatoes, onion, mushrooms}

{I soaked the wooden skewers to try to avoid them burning on the grill}


I was able to make 6 total; one is not pictured. To make kabobs you chops the items up into big chunks, so the process is very fast.  These took me maybe 10 minutes.




{Skirt Steak!}


Not the prettiest picture I have ever taken - but it was one of the best home made meals in a while.  Simple vegetable skewers, cauliflower rice, roasted asparagus, skirt steak with only salt&pepper.  No processed ingredients, no additives, no stress! 

I have become a little neurotic about food as I am preparing to feed Roswelle real food...I'm working on finding the balance between feeding her healthy, organic, nonGMO, local food and being a realistic American (hehe...ehhhhhhh). 
<insert scared wide-eyed emoji here>

BACK to my post! The next morning I used the leftovers to make a frittata.  A new mom I met in a baby & barre class I go to gave me the idea - she said she just throws in her leftover veggies into a pie plate and adds eggs - so easy! 


{2 kabobs, cooked asparagus, raw kale and 10 eggs; butter the dish; baked at 350 for 35 minutes}







{I topped mine with feta cheese}







Paul and I ate the entire thing...plus a pound of bacon. In one seating. Good thing i'm training for the half!

Frittatas are our new favorite thing.  You can get really creative with it.  If Paul ate cheese, I would add a few scoops of goat cheese to it before baking. Next time I might add bacon IN the frittata - BOOM. 

frittatas make me say hakuna matata

Almond Pancakes


Just in time for the weekend...I have an almond pancake recipe for your Saturday morning breakfast! We made these last weekend at the cape on a whim - Paul looked up a recipe and selected based on the ingredients we had at the cottage.  It wound up being delicious and more importantly they looked good too.  I can't tell you how many paleo baking recipes I make and it just doesn't look as appetizing as the regular baked items.  I am someone that definitely eats with my eyes and I appreciate presentation of food just as much as the taste.  Bonus: after eating these health packed little cakes - you don't feel lathargic and in need of a nap.  I went on a run after eating these and felt great.  
If you are more of a waffle person - check out these almond waffles.


The recipe is simple  1 1/2 cups of almond flour, 3 eggs, 1/2 cup of milk, and a sprinkle of cinnamon.  Combine and your done.  This makes 6 pancakes.  I must warn you they are very...nutty. You can definetely tweak the recipe by using almond milk, adding coconut or regular flour for taste, etc.  The thinner the batter the thinner the pancake and vice-versa.  Have fun with it!




To balance the nuttines of the pancake, we make a wild berry compote.  Use frozen organic wild berries (Trader Joe's Fancy Berry medley is my favorite) and local honey.  Warm in the pan until a think sauce consistency. 


The key to the perfect pancake: no butter in the well heated pan and wait to flip until you see the bubbles! (pictured above)

{that's a beautiful stack of health if I do so say so myself}


        Enjoy! I enjoy mine with the berries AND maple syrup - organic obviously (I can feel my brothers rolling there eyes) ;)




Mini Pancakes


Saturday morning Paul had to go into work which left me with deciding what to have for breakfast.  It was a pretty day and it felt good to get out in the sun for once (even though it was still in the high 30's).  I walked to the local food market (hole in the wall) and picked out some fresh berries, went to the next corner and picked up some real maple syrup from a local NorthEnd convenience store, then finally picked up some pancake batter from Going Bananas. 
Saturday also happened to be Meredith's, one of my very closest friends, 25th birthday.  One of my favorite memories with her was going to IHOP when we were at Auburn.  I've never met anyone who loves pancakes more than she does - so even though I'm in Boston and she was down South celebrating - I thought it was fitting I made pancakes on her birthday.  Maybe I will make some for her when I am home this weekend!  The other memory I have with IHOP/Meredith is being overly full...eating 3 extra large pancakes can be overwhelming...you should probably only eat one of that size...but why waste the other two...right?

Well I think I've found the solution...Mini Pancakes!!! You can eat as many or as little as you want.  Feel the urge for just one more?.. Go ahead! It won't make that big of a difference...

{a tablespoon is all it took}

{add fresh fruit and you have a beautiful little plate in front of you}






















{and of course - must.add.syrup.}
{bananas and blueberries}


I wound up making a lot...so on Sunday I used them as a side to a bigger breakfast for the both of us.  Tired of hash browns, home fries, muffins or biscuits as a side?  Make a side of pancakes!  It is a nice surprise to the breakfast plate.