Exciting News!

My dearest and loveliest friends. It is with a heavy heart to announce the ending of Abbie and Erica's Coast to Coast Adventures. Abbie has retired from the blogging world, but that doesn't mean the adventures will stop. I've decided to branch out on my own and continue to share my food, life, and fun on a different platform! I'm really excited about this transition and hope you continue to follow along as I grow and explore. 

My new blog will have the basically the same premise, my life adventures, food projects, meal prep, some books, some vacations, and some stuff in between, but  just me, solo! 

It's name, well, it's Everyday Erica

You can sign up for email alerts when I post something new HERE

All my social media pages are the same, but in case you need a reminder you can follow me by using these links:

I'm still transition all the post from this blog over so it is an easy on stop shop, but some links will bring you back here if that's not done yet.

Thank you all for your love, dedication, and feedback. Hope to see you soon!!




Coconut Yoghurt Overnight Oats with Oranges and Dates (and a Giveaway!!!)

It all started in Colorado. Me and my obsession with Noosa Yoghurt. This is also when I started getting into the whole locally sustained food movement during my stint there and fell in love a little grocery store in the Highlands called In Season. The store was about the size of an apartment in San Francisco and packed full of locally made, delicious eats. Sounds like my little heaven right?! Yep, totally was. I spent a small fortune there on eggs, bread, fresh bacon, and, of course, Noosa Yoghurt. I seriously still remember my first bite of Strawberry Rhubarb. It was so decadent! Like I was eating dessert for breakfast and I wanted to savor every little bite. 


Roasted Kabocha Soup with Chicken Sausage and Spiced Pepitas

I just got back from vacaaation! It was so.much.fun. I ran a bucket list marathon and the husband and I stayed in NYC for the rest of the week and explored. We had a blast, but that's a whole other post though!

Before I left for NYC I was going through the taper phase of my marathon training. I call it taper madness. For all my non-runner friends out there, it is a time in training where runners have to...well, taper. Basically slow down and let your muscles repair and rest for the big day. Ugh, its terrible. I had to stop lifting weights, stop doing my strength training, and had to cut back on my mileage. I have a real issue with taper time. All of a sudden there are extra hours in the days and I'm not as tired as I usually am...sounds like a good thing right?! But, after 6 months of training and going non-stop, adapting can be rough. My activities tend to shift from running related to cleaning, organizing and cooking related.


Nutty "Bloody" Brain Dip and a GIVEAWAY!

This time of year is my absolute favorite. The weather is changing, sweaters and boots get dusted off, and scary movies are on heavy rotation in our house.

Each October, the hubs and I have a tradition of watching 31 days of scary movies. No matter what, we try and fit time in for a flick. If we have to skip a night for some reason or another, we try and do a double feature the next night to make up for lost time. We take turns picking our movies, usually put together a snack, turn off all the lights and dive right in.


DIY Pantry: Pumpkin Pie Spice


It seems like every year when I start baking up a storm in the fall I have to search through my spice rack to find the coveted pumpkin pie spice. A lot of times I can't find it and have to buy a whole new bottle. Then, of course, 2 days later, I find my old jar from last year and have an overabundance of pumpkin pie spice.  Being that I only use this spice blend a few months out of the year, 2-3 jars of it is way, way too much. 

Well, it stops this year. I am NOT buying any more from now on. I am making my own and you should too! Why? Because you can make it in small batches and you probably have everything in your spice rack already. So, why not really.

I like this recipe because it makes just enough to get me through the season and nothing will go to waste. And if I need more, it is easy to throw together another batch. 

So far this season I've used this mixture to make a batch of my Pumpkin Granola and I've added a bit to my yogurt in the morning for a spicy kick. I really, really, really want to make a batch of my Pumpkin Doughnuts, but I am going to hold off until after the BIG DAY! I bet it would be good sprinkled over a little roasted squash though! 

DIY Pantry: Pumpkin Pie Spice
Quit buying multiple jars of pumpkin pie spice and try your making your own small batch for the season!

  • 1 tablespoon ground cinnamon
  • 2 teaspoons  ground ginger
  • 1/2 teaspoon all spice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • generous pinch cardamom


Measure all the above spices out in a small bowl. Mix them together with a whisk or fork to ensure no clumps. Store in an airtight jar and enjoy! You can use freshly grated nutmeg if you don't have ground. If you don't have ground cloves, but have whole ones stored away in your spice rack, you can ground the whole ones up in a coffee grinder.

Prep time: Total time: Yield: About 2 tablespoons


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