Wedding Recap – The First Look

Thank you so much for all the sweet comments you left from the first wedding recap. There will be plenty of wedding talk in the days ahead. It was such a wonderful day and we were so happy to have shared it with those closest to us. There were many friends and relatives who were not able to travel to Mexico with us. These recaps are our way to share the details of our wedding day with everyone, including you, my friends who I have made thru the blog world.

But, lets talk food first….

It has been awhile since I made snack bars. I need to get back to making them almost on a weekly basis. With Chris going diving whenever he gets the chance, and my multiple hiking trips this week, we needed snack bars with substance.

By substance, I meant thick and hearty snack bars that can fend off hunger  until we get can home to eat a meal.

Ever since I made the almond flour pancakes, I have wanted to use more of my blanched almond flour supply. This recipe is from Elana’s pantry and they are dense and very nutty. I love her blog because she uses almond flour and coconut flour in her recipes and those are two ingredients that I want to incorporate in my adventures in the kitchen.

These bars are made up of almost all nuts, except for the chocolate chips I added. You can also crumble the bar and put it on your smoothie, which I have done many times.

You can eat these for breakfast with a protein smoothie or make it more fun and eat it on top of your protein smoothie. The choice is yours.

Breakfast Nut Bars

1 ¼ cup blanched almond flour
¼ teaspoon sea salt
¼ teaspoon baking soda
¼ cup coconut oil
¼ cup agave nectar
1 teaspoon vanilla extract
½ cup unsweetened shredded coconut
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup almond slivers
¼ cup chocolate chips

1. In a small bowl, combine almond flour, salt and baking soda
2. In a large bowl, combine grapeseed oil, agave and vanilla
3. Stir dry ingredients into wet
4. Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and chocolate
5. Grease an 8×8 baking dish with grapeseed oil
6. Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly or you can wrap your hand with plastic wrap and then press the dough down.
7. Bake at 350° for 20 minutes

Makes 12-16 bars

Wedding Recap

While I was getting ready, our wedding guests made their boat trip from the Puerto Vallarta marina to the secluded wedding venue, 45 minutes away.

My niece Jazzy was our flower girl. I was so happy to see these moments I missed on the boat captured in pictures. These are some of my favorite pictures from the day.

The First Look

We decided ahead of time that we wanted to see each other before we walked down the aisle.

We wanted the “first look” in private. The excitement and anticipation has been building all day and it meant so much to see each other and hold each other other before we got married in front of everyone.

I waited in my bridal casita until Chris was ready.

He patiently waited for me.

As I walked towards him.

He turned around and gave me the biggest smile 🙂

I looked at him and emotions came over me. I was thinking of how proud I am to marry him and how happy I was that this day has come.

I try to fight back the tears. I remember it being so serene and just hearing the ocean in the background.

I immediately reached out to him and said softly, “Hi hunny“.  We shared a laugh, lots of touching and maybe a stolen kiss?!? It was just what we needed before we headed down to the beach to get married.

We cherished the last moments before we officially became husband and wife.

We held hands, walking down the steps, to the wedding ceremony where all our friends and family were waiting for us.

To be continued…..