Invisalign Journey: Life with a Retainer

Well, this is a very long overdue post. In June of last year (2014), I got my attachments off and received my retainers. The instructions for the next 3 months were to wear them evenings and nights. I was told that I don’t have to wear my retainers during work hours. Yay! :) At my next appointment in September, I was told that I can just I wear them at night for the next 6 months.  My next appointment should be this month… and maybe I’ll be retainer free forever? Not sure. But, I actually don’t mind them. They’ve become a part of my routine. They also help me from clenching my teeth while I sleep too.  Will update you after my next (and possibly last?) appointment.

New Year Resolutions 2015: Check-in #2

Happy March! February was a poor performance month for resolutions :P

1. Practice French for 1 hour a week: Fail. Again. I really need to work on this one.

2. Make videos: Fail. Haven’t made one this month.

3. Write down one good thing every day: Pass.

4. Running Goals: Refer to my blog post here. My times are getting faster… but still a long ways from the sub 25 min 5k goal. I still need to register for the Mother’s Day 5K run.

5. Drive only 2 times a week: I’m officially changing this to drive 10 times or less a month. I drove 10 times in February.

Food: Vegan Matcha Green Tea Cupckakes

After a week of laying out on the beach and pure gluttony, I was feeling a bit “heavy”. However, I love cake way too much to consider a diet. I thought making these vegan cupcakes were “kinda” healthy and the next best thing to a diet :P They turned out great!


Original recipe can be found here.

Ingredients (for cupcakes)
  • 1 cup Earth Balance (or other vegan margarine)
  • 1½ cup white granulated sugar (Redpath is vegan)
  • 3 tbsp + 1 tsp flax meal
  • 8 tbsp warm water
  • 3 cups flour
  • 2½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt (if your butter is salted, omit this)
  • 2 tbsp matcha green tea powder
  • 1 cup unsweetened almond milk

Ingredients (for icing)

  • 1 cup vegetable shortening
  • 3 cups icing sugar
  • 4 tbsp coconut milk (I accidentally put coconut OIL instead of MILK, and it still turned out alright! HAHA!)
  1. Preheat oven to 350F, line 24 regular sized cupcake molds with paper cups or 48 mini cupcake molds.
  2. Using a mixer, cream the Earth Balance and sugar until pale and creamy.
  3. In a separate bowl, mix together the flax meal and warm water and let sit until the mixture thickens.
  4. In another bowl, mix together the flour, baking soda, baking powder, matcha powder, and salt (unless the Earth Balance is already salty).
  5. Add the flax meal mixture to the butter mixture and mix until incorporated.
  6. Alternate adding the flour mixture and the almond milk until all ingredients are incorporated.
  7. Divide among cupcake liners and bake for 15-20 minutes if you’re baking mini-cupcakes, or 25-30 minutes if you’e baking regular sized cupcakes. Poke a toothpick or a cake tester into the cupcakes and if it comes out clean, the cupcakes are done.
  8. Let cupcakes cool on a wire rack.
  9. To make the buttercream, cream the vegetable shortening, icing sugar, and coconut milk together and beat until fluffy. Transfer to a piping bag and pipe onto cupcakes.