Friday, October 26, 2012

Candied Pecans, Walnuts and Cashews

Preheat oven to 325

Combine 3/4 tsp each of cinnamon and nutmeg
3 T organic extra virgin coconut oil, melted
9 T organic blue agave nectar
1 cup each pecans, walnuts and cashews
Thoroughly combine
Pour onto cookie sheets
Bake for 15 mins
Let cool for a half hour, then place in fridge for another half hour. Break up into a bowl and enjoy:)

Saturday, October 20, 2012

Post 5k brunch

Almond flour waffles with pieces of ham steak and 'frosting' of pumpkin and chocolate.

Thursday, October 18, 2012

Pumpkin Bites with pumpkin chocolate frosting

With credit to as I modified her chocolate chip pumpkin bar recipe to make these bites:)

1/3 c. Coconut Flour
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1 c. Pumpkin
3 eggs
1/4 c honey
1/4 c coconut oil

Fill mini muffin pan cups. Bake at 350 for 20 mins or until a fork comes out clean:)

Monday, October 15, 2012

Purple Corn Muffins and Spaghetti Squash

For the Purple Corn Muffins:


1 3/4 cup purple cornmeal
2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 tablespoon honey
2 cups unsweetened almond milk
2 tablespoons olive oil


Preheat oven to 450 degrees.
In a small bowl combine cornmeal, baking powder, and salt and whisk well with a fork. In a medium sized bowl beat eggs and mix in honey, milk, and melted butter.
Pour the dry ingredients into the wet and mix until just combined. Pour batter into mini muffin pan and place in oven.
Bake 20-25 minutes or until a knife or toothpick comes out clean when inserted into center of the bread. Allow to cool before consuming:)

For the Spaghetti Squash

Stab the squash several times with a knife. Then bake at 375 for an hour- turning once or twice.

Then cut in half lengthwise and remove the seeds.

Then use a fork to scrape out the stringy squash into a big bowl.
Serve with your favorite marinara sauce:)