My husband’s favorite cookie is the snickerdoodle, and for good reason! They are full of delicious, cinnamon goodness. Enjoy!
2 cups almond flour
1 1/4 cup granulated sugar/swerve
1 tsp cream of tartar
1/4 tsp baking soda
1/2 cup softened salted butter or unsalted + 1 tsp salt
1 tsp vanilla
For the Cinnamon Sugar Mixture:
Note: granulated swerve or other alternative sweetener works fine, but you’ll have to dust your cookies in the cinnamon mix afterwards instead of before cooking. I’ve noticed erythritol just dissolves into the cookie if it’s coated on beforehand.
1/8 cup granulated sugar/sweetener
1 tbsp cinnamon
Preheat oven to 350.
In a large mixing bowl, cream butter with granulated sweetener until light and fluffy, about 5 minutes.
Add in eggs and vanilla and mix for 1-2 minutes until incorporated.
Add in almond flour, cream of tartar, and baking soda and mix until well combined.
optional, but recommended: move dough to refrigerator for 20-30 minutes. This makes rolling balls easier.
In a smaller bowl combine sugar and cinnamon and mix. If you’re using regular sugar, you can roll into 1 inch balls and coat the cookies well in the mixture. If not, wait and coat after baking.
Place balls on parchment paper on 2 large baking sheets and bake for 14-17 minutes or until the edges are just starting to brown.
This is a wonderful blend of nostalgic fall flavors mixed into one nutty, sweet slice. Everything easy, leftover, and extra, not already used in a recipe or set aside for something to be cooked later, thrown into one pan of magic. We made this for Thanksgiving breakfast. It can be dessert. It pairs wonderfully with a cup of coffee, although the kids preferred milk.
There is no crust. There is no fuss. Simply mix it all together, pour it in a pan, and bake!
2 cups pecans, chopped
3/4 cup brown sugar/swerve
2-3 carrots shredded
1-2 large apple, shredded
1 tbsp instant coffee
1 tbsp cinnamon
1 tsp pumpkin spice
3 tbsp oil, plus more for greasing
1 tbsp molasses, 1 tbsp honey (optional)
1/8 cup coconut or almond flour (to thicken)
1 tbsp flaxseed
Preheat oven to 375.
Shred apple and carrot with a food processor or cheese grater.
In a large bowl mix carrot, apple, pecans, sweeteners, flour, flaxseed, spices, and coffee. Taste (make sure you like it!) Adjust to taste.
Add oil and eggs. Mix well.
Spread into greased pan or baking tin. Bake 40-45 minutes or until visibly set.
Thanksgiving is here, and this year some of us have extra time to play around with new recipes. Why not experiment with a fun, nutritious twist on a classic side? I have taken this to family gatherings and there is never leftovers! It’s now a family go-to for holidays.
4 pounds pork sausage–I like to blend 2 hot, 1 sage, and 1 country mild
1 cup sweet peas, frozen
2-4 large onions, diced
A few cloves of minced garlic
1 pound cremini mushrooms–others are fine, I just like these
2-5 large sweet potatoes, diced
1 pound riced cauliflower (optional, I’ve been omitting it in recent years)
Oregano, paprika, rosemary black pepper, salt to taste
Cooking fat, such as avocado, olive, coconut oil, or tallow
Dice onions. In a large skillet, cook 1-2 lbs sausage and onions over medium high heat until meat is cooked thoroughly and onions have released their water and browned.
Dice mushrooms and sweet potatoes.
Transfer cooked sausage into large bowl or container. I like to use a huge sheetpan for the oven to mix everything evenly.
Fry next 2 pounds of sausage over medium high heat. Add to pan.
Add fat to pan and fill with vegetables. Fry over medium high heat until cooked through and starting to caramelize. Add desired spices. Add to larger pan.
Repeat step 5 until all ingredients are cooked. Combine in large dish, mix together, and enjoy!
Eggs are a wonderful beginning to the day, and with sausage doubly so! But all ya’ll who like runny eggs, ew. Milk in eggs? That’s just wrong. I used to wonder why I hated eggs as a kid. It’s because they had copious amounts of milk poured in and were a runny, goopy mess. With age comes wisdom, I guess.
These are the eggs that you need to jazz up your breakfast routine. You’ll thank me later.
1/4 lb sausage
1/2-1 onion, diced (I prefer red)
Sliced mushroom (optional)
1 tbsp red pepper flakes
2-4 tbsp cooking fat
Salt to taste
Throw onions, mushrooms, and sausage into a pan. Fry on high heat until sausage is cooked through and the vegetables are caramelizing.
Reduce heat to medium. Add red pepper flakes and eggs. Mix.
Continue to cook, stirring until the eggs start to turn golden brown. Remove from heat, salt, and serve.
Some mornings I feel like making something a little different for the kids. They will only eat eggs for so many days in a row, and I like experimenting on them. 🙂 This porridge is quick and easy, with only a minimal amount of work required.
If you have leftover pumpkin, it’s so great to freeze in small containers or an ice cube tray for later. I’ve been keeping it around in cubes for fall.
1/2 cup pecans, chopped or ground
1/4 cup almond meal or flour
1/4 cup pumpkin puree
1/4 cup almond (or other) milk
7-10 stevia drops
Dash of salt
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1 tbsp maple syrup or alternative (I use Lakanto Maple Flavored Syrup)
1. In a small pot combine almond flour, pumpkin, pecans, and almond milk and simmer.
2. Add stevia drops, salt, cinnamon, and pumpkin pie spice. Stir and allow to simmer for another minute.
Stir in maple syrup. Remove from heat.
Serve with whipped cream or a drizzle of kefir for a hearty, fall inspired breakfast or satisfying dessert.
I never liked apple pie as a kid in spite of wanting to. Every time I tried it something about the texture of the apples was never quite right to me; they would be partially crunchy with peels still clinging to the sides. Finally I’ve learned what I didn’t like about it! Crunchy cooked apple isn’t for me.
My kids love berries, I love berries. We all love berries. Sometimes you just gotta have some berries.
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The weather is being weird. It cools off, I get excited like “oh hey, it feels like fall!” and then it shoots back up into the 90s. I know that you guys in Texas are feeling it too, it’s not just here in SoCal.
The name “vegetable soup” is kind of a misnomer–the base is, ideally, bone broth. You can use water, vegetable broth, or canned broth if you like, but to get the wonderful benefits of this soup you should really brew up some healing, nourishing, fantastic bone broth. Using bone broth as a base will give you, among many amazing things, protein, fat, and gelatin.
I’ve been making this since last week. Eat a rotisserie chicken, throw bones in crockpot for a day, strain and make soup. Ooh, found marrow bones in the freezer–score! Crockpot for two days, strain and make soup. It’s a wonderful cycle. This soup is definitely a great addition to a rotation of autumn flavors.
1/2tbspchili powder or cayennesomething for heat and blood flow
For the Broth
Combine your broth ingredients in a crockpot (or a regular pot, if you must). Cover with water. Leave stewing for 12-48 hours, depending on your ingredients--shorter for vegetables and chicken or lamb, longer for beef or bison. Check periodically to make sure water level stays above the bones/veggies.
Once it is time, use a mesh strainer lined with cheesecloth to strain. I have a HUGE problem with finding small bits of bone in my soup (it makes me not want to eat it) so I strain it and then add the chunks of marrow back in.
For the Soup
Dice onions, carrots, and zucchini. Combine all of the onions, half of the carrots, spinach, half of the peas, and half of the zucchini in a pan and fry over medium heat with a little bit of oil or butter until soft.
Remove from heat and transfer to blender with a small amount of water. Add raw garlic and blend until smooth. Adding some winter squash here is great too, I tried pumpkin last week and it was wonderful.
Combine your puree and bone broth in a large pot and stir. Toss in your herbs and spices and the remaining vegetables. If you want to add cauliflower, meat, or anything else to give the soup some texture feel free to get creative! Cover and place over low heat for around an hour to let the flavors properly combine.