We’ve been making coconut butter in our home for several years. We love to use it to make fun desserts, frosting and spreads.
Today I’m sharing a recipe for chocolate coconut butter made with coconut butter, coconut oil, coconut cream, cocoa powder, vanilla and salt. We like to eat this off the spoon but you can also melt it and use it as a glaze over baked goods and fruit.
I cannot tell you how thrilled I was to have found strawberries at our local farmers market last week! They were the best tasting strawberries too! My one year old son, Auren at a whole pint on the way from the market. My 3-year-old daughter, Naomi has been asking me to make popsicle for weeks so we through a few ingredients together to make these strawberries and Cream Popsicle. Both of my kids love these!
We enjoy a lot of smoothies in our home this time of the year. They make for easy breakfasts on hectic days and are also a great way to sneak healthy ingredients into our diets.
This Pina colada Smoothie is a refreshing beverage to start the day with! It’s full of healthy fats, vitamins, minerals and natural sugars for energy. It tastes great as is, but you can add extra ingredients like gelatin and egg yolks for added protein and nutrients!
What’s the difference between a cupcake and a muffin?
Frosting. 
These muffins are a dessert, but who doesn’t love dessert for breakfast? Especially when it’s made with wholesome ingredients like sprouted flour (white einkorn/spelt flour work too), pasture raised chicken eggs, natural coconut sugar, coconut oil and coconut milk? These muffins are delicious! I usually make a double batch of these and freeze half of them to use for emergencies or when I just want some cake a muffin!
A few days ago this lucky girl got her hands on the new book, Guide to Grain Free, Dairy Free Baking, Sweets and Treats by Jenny of Nourished Kitchen!
I’m thrilled about this book because..
A) I love all things coconut and this book is FILLED with coconut goodness!
B) I was give permission to share a recipe with my readers and I knew you would all love to have a sneak peek into this book.
C) All of Jenny’s recipes are kitchen tested and approved prior to being published. You don’t have to worry about these recipes flopping! If you’ve tried baking grain free/dairy free you know how wonderful it is to find good recipes that turn out every time!
Today I’m excited to share a recipe from the ebook, Indulge and Heal by Lauren of Empowered Sustenance! Indulge and Heal is a recipe ebook suited for those on the GAPS, SCD and Paleo/Primal diets. All the recipes in this book are free of grains, dairy, nuts and refined sugar!
Today I’m sharing a recipe for Cranberry-Orange Coconut Candy. This candy is delicious and full of healthy fats. This recipe is simple and comes together very quickly.
Have you ever made coconut butter? It is so easy to make! I’ve been making it for years. We love coconut butter in my home. It was one of my daughters first foods when she was a baby. We use it to make coconut milk and desserts.
We’ve been making a lot of goodies around here lately! As always, I try to make desserts that are healthier and made with real food ingredients.
My daughter and I made these chocolate covered cherry truffles the other day. We both really love to snack on dried cherries and homemade chocolate chips so I thought it would be fun to make healthy chocolate covered cherries. I almost decided to make these the way I made my coconut covered raisins, but with chocolate added, but we decided to be a little more creative! We used dates, dried cherries and shredded coconut to make the truffles and coated them with melted chocolate. They turned out beautiful and tasted wonderful!
Pancakes are my go-to quick and easy dinner on the days our family is busy. These grain free buttermilk pancakes can be mixed in a blender and poured straight onto the griddle. Easy peasy!
I only used 1 tablespoon of honey when I made these pancakes because we usually pour maple syrup over them. If you like your pancakes sweeter add more honey! Continue reading