Paleo Pumpkin Spice Cookies with Maple Cinnamon Frosting!!

Wow!! What a Fall treat!!! These Pumpkin Spice Cookies are sure to warm the heart and soul on the beautiful fall days ahead!! Nothing like sitting on the front porch watching the beautiful fall colors change while enjoying a cup of coffee and delicious cookie!

Ingredients: Cookies

3 large eggs

1 can organic pure pumpkin purée

1/4 cup canned full fat coconut milk (shake well)

1/2 cup organic coconut or maple sugar

2 tbsp ghee or melted coconut oil

1 tsp vanilla extract

1 3/4 cup almond flour

1/4 cup tapioca flour

1/4 cup coconut flour

3/4 tsp baking soda

2 tsp pumpkin pie spice

1 tsp cinnamon

1/4 tsp fine sea salt

Ingredients: Frosting

1/2 cup palm oil shortening at room temp

1/2 cup ghee or pasture raised butter at room temp

1/4 cup tapioca flour

3/4 cup powdered maple sugar or powdered coconut sugar ( to make your own powdered sugar, just simply blend regular coconut/ maple sugar in a high speed blender until smooth)

1 tsp vanilla extract

2 tsp ground cinnamon

1/4 tsp fine sea salt

Cookie Instructions:

1. Prepare cookies. Preheat oven to 350 F and line cookie sheet with parchment paper.

2. In large bowl mix together eggs, pumpkin purée, coconut milk, coconut sugar, ghee, and vanilla until smooth

3. In a separate bowl combine all flours, baking soda, pumpkin pie spice, cinnamon and salt. Stir well then combine with wet mixture stirring until fully combined.

4. Drop heaping tablespoon fulls of batter in to cookie sheet

5. Bake for 12-15 minutes, take out and let cool on pan for about 10 minutes. Next, transfer to cooling rack to cool completely.

Frosting Instructions:

1. In large bowl, combine palm oil shortening, ghee, tapioca flour, and powdered sugar. Beat with a hand held mixer at medium to medium high speed until smooth.

2. Next add vanilla, cinnamon and salt. Beat until smooth and creamy!!

3. With frosting blade (or even a regular butter knife), spread frosting generously on each cookie in a swirling motion. Sprinkle a little maple or coconut sugar on top!!!

Delish!!! So good for the heart and soul!! 💕😋

Not Food! Or Travel!! But Definitely Good for the Soul: A Pantry Update!!!

So I decided to redo our pantry. The doors were super janky so I took them off awhile back. Then I decided to update the shelf liner! Love it!! From the Pioneer Woman Collection at WM!!!❤️

Love this look!
This is the before pic!
And during pic!

It’s the simple things in life that often bring joy and happiness, both which are food for the soul!! A little bit of color sometimes is all you need. Don’t be afraid to do the unexpected like taking doors off a pantry and adding a pop of color!! 💕

Quick and Easy Mixed Green Salad with Pulled Pork Topping!!!

My husband and I love salads!!! We eat salads for either lunch or dinner at least 4-5 times a week. When looking for different topping, you can use just about anything!! Pulled Pork is one of our favorites!!!

INGREDIENTS:

1. Salad leaves of your choice! I used all kinds. My husband loves just plain iceberg lettuce

2. Chopped or sliced Carrots, black and green olives

3. Pulled pork

4. Cracked pepper and sea salt

5. Dressing of your choice

INSTRUCTIONS:

1. Chop salad leaves into small pieces.

2. Slice or chop carrots and olives (you can leave olives whole if you like)

3. Arrange salad in large bowl and add chopped vegetables

4. Add a small mound of pulled pork on top. I use about 3/4 cup of pork

5. Drizzle dressing on top. I use a homemade ranch made from full fat coconut milk.

TIP: When it comes to salads, nothing is more aggravating than to try and push oversized lettuce leaves into your mouth! With that said, many people find that salads are more pleasurable when the leaves have been chopped to a size that is easily edible!

TIP #2: Pulled pork has an amazing smoky flavor. For this reason, I do not add a lot of different vegetables in this particular salad. I do not want those flavors competing with the pork. That is my opinion however. If you want to add tomatoes, sliced almonds, and/or others toppings feel free to do so.

ENJOY!!! So Easy!!!

Gluten Free/Grain Free Peanut Butter Chocolate Chip Cookies with Sea Salt Topping

These cookies are super soft and so yummy!!

INGREDIENTS:

1 cup natural peanut butter

1/2 cup stevia sweetened chocolate chips

1/2 cup maple syrup

4 TBSP coconut flour

1/2 tsp baking soda

1 egg

Sea Salt for sprinkling on top

INSTRUCTIONS:

Preheat oven to 350 degrees

Mix all ingredients in one bowl and stir until well combined

Drop rounded tablespoons full of dough onto parchment lined baking sheet about 3 inches apart

Bake at 350 for 8-10 minutes

Take out and grind or sprinkle small amount of sea salt on each cookie

Let cool on pan for 10-15 minutes

ENJOY WITH A CUP OF COFFEE OR TALL GLASS OF DAIRY FREE MILK!!!! So good for the heart and soul!!! 😋💕

Super Quick Grain Free/Gluten Free Chocolate Chip Cookies

These cookies took less than 30 minutes!!

If you want chocolate chip cookies in less than 30 minutes plus completely grain free/ gluten free, try using Pamelas nut flour choc chip cookies!! Follow directions on back of bag. Literally so fast, so easy, so good for the heart and soul!!!!

You need an egg, half stick or butter, 1/2 teaspoon of baking soda and salt, 2/3 cup coconut sugar, 1/2 cup choc chips, one cup of Pamelas nut flour blend. Mix together and bake at 350 for 10 minutes!!!! Yum!!!! 😋

TRIESTE ITALY!!! Such a charming village by the sea!!

Trieste Italy! A beautiful and charming seaport village that sits in the top easternmost corner of Italy is as impressive of an Italian City as any other! Just 20 minutes from the Slovenian border, Trieste is a town of many cultures but at the same time distinctly Italian. Come with me as we meander down it’s narrow streets and winding pathways, up steep cobblestone steps to view the city from an ancient hilltop, then along the canal and over the bridge to sip a cappuccino or maybe a “Capo in B” by the bay.

I am no expert on Italy or even Trieste but I do want to share the wonders I was so blessed to experience on this amazing adventure.

OUR STAY: SAVIA EXCELSIOR PALACE

Day 1: SIGHTSEEING AROUND THE CITY!!!

ANCIENT RUINS

PIAZZA UNITA D’ITALIA

The Piazza is located where the old part of the city meets the new part. It is one of the favorite meeting points of Trieste and a site where official events are still held. The buildings that adorn the square are spectacular and each has such intricate details from the knobs on the doors to the hairs on the head of a each statue.

DAY 2: A TOUR OF CASTLE MIRAMARE

Miramare Castle stands above the sea in the Bay of Grignano. It is the first sight you have coming into Trieste while driving along the picturesque coastline. The stunning white castle, the home of Archduke Ferdinand Maximilian of Habsburg and wife Charlotte of Belgium was completed in 1860. The castle and its grounds are a definite must see while in Trieste. Simply beautiful!!! And….it comes with a tragic love story you must learn for yourself.

DAY 3 (Morning): Illy Coffee Tour

DAY 3 (Afternoon & Evening): Trieste’s many coffee shops and bistros

DAY 4: Exploring Trieste’s Amazing Food!!

MORE SIGHTS AROUND TRIESTE!!

TRIESTE BY THE SEA!!

Final Thoughts:

Italy is a wonderful place to visit. Trieste welcomed us everywhere we stopped. The sights, the people, the food, and the history make it a must see for everyone. As I write this my husband reminds me he would love to repeat this journey. We give it 5 stars.

Gluten Free Bacon and Egg Pancake Sandwich

Ingredients:

Gluten free Pancake Mix

Bacon

Eggs

Plant butter

Coconut Oil Cooking Spray

DIRECTIONS:

1. Make pancakes according to directions (I use Pamelas Gluten Free Pancake Mix which calls for 1 egg, 3/4 cup water, 1 tbsp oil per cup of mix)

2. Fry bacon according to directions

3. Fry an egg how you like it. For sandwiches, I like them over hard.

4. Assemble sandwich how you like it. I spread a bit of plant butter on the pancakes. You could also drizzle a bit of maple syrup over the top. Whatever you like!!

SUPER EASY, DELISH AND GOOD FOR THE HEART AND SOUL!!!

Hamburger Steak, smothered squash and pan roasted sweet potatoes! A full Paleo and AIP meal!

Southern Comfort Food All The Way!!

Nothing warms the heart and fills the belly like good ole southern comport food. This meal is not only healthy but is oh so good…for the tummy and for the heart and soul!!! 😋

HAMBURGER STEAK

Ingredients: For Hamburger Patties

2 pounds ground beef (organic)

2 tsp salt

2 tsp black pepper (omit for AIP)

1 tsp garlic powder

1 tsp onion powder

Ingredients: Gravy

2 TBSP olive oil

1 yellow onion sliced thinly

2 TBSP chopped garlic

1 large pack of sliced button mushrooms

1 1/2 cup beef broth

2 TBSP coconut aminos

1 TBSP Apple Cider Vinegar

2 tsp dried thyme

1 tsp dried sage

Sea salt to taste

Black pepper to taste (omit for AIP)

1 TBSP Arrowroot flour

Instructions:

1. Mix ground meat, sea salt, black pepper, garlic powder and onion powder all together and form 6 patties

2. Heat oil in deep skillet over medium to medium high heat and add burgers. Cook about 5 minutes per side. Take out and set aside

3. Using same pan add sliced onions and a bit more olive oil if needed.

4. Sauté onions for 5-6 minutes then add mushrooms and cook for another 5 minutes.

5. Pour in broth, coconut aminos, ACV, and seasonings listed for gravy. Make sure to mix well.

6. Whisk in arrowroot flour a bit at a time. Keep whisking arrowroot flour to thicken gravy. It takes about 3-4 minutes

7. Add burgers back in and stir to allow burgers to be topped with gravy.

8. Simmer for 15 minutes on low heat.

Hamburger Steaks with gravy!

SMOTHERED SQUASH

Ingredients:

3 medium yellow squash

2 medium zucchini squash

1 large onion

1 TBSP chopped garlic

2 TBSP olive oil

1/2 chicken broth

Salt and pepper to taste

Instructions:

1. Slice squash into about 1/4 inch slices or however thick you like

2. Chop, dice or slice onion again however you like it

3. Heat oil in pan and sauté onions and garlic until onion starts to wilt then add squash and cook until onions are caramelized. Be sure to stir often and adjust heat if needed.

4. Add chicken broth, salt and pepper (remember to omit pepper if you need to be AIP compliant) and simmer on low heat, stirring occasionally until squash cooks down a bit.

Smothered Squash

Roasted Sweet Potatoes

Ingredients:

2-3 medium sweet potatoes

1 tsp cinnamon

1 tsp sea salt

2 TBSP olive oil

INSTRUCTIONS:

1. Peel and chop potatoes

2. Add potatoes to large bowl

3. Sprinkle cinnamon and salt over potatoes and mix in olive oil until well coated.

4. Warm large skillet over med-high heat and add potatoes stirring and flipping often. You may find it necessary to add a bit more olive oil or maybe even plant butter or grass fed organic butter

Pan roasted sweet potatoes

YOUR MEAL IS DONE!!! Plate and Enjoy! It is so good for the heart and soul!!!😋💕

Gluten Free/Grain Free/Nut Free Paleo Tortillas

These tortillas are simple to make and very versatile. You can wrap just about anything inside!

Do you love tortillas but need to stay gluten free and grain free??? Most gluten free tortillas have grain even though they are GF and most grain free tortillas come with the headache of making a dough then rolling it out. These gluten free/grain free tortillas are made with a batter- super easy!!!

INGREDIENTS:

1 cup cassava flour

1/4 cup coconut flour

1/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp sea salt

3 large eggs

1 tsp Apple Cider Vinegar

1 cup non dairy milk

3 TBSP coconut oil melted

INSTRUCTIONS:

1. Heat small skillet over medium/medium-low heat.

2. In large bowl whisk together cassava flour, coconut flour, baking powder, baking soda and sea salt.

3. In a separate bowl whisk together eggs, non-dairy milk and vinegar.

4. Stir wet ingredients into dry, then stir in melted coconut oil until batter forms. Batter should be thin but not watery.

5. Spray pan with coconut oil spray or use a teaspoon of regular coconut oil

6. Pour 1/4 cupfuls of batter into skillet and swirl around until batter coats bottom skillet and looks like a very thin pancake.

7. Cook 2-3 minutes on one side until bottom has brown spots then flip to other side and cook for 2-3 minutes again forming brown spots.

8. Set on cooling rack and repeat the process. Recipe makes about 8-9 tortillas.

NOTES:

Be sure to stir flours prior to measuring. Use spoon to fill in measuring cup rather than dumping cup into flour

leftovers can be stored in airtight container for up to 5 days

ENJOY!!!

The Best Gluten Free Chocolate Chip Cookies!!!!

By far the best recipe I’ve tried! The closest to “Toll House” in a gluten free version!!

INGREDIENTS:

3/4 cup of a nut flour blend (I use Pamelas)

1/4 cup gluten free all purpose baking flour (I use Bob’s Red Mill)

1/2 stick (1/4 cup) plant butter

1 egg

1/2 tsp baking soda

1/3 cup coconut sugar

1/3 cup maple sugar

1/2 tsp sea salt

3/4 cup stevia sweetened dark chocolate chips

DIRECTIONS:

1. In a bowl, soften butter (take out 30 minutes prior or soften in microwave safe glass bowl). Then mix sugar in and stir until well blended.

2. Add egg and beat together

3. Add both flours, salt and baking soda

4. Mix all ingredients completely

5. Preheat oven to 350

6. Scoop large rounded teaspoonfuls onto parchment covered or well greased

baking sheet.

Smells so good!!!

7. Bake for 10-12 minutes and let cool….IF YOU CAN WAIT THAT LONG!!!!

DELISH!!!! And so good for the heart and soul!!!😋

Let me know what you think!!!!