Football Peanut Butter Cookies

I made these cookies for the Superbowl last year and decided to shape them into footballs, they were a hit! I made a chocolate cream cheese frosting and as you can see added white strips so they resembled footballs. Hope you have fun making them!

Cook for 15-20 min. @350

• ¼ cup palm shortening
• ¼ cup coconut palm sugar
• 2 tablespoons honey
• 1 large egg, room temperature
• 2 teaspoons vanilla
• 1½ cups almond flour
• 2 tablespoons coconut flour
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ¼ cup chocolate chips

In a food processor cream the egg, honey, palm shortening, and vanilla. Next blend in the almond flour, coconut flour, baking soda, and salt. Stir in the chocolate chips. baking soda  Place equal amounts of dough onto the baking sheet and form into the shape of footballs. Bake at 350 for 15-20 min.

Grain Free Granola

 Bake @ 325 degrees for 25min.

1 Cup Shredded Unsweetened Coconut 

1 Cup Almonds, chopped or slivered

1 Cup Almond flour

½ Cup Organic Pine Nuts

½ Cup roasted Pumpkin seeds

½ Cup Organic Brazil Nuts-chopped

½ Cup Raw Organic Honey

½ Cup Coconut oil

2 Tsp Vanilla

2 Tbsp Unsweetened Cocoa Powder

2 Tbsp Cinnamon, the more you put in, the stronger the taste will be

1.       Preheat the oven to 325 Degrees

2.       In a large mixing bowl, combine all the dry ingredients and mix well

3.       In a saucepan, melt coconut oil, and honey. Add vanilla

4.       Once melted, pour your wet ingredients over your seed/nut mixture and mix well with a fork to ensure everything gets coated

5.       Place your mixture on a foil lined baking sheet and spread thin and evenly

6.       Bake in the oven for 25 minutes

7.       Remove from the oven and stir around to ensure nothing burns (I put it back in the bowl, stir it up and then respread it on the baking sheet

8.       Place back in the oven for 5 minutes

9.       Remove and let cool, it tastes better cold and also develops its crunchiness as it cools.

10.   For a different variation, add fresh cut up apples to the mixture and cook. J

Why Use Coconut Oil?

I am a firm believer in Coconut Oil, it has helped me in so many ways. It is so good on pancakes and baked goods and it tastes great with a little butter. It is one of the few oils i can cook with and then rub on my hands. :) I have a list of 26 uses for coconut oil and how to use them in your daily life. Enjoy!!!!


 As:
1. A moisturizer
2. Makeup remover
3. Hair moisturizer (Hair Oil)
4. Cooking oil
5. Energizer
6. Sunburn soother (it also helps the sunburn to fade and heal much faster)
7. Helps eyelashes grow faster
8. Helps treat acne
9. Reduces frizz when applied to the ends of your hair
10. Cuticle Cream
11. Deodorant (Deodorant Recipe)
12. Oil pulling
13. Remineralizing toothpaste (Remineralizing Toothpaste)
14. Lip moisturizer
15. Shaving cream
16. Detangler
17. Use in mayonnaise  (Mayonnaise)
18. Helps you sleep better when taken regularly
19. Homemade coffee Coconut oil coffee recipe (trust me, this tastes great and gives you so much energy!!!)
20. Use as a carrier oil
21. Put 1Tablespoon in your bath water or foot soak to help moisturize
22. Coconut oil fudge
23. A replacement for greasing your cookie sheets, bread pans, etc.
24. Helps blisters, cuts, and burns heal faster
25. When used with 4 drops of Eucalyptus essential oil, it is great for relieving sore muscles
26. Superfood Smoothie Recipe

Country Style Scones

 These make a wonderful breakfast. They aren't grain free as the almond blend has rice flour but I try and vary things a little. I hope you enjoy the recipe.  Please let me know what worked for you! Have a wonderful day. :)

Bake@ 350 for 15-20 min 


3/4 C dried raisins
3 C Mama's Almond Blend
1/4 C sugar (you may want to add more if you like them sweeter)
1 1/2 T baking soda
1/4 C  milk
1 C yogurt
1/4 t salt
5 T cold butter
1 C (8 ounces) sour cream - optional
2 eggs + 1 egg white



Place raisins in a bowl, cover with hot water and let sit for 5 min.  Drain the raisins and set them aside. In a large bowl combine the flour, sugar, baking soda, and salt. Start cutting in the butter until the mixture resembles course crumbs. Combine the sour cream, yogurt, milk, and eggs and stir into mixture. You can use your hand or a spoon to gently knead the dough. Place dough on baking sheet and spread until you get to the desired thickness. Mix the remaining egg white and brush the scones. Sprinkle with cinnamon and sugar.

Chicken Tortillas

This recipes is great to make for an on the go snacks. You don't even have to cook them (though they do hold together better if you do), sometimes i just throw one together and fly out the door, and then i have a delicious snack to munch on. 

Yield: 4 tortillas  Bake time: 10 min.  Bake @ 200 degrees



1/2 C shredded chicken
1/2 C raw cheese
4 tortillas ( tortilla recipe)
4 t salsa (optional)
4 t sour cream

Preheat the oven to 200 degrees. Lay the tortillas out and put toppings on. Roll up the tortillas and place on a cookie sheet. Slide pan into the oven and cook for 10 min. or until cheese is melted. 

Potato Soup

 We originally found this recipe in a Vitamix (www.surlatable.com) recipe book, we made a few changes like adding broth (chicken stock), squash and raw cheese. It is a big time comfort food and it is very rich and so tasty. I haven't tried this recipe with a regular blender so I can't guarantee how it will turn out as it is a fairly thick soup.

Yield: 5 bowls
Cook time

1 C whole milk (you can substitute for different milks)
1 C broth (chicken stock- http://kellythekitchenkop.com/part-2-how-to-make-delicious-and-nutritious-homemade-stock-bone-broth-from-chef-glenn-at-reds-on-the-river.html
2 medium yukon gold potatoes baked
1/3 shredded raw cheese
1/4 small onion sliced and sauteed
1/8 t kelp granules
1/2 t dried rosemary (optional)
1/2 t salt
1/2 t garlic granules
1/2 onion granules
2 oz. chopped bacon 

Place milk, one potato, cheese, onion, and spices in the blender in order listed and secure lid. Turn machine on and quickly increase speed to variable 10 and then to high. Blend for 4 min. or until heavy steam escapes from the vented lid. reduce speed to variable 3. remove the lid plug and drop the remaining potato and bacon in and blend for 10 more sec. until chopped. Pour into bowls and enjoy!

Magic Bars

 I found this recipe and fixed it so it fit my style. They do take a while but it is well worth the effort, I made them for Christmas and everyone loved them. Don't expect them to stay around long! Happy Cooking.

Yield: 16 bars       Cook time: about 90 min.

Crust:

3/4 cup almond flour

3/4 cup shredded coconut

1/4 teaspoon sea salt

1 teaspoon vanilla

1 tablespoon honey or maple syrup (optional)

1/4 cup coconut oil or butter, melted

Preheat oven to 350 degrees F. Line an 8×8 metal or glass dish with parchment paper so that it hangs over the sides for easy removal.  Combine all ingredients for the crust in a large bowl and press firmly into the prepared pan.  Bake for 12 – 15 minutes until golden brown.  Remove from oven and cool on wire rack while preparing the filling.

 Filling:

1 can full fat coconut milk 

2 Tablespoons honey or maple syrup

1 Tablespoon vanilla

3/4 cup dark chocolate chips

3/4 cup unsweetened shredded coconut

3/4 cup chopped pecans

1/4 cup unsweetened coconut flakes

In a saucepan over medium heat bring coconut milk, sweetener and vanilla to a low boil, reduce heat and simmer for approximately 45 minutes, stirring frequently until it’s reduced by half.  The coconut milk mixture should be very thick, you should have about 3/4 cup once reduced, remove from heat and cool slightly.  Pour 1/2 of the condensed coconut milk over the crust and spread to the edges. Layer half of the shredded coconut, half of the chocolate chips and half of the pecans on top of the coconut milk and lightly press down on the toppings.  Add a second layer with the remaining shredded coconut, chocolate chips and pecans.  Pour remaining 1/2 of condensed coconut milk over the top of the layers.  Top with flaked coconut.

Bake for 30 minutes.  Remove from oven and cool for one hour on a cooling rack.  Next, place the pan in the refrigerator and cool for 2 hours or cool in the freezer for 1 hour.  Gently lift the parchment out of the pan and place bars on a cutting board or other flat surface.  Using a large knife cut into 16 squares.

Dad's Skillet Roasted Chicken

Dad's Skillet Roasted Chicken

My Dad came up with this recipe and we have made chicken this way ever since, when you taste it you will know why. I hope you enjoy!

cook time-30 min.
Yield-1 chicken

• 1 chicken
• 2 t salt
• 1 t lemon pepper
• 1 t thyme
• 1 t onion granules
• 1 t garlic granules
• 1 t oregano

Preheat the oven to 450 degrees. Heat a large skillet to medium-hot with olive oil or coconut oil. cut up chicken. mix the spices together and rub all over chicken. Brown chicken, skin side down about 10 min. Put skillet in oven for 12 min.(do not use a lid, i suggest a splatter screen). roast chicken for another 5 min. Let cool and serve. This recipe is also a great one to make ahead, it tastes wonderful even the day after.

Homemade Applesauce

 It is a family tradition to make applesauce and put our teamwork to work. There is something about washing, peeling, cutting and stirring that make the spirits rise.....and the aromas, no candles needed! Our biggest batch we ever made was 50 quarts, we enjoyed that for a long time. =)

 Yield: about 3-1/2 cups

• 8 cups chopped peeled tart apples (about 3-1/2 pounds)
• 2 T ground cinnamon
• 2 T water
• In a large pot place the water, combine apples and cinnamon. Cover and cook over medium-low heat 30-40 minutes or until apples are tender, stirring occasionally. Remove from heat. Mash apples slightly if desired. Serve warm or cold.

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