Homemade Almond Butter has become a staple in my house. I make it about once every week or two, and it’s cheaper and much tastier than buying it at the store! This almond butter tastes perfect with sliced apples, on a sandwich with banana, or even as a sauce on dark chocolate – yum! And I have a couple of secret tips to make sure each batch always comes out delicious!
Today it was over 80 degrees in South Texas, so I figured I better hurry up and post this cozy recipe before temperatures start warming up too much!
During these past couple of winter months, I would crave something warm to drink in the evenings but I didn’t want coffee because of the caffeine, and tea just wasn’t hitting the spot. Then I remembered I had peppermint essential oil lying around that I never used for anything. I threw together what I thought would be good… and it turned out amazing! Creamy, rich, not too sweet or chocolatey, with a kick of peppermint and a frothy top.
This recipe is very easy to make and perfect for cold weather, rainy days, watching movies, dessert, or just all around coziness!
Y’all, it’s actually cold in South Texas! ❄️☃️
It’s been cold and rainy off and on these past couple of weeks, and we even got snow one morning! I’ve been drinking lots of homemade hot chocolate and snuggling with my foster dog, Opal. Then I remembered this warm, hearty soup I made not too long ago and thought it would be the perfect recipe to post.
This delish soup is my version of Kimberly Snyder’s Red Lentil and Carrot Stew. When it comes to soups and stews, I like to keep it simple, and I’m not a big fan of cooked carrots, so I changed things up just slightly. Make this savory soup for your friends and family, or store in the fridge and have ready made meals! Full of nutrients, fiber, and protein, this Red Lentil & Kale Stew is the perfect cold weather meal!
For the longest time I hated lemon flavored sweets. I couldn’t understand why anyone would want to eat lemon candies or lemon desserts or lemon ice cream. I mean, what kind of psycho would choose lemon cake over chocolate cake? It just isn’t right. But slowly, my love for lemons began to shine through my chocolate exterior. Finally, I could admit to myself that lemon squares are delicious. Lemon sorbet? Don’t mind if I do. Raw lemon cheesecake? Even better!
So I decided to make lemon muffins for the first ever last week, and I also added chia seeds because one can never have too many chia seeds. The result? A hearty, flavorful muffin that tastes super amazing with homemade strawberry jam and a cup of coffee ☕️🍓
Summer is just around the corner! Unless you live in South Texas like me, in which case, it’s summer year round 🔥
But I’m okay with that because it means it’s always nice cream weather. I’m still going strong 2+ years into my obsession with banana nice cream and all it’s versatility/deliciousness. I used to make chocolate peanut butter nice cream all the time and I still love it, but lately I’ve been coming up with new flavors 🍌🍨
Enter Turmeric Persimmon Nice Cream. There’s something about persimmon that kicks up the nice cream game like a million notches. Persimmon adds natural sweetness, a gorgeous bright orange color, and a creaminess that I can’t even explain but it’s amazing. Bananas are one of nature’s most perfect foods and lends more natural sweetness as the creamy base for this recipe. Finally, ground turmeric balances out all the sweetness from the persimmon and banana, adds to the vibrant color, and contributes antioxidants and other healing properties.
Blend this dish up in just a few minutes, then top with coconut flakes, fresh fruit, and coconut whipped cream. I love having this Turmeric Persimmon Nice Cream for lunch, a snack, dessert – I’ve even had it for breakfast! Aside from being sweet and creamy and A++ all around, it gives you a ton of energy to go about your day.