Oct 23

No-Bake Sugar Free Almond Coconut Cookies

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So…carob chips?  Have you tried them?  I have tried to sneak them into several different recipes and they have just not compared to the real thing.  Seriously, sometimes a girl’s just got to have CHOCOLATE!  Finally found some way that I like them…paired with almonds and coconut for a crunchy not too sweet treat!

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No-Bake Sugar Free Almond Coconut Cookies
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Ingredients
  1. 1 C Carob Chips
  2. 2 C Sliced Almonds
  3. 3/4 C Unsweetened Shredded Coconut
Instructions
  1. Melt and stir Carob Chips until smooth.
  2. Stir in Almonds and Coconut.
  3. Spoon onto baking sheet covered with parchment paper.
  4. Sprinkle tops with Coconut.
  5. Chill in refrigerator fo 20 minutes and ENJOY!
Notes
  1. Try with other favorite types of nuts!
Eyes on the Source...Hebrews 5:9 http://eyesonthesource.com/
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Oct 22

Pecan and Coconut Bars (Grain Free!)

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One of my more popular posts on the blog are my Chewy Quinoa Oat Bars.  I have gotten many comments here and on Facebook from those of you who have tried them, thank you!  I have been attempting to throw together a recipe for grain free bars and finally I’m able to share that with you here today! 

Pecan and Coconut Bars (Grain Free!) 3

Pecan and Coconut Bars (Grain Free!)
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 1 C Sliced Almonds
  2. 1 C Chopped Pecans
  3. 1 C Shredded Coconut
  4. 1 C Almond Meal (finely ground almonds)
  5. 3/4 C Ground Flaxseed
  6. 1/2 C Water
  7. 1Tbsp Vanilla
  8. 1/4 C Honey
  9. 1/2 C Coconut Oil
  10. 1 tsp Sea Salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine Almonds, Pecans, Coconut and Almond Meal in a large mixing bowl.
  3. In a small separate bowl, combine Flaxseed and Water. Let sit for a minute and then add to nut mixture.
  4. Mix in the rest of the ingredients: Vanilla, Honey, Coconut Oil and Salt.
  5. Stir well and then press into an 8x8 casserole dish lined with parchment paper.
  6. Bake at 350 degrees for 25 minutes or until edges begin to brown.
  7. Remove from oven, let sit for 5 minutes. Lift parchment paper and bars out of dish and place on a cooling rack.
  8. Cool completely before cutting. (If you can wait that long!)
  9. Wrap individually for an "on-the-go" snack.
Notes
  1. If bars are not as solid as you like, place them in the fridge for 1/2 hour before cutting. Add a little pumpkin puree for a holiday treat!
Eyes on the Source...Hebrews 5:9 http://eyesonthesource.com/
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Oct 21

Pecan and Coconut Green Beans

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Any plans for green beans on your holiday table?  Try this sweet recipe for added crunch and eye please-ability. { Is that a thing? Pretty sure it is! :-) }  Pecans and coconut are such an amazing combo!  Have you tried the Nutty Pumpkin Granola?  Hubby’s favorite! :-)

Pecan and Coconut Green Beans 3

Pecan and Coconut Green Beans
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Ingredients
  1. 3 C Fresh or Frozen Green Beans (washed and ends cut)
  2. 3/4 C Chopped Pecans
  3. 3/4 C Unsweetened Shredded Coconut
  4. Coconut Oil
Instructions
  1. Cover bottom of skillet with Coconut Oil and heat.
  2. Add Green Beans and stir until coated.
  3. Cook for 2-3 minutes and then add Pecans and Coconut.
  4. Stir and cook for another 5 minutes or so. Beans should still be crisp, not soggy.
  5. Enjoy a sweet and crunchy side dish!
Notes
  1. If you want the Coconut to be more browned, heat in the Coconut Oil before adding the Green Beans.
Eyes on the Source...Hebrews 5:9 http://eyesonthesource.com/
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Pecan and Coconut Green Beans

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Oct 20

3 Berry Chia Popsicles

Popsicles are a fun way to add more fruits (or even veggies) to your menu anytime of the year.  Choose your favorite combination, throw it all in a blender and then freeze to enjoy later.  It’s a great snack to have prepared ahead of time and the kiddos (and hubby!) think it’s a treat.  They don’t have to know what ingredients I sneak into them!  :-)

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3 Berry Chia Popsicles
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Ingredients
  1. 2 C Mixed Berries (blueberries, raspberries, blackberries)
  2. 1 1/2 C Coconut Water/Milk
  3. 2 Tbsp Chia Seeds
  4. 1 Tbsp Honey
  5. 1 Tbsp Coconut Oil
Instructions
  1. Toss all ingredients into blender.
  2. Blend until smooth.
  3. Pour into popsicle molds and add sticks.
  4. Freeze for 3 or more hours.
  5. Enjoy! :-)
Eyes on the Source...Hebrews 5:9 http://eyesonthesource.com/
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Oct 16

Oven Roasted Cauliflower

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Definitely the best way to enjoy cauliflower.  I hate mushy cauliflower! :-(  Roasting the cauliflower on hight heat in the oven means you get to keep the crunch and also adds tasty browned edges.  YUM!

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Oven Roasted Cauliflower
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 1 Head of Cauliflower
  2. Coconut Oil (enough to toss and cover cauliflower)
  3. Salt and Pepper to taste
Instructions
  1. Preheat oven to 425 degrees.
  2. Remove stems and rinse and dry cauliflower.
  3. Cut into bite size stalks.
  4. Toss and coat cauliflower with coconut oil.
  5. Place in baking/casserole dish.
  6. Salt and Pepper to taste.
  7. Bake at 425 degrees for 25-30 minutes stirring at least once.
  8. Remove from oven when edges are browned.
  9. Serve immediately.
Notes
  1. For flavor variations add parmesan, garlic or other spices.
Eyes on the Source...Hebrews 5:9 http://eyesonthesource.com/
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Oven Roasted Cualiflower

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