Thanks to Marna- Paleo Pumpkin Muffins

So fall is in the air; I can feel it!!! A childhood friend used to adore the fall season. It always reminds me of her but I also appreciate the use of the oven again, cozy pumpkin smells and the fall foliage getting ready with colder days. 

A friend stopped by a couple weeks back and we got to talking about health and nutrition. Surprise, surprise- I KNOW! But alas, I continue to learn and appreciate the different perspectives on food that align for all one purpose; to feel and arrive at optimum health. 

I did a little study of my own after talking with her and consumed some yogurt and air popped butter popcorn one night. The next day, I did NOT feel so hot. I ached and was sore all over. As I reflected back on what I ate the night before, I was SOLD on giving PALEO a shot.  

It's been two weeks and I've not only naturally dropped 4 more pounds (eliminating grains, legumes, cheese, yogurt and BUTTER!) but when I ache in the morning, I know it's my muscles that were worked the day prior and not due to food consumption. With this post, I hereby stand and eat...my...words!  Butter, I am afraid you are on hiatus for now.  

Which all leads me back to this blog that I have been following for awhile but now more than before! 

Living Carroll happens to be a girl who I went to school with growing up and it's her story with her family. One day, she posted these muffins where her kiddos thought they were cupcakes! WHA? 

After eating all natural foods for awhile now, the taste buds really change and are more sensitive to sugar. With our windows open all day today and our A/C finally off, I was ready to give these treats a bake!   

THANK YOU MARNA!!!! Not only does my house smell like fall but my waistline has not suffered from this savored treat. 

This recipe is based on the recipe found here.

Ingredients:

• 1½ cups almond flour
• 3/4 cup canned pumpkin
• 3 large eggs
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 2 tsp pumpkin pie spice
• 1/8 tsp sea salt
• 1/4 cup Raw honey or Coconut Nectar
• 2 tsp almond butter

Directions:

Preheat oven to 350℉.
Mix all ingredients and pour evenly into tins.

Coat muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconut oil to batter).     (I used the bite size muffin tin and put in for 10 minutes)

Bake reg. muffins for 25 minutes on the middle rack.

With my pumpkin patch going crazy, I'm excited to have fresh pumpkins to work with! 

Happy baking people! and Welcome fall! 

Natural Imperfections

With my husband working in Africa, my mom and I, along with the lil man decided to take a road trip back to my roots in Washington state. It had been three years since I had been back and I was ready to beat this heat and hit the road. Since my mom is getting older and the lil man is ansey, we decided it would be best to stop halfway and stay the night.

So we pulled off into this little farming community and right next to our motel was a produce stand. When picking out our watermelons, I asked the girl, "How do I know a good melon?" She replied, "There's three things to look for: 

#1. When you knock on it, you want to hear a good solid 'THUD.' (...okay...?)

#2. When you look at the where the stem was, it should be brown when ripe.

#3. When you see these markings (below) it means a bee smelled the sweet fruit. As the bee realized it could NOT get to the sweet nectar, it tried to sting it!"  

HA! Who knew????  A fun tidbit learned this summer! 

She said a lot of times, people overlook these markings as something BAD, imperfect or wrong with the melons. Quite the contrary!

Boy, am I glad I asked how to pick one out because this melon was definitely a winner! Not only was it bright RED inside, SUPER SWEET but it was literally smiling at me when I cut it open. 

Almost as if it had a personality and laughing at the bee who couldn't get what it wanted. 

LUCKY ME! 

So with all of this watermelon, I made Watermelon Popsicles from Pinterest. 

Truly one of my favorites but as you can see below, the boys agree! 

Here's the recipe! 

Watermelon Frosty
serves 2

2 1/4 cups frozen watermelon cubes
1/2+ cup water
2 Tbsp real maple syrup
1 large lemon, squeezed (lime juice also works very well! use 2 limes)
1 fresh banana

Blending Tip! The best way to blend up this frosty is in a Vitamix - it really frosts up that thick frozen watermelon!

You can drink after blending for a refreshing cooler or fill up containers & freeze for popsicles later! 

Happy Melon picking!