October 2017 Favorites

Hello, friends!! Happy November!

Good news…I’m typing most of this from our computer (cue happy dancing)! Bad news….I can’t upload photos to the computer, so we’re dealing with low quality phone pics again, but hey, I’ll take what I can get!


Before I dive into the highlights and favorites from October, I wanted to share a quick story. About a month ago, I received an email from WordPress telling me that the card they have on file expired and that I needed to update it if I wanted to renew my site. At that point, I was on the fence about where I was headed – I was in the middle of debating whether or not to continue writing in this space. You see, I was feeling a bit lost, unworthy, and unmotivated (in regards to this blog). Definitely not a good place to be. One night, before bed, I asked for a sign to tell me what I should do. The next morning I woke up to two new subscribers to this little blog of mine and took that as my sign to continue here for the time being. SO, thank you, to those two new subscribers. I was surprised to see that, considering I’ve only published two posts over the course of six months. I’ve renewed my site for the next year and I guess we’ll see what happens. My hope is that I’ll feel more motivated to actually share some of the recipes I’ve created over these last several months! I really do love to write and have done a lot of it outside of this space, but I think it just took some time and gentle reminders from friends as to why I even started this blog. Thank you to those who continue to read my rambles and support me here, it really does mean a lot. ❤

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OCTOBER FAVORITES:


ZUCCA SPICE >> Osmia Organics | Artisanal Soap >> My friend, Jen, sent me a beautiful ‘Happy Autumn’ box and in it was this delicious bar of soap. I almost didn’t want to use it because it was so perfectly and wonderfully packaged AND I wanted to be able to smell it forever! But I’m using it and loving it…A LOT. It’s incredibly creamy with a gentle lather and doesn’t leave a perfume-y, intoxicating scent on your skin. The aroma is warm and cozy in the shower (literally screams Autumn…kinda like pumpkin spice latte meets the woods) and you’re left with soft, happy skin. It looks like they’re all sold out of Zucca Spice, but I’ve got my eye on a few other scents!

October 2017 Favorites // Be Sol-Ful Living
CHEWY CHOCOLATE BROWNIE COOKIES >> Feasting on Fruit >> Willow had been asking to make these ever since I showed her Natalie’s video…and since it involved a lot of chocolate, she was super happy to help make them! We skipped the walnuts (since we’re avoiding them for Willow) and ours didn’t turn out nearly as dark as Natalie’s, BUT they tasted delicious! Definitely brownie-like, chewy, fudgy, and not overly sweet.


CINNAMON STREUSEL ZUCCHINI BREAD >> Feasting on Fruit >> We made this not once, not twice, BUT THREE TIMES!!! It’s seriously that good. So good that we shared some of the second loaf with friends (non vegan) and they all asked for the recipe. I think this is my favorite recipe of Natalie’s…and I’ve made quite a few of her creations, so that’s saying a lot! If you were to offer me something chocolatey or a slice of this zucchini bread, I would take the bread every time. I loved lightly reheating a slice in the oven to go with my tea and I’m not ashamed to admit that I ate some for breakfast one morning with Willow.

October 2017 Favorites // Be Sol-Ful Living

October 2017 Favorites // Be Sol-Ful Living

TRADER JOE’S VEGAN KALE CASHEW & BASIL PESTO >> Josh brought this home from work a couple of weeks ago and it has become our new favorite! Yes, I know we could make our own, but when a store carries a legit pre-packaged item (no citric acid, sugar, gums, etc.), I like to support that. It tastes super fresh and packs a lot of flavor. We even got Willow to eat some, which is huge. Things we’ve tried it with: Simple Mills crackers, fresh veggies, Trader Joe’s lentil noodles, potatoes, and homemade pizza.

October 2017 Favorites // Be Sol-Ful Living

TESSEMAE’S ORGANIC KETCHUP >> I feel so silly for putting store bought ketchup on my favorites list, BUT it’s seriously good. I’m all about making things from scratch, but I’m always on the hunt for healthy, convenient options when you’re in a pinch. Most store bought ketchups contain sugar, citric acid, and other random additives that we avoid….So I was excited to find an alternative that was free from all of that! It’s sweetened with dates, but doesn’t taste like dates – I promise. I don’t use ketchup very often, but Josh and I were talking about it randomly one day and suddenly craved it! I’ve been loving it with roasted potato wedges. I found it in the refrigerated section at Natural Grocers.

October 2017 Favorites

Easy DIY Halloween Luminaries >> This was such a FUN craft to do with Willow!!! She even asked to make a couple for her favorite Natural Grocers and Whole Foods employees ❤ Be prepared though to get sticky and messy! The YouTube video is insanely cute and worth the watch. We bought some of those LED tea lights from the dollar store, repurposed some tomato sauce and salsa jars, and found tissue paper on sale…so this was a really inexpensive project!

They look more yellow (as opposed to orange) in the photo below, but I think it’s because of the yellow tea light inside the jar.


INSIGHT TIMER >> I’ve been working a lot more with focusing on my personal path, digging deep, and letting go of the things hindering my growth. One of the things that has helped tremendously is the free app, Insight Timer. There are countless guided meditations, talks, and music for various areas (sleep, inspiration, calming, refocus, etc.). I try to take time to listen to music or a guided mediation twice a day and I’ve noticed tremendous change in my overall attitude and well-being. The best part is that even Willow asks to listen to some of the sessions (she loves the singing bowls most). There was a period of time last month where I was struggling with insomnia and the sleep meditations really helped to calm my mind and get me ready to sleep. I highly recommend it!

OUR ANNUAL ADVENTURE TO DEVILS LAKE! This is about an hour away from us and we love to go before they close access for the winter. We weren’t prepared for as much snow and hiked to the lake in regular hiking shoes (Willow wore rain boots) and forgot our gloves at home! But there is nothing better than being surrounded by tall trees, fresh snow, and stillness. The only noise is from the gentle rippling stream and an occasional bird. Absolute peace. Here are some of my favorite photos from the day:



VEGAN CREAM CHEESE ALFREDO >> The Vegan 8 >> Brandi does it again! Another delicious (almost drinkable) sauce that I want to put on everything. She’s kind of the queen of heavenly sauces – I had already made her garlic afredo sauce from a few years ago and loved it, so I already knew that I was going to really enjoy this one! Brandi is so good about seasonings and flavor and she’s taught me to have a heavier hand when it comes to using spices/herbs…a tablespoon of dried Italian herbs in this recipe was so perfect. Incredibly creamy, rich, and went so well with everything I paired it with! The first night we poured some over cauliflower and purple sweet potato. The next night I dipped roasted potato wedges in it. SO GOOD!

October 2017 Favorites
October 2017 Favorites

ROASTED BUTTERNUT SQUASH ICE CREAM >> Feasting on Fruit >> Natalie has introduced me to a new favorite way to use roasted butternut squash! My brain always goes to soup – in fact, we’ve made butternut squash soup at least four times this season already. So when I saw this new recipe waiting for me in my inbox from Natalie, I was intrigued. Roasted butternut is the way to go – roasting brings out the flavor and natural sweetness of this divine squash. It’s what we do for soup, so it made perfect sense to me to roast it up for this delicious ice cream! And oh, goodness. It WAS delicious! So cinnamon-y, creamy, sweet, and she was right when she said, “cold + cozy.” We topped ours with extra (lots of extra) cinnamon and chopped pecans. I can’t wait to make it again!

October 2017 Favorites

HOLIDAY CHEERS >> HEALTH-ADE KOMBUCHA >> I found it! I finally found it!!! And I know it’s not the holiday season just yet, but I couldn’t resist. Thank you, Whole Foods, for carrying this!! I tried finding it last year, but didn’t have any luck. This is definitely one of my top 3 brands because the sugar content is super low….this entire bottle has 4g. I love the cozy, but not overpowering flavor (ginger + cacao + allspice) and slight sweetness. I think I need to stock up on more next shopping trip!

October 2017 Favorites
 
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BOOKS:

Here is what I read and loved from mid-September through October! (Not pictured: Braving the Wilderness by Brené Brown – I loaned my copy to my Mom). I HIGHLY recommend reading it.

October 2017 Favorites
I read Light is the New Black for the third time and I swear it helps to refocus and recenter me every time. I know I’ll read it again and again.

I also wrapped up A Court of Thorns and Roses series and just, wow. I was SO sad to finish it and even struggled to get into another book afterwards because Maas did such an amazing job sucking me into the world and its characters.


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Have you watched anything good lately??? It’s been a few months since I’ve watched anything on Netflix or really anything besides an occasional YouTube video, but last week my parents watched Willow for a few hours so Josh and I could start the second season of Stranger Things! Gah!!!! It is so good. We’re hoping to finish it up this week or next.

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I’ll leave you with this photo of my little Wonder Woman ❤

She only knows about Wonder Woman through reading books and has become obsessed with her…so it was no surprise to us when she asked to get a Wonder Woman costume.


I hope you all have a wonderful November!

Thanks for stopping by!

Grain-Free Peppermint Brownies

This time last year I shared a recipe for Triple Chocolate Peppermint Brownies and since they were a big hit, I wanted to challenge myself to see if I could recreate them to be closer to my current “diet.” I was going to try and make them AIP compliant, but since Willow isn’t the biggest fan of carob, I thought I better stick to good old cacao.

So what adjustments did I make?

Instead of gluten-free all purpose flour, I used cassava flour.

I used coconut butter in place of raw tahini (oh, how I miss tahini!).

Instead of aquafaba, I subbed in pumpkin puree.

My first trial was too heavy on the cassava flour which not only left you with a somewhat overpowering taste in your mouth, but they were also on the dry side. Second trial got a little closer, but not up to my perfectionist standards 😉 Third time’s a charm and I knew that I finally nailed it when Willow took a bite and already asked for a second one…and said, “Mom, can we make these for Christmas?”

YAY! On that note, when we asked Willow what she wanted us to make for dinner on Christmas Eve, she replied: “Cookies.” I swear she does eat more than baked goods!

These brownies are NOT for the faint of heart as they’re super….

RICH

CHOCOLATEY

SWEET

CHEWY

FUDGY

Grain-Free Peppermint Brownies

GRAIN-FREE PEPPERMINT BROWNIES

{gluten-free, soy-free, nut-free, seed-free, oil-free, vegan}

Makes 8 large brownies or 16 smaller ones

WHAT YOU NEED:

  • 1/3 cup Otto’s Naturals Cassava Flour
  • 1/4 cup cacao powder
  • 1/4 cup coconut sugar*
  • 1/4 teaspoon Himalayan salt
  • 1/2 cup coconut butter
  • 1/2 cup pumpkin puree*
  • 1 Tablespoon NuStevia Cocoa Mint Syrup*
  • 1 cup Enjoy Life mini chocolate chips, divided
  • 4 Tablespoons gum-free, unsweetened coconut milk*

*If you’d prefer to skip the stevia syrup, add an additional 1/4 cup coconut sugar and use 1/4-1/2 teaspoon of peppermint extract. You can use sweet potato puree instead of pumpkin (I recommend using white sweet potato) or you can do a combo of both. For the coconut milk I recommend either Trader Joe’s canned or Native Forest’s Organic Simple Coconut Milk.

HOW TO:

  1. Preheat oven to 350°F and lightly grease a 8×8 baking dish.
  2. Whisk together the flour, cacao, coconut sugar, and salt. Set aside.
  3. Using a double boiler, gently melt together the chocolate chips and coconut butter; stirring frequently. Once smooth, remove from the stove and add it to your dry ingredients…along with the pumpkin puree, coconut milk, and stevia syrup.
  4. Once everything is combined, fold in the remaining 1/2 cup mini chocolate chips.
  5. Transfer the mix to your baking dish and either using your fingers or a spatula, flatten it out into an even layer. This batter will be very thick due to the cassava flour and you’ll be tempted to add in more liquid, but please don’t!
  6. Bake for 20-25 minutes. Allow to cool for 20 minutes before cutting.
  7. Enjoy!

If you have leftovers, I recommend warming them slightly before eating to allow the chocolate + coconut butter to soften a bit!

Grain-Free Peppermint Brownies

Grain-Free Peppermint Brownies

Merry (almost) Christmas, my friends! Wishing all of you a wonderful holiday!

Thanks for stopping by!

One-Bowl AIP Sugar Cookies

One-Bowl AIP Sugar Cookies

Ah, the glorious world of grain-free, nut-free, vegan baking. Have you tried it? It’s definitely NOT easy and I bow to those who are seasoned pros because after just a few trials I was ready to pull my hair out and throw in the towel. But I’m glad I didn’t because otherwise I wouldn’t be sharing our new favorite cookie recipe with you!

What’s your cookie type?

Are you a crunchy or soft cookie kind of person?? For me, it depends on the cookie. I love a pillow-y, melt-in-your-mouth, soft snickerdoodle or peanut butter cookie, but when it comes to sugar cookies or chocolate chip cookies, I’m a sucker for the crispy ones. It brings me back to my childhood and my Mom’s fabulous chocolate chip cookies.

I tried experimenting with coconut flour, cassava flour, arrowroot, tapioca flour, but hit fail after fail. It wasn’t until my friend, Rebecca shared her recipe for snickerdoodles that I was hit with the realization that I hadn’t tried using tigernut flour! I’ve used it to make pancakes (which Willow didn’t like, but Josh & I did), so I decided to give it a try in cookies.

Obviously the tigernut flour worked, otherwise we wouldn’t be here today with this recipe (it only took three trials)! And the best part is….only SIX ingredients and ONE bowl! Super simple. Thank you for the inspiration, Rebecca!!! xo

Josh thought I should title these: So Good You’ll Want to Go AIP Sugar Cookies…kind of a long title, don’t you think? 😉

One-Bowl AIP Sugar Cookies

These have a wonderful crispy exterior with a soft center and they absolutely melt in your mouth with a buttery deliciousness! I gave myself a tummy ache testing these out since I still can’t tolerate sweet too well, but with the holidays fast approaching, cookies are a must! I’m happy to report that they got a thumbs up from all who tried them!

I realize that there are chocolate chips here when they’re supposed to be sugar cookies, but that’s what happens when you have a four-year-old chocoholic helping you. So you have the option to make just sugar cookies OR chocolate chip cookies…both are equally delicious.

One-Bowl AIP Sugar Cookies

Makes 10-14 depending on size of cookie scoop

What You Need:

  • 1 cup TigerNut flour
  • 1/4 teaspoon Himalayan salt
  • 1/4 teaspoon baking soda
  • 1/4 cup pure maple syrup
  • 3 Tablespoons coconut oil (solid)
  • 2 Tablespoons Enjoy Life mini chocolate chips (optional or for AIP use carob chips)

How To:

  1. Preheat your oven to 350°F and line a baking sheet with unbleached parchment paper.
  2. Using a stand up mixer with the paddle attachment, combine all of the ingredients (except the chocolate chips). Once everything is well incorporated and there aren’t any signs of coconut oil,  you can fold in the chocolate chips. If you don’t have a stand up mixer, you can use a fork and spatula to mix the dough.
  3. Roll into balls or use a small cookie scoop and place onto the baking sheet. These cookies will spread out some, so be sure to space them out.
  4. Bake for 12-15 minutes, or until golden brown. Allow to cool completely on the baking sheet. ENJOY!
  5. Best stored in cookie tins or a cookie jar to maintain the crispiness.

One-Bowl AIP Sugar Cookies

One-Bowl AIP Sugar Cookies

Thanks for stopping by!

REVIEW: November Favorites 2016

Happy (almost) December, my friends! December???!! I know I say it every month, but seriously, HOW did another month fly by so fast??? The year is almost over!

We stuck close to home last month, no crazy adventures, because I’ve been working like a madwoman to get myself ready (both mentally and physically) for the holiday bazaar this Saturday! I’m sharing a table with my Mom at a local event – my first time as a vendor and not a shopper! I feel like I’m using way more exclamation points than usual…I think I’m excited. And nervous! But I’ve got new products to bring and old favorites – fingers crossed things sell!


Oh! Willow did get her first haircut! Haha! More like the world’s smallest trim 😉 she was afraid to cut her hair and won’t let me cut mine, so we’ve got crazy long hair for now. We took her to my aunt’s salon, so it was fun experience…

But back to the purpose of this post…my favorites! I did lots of reading and very little of trying new products and recipes, but still have some share-worthy things here!

Before I dive in, I wanted to say how grateful I am for my family. Not only do they love and support me unconditionally, but they continue to amaze me. This past Thanksgiving, we had not only an all vegan, gluten-free gathering, BUT get this…also grain-free!! Can you believe it??? The food was amazing and from what I could gather by the empty plates, I wasn’t alone in my thinking. I hope you all had a wonderful holiday, to those who celebrated ❤️

REVIEW: November Favorites 2016

{{Shepard’s Pie Stuffed Acorn Squash (link and details below), mashed potatoes with an AIP friendly mushroom gravy, roasted brussels, and garlicky spinach. How are we going to top this meal next year???}}

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NOVEMBER FAVORITES:

PRODUCTS:

Simple Mills Pizza Dough >> I actually meant to include this in last month’s favorite post, but completely spaced it! When this product went on sale in October at Natural Grocers, we ended up buying a few boxes. While I personally can’t enjoy this, Willow and my family raves about it! I take that back, I actually did enjoy a little at a family pizza night…I LOVED it, but sadly paid the price for several days 😦 the almond flour and cauliflower just don’t agree with my system. I’m hoping that changes in the future because this crust is amazing…I might even go out on a limb to say it’s the best I’ve ever had. Willow has declared that we only make this crust! Awesome ingredients, super easy to mix up, and full of flavor!

REVIEW: November Favorites 2016

Simple Mills Sun-Dried Tomato & Basil Almond Flour Crackers >> Another product I failed to mention earlier! I bought these for Willow when we went on our road trip to CA back in September and they’ve been a huge hit ever since. Willow says they taste like pizza 🙂 She eats them as a snack with hummus or chickpea mash, or as is!

REVIEW: November Favorites 2016

Ah Cacao >> Kicaco (cacao energy bar) Coconut >> Only three ingredients and no added sugar. Who would have thought that raisins + coconut + cacao would create an amazing combo of flavors and texture?? I found this during one of our trips to Natural Grocers and there were three flavor options (the other two contained almonds or peanuts) – all were $1.99 each. The first trip we grabbed just one to try and split it between three people…I quickly regretted not buying more! They’re perfect on the sweetness level and super satisfying.

REVIEW: November Favorites 2016
REVIEW: November Favorites 2016
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BOOKS:

I’m starting with books before recipes this post (you’ll soon see why)! I actually read more than shown here, but a couple of the books weren’t very good.

REVIEW: November Favorites 2016

Medical Medium Life-Changing Foods by Anthony William >>
If you’ve been following my blog or Instagram account for awhile, you know how much I loved his first book. This second book is just as amazing! He breaks down 50 foods (fruits, vegetables, herbs, wild foods) and not only does he discuss the healing properties of each, but he also lists symptoms and illnesses within each food that could benefit from consuming it. Each food is also accompanied by a recipe! Just like his first book, I am glad we own this book as we will be referring back to it frequently. HIGHLY recommend!

Dumbing Us Down (The Hidden Curriculum of Compulsory Schooling) by John Taylor Gatto >> I devoured this book in almost one sitting – it was incredibly insightful and a very quick, easy read. I found myself nodding in agreement all throughout and had a good laugh at his list of what kids actually learn in school – it was so true and very sad. This book explained so much about myself and how compulsory school impacted my spirit, in a negative way…and how the system failed me. Please don’t get me wrong, there are some amazing teachers and schools out there, but even the best teachers have rules to follow and curriculum to adhere to…which doesn’t account for the varying degree of learning styles. Reading this book and seeing how Willow is thriving without sitting in an overcrowded classroom confirms our decision to homeschool. Excellent read – I gave it five stars on Goodreads! Josh also read it and has since recommended it to a few people he knows.

Mastering Your Mean Girl: The No BS guide to Silencing Your Inner Critic and becoming wildly WEALTHY, fabulously HEALTHY, and bursting with LOVE by Melissa Ambrosini >> I LOVED THIS BOOK!!!! I laughed, cried, and walked away feeling so empowered. Reading her story felt like she was in my head writing my story – I could relate in so many ways – health issues and all. This was beautifully written, well organized, and eye-opening. Her words really force you to take a look in the mirror and see just how much your inner critic (voice) holds you back from living the life you deserve. I love the quotes throughout the book, as well as the contracts (which you can print from her website). Being more accountable and recognizing why you’re acting in fear will get you closer to love and silencing your “mean girl.” We are all deserving of love and we need to realize that we can absolutely create the life we want! I HIGHLY recommend this book to all of my women readers! I gave it five stars on Goodreads.

The Conscious Parent: Transforming Ourselves, Empowering Our Children by Shefali Tsabary, PhD >> I just recently started this book and while I’m not very far, I can already tell that I’m going to learn a lot from it. This is a bit heavier and wordy than the previous two books I mentioned, but I do need to put into account that it was written by someone holding a PhD. I’ll hopefully have more to say next favorites post, or look for my review on Goodreads!

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RECIPES:

Yellow Coconut Curry >> Medical Medium’s Life Changing Foods book >> After completing his book, Josh and I quickly chose to start with this recipe…because curry! This was how I reintroduced curry spices back into my diet and I was so relieved to not have a negative reaction. We loved it so much that we’ve made it twice! It is so comforting and satisfying, but the best part is that it makes a GIANT pot and the leftovers get better and better with each passing day. I love how it doesn’t contain any nuts, beans, or grains – so we didn’t have to modify the recipe at all.

Asparagus Soup >> Medical Medium’s Life Changing Foods book >> We’ve been gravitating to lots of soup with the cold weather upon us, so we were excited to give this recipe a try. Unlike the pot of curry mentioned above, this soup made just enough for two adults and a small portion of leftovers that I had hoped Willow would eat. It calls for very minimal ingredients, but the flavor was wonderful! We made the mistake of using an immersion blender the night we made it, which left the soup quite fiberous (due to the asparagus), so I ran the leftovers through the Vitamix to create a really smooth, creamy texture and preferred that so much more. I enjoyed it with some sauteed greens – I failed to take a photo.

Shepard’s Pie Stuffed Acorn Squash >> The Plant Philosophy >> When Margaret first showed some teaser pics of this recipe, I knew straight away that I wanted to make this for Thanksgiving. I loved the idea of having all sorts of delicious, healthy veggies stuffed into one beautiful dish. I did make some minor adjustments to keep it AIP friendly, but didn’t change the seasonings or process. Here’s what I did: since most frozen mixed veggies contain peas, beans, or corn, I opted to cook up some fresh veggies of my choice – I sauteed up onion, garlic, carrots, and celery (certainly didn’t look as pretty or colorful as Margaret’s). Next, for my portion, I added chopped, sauteed cremini mushrooms, but kept the meatless crumble for the rest of the family. Finally, I used white sweet potatoes instead of russet potatoes. The verdict?? EVERYONE LOVED IT! Even my 86-year old Oma (grandma) devoured her portion…even after she told me I gave her too big of a piece 😉 This was such an easy, flavorful, comforting dish and I’d love to make it again soon!

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As always, I’d love to hear from you!! Let me know if you’ve tried any new products or recipes or read any good books. Leave me a comment below! Hope all of you have a wonderful December!!

Thanks for stopping by!

❤️

Baked Cinnamon Mini Donuts {AIP, Vegan}

Just when I thought gluten-free baking had its tricky moments, I dove head first into the grain-free, nut-free baking world and it is 100 times harder than I thought! So many failed attempts with either gummy textures or mushy. Upon researching, I learned that AIP baked goods, more often than not, produce a different texture and unless grain-free is all you’ve ever known, it might also take some time to get used to. During my MANY trials, I also learned the importance of two things:

  1. DO NOT over mix the batter.
  2. Allow baked goods to cool completely before eating…this was VERY hard for me.

Have I scared you away? Haha! I promise these donuts are delicious and picky eater approved. I have written here that this recipe makes 12-14 donuts and I say this because Miss Willow will eat the batter by the spoonfuls! Each time I’ve made them, she helps herself to the bowl, leaving me to estimate how many it officially makes 😉



If you’re not on an autoimmune diet, I do have two other donut recipes on the blog and both use gluten-free (all purpose) flour and nuts. Check them out HERE and HERE.

Since I have made this recipe a gazillion times, I have added notes on variations, but I cannot attest to any other flours (coconut, banana, sweet potato, etc.).

Baked Cinnamon Mini Donuts {AIP, Vegan}

BAKED CINNAMON MINI DONUTS {AIP, Vegan}:

Makes 12-14 mini donuts

What you need:

  • 1 cup Otto’s Naturals Cassava Flour*
  • 1/4 cup coconut sugar
  • 1 Tablespoon Ceylon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon Himalayan salt
  • 3/4 cup coconut milk (gum-free)*
  • 1 teaspoon apple cider vinegar
  • 1/4 cup pumpkin puree*
  • 1/4 cup softened coconut butter*

For coating:

  • 2 Tablespoons coconut sugar (or maple sugar)
  • 1-2 teaspoons Ceylon cinnamon

*NOTES: I buy the cassava flour from Natural Grocers, but you can also find it on Amazon. I use Trader Joe’s canned organic coconut milk as it is free from any gums or strange additives. Instead of pumpkin puree, you can use unsweetened applesauce and they’re just as delicious! As for the coconut butter, I have also used half coconut butter + half coconut oil or all coconut oil…all three variations produce a very similar texture and flavor, so it comes down to preference or what you have on hand.

How to:

  1. Preheat oven to 350°F and grease your mini donut pan(s).
  2. Combine the coconut milk + ACV, set aside.
  3. In a large bowl, mix together the coconut sugar and coconut butter until well combined. I actually like to use my stand-up mixer for this to kind of cream it together until it resembles a sand-like consistency.
  4. Next add in the remaining wet ingredients (applesauce, milk + ACV) and mix until thoroughly combined.
  5. Then add in all of your dry ingredients and mix until just combined – be careful not to overmix. The batter will be VERY thick and you’ll be tempted to add in extra milk to thin it out, but resist that temptation!
  6. Pipe the batter into your donut pan – fill it almost up to the top (the batter will not rise like usual donuts) and using your fingers or a small spatula, flatten/smooth down the batter. If you don’t have a piping bag, grab a Ziploc bag, spoon the batter into it, seal it and snip off a corner.
  7. Bake for 15-18 minutes or until a toothpick comes out clean. Remove from oven and allow to set in the pan for another five minutes. While they’re setting, combine the mixture of cinnamon and coconut sugar in a Ziploc bag.
  8. Remove the donuts from the pan and shake them in the bag of cinnamon + coconut sugar. Allow them to set on a cooling rack until completely cool. Another option is to remove the donuts from the pan and allow them to cool, brush them with melted coconut oil and dunk them in a bowl of cinnamon + coconut sugar. OR dunk them in melted chocolate for a more decadent version (although, that last option isn’t AIP friendly)!
  9. Enjoy! I recommend pairing them with a hot mug of tea or apple cider.

***These donuts are best eaten the day they’re made – so make them and share!

Here is a very ugly, but real photo of what they look like when they first come out of the oven…they won’t look perfect, but coated in cinnamon + coconut sugar will make everything better!

Baked Cinnamon Mini Donuts {AIP, Vegan}
Baked Cinnamon Mini Donuts {AIP, Vegan}
Baked Cinnamon Mini Donuts {AIP, Vegan}
Thanks for stopping by!

❤️

REVIEW: September Favorites 

Happy (almost) October, my beautiful friends! I hope you’re having a lovely fall so far. We had a pretty warm September – filled with lots of playing outside (mostly digging in the dirt) and when we weren’t outside, we spent time coloring and doing puzzles. Willow’s latest obsession is puzzles and not just the big, jumbo-piece sets for kids…I’m talking the 750 piece puzzles! I’m not ashamed to admit that there was a weekend when we didn’t leave the house and the three of us sat and worked on a puzzle in our jammies – I think we all needed that time to just relax and spend quality time together.


Willow and I also took a last minute road trip with my Mom to Southern California to visit with dear friends – they were (are) family to me – they gave me a home when I didn’t have one years ago. It had been 10 years since we’d seen each other and it was an emotional and much needed reunion. Bittersweet, lots of tears, and heartfelt memories.

This post contains a few products we found while in California.

S E P T E M B E R  F A V O R I T E S:

**Please note that not all products shown here are AIP-friendly…I have started to slowly reintroduce some foods back into my diet – I will have a new post up soon with my progress and what I’m eating.

Products:

Otto’s Naturals Cassava Flour >> I purchased this via Amazon, but have since noticed it sold in Natural Grocers for a few dollars less. It’s on the pricier side…think almond flour, but when your options are very limited, the splurge is ok – besides, I’m not buying any other flours right now (gluten-free, buckwheat, almond, etc.). It’s very fine and looks a lot like regular flour – I’ve also been using it to make donuts – recipe coming soon!


Paleo Wraps >> You can find these wraps in quite a few stores and online, but so far I’ve found that the best deal is at Whole Foods for $8.99 a package. I don’t use them that often since they are pricey, but they’re really versatile – sweet or savory meals – You can fill then with fruit or veggies. I like that they also hold their shape and don’t break apart when you overstuff them! There is a slight sweetness due to the coconut, but I love that they’re raw and contain just a few simple ingredients – no gums, additives, preservatives.

Here I’ve filled it with plenty of raw veggies – red leaf lettuce, carrots, zucchini, cucumber, cabbage, and avocado.


Let’s Do Organic >> Green Banana Flour >> I have found this in both Natural Grocers and Whole Foods for $5.99 a bag. It’s come in handy to make AIP-friendly pancakes and other baked goods. From my experience, it has a nice subtle flavor and great texture.


Eating Evolved Primal Chocolate >> Crunchy Caramel >> You guys. I caved. I went almost a full month without chocolate…and then I saw this in the Long Beach, CA Whole Foods. Only three ingredients (organic cacao, organic coconut sugar, organic cacao butter), I absolutely had to try it! You might remember last year, in a favorites post, that I shared their coconut butter cups and loved them, so I already knew that I would enjoy this bar. It is 85% cacao – which makes it a tad on the bitter side, but that didn’t stop Willow from trying to steal this from me…I shared, no worries! I loved how it wasn’t overly sweet – weird as this may sound, I’ve been shying away from a lot of sweet treats and gravitating more towards savory.


Majestic Garlic >> Delicious Creamy Garlic (spread) >> Out of everything new that I tried during September, I’d have to say that this was my absolute favorite! We found it in the Long Beach, CA Whole Foods and I was so tempted to go back and stock my cooler with a few more tubs to take back home. The first ingredient is fresh raw garlic and it’s got this amazing, light, fluffy, texture that makes it insanely versatile – Willow dipped some gluten-free crackers in it and we also used it as a sauce for a cold lentil pasta salad for the drive back home. I hope to see it in stores here in Bend, OR soon!


TheBu Kombucha >> Honeydew >> Another gem we found at Whole Foods while in CA! You know me and my LOVE for kombucha and whenever I spot a brand I haven’t tried, I need to. This one did not disappoint! Refreshing, not overly sweet, and absolutely hit the spot on a hot day. Willow enjoyed sharing this with me.


Organic Gemini >> TigerNut Smoothie Mix (Vanilla Bean) >> Yet another item I found while in California (Whole Foods)! Now if you’re looking for a high-protein powder, this is not for you, but if you’re looking for a gut-friendly way to boost your smoothie, look no further. I don’t do smoothies as often as I once did since I have to limit my fruit intake, but when I do make them, I’ve been adding two tablespoons of this mix to the Vitamix. I make a simple banana-blueberry-spirulina smoothie with this added in – I find the flavors go so perfectly together. This is a Whole Foods Exclusive product and is sold for $14.99/bag. Also comes in Cacao Bean and Original.


I have to give a shoutout to two fantastic juice/smoothie spots in California:

Jan’s Health Bar in Huntington Beach >> I had the amazing and surreal opportunity to meet up with my Instagram friend, Karina, and her two adorable kiddos while at this place. It was walking distance from the house we were staying at, which was a huge bonus. Karina and I connected a few years ago and meeting her in real life was a major highlight of the trip. Sadly, we didn’t grab a photo together, but I guess that’s because we were so caught up in the present moment! While there, I enjoyed a large green smoothie and of course, the company ❤️


Simply O Organic Juice Bar in Los Alamitos >> I LOVED walking into this place and instantly being engulfed with the scent of fresh juice. It was hard to decide what to try, so I went with a green juice (Green Street) and Willow had an organic strawberry ice pop….I’d say she really liked it. When you walk in, to the right is the juice/smoothie bar and to the left is Pacific Organic Pops where they sell…you guessed it, popsicles! Not all of them are vegan as some are made with milk, but this fruity pop that Willow chose was so perfect for a hot California day!

What’s fun is that on the Pacific Organic Pops side, they have a “photo booth” and the pics can be emailed to you! Here I am with one of my best friends…


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Recipes:

Turmeric Zucchini Soup >> Eat Drink Paleo >> This was probably the easiest soup I’ve ever made, but one of the best! I made some minor adjustments to fit my diet (used an organic mushroom broth instead of vegetable broth and used Trader Joe’s organic coconut milk instead of full-fat). It had a cheesy flavor despite not having any nuts or nutritional yeast, which was a pleasant surprise.

Crispy Sweet Potato Fries >> Cultivate Beauty >> I am in love with this recipe. We’ve made it countless times over the last month because Willow actually eats them too! I have used both sweet potatoes and yams to make this recipe. So the post where I found this recipe is actually called The Secret to Crispy Sweet Potato Fries…if you avoid oil at all costs, then this isn’t for you. I have added some coconut oil and avocado oil back into my diet so I was excited to try this! 

Caramel Peanut Protein Truffles >> Veggies Don’t Bite >> When I received the email for this recipe, I knew I absolutely had to make these for Willow. What kid doesn’t like peanuts + chocolate?? I decided to whip these up to take along on our road trip as a treat for Willow to share with my Mom. I let her sample one the day I made them and her eyes lit up with the first bite! She devoured it and asked for another one…I felt bad saying no, but I had to since dinner was almost ready. You guys. She legit cried! That’s when I knew they had to be good! I SO wish I could have tried them to give you all a better review, but I think that sums it up. I did struggle a bit while preparing them – the “dough” was very sticky and difficult to work with – I actually emailed Sophia during the process because I thought for sure I did something wrong. I added maybe two extra tablespoons of oats to help with the stickiness factor, but in doing so, I was unable to achieve a smooth consistency. I ended up with larger pieces of oats and peanuts. Sophia was kind enough to reply to my panicked email 😉 and concluded that the dates I used were probably just really sticky/soft.  BUT I don’t really care about the process…Willow was one happy kiddo!

REVIEW: September Favorites
Homemade Italian Dressing (AIP, Paleo, Vegan) >> Don’t Eat the Spatula >> Following the AIP diet can get a little tricky when it comes to dressings. Most call for coconut milk or avocado…at the time I didn’t have either. So I did a quick search on Pinterest and after scrolling through, I finally found one that called for ingredients I had on hand. I made some minor adjustments – used avocado oil, but cut it by half and used filtered water for the other 1/4 cup. I also added in some nutritional yeast (approximately 1 TBSP). I used this dressing to make a GIANT kale salad to share with family – it was a huge hit! Two thumbs up from everyone! I made another batch of kale salad with this dressing to take for lunch on the road trip – just stored it in a wide-mouth mason jar and kept it in the cooler – we added some chopped apple to it as well and it was amazing.

Tapioca Pudding Porridge with Roasted Apples (AIP, vegan) >> Sweet Treats >> I honestly couldn’t tell you the last time I had tapioca pudding so when I found a recipe for it while searching for AIP desserts, I had to try it! The recipe only calls for three ingredients – four if you use vanilla extract. It was love at first bite!! I made a second batch and took it on our road trip. I love how it’s not overly sweet – only uses a small amount of maple syrup, but paired with coconut milk, it creates the perfect dessert…or breakfast! The first time I made this, I paired it with some cinnamon cooked apples and it was so comforting! So if you’re looking for an insanely easy dessert (or breakfast) give this a try!

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Books:

The Name of the Wind by Patrick Rothfuss >> Easily one of the BEST fiction books I’ve read in a loooooong time. Hands down. I was sucked into it after reading just the first few pages and after that, I struggled to put it down every night. It’s a very lengthy book (over 700 pages), but it goes fast – I was sad when it ended because I wanted more…thank goodness for the second book! The day I finished it, Josh hopped onto Amazon and ordered it. He has read the first two books in the series (a long time ago), but it was my friend, Jen, who told me I should read it. Sorry, Josh! I should have listened to you sooner! But seriously, go grab yourself a copy!! I gave it five stars on Goodreads.

The Wise Man’s Fear by Patrick Rothfuss >> This is the second book in the series and while I’m not very far in it, I can already tell you that I’m loving it!

102 Top Picks for Homeschool Curriculum by Cathy Duffy >> My dear friend, Kris, recommended this book to me so I immediately ordered a copy via Amazon and I am SO glad that I did. It is helping me to better gauge the style that fits not only Willow, but me as a teacher. It contains an abundance of resources and through questions, it narrows down the style(s) for you – as well as describing each one – Traditional, Charlotte Mason, Unschooling, Independent Study, etc.

I highly recommend it to any new homeschooling parent!

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Whew, that was a bit of a lengthy post! Now tell me, what were some of your favorites from September?? Did you try any new products? Recipes? Or did you read any books that you’d like to recommend? Please comment below – I’d love to hear from you!

 

Thanks for stopping by!

RECIPE: Sunshine Smoothie Bowl

Hello, friends! Before I dive into this recipe, I wanted to say a HUGE thank you for all of the supportive comments on my previous post – means so much to me. I was shocked at how well it was received and even more shocked to learn how many others are in the same boat. Your emails and text messages have helped me to feel less alone and hopeful. I’m sending so much love and healing energy to all of you ❤️

If you read my last post, you know that I’ve made some changes in my diet to reset my system and I’ve had amazing results – more energy, no bloating, pain-free, positive mood changes, clothes fitting better, and hopeful. When I was first introduced to the Autoimmune Protocol, I focused too much on the foods I’d have to avoid, rather than looking at the lengthy list of foods I could eat – it’s all about perspective, right?

Since going vegan almost ten years ago, I’ve consumed nuts & seeds on a daily basis. Heck, almost at every meal if I think about it: nut milk in my smoothies, nuts in granola, cashews to make a creamy sauce or soup, nut or seed butters on toast, in smoothies, in baked goods. The list could go on. Nuts & seeds are in A LOT of vegan products.

Same goes for grains. They’re in our cereals, granola, pancakes, and baked goods. But we also cook them up to go with our lunch or dinner – rice, quinoa, millet, buckwheat…well, you get the idea.

My body hasn’t ever had a break from nuts, seeds, and grains – I’m 37 years old – so that’s many days of consuming these foods. I’ve been without nuts and seeds for over two weeks now and without grains, beans, and nightshades for over a week…I’m honestly shocked at how much better I feel. With the AIP diet, they say to do it for 30 days to reset your system – I’m not sure I will go that long since I don’t think I’m getting enough protein (might add beans back in next week) – it’s a harder diet to follow as a vegan.

Eating this way has forced me to get creative, but also reigniting my love for the simple meals…my current favorite dinner is baked yams with sauteed kale, onions, garlic, zucchini, topped with coconut aminos and sliced avocado…gimme those greens! I’ve also fallen in love with these Coconut Paleo Wraps – on the pricey side, so they’re a treat for me. You can find them at pretty much an natural food store or online, but I have found that Whole Foods sells them for the best price. I love using them for both savory (veggie wraps) and sweet (apple crepes) recipes. Oh! And all I can say is coconut butter never tasted so good – now that all of my other nut/seed butters are out – coconut butter is like gold to me! Haha!

*If anyone is interested, I’d be happy to do a post sharing what I eat in a day following this protocol.

If your weather is anything like ours, you’re probably still enjoying smoothies and nice cream without shivering under a blanket just yet 😉 I think this recipe borders on nice cream due to its thickness, but I’m calling it a smoothie bowl since it has a sneaky little veggie in there!

Ahhh, golden beets! Have you tried them? Are you a beet lover? If you’re not a beet fan, golden beets are a lot less “earthy” and overpowering than the vibrant red beets and they also have a perfect sweetness to them. I also love golden beets for their bright, sunshine-y yellow color! I’ve brightened the color even more with some fresh turmeric and mango. My first instinct is to grab the bottle of homemade almond milk, but since I’m not consuming nuts right now, I’ve been using coconut milk, which also gives it a nice tropical twist!

RECIPE: Sunshine Smoothie Bowl
Sunshine Smoothie Bowl {vegan, AIP-friendly, gluten-free, nut-free, soy-free}

Serves 1-2

What you need:

  • 2 frozen bananas
  • 1 cup frozen mango chunks
  • 1/4 cup fresh golden beets, peeled + chopped*
  • 1/2-1 inch chunk of fresh turmeric
  • 2 Tablespoons raw coconut butter
  • 1/4 teaspoon vanilla (optional; if following AIP do not use extract)
  • coconut milk to blend*

*I have made this with an additional 1/4 cup of beets and it’s still delicious! Just depends on how much of a beet lover yo are. I use Trader Joe’s organic canned coconut milk as it is gum-free. I suggest starting with 1/4 cup, adding more if you’d like a thinner consistency. If you’re OK with gums, then any coconut milk will do…full fat will make it ultra creamy. 

RECIPE: Sunshine Smoothie Bowl

How to:

  1. Blend until smooth, pour into a bowl, and enjoy! You can top it with fresh blueberries, dried mulberries, shredded coconut, cinnamon, or granola…or load it up with everything!

RECIPE: Sunshine Smoothie Bowl

RECIPE: Sunshine Smoothie Bowl 

Can’t believe this is the last official week of summer! Are you excited for fall?!

 

Thanks for stopping by!