Summer Fun

Where have we been you may be asking? Well let’s see…

We’ve been playing in our fabulous new kiddie pool


Making some fun crafts including Super Hero Capes!


Having a picnic lunch in honor of National Teddy Bear Picnic Day!


Lots of movie nights


Our 1st trip to the movie theater!


Tons of ballerina dancing in our 1st Dance Recital!


Getting our faces painted,


Trying some new recipes


And since it’s summer eating lots of ice cream!


We have been having a blast!  We are enjoying our summer to the fullest and making sure we fill it with smiles, laughter and food!  Lol  I am going to try and get a few posts in soon.  I can’t wait to you all about my super exciting accomplishment, my latest birth I attended, Corinne’s third birthday, Corinne’s recital, and how much McKenzie has turned into a little woman!

Paleo Coconut Chocolate Chip Cookies

One of our go to treats (as we call them) are these cookies.  They are super easy to make and Josh is always happy when he can have a sweet snack that stays within the Paleo lifestyle.  These cookies are also Gluten Free!


Paleo Coconut Chocolate Chip Cookies


2 1/2 Cups Almond Flour

3/4 Teaspoon Baking Soda

1/2 Teaspoon Salt (I like to use Kosher)

1 Cup Chocolate Chips (soy free)

1/4 Cup shredded Coconut Flakes

2 Large Eggs

1/3 Cup All Natural Raw Honey

1 Teaspoon Vanilla

2 Tablespoons melted Coconut Oil


Preheat your oven to 350 degrees.  In a medium sized bowl combine all dry ingredients and stir.  In a separate large bowl add eggs and vanilla and stir until combined than add the honey and coconut oil.  Slowly add the dry ingredients to your wet mixture until combined.  Your batter will be moist but not sticky.

Spoon batter onto an ungreased cookie sheet and bake for 11 minutes.  I tend to make smaller cookies so I don’t feel as bad when I eat so many!  If you make larger cookies than increase your baking time accordingly.

If you try these let me know and I hope you enjoy them as much as we do!


Loaded String Beans

We had these last Sunday for dinner and they were super yummy and as usual very easy to make.

1 pound string beans  Image

4 or 5 slices of bacon

2 cloves garlic

1/2 a small onion (1/4 cup chopped)

EVOO, salt and pepper

Preheat your oven to 400 degrees.  While the oven is preheating you will cook the bacon, onions and garlic on the stove.  I used cooking shears to cut the bacon into smaller pieces.  Once the bacon is partially cooked and some fat has rendered out add your onions and garlic and continue cooking.  When it’s all set pour it over top of your string beans in a baking pan.  Drizzle some EVOO and salt and pepper to taste and give it a quick toss with your hands.  Cover with foil and bake for approximately 20 minutes or until the string beans are soft.

Hope you enjoy them and as always have fun!

Sunday Dinner

Roasted Pork, Sweet Potatoes and Loaded String Beans


Don’t you wish you were invited to dinner today?

Ha Ha Ha!

I started the pork shoulder this morning by preheating our oven to 280 degrees and taking out the top rack.  To season the meat I made a quick marinade with green peppers, onions, garlic and rosemary.  I do a large chop of the veggies and lightly saute them with some EVOO and season with salt, pepper, cumen and Spanish paprika.  I then put it all in the blender with some more EVOO, puree and there’s my marinade!



I poked a few holes on the bottom, sides, and top of the shoulder.  First place the meat in a roasting pan fat side down and pour half of the marinade on top and coat with a spoon or your hand.  Then flip so the fat is on top and pour the remainder of the marinade and again coat with a spoon or your hand.  Cover with a tight layer of tin foil and you’re ready to go!





I let the pork roast for about 4 hours and then I started basting it every 20 minutes.  After 5 1/2 hours I removed the foil and left it in there for another 45 minutes.  Take it out and it’s ready to go!

This is one of the easiest recipes out there!  If you want to skip the marinade step just season with your favorite flavors and drizzle with some EVOO and you’re ready to go!  I will be posting my secret sweet potato and loaded string beans recipes later this week!  Enjoy and as always have fun!

Romance is in the air


With only 13 days until Valentine’s Day love is officially in the air!  We are going to start our Valentine’s decorations for the house and make some Valentines to send to a few relatives that live out of state this weekend.  I have been scouring Pinterest for the last few weeks for some cute craft ideas to do with the girls.  You can go check out my Boards to see what I’ve pinned so far!  I found these adorable Valentine’s themed printables here and here and plan to frame a few in their playroom!

On Valentine’s day we are going to have a cookie decorating party in our finest attire during the day and a special Valentine’s Day dinner to seal the deal!

What are you doing to celebrate with you children?

Paleo Brownie Cupcakes



Here is the recipe that I used for the paleo brownie cupcakes with chocolate frosting.  Again, the brownie recipe is from BakerGal and the frosting is Elana’s Pantry.  The below recipes include the changes that I made.  The brownies had great flavor but were a little too dense for us.  I think that I will add 1 more egg next time and bake them in a pan next time instead of cupcake liners.  The frosting was extremely rich (great for chocolate lovers) and had a consistency more like a ganache.  I’m still pondering what to do with this one?


1 cup raw light agave syrup

3/4 cup cocoa powder

1 cup almond butter

2 tsp vanilla extract

1/2 tsp baking powder

1/2 tsp sea salt

1 egg

1. Gently heat agave syrup over stove, DO NOT boil.  Stir in cocoa powder until smooth and remove from heat.

2. Whisk 1 egg with vanilla and baking powder in a seperate bowl.

3. Stir in remaining ingredients, except salt, until thoroughly mixed.

4. Sprinkle salt and fold into batter.

Bake at 325 degrees.  I did 25 minutes, if I do cupcakes again I will do 23, if I put them in a pan around 30.  This reciped only yielded 6 cupcakes, if baking in a pan I would recommend a 9×9.


Chocolate Frosting (ganache)

1 cup dark chocolate chips

1/2 cup coconut oil

1 tbsp vanilla

dash of sea salt

2-3 tbsp Coconut milk

1. Melt chocolate chips and coconut oil in a small sauce pan over the stove.  Heat slowly and DO NOT boil!

2. Stir in vanilla and salt.

3. Remove from heat and transfer to a medium sized bowl.  Refridgerate for 15-20 minutes or until thickened.

4. Reove from refridgerator and whip with a hand mixer while adding coconut milk.

The recipe I was following stated that the miture would become thick and fluffy from beating.  I could not get it to, I’m thinking I may have left it in the refridgerator too long though.

All in all I was pleased with the outcome!