Archives for June 2014

Delicious Nut Butter Cups

Omigosh, you guys… These yummies are better than any candy to me!!! I love sweets and I thought that being Paleo would restrict my cravings but I was OH.SO.WRONG!!! My husband even prefers these over any other sweet treats (which says a lot)! My kids also eat these like they’re going out of style so I must share the goodness! Grad the food processor and the ingredients and let me know what you think! 🙂

Hope you all are enjoying your summer! I have a sick sweet baby girl right now and I’ve been up ALL.NIGHT.LONG! I am exhausted and ready for 6 cups of coffee! 😛 My boys are in VBS this week and having a blast with friends. Camden has a baseball tournament again this weekend and I’m looking forward to the family time!

It’s almost Friday, and I’d really like to sleep today away! Ha In fact, I’m going to nap when Kenley naps today… It’s been a long and exhausting week! What are your plans for the weekend?


nut buttter cups


Nut Butter Cups

1.5 cups of Enjoy Life Mini Chocolate Chips (dairy, soy + gluten-free)
1 cup of sunflower or almond butter
1/2 cup coconut oil (melted)
1/3 cup of raw honey
1 tsp of sea salt
1/2 tsp of vanilla

In a food processor, pulse all ingredients (except for the chocolate chips) until well blended, scraping down the sides and pulsing again.
In a DeMarle flexipan mini muffin pan, spoon the nut butter mixture in evenly distributing (1-2 Tbsp) among the cups.
Freeze for 10 minutes to allow it to set.
Meanwhile, put the chocolate chips in a microwavable dish and microwave for 1 minute.
Stir and if not melted microwave another 30 seconds until melted.
Spoon chocolate onto the nut butter mixture and freeze another 20 minutes.
Pop them out and store them in an airtight container in the fridge or freezer.

Scripture Sunday

love the Lord






do not lose heart



He forgives




Picture Update

Just a few pictures taken from the last couple of weeks…
The boys finished 3rd and 4th grades and it’s bittersweet for me.
I want them to stay little forever!  🙁

We have a packed full and fun summer ahead and I’m really looking forward to spending more time as a family,
watching lots of my boys baseball games, traveling,
and celebrating my baby girls 1st birthday!!!!!
Oh my goodness she is growing up way too fast and I think next year we may be ready for a 4th!  🙂

Hope you all are enjoying the beginning of summer…
Would love to connect with all of my blog friends!


Camden's 'over the fence' Homerun celebration

Camden’s ‘over the fence’ Homerun celebration



My brother + niece celebrating my dad's b-day at Benihana

My brother + niece celebrating my dad’s b-day at Benihana

Cousin sleepover

Cousin sleepover

future loves

Coffee date with my sweet friend and her son… They are only 11 days apart.

Cam with his favorite teacher on the last day of school... And she's moving up to 4th grade and will teach him again next year! Woohoo

Cam with his favorite teacher on the last day of school…
And she’s moving up to 4th grade and will teach him again next year! Woohoo

My boys... Last day of school 2013

My boys…
Last day of school 2013





Since going Paleo a couple weeks ago I have been searching for new, quick + easy recipes to make.
The boys baseball schedule is ridiculous right now and we are gone about every night…
Since we leave the house around 4:30pm that doesn’t give me much time to prepare a meal.
So, I started looking for crockpot recipes and then decided I best come up with some of my own.
Easy peasy and it’s done early so I don’t have to stress and we can get out the door on time!

We LOVE shrimp in our house and the boys love sausage
so I decided to make a yummy Jambalaya dish last week…  In the crockpot!  🙂

When I was at Whole Foods I was asking the ‘meat guy’ about soy or eggs in the sausage and unbeknownst
to me there is soy in the casing so that was OUT!
I figured I’d just grab some mild italian sausage, roll it into my own links
and bake for 20 minutes and then slice it up!

This is actually one of our new favorite dishes and I will be making it again next week.
I suppose it’s more of a fall dish and it will be a staple during football season
but we have been craving it so hopefully we have a rainy day next week?!  😉

Jamabalaya (Paleo)

32oz chicken stock (low sodium, organic)
2 green bell peppers
2 red bell peppers
1 large can of diced tomatoes, do not drain (low sodium)
5 garlic cloves, minced
2 bay leaves
1lb raw, deveined shrimp
1 chicken breast, chopped into small bite sized pieces
1lb of Andouille sausage (or read above for how I made mine)
1 small head of cauliflower
3 Tbsp cajan seasoning
1/4 cup Franks Red Hot Sauce

Put the chopped peppers, onions, garlic, chicken, cajun seasoning, hot sauce, and bay leafs in the crockpot with the chicken stock.
Cook on low for 6 hours.
About 30 minutes before it’s finished, toss in the cut up sausages.
While this is cooking make cauliflower rice by pulsing raw cauliflower in the food processor until it resembles rice.
For the last 20 minutes, add in the cauliflower rice and the raw shrimp.
Enjoy!!  Seal whats left in a container and store in the fridge for up to a week.
We think the leftovers taste even better!!!  🙂

Strawberry Jam

So, recently I was told by my Dr that I have to cut out a LOT of foods
that I am allergic or intolerant to, or that are causing inflammation in my body.
(more on why and the story later)

As stinky as that all is, I am really excited that I get to search for new recipes
and make up my own.
I have pretty much gone Paleo, except for NO eggs (I’m very allergic)!

We go berry picking every Spring and this year is no exception…
I always make jam every season so
we all went strawberry picking the other day and I was excited to come up with
a jam recipe that had NO gelatin and NO sugar!  🙂

Here is my new, delicious, healthy Paleo jam recipe!
Please let me know what you think.  🙂

Paleo Strawberry Jam

Paleo Strawberry Jam

4 cups of fresh organic strawberries (best when you pick them)
3-4 Tbsp raw honey (more to taste)
3 Tbsp Chis seeds

Place all ingredients in order in a food processor.
Pulse until ingredients are combined and strawberries are pureed.
Place in canning jars and seal lids tightly.
Freeze until ready to use.