Life after Facebook

Life after Facebook

I did it. I actually did it. I wasn’t sure if I was capable of doing it but here I am, an anomaly, a 30 year old American woman, without a Facebook account. When I decided I’d deactivate my account, I gave myself an exit strategy. I’d allow myself two months to prepare mentally and emotionally for my existence without this potent drug. Turns out I didn’t need that. A few nights ago I just… up and had enough. I said my goodbye and deactivated the next morning. I’ve never been one for torture. Just rip off the bandaid quickly, no reason to suffer through each hair being ripped from it’s root slowly. Immediately after I made the final decision to disconnect from the ‘Book’ I started to to feel pangs of regret. My breath became shallow, my heart rate quickened and my palms started to sweat. No joke. I felt like a junkie flushing her stash. I couldn’t believe my body was actually showing visceral signs of withdrawal. Obviously cutting Facebook out of my life was the right decision. The resulting tremors further confirmed my choice.

Since I’ve said goodbye I must admit I’ve gone back to try and check it a few times a day, like rolling over in bed to cuddle your ex lover only to feel a cold empty space beside you. It will take some time to stop reaching for them but that time will inevitably come and with that space you’ll grow stronger then ever before. Until then I’ve been filling those empty spaces with reading, exercise and Instagram. 😉 Hey, a girl needs a little social media outlet from time to time. Overall, I’m feeling so much more productive… and lighter… and happier in general. It’s been lovely. Severing the shackles of Facebook’s grasp was one of the best decisions I’ve made for myself in a long time. Who knew such a small act could make such a large impact in my life? I thought it might be cool to share what I did in preparation of my new Facebook free life. Here they are in no particular order of importance,

Write down important friends birthdays in your calendar.
Facebook’s birthday feature is awesome. It was my favorite part really. Aside from a handful of really close friends, I have a hard time remembering birthdays. Facebook took care of that for me. Now I’m making sure my calendar picks up where Facebook left off. Plus it’s infinitely more personal to get a card, a call or even a text wishing someone a Happy Birthday rather than a generic Facebook post.

Shout out to all your people that you’ll be disconnecting and offer an alternative way to keep in touch.
I gave everyone my Instagram handle and my email address. That way I’m not falling off the face of the earth just the face of the book. 😉

Download any pictures you’d like to access onto your computer.
This was a long, arduous process. Downloading these pics also takes up quite a bit of space on your hard drive but it’s necessary if for whatever reason you have no other copies of your Facebook photos.

Get your creepy stalker fix.
I stalked the crap out of a few people. Who is of no consequence. I had to get it out of my system. Don’t judge me.

There is life after Facebook. I’m proof. Since the ‘break up’ I’ve had a few phone conversations with friends. We chatted for over an hour. I felt like a teenager again. I thought I may have forgotten how to use the call function on my phone but if turns out my fingers work just as well to press number buttons as they do to text and write status updates. Go figure.

XO
Sam

All Natural Green Tea Face Cream

All Natural Green Tea Face Cream

Hello lovelies. I want to share with you, my recipe for a decadent little face cream that I’ve been using for the past few weeks. I created this out of sheer necessity. I recently ran out of my usual face moisturizer. This stuff is not cheap, it costs around 45 bucks an ounce. My husband and I have been cracking down on our budget recently and I have been reevaluating my necessary purchases. Extras like clothes and eating out have fallen low on the priority list. My face regime has stayed pretty high on my priority list as healthy skin is super important to my happiness. Call me vain, but it is much harder for me to feel powerful when my skin isn’t looking fresh and vibrant. In the interest of saving some cash while still treating my face to a high quality moisturizer, I decided to take matters into my own hands and create a face cream with powerhouse ingredients. I feel that my finished product is superior to the expensive cream that I’ve been rocking for the last few years. In the two weeks that I’ve been using it, I’ve noticed an evening out of my skin tone, a fading of old pimple scars, a softening of the fine lines around my eyes and my forehead and simply an increased all over glow. The ingredients in this cream can be slightly pricey themselves but nowhere near the cost of comparable store bought creams that boast the same high quality ingredients. Bottom line, your cost will be lower overall if you create your own cream, plus you’ll have total control of what goodies you put in and what nasty preservatives you keep out. Below is a list of the ingredients I used and why they do such incredible things for your skin.

Raw Organic Shea Butter- Shea Butter is high in Vitamins A, F and K.

Vitamin A has soothing and hydrating properties which can prevent premature wrinkles.

Vitamin F acts as a skin protector and revitalizer. It soothes rough or chapped skin on contact. Vitamin F also consists of linolenic, and arachidonic acids, which are essential fatty acids.

Vitamin K helps aging and damaged skin look younger and healthier. It also improves skin elasticity and dark under-eye circles.

Shea Butter helps cell regeneration and capillary circulation. It has been known to soothe skin irritations such as eczema, psoriasis, rosacea, dermatitis, dermatoses, acne, rash, minor scrapes and burns. Shea Butter restores elasticity of the skin and evens skin tone by lessening dark spots caused by the harmful UV rays of the sun.

Green Tea infused Almond oil- Almond oil is rich in vitamin A, B and E. These vitamins can improve your complexion, soothe irritation and inflammation and relieve dry skin. Green tea contains a cocktail of potent antioxidants called catechins, which help fight damage caused by free radicals. Green tea is also wonderful for brightening and firming the skin.

Rosehip oil- This oil is full of vitamins, antioxidants and essential fatty acids that are known to correct dark spots and hydrate dry, itchy skin, all while reducing scars and fine lines. It’s a total badass when it comes to keeping the skin young and supple.

Carrot seed oil- Carrot seed oil is very high in antioxidants. These components can help protect your skin from environmental assaults like UV rays, pollution, and stress. Carrot seed oil’s ability to rejuvenate skin is miraculous. Scientists think this has something to do with the “carotol,” a primary component found in carrot seed oil. The oil also has moisturizing vitamin E and protective vitamin C, which work together to help encourage healing and to rejuvenate skin cells and bring new life to skin. In fact, carrot seed oil has a reputation for helping to heal eczema, psoriasis, and dermatitis because of its ability to stimulate cell growth and repair damaged skin. It is also this ability that makes carrot seed oil a great anti-aging ingredient. Carrot seed oil has the ability to balance both oily and dry skin. It gives skin just enough moisture without clogging pores, making it perfect for all skin types.

Beeswax- Beeswax forms a protective barrier that helps protect the skin from environmental assaults, while also holding in moisture and reducing dryness. Unlike ingredients made from petroleum, however, beeswax doesn’t “suffocate” the skin, and won’t clog pores. Like honey, beeswax has antibacterial properties, helping keep skin clean and reducing the risks of contamination in the formula itself. Beeswax is a humectant which means it attracts water molecules. This helps to keep skin hydrated over time. Beeswax is also a good source of vitamin A which helps support cell turnover and reconstruction.

Vitamin E- Vitamin E protects the skin from environmental pollution. It contains powerful anti-inflammatory properties which can prevent the signs of premature aging and offers excellent wound healing properties. Vitamin E also enhances and helps with the penetration of other compounds into the skin and is itself well absorbed by human skin. On top of all of these powerful benefits to the skin, Vitamin E is also a wonderful natural preservative so putting it into your homemade skin care products will extend it’s shelf life.

Lavender essential oil- Lavender essential oil is anti-inflammatory and antibacterial. Just a few drops of this incredible essential oil can inhibit the bacteria that causes acne and can reduce the signs of scarring after the acne has begun to heal.

All Natural Green Tea Face Cream

Ingredients

  • 3 tbsp raw shea butter
  • 1 tbsp green tea infused almond oil
  • 1 tbsp rosehip seed oil
  • 1 tbsp carrot seed oil
  • .25 oz of dry beeswax- if you don’t have a scale, this equals out to about 1/2 tbsp of melted beeswax
  • 1 tsp vitamin e oil
  • 10 drops lavender essential oil

Process

  • Create your green tea infused oil. (I used almond oil for the many benefits listed above. You can substitute, grapeseed oil, apricot seed oil, jojoba, etc…)
  1. Place 1 1/2 cups of dried green tea leaves in a large bowl
  2. Add in 2 cups of preferred oil
  3. Place bowl on top of a saucepan filled with 3-4 cups of water. (Choose a saucepan that allows the bowl to rest on top of the saucepan without falling inside of it, as shown below.)DSC_0091
  4. Turn burner on high. Once water is boiling, immediately turn flame down low and allow to simmer for 1.5 hours.
  5. Periodically check water to make sure it hasn’t all evaporated. If needed, add more water.
  6. Strain infused oil through a fine mesh sieve or a cheesecloth into a sealable jar and allow to cool.
  • Make your cream
  1. Add all ingredients except essential oil to double boiler or small glass bowl set on top of tea kettle.DSC_0099
  2. Turn burner on medium high and let all ingredients melt together
  3. Once melted, take off heat and let cool for a few minutes before adding essential oil
  4. Using an electric beater, whip ingredients together until light and fluffy
  5. Store in a sanitized air tight container and keep somewhere relatively cool.

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Since this cream contains no water, it should stay good for quite a long time. The vitamin e will add extra assurance in terms of preservation. Always smell homemade beauty products before use. If it smells funny, throw it out.

Enjoy your radiant glow! If you make this, please let me know how it works for you.

XO
Sam

Gluten Free Carrot Cake Bites with Vegan ‘Cream Cheese’ Frosting

Gluten Free Carrot Cake Bites with Vegan ‘Cream Cheese’ Frosting

These happy little morsels were a total accident. I set out to make a granola bar. When the batter was ready, I felt a wave of laziness wash over me. Laying out the dough, pressing it down evenly so it could then be cut into squares… So much work. I could be sprawled out on the couch reading my book right now.

2015/01/img_5148.jpg Scooping little cookies out would be so much quicker, so that’s what I did. How often does laziness beget something awesome? Not often enough, dammit!

Once these tasty little bites were out of the oven and cooled just enough to stuff my face with, I realized that they boasted a delicious carrot cake flavor. I knew right away that I had to create a frosting… carrot cake without frosting isn’t carrot cake at all. It just isn’t. My big plans for lazing about would just have to wait, because although good, these ‘cookies’ had the potential to be something great and my greedy little taste buds just couldn’t pass that up.

My frosting is vegan and free of refined sugar. Maple syrup sweetens it up nicely. The lemon juice and zest adds the perfect tang that, in my opinion, carrot cake frosting simply must have. Tapioca flour stiffens it up the way that powdered sugar would, without it you’d have more of a sauce than a frosting. Behold, my accidental gluten carrot cake bite with vegan frosting,

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Gluten Free Carrot Cake Bites

Ingredients

  • 1 1/4 cup cooked squash (I used buttercup, nearly any winter squash would work well in this recipe)
  • 1 1/2 cup rolled oats
  • 2 eggs
  • 1/2 cup almond butter
  • 1 large carrot, grated
  • 1/3 cup coconut flakes
  • 1/3 cup chia seeds
  • 1/4 cup raisins
  • 1/4 honey
  • 1/4 cup maple syrup
  • 2 tsp cinnamon

Process

  1. Bake squash on 400 degrees for 45 minutes to an hour
  2. Lower oven to 375 degrees
  3. In a large bowl, mix together the cooled squash, almond butter and eggs until well combined
  4. Add in all other ingredients and mix together until just combined
  5. Scoop balls of batter using a cookie scoop and place on greased cookie sheet, leaving a bit of space between each cookie
  6. Bake for 18 minutes
  7. Let cool while making your frosting

Vegan ‘Cream Cheese’ Frosting

Ingredients

  • 1 cup cashews, soaked, drained and rinsed
  • 1/3 cup coconut milk
  • 3 tbsp melted coconut oil
  • 1/4 cup maple syrup
  • 2 tbsp tapioca flour
  • 1 tbsp lemon juice
  • 2 tsp lemon zest
  • 1 tsp vanilla

Process

  1. I would suggest soaking cashews for 4-6 hours in order to ensure that they blend easily
  2. Add all ingredients to a high speed blender and blend on high until frosting is completely combined and starts to look thick and creamy
  3. Set frosting in the refrigerator for 2-3 hours
  4. Frost your carrot cake bites however makes sense for you. I used an empty ketchup bottle to frost mine, I was feeling crafty. Any implement would work, hell you could even just dip the bites into the frosting if you are feeling frisky.
  5. Devour!!

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Celery Onion Soup

Celery Onion Soup

I’m one of those nutty people who adores celery. I like it so much that I’d prefer if you didn’t muck it up with peanut butter or cheese or ranch dressing or any of the other toppings that most people turn to to make celery palatable. I love it just as it is, in its crunchy, fibrous, earthy perfection. I realize that I am in the minority. This last weekend I had a 20 minute conversation at a good friend’s birthday party about how much this particular group of people disliked celery. They all agreed that they had trouble getting it down without covering it in gobs of something else. I recently found an article written exclusively about the author’s seething hatred for this delicious and endlessly nutritious vegetable. Looking for a good laugh? Check it out here. My husband belongs to the ‘not so crazy about celery’ club. He’ll eat it but he definitely won’t be doing a happy dance about it. Just why are so many adverse to this nutritionally dense stick of deliciousness? It’s beyond me, really.

As most of us can agree, winter is the season for soup. Soup is warming, soup is comforting, soup is a wonderful way to pack a bunch of nutrition into one pot. My favorite thing about making soup? Clean up is virtually nonexistent. How cool is it to have only 1 pot and 2 bowls to clean after bopping around in the kitchen for an hour or more? So very cool.

So, on a recent particularly chilly day, I decided to marry my love of soup and my love of celery. When I told my sweetheart of a hubby that I’d be making celery soup for dinner, he so tried to put on a happy face… but his underlying disappointment didn’t get past me. I let him wallow in his trepidation a bit while I went to work on changing his mind.

Celery Onion Soup

Ingredients

  • 7 stalks of celery, chopped
  • 1 large leek, finely chopped
  • 1 yellow onion, finely chopped
  • 1/2 large shallot, minced
  • 3 cloves garlic, minced
  • 1/4 cup ghee (Use butter or coconut oil if you’d prefer)
  • 4 cups bone broth (I recommend using homemade broth for increased depth of flavor and nutrition boost, use regular chicken broth if you prefer. Use veggie broth or water to make this vegetarian)
  • 1/4 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/8 tsp black pepper
  • 1/4 cup sour cream

Process

  1. In a large pot, melt ghee on medium to high heat.
  2. Add all the different onions, garlic, salt, pepper and garlic powder and sauté for 10 minutes or so, stirring every couple of minutes.
  3. Add celery and cook for another 4-5 minutes or until tender
  4. Add broth and bring to a boil.
  5. Once boiling, reduce heat to low and simmer for 40-45 minutes.
  6. Using an immersion blender, (if you don’t own one, use a standing blender, blending in batches) purée soup until smooth and creamy.
  7. Add sour cream and whisk together until just combined.
  8. Season with more salt and pepper to taste

celery soup

This soup was a home run. I topped it with some *gluten-free croutons and Hubby eagerly gobbled it up. He was very impressed and graciously made sure I knew it. ‘Babe, this is ridiculously good. I was a little worried when you told me we were having celery soup. I shouldn’t have been. This blew my mind.’ If I can blow his mind with a soup made with 7 whole stalks of celery, I’m pretty sure I can do anything…

*Gluten free croutons were made by chopping up half of this gluten-free baguette into little crouton shaped bites. Cook in a pan with ghee and salt for about 8 minutes or until they start to nicely crisp.*

Kiss my ass, Facebook

Kiss my ass, Facebook

Facebook feels like an abusive relationship that I haven’t been able to let go of. I’ve made excuses for our tumultuous relationship for too long. What used to be a fun, relaxed way to keep up with friends and share photos with loved ones, has become a crusty, mind numbing addiction that skews my perception of reality and the connections I have with real people. I realize just how dramatic that sounded but I suppose my relationship with Facebook of late has been just that, drama, and I’m overdue to end it. You may ask why I haven’t already. Well, terminating your Facebook account is not as easy as just making a decision and clicking a button. There are a few things standing in the way of that. The main issue for me is that like many, I use Facebook as a photo album. As a member for the past 10 years, I have uploaded nearly all of my photos to Facebook. In that time I have changed boyfriends and computers. Most of the originals of these photos have gotten lost in the transitions. So the only access I have to certain precious memories is through Facebook. I have begun the painstaking process of downloading each and every photo from Facebook onto my computer. At this rate it will likely take me another month or two. I’m getting there.

Why my disdain for this seemingly harmless way to communicate with friends? First off, Facebook serves as another way for me to numb my mind when I’m having trouble being alone with my own thoughts. I use it this way far too often. It happens to me before I even know what hit me. I’ll open Facebook and my thumb will go to town. Scroll, scroll, scroll, refresh, repeat. It becomes a tick that I have to force myself to quit. Second, Facebook allows you to censor yourself in a way that I feel is false and unhealthy. One is always portraying only the very best of themselves. The best pictures, the best moods, the most wonderful news and so on. I see this as being a detriment to the way I interact in the real world. As I use Facebook on a daily basis, I move farther away from being comfortable showing the not so pretty sides of myself. I have a harder time connecting on the fly without the tools to edit myself before I share. Before Facebook, smart phones and insanely fast computers, I was infinitely more social and comfortable in my own skin. Over the past ten years I’ve watched myself becoming more and more introverted and less able to open myself up to strangers with out a computer screen as a buffer. Although I understand that many different factors have played a part in this, all stemming from choices I have made, I know that Facebook definitely hasn’t helped. Don’t even get me started on the whole ‘liking’ function. I feel that liking has started to replace and mimic true heart connections for some. Facebook creates a cyber world where we can have 1,500 ‘friends’. People who we haven’t seen or talked to in years ‘like’ our photos and we feel a connection to them. Yet when it comes down to it, how many of those 1500 people would actually be there for you if you needed them? Do those people actually care about your day? Who would actually look at you in real life and open their hearts to you? Not many. That’s the truth. I’m just tired of playing the Facebook game. I’m tired of accepting a ‘like’ as a substitute for a smile or a hug. If you are one of the lucky few who has maintained a healthy relationship with this platform, I commend you. I just hope that you still go outside and look people in the eyes from time to time.

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Zucchini Onion Bites

The battle to get my 20 month old to eat her vegetables has been waging for a few months now. There was a time not so long ago when she would eat nearly anything I put in front of her. Oh the good old days. Now that she is starting to understand her own power and her ability to choose, she is exercising it at every opportunity. The fact that she is flexing these newly formed muscles makes me happy, mostly anyway. This means that she is right on track to becoming a strong, independent girl. Fantastic! However, when it comes to making sure she is getting the proper nutrition for her little growing body, this strong will is thwarting my good intentions. It can be extremely frustrating when I work hard to prepare a meal that I know will do her body good and she doesn’t even try the green stuff. In recent desperation, I’ve been exploring new tactics to get her to eat more veggies. Turns out she is old enough to understand the concept of ‘eat your dinner and you’ll get dessert’. Before I had a child of my own, I swore up and down that I’d never bribe my kids. That went out the window as soon as I realized how powerful a tool it was. 😉 My husband got me an ice cream maker for Christmas. I foresee much more dessert bribery in my future. In the meantime, I’m always implementing the tried and true method of hiding vegetables in other food that I know she loves. Works every time.

These bites are AH-MAZING. I made the batch yesterday and we’ve already eaten nearly half of them. I’ve packed 24 bites (the equivalent of a dozen muffins) with an entire onion, 2 carrots and 1 large zucchini.

The flour I used to bind it all together is toasted quinoa flour. All you do to make it is grind 2 cups of uncooked quinoa in your coffee grinder. Spread the flour out on a baking sheet and bake in your oven on 220 degrees for 2 hours. Roasting the flour like this will take out the intense grassy flavor that plain quinoa flour can have. Store in a tightly sealed jar for months!

I’ve also added a healthy dose of turmeric, one of my favorite spices to use in my cooking. Turmeric boasts a long list of health benefits such as containing powerful antioxidants and being a potent anti-inflammatory. Inflammation in the body of any kind can be the start of a myriad of health problems. The foods we are putting in our body are either feeding disease or fighting it; turmeric is certainly in the latter category. An important bit of information about turmeric – it is fat soluble, which means that it dissolves in fat. Without fat, the active component in turmeric, curcumin, has a difficult time making it past the stomach, into the small intestine, and into the blood where it can offer the greatest benefits. So whenever I cook with turmeric, I always add a healthy fat like ghee to the recipe as well. I also always add black pepper when I’m using turmeric. Here is why,

One problem with curcumin is its low levels of bioavailability. Most of the curcumin that is ingested gets metabolized before it can get absorbed. Piperine is said to help make curcumin more bioavailable. This could be because it could inhibit certain intestinal digestive enzymes. This increases the amount of any drug or supplement that can be absorbed by the body. They also do not get degraded quickly. Hence, there are studies to test if co-administering curcumin with piperine could improve the bioavailability of the former. These studies have been conducted on humans and laboratory animals. One study found that when even 2g of curcumin was ingested, its serum levels were very low. However, when 20mg piperine was added to curcumin the bioavailability increased by 2000%. The bioavailability, serum levels and levels of absorption of curcumin all improved dramatically. Thus, if one tales turmeric, most of it is unutilized unless supplemented by addons such as black pepper.

So dear readers, if you want to up your body’s ability to reap all of the yummy benefits of this super spice, use a healthy fat and black pepper when cooking with it. I’ve done just that in my zucchini onion bites.

Zucchini Onion Bites

Ingredients

  • 1 medium yellow onion finely chopped
  • 2 medium carrots grated
  • 1 large zucchini grated
  • 3 cloves of garlic minced
  • 3 eggs beaten
  • 1/2 cup toasted quinoa flour
  • 1/2 cup grated Parmesan
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp turmeric
  • 1/4 cup ghee
  • 1/4 tsp black pepper

Process

  • Set oven to 350 degrees
  • Add ghee to a skillet on medium heat and cook until melted.
  • Once melted, add onions and cook for a few minutes, until translucent.
  • Next add garlic and let cook for another minute or so.
  • Add carrot and zucchini and mix until everything is nicely combined. Cook for another two minutes or so.
  • Take off heat and place in a large bowl to cool.
  • Meanwhile beat eggs lightly in a medium bowl.
  • Add grated Parmesan and spices to eggs as mix lightly until just combined
  • Once veggie mixture is cooled, add egg mixture to it and mix until combined.
  • In a small bowl mix flour and baking powder, then add to large bowl with eggs and veggies and mix together until evenly combined.
  • Pour batter into greased mini muffin tin or if you don’t have a mini muffin tin, scoop out 2 tbsp worth of batter and place bites onto large greased baking sheet to cook.
  • Bake in oven for 18 minutes.

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My daughter, husband and I are all delighted with the yummy outcome. Look how cute she is chowing down! If she only knew how much of the yucky vegetable stuff she was eating… Muahahahahaha! 🙂DSC_0994

Butternut Squash and Almond Butter Bread

Butternut Squash and Almond Butter Bread

I’ve really been embracing the winter squash this fall/winter. It’s incredible how many varieties there are! My new found love of preparing food for my family has opened my eyes to the beautiful bounty of the market all year round. In the past I would have just waited impatiently for the summer, when farmers markets are ‘worthwhile’. While summer produce is still my favorite, I now find the beauty in all seasonal produce. Shopping locally and choosing fruits and veggies that are in season is one of the easiest ways you can be good to your body. When you buy locally you can be more sure that food is at it’s peak of freshness. It hasn’t been stuck in a shipping crate for weeks while going over seas and had the chance to lose flavor and vital nutrients. When food has to be shipped from around the world, it is usually picked before the peak of it’s flavor in order to survive the long trip to your local grocery store. This leaves you with old produce which will likely spoil within a few days of purchase. No good, for your health or your wallet! Plus if you buy seasonal produce, you’ll be making sure you give your body a plethora of diverse nutrients all year round!

Butternut squash has a delicious delicate nutty flavor that lends itself extremely well to soup. In fact, before experimenting with this bread, I believe soup was the only way I’d ever eaten butternut squash! I’m glad to have branched out. This butternut squash bread is moist, fluffy and delicious. I happily enjoyed a slice with ghee and honey alongside my morning tea. Heaven!

Butternut Squash and Almond Butter Bread

Ingredients

  • 1 1/2 cups roasted butternut squash
  • 1/2 cup almond butter
  • 1 1/2 cups almond flour
  • 1 1/2 cups gluten free All Purpose Flour
  • 3/4 cup almond milk
  • 1 egg
  • 1/3 cup maple syrup
  • 3 tbsp honey
  • 3 tbsp melted coconut oil
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/4 tsp nutmeg

Process

  1. Set oven to 400 degrees
  2. Skin butternut squash, remove seeds and chop into chunks
  3. Toss butternut squash in olive oil and salt and spread onto baking sheet
  4. Bake for 20 minutes
  5. Remove from oven and allow to cool slightly
  6. Lower oven temperature to 350 degrees
  7. Once cooled, mash up butternut squash in a medium bowl
  8. Add milk, egg, melted coconut oil, maple syrup, honey and almond butter and mix well until combined
  9. In another small bowl, combine almond flour, all purpose flour, baking soda, baking powder, spices and salt
  10. Add dry ingredients to wet ingredients and mix well
  11. Pour batter into greased loaf pan and bake in oven for 1 hour or until toothpick comes out clean when inserted

Enjoy!!

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