Many will agree that there is nothing better than a glass of sweet and spicy eggnog on a chilly, white Christmas morning ♥
I know everyone loves sipping on this delicious, creamy drink this time of year, but oh does this holiday splurge come with a whole lot of unwanted calories!
We have now officially entered into cookie season and with that, there are many delightful and scrumptious-looking recipes floating all over the internet.
The one I share with you today is one of my all-time favorite yummies ♥
I have another yummy fall recipe to share with you today, just in time for Thanksgiving ♥
It is not a secret that I have a slight obsession with pumpkins. They are at the top of my list of foods to eat this time of year, along with sweet potatoes, and all root veggies really. I like them roasted with honey and cinnamon, or pureed in a hearty soup with lemon juice and olive oil.
This is a beautiful seasonal recipe which I am very excited to share with you ♥ I created this yummy dessert totally by accident while trying to bake an apple pie this weekend.
How can you go wrong with baking apple pie, you may ask? Well, this is what happened — instead of using all-purpose flour to prepare the crust, I decided to get creative with my ingredients. I blended up some oats, raw cashews and coconut flakes to make my very own, gluten-free pastry dough.
I have always been a huge fan of banana bread. It’s one of those delicious, comforting foods that bring me back to my childhood and my grandmother’s kitchen…Lot’s of yummies were created in that kitchen, which is probably where I discovered my love for baking in the first place.
Most banana bread recipes you find out there call for loads of refined sugar and butter, but not this one… As always, I keep things naturally sweet and healthy for you, because your gorgeous bod deserves only the best and most nutritious food ♥