Its Christmas time again, my favorite time of the year! I love Christmas shopping, decorating, baking, and anything really if you slap the word Christmas in front of it. But Im aware that some people are grinches who arent very enthusiastic about the festivities. If thats you, dont you worry because I have whipped up this delicious recipe to liven your spirits. These are chocolate peppermint cake pops made using Simple Mills cake mix and frosting. These are gluten-free and almost sort of kind of dairy-free (use coconut oil instead of ghee to make them ULTRA dairy-free). You can get these on Amazon or at Whole Foods, or you can test your luck at Targets and H-E-Bs if youre in...
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Photo Credit: Sarah Prep Time: 10 minutesCook Time: 25 minutes + 10 to coolTotal Time: 45 minutesServings: 25 This recipe is adapted from Lichen Paleo Loving AIP. Ingredients: 1/3 cup banana flour1/3 cup carob powder2 tbsp collagen1/4 tsp salt1/2 tsp baking powder1/2 cup avocado, mashed (frozen works great, just heat up first then mash)1/3 cup unsweetened applesauce3 tbsp maple syrup Instructions: Preheat oven to 375F. Line a 8 square glass baking dish with parchment paper. I overhang the parchment and use alligator clips to keep it in place. Once the dough is in, take off the alligator clips and trim the excess parchment. Combine all the dry ingredients. In a separate bowl combine all the wet ingredients (mash the avocado...
This Lamb Roast with a Honey and Thyme Glaze is an easy and delicious entree for any special occasion from family dinners to holiday meals. When I first included this recipe on my blog in 2007, it was as a salad. Yes, 2007a lifetime ago it seems! While I loved it as a easy dinner over the holidays, I also sort of gravitated to nixing the salad idea and simply serving Roasted Lamb with Honey-Thyme Glaze as slices with accompanying dishes. If I have leftovers, I might serve it as a salad the next day; that way I get the best of both worlds. If I have leftovers is keysince I get a small leg of lamb, that is not...
