Another day, another snow storm! At least it’s pretty snow and there’s so much of it that it almost makes it worth it.
My husband is out of town, so it was up to me to shovel the front and back walks.
It’s a hard job, but it had to be done.
I feel like I’ve gotten my entire month of work outs DONE!
My back aches, my arms ache, I slept like the dead! I really need to take advantage of our sauna and a hot bath to relax my sore muscles.
Check out these photos of our snow!
Yep! The kids LOVED it!
They were out of school on Thursday and Friday, however, mine is going back on Monday. (Thank goodness!)
The public schools in my county have extended the school year.
The private school that my daughter goes to will not extend… no… they will open 30 minutes earlier starting in mid-March to make up time.
I really don’t know which is worse…
This week, I whipped up another simple recipe.
It’s gluten free, paleo friendly, and dairy free.
I found some yummy Coconut Almond Butterat my grocery store and I really liked it. There’s a hint of coconut along with the almond butter. It’s great with apple slices.
These little candies are sweetened with honey and vanilla. I also added some lemon, but I don’t really care for the lemon flavor mixed in. Next time I’ll skip it.
These need to be eaten cold. They start to soften very quickly. I found the recipe here and they suggested to keep them frozen. I just kept them in the fridge.
I originally planned to share a Lemon and Coconut Melt “candy”, but I though they were pretty gross. I did NOT like them. There was no sweetener of any kind in them and they were like eating hard disks of coconut oil. Totally not appetizing.
Check out what some of my friends have been up to
Almond Coconut Meltaway Candy
Prep Time: 5 minutes
Keywords: gluten-free vegan almond coconut
Ingredients (serves 12)
- 1/2 C Coconut Almond Butter
- 3 Tbls Lemon Juice
- 2 Tbls Honey
- 3 Tbls Melted Coconut Oil, melted
- 1/4 tsp Vanilla
- pinch sea salt
- Almonds, Mini Chocolate Chips, Dried Coconut Shavings (Garnish)
Mix the the ingredients together and stir until smooth.
Line a mini cupcake pan with mini liners and fill with a cookie scoop.
Garnish with the almond, chocolate chips or coconut and then refrigerate for 30 minutes. Enjoy them cold from the fridge.
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