Almond and Sun Butter Cups

Almond Butter Cups

THESE. these.


You can use any kind of nut butter (peanut, almond, sunflower, etc) or a combination. This recipe is a combo and I even went a step further and made my own sunbutter (recipe here).  Also, keep these in the freezer – they’re just better that way.

(Hmmmm… ok so….serving size…. really depends on size of wrapper. I made 4 way-too-giant cupcake sized wrapper ones)


  • 3 T Sunflower Seed Butter (recipe here)
  • 3 T Almond Butter
  • Salt (to taste – if you used unsalted nut butters)
  • Honey, to taste (or Confectioners Sugar or Maple Syrup)
  • A 3.5 oz bar of really good chocolate, melted
  • 1 tsp. Coconut Oil (optional – for a hint of coconut flavor)


  1. In a mixing bowl, combine the nut butters. You may have to make more if you like a lot of filling in your cups.
  2. Add salt (if you need it) and sweetener. Mix really well.
  3. Melt chocolate bar in microwave.
  4. Put a bunch of wrappers in a cupcake pan and fill the bottom of each one with a pool of melted chocolate.
  5. Drop spoonfulls of nut butter in each one.
  6. Drizzle chocolate over the nut butter until its covered.
  7. Pop them in the freezer for as long as you can stand (the longer the better).
  8. EAT them up


tags: dessert, anti-peanut butter cups, Ghirardelli, Valentines Day, homemade Halloween candy


Homemade SunButter, an exercise in patience


Sunbutter. Funny thing about making your own sun butter is how much patience you have to have to just. wait. for. it. to. happen. Maybe do yoga while making this.

(original recipe)


  • 3 Cups Sunflower Seeds – unsalted, non roasted and shelled
  • 3/4 tsp Salt
  • 1 tsp Sugar
  • Maple Syrup or Honey to taste
  • Olive Oil


  1. Toast sunflower seeds in a frying pan on med high for 1- 2 minutes. Stir them around so they dont burn. Make sure to not overcook them or your butter will be mealy.
  2. When toasted, start to process in a food processor. (Mine has a large bowl or  a small small bowl. Note to self – everything mixes better for this recipe if you use the large bowl).
  3. You will at some point have a fine powder and you will want to add oil. Dont. Just keep processing and scrape down the sides when it needs it.
  4. After about 7 minutes , it will barely begin to stick together and you will doubt the recipe (or your cooking skills) … Just keep processing
  5. When the mixture becomes pretty stuck together and crumbly, taste it and decide if you want to add a tiny bit of sweetener. Then keep processing.
  6. Eventually it happens, I promise. Your crumbles will become smooth crumbles, a bit like the thickest of peanut butter and you will be really excited and want to try it. Go ahead and eat some. You deserve it. Good job being patient. And now you can add a litte bit of olive oil if you want to thin it.

(I have a recipe in the works for a nut butter cup coming soon using this butter!! )


tags: alternatives to peanuts, vegan, vegetarian, peanut free, DIY nut butter, Kitchen Aid food processer, mason jar

Red Lentil Stew with Ginger and Cilantro


Theres a blizzard outside which always  means a good slow simmering soup for us.

(recipe makes about 4 servings – you can stretch it by putting it over rice)


  • Coconut Oil (or your choice oil) for pan [See Comments Section]
  • 1 Onion, chopped fine
  • 1 Stalk Celery, chopped
  • 1 tsp Cumin
  • 1 tsp Curry Powder
  • 1/4 tsp Celery Salt
  • 1 tsp Fresh Ginger, grated (I prefer to grate on a zester)
  • 2 Cups of Red Lentils
  • 3 Carrots, chopped
  • 3 Cups Vegetable Broth
  • Yogurt (for on top of the stew)
  • Cilantro as a garnish


  1. Saute onions and celery in oil on medium-low until they soften and turn brown. Stir often. Cook for about 20 min.
  2. Move the onion/celery to the side and add the spices. Move the spices around the center of the pan for about 10 seconds, until fragrant, and then mix onions into the spices.
  3. Add in the ginger and mix into the onions.
  4. Mix in the lentils and carrots, pour in broth and simmer covered on low for about 15 min. Dont let them go to long or you’ll have mush. Good mush…… but stil mush.
  5. Serve over rice or just as stew. Top with Faje yogurt and Cilantro.

tags: Dinner, Lunch, Stew, Soup, Hearty, Protein, Good Leftovers, Wild Rice

Sauteed Brussel Sprouts and Kale with Cashew Pesto

brussel sroput

We’re trying out a new way of eating over here. I was reading Bon Appetit magazine recently and there was an article that has kind of changed everything for me. Simply put, the meat doesn’t have to be the main thing. (Brilliant!) Meat as more of a side, or condiment. (Who would have thought!) Now every meal becomes this small dish extravaganza of wonderfulness…. I’m not even overstating it : )


  • olive oil for the pan
  • handful of brussel sprouts, rough chopped in food processor
  • handful of kale, choppped
  • 1 clove of garlic, minced
  • 1 T of my Basil Cashew Pesto


  1. Wash and prep brussel sprouts (take off any manky leaves and chop off tough stem)
  2. Saute garlic for 30 seconds in a large pan. [i’ll talk your ear off about how much i love my cast iron skillets if you let me. Use one if you have it.]
  3. Add brussel sprouts to pan… Cook for a couple minutes… until the little pieces stuck to the edge start to brown. Turn off heat.
  4. Now, since my pesto was made the day before, and came straight from the fridge, I chose to move the brussels to the edge of the pan, warm the pesto in the center and then mix it all together there. You do what you gotta do.
  5. Season with salt and pepper and serve plain…. or with rice…. or with pasta.


Tags:  Side dish, Dinner, Salad, Warm Salad, Vegetarian, Vegan

trying something new…

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Please forgive the non food post….I’m just looking into new possibilities.

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Sweet Cornbread


Basic. Easy. Awesome. I did cut down on the sugar (imagine that) and i feel like its perfect…. not cake and not plain bread. Y.u.m.

(Original from here)

(Makes one 8 inch cake or a dozen muffins)


  • 1 1/2 cups flour
  • 1/3 cup sugar [original recipe said 2/3]
  • 1/2 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups whole milk
  • 2 large eggs, lightly beaten
  • 1/3 cup oil [we used Safflower Oil – next time try Coconut Oil]
  • 3 tablespoons butter, melted


  1. Preheat oven to 350°F Grease 8-inch square baking pan or cast iron skillet. [ARG! My skillets are too large and too small so i used an 8 inch pyrex. Not nearly as exciting as an iron skillet.]
  2. Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, oil and butter in small bowl and mix well. Add to flour mixture and stir just until blended.
  3. Pour into baking pan or skillet. Bake for 35 minutes or until wooden pick comes out clean.
  4. Cover in homemade butter and you are the happiest person alive.

(For corn muffins, spoon batter into muffin cups 2/3 full. Bake for 18-20 minutes or until wooden pick comes out clean. Cool for 5 minutes before removing from pans.)