Category Archives: This -n- That

It’s Fusion, Baby!

Last November/December on our holiday trek to Williamsburg, Virginia, we kept returning to a great restaurant – Amber Ox – just to continue our explorations of their flavorful and expertly crafted meals and drinks.

It was at the Amber Ox, I first experienced eggs cooked in a Shakshuka Sauce. Savory, spicey, and delicious – especially when sopping up the sauce with their amazing fresh baked bread.

Shakshouka/Shakshuka is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, garlic, and spices. When the sauce is hot and bubbly, eggs are cracked into an indention made in the sauce, covered with a lid, and left to cook to the desired doneness.

After the introduction of Shakshuka Sauce, I was quick to spot jars of it in various stores. Yeeha!

But, I pretty much am cooking for just two people, and a Costco-sized jar of sauce was partially used, frozen, and thawed a bit to use some more … you understand the problem.

Well, once again, a recipe is born out of longing for a certain flavor profile with easier-to-access supplies.

Flashback to my first introduction to breakfast spiciness – Huevos Rancheros in Sacramento, California – when I was just beginning to develop a palate beyond middle-of-the-road American.

Huevos Rancheros meets Shakshuka!

It’s fusion, baby!

With a handy, ever-present small jar of salsa and a new staple in the fridge – a small jar of Thai Red Curry Paste – I can easily assemble some savory/spicy eggs.

After sauteing whatever veggies I have on hand such as:

Onion

Garlic

Bell pepper

Mushrooms

Spinach

Leftover cooked butternut squash

I add salsa and several dabs of the Thai Red Curry Paste. Stir to combine. Make indentations for the eggs. Crack the eggs into their nests. Add crumbly cheese on top, if desired. Cover with a lid and cook until done.

This morning I scrambled the eggs a bit in place in the pan and flipped sections over to cook uncovered on both sides.

So good.

This warming recipe is so versatile. I encourage you to try a little fusion at breakfast.

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In health –

Deidre

Word Swap – Love Thyself!

We at foodtalk4you have always promoted improved health – one meal, one breath, one movement at a time.

Yep. There it is on our beautiful banner.

Lately, we’ve been hovering around the mental concepts of boosting our health. Maybe we could say mental/emotional/spiritual concepts.

But it’s all mental, really.

I used to think that our brain controlled everything, but have come to appreciate that the brain does not control things. We control the brain.

What the brain is allowed to send out, influences the outcomes we experience.

These past weeks, we explored a change in command as we recognize that – even if it’s totally new to us – we can purposefully say goodbye to the chains of the past so we can embrace the full potential of the present moment.

One goodbye release may not be enough; but over time, the more we can fully release our past hurts, disappointments, and traumas, the more we can feel that shift in power. We no longer allow the past to hold sway over our present.

This takes practice – along with the new belief that, “I am willing to change.”

Changing the habit of self-talk can take considerable mindfulness to recognize the subtleties of how ingrained our unsupportive and judgmental inner dialogue can be.

What’s the knee-jerk conversation you throw at yourself when you splash some coffee on the floor?

“You nimrod! What an idiot!”

Such a casual phrase, maybe meant to accept responsibility, is also heaped in judgement. Mess happens to all of us, dear readers. We all splash tumblers onto the floor, drop things, and stumble by simply tripping over our own feet – judgement is not needed. Maybe we need to be more careful, sure, but a stack of negative messages can grow over the course of time.

If our first thought is to be judgmental, we need to reflect on why we need judgment. Why do we think we deserve judgment? Because someone always judged us? That’s their message – an old message that we are giving life and power over us today.

Why don’t we forgive ourselves? Wouldn’t that be the kinder thing to do? Wouldn’t you like a little forgiveness?

As I dropped a jar of dill pickle relish on the floor a few days ago and watched half of its contents spatter all over the kitchen floor, I could have judged myself. Instead, there was a reminder to screw on the lid better next time and double check my efforts along with –

“Oops!”

“Man, I’m glad that wasn’t sweet pickle relish!”

“Hmmm, what’s the best way to clean this up?”

Do you groan and say you have to go to work … have to mow the grass …have to go to the store?

We need to do a word swap. Go from judgment to helpful. Go from negative to positive. Maybe just practice stating facts.

How about –

“I’m going to the store so we can have some yummy food to fix for dinner.”

“I choose to go to work so I can pay the rent.”

“I’m going to mow the grass before it rains.”

From the time we open our eyes in the morning until we close them at night, we are making choices. Practice using your power of choice as you actively guide your brain to set the tone of your day.

Be kind to yourself. Wouldn’t that feel good?

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In health –

Deidre

Change In Command

Last week, we opened the idea of releasing the shackles of the past, with the goal of freeing ourselves to live in the present moment.

As each of us does this release, there is a feeling of new-found POWER. We are lighter, freer.

Heady stuff if you are new to it.

It is not new, though. We had the power all along, we just chose to give that power to the past. But no regrets or bitterness about wasting our lives – remember, we are going forward.

What’s important to remember is that you are in control of your mind.

You choose what to think. Feelings and emotions are thoughts. You hold total control over your thoughts.

Old ways of thinking may whisper and whine that you can’t change how you think – changing is hard.

Change is different, not impossible. When the voices of self-doubt ring out, acknowledge them, and release them – they are not needed by you.

Use any adage you want – maybe, the longest journey starts with a single step – but moment by moment, day by day, with consistent effort you can change anything. Step toward the marvelous vistas that await you.

Just believe that you are open to change within yourself – even if you do not know how this will happen or what it may look like right now.

“I am willing to change.”

Write it down. Say it out loud. Whisper it in a prayer. Leave sticky notes. In a private moment sitting in the sunshine, open your arms to the skies and repeat,

“I am willing to change.”

Send positive messages to yourself every day. If your previous internal monologues have always been negative, such positivity may seem forced. It doesn’t matter. Shower yourself with love, praise, acceptance, and repeat your willingness to be open to change.

Life all around you will respond with the positivity you have sent out to the Universe.

We get what we send out.

Chose to be a victorious, positive individual – not a victim of past mistreatment.

Go within to learn of your unique strengths, talents, and desires.

You have the power and the answers to your needs right now. Your inner guidance will lead you to the right resources and the right answers – lean into the positive flow within you.

Until next time –

Release the past with a blessing.

Commit to being willing to change.

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In health –

Deidre

The First Step Forward

My healing Covid brain was as blank as the computer screen staring back at me.

New post? Meh.

After testing a rabbit hole about the veracity of the “man flu” theory – I was trying to rediscover an article from a few years back about how men may experience colds and flu differently than women – nothing jumped out at me as being particularly exciting.

The “man flu” thing was inconclusive. Apparently, women may get a stronger immune response at the onset of illness and more rapidly recover thanks to hormones. Estrogen seems to bolster immune response and testosterone dampens it. (menshealth.com, Dec. 12, 2017, Carolyn Crist)

No fireworks.

What does get me fired up is change.

We so often fight change at every turn, resisting new approaches, and relying upon the adage that personal change is impossible because, “That’s just the way I think/am/do” – “I can’t help it” – “I was brought up that way.”

What we cannot change is the past, and it’s the past that is often what’s holding us back from moving forward.

Traumatized? Abused? Lack of support?

We could all compile quite a list along with who was at fault. Perhaps we have memorized this list and revisit it every day, keeping the litany of past injuries and villains at the forefront of every thought.

Friends, we are robbing ourselves of living our present moment by holding on to the past.

Before we move forward, we must release the past.

“But he/she did me wrong!”

True enough.

How is reliving that trauma helping you now?

You can let it go. Yes, you can.

Our past has given us many lessons, required us to strengthen in ways we never imagined, and has equipped us to live in this moment – only if we allow ourselves to truly live and experience the new things.

The past must be released. Released with love and a blessing.

What?

“That stuff was bad … They were bad … There’s no love or blessing there!”

The love is for you. The blessing is for the strengthening lessons you learned along the way and for those who hurt you, that they may somehow come to know peace and move forward as well.

Do this:

Find an object you can wrap your fingers around. Cell phones and TV remotes work great; so do spoons, pens, or a marker.

Hold this object in your hand. Look at it. Get a good grip around it.

This object is symbolic of what you’re holding onto.

Hold it close to your chest because we tend to hold these things close to us, not wanting to let go.

Close your eyes and take a few slow breaths.

Thank this life lesson for what you have learned from it. It was traumatizing, yes, but you gained many life skills from this experience, and you are stronger for it.

Keep slow breathing as you consider the positive aspects gained from this trauma.

Ask yourself if you’d be willing to release this experience, letting go of the negative and those who were involved, while still retaining the positive for yourself.

If you agree to let it go – even if you don’t know exactly how you can do it – maybe you can just be willing at this point – then, as you open your eyes, bring your hand away from your chest.

Look at your grip loosen on the object. Bless once again the lessons learned and yourself, release the pain and those who caused it – blessing them as well.

Then, set the object down, releasing your hand’s connection to it.

Take another long, deep breath.

Maybe you are just going through the motions the first time you do this but keep at it each day. In time, your relationship with past traumas will shift.

My dog-eared, underlined copy of The Essential Louise Hay Collection continues to inspire. Next week, we’ll explore being willing to change.

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In health –

Deidre

With Mounds of Frothy Goodness

Frothy, foamy adornments atop of steaming cups of coffee were things reserved for recipients of barista artistry – or so I mistakenly thought.

The discovery of a battery operated stirring-thingy-on-a-stick in my sweetheart’s kitchen drawer recently became a handy invention to obliterate the last stubborn clumps of a magnesium supplement in a glass of water one night.

Whisk-on-a-stick. Pretty cool. I was happy.

Later learning that the contraption was a milk frother, has opened a whole new world of possibilities in my previously deprived existence.

Since barista-styled coffees with designs floating on top have eluded my life experiences – too pricey for my wallet, I guess – then I have a lot to learn about froth, foam, and creamy designs. There’s gotta be a YouTube Video on how to do that stuff.

The videos will have to wait, though, as the case of Covid that’s sweeping our abode has rendered my attention span to that of a gnat. I improve in spurts, only to backslide into reading one-liners from the Reader’s Digest. Writing this post in fewer than five sit-downs will be a miracle.

Maybe in a week or so, I’ll learn how to turn out fancy coffee surfaces at home. Right now, I just play with my trusty frother, turning half and half into white mounds in seconds.

Looking to save calories and fat? Froth some milk or half and half to spruce up your coffee. Heck, spruce up that pumpkin pie or strawberry shortcake.

User beware! Frothing creates quite a stir … Hahahahaha … Covid brain.

Really – not only does volume happen with just a dab of fluid becoming aerated, but if you are emulsifying a cup of bulletproof coffee – the new-found volume and stirring vortex will exceed the limits of your coffee cup.

Just saying.

After hours of – attention-challenged – research yesterday, I have concluded that if I were to buy a new one, I would get this one.

My frother is the size of the one linked above, but is currently floating around the kitchen drawer unprotected. This one is housed in a handy travel cover that holds two frother attachments – a single and a triple loop.

Wow! I could go to town with that baby!

So, if you are new to the world of frothing, or if you have never frothed at home – you, too, can make that pumpkin spice fall coffee even better.

Now, I just need to figure out if I need to wear my N-95 mask in the house to protect myself from my sweetheart’s paroxysmal Covid sneezing. Does he have a different variation than I? Am I protected from him with my own antibodies?

Stuff for round-table discussions.

Just so very thankful that we are fully vaccinated, boosted, and are not in the hospital on a respirator.

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In health,

Deidre

A Change of Seasons

Just think – the whole world is experiencing a sense of sweet anticipation! Yes, both hemispheres are gearing up for a change of seasons.

The residents of the southern hemisphere are seeing glimpses of spring. Visions of gardens, flowers, and expected harvests are lightening their spirits and putting a spring into their steps.

Those of us on top of our beautiful globe are savoring hints of cooler morning temperatures, promises of fall leaves, and a switch in appetites to soups, stews, and all things pumpkin.

Funny, three weeks ago as August was just starting to hint of changes to come, I was clinging to the essences of summer like a child not wanting to leave an amusement park, clinging to my parents, and begging for one more ride.

This week, I’ve spent a small fortune at several garden centers, buying chrysanthemums, deep-toned coleus, and decorative gourds.

I’m all in! Color me fall!

But there’s been more change in my world than just the seasons.

The focus this week has been on stress-relief.

Until I got a handle on this emotional burden, I was getting nowhere in a hurry.

You know – unable to concentrate, focus, and on the verge of tears.

Blog posts that needed to be written, a book update to complete, and a new book launch to prepare. Nope. Not getting done.

Two friends. Gone. Same week.

We’re doing all we can do to support the families left behind and are supporting the respective local communities from which our friends have come.

But what about us?

What do we do to relieve our stress? Not just stress from grief, but any kind of stress that is building up in our lives and is causing us to be less than functional?

I learned today from positivepsychology.com, that there are two distinct approaches to stress relief.

Many of us just naturally do this – I certainly did this week – without knowing about labeling or various approaches, but it’s interesting to think about.

Sometimes, we just step away to take a breather, a break. We find ways to trade in those negative emotions for something stimulating, pleasant, and positive.

From a simple walk outdoors, a vigorous game of tennis, or baking a batch of Almond Flour Cookies using quinoa flakes instead of oatmeal. Wow!

Or we might seek an activity to restore our jangled nerves, bodies, and emotions as a deeper healing is sought.

Going to that long overdue massage might do the trick.

Perhaps we gather with others to exchange words of comfort and support.

Sometimes, we know it’s time to pause for self-care – taking time for a nourishing meal and restorative sleep.

How are you handling your stress? Think about a recent stress-filled time and reflect on your approaches.

Did you take a breather/break?

Did you seek something to restore you?

What activities worked for you? Did you use these coping strategies with others? Were you supportive of others in your shared ministrations? Did you feel supported?

As we envision our future stress-relieving needs, perhaps we can be reminded that there are various approaches to coping with stress that meet different needs.

Engaging in solo activities may not be comforting when a listening ear is what we need.

Consider your needs and honor them.

In health –

Deidre

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We at FoodTalk4You.com would like to send our sincere thoughts and prayers to the Royal Family, employees, and all those who are grieving the loss of Her Majesty Queen Elizabeth II.

May she forever rest in peace.

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What’s a CSA again?

Last week, I mentioned Community Supported Agriculture, or CSA, as my daughter’s weekly resource for fresh produce and a variety of other food items. I thought the topic deserved a post of its own.

Most of us think that going to the local farmer’s market is the ultimate in weekend enjoyment, community connection, and the best resource for fresh – usually organic – produce and food stuffs.

That’s all true.

But a booth at the farmer’s market is not free, and requires hours of setup/take down time that produces no income.

To truly support small organic farmers, many communities and farmers are turning to CSA’s.

But how does this all work? Does your community have one?

A quick check, with a nearby university with an agricultural department, led me to this site: Community Supported Agriculture (CSA) Resource Guide for Farmers | NC State Extension (ncsu.edu), which explains the concept:

CSA is a production and marketing model whereby consumers buy shares of a farm’s harvest in advance. Consumers become CSA members by paying an agreed amount at the beginning of the growing season, either in one lump sum or in installments. The annual cost, generally ranging from $400-$700, depends on the length of the harvest season and the variety and quantity of products provided.

This upfront payment helps buy the seed and other inputs needed for the season and provides the farmer an immediate income to begin. By paying at the beginning of the season, CSA members share in the risk of production, and relieve the farmer of much of the time needed for marketing. This allows the farmer to concentrate on good land stewardship and growing high quality food.

Read more at growing small farms.

Your community may call this something else, but I am confident there is a similar program near you that could be accessed through a university or agricultural extension office.

The farmers fill the weekly orders at a convenient drop-off location, and subscribers pick up their custom orders.

Easy peasy. No standing in the heat at a farmer’s market – for either the farmer or the customer.

I will be checking out the location of the nearest CSA next spring, so I can get some top-quality veggies, eggs, meat, and other food items.

How about you?

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In health –

Deidre

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There’s a Fungus Among Us!

What’s your first memory related to anything looking like a mushroom?

For me, it would have to be my mom in a near panic saying, “Don’t touch that! It could be poison!” This was the message as my childish fingers reached for a toadstool.

Her messages did the trick – I never attempted to eat anything growing in the yard or anywhere else that looked like a mushroom – I stuck with cultivated, generic-looking mushrooms found on the grocery shelves of the local market, thank you.

News stories of so-called experts dying from eating what they foraged for in the forests have also kept me staying with what I could find in the store.

But mushrooms are entering the conversations of the health-conscious more and more.

While many enthusiasts are running to the supplement stores for mushroom powders and pills, I’m getting acquainted with a wider variety of mushrooms as food, because sauteed mushroom slices can add so much texture and flavor to any meal.

Shiitake Mushroom Cluster

After experimenting with using portobello caps as buns for hamburgers – ugh, I could never get those right…too juicy – I am learning about other options.

While recently enjoying the bounty of my daughter’s weekly CSA box, Community Supported Agriculture, we were treated to Lion’s Mane Mushrooms. Wow!

Lion’s Mane Mushroom

Cool look. Cool name. Supposed to be good for brain health (Sign me up!). Exciting to prepare because it’s so different. Amazing taste.

After reading about medicinal mushrooms, “Medicinal Mushrooms: 7 Kinds and Their Unique Health Benefits,” which can be found at Real Mushrooms, I am determined to incorporate more varieties of cultivated mushrooms into my diet.

The humble button/white mushroom that most of us use can boost our Vitamin D2 intake!

Lion’s Mane Mushroom in the wild

It seems that when these little guys are grown in the sunlight, they absorb Vitamin D. If you do not know if they were grown in light or not, even after harvesting, they can absorb vitamin D when placed in the sunlight.

Who knew?

From now on, I’m going to expose my mushrooms to sunshine before using. How long, though?

Researching that question led me to fungi.com and their fascinating article: Place Mushrooms in Sunlight to Get Your Vitamin D — Fungi Perfecti.

We are aware of the critical need for Vitamin D supplementation partially due to the sunscreens we smear on and because of the ever-increasing time we spend indoors. Sources of Vitamin D are covered in THIS post (February 2021).

Next time you are getting a checkup, please ask your healthcare provider to check your Vitamin D level along with the other blood panels being ordered. Most of us need more Vitamin D and may not be aware of serious deficiencies, otherwise.

Back to the sunshine, vitamins, and mushrooms.

The fungi perfecti authors put both button mushrooms and shiitake mushrooms to the test. Using samples under natural sunlight and others under UBV lamps, the mushrooms absorbed lots of Vitamin D – and retained it up to a year after – even when completely dehydrated – when exposed to the UV light “bottom” sides up/gill side up.

Mushroom stems were poor absorbers of Vitamin D.

So how long to zap our store-bought whole or sliced mushrooms? Their experiment resulted in dried mushrooms in sunlight six hours a day for two days.

Meh.

Not going to happen here. Not looking for a dried mushroom. I’m thinking about an hour or two in the direct sunlight – if it does not significantly change the texture and if I can keep bugs off.

Since vitamin D supplements are not vegan – they are derived from oil extracted from sheep wool – UV activated mushrooms could be a game changer for vegans.

I hope your curiosity for an expanded foray into the world of mushrooms has been peaked – I mean, who wouldn’t love to slice into a Lion’s Mane mushroom, sauté it in some butter/olive oil with salt and pepper, and be amazed at the tasty results?

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In health and heading to my screened porch with a tray of mushrooms –

Deidre

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Now That’s A Peachy Idea!

It had been several weeks since we last visited. After catching up about our lives, we decided to venture out for lunch in a quiet restaurant so our discussions could continue. 

As we were concluding our delicious repast and were about to go our separate ways, my friend wanted to share one more tidbit.  

A simple idea

A recipe so simple, so easy to do, but was sublimely delicious. I was intrigued. 

It all starts with a nice, juicy, free-stone peach.  

Wash off the fuzz. Cut in half and remove the pit. 

Pour about a teaspoon of maple syrup into the indention in each half. 

Melt a dab of butter in a sauté pan over medium heat. 

Smear the maple syrup from the center of each peach half, all over the cut edge. Place cut side down in the pan.  

Let the peach halves cook for about two minutes or until browning starts to happen on the cut side. 

Lift out of the pan, and place cut side up on the serving dish. 

Voila! 

Nothing left to do but enjoy the simple pleasure of crunching through the slightly caramelized maple syrup exterior and to bite off a still fresh mouthful of juiciness. 

We used our hands to eat this delightful treasure, although it merits fancy tearoom etiquette – it’s that good. 

So, whether you choose drip-down-your-chin-finger-licking simplicity or knife, fork, and napkin splendor, you’ll be glad you did it. 

Thank you, Carole, for this little gem of an idea!  

In health – Deidre 

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The Old Peach Tree

Under the old peach tree
Hearing the buzz of bees
Looking up at pink blossoms so sweet
Watching pink petals fall at my feet


Under the old peach tree almost fallen down
I can hear every sound as the sun goes down
I hear somewhere the song of a mocking bird
The sweetest song I ever heard


As I lean against the old peach tree
I think of things that used to be
This old tree brings me back to my childhood
And the many peaches I ate that were so good


Old peach tree I wish you could talk
Whisper to me some of your thoughts
But instead you fill my heart with your beauty
As I smell the perfume of your blossoms so fruity


I wonder how much longer you’ll be here
How much longer my heart you’ll cheer
I hope to lean against you many a spring
And feel the peace that you bring

Grace Riffle

Fairmont, West Virginia

1931 – 2021

Me Want Cookie!!

Let me just get it out there: I am a card-carrying member of Cookies Anonymous. Are you with me? 

Trouble is, I hold a more important membership in an anti-inflammatory-is-this-doing-my-body-good-I-am-responsible-for-my-health group, and cookies don’t usually fit it. 

I always defer to the precepts of the responsible group with the long name. 

Maybe you have picked up on a trend over the years at foodtalk4you – I seem to be in search of a good-for-you cookie.  

Well, I may have found one that’s the best of all. 

Huzzah!  

I’ve made these three times now, and can confidently say they are delicious, good for me, and they always receive rave reviews. 

I like this one because it does not rely on a mix – even gluten-free – for the base, which means I have total control over sugar content. These cookies require just a few basic ingredients that are found in most cupboards, so let’s get right to it! 

Almond Flour Oatmeal Cookies 2.0  

Ingredients for the wet mixture:

  • 1/2 cup unsalted butter at room temperature 
  • 1/2 cup brown sugar 
  • 1/2 tablespoon vanilla extract 
  • 1 large egg at room temperature 

Ingredients for the dry mixture

  • 1 teaspoon cinnamon 
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon salt 

Add-ins:

Note: If making a peanut butter version, substitute 1/2 of the butter (1/4 cup) with all natural smooth or chunky peanut butter. Omit the coconut flakes. The chocolate chips may be kept or omitted. 

Instructions:

  • Assemble all ingredients.  
  • Line 2 baking sheets with parchment paper or lightly grease. 
  • Measure dry ingredients (not add-ins) into a bowl, stir to combine, set aside. 
  • With a stand or hand mixer, beat butter until creamy and then add sugars, creaming until fluffy – about 2 minutes. 
  • Beat in vanilla and then the egg. 
  • Beat the mixture of dry ingredients into the creamed mixture. 
  • Beat or stir in the add-ins until combined and evenly distributed throughout the dough. 
  • Preheat the oven to 350 degrees  

__________

Use a small cookie dough scoop or tablespoon to press/form the dough into small one-inch balls with the palms of your hands. Evenly place on prepared cookie sheets

Bake in preheated oven for 10 minutes; rotate pans and continue baking another 10 minutes. If using a convection oven, rotating pans is not needed. 

Cookies are done when they are golden brown around the edges. 

Remove from oven; let cookies rest for 2 – 3 minutes; transfer to a wire cooling rack to finish cooling. 

When cool, these freeze very well in quart Zip Lock bags and make a handy package for sharing with friends. 

__________ 

One or two of these little jewels with a morning brew is enough to keep me going for a few hours. 

I can envision adding some activated nuts, soaked and dehydrated, to up the crunch and nutritional benefits. One could switch out the chips to butterscotch, but I don’t know of any health benefits to butterscotch – just saying – dark chocolate has goodness for our bodies. 

ALMOND FLOUR COOKIES 2.0 PRINTABLE DOWNLOAD

(Click below)

Let me know if you try Almond Flour Cookies 2.0.

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UPDATE: 

We are putting the finishing touches on the latest in the Toolkit for Caregivers Series, Toolkit for Caregiver Emotions and Resilience Building. If you are or have been a caregiver to a loved one, you know about overwhelming and conflicting emotions. There is so much to be revealed about caregiver emotions, how to handle them, and how to build an inner resilience – I can’t wait to publish this fall!  

In health- 

Deidre 

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