It finally feels like FALL. Here are a few things that have been kicking off my fall season :)

Recipe inspired by this one from FastPaleo.com - However- mine is a little different of course :)

>Pre-heat oven to 350*  & use coconut oil to grease up your muffin tin (or stone in my case)


3/4 cup can of pumpkin puree (I used the other 1/4 for PUMPKIN OVERNIGHT OATS..YUM)

3 eggs

1.5 cups of almond flour/meal

1/2 ts melted coconut oil

1 ts of the following Vanilla Extract, Baking Powder and Baking Soda

1 spoonful (just a small blobish) of room temp. almond butter

1/2 ts of ginger, nutmeg, allspice, cinnamon ((I had no cloves)) 

Pinch of salt!

1/4 cup of MALTED BROWN RICE SYRUP * You can use honey as well to make them 'sweeter'

Enjoy Life Brand Allergy free chocolate chips to sprinkle on top (or mix 1/2 cup in if you want!)

*There are debates about this but Sarah Wilson of I Quit Sugar recommends it as a sweetener substitute that doesn't spike blood sugar etc.


Mix it all together with hand mixer or by hand- pour into GREASED muffin tin 3/4 full

BAKE 350* for 18 minutes or until toothpick comes out clean :-)

I've been enjoying open windows and cozy clothes at night-- here's a doodle I did.

'stay cozy' my mantra always! #handwrittentype #doodlemore #watchnetflixless

self explanatory--get out and walk, everything is already changing! *try not to think of raking*

DELICIOUS recipe I found HERE: only thing I added was avocado of course :-) Really simple!

What are you doing to enjoy fall?? I am loving every minute of this new season! 

#TBT VT football with my man: circa 2008 #babies