Brandon and Rachel Fit

If you’re looking for something sweet to make for Valentine’s Day gives these a try. I came up with the recipe yesterday for Super Bowl Sunday and they were SO good! We love anything chocolate and peanut butter in this house so I’m sure I’ll be making these again soon! 😋

Chocolate cupcakes

4 eggs
1/4 cup coconut oil
3/4 cup of honey
1 cup cocoa powder
1/2 tsp baking soda
A pinch of salt
1 cup almond flour
1 TBSP pure vanilla extract

1. Preheat oven to 350 degrees. In a large bowl beat eggs.
2. In a small bowl microwave coconut oil and honey for 1 minute. Pour mixture into large bowl and stir until mixed well with the eggs.
3. Add Vanilla extract.
4. Whisk in cocoa powder, almond flour and baking soda until batter is smooth.
5. Bake for 15-20 minutes at 350 degrees.

Peanut butter frosting- just stir all ingredients together and enjoy on top of your chocolate cupcake 👌🏻
1/2 cup peanut butter
1/2 cup maple syrup OR honey
1/2 cup flavorless collagen protein powder OR Tapioca flour OR arrowroot powder (if you use tapioca or arrowroot powder start with 1/4 cup and add as needed to thicken to desired consistency)

On Mondays I’ve been meal prepping so that my weeks go smoothly and I know we are set up for healthy meals for the week. Today I made Paleo shepherds pie and “Egg Roll in a Bowl”. Both of these are so good and dairy free and gluten free and loaded with veggies.

Here’s the recipe for the “Egg Roll in a Bowl”:

Ingredients:
1.5lbs ground turkey or chicken
2 white onions diced
2 tsp minced garlic
1.5 TBSP avocado oil
1/4 tsp crushed red pepper
1/2 tsp black pepper
1.5 tsp ground ginger
1/2 tsp salt
1/3 cup beef broth
8 tsp coconut aminos
1 bag of Trader Joe’s shredded cabbage mix with carrots
1 bag of Trader Joe’s broccoli slaw mix

*I like to use these pre chopped mixes from Trader Joe’s because it saves so much time but if you don’t shop at Trader Joe’s you can just buy cabbage and carrots and shred and chop them yourself, you just want about 10 cups of veggies total.

1. Brown meat.
2. On medium high heat add onion, garlic and oil.
3. Reduce heat to medium and add veggies, spices, broth and coconut aminos.
4. Stir frequently and cook until veggies are soft.

If you’re looking for a fun activity to do with your kids, we went apple picking today . The girls loved it. We came home and used our fresh picked apples to make this delicious healthy apple crisp for dessert tonight.

Here’s my recipe:

Paleo apple crisp
5 apples peeled and sliced
2 TBSP almond flour
1 tsp cinnamon
1/4 tsp nutmeg

1. Preheat oven to 350 degrees.
2. Mix all dry ingredients in a bowl and then toss apples in mixture.
3. Evenly spread apples into a glass baking dish.

For the topping:
1 & 1/4 cup oats
1/2 cup honey
1/2 cup (or less) coconut oil
1/2 cup chopped walnuts or pecans
1/2 cup almond flour
1 tsp cinnamon
Less than 1/2 tsp pink Himalayan salt

Bake at 350 degrees for about 40 minutes. Enjoy! 🍎 🍏

This has been my go-to summer salad this year: shredded Kale, chopped red and yellow bell pepper, red onion, cucumber, tomatoes, topped with goat cheese and lemon salad dressing 😚👌🏻 I could seriously eat this every day!

Here’s the salad dressing recipe:
3/4 cup olive oil
1/2 tsp lemon zest
1 tsp pink Himalayan salt
Fresh cracked pepper to taste
1/2 tsp minced garlic
4 TBSP fresh squeezed lemon juice

Shake all ingredients together in a mason jar and enjoy! Store in the refrigerator.

True hope is only found through Jesus. Having a relationship with him through prayer and reading his word fills us up with his joy and peace. God is so good!

Charley is loving picking and eating apples straight from our apple tree in our backyard 🌳 🍎 it’s been so fun expanding our garden this summer!

I had lots of request for this pickle recipe so here it is thanks to

Dill refrigerator pickles (must be refrigerated at all times- not shelf stable)

1 quart size mason jar packed tightly with cucumber spears (not too tight- you want the brine to coat all of the spears)

For the brine:
1 cup water
1/4 cup distilled white vinegar
1 TBSP dried dill
1 tsp coriander seed
1 tsp black peppercorns
2 tsp pickling/kosher salt
1 TBSP minced garlic
A pinch of red pepper flakes

Mix all of the brine ingredients together and let sit and stir occasionally until salt is dissolved. Once salt is dissolved pour over cucumber spears and tightly close the lid. Store in the refrigerator. Ready in 48 hours but better the longer they sit.

Our thoughts are powerful and so is God. When we focus our thoughts on him we have peace and hope knowing he is our strength.

Finishing off our date night reminiscing about Hawaii and drinking “clean” virgin lava flows. Here’s how we made them:

1. Blend together frozen strawberries, liquid stevia, and Pacific Coast coconut water from Savemart (this brand tastes like a Pina Colada, it tastes way different than other coconut waters).
2. Pour strawberry mixture into glass and fill half way.
3. Rinse blender.
4. Blend together frozen pineapple, liquid stevia (optional) and coconut water.
5. Pour pineapple mixture on top of strawberry mixture.
6. Enjoy! 🍹

***optional add rum
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