Gingerbread Pecan Butter

 I’m all about gift-giving.

I think that’s why I love Christmas so much.

It’s the season of giving.

This is my third year to participate in the Food52 holiday swap, where two people exchange gifts.

Obviously I make my gift-ee homemade treats that he/she can enjoy.

I love to make non-perishables because they travel well and keep well for a while.

Everyone loves a good pecan butter.

If you don’t…we aren’t friends.


I made this one extra special…Gingerbread Pecan Butter.


Ummmmmm…yes, gingerbread cookie flavored pecan butter.


Is that not absolutely divine?


Oh yes, hunny.


Slather this stuff on fruit, grilled veggies, muffins, or stir it in oatmeal…but you know my favorite vehicle is toast.


That’s just classic…period. end.

Gingerbread Pecan Butter
Recipe type: Snack, Nut Butter
Cuisine: American
Prep time: 
Total time: 
Serves: 1 small jar
A smooth, creamy, pecan nut butter with all the flavor of a traditional gingerbread cookie. Gluten-free, paleo, vegan, refined sugar-free.
  • 2 c. roasted, unsalted pecans
  • 2 t. blackstrap molasses
  • 1 t. pure maple syrup
  • ½ t. ground cinnamon
  • ½ t. ground ginger
  • ¼ t. ground cloves
  • ¼ t. sea salt
  1. Place the pecans in the bowl of a food processor and process on high until the nuts begin to break down into a silky, smooth butter. You will have to periodically stop the food processor and scrape down the sides of the bowl with a spatula.
  2. Add in the molasses, maple syrup, spices, and salt and process again until incorporated.
  3. Pour into a mason jar.
  4. Serve with toast, crackers, or drizzled on protein pancakes (my fave!).


Labor-less Day

I know it’s Labor Day and I’m supposed to be talking about some amazing glazed, fall of the bone, succulent pork rib dinner, followed by a homemade peach pie with a scoop of Blue Bell Homemade Vanilla Ice Cream…..buuut, you know I like to break the rules.

Today is all about snacks.

Plus, you will need some good snacks if you are going to be behind a grill all day today.

It’s Labor Day, there is no laboring involved in this snack.

It’s only two ingredients.




and toasted coconut…


all up in your face.


Then I pulverized them into a creamy, slightly, salty and sweet


smash-bang toasted coconut pistachio butter.


Y’all this stuff is ridiculous…nutty, slightly crunchy, with an island vibe to it.


Grab a piece of toast and slather some of this on it…then go have a mimosa for me!

Happy Labor Day!

Toasted Coconut Pistachio Butter
Recipe type: Nut Butter, Spread, Snack
Cuisine: American
Prep time: 
Total time: 
Serves: 6-8
Toasted coconut and nutty pistachios combine to form, a creamy, salty/sweet nut butter that is perfect for snacking. Gluten-free, paleo, vegan.
  • 1 c. roasted, unsalted pistachios
  • 2 c. unsweetened coconut flakes, toasted
  • ½ t. fine sea salt
  1. Place the ingredients in a large food processor and blend until a smooth, creamy butter begins to form. This takes about 5 minutes.
  2. Scrape down the sides of the bowl as you go.


Wreck It.

Thank goodness it’s Monday!

What!? I know, I rarely ever say that about Monday.

You will probably never say that about Monday either.

Let me tell you about last week.

It was freaking amazing.

Until Wednesday… at about 3:15 p.m.

I was on my way home from work and had just come to a standstill on the overpass because there was a stalled car somewhere on the freeway.

This is normal for Houston traffic.

Person on the side of the road…traffic, paper flying across the freeway…traffic, bright metallic green escalade with 24-inched rims…traffic.

You get the point.

Anyway, at that very moment, for some reason, I looked up in my rear view mirror only to see that a car was coming at me around 50-55 m.p.h.

In that very moment, I knew I was powerless, I shut my eyes and waited for the impact.

He hit me, and hard.

I pulled onto the shoulder, got out of the car in tears from the impact, and immediately called my dad, then 911.

Wrecks are no fun.

Especially when you get hit by an 18-year old boy who speaks very little English.

Or at least he pretended to speak very little English.

He was texting and driving…duh.

Oh, and not to mention…my car is totaled.

But I count my blessings…it could have been worse.

Then, there are days where I have epiphanies and think…did I really just create that?

Yesterday was one of those days.

IMG_0399Let’s pulverize some cashews while we blow off some car wreck steam.


Then, that stuff up there…ya that…homemade coconut butter.


Let’s blend those two together.


What you get is a giant bowl of smooth, creamy, nutty, coconut, cashew heaven butter.


Then we get extreme by adding: chopped cashew pieces AND toasted coconut.


Mhhhhmmm…we like to do awesomely insane things around here.


I mean, I’m not really sure how I did this.


What car wreck?


I’m on a crunchy tidal wave of coconut and cashew epic-ness.


This is fully legal.


It’s also fully loaded.


Your Monday just can’t get any better.


Oh, yes.


Crunchy Toasted Coconut Cashew Butter
Recipe type: Snack, Nut Butter
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
Creamy, slightly sweet coconut butter + nutty cashew butter come together w/ crisp toasted coconut and chopped cashews for the perfect crunch! Gluten-free, paleo, vegan.
  • 3 c. unsweetened, flaked coconut
  • 2 c. dry-roasted, unsalted cashews, plus 1c. roughly chopped cashews, for add-in
  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Spread 1 c. of the coconut out evenly over the baking sheet.
  4. Bake for 5 minutes, tossing in between to prevent burning. Let cool completely on the baking sheet.
  5. Place the remaining 2 cups of coconut into a food processor and process on high until the coconut begins to break down and forms a smooth, silky butter. You want the end product to be a "drippy" consistency, very pourable. This takes about 3-5 minutes and you might need to stop the food processor and scrape the sides of the bowl down as you go. Set the coconut butter aside in a jar.
  6. Place the 2 cups of cashews into the food processor and process on high until a smooth and creamy nut butter forms.
  7. Pour in a ½ c. of the coconut butter and process until everything is combined. The nut butter should be extremely creamy and smooth with a semi-drippy like consistency, but thick.
  8. Fold in the toasted coconut, and the remaining 1 c. of chopped cashews.
  9. Serve on toast or spread on anything else that comes to your imagination. 🙂




My thighs are killing me.

Let’s just say I did a 45 minute advanced routine w/ my Nike Training App yesterday morning and…it won.

I had no idea I could sweat that much.

Listening to my body has been extremely difficult for me in the past.

I used to push myself past my limits and would feel the repercussions physically.

My knees would ache from running every single day of the week, I would feel lethargic, as if I couldn’t get through the day, and my feet would constantly fall asleep.

I’m past all of that now.

So, when I woke up on Sunday runday yesterday and I wasn’t feeling it…I tried something new.

It was challenging.

But totally worth it!

While I love to try new things, I also like to stick with what I know.

Simplicity is best in my opinion.

Especially when it comes to fuel for the body.

Did I mention that I gave up peanut butter for Lent?

So now, I’m addicted to any sort of nut or seed butter ya wanna throw at me.

No, it’s not the same thing as peanut butter…so don’t even try and tell me that.

I’ve been working up my own concoctions because we all know how expaaaaaaanseeeeve a jar of almond butter costs at the store.

Walnuts, pecans, and a food processor is all you need.


Because that’s all you need to achieve baller status.


It’s doesn’t get simpler than that.


Okay, and maybe I add a smidgen of salt in there too!


Wait…did I just make something not involving sweets?


Take me to the penitentiary!



Pecan Walnut Butter
Recipe type: Snack, Nut Butter
Cuisine: American
Prep time: 
Total time: 
Serves: 8
Creamy, slightly salted nut butter made w/ pecans & walnuts. Gluten-free, paleo, vegan, refined sugar-free!
  • 1 c. of raw walnuts
  • 1 c. of raw pecans
  • ¼ t. sea salt
  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Place the walnuts and pecans in an even layer on the baking sheet.
  4. Bake for 10-12 minutes, flipping the nuts half way through the baking process, until lightly toasted.
  5. Let cool slightly.
  6. Transfer to a food processor and process until a smooth, creamy, butter has formed. Fold in the salt.
  7. This takes about 5-8 minutes. Use a spatula to clean down the sides of the food processor as you go.
  8. Pour into your favorite mason jar and go!
  9. I spread mine on apples for a quick snack.



Peopleeeeee, did y’all have coffee with me yesterday?

Because, seriously? I totally wasn’t feeling the love.

Tell me something new! I want to know all about it!

In other news, yesterday I kind of went crazy in the kitchen.

None of it involved baking pastries of any sort.

This is not me. I have totally been kid adult napped.

I also decided to take a shower at 2 o’clock in the afternoon because my hair felt super dirty and it was cramping my style.

Anyone else have this problem? Yea, anyway…felt like an entirely different person after I washed, blow-dried, and styled my hair.

Oh, that only took me 1 hr. and 30 minutes.

Don’t even tell me to cut it.

Oh, look I made you a snack.

Almonds +


bananas…even after that whole banana fiasco yesterday…I can get around it.


Yep, you saw it…bananas whirled up in an almond butter.


Hey now…you best like it.


Things only get better with toasted coconut.


So summer-ish-y…!? Totally tropical vacay!


It’s all I want in an almond butter…smooth, creamy, slightly sweet from the banana, with a bit of crispy, crunchy texture from the coconut.


I watched a repeat of Duck Dynasty on Sunday, where the family goes on a Hawaiian vacation.


It was torture watching them have a blast on that gorgeous island.


This is probably as close as I will get to Hawaii.


Unless I win the lotto tomorrow. 🙂


Toasted Coconut Banana Almond Butter
Recipe type: Almond Butter, Nut Butter, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
Roasted almonds, sweet banana, and toasted coconut are blended together with a pinch of sea salt and a touch of coconut oil for the perfect tropical snack. Vegan, Gluten-Free, and Paleo.
  • 3 c. dry roasted, unsalted almonds
  • 1 ripe banana, sliced crosswise into "coins"
  • ¼ t. fine sea salt
  • 2 T. warm, melted coconut oil
  • 1 c. unsweetened, shredded coconut
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Spread the coconut out evenly over the baking sheet and bake for 3-5 minutes or until lightly golden. Set aside.
  3. In a food processor, process the almonds on high until they begin to break down and form a smooth paste, about 3 minutes. Scrape down the sides of the bowl as needed.
  4. Add the sliced banana and process again. At this point, the almond butter will start to clump up again. Process for another 3 minutes until smooth, then slowly stream in the melted coconut oil.
  5. Process for an additional minute until a smooth butter has formed.
  6. Fold in about ½ c. to ¾ c. of the toasted coconut, reserving the rest for topping.
  7. Spread on a piece of gluten-free toast and top with extra sliced bananas and toasted coconut.