Good Morning! Hopefully your Monday is going well so far.
I’m hoping everyone had a great weekend full of good times.
Sometimes, the simplest weekends are the best.
Mine was spent mostly moving the rest of my stuff, baking, and relaxing.
There are lots of things coming up this month, so I thought I would take it easy.
Haha, oh auto correct, how I love you so.
I also got to enjoy some beautiful weather this weekend.
If the weather stayed like this all year round, I’d be a happy lady.
It was so nice in fact, I got to wear one of my newer purchases for the summer.
I could live in dresses, they are my favourite go to option to wear during the day.
When the weather permits it, that is.
It has been pointed out to me that I have a lovely tint of orange happening, especially on the bottoms of my hands and feet.
Lovely. Hey, the way I see it, I don’t need to tan?
Taking a cue from this girl, no tanning beds, just eat more orange food.
So how do I go about receiving this tidbit, why of course I made a recipe that involved more pumpkin.
I don’t know what it is, but I can’t get enough orange food. I just can’t stop eating pumpkin, squash, or carrots.
Do they have some sort of addictive quality about them? Probably.
So what better way to enjoy the beautiful weather, then turning on the oven and baking up a storm
I will not stop baking things, even when it is super nice out. I just love roasting my veggies and baking too much for that.
I started out with trying a snack version of scones, though they aren’t as big and flakey as normal scones, that are filled with butter and sugar.
These are a healthy alternative snack attack version.
Snack Style Coconut Scones inspired by Felicia’s Pumpkin Protein Bars
- 3/4 cup coconut flour (sifted)
- 1/4 cup protein powder (I used sun warrior, vanilla)
- 1/4 teaspoon salt
- 1 teaspoon stevia, cinnamon, and baking powder (adjust stevia based on sweetness preference)
- 1 banana, mashed
- 1/2 cup pumpkin
- 1/2 cup egg whites
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil
- 1 tablespoon coconut butter, melted (you could just use oil instead)
- 1/4-1/2 cup almond milk (if needed)
These are a great choice for snacks. They have no added sugar (besides stevia), are grain free, and gluten-free. Coconut is my love as of late. I can not get enough. I have many more recipes in mind that I need to get trying to this week sometime. We’ll see how that goes.
Enjoy the rest of your Monday!
What is your favourite coconut product? Or are you a weirdo who doesn’t like it?