This song has been playing on my computer for the last few minutes:
We had an impromptu music session in my Great Ideas class today. Instead of discussing Sherlock Holmes and pragmatic reasoning one of the girls pulled “Bust Your Windows” up on her laptop and I was introduced to Jazmine Sullivan. It’s no Cascadia, but I can see why my teacher got a little excited. It’s a pretty good beat to dance to. *Shakes hips*
Friday is usually just a big jumble of everything, and today will be no different.
First up, a few posts that I’ve been loving this week:
Junk Your Bathroom Challenge by The Polivka Family- Do you know what the ingredients are in your everyday bathroom products?
10 Uses for Coconut Oil That You Haven’t Tried Yet by Empowered Sustenance- I’ve been using it as a makeup remover forever!
Milk Aspartame FDA Petition by NaturalNews.com- Ya, you read that right. The dairy industry wants the FDA to allow aspartame and sucralose (Splenda) to be included in regular dairy products without having to include it in the ingredients list.
The Allergy Buster by New York Times- Hope for those with severe food allergies.
A few food pins that look to die for:
Almond Butter Pancakes
Pumpkin Ice Cream
The Two Minute Paleo Blueberry Muffin
One lovely “I can still dream” food pin:
Chocolate Chip Cookie Dough Ice Cream Pie
A few funny pins that I
literally died laughing at:
Happy Belated Pi Day!
Britney Spears Humor-
Creepiest Cat Ever-
Pins That Make Me Feel Like I’m Not Alone in the World:
All of the time-
And finally, a recipe that’s been a week in coming:
Paleo Girl Scout Tagalongs
Servings: Approximately 9 cookies
Grain/Gluten/Wheat-Free, Vegetarian, Dairy-Free, Nut-Free Option, GAPS/Paleo Friendly
- 1 cup nut/seed flour (I used mostly almond flour)*
- 1 egg*
- 1 tbsp coconut oil
- 2 tbsp honey
- 1/8 tsp sea salt
- 9 tsp (or 3 tbsp) of nut/seed butter*
- 1/4 cup cocoa
- 1/4 cup coconut oil
- 2 tbsp honey
1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
2. Combine well the first four ingredients- flour, egg, honey and salt.
4. Bake the cookies for 10-14 minutes (I baked them for 14 minutes, but oven temps vary) until they are firm.
5. Put one teaspoon of nut/seed butter onto each cookie. Spread out to cover the entire top. Place in freezer to cool.
6. Meanwhile, put the cocoa powder, coconut oil, and honey into a food processor and blend until smooth.
7. Remove the cookies from the freezer after about 10 minutes.
8. Using a spoon, drizzle the chocolate mixture onto the tops of the cookies.
9. Freeze until hardened and enjoy!
Notes: For a non-Paleo version, I would recommend peanut butter. For Paleo, I used cashew butter with much success, but any other nut butter like almond would work well too. For those with nut allergies, use sunflour in the cookies and sunbutter for the topping. For those with egg allergies, Chocolate-Covered Katie has an awesome vegan Tagalong recipe.
Also to note, for a true authentic Tagalong cookie, I would double the ingredients for the chocolate mixture and coat both sides of the cookie. None of my family had ever had a Tagalong before, so I didn’t know that’s how they went 😉
And now, I leave you to bust a move cause it’s Friday!
What are some posts or pins that you have been loving this week?
What are your plans for the weekend?
What song have you been “busting a move to” recently?