Yesterday was “bucket list day”. After standing in five extremely long lines for 6.5 hours with no chairs, no lunch, no shade, hot and sunburned, we finally met the cast. Hubby deserves a medal for sure.
I think I have finally conquered knitting heels (instead of it conquering me). That only took 2+ years……
Knit Purl Hunter KAL sock videos and instructions are the best! Thank you Michelle Hunter.
This gluten-free recipe is a healthy alternative with 70% less calories than traditional cookie bars.
In food processer combine the following:
1 can white beans (drained and rinsed)
1 can garbanzo beans (drained and rinsed)
1 cup 100% pure oatmeal (uncooked)
1/4 cup applesauce
3 tablespoons coconut oil
2 teaspoons vanilla
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/2 cups coconut sugar
1 cup pecans, chopped
1 cup 60% dark cocoa chips (dark chocolate chips)
Mix all ingredients in food processer except for dark cocoa and pecans. Add dark cocoa and pecans and mix well.
Spray Pyrex rectangular dish. Bake on 350 degrees for 35 to 40 minutes.
Enjoy this guilt-free, gluten-free, low calorie, healthy alternative dessert!
My Colorado Rockies daughter requested a messy bun/ponytail hat. These are highly popular now-a-days. She and hubby enjoy soaking in the hot springs and she wanted one to keep her ears and head warm during their winter visits.
How about a meal to call home about? Sun-Dried Tomato Basil Vege Wraps are a delicious way to “eat your veges”.