Appetizers, Desserts, Entrees, Gluten Free, Vegan, Veggies

Super Bowl EATS!!!

super bowl foods

This post is a collaboration of all my favorite FUN FOOTBALL FOODS!   I’ll be totally honest with you… I really don’t care one bit about football or the Super Bowl.  I’m literally there for the FOOD.  Whether it’s at a Bama game tailgate or at a friend’s house watching the Super Bowl, just give me yummy football food, baby!  I’ve learned to ‘like’ football for only 2 reasons.  Continue reading “Super Bowl EATS!!!”

Desserts, Gluten Free, Vegan

V/GF Peanut Butter Cheesecakes with a Chocolate Ganache

peanut butter cheesecakesI think chocolate and peanut butter go together like peas and carrots… biscuits and gravy… macaroni and cheese… fried chicken and waffles…bacon and eggs… My list could go on and on, but I’ll stop here.  My point is:  you just can’t have one without the other!  And WHY would you want to?! Continue reading “V/GF Peanut Butter Cheesecakes with a Chocolate Ganache”

Desserts, Gluten Free, Paleo Recipes

Lemon Bars

I don’t know about you, but I LOVE anything LEMON!  As much as I love lemon, I don’t really make anything lemony very often…?  Weird, I know.  I use lemons… mainly for salad dressings or marinades, but that’s about it.

So, I got a wild hair and decided I wanted something sweet to eat, but not something that was super rich and filling.  I found a recipe, tweaked it some, made it my own, and VOILA!  The outcome was delicious!  These Lemon Bars are perfect for a light dessert or something fun to serve at brunch!  They have equal amounts of crust and lemon filling, which I absolutely love…and I hope you do too!  🙂

Lemon Bars2

Yields: 16 squares, or 12 depending on how big you cut yours!



  • 2 cups pecans, ground up in the food processor
  • 2/3 cup coconut flour, sifted
  • 1/2 tsp baking soda
  • 2 tbsp butter OR coconut oil, softened; plus more for greasing the pan
  • 2-4 tbsp honey (use less honey if you don’t want your crust to be super sweet. I like it sweeter, but that’s just me!)
  • 2 eggs
  • 1 tsp almond extract
  • pinch of salt


  • 3 eggs plus 1 yolk, lightly whisked
  • 1/2 cup honey
  • 1/2 cup fresh lemon juice
  • 3 tbsp coconut flour, sifted
  • zest of 1 lemon


  1. Preheat oven to 350 degrees. Grease a 8×8 or 9×9 inch pan and set aside.
  2. Grind up the pecans in the food processor until it’s super fine.  Add the rest of the crust ingredients and pulse until the dough comes together.
  3. Press the dough in your pan, slightly up the sides. Prick the dough with a fork. Bake for 10 minutes or until golden.
  4. While your dough is baking, get the filling ready.  Whisk together ALL of the FILLING ingredients.  Let the filling sit for about 10 minutes so that the coconut flour can absorb and thicken some.  Whisk the filling again to make sure there are no lumps.
  5. Pour filling on top of the crust and bake for 18-20 minutes or until the filling doesn’t jiggle or wiggle!  Cool for 15-20 minutes on a wire rack, then refrigerate until cool.
  6. Cut into squares…Dust with a little powdered sugar, if you want to! EAT!!!  If for some reason you do not eat them all in one sitting, refrigerate!  They’re best eaten cold in my opinion!

Lemon Bars3

Lemon Bars