Pumpkin pie coffee creamer...sugar free, dairy free, Paleo friendly

1 can full fat coconut cream
6 tablespoons canned pumpkin
2 tablespoons high-grade real maple syrup
Put in sauce pan, mix very well and heat on high until mixture becomes bubbly.

After mixture comes to a bubble, remove from heat and add
2 teaspoons vanilla
1 heaping teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
Mix well and allow to cool. Store in refrigerator.

To serve put 2 to 4 tablespoons, or to taste, in a cup of hot coffee

Peaches, peaches, peaches

Western slope Colorado peaches are some of my favorite things of summer. So I thought I should post a couple of recipes using those delightful, yummy fruits.

Easy fruit cobbler

1 cup flour

1 cup sugar

1 cup milk

1 tablespoon baking powder

Maxwell and put inside of a well greased 9 x 9 casserole dish. Sliced fresh fruit on the top, I would use about five peaches. Dot with 1/4 cup butter. Sprinkle with cinnamon.

Bake it 350° for 40 to 50 minutes or until the cake

part of the cobbler is done.

You can also use frozen fruit

Try mixing fruits, for example peaches and blueberries. Cherries are good too.

Grilled peaches

One of my very favorite summer desserts of all time!

In a Ziploc combine 1/4 cup aged balsamic vinegar, 2 to 3 tablespoons brown sugar, 1 teaspoon vanilla, 1/4-1/2 teaspoon almond extract. Mix well. Cut peaches in half and place into Ziploc covering really well with the liquid. Let marinate 15 to 30 minutes. When grill is hot, Place peaches cut side down and grill 3 to 5 minutes or until brown marks are formed. Turn upside down and grill about another two minutes. Eat warm, is really delicious with a nice cup of vanilla ice cream.

If you have leftovers, they are super delicious the next day sliced on top of a salad. 

Spicy shrimp and avocado salad with mango vinaigrette

This was absolutely delicious! It was perfect and light for a hot summer night. Would be really good in a clear glass as the fun appetizer. We had it as a meal.

1/4 Fresh lime juice, from about 1 to 2 limes
2 tablespoons chopped, fresh cilantro
1 tablespoons olive oil
1/2 teaspoon crushed red pepper
1/2 teaspoon coconut sugar
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 large garlic cloves, minced
3/4 cup diced mango, 1 to 2 mangoes
6 cups shredded romaine lettuce
1 chopped red bell pepper
1 bunch thinly sliced green onions
1 pound peeled, cook shrimp
1-2 diced avocados

Combine the first eight ingredients in a large bowl, stirring with a whisk. Stir in mango. Add lettuce, bell pepper, and green onions. Toss well. Add shrimp and avocado, toss gently.

This one is taken from a cooking light Paleo diet cookbook.

Chewy Cashew Apricot Cookies

These were easy to make and probably make about 12 to 15 cookies. I doubled the recipe. 

1 1/2 cups raw cashews
1 tablespoon coconut oil
1/4 couple real maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/3 Cup unsulfured dried apricots, finally chopped

Preheat oven to 350°F. Line baking sheet with parchment paper.

What is the cashes in a large skillet over medium heat. Toast, shaking the pan OK Julie, until lightly browned and fragrant, 4–5 minutes. Thanks for the hot passes to a food processor with the steel blade. Add the coconut oil and process for 10 minutes, stopping occasionally to scrape down the sides of the bowl over the rubber spatula.

Have the maple syrup, cinnamon, baking soda and salt to the cashews. Process to perform a smooth, or oily dough. Transfer to a bowl and need or store in the dried apricots. Don't worry if the dough is very oily. Found it was easier to use my hands.

Roll the dough into 1 inch balls and place them 2 inches apart on the line baking sheet. I think the tines of a fork, flatten each cookie two 1/3 to 1/2 inch thick. Bake for about 10-12 minutes until lightly golden brown. Cool completely. Store in an airtight container.

Peach blueberry crisp, paleo