helping busy women feed themselves and their families well

Month: December 2018

Guest Post:  8 Ways to Avoid A Holiday Sugar Crash

Guest Post: 8 Ways to Avoid A Holiday Sugar Crash

Courtesy of Jeni Hall of The RESTART Program.     How does your calendar look these days? Is it filled with holiday gatherings, parties, cookie swaps, or any other food-focused festivities? If so, here are some simple strategies to help you really enjoy the day […]

TIME to RESTART!

TIME to RESTART!

NEW for 2019:  Online RESTART!  Click here to RESTART from the comfort of your own home…   I can’t believe we are half way through December already, and the New Year is soon upon us.  How are you doing?  How are you feeling?  I hope you all […]

Pistachio Peppermint Bark

Pistachio Peppermint Bark

 

 

Who doesn’t love peppermint during the holidays?  Here’s a very yummy REAL food peppermint bark that can be made Low Carb/Keto, AI, and RESTART/21-DSD/Whole30 friendly!

(Courtesy of Cassy Joy @ FedAndFit.com)

Prep Time:  10 Minutes + 4 hours to set
Yield:  12 servings

Ingredients:

  • 1 cup coconut butter, warmed to be thin
  • 1⁄2 cup extra virgin coconut oil, melted
  • 3 teaspoons peppermint extract
  • 2 tablespoons honey (omit for Low-Carb, AI, and RESTART/21-DSD/Whole30)
  • 1⁄2 cup pistachios, roughly chopped (omit for AI)

Directions:

  1. Stir the coconut butter, extra virgin coconut oil, peppermint extract, and honey together until combined.
  2. On a parchment paper-lined baking sheet, pour the mixture and spread out into a large 1⁄4”-thick layer.
  3. Sprinkle the top with the crushed pistachios and refrigerate for 4 hours or overnight.
  4. Break into pieces and keep chilled until serving.

 

Tip: This is a great base recipe for you to experiment with! Try adding your favorite freeze-dried fruits or even a swirl of dark chocolate to mix things up.


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