Blackberry Hazelnut Scones

One early morning last week, I got creative in the kitchen and baked scones to go with my coffee.  After nearly three weeks without any natural or refined sugars, I decided to indulge my baking hobby and enjoy a little something that was nourishing and just slightly sweet.  My three year old kitchen helper did most of the baking with me so we shared a nice date at the old weathered table taste testing our goodies.  He enthusiastically gave these scones a THUMBS UP review.  I liked them too.  IMG_2177  
We used one bowl for mixing and a parchment paper-lined cookie sheet for baking to make clean-up a breeze.  I shaped the ball of batter into a large round loaf on the parchment paper with my fork and then used a frosting spatula to cut and separate the loaf into triangles.  After baking and before the scones cooled, I used the frosting spatula again to separate the triangles more clearly where they had spread and baked together.  In hindsight, I think it would have been easier and just as tasty to simply use an Ice Cream Scooper to make rounded scones.  Baking them a couple inches apart like you would cookies would still yield the same delicious result.  If you try this method, please let me know how they turn out.  Be careful to watch how long you bake them.  If they’re individually smaller, they should finish baking more quickly than my larger scones.  Here’s a photo of the scones right before they went into the oven:IMG_2107
I know it’s hard to wait on sampling as soon as a baked good comes out of the oven but please try!  Wash the dishes, set a nice table,  or make a cup of fresh coffee or tea.  Nut flour baked goods do need a few extra minutes to set as they cool.  You can’t rush them.  Enjoy!

Blackberry Hazelnut Scones
Yields 8
A grain-free, gluten-free, dairy-free, refined sugar-free absolutely delicious treat made with real whole food ingredients. Fast to mix up, easy to clean up!
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  1. 1/3 cup ghee and coconut oil blend
  2. 1/3 cup Grade B maple syrup
  3. 2 eggs
  4. 2 cups hazelnut flour
  5. 1 Tablespoon coconut flour
  6. 1 Tablespoon baking powder
  7. 1/2 teaspoon vanilla-infused sea salt (substitute with 1/2 tsp. sea salt and 1 tsp. vanilla)
  8. 1/2 cup blackberries
  1. Preheat your oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper.
  2. In a large bowl, whisk eggs, melted coconut oil, ghee, and maple syrup together before adding the remaining dry ingredients. Once the batter is mixed, gently fold in your berries. Shape your dough into preferred shapes on the parchment paper, allowing room for the batter to spread during baking. Bake about 30 minutes and let cool 10 minutes.
  1. If you decide to make smaller scones using an ice-cream scoop, be careful not to bake them as long as mentioned here to avoid burning.
Real Food Brandae

When links to outside shopping are provided and you purchase, sometimes I might receive a small referral commission as an affiliate. This doesn’t cost you anymore than what you’d pay if you didn’t click the link, but it does help support my family. Thank you!

Real Food Reviews – Part Four

These kids amaze me.  Not only do they give some pretty weird food combinations Thumbs Up reviews much more often than I expect, but they also are spending more and more time in the kitchen helping me to create healthy meals for everyone to devour.  Win win for me!  I love it.  Here are some more meal ideas that we’ve recently enjoyed.  As always, this post will be continually updated as we try new recipes and remember to blog them so bookmark and check back occasionally. 

  1. Silky Gingered Zucchini Soup by Melissa Joulwan.  Souper (ha ha) easy and wonderful way to use your homemade bone broth and bumper crop of zucchini.  This is delicious with chives on top.  Even my pickiest vegetable eater/hater ate more than one bowl of this without complaint.  I used my Cuisinart Immersion Blender in the pot to puree it all together which was convenient!  IMG_1580
  2. Gluten-free Grain-free Flatbread by Russ Crandall.  We’ve made this several times with a few tweaks from his recipe because of the ingredients I had on hand.  And the kids RAVED with many thumbs up and requests for more.  My recipe changes were to swap the tapioca starch for Potato Starch, add a pastured egg, use raw organic milk, organic butter, and swapping the spices for minced onion (be careful not to let it burn) and garlic instead of rosemary and oregano.  This made on a pizza stone turns out just like pizza breadsticks.  The kids plan to use it as a pizza crust soon too!  IMG_0984
  3. Paleo Pumpkin Bars by Elana Amsterdam – delicious!!!!  I doubled the recipe, cut the raw honey a bit, added Cinnamon Stevia, and used Enjoy Life Chocolate Chips.  I served this with a fruit salad and raw milk for a hearty breakfast for the kids.  I love using organic pumpkin in recipes for the extra vitamins and fiber.  IMG_1508
  4. For Independence Day, we celebrated with red, white, and blue parfaits.  I layered organic raspberries with organic vanilla yogurt and fresh blueberries.  If you live locally, you can get raw organic yogurt from Highland Haven Farm.  If you’re interested in joining a herd share, I know people who have had to change to a dairy-free diet and would like to sell their shares so please contact me.  This was definitely a thumbs up review for an easy breakfast treat.  I served scrambled pastured eggs in butter with the parfaits to make sure they got adequate healthy fats and protein to start their day on the right track.  IMG_1290
  5. Apple turkey burgers from Leaf Parade.  I served these to the kids with broccoli, white rice, and baked sweet potatoes smothered in sea salt and organic butter.  They loved them! IMG_1241
  6. Grain-free, gluten-free, dairy-free Zucchini Bread by Danielle Walker.  I doubled the recipe and made a loaf and 12 muffins using Hazelnut Flour instead of almond flour, sea salt I infused with vanilla beans, and then cut the honey a bit by substituting some of it with Cinnamon Stevia.  They topped their warm bread/muffins with a pat of organic butter.  Everyone loved these so all of the bread and muffins disappeared within 24 hours.  IMG_1173
  7. Pizza casserole.  This one shocked me.  I thought for sure that it’d be a unanimous thumbs down review, but surprisingly all five boys plus my nephew gobbled the entire 9×13 casserole up in one sitting.  I was out of groceries so using what little I had to work with from my barebone food supply.  I threw  14 pastured eggs, a generous splash of raw milk, a handful of garden-fresh basil, a bunch of Nutritional Yeast, oregano, garlic, onion, sea salt, and a small can of tomato paste into my Vitamix and blended everything.  Then I baked it in a buttered casserole dish at 350 degrees Fahrenheit for about 30 minutes.  If I would have had pepperoni or cheese, I might have added those as toppings.  Next time!  6 THUMBS UP!
  8. Flourless Chocolate Cake by Shirley Braden.  I used grassfed Kerrygold butter, our local Amish raw butter, pastured eggs, organic cane sugar, and the best quality chocolate I could find for this recipe.  This was a birthday cake for my step-mom.  Everyone was thrilled with this decadent indulgence.  Yum!!IMG_1122
  9. Tuna Casserole by Russ Crandall.  I tweaked this as usual by doubling the recipe and using tinned sardines instead of tuna.  EVERYONE happily ate it – even the grown man who typically turns his nose up at sardines.  I served it with Bob’s Red Mill Gluten-Free Cornbread and some fresh raw vegetables.  FIVE THUMBS UP!
  10. Wild-caught flounder baked with lemon and dill and served with buttered broccoli and baked potatoes.  Fruit for dessert.  FIVE THUMBS UP!
  11. Shepherd’s Pie.  I cooked two pounds of ground beef with garlic, onion, sea salt, black pepper, a couple tablespoons of butter, red wine vinegar, Coconut Aminos, Red Boat Fish Sauce (for umami!).  I added chopped carrots, petite peas, green beans, a can of tomato paste, and more filtered water and then let everything simmer until the vegetables were soft.  I filled two casserole dishes with the meat and vegetable mixture before topping with mashed potatoes seasoned with more garlic, sea salt, black pepper, organic butter, and raw milk.  Everything cooked in the oven at 350 degrees for 45 minutes.  We had company so received more than FIVE THUMBS UP!  IMG_1990
  12. Fruit smoothie!  I used my Vitamix to puree an entire bag of frozen mango, half banana, half pint of fresh blueberries, additional frozen blueberries, vanilla stevia drops, raw milk, and filtered water into luscious heat-beating fruit smoothies for the kids.  Occasionally I add Collagen Peptides or raw organic pastured eggs for added protein.  SIX THUMBS UP!
  13. Homemade pickles!  We speared pickling cucumbers and added them to high quality pickle brine from our last batch of purchased organic pickles.  Threw another tablespoon of sea salt in the jars, shook them well, and refrigerated for several days.  We shook the jars daily.  Not everyone in our family enjoys pickles, but those of us who do LOVED these homemade refrigerator pickles.  They were super easy and affordable.  MANY THUMBS UP!  IMG_1705
  14. Pizza Chicken!  This was a wonderful surprise hit for the family.  The kids were arguing over whether we should make pizza or chicken for dinner, so I told them I’d pick.  I combined the two for a winning meal!  I baked boneless, skinless chicken thighs in the oven until they were done.  I then smeared a homemade pizza sauce over each thigh before adding shredded colby jack cheese and gluten-free pepperoni atop and baking another five minutes.  The pizza sauce was made by combining a can of tomato paste with garlic, onion, oregano, basil, sea salt, black pepper, Nutritional Yeast, and an extra virgin olive oil that was infused with a Mediterranean Italian seasoning blend.  Some of the kids told me to skip the typical bready crust and always make this version.  5 THUMBS UP!  IMG_1955
  15. Roast Turkey.  I stuffed our bird with sea salt, black pepper, garlic, a chopped onion, carrots, celery seed, parsley, and Kasandrinos extra virgin olive oil.  Then I rubbed more of the olive oil over and under the skin before seasoning the outside of the bird with sea salt, black pepper, rosemary, sage, and thyme.  I roasted this breast-side down to allow the fatty drippings to help moisten the leaner white meat until the last twenty minutes.  I flipped the bird over and continued cooking breast-side up so that the skin would be evenly golden and crisp.  I served this with giblet gravy made from turkey broth that simmered on the stovetop while the turkey roasted.  I cooked the neck and giblets with onion, garlic, sea salt, black pepper, and a bay leaf to make the broth.  Before serving the turkey, I poured the pan drippings out of the roasting pan.  I chopped the meat off the neck, diced the giblets into small pieces, and then used my Cuisinart Immersion Blender to combine the turkey broth, most of the pan drippings (remove some of the fat if you so desire), 1/4 cup of Potato Starch, and chopped organ and neck meats into a silky flavorful gravy.  The kids poured this quite liberally over their carved turkey, baked potatoes, and buttered broccoli.  I was told this was the “best gravy ever”.  I love that we used the entire bird and didn’t waste a single part of it.  We saved the carcass and bones to make gut-healing turkey bone broth.  FIVE THUMBS UP!  IMG_2034 IMG_2046
  16. Slow-cooked country style ribs seasoned with hickory smoked sea salt, black pepper, chili powder, cumin, oregano, cardamom, garlic, onion, and a splash of red wine vinegar.  My Slow Cooker is such a valuable tool especially on days too hot to spend all day in the kitchen.   I enjoyed my meal as pictured below with creamy avocado.  The kids had potatoes and veggies on the side.  Absolutely easy and delicious.  FIVE THUMBS UP!  The next day I used the leftovers to build a rice, romaine, salsa, cheese, avocado “Chipotle” bowl which was a hit too!IMG_1832
  17. Deconstructed turkey shepherd’s pie.  Ground turkey, onions, garlic, oregano, rosemary, thyme, sage, sea salt, red wine vinegar, fish sauce, coconut aminos, tomato paste, cold coffee, green beans cooked together in a skillet and then ladled atop buttery smashed yellow gold potatoes with more sea salt.   FIVE THUMBS UP!
  18. Baked Fritatta.  Buttered a baking dish and then layered fresh broccoli, leftover barbecue pulled pork, and pastured eggs whipped with raw milk into the dish.  Seasoned with sea salt and baked at 375 degrees 30 minutes.  Grated colby jack cheese atop and baked an additional 10 minutes at 350 degrees.  The kids enjoyed this with sliced peaches and gluten-free corn bread.  FIVE THUMBS UP!
  19. Bacon Turkey Meatloaf.  I tweaked Sarah Fragoso’s mini-meatloaf recipe from her cookbook Everyday Paleo Family Cookbook based on my current fridge contents.  It’s an easy recipe that incorporates beef, pork, chopped carrots and greens, and her recommended spices.  I used ground turkey instead of the beef/pork but then layered chopped bacon with the meat mixture so that the top layer was bacon.  I baked for an hour at 350 degrees Fahrenheit and then served it to the family with smashed garlicky butter potatoes.  FIVE THUMBS UP!  IMG_3200
  20. Hamburger/Vegetable Beef Soup.  I used my favorite Le Creuset Dutch Oven for this one.  8 cups of homemade bone broth, 8 cups of water, 1.5 pounds of ground beef, tomato paste, large can of fire roasted tomatoes, chopped carrots, full bag of frozen green beans, basil leaves from my garden, onion, garlic, oregano, thyme, bay leaves, sea salt, black pepper all brought to a boil and simmered on low.  I ate mine with creamy avocado diced into the bowl, but the rest of the family enjoyed theirs with cooked brown rice gluten-free penne and colby cheese stirred into their soup.  FIVE THUMBS UP!  IMG_3489

When links to outside shopping are provided and you purchase, sometimes I might receive a small referral commission as an affiliate. This doesn’t cost you anymore than what you’d pay if you didn’t click the link, but it does help support my family.  Thank you!

100 Day Wellness Challenge

Are you irritated and think this is just another blog bullying you to set goals for perfect health in order to get the perfect body and then be the perfect woman, man, wife, husband, mom, dad, girlfriend, boyfriend, daughter, son, etc. ?   Before you hit delete or close out your window, wait!  I promise that this is not a challenge typical of most published all over social media every single day.  I’m not forcing myself (or you, if you choose to tag along) to exert super woman willpower and maintain any kind of perfect paleo, real food religion, or bikini body workout routine.  

I burned out.  That light in me that was once a roaring flame of energy and optimism slowly flickered into a bit of smoke.  I was trying to do it all, please everyone, never ask for help, and be Super Mom (we all know that this fabled she-person doesn’t exist, but countless moms still try to go for it).  What got pushed to the back burner as I struggled to be everywhere and do everything by myself for everyone else?  ME, of course!  Some of that self-sacrifice will undoubtedly continue because that’s just part of healthy parenting, and I’m totally okay with that.  Investing a lot of time and energy into raising up my kids while giving up a few personal goals will definitely be worth it when that day comes and I find my children are grown.  I’m not complaining or bemoaning my situation, yet I am acutely aware that in order for me to actually be the best mom I can be, I do have to take better care of myself.

It’s not all about nutrition though.  Even though healing and preventing illnesses through real food is certainly my passion, nutrition isn’t the only thing that we need to optimize in order to be our healthiest selves.  

Have you heard of the commonly repeated sayings that “abs are made in the kitchen” or that getting healthy is “80% nutrition, 10% fitness, and 10% genetic”?  I don’t think saying those things to each other is okay because it’s not so black and white.  Hormones, psychology, habits and behaviors ingrained in emotional stress, lack of sleep, and other sometimes unavoidable life situations play a big part in our healthfulness.

So…I decided I need to do some serious self-care now that spring sports are winding down, my schooling is complete, and we’re in the “lazier” days of summer.  I’ve created a 100 Day Wellness Challenge for myself that will run through mid-September 2015.  It’s not a bunch of rules, dos and don’ts, punishing exercise routines, or even a popular program of Whole 30ing or Sugar Detoxing.  I don’t have specific weight loss or fitness goals.  It’s just a time for me to carefully think about and take actions to make me healthier AND enjoy the journey every single day.  MOST importantly, when that 100th day comes and goes, nothing really should change.  This wellness challenge isn’t a countdown to a day when I can resume old habits, slack off again, or “fall off the wagon”.  Instead, I’m using this 100 days to help me fully transition to a true holistic health lifestyle that nourishes my heart, mind, soul, and body.  I’m growing into the person I believe that God intends me to be.  Not who I was forty, thirty, twenty, ten, or five years ago.  Not who I thought I might be when I was an idealistic youth.  But who I am meant to be today.  And part of this journey is learning to really like me as me…even when that means abandoning the pursuit of seeking others’ approval (old habits of people pleasing tend to die hard).

Want to join me?  Please do!  Be part of a kinder health revolution – one that prioritizes peaceful and gentle care and nourishment of your whole self.  I’m going to seek restorative sleep, long walks outdoors, vitamin-rich and nutrient-dense dietary choices, practicing gratefulness, fellowship with good friends, lifting heavy things, getting my heart pumping and my body sweating so that I feel strong and alive, laughing more, resting more, enjoying all of God’s blessings to the fullest, and simply s.l.o.w.i.n.g. d.o.w.n.  Together, let’s be thankful for the health we have been given today even as we seek more joy and thriving adventures ahead of us.

Remember, eat well and live well too.


When links to outside shopping are provided and you purchase, sometimes I might receive a small referral commission as an affiliate. This doesn’t cost you anymore than what you’d pay if you didn’t click the link, but it does help support my family.  Thank you!

Paleo f(x) 2015

Paleo f(x) 2015 was a blast.  One place, one weekend, one common passion.   It’s a conference held annually in Austin, Texas for people to gather from all around the world and meet other people and entrepreneurs who also are excited about health, fitness, nutrition, and the relationships between understanding and implementing the latest scientific research into their personal health journeys.  It can be described as a health and wellness festival that is set in a progressive town catering to foodies, outdoor enthusiasts, musicians, and artisans.   Austin is really a lovely place to visit and explore in between  conference sessions and after hours.  It doesn’t hurt that the weather is much more spring-like there in April than what was  left behind in too-cold Ohio.

I felt like a kid in a candy store not knowing where to start when I first got there…but it was such a refreshing experience to be in the company of thousands of others who support my personal belief that the right nutrition can make or break your health.  There are many shades of Paleo, and the beauty of the conference participants’ attitudes was that mostly people weren’t drawing lines between the differences.  We are all unique, and our stories are different.  And that is okay.  Even with the variety of focuses on health, it was an integration of wellness foundations that together supported people as they walked their own path toward their best health.  Many messages centered around finding joy in the journey, not becoming a perfectionist or legalistic about health choices, and prioritizing sustainability over abs.  It was simply FUN to meet the people I have been following on social media and via their published books and podcasts.  Let me just say, everyone was extremely friendly and kind!


The expo floor was filled with vendors offering samples of and discounts for their real food and sustainable products.  Food (ghee, olive oil, snacks, prepackaged real food meals, treats, chocolate, paleo pizza, real food bars, LOTS of jerky), drinks (kombucha, gluten-free beer, LOTS of coffee, athletic recovery drinks), body care products (lip balms, creams, oral care, soaps, shampoos), digestive bitters, nutritional supplements, clothing, best-selling books with authors available for signing, dvds, groups representing certification programs in nutrition and fitness, and countless others.  The atmosphere in the Palmer Events Center was charged with positivity and contagious enthusiasm for learning from respected experts in diverse fields ranging from medicine, technology, business, sports nutrition, cutting-edge science research, and more. 

Doesn’t it sound fun?

There were cooking demos, community chats, lectures, interactive talks, fitness training with strength and conditioning, networking groups, opportunities to get involved in activism, and hands-on learning available all-day everyday while sampling and shopping.  

The local restaurants offered something for everyone.  I was beside myself with excitement when I finally ventured over to Picnik Austin where I could actually order off the menu without needing to make numerous requests for substitutions and allergen avoidance.  Another favorite restaurant was 24 Diner where we loaded up on a hearty meal of vegetables and pastured animal meats from local, organic farms.  There are several options for quality, grass-fed dairy sourced ice-cream too – we treated ourselves twice so that we could try two shoppes that had received raving reviews:  Lick Honest Ice-Creams and Dolce Neve Local Italian Gelato.  

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We walked miles everyday in Austin but also escaped the city in search of nature therapy.  There are gorgeous parks with hidden waterfalls, boulders, and hiking trails tucked around the city.  

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Austin is a fantastic travel destination.  Paleo f(x) is a great reason to go there.  Next year, the conference is scheduled over Memorial Day weekend.  Anyone interested in joining me?  If you’re still on the fence but considering it, stay tuned.  I’m planning to add another post that will go into even more details about the groundbreaking new business endeavors I learned about at Paleo f(x) 2015.  


When links to outside shopping are provided and you purchase, sometimes I might receive a small referral commission as an affiliate. This doesn’t cost you anymore than what you’d pay if you didn’t click the link, but it does help support my family.  Thank you!

One Bowl Chewy Maple Chocolate Chunk Cookies (grain-free, dairy-free, refined sugar-free)

IMG_0439IMG_0141IMG_0112IMG_0134After many tweaks and taste tests, these are the top four cookies my family enjoyed – Chocolate Chocolate Chunk, Maple Chocolate Chip, Chewy Chocolate Chunk and Chewy Maple Chocolate Chunk.  I decided to make one last batch of each variety and sit every family member down to individually try one cookie at a time before giving their opinions so that I could confidently give YOU the recipe for the family favorite.  Believe me, it was fun to play in the kitchen to find the best paleo chocolate chip cookie we could create using a few unusual nutritious ingredients not typically found in cookie recipes.  Even though it was fun, it did take quite a bit of time and expense.  It’s not something we’ll be able to do too often.  :)  Thankfully, all of the cookies were yummy, and not one morsel went to waste.

Since our family is a complete clan of cookie monsters, I decided to try to reduce the sweetener to the bare minimum that they could all tolerate.  Nobody eats just one, so I was hoping less sweeteners would lead to less blood sugar issues.  I did make another last batch with more sweetener so that you could have a sweeter option if you personally have better portion control than we do.  The sweeter batch did end up being the absolute family favorite cookie – a soft chewy cookie with melty chunks of chocolate in every bite.  So good.  These held up great and didn’t crumble or fall apart like many paleo cookies do.  
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Here are a few more tips and explanations of what I did before I share the recipe.

I used my Cuisinart Food Processor to process the raw cashews into a fine meal before getting started.  I don’t live right around the corner from Trader Joe’s where I typically purchase cashew meal, and after doing it myself this way, I really don’t see a need to ever buy it!  It only took a few moments to make myself.


Then I used my food processor to mix all of the ingredients into very tasty batter.  I truly appreciate not using a lot of extra and unnecessary bowls so always go for using one bowl when possible.


Here’s the recipe!  I hope you enjoy it as much as we did and if you do try to bake a batch, please leave me a comment and your honest feedback.  Thanks so much!

Chewy Maple Chocolate Chunk Cookies (Grain-free, Dairy-free, Refined Sugar-free, Gluten-free)
Yields 24
Family favorite real food paleo-approved chocolate chip cookies you can throw together in one bowl of your food processor. Great warm from the oven, softer the next day, irresistible still cold from the freezer.
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Dry ingredients
  1. 2 cups blanched almond flour
  2. 1 cup tapioca starch
  3. 1/2 cup cashew meal
  4. 1 tsp. sea salt
  5. 1 tsp. baking soda
  6. 1 tsp. cinnamon
  7. 1 Tbsp. gelatin
Wet ingredients
  1. 1 Tbsp. vanilla extract
  2. 2 Tbsp. Grade B maple syrup ****increase to 1/3 cup syrup for softer, sweeter cookies
  3. 1 tsp. maple flavor
  4. 1/3 cup palm shortening
  5. 1 egg
  6. 1 Tbsp. nondairy milk (I used thick coconut milk)
  7. 1/2 cup coconut sugar
  8. 1 cup chocolate chips or chunks
  1. Preheat your oven to 350 degrees Fahrenheit, prepare a middle baking rack for your cookie sheet, and then line your cookie sheet with parchment paper. We will only use one bowl for these cookies beginning with the wet ingredients.
  2. In the large bowl of your food processor, mix together the palm shortening, maple syrup, and coconut sugar. Scrape the sides of the bowl before adding the vanilla, maple flavor, and nondairy milk. Process briefly, scrape the sides of the bowl, and then add the egg. Once everything is creamed together, add the dry ingredients (saving the chocolate chips/chunks) and process again. Once the batter is thick and mixed well, you can either add the chocolate morsels and pulse with the food processor, or you can remove the blade and mix by hand.
  3. Using a small ice-cream scoop or medium-size cookie scoop, place rounded scoops of batter about two inches apart on the cookie sheet. Bake for 11-13 minutes checking for a golden brown color after 9 minutes. Oven temperatures vary so watch carefully! Once you remove them from the oven, try to be patient and let them cool a few moments before transferring to a cooling rack.
  1. These are delicious warm from the oven, but if you have extra and keep them in an air-tight container or bag overnight, they're even better the next day with a cup of coffee or hot chocolate (real food style, of course). We enjoy them still cold from the freezer too. These would make excellent ice-cream cookie sandwiches if you want to keep a stash in your freezer for the hot summer days ahead.
  2. If you have trouble finding any ingredients, remember to check my Amazon Store affiliate link on the side of my blog for easier shopping. ENJOY!
Real Food Brandae

When links to outside shopping are provided and you purchase, sometimes I might receive a small referral commission as an affiliate. This doesn’t cost you anymore than what you’d pay if you didn’t click the link, but it does help support my family.  Thank you!

Eat Real Food, Live Real Well!