Fall Vibes

We’ve had a gorgeous warm Fall weather so far. Most leaves are gone from the trees already, littering the sidewalks and making it super fun for Afina to stick her nose through the piles of leathery dried leaves and small tree branches. I can’t believe the year is nearing its end! Time flies super fast the older you get so you always feel like you’re missing out on something. I don’t know what the magic answer to this dilemma is. Perhaps when I’m really old, I’ll grasp the true concept of seizing the moment.

It was my birthday on Monday, and it was a truly leisurely day as I gave myself a gift of not working (a true gift you can afford when you work for yourself). My son came to visit me from his new home in South Carolina, so it was extra special. We had a great day relaxing for a bit, going to the movies and an all gluten free restaurant afterwards. He did go out by himself to meet his old friends later in the evening so I finished the day with a cup of tea and Afina by my side, watching the leaves dance in the wind and contemplating life so far.

This saying showed up in my feed the morning of my birthday, and I think it really reflects my life and the impact I hope I’ve made on many people I’ve met along the way.

Thanksgiving is coming up, and we want to be thankful for all the big and small things in our lives.

Miss Afina wants to wish you a very happy and a peaceful holiday (no politics talks are allowed)!

What’s Cooking This Week 

We’re entering the holiday season so it means sweets and indulgences galore. Today’s recipe is a sweet treat but it’s full of protein and without any refined sugars so you’ll feel less guilty having it for breakfast or an afternoon snack. These scones are made with coconut flour and coconut shreds so they’re super-filling, yet still feeling indulgent. I used monk fruit sweetener to make the sugar glaze but you can use regular powdered sugar if you prefer.

Blueberry-Rum Coconut Scones

These scones have a strong coconut flavor, if you’re a fan of coconut, from using both coconut flour and shredded coconut. A touch of rum essence and blueberries highlight the contrast of flavors.

The recipe is quite simple to make. In a food processor, pulse together coconut flour, coconut flakes, sugar, salt, cardamom, and baking powder.

Add butter, eggs, vanilla, and rum essence and pulse until a soft dough forms.

Add blueberries and mix just to combine.

Form a circle about 1 inch thick and cut across to make 8 scones.

Transfer scones to a parchment lined baking sheet.

Bake in a preheated oven at 350 degrees for about 18 minutes or until the tops are golden.

Combine coconut milk with powdered sugar and a drop of rum essence and pour over the scones.

You’ve got yourself a filling high protein breakfast or snack.

No guilt is required with this sweet indulgence!