Since Thanksgiving is literally just around the corner, I'll give you what I'm thankful for. These two kiddos right here! Madison, and Christian. 10 and 2. BOTH a handful, but light up my life, as well as many others. Madison does a lot of work in my personal life. Makes me grow in a whole. To adding more patience to my life, to teaching me how to fight for her medically, and educationally. She's a reason behind my desire for nursing. I've spent a lot of hours in hospitals, learning about procedures, medicines, and diagnoses. I adore her smile, and she has the most joyful soul that would bring anyone to tears.
Christian is by far the most dangerous child I know. He's so fearless, so rough, and UBER clever for his age. He knows how to change an attitude so fast, as well as change the mood in any room. He throws fits like a champ, loves chocolate, helicopters, and Semi-trucks. ALL B.O.Y. Since he's still developing his personality and growing, I just pray every day that my husband and I raise him to be a good, honest, hardworking man who loves Jesus, and has a respect for people in a whole.
Okay, okay i'm sure you're DYING to know how to make this delish photo below! I tasted it this morning, and its like heaven! I would go amazing on toast, ezekiel bread, bagels, or even make a YUMMY filler for homemade cinnamon rolls with a coconut cream frosting all over the top!
Here's what you'll need:
3/4 cup Raw Almonds
3/4 cup Raw Halved Pecans
1 cup of Pure Pumpkin
3 tsp Coconut Sugar
1 1/2 tbsp Coconut oil
1 tsp Vanilla Extract
1. preheat your oven to 375*. One heated, roast your almonds and pecans for about 8-10 mins. Careful not to burn them. Let cool for 5 mins.
2. In a blender or food processor blend up the nuts until they are becoming gooey like a paste.
3. Add in the remainder of the ingredients, and blend until smooth. (about 2 mins or so)
4. throughly enjoy!