UPDATE...

     Apologies for not writing more like I had planned.  Last month in particular was a difficult month for our family as we lost a loved one who had been fighting cancer.  Thankfully we were able to travel to visit one last time and again for the funeral.  During this time, there was one thing I did stay faithful to, and that was my bible reading.  The Lord helped me through this.
   
     The winner to our giveaway of The Sox Box socks was ... Sandy!  Congratulations Sandy!

     Something my two youngest and I did this month was a 10 day kids CrossFit challenge hosted by Clean Eats in The Zoo and her son Caleb.  The little ones and I had a wonderful time working out together and cheering each other on ... what precious memories!

     Wishing you all a happy & healthy day!

Here are the recipes from our 9th P.R.E.P. (Paleo Recipe Exchange and Potluck)

Vigoron

Fried Avocado with Tangy Honey Mustard Dipping Sauce

Pesto Spaghetti Squash with Tomatoes
1 spaghetti squash
1 c fresh whole basil leaves (packed) + 1/4 c more, chiffonade
1/4 c walnuts
1/3 c olive oil
2 whole cloves garlic + 1 additional clove, minced
salt & pepper to taste
1 T clarified butter
2 c assorted fresh tomatoes, chopped
1/4 c toasted pine nuts (optional)

Preheat oven to 375F.  Cut the spaghetti squash in half, removing  all seeds.  Place face down into a large baking dish, and pour water in the dish so it comes about halfway up the pan.  Bake 30-40 minutes (you want to slightly undercook the spaghetti squash).  Meanwhile, in a food processor, combine 1 c of the basil leaves along with the walnuts, olive oil, 2 cloves of garlic, and salt and pepper to taste.  Process until smooth.  When spaghetti squash is done, scrape the insides of the squash with a fork to remove the insides of the squash.  Set aside.  Heat a large skillet over medium heat, and add the butter.  Once melted, add the 1 clove of minced garlic.  Stir in the spaghetti squash, along with the pesto.  Gently fold in the tomatoes, fresh basil, and pine nuts (if desired).  Cook until everything is well-incorporated and the spaghetti squash is cooked to your preferred doneness.

Carrot Cake
2 c. almond flour

1/2 c. flax seed, ground
2 tsp. baking soda
1 tsp sea salt
1 Tsp. cinnamon
2 T. honey
1 1/2 c. shredded carrot (about 4 carrots)
2 bananas
3 eggs
1/4 c. coconut milk
1/2 c. chopped pecans (optional)
1/2 c. chopped pineapple (optional)
1/2 c. shredded coconut

Combine ingredients 1-5 in a bowl set aside
Put ingredients 6-7 into a food processor, chop well. Add bananas and process until smooth
Add eggs and coconut milk to the food processor, blend.
Add the wet ingredients to the dry. Mix well.
If you would like to add the optional ingredients, fold them in last.
Bake at 350 degrees for about 25-30 min. depending on the pan/s you use.
Fork inserted in the middle should come out clean when done.

FROSTING
2 tubs mascarpone cheese
1 lemon zested
2-4 Tsp. honey ( depending on your desired sweetness)
coconut milk (use as much as you need to get the consistency you like)
shredded coconut (optional)

Blend mascarpone cheese until smooth.
Add honey and coconut milk slowly. You don't want it to become too wet.
Blend until you reach desired consistency.
Add lemon zest
Let cake cool/ chill frosting before frosting the cake. Add shredded coconut on top of frosting if desired.