Heading to Nashville

I’m excited. Tomorrow, Ray and I are headed to Nashville to see my little brother Sam and his partner, Jaime. This trip has been long in coming after being postponed due to the Thomas fire. So, tonight we are packing our bags for our visit.

Sam has already checked on our dietary needs – no refined sugar, no beef or pork  –  and suggested a few ideas for fun. Music, restaurants, and movies.  I am packing some warm clothes since Southern CA temperatures are a bit higher than those in Nashville right now. I still have to dig out my wool coat and scarf. I hope I can find my gloves.

I am looking forward to this trip.  I haven’t gotten to spend quality time with Sam or Jaime in too long a time.

Happy trails, my friends.  Next time I check in, I suspect I’ll be marveling at the cold temperatures.  It is supposed to be 11 degrees for a low and 30 for a high. I may need to pack my long johns too!




Honey-Sweetened Lemon Bars: 5 Stars

I plan to make these tomorrow. We have loads of lemons on our lemon trees and a healthy lemon bar is a definite treat. Here is the recipe. Let me know who it turns out for you.


3 whole eggs
1/4 cup honey (I found the smaller amount was perfectly sweetened enough – raw honey is your best option)
1/2 cup lemon juice
1/4 cup coconut oil (I cut back on the coconut oil from the original recipe since it was too strong of a coconut flavor to me. 1/4 cup was perfect! Choice virgin cold pressed unrefined coconut oil for best nutritional value.)


1 cup of raw almonds (soaked and dehydrated, if possible)
1 cup of raw pecans (I have used practically any combination of nuts here!)
1/4 cup honey
1/2 cup of melted virgin coconut oil
2 eggs
1 teaspoon sea salt

Filling Directions:

1. Blend the eggs, honey, and lemon juice together in a small sauce pan until thoroughly combined.
2. Turn the heat on to medium high and add coconut oil, mixing regularly until the oil has melted.
3. Continue stirring until the mixture thickens and bubbles.
4. Remove from pan and place in a bowl in the refrigerator to cool and thicken further.

Crust Directions:

1. Place nuts in a food processor or blender and pulse until finely chopped, but not pureed. You may have little chunks of nuts, and that is fine.
2. Add the remaining ingredients and pulse again until well combined.
3. Spread over the bottom of a greased 8 x 8 inch pan.
4. Bake for 15-18 minutes in a 400 degree oven, until lightly browned and a toothpick inserted in the middle comes out clean.
5. Cool completely before layering the filling over the top. Return to the refrigerator until ready to serve.

Recipe from http://www.passionatehomemaking.com/2010/08/healthy-lemon-bars.html