Alfredo Sauce

One of my favorite people in the world showed me this recipe.  I throw in some leftover grilled chicken, steam fresh broccoli, and serve it over spaghetti squash.  Good enough to make for company, and easy enough to make during the weekday. 

• 1/2 cup butter
• 1 pint heavy whipping cream
• 4 oz cream cheese
• 2 tsp minced garlic
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 1/2 cup grated Parmesan cheese

1. In a medium saucepan, add butter, heavy whipping cream, and cream cheese.  Cook over medium heat and whisk until melted.  Add the minced garlic, garlic powder, italian seasoning, salt and pepper.  Continue to whisk until smooth.  Add the grated parmesan cheese.
2. Bring to a simmer and continue to cook for about 3-5 mins, or until it starts to thicken.  Toss in chicken and whatever veggies you want to add, then serve over pasta or spaghetti squash.  

Paleo pumpkin cookies

Mama winnnnn!  The kids gobbled these up and were begging me to let them take some in their lunches tomorrow.  Since they're grain free/sugar free, I can be guilt-free letting them take them.  Yum!  I'll need to make these a few more times through the fall!

• 1 egg
• 1/3 cup smooth almond butter (unsweetened)
• 1/2 cup pumpkin puree
• 1/2 coconut sugar
• 2 tsp vanilla extract
• 2 1/3 cup blanched almond flour
• 1 tsp baking soda
• pinch fine grain sea salt
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/2 cup Enjoy Life brand dark chocolate morsels

1. In a large bowl, whisk together the egg, almond butter, pumpkin puree, coconut sugar, and vanilla.  In a separate mixing bowl, combine the blanched almond flour, sea salt, cinnamon, pumpkin pie spice, and baking soda.  
2. Once the dry mixture is well combined, slowly mix it into the wet ingredients until fully absorbed and a cookie dough forms.  Lastly, stir in the dark chocolate chips.  
3. Chill dough in the freezer for 10-15 mins
4. Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.  (I used foil and greased it)
5. Once the dough is chilled, roll into 24 balls and place on prepared cookie sheets.  With a separate piece of parchment paper, flatten each ball into a cookie shape of about 1/2 inch thickness.
6. Bake in the preheated oven for 10-12 mins or until just set.  Remove from oven and allow to sit for a minute before transferring to wire racks to cool completely.  Store leftovers covered in the refrigerator.