Winter gifts

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So I have been gone for quite some time.  Where to begin?

I became a CrossFit Level 1 Trainer and “Affiliated” and made the Strength & Conditioning gym a “CrossFit” gym.  Still doing my husbands bookkeeping, running the gym, pushing Vaquero’s BBQ ~ Dippin Sauce, crafting, cooking, and always creating!

Over the holidays and while hanging at the hospital, I made some of the nurses at the hospital (who helped us so much after my husband broke his femur not once but twice in 5 weeks!)  cowls.

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I made some scrumptious BLT stuffed avocados from The Pioneer Women.

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And a pulled beef burrito with a southwestern salsa.

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Life goes on…

Enjoy every moment possible!

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Paleo(ish) Pumpkin Donuts

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First off hello! I am Nifty Thrifty’s daughter here on a guest spot, I’ll be swinging by from time to time! Hope you all enjoy these yummy Paleo Donuts.

Paleo Pumpkin Donuts

Being as it’s the best time of year and I love everything PUMPKIN!!! I’ve been on a mission to find a “healthy” alternative to the standard array of pumpkin goodness that is everywhere right now.

After countless hours of searching, only to continuously find recipe after recipe that required 30 specialty items I had never even heard of, I decided to create my own in the true Nifty Thrifty fashion in which I was raised. And I must say, my first attempt was a complete success!

Now for the difficult part, finding my measuring cups. It turned out my 18month old had taken most of them, I was able to find my 1/2 cup and 1/3 cup and with a little out of the box thinking and my handy dandy food scale I was able to get to work creating my fall treat.

Paleo(ish) Pumpkin Donuts

  • 1/4 cup Coconut Flour
  • 1/8 tsp Kosher Salt
  • 1/2 tsp Baking Soda
  • 2 Tbsp. Pumpkin Pie Spice
  • 2 Large Eggs
  • 1/2 cup Pureed Pumpkin
  • 1/3 cup Honey

Preheat oven to 350 degrees F°

Shift together coconut flour, salt, baking soda, and pumpkin pie spices, make sure it’s thoroughly combined. Next add the wet ingredients, I prefer to add my wet ingredients one at a time and mix them entirely before adding the next one to ensure that there are no honey pockets. The batter isn’t the prettiest but it will smell terrific!


Don't let looks fool you its delicious!

Don’t let looks fool you it is delicious!

Now if like me you don’t have one of those awesome little doughnut pans I have the quick and easy solution for you, that doesn’t require you to shell out $20. Grab your standard cupcake tin and coat it with your cooking oil of choice. I prefer to use coconut oil, but whatever you have on hand will be fine. Now take a 3/4 tsp measuring spoon and some tinfoil and roll it up into a ball using the 3/4 tsp as a guide for size.

experiment with size until you find what works for you

Experiment with size until you find what works for you

Roll the foil around and around until you have an even ball

Move the foil around and around while pressing down until you have an even ball














Using a paper towel coated in chosen oil rub the outside of the tinfoil ball and place it in the center of the cupcake tin, and repeat until you have done all 12 of them.




It’s time to transfer your batter into a piping bag, you could spoon the batter directly into the tins but piping it is cleaner and allows for more accurate fills. Using the biggest tip you have, or in my case I didn’t use a tip at all because mine were all too small, pipe in 1-2 rounds of the batter per slot until it’s all gone.

I took the tip off after the first 3 to allow more batter per round

I took the tip off after the first 3 to allow more batter per round

you can see i went two rounds on the left ones and only one time around on the right ones.

This part was fun











Side note: I over filled my first three so I was one doughnut short of a dozen. Next time I plan to double the batch to allow for fuller “doughnut” tins, the ticker ones had a moister texture which my family enjoyed.

Place filled tins in the oven for 15-20 minutes or until a toothpick can be inserted and removed clean. Allow them to sit for 2 minutes before moving them to a cooling rack.



Coconut butter maple frosting

Messy cook

Messy cook

  • 1 cup Coconut Butter (I made mine from scratch to save money)
  • 3-4 Tbsp. Pure Maple Syrup
  • 1 tsp Vanilla Extract
  • 2-4 Tbsp. Almond milk

After softening the coconut butter in the microwave for 30 seconds add maple syrup and vanilla, and mixed until smooth. Then add 1 Tbsp. at a time of the almond milk until you reach your desired consistency. Keep in mind it will harden as it cools and soften in the heat. This recipe makes way more than I needed so I put the rest in a jar and stuck it in the freezer for future use. If you’re wondering how to make your own coconut butter keep scrolling!



Coconut Butter DIY

Place 8-10 oz. net weight  of unsweetened coconut flakes in a high powered blender, I used my Nurtibullet and after some experimentation I found that it worked best when filled with 8-10 oz. of flakes or 1 1/2 -2 bags. Be sure to keep the blade and product moving at all times and allow to blend for around 2 minutes. You may have to scrape down the sides a few times before it really gets whirling.  You can try using a food processor but I personally don’t have any experience using one for this. So please let me know how it worked for you if you do! After the coconut has reached a smooth even consistency place it in an airtight container and place in the fridge until you are ready to use it.


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