I’ve got to be completely honest in saying that I have already turned on the holiday tunes, lit the festive candles, and have turned my brain into complete holiday mode. I LOVE this time of year.
Recently, Brian and I have been lucky enough to have lots of visitors here in Denver, including last weekend!
Caitlin and Dave visited last weekend, so we checked out local restaurants, visited the mountains and had an amazing weekend.
I also had my first holiday kick-off performance last weekend with the Company B Gals. While it really felt early in the season to have a holiday kick-off event welcoming Santa into town, it was still super fun.
I turned in my big project for one of my nutrition courses this week and received an awesome grade, and I am done with course-work until I begin studying for finals after Thanksgiving. Needless to say, right now I am totally loving life 🙂
Remember that pecan pie recipe I promised you last week? Today, it’s ready for you!
I wanted to create a pecan pie recipe that was free of corn syrup, refined sugar, and any ingredients that weren’t real, whole foods. While I knew it would be a challenge to do this without sacrificing flavor, I also knew that I was up for the challenge.
Instead of the traditional refined sugar I used coconut sugar, and instead of the traditionally used corn syrup I swapped in real maple syrup. The end result?
A pie just as delicious as the pie I remember from my childhood 🙂