This recipe is simple, yummy and perfect for spring time. I based the recipe on a wrap that I enjoyed in a sweet little smoothie shop in Sherpherdstown, WV when Elijah was a baby. They used a tortilla but I really love using lettuce wraps for it. I hope you enjoy it as much as we do!
I have to be honest. I have not been very motivated to blog lately. I think this is pretty apparent by the amount of posting I’ve been doing.
At first, I was just busy with the member site. It’s taken a bit of work to get it running the past couple of years. But slowly, something else has been peeking its head at me.
The following is a guest post by Magadalena Wszelaki, the Thyroid Diet Coach. I met Magdalena through the web last fall and have since been very impressed with her work, which helps people with many different health issues, specifically thyroid and autoimmune diseases. She is a health coach who healed herself from Hashimoto’s disease through the practices she teaches her clients.
I found this recipe for Peanut Butter Cups several months back and have been drooling over it ever since. For a while, Elijah couldn’t eat honey and I couldn’t eat chocolate. But things have changed so I decided to test these little goodies for a Halloween treat, making them GAPS and Paleo friendly as well as dairy and sugar-free. If you can’t eat peanut butter, you can simply use Sunbutter (sunflower butter) in its place – or even almond or cashew butter.