More updates from the weekend (and a recipe)...

Sunday morning, we went to church and then relaxed at home the rest of the day. I had a sweet picture of Lauren with Olivia Kate all dressed up for church, but it was another one that didn't turn out. I think at one point, the memory card was ejected improperly. :(

Monday was Billie's 29th birthday! (My brother-in-law's Birthday too!) I made paleo banana muffins for breakfast before Billie left for work. Around mid-morning, us girls headed to Bisbee! I couldn't wait to show them around.

First we had lunch at Santiago's, the Mexican restaurant. Next we stopped in Bisbee Olive Oil Company. Lauren and Mrs. Sabrina wanted to get some lotion like the kind I have, Olivella.

Then it started raining, so we ducked inside Bisbee Coffee Company for Mexican Mochas. Never disappoints!

Lauren and me

It was a rainy and dreary day, but I was thankful for the cool temperatures!! 

 Monday night, we all went to watch Billie's flag football game. Afterwards, we ordered Pizzeria Mimosa (one of Billie's favorites!) to-go.

 We celebrated Billie's birthday and Lauren's upcoming birthday with Paleo almond fudge brownies from Fit Paleo Mom (recipe below) and homemade 2-ingredient ice cream. The brownies were amazing!!! Taste just like regular gooey brownies. 

Then they both opened gifts. I even got Billie to pose with his new Arkansas shirt and new lunchbox. :)

It was a fun and relaxing night. This morning, I will be taking everyone back to the airport in Tucson to fly back to their homes. We are so thankful for the time we got with them!!


Here is the recipe for those almond fudge brownies.

You will need:
1 cup coconut oil,
1 cup pure maple syrup,
5 oz bittersweet baking chocolate,
1 cup pure cocoa powder,
4 eggs,
1 tsp salt,
1 tsp baking soda,
2 tsp vanilla extract,
12 oz almond butter, raw, crunchy, and unsalted,
1/4 cup coconut flour.

Preheat oven to 350. Combine coconut oil, baking chocolate, and maple syrup in a saucepan over low heat until the chocolate is melted. Remove from heat. Add cocoa powder and stir to evenly combine, then set aside and allow to cool. Blend eggs, salt, baking soda, and vanilla in a medium sizes bowl. Once blended add almond butter and continue to blend. Now slowly add in melted chocolate and blend. Add coco it flour and blend until mixture is evenly combined. Pour battle into a lightly greased 9x13 baking dish. Bake at 350 for 30 minutes. (I needed about 35 minutes... You do want them to be a little gooey when they cool.) Let cool and enjoy.