Sunday, December 10, 2017

Spicing up the House

So today is dedicated to putting the final natural touches on the decorations into house. The Office is coming over next Friday and the family comes in after that.  We have not had all of us together at our house on Christmas for a while, so I have put up two trees and pull out all the decorations. (Which is a large strange collection of love)

I was about ready to light a candle, but because I had some wonderful fresh blueberries, raspberries, and strawberries in the house ...I decided to make a crumble.

So I filled the house with fish cinnamon and simmering berries....  So now on to the fresh magnolia/evergreen swag for the hall stairway.

Here is the recipe from a great website I visit often:
Low Carb & Sugar-Free Berry Crumble
Skillet Berry Crumble

• 275 Calories
• 24.8 g of Fat
• 6.4 g of Protein
• 5.5 g of Net Carbs
6 servings
Prep Time
10 minutes
Cook Time
15 minutes
Berry Base
  • 1 tbsp coconut oil (or ghee)
  • 2 cups mixed berries (we used strawberries, blueberries, blackberries and raspberries)
  • 5-10 drops liquid stevia (optional)
  1. Preheat the oven to 400°F.
  2. To make the berry base, heat a medium-size skillet greased with butter or ghee over medium-high heat. Add the berries and cook for 3-5 minutes or until softened. Add sweetener if necessary. 
  3. Place almonds and pecans into a food processor. Add the butter, cinnamon, vanilla extract, sea salt and stevia (if using). Pulse for a few seconds until the mixture is chopped as roughly or as finely as you like. 
  4. Sprinkle the nut mixture on top of the berries and broil for about 7-10 minutes, until lightly browned and crisp on top.
  5. Transfer to a cooling rack and let cool for 5-10 minutes. Serve warm or cold with a dollop of whole milk yogurt on top and a sprinkle of cinnamon.

My finished dish...I will add some fresh whipped cream, with cinnamon...

Here are the berries cooking..loved using my cast iron skillet collection.

Now on to the next project for the day. 


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