Pistachio Brazil Nut Butter!  Ingredients: 1/2 c. pistachios 1.5 c. Brazil nuts 1 tsp. cinnamon Honey or agave, if desired  Roasted nuts in a single layer in the oven for 15-20 minutes at 325F. Let cool a pit and pour into bowl of food processor. Process about 7-10 minutes at 30-second intervals. Once creamy add in cinnamon and sweetener and process another 30 seconds. Spoon into glass jar and store in fridge.

Pistachio Brazil Nut Butter! Ingredients: 1/2 c. pistachios 1.5 c. Brazil nuts 1 tsp. cinnamon Honey or agave, if desired Roasted nuts in a single layer in the oven for 15-20 minutes at 325F. Let cool a pit and pour into bowl of food processor. Process about 7-10 minutes at 30-second intervals. Once creamy add in cinnamon and sweetener and process another 30 seconds. Spoon into glass jar and store in fridge.

Use your slow cooker to make this maple sweetened apple butter recipe - it's SO good you'll want to eat it with a spoon! Comes with instructions for freezing or canning to preserve it through the winter.

Use your slow cooker to make this maple sweetened apple butter recipe - it's SO good you'll want to eat it with a spoon! Comes with instructions for freezing or canning to preserve it through the winter.

These bacon and egg breakfast muffins with a hash brown crust from playpartypin.com are a great quick and easy breakfast recipe that you can make at the beginning of the week and heat up and eat all day long! Also perfect brunch recipe or food for a baby shower!

These bacon and egg breakfast muffins with a hash brown crust from playpartypin.com are a great quick and easy breakfast recipe that you can make at the beginning of the week and heat up and eat all day long! Also perfect brunch recipe or food for a baby shower!

Jennie Cook's Zucchini Butter  recipe on Food52. 2	pounds zucchini or assorted summer squash (feel free to use less or add extra -- cooking times will vary) 1/4	cup olive oil or butter 2	minced shallots, garlic, or combination of both Salt and pepper

Jennie Cook's Zucchini Butter recipe on Food52. 2 pounds zucchini or assorted summer squash (feel free to use less or add extra -- cooking times will vary) 1/4 cup olive oil or butter 2 minced shallots, garlic, or combination of both Salt and pepper

Toasted coconut butter. It is the easiest thing to make and is both gluten-free and vegan!

Toasted coconut butter. It is the easiest thing to make and is both gluten-free and vegan!

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