Coconut Flour Lemon Pound Cake

I found this amazing recipe on Pinterest.  It is both a Gluten Fee, and Sugar Free cake, but it really tastes amazing!  My husband and my children loved it.  I think I will add a little lemon glaze drizzle on the top - because I like lemon, and I like sweet.  And lemon pound cake and glaze just seem to go hand in hand.

WHAT YOU WILL NEED:

6 (yes, six!) eggs
1/2 cup avocado oil or 1/2 cup melted coconut oil
1/4 cup raw honey
1/4 tsp. salt
3/4 cup coconut flour
1/4 - 1/2 cup water
1 Tbs. lemon zest (don't skimp)
3 tsp. vanilla
1 pinch nutmeg

LET'S BEGIN:

Preheat your oven to 350 degrees.

In a large bowl, beat the eggs.

Add all remaining ingredients and mix together - start with 1/4 cup of water, slowly adding as the batter takes shape.  I used the entire 1/2 cup and came to the consistency of (canned) pumpkin puree.

Line an 8-inch loaf pan (I only had a 9-inch available) and smooth the top with a spatula.

Bake for 45 minutes or until toothpick comes out clean.

Cool for at least 20 minutes.  Add lemon glaze to each slice, rather than on top of the entire cake.

This pairs well with jam, honey or fresh fruit.  You can also add 1/2 cup chopped pecans to the recipe before baking, of course.

Shrimp & Veggie Pasta

This is a quick prep meal with easy clean up.  I like easy clean up as much as I like quick prep.
Knife, cutting board, maybe a strainer, pot with lid, cooking utensil, and a large skillet are all the tools you will need.  You do not really need measuring cups or spoons.  Just eyeball the ingredients and all will be well.  Really.  This dish has great flavor, and the perfect texture combination; some crunch and some soft chew.

THE INGREDIENTS:

Quinoa Pasta, spaghetti style, cooked according to package.
1 - 2 Tablespoons olive oil
1 organic zucchini, sliced (or julienne...)
1 cup fresh mushrooms, sliced
1 cup baby carrots (julienne, strips...or leave whole if you like the extra bite - I do!)
Cooked Shrimp (tails off; I leave tails on and just remove as I eat.  My children know to do this as well).
1 fresh lemon
1 Tablespoon fresh parsley, chopped
Sea Salt & Pepper (freshly ground is best) to taste
Sprinkle of Cayenne Pepper (optional)
Splash of Tabasco Sauce (optional)
Fresh Parmesan Cheese, grated

THE DIRECTIONS:
To cook Quinoa spaghetti, add to boiling water and cook for 4-6 minutes.  While Quinoa is cooking:

Add olive oil to large skillet.  On medium/high heat, saute  zucchini, mushrooms, & carrots for 2  minutes (until just tender).  Toss in shrimp & pasta.  Drizzle fresh lemon juice on top, and sprinkle with fresh parsley, sea salt & pepper.  Toss in skillet.  Remove from heat.  Sprinkle freshly grated Parmesan cheese on top of each serving.  The cayenne pepper and/or Tabasco sauce can be added with the lemon juice, or omit if you don't care for the spice.  I love spicy food, so I will go the extra step.

THE RESULTS: