FAMILY MILESTONES
This summer John’s Dad will celebrate his 90th Birthday while his parents will be celebrating their 60th ( Diamond) Anniversary! John’s Dad was born in Dublin, Ireland July 1st 1927 and joined the British Air Force in 1945 and was part of the peacekeeping efforts in Egypt following World War 11. Returning home, he married John’s Mum in 1957 and after working for the same company for over 30 years he had the opportunity to retire at the age of 58. Today, John’s parents live an active life and reside in a quaint seaside town, south of Dublin called Greystones which bustles with activity during the summer months, as it’s a common day excursion for Dubliners. As for the celebrating these events, John & Glenda will be heading back to Ireland with family to be part of their celebration this summer, while John will hope to post some photos on Facebook, so make sure to like our page!
After Therapy, Laughter Is The Best Medicine!
Coconut Gluten & Sugar Free Cake INGREDIENTS A gorilla walks in to a bar and orders a martini. Amazed, the bartender mixes up the martini and when he walks back to the Gorilla, the Gorilla is holding a $20 bill. Now the bartender is at a loss for words. He can’t believe a gorilla just walked into his bar, ordered a martini and actually had a $20 bill to pay for it! As he heads back to the register to make change, he think to himself, “Let me try something here and see if the Gorilla notices anything” He walks back to the Gorilla and just gives him a dollar in change. The Gorilla doesn’t say and just sips on his martini. After a few minutes, the bartender feels compelled to talk to the Gorilla and says, “You know, we don’t get too many Gorillas in here.” And the Gorilla says “At $19 a drink, I’m not surprised”! (LOL)
• 1/2 cup canned coconut milk • 1 Tablespoon vanilla • 1 teaspoon gelatin
• 1/2 cup melted unsalted butter • 2 1/4 cup blanched almond flour • 1/2 cup coconut flour • 3/4 cup stevia blend • 4 teaspoons baking powder • 1 teaspoon sea salt • 6 eggs
Filling: • 1/2 cup sour cream & 1/2 cup Greek yogurt • 1/4 cup coconut milk • 1/2 cup unsweetened, dried coconut
DIRECTIONS Prepare 2-8 inch cake pans. Trace a circle of parchment using the bottom of the pan, cut it out, and place it in the pan. Lightly spray around inside of pan with coconut oil cooking spray, or grease it with your finger tips. Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius). In a glass measuring cup or pan, heat butter in microwave or over stove top until melted. Set aside. To bowl of food processor, add dry ingredients (almond flour, coconut flour, sweetener, baking powder, sea salt) and pulse for 1 minute, or until ingredients start to clump together. Separate egg whites into a clean bowl while
adding the yolks to the food processor. Set aside whites. Pulse in melted butter, coconut milk, and vanilla in food processor until batter is uniform with no streaks of flour, scraping down sides once. Usingamixer,beateggwhitesuntilsoftpeaks form.Addbatter from foodprocessor to egg whites. Beat together just until white streaks are gone. Scrape batter into prepared pans and bake for 35-40 minutes, or until a toothpick tester comes out clean. If making cupcakes, bake 25-30 minutes, or until a toothpick poked into the top of cupcake comes out clean. When pans are cool enough to handle, run a knife around the edges of cakes and invert them onto cooling racks. Cool for 1 hour before frosting and serving.
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