Wednesday, January 29, 2014

Overnight Cran-Orange Oatmeal

So easy, so delicious. It's a beautiful thing to wake up to a healthy breakfast that is ready to eat.


What you need:
1 cup Gluten Free, Old Fashioned Rolled Oats
1/4 tsp Cinnamon 
1/4 tsp Nutmeg
1 cup Almond Milk, Original, Unsweetened 
1/4 tsp vanilla extract
1/4 Rehydrated Dried Cranberries, organic (see method below) *optional- regular dried are great too!
Zest of One Small Orange, Organic
3 Tbls Freshly Squeezed Organic Orange Juice
2 Tbls Maple Syrup, organic. Grade B

What you do:
1. Rehydrate your cranberries by placing dried cranberries into boiling water, heat off, for 3 minutes. Drain and set aside.
2. Mix oats, cinnamon and nutmeg in bowl or jar and mix.
3. Mix in rehydrated cranberries.
4. Add the rest of the ingredients, mix well, store in air tight container or jar.
5. Refridegerate overnight.
6. Place desired amount into microwaveable safe bowl, add 1 to 2 Tbls almond milk and microwave for 30 to 45 seconds. 
7. Stir and enjoy!

Wednesday, November 6, 2013

Muddy Mississippi Cupcake

What you need:
1/2 cup almond meal/flour

1/3 cup coconut flour
1/4 cup pure baking cocoa
1/4 cup ***vegan buttermilk*** (1 tsp vinegar in 1/4 measuring cup, fill the rest of the way with almond milk, mix)
1/2 cup melted coconut oil, organic, unrefined
2/3 cup honey
1/2 tsp baking soda
2 tsp vanilla extract
3 eggs, organic, free range
1/8 cup warm water
1/8 tsp salt
1 cup mini marshmallows

1/4 cup melted coconut oil
3 TBLS almond milk unsweetened, original
2 TBLS pure baking cocoa
1 cup powdered sugar
1/2 cup chopped walnuts

What you do:
Melt oil and set aside to cool.
Add all dry ingredients in a bowl (except marshmallows)
Add all wet ingredients in a separate bowl (except oil.)
Pour wet ingredients into dry, mix.
Slowly mix in oil.
Pour into lined cupcake pan.
Bake on 325 for 20 to 30 minutes. Check with toothpick.

While cupcakes are baking, make frosting.

Add all ingredients, except walnuts, in a bowl.
Mix well.
Fold in walnuts.

*Once cupcakes are baked, remove from oven and let cool until tops are cool to the touch.
Add marshmallows to top of cupcakes and pour about 1 Tbls spoon of frosting on each muffin.
Let cupcakes completely cool.

Tip: If frosting stiffens while waiting for cupcakes to cool, heat in microwave for 10 seconds, then stir

Thursday, October 24, 2013

Jalapeño Popper Dip

This is a fairly mild dip, because let's not forget our Prince eats all thing we eat (and maybe I'm a punk when it comes to heat)... I diced extra jalapeños for King Dad to add to his portion...I also sliced my finger matter, the cooking must go on.

If you want hot, leave the seeds in and/or add a couple more peppers.

A huge thanks to my momma for the yummy homegrown peppers! I love you.

I have to say that this dip so good, it's dangerous.

What you need:

1 package organic cream cheese, room temperature
1cup organic sharp cheddar
1/4 cup diced green onion
6 - 8 organic jalapeños, seeded and diced
1/4 cup vegetarian freshly grated Parmesan
1/4 tsp salt

What you do: 
Mix it all together.

Place in untreated baking container.

Bake on 400 for 15 minutes.

Serve warm with chips, cracker or sliced veggies

Monday, October 21, 2013


Grain Free and High Protein

My Prince was a bit discouraged the other day at breakfast, in a restaurant, when his options were limited to the routine egg and potatoes. My Prince wanted waffles like all those around him. When I told him not to worry we were immediately going to buy a waffle maker and we were gonna tell the "stinkin limited gluten free limited vegetarian restaurant" that we didn't need them. He smiled and whispered "OKAY! But you tell them I'm because a little scared." Hahahahahahha!

We decided not to tell them :).

So here are the Prince's waffles:

What you need:
1 cup organic coconut flour
1/2 tsp salt
8 organic eggs
1 tsp baking soda
1/2 cup Greek (or your choice) organic yogurt
1/2 cup organic almond milk
5 tbs organic coconut oil, melted
1/3 cup organic honey

* make sure all ingredients are room temperature; you don't want to cook your eggs or to harden back up your coconut oil*

What you do:
Mix it all together and make those waffles!

Wednesday, July 31, 2013

Chocolate Banana Muffins

Gluten Free/Grain Free/Honey Sweetened


The King Dad love banana and chocolate, so today I thought I would whip him a treat to welcome him home from work. These are perfect served warm with a bit of full-fat organic cream cheese or you could cool and top with frosting for a yummy and healthier version of a cupcake.

What you need:

3 organic ripe or overly ripe bananas  
3 organic eggs
3 TBLS coconut flour
1/3 cup organic cacao powder
1/4 tsp baking powder, aluminum free
2 tsp organic vanilla extract
1/4 cup melted virgin, organic, coconut oil
1/4 cup organic raw honey
1/3 cup cacao nibs
What you do:

Make sure eggs are at room temperature. Add all ingredients, except cacao nibs, to food processor and pulse until smooth. Stir in nibs. Add to muffin lined pan. Makes 9 to 10 muffins. Bake on 350 for 12 to 18 minutes.


Saturday, June 29, 2013

Kiddo Safe Fruit Kabobs

The Prince and I always take fruit kabobs when we have to bring a side dish.

We love them and they are so easy to make! Pick your favorite fruits, cut them if needed and stick 'em.

What we have noticed, is that everyone else loves them too! Seriously, they are the first dish gone. EVERY. SINGLE. TIME.

In our house, we love stick foods and use wooden skewers, but when traveling with these bad boys and sharing them with  kiddos I wanted a safer stick.

Enter the cake pop stick!

Another trick is that the fruit kabobs on cake pop sticks, fit perfectly inside the empty strawberry container. What better way to travel than with a disposal container?!

Here are a few pictures of our traveling kid safe kabobs!




Sunday, June 23, 2013

Cinnamon Baked Acorn Squash

Gluten Free/Grain Free/Vegan/Nut Free/ Soy Free

Seriously, there is probably not an easier side dish to prepare, add in how healthy and delicious this dish is, and you have the perfect side dish!

Rumor has it that you are not supposed to post on your blog twice in one day, but this evening my best friend, Valorie, asked me how I cook my acorn squash. I believe, that a best friend's request, trumps any rule about how many times you can post in one day. So, Val, this is for you!

I took a lot of pictures for you this time!

The Prince wanted to immediately buy an acorn squash when he first saw one in the store. Letting your kiddos pick out a new fruit or veggie in the store is a great way to get them to try things!

Acorn squash can have super tough outer shell to cut through; if you microwave it for 2 to 3 minutes the outer part will soften a bit, making it much easier to cut through.

Be careful, and cut that bad boy in half.

Use a spoon and scoop out the seeds.

Sprinkle, sprinkle, sprinkle with cinnamon.

Pour about an inch or two of water in a pie pan or baking dish, the dish depending on how squash you are cooking.

Place the cinnamon covered squash, flesh side down, in the water.


Place in 375 degree oven. Bake for 45 minutes.

Remove the squash from the oven, carefully turn acorn squash over, and top with Maple Syrup! Hope you have more syrup than I had when I took this picture :)!

What you need:
Acorn Squash, Organic
Maple Syrup, Grade B, Organic

What you do:
Preheat oven to 375.
Cut acorn squash in half.
Scoop out seeds.
Heavily sprinkle with cinnamon.
Place flesh side down in a baking dish with an inch or two of water.
Bake for 40 to 45 minutes.
Flip acorn squash over and drizzle with maple syrup.