Oatmeal Fudge Bars

I can never eat just one! Oh they are so good and simple to make! I bet you have everything in your pantry to make these!

Recipe

1 cup butter, softened

2 cups packed brown sugar

1 teaspoon baking soda

1/2 teaspoon sea salt

2 eggs

2 teaspoons vanilla

2 1/2 cups all-purpose flour or gluten free flour like the Namaste brand

3 cups rolled oats

1 1/2 cups semi-sweet chocolate chips

1 (14 oz.) can sweetened condensed milk

2 teaspoons vanilla

Preheat the oven to 350 degrees. Set aside 2 tablespoons of the butter aside. In a large electric bowl fitted with a paddle attachment cream together the remaining butter and sugar. Add the soda, salt, eggs and 2 teaspoons vanilla. Add the flour and then the oats. In a medium sauce pan melt together the 2 tablespoons butter, chocolate chips and condensed milk. Remove from heat and add the remaining 2 teaspoons vanilla. Press two-thirds of the oat mixture into the bottom of a greased 9×13 baking dish. Spread the the chocolate mixture over the oat layer and dot the remaining oat mixture on top of that. Bake for 25 minutes or until the top is light brown. Cool and cut into bars.

November 11, 2019November 11, 2019

Mexican Lasagna

This recipe is so simple and delicious! You can make it a vegetarian dish if you want too!

Recipe

1 package of 10 corn tortillas, quartered

1 lb. ground turkey or beef (optional)

1 medium onion, chopped

1 teaspoon ground cumin

1 teaspoon ground chili powder

1/2 teaspoon dried oregano

Sea salt and pepper to taste

2 cans refried beans

1 cup mild to medium salsa

4 cups Pepper Jack or Mozzarella cheese, shredded

Coat a 9 x 13 dish with cooking spray and set aside. In a large dutch oven, brown the meat if using. Add the onions, cumin, chili powder, oregano, salt and pepper and saute until onions are softened. Add the 2 cans beans and the salsa. Place the triangle corn tortilla pieces on the bottom of the pan. Spread some of the bean mixture on top and then sprinkle 1 cup cheese over that. Repeat, layering the casserole dish as you go ending with cheese as the top layer. Bake in the oven at 350 degrees for 30 minutes. Turn the broiler on and broil for a few minutes until the cheese is golden brown. Serve with sour cream and a big green salad.

November 11, 2019January 1, 2022

Creamy Chicken, Vegetable and Gnocchi Soup

Comfort food… yum!

Recipe

3 tablespoons butter

3 tablespoons olive oil

1 onion, chopped

4 carrots, chopped

2 ribs celery, chopped

4 cloves garlic, minced

1/3 cup flour

2 breasts chicken

1 lb. gnocchi

4 cups chicken broth

1 and 1/2 cups half and half

4 cups fresh spinach

1 tablespoon fresh basil

Parmesan

Sea salt and fresh ground black pepper

In a skillet or shallow pan melt butter and add olive oil. Saute the onion, carrots, celery and garlic. Add a 1 teaspoon salt. Once the onions are translucent add the flour. Cook for one minute stirring constantly. Add 1 of the cups of chicken broth and mix until thickened. Transfer to the slow cooker. Add the remaining chicken broth, gnocchi, half and half and chicken. Cook on low for 6-7 hours or on high for 3-4. Add the spinach and basil. Heat through for a few minutes, add salt if needed, pepper and Parmesan cheese. Serve.

November 10, 2019November 11, 2019

Blueberry Cardamom Creamy Buckwheat Cereal

I love eating this warming and nourishing cereal occasionally. It’s great for mornings that require a little more energy. You could also use steel cut oats too.

Recipe

2 tablespoons coconut oil

1 1/2 cups buckwheat groats pulsed in a blender

1/2 teaspoon cardamon

1/2 teaspoon cinnamon

1/4 teaspoon sea salt

3 cups coconut milk

1 teaspoon vanilla

1/4 cup maple syrup

1 1/2 cups blueberries

Place all ingredients together in a large sauce pan or crock pot. Cook over the stove top on medium low heat until the groats are soft and cooked through. About 15-20 minutes. If cooking in a crock pot cook on high for 1 hour. You can top with more coconut milk, hemp seeds, chia seeds, chopped almonds and a little coconut sugar. Serves 3-4.

November 10, 2019

Seven Layer Bean Dip

Okay so it isn’t the healthiest appetizer, but the family loves it and is a great dish to add to a party or family gathering.

Recipe

2 cans refried pinto beans

4 avocados mashed

1 lemon juiced

Sea salt and pepper

2 cups sour cream

1 tablespoon taco seasoning

4 cups sharp cheddar cheese shredded

4-5 large tomatoes chopped

1 bunch scallions, sliced

1 can sliced olives drained

Spread the beans on the bottom of a 9 x 13 dish. Mix together the mashed avocados, lemon juice and salt and pepper to taste. Spread over the beans. Mix together the sour cream and taco seasoning. Spread over the guacamole. Shred the cheese and place over top the sour cream layer. Then add the tomatoes, scallions and olives. Serve with organic corn chips.

November 10, 2019March 3, 2025

Paleo Chocolate Cake

This chocolate cake is amazing! My mom shared it with me and I have been making it ever since. I have served it to the greatest skeptics and have fooled them all! It is so rich and delicious. You won’t believe there is no dairy or gluten in it!

Recipe

3 cup almond flour

1 cup tapioca flour

1/4 cup coconut flour

2 cups coconut sugar

1 1/2 cups raw cacao powder

2 teaspoons baking powder

1 teaspoon sea salt

4 large eggs

1 1/2 cups coconut milk

1 cup water

1/2 cup coconut oil, melted

1 tablespoon apple cider vinegar

2 teaspoons vanilla

Preheat your oven to 350 degrees. Grease two 8 inch round cake pans. In a large bowl add all dry ingredients together and whisk until blended. Whisk the wet ingredients together in a separate bowl and then add to the dry ingredients. Pour the batter evenly between the two pans and bake for 30 -35 minutes until a knife or toothpick comes out clean after inserting into the middle of the cake. Allow the cake to cool and make the frosting. Once completely cooled frost the cake and chill for up to a day before serving.

Frosting

8 cups organic powdered sugar or powdered coconut sugar

1 cup raw cacao powder

1 cup palm shortening

1/2 -1/3 cup coconut milk

2 teaspoon vanilla

Whip the palm shortening first to break up any clumps, add the powdered sugar and raw cacao and 1/2 cup coconut milk and vanilla. Whip until thick and creamy. Frost the cake and chill or serve with coconut ice cream.

October 30, 2019

Popcorn 3 Healthier Ways

My kids love to snack… all the time! This is an inexpensive way to fill their little bellies until dinner time. These recipes are good enough to be served at a party for big kids too! Be sure to use organic popcorn or the popcorn I sell on my website that has been grown with very minimal natural chemicals before the plant flowers.

Savory Browned Butter Popcorn

1 cup unpopped popcorn (once popped it should make about 10 cups popped)

1/2 cup butter, browned in a small sauce pan on medium heat, be sure to watch it at the end so it doesn’t burn

1/2 teaspoon granulated garlic

1/2 teaspoon granulated onion

1/2-1 teaspoon coarse sea salt

1/4 – 1/2 teaspoon ground black pepper, depending on how spicy you like it.

Pour butter over popcorn and then add the rest of the ingredients. Toss and enjoy!

Sweet Cinnamon and Coconut Sugar Popcorn

1 cup unpopped popcorn (once popped it should make about 10 cups popped)

1/2 cup coconut oil melted

2-4 tablespoons coconut sugar or organic sugar

1/2 teaspoon cinnamon

1/8 teaspoon sea salt

Pour coconut oil over popcorn. Add the rest of the ingredients and toss. Enjoy!

Olive Oil Parmesan and Herb Popcorn

1 cup unpopped popcorn (once popped it should make about 10 cups popped)

1/2 cup olive oil

2 cloves garlic, minced

2 tablespoon parsley, minced

2 tablespoon chives, minced

1/4 cup Parmesan cheese, shredded

1 teaspoon coarse sea salt

Heat the olive oil, garlic and herbs in a small saucepan on low. Cook until fragrant and remove form the heat. About 2-3 minutes. Pour over popped popcorn. Add Parmesan cheese, sea salt and enjoy!

June 27, 2019December 2, 2024

Natural Yeast Sourdough Boule

I love baking with natural yeast. In a recent study done out of Italy, found that before wheat had gone through a fermented process the gluten content was 75,000 ppm. After a 12-24 rise the gluten content went down to 12 ppm. In order for something to be considered gluten free the ppm have to be below 20. This bread is easy to digest and contains living beneficial bacteria. It is a great option for those with diabetes and other autoimmune issues. This recipe makes 2 loaves and are 70% hydration.

Recipe

1/2 cup natural yeast starter or 100 grams

2 1/4 cups purified water or 540 grams

2 tablespoons olive oil (optional) or 45 grams

2 1/2 teaspoons sea salt or 18 grams

6 cups bread flour or 800 grams

*Side note: if you want to add any other flavors you can easily add 1 tablespoon of a seasoning for each loaf. Honey is also an option, about 1/4 cup for every 2 loaves.

Mix the starter, oil (if using), salt and water together with a Danish dough hook in a large glass or stainless-steel bowl. Add half the flour and stir. Add the rest of the flour and mix by hand. Cover with plastic wrap and let rest for 30 minutes. Do one stretch and fold, gently to create a smooth ball and build structure. Let rise for 12 -16 hours depending on the temp of your dough and house. When the bulk ferment is finished the dough should jiggle and have large bubbles. Divide dough in half. (about 1.5 pound loaves). Shape and place in banneton basket or bowl lined with a floured tea towel. You can let rise and bake or place covered in the fridge for another 12 to 24 hours.

When ready to bake without placing in the fridge, place on parchment or inside banneton basket and let rise for 1-2 more hours until doubled in size. Heat Dutch oven with the oven at 450. Remove plastic wrap, place on parchment paper and cut the bread with a sharp knife or lame in slits or an cross shape about a 1/2 inch deep at a 45-degree angle. Once the Dutch oven is hot, take it out of the oven and place the parchment with bread on top inside the ditch oven. Place the lid on and bake for 2 0minutes. Remove lid and bake for 30minutes more. If you would like a crispier crust place just the loaf back in the oven for another 10 minutes. Best served with Irish butter!

June 26, 2019

One Pot Chicken and Veggie Saute

This was a creation I came up with in my head while at the grocery store thinking of something new to make. I mus tsay I had to pat myself on the back for this one. Wow is it so good!

Recipe

2 tablespoons avocado oil

2 tablespoons butter

1 pound chicken breasts or tenders

1 package spicy Italian chicken sausage

2 small zucchini, chopped

1 small yellow crook neck squash, chopped

1 small onion sliced

sea salt and pepper

1/4 cup Parmesan cheese, shredded

Saute the chicken and Italian sausage (if not cooked) until browned and thoroughly cooked in 1 tablespoon each of the oil and butter. Add the onion and squash, salt and pepper and remaining oil and butter, until softened. Top with cheese off the heat and serve with rice and a green salad.

June 26, 2019

No Bake Coconut Cacao Bites

My kids beg me to make these for them all the time! They are a great healthy snack, simple and delicious!

Recipe

1/4 cup coconut oil

1/4 cup almond butter

1/2 cup maple syrup

2 teaspoons vanilla

1 cup almond flour

1 teaspoon sea salt

3 cups ground oats

1/4 cup raw cacao powder

1/4 cup shredded coconut (and more for sprinkling on top)

Mix all ingredients together in a large bowl and roll into balls. Sprinkle the extra coconut on top and enjoy!