Gluten Free/Dairy Free Blueberry Muffins

  Well I’m not gluten free but I limit my gluten intake because personally I know I feel better not making it a primary source of my nutrition. I love coconut flour and while it creates a different texture in baking … Continue reading

Pumpkin Pecan Granola

Did you know that studies show children who help with meal prep/cooking are… ✔️more confident ✔️make healthier food choices ✔️eat what’s prepared ✔️eat more fruits and veggies ✔️understand importance or well balanced diet Meet Addison. She’s my nearly 2 year … Continue reading

Banana Walnut Granola

So let me first say that I’m addicted to granola. I’ll share my original recipe later, but for now let’s talk about this new gem! My hubby was getting antsy for some granola, so now that I’m a food blogger, … Continue reading

Carrot “cake” muffins

What do you do when you want to eat cake lathered with thick cream cheese icing but you know that is not left in the cards of your nutrition deck for the day? Well… I decide to bake a healthier option-because the Lord knows I won’t stop thinking about that cake lathered in thick cream cheese icing until I fill my mouth with something close. So the wheels in my head start turning…what pairs with cream cheese icing…CARROT CAKE. How can I make carrot cake more nutritionally sound and still off the charts awesome?

DING DING DING Carrot “cake” muffins! I’ve been on a kick with using plain greek yogurt in EVERYTHING so I thought here we go let’s get out the yogurt. Then I thought what about the fat/butter/oil/lard aspect…da da da da my second cooking love comes to the rescue–COCONUT OIL. A little research (I hadn’t made carrot cake before!), some thinking, and a cup of coffee later I started baking these beauties.

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Ingredients:

1 Cup Whole Wheat Flour

1 Cup All Purpose Flour

2 t. Baking soda

1/2t. Pink Himalayan salt (regular salt is ok but I like the nutrition content of Himalayan salt)

1/2T. Cinnamon

1/2t. Ginger

3/4C. Coconut Oil (solid)

1C. Coconut Sugar

1/2C. Unsweetened Apple Sauce

1/4C. Plain Greek Yogurt (I use 2% FAGE)

3 Eggs

2t. Vanilla

2C. Carrot, shredded

1/2C. Unsweetened Coconut Flakes

1/2C. Raisins

1/2C. Chopped Walnuts

Oats (amount to preference of sprinkling)

 

Directions:

Combine flours, baking soda, cinnamon, ginger, and salt in mixing bowl.

In a separate bowl combine blend coconut oil and sugar with a mixer on medium speed. Add yogurt and applesauce. Beat until fully incorporated. Add eggs slowly, beat well. Once batter in well blended add vanilla.

DON’T WORRY if your batter looks gross-they will be delicious 😉

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Stir dry ingredients into wet ingredients just until they are well combined, do not over mix the batter. Fold in the shredded carrots, coconut flakes (I like to pulse mine in a food chopper first-just preference!), raisins, and chopped walnuts.

Place liners in muffin tin, sprinkle oats in the liner, fill with batter 2/3 of the way up the paper, sprinkle oats on top. Repeat until batter is gone. Makes 20-24 muffins.

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Bake on middle rack for 19-22minutes or until toothpick comes out clean.

photoEnjoy them-and be careful to not eat the whole batch alone. Be a good neighbor and share (a few).

 

Sweet Dark Cherry Coffee Cake

To me there aren’t many things that beat breakfast treats that pair with a cup of coffee. I am a coffee lover and I also have a sweet tooth! I had some sweet dark cherries in the fridge and didn’t … Continue reading

Blueberry Panackes

Blueberry Pancakes

Fluffy and packed with a little protein punch

So I’m going to be on a bit of a blueberry kick for the next few weeks so just brace yourself! These pancakes are a nice comfort food but the added protein and fat from the greek yogurt, plus the fiber from some whole wheat flour helps to not sky-rocket your blood sugar. Paired these with my cup of morning joe and I was as happy as can be.

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Ingredients

  • 1/2 c. whole wheat flour
  • 1/2 c. all purpose flour
  • 1/2 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 c. plain greek yogurt (I use 2% FAGE)
  • 1 T. honey
  • 1 T. vanilla extract
  • 2 large eggs
  • 3 tablespoons milk
  • 1 cup fresh blueberries

Directions

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Mix dry ingredients, mix wet ingredients in a separate bowl and whisk until smooth.

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Stir wet ingredients into the dry ingredients. Fold in the blueberries. Grease a griddle or or skillet stove top over medium heat (I do 350 on my electric griddle). Drop batter and spread out a little if needed (batter is thick but we want it to cook through). Once bubbles start to come through the pancake it is ready to flip. Be patient.

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Once completely cooked enjoy with a little pure maple syrup.

I love these pancakes! I hope you do too ♥

Blueberry Almond Crumble

Blueberry Almond Crumble

Whole food ingredients, Gluten free, vegan, paleo friendly-and just down right tasty for everyone 🙂

So if you didn’t know its National Blueberry Month! Part of eating a “whole food” lifestyle is buying local seasonal produce. It doesn’t get much more local than going to a blueberry farm about 10 minutes from my home and picking our own! This past weekend we packed up the family and went blueberry picking at Bowser’s Blueberry Farm. This is their first season to be open, and they were wonderful! They had a cute wooden cut out sign that my lovely Addi climbed behind for a photo op.

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This was a perfect adventure for a toddler because there were no “jagger” bushes as we would say in Western PA, and the paths were well cleared. We all had a blast picking berries.

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We ate our fair share as well ❤

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So since I had some wonderfully delicious fresh local berries I decided a “treat” was definitely in order.  This is where the Blueberry Almond Crumble you have been waiting for comes in. This is a quick simple dessert that will please your taste buds and not destroy your nutrition plan. I bring to you Blueberry Almond Crumble.

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Ingredients

4 Cups fresh blueberries
1-3tsp. Coconut Sugar (optional depending on tartness of berries)
Juice of 1 Lemon
1 Cup Whole Almonds
1/4C. Sliced almonds
2T. 100% Pure maple syrup
1/4C. melted coconut oil
1/2tsp. cinnamon
1/4tsp Sea Salt (I use Pink Himalayan)

Directions

Preheat oven to 375 degrees. Grease square baking dish (I use a little extra coconut oil, you can use whatever you’d like). Meanwhile place almonds in a coffee grinder until you’ve created almond meal, set aside. In my grinder this takes about 20 seconds. Don’t blend too long..you’ll get almond butter 🙂
 
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  • Wash berries, dry them off, place in baking dish, squeeze lemon over berries and toss to coat evenly
  • Mix almond meal, sliced almonds, cinnamon and salt together
  • Mix melted coconut oil and syrup together
  • Combine wet and dry ingredients to form crumble topping and then spread it over blueberries
  • Bake for 30 minutes or until fruit is bubbling and topping is golden brown

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Let stand for a few minutes, serve and ENJOY! Let me know what you think and what you’d like to see more of!