April 15, 2013


Let me start out by saying that this hummus recipe is really just a base for so many other flavor combinations. It is a simple, easy, low ingredient hummus, and you can enjoy as is, or take it in any direction. My boys absolutely love hummus, and I find it's the best way to get them to eat their veggies, plus they are getting extra protein with each bite. Now on to the recipe. 

Your Basic Hummus
makes about 2 cups

2 cans no salt added chickpeas, rinsed and drained well
1/3 cup tahini sauce (sesame paste)
1 large clove garlic, minced
juice of 1 lemon
1-3 tablespoons extra virgin olive oil (depending on consistency)
1/2 teaspoon ground cumin
salt and pepper to taste

In a food processor combine all ingredients and blend until smooth. Thats it. Enjoy!

March 18, 2013

Grain Free Coffee Cake

One thing I am passionate about is trying to live the most natural and healthy life we can, but it can be very challenging to eat, drink, sleep, and nourish our bodies naturally and healthfully. There are so many foods, products, and companies that use words to fool us into believing what we are putting in or on our bodies are "good" for us, when in reality half of those products have very harmful ingredients for our bodies. For me it starts with food. When feeding myself and my family, I try to feed us organic, natural whole foods. No packaged products with hidden ingredients. That being said it can be challenging and tedious and expensive to do so. One way I keep encouraged and reminded of these things is through a few blogs I read. They inspire me through food, life stories, and sharing their products they love as well. Also, it helps to have friends who are also doing the same. My closest friends are a good source for me on skincare products that are safe and natural, as well as vitamins and supplement referrals. One blog I love, and have been following for the past couple of years now is Roost Blog. She recently wrote a post about a skincare line that is natural and safe, and one that she loves. She has also collaborated with the skincare creator Tata Harper, and is giving away one of their products. I loved reading her post this morning because it reminded me of the importance of what we feed our skin as well. I hope you find it a good read, and find my natural recipes encouraging to you as well! Happy Monday! Update: If you are looking for a great line of makeup that is not toxic to your skin, Coco from Roostblog has also wrote a beautiful post about some great products as well! 

Grain Free Coffee Cake
Serves 6

For the Cake:

    2/3 cup honey 
    1/4 cup butter, melted
    4 eggs
    1/2 cup almond milk
    3/4 cup almond flour
    3/4 cup sifted coconut flour
    2 tsp. baking powder
    1/2 tsp. salt
1. Preheat oven to 350 degrees. Grease or butter an 8×8 baking pan.
2. Combine honey, butter, eggs and almond milk in a bowl until well combined.
3. Combine almond flour, coconut flour, baking powder and salt in a separate bowl.
4. Mix dry ingredients into wet ingredients. Stir well.
5. Pour HALF of the cake batter into the prepared cake pan and spread out evenly.
6. Prepare streusel.
Streusel Ingredients:
    1 cup chopped pecans
    2 Tbsp. honey
    1/4 cup butter
    1 1/2 tsp. cinnamon
    1 tsp. coconut flour
1. Combine all the streusel ingredients in a bowl.
2. Distribute half of the streusel over the batter in the pan.
3. Pour the rest of the cake batter on streusel and top with remaining streusel.
4. Bake at 350 degrees for 28-35 minutes. Remove from oven when a knife inserted in the middle comes out clean.

February 10, 2013

Harvest Muffins with Cashew Cream

Quick update on the Fam, then back to the food: We are now at week 16 in our pregnancy. I am so thankful we have made it past the first trimester blah. I am thankful to be cooking again, and making much better health choices. I actually feel pretty great now, and have most of my energy back. Woohoo! Emory started Montessori School 3 weeks ago, and loves it! I could not be more happy with our decision to send him there. He is blossoming, and growing, and learning, and seems to be enjoying every second of it! They are an amazing school, and I feel blessed to be giving my son the best education he can have right now. Adlai is now 18 months and boy does this kid have a personality. He is my goofball, my clown. He loves attention, and seems to get plenty of it :). He loves his brother and copies EVERY single thing Emory does. The boys are best buds, and look out for each other already. As a mom, there is nothing more rewarding and heart-melting then watching your kids have so much love and adoration for each other. ASSUMING this next baby is most likely a boy :), I am very excited to see how (he or she) gets to grow in love just like the other two. And lastly, my wonderful and giving husband. When we met I knew Toby was an ambitious man. And throughout our marriage he has achieved and accomplished A LOT. We celebrate our fifth year of marriage this year (in August), and I could not be more proud of the man I married. He is on the brink of some awesome new business adventures. He is an extremely terrific people person, and has found himself in this amazing network of people who are all entrepreneurs and of the like. I love seeing him grow, inspire, and be inspired. He is my best friend, and I am so lucky he works so so so very hard so me and our boys can stay home together and make the best memories I could ever ask for. Life is wonderful :), and we are so blessed. 

Now, back to the food. Seeing as how I am 16 weeks pregnant and need to be making smart health choices, I have been experimenting with a lot of grain free sweets, and have loved them all! Unfortunately I didn't have my camera for most of them. Finally yesterday I was able to photograph these delicious muffins. They are delicious and really moist. Packed full with carrots, apples and zucchini. Spiced with a hint of cinnamon, and finished with a dairy free cashew cream. Absolutely wonderful! 

Harvest Muffins with Cashew Cream
Gluten/Grain/Refined Sugar Free
Adapted from Roost Blog
For the Cake

  • 3 cups almond flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 melted butter, ghee, or oil of choice
  • 1/4 cup honey
  • 1 1/2 tsp pure vanilla extract
  • 3 eggs
  • 1 cup grated zucchini
  • 1 cup grated apple
  • 1 cup grated carrot
Preheat Oven to 350F. Grease a muffin pan, or use individual molds as pictured above. In a bowl combine dry ingredients. In a separate bowl combine wet ingredients. Pour wet mixture into the dry mixture and stir to incorporate. Pour into greased tins and cook for 25-35 minutes, until a toothpick inserted into the center comes out clean.

For the Cashew Cream (Makes almost 2 Cups)
  • 1 cup raw cashews, soaked for 3 hours, water discarded
  • 1/2 cup fresh apple juice
  • 2 medjool dates, pitted
  • 1 TBS honey
  • 1 vanilla bean, seeds scraped, pod discarded
In a high speed blender combine ingredients until very smooth. Spread on muffins.

Cake can be stored in an airtight container for up to 4 days at room temperature, or refrigerated for a week. 

October 11, 2012

Pumpkin & Green onion Coconut Flour Biscuits

I don't know why but I am in a major blog block.. If that even makes sense. Life has been quite busy lately with two toddler boys, and 2 dogs (we added a new golden retriever puppy this month). Usually I have a long list of items to make for the blog, but I guess that list is lost in my mind somewhere. 

These biscuits are really tasty. But, i have to give a warning not to expect them to taste or have the texture of a normal biscuit. They are made with coconut flour, and have a completely different taste and texture which I happen to love. Plus they are packed with fiber and protein, and leave you feeling anything but full and sluggish like normal biscuits do. Coconut flour can be expensive, but in most recipes you use such a small amount that it really comes out quite cost efficient. Plus, most health food stores sell it in bulk which makes the world of difference on price. 

Despite the weather being still in the 90's here, I could not go another day without a pumpkin treat. Enjoy!

Pumpkin & Green Onion Coconut Flour Biscuits
Makes 10-12
I used THIS recipe as a base but didn't have bacon or shallots and really wish I had...

1/2 cups coconut flour
3/4 teaspoon baking soda
A scant less then 1/2 teaspoon salt
1/2 cup coconut oil 
1 tablespoon apple cider vinegar
1/2 cup plus 2 tablespoons 
roasted or canned pumpkin puree, room temp(or butternut squash)
3 large eggs (best at  room temp or the coconut oil will solidify)
1/4 cup green onions chopped or thinly sliced
1/2 cup shredded cheddar cheese


Preheat oven to 350 degrees F. Grease or line a baking sheet with parchment.

Combine coconut flour (scoop & sweep method, not packed), baking soda and salt. 

Add the coconut oil and beat till smooth. Note: This helps keep the coconut oil from hardening into little pieces later if your eggs/pumpkin happen to be cold. For best results though, let them come to room temp first. Try sticking the shelled eggs in a glass of hot water for about 3 minutes to speed up the process.

In a separate bowl combine the apple cider vinegar, pumpkin and eggs. Beat till smooth

Add the flour mixture, green onions and cheese to the liquid ingredients
. Mix all the ingredients until the batter becomes thick and well combined. If your eggs and/or pumpkin were cold the dough will be quite thick. This is fine.

Drop mounds of batter onto the prepared baking sheet. 
Use a heaping 1/8 of a cup per biscuit. Makes 8-10 biscuits.

Bake for about 15-18 min or until slightly golden. Times will vary from oven to oven and the thickness of the biscuit. Do not over bake or they can become dry. 

Allow to cool for 5-10 minutes before moving transferring from the pan. I fine these best eaten the same day that I make them..