homemade eggnog cream {a healthy version!}

I love seasonal coffees!  They are the perfect little indulgent treat and just one more reason to love the holiday season!  One thing not to love is conventional creamers.  They are loaded with chemicals and ingredients that we should be steering clear of like, sugar, corn syrup solids, partially hydrogenated soybean oil, artificial flavors and carrageenan.  This recipe is a healthy and delicious alternative!  Our recipe is made with wholesome and natural ingredients.  To make it a little more decadent top with whipped cream and a dash of nutmeg.

This recipe is so easy!  Make the cream ahead of time and pull it out any time that you need a treat… it’s perfect in tea too (especially chai tea!).

1 cup of cream or coconut milk*

2 teaspoons vanilla

½ teaspoon nutmeg

¼ teaspoon cinnamon

50 drops of stevia (I use Sweet Leaf Sweet Drops)

1.)  Place all ingredients in a glass bottle with a sealed lid.  Place the lid on tightly and shake vigorously.  

2.)  Shake well prior to using.

* Coconut milk is naturally sweeter than cream so you may need to use less stevia.  Try 40 drops and add to your liking.

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apple cinnamon muffins

Mmm, the tastes and smells of fall!  Autumn is my favorite season for so many reasons and one of them is the delicious & comforting foods of the season.  This muffin is no exception, it’s loaded with chunks of apples, cinnamon and nutmeg goodness.

I always try to tinker with the sugar content to get it as low as possible and still have it taste great (and sweet!).  For this recipe, I used a ½ cup of Stevia in the Raw.  You could also use either:

• ¼ - ½ cup maple syrup (the tastiest option!  It also provides the tenderest crumb)
• ½ cup brown sugar (packed)
• ¼ cup Stevia in the Raw and ¼ cup brown sugar (to mask the stevia taste)

The raisins add some natural sweetness to the muffin too.  Either way, these muffins are a great after school snack or perfect for packing in lunch boxes.

This recipe makes 9 muffins but the recipe can easily be doubled or tripled.

¼ cup butter, melted

½ cup Stevia in the Raw (see notes above)

1 egg

½ cup buttermilk

1 cup gluten free flour (I use Glutino)

½ teaspoon baking powder

½ teaspoon baking soda

2 teaspoon cinnamon

1/8 teaspoon ginger

1/8 teaspoon nutmeg

1 ½ cups apple, chopped (I leave skin on and sometimes add a little more apple)

¼ cup raisins

1.)     Preheat the oven to 375°.  Line 9 muffin tins with baking cup liners.

2.)     Mix together the butter, sugar choice, egg and buttermilk. 

3.)     In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger and nutmeg.

4.)     Combine the wet and dry ingredients until thoroughly combined.  Mix in the apples and raisins.

5.)     Divide the batter into 9 muffin tins.

6.)     Bake for 20 minutes or until toothpick inserted in center comes out clean.

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pumpkin spice creamer recipe

What is not to love about a pumpkin spice latte?  Creamy, lightly spicy and sweet goodness mixed in with hot coffee.  It’s perfection in a cup.  Some people would be surprised to know that the Starbucks pumpkin latte contains NO pumpkin.  Our recipe does!  It’s a chemical-free, super simple & tasty way to highlight the lovely fall gourd and flavors.  Happy sipping!

2 cups of organic cream or coconut milk

6 Tablespoons organic pumpkin puree

2 teaspoons cinnamon

¼ teaspoon nutmeg, additional to taste

1/8 teaspoons ginger

1 teaspoon vanilla

40 drops of stevia (I use Sweet Leaf Sweet Drops)

1.)    In a saucepan over medium heat, whisk together the cream, pumpkin puree, cinnamon, nutmeg and ginger.  Whisk occasionally until the cream gets a little foamy and/or steamy, about 5 minutes.

2.)    Take off heat and add the vanilla and stevia.  Taste and add a couple additional drops of stevia until sweetened to your preference.

3.)    Optional:  the cream mixture can be put through a sieve for an extra creamy consistency.  I skip this step because I don’t want to lose any of the spices.

4.)    Cool completely and refrigerate.

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butternut squash and apple soup recipe

Apples are being harvested, squash is being picked and the days are getting shorter… we thought this soup would be the perfect fare.  It’s seasonal, savory and delicious.  

3 Tablespoons butter

1 vidalia onion

1 butternut squash, peeled, seeded & cut into cubes

5 cups vegetable or chicken broth

5 apples, peeled, cored and chopped

1/8 teaspoon nutmeg

1/8 teaspoon cumin

¼ teaspoon thyme

½ cup heavy cream (optional)

11.)  Heat butter in a large soup pot.  Add onion and sauté over medium heat for 5 minutes.

22.)  Add the squash, broth and apples.  Bring to a boil.  Turn the heat down to medium-low and continue cooking until the squash and apple are very tender, about 30 minutes.

33.)  Using a food processor or blender, puree in batches.  Return the soup to the pot.  Add nutmeg, cumin, thyme and cream.  Taste and adjust seasonings.

***  We've written several e-cookbooks {all $1.99} that are quick, easy & guaranteed to bring yummy, fun times in the kitchen!  Pull out the spoons, put on your oven mitts and get cooking with one of our cookbooks.  Get them here!  ***

pumpkin applesauce muffins

Fall is here!  It is my favorite season.  To celebrate, I have been baking these Pumpkin Applesauce Muffins (which may be my kid’s new favorite!).  These moist and scrumptious muffins are super low in sugar, but high in nutritional content with pumpkin, applesauce, cinnamon & fall spices…It’s the perfect treat no matter the season!  These are so good on their own, but if you want to top them with a little something, try pumpkin (pepita) seeds, a light dusting of ground cinnamon, chocolate or white chocolate chips.

1 cup pumpkin puree

½ cup applesauce

¼ cup butter, melted and cooled

2 eggs

½ cup brown sugar, packed

1 Tablespoon maple syrup, optional

1 cup gluten-free all purpose flour (I use Glutino)

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon ginger

1.)    Preheat the oven to 350°.  Line a muffin tin with muffin cups.

2.)    In a mixing bowl, mix together the pumpkin puree, applesauce, melted butter, eggs,    brown sugar and maple syrup.

3.)    Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.

4.)    Mix until combined.

5.)    Evenly divide the batter into 12 muffin tins.

6.)    Optional: top with chocolate chips, pumpkin seeds or a light dusting of cinnamon.

7.)    Bake for 18-22 minutes, until toothpick inserted in center comes out clean.

***  We've written several e-cookbooks {all $1.99} that are quick, easy & guaranteed to bring yummy, fun times in the kitchen!  Pull out the spoons, put on your oven mitts and get cooking with one of our cookbooks.  Get them here!  ***

dark chocolate zucchini brownies

If your garden is bountiful with zucchini, we have got a super tasty & delicious way to use them up!   Try treating your family to these dark chocolate zucchini brownies … tender, delicious and chocolatey brownies that have the added health benefit of zucchini (which are high in fiber, vitamin A, vitamin C and potassium).

We’ve modified this recipe to make it gluten free, but you can use whole wheat or all-purpose flour if you prefer.

1 cup brown rice flour

1/3 cup cocoa powder

1 1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup dark chocolate chips

1/4 cup butter, melted

3/4 cup brown sugar

1 egg

1 teaspoon vanilla extract

1 1/2 cups zucchini, grated

(1.)  Preheat oven to 350 degrees.

(2.)  Line a 9x13 pan with parchment paper (or lightly grease and flour the pan).

(3.)  Combine flour, cocoa, baking soda and salt in a medium bowl.

(4.)  Melt 3/4 cup morsels.  Cool slightly.  Stir in butter, brown sugar, egg and vanilla.  Stir in flour mixture; fold in zucchini.  Spread into prepared pan.  Sprinkle remaining 1/4 cups chocolate chips over top.

(5.)  Bake for 25-30 minutes or until wooden pick inserted in center comes out slightly sticky.  Cool completely in pan on wire rack.  Lift brownies from pan and cut into squares.  Store in airtight container for up to 5 days.

***  We've written several e-cookbooks {all $1.99} that are quick, easy & guaranteed to bring yummy, fun times in the kitchen!  Pull out the spoons, put on your oven mitts and get cooking with one of our cookbooks.  Get them here!  ***

recipe modified & photo courtesy of all recipes!

Cinnamon avocado muffins

A sweet & sneaky (in a healthy & delicious way) to start your day!

Who knew that avocados would be super tasty in baked goods?  Technically they are a fruit, so it only makes sense to add them to baked goods.  Plus with all of their wonderful health benefits (they are loaded with fiber, potassium, Vitamin A and beta carotene), it’s good to sneak them into your meals whenever you can.  Try replacing them in any recipe that calls for sweet potato or banana… just remember that the baked goods will be less sweet (but just as healthy)!

¼ cup of coconut oil (or butter), melted

1/3 cup of honey

1 egg

1 pureed avocado (or mashed sweet potato or banana)

1 cup plain yogurt

2 cups almond flour

1 Tablespoon cinnamon

½ teaspoon baking soda

1 cup of mix-ins (chopped walnuts, unsweetened coconut, mini chocolate chips)

1.)    Preheat oven to 350°. 

2.)    Mix together the coconut oil, honey, egg, avocado and yogurt.  Stir until thoroughly combined.

3.)    Add almond flour, cinnamon and baking soda.  Mix until combined.

4.)    Stir in mix-ins.

5.)    Fill 12-14 grease or muffin-lined cups 2/3rds full.

6.)    Bake for 20-25 minutes.

***  We've written several e-cookbooks {all $1.99} that are quick, easy & guaranteed to bring yummy, fun times in the kitchen!  Pull out the spoons, put on your oven mitts and get cooking with one of our cookbooks.  Get them here!  ***

The chocolatiest chocolate cookies

Do you have someone on your “nice” list that loves chocolate?  If so, we have the yummiest {and chocolatiest, of course!} cookie recipe to bake for them!  Unsweetened chocolate and semi-sweet chocolate is melted and then additional chocolate chips are folded in to make this rich, fudgy cookie!  This recipe can be made with either all-purpose flour or brown rice flour (to make them gluten free)… either way, Oh what fun it is to do holiday baking!

2 cups semi-sweet chocolate chips or chunks

3 ounces unsweetened chocolate

1 stick (1/2 cup) butter

3 eggs

1 cup granulated sugar

½ teaspoon vanilla

¾ cup all-purpose flour (or brown rice flour)

½ teaspoon baking powder

1.)    Preheat oven to 350°.  Line 2 cookie sheets with parchment paper.

2.)    Place 1 cup of the semi-sweet chocolate chips, the unsweetened chocolate and the butter in a small saucepan.  Cook over low heat, stirring constantly until mixture melts.  Take off of heat and set aside.

3.)    In a large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 2-3 minutes.

4.)    In a small bowl, whisk or stir together the flour and baking powder.

5.)    Add the melted chocolate mixture to the egg mixture and blend until smooth.

6.)    Beat in the flour mixture until blended.  Stir in the remaining cup of chocolate chips. 

7.)    Drop batter onto prepared pan by Tablespoons, about 2 inches apart.

8.)    Bake one sheet at a time, 8-10 minutes, until cookies are puffed and lightly cracked on top.

Optional:  when completely cool, dust with powdered sugar.  Makes approximately 30 cookies

***  We've written several e-cookbooks {all $1.99} that are quick, easy & guaranteed to bring yummy, fun times in the kitchen!  Pull out the spoons, put on your oven mitts and get cooking with one of our cookbooks.  Get them here!  ***

wild rice & shiitake mushroom soup

This earthy soup is perfect for cold weather.  It’s comforting, delicious and filling.  Pair it with garlic breadsticks for a yummy dinner that the whole family will love!

½ cup wild rice (or brown or white rice)

4 Tablespoons butter

1 celery stalk, cleaned and finely chopped

1 medium yellow onion, finely chopped

1/3 pound shiitake mushrooms, sliced

1/3 pound button mushrooms, sliced

¼-½ teaspoon salt

4 cups vegetable broth

2 Tablespoons flat leaf parsley, chopped

Freshly ground pepper

½ cup heavy cream

1. Cook the rice according to package directions.  Set aside.
2. In a soup pot over medium-high heat, melt the butter.  Add the celery, onion and mushrooms.  Sauté, stirring occasionally for 15 minutes, until the vegetables are very soft.
3. Add the rice, salt, broth, parsley and black pepper.  Reduce the heat to medium, and cook for 20-30 minutes.
4. Add the heavy cream and taste for additional seasoning.

*** We've written several e-cookbooks {all $1.99} that are quick, easy & guaranteed to bring yummy, fun times in the kitchen!  Pull out the spoons, put on your oven mitts and get cooking with one of our cookbooks.  Get them here!  ***

Pecan Pie Muffins

Rich, buttery, brown sugar deliciousness in a bite!  These decadent little pecan pie muffins are everything that you love about the pie but in a tender mini-muffin.  This recipe is low in sugar and gluten-free… but no one will know it.  It will take you 5 minutes to whip them up and the whole family will love you for baking them.  Even your pickiest eater will love them… at least my super-finicky-little guy did!

2/3 cup butter, melted and cooled

2 eggs

½ teaspoon cinnamon

1 teaspoon vanilla

½ cup brown sugar, packed

½ cup brown rice flour (I use Bob’s Red Mill)

1 cup pecans, chopped

1. Preheat oven to 350°.
2. Generously grease mini muffin tin.
3. In a mixing bowl, mix together melted butter, eggs, cinnamon and vanilla.
4. Add brown sugar and mix until well incorporated.
5. Add the brown rice flour.  Mix until just combined.
6. Add the pecans and stir until evenly incorporated.
7. Fill each muffin cup a little over 2/3rds full.
8. Bake for 17-18 minutes, until golden brown.
9. As soon as muffins come out, flip over and tap pan to remove all of them (they tend to stick to the pan).  Place on a cooling rack.

Makes approximately 30 mini muffins.  Recipe can easily be cut in half.

This recipe is low in sugar, but if you would like it a little sweeter, a couple Tablespoons of maple syrup would be a delicious addition.

***  We've written several e-cookbooks {all $1.99} that are quick, easy & guaranteed to bring yummy, fun times in the kitchen!  Pull out the spoons, put on your oven mitts and get cooking with one of our cookbooks.  Get them here!  ***

GMO’s = FrankenFood! What you need to know!

It’s a mad scientist and greedy villains wildest dream come true… a crossbreed of a tomato with basically a car tire… a complete food monopoly and trillions of people ignorant to the mass damage done to the earth and themselves.  Are we talking about the latest box office sci-fi thriller?  No.  It’s Genetically Modified Organisms and it’s taken over the US and a home near you!

Does it scare you that over 75% of today’s produce are genetically modified?  What about the fact that GMO foods have been linked to liver, pancreas, kidney and heart damage in animals?¹  Or the fact that GMO foods use herbicides two, three & four times more than a traditional farmer that uses pesticides?  GMO foods cannot thrive without chemicals, herbicides and pesticides.  If that doesn’t frighten you, what about the fact that food companies do not have to label that their product contains GMO?  It should be illegal to NOT tell consumers what they are buying!  Unfortunately everything associated with GMO’s is horrific.

3 fun ways w/ fruit for the lunchbox!

Here are three cute ways to pack fruit in the lunchbox:

Grab a pointed (but not too sharp) object to do the writing and leave a fun message like, "I love you", "Good luck on the test" or "Have a great day!"

Cut or pull the top and bottom circles from the orange/tangerine. Then slit between two sections and roll it out.

Cut up apple and then re-assemble with rubber band around it.

all photos from pinterest!

granola bites

Looking for a healthy and lightly-sweet treat to pack in your child’s lunch?  These granola bites are perfect!  A combination of oats, honey, nuts and dried fruit makes this compact little snack a super-charged, yummy addition to their lunch box!  This recipe is easily adaptable, so feel free to modify with your favorite ingredients (mini chocolate chips, cocoa nibs, banana chips, chia seeds, sesame seeds or rice crispy cereal would be tasty additions!).

2 cups old-fashioned rolled oats
1/2 cup unsweetened shredded coconut
1/2 cup creamy peanut butter
4-5 Tablespoons honey
2 Tablespoons butter

1/2 cup of dried fruit & nuts

1. Preheat the oven to 350°F.
2. Spread the oats and coconut on a baking sheet. Place in the oven and toast for 6-8 minutes, stirring occasionally, until lightly browned. 
3. Meanwhile, combine the peanut butter, honey and butter in a saucepan over medium heat. Cook until combined, stirring continuously so as to prevent scorching. 
4. Turn heat off.  Add the toasted oats and coconut to the peanut butter mixture along with dried fruit & nuts, and stir to combine. Set aside to cool for 5 minutes. 
5. With a small ice cream scooper (or dampened hands), shape into 12 one-inch balls and refrigerate for at least an hour before serving.

recipe modified and photo courtesy of Whole Foods

watermelon lemonade

A little bit sweet, a teeny bit sour and a whole lot delicious!  Kids love sipping on this refreshing summer drink!  Parents: you can easily turn this into a cocktail by adding your favorite spirit. 

To make ice cubes, place 1 seedless watermelon ball and 1 mint leaf into each of 36 ice cube tray holes.  Fill with water and freeze.

6 cups 1-inch seedless watermelon (from about a 5-pound melon)

1 bottle (10-ounce) Whole Foods 365 Everday Value® Organic Lemon Juice

6 cups water

¾ cup sugar

Crushed ice

Mint sprigs, for garnish

(1.)    Working in batches as necessary, puree watermelon and lemon juice in blender until smooth; transfer to a large container.

(2.)    Add water and sugar; stir until dissolved. 

(3.)    Pour over ice in tall glasses, garnish with mint sprig and watermelon icecubes or thin slices of watermelon, if desired, and serve.

Recipe adapted & photo courtesy of Whole Foods

Crisp Apricot Turnovers [+ awesome health benefits of apricots]

Nature’s bounty is popping up with all sorts of delectable produce right now… including golden apricots.  Be sure to stock up on this fruit for its tastiness and all of its health benefits!  We’re loving them right now and their amazing nutritional benefits!  Did you know that apricots pack a serious dose of fiber?  Two medium apricots have approximately 1 ½ grams of fiber.  They also are loaded with potassium, Vitamins A and C.  Apricots also contain beta-cryptoxanthin, a member of the carotenoid family that is a strong antioxidant. 

For a delicious treat, make these apricot turnovers!  These mini hand-held pies will disappear quickly & be loved by little ones and grown-ups!  This recipe could easily be adjusted for most seasonal fruit, so try replacing the apricots with any fresh picks from the farmers’ market J

Strawberry Cream Pie

We are baking, or shall we say, mixing the easiest spring pie!  Sweet & seasonal strawberries top a light and creamy pie filling that’s drizzled with a little chocolate on top.

This recipe comes together in minutes and is super easy to prepare.  It’s also super adaptable.  We love this in a prepared Oreo pie crust, but a graham cracker crust or traditional pie crust is equally yummy.  If you don’t have strawberries, feel free to substitute them with raspberries or blueberries (or even doubling the chocolate topping for a different twist!).

Coconut banana carrot cake

This cake takes the cake!   Literally.  It’s moist, tender, delicious and dare I say it for a cake… rather healthy!   Loaded with coconut, banana, carrot, cinnamon and zero refined sugar, this will quickly become a go-to recipe!  The cake batter is sweetened with maple syrup.  It’s so good and perfect for any special ending to a meal!

It is super delicious unadorned, but if you want to top it with a traditional cream cheese frosting, it doesn’t get any better than the one we have (warning:  the icing recipe is an old school, sugary-buttery-lick-your-fingers-icing… but everything in moderation… right?)!

1 cup ripe banana, mashed

2 cups carrots, grated
½ cup maple syrup
½ cup coconut oil (or butter), melted
4 eggs
2 cups almond flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon vanilla
½ cup coconut
1/3-1/2 cup organic raisins (optional)
¼ cup walnuts, finely chopped (optional)

8-ounce cream cheese, room temperature

2 cups powdered sugar
½ cup butter, room temperature
1 teaspoon vanilla
Dash of cinnamon & nutmeg, optional
Drop of milk

1. Preheat oven to 350°.
2. Grease and flour a bundt pan.
3. In a mixing bowl, mix together banana, maple syrup, coconut oil and eggs until well mixed.  Add almond flour, cinnamon, baking soda and vanilla.  Mix until incorporated.  Add carrots and coconut.  Mix until combined.  Add raisins and walnuts, and mix until incorporated.
4. Pour into prepared pan.  Bake for 40-45 minutes, until toothpick inserted in center comes out clean.
5. Cool cake completely.
6. For the icing:  Beat cream cheese and butter until smooth.  Add the powdered sugar, vanilla and spices (if using), beat until combined.  Very gradually add a drop of milk until you reach the right creamy consistency (be careful to add a very little at a time!). 

What we are loving:  these stainless steel cups!  We got them for the kids, but oddly they are most coveted by adults.  I think grownups feel like they are drinking out of a mint julep cup… but they are perfect for kiddos!  They can safely drink from these without the worry of plastic leaching or breakage.

Spring Foods in Season Now!

Spring has sprung and so have seasonal fruits, vegetables and herbs!  Eating seasonally (and locally) is an easy & tasty way to be green! 

NaturalHome Magazine just posted a wonderful list of what will be hitting your local farmers market or natural grocery stores now (or soon).  Eat seasonally with:

 

Herbs: chervil, chives, dill, horseradish root, mint, parsley, tarragon

Salad greens: arugula (rocket), baby lettuces, endive, mâche (corn salad), mizuna, pac choi, sorrel, spinach, watercress

Cooking greens: beet greens, chard, collards, kale, radish greens, spinach, turnip greens

Root veggies: beets, parsnips, radishes, salad turnips

Fruits: apricots, blackberries, blueberries, boysenberries, cherries, nectarines, peaches, plums, raspberries, rhubarb (not technically a fruit), strawberries

Ephemeral garden treats: garlic scapes, pea shoots

Wild edibles: cactus pears, cattails, claytonia (miner’s lettuce), dandelion greens, fiddlehead ferns, lamb’s quarters, morel mushrooms, nettles, pokeweed, purslane, ramps (wild leeks)

Garden veggies: asparagus, garden peas, potatoes, scallions, spring onions, sugar snap peas

Meat: Most pasture-raised meat and wild game is best in the fall and winter, but spring is a great time to stock up on frozen and aged meats. In some areas, there is also a spring turkey season.

Fish: Spring is the season for most freshwater fish including bass, carp, catfish, crappie, pike, salmon, sunfish, trout and walleye. Saltwater seasons vary.

Dairy: Fresh milk and cheeses made with milk from animals that graze on green pasture are highly nutritious in late spring.

Eggs: Fresh farm eggs are rich with omega-3 fatty acids and other grass-derived nutrients in spring.

Nuts and seeds: Because most kinds of nuts are not harvested in the spring, you will want to choose roasted nuts for the best flavor. (Note: Nuts freeze well, so stock up like a squirrel in fall when they are in season.)

What we’re reading now:

Eat Like a Dinosaur:Recipe & Guidebook for Gluten-Free Kids

Written by The Paleo Parents and Illustrated by Amanda Gates