I add Flax to smoothies and baked goods occasionally. Mark Sisson has a good article about too much Flax, so don’t over do it. Here is one way to get a little extra Omega- 3- Fatty Acids into my families diet. Cookies work every time for […]
Month: February 2015
With negative Temperatures this week, I need a taste of warmer weather. Lemons and Blueberries are a great combination for a light breakfast or dessert. Blueberry- Lemon Muffins
No surprise I love baking and cooking for my family. This Maple Baked N’Oatmeal is the current family favorite. I make a batch and Super Hubby takes it to work for breakfast every day with fresh fruit. This morning we woke up to snow ice […]
My husband, and now I’ve learned my son too, love to eat fish. I struggle getting my fish intake because it is not my favorite protein. I enjoy seafood when someone else cooks it. I used to avoid all things fish but after cooking it, […]
Brandon’s Guacamole Ingredients: 2 Avocado’s 1/4tsp Garlic Powder 1/4 Red Onion 1 tsp/ Garlic Powder 2 Cloves Garlic 1/4 Habanero Chili 1/2 Lemon Juice Process: Mash 2 Avocado’s in a bowl and add the juice of one lemon. In a food Processor (I use a Ninja) Add Habanero, onion and […]
Always looking for quick on the go recipes for breakfast. With one kid and another on the way, and a husband who leaves early for work, I like to have food on stock for the busy weeks. These are Apple Muffins I created when we first […]
- 1/2 c Pumpkin seeds
- 1/2 c Sunflower seeds
- 1 c Almond Meal
- 1 c Shredded Unsweetened Coconut
- 2 c Almonds, chopped
- 1/2 c Coconut Oil
- 1/2 c Honey
- 1 tsp Vanilla Extract
- Preheat oven to 325 degrees
- Line a cookie tray with a silpat or parchment paper
- In a large bowl, add seeds, almond flour and nuts. Mix well
- Add in Honey, oil and Vanilla, stir until combined.
- Spread mixture onto the cookie tray.
- Bake for 20 minutes
- Flip it over/ stir it around and bake it for another 5 minutes
- Remove from oven and let it cool for 10 minutes
- This stores well in a tightly closed tupperware. I keep mine in the pantry for 5-7 days.
*The great thing about this recipe is that you can do so many different variations. Even if you can’t have some of the ingredients or are missing a few- use these guidlines to make you own variation. I’ve baked it with 1/2 a cup or raisins for a sweeter treat. It goes great with some fruit and dark chocolate or just a simple bowl of crunch and almond milk.
These are a simple Fruit tartlet that you could create for a brunch or a light dessert. I’ve been on a fruit kick lately, clearly missing Summer on these cold winter days. The tartlets pictured are with a Gluten Free Pie Crust but I love […]