Homemade Candy Bars..... seriously.

I cannot explain how yummy these bars are. Why you ask? Because there are no words for their deliciousness. Try them. Today. You will not be sorry. ;)

Homemade Candy Bars
altered from New Nostalgia

1c peanut/almond/sunflower butter
2/3c raw honey
1/2c coconut oil
2c oats
1c dark chocolate chips
coconut to sprinkle on top

Melt the nut/seed butter, honey and coconut oil together in a saucepan. Remove from heat and stir together with oats and chocolate chips. The chocolate chips will melt, you want this to happen. Spread evenly into a 7X11 or 8X8 " pan and sprinkle the desired amount of coconut on top. Place in refrigerator and restrain yourself from eating them until they are cooled and hard. Then make a latte or cup of coffee, get yourself a cooled "candy bar", grab a good book and enjoy your quiet time! Try not to get chocolatey finger prints in your book. ;) Enjoy!

Oatmeal Coconut Chewies!

These. Are. Delicious. Period.


Oatmeal Coconut Chewies

3 1/2c oats
1 1/2c gluten free flour mix (I used Bob's Red Mill)
3/4c shredded unsweetened coconut
1 tsp. cinnamon
1 1/2 tsp. baking soda
1 tsp. Redmond's Real Salt
2 sticks of butter or 1c melted coconut oil (I used coconut oil)
2/3c Sucanat
1/2c raw honey
1/4c applesauce (no sugar added)
2 eggs
1 tsp. vanilla
1c organic chocolate chips
3/4c dried cranberries

The directions are very simple. Preheat oven to 375 degrees. Please. Mix melted butter/coconut oil, honey, sucanat, eggs, vanilla, salt, baking soda and cinnamon together. Then add the flour, coconut and oats, mix well. Then by hand mix in the chocolate chips and dried cranberries. Line a baking sheet with parchment paper and drop 1-2T of cookie dough onto cookie sheet. Bake at 375 degrees for approx. 12 mins. Makes approx. 3 dozen cookies. I dare you to eat one straight out of the oven. You will be very happy. Your tummy will thank you. It's even better with a tall glass of coconut milk. Yum. Enjoy!

Gluten/Dairy Free Sugar Cookies! Frosting Recipe as well!!

Just in time for Christmas!!!

Gluten/Dairy Free Sugar Cookies

2/3c Sucanat or organic powdered sugar
1/4c organic shortening
1/4c coconut oil
2 egg yolks
2 tsp. vanilla
1 3/4c gluten free flour mix
1/2 tsp. Redmond's real salt
3T coconut milk/water (if needed)
guar gum..... if your gf baking mix doesn't have guar or xanthan gum I would add 3/4 tsp.

Blend sucanat in Vita-mix or blender until you get a powdery form. Meanwhile cream together shortening, coconut oil and powdered sugar until fluffy. Then mix in egg yolks, one at a time, and vanilla. Add the dry ingredients and mix on low, scraping the sides if needed. If you need the extra liquid add 1 tablespoon at a time, you don't want it runny. Wrap dough in saran wrap and put in fridge until cold or overnight. Once its cold bring it back out, pat dough down on floured surface and form into a disc. Place a piece of parchment paper on top of the cookie disc and roll out until 1/8" thick. Dust the cookie cutters with flour and push them in, giving a little juggle mind you, we all have a little extra jiggle during the holidays anyways ;). Bake at 350 degrees for 8-10 mins. You want the edges to be lightly browned, let them cool on cookie sheet for approx. 3 mins and cool completely before frosting!!


Dairy Free Vanilla Frosting

1 ½ cups powdered sugar

½ cup coconut milk powder

pinch of salt

¼ cup and 2 T. coconut yogurt, divided

½ t. vanilla

In a medium-sized mixing bowl, sift together the powdered sugar, coconut milk powder and salt until combined. Using your mixer at a low speed setting, mix in the ¼ cup coconut yogurt until the mixture resembles fine crumbs. Add the remaining 2 T. coconut yogurt and vanilla and beat until thick and creamy.  Yum-o!!!!

Easy Peasy Overnight Granola!

Man have I been busy! I'm sure I don't need to give a long list of things that I have to do... if your a Mama.. you get it! ;) I hope everyone has had a blessed summer and you are ready for the beautiful colors of Autumn!


Easy Peasy Overnight Granola

1/2c coconut oil, melted
1/2c raw honey
1/2c sucanat or maple syrup
1 tsp. cinnamon
7c oats

add ins:
nuts
sunflower or pumpkin seeds
canned pumpkin (I tried this once and it was super yummy I added 1/4c pureed pumpkin)
flaxseeds
chia seeds
coconut
dried fruit

The possibilities are endless!! I always add about 1c of add ins.
While you are preparing the granola turn your oven on to 375 degrees. In a saucepan melt the coconut oil, honey, sucanat/maple syrup, and cinnamon. In a bowl combine your oats and add ins. Pour the wet ingredients into the oat mixture and put into 2 9X13" pans (I did spray mine or you could lay parchment paper). Put the pans in your oven and turn the oven off, yes you heard me right, turn your oven OFF! Then happily go to bed with the comfort of knowing you will wake up to granola in the morning. Top it with a little yogurt and fresh berries....mmmm. See.... what did I tell you.... easy peasy. Enjoy!

Allergy Free Chocolate cake with Dark Chocolate frosting!

I made this cake for my son's 1st birthday, it was a big hit, especially with Jaxon! I think everyone needs a good chocolate cake recipe. :)


Allergy Free Chocolate Cake with Dark Chocolate Frosting

1c sorghum flour
1c brown rice flour
1/2c tapioca starch
1 1/4c cocoa powder
1 tsp. guar gum
1c raw honey
3/4c -1c sucanat
2 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. Redmond's real salt
1T flax meal or chia seed mixed with 3T applesauce
1 1/4c coconut milk
1/2c plus 2T coconut oil
1 1/2 tsp. vanilla
1 1/4c warm water

Preheat oven to 350 degrees. You can grease 2 8" cake pans or do 1 big 9X13" pan (which is what I did). Dust bottom of the pan with a small amount of cocoa powder. Blend all of your wet ingredients. Mix all of the dry ingredients and mix into the wet ingredients. Pour into pan and bake for approx. 45-60 mins, or until toothpick comes out clean. Let cool completely before you frost!

Frosting

1 pkg. chocolate chips ( I use enjoy life brand )
1/4c cocoa
1/4c boiling water
1c organic shortening ( I used coconut oil and it worked but it was a little oily)
1/4c powdered sugar (I used homemade powdered sugar)
pinch of salt
1T coconut milk

Melt the chocolate chips over low heat. Set aside. In separate bowl combine cocoa and boiling water. Mix in rest of the ingredients and mix for 3 mins. Slowly pour into melted chocolate chips and mix well. Frost your cake, get a fork and go for it! Enjoy!

Gluten Free Focassia Bread!

This bread is soooooo, I mean soooo good! It's easy and makes alot!


Gluten Free Focassia Bread

1c flaxseed meal
1c gluten free mix (I just threw some sorghum, brown rice and oats in my vita-mix and gave it a whirl)
1T baking powder
1 tsp. Redmond's real salt
2T raw honey
5 beaten eggs
1/2c water
1/3c grapeseed or olive oil
1 tsp. dried rosemary
1 tsp. dried thyme

Preheat oven to 350 degrees. Spray your 10X15" pan ( you could also use a 9X13" pan). Mix honey, eggs, water, and oil into your kitchen aid or mixer, mix well. Fold in the rest, mix well, and let the batter sit for 2-3 mins, NO LONGER. It gets slimy, and let's face it that's gross. Pour into your prepared pan and spread out evenly. Bake 18-22 mins, you want it to spring back when you touch it. It also works as a yummy quick pizza crust!!  COMING SOON .... chocolate cake. Yum. Enjoy.

No-Bake Granola Bars!

Here they are!! Just in time for summer! I am not a fan of turning on my oven during summer so these were a major hit! Perfect lunch when in company with a green smoothie!


No-Bake Granola Bars

3/4c raw honey
1/3c sucanat/brown sugar
2/3c sunflower seed butter or any nut butter of your choice
6T melted coconut oil
1-2T blackstrap molasses
4c oats or granola
1 1/2c organic crispy rice cereal
5T flaxseed meal
2T chia seeds
1c total of any or all the following: craisins, nuts, chocolate chips, coconut, sunflower seeds, pumpkin seeds, etc. (we used craisins, sunflower seeds and coconut) Whatever your fancy!

Heavily grease (or line with parchment paper) 2 cookies sheets. I did 2 9X13" pans but the second pan was only 3/4 full.... which was fine, I just had to shape them a little. :) Mix honey, sugar, coconut oil, sunflower seed butter and molasses in a saucepan over medium heat until melted. Combine the rest of the ingredients with the honey mixture and mix well. Pour the oat mixture into 2 pans and press down firmly all the way to the corners! Then refrigerate 30mins - 1 hr. When cool cut into bars...... its so simple and they are yummy! Enjoy!

SunButter Cookies!

SunButter Cookies!
adapted from the Clean Food cookbook

These cookies are a fav in our home!

1c sunflower butter
3/4c sucanat
1 large egg
1/2 tsp. baking soda
1/2 tsp. Redmond's real salt
1/2c organic dark chocolate chips

Preheat the oven to 350 degrees. Cream the sunflower butter and sucanat together. Add the egg, salt and baking soda, mix well. Stir in the chocolate chips by hand. Drop by the spoonful onto parchment paper and bake for approx. 11-13 mins. We like ours a little gooey and soft so we get them out at 11 mins. :) These go fantastic with a tall glass of iced coconut milk or better yet an iced coffee!! :)

Pumpkin Cranberry Muffins.

I know these muffins are considered "fallish" but I just can't resist the pumpkin flavor. You really can't get enough of the pumpkin in just a few short months. So.... I have decided to "undeclare" pumpkin as being "fallish." Phew!! I feel much better now. Ok on to the recipe.....

Pumpkin Cranberry Muffins

2c wheat flour (or 1c sorghum flour, 1/2c brown rice flour, 1/2c oat flour)
3/4c organic cane sugar or raw honey
2 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. Redmonds Real salt
1c canned organic pumpkin
1/2c melted coconut oil
2 free range eggs
1c dried organic cranberries
1/2c chopped pecans (for those with nut allergies we do 1/2c sunflower seeds)
raw sugar for sprinkling on top, optional

Preheat oven to 400 degrees. Mix the melted coconut oil, sugar/honey, pumpkin, eggs and mix well. Add all of the dry ingredients and mix well. Stir in dried cranberries and pecans/sunflower seeds by hand. Sprinkle raw sugar on top. Pour into greased muffin tins and bake 22-25 mins. *WARNING*   Does NOT have to only be baked in the fall. Enjoy.

Fajita Lettuce Wraps.

In this house we LOVE Mexican food. I mean really LOVE. It is the only thing every one of us could eat everyday, for every meal.  It's a deep love. One of our favorite things to eat are fajitas. Ands beans. And tacos. And burritos. You get the point.

 Fajita Lettuce Wraps

Marinade
1 lb. Chicken or beef
juice of 1 lime
1T olive oil
1 tsp. cumin
1 tsp. coriander
1 clove garlic, mined
1/2 tsp. red pepper flakes (if you like spice)
salt & pepper

Marinate all of the above  ^ for at least 2 hrs.

Vinaigrette

juice of 1 lime
enough red wine vinegar to make lime juice reach 1/4c
1 garlic clove, minced
salt & pepper
1/2 tsp. cumin
3T homemade mayo
2 tsp. cilantro, chopped
enough olive oil to make dressing come to 3/4c

Add all of the dressing ingredients above ^ and whisk until well mixed.

1-2 lg. onions, sliced (we like 2)
2 lg. different colored bell peppers, sliced
3-4T olive or coconut oil
1 pkg. sliced mushrooms (optional)
1 jalapeno, diced (optional- we like spice!)
1 zucchini, sliced (optional)
i head iceberg lettuce or Boston lettuce leaves
2 avocados, sliced
cilantro leaves, for topping

Cook your meat first and then set aside. Sautee' all of the veggies adding the zucchini and mushrooms last. Make sure they don't get mushy (yuck). Fill your lettuce leave with meat, veggies and top with avocado, cilantro and vinaigrette. Serve with a crock pot of spicy black beans...... THAT recipe is to follow. :) Enjoy!

Homemade Caramel Corn!

I am back! It has been a very long busy month but we are here in our new home, remodeling and enjoying the trees and fresh air! We miss our fantastic friends we made in Canada but are so happy to be here with our  Arizona family and friends! I will be doing a post on the remodeling we have done since we have been here (with pics!) and of the hard work my amazing brother did on our home before we got here..... but that is for another day. Today I chose the easy way out.... caramel corn! I adapted this recipe from the Passionate Homemaking website (which I love). My sweet Liberty turned 6 this last week and we celebrated by having a tea party with her very precious friends AND with caramel corn! It turned out great, all of the kids dug it.


Homemade Caramel Corn

10-11c popped organic popcorn
1/4c sucanat or brown sugar
1/4c raw honey
1/3c coconut oil
1/2 tsp. Redmond's real salt
1/2 tsp. vanilla
1/2 tsp. baking soda

First you must pop your popcorn, I just use a little grapeseed oil and pop it on the stove top. Then you will want to heat the sugar, honey, coconut oil and salt in a pan, stirring occasionally until bubbly around the edges which should take approx. 2 mins.  Remove from heat and stir in the baking soda , this is my favorite part it fizzes and caramelizes- its way cool. Continue to stir as you pour over your popcorn until well coated. It's scrumptious. Do this at your next family movie night! Enjoy!

Gluten, Dairy Free Waffles...... with homemade syrup!

We have been making waffles once a week, they are so easy. I love things that are easy! Waffles really are a cheap meal but the maple syrup kills me!! I was thinking the other week there has to be a way to replace the maple syrup without using "junk" syrup and without spending half the amount of groceries I spend in a week on syrup. Ok, well it's not that expensive but you get the idea right? Last week I made a blackberry syrup and this week I made a strawberry one! My kids LOVED them! Voila! Money saved! Although I must add I am a fan of maple syrup so I did give the hubby and myself some. Selfish I know. But my kids don't care. I know this because I felt a tinge of guilt and I asked them. Their reply was "Oh Mama, this syrup is still a treat!" I am so glad my kids still think fruit is a treat. I hope it lasts forever.

Gluten, Dairy Free Waffles  (adapted from the passionate homemaker)

2c coconut milk
1c 100% pure apple juice
1c brown rice flour
1c oat flour (you can use GF oats if you need to)
1c buckwheat flour
4T coconut oil
4 tsp. vanilla
4 eggs ( or 4T flax mixed with 12T warm water)
4 tsp. aluminum free baking powder
2 tsp. Redmond's real salt
1 tsp. cinnamon
1/2 tsp. guar gum (optional)
1 tsp. baking soda

Mix wet ingredients, then fold in the dry ingredients. Mix well, give it a minute to thicken up, then cook in your waffle maker. Enjoy!

*soaking instructions*  The afternoon before I put the 3 flours (oat, brown rice and buckwheat) into a bowl, then I mixed in the coconut milk and 2T lemon juice (if you don't have milk allergies you can use kefir or buttermilk) to break down the phytic acid in the grains. Then you cover the bowl, leave it on the counter until you are ready for dinner the next day, add the rest of the ingredients and enjoy some nutritious waffles!

Blackberry Syrup

12 oz. package of washed blackberries
approx. 1/2c water
sweetener such as honey or stevia
arrowroot for thickening

Put the blackberries in a small pot, pour the water over them and turn the stove on med-high. Bring to a slow boil, occasionally mashing with a fork. I put in 2 tsp. of honey and 1 pinch of stevia.  Stir in arrowroot, I started with 1 teaspoon and gradually worked my way to 2. You may want more or less but that is the beauty of it, you get to decide! I then put it in my vita mix and gave it a whirl. If you don't care about your syrup being warm you could just put it all in the vita mix, skipping the boiling step, which is what i did with the strawberries the next time. The possibilities are endless!!

Grilled Veggies and Sausage!

Since the warmer weather should be IS coming I thought I would post an easy, great grilling recipe! This makes me REALLY want a grill again (we are getting ready for a very big move and aren't taking our old one). So here's to a new grill...... hopefully..... soon. Just in case some of you are awaiting a new shiny grill (like me) I have also included oven roasting instructions.

Grilled Veggies and Sausage

3-4 onions, cut into strips
3-4 bell peppers, any color, cut into strips
3 zucchini, cut into strips
1 whole head of fresh garlic, peeled
1 bunch asparagus, washed and cut in half (you could cut the ends off that nobody eats anyways)
4-5 T olive oil
your choice of spice rub (we used 1 tsp. salt, 1 tsp. lemon pepper, 1 tsp. cumin, 1/2 tsp. basil)
6 links of nitrate free sausage (we love Trader Joe's brand and turkey sausage links)

Wash and cut all of your veggies and throw into a very large bowl. Next grab a smaller bowl and mix the olive oil with the seasonings. Pour most of the oil mixture into the veggie bowl and toss well. Now throw the veggies into a grill pan/grate (ya know the ones with holes that go on your grill?). I don't throw my zucchini in until almost the end because i like mine NOT mushy. But its up to you. Put the grate/pan on your grill over med- med-hi heat. If you have any extra space on your grill, throw the sausage on. If not then you could move the veggies to the top rack, or vice-versa. The idea is to have the veggies and sausage ready at the same time. Baste the sausage and veggies as needed with the olive oil mixture. Serve with brown rice or quinoa..... or throw it in a homemade tortilla......or just slice up the sausage and eat it with veggies......anyway, its good. Enjoy!

*roasting instructions*
Pre-heat oven to 450 degrees. Line a large baking sheet with parchment paper, slice veggies accordingly, mix with olive oil mixture in bowl. Again I don't add the zucchini until 10 mins from the end. Slice sausage links and throw them in with the veggies, toss well and lay on parchment paper.  Roast at 450 degrees for 30 mins or until done. Yum.

Mornin' Sunshine Muffins.

My kids all run around and shriek if they see me making these. Although my kids think muffins are candy. They really do. Come to think..... I really like muffins too. I will take them in a box, with a fox, well you get the point. :)

Mornin Sunshine Muffins
         
1/2c coconut oil
3/4c raw honey or agave nectar
1/4c unsweetened applesauce
1T vanilla
2 tsp. cinnamon
2c shredded carrots (I have done 1c shredded carrots and 1c shredded zucchini and it was yummy)
1 large apple, shredded
1T lemon juice
1/2c dried cranberries
1/2c sunflower seeds
1/2c shredded, unsweetened coconut
1c brown rice flour
3/4c oat flour
1c buckwheat flour
2T arrowroot powder
2T potato flour
2T chia seeds
1 tsp. guar gum
1 1/2 tsp. baking soda
1/2 tsp. Redmond's real salt


Preheat oven 350 degrees. Grease or line muffin pan. Combine coconut oil and honey in mixer, mix well. Add in vanilla and cinnamon and mix well. In another bowl combine shredded carrots, apples and zucchini (if using) with the lemon juice and toss gently. Add to the honey mixture. Mix in cranberries, sunflower seeds and coconut. Add the rest of the dry ingredients and mix on low until well combined. Fill your muffin tin/liners to the rim. Bake approx. 35 minutes, or until a toothpick comes out clean. Let it cool for 5 minutes before putting on cooling rack. Enjoy!!!

Gluten Free Veggie Quesadillas!

Mexican food is always a hit in my house. With everyone. All the time. This recipe is our go-to meal since we usually have these ingredients on hand and it takes 10 mins. to throw together!

Gluten Free Veggie Quesadillas
              serves 6

package of sprouted corn tortillas (at least 12 tortillas)
1-2c cheddar cheese (raw is best)
1 (4 oz) can of green chile's
1 red pepper, diced
1 onion, diced
2 garlic cloves, minced
1c "other" veggie- we haved used broccoli, zucchini, brussel sprouts and asparagus- all were loved!
1 tsp. each- cumin, coriander, chili powder
1/2 tsp. Redmond's real salt
1c dried black beans, soaked and cooked or 1 can black beans
coconut oil

First grate your cheese, set aside. Melt 1T coconut oil in cast iron pan. Throw diced onions, pepper and your other veggie ( unless its zucchini- save that for later or it will get mushy- trust me!) into your pan. Saute veggies until soft ( if you are using zucchini you would throw them in at this point), next throw in your garlic and saute 1 minute longer. Mix in green chile's and seasonings, set aside. If you are using canned beans you will want to rinse and drain them first. Add 1 tsp. coconut oil into pan and put one sprouted corn tortilla on top, sprinkle with a pinch of cheese, then some veggies, then black beans and another pinch of cheese. You do not want to over fill them or when you flip it, well lets just say your 10 minute meal will turn into a 20 minute clean up ;). The quesadilla is ready to flip when the side that is down is golden brown. The quesadilla is done when both sides are golden brown. Repeat with the rest. Serve with guacamole and salsa! Enjoy!

Quinoa-Turkey stuffed Zucchini.

Another gluten free beauty. These are easy to throw together which is golden in my book. You can also go them on the grill. We serve these with a huge Mexican salad and fruit smoothies!

Quinoa-Turkey Stuffed Zucchini
             serves 4-6

8-10 zucchinis, halved and seeded
2T coconut oil, melted
1 onion, finely chopped
1 garlic clove, minced
1 lb. ground turkey
1c cooked Quinoa
1 tsp. cumin
salt and pepper to taste
1/2c chopped green chile's
2 tomatoes, seeded and chopped
Mexican cheese, shredded, optional

Preheat your oven to 450 degrees. Spray and wash the outside of the zucchini, chop off the top of the zucchini and cut in half. Scoop out enough of the zucchini to make a "boat".  Lay cut side down in a 9X13" pan. Add 1/2-3/4c water into the bottom of the pan. Cover with foil and bake approx. 15 mins. zucchini should begin to soften. In skillet heat oil, add onions and cook until soft. Add minced garlic and saute 1 minute longer. Set aside. In the same skillet brown ground turkey. Season with cumin, salt and pepper. Stir in chopped tomatoes and green chile's. When the turkey is cooked, drain off excess liquid. Then stir in the onion mixture and the quinoa. Uncover the baking dish and pour out any excess water. Flip the zucchini over and season with salt and pepper. Fill the "zucchini boat" with the turkey-quinoa mixture. Sprinkle with the Mexican cheese if desired. Bake uncovered at 450 degrees for approx. 10 mins. You can serve with your favorite salsa, guac or eat it just plain! Enjoy!

*To make this meal meatless you could substitute the ground turkey with a cup of cooked black beans!*

Southwest Chicken Pasta! Gluten Free!

I made this over the weekend, basically because I had all of the ingredients in my fridge and just threw them together. I am not much of a pasta fan but I will forever be a Mexican food fan. If it has cilantro in it I will probably love it. This has cilantro in it- therefore I love it.


Southwest Chicken Pasta
     serves 4-6ish

1 package brown rice pasta, cooked and chilled
1 1/2c soaked and cooked black beans (or 1 14oz. can)
3/4c cherry or grape tomatoes, halved
1 large red or yellow pepper, diced
1/2c sliced green onions
1/2c frozen corn, thawed
1 can diced green chiles (optional)
2T chopped cilantro
zest from 2 limes
chicken breasts, sliced ( I had 1 1/2 chicken breasts left over and it was plenty)
1/2c pepper jack or cojito cheese (I think cojito would be better, but I can't find it where we are)

Dressing

6T fresh lime juice (approx 3 limes)
1/4c brown rice vinegar (regular rice vinegar is fine too)
4-5 garlic cloves, minced
1 1/2 tsp. chili powder
1 tsp. cumin
1/2 tsp. coriander
1/2 tsp. Redmond's real salt
2 tsp. raw honey
3/4c extra virgin olive oil
1/2c cilantro

The salad is so easy to put together, just throw it all together. Now the dressing is a little more complicated. Throw it all except the extra virgin olive oil into a blender and blend.  Next while the blender is on low slowly pour in your olive oil and blend just long enough to mix it well. Phew.... hard stuff. :)  Mix it all together. For best results chill for 1 hour before serving! Enjoy!

Healthy Coffee's Part 2!

Dark Chocolate Mocha
    makes 2 drinks

1 1/2c coconut milk or a combo of organic milk and cream
4-5 shots of espresso (approx 1/2c strong brewed coffee)
1/4c organic cocoa (regular works fine too)
4T maple syrup
pinch of stevia
dark chocolate shavings for topping

Warm the coconut milk up on your stove top,then mix in cocoa and stevia. Mix until combined well, it should look like chocolate milk- probably because it basically is :) Now to keep this drink a hot one add the espresso to the "chocolate milk", take off of heat and stir in maple syrup. Taste and adjust the sweetness to your liking.... more stevia? Sure. More maple syrup? Why not. More espresso? Absolutely! Then top with the dark chocolate shavings. Now to make this drink a cold one.... mix the coconut milk, cocoa and stevia on stove top until combined. Take off the heat and pour the espresso into the "chocolate milk" mixture. Next add the maple syrup. Now get a tall glass, I use a mason jar, and fill it with ice. Pour the coffee mixture over the top of the ice, top with homemade whipped cream and dark chocolate shavings. Nom Nom.


Coconut Honey Vanilla Latte
  makes 2 drinks

1 1/2c coconut milk or organic milk
4 tsp. raw honey
2 tsp. vanilla
4-5 shots of espresso or approx. 1/2c strong brewed coffee
pinch of stevia

Mix the hot espresso, honey and stevia together. Pour over large glass full of ice. Mix in the vanilla and milk. Swirl a little honey on top for added deliciousness. Enjoy!

Iced or Hot coffee drinks.... whatever your fancy. Part 1.

I am a fan of coffee. There's no hiding that. The part I can't get over is the money being spent daily on coffee's and the amount of junk (not to mention calories) that people consume with every sip. That being said I am a fan of an occasional treat, such as a fattening coffee drink. I have been making some at home without the syrupy, loaded with junk, sweeteners. Anyone interested in recipes? I am going to assume that was a yes.

Pumpkin Latte- makes 2 drinks

1c espresso or strongly brewed coffee
1 1/2c full fat coconut milk or a mixture or organic 1/2+1/2
          and organic milk (we use coconut milk)
1 1/2c hot water or more milk if you want it super creamy
4T organic pumpkin puree
1/2 tsp. organic pumpkin pie spice (or mixture of cinnamon, nutmeg and cloves)
4T pure maple syrup
3/4 tsp. vanilla
pinch of stevia if you like it sweeter

If using strong coffee, go ahead and make a pot now. If using espresso don't pull your shot until the end. Place milk, water, pumpkin, spices and maple syrup into a small pot and bring to a simmer. Take the pot off of the heat and add the coffee and vanilla. If using espresso pull your shot after everything is mixed and pour it on top, mix and enjoy! Top with homemade whip cream or some cinnamon for an extra special treat :)


Blender Mocha

1 1/2c full fat coconut milk or a combo
     of organic milk and cream
1 heaping T of organic cocoa
1/2c-3/4c cold brewed coffee or espresso
1 pinch stevia
1 tsp. vanilla
2T maple syrup or honey
5-6 ice cubes
1 T espresso/coffee grounds (optional)
organic dark chocolate shavings for topping

Mix the stevia into the coffee/espresso while its hot. When the coffee/espresso has cooled (I put mine in the fridge or freezer because I am not very patient) put everything in vita mix and blend! Add more ice if needed. If you want the extra "boost" I like to add some coffee grounds, but then again I REALLY like the taste of coffee. I like to grate a little bit of an organic dark chocolate bar and sprinkle the shavings on top. Deliciousness. Enjoy!

Part 2 continued...... tomorrow.

Homemade Mayo! It's easier than you think!

I have been making our own mayo for 2 months now and can't believe I wasn't before! It's so easy and the best part is there's NO soy in it!!! It literally takes 2 minutes. I really am a little too excited about this. Sorry, I know I am a nerd.

Homemade Mayo

1 egg, preferably free run or organic
1T organic white vinegar
1/2T lemon juice
3/4 tsp. Redmond's real salt
1 tsp. dijon mustard
1/4 tsp. organic garlic powder
1c extra virgin olive oil or grapeseed oil, we use evoo

Put the first 6 ingredients in vita mix or blender. Blend well. While the blender is on medium or medium-high slowly pour the oil in. It will thicken up. I blend the mayo until my vitamix makes a sound like its contents are no longer moving. Voila!!! Mayo. Love it. Enjoy.