Tuesday, October 28, 2014

Roasted Parsnips and Carrots

I really enjoy parsnips. They have a delightful natural sweetness to them. These vegetables are a wonderful addition to any meal. They would be a great addition to your Thanksgiving meal. You healthy and delicious.


2 parsnips peeled and sliced
3-4 carrots peeled and sliced
olive oil to coat
salt and pepper

Directions   heat oven to 350

1. Coat vegetables with olive oil. Shake on salt and pepper.
2. Place in baking dish and bake 30 min or until desired tenderness. Serve hot.

Monday, October 27, 2014

Pumpkin Truffle Muffins

When you make these you need to make the truffles up ahead of time. We enjoyed these with dinner yesterday.  It was a fun treat having the truffles inside of them. My grandson who is a picky eater said he wants me to make them every time he comes over. It is fun to be a grandma to 3 busy boys. They all 3 have different personalities but, they are full of so much love for life and enthusiasm. I love it! I saw 2 of them perform in a program at church yesterday. They were so excited. It is fun to live close and be able to watch them. Happy Fall!

Pumpkin Truffles

6 oz dark chocolate chips or bar
1/3 C canned coconut milk
2 T coconut oil
1 1/2 tsp pumpkin spice *
1 tsp vanilla
crushed nuts to roll them in (I used pecans)


1. In a small saucepan on medium low heat pour in chocolate, milk, and oil. Stir until all melted and nice and smooth.
2. Stir in the spices until all combined.
3. Take off the heat and stir in the vanilla.
4. Pour into small bowl and let cool in the fridge for about 40 min to harden.
5. Take bowl out of fridge. Rub some coconut oil on your clean hands for easier handling.
6. Scrape with the side of a spoon the chocolate until you get enough for a small ball. Roll into a ball with your greased hands.
7. Put nuts in a small bowl and roll the ball into the nuts.
8. Place in air tight container and place in fridge to harden. Enjoy!

Pumpkin Muffins

1 C buttermilk or milk + 1T vinegar (let sit for 20 min)
1/2 C honey
2 T coconut oil
2 eggs
1 tsp vanilla
1  C canned pumpkin puree
3/4 tsp pumpkin pie spice
1/2 tsp salt
1 T baking powder
2 C whole grain flour ( I used spelt flour)

Directions   heat oven 350  makes 12 muffins

1. Beat in blender together milk, honey, oil and eggs. Then pulse in vanilla. Then pulse in pumpkin puree. Set aside.
2. In small bowl pour in pumpkin spice, salt, baking powder and flour. Stir together with wire whisk.
3. Fold dry ingredients into wet ingredients. Stir until all combined. 
4. Grease muffin pans and scoop muffin mix into pans.
5. Cut truffles in half and push one in the middle of each uncooked muffin. Place into heated oven.
5. Bake 10-12 min.
6. Take out of the oven and take out of the pan and cool on a cooling rack.

Saturday, October 25, 2014

Creamy Pumpkin Pie Hot Chocolate (Dairy Free)

This is a delicious way to enjoy to enjoy an Autumn Day. Loved the creamy pumpkin flavor. Great way to warm up anytime of the day. Love Love this. 


1 1/4 C almond milk
2/3 canned coconut milk
1 1/2 T cocoa unsweetened
1/4 C canned pumpkin
5-6 T honey or maple syrup
1 tsp pumpkin pie spice
1 tsp vanilla
*extra coconut milk or almond milk for on top

Directions    serves 2-3 

1. In a saucepan on medium low heat pour in everything except vanilla. Watch so it doesn't boil over. Beat together with a wire whisk, and heat for about 5 min.
2. Take off the heat and stir in vanilla. Top with milk and swirl around if desired. Enjoy a yummy treat. :)

*You could dollop whipped coconut cream on top too.

Friday, October 24, 2014

Vegetable Lentil Salad

This salad is a great way to eat a lot of vegetables in a healthy way. I loved all the color in it. When you eat a rainbow of colors you know you are getting a nice mixture of nutrients. You get a added bonus of lentils, chia, and quinoa. You get some nice protein in it. I have a nice hand chopper that cubes the vegetables. That makes it really easy. You can find it at Walmart or any store that carries kitchen tools. This is so healthy and good. Winner! Winner!


1 C lentils cooked
1/3 C quinoa cooked (red adds great color
1/3 C chia *optional
1/4 C chopped purple onion
1 sweet potato cooked and cubed
1/4 C yellow pepper chopped in cubes
1/4 C red pepper chopped in cubes
1/2 C zucchini  chopped
1/2 C avocado chopped
2 Roma tomatoes chopped in small pieces
1/4 C cilantro chopped up
juice from one lime
1 tsp salt
1/4 tsp ground pepper
1/4 tsp chili powder

1. Toss all the ingredients in a bowl except juice, salt, pepper and chili powder.
2. Then squeeze on the juice and pour in salt, pepper and chili powder. Toss into salad.
3. Serve at once for best results or cover in an air tight container and put in the fridge until ready to serve.
4. Keep leftovers in airtight container in the fridge.

Wednesday, October 22, 2014

Healthy Samoas Cookie Bars

I have often seen people make a homemade version of these, but I thought It would be fun to make a healthier version of them. I made these today. I was pleased with how they turned out. Yum! Healthy is always better. :)


for cookie base:
2 C whole grain flour (I used spelt)
2 tsp baking powder
1/4 tsp salt
1/2 C honey
1/2 coconut oil
for the topping:
4 C shredded coconut unsweetened
1 can of coconut milk full fat
5 T honey
1 T coconut oil
1 tsp vanilla
chocolate drizzle:
1/3 C dark chocolate chips
1 T coconut oil

Directions   Heat oven to 325

1. In a bowl mix together flour, baking powder, and salt. Stir and set aside.
2. Melt honey in microwave for 30 seconds and then stir in oil. Stir into dry ingredients. Until all moistened.
3. Line a 9x9 Square pan with parchment paper. Leave it over hanging on 2 sides.
4. Press in cookie dough into pan. Bake until light golden for about 15 min.
5. Take out and let cool.
6. While it is baking. Put a large skillet on the stove. Pour in the coconut and let toast on medium heat. Be careful to stir often so it won't burn. You want it turn golden.
7. In a medium saucepan pour in the milk, honey, and oil cook on medium heat to soft ball stage stirring regularly. It will burn if you don't . Take off the heat and stir in the vanilla.
8. Put chocolate and oil in the microwave stirring often until it is all melted. Place in fridge.
9. Stir the coconut into caramel until the coconut until it all moistened.
10. Pour coconut topping on top of cookie base and press down evenly with a spatula.
11. Lift out of pan on to a hard surface. I used a cookie sheet. Cut into bars.
12. Separate the bars and drizzle on the chocolate.
13. Place in fridge to harden. Serve once chocolate hardens.
14. Store in air tight container in the fridge.

* You could dip the bottom of the cookie into the chocolate too.

Tuesday, October 21, 2014

Mango Chia Dressing on Tossed Salad

It is so fast and easy to make your own salad dressings at home with a blender. They are so much healthier for you too. I love the natural sweetness of mangoes so they are a perfect choice for a salad dressing. Chia added to the dressing boosts up the protein and also works as a nice thickener. This is a great way to enjoy a healthy salad.



1 C mangoes frozen
1/2 C water
1 tsp apple cider vinegar
1 T olive oil
1/4 tsp salt
1/8 tsp cayenne pepper
1 T honey
2 T chia

1. Pour all the ingredients into the blender and blend until smooth. Place in fridge while you make the salad.


4 C spinach
1 C chopped broccoli
1/2 C dried cherries
1/2 C dried apricots
4 green onions chopped
4 stalks of celery chopped
1/2 C diced carrots
feta cheese * optional
sunflower or pumpkin seeds or both

1. Toss all the ingredients together in a bowl, and serve with the dressing.

Lentil Chicken Stew

This month's Recipe Redux challenge is Spooky Spices. I can relate to this topic because when I got married 8 years ago, I received a great spice rack filled with all sorts of spices. And while I have some jars that are regularly empty and being refilled (basil, parsley, oregano), I have others that I probably haven't opened in the last 8 years except to sniff. You know, just to see what they were. (They probably have reached their shelf life at this point and should be thrown out.)

For our Spooky Spice, we chose marjoram. It's not a spice I use frequently, but it's fantastic in soups and stews, dressings and sauces. The lovely thing about using those spices that get dusty in the back of your spice cupboard is that they each have different health benefits. Marjoram has been scientifically proven to help with the gastrointestinal tract. Cool, right?

This stew is a delicious blend of vegetables, legumes, and fresh chicken, and it is very filling. The sweet potato is a fantastic sweetening touch. And although we said the chia was optional, it helps make the soup even more filling, which is great if you're trying to save on calories. Enjoy!


3 T olive oil
2 garlic cloves minced
1 1b diced up chicken breasts
1 tsp marjoram
1 tsp thyme
2 tsp salt
1/2 tsp pepper
1/8 tsp allspice ground (optional)
1/2 C chia, ground (optional)
1 14 oz can diced tomatoes
6 C water
1 C lentils
4 stalks of celery chopped up
1 sweet potato chopped in small pieces

Directions  Serves 8

1. In a large pot heat pan to medium heat and put in onion and garlic stir and let cook about 5 minutes until softened.
2. Stir in the chicken and cook until the chicken is cooked all the way through.
3. Then stir all of the rest of the ingredients. Bring to a boil. Then turn down to medium low. Cook until the potatoes and lentils are soft at least 30-45 minutes.
4. Serve in soup bowls.
5. You can store leftovers in airtight container in fridge or freezer.

Here are some other spices you might be interested in:
Star Anise
Turmeric, Garlic, and Parsley
Chili and Thyme
Cinnamon, Ginger, and Cardamon


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