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Wednesday, February 14, 2018

Cinnamon Raisin Scones Worthy of Breakfast in Bed

February 14, 2018 0 Comments
Cinnamon Raisin Scones

Happy Valentine's Day!

I took an old favorite recipe converted it to dairy free, and the result blew me and my family away.  My son confessed, he would be happy to eat these scones and hard boiled eggs forever for breakfast. LOL! 🤣

It is amazing that such few ingredients could taste so delicious. Go ahead and test this one out. I'm sure you won't be disappointed.


Here is what you will need:

2 cups all purpose organic flour
2 teaspoons of cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup organic raisins
1 teaspoon organic cinnamon
5 1/2 tablespoons organic coconut oil
1/4 cup organic maple sugar + 1 tablespoon
3/4 cup organic coconut cream

Instructions:

Heat oven to 350 degrees. Prepare a baking sheet with parchment paper.

Place 5 1/2 tablespoons coconut oil in a small bowl place it in the freezer until it is no longer a liquid. If your coconut oil is not in it's liquid state you can skip this step. We don't want the coconut oil hard, we want it more like a soft butter consistency.

Place the flour, cream of tartar, baking soda, salt, and cinnamon in a large bowl. Combine to ensure that it is well mixed.  Then add in the coconut oil. You want to make sure that it is broken up into little pieces; cut in with a fork till well combined. Next, add the raisins, 1/4 cup maple syrup, and coconut cream stirring until you get a dough ball.

Separate into 7 oval shaped dough balls and place them on the parchment paper. Brush the tops with the remaining tablespoon of maple syrup and bake for 15 minutes or until the tops are golden brown.

Enjoy with fresh fruit and your favorite cup of tea! I hope you enjoy your day!

Valentine hugs,
Bridget


Sunday, February 11, 2018

Instant Pot Millet

February 11, 2018 0 Comments
Instant Pot Millet

Have you ever tried millet? It is delicious served for breakfast, or as a substitute for rice. My husband likes it with a little butter on it, but, I opt for dairy free. My favorite way to eat it is with some almond milk, cinnamon, and raisins cooked like a breakfast cereal. I'll be posting that recipe soon, so stay tuned.

Well, as it turns out millet is awesome in the Instant Pot.  What I love about the Instant Pot is that it is a fix it and forget it. I can move around preparing other food items and it's ready in a "instant" 😊.

Instant Pot Millet


Here is what you'll need.

Instant Pot
1/2 cup millet
1 cup water

Instructions:

Add 1/2 cup of millet and 1 cup of water to the Instant Pot. Lock the lid in place and make sure the vent is closed. Select pressure cook for 9 minutes, make sure the pressure is set to high. Once complete hit the cancel button and manual release the pressure.

Open and enjoy! Let me know what you think if this is the first time you tried millet.

Blessings,
Bridget


Saturday, February 3, 2018

Instant Pot Jasmine Rice

February 03, 2018 0 Comments


Instant Pot Jasmine Rice


What beats the aromatic, delicious rice from your favorite Thai restaurant? Making the same delicious rice at home in your instant pot. I love how the rice is not at all soggy, but slightly sticky which allows for the juices of whatever you are topping it with to cling to the rice. When I tasted this delicious rice, I said, "This tastes just like a Thai restaurant's rice!" I'm sure your going to love it too.  Just grab your Instant Pot and follow along.



Here is what you will need.

Instant Pot
1 cup Jasmine Rice
1 cup Water

Instructions:

Add 1 cup of water and 1 cup of Jasmine Rice to the Instant Pot. Close lid and be sure vent is closed. Hit the Manual Button and set time to 10 minutes at high pressure. Once complete hit the cancel button and allow the Instant Pot to do a natural release.  Once done, open and enjoy! 

Just in case you wanted to make a bigger serving of this delicious rice, I tried two cups of rice and two cups of water at the same time and setting and it worked out wonderful.

Hope you enjoy this simple recipe!

Blessings,
Bridget

Friday, February 2, 2018

Real Food Can Still Be Fun

February 02, 2018 0 Comments
Groundhog Pancakes - Dairy Free, Egg Free, Corn Free, and No Refined Sugar
Happy Groundhog's Day!

Since my kids were little we have always enjoyed Groundhog's Day. We always watch Phil, awaiting his weather prediction. I love the tradition and how formal they make the event.

Pinterest has all kinds of crafts and food ideas to celebrate the fun. I wanted to share my clean eating version of the fun. My pancake recipe is dairy free, egg free, and corn free.  Perfect for those who have food allergies or sensitivities.


Here is what you will need to make the pancakes.

1 1/2 cup all purpose flour
1 1/2 tsp cream of tartar
3/4 tsp baking soda
1 tsp sea salt
1 tbsp maple syrup
1 1/4 cup coconut milk or almond milk
1 tbsp ground flax seed
1/4 cup warm water
3 tbsp coconut oil

Instructions:

Combine the 1 tbsp flax seed with the 1/4 cup warm water; then set aside for at least 5 minutes to make flax egg.

Add flour, cream of tartar, baking soda, sea salt, maple syrup, coconut or almond milk, coconut oil, and flax egg together until mixed. Do not over mix. I love using a cast iron skillet for making these, as it cooks them perfectly without sticking.  For the groundhog drop a small circle of batter on the pan, followed by two smaller circles at the top for the groundhog ears.  Then make two more smaller circles next to the groundhog these will be for his cheeks.

Once complete you are ready to assemble your groundhog. Use what you have on hand to make the eyes; I used blueberries. I used a half of a raspberry for his nose and a few small slices of apple for teeth. Stack the cheeks on top of the groundhog head, followed by the blueberry eyes, raspberry nose, and apple teeth. Dried fruit is a good option too. You could use raisins, dried cranberries, or coconut strips. Either way your kids are sure to be delighted with this fun breakfast! I know mine were.

Building memories and starting traditions with your family is what it is all about. Isn't it? I feel good knowing that I am helping my kids make healthy choices when it comes to food.

I would love to hear how you celebrate this fun day with your family. Comments are welcome. 😊

Have a great day even if 'ole Phil did predict 6 more weeks of winter. 😜

Blessings,
Bridget








Sunday, January 28, 2018

Cranberry Orange Muffins

January 28, 2018 0 Comments
Cranberry Orange Muffins - Dairy Free & Egg Free - Great recipes for people with food sensitivities
We love muffins in our house, because they are so versatile. They can be served for breakfast, packed for lunch, served as a after school snack, or even a dessert. I try to always have muffins on hand and they freeze wonderfully. I remember a few months back during hurricane season. I filled my freezer with different flavored muffins just in case we lost power. We could live on muffins! 😊 When you cook your meals from scratch, no power is a big problem.

Today I am so excited to share my Cranberry Orange Muffin recipe with you. I love cranberries they are one of my favorite things. My youngest has developed a love for them too. My oldest thinks they are a little too tart but, these muffins were a hit! They both gobbled them up. They have a perfect blend of sweetness and tartness. I can't wait for you to try them.

Here is what you will need:

1/2 cup warm water
2 tbsp ground flax seed
1/2 cup coconut oil, melted
1/2 cup pure maple syrup
1 orange, juiced & zested
1 cup whole wheat flour
3/4 cup all purpose flour
1/2 tsp cream of tartar
3/4 tsp baking soda
1/2 salt
1/4 tsp cinnamon
1 tsp coconut sugar
1 cup cranberries (fresh or frozen)

Instructions:

Preheat oven to 375. Prepare standard muffin pan with paper or silicone muffin liners.

In a small bowl or cup combine warm water and ground flax seed to make flax egg. Let it sit for 5 minutes.

In a mixing bowl combine coconut oil, maple syrup, juice from 1 orange, zest from 1 orange, whole wheat flour, all purpose flour, cream of tartar, baking soda, salt, cinnamon, and flax egg mixture. Mix until combined. Add cranberries and divide mixture between 10-12 standard muffin cavities depending how large you like your muffins.  Sprinkle the tops with 1 tsp of coconut sugar and bake for 22 minutes. Remove from oven and allow them to cool slightly before serving.

Enjoy! I hope you are enjoying the egg free, dairy free, and corn free recipes. Food sensitivities can be difficult and I hope that I am providing you with recipes that are easy to prepare and delicious while facing food sensitivities.

Have a great day!
Bridget


Saturday, January 27, 2018

Fig Scones

January 27, 2018 0 Comments
Fig Scone

This delicious Fig Scone is sure to be a crowd pleaser for all ages. I love the crispy texture of the scone and the sweet fig filling. My boys are sure to have me whipping this one up weekly! Did I mention it is egg free and dairy free!

Costco sells this large bag of Organic Dried Figs. My boys love them, and will eat them right out of the bag. The first time they caught sight of them they were a little hesitant, but I have strong, daring boys. They bit into one and quickly asked for another. Then they joked about serving them in a dish to friends and family. I have to admit they don't look so appetizing when you see them dried but, I can tell you they still have that sweet delicious taste that everyone loves. Well, after purchasing this large bag of dried figs I wondered what else could I make with them. I came up with my Spiced Fig Balls which are a delicious snack, and today I came up with this tasty Fig Scone.
Fig Scones Egg Free Dairy Free
Here is what you will need:

1/2 cup warm water
2 tbsp ground flax seed
2 cups whole wheat flour
1/4 cup of pure maple syrup
1 tsp coconut sugar
1/3 cup coconut oil
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking soda
1/2 tsp sea salt
1 cup of dried figs
1 small apple (shredded)
1 lemon (use juice & zest)
1/4 cup of apple juice

Instructions:

Add figs, shredded apple, juice from one lemon, and 1/4 cup of apple juice to a saucepan.  Cook on low for about 10 minutes to soften. Allow mixture to cool, then process in a food processor until smooth.

Make flax egg by combining the warm water and 2 tbsp ground flax seed. Allow it it set for at least 5 minutes.

Combine flour, maple syrup, melted coconut oil, lemon zest, cinnamon, nutmeg, baking soda, and salt in a mixing bowl until it forms a dough ball. Prepare a baking sheet lined with parchment paper. Separate dough in half and press each half into a 6 inch circle on the parchment paper. Add fig filling to the center of one circle. Spread mixture over the circle leaving 1/2 space from edge of crust. Place the other 6 inch circle on top. Gently slice the circle into 6 pie shaped pieces. Separate the pieces to allow some space between them. Sprinkle 1 tsp of maple sugar to the tops and bake for 25 minutes.

Allow it to cool slightly and enjoy!

Blessings,
Bridget