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

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.
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

While at my local health food store, I came across a product that sparked my curiosity, Teeccino. I am a tea lover and my husband is a coffee lover. Wouldn't it be great to have a beverage that we both could enjoy?  We gave it a try and now we want to share it with you!



 Well the truth is, Teeccino is neither a coffee nor a tea.

We tried the Vanilla Nut Roasted Herbal Tea Bag. Upon opening the envelope the smell was divine and we couldn't wait to try it. The first time we tried it, I steeped it for about five minutes which resulted in a stronger more coffee like tasting beverage. As a tea drinker it was a little strong for me. My next try I steeped for about 45 seconds and reused my tea bag to make a total of three cups of tea for myself and two boys. The result was a wonderful, delicious cup of tea/coffee. We added a little honey and some almond milk and we all agreed it was a win win in our book. It definitely met our expectations as far as taste was concerned. I paid $3.99 for a box of 10 tea bags. I felt that it was a fair price for what I received as each tea bag is packed with flavor and our family was able to enjoy multiple cups from just one bag.

We are looking forward to expanding our collection of Teeccino and our next stop will be the Maya Chai Tea Bags, Chocolate Raspberry Tea Bags,  French Vanilla Tea Bags, or Maya Chocolate Tea Bags.

Baby, it's cold outside and perfect weather for a hot bowl of chili. Chili holds a special place in my heart as I have fond memories of my mom making up a big batch of chili. I loved every bite! Now, I am building chili memories with my boys.

I am hooked on my Instant Pot. I love being able to load everything in and take a few minutes to do some chores as the Instant Pot works it's magic. No stirring required.


Here is what you will need:

1 lb Organic Grass Fed Ground Beef (Costco is my favorite brand)
1 14 oz can of Organic Pinto Beans
1 14 oz can of Organic Black Beans
2 29 oz can of Organic Diced Tomatoes (I use 365 Brand)
3 tbsp. Organic Chili Powder
1 Organic Onion (diced)
2 tsp Sea Salt
2 tsp Organic Onion Powder
2 tsp Organic Garlic Powder
1 tsp Organic Paparika
2 tbsp Organic Coconut Aminos
Instant Pot

Instructions:

Add the ground beef and diced onion to the Instant Pot. Push the Saute button on the Instant Pot. Cook beef until browned.  Then hit the cancel button on the Instant Pot.

I like to puree my diced tomatoes as my boys are not crazy about chunky tomatoes in their chili. They can be pureed easy with an immersion blender or in your Vitamix. Blend until smooth.  Add pureed mixture, beans, and spices to the Instant Pot. Make sure your vent is sealed and then hit the chili button for 30 minutes.  It really doesn't need 30 minutes if you are in a hurry you can get away with 15, but I like how the flavor enhances with time.  Quick release your Instant Pot when done. The smell is wonderful and sure to get the families attention.  Serve and enjoy!

I hope you too will be building memories with those you love with the wonderful chili recipe. Drop me a line I would love to hear from you.

Warm Blessings,
Bridget

One of my favorite snacks are Coconut Date Balls. They are sweet, delicious, and super easy to make. They make a quick pick me up between breakfast and lunch, and are a prefect snack to add to packed lunches.

Did you know dates are good for you too? According to Dr. Axe's website they decrease cholesterol, help constipation, boost energy naturally, reduce triglyceride levels, boost bone health, and are a natural alternative for sweetner. They are also loaded with vitamins. Check out his article here.

These date balls are so easy; they will be your new favorite too.


Here is what you will need:

Food Processor
1 cup organic medjool dates (with the seed removed)
1 cup organic unsweetened shredded coconut

Instruction:

Remove seeds from dates. This is real simple just slice in half and remove seed. Add 1 cup of dates with the seeds removed to the food processor.  Process on low till it looks crumbly. Add 3/4 cup of shredded coconut to food processor.  Continue to process until it looks like a dough ball. Add remaining shredded coconut to a plate. Remove enough dough to make a one inch size ball. Roll into a ball and roll into remaining coconut. Continue until you run out of dough.

Eat and enjoy! This is a snack that I can give my kids that they love, and it is good for them. I love packing them in their lunch with these bright silicone mini muffin liners. They are great for separating snacks and make their lunch look fun!

Store leftovers in the refrigerator. They do get harder in the refrigerator, but if you let them set out for 5 or 10 minutes they will return soft.

Let me know if you love them too!

Blessings,
Bridget

Okay, I'm back with another Vitamix recipe. I told you the Vitamix could do some amazing things. Did you know it could make delicious hot soup? I didn't but, when I found out it was my next stop.

Today I am sharing a recipe I from Practical Stewardship for Blender Tomato Basil Soup. I made a few little tweaks to this recipe to suit my families palate, but overall this was an easy and delicious recipe.  Congrats Sonja for creating this delicious recipe that is now a family favorite.

You can find Sonja's original recipe here. Below you will find my tweaks.


Here is what you will need:

1 29 oz can of organic diced tomatoes
1/4 onion
4 garlic cloves
1 tsp salt
1/2 tsp oregano
10 large leaves of fresh organic basil
1/2 cup almond milk
2 tsp organic avocado or coconut oil

Instructions:

Add 2 tsp organic avocado or coconut oil to small skillet over medium low heat. Saute 1/4 onion till softened, then add 4 cloves of minced garlic. I like this garlic press it has made my life so much easier. Just add the unpeeled clove and press. It is quick and easy! Saute garlic for just 1 minute. Add mixture to your Vitamix.

Add diced tomatoes, salt, oregano, fresh basil, and almond milk to the Vitamix.  Start on the first setting and increase to the highest setting. Blend for 5 to 6 minutes until the soup is hot.  Pour into bowls and serve. This makes about 3 cup servings.

I like to serve mine with homemade biscuit croutons. Use my biscuit recipe found here. Slice one biscuit into bite size pieces. Add 1/2 tsp organic italian seasoning and 1/8 tsp salt to biscuits. Bake at 350 on a baking tray lined with parchment paper for 10 to 12 minutes.

This recipe is super easy and my boys loved it. Let me know what you think and stop by Practical Stewardship and share your comments with Sonja too!

Blessings,
Bridget

I was blessed with a Vitamix for Christmas from my dear mother. So, I am dedicating this post to her, for her generous spirit and wanting to make my life easier. Thanks Mom!

The Vitamix is beyond amazing, and does things that I never thought of doing. I can make all kind of things in this machine, and I can't wait to share. I tried and tried to make kale smoothies with my Oster blender, and we just could not enjoy chunks of kale in our smoothie.

So upon receipt of this awesome gift, my first stop was the kale smoothie. The Vitamix blended it perfectly without a trace of kale. We love it so much we drink it everyday! I occasionally try something new and my kids reply, "We like the kale one best". How awesome is that! Okay, enough already, I'll share the recipe.



Here is what you will need:

Vitamix
1 cup of orange juice
1 banana
1/2 cup frozen mango
1/2 cup frozen pineapple
1 large handful of fresh kale (I usually estimate a amount that would fit smashed in one cup)

Instructions:

Add all ingredients to the Vitamix. Start on the lowest level, and increase to the highest level slowly. I usually run it for a minimum of 45 seconds on high or until I see no little kale specs.

On a side note kale is so good for you. I was looking over the health benefits with my little guy on Dr. Axe's website. After he saw it was good for his eyes he said, "Can I have extra kale in mine?" LOL, 🤣 I love my kids. Some of the amazing benefits of kale that Dr. Axe outlines on his website are that it is anti-inflammatory, a antioxidant food, naturally detoxifying, supports your heart, promotes brain development in infants, helps prevent cancer, and promotes healthy vision. After reading all that I was ready for a extra helping myself. If you have not checked out Dr. Axe's website he has a wealth of information. His site is my go to site for so many things.

I hope you enjoy this as much as we do. If you make it, please come back and let us know what you think. Stay tuned for more Vitamix recipes. As I make things I love, I'll be excited to tell you all about it.

Be blessed,
Bridget

My husband loves brown rice, but it has to be done right. It has taken me years to perfect it; then the Instant Pot came along. The first time I made it it was too crunchy. Second try, was too mushy. Finally I perfected it, and I'm going to share the details with you. I am so glad that I can use my Instant Pot to complete this chore easily and deliciously.  No more burnt rice! Yay! Okay, enough excitement. Lets get on with the details so you can get making it too.


Here is what you will need:

1 1/2 cup water
1 cup brown rice
Instant Pot

Instructions:

Add 1 1/2 cup water to the Instant Pot.  Then add 1 cup brown rice. Press the Pressure Cook button, make sure your Instant Pot is set to high pressure (use the Pressure Button to adjust between high and low pressure). Set the time to 15 minutes (use the +/- buttons to change the time).

When completed, hit cancel. Do not do a quick release; allow the Instant Pot to do a natural release.

Then open and enjoy!