Got  craving for bread but, suffer with a yeast sensitivity? I'm excited to share my latest discovery, Yeast Free Rolls! Your gonna love this recipe; it is easy and satisfying. These rolls are great served as a dinner roll, perfect for a sandwich, and a nice alternative for a hamburger bun.

The main key to these rolls is the timing during the baking process. If they cook to long they will take on a biscuit texture. So, unless your wanting a crunchy roll, take them out when they start to get golden on top. This is usually around 12 minutes.

It is best to allow them to cool before slicing, and of course they are best the day they are made! The recipe is so easy that you can make them in a moments notice though.



Yeast Free Rolls by mamasaysdanceintherain

I used a my Kitchen-aid mixer but, any mixer that accommodates dough should work just fine.

Enjoy!
Bridget

Is is BBQ weather yet? It is here in Florida. We have been in the 80's all week. Perfect weather for a little BBQ. This recipe was specially designed for those with a allergy to yeast. If you or a loved one struggle with a yeast allergy you probably already know that vinegar, refined sugar, and alcohol extracts have to be avoided. Well, after much effort, I came up with the perfect BBQ sauce and I am so excited to share it with you.

It is absolutely delicious, quick to make, and tastes great.

Here is what you need:

1-15 ounce can tomato sauce
1- 6 ounce can tomato paste
1/8 tsp chipolte powder
1/8 tsp cayenne pepper
1/2 tsp sea salt
1/2 tsp ground black pepper
1 tsp smoked paprika
1 tsp paprika
1 tsp onion powder
1 tsp ground mustard
1 1/2 tsp garlic powder
1/2 cup pure maple syrup
1 tbsp black-strap molasses
1/3 cup freshly squeezed lemon juice

*Use organic ingredients where feasible.

Instructions:

Add all ingredients to a medium size sauce pan that has a lid. Use a whisk to fully combine all ingredients. Bring mixture to a boil, cover with the lid, and reduce to a slow simmer for 10 minutes. Allow it to cool and transfer to glass jars. Place in the refrigerator to cool. It should keep for about a week in the refrigerator. Ours never lasts a week, my guys love this stuff!😍

This sauce is perfect on grilled chicken, roasted potatoes, or anything you would like to dip!

Hope you enjoy barbecuing with those you love.

Bridget

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" 😊.



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

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

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

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