I love cooking up delicious meals, and I have found a super easy method for organizing all my leftovers. Just a few minutes can save you lots of time and ensure that nothing gets wasted.

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 syrup + 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

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

I am a affiliate with Amazon and a personal Prime Member. I simply love Amazon, they are quick and convenient. If you purchase through my links I would greatly appreciate it as it compensates me a small amount for my time in recommending products to you. This allows me to continue to create great recipes and recommendations for you. Thank you for supporting my blog in this way! 😊

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

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