Friday, March 14, 2014

Creamy Salmon Pasta

I recently had some leftover salmon and decided to stretch it into a meal for my family.  I basically just made a yummy cream sauce to go over it with some pasta.  My husband loved it so I thought I'd share.  Unfortunately, I didn't measure anything, so I'll put my estimations in parentheses :)

butter (about a half a stick)
sweet onion (about half of a medium size)
sweet red pepper (about half of a medium size)
garlic (about 2 or 3 cloves)
salt (about 7 shakes)
flour (about 1/4 cup)
leftover cooked salmon (about 1 cup worth)
milk (1 1/2 cups or more if sauce is thick)
parmesan (about 1/2 cup)
pasta of choice

Directions:  Sautee onions and red pepper in butter til cooked.  Add flour and mix well.  Add milk and stir well til sauce begins to thicken.  Add parmesan and stir til mixed well.  Add salmon.  After heated, serve over hot pasta.  Can also add peas or asparagus.

Tuesday, November 12, 2013

Some New Favorite Recipes!

I've been getting excited about trying out new recipes again and thought I'd share a few that I've been making lately:

1.  Pioneer Woman's Corn and Cheese Chowder: Super yummy and faster than my normal way of making a creamy soup with a roux sauce. I also added potatoes to make it go farther and be chunkier.

2.  Pollo FundidoVery delicious chicken but needs a carb with it like rice or quinoa or tortilla. I think my husband liked it wrapped in a tortilla best.

3.  Chicken, Bacon, and Wild Rice SoupI made this soup one Sunday afternoon and my husband (who is not a soup guy) loved it!  I'm pretty sure it was the bacon :)

4.  Loaded Baked Potato Chicken Casserole:  Again with the bacon making it yummy!  My husband was a fan.  I didn't layer it quite so much in order to help it cook faster.

5.   Slow Cooker Cream Cheese Chicken ChiliDelicious! I used my own home-made ranch seasoning mix to avoid the msg in the packets and frozen corn, fresh chopped tomatoes, and dried (but soaked and cooked) beans to avoid BPA. Turned out great! Super easy meal!

6.  Homemade Condensed Cream of Chicken Soup:  I never make my poor husband his favorite casseroles anymore because I despise canned soups.  I've been meaning to try this recipe for a while now and it worked well and thickened up nicely.  Now it will be so easy to throw a casserole together!

7.  Homemade Condensed Cream of Cheese Soup -- ditto on the previous description.  Plus, I'm thinking this stuff is going to be delicious as a dip when mixed with some good salsa!  And fabulous when mixed in with mashed potatoes :)

Friday, May 31, 2013

Creamy Baked Spaghetti

One of the many joys of having a new baby is being able to enjoy meals  from friends and find new favorites!  My friend Lyle brought this dish to us and it was one of the best baked spaghetti recipes I had ever tasted.  I had to ask her for the recipe, and here it is:

8-12 oz. spaghetti, broken into 2 inch pieces 
3 TBSP butter, melted
1 egg, beaten
1/3 c. grated parmesan
salt & pepper
8 oz sour cream
8 oz ricotta
8 oz cottage cheese
jar of spaghetti sauce (l5 ½ oz or larger) (I used Newman’s Organic tomato basil)
1 ½ lbs hamburger
1 med. onion
½ tsp oregano
½ tsp garlic salt (or fresh garlic)
1-2 c. shredded mozzarella

Cook spaghetti and drain. Place in 9 x 13 baking dish. Stir in butter, parmesan, salt, pepper and egg until thoroughly combined. In a separate bowl, mix sour cream, ricotta and cottage cheese. Saute hamburger & onion/garlic in skillet until meat is brown. Drain. Stir in spaghetti sauce, oregano, garlic salt. Spread cottage cheese/ricotta/sour cream mixture over noodles. Top with spaghetti sauce mixture. Bake at 350 from 30 min. Sprinkle mozzarella over top and bake an additional 10 minutes. Let stand 15 minutes before serving. Enjoy!

Monday, April 8, 2013

Ground Beef Pie Topped With Bacon-Twice Baked Potatoes

I got the idea for this meal from THIS recipe, but I didn't want to use all the processed ingredients.  So I came up with my own very simple recipe and my husband actually liked it!

Ground Beef
cream cheese or heavy cream
cheddar cheese
Cooked bacon

Directions:  Brown ground beef, place in a casserole dish.  I actually added a bit of coconut oil to make sure it stayed plenty moist.  Make mashed potatoes however you like them.  I usually boil them because it is quick and add lots of salt, butter, garlic powder, and cream.  Place mashed potatoes on top of ground beef.  Cover with cheddar cheese and bacon.  Bake at 350 for about 20 minutes til bubbly.

April Meal Plan

My husband's favorite meal right now is a taco salad (with lots of cilantro and colorful peppers and fresh salsa) and my girls love home-made pizza night and we all love chicken lazone, so I have decided to serve them every other week in order to simplify meal planning.

Week 1:
Taco Salad
Roast Chicken
Sloppy Joes
Chicken Lazone over quinoa
Roasted Ham

Week 2:
Homemade Pizza
Crockpot Pineapple chicken
Sour Cream Noodle Bake
Feta Salmon
Italian Chicken with Cream Sauce

Week 3:
Taco Salad
Slow Cooker Cashew Chicken
Easy Dinner Hash
Chicken Lazone
Ground Beef Pie topped with Twice Baked Mashed Potatoes

Week 4:
Garlic-Lemon Double Stuffed Chicken
Sausage Tomato Cream Pasta
Chicken Cordon Blue
Homemade Pizza

Wednesday, March 6, 2013

Extra good taco salad!

We love taco salad!  It is one of my stand-by meals for nights when I don't have much time because I usually make taco meat in bulk and then freeze it in portions perfect for one dinner.  So all I have to do it warm it up, toss the salad together, and serve!  I will admit that my girls do not like salad so I just fix them a quick fried taco instead.  THIS recipe caught my eye because it included cilantro and sweet peppers which I LOVE but have never included in my taco salad.  We liked this recipe so much that I have decided to replace my normal recipe with this one.  A couple of changes I made this time: I always buy green-leaf lettuce for salads; we just like it better than the other types.  My husband does not like cold beans, chicken, and corn, so I mixed them together, topped them with a bit of salsa and warmed them in my toaster oven before adding to the rest of the veggies.  And he does not like avocados so I reserved those for myself.  And we don't like raw onions.  I also made up my own version of the dressing because we don't like mayonnaise and I make my own taco and ranch seasonings.  I'd tell you what I did, but I never measure :)

  • Ingredients for salad:
  • 2 cups shredded chicken or taco meat
  • 1 green bell pepper, diced (I prefer a bit of each of the stoplight peppers because they are sweeter and add color!)
  • 1 can black beans, rinsed (I used my own soaked and cooked beans)
  • 1 can sweet yellow corn (or 1 cup frozen corn, thawed)
  • 2 roma tomatoes, diced (I skipped this because I added a bit of salsa)
  • 4 green onions, sliced
  • 1 head ice berg lettuce, washed and chopped (I prefer green-leaf lettuce)
  • 1/4 cup cilantro, chopped
  • 2 ripe avocados, diced
  • 1 cup crushed tortilla chips
  • for the dressing:
  • 1/2 cup mayonnaise
  • 2/3 cup Greek yogurt
  • 1 tbsp ranch seasoning
  • 1 tbsp taco seasoning
  1. In a large bowl, combine all salad ingredients together, excluding the tortilla chips.
  2. In a small bowl stir all dressing ingredients together.
  3. Pour dressing over salad, starting with about half of the dressing.
  4. Toss to combine, then gradually add more dressing until it is dressed to your liking.
  5. Top with tortilla chips. Enjoy!

Simple Caramelized Chicken

When I found THIS recipe, it looked like such an easy recipe that I prayed it would work for a quick dinner for my family :)  And it did!  I don't like refined sugars or store-bought mixes that contain msg, so I switched the brown sugar with sucanat and used my own Italian seasoning mix instead.  And I added a few pats of butter on the top just to make it really good and in case the sucanat did not caramelize as well.  I was pleased with the results.  So here is the deal with this recipe: it is super easy to prepare but you do really have to let it cook for the full hour if you want the caramelization to occur.  So plan ahead.  I also found that my home-made fresh Italian seasoning was stronger than the store-bought kind with bigger pieces of parsley, etc, and I did not need quite as much as the recipe called for.  I am going to type the original ratio, but just keep that in mind if your Italian seasoning is as strong as mine :)  Also, my girls don't like to see all that "green" seasoning on their chicken, so I just sprinkled a bit of garlic powder, onion powder, sea salt, and sucanat on theirs instead of the mix.  They really liked it.

3 1/2 pounds boneless chicken
1 (7 oz.) pkg. Italian seasoning mix
1/2 cup brown  sugar, packed  (or sucanat)

Preheat oven to 350; grease a pan or put down aluminum foil as it tends to stick.  (I used stoneware and it worked well.)  Rinse chicken; pat dry.  Mix sugar and seasonings.  Coat chicken with mixture and sprinkle any leftovers on top.  Bake for about an hour, turning the chicken several times to coat and you can also dribble the sauce on top to make sure it is covered well.

Pasta with Chicken, Bacon, and Ranch

My husband loves bacon and ranch so when I saw THIS recipe on Pinterest, I knew I should try it.  It was very simple and good and I will be adding it to my list of favorite dinners.  I changed it slightly... I don't use store-bought Ranch because I try to avoid anything containing soy, so I used my own homemade version.  I always use brown rice pasta for my gluten-free daughter.  I also reserved the bacon to cover the top of the casserole to ensure that it got really crispy and because my husband likes any recipe that is covered with bacon on top :)  I actually did not have any cheddar cheese, and I'm sure it would have been delicious, but we just sprinkled some Parmesan on top and it was also delicious.

10 oz cooked pasta
2 cups cooked chicken
cooked bacon (I used about 3/4 a package and saved the rest for some mashed potatoes the next day)
1/4 cup butter
1/4 cup flour
2 cups cream or milk
1 tsp. onion powder
1 tsp. garlic salt
1/3 cup Ranch dressing ( I mixed together some Ranch seasoning, softened cream cheese, yogurt, and olive oil)
3/4 cup shredded cheddar cheese (we sprinkled parmesan on top since we were out of cheddar and it was quite good!)

Directions: Melt butter in saucepan, add flour and stir to combine. Once roux is ready, add cream and stir constantly until sauce thickens. Remove from heat and stir in garlic salt, onion powder and ranch dressing until well combined.  Mix together in a casserole dish with cooked pasta, chicken, bacon, and cheddar cheese and bake at 350 for 15-20 minutes.

Friday, February 22, 2013

March Meal Plan

Whew!  It has been forever since I have posted!  Morning sickness, holidays, and a big move have totally taken all my time.  But I have just three months before baby #4 arrives and I want to get back into meal planning and cooking ahead so that I will be ready.  I'd really like to find some new favorite easy dinners for my family to enjoy as well!  So here is my March meal plan.  I've found that I only need to plan 5 meals a week because 2 nights a week we either eat leftovers or I do something super easy like tortellini or grass-fed hotdogs or scrambled eggs and bacon or chili I have frozen :)

Breakfast recipe to try: Crispy Hashbrowns (I've tried making them before, but they were soggy so I'm eager to try this recipe :)

Treat to try: Chocolate Avocado Pudding 

Week 1:
Chicken Taquitos
Feta Salmon
Home-made Pizza
Mom's lasagna (but using my own onion soup mix)
Simply Great Chicken (using THIS idea but switching for my own homemade Italian mix and Sucanat)

Week 2:
Slow Cooker Cream Cheese Chicken Chili
Ground Beef and Twice Baked Potato Pie  (I'll use Panko instead of breadcrumbs and real mashed potatoes instead of store-bought)
Sausage Tomato Cream Pasta
Fried Tacos
Chicken Bacon Ranch Pasta

Week 3:
Chicken Castellina (I'll have to try this one on Mark's day off so he can entertain the kids and let me focus :)
Crockpot roast
Sausage Presto Pasta
Chicken Cordon Blue
BarBQ Beef cups (with my own bread dough)

Week 4:
Coconut Chicken
Tomato Soup (home-made) and grilled cheese with bacon
Taco Salad (sub cream cheese and olive oil for mayonnaise and home-made spice mixes for store-bought; ground beef instead of chicken)
Smothered Club Sandwich
Leftover's fried rice

Week 5:
Hungarian Chicken Paprikash
Best Sloppy Joes 
Cheesy Potato Chowder
Chicken Lazone
Home-made Pizza

Sunday, July 8, 2012

A new favorite healthy GF granola!

I recently stumbled upon a great granola recipe!  It is gluten free and soaked to help with digestion and is delicious!  Many thanks to The Nourishing Home for such a great recipe!  You should read her post for some great tips and pictures to help get the perfect texture and crunch :)  She has many other great super-healtthy and delicious recipes on her blog, so please check it out!  I followed this recipe almost completely except that I baked the granola at 350 for 20 minutes before crumbling and starting the dehydrating process.  I've read that oats are very hard to digest unless they are baked or boiled rather than just dehydrated.  I made it with the buckwheat and I have to say that my 5 year old and I absolutely LOVED the extra crunch a texture of the extra grain!  However, my picky 3 year old did not  like it so for my next batch I ground up the buckwheat and my 3 year old never even knew it was there.  The buckwheat or rye is very necessary to help break down the oats to help with nutrition and digestion.  I also just used maple syrup instead of part honey because I could skip the warming step and just mix it in quickly.

  • 6 cups organic rolled oats (use regular or thick-cut rolled oats, not quick-cook or steel-cut oats)
  • 2 cups organic rolled rye flakes (if gluten-free, see note below)
  • 1/2 cup butter, melted
  • 1/2 cup organic unrefined coconut oil, melted
  • 1 can (14oz) *Native Forest unsweetened organic coconut milk
  • 2 cups filtered water
  • 4 tbsp raw apple cider vinegar
  1. Place butter and coconut oil in a small sauce pan and heat until melted. Pour into a very large ceramic (or glass) mixing bowl and add coconut milk, water and vinegar; whisk to combine.
  2. Add oats and rye flakes (or buckwheat groats); thoroughly combine using a large wooden spoon or rubber spatula.
  3. Cover the bowl and place it in a warm area of your kitchen for 24-48 hours. (*I use Native Forest brand because they use BPA-free cans. Please note: This recipe will not work with coconut milk beverages, i.e. Silk or So Delicious brands.)
  4. Once oat mixture is finished soaking, you're ready for STEP TWO: BAKING.
GF Option: If you're gluten-free you can use buckwheat groats for the soak. You can decrease the amount to 1 cup of buckwheat groats and then use 7 cups of GF rolled oats. The reason you need rolled rye or buckwheat groats is because they contain the phytase necessary to help break down the high levels of phytic acid in oats. Oats do not contain much phytase so soaking them without a phytase booster (like rolled rye, or buckwheat for those who are GF) doesn't do much to reduce the phytic acid.
  • Step 2:  Baking:
  • 3/4 cup honey 
  • 3/4 cup organic pure maple syrup
  • 1 tsp sea salt
  • 1 ½ tbsp ground cinnamon
  • 1 tbsp pure vanilla extract
  1. After soaking time is completed, preheat oven to 200° F. Place honey, maple syrup, salt, cinnamon, and vanilla in a glass measuring cup. Place measuring cup in a small pot of warm water on the stove. Bring water to a gentle simmer, stirring honey mixture until melted and all ingredients are thoroughly combined. Turn off heat and remove cup from pan carefully, using an ovenmit. Pour honey mixture over oat mixture.
  2. Using large rubber spatula, combine the honey and oat mixtures, until well combined. 
  3. Spread the mixture out over two parchment paper-lined, 12x17-inch rimmed-baking sheets. Place baking sheets side-by-side in oven for best results. If you have to stack them, be sure to rotate them during bake time. Bake for 8 hours, turning the granola every two-hours. Then turn off oven and allow to sit in warm oven overnight until completely cooled.
  4. Remove cooled granola from the oven and mix in any “add-ins” you’d like (see suggestions above). Makes 10-cups of granola (without add-ins).

Thursday, May 31, 2012

GF Whole Grain Soaked Tortilla

Whew!  I've had quite the time finding GF recipes that my picky 3 year will eat!  Thanks for all of your suggestions and recipes; I am slowly trying them all out!  I've kind of given up on bread and come to the realization that a tortilla must be the way to go for easy lunches for my Karlie.    I tried many recipes online but couldn't find a good one that uses freshly ground soaked whole grain, which is what I prefer for better digestion and absorption of nutrients.  So I adapted my original recipe and finally made one that she likes! Next time I am going to try to use less tapioca flour and more brown rice or buckwheat, but this is what worked well so I thought I should post it before I forget it!

1 cup freshly ground brown rice flour
1 cup freshly ground buckwheat flour
1/2 cup blanched almond flour
1/2 cup tapioca flour
1 tsp. xanthan gum
1 cup water
1/4 cup oil (olive, coconut, or butter)
1 Tbs. apple cider vinegar

Cover and soak at room temperature for 12-24 hours.  Then:

  1. After soaking, add 1/4 tsp. baking powder, 1/2 tsp. sucanat, and 1 tsp. salt to soaked flour mixture, kneading in the flour until the dough is workable but not too stiff.
  2. Shape into 8 – 10 balls and let stand 10 more minutes. 
  3. Roll to form a circle or use a tortilla press.  I found that this dough is a little more sticky than my old recipe so I rolled the tortillas between two sheets of wax paper.
  4. Bake on a lightly greased griddle till done (not browned). Toast for about 20-30 sec. per side.
Yield: 8-10 tortillas.

Sunday, April 1, 2012

April Meal Plan

Ever since deciding to remove gluten from Karlie's diet, meal planning has been a bit more stressful. I'll be trying out a lot of new recipes this month (relying heavily on Pinterest) and I sure hope that my picky eater will like them!

Snacks to try:
Doritos-style chips made from cauliflower or zucchini

Week 1 Breakfasts:

Hashbrowns, bacon, and scrambled eggs

Week 1 Dinners:
crab cakes
tomato soup and grilled cheese

Week 2 Breakfasts:

Week 2 Dinners:
Jamie Oliver's macaroni and cauliflower cheese with bacon. I'll use brown rice pasta
Potato leek soup (recipe coming from a friend)

Week 3 Breakfasts:
bacon, scrambled eggs, and home-made hashbrowns
home-made cereal (I'm going to experiment to make it gluten-free)

Week 3 Dinners:
lasagna soup (but use rice noodles)
Baked hummus and spinach dip with almond flour crackers
Sweet and sour chicken with zucchini tots (using blanched almond flour)
Taco salad

Week 4 Breakfasts:
Scrambled eggs and chicken apple sausage

Week 4 Dinners:
Pizza (hopefully I'll have a good GF recipe by then)

Wednesday, March 28, 2012

Soaked Buckwheat Pancakes

We recently confirmed that my 3-year old has a sensitivity to gluten, so I've been trying out some new recipes. Apparently, the best gluten-free recipes either use almond flour or a cocktail of different flours. We can't afford to use almond flour for all our baking purposes and I don't have all the ingredients in most "multi-flour and bean" gluten-free recipes. So I decided that buckwheat would probably be my most affordable flour that can sometimes stand alone. It grinds up well in my grain mill but has a definite different texture and taste that I am still getting used to. This pancake recipe turned out to be the best buckwheat recipe I've tried yet. (And let me assure you that simply substituting buckwheat for spelt in my normal tortilla recipe is NOT a good idea... I definitely need a new recipe for that!) I think I added a little bit of molasses for some extra minerals and sweetness. Many thanks to Just Making Noise for a great recipe! I can't wait to try out more of her recipes!

  • 2 cups 100% buckwheat flour (or 1 cup buckwheat & 1 cup whole wheat or spelt)
  • 2 cups buttermilk, kefir, yogurt or water w/ 2 Tbsp lemon juice or raw vinegar
  • 2 eggs
  • 2 Tbsp raw honey (I liked the deep flavor of molasses, so I added a bit of that, too)
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 2 Tbsp melted butter or coconut oil
Soak flour with liquid in a warm place for 12 to 24 hours.

Lightly beat the eggs and pour into the soaked flour. Stir in the rest of the ingredients and thin the batter to desired consistency with water if needed.

Cook on a hot, oiled griddle or cast-iron skillet. These pancakes cook slower then unsoaked whole grain flour or white flour pancakes. When bubbly on top and golden brown at the bottom… flip over and cook for a few minutes till golden brown.

Friday, March 9, 2012

Supplements I give my kids

I recently had a friend ask about the supplements I give my kids and I thought I might as well copy my e-mail into a post in case anyone else is interested. The only regular supplements my children take are fermented cod liver oil and probiotics. Fermented cod liver oil is very expensive, but you only take 1/2 tsp so it lasts a while and actually comes out cheaper than a normal brand. I use Green Pastures Blue Ice fermented cod liver oil. A lot of normal cod liver oil that is sold is processed at such high temperatures that it is worthless. There are more nutrients in fermented cod liver oil that are more easily absorbed. Here is a link you might like to read to learn more:

However, it does not taste good if you are not used to it! I started Abbi on it at 4 months and she absolutely loves the plain, unflavored kind. Karis and Karlie don't get chocolate much, so they have enjoyed the chocolate flavor. However, I have tasted it and it is absolutely gross! I can eat the peppermint or cinnamon flavor just fine, though. I wash it down with milk and eat a bite of something sweet afterwards and its fine. The girls get to pick one little treat a day after taking their cod-liver oil, usually a chocolate covered raisin but if I have made cookies or pound cake or something they can choose a bite of that. Karlie took the chocolate flavor just fine for almost 3 years but recently started refusing it. I read that it is easily absorbed by the skin so I rub it on her belly for now until she starts eating it again. If you have a kid still in diapers, you can rub it on her bum if she won't take it orally.

Probiotics are also very important. From what I've read, the best kind is Biocult from

But it is expensive and does not come in kid-friendly chewables. So I daily give my kids Nature's Plus Herbal Kidz Acidophikidz berry burst:
because it is supposed to be fairly natural and a few times a week I will dump a capsule of of the Biocult capsules into their yogurt or milk sippy to make sure they are getting plenty of the good stuff. If they are sick, I make sure they get Biocult several times a day.

Wednesday, February 29, 2012

Grain-free cupcakes or muffins

I made this recipe for my baby's first birthday and I thought it tasted a lot better than other coconut flour recipes I have tried. The beans add a lot of moisture and I promise you can't tell that they are there! I then made this recipe again with blueberries and decreased the maple syrup to 1/3 cup for our morning muffins. The girls loved them. Many thanks to homeopathyworks for a great recipe and many great articles! Click on the link to see a recipe for a healthy chocolate buttercream frosting. (I just used my old stand-by cream cheese icing recipe for the birthday cupcakes.) I changed the recipe slightly for the muffins and I noted the changes in the recipe below:

Soak 2 cups dry of white beans overnight in double the amount of water.

Next day, rinse well and cook until tender.

(You might have a little more than 2 cups once they’ve been hydrated and cooked, but only use 2 cups.)

Cool to room temperature and add the following to a food processor and puree well:

  • 2 cups cooked beans (use white for vanilla)
  • 6 eggs
  • 3/4 cup maple syrup or sucanat (reduce to 1/3 cup and add a cup of blueberries for breakfast muffins)
  • 1 tsp vanilla extract


  • 1/4 cup slightly warm coconut oil (so that it is liquid)
  • 1/3 cup sifted coconut flour
  • 1/2 tsp Celtic salt
  • 1 tsp baking soda
  • 1 ½ tsp baking powder

Puree again

Pour into spring form pan, lined with unbleached parchment paper, well oiled with butter or coconut oil. (I just used my stoneware muffin pan, greased with butter.)

Bake at 325 degrees for about 30 minutes. Check to see if toothpick or knife inserted comes clean

(Cupcakes take about 20-22 minutes)

Tuesday, January 24, 2012

Frittata with apples, eggs, meat, and cheese

I made this yummy frittata for breakfast this morning and Mark loved it! The apples go really well with the bacon and cheddar and give it a nice sweetness. I love a good breakfast I can throw in the pan and then let cook while I have my quiet time before the girls awake. I made the bacon in the oven the night before while cooking dinner so it was a snap to throw together in the morning. Many thanks to Simple Bites for a great recipe! You should check out the blog for great pictures and many more great recipes and tips for healthy cooking!


  • 2 egg whites (I skipped this part because I don't like to waste my yolks!)
  • 8 whole eggs
  • 1 cup cheddar cheese, grated
  • Salt, to taste
  • 3 slices bacon
  • Ground Pepper, to taste
  • 2 apples, Fuji or Gala
  • 1 Tablespoon butter
In a medium cast-iron or nonstick ovenproof skillet, heat the butter over medium heat. Crack the eggs, one at a time, over a small bowl. Add half of the grated cheese to the egg mixture and stir to combine. Add a pinch of salt and pepper, to your liking. Add egg mixture to the skillet. Sprinkle the bacon crumbles evenly over the eggs. Gently arrange the apples on top of the egg mixture, in a circular pattern. Sprinkle with remaining cheese. Move the skillet from the stovetop to the upper rack of your oven. Bake until frittata is firm in the center and cheese is browned, about 20 minutes. Use a flexible spatula to loosen the frittata from the pan. Carefully slide it onto a cutting board. Allow to cool for a few minutes before slicing into wedges.Put the rack in the upper third of the oven. Preheat oven to 450°F.

Sunday, January 15, 2012

nutbutter cereal

This recipe is very much like my other cereal recipe, but with a nutty flavor. Kind of like a grape nuts but sweeter with a sunflower butter kick. We liked it. It is a little more expensive than my other recipe because sunflower butter isn't cheap (we can't use peanut butter because Karis is highly allergic). But it was fun to change up our cereal a bit! Many thanks to Christian Mommy Blogger for such a great recipe! Check out her blog for some good pictures of the process. Note that this is soaked for better digestion and therefore you need to plan to start the day before.

  • 5 cups flour (I a mixture of spelt and kamut, but I think any grain would work)
  • 3 cups raw milk or yogurt (I used 2 3/4 cups water with 1/4 cup ACV)
  • 2 teaspoons baking soda
  • 1 teaspoon sea salt
  • 3/4 cup coconut oil (in its liquid form)
  • 2 cups natural nutbutter (nothing in the ingredients but nuts!)
  • 1 cup honey (I used maple syrup because we were low on honey)
  • 1 teaspoon vanilla extract
  • 1 tablespoon cinnamon
First day: combine the flour and milk/yogurt in a mixer bowl. Mix together until well combined. Cover bowl with a plate. Leave on counter for 24 hours.

2nd day: THREE STEPS:
1. Preheat oven to 350. Mix all of the ingredients into the mixer with the batter and blend until well combined. Pour batter into 2 greased 9×13 pyrex pans. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool until you can handle it.
2. Crumble it onto baking sheets (2 half sheet pans to be exact). You can make the pieces as big as you wish, but my family likes them smaller (like grapenuts).
3. Put in a 170 degree oven for 6-8 hours. Check every hour or as needed to remove dehydrated pieces on the top and shuffle around as necessary.

Serve with raisins, bananas, milk, etc.

Wednesday, January 4, 2012

Delicious, quick, and easy chicken lazone!

I found this recipe on Pinterest and as soon as I saw the few but delicious ingredients (does anyone else LOVE butter and cream like I do?), I knew I wanted to try it. But I had no idea how easy it would be! This is totally going to be my go-to meal from now on when I have no idea what to fix. It uses ingredients that are always in my kitchen and takes no time at all. I quickly prepped the chicken during nap-time, stuck it in the fridge, and threw it in the pan 15 minutes before we ate. I cannot tell you how easy it was! And Mark loved it! He is always quite skeptical of my new creations, but he was so excited that he asked if he could finish off the pan. I actually completely followed the directions for once and we ate it over quinoa and it was great! Check out for lots of pictures of this fabulous recipe.


    • 1 teaspoon salt
    • 1 1/2 teaspoons chili powder
    • 1 1/2 teaspoons onion powder
    • 2 teaspoons garlic powder
    • 4 whole boneless skinless chicken breasts
    • 1/4 cup butter, divided
    • 1/2 cup heavy cream


  1. Combine the seasonings and coat chicken breasts.
  2. In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.
  3. Pour the cream into the skillet and lower the heat.
  4. Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.
  5. When butter is melted place chicken breasts on four plates and top with the sauce.