A huge thank you to my talented friend Brittany Singer for sharing this grill and oven friendly, summer loving, veggie and bacon filled delight! I can't get over how bright the colors are in this one dish dinner! Not a bacon fan? Try swapping it out for chicken sausage, turkey bacon, boneless chicken thighs or a firm tofu! Check out her IG page @Britsinghealth for Keto friendly recipes, frugal momma tips and more!
~~~Now that it's summer, my meals have changed along with the season. I love grilling, but currently do not own one. So I have taken up the art of broiling. One of my favorite things to broil are kabobs. They look and (almost) taste identical to the grill! Here's a recipe for a yummy veggie and bacon kabob!
Bacon Brussels Sprout Kabobs
Ingredients & Supplies
1 Red Onion
3 Bell Peppers
1 tsp Salt (use more or less depending on preference)
2 tsp Pepper
1 tsp Paprika
2 Dashes crushed Red Pepper
1 tsp Garlic powder
2 tsp Sugar (optional, you can also substitute the sugar for raw honey or coconut sugar)
Turn oven broiler on low. Line a cookie sheet with aluminum foil for easier cleanup. Weave veggies in and out of bacon on the kabob stick. Mix all spices in a bowl and sprinkle on the kabobs (if desired, you can also marinade veggies and bacon in the mix ahead of time and then thread on the kabob sticks). Cut lime in half and squeeze juice over kabobs. Place kabobs on a broiler pan over the cookie sheet or directly on the cookie sheet if you do not have a broiler pan. Place sheet with kabobs on the top rack and broil for 10 minutes on low. Flip kabobs, turn broiler on high and cook another 5 minutes.
I feel as through I need to preface something before I share this recipe...to those who are the "type A" precision people this recipe may give you great ANXIETY and UNREST. Most of my cooking is on the fly... "add a dash of this" "stir in enough flour until it looks like a pourable batter" etc etc. I'll try my best... but no promises lol
Without ado...the crumble topping is light and crisp and could serve as a delightful yogurt topping. The cake is lightly sweetened thanks to the mashed banana and organic coconut sugar and the ribbon of cream cheese adds a nice element of texture.
We called this breakfast served with a kefir, greens and berry smoothie but there is no shame eating coffee cake for lunch, dinner, second dinner, desert...you get the picture.
Cinnamon Cream Cheese Coffee Cake
2 cups organic whole wheat pastry flour
1/3 cup organic coconut sugar(feel free to add more if desired)
3 t aluminum-free baking powder
1/2 t sea salt
1 drop cinnamon vitality essential oil or 1 teaspoon ground cinnamon
1/4 t ground ginger
1/4 t ground allspice
2 egg alternatives ( I used 1 T chia seeds, 1 T flax meal and 4 T water)
1 banana mashed
2 T butter or coconut oil
1 1/4 ish cups of milk or dairy-free alternative
Cream Cheese Filling
4 oz softended cream cheese
2 T coconut sugar
1/2 cup ish organic quick oats
1/2 cup ish unsweetened coconut flakes
2 T coconut sugar
1 T light olive oil, coconut oil or butter
1/2 teaspoon ground cinnamon
Preheat oven to 375 and butter a 9x13 inch baking dish.
Combine the dry ingredients in a large bowl. In a separate bowl mix the wet ingredients. In a small bowl whisk together the sugar and cream cheese. In a additional small bowl, mix together the topping.
Gently stir the wet ingredients into the dry(batter should be pourable, think brownie batter or a thicker cake batter, if needed add more flour or milk to adjust). Pour half of the batter into the prepared baking dish. With a spatula, spread the cream cheese mix over the batter, cover with remaining batter and sprinkle topping evenly over everything. Bake for about 30-35 minutes or until toothpick inserted comes out clean.
During pregnancy & the postpartum time it is so important to fuel ourselves with nourishing and energizing foods. During pregnancy our body pulls from our own storehouse to feed our growing baby and after baby is born between sleep exhaustion, caring for a new baby and simply recovering from the birth experience we need to give ourselves all the nutrients we can!
Baked granola is incredibly versatile, super easy to make, comes in a million different flavor combinations and is a fun and tasty way to pack in healthy grains, seeds, omegas, fruits and more!
The highlights of this recipe are the Dates, Pumpkin Seeds & Rolled Oats. Dates are a great source of B vitamins, can help reduce blood pressure and when eaten during the last 4 weeks of pregnancy can increase the likelihood of a shorter labor and decease the need for the use of pitocin. Pumpkin Seeds are rich in anti-inflammatory properties, can help produce a more restful sleep and support your heart and blood pressure. Lastly, rolled oats can reduce high cholesterol, are a great source of fiber and can help improve blood sugars.
My granola recipe changes a little each time depending what is in the pantry. For the sweeteners, I love to use a combination of either organic coconut sugar and pure maple syrup or a mix of raw honey and pure maple syrup. I would suggest playing around and see what you like best :)
Yield 2 1/2 Quarts
Preheat oven to 325
Line a large baking sheet with parchment paper or a Silpat liner and set aside.
6 T butter or coconut oil ( or use a mix of both, I usually do half and half)
I T honey (more or less depending on taste)
1/4 cup pure maple syrup (more or less depending on taste)
1/4 cup coconut sugar (more or less depending on taste)
1 cup mejool dates, pitted and finely chopped
3 cups rolled oats (use organic if you can)
1/4 cup flax meal
2-3 T chia seeds
1/3 cup pumpkin seeds
1/4 cup coconut flakes
2 T Amaranth
1 t ground cinnamon
Dash of sea salt
Melt butter in a large microwave safe bowl or on the stove-top in a large pot. Once butter has melted add in remaining ingredients and stir until combined. At this point, I do a taste test and see if I'm happy with the level of sweetness and add-ins. The more sweeteners you add the chewier your granola will be. Pour granola out onto prepared pan and press down firmly with a spatula. Bake for about 15 minutes or just until edges are lightly browned. Remove from oven and press down again with spatula. Allow to cool completely before removing from pan. Store in a covered airtight glass jar or other container.
I absolutely adore the Autumn season! The harvest, bright full moon, cool nights and the delicious warm smells of pumpkins, apples, cinnamon and steaming cups of hot apple cider. I may be slightly obsessed with this season but that's beside the point. You came by for a muffin recipe not to hear me go on and on about my favorite time of the year.
The beauty of this recipe is how EASY it is!!! It's designed to be mixed in a blender or food processor and naturally gluten free. For an easy dairy-free switch substitute the egg for a flax meal egg.
These muffins are light and tender, the cinnamon and nutmeg shine brightly and the finely shredded carrots add just the right amount of moistness The ground pumpkin seeds help to amp up the protein count while adding a nice earthy warmness to these delightful snacks.
Toss them in the freezer for an easy no-fuss snack or simple breakfast.
Recipe adapted from Simply Quinoa
Yield: 12 muffins
Preheat oven to 350 and place muffin liners in tin.
Why Pickles and Pregnancy???
Scientists aren't for sure why women crave certain foods during pregnancy but we do know pickles are one of the top craved foods during pregnancy. Try this simple refrigerator pickle recipe guaranteed to satisfy the strongest pickle craving:)
3 medium cucumbers, sliced
1 small onion, thinly sliced
2 teaspoons salt
1 teaspoon celery seed
1/4 cup apple cider vinegar
1/2 cup honey
Combine cucumbers and onions with salt and celery seed and rest at room temperature for 1 hour. Mix honey and vinegar together and pour over cucumbers. Allow to set in the fridge for 24 hours. Pickles can keep in the fridge for up to three weeks (if they last that long lol) For more long-term storage. Try freezing in small containers. To serve thaw in fridge for a few hours before serving.
Dairy-free, egg-free, no refined sugar Banana Muffins. These also Freeze beautifully and my kids adore them. For my expecting friends these healthy snacks are a great source of whole grains, potassium, omegas and protein. For those who prefer gluten-free just use your favorite 1-1 gluten free flour blend. One of our favorites is the organic Namaste flour blend from Costco.
Yield 12 Muffins
Preheat oven to 350 degrees
1 1/2 cups flour of choice (I used an organic sprouted spelt flour)
1/3 cup coconut sugar
3/4 t baking powder
1/2 t baking soda
1 t cinnamon
1/2 t salt
2 T flax meal
5 T water
3 very ripe bananas, mashed
1/2 coconut oil or oil of choice
Mix water and flax meal and set aside for 5 min. In a bowl combine flour, sugar, baking powder, baking soda, cinnamon and salt. In a separate bowl, mash bananas with oil and stir in flax/water mix. Add flour mixture into wet ingredients and stir just until combined. Scoop into lined muffin tin and bake 12 to 15 minutes or until toothpick inserted comes out clean. Remove from tin and rest on cooling rack.
Try experimenting with different add-ins:
Walnuts or Pecans
Top with "crumb" topping made from rolled oats, oil, cinnamon &coconut sugar