Homemade Berry Sorbet

Summer is coming and so are all the yummies that make your summer so delicious! This sorbet is the easiest and yummiest cold summer treat.

And it is the easiest ever! Just combine frozen fruit, OJ, and blend. Yum!

Homemade Berry SorbetIMG_20180511_145102

  • 2 cups frozen mixed berries
  • 2 cups OJ

Blend until smooth and serve immediately. You could also add more liquid for a smoothie or add protein and make it a protein shake. Yum!

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Grean Tea Ice Cubes For Chilled Summer Drinks

This green tea recipe is so perfect iced, and it makes so many servings. I love to use it to IMG_20180509_101234make ice cubes, so that I can chill my green tea, with frozen cubes of green tea! You could also add these ice cubes to lemonade or raspberry tea, yum!

Just make the recipe below, chill it and pour it into ice cube trays, and freeze. You’re done!

Honey Lemon Green TeaIMG_20170425_140115

  • 16 cups of water
  • 16 organic green tea bags
  • 3 lemons, juiced
  • 1/4 cup raw unfiltered honey (or vegan preference)

Heat the water to boiling. Remove from the stove top and steep the tea bags for about 4 minutes. Let cool (to warm) for about half an hour and add the lemon and honey. (Completely cool if you are using the tea to make green tea ice cubes!)

Tip: Honey has antibacterial properties and is very healthful for you. Heat damages honey so to reap these benefits, be sure to add honey to warm drinks and dishes, and not hot!

Like this recipe? Go HERE to check out my books!

Coconut Chocolate Chia Pudding

Chia pudding is a weekly staple in my house. My hubby, Nick, loves my Cinnamon Raisin Chia Pudding and eats it as dessert, breakfast, and sometimes even as a snack

I love to try new versions of stuff we like. Nick doesn’t like or eat chocolate, so he won’t like this new version, but I love it and you will, too!

I’m not your typical chocolate lover but as a flavor combination, coconut and chocolate is so good! Let me know what you think=)

Coconut Chocolate Chia Puddingchoc coco pud

  • 2 cups vanilla almond milk
  • 1/2 cup chia seeds
  • 1/2 teaspoon vanilla
  • 1/2 cup coconut shreds
  • 1/2 cup mini chocolate chips (I use Enjoy Life brand because it’s dairy-free.)
  • 2 tablespoons maple syrup
  • 1/8  teaspoon cinnamon

Combine all the ingredients and let chill in the fridge for 5 hours or overnight. (Stir a couple of times in the first couple of hours to make sure that everything is combined.)

Like this recipe? Go HERE to check out my books!

5 Reasons You Should Be Eating More Green Peas

Peas are one of my favorite vegetables, and I love to eat them all the time. Frozen peas are my favorite and next are snap peas. I don’t like peas in a can though. Nope. pexels-photo-768092

Did you know that peas are full of protein and lots of other good stuff, too? Here’s all the great stuff about peas.

Healthy Bones

Peas are full of Vitamin K and a cup of peas is 50% of your daily K intake. This vitamin is vital for healthy and strong bones making peas a great choice.

High in Protein

Eating protein increases hormones in the body that reduce your appetite. One cup of peas contains 8 grams of protein. Peas are a great meat-free protein source.

Regulates Blood Sugar

Fiber and protein are good at controlling blood sugar because of they way the are absorbed. This helps keep your blood sugar regulated, even after eating them.

Improves Your Eyespexels-photo

Peas contain lutein and vitamin A, both which protect your eyes. Vitamin A protects the surface of your eyes and lutein has antioxidant properties that defends against cataracts.

Boosts Your Energy

If you want more energy, you need more Iron, and peas are full of it. If you have low Iron you will feel extra tired and unable to focus. Eating peas will clear brain fog and give you a natural boost.

There are so many things you can do with peas, from a simple side dish to an addition in so many meals. Yum, peas!

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Berry Pear Bread

Being gluten-free, I am always working with different flours. Lately, it’s rice flour that I’ve been experimenting with, and I really like it. I’ve used it for two breads, this and a Cinnamon Swirl Banana Bread, and both are really delicious.

And this recipe is so easy! Just mix the ingredients together and bake. Rice flour, mashed pears, and berries make a berry sweet bread.

Berry Pear Breadpear berry bread (1)

  • 2 eggs, whisked
  • 1 1/2 tablespoons avocado oil
  • 2 ripe pears, smashed
  • 1 cup blueberries
  • 1 cup strawberries, diced
  • 1/4 cup honey
  • 1 1/2 cups rice flour
  • 1/2 teaspoon baking soda
  • pinch of salt

 

In a large bowl, smash the pears. (The riper they are, the better for smashing.) Then add in the eggs and mix. Stir in the remaining ingredients and add to a greased (almond oil) bread pan.

Bake at 350 degrees for about 55 minutes or until you can stick a skewer in and it comes out clean.

Try this recipe and let me know what you think of it!

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Homemade Western Dressing

If you know me, you know I love soup and salad. You also know I stay away from gluten and I don’t like soy. You know what else I don’t like? Store salad dressings. So, what to do?

Of course, I want to make my own. Like everything else, I figure, why not make a dressing exactly how I love it and also homemade and healthy. (Which is so different from the stuff you buy at the store!)

Also because, as a Midwest girl living on the east coast, with a BFF that lives on the west coast, I can tell you it is very hard to find the delicious, rich western dressing that I grew up loving. But, alas, you don’t have to look for it any longer because now you can make it. It’s so easy, so good and takes only a couple of minutes.

Homemade Western DressingIMG_20180223_084656

  • 2/3 cup organic ketchup
  • 1/4 cup avocado oil
  • 1/3 cup honey
  • 1/2 tsp coconut aminos
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • Pinch pepper

Just mix everything together and chill.

The taste is spot on, and there’s no soy, no high fructose corn syrup and no chemicals! If you like western, this will be your new fave. I hope you love it as much as I do.

Like this recipe? Check out my other books, and watch for more to come!

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Homemade Sugar-Free Blueberry Coconut Syrup

Everyone has that favorite fruit they love to put on everything. What’s yours? For Nick, it’s blueberries. Fresh, dried or warmed, he loves them.

This syrup is so yummy, I truly had no idea how amazing it would turn out. And, because the recipe calls for frozen blueberries, this topping can be made year around.

I love that it would be so good on almost anything from pancakes to ice cream. Enjoy!

Homemade Sugar-Free Blueberry Coconut Syrupblueberry sauce

  • 1 cup blueberries, frozen
  • 1/2 lemon, juiced
  • 1/3 cup coconut shavings
  • 1/3 cup honey

Use a small saucepan on medium heat and add all the ingredients. Heat until the blueberries are warmed and serve immediately.

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Greek-Inspired Lentil Soup

Living in Panama City, Panama was easily one of the craziest things I’ve done in life thus far. It’s up there with sky-diving and straddling the side of a fjord in Norway. What crazy things do you like to do?

Needless to say, I love to travel and do crazy things. You know what else I love to do? Cook. It’s one of my favorite things to do! And it doesn’t matter if we’re in FL, back home in WI or on the road, I want to be cooking then, too.

What do you love to cook? Are you cooking lots of soups this month? I know I am. I love the warmth of them and I’m enjoying celebrating National Soup Month this January.

I first made this lentil soup when we were living in Panama. It’s so yummy and full of flavor. I love it for lunch or dinner and it’s great as leftovers, too.

Lentil SoupGreek-Inspired Lentil Soup.jpg

  • 8 ounces lentils
  • 3 1/2 cups water
  • 1 tablespoon avocado oil
  • 1 carrot, chopped
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1/8 teaspoon dried rosemary
  • 1/8 teaspoon dried oregano
  • 1 1/2 teaspoon salt
  • 1 teaspoon pepper

Heat a large saucepan over medium heat and add the lentils and enough water to cover the lentils by at least an inch. (This is water to cook the lentils, outside of the soup recipe.) Turn up the lentils and water and bring to a boil. Cook until tender, about 10 minutes. Drain the lentils and set aside.

Add the avocado oil, carrot, and onion to the pan and cook on medium heat for 5 minutes. Add the garlic and stir. Pour in the lentils, water, oregano, rosemary and bay leaves, stir. Bring to boiling and reduce the heat to low, cover, and simmer for 15 minutes.

Stir in the tomato paste, salt and pepper. Cover and simmer 45 minutes. Serve warm.

Dairy Option: Add 2 tablespoons parmesan cheese to top the soup

Like this recipe? Check out my other books, and watch for more to come!

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Almond Flour Coconut Chocolate Chip Balls

When it comes to sweet or savory, I’m a savory fan all the way! Can anyone relate? Who else prefers a salty, snack to an indulgent, sweet treat?

I do like certain sweet combinations though, and coconut and chocolate is one of the best. These sweet no-bake balls are so easy and quick to stir together and you can make them and eat them, all in under an hour.

Almond Flour Coconut Chocolate Chip BallsAlmond Flour Coconut Chocolate Chip Balls

  • 1/4 cup almond meal/flour
  • 2 tablespoons coconut oil, melted
  • 1/4 cup coconut shavings
  • 2 tablespoons chocolate chips ( I use Enjoy Life (dairy-free and soy-free)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon honey (or Vegan alternative)

Mix the ingredients together and form into small balls. Place into a glass pan and refrigerate for 15 minutes.

These come together in no time and they are perfect for your sweet tooth. (I used butterscotch in half the recipe for my Hubby and he said those were awesome, too!)

Recipe makes about 8 balls.

Like this recipe? Check out my other books, and watch for more to come!

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