Today we got a taste of spring sunshine and I was really in the mood for a picnic. Sadly it was still too cold to actually sit outside so my daughters and I had an indoor tea party with all of their little Russian dolls and these yummy chocolate zucchini cupcakes.
The best part of zucchini cupcakes ( besides being delicious) is of course getting a little extra veggies in the kiddos diet without a fuss. Luckily my kids love veggies but even they can be stubborn about eating sometimes. These are lightly sweet and oh so yummy and the frosting has a hint of salty bacon in it making them a little extra special.
What you need
1 medium-large zucchini
1/2 c coconut oil
1/2 c honey
1 cup whole wheat flour
1/2 c cocoa powder
1/2 tbsp baking powder
1 tsp baking soda
pinch of salt
4 tbsp coconut oil
4 tbsp honey
1 heaping tablespoon of bacon grease ( you can use chopped cooked bacon for ‘sprinkles’!)
4 tablespoons cocoa powder
1 tbsp corn starch
A few drops of water as needed
How to make it
Preheat oven to 350
in one bowl mix flour, cocoa powder, baking powder & soda and salt together and set aside
Grate zucchini finely
in a bowl mix zucchini, eggs and honey
Melt coconut oil
Add coconut oil to dry ingredients and mix well
add zucchini mixture to flour mixture and mix well
add batter to a greased muffin tin
reduce oven to 300 and bake for 15 minutes or until done
In a kitchen aid or in a bowl with a mixer whisk together cocoa powder and corn starch until fully blended
add coconut oil and honey slowly and whisk in
whisk in bacon grease
add a few drops of water if needed until consistency is like frosting
Place in the fridge for at least 15 minutes
(coconut oil may clump together once cooled, just whisk again to blend or not if you don’t care )
Summer time is all about messy foods and not caring about whether or not you are slathered in it because you are just going to jump through the sprinkler or cannonball in the pool anyway. One of my favorite messy summer foods is BBQ pulled pork sandwiches, the kind you kind of wish you wore an apron while eating, finger licking good!
While shopping at Winco the other day I saw they had pork roast on sale and when I picked it up my husband and I both gave each other a knowing look, BBQ pork time! While the pork slow cooked in the crock pot ( saving us from the horrible heat of the oven) the kiddos and I walked over to our favorite bakery for some buns. Topper bakery is about to celebrate 75 years here in our town and their buns are the best I have ever had, light and fluffy but it never falls apart. I don’t even try to make my own buns, I know they wont even compare.
Once the pork cooked I whipped up some home-made BBQ sauce ( next time I am adding blackberries!) and slaw and we dove into our sammies face first. It was a delicious sticky mess and I ate so much I thought I might burst and by some miracle there was actually enough leftovers for my husband to pack for lunch the next day.
Although there are a lot of ingredients for these sammies I assure you it is all easy peasy and comes together quite quickly so you wont have to wait forever to stuff your faces full of yum!
What you need
Pork roast, I used a 3 pounder
2 cups of chicken broth
2 tbsp oil
2 tbsp salt
1 8oz can of organic tomato paste
1/4 c molasses
1/4 c honey
1/4 c apple cider vinegar ( I used braggs)
2 tsp chili powder
2 tsp black pepper
2 cloves of garlic finely minced
1/2 onion finely copped
2 tsp salt
1/2 of a cabbage
1 granny smith apple
2 tbsp aioli or all natural mayo
1 tsp dijon mustard ( I used horseradish mustard for a kick!)
1 tbsp sugar
How to make it
Place pork in a crock pot with chicken broth, oil and salt and cook overnight, at least 8 hours
during the last hour of cooking drain liquids, saving 1/4 cup
add BBQ sauce and 1/4 c of liquids and let the sauce cook into the meat
Place all ingredients in a saucepan and simmer for half hour
Look how cute these mini baking pans are!! I tried out these lovely little things from Welcome Home Brands and I just couldn’t get over how adorable they were. Welcome home makes all kinds of cute bake ware and there will be a review soon for sure.
I made these chia, yogurt and apple sauce muffins for breakfast for home and for the hubby to take to work. I have so much yogurt right now that I have been trying to pt it in everything and what is better for breakfast than yogurt? These are super yummy and slightly sweet and are awesome with a scoop of yogurt and a bit of honey.
Speaking of honey do any of you watch Duck Dynasty? Can I just say that I love Miss Kay and I want to be her when I grow up? She is the sweetest and a woman who knows how to cook frog legs and makes jam with honey is a woman I want to be like. So, I will leave you all with a couple quotes from Miss Kay to get your day started right:
“Food is the language. I know how to speak it.” and “Your not a proper woman unless you own a goat or two.”
I have been on a sweets kick, that and every time I try to photograph my savory dishes I can’t seem to get a good photo. I don’t know why but when ever I try to photograph dinner it just does not look as pretty as it tastes. Perhaps it is the time of day and the light or my family pacing behind me waiting patiently to eat; What ever it is, it stinks and I wish I could have shown you all the salmon, goat cheese and chard tart I made for late lunch but I can’t.
At least I was able to snap a few photos of this pastry before it was devoured by the girl child and the mischievous dog! This pastry was a last-minute sweet tooth concoction and It was so yummy. This is a good quick sweet treat and would be so good with a scoop of yogurt for breakfast or ice cream for dessert… or in bed while watching reruns of project runway in your jammies.
What you need
puff pastry or handmade if you are champ try this recipe
1/4 c figs
2 tbs raspberry jam
2 tbsp honey
1/2 c goat cheese
2 tsp orange zest
1 tbsp orange juice
1 egg white
a few tbsp of raw sugar or regular sugar
How to make it
thaw pastry dough or make your own like a boss…or someone without hungry kids
finely chop figs
mix goat cheese and honey together
add orange zest and juice
mix in jam and figs
cut pastry dough into 4 inch long rectangles
place a heaping spoonful of the mix into center of dough
I have a bee obsession, I always have. Bees are amazing creatures and without them we wouldn’t have most of our favorite foods..not naturally anyway. Bees are a vital part of our ecosystem and mass-produced honey is putting them in danger.
Local US companies like Really Raw Honey are changing the way people see honey and advocating environmentally sound beekeeping. Not only is their honey pure, unprocessed deliciousness but it has all the good stuff most mass-produced honey manufacturers take out like bee pollen, honeycomb and propolis.
Really raw honey is all natural and harvested by a collective of bee keepers committed to saving the bees. When I opened my jar it was like smelling pure concentrated spring. Raw honey is super creamy and is easily spreadable for sandwiches but I love to add it to smoothies and protein bars, check out one of my recipes HERE.
The flavor of this honey is super rich unlike that of processed honey and you can really taste the wildflowers. IF you want to try Really raw then check out their online store HERE but even if you decide not to buy please try to remember to buy local honey to help save the bees.
Really Raw Honey was generous enough to offer one of you dear readers a jar of this amazing superfood for you to try. Win your jar by following these simple steps:
As a nursing mama it is super important to have a quick and easy protein snack on hand. I spend a lot of time nursing and a most of that time is in a rocking chair far away from the kitchen. I made this recipe to keep on the table next to me for when I inevitably become ravenously hungry and no one is around to fetch me a snack and I am just to tired to try myself.
Of course the kiddo, the dog and the husband saw my tasty treat and snagged a few and it quickly became a house favorite. Packed full of protein and yummy raw honey sweetness, it really does taste like candy but I assure you it is powerful protein magic. These are quick to make so if you are juggling kids and dishes and giant dogs you can whip these up in no time, hand over a few to everyone and get a few moments of peace.
They are great for hikes or post workout , snacking while nursing or silencing the brood. They will stay fresh in the fridge for weeks (or freezer for a cold snack) so go ahead and double or triple the recipe!
This week I’ve had a couple of requests from lovely readers for recipes and just in time since I was in a lunch funk. I’ve been eating peanut butter & honey sandwiches for days and just have not been inspired enough to make anything else but after my dear readers requests I finally made something different.
The first reader request was a green smoothie and I just happened to have a green energy pack from energy first. I admit I was a bit scared to try this green food pack because of past gag worthy experiences but this one was delicious; I didn’t taste any of the green superfood, just crisp apple and honey, yum!
What you need
1 granny smith apple peeled and chopped, you can leave peel on for more fiber but the smoothie wont be as smooth
3 c orange juice, I used a heaping spoonful of oj concentrate and 3 cups water
2 tbsp raw honey , you can use regular also but raw contains bee pollen and all the nutritional goodness.
1 pack green energy, optional but at only $1.50 a pack it’s worth trying!
1 c spinach
How to make it
put it all in a blender and process until it’s all smooth
Another reader asked me to make a recipe using jicama to satisfy a craving they had and with the spring like weather sticking around a cold jicama salad sounded wonderful. This salad has a ton of cleansing fruits and veggies in it and really fills you up without slowing you down.
My daughter loved it because it was so colorful and I just loved all the flavors. This would be great with fish or grilled chicken but is also great in a big bowl on its own.
It’s been warm and sunny lately and there is nothing better than sitting on the porch on a warm day eating ice cream. It’s been a long winter so as soon as the snow started to melt I threw some bananas in the freezer for ice cream. The other day Pacific foods sent me some chocolate hazelnut milk to try, and after one blissful sip of the best chocolate milk I’ve ever tasted, I knew I needed to freeze some for ice cream before it was all devoured.
A few days later I was wearing a sundress and baking on the front lawn and after a few minutes of sweating my daughter and I gave each other a knowing look….ice cream. This recipe is super easy and came out so wonderful. It was quite warm so it kept melting but I put it in the freezer and a few hours later it was just like a store bought frozen treat.
The best part of this recipe is that your kids can eat it up and not bounce off the walls, drive you bonkers and crash. It stays fresh in the freezer and after a couple of days was still scoopable and creamy and did I mention delicious?
This hazelnut milk is the creamiest non dairy milk I have ever tasted and it was thick like real milk as well. I am usually a fan of hemp milk but I think I might have just been converted. I am sure you can use any chocolate milk for this recipe but if you can I suggest giving hazelnut milk a try.
My absolute favorite chocolate bar of all time is definitely Theo’s coconut curry bar , it is sweet and spicy and creamy and just perfect. I wanted to make baklava but I also wanted that sweet spicy combo and suddenly it came to me…why don;t I just add curry and chocolate to my baklava? After harassing all of my friends to see if this was a good idea or a horrifying idea I finally decided to make it.
I really wanted to add coconut to this but my daughter recently decided that coconut is gross and refuses to eat it, I suppose I could have added it anyway so I could hoard all the treats to myself but I decided that might be mean. Next time however I am adding coconut and little miss can just start liking coconut like the rest of the universe or miss out on yum.
These came out so yummy which sadly meant that they were gone in 10 minutes. As I am writing this post I am desperately craving a bite and there isn’t anymore phyllo in the house…le sigh. These are wonderful with coconut bliss ice cream or coffee!
Makes a 9 x 9 pan of 9 pieces of baklava
What you need
1 package of phyllo dough sheets or home-made if you are feeling awesome
My friend Shae just came back from a trip to Austin, Texas raving about a frozen yogurt hemp seed amazing parfait concoction. I knew as soon as she described it that I had to have one so I set out to try to make one myself. I didn’t want a sweet dessert but a super food parfait sounded like the perfect breakfast.
The great thing about a parfait is that you can literally put ANYTHING you want into it, whatever you have on hand! I happened to have a ton of dried fruit, nuts and grains on hand since I just did our monthly shopping haul at Winco. This was a little labor intensive this first time around since I made home-made coconut whipped cream, frozen banana puree and raw cashew butter from scratch but now that I have them on hand it will go a lot quicker tomorrow and the next day and the next. Yup, this is now my go to breakfast treat and I just can’t get enough.
Here are the ingredients I used but feel free to mix it up anyway you want with different fruits, nuts or grains! Let me know how you made your super food parfait! Next time I am going to try a green parfair by adding some spinach or kale to the banana puree and maybe some mango when it’s in season!
*The night before or at least 4 hours prior to making this put your bananas and can of coconut milk in the freezer if you are using them