How do you drink your morning Kombucha?

How do you drink your morning Kombucha? 

I’ll take mine in a pink wine glass! Makes me feel special! Happy Spring all!!!

 

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Flavourful Mahi Fish Tacos

This is one of those dishes that is super easy and will make your day go smoother! Plus it’s super yummy! 

Ingredients:
2 frozen Mahi Mahi fillets
1 pack organic blue corn crunchy tortilla shells
1 cup cooked organic jasmine rice
Organic Mayonaise
Cumin powder
Chili powder
Lemon
Pepper
Celtic sea salt 
Preheat oven to 350 degrees 
Place Mahi Mahi into casserole pan and add a small amount of water to come slightly up around fish. Squeeze lemon over the fillets and salt and pepper lightly. Cover with foil or lid. 
Bake 40 minutes or until fish flakes apart and is done. 
Prepare rice according to package directions. 
Chunk up fish and add rice, mix fluffily and add a few dashes of cumin, chili powder and salt to taste.  
Spread Mayonaise on the inside of your taco shells, fill and enjoy! 
A super easy crowd pleaser! 
Hope your day is super and filled with yum! 



Dedication to the carafe! Viva La Cafe! 

I woke up pleasantly this morning with my toddler saying “good morning Mommy! I love you!” And my baby cooing like a turtle dove! Best sounds in the world! I give hugs and cuddles and make my way out from under the covers in the chilly morning air, knowing that their father has made coffee in our press before venturing out. 

I notice I don’t smell the sweet aroma. Hmm… Must just be my nose today. I slip my socks on and grab the baby, walking into the kitchen my jaw drops open! 
There sits my beautiful carafe, EMPTY! 
This can’t be! How could this happen! The man must be ill! How could he have not made coffee! Agh! 
It’s ok my brain says, we can fix this! We have super human coffee making powers! Let’s do this! 
I calmly reach for the bag of ground coffee from Wegmans, knowing its earthy aroma is jut what I’m wanting. Baby on hip I reach up with my free hand. Lightness, LIGHTNESS, THE BAG IS EMPTY! There’s the faintest whisper of coffee dusting the bottom! What will I do?! How will I live?! How can this be happening!!!!! Wegmans is an hour away! Why!? How?! Bwahahahahaha!!! NOOOO!!!!
WAIT! 
We were gifted some amazing smelling beans by our friend at the Pajama Factory at my last farmers market booth last Saturday! Thank you Cool Beans Coffee Shop! I can do this! I forgot, they aren’t ground yet! 
My brain thinks fast as my heart pangs in my chest…… Every cell in me screaming for that amazing concoction of SANITY!!!!!
My eyes dart around my kitchen! There on the top shelf! By the double boiler! The mortar and pestle! I act quick! Setting the baby in his blanket and giving him toys I take action! 
I pour the brand into the device, quickly and carefully I begin to smash and grind! Smash, grind, smash, grind… I bring the water in the stove to a boil as I smash and grind. I dump the smashed beans into the boiling water and summer for 15 minutes! The longest 15 minutes ever! 
I pour into my French press and strain into my cup! Aroma wafting to my nose, waking up my senses! I add honey, fresh made almond milk and voila! Heaven! Honestly the best cup of decaf I’ve ever had! That is dedication, determination and innovation! Thank you again Cool Beans Coffee! 




Blueberry Coconut Flour CupCake Heaven

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Blueberry Coconut Flour CupCake Heaven
I’ll admit there’s something fun about Cupcake Wars. We don’t have cable or satellite in our home but we do occasionally watch Netflix. This just happens to be a fun kid friendly show to watch.
There’s something fun about watching chefs take crazy ingredients and blend them into awesome flavors! So occasionally we watch and my toddler asks to make cupcakes. Mine are a little different then what you’ll see on Cupcake Wars, for one they have far less sugar and contain no GMO’s, Dairy, Soy, or Gluten. But man are they yummy!
This recipe was inspired by our summer of picking blueberries at my great grandmothers house with my grandmother. In fact the blueberries we used are frozen from these excursions!

Here’s what we created!

These cupcakes are a variation of pound cake that I make, so it is a little more dense but super moist and yummy!

1 cup Bob’s Redmill gluten free all purpose flour mix (red bag)

1/4 cup Bob’s Redmill coconut flour

2 tsp aluminum free baking powder

1/4 tsp Celtic sea salt

1/4 cup organic raw cane sugar ( we were frosting these, but without frosting I’ll add 1/2 cup.)

1/3 cup virgin coconut oil

3 large eggs room temperature (otherwise coconut oil gets clumpy)

1 tsp vanilla extract (no high fructose corn syrup)

1 1/3 cup thawed frozen blueberries

1/4 cup almond cashew milk (sub any milk)

preheat oven to 350 degrees

place cupcake sleeves into tin

Cream together sugar and coconut oil until well blended, add eggs and vanilla mix until well blended. Add blueberries and blend until blueberries are mashed into mix, they should not be whole and can be blended in a blender before adding if it makes it easier for you, Add dry ingredients one tablespoon at a time, when fully combined scoop into a dozen cupcake sleeves and bake 40-50 minutes or until a toothpick inserted comes out clean let cool completely before eating or frosting!

frosting recipe coming soon!

Southwestern cauliflower and mushroom sauté

This was a brilliant combination of flavors that came to me in the midst of my day! I adore Aloo Gobi! And I Adore Mexican Food! The authentic kind, not Taco Bell imitation food products. And then it hit me! Combine the basics of Aloo Gobi and the Mexican dishes I adore!

I pulled apart a head of cauliflower, sautéed it in coconut oil in my cast iron skillet, about 20 minutes into sautéing I added 4 large sliced organic mushrooms. Sautéed about 5 minutes in medium and then added simply organic taco seasoning mix (heat 1 cup water, mix packet then pour over veggies). Let simmer and sauce thicken, add 1/4 cup pickled jalapeños, salt and pepper to taste. And serve! Amazing and delicious! Pairs great with my little mans favorite Pumpkin Cheesy rice dish! Another recipe that’s coming soon!
Enjoy!

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Healthy Valentine’s Day I Love You Treats With My Toddler.

Every year we so something special as a Valentines treat. It’s hard to find allergen free, non GMO, no soy, organic, no sugar treats. And my little man is super sensitive to sugar. We are talking bounce off the walls. And besides that it’s just not good for him.

So I started the tradition of making cards and treats by hand. I figure this is also a great way to show him that love doesn’t come from a store. Instilling healthy eating habits and values and creating a very thoughtful mind set. Let’s face it someday he will grow up and have a family. Who doesn’t want a thoughtful mate who does sweet things for them, so let’s start by treating Mama and our family right.

This year’s recipe is a simple Chocolate Banana Wheel Pop.

12 oz coco butter

1/2 cup raw Cacao (I like extra chocolatey flavors so feel free to taper this back to taste.)

1/8 cup coconut oil

2 tablespoons coconut flakes

1 teaspoon green super food powder

2 tablespoons ceylon cinnamon (I like to taste the cinnamon a lot, this can be added to taste as you like.)

1 teaspoon pure vanilla extract (free of high fructose corn syrup)

6 tablespoons raw honey or 5 tablespoons maple syrup (Again I don’t like things extra sweet and bananas are super sweet alone, you can taylor this to taste.)

1/2 teaspoon celtic sea salt fine ground

1 tablespoon chia seed

ripe organic bananas

popsicle sticks

Slice bananas into one inch wheels, cut popsicle sticks in half with scissors, put popsicle sticks into banana wheels and freeze.

Next combine the rest of the edible ingredients above into a double boiler or make shift double boiler. Do not microwave or it burns the ingredients. Be sure to melt slowly and stir often. Melted cover a tray that can fit into your freezer with parchment or wax paper, use this to set your banana wheels on after you dip them into the chocolate. Pull banana from freezer and dip into chocolate, coating them thoroughly. Place onto parchment paper and place into freezer, you can do multiple coats if desired, as well as dipping them in nuts or hemp seeds etc.

Makes for a tastey treat!

If you live in a remote area and need a modified version of this treat you can use this quick recipe as well although it does have sugar at least it’s not GMO.

Substitute recipe:

1 bag Enjoy Life Brand Chocolate Chips

1/4 c coconut oil

1/4 cup raw cacao

2 tablespoons coconut flakes

1 teaspoon green super food powder

2 tablespoons ceylon cinnamon (I like to taste the cinnamon a lot, this can be added to taste as you like.)

1/2 teaspoon celtic sea salt fine ground

1 tablespoon chia seed

ripe organic bananas

popsicle sticks

and follow above instructions!

Hope you enjoy as much as we do! Pictures coming soon! Happy Day of Love!

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To Dill or not to Dill? That is the Question!

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How do you feel about Dill? Do you know? Have you used Dill?

OOOhhhhh Let me tell you this stuff is amazing! And if you haven’t tried it, well maybe you should. It’s good and healthy for the body to have variety!

My adventure with Dill began with with a very dear friend, she served an amazing vegan dish when we went to visit her in the Catskills! I have remembered it to this day for it’s taste and fragrant smell! Mouthwatering, but if you know me I have to write things down! And at the moment it’s name is escaping me (note to self, email her later for the recipe!). Yes ok note to self done!

Now moving on into the next phase of this post! I have been incorporating this amazing herb into more and more dishes! Todays was super easy and super simple! I used what I have on hand and here’s what I got.

2 Cups Gluten Free Spiraled Pasta (I prefer Quinoa pasta)

3 Tablespoons Chopped Fresh Dill

1 Tablespoon Fresh Chopped Garlic

1 Tablespoon Jared Prepared Horseradish

Celtic Sea Salt and Fresh Black Pepper to taste

2 Tablespoons Hemp Oil

Drizzle with Extra Virgin Olive Oil

Prepare pasta, drain, put all ingredients into a dish and stir until pasta is fully coated! Amazing and super simple! With lots of nutrition!

That reminds me, another blog post on the nutrition of Dill, Quinoa and Hemp are headed your way!