Friday, October 8, 2010


With a new baby and homeschooling in session, many mornings require a quicker breakfast option than pancakes and eggs! :) We've been eating toast from homemade bread, sprouted grain (Ezekiel brand) cereals, or homemade granola for breakfast a lot more often lately! I found a link that was helpful and thought I might share it. I love having granola in the makes for a quick breakfast or a great, filling snack. Some days, it's the only thing I can get eaten before supper!

Granola Recipes

I would alter the recipes some so as not to use brown sugar or wheat germ, and I probably wouldn't buy the sweetened foods but it's a good place to start!

My friend Sarah Farnsworth gave me my favorite granola recipe so far...oats, cinnamon (plenty), raisins, raw pumpkin seeds, and a little maple syrup...yum! Thanks, Sarah!

Thursday, July 8, 2010


1 lb. ground beef
1 small onion, diced
6-oz. can tomato paste
14.5-oz. can diced tomatoes (can have seasonings in them)
1 T sea salt
6 oz. brown rice or sprouted grain pasta
10-oz. package frozen corn
1 cup shredded organic cheddar cheese

Preheat oven to 350. In a large pan, brown beef and onion together. Stir in tomato paste, tomatoes, and salt. Add pasta and pour in water to cover. Bring to a boil, reduce heat to low, and let simmer until pasta is slightly softened, about 5 minutes. Drain excess water (not completely), stir in the corn, and transfer to a 9 x 13 baking dish. Top with cheese.

Bake at 350 for about 30 minutes.

Fluffy White Frosting

from the kitchen of my sister Elizabeth

3 egg whites
2/3 cup raw honey
pinch, sea salt
1 tsp vanilla extract

Put first three ingredients into double boiler (or pan placed on top of pan with boiling water in it). Mix with beaters for 7 minutes while water underneath is boiling. Fold in vanilla.

Oatmeal Bars

Old-Fashioned Oatmeal Bars
adapted from The Whole Foods Allergy Cookbook

1 cup coconut oil (refined if you don't like the coconut flavor)
1/4 cup molasses
3/4 - 1 cup maple syrup (or mix with honey)
1 tsp vanilla extract
2 cups wheat or spelt flour
1/2 cup arrowroot powder (or can sub more wheat/spelt)
1/2 tsp sea salt
2 tsp cinnamon
1 tsp baking soda
1 tsp aluminum-free baking powder
2 cups oats
1 cup raisins or chocolate chips

Preheat oven to 350. Beat coconut oil with molasses and maple syrup in a large mixing bowl. Add vanilla. Combine flours, salt, cinnamon, baking soda, and baking powder. Add to mixing bowl. Add oats, stir, and then add raisins or chips and stir.

Spread onto greased jelly roll pan. Bake for about 14 minutes. Do not overbake.

We have been known to eat these for breakfast too. :)

Chocolate Cake

This isn't the recipe for chocolate cake, but it's the best I've found so far. I would LOVE to find links to ones you have found (or created!) in the comments! I'll admit that it's difficult to replicate the soft texture of cakes and breads that our white-flour-loving tongues are accustomed to!

Classic Chocolate Layer Cake
The Whole Foods Allergy Cookbook

1/2 cup first cold-pressed extra virgin olive oil
1 cup raw honey
1 tsp vanilla extract
2 eggs
1/2 cup unsweetened applesauce
2 cups freshly-ground spelt or wheat flour
2 tsp aluminum-free baking powder
1/2 cup unsweetened cocoa powder
1/4 tsp sea salt
3/4 cup warm organic whole milk or almond milk

Preheat oven to 350. Grease two 8-inch round cake pans. Cover the bottom with a piece of wax or parchment paper to fit and then grease again (optional). Combine oil, honey, and vanilla in a large bowl using an electric mixer. Add eggs and applesauce. Combine flour, baking powder, cocoa, and salt. Gradually add dry ingredients to the bowl, alternately with milk. Beat until completely combined and a little fluffy. Pour into pans and bake about 20 - 25 minutes, until sides are pulling away from pan and top springs back to shape when touched. Do not overcook! Let cool on wire rack 10 - 15 minutes before removing from pans. Let cool completely before frosting.

Chocolate Syrup (not to top the cake but used in frosting recipe)

3/4 cup organic whole milk or unsweetened almond milk
1/2 cup nut butter (such as peanut butter)
1/2 - 1 cup cocoa powder
1 cup maple syrup

Mix in blender.

This can be used to top ice cream or any other place you would use chocolate syrup.

Chocolate Frosting


1 recipe Chocolate Syrup (above)
1/4 cup arrowroot powder (or more)
1 cup organic whole milk or unsweetened almond milk

Whisk arrowroot into 1 cup milk in double boiler (or pan sitting on top of pan with boiling water). Pour in chocolate syrup. Heat over medium heat for 10 - 15 minutes, stirring occasionally. Frosting will gradually thicken. Allow to cool before using.

Friday, April 23, 2010


8 medium apples, sliced/cored but unpeeled
1 cup water
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup (or less) real maple syrup

Bring apples and water to a boil; simmer uncovered until tender, about 5 - 10 minutes. Do not overcook or they will get mushy! Stir in rest of ingredients. Bring to a boil and stir one minute. Slightly cool and then transfer to food processor. Process until desired consistency. Serve warm or store in fridge or freezer.

Notes: It works great to make a huge batch when apples are cheap, and then put them in freezer-safe ziploc bags to have all winter.

You can peel the apples but it takes longer and removes a lot of the nutritional value of the apple. The food processor does a pretty good job of blending in the peel, but it will taste smoother if they are peeled.

I have heard that you can replace part or all of the water with kombucha, but I've yet to try that.

More Muffins

Spiced Apple Muffins

Preheat oven to 375. Line 10 muffin tins.

1/2 cup freshly-milled flour (wheat, spelt, or if gluten-free - almond or coconut)
3/4 tsp baking powder
1/4 tsp sea salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves

Combine dry ingredients and briskly whisk until all lumps are removed.

Melt together on stovetop (just to warm) then add to dry ingredients:

1/3 cup coconut oil
1/4 cup honey


3 eggs, lightly beaten

Whisk until everything is well-combined and then add:

3/4 cup shredded or finely diced unpeeled apples (1 - 2)

Divide into muffin tins and bake for about 20 - 25 minutes or until the tops are lightly browned and a toothpick comes out clean.

"Cornbread" Muffins

1 3/4 cup freshly-milled wheat or spelt
1/2 plus 1/3 cup freshly-milled millet
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt
1 cup buttermilk, whole milk, or milk substitute (such as almond milk)
1 egg, lightly beaten
1/2 cup olive oil
1/2 cup honey

Preheat oven to 375. Grease or line 18 muffin tins.

In a large bowl, mix the flours, baking powder, baking soda, and salt. In a separate bowl, mix the milk, egg, oil, and honey. Stir wet into dry just until evenly moist. Transfer to muffin tins.

Bake for about 12 minutes or until toothpick comes out clean. These go well with soup or hearty dishes. They are actually called millet muffins, but I thought they tasted like cornbread. :)

Wednesday, March 10, 2010

Caramel Rolls

4 - 4 1/3 cups freshly-milled wheat or spelt
2 1/4 tsp quick-rising yeast
1 cup organic whole milk or unsweetened almond milk
2 T honey
1/3 cup organic butter
1/2 tsp sea salt
2 eggs
1/2 cup organic butter
3/4 cup honey, real maple syrup, or combination
3 T organic butter, melted
1/4 cup honey, real maple syrup, or combination
2 tsp cinnamon

1. In a large mixing bowl, combine 2 cups of wheat and yeast; set aside. In a medium saucepan, heat and stir milk, honey, butter, and salt just until warm and butter melts. Add to dry mixture along with eggs. Beat on low to medium for 30 seconds, scraping sides of bowl. Beat on high for 3 minutes. Mix in remaining wheat. Knead for 3 - 5 minutes. Divide in half and place on lightly floured surface. Let rest for 10 minutes.
2. Melt and combine 1/2 cup butter and 3/4 cup sweetener in small saucepan. Pour into two 9" round baking pans. Use same pan to melt and combine 3 T butter, 1/4 cup sweetener, and 2 tsp cinnamon.
3. Roll each portion of dough into a 12" x 8" rectangle. Brush with melted mixture (second set melted in pan). Roll up, jelly-roll style, starting from a long side. Seal seam. Slice each roll into 12 equal pieces. Place in prepared pans. Cover and let rise in a warm place until nearly double in size.
4. Bake in a 375 degree oven for about 15 minutes. Immediately invert rolls from pan to serving platter. Best when served on same day, preferably warm.

Monday, February 8, 2010

Chips & Dip Recipes

We've been buying these tortilla chips from Azure Standard. I used to buy corn tortillas and make homeade tortilla chips by cooking them in olive oil and sea salt, but it's a lot of work to make a good-sized batch!

Here are our current two favorite chip dips...

Spinach Artichoke Dip from What the Bible Says About Healthy Living Cookbook

1 tsp minced garlic
1/3 cup mayonnaise (such as this one)
1/4 cup Parmesan cheese (Since it's difficult to find this in organic, I often just buy non-organic.)
1/2 tsp sea salt
1, 14-oz. can of artichoke hearts packed in water, drained
1, 10-oz. package of frozen chopped spinach, thawed and thoroughly drained
3-4 sprigs fresh dill (chopped) or a few shakes of dried dill
1 cup shredded organic mild cheddar cheese

Put garlic, mayo, Parm cheese, and salt in a food processor and process until smooth. Add artichokes, spinach, and dill. Pulse several times until desired texture. Add cheddar cheese and mix until just combined. Transfer to 8 x 8 or similar-sized pan and bake at 350 degrees or until dip is bubbly. (Broil to brown slightly, if desired.)

Note: I was able to find all the ingredients I needed for this - except for the mayo - from Target.

Warm Taco Dip

1/4 - 1/2 onion, diced small
1 lb. ground beef
1, 16-oz. can organic refried beans
1 - 2 tsp. taco seasoning (such as this one)
2 cups shredded organic cheese
1, 16-oz. container organic sour cream (or less)
shredded or diced lettuce
1, 11-oz. jar salsa

Brown hamburger and onions in large skillet. Stir in beans and taco seasoning until well combined. Spread mix onto 7 x 11 pan or similar. Top with salsa and then cheese. (At this point, you can refrigerate it until you are close to serving time if you want to make it ahead.) Bake at 350 degrees for 30 - 45 minutes. Cool slightly. Top with lettuce then sour cream.

Optional: You can also top with things like diced tomatoes, green chilies, black olives, and green onion, but I like it simpler!

Note: I was able to find all the ingredients for this at Hy-Vee.

Tuesday, January 19, 2010

Fad Diets vs. Organic Whole Foods

Fad diets are based on the wisdom of the world. Organic whole foods have been healthful since their creation by our beloved Creator.

Fad diets are 1, 5, or 10 years old. Organic whole foods are 6,000 years old.

Fad diets are found in magazines, newspapers, and on television. Organic whole foods are found in the Bible.

Fad diets are usually focused on glorification of self. Organic whole foods can be focused on glorification of God through good stewardship of our body.

Fad diets involve eating foods (low-fat, low-sodium, low-sugar, low-carb) created or chemically altered by man. Organic whole foods are created by God and sometimes naturally altered by man (such as olive oil and wine).

Fad diets usually fix one problem while making others worse. Organic whole foods bring healing.

But, most important, Jesus died for people who are on fad diets and people who eat organic whole foods and people who could care less about what they eat and people who have nothing to eat. Do not destroy the work of God for the sake of food. Romans 14

How to Savor Vegetables

In the past, vegetables were something that I steamed fresh or frozen, slapped on some butter and salt, and shoved'em down my throat to check "ate veggies" off my list for the day. As I'm learning more about cooking and vegetables, I actually look forward to eating them! It's all in how they are prepared. Here's a few ways we have enjoyed. It's fun to experiment with different combinations and spices! (You just witnessed me crossing over into cooking geek hood.)

Roasted Veggies

Preheat oven to 400 degrees. Cut fresh veggies into squares, rectangles, thin and skinny, or fry shapes - whatever you like. Thin cuts will get crispier. Pour some extra virgin olive oil into the middle of a big jelly roll pan (they are like cookie sheets with short sides). Put the veggies onto the oil and toss to coat then spread into a single layer on the pan. Sprinkle with sea salt. If desired, sprinkle with other spices such as garlic salt, Italian seasonings, lemon pepper, or paprika. (They taste great without extra spices too though.)

Veggie Ideas
Zucchini, Yellow Squash, & Sweet Potatoes (Cut sweet potatoes smaller since they take longer to cook.)
Green Beans & Onions (finely diced)

Make It a Meal
Toss chicken parts, boneless skinless breasts (cut up), or fish pieces in the oil with the veggies and cook together. We often do chicken parts, diced onion, large-diced potatoes, and halved baby carrots.

Sauteed Veggies

Preheat large pan on stove. Put organic butter or extra virgin olive oil in pan (can add more later if veggies are burning or looking dry). Once butter/oil is hot, add veggies and cook until browned and tender. Add sea salt when about a minute left.

Veggie Ideas
Sweet Potatoes (diced small)
Zucchini (cut into rounds, turn once when one side is lightly brown)
Broccoli, Onion (diced), & Garlic (uses more butter/oil, stir often)
Green Beans, Onion (diced), & Garlic
Green Beans, Broccoli, Mushrooms, Tomatoes (diced, a few), Onion, Garlic, Frozen Corn and/or Peas (add toward end) or other crazy mixtures. All the colors make it look fancy when really it's very easy!

Make It a Meal
Whisk organic eggs and a little milk in a bowl and pour over diced sweet potatoes. Tastes better than you think it would!
Add diced, cooked chicken and cooked brown rice to veggies at end for a Chinese-tasting meal.

Foods with Veggies

If you're family needs help adjusting to eating veggies, you may have to get creative for a while. Try making zucchini bread instead of banana bread or carrot muffins instead of blueberry muffins.

There's a lot of recipes that you can simply add more veggies to. For instance, we were going to eat spaghetti one night. I diced onion and finely-chopped broccoli (green pepper would have worked even better) in the pan with the ground beef, then added the pasta sauce. Then, I put a layer of spinach underneath the sprouted grain spaghetti and sauce. No one in my family noticed!

Soup is another food that can handle extra veggies well.

Feel free to share your ideas or favorite veggie prep methods in the comments!

Wednesday, January 6, 2010

My Most Versatile Recipe

Oat Squares

This is a recipe that we have used for breakfast bars in the car (yes, a little messy), snacks, and even dessert when eaten warm with cinnamon ice cream (add 1 T cinnamon to vanilla ice cream recipe). It's taken from the book What the Bible Says About Healthy Living Cookbook.

1 1/2 cups rolled oats
1/2 cup unsweetened applesauce
1/2 cup organic whole milk or almond milk
1/4 cup honey or maple syrup (less if for breakfast, maybe more if dessert)
1 tsp cinnamon (I like more cinnamon.)
heaping 1/4 tsp sea salt
1 unpeeled apple

Preheat oven to 375 degrees. Grease an 8 x 8 pan (or 9 x 13 if making double batch). Mix ingredients, except apple. Chop or shred apple. (I use a mini food-processor.) Mix in. Press oat mixture into pan and bake for 25 - 30 minutes. Cut into squares and serve. For on-the-go, put into ziploc bags or saran wrap. The original recipe calls for dates, raisins, pecans, walnuts, and optional dried unsweetened coconut as well, but I like this simple and soft version. If you like nuts, that would be a great way to get protein into them.

My Favorite Desserts


1/2 cup extra virgin first-cold-pressed olive oil
10 T honey (This is a 1/4 cup filled 2 1/2 times.)
1/2 cup unsweetened applesauce
1 T vanilla

1 cup plus 2 T freshly-milled wheat/spelt or a gluten-free flour combo
2 T arrowroot
1/2 cup unsweetened cocoa powder
2 1/4 tsp aluminum-free baking powder
1/4 tsp baking soda
1/4 tsp xantham gum
1 tsp sea salt

1/2 cup hot water
2 cups (or less) chocolate chips (homeade or organic - not the healthiest but when eaten with a healthy diet, every once a while is probably not a big deal!)

Preheat oven to 325 degrees. Either line muffin cups, mini-muffin cups (my favorite way!), or grease a pan.

While milling grain into mixing bowl, mix the wet ingredients (except water) together in a medium bowl. Set aside. Whisk dry ingredients together. Gently fold wet ingredients into dry ingredients, stirring to combine. Stir in hot water to make a smooth, silky batter. Fold in chocolate chips.

Spoon into muffin cups or pour into pans. DON'T overbake; leave slightly gooey, will change as they cool. Mini-muffins are pretty quick - maybe 10 minutes or so. Muffins might take more like 15 minutes or so, and I have no idea on a pan version since I haven't tried it before. :) I told you I'm no expert - just learning how to copy the experts! :)

Leave muffins in pans for a few minutes before removing.

Chocolate Chip Cookies

1 can garbanzo beans (chickpeas), drained
1 cup coconut oil
1 cup honey
1 tsp vanilla
2 eggs

1 cup arrowroot
3/4 cup freshly-milled wheat/spelt or almond flour
2 tsp xantham gum
2 tsp aluminum-free baking powder
1 tsp baking soda
1/2 tsp sea salt

chocolate chips

Put garbanzo beans in food processor until smooth. (It they aren't getting smooth enough, try adding some of the coconut oil.) Add remaining wet ingredients and blend on low until thoroughly combined. In a separate bowl, mix dry ingredients. Add wet to dry and mix until combined. Stir in chocolate chips.

Drop onto cookie sheet and bake at 350 for 12 - 15 minutes. They will be slightly brown on top when done. Let cool on pan for a minute or two before removing.

They do taste a little more cake-like than the cookies you might be used to eating, but they are delicious and no one will know they have beans in them! I love the higher protein content to help keep your blood sugar stabilized when eating dessert!

For cinnamon raisin cookies, add 1-2 tsp cinnamon to dry ingredients and stir in raisins instead of chocolate chips.

Fudge Sour Cream Brownies

2 egg whites (keep yolks)
1/4 cup butter, softened
1/4 cup hot water
1/4 cup cocoa powder
1 cup real maple syrup (maybe could use honey?)
1 1/4 cup quinoa flour
1 tsp aluminum-free baking powder
1 tsp baking soda
2 egg yolks
1/2 tsp sea salt
1/2 tsp vanilla
1/2 organic sour cream

Preheat oven to 375 degrees. Beat egg whites on high until stiff. Mix remaining ingredients (separately) until moist. Gently fold in egg whites. Put into greased 8 x 8 pan or lined muffin tins. Bake pan for 30 - 35 minuts or muffins for 12 - 16 minutes.

Monday, January 4, 2010

News and Praise

Baby # 4 is on the way! I'm about 6 1/2 weeks pregnant and due around August 27.

I have been praising God for the ways that his created foods have brought healing to my body, and this pregnancy is one way I've seen his wonderful design.

In my previous three pregnancies, I was on either Unisom (over-the-counter drug) or Zofran (prescription drug) for the entire nine months. If I was even thirty minutes late taking a dose, I would begin to vomit profusely. With my last pregnancy, I was on IV at the hospital for a while due to morning sickness.

After being on an organic whole foods diet (it will be two years in May), I have not yet thrown up this pregnany, even without drugs! This is just unbelievable to me. Now, I'm still sick 24 hours a day but I can tell that my body is healing and responding well to the diet changes, and this baby will benefit from it too! Thank you, God!