Freeze Dried Strawberry Banana Bread

I’m slowly starting to introduce eggs back into my food.  I thought when I made this batch of Freeze Dried Strawberry Banana Muffins, the two egg total was not a lot because it would take me a few days to eat through them…um…I’m already three deep into this dozen and it’s only been two hours.  Needless to say, the rest are being stored away for the day because I think I could eat the whole dozen in a sitting.  The bananas give it a great sweet taste and the strawberries kick it up another notch…like oh hot dang notch!

I always say nothing goes to waste in our house, right down to the brown bananas!  I just can not throw away food because I see it as money down the drain.  These muffins do freeze well if you have brown bananas but are not in the mood for muffins yet.  I will freeze muffins and use them as ‘ice packs’ to aid in keeping my food cool until lunch and then when I’m hungry in the afternoon they are the perfect defrosted snack!

Freeze dried fruit is starting to become a common food on the shelves.  I use to get mine at Trader Joe’s when we make a trip, but recently I’ve found it at Aldi and Costco.  The freeze-dried strawberries in this recipe help to absorb the moisture and it is important you let the batter set for 10 minutes because it sets up differently and will help in the baking process…that said…don’t rush the setting process.



3 brown bananas

2 eggs

1.5 cups almond flour

1 tbsp vanilla

1/4 cup maple syrup

1 tsp baking soda

1 tsp baking powder

2 tbsp arrowroot flour

1 bag (1.2oz) freeze-dried strawberries

pinch of salt Continue reading

Sweet Caroline T18 and Chocolate Chip Plantain Cookies

Today’s blog post comes from one of my amazing Alpha Chi Omega sorority sisters named Cressie Boggs.  She has educated me on Trisomy 18 through her personal experience with her daughter, Caroline.  If you don’t know what T18 is, please read her story below (feel free to share it too!) and check out the yummy cookie recipe she shares at the end!


My name is Cressie Boggs and I want to share my daughter Caroline’s story with you.  Caroline is 10 months old and I am her voice.  Let me start by sharing our story of how Caroline joined the world…


I am a very positive person.  I know everything happens for a reason, although I may not understand it at the time.  I was glowing from being pregnant with my third child.  I was proud of my family and excited for my two children to have another sibling join them in our Bogg Family.  Everything about my pregnancy was normal up until 23 weeks.


Here I am, a pregnant mother at 23 weeks pregnant, my husband and I were brought into our midwives office and asked to sit down.  She informed us that our unborn child tested positive (via materniti21 blood test) for Trisomy 18.  At that moment, I was confused and unsure what the future laid ahead for my family and I.  Next thing I know, I found myself researching and learning about Trisomy 18.



This is where our journey started… Continue reading

Pan-Roasted Chicken with Figs and Olives (from The New Yiddish Kitchen)

I’m going to let you in on a little secret, I drool every time I see Predominatly Paleo and Zenbelly making bagels on their social media pages.  It made me jealous because I did not have the recipe.  WELL, the time has come…the bagel recipe and LOTS more yummy recipes, including this Pan-Roasted Chicken with Figs and Olives is being released with their new cookbook The New Yiddish Kitchen. The cookbook is releasing this week and everything about it is perfect.  When the book arrives, you will see the beautiful hard cover protecting over 250 pages of information, recipes displaying gorgeous food pictures (making you want to recreate every item in the cookbook) and a smile on your face because you will feel as though you are sitting at the kitchen tables of Jen and Simone.

You do not have to be a Jewish gal to cook from this cookbook.  If anything, it will make you feel like you lived a deprived life without all these delicious meals filled with ‘Bubbe’s Tips’.  Yep, Jen and Simone have featured their ‘Bubbes’ aka grandmas to share their generation secrets.  For example, this recipe I recreated was suppose to have Figs, but I subbed them with prunes because Bubbe said it was ok and nobody complained when she did it!  And needless to say, husband didn’t complain a bit about this amazing meal! He was already asking for it to be on the menu next week (and we hadn’t finished the meal yet). I hope you purchase their book and while you wait for it to arrive, enjoy this recipe.

I’ll be giving away a copy of their book on my Instagram page soon! Stay tuned and follow along for a chance to win a copy.  Good luck!

Pan-Roasted Chicken with Figs and Olives


1 whole chicken, cup into 8 pieces

1 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons avocado oil

1 cup sliced shallots

6 dried figs (or prunes) roughly chopped

1 cup kalamata olives

3 sprigs thyme Continue reading

Lime LaCroix Butt Chicken

If you are looking for a very moist chicken recipe, look no further.  My Lime LaCroix Butt Chicken is off da chain!  Yes, I went a little slang because we get excited in our house for this recipe!  The mixture of spices, flour and ghee makes the chicken taste like a deep fried chicken.  The husband and I fight over the skin because it’s crunchy and filled with amazing flavor.  I love this recipe for a few reasons, first it’s super easy and the left-overs can be turned into lots of different dishes from soup to chicken salad.  I would recommend sticking to the lime or lemon LaCroix because it does give moisture and flavor to the chicken from the inside out.

Now, I’m a proud mamma with this video.  I put lots of time into cooking/taping and editing it.  This said, I know it is not perfect. But, I’m learning the process to bring you better ones!  Sticking to our basic favorite recipes  because if they are our basic recipes, they are easy to make both in the kitchen and on the computer!!

Lime LaCroix

Lime LaCroix Butt Chicken


1 (3-4lb) whole chicken

1 tbsp cassava flour

1 tbsp ghee

1 tsp sea salt

1 tsp lemon pepper

1 can of lime/lemon LaCroix Continue reading

Butternut Squash Muffins

It is squash season here in Michigan.  At the farmers market you can get a full bag of squashes for $10.  Needless to say, this is a great deal and leads to lots of creativity!  With squash growing out my ears now, I decided I would create butternut squash muffins.  For those who are unaware, butternut squash is great for moisture when cooking.  It is comparable to oil, pumpkin or apple sauce.  If you are like me right now, squash is also cheap and will help save a few pennies if you bake a lot.Butternut Squash Muffins

Butternut Squash Muffins


1 cup cooked butternut squash

6 eggs

1 cup almond flour

3 tbsp coconut flour Continue reading

Chocolate Chip Doughnut Cookies

Life has been crazy busy and I’ve been sticking to simple these past few weeks.  Simple cooking, simple cleaning, simple outfits, well I think you get the picture…simple!  About three of four weeks ago I got an e-mail from Flavor God announcing a limited edition Chocolate Doughnut sprinkle.  Around Christmas time he had a limited edition pizza sprinkle and that quickly became one of our favorites, too bad when they are gone…they are GONE!  Needless to say, his products are AMAZING and I was not about to miss out on this opportunity…off to the computer I went to order some of his new limited edition sprinkle!!  Yes, this recipe does need the sprinkle to have the full chocolate doughnut taste…without it…you get chocolate chip cookies (well kind of).  This recipe is super simple and we may have made it a few times…(like six or seven) in the last two weeks!  It’s an easy dish to create and take as a dish to pass for a BBQ!!

chocolate chip doughnut cookies Continue reading