Black Cherry Pie

The blog has been a little quiet lately.  I have enjoyed my summer vacation and unplugged for a bit.  Let me bring you up to speed on what I have been up to and also share with you a Black Cherry Pie recipe (since a lot of my time in Michigan has been spent in the Northern area, I found this recipe fitting).

We packed up the dogs and headed over the Mighty Mac (my first time crossing it) and rented a very cute little cottage near Escanaba in northern Michigan.  If you are looking for a simple, this place is it.  We enjoyed swinging on the hammock, hikes, nightly bonfires and endless games of rumikube.  One huge feature we enjoyed here is the ability to leave all items at ‘home’ and walk into a ‘home’ and start our vacation.  That means no linens to take/wash,  endless kitchen utensils and no cell phone service/internet.  It felt rustic without the phone service, yet the cottage was just what we needed after wrapping up another school year.  If you are interested in visiting the Upper Pennisula and crossing the Mighty Mac, I highly recommend renting the little cabin we visited.  If you do, please tell James and Jules hello for us!

We then headed a little south to the Traverse City area to enjoy time with friends and family.  Needless to say, time was consumed with water sports, the Blue Angels, hikes, conversations, TRX classes and relaxation.  I need to give the instructors Liz and Stacy a shout out at Total Results Training…their classes are kick butt!  When you think you are going to die…they start jumping around and talking louder allowing you to push deeper and accomplish the goal.  Best part of my vacation is staying on track while enjoying endless fun!

Then we headed home for a week, celebrated the baptism of our God Daughter and packed the car up to head to the East Coast.  We visited the Cape Cod area.  Staying in a cute quiet B&B (fresh served cooked bacon daily) called SeaBreeze.  From there we traveled up to Boston and boarded a cruise ship to sail to Bermuda.  Bermuda has been on our bucket list, although we have crossed it off the list…we will be back soon!  I’ll post about my food sailing experience in another post!  All and all, we’ve had an amazing summer vacation which is slowly coming to an end.  However, Black Cherry Pie will always have a special spot in my heart and remind me of summer and our trips to Northern Michigan!  I hope you enjoy our favorite summer treat!

Black Cherry

1 gluten free pie crust

5-6 cups pitted black cherries

1 tsp vanilla

3 tsp Vital Proteins gelatin

3 tsp arrowroot starch

2 tbsp raw honey

1 tbsp water

Directions

  1.  Place cherries and water in a large pot over medium heat.  Cherries will begin to cook down after 10-15 minutes.  As the cherries cook down, some will split and become soft and others will keep their shape.  Once cherries are very soft, remove from heat.
  2. Add remaining ingredients and mix together, creating the cherry pie filling.
  3. Allow mixture to cool for about 30 minutes.
  4. Preheat oven to 350 degrees.
  5. Pour cherry pie filling into the pie crust.
  6. Bake the pie for 25-30 minutes, until pie crust edges are light brown.
  7. Allow pie to cool prior to serving.

Paleo Pan Fried Black Cherry Cobbler

Something about Michigan black cherries makes me get very excited!  I love to eat them raw, baked, in a blender or in a pan.  Yes, you saw that right, in a pan!  This recipe was created with the idea of not heating up the house on a warm summer day.  The taste of cherries to me is great for a sweet treat!  Those little circles are just full of great antioxidants for the body!

If you add too much honey to this recipe, it will not stick together.  In the event you have the problem with it stick together, add more coconut.  Different raw honey reacts differently in recipes.  However, I’ve tried a few different ‘brands’ and 3 tablespoons is holding with all of them.

panfriend

Paleo Pan Fried Black Cherry Cobbler

Ingredients
Cherries Mixture
3.5 cups of pitted black cherries
1 tbs coconut oil
1/2 tsp cinnamon
1/4 tsp ginger
 

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Farmers Market Produce Recipes

I love Saturdays because I can go to our local farmers market.  I love how the food is laying on tables displaying all of earths natural colors.  At our farmers market the vendors have signs stating: grower, commercial seller or artisan.

Want to learn a little more about the farmer’s market? Mindful Meals has created a list of “5 Reasons Why I Shop at the Farmer’s Market“.  Or check out Happy Healthy nut post on “How to Make the Most of your Farmers Market.  Last but not least, check out Don’t Waste the Crumbs post “8 Strategies for Saving Money at the Farmers Market.” Her and I think alike!  I love asking questions to the vendors. Often, they inspire me to think outside the box with my recipe creations.  I love how they take pride in their farming and often teach me new information.  Food from a farmers market or CSA tastes different from the grocery store.  It tastes fresh, without a waxy taste.  I also love giving back to my community.  Going to the farmers market or belonging to a CSA helps local businesses succeed!

If you can not attend a farmers market, try finding a CSA near your house.  My husband and I belong to an amazing CSA (Community Supported Agriculture) and this will help save money too!  We get a ton of fruits and vegetables and pay $25 for a weekly basket.  Conveying Awareness has written a great blog entry about her CSA box.

During the summer, we rarely venture to the grocery store, perhaps once a month because we get all our food needs through the farmers market or CSA.  Don’t forget, we buy our meat in bulk from a local farmer.

Farmers Market Produce Recipes

Fruit

Strawberry Salsa
Watermelon Jello
Watermelon Appetizer
Chilled Strawberry Watermelon Soup
Cherry Mint Lemonade
Lemon Blossom Spring Smoothie
Microgreens Fruit Salad
Pan Fried Apples with Dates
Cranberry Salad

vegetables2

Leeks
Tomato Candy
Purple Potatoes
Fava Beans
Garlic Brocolinni 
Spring In A Bowl
Radish and Leek Soup
Garlic Scapes
Grilled Garlic Scapes
Beet Greens
Chili-Lime Roasted Asparagus
Grilled Asparagus
Spring Asparagus and Fennel Saute
Chilled Gold Beet Soup
Salsa with Cucumbers
Curried Cream of Kale and Coconut Soup
Roasted Sugar Snap Peas with Mint & Sea Salt
Kale Citrus Kale-salad
Lacto-Fermented Carrot Sticks
Baby Kale Salad with Nectarine Balsamic Dressing
Carrots with Rosemary and Thyme
Brussels Sprouts with Bacon
Beet Salad
Delicata Squash
Side Salad
Ratatouille 
Zoodles
 

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