Strawberry Bagels

These strawberry bagels are off da chain!  If you have followed along, awhile back I posted a recipe for bagels from the cookbook Without Grain by Hailey Barisa Ryczek.  If you are new and the strawberry bagel recipe caught your eye, WELCOME!!  I’ve taken Hailey’s recipe and added a simple ingredient to get amazing fruit flavored bagels.  This simple ingredient is freeze-dried fruit.  I have done it with strawberries, blueberries and raspberries.  Each one has been a success (never done the fruit flavors together, always individualized).

These strawberry bagels are amazing alone, topped with butter or cream cheese.  My husband and I have found they even make great breakfast sandwiches too!  The fruit flavor adds a bit of sweetness to the bagel.

One silly thing, and yes I’ve done it too many times.  I often get rushed and open up the bag of freeze-dried fruit, throw it in the blender, turn the switch on and then remember it has a ‘fresh’ packet in it.  Needless to say, that powder quickly finds it way to the trash can.  Make sure you remember to remove the packet prior to creating powder.  And if you don’t, know you are not alone…been there, done that!

Strawberry Bagels

Strawberry Bagels


3 cups (288 g) blanched almond flour

1 cup (122 g) tapioca starch

2 teaspoons sea salt

2 teaspoons baking powder

(1) 1.2 oz freeze-dried strawberries (other another fruit) Continue reading

Holiday Brunch Recipes Paleo Style


To some people opening presents is the highlight to their Christmas morning, but to me it is the food which follows.  I love indulging in yummy Paleo treats!  This year I’ve been working with my mom to create the menu of endless options…below are a few of my favorite recipes.  You may find you want one at your table too! Continue reading

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


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


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

Don’t forget to follow me on Instagram!  Click HERE!



Super Power Cookies

How did I come up with the name “Super Power Cookies” you might be wondering.  I had special help in my kitchen today with a 3-year-old who LOVES Batman.  We all know Batman has super powers and it is because he puts fruits and vegetables in his cookies!  Not to mention, my little 3-year-old friend LOVED these cookies (or maybe the chocolate chips had something to do with it too).

There is a secret ingredient in these cookies which gives them a great hidden taste…cayenne pepper!  Cayenne pepper is great for your digestive tract.  You don’t need a lot, a little will go a LONG ways!


For this recipe I shredded the apples, carrots and zucchini.  However, I did go one step further and minced them up after shredding.  My little friend said the fruit and vegetables were too long from shredding for cookies and mincing them up helped him grasp the concepts we were making “Super Power” cookies.  You will need to find your super hero preference!

Super Power Cookies


Super Power Cookies

Yields 24 cookies
1 cup of almond butter
1 tsp cinnamon
2 tbsp vanilla
2 tbsp coconut sugar
1/2 cup shredded apple
1/2 cup shredded zucchini
1/2 cup shredded carrots
1/8 tsp cayenne pepper
1 tsp baking soda
1 tsp baking powder
a pinch of salt
1/3 cup chocolate chips
1. Preheat oven to 350 degrees
2.  Place all ingredients into a bowl and mix.
3.  Using a cookie scoop, place 1 tbsp cookie batter on the oiled pan.
4.  Bake cookies for 10-12 minutes (until soft).
5.  Enjoy your new Super Powers!

Store your Super Power cookies in the refrigerator. 

Watermelon Jello

I had a craving for Jell-O after seeing it in the grocery store this week. However, we all know jello is full of sugar and water. As I was picking up my crop share box today, I noticed a nice large watermelon. I was also very excited to see the watermelon had seeds!  A watermelon with seeds is natural, seedless watermelons are hybrid modified.

Then my head got to thinking about blending down the watermelon to water and adding some grass-fed gelatin and I could create ‘safe’ watermelon jello. This turned out great! Needless to say, I de-seeded the whole watermelon and pureed it all in my Vitamix to get 10 cups of ‘watermelon water’. I was hoping to get 3 cups…now I have a few containers of frozen watermelon juice in my freezer for the winter months. When I’m ready to create the watermelon Jell-O, I will defrost the ‘water’ and then mix in the grass-fed gelatin.

Watermelon Jello

Watermelon Jello

3 cups ‘watermelon’ water
3 tablespoons grass-fed gelatin
1. Cut watermelon in half and pick out the seeds. Then put chunks into the blender and puree the watermelon.
2. Once you have 3 cups of watermelon water, put the mixture in a pan to slightly warm it.
3. Add (3) tablespoons gelatin, one at a time. I whisked each tablespoon into the mixture.
4. Move ‘watermelon jello’ into a container to refrigerate.
*I placed mine in small containers and I had jello in 2 hours.

You can find the grass-fed gelatin on Amazon: Great Lakes Unflavored Gelatin, Kosher, 16-Ounce Can (Single)