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!
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.
Add remaining ingredients and mix together, creating the cherry pie filling.
Allow mixture to cool for about 30 minutes.
Preheat oven to 350 degrees.
Pour cherry pie filling into the pie crust.
Bake the pie for 25-30 minutes, until pie crust edges are light brown.
This past weekend I visited the farmers market and found two amazing Michigan grown items, strawberries from Green Garden Farms and rhubarb from Scobey’s. Needless to say, as I’m browsing through the farmers market, I am thinking about how this pie was requested by my dad for his birthday. Well, either a strawberry rhubarb pie or a rhubarb custard pie. He never was the cake type, rather a pie/crisp treat type. Today would mark his 69th birthday. Although he may not be here to celebrate in person, his spirit and love for pie has lived on in me! Needless to say, I’ve taken his favorite pie and created a ‘clean’ Paleo version and am celebrating in his honor without him!
I have been known to have a sweet tooth. However, I can identify when some food is very sweet and has too much sugar in it. I often find jelly/jams from the store are full of sugar and I never get to truly enjoy the fruits natural flavors. This recipe is easy to make and quick to devour!
Please don’t forget jam is not just for bread! I love adding jam to my cereals. It changes the taste of the item and provides a new taste of excitement. I recommend you give this a try with my blueberry jam!!
I have taken two of my favorite summer items (blueberries and lemonade) merged them together to create a Blueberry Lemonade Pie. Not only is this pie packed with nutrients from the blueberries, but also from the Vital Proteins gelatin. Gelatin is amazing for our skin, hair and joints. I try to consume some everyday through a powder or directly from my chicken feet bone broth. The important piece to me is knowing where my food comes from. Vital Proteins has great standards and this is important to me!
When creating this dish, you will notice there is no sugar in it. Your lemonade will give your pie some sweet taste. I find often society over sweetens treats and we leave with a ‘sugar buzz’. With this dish, you want tart and sweet to merge to create a settle taste bud delight.
This pie is a great treat for a summer picnic. Guests love the taste and always comment on the texture. I recommend my Blueberry Lemonade Pie for a hot summer day when you do not want to spend a lot of time in the kitchen creating a summer dish.
As a child we use to visit a place called Thousand Island’s along the St. Lawrence River. Within this cute little town was a candy store. Everything in the candy store was five cents. You could get a TON of stuff for $1 (20 pieces to be exact). This was a daily treat to visit the candy store. I use to buy sweedish fish and sour patch kid candy. Something about those gummy treats always made me excited. However, as time has gone on, I do not venture into the candy isle. Most of the time I just get frustrated because I see parents piling up on candy with the kids controlling the situation. Instead of complaining, I have created a Paleo candy recipe. The kids can have full control and pick the flavor of your candy! These are very similar to Jell-O. I have found the key piece to creating this candy is the size molds you use. I have found several molds on clearance after a holiday. My stash of molds keeps growing and yes…I do still want more!
As I mentioned above, you control the flavor of your candy creations. I normally browse the Co-Op for all natural, no sugar added juice. Then I narrow is down to the flavor by how I’m feeling on that day. This last time I picked up a bottle of blueberry pomegranate.
When creating Paleo candy, you want to make sure you fully dissolve the gelatin in the pot. If not, the candy will have a grainy texture from the gelatin. It will not hurt you if this happens, it just changes the texture and appearance of your candy.
1 cup of all natural fruit juice
1 tsp lemon juice
2 Tb gelatinDirections
1. Place fruit juice in a pot over medium heat.
2. Add the gelatin and lemon juice and whisk until gelatin dissolves.
3. Pour mixture into silicone molds.
4. Place in the refrigerator for 1 hour.
I love the weekends when I have a lot of time to spend baking and preparing food. Every now and then I get a craving for bread with my eggs. I will say, this is a rare craving. However, I recently got one and decided to create a Paleo Egg McMuffin satisfying my carbohydrates craving.
Awhile ago I was given a muffin top pan. I loved it and sent my mom out to find me another one. She accomplished the mission and found a second pan at an estate sale. Needless to say, I LOVE these pans when creating buns. I use the biscuit recipe below to create sandwich/burger buns. If you don’t own one of these pans, I highly recommend you put it on your Christmas list for this year!! You can find the pan on Amazon: Muffin Top Pan
Paleo Egg McMuffins
1 TBS honey
2 TBS Coconut milk
1/4 cup coconut oil
1/3 cup coconut flour
1 TBS grass-fed gelatin
1/4 tsp salt
1/4 tsp baking powder
1. Preheat oven to 400
2. Whisk all liquid items together (coconut oil, honey, coconut milk, & eggs)
3. Mix all dry ingredients together (coconut flour, salt, baking powder, & gelatin)
4. Whisk dry ingredients into the wet ingredients and allow them to sit for 5 minutes.
5. Pour mixture into a muffin top pan
6. Bake for 12 minutes
**This recipe will make 6 muffin tops or 3 sandwiches.
Creating Your Paleo Egg McMuffins
1 TBL goat chevre
3 slices of ham
2 biscuits (see recipe above)
1. Use the biscuits created above for the top and bottom of the Egg McMuffin
2. Place a cooked egg in the center of the biscuits and stack ham on top of the egg.
3. Spread goat chevre on one of the biscuit bottoms