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 Garlic Cheese Biscuits

I know, you see the title of the recipe “Paleo Garlic Cheese Biscuits” and wonder how is cheese Paleo?  Well, it is.  And these biscuits do not have cheese, rather nutritional yeast which carries the taste of cheese.  Nutritional yeast is very high in vitamin B.

This recipe was created around a restaurants flaky cheddar biscuits served at every table.  Those biscuits which taste amazing and give you a killer stomach ache an hour later because they are filled with gluten and dairy!  If that sounds like you, try my biscuits…you will be happy with the taste and your gut will thank you too!

garliccheesebiscuits

Paleo Garlic Cheese Biscuits

Makes 6 muffins
 
Ingredients
1/3 cup coconut flour (sifted)
4 eggs
1/4 cup coconut oil
1/2 tsp garlic powder
1/2 tsp Himalayan sea salt
1/2 tsp dried parsley
3 tsp nutritional yeast

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Paleo Strawberry Rhubarb Pie

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!

 

Paleo Strawberry Rhubarb Pie

Ingredients

1 uncooked pie shell

1 pint strawberries

2 lbs rhubarb

1/3 cup maple syrup

1 tbsp vanilla

1 tbsp arrowroot flour

1 tsp cinnamon

2 scoops Vital Proteins gelatin Continue reading

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.

FreezeDriedStrawberryBananaMuffins

Ingredients 

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

Pear and Pancetta Crostini

Life is crazy!  I just realized I’m behind on posting recipes.  However, I will am still getting into the grind after spring break.  I hope you follow along on Instagram because I’ve been posting pictures and providing recipes within the picture post.  With that said, below is a great appetizer to serve or enjoy it as a lunch!!

Pear and Pancetta Crostini’s will have your guests screaming for more!  The salt and sweet tastes from the pear and pancetta will have your taste buds content.  However, then you add in the neutral taste from the yucca dough and top it with mint and balsamic vinegar…taste buds will go into firework mode.  Have you had this experience?!?  The experience when you want seconds, thirds, fourths and then you realize the dish is gone and you ate more than your fair share and littley Johnny was too slow and only had one serving and is now having a melt down because his mom told him he had to clean his plate before he could have seconds…only to find out there are no more seconds present of his favorite dish because you ate them (#ithashappened).

If you are unfamiliar with yucca dough, please go visit read my quick way here.  I use this dough for several dish creations with endless options.  I love having a dough made of a root vegetable.

Pear and Proscuitto

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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!

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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.

BoggsFamily-25

 

This is where our journey started… Continue reading