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’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.
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!
I love banana bread. It may be one of my favorite recipes to make. I love the simpleness to creating the bread and the amazing texture it has. Well I have taken my love for banana bread, strawberries and chocolate and merged them all together for an amazing strawberry chocolate swirled banana bread. To make this recipe, I’m going to let you in on a little secret of mine to save some time…I throw all the ingredients in a food processor and blend it up…again…super simple. I should add, when I state all ingredients it is everything but the coconut flour. Coconut flour is an absorbing flour and will change the texture of the mixture when added in. Often it causes a runny mixture to turn stiff like a batter. This said, I always wait until the last-minute to add coconut flour because it changes the consistency to what I desire at the end of baking. If you don’t have a food processor, follow my step by step directions below.
The season of berries is upon us! I taste a difference in purchasing fruit at the store versus purchasing it local from a farmer. Local fruit has an amazing taste being kissed from the sun for several days. I’ve taken my favorite berry recipes and grouped them all together for you! I’m sure with the amazing list of recipes below, you will be able to find one, if not several to add to your menu this week!
Today I had a craving for something different with strawberries. I created a great refreshing snack or desert. The key to this recipe is either rubbing the chocolate mint leaf with your hands or with a mortar. This technique is releasing the deep oil of the herb and allowing for the flavor to marinate. I love incorporating mint into different dishes. Mint is great for the digestive system.
This recipe tastes amazing as you eat it and then leaves your mouth feeling refreshed after consuming it. I can have multiple servings of this dish! This is great dessert for a busy day!
Chocolate Mint Strawberries
1.5 cups of sliced strawberries
1 tsp raw honey
15 chocolate mint leaves