Monthly Archives: March 2016

PB n’ SP

2016-03-22 07.52.41

Peanut Butter and Sweet Potato – PB n’ SP

Scrumptious, Satiating, and Super Simple!

  • Bake Sweet Potatoes (refrigerate until breakfast if you are pre-baking.  I pre-bake two sweet potatoes per week and divvy them up for weekday breakfasts)
    • Preheat oven to 400
    • Stab sweet potatoes with forks
    • Place on rack with tin foil below the potatoes
    • Cook until the sweet potatoes are very soft when you squeeze them (~30 min)
  • Cut into 1/2″ Slices when you are ready to eat- however many you want.  I usually do about 3 slices and keep the rest of the potato for the next day.
  • Heat if desired (I have eaten these cold, microwaved, and sauteed.  It’s best when sauteed in butter and browned on each side, but I love it any old way.)
  • Top with a dollop of Peanut Butter, dash of Cinnamon, and douse with salt (kidding about dousing, but I do love salt)

No need for silverware.  Just eat like you would a really gooey cookie.

Experiment on the tater toppings.  Of course, nutritional yeast, turmeric, and salt are another great combination!

Paleo Angel Mini Cakes

Happy Birthday to me! For as long as I can remember my favorite birthday cake has been angel food with whipped cream and strawberries.  I have long dreamed of the day that I would find a healthier version of this old favorite.  After some research and a bit of trial and error I found it!

The recipe I am sharing with you today has been tested by myself (self-proclaimed angel food critic), my husband (doesn’t care if it’s healthy or not) and the Goldies (hard core healthy foodies).  The results have been unanimous: THESE ROCK!

The recipe was modified from Our Four Forks classic vanilla coconut flour paleo cake.

Ingredients (makes 10-12 cakes):

For the cakes:

3 whole farm fresh chicken eggs

1 cup non-dairy milk (I love unsweetened cashew milk)

1/3 cup honey

1 tsp vanilla

3/4 cups coconut flour

2 tsp baking powder

1/2 tsp baking soda

pinch of salt

coconut oil (for greasing the cupcake pan)

For the topping:

2-4 cups Fresh or frozen organic strawberries (they are on the dirty dozen) Have as many as you like, I load these baby cakes up with berries!!

Creamy option toppings:

Greek yogurt (mix plain with vanilla and honey)

Coconut Cream Whipped Cream

Organic Vanilla Ice Cream


First, preheat oven to 350 degrees. Next, (I’m not going to lie this is what I do) throw all cake ingredients into a bowl and mix with a hand whisk until all of the lumps are gone. Grease the cupcake pan and fill each hole with 1/4 cup of mixture.  Bake for 30-40 minutes.  A toothpick should come out clean when done. Let these cool 15 to 20 minutes before taking out of the pan, they will be delicate as be kind.

Top with berries and cream and enjoy with your favorite people!

These can be stored in the refrigerator for 3 or 4 days (they usually don’t last that long in my house).

I made these to share for Gina’s birthday trip to New Prague;  it was a great day filled with laughter, learning and food. The day started with a stop at the Farm House Market to shop and meet the dedicated owner Kendra.  This is a great little market that sells local and organic foods. Next, we headed over to the Cedar Brook Garden Center for a Shiitake mushroom growing class.  We learned about growing Shiitakes while making our own mushroom growing logs to take home!  The afternoon ended with a great lunch at Jamie’s  (thanks to Jean) and a dessert of these little delights.

Farmhouse Market Tour

Farmhouse Market Tour

Shiitake mushroom log "building"

Shiitake mushroom log “building”

Happy Birthday Gina!!

Happy Birthday Gina!!

Simple Paleo Egg Cups

Annie: My resolution for 2016 is to get organized! One component of being organized is meal planning. I am not one of those people who makes the same recipes all of the time. But with a toddler always clinging to my leg now, I need to have go-to meals.

I decided to try Once A Month Meals (OAMM). The way that it works is you pay a monthly fee to use recipes they have gathered to create meals that you can prepare and freeze. You select from their recipes –breakfast, lunch and dinner. They create your shopping list, prep list, cooking day instructions, recipe cards and thaw sheets. They recommend that you do your shopping and prep on separate days. Then you need one whole day to cook all of the meals.

I picked out 13 recipes to make for my first OAMM cooking adventure! I did my grocery shopping one day and my cooking on another day – I didn’t do any prep, which I would recommend to do beforehand to make your cooking day shorter. My mom came over to help watch my toddler so I could cook. I was in the kitchen from 9:00 am to 4:00 pm. It was a marathon, but I got it done! It’s been so nice just to go out to the freezer and pull out something yummy! One of our favorites so far is Simple Paleo Egg Cups. Super easy to make, then freeze until you are ready to eat!