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March 2016

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Flourless Banana Oat Muffins

March 15, 2016


These muffins can be changed up in several ways. Add whatever kind of fruit you like. I always use ripe, brown spotted bananas for the sweetness and also add anything from strawberries to figs. You can also use any kinds of nuts or seeds that you desire. I usually use sunflower seeds because they are pretty cost effective and also add some healthy fats and protein. You could also put some nut butter instead of nuts or seeds. I don’t use any sugar, but, if you need some extra you can use your choice of honey, maple syrup, coconut sugar, etc.  Lately I have had these in my fridge pretty much at all times. It’s a nice, easy, clean snack for the kiddos. When the kids take their afternoon nap, I love having a muffin and hot tea. I make these muffins in my blender. I’m sure they could be done in a mixer.

Oat Muffins:

  • 2 and a half Cups of Rolled Oats
  • handful of greens (kale, spinach, power greens, etc.)
  • 1t of Baking Soda
  • 2t of Baking Powder
  • 4T Chia Seeds (optional)
  • 3-5T Nuts or Seeds (presoak them for at least 30 minutes, up to  overnight, if you wish or have trouble with digesting nuts/seeds.)
  • 1/2 Cup of Unsweetened Applesauce
  • 1 Cup of Plain Yogurt or your choice of (dairy or dairy free) Milk
  • 1-2 Ripe Bananas with brown spots
  • 1/2-1 Cup Fruit of your choice (I often use frozen strawberries, cranberries, figs or whatever fruit I have on hand. I still have goji berries on my list to try in the muffins.)
  • 2 Eggs
  • 2T Butter, Ghee or Oil
  • 1/2 cup Honey, Maple Syrup, Coconut Sugar if needed (I only use a little sweetener if I know we’ll have guests eating them that might want sweeter muffins)

To Make:

  1. Put all the dry ingredients in your blender. That would be the rolled oats, greens, baking soda, baking powder, chia seeds and nuts/seeds. After those ingredients are ground up then you can add the wet ingredients. That’s all the remaining ingredients.
  2. Put into muffin/cupcake tins and place in pre-heated 375 degree oven for 25-40 minutes. The bake time is the tough part here. My oven takes 40 minutes but, I know other peoples ovens have been finished just before 30 minutes. You might have to check them every few minutes after 25 minutes the first time you bake them to get a good idea of what time is best for your oven.
  3. Let cool enough to eat, spread a little butter, ghee, coconut oil, jam or nut butter on top and enjoy!

* If you use milk instead of yogurt and your batter is a little runny, just let the batter sit for 5-10 minutes and it will thicken. Conversely, if your batter is too thick, add a little bit of filtered water(half a cup at a time) until you get the desired consistency.


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Making Coconut Milk From Shredded Coconut

March 9, 2016

shredded coconut & coconut milk

Making coconut milk from shredded coconut is pretty simple. The longest part is waiting for your water to cool so you can put it in the blender. I just start it when I’ll be doing other things in the kitchen. It’s more economical than buying the boxes of coconut milk. Making your own also alleviates the concern of added ingredients like carrageenan or anything else. If you have a Trader Joe’s close to you, you can get a bag of organic shredded coconut for $1.99 right now. Target also has organic shredded coconut for a good price. Here are the steps:

  1. Bring 2 and a half cups of water to an almost boil.
  2. Add 2 cups of shredded coconut.
  3. Let cool and dump into the blender. Blend for about 30 seconds or so.
  4. Dump into a nut bag(in picture below) or something similar and squeeze out all the water/coconut milk back into your pot and then into the container you want to store it in.
    nut bag
  5. Repeat the steps 1 through 4 again with the same shreds you already used.

I will then freeze the shreds, after I have used them the two times to make my milk, for smoothies. I save a lot of glass jars that we buy from applesauce, pickles, etc. to use for things like my coconut milk, freezing beans, smoothies for the kids, etc. Sometimes the coconut milk will have small parts that solidify in the fridge. Those are super yummy to eat. My daughter and I love to eat them. I mostly use coconut milk for my hot tea and when the hot tea mixes with the milk, it melts wonderfully. I think it taste better than any coconut milk that I’ve tasted from a box and t’s a little creamier. Yum!

Im very happy with the size and usability of my nut bag. I bought it here:

*there are some affiliate links. If you purchase through these links I may get to add a few coins to my kids piggy banks. This won’t charge you any extra than it would if you went straight to the site to purchase yourself. We thank you in advance for your support!

I use Viglink for my affiliate links.



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Chicken Lettuce Wraps

March 3, 2016

Lettuce Wraps


I have had Coconut Aminos on my list for a long time as something to try. Let me just tell you, I should have tried it long ago! Yum-o! The label says it’s more of a soy sauce replacement. I’d describe it as being between a soy and teriyaki sauce replacement. It’s sweet, but super low in sugar. The story of the company I bought the aminos from say it’s a brother and sister who had diabetic parents and were inspired to make products that are diabetic friendly. Kind of sweet, right? And, sweet it tastes! My husband can attest to it’s yumminess. I was wondering if I might need to hide the bottle so it wasn’t gone in a week.  I like to make chicken in the crock pot sometimes, especially when I’m shredding it. I don’t know about you, but, I always feel like our chicken goes further when I shred it. Next time I’ll make a double batch and freeze half for another time. If you don’t want to do lettuce wraps or get tired of them, it’d be good with rice also.

For the filling:
  • 1- 1 and a 1/3 lb chicken ( I did breast tenders but, whatever you fancy I’m sure will work)
  • 1 (8oz) can water chestnuts, drained and diced
  • 1/2 cup diced carrots
  • 2 tsp fresh ginger minced or jarred ginger
  • 1 clove garlic, minced
  • ¼-1/3 cup coconut aminos
To serve:
  • Lettuce leaves (butter lettuce, romaine hearts or iceberg lettuce work well)
Dipping Sauce(optional):
mix together equal parts of coconut aminos and dijon mustard.
  1. Add the chicken, coconut aminos, ginger and garlic to the crock pot. Cook on low for 2 hours, let cool and shred chicken. I like don’t like my veggies getting soggy and don’t know if water chestnuts do, so, I add the carrots and water chestnuts toward the end. I only cook them with the chicken for the last 30-45 minutes. If you don’t care about crispy veggies, toss them in with everything else all together. Cook an additional half hour to an hour on low before you’re ready to eat.
  2. Scoop mixture onto lettuce leaves. If desired, dip in dipping sauce.

* I’ve found some places for Coconut Aminos to be quite expensive. The best price I’ve found so far is Azure Standard. The next best Sprout’s & Amazon is significantly more. I’m hoping Amazon with have more competitive pricing soon for aminos.