Mother’s Day “Flours”

I just had to share how great my husband is, and brag on how well he listens to me. These are the Mother’s Day flours I received. They include Semolina, Pumpernickel, Buckwheat, Whole Wheat Pastry Flour, and 10 Whole Grain Pancake mix These flour were under $20 all together. I haven’t purchased flowers recently, but I think that is about the same price as a dozen roses, and so much more fun.DSC_0999

He went to our local flour mill and had the person working point out all the whole grain flours and he chose several for me. My husband put the 10 Whole Grain Pancake Mix to good use for my Mother’s Day breakfast. I had mine topped with yogurt (plain with maple syrup and pure vanilla extract mixed in), a few slices strawberries, and just a drizzle of pure maple syrup. It was delicious, and I can wait to use the rest of my flours.


Hope all of you had a special Mother’s Day too!


Valentine’s Dinner


You really can have fun with Valentine’s day without eating a bunch of junk. All you really need are some heart shaped cookie cutters. I cut my son’s toast into a large heart for breakfast, heart shaped bananas and strawberries with lunch, and heart shaped veggies on our salads with dinner. I had these amazing watermelon radishes in our veggie box that were perfect for a fun addition to our salads. I make whole wheat chocolate brownies for my husband to take to work topped with hearts of raspberry preserve and coconut.


For dinner I made a slow-cooker brown rice and butternut squash risotto. This recipe was actually originally a weight watchers recipe.

  • 1 tbsp olive oil DSC_0670
  • 1 medium yellow onion, finely chopped
  • 1 medium garlic clove, minced
  • 6 cremini mushrooms, finely chopped
  • 1/2 tsp salt
  • butternut squash, cubed
  • 2 1/2 cp vegetable broth
  • 1 cp brown rice
  • 1 tsp thyme
  • pepper
  • parmigiano-reggiano, grated

In a large skillet heat oil over medium heat. Add onion and cook, stirring often, until translucent and soft.

Add garlic, cook until fragrant, then add mushrooms. Add salt and continue cooking, stirring often until mushrooms release their liquid.

Put onion mixture into a 5-6 quart slow cooker. Stir in butternut squash, broth, rice, thyme, and pepper. Cover and cook on high 3-4 hrs.

Turn off slow cooker and let risotto sit undisturbed, covered, for 20 minutes. Stir in cheese and serve.

DSC_0678My son had a party at his pre-school today and for that I made strawberry banana fruit leather…of course cut into heart shapes. This was just one thing of strawberries, one banana, and a tbsp of honey blended and dehydrated in the food dehydrator for 7 hrs.

Chocolate Cupcakes with Cream Cheese Frosting

I was in charge of making Birthday cake for our family Christmas celebration (thank goodness, my body could not take another processed food treat, but my mouth finds it hard to resist). I used to make this crazy complicated Red Velvet cake that had 2, yes 2, 1 oz bottles of food coloring in it. Needless to say this year I wanted to make something different and better that everybody would enjoy. I did some recipe hunting and found one on 100 days of real food that only needed a bit of adjusting. Here is a link the the original. Here is my adjusted recipe.


Chocolate Cupcakes

2 cups whole wheat bread flour

1/2 cup unsweetened cocoa powder

4 tsp baking powder

3/4 cup honey

1/4 tsp salt

1 1/2 cups water

2 large eggs

2/3 cup coconut oil (in liquid state)

2 Tbsp vanilla

18-24 muffin papers

Preheat oven to 350 F and place muffin papers in muffin tin.

In a large bowl whisk together dry ingredients including four, cocoa powder, baking powder, and salt.

Make a well in the middle of the dry ingredients and add the water, eggs, oil, honey, and vanilla. Whisk together until well blended.

Fill muffin tins 3/4 of the way  and bake for 15-18 min or until a toothpick comes out clean when inserted in the middle. Let cool completely before frosting.

Cream Cheese Frosting

8 oz package cream cheese, sofened

2 tsp vanilla

1/4 cup coconut sugar

1 Tbsp soy nog

Cream together cream cheese and coconut sugar. Mix in vanilla and soy nog.

Persimmon Gingerbread

As I said before my son got a cold this holiday (I think in part because of the amount of sugar he was eating), so I was trying to think of a holiday treat that would be tasty good for us too. I came up with Persimmon Gingerbread. Honey, Ginger, and Persimmons (I still had a ton from my last CSA box, and yes I did bring them on vacation with me) are great for a cold and gingerbread is great for the holidays. I found a recipe online to adapt. Here is the original. Here is my adaptation.


1 1/2 whole wheat bread flour

3/4 tsp salt

1/2 cup persimmon pulp

1 tsp baking soda

3/4 cup honey

1/2 cup coconut oil (in liquid state)

2 large eggs

1 tsp ground ginger

1/2 tsp nutmeg

1/2 tsp ground ginger

1 inch finely grated fresh ginger

Preheat oven to 350 degrees F

Grease a 9x4x3-in loaf pan and set aside

In a small bowl, whisk together persimmon pulp and baking soda. This will thicken the pulp a bit.

In a large bowl whisk together flour and salt.

Make a well int he four and add honey, oil, eggs, spices, and fresh ginger. Then add persimmon mixture. Incorporate all ingredients until no flour remains. Pour into the loaf pan and place in the oven.

Bake loaf for 40-50 min, until skewer inserts in the loaf and comes out clean. Allow to cool in loaf pan for 15 min before serving.