Sweet Potato Turkey Chili

It's Saturday. It's the last day of September. The sky is bright and blue and vast and the air is cool and crunchy. Fall in finally here and you can hear the football playing in the background (I watch to support the players protesting ;) and the smells of yard fires burning in the air. It's chili season! Yep, that's just what I think of when I think of these first few weeks of fall! I'll get more to the pumpkin spice craziness in the next few weeks ;)

But for this weekend... it's CHILI time! Last week I had chili on the brain BAD, but it was 90 degrees and it just didn't seem right yet. And this weekend, I couldn't help myself, I needed to make a big pot of chili and enjoy every bite. This batch was sweet potato and ground turkey which is a match made in sweet food heaven. It is the perfect combo of sweet and spice. If you are looking to make that ol' chili recipe healthy- this is a start!

Sweet Potato Turkey Chili Recipe
{gluten and dairy-free, vegan}

1 pound of ground turkey or turkey sausauge ( I always use the most local or natural form I can find!)

2 TB of avocado oil for sautéing
1 large onion, finely chopped
1 large red bell pepper chopped
1 large green bell pepper chopped
5-6 cloves of minced or finely chopped garlic cloves
1 TB of minced fresh ginger
1 TB of minced fresh turmeric


4 cups of pealed and cubed sweet potato chunks
1 28 ounce can of crushed organic tomatoes
4 cups of vegetable or poultry broth

3 TB of chili powder
1 ts. of ground cinnamon
1 TB of dried cilantro
1 TB of apple cider vinegar
1 TB of molasses
1 TB of maple syrup
1 TB of coconut palm sugar
1 15 ounce can of organic black beans
1 15 ounce can of organic pinto beans
1 15 ounce can of organic kidney beans

In a large soup pot, a 8-10 quart pot, break up the raw ground turkey and saute until completely browned and cooked. Then saute the onion, garlic, turmeric, ginger and sweet potatoes for 5 minutes until they get a bit soft. Then add in the crushed tomatoes, broth, water, spices and herbs. Then let it come to a boil and add in the beans. Cook on medium heat for 30-40 minutes until the potatoes are soft and the you can add additional herbs, or serve up and top with avocado slices and more fresh herbs. 

Some topping/serving ideas:
diced avocado  
fresh chopped cilantro 
green onion
vegan or regular sour cream or greek yogurt

I hope you give this classic dish a sweet potato and turkey twist. I know chili is chili and maybe you just gotta make it the good ol' way you've always made it, but this recipe is worth a try and it's an adventure on it's own. I hope you ENJOY and have a fun-filled, life-giving weekend, friends!

Much love, xoxo

Chocolate Chip Date Cookie Bars

A little dark chocolate, a little course sea salt, and all the sweet and salty goodness one could ask for in a little dessert. These cookie bars have been experimented on more than a few times now and I am finally posting the best recipe version I came up with. Just in time for Super Bowl Sunday tomorrow, of course ;) 

 

The delectable dates offer once again some moisture, some texture and most of all a rich caramel-like flavor that stays with you. And a little square is all you might need to satisfy that after dinner craving for a little sweet and salty. Some say you don't need dessert while trying to live a healthy life. Obviously I beg to differ with the need to have balance and a healthy relationship with such good ingredients like dark chocolate and dates. You can have an opinion of your own of course ;) But I would maybe wait until you give this one a try...haha :)

This recipe is super easy too. Just whip up the batter and then pour in your parchment 9x13, bake, wait and enjoy. I am almost sure you could roll out eat cookie from the dough as well, but when you can spread it out and cut into each chewy bite like this, I would say make it easy on yourself, friend... Seriously. Why take on any extra stress these days, amiright?!? I hope you give it a whirl and ENJOY!

Chocolate Chip Date Cookie Bars Recipe
{gluten, dairy, egg, soy, nut, and seed free}

3/4 cup of rice or millet flour
3/4 cup of GF certified oat or buckwheat flour (I grind my own out of whole groats)
1/2 cup of tapioca flour
1/3 cup of potato starch flour
2 TB of coconut flour
3/4 cup of coconut palm sugar
1 ts. of baking powder
1 ts. of baking soda
1 ts. of sea salt
1/4 cup of maple syrup
1/2 cup of coconut oil (or sub avocado oil here or half of each)
1/2 cup of date puree (or sub 1/4 cup for applesauce)
1/2-3/4 cup of dairy-free chocolate chips

Mix all the dry ingredients together first in a large mixing bowl, then add in the oil and blend it well and then mix in the wet date paste and syrup and it becomes a carmel-ly color and that is when you can fold in the chocolate chips. I usually add 1/2 cup chips to the batter and sprinkle a few more on top after it is spread out in the pan. You can cut and place a piece of parchment in a 9x13 pan and then pour in the batter and spread even. It is like a brownie/blondie batter and use a spatula to evenly smooth through the pan. Bake in a 350 degree oven for 25  minutes and then sprinkle very course sea salt on top for a finishing touch. If you are not a fan of that flavor with dark chocolate then I would omit. Let cool for 3-4 hours before you cut into! This is very important to avoid crumbling and a messy finish. I know it will be hard to do this (yep, I cheated here ;) But it will bring out a better final product to serve in the end. 

I love how easy these are to mix up and serve. You can lift out the parchment after fully cooled and use a chef knife and cut into even squares. I get 24 bars out of the pan usually. 

Serve and ENJOY!

Lots of love and light to you....xoxo

Buckwheat-Quinoa-Date Porridge

This is reminiscent of a childhood favorite of mine. It reminds me of eating grits and cocoa wheats and creamed wheat hot cereals while growing up. I loved them then, and I love them now- but minus the wheat and gluten part of course. My favorite porridge is made from a buckwheat/quinoa mixture and then more recently I discovered that adding some date puree to the mix adds so much flavor, texture and then you don't have to add any other sweetener, unless wanted. It was a home-run discovery for me. I can't believe it took me so long. Duh! Dates! It is so caramel-ly creamy and there is no sugar---Amazingness!

You may not be a porridge person because of the texture. Well, I challenge you to try some by adding in some of the crunchy textures you may like... added toasted nuts or seeds or even some fresh or stewed fruit. I'm a fan of adding a dollop of ghee or butter of choice, a drizzle of coconut milk or even some tart greek yogurt, and some jam. It is an all time favorite breakfast that leaves me full till the lunch hour.

Buckwheat-Quinoa-Date Porridge Recipe
{free of gluten, dairy, eggs, nuts, seeds, sugar and soy}

First- make a blend of the ground grains to keep in the pantry for a quick breakfast...
I put in 1/2-1 cup of both: quinoa and buckwheat groats.... put in a high powered blender {vitamix, ninja, ect...} Blend on high until you get a powdery flour mix of the mixed buckwheat and quinoa

Also, you may need to make some date puree- I have been keeping some in the fridge ready-made to use in recipes such as this... So you soak 1 cup of dates with 1 cup of boiling water and can do more or less of portions depending on how you want to store it. Soak in boiling water for 10 minutes (or could overnight as well). Then blend in a high powered blender and you get a pudding-like creamy date puree.

Now that you have your staples.... you can whip up this porridge in a jif. For one-serving or for the whole family....

for one-serving
1/4 cup of finely ground quinoa and buckwheat groats mixture
1 cup of pure water
1/2 cup of date puree
pinch of sea salt

for 2-3 servings (doubled) 
1/2 cup of finely ground quinoa and buckwheat groats mixture
2 cups of pure water
1 cup of date puree
1/2 ts. of sea salt

Put all the ingredients in a saucepan and whisk continually until it comes to a boil and is bubbling and it thickens up quite nicely. It should be a thick creamy substance in about 5 minutes. You want to make sure and NOT leave this on the stove after you whisk together for the first time. This will leave it clumpy and sticking to the bottom. Just whisk together continually and fast for 5 minutes and you will have the best porridge around!

Top with some goodies:
ghee or butter of choice
berries or jam
milk or yogurt
nuts or seeds

Yes, I am a porridge-loving person so I am most likely biased....But this is a damn good way to start  a cold and dreary January day ;)

Much love and light, friends. xoxo

The Best Blueberry Crisp

My reasons for why this blueberry crisp is the best is simple. It is easy and always delicious! In general, crisps and crumbles are pretty simple once you get the hang of it, but sometimes it hard to know just the right amount of what in what. I have made hundreds of crisps over the years and this recipe is the one I always come back to. Well if I am honest, I never really use a recipe to a T, but this is the "recipe" I follow most :) and the one I would like to share.

If you have fresh or frozen summer fruit around the kitchen then this can be one of the easiest crowd-pleaser desserts. It's an easy first-step GF dessert if you are new to this gluten-free or allergy-free life. Most GF dessert recipes may be intimidating and maybe even feel like a risk, but this crisp recipe is a no-fail solution. So let's bake this, one step at a time :)

The Best Blueberry Crisp Recipe
{gluten, dairy, egg, soy, nut, seed and sugar free}

Step one, put 6 cups of fresh (or frozen) blueberries in a 9x13 Pyrex baking dish
Step two, drizzle 1/4 cup of maple syrup and the juice of one lime or lemon over berries
Step three, in a separate bowl mix 3 cups of certified GF rolled oats with 3/4 cup of GF flour- I use a combination of oat, rice and tapioca flour. Then sprinkle a pinch of good sea salt and cinnamon.
Step four, In the oat and flour bowl, mix in 1/2 cup of coconut oil, 1/4 cup maple syrup and 2/3 cup of coconut sugar. Then mix well and it turns into a crumble.
Step five, sprinkle crumble over the pan of blueberries and put in a 350 degree oven
Step six, bake for 40 minutes or until it is bubbling and crumble is brown and crispy
Step seven, let cool for a few minutes and then serve warm for best results. You can add some coconut ice cream or even some yogurt, but its just right as it is too.

There you have it! I hope you enjoy! It is a great treat for breakfast, lunch, dinner, and dessert!


Much love and grace and peace,
Stephanie

Soft and Chewy Oat Baguette Bread

This bread recipe comes just in time for Thanksgiving dinner. I have been making this loaf almost every day for the last few weeks. It's my new favorite bread and perfect for almost anything you would use bread for. Soups, stews, salads, sandwiches, breakfast, toast, and butter and jam. Perfect...healthy... gluten-free bread!

It is soft and chewy, but with a hard crust and well, it's perfect. It is also very simple to make with very simple ingredients. It can be made within an hour with no trouble in waiting for the yeast or any other complicated step that homemade bread may require.

And with no yeast, sugar, eggs, wheat, gluten, soy or nuts, this just may be the friendliest allergy-free bread I have ever made. I am totally hooked.

 Soft and Chewy Oat Baguette Bread 
{gluten, dairy, egg, nut and sugar free}

3 TB of psyllium husk powder (must be powder, not seed or husk)
1 cup of pure water
1 cup of non dairy milk (I use unsweetened hemp or coconut)
2 TB of apple cider vinegar
2 TB of raw honey
2 TB of olive oil

2 cups of finely ground fresh GF oat flour {start with adding 1 1/2 cups for dough then add 1/4-1/2 cup more flour for kneading and firming up and dusting tops before baking
(grind 2 cups GF rolled oats in high powered blender)
1 cup of brown or white rice flour or sweet sorghum flour

1 ts. of sea salt
2 ts. aluminum free baking powder (I use Hain brand)
1 ts. of baking soda

You may need 1/4-1/2 cup more of flour (rice or oat) to knead and get less sticky

optional: sprinkle to 1/4 cup extra rolled oats for topping

In a large mixing bowl, whisk the psyllium husk powder, water, milk and apple cider vinegar together. It will turn into a thickened blob in a few minutes, then whisk in the oil and honey in together. *You can sub the honey for maple syrup if you are a strict vegan* 

Then, add all of the dry ingredients. Start with 1 1/2 cup oat flour and 1 cup rice flour and see how it feels, if it is sticky add 1/4 cup more oat flour until the dough is firm. Mix with a spatula or wooden spoon until all of the flour is blended, but be careful to not over mix and make it too clumpy.  

It will be spongy and you can dump the dough on a parchment paper and roll out with your hands with a little kneading as well, until you get the loaf the size you want. Don't be afraid to use extra rice or out flour to roll out if it is still sticky and not moldable.  Try and roll out a 12-15 inch loaf and roll out as many creases as you can. 

Then finally pat the loaf with a drop of water and sprinkle the oats on the loaf. The water helps the oats stick while baking. Then put in a preheated 350 degree oven for 50 minutes, but can last for 60 minutes if you want a thicker crust.

Pull from the oven and let cool for 20 minutes before cutting into. This will be hard for you because this bread makes your kitchen smell heavenly!

Seriously, this bread smells like bakery heaven. And it comes out looking like you a pro baker who has been slaving away all day to make one perfect loaf! Surprise, totally the opposite!

Then, take that first bite and it will be hard to not want another slice. The bread is known as 'soup bread' by my son because it has made soup at dinner time way more interesting to him. It is a great dipping, NO CRUMBLING, gluten free bread. Go ahead, friends, try it out and ENJOY!

Much love to you!

Creamy Pumpkin Apple Soup

Hello, perfectly fall-lovin' soup. This is probably a soup recipe that you could google and find many versions of. I whipped these ingredients together the other day because I was craving something warm and comforting as the cool autumn breeze has been blowing hard in my neck of the woods. If you ask me, a warm comforting soup simmering on the stove is one of the best way to enjoy the new found fall chill. And since it has also been raining here for the past 36 hours straight, I'd say soup is the most perfect meal any and all times of the day.

And when you combine fall pumpkins and apples. Magic happens. In a romantic kind of way. And, because I love you, I wanted to let you know that you can't miss out on this delicious and nutritious meal this fall.

Like I said, when you roast a few pie pumpkins you will have lots of puree for fall goodies. Yes, I am one of those people that loves pumpkin so don't mind over doing it this time of year. But even if you are not a pumpkin person, I bet this simple creamy fall and comforting soup will have you starting to reconsider this lovely orange bulb. It can be for more than just for pie and donuts. In fact, it's hints in savory dishes really bring out it's rich flavor qualities. And don't forget that roasting pumpkin also involves a nice batch of crunchy and addicting pumpkin seeds. Seriously. addicting.

So, settle in for a rainy fall day and make a simple batch of this delicious soup to keep you warm and snug.

Creamy Pumpkin Apple Soup Recipe
{gluten, dairy, soy, nut, and sugar-free, vegan}
1 TB of olive oil
3-4 cloves of garlic, chopped
1 large sweet onion, chopped
1 cup of diced celery
3-4 medium apples, skinned, cored and diced
1 ts. of sea salt
dash- 1/2 ts. of cracked black pepper
4 cups of pumpkin puree
1/2 cup of finely chopped fresh sage
1 TB of fresh rosemary chopped
1 TB of fresh thyme leaves, chopped
dash of celery seed
dash of ground cinnamon
3 cups of vegetable broth or stock
1 cup/can of full-fat coconut milk

In a large 5 quart pot, saute the chopped onion, garlic, celery and apples in the olive oil. Add in the salt and pepper to help the vegetables to sweat. Then after 5 minutes of saute, add in the rest of the ingredients and bring to a boil, and then turn down heat to a simmer. The apples may be floating a bit, but just stir in and try and keep the soup mixed well and on a constant simmer for 30 minutes. 

Then turn off the heat and let cool down. You can eat the soup like this, as a bit more "chunky" or I prefer to make it super creamy and blend it in batches in my high powered blender when it has cooled down by 50%. I wait for it to cool don to blend because I want to be careful to not get burned by the boiling liquid. Or if you own an immersion stick blender, it would work perfectly to blend this soup right in the pot. Otherwise, it took me 2-3 batched of the soup in the blender to blend it up. I then keep it warm on the stove until I want to serve. 

Serve with a drizzle of herb oil or sprinkle of roasted pumpkin seeds. Or topping with some fresh chopped parsley or thyme works too for a little extra green and flavor. This recipe will serve 6-8 people in one sitting. But it is easily doubled to make more for a larger crowd or for freezing or sharing too. 

I use a mix of tart and sweet apples to bring out an applesauce affect in the soup. The almost bitter sweet pumpkin paired with a fall mix of apples is a perfect blend for your taste buds to full enjoy and feel satisfied. Delicious fall in a bowl. Yum.

Even if you are not enjoying this lovely soup, I hope you find ways to stay warm and cozy today!

Much love to you as always!

Garden Fresh Sesame Noodles

I'm finally back with a great recipe for this time of year... I have made this dish half a dozen times in the last month and it is because it is so easy and fresh and a great use for all the fresh veggies you are gathering from your backyard garden or farmer's markets. Besides this dish being quick, it has become one of my husband's favorites and a sneaky way to get the whole family to eat a nice variety of veggies.

In the late summer, it is nice to have a go-to dish that you can gather most of the ingredients in the back yard or from a local garden stand. Last week I was running around most of the day making stops at stores and even a quick trip to a park for my son to let out some energy. And, then before you know it is 5:15pm and my husband calls to say he's on his way home from work. Ah! How did it get to 5 already?! And, the question of the hour..."what to make for dinner???" It would have to be something that will not cause more stress to a busy day. And that is exactly where this dish comes into action. It is easy to find a few things to chop up from the garden, throw in some wonderful Asian flair and comforting brown rice pasta and viola, dinner in 30 minutes or less!

I am not the first to say that this year's garden was a bit of a disappointment with all the weird weather conditions, lack of rain and excess bugs. The soil just seems tired this year. But regardless, there still has been a bounty, even if there is not an overflow to freeze or can. In some ways, you can't feel guilty for not canning peaches and tomatoes this year because in many places (especially here in Michigan) the weather circumstances have made it difficult. My beans have been producing a ton in the past few weeks, and I couldn't be happier because they are one of my fav's fresh from the vine. Plus, one of my zucchini plants has been a trooper and has produced well over a dozen zucchini and I am thinking we still may get a few more before the season is done. Peppers are just about to pop, I have been having an occasional one here and there, but by next week I think I will have them coming out my ears. I guess that will be one I can freeze for later soups, chilli's and stews this winter. After talking with other gardening friends, it is easy to see that this season hasn't been the greatest, but we are still finding joys and lessons from the earth this year regardless. And this dish will have you sharing in the harvest with it's vegetable variety. All of the veggies and herbs came from my back yard minus the garlic, onion, ginger and carrots. Next year I think I will try and plant those (maybe not ginger though-wrong climate) just to see if I can make this one pretty much from backyard to table. So good!

Fresh Garden Sesame Noodles Recipe 
(gluten, dairy, nut and sugar-free)

1 package of 16 ounce brown rice pasta (I use Tinyada's spirals fusilli, or spaghetti)

3-4 cloves of finely minced garlic
1 TB of finely minced ginger root
2-3 TB of olive oil
1 TB of toasted sesame oil

1 cup (2-3 stalks) of sliced celery
1 medium zucchini sliced and halved
1 large chopped bell pepper (or 2-3 smaller sweet red peppers)
1 heaping cup of finely sliced green beans
2 cups of shredded carrots
large handful of finely chopped fresh basil
large handful of finely chopped fresh cilantro

2-3 TB of wheat-free low-sodium tamari sauce
1-2 TB of rice vinegar
1 ts. of ume plum vinegar
2 TB sesame seed butter (tahini)
2 TB of natural sunflower seed butter
1/3-1/2 cup of water or vegetable broth to thin the sauce
dash of sea salt
dash of black pepper
dash of cayenne powder

First, if you want to chop all of your washed veggies that might be the best way to assemble. Cut zucchini into chucks or half circles, slice the green beans into almost pea sized pieces and roughly chop the bell pepper. I like my celery chopped big and thick as well, but you can chop it thin and make it unseen as well. Then grate 2-3 large carrots to get about 2 cups of shredded carrots, and finely chop a handful of cilantro and basil as well. Grate or mine your ginger root and garlic and then you are ready to start the cooking. Boil a large pot of water for your 16 ounces of pasta and when the pasta starts cooking you can start sauteing your veggies.

Start with pouring the olive and sesame oil in a large saute pan or wok. Then toss in the garlic and ginger first and let saute for at least 2 minutes alone on medium heat, then throw in the celery and peppers, cook down for a minutes and then add the green beans and zucchini. There is really no order to the veggies- just make sure you try and let a few cook down before adding the rest so that they are not all trying to cook at the same time. Cook for another 2-4 minutes until all of the veggies are getting soft and translucent. Then add the tamari sauce and the rest of the liquid ingredients. Add a dash of salt and pepper. Even though there is a lot of sodium in the tamari and vinegar, you still want a touch of the sea salt to bring out the flavors as well. Then lastly add the carrots and herbs and turn down the heat, Let simmer and bubble and make sure to also watch the bottom of the pan to not have any burning. Stir consistently with a nice large spoon or spatula.

Then about this time the noodles should be al dente (about 10-12 minutes of boiling). Then drain the noodles and pour the al dente noodles into the vegetable sauce. Stir well and let sit off of heat for 5-10 minutes for the noodles to soak up the sauce. Then you are ready to serve hot and fresh. Serve with a topping of more fresh herbs or some fresh grated carrot. It looks more pretty that way, but to be honest it is so yummy you will not care too much how it looks and will be thinking about seconds before you finish firsts. 

This dish has everything you want in a late summer meal. It's creamy, tangy, fresh and crunchy, savory and sweet, and not to mention super budget friendly as well. You can add some added protein with some grilled chicken, salmon or keep it vegan with some tossed garbanzo beans or other favorite legume. It is nut-free and you wouldn't know it. It is perfect for the peanut lover that cannot have nuts anymore. And, really, the bottom line is that it's addicting. 

This recipe will serve between 6-8 people, and can be easily stored for leftovers or even a cold pasta salad. I have done both of those options over the past month and it still tastes great!

I hope you are finding yummy recipes to make with all your garden and farmer's market goodies. 

Much love as always!

Stephanie

PB&J Blueberry Crisp

Well... if you haven't noticed I have been neglecting the blog. Not really intentionally. It just happened. The past few weeks have been absolutely gorgeous here in Michigan and it just seems foolish to be indoors or not be on a grand adventure. And that is just what we have been up too. Two weeks ago we spent a very long week in Michigan's Upper Peninsula. I have only been there a few times, and never been to the tippy top. But this trip we went all the way up to the most northern point, called Copper Harbor. There are no words for the beauty that was all around us. We took day trips all over the region involving beach days, waterfalls, mountain trails, and yes, believe it or not, more berry picking.

There is something very healing and therapeutic about large bodies of water, fresh air and sun. It is like a healing suave that rushes over the body and spirit and brings more oxygen and life to your being. And the many colors of blue that radiant from the sky and waters is just breath taking and magnificent. So to add to your healing journey and eating real fresh foods, make sure you find some time to experience God's beauty in nature and let it bring more life and healing to your soul.

So, I'm sorry to be absent as of late, but can you blame me?!

Schedules, school and fall are right around the corner. And in the meantime finding the last minute summer adventures that await you are a must.

And, this simple crisp was a last minute...vacation assembled... masterpiece. Yes, another crisp...but this one is my favorite because it's super simple and the flavors are a combo I adore. I can't believe it has taken me this long to put these ingredients together. All that fresh clean air got to my head, I guess...in a good way!

Like I said, we found a local organic blueberry patch. (If you live in or around Houghton, Michigan then look for signs around Chassel on US-41 It is off of Klingsville Road from 41. This organic berry farm is called, Opa's and is off the beaten road a bit). These berries are grown right from the Keweenaw Bay off of Lake Superior. The blueberries mirror the lake's blue and the size and amount of these berries is really astounding. I have been picking blueberries in lower Michigan for almost 15 years and I have never seen such beauties. Some were as big as cherries and super juicy and sweet too. I was in love... to say the least.

So this crisp was created after a long day of adventures and put together with a few simple ingredients that I had with me while traveling. I do not know why I have not put seed (or nut) butter with berries before like this. It is a perfect pair, just like the classic PB&J. It has a way of melting your heart and making you feel like a child again. Perfect pair for a perfect treat. Now all you need might be a nice glass of your favorite chilled no-dairy milk (mine are either Hemp or Coconut). Or of course there is always some coconut ice cream too...

PB&J Crisp Recipe 
(gluten, dairy, nut and soy-free)

Berry Jam Filling:
3 cups of fresh (or frozen) blueberries
3 TB of tapioca flour
3 TB of coconut palm sugar
1 fresh lemon squeezed (about 3 TB of juice)

Mix all of the above ingredients together well and then pour into a 9x9 square or circle baking Pyrex pan. Make sure the flour and sugar mixed thoroughly and all berries are covered. If you do not have tapioca flour, arrowroot powder or cornstarch work as a great sub. If you want to try a mix of fresh berries like blackberry, raspberry and blueberry that would be a nice mix or even bend it a bit more with additional cherries. The key to get the PB&J taste is to stick with berries though.

Crisp Topping:
2 cups of certified gluten-free oats (I use Bob's Red Mill)
1/3 cup of natural sunflower seed butter (or your favorite nut butter works too)
1/3 cup of spiced apple butter (or add 1 ts. of apple pie spice to plain apple butter)
1/3 cup of coconut palm sugar
2 TB of light olive oil
dash- 1/2 ts. of sea salt

Mix the above ingredients together in a separate bowl, then sprinkle with a fork or your fingers over the blueberries in the 9x9 pan. Bake in a preheated 350 degree oven for 40-50 minutes. Basically until it smells heavenly and you see the blueberries bubbling over the oats. Pull from the oven and let cool for a few minutes and serve warm.  Tastes best warmed, but you could also add some vegan ice cream or a glass of milk. And make sure you save some leftover for breakfast :)

I hope you enjoy and find yourself in some late summer adventures. When we returned home we found our garden overgrown and ready for a lot of harvesting. I will share some of my garden love and creations in my next post....so much to return too when you get lost in summer fun.

Much love as always!

Rice & Bean Garden Burger

It's July already and it's been a hot one. The last week has been around 100 degrees with the heat index and the grass has been declared dead. It's quite sad really. I know many of you live in a dry and arid climate most of the year and so you are used to the summer being hot and dry. But for a Michigander like me, it seems we are more used to mild tempts and not such a severe dry spell. Yet, I can't really complain with all of the other disasters currently happening across the US. My heart and prayers go out to all those who are being personally affected by the wildfires and extreme temperatures all over the country. What a strange year for weather! Maybe the Mayans were on to something...

Thankfully because of the invention of the garden hose and sprinkler, we have been able to keep our little "garden babies" wet and growing quite nicely. This past week we harvested our first zucchinis, a batch of green beans and lots of greens. The lettuce was done a few weeks ago and I am not saying that I don't mind. There were a few weeks there where we ate lettuce all hours of the day (I'm exaggerating, but still, we had a lot). This burger was inspired by just that. A simple fresh garden meal that does a twist on your plain ol' rice and beans meal with lots of fresh dill and basil to make it bright and beautiful. Dill is my current favorite herb. I just can't get enough this summer. And my little plant is tired of me picking it, so I am going to give it a little break.

I have been picking lots of these sweet things though. Here is a sneak peak of the gorgeous blueberries I have been picking the last week as well. I have almost 50 pounds in the freezer, and I am hoping to get another 50 before the season is done. I know crazy, but we use up about 2-3 pounds a week on smoothies throughout the year, so I thought I might as well try and have enough for most of the year. Besides, I love picking. It is fun and you can usually eat as you pick, so a very fun "game" for my almost 2 year old. I made 2 pies this week with the berries, and hope to share one or both of those recipes very soon. But for the moment, here is a simple summer garden burger to enjoy warm, cold or however you fancy. Top it with some fresh garden tomatoes, lettuce, and avocado and you've got yourself a meal. 

Rice & Bean Garden Burger Recipe 

(gluten-free, nut-free and vegan)

3 cups of pre-cooked brown rice (I used long-grain organic)

3 cups of pre-cooked or canned black beans, rinsed and drained

1 cup of freshly grated (or shredded) zucchini

1 cup of freshly grated carrot

1 ts. of ground garlic powder

1-2 ts. of chili powder spice blend

1/2 ts. of sea salt

1/2 ts. of black pepper

2-3 TB of freshly squeezed lime juice

1 TB of olive oil

2-3 TB of chopped fresh dill

2-3 Tb of chopped fresh basil

In a large mixing bowl, dump in your cooked black beans and mash them roughly with a fork. When you get a nice looking mush then you can add the brown rice and the rest of the ingredients. Mix everything together with a rubber spatula and then let sit in the fridge for 20-30 minutes to soak in the flavors and get chilled. 

Then, pull from the fridge and form 8 to 12 hand-sized patties with the mixture and place them very close to each other on a parchment-papered baking sheet. Then bake in a preheated 375 degree oven for 15-20 minutes, then flip the burger patties and then put back in the oven for another 10-15 minutes. This will help each side get toasted and crispy. 

Depending how large you want your patties, this recipe could make 8 large ones or 12 smaller ones. Then you can eat them however you want. Here are a few of my favorite ways...

Plate: Just put a burger on a plate and eat with a fork warm from the oven!

Wrap: Fill a GF wrap or large piece of lettuce or chard with lettuce, avocado, tomato and ketchup and mustard, then roll it up and eat it.

With a special sauce of : 1/3 cup vegan mayo, 1 Tb of ketchup 1 Tb of mustard, and a sprinkle of chili powder and lime to flavor it. It makes kinda an aoli to help flavor the burger and give it more somethin' somethin'.

However you decide to eat this scrumptious burger, you will do it with lots of flavor! This simple burger is a perfect way to mash up some rice and beans, and the zucchini and fresh herbs just make it great! I hope you try this one out while the ingredients are fresh and while the summer is sizzling!

Much love and light (and cool breeze and some quiet rain) to you!

Quinoa Protein Bars (gluten, dairy and nut-free)

Um, hello! It's June. Yes, June. And, not just like the first of June, but the 7th of June! Whoa! Crazy! I think I forgot to turn my calendar page for about a week! Oh well. I am back on the ball now and enjoying every ounce of early summer has to offer.

Our garden is planted and the run down includes...50 tomato plants, 30 pepper plants, 20 bean plants, 6 eggplant plants, 6 broccoli plants, 2 mounds of zucchini, 1 mound of cucumber, 1 mound of butternut squash, 1 mound of buttercup squash, 1 mound of pumpkins, 1 mound of watermelon, chard, kale, lettuce, tons of herb and we added a strip of strawberry plants and more room for herbs this year. I am sure I forgot something in there. I will snap a picture next time I am out to share with you. So yeah, we have been busy the last few weeks. And I even started the weeding process. I think it took me a week total and then when I finished the whole space, I had to start over again. I am looking forward to the plants growing big so that you kinda can't see those pesky extras anymore. I do like to weed things though so that the weed roots so not take away from my growing plants roots. I think the roots of each plant is where the strength is and I want to keep those nice and healthy.

I also picked 40 pounds of strawberries this week thus far. I know.... I'm an obsessed picker. But, the season started very quickly this year, and will probably be very short and done and over in a week or so. So, I had to get them while they are hot and hope to end up with at least 20 quarts in the freezer, and 10 pints of jam, and some to bake and have fun with for the next week. More pictures and creations to come as well!

But because I have been so consumed with spring-time fun in the sun and the gift of planting and gathering your own food, I have needed some quick and healthy food to sustain us in the meantime.
I have been making Tangy Kale Slaw, almost every week in a big batch and keep in the fridge to eat all week with everything. Also, been making easy fresh meals that include lots of finger fruits and veggies and hummus and greens. Also making an easy protein bar or trail mix bar has been super helpful and nourishing for on the go.

Or maybe you are looking for a good picnic, camping, hiking, or beach-to-go food. This recipe is super simple and can be adjusted to what you have on hand with some of the extra flavors and colors. This recipe is kid friendly and doesn't make too big of a mess in the process.

Quinoa Protein Bar Recipe ( gluten, dairy and nut-free)
3 cups of pre-cooked quinoa (1 cup of dry quinoa with 2 cups of water cooked for 30 minutes)
1 cup of gluten-free flour (or favorite blend) of choice (I used fresh ground buckwheat)
1/3 cup of shredded unsweetened coconut
1/3 cup of raw sunflower seeds
1/3 cup of raisins
1/3 cup of chopped dates
2 TB of soft extra virgin coconut oil
2 TB of homemade apple butter (or apple sauce)
1/2 ts. of sea salt
dash of cinnamon, cloves or nutmeg
2-3 TB of raw honey or local maple syrup
3/4 - 1 cup of non-dairy milk (I used So Delicious Coconut Milk)

Mix all of the above ingredients in a large mixing bowl. Use 3/4 cup of milk to moisten it all up, but if your quinoa was a little dry to start you may need to add another sprinkle of milk to make it smooth. Your goal is a thick biscuit-like textured batter or a thick cracker batter. Then spread the batter over a parchment-papered 11x15 baking cookie sheet. Spread like you are spreading a thick cake batter. Make sure to smooth out the top how you like it because when you bake it it will look that way when it is done. Spread thin and bake in a preheated 350 degree oven for 30 minutes. Or you can make it a touch crispier if you bake it on a lower temp of 275 for 45-50 minutes. Bake, cool and then cut in square-sized bars. You should get about 20-24 bars from this recipe spread over a 11x15 cookie sheet.

If you want to sub in different dried fruit or even some slivered or crushed nuts, that could work too. I added a touch of spice, but you could add some lemon or vanilla if you choose. Really you could use this recipe as the base bar recipe and add your favorite additions or what you have laying around. 

Cut, pack and enjoy on the go. Take them with you next time you need a hearty-healthy snack for camping and hiking. It is a great nut-free, protein-packed, plant-based snack! Enjoy!


I hope to post some garden and strawberry creations soon. In the meantime- I hope the start of summer vacation greets you well and you enjoy each moment summer gives!

Much love as always!