Cranberry Orange Shortbread Cookies

The past few Decembers, (8!) but who's counting ;) I have been blogging recipes about gluten and dairy-free Christmas cookies. And this month is no different- it's like once the Christmas tree is up and the snow starts falling all that I want to do is bake Christmas cookies and read stories by the hue of the magical lights. And these are just about the best of the best for that...

These perfect little cookies were born by chance at finding these lovely already diced and minced dried cranberries at my local market and at first sight it was love. I already dreamt up these cookies in my mind before I checked out of the store! I was thinking they would be the perfect flavors and colors for a Christmas cut-out cookie and goodness gracious- the result proved to be fabulous!

And then... I added some melted chocolate to some of them... whoa whoa whoa! Now the cookies are good and I feel like I could eat them with tea at just about any time of the day, but when you add that orange flavor infused chocolate- now that just feels fancy! A dessert really. Can a cookie be a dessert? Definitely at Christmas time ;) 

But mostly, I just love making the cookies, the varieties, the traditions, the flavors, the colors. It is all just magical and joyous! We have been talking alot about hope and joy at our house the past few weeks, and the kids and I agreed- that making Christmas cookies is one of the best ways to have and share the Christmas joy with others. I love teaching my littles that the beauty of Christmas is actually in the hope, joy, peace and love that we share. That is actually where the magic is, and these cookies are just a picture of that love that we share, and enjoy and give away. So... I hope you are enjoying some Christmas cookie making this December- get ready- I am about to share a few more in the next week ;) Happy baking and happy sharing joy!

Cranberry Orange Shortbread Cookie Recipe
{gluten, dairy, egg, soy, nut, seed and refined-sugar free}

3/4 cup of certified gluten-free oat flour
(I grind my own out of rolled oats)
3/4 cup of fresh ground buckwheat four
3/4 cup of rice flour
3/4 cup of tapioca flour
1/4 cup of coconut palm sugar
2 TB of potato starch
1 1/2 ts. of baking soda
1 ts. of sea salt
1 ts. baking powder
1 organic orange for 3-TB of fresh zest and 1/2 cup of fresh juice
1 TB of apple cider vinegar
1/3 cup of maple syrup or honey
1 cup of oil: I use a mix of coconut oil and palm oil shortening
1/2 cup of date paste puree

In a large bowl, mix together the flours and dry ingredients first, then add in the wet and oils, use a spatula to make sure the oils are evenly pressed through and the batter is soft. Then add in.. 

(PLUS ONE MORE CUP of GF oat flour added at the end for firming up and rolling out)
and 1 cup of finely chopped dried cranberries (you can use or more or less for preference!)

Roll all together and let sit in the fridge to firm up just a bit, like 15 minutes. Then roll out and cut out the cookies with your favorite cutters. Bake in a 350 degree oven for 15-18 minutes, until golden brown on the bottom. Let cool for at least 20 minutes from the oven before moving to help with less breakage.

They are also fun to use the cut-out cutters, but you could easily spread this batter out with a rolling pin in a 12x15 pan and pre-slice 3x3 or 3x2 cookie squares before baking for about 20-30 minutes at 350.  They are a play on Scottish or Irish shortbread squares. They would look a bit more simple, but the flavors and red popping out would make them just as wonderful. I might have tried that first if it wasn't December- and when I have little ones that want to use the Christmas shapes all day every day, you appease them.

You could also top with some melted chocolate that is infused with some orange flavoring, or some sweet orange essential oil that is made to eat. I melted 1 cup of bittersweet chocolate in a bowl over a pan of boiling water and then dropped a few drops of orange flavoring in it. It only amplifies the orange flavors! One of the most classic flavor combos- chocolate and orange- I can't resist!

You can use a special frosting pouch and decorator if you want to get even and fancy lines on the cookies, or you can do a rustic job as I did this go around and trace the shapes and fill in the middles. Once the chocolate dries- it will be stiff and hard like a chocolate bar. 

End result is fabulous! I love a little bitter sweet chocolate with a chewy cranberry crunch all smothered in a citrusy orange infusion! These cookies are also easy to make ahead of Christmas and freeze and pull out here and there for parties and gatherings. That is if you really want to make and wait to eat them ;) They are so yummy you will find yourself going back for more and then thinking about them in January when you decided to tighten up the sweets and goodies in your life ;)

But for NOW... ENJOY and happy baking friends, sending love, hope, joy and peace xoxo

Cardamon Pear Muffins with Cranberry Sauce

December! The Christmas tree is up. The twinkle lights are shining magic from room to room. The sun goes down at like 4:30pm...but right now, we don't care because the Christmas lights and magic is in full force. And it hasn't snowed here yet, so we are still anticipating that magic, but to help us get in the Christmas spirit the kids and I were making our baking treats list. Which for sure included cut-out sugar cookies and fudge and sprinkles and candy canes... ok I think the kids were more excited about all the other Christmas treats and I was thinking about the baking :) No surprise here!

These muffins are the perfect combo of moist, spice and texture. They are good for the soul. Yes, maybe I talk too much about how food can nourish you, or even how food can do more than just feed the stomach. But these little muffins remind me of just that. They bring joy and cheer. They bring hope and peace. They are just little muffins, yes, but they touch all of the senses when you mindfully surround yourself into the baking process. Each ingredient is added in love and opens your senses to the warmth, spice and delicious flavors of the season.

And... these little beauties can use up some of that leftover Thanksgiving cranberry sauce (if you still got it), and start the magical month out with a little special muffin baked with amazing cardamon and pear. The scents will fill the kitchen and will have you all warm and fuzzy from joy!

Homemade Cranberry Sauce
{gluten, dairy, egg, soy, seed, nut and refined-sugar-free}

16 ounces of fresh raw cranberries (I use organic if I can find them in Michigan)
1/2 cup of water
1 organic navel orange for 2 TB of fresh zest
plus 1/2 cup of fresh squeezed juice

Put all of the above in a small/medium saucepan, let the water and juices come up to a boil and POP the cranberries from their skins. This will take anywhere from 5-10 minutes. Then let them cook down just a bit and swirl in some honey and a pinch of salt

pinch of sea salt
1/3- 1/2 cup of honey or maple syrup

After cooking for 15-20 minutes, the liquids will cook down and the sauce will be ready to dish into a glass jar or bowl. Cover well and let it cool down and "set" in the fridge. After a few hours you will see that it naturally almost gels a bit and is the perfect sauce to top on just about everything ;) 

Cardamom Pear Muffin Recipe with Cranberry Sauce
{gluten, dairy, egg, seed, nut and refined-sugar-free}

1 1/4 cup of ground GF oat flour
1/3 cup of white rice flour
1/3 cup tapioca flour
1/4 cup of potato starch
1/4 cup of coconut flour
1/2 cup of coconut palm sugar
1 ts. of baking soda
1 ts. of sea salt
2 ts. of baking powder (I use Hain brand for corn-free)
1 TB of ground cardamom
pinch of ground cinnamon

3/4 cup of date puree- This involves pouring 3/4 cup boiling water over 3/4 cup of pitted dates and letting it sit for 5-10 minutes and then blending in a high powered blender to whip up a creamy date-pudding like substance

1/4 cup of unsweetened applesauce
1/2 cup of coconut milk beverage (or other non-dairy milk)
with 1 TB of apple cider vinegar
1 TB fresh lemon or orange juice
1/4 cup of maple syrup

2 small fresh pears finely diced and stewed in a saucepan until soft and reduced with a drizzle of water and maple syrup (about 1/4 cup of each) Makes about 1 cup of  stewed pears for muffins

Add in 1/2 cup or so of leftover cranberry sauce and use a tablespoon to spread some on top before baking.

Mix all the dry ingredients together in a large mixing bowl. Then add in the wet and whisk together well. Pour into 12 muffin tins, fill about 3/4 the way for a full muffin. Then spread some of the cranberry sauce (about 1 TB) on top and swirl around before baking. 

Bake in a 350 degree oven for 25-28 minutes until stiff. Wiggle and check the middles to make sure there is no jiggle. Then let cool 5-10 minutes before serving. Store in a cool dry place to last longer.

Happy baking and happy December, friends xoxo

Balsamic Butternut Squash with Sage & Thyme

Another SUPER SIMPLE,  4-ingredient, vegetable, colorful, tasty, savory and sweet, side to add to the list of Thanksgiving side dish ideas. This one is so simple it doesn't really need a recipe, and maybe you have tried this combo before, so this is just rocket science to me...BUT it deserves a recipe post of it's own! 

I love every part of this one. The easy prep, roast and serve part, but also the very fresh herb, sweet and savory part too. It checks off all the boxes for a side that many people will love and ask, what did you do?!? And then you mention to your allergy- or healthy friends and family that NO BUTTER or dairy, or sugar was involved??? WHAT!? Yes, ma'am it's true!

Don't be afraid of taking all the credit for the chopping and the roasting ;) This is a delicacy-dish! Don't reveal the secrets of how crazy simple and wonderful it is, well, until you can't help it and you love to share like I do :) You can't go wrong with squash and herbs in this season and when you are looking to add some to the feast... THIS. IS. IT!

Balsamic Butternut Squash with Fresh Sage and Thyme
{gluten, dairy, egg, seed, nut, soy and sugar-free}

1 large butternut squash peeled, and cubed into bite-sized pieces
(about 4 cups worth of cubed squash)
1/4 cup of avocado oil*
1/4 cup of NAPA VALLEY Raspberry Balsamic**
1/2 cup of FRESH finely chopped fresh herbs: sage and thyme
pinch of sea salt and sprinkle of fresh ground black pepper

*You can find the CHOSEN brand Avocado oil 32 ounce at Costco right now for under $10! A steal!

**You can use a regular balsamic as well, but Napa Valley has the BEST balsamic around and when it is infused with raspberry, fig or pomegranate it has the best results in salad dressings, or in this case, roasting butternut squash ;)

Toss all of the above together in a mixing bowl. Then spread out in a 9x13 Pyrex baking dish to bake, or use a 12x15 parchment covered baking sheet to get a more crispier results. Bake in a 375-400 degree oven for 25-30 minutes. And toss with a spoon and serve warm. You can easily DOUBLE and TRIPLE this recipe if you are cooking for a crowd too!

This is a melt-in-your-mouth kinda deliciousness! Try it out and you will want to have this more in your life than just for a Thanksgiving Feast :)

I hope you give this a try and ENJOY!

Much love and happy cooking xoxo

Fresh Golden Ginger Milk

I guess I got on the "golden milk" train this past month. It's been dreary, cold and in need for some liquid sunshine and warmth. February was unseasonably warm this year and now in March we are seeing the other end of being unseasonable cold. So this is what forced my desire for some liquid sunshine. A few weeks ago I was ready to start thinking about some spring cleaning smoothies and flushing tonics, but then with the freezing cold and sickness bugs still moving around fiercely, I felt my body saying to still burrow inward with warmth and grounding roots and herbs. 

Fresh ginger and tumeric have been making me 'happy and warm' all winter. I have been buying them fresh at my local health store and have been adding them in all my soups and stews and curries this winter. I like using dried too, but there is something so deep and strong about the strength and power of the fresh roots. Tumeric and Ginger are antioxidant and anti-inflamatory roots that have been proven to prevent, treat and restore the body after many health ailments. We all need more of these 'super foods' in our lives.  And I swear they have been keeping my family away from the sick germs too. Some how we have managed to escape weeks of illness this winter and I completely credit this to chewing and sipping on fresh ginger. Well, that and sleep.

It is not too crazy complicated to make this little spicy tonic. It's main ingredients are fresh grated ginger and fresh grated tumeric. There are literally hundreds of recipes out there on the internet for this and you can google and read all about the benefits and pre-made powders and secrets. This is just the simple version I have been making in my kitchen and thought I would share if you haven't been exposed to these ingredients before.

Fresh Golden Ginger Milk
1/3-1/2 cup of fresh grated ginger (2 smaller claws)
2 TB of fresh grated tumeric (2 inches long piece)
1 ts. of black peppercorns
a cinnamon stick or a hearty pinch of ground cinnamon
pinch of cayenne
pinch of sea salt
2-3 TB of raw local honey
4 cups of non-dairy milk or regular milk (I have used coconut and rice)

In a medium saucepan, put all of the above ingredients in and heat on medium heat till it starts to steam and then be careful to not boil or scald the milk, you are just heating and steeping. Let this low-to medium heat steep the ingredients and after about 10 minutes you can use a very fine sieve or even cheese cloth to drain the milk from the grated ingredents. Then I usually use a cheap milk-frother, or you could even put in a high powered blender to get a frothy milk latte treat. 

Also, my friend Tina is the queen of making herbal tonics and remedies and in "latte" form is my favorite. Here is a few of my favorites.... Chamoline Latte, Cardemom Latte, Ginger Chia, Tumeric+Ginger Latte. Her recipes were my inspiration to even doing this homemade milk latte treat anyways.  I've had the gift of being a recipient to her amazing concontions in person- check out her magic!

I hope you are staying warm. Let this little cup of sunshine help give you the strength and hope you need to make it to the spring and summer. Much love as always, xoxo

Valentine Heart Shortbread Cookies

Trying to get festive over here... making some valentine's treats and goodies for the kids while we decorate the house in hearts and make little notes for school friends and loved ones. Once February rolls around,  I am sooooooo ready to add some pink and red hearts to our home to add some color and 'LOVE'. It is usually pretty grey and blah outside this time of year so it helps to feel warm and cozy and full of so much love on the inside. I guess I am a lover for Valentine's Day then... I know it can be a touchy day of love or hate or something in-between. But seriously- why not embrace all of the love, chocolate and flowers you can... sometimes my hubs gets mad at me because I occasionally even buy them for myself ;) I do.... no shame or guilt!

I made this shortbread recipe just out of the flours I had a lot of in the pantry, and they turned out pretty wonderful. But you could also use one of the below Shortbread/Cut Out Cookies Recipes if you have those flours on hand as well.

Sweet Heart Almond Shortcake Cookies...

Lemon Shortbread Heart Cookies...

Coconut Cutout Shortbread Cookies...

Sugar Cut Out Cookies with Icing Recipe...

Or maybe you are looking some something a little more chocolaty and indulgent :) I get it. I do. Here are a few more chocolate goodies I made in the past for valentine's treats... and HERE is my archive of CHOCOLATE recipes.... 

Chocolate Date Donuts....

So In Love Dark Chocolate Brownies...

Chocolate Covered Cookie Dough Bites... 

Gluten-Free Vegan Cut Out Shortbread Cookie Recipe
{nut-free, seed-free, gluten-free, vegan}

1 cup of coconut flour
1 cup of sprouted brown rice flour
1 cup of millet flour
1 cup of tapioca flour
1 ts. of baking soda
1 ts. of baking powder
1 ts. of sea salt
1/2 cup of unsweetened applesauce
1/2 cup of avocado oil
1/2 cup of maple syrup
1/2 cup of softened coconut oil

In a large mixing bowl, mix together your dry ingredients first...then add the applesauce, maple syrup, and oils. Mix well with a fork or to be honest, your hands and fingers do the job best. Knead the lump of cookie dough in your hands for a few minutes until you get a perfectly mixed ball of cookie dough. If your dough is a touch sticky, then sprinkle some more tapioca flour to stiffen it right up.

Roll out the ball of dough on a parchment paper. Try and keep the thickness around 1/2 inch and roll out as evenly as possible. Then start cutting with heart cut out or whatever cutouts you prefer. Put the cookies in a preheated 350 degree oven for 12-14 minutes. I like my cookies a bit crispier, so I stay around 14 minutes baking time. This recipe should make about 2 dozen cookies but really depends on the size of your cutters and how big and small you want your cookies to be.

The icing I used was just a mixture of palm oil shortening(1/3 cup), maple syrup (1/4 cup), organic powdered sugar (1/4 cup), and a pinch of sea salt and plant based food dye. I used red for these hearts and it came out a nice pink ;) I whisk with a hand blender and pour into an icing bag and then you can write, trace or do whatever you like. You can also just spread on with a knife. I also have just melted Enjoy Life chocolate chips before and just drizzled melted chocolate over the cookies and let them cool too. So do whatever sounds good!

Well I hope you find some time to make a few treats in the kitchen so that you do not have to feel like your diet is so limited that you cannot have a little fun and enjoyment too. You deserve it!

And now I leave you with...

Love and kindness does not equal weakness...and LOVE starts within and for yourself...

"...stop acting so small...you are the universe in ecstatic motion...your task is not to seek for love, but merely to seek and find all the barriers within yourself that you have built against it."
---wise words from Rumi---

So dear one, find the love and care you ache for within yourself. How are you to give and receive love if you are not showing it to yourself ?!

Much LOVE to YOU, as always xoxo

Cardamom Pear Muffins

Cardamom + Pears = Confidence. The flavors are simple, but very much on pointe. They don't mess around. They get right too it. The kind of rich, deep flavor that doesn't skirt away from who it really is. Authentic. Truthful. And oh so lovely.  These loves are soft and oozy-good right from the warm oven. They give off a simple confidence that they know how to make it through life. They got it going on. They've got nothin' to hide and all the right steps to make it.

I think that's just what you want in a muffin. Oh to be so confident in one's own skin and flavor. It's to be strived for. It's to be aspired too. I dare say I would jump-in after, latch-on, and follow it's lead. How can one just taste and see such goodness and then wonder? One must be so blessed that the need to turn around and bless some more in return seems the only way to continue. Sharing in the confidence and bravery is the best result.

Cardamom Pear Muffin Recipe
{gluten, dairy, egg, seed, nut and refined-sugar-free}

1 1/4 cup of ground GF oat flour
1/2 cup of white rice flour
1/3 cup of coconut palm sugar
1/3 cup tapioca flour
1/4 cup of potato starch
2 TB of coconut flour
1 ts. of baking soda
1 ts. of sea salt
2 ts. of baking powder (I use Hain brand for corn-free)
1 TB of ground cardamom

3/4 cup of date puree- This involves pouring 3/4 cup boiling water over 3/4 cup of pitted dates and letting it sit for 5-10 minutes and then blending in a high powered blender to whip up a creamy date-pudding like substance

1/2 cup of unsweetened applesauce
1/2 cup of coconut milk beverage (or other non-dairy milk)
1 TB of apple cider vinegar
1/4 cup of maple syrup
2 small fresh pears finely diced and stewed in a saucepan until soft and reduced with a drizzle of water and maple syrup (about 1/4 cup of each) Makes about 3/4-1 cup of  stewed pears for muffins

Mix all the dry ingredients together in a large mixing bowl. Then add in the wet and whisk together well. Pour into 12 muffin tins and bake in a 350 degree oven for 25-28 minutes until browned tops and stiff. Let cool 5-10 minutes before serving. Store in a cool dry place to last longer.

Hope you give these sweet and confident babies a try :)

Much love, xoxo

Apple Blueberry Cranberry Spice Crisp

If there was a "christmas crisp recipe" this would be it in my little corner of the world. Besides or maybe instead of the cinnamon rolls this would be another great Christmas morning treat for the whole family. It is a great make ahead and bake off or warm the morning of Christmas. Not only does the smells of spice, apple, and berries fill your Christmas-filled home, but the warmth of the dish brings out all the Christmas spirit feelings. Maybe better than any "christmas spirit" candle or essential oil, because you get to eat it after :)

To be honest, I was kind of over fruit crisps for a while. It is such an easy GF dessert, so over the past decade I have had my fill of hundreds of delicious bubbling crisps. They are so easy to throw together with fresh or frozen fruit and you can make it a little special with some spice or some fresh zest or even herbs. But this one... I fell in love all over again. I didn't actually have a serving until the day after I baked it, and when I did... I just stopped and sat down and enjoyed it as breakfast with a good cup of tea. It really surprised me at it's warmth and comfort it offers on a cold winter day.

There are a few tricks to make a great crisp. One is to make sure the fruit going in if it is the same or a variety is that they are all cut in similar size, and I would say that bite-size or even smaller is best. So for this crisp I have frozen blueberries from last summer, cranberries from a few weeks ago and apples... So I cut the apples the same size of the large berries- so that all pieces are the same size and it melds and mixes well.

I also think adding the spice to the fruit is the best, and no spice to the topping. Kinda like a biscuit topping and the surprise flavor is inside. Those are just some of my favorite tips to making a great fruit crisp. If you make enough crisps, you find the little secrets that you love most to make it special every time. This one is made special with the flavors of orange, cloves, nutmeg, and the berries with the apples. A great combo that I am so glad found its way to my home this snowy Christmas season!

Apple Blueberry Cranberry Spice Crisp Recipe
{gluten, dairy, egg, nut, seed and soy-free, vegan options}

4 heaping cups of finely chopped fresh apple pieces without skins
3 cups of frozen blueberries
1 cup of frozen or fresh cranberries
1 cup of unsweetened applesauce
1 organic orange to get 1/2 cup of fresh juice and 2 TB of fresh orange zest
1/4 cup of maple syrup
1/4 cup of pure honey (or more maple syrup to be vegan)
1/2 cup of water
2 TB of tapioca starch
pinch of sea salt
2 TB of pumpkin pie spice blend (cinnamon, nutmeg, ginger, cloves mix)

Mix all of the above ingredients in a large 9x13 glass pyrex pan very well with a spoon or with your hands. Press down if need be to fit the crisp crumble evenly on top.

2 cups of GF rolled oats
1/3 cup of tapioca starch
1/3 cup of potato starch
1/3 cup of rice flour
1/2 ts. of sea salt
3/4 cup of coconut palm sugar
1/4 cup of maple syrup
1/3 cup of organic coconut oil
1/3 cup of organic palm oil shortening

Mix the above ingredients together and you get a crumbly oat toping to sprinkle over top the fruit in the Pyrex pan. Try to evenly spread over the fruit and then put the pyrex pan on a baking sheet for extra coverage if there happens to be any juicy fruit drippage from the pan- it will not fall on your oven floor and start burning. Bake for 45-50 minutes in a 350 degree oven- or when the crust is golden brown and crispy and the fruit is bubbling and perfectly soft and sugary. Let it cool! Just for 10-15 minutes so that it is not scalding hot- it is best not scalding, but still very warm if you ask me. You can eat just as for breakfast, lunch, dinner or dessert, or add some coconut whip topping or ice-cream to get all fancy.

Hope you stay warm and enjoy!

Happy baking and much love, xoxo

Sweet Potato, Kale and Turkey Meatball Soup

This not-so-great picture was snapped on my iPhone a few months ago, it was my last bowl of soup from a magical masterpiece soup I made out of what was leftover in my fridge one day. I snapped a photo as a way to say- "Goodbye...I thought you were amazing! I hope we meet again". I savored and looked forward to every bite. Yes, it was one of the first pots of soup I made in a while since it was newly autumn and I don't tend to make many soups during the hot summer months. So maybe it was just that... "a magical moment of time", loving the fact that "soup season" had returned, OR maybe it was just the perfect amount of leftover ingredients that made this combo so great!

Like I said, it was thrown together with ingredients to empty and clean out the fridge. That is one way to make the grocery budget to last a little longer! I chopped it all up and stirred it all together and I was surprised at it's deliciousness- I savored each bowl for 3 days and then when it was gone....I licked the bowl clean... and cried. So a few weeks later I tried to re-create it, trying to remember exactly what I did and what I added. It just wasn't exactly the same the second time. And I already knew going in...that magic could only happen once in a great while :) BUT it was still pretty fantastic, so I thought it would be worth writing down and sharing with you dear friends. You deserve to give it a whirl too, right?!? Maybe your leftover's soup will give way to a magical moment in time. The take-away is that you should most definitely use up and get creative in the kitchen with your leftovers- you may just never know what could conspire. Happy cooking, friends!

Sweet Potato Kale Turkey Meatball Soup Recipe
1 medium onion finely chopped
1 handful of green onions finely chopped
1-2 TB of grated fresh ginger
1-2 TB of grated fresh tumeric
4-5 garlic cloves finely minced
2-3 cups of bite-sized chopped carrot circles
4-5 cups of bite-sized cubed sweet potatoes
3 TB of finely chopped fresh parsley
3 TB of finely chopped fresh cilantro
2-3 TB of fresh thyme leave
1 TB of dried Italian herb seasoning blend
pinch of (about 1/4 ts.of each) cinnamon, turmeric, ginger, paprika
2 cups of tomato sauce or leftover marinara pasta sauce
3 cups of finely chopped kale
4 cups of vegetable or chicken broth
4 cups of water
juice from 1 lime
spoonful of honey
splash of apple cider vinegar

1 pound organic (or free range) ground turkey
1 pound of free range ground turkey breakfast sausage(seasoned with paprika, garlic, sugar, oregano)

8 ounces of rice pasta noodles (spiral, spaghetti, whatever)


First, chop up your onion and garlic and the rest of the veggies and get them sautéing in a large 8 quart soup pot. Saute until onion and garlic are soft and then add the herbs, kale and keep cooking for a few more minutes and then add in all the liquids. Let cook on medium heat until the sweet potatoes and carrots are soft. While this is cooking together you can...

Mix your thawed ground turkey and sausage together, and add a pinch of sea salt and ground pepper. Then add a sprinkle of Italian seasoning blend and a little ground garlic, ginger and paprika. I add about a 1/2 ts. of each spice and a drizzle of olive oil and mix it all up together and then scoop out 1 TB-sized amounts of meat and roll them into a meatball. Place them on a parchment baking sheet and 2 pounds should make about 24 meatballs. Bake in a 375 degree oven for 20-25 minutes. 

About the time the meatballs are done, they will be ready to add to the soup. Dump those in hot from the oven and add the pasta. Stir in the pasta and let it get soft in the broth from the soup for 10-15 minutes. Then the noodles will be soft and you are ready to serve up. You can top with a fresh herb for serving. I would say parsley or cilantro would taste best. 

I made this soup with turkey meatballs because I had those in the fridge to use up. But you could easily make this soup vegan by taking out the meat and adding in leftover pre-cooked beans (garbanzo or white would be my first choices) or cooked green lentils. It would be easy to dump those in from the cans too if you have those as pantry items. 

A great thing about this soup is the leftovers. The sweet potatoes start to break down and make the soup very creamy and thick. The first day cooking you can still get it to be a little creamy if you start to mush up some of the cooked sweet potatoes. But over time the sweet potatoes just start to melt into the soup by themselves and it makes it extra yummy!

Happy cooking, let those creative juices flow and make a masterpiece soup out of what you got!

Much love, xoxo

Homemade Instant Cocoa and Marshmallows

Yes, it is the simple things in life that make the day seem kinder and more gentle sometimes. Like your favorite cozy blanket or book of poems in your favorite chair or "spot". A candle lit kitchen and the smell of bread coming from the oven. These simple joys that offer a sense of what real life is made up of. It's not really about the "job", the "money", and all the "drama" :) It's the simple things that make up the parts of life that you share with those you love so enjoyable. Like hot cocoa and marshmallows on a snowy winter day, am-i-right?!?

Here in Michigan it's cold this time of year, and it is only going to get colder and more grey for the next 3-4 months. And just today, a fresh new world of white greeted us because it has been snowing hard since breakfast. So basically the best day to have some homemade cocoa and marshmallows, and I was planning on this recipe post before I even knew the snow was coming ;)

Knowing you have a warm beverage treat at your finger tips really helps with the desire to keep carrying on...carrying on. Hot cocoa and marshmallows are essential tools for surviving winter if you ask me. I may just be a little obsessed though. And if you are a friend of mine on instagram, then you already know my love affair with hot beverages ;)

This combo is also a great gift. Whether you package it up in cute-sy jars and ribbons. Or whether you have it as an option for guests as they come in and warm themselves and share in holiday cheer. There's hot cocoa and marshmallows, and then there is... HOMEMADE cocoa and marshmallows. So, stop thinking about wanting to try these and make them already. Your life will never be the same.

Homemade Marshmallow Recipe
In a large mixing bowl, add the following ingredients and let the gelatin "bloom" and sit at the bottom on the bowl. You may need to whisk in the gelatin and water so that there are no clumps.
4 TB Great Lakes Gelatin (or the Knox gelatin brand works too)
2/3 cup of pure water

*sidenote* if you want to invest in buying the GMO-free gelatin I mentioned above. If you want to read more about the health benefits with adding gelatin to your diet, read more here. 

Now,

In a medium saucepan, add the following ingredients on medium to high heat:
3/4 cup of pure honey
1/2 cup of maple syrup
1/2 cup of water
pinch of sea salt

1/2 cup of tapioca flour

For best results, buy yourself a candy thermometer so that you can tell when the honey syrup mixture reaches a scalding 245 degrees, or the "soft ball" stage to candy making. This process is long and can take around 15 minutes on medium heat. You do this until the mix is somewhat foamy. I have made this recipe a dozen times without a candy thermometer and just waited until it got to the foamy soft ball stage, but to have the best results- get a thermometer and get it to exactly 242-245 degrees. This could take anywhere from 10-12 minutes on the medium/high heat. When you reach this stage/temp it is time to mix the burning sweet mixture into the gelatin mixture in the big mixing bowl. 


You will need to hand whisk the two mixtures together until mostly dissolved and it is amber brown color. Then, slowly use a hand held mixer and mix on slow until even more foamy, then raise the speed when it gets thicker to medium and then HIGH. You will start to notice the color changing to white-ish and thickening up. You may want to lick at this point. It is super yummy marshmallow fluff. Then when the marshmallow is stiff you pour the mixture into 9x13 pyrex pan dish that is first covered with parchment paper and then use 1/4 cup of tapioca flour to evenly cover the parchment. Then pour marshmallow fluff in the pan, spread evenly and try to make without too many lines. Then sprinkle another 1/4 cup of tapioca flour over the top- this does not get spread it- just sprinkle it over and then when it is time to spread after 4 hours you can. You have to let it sit alone for at least 4 hours and it stiffens right up. Then pull out the parchment from the pan, spread the tapioca all over and use a non-teeth knife and cut squares of marshmallow. Use the excess tapioca flour to help dust and keep each square less sticky. I stored my marshmallows in a quart/2qt ball jar on the counter for up to a week without problems. Let them sit out on the counter next to a jar of the following mix...

Homemade Cocoa Mix Recipe 
{dairy and gluten-free, VEGAN}
2 cups of coconut palm sugar
1/2 -3/4 cup raw cacao powder
1/2-1 ts. sea salt
optional addition of cinnamon or cardamon or other favorite spice combo

In a Vitamix (or other high powered blender), mix and blend and grind up the above ingredients until its all mixed up. Dump in a jar with lid and let it sit on counter ready to mix 2 TB for every 12 ounces of HOT water. 

My version of the BEST cup of hot cocoa will involve the dry mix (1-2 TB) with 10 ounces of boiling water, then 2 TB of cold coconut milk beverage to add in the mixing process, and then top with a few marshmallows and it doesn't get better!

It's the simple things, friends! These recipes can be found all over Pinterest and the internet if you go searching for them, but I still wanted to post "my versions" together and share what I have done because they have become a staple these past few weeks and have had many friends ask for the recipes. Also, as you can see from the pictures with my cinnamon rolls, another great addition to the cinnamon rolls for Christmas morning. I hope you invest in making these simple recipes and letting them sit on your counter for the Christmas season. They really are a gift- to yourself- to your friends and family coming over- and to the kids coming and going in and out through the snow. 

Much love as always, and stay warm xoxo

Cranberry Orange Oat Muffins

Friends- It's another Tuesday muffin recipe, a day late ;) Better late than never. This flavor and scent of orange has been uplifting my spirits that past week or so. I like imagining the groves they come from in sunny California. Grateful for their vibrant color and love they share with us Michigander's this time of year!

What a gorgeous November we've had though... so much sunshine, and beautiful fall days. This morning I sat in my kitchen with these gorgeous muffins coming from the oven, sunshine shining super bright through the door and a dear friend to join me in sharing it all. I don't think I could ask for a better Wednesday morning. I may sound overly positive- but the truth is, it has been a hard month of change and sadness. But as this season of advent has come, I am reminded of hope. Hope is what keeps us going and carrying us onward. In life, in our country, in our churches and communities, in our kitchens. 

So this recipe is very similar to my Cranberry Orange Cake, but wanted to make it in muffin form to and adjust the measurements if needed. It turned out fabulous and *almost* like them more since they are so easy to plate, pack and share if need be. The texture is just right and the scents just make you want to cozy up and snuggle next to the Christmas tree.

The cranberries are local Michigan berries though. I guess you could use dried in this recipe, but with local cranberries in season it sure is a delight to soften them up and add them to baked treats. They add so much color, fresh tart flavor and beauty to baked goods. You know me, my obsessive love for local berries and fruit ;) I'll try to keep my love under wraps and get to the ingredients... Happy baking, friends!

Cranberry Orange Oat Muffins
{gluten, dairy, egg, nut and seed-free}{vegan}

1 cup of rolled certified GF oats
1 1/4 cup of ground certified GF oat flour
2/3 cup of rice flour
1/3 cup of coconut flour
1/3 tapioca flour
1/3 cup of potato starch
1 ts. of baking soda
1 ts. sea salt
2 ts. baking powder (I use Hain brand for no-corn)
2 ts. of pumpkin pie spice blend (ginger, cinnamon, cloves and nutmeg)
2/3 cup of coconut suagr
2/3 cup of melted coconut oil
1/3 cup of maple syrup
1/4 cup of applesauce
1/3 cup of date puree
1/2 cup of coconut milk beverage
1 TB of apple cider vinegar
I organic orange: for 1/3-1/2 cup of fresh squeezed orange juice and the fresh zest (2 TB's worth)

optional extras: food grade orange essential oil 4-6 drops or 1/2 ts. orange oil flavoring

2 cups (1 pint) of fresh cranberries cooked down to 1 1/2 cups. Put 2 cups of fresh cranberries in a saucepan with 1/4 or so of water. Let the cranberries start to heat and pop open, do not let them get too hot or turn into sauce, just heat them long enough to get soft and reduce to 1 1/2 cups worth.

First grind your GF flours and mix well with all the other dry ingredients. Then mix in the wet ingredients, and lastly the warmed oil. Mix well and you will start to see the orange juice and baking powder do it's work and make the batter poof up a bit. Fold down and then mix in the fresh cranberries, but making sure to not over mix and break open the berries.

Pour in a coconut-oil-lined muffin baking pan or with parchment liners. Bake at 350 degrees for 25 minutes or until golden and firm. Let cool before serving. This recipe will make 12 large muffins or 24 small mini muffins. 

Happy baking and much love (and hope) to you...xoxo

Cranberry Orange Cake

Last week I had the honor of being invited to help cook (and bake ;) for a group of women who were on a Holistic Health Solitude Retreat. The heart behind the retreat was of women to find the space to heal, rest, grow and breathe. See at the end of the post for more info. It was set at a gorgeous location in northern Michigan looking over one of the most loved bays of Lake Michigan. It was just rejuvenating sitting at the shores of such beauty. Watching the sun rise and set  over the waters was one of my favorite parts. And more so, it was so amazing to watch women give themselves permission and grace to rest, to be nourished, all in efforts to be their most truest and best selves that God created them to be. Women are truly the force of beauty and change in the world. Such amazing respect for these strong and courageous women. And loved, LOVED, baking them yummy treats and bread to add to the amazing local and nourishing menu. On Saturday morning, the plans for a menu item was changed, and so I tried to whip up some extra autumn sweet goodness in a cranberry orange cake. That is how this recipe was born and now it is being documented for all of those that asked for such details to try and re-create.

I based most of this recipe off of one of my tried and trues, the Blueberry Lemon Cake from last summer, and then I made it a second time and added a few more additions to try and make it a little less crumbly and a little more moist. So I rested upon this final recipe as being the best to follow and give a whirl.

I'm glad to offer this recipe just in time for a little Thanksgiving treat. It would be a great addition to the spread or even for the holiday's morning as a coffee cake or maybe even the morning after for a little Christmas-shopping fuel. You know me, after Thanksgiving breakfast most definitely involves leftover pie or cake :) But cranberries and oranges with a little spice is great for any holiday gathering this time of year... The scents of the cake alone bless you with holiday cheer :)

Cranberry Orange Cake Recipe
{gluten, dairy, soy, nut, seed, refined-sugar, and eggs  free}

*can be easily made vegan* just don't add frosting or switch out honey with maple syrup

1 1/2 cup gluten-free oat flour (I grind my own from GF rolled oats)
1/2 cup of certified gluten-free rolled oats
3/4 cup of white rice flour or sweet sorghum flour works as sub
1/2 cup of tapioca flour
1/4 cup of coconut flour
1/4 cup of potato starch
1 cup of coconut palm sugar
2 ts. of baking powder (I use Hain for corn-free)
1 ts. of baking soda
1 ts. of sea salt

1/2 cup of applesauce
1/3 cup of pure maple syrup
1/3 cup of pumpkin puree
2/3 cup of melted coconut oil
1/2 cup of coconut milk beverage with 2 TB of apple cider vinegar
1 organic orange to get...1-3 TB of fresh orange zest and....
1/2 cup of freshly squeezed orange juice
optional additional orangey-ness: 4-6 drops of food-grade sweet orange essential oil,
or 1/2 ts. of orange flavoring

2 cups (1 pint) of fresh cranberries cooked down to 1 1/2 cups. Put 2 cups of fresh cranberries in a saucepan with 1/4 or so of water. Let the cranberries start to heat and pop open, do not let them get too hot or turn into sauce, just heat them long enough to get soft and reduce to 1 1/2 cups worth.

First grind your GF flours and mix well with all the other dry ingredients. Then mix in the wet ingredients, and lastly the warmed oil. Mix well and you will start to see the orange juice and baking powder do it's work and make the batter poof up a bit. Fold down and then mix in the fresh cranberries, but making sure to not over mix and break open the berries.

Pour in a coconut-oil-lined baking pan. I baked mine in a bundt or angel food cake pan. But you could also make this in a 9x9 circle or square pan. Bake in a 350 degree oven for 40 minutes or until it is no longer wet and giggling. The cake should show a clean toothpick from the middle of the cake and firm, but soft. no wetness. Pull from the oven and let it cool completely.

You can top the cake with this optional topping:

Honey Cream Frosting Recipe
1/2 cup of room temperature soft but NOT liquid coconut oil
1/3 cup of pure local honey ( or sub in maple syrup to make VEGAN)
2-3 TB of fresh orange juice plus 4-6 drops of food grade essential orange oil 
or 1/4 ts. orange flavoring
pinch of good sea salt

Whip up the ingredients with a fork in a bowl, DO NOT over mix because it will soften too much
Then you can spread/pour over a slightly warm cake and it will melt into the crust of the cake, or if it is cooled will be a frosting like topping and you can dress it up with fresh or dried cranberries on top and even some additional orange zest to add some color too. 

Serve warm with tea or coffee :) or as cooled-down or leftovers. Good both ways :)

Retreat INFO:
There will be more info coming soon- but I am working with a group of four wonderful women to start offering Michigan (local readers) one-day and three-day retreats. So much more info coming soon- just wanted to put a little bug in your ear if you are a local friend and this might be something you are looking for or interested in :)

Much love xoxo