Chocolate Almond-Coconut Smoothie

A little over a week ago, we found out that our youngest daughter is allergic to peanuts as well as a few other foods. The allergies are in the moderate-low range, however the nurse said to keep an eye on the peanut allergy as it could become worse.

I’ll have to say, our little girl was pretty disappointed to learn she was allergic to one of her very favorite foods — tomatoes not so much, but peanut butter!

She loves peanut butter!

I tried to encourage her with all the foods she is not allergic to and mentioned that almond butter is pretty amazing! She was delighted, and I think she is going to be very pleased with this new smoothie — although I’m going to have to replace the banana in hers. Another allergy!

I hope you will enjoy this new recipe as well!

Chocolate Almond-Coconut Smoothie

*I prefer to use all organic ingredients

1 cup vanilla almond milk

2/3-3/4 cup ice

1 banana, in pieces

1/2 cup raw oats

2-3 Tablespoons almond butter

2 Tablespoons cocoa powder

2-3 Tablespoons shaved coconut

***

In a blender, combine all ingredients and pulse until mixture begins to combine.

-Mix on medium-high for approximately 45 seconds or until smooth.

-Garnish with additional coconut and a few chocolate shavings, if desired.

-Serves one, but can easily be doubled.

***

A rich and creamy smoothie that is perfect for breakfast, a snack or even dessert!

Enjoy!

Raspberry-Honey Cupcakes

Can you believe we’re in the last few weeks of spring — then headed into the glorious, sun-filled days of summer?

As many of you already know, we are a homeschooling family, and in these last few weeks, it is getting harder to stay focused on our studies. I find my daughters, as well as myself, gazing dreamily out the windows. The weather is warmer, the days are growing longer, and let’s face it, it’s a wonderful time of year to be outdoors! We’re in the home(school)-stretch and should be finished up by early next week!

I felt it was only fitting to celebrate a  wonderful homeschool year, two lovely daughters who fill every day with sunshine and a hip-hip-hooray to summertime! I was inspired to make these cupcakes by my girls — a touch of honey topped with a dazzling raspberry pink! And … no artificial colors are needed for the frosting!

Honey Cupcakes

*I prefer to use all organic ingredients

1/2 cup butter, softened

1/2 cup coconut oil, softened

3 large eggs

2 Tablespoons vanilla

3 Tablespoons raw honey

1 cup raw cane sugar

***

1/2 cup plain yogurt

1 cup vanilla almond milk

***

2 cups flour

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

***

-Preheat oven to 350 degrees Fahrenheit

-With a stand mixer or hand mixer, blend butter and coconut oil well. Add eggs, vanilla, honey and sugar and mix on medium for 2-3 minutes allowing mixture to become light and fluffy.

-Add dry ingredients alternately with vanilla almond milk and yogurt. Mix until well incorporated, but do not overmix.

-Fill cupcake liners approximately 2/3 full, and bake for 17-18 minutes or until toothpick comes out of cupcakes clean.

***

Raspberry-Honey Frosting

1/2 cup coconut oil

1/2 cup palm fruit oil

1 Tablespoon vanilla

***

2/3 cup raspberries, fresh or frozen

1/2 cup raw honey

***

3 2/3 cups powdered sugar

***

-With a stand mixer or hand mixer, beat oils and vanilla until smooth and creamy.

-In a saucepan, heat raspberries and honey on low until berries have softened.

-Gently pour the raspberry-honey mixture through a colander — push with a spoon to extract all of the raspberry juice and incorporate into the oil and vanilla mixture.

-Gently begin added the sifted powdered sugar about one cup at a time — mixing well after each addition.

-After frosting cooled cupcakes, garnish with additional raspberries and/or coconut flakes, if desired.

-Makes approximately 2 dozen cupcakes

I think these cupcakes are especially wonderful when enjoyed outside in the sunshine!

Enjoy!

Honey Lemonade Recipe

I’ve been taking a stroll down Life Bellissima’s memory lane and found one of my very first recipe posts! Please excuse my first photos, but I couldn’t help but reblog this because this Honey Lemonade truly is one of my favorites! I hope you will enjoy! 😉

Honey Lemonade

3/4 c. local honey

1/4 c. organic raw cane sugar

1 c. organic lemon juice

5 c. water (divided)

Combine honey, sugar and one cup water in a saucepan. Stir constantly over low heat until sugar completely dissolves.

Remove from heat. Add the lemon juice and 3 cups cold water — stir well.

Pour into a pitcher.

Add an additional cup of cold water or one cup of ice.

Add fresh blueberries, mint or strawberries (or maybe all three!)

Pour over ice and enjoy!

This recipe can easily be doubled!

View original post

The Joy of Chickens

It’s been almost two years since we came home with seven fluffy bundles in a small cardboard box. Little did we know what a wonderful experience it would be to welcome Chickaletta, Henrietta, Apple Bloom, Cinnamon, Ariel, Midge and Rosa to our family! We were excited, for sure, but little did we know how sweet and endearing chickens could be!

Naturally, I could start by saying that we love our chickens for the wonderful bounty of eggs they supply us with, and that would be 100% true! It’s still a delight to check the nesting box each day and find a beautiful arrangement of tan and brown-hued eggs.

But the love doesn’t stop there — the girls, as we call them, bring so much joy! Their almost-animated expressions, whimsical antics and inquisitive nature make us smile and laugh each and every day! As I’ve mentioned in an earlier post, the hens might have their squabbles, but they always remain extremely loyal. If one gets separated while out foraging, she will call for her sisters, with growing intensity, until they are re-united.

The hens greet us cheerfully each morning  — unless, of course, the weather is exceptionally cold and snowy, and with that I can completely sympathize. I love how they  answer and immediately come running to, “here, girls!”, “here, honey”, “here, chick chicks, and even “here, kitty kitty” when I’m calling our cat. When any one of us are outside, the chickens will gather around — content to spend time with us, sit next to us on a picnic blanket or follow us through the yard. They are especially delighted if we’ve brought them one of their favorite treats — oatmeal, fresh fruit or maybe a side dish of pasta.

I love watching the chickens forage out in the yard free-range and seeing their excitement when they find something particularly wonderful! Like clock work, they will come waddling back as the sun begins to set — perhaps after spending time in the grape vines  or near the fruit trees. They are undoubtedly very full and content as they walk back to the coop like best friends, hopping onto their perch as they settle down with their soft murmurs and whistles.

And seeing their contentment, their joy in the simplicity of a warm spring day or a cool summer evening, their delight in a cluster of grapes or a bowl of oatmeal with sliced banana in turn brings me much joy!

Mother’s Day Lemon Meringue Pie

Mother’s Day is one of my favorite days — celebrating our wonderful mothers as well as the joys of motherhood.

God has blessed me with a wonderful mom whom I cherish, and since Lemon Meringue Pie is one of her favorite desserts, I would like to dedicate this post to her in honor of Mother’s Day. 

In addition, God gave me the great blessing of two precious daughters, so this post is dedicated to them as well. They are my treasures.

Pie Crust

*I prefer to use all organic ingredients

1 1/4 cups flour

1/2 teaspoon kosher salt

2 Tablespoons palm oil

6 Tablespoons coconut oil, cold

5-6 Tablespoons ice water

-Preheat oven to 475 degrees

-In a food processor, gently combine all ingredients on pulse until dough forms medium-sized pebbles. Do not over-mix. Alternatively, a pastry cutter can be used to blend ingredients.

-Wrap dough in plastic wrap or place in a small glass bowl, and refrigerate 10-15 minutes until chilled.

-Gently press pie dough into a 9 inch pie dish and return to refrigerator for 20-25 minutes.

-Prick dough with a fork, and bake in a preheated oven for 8-10 minutes or until softly golden.

Lemon Pie Filling

*Slightly adapted from the Joy of Cooking Cookbook

-In a medium-sized saucepan, blend together:

1 1/4 cups raw cane sugar

1/3 cup cornstarch

1/8 teaspoon kosher salt

Blend  in well:

1 1/2 cups water

1/2 cup fresh lemon juice

Whisk in:

4 egg yolks

3 Tablespoons coconut oil

-Stir over medium heat with a wooden spoon until mixture begins to simmer. Cook for one minute — mixture will thicken. Pour into prepared pie crust.

Meringue

-With a stand mixer or hand mixer, whisk until soft peaks form:

4 large egg whites

1/4 teaspoon cream of tartar

-Slowly blend in:

2 Tablespoons raw cane sugar

1 teaspoon vanilla

-Spread meringue over hot pie filling, ensuring edges of crust are sealed.

-Bake at 325 degrees for 15 minutes.

Wishing you a beautiful and joyous Mother’s Day!