New Fashioned Oatmeal Creme Pies

Remember those Little Debbie oatmeal pies you used to beg your mom to buy and usually she wouldn't- thanks mom! We all know they are junk food, but the kind of junk food that is o-so-good at the same time. Let's try a homemade version that'll satisfy that sweet tooth.

For the cookies you will need:

• 2 cups oats (I use gluten free)
• 1/2 cup coconut flour
• 1/2 ground flax 
• 1/2 walnuts, raw
• 2 cubes crystallized ginger 
• 4 dates (pitted)
• 1 teaspoon baking powder 
• 1/4 teaspoon salt 
• 1 teaspoon (or more) cinnamon

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• 2 eggs 
• 1/2 buttermilk (you can use yogurt, regular milk)
• 1/2 cup maple syrup 
• 1 teaspoon vanilla 

For the filling: 

• 1/2 cup (equal parts) butter and coconut oil (this means enough butter (cold) and coconut oil to equal 1/2 cup)
• 2 tablespoons maple syrup
• 3 tablespoons coconut sugar (if you like less sweet- go less) 
• cinnamon to taste

I used the food processor to mix the cookies and the filling but you can certainly use a kitchen-aid or hand mixer. 

Preheat oven to 350. 

Put all the dry ingredients into the food processor and pulse lightly. Combine wet ingredients in a separate bowl. Add into the processor and combine to mix. Scoop onto cookie sheet, flatten slightly and place in oven for 10 minutes. Makes 10 large or 14 smaller cookies- when sandwiched with creme cut that in half.

Clean out that food processor and while the cookies cook combine all ingredients for filling together. You may put filling into a bowl and reserve in fridge until the cookies have not just come out of the oven but cooled. 

When cookies have cooled spread filling and sandwich together. Store in a cool place. Bon appetit :) 

Warm Tomato, Bacon and Feta Salad

Hello, it's tomato season and time to enjoy nature's bounty. This is a salad that is hearty yet not too heavy- great for a weekday.

You will need :

• One container of Heirloom mini tomatoes (I happened to buy the ones at Trader Joe's that are in various colors- it's about 2 pints worth. This can be substituted with any tomatoes)
• 1/2 package of bacon (I used the organic nitrate free but you know what you like) 
• 1/2 cup of feta (sheep feta) 
• 2/3 cup blanched peas 
• 1/4 of a small red onion
• 10 mint leaves
• 1 small handful of fresh oregano 
• zest of half a lime 
• juice of a small lime 
• 1 teaspoon pomegranate molasses or reg molasses 
• 1/4 red wine vinegar 
• salt and cracked pepper to taste 

(I nice touch to this would be a handful of arugula tossed in for a peppery finish- as usual, I forgot this item in my refrigerator) 

Start by heating up a cast iron pan to med. Take half of a package of bacon and chop into pieces about the size of a domino. Put in cast iron pan. 

Meanwhile boil water and add peas to blanch for one minute. Drain and set aside. 

Wash and quarter your tomatoes and put aside in bowl. Add the peas in. Take the red onion quarter and cut lengthwise into thin strips add to bowl. 

As bacon cooks to desired done-ness set bacon to one side of the pan and turn heat off. Take cooked bacon out and set aside. The remaining fat should not be discarded- leave it in the pan. 

In a measuring cup add three tablespoons or so of the bacon fat left over- if you don't want to use this you can substitute olive oil for a healthier option (but come on, it's bacon- sometimes a little fat doesn't hurt). Add in the molasses, lime juice and vinegar- whisk together is create dressing. You can add more acid or fat depending on your taste. 

Julienne the oregano and mint leaves and put on top of the tomato and veg in bowl. Zest the lime right on top of this. Add bacon, nice and warm to heat the salad. Salt, cracked pepper and feta to follow. Toss while little warm and bon appetit. 

I served this meal to my husband with a whole wheat lavish bread, hummus and tapenade. With an boiled egg on the side for that bacon and egg combo to go with the salad. This is a protein hearty meal that works well in the heat of summer for lunch or dinner. 

Dark Chocolate Peanut Butter Cups topped with edible flowers

These homemade pb cups are filled with a salted honey pb and topped with beautiful, edible flowers. What's not to love?

For this recipe you will need:

• 2 cups dark chocolate
• 4 tablespoons good butter
• 2/3 cup cream or half and half 
• 1/2 jar (I used Teddy) peanut butter
• 1/4 cup raw honey 
• lavender and edible flowers (optional) about a handful (enough to top 12 cups)

You will also need paper muffin cups and a muffin tin (average size) for 6 or 12. This makes 12 cups but you could make them in batches. 

Note that you can also make these with any kind of chocolate you would like. 

Also, I made these fudge-y on purpose which means they need to be keep at a cool temp however, if you want the cups to set more and handle a little heat- or just to have more of a snap you can cut the butter and cream in half.  

First, line your (12) muffin molds with paper liners. Mix in a separate bowl peanut butter, honey and some coarse salt (for that Reese's effect). Set aside.  

In a double boiler or just over med-low heat in a heavy bottom pot add chocolate, butter and cream. You could hit this with a pinch of salt as well. Use a spatula to continually scrape the sides and bottom of the pot. You will want the chocolate to get glossy and smoothly melted. 

Almost there!Pour half of the mixture into the bottom of these 12 molds- it's easy to eyeball it and it doesn't have to be perfect. Now take the pb mixture that's been set aside. Put a dollop sized spoonful in the center of the molds that have had chocolate poured into them. Don't try to spread it- just let it sit as it falls. Now use the remainder of the chocolate to pour over the pb. Top with lavender and edible flowers :) 

Word of the wise: put your melted chocolate in a large liquid measuring cup with a lip to pour- this will save you a mess and frustration. 

Place in fridge to set at least 4 hours. You can cover with plastic wrap as the chocolate should not reach the top of the cups. Bon appetit. 

Cherry Crumble Pie

This cherry pie is not typical. It doesn't have fancy lattice work- a challenge with healthy gluten free crust. This pie also is not super sweet- it favors the tart cherries and sweet and buttery flavor of the almond flour used in the crust. Of course- if you like super sweet- that's an easy fix isn't it?

For the crust:

• 2 cups blanched almond flour
• 1 cup gf flour blend (any kind of flour you like- I used a flax, sorghum mix)
• 1/4 tsp salt
• 3 tablespoons butter
• 1 egg

Set aside for top crust:

• 1/3 cup brown or coconut sugar
• 1 tsp cinnamon
• 1 tablespoon softened butter

For the filling:

• 5 cups cherries (tart, fresh) pitted
• 1/2 sugar (or less)
• 1/2 coconut sugar 
• juice of one small lemon
• 1 tsp vanilla 
• 3 tablespoons cornstarch 

Preheat oven to 375

For the crust put all items into your food processor excluding the items "set aside" for the top. Pulse until it forms a ball. If it refuses to bind you can add a little cold water by the teaspoon at a time- do not  over do for gushy texture :(

Press as much of the mixture into a pie plate (likely 1/2 or so) as needed and cover with plastic. Chill in the fridge. With the remaining mixture add into a bowl with the remaining ingredients set aside for the top- work this with your hands into a crumble. Also set in the fridge. 

The filling is so easy I could fall asleep doing it (I mean after the arduous task of pitting all those cherries). Take all ingredients and mix gently together. Take chilled crust out of the fridge and pile the filling high, making the center highest. Put bowl of crumble topping on top. Feel free to taste the crumble first- add more cinn or sugar if that's how you like it. Bake in 375 oven for 60-70 min until brown on the edges. Most serve with vanilla ice-cream when warm- Bon appetit.

Old Thyme Gin & Tonic

Tired of the same old gin and tonic?
It's hot, we all want the refreshment of a summer time drink but let's HERB it up a little shall we?

This is my Old Thyme Gin and Tonic!

You will need:

• 2 1/2 oz Gin (New Amsterdam has a nice vanilla undertone -or Hendricks) 
• 3 oz Tonic (classic) 
• 1 Thick slice of lemon
• 2 Sprigs lemon thyme 
• 3 Thin slices garden cucumber 
• Ice 

Measure gin and tonic into a glass. Cut a thick slice of lemon and partially squeeze into the tonic. Thread lemon thyme into the center of the lemon to hold it up nice and pretty. Slice a few cukes in and top with ice (careful not to crush lemon)! Enjoy. 

Peanut Butter and Jelly Smoothie

Yes, at heart, sometimes we just want a peanut butter and jelly. But maybe it's a hot summer day and we want a cold smoothie at the same time. Can't we have it all?
Try this!

You will need (aside from a blender):

1/3 cup Peanut Butter
1/2 frozen wild blueberries (the itty bitty ones)
2 fresh apricots (you could use a few strawberries, or a plum quartered or other berries)
1 generous spoonful of blueberry (or other) Jelly (I use the whole fruit- no added sugar kind)
1 tablespoon vanilla protein powder (or almond flour- this will froth the smoothie)
up to 1 cup of almond milk 

Put everything except almond milk in blender. Try not to put peanut butter first. It will just stick. Add half of the almond milk and start to blend. It will be thick- to "move" the smoothie and thin it out- continue to add more and more milk until it's at desired consistency - Bon appetit.
xoxo -Renee

Cast Iron Roasted Chicken with Farm Fresh Carrots and Beets

Maybe we've already done a roasted chicken before but this is a nice alternative to a roasting pan. It comes out moist and delicious in a heavy cast iron pan.

Preheat the oven to 475 with cast iron pan IN OVEN

You will need:

• One whole chicken (4 lbs or so- this will feed three or so depending on hunger) 
• One bunch of farm fresh carrots (about 6 small) (scrubbed clean tops removed and saved)
• Two/ three large farm fresh beets (scrubbed clean tops removed and saved)
• 1/2 Red onion, coarsely chopped
• 4 Cloves of garlic, peeled and whole 
• 1/3 Stick of butter (melted) 
• Olive oil (optional)
• 2 Tablespoons Dijon mustard 
• 2 Tablespoons Pomegranate molasses 
• Few sprigs fresh parsley 
• Few sprigs fresh thyme
• Few green spring onions 
• Salt and pepper to taste 
• 21 Seasoning spice (this is a blend created by Trader Joe's - it's optional) 

While the oven is preheating to the high of 475, take the time to wash your herbs and veggies. Cut tops off of the carrots and beets and set aside for cooking as greens for a side dish. Rinse out your chicken and remove any giblets or extra organs inside the bird. Place the fresh thyme and green spring onions right inside the empty bird cavity. 

Slice carrots length-wise and beets in thick round slices so the spiral inside shows. Lovely. Put the veggies in a bowl and add a third of the melted butter (yes, a third of a third), the garlic, onion, parsley (chopped well), mustard and pomegranate molasses. Stir and set aside. 

Take the hot cast iron out of the oven.  There's obviously fat surrounding this bird but if you want to ensure it not sticking to the hot pan go ahead and drizzle some olive oil at the bottom of the pan. Season the whole chicken with salt and pepper then place the chicken breast side down in pan- it will sizzle immediately. Pour the remainder of the butter over chicken and sprinkle with 21 spice- (you could sub this with a lemon/ pepper) Bake for 25 min. 

Take out of the oven. The breast side that is down is already starting to golden from the heat of the cast iron and the fattier side that is on top will. Turn the oven temperature down to 350. Add the bowl of veggies around the chicken. Place back in oven for another hour so until chicken and veggies are cooked through. 

What to do with beet and carrot tops? 

Don't throw them out. Chop roughly the beet tops and a little less than half the carrot tops just torn from the tops then chopped. Saute in a pan with olive oil on med heat with 1 tablespoon capers and sprinkle with a half handful of coconut sugar. Finish off with a dash of rice wine vinegar and coarse salt. This has bitter, sour, sweet and salty- such a goof combo! Yum. 

Traditional Orange Sesame Chicken

Yes, it tastes a little like take-out but wayyyyy better...

You will need:

• 1 - 1 1/2 boneless, skinless chicken cut into small pieces (the thinner the better, I learned that the hard way- if it's too thick you will feel like you are cooking forever)
• 1 cup of cornstarch (divide this into 1/4 cup for marinade and 3/4 for coating the chicken (Not the healthiest but you could go halves with arrowroot or flour however, nothing quite substitutes the cornstarch) 
• 2 eggs beaten in a shallow bowl 
• 1 1/2 cups coconut oil (however you may need some in reserves if your oil level goes low when frying)
• 1 handful sesame seeds 
• 1 hearty pinch crushed red pepper flakes 
• 3 cups trimmed and washed green or wax beans optional 

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For the marinade: 

• 1 cup chicken broth (I used homemade but store bought will do) 
• 1 large orange- juice and zest 
• 1/2 cup coconut sugar 
• 1/3 cider vinegar (or red wine vinegar)
• 1/3 cup soy sauce (I use San- J) 
• 1 tablespoon Asian garlic chili paste  (in Asian stores- has the rooster on it - can be substituted with garlic chopped) 
• 2 teaspoons siracha 
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper 

To start clean and cut your chicken into cubes or strips. Combine all ingredients in marinade and whisk until thoroughly blended. Put aside 1/3 of this mixture for later while you add the marinade to your raw chicken and marinate in fridge for at least one hour if not longer. The cornstarch you've put aside for this will be added LATER to the 1/3 cup remaining. 

Next, put your coconut oil in a wok or saucepan on med-high for frying the chicken. Meanwhile, take that 1/3 amount of marinade mixture and blend in the 1/4 cornstarch with a few tablespoons of water and place into a pan on medium- once it thickens put it on low and let stand. If you choose to use green or wax beans - once they are trimmed add these into the sauce while it cooks off and you finish prepping the chicken. They should soften. 

Whisk your eggs in a bowl. You should have a separate bowl for the 3/4 cup cornstarch. Drain your raw chicken of the marinade and dip into egg and then starch one at a time before putting into the fry oil about four chunks at a time so as not to bring the heat down to low for cooking. Cook until golden around three minutes per batch - however check depending on the size you've cut your chicken. As these batches finish off add them (after draining) to the sauce with the beans that has been put on low/warm. Once these are all cooked and stirred into the sauce serve over a nice white or brown rice (I made mine with coconut water) and top with sesame seeds and red chili flakes or even scallion. Yum, yum, yum. Happy eating in what was once take-out! Bon appetit!

Lime in the coconut TRUFFLES

(*For what it's worth :these are grain-free, lactose-free)

A recipe from my mom-in-law with an added kick- Think lime in the coconut!

For these truffles you will need:
1/2 Cup coconut milk
4 Tablespoons coconut oil
1 lb chocolate Semi-sweet or bitter, darker the better for me (these can be from a bar, chocolate chips- whatever)
1 Tablespoon Vanilla (or almond) Extract
1 Teaspoon Lime Zest
3/4 cup cocoa powder (higher quality the better)
Pinch of powdered sugar or stevia (optional)


Over a double boiler or a heavy saucepan combine all ingredients (excluding the cocoa powder and powdered sugar) over med heat- not too hot as you may scald the mixture. With a spatula scrape the sides and mix until ingredients are well blended. Cool and place in the refrigerator 4-6 hours until the mixture is set.

Set out a shallow bowl with cocoa and if desired blend in some sweetener- this is optional (you could also use nuts, coconut, etc).You can scoop the mixture with a spoon and roll these truffles to look perfect then roll into your cocoa mixture OR keep them rustic looking like pebbles- I did this partially because I like the look and partially because it's nearly 90 degrees out today and they will melt fast!

Why make truffles in the heat?  They chill nicely, and although decadent- are a small, refreshing chocolate treat- not to heavy- and SIMPLE to make!
These should taste all chocolate with a hint of coconut & lime, bon appetit!

Summer Spritzer Anyone?


Try the Lavender Gin Dandy with a Twist (of course...)

For this drink you will need:

6 Mint Leaves
3 oz (or less) Gin
1 1/2 oz Lemon Juice
3/4-1 oz Lavender Simple Syrup
Top with Club Soda & a Twist

Muddle these leaves in the bottom of a glass with syrup (recipe below). Add juice and gin- stir. Add in remaining ingredients and enjoy!

To make Lavender Simple Syrup put in a saucepan equal parts sugar to water (cup for cup) and let boil down into a syrup of desired thickness- more of sugar or water can be added. Add in a small handful of dried lavender while boiling- you can add more or less depending on how flowery you'd like it. Cool, store in jar in fridge.

Duck, butter basted with a Kohlrabi and Sweet Potato Puree
& Cool Pea and Feta Salad

Duck, duck, ...Kohlrabi?

Word to the wise: don't look at cute pictures of duck before making this dish. For me duck is one of my favorite things to make- however, most people don't make it or don't make it right. If you've been wanting to try duck- try this. If you love duck and never make it - try this. If you love duck and make it all the time- try this.

Where does the kohlrabi fit in? It's my new favorite veggie. Slaw, saute, mash. Kohlrabi is versatile and delicious. It's a broccoli stem meets parsnip? I don't know except it's delicious and beautiful! Use the body, use the stems - magic.

For this meal you will need:
Duck:
One Duck breast
Salt and Pepper to taste (be generous)
1 Tablespoon Rice Vinegar
1 Teaspoon Olive Oil
Pinch Sugar
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1 Large Spoon
1 Tablespoon Butter
Small bunch of herbs (Tarragon, Thyme, Rosemary - whichever you'd like)

You can choose to marinate this duck or not. Prepping it with salt and pepper will do just fine.
If you choose to marinate the duck place duck in a bowl or bag with above ingredients minus the butter and herbs for 6 hours or so. However when prepping the duck to cook wipe excess marinade off the duck's fatty side so as not to burn it on high temp.

When you are ready to prepare the breast score the duck with a sharp knife (almost like you would an avocado- into diamonds) on the fatty side. This side will down "face down" into the hot pan first.
To make the duck you will need a cast-iron or similar pan. Make sure the pan is hot for searing (med-high).
Place the duck fatty side down and let stand for 2 minutes. Turn the temp down to med/ med-low.  Continue to cook for  about 5 min. You will want to render out the duck fat so it becomes thin and crisp. Once this happens turn the duck over to cook for another 5 min. Turn back over to the fatty side and add butter and herbs- turn the heat to med/low and tip the pan towards you with a basting motion of a wide spoon continue to spoon melted butter over the duck as it continues to crisp and golden.
Once it has achieved the desired color remove from the heat and let rest. After 5 min slice open and fan onto a plate.
(One breast will feed two so you may want to double the recipe depending)

[So you know: You can use the drippings of butter, herb and duck fat left over with some red wine cooked down to make a pan sauce]


Kohlrabi & Sweet Potato Puree

You will need:
One very large Kohlrabi (or two med-large or three med-small) peeled or unpeeled but at least leaves removed
Two small Sweet Potato (peeled :( normally I like to keep the skin but for smoothness- not today)
1/2 Cup Greek Plain Yogurt
1/2 Teaspoon Chinese 5 Spice
Dash Cayenne pepper
Salt to taste (I used a smoked salt but whatever you have is great)

Cut into large cubes the peeled sweet potato and kohlrabi. Boil on the stove like you would potatoes for mashing. When they are just fork tender drain them and throw them into the food processor with the rest  of the ingredients. If you need to loosen up the mixture add a little olive oil or more yogurt.

Go the extra step: Don't throw out those kohlrabi leaves on top!! Save them along with two med onions (yellow and red) and saute them together with a little olive oil, salt and pepper (hold off on adding the salt til they start to caramelize)- to finish them off you can deglaze the pan with a little red wine. Put these right on top of the kohlrabi puree.


Pea and Feta Salad

You will need:
1 Cup Peas (fresh and de-shelled)
1/4 Cup Sheep Feta
Juice of 1/2 a Lemon
Olive Oil
Smoked Salt (or reg Salt)
Heavy Pepper to Finish

Put a small saucepan with water on the stove to boil. Add the peas and just blanch them to cook. Place into a small bowl. Crumble feta on top, cut lemon in half and juice on top peas and feta, drizzle oil and salt and pepper on top. Easy Peasy- pun intended.
Bon Appetit

Zucchini Banana Bread with Browned Buttercream Frosting

Recently with the heat, I have been not able to keep up with my bananas. I come home, and there they are, on their little hook, looking all spotty. (Quick little fun fact, the smell of ripe bananas is not something pleasant to me, its not the story to be telling on a food blog, so if you ever want to know why the smell of ripened bananas literally makes my stomach churn, ask me the next time you see me!) So naturally, because of my hatred for the smell and needing them off my counter, I have turned to the classic banana bread solution. Well, I looked around to see if there was anything else I could use to spice up my usual banana bread, and there comes in the zucchini. I have always loved zucchini bread, and I have always loved banana bread, put them together and whoa doggy its brilliant. Enough said here is how to make it:

Ingredients for Bread:

1/4 cup unsalted butter, melted
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg
6 ounces vanilla or plain yogurt
1 tablespoon vanilla extract
1 3/4 cup grated zucchini, loosely packed
1 to 1 1/4 cups mashed bananas (1 large or 2 small very ripe bananas)
2 1/3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt, optional and to taste

Preheat oven to 325F, grease and flour a 9-by-5-inch loaf pan.
Melt the butter. To the melted butter, add the sugars, egg, yogurt, vanilla, and whisk to combine. Add the zucchini, bananas, and stir.
Add the flour, baking soda, salt, and stir until just combined. Do not over stir. Pour batter into prepared pan(s) and bake for about 60 to 65 minutes (this is for one 9-by-5-inch loaf), or until top is golden. Allow bread to cool in the loaf pan for at least 30 minutes before removing from the pan and transferring to a rack to finish cooling.

Ingredients for Browned Buttercream Frosting:

1/4 cup unsalted butter
4 tablespoons cream cheese, softened
1 1/2 cups+ confectioners’ sugar, sifted
2 teaspoons vanilla extract
1 tablespoons+ cream or milk, optional and to taste

Brown the butter in a small saucepan on the stovetop, heating over medium heat. Swirl the pan or stir frequently for about 5 to 7 minutes, until the crackling and foaming has subsided, the butter has browned, and has a beautiful nutty aroma.

Transfer hot butter to medium-sized mixing bowl and allow it to cool for about 10 minutes. Add the cream cheese, confectioners’ sugar, vanilla, and whisk to combine. Based on desired frosting consistency and taste preference, add the cream or milk one tablespoon at a time, until desired consistency is reached, playing with sugar and cream ratios as necessary.