DIY Peanut Butter Cups

by Jenny Irvine // June 4, 2014 // 1 Comment

Seriously these little cups are a tiny piece of heaven. In the low carbohydrate world they are often referred to as “fat bombs” since they contain some of the good fats (*medium chain triglycerides) to help your body function at its optimal level-however something about eating a “fat bomb” just doesn’t sound right to me- regardless of how good they taste.

Here are some variations we enjoy at our homestead- feel free to create your own. Be sure to comment back here and let me know how they came out. Try almond butter in place of the peanut butter; add a 1tsp. of vanilla extract or a 1 T. left over coffee, sprinkle with sea salt instead of peanuts, mix in shredded coconut, or sprinkle with dye free sprinkles for a special treat for the kids.

DIY Peanut Butter Cups

(the following may contain affiliate links to products I personally use-under no circumstances are you obligated to purchase them through my direct link-but, if you should decide to do so I will receive a small percentage of the sale- that helps support this blog.)

Yields; 24 cups

Ingredients;

1 C. Coconut Oil

1/2 C. Peanut butter

1 Tsp. Sweetener of choice (i.e Truvia, agave)

8 T. Cocoa Powder

1/2 C. Unsalted Butter (use Earth Balance Butter to make it dairy free)

(crushed peanuts optional)

Instructions;

1. In a medium sized, over low/medium heat, gently stir in all ingredients until well combined and melted.

2. Carefully pour in silicone cupcake pan, foil cups, or any cupcake liner really.

3. Add a pinch of crushed peanuts (or desired add in) if desired-if not leave it be.

4. Freeze for 30-35 minutes and enjoy. You will want to leave these in the freezer until ready to serve as they do melt rather quickly.

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If your not sure what exactly a medium chain triglyceride is here is a great article.

Dairy Free; Strawberry Blast Smoothie

by Jenny Irvine // June 2, 2014 // 3 Comments

We have made many combinations of smoothies over the years but this strawberry blast smoothie still ranks among one of our homestead favorites-be sure to make extra and freeze some for a special frozen treat after school. (Disclosure; this recipe includes affiliate links- if you should choose to purchase a particular item from my direct link- my family will receive a small percentage of the sale-and, for that we thank you graciously.)

Dairy Free; Strawberry Blast Smoothie

Yields: 2 (8 oz. Drinks)

Ingredients –

Handful (about ¾ C) each Strawberries, Pineapple, Mango

½ Orange or 1 small mandarin orange

1 C. Water

1 T Honey or Agave

Ice **

Instructions –

1. Blend all ingredients until smooth. I normally use our magic bullet or the immersion blender for quick afternoon smoothies with the kids as I find the clean up to be quite easy.

** If Frozen Fruit is used – omit Ice

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Salmon Quiche with Sweet Potato Crust; Gluten, Dairy, and Nightshadefree

by Jenny Irvine // May 29, 2014 // No Comments

This recipe excites me every time I make it-why, you ask? Well, there are actually several reasons. It is super simple to make and even freezes great for make ahead meal planning (so make two and freeze one) Secondly, it is a recipe my entire family can eat since it is gluten, dairy, and nightshade free . Third, it can be eaten for breakfast, lunch, or dinner, and-lastly, it tastes great hot or cold.

Salmon Quiche with Sweet Potato Crust

Yields: 1 – 8×8 or pie dish quiche

Crust Ingredients –

1 Sweet Potato, sliced into thin rounds (enough to cover the bottom of a 8 x 8 baking dish twice)

2 Eggs

¼ C Almond or Coconut Milk

1 T Fresh Rosemary (minced)

Pinch of Salt and Pepper

Crust Instructions –

1. Preheat oven to 350 degrees

2. Layer the bottom of (lightly sprayed) 8×8 baking or pie dish with 2 layers of sweet potato slices.

3. Sprinkle with Rosemary

4. Mix eggs and seasoning and pour over potatoes.

5. Bake for 15 minutes – remove from oven and continue with filling below…

Quiche Ingredients –

6 Eggs

1 ½ C Almond or Coconut Milk

1 tsp. Salt

1 tsp. Dijon Mustard

1 tsp. Dried Dill

½ tsp. Black Pepper

1 T Bacon Bits

1 T Minced Garlic

½ C Green Onions (thinly s

4 oz. Smoked Salmon (flaked into small pieces)

Filling Instructions –

1. In a large bowl, whisk eggs, milk, mustard, bacon bits, garlic, onions and seasonings until frothy.

2. Sprinkle the salmon over the baked sweet potato crust.

3. Pour egg mixture over salmon.

4. Bake in 350 degree oven for 40 – 45 minutes or until center is set and toothpick test is clean.

5. Cool on wire rack 20 – 30 minutes before cutting.

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