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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Grandmas Greek Dressing and Marinade

by Jenny Irvine // May 30, 2014 // No Comments

Whether your looking for an awesome dressing for your mixed green salad or simply looking to marinate that beef tenderloin at the holidays-this recipe is a must try and a family staple in our home! I literally could drink it out of the bottle. It is the perfect combination of sour, spice, and zest.

We frequently make a triple batch of this marinade for summer bbq’s to tenderize our chicken or make mouth watering grilled beef the results are nearly always the same – pure goodness.

Grandma’s Greek Dressing and Marinade

Ingredients;

3/4 C. Olive Oil (or Grapeseed Oil)

1/4 C. Fresh Squeezed Lemon Juice

1 T. Garlic Powder

1 T. Oregano

1/2 T. Dried Basil

1/2 T. Fresh ground pepper

1/2 T. Sea Salt

1/2 Tsp. Onion Powder

Directions; In a medium-sized bowl simply whisk all ingredients together until spices are mostly dissolved and well combined. Pour into a clean salad dressing bottle or keep refrigerated in a mason jar for future use. If using for a marinade simply whisk and pour in a gallon ziplock bag along with your desired meat- it makes for a fabulous grilled beef tenderloin.

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