• Raspberry Compote

    Raspberry Compote is the perfect topping for homemade yogurt. Or ice cream… or toast… or pound cake… or over goat cheese… or swirled into pancake batter. See where I am going here? It takes anything and elevates it; perfect for entertaining or just making Sunday morning breakfast a little more exciting! Bright, slightly sweet and so easy to make; this is a great recipe to have in your repertoire! Raspberry Compote 12 oz of raspberries (2 small containers or one of those big long ones) 1-3 Tablespoons of real maple syrup (all dependant oh how sweet you like it, if it was just for me I would do a heaping…

  • Homemade Yogurt in the Instant Pot

    Homemade yogurt. Never would I ever have thought I would be making homemade yogurt. Now… well now, I can never go back to buying it at the store! Who knew how easy it was to make? I use my Instant Pot DUO 80to make it and the process is surprisingly simple. There are a few steps to getting it right but once you get the hang of it it is easy. We like whole milk yogurt as a family so I use organic whole milk but I am sure low-fat milk would work as well. Also coconut milk and soy milk, but I have yet to try those out! I…

  • My Instant Pot Review

    Behold the mighty Instant Pot. If you follow me on social media then you are aware that I love it… I mean, okay, it is bordering on an obsession. My Brother and Sister-In-Law gave me the Instant Pot DUO80 for Christmas and I could not wait to get back home to use it. It came out of the box a couple of days before the New Year and it has taken up residence on my kitchen counter ever since. It is used almost every day and sometimes multiple times a day. It seems to do EVERYTHING. It is part pressure cooker, part yogurt maker, part rice maker and part slow cooker.…

  • “Best Ever” Coconut Oatmeal

    Oatmeal… I grew up on the Quaker Maple & Brown Sugar packets… LOVED them, a very frequent before school breakfast. I think it’s because of those little packets that I like my oatmeal sweet and fairly creamy… or it can taste like cardboard. I was standing in front of the fridge trying to figure out what to put in my oatmeal to make it as good as those packets and I saw an opened can of coconut cream (what is the real difference between that and full fat coconut milk?)…perhaps this would work? IT DOES! The coconut cream (or milk) lends a sweetness without having to douse the oatmeal in…

  • The Perfect Frittata

    I tried forever to make a non-rubbery, non-dry, non-salty frittata. It is not easy! I stumbled upon Andrew Feinberg’s Slow-Baked Broccoli Frittata on food52 and I knew I had found the solution! Slow cooking it in the oven is key. Get creative with the fillings! Leftover roast vegetables play so well here as do odds and ends of cheese or a few leftover pieces of bacon (does that ever really happen?!) even pesto would be awesome swirled into the eggs! FRITATTA BASE & METHOD Serves 4 10 large eggs Olive Oil 1 teaspoon kosher salt & ground pepper, plus more to taste   Anything below could be used to make…

  • Granola “Formula”

    So I call this a “formula” not a recipe because it is just a base to start from so you can tailor it to your tastes. I first found the root of this “formula” through my darling friend Page. Years ago she made me some granola from the NY Times for the holidays and I was hooked! I have tried so many variations on it over the years but these are the basics that just keep working! GRANOLA “FORMULA” 3 cups old-fashioned rolled oats (I use gluten free!) 2 1/2 cups nuts: I do any combination here, 1 ¼ cups of almonds and 1 ¼ cups of pecans or you…

  • Frozen “Cookie Dough” Bites 

    Frozen “Cookie Dough” Bites I adapted these from a recipe a friend forwarded on but not sure of the origination! They remind me so much of those little frozen toll house cookie dough bites you could buy back in the good old days (elementary school!)- no refined sugar or wheat, win-win! – 1 cup gluten free oats – 1 tablespoon melted coconut oil – 1/4 cup real maple syrup – 1/2 cup pitted dates – 1 teaspoon of pure vanilla – 1/4 teaspoon sea salt – 1/2 cup mini chocolate chips Add all ingredients except chocolate chips to food processor. Pulse until combined with no big pieces. Then add the…

  • Banana White Bean Muffins 

    Those amazing chocolate black beans muffins and brownies are everywhere… it got me thinking; can you bake with white beans? Yes, yes you can. We love flourless muffins in this house and these are fast and easy. And my kids will eat anything that has chocolate chips involved. Banana White Bean Muffins 1 ripe banana 1 can white beans drained and dried 1/4 cup almond butter 1/4 cup pure maple syrup 2 tsp pure vanilla extract 2tsp flaxseed meal (optional, I like the texture it adds) 3/4 tsp baking powder 1/4 tsp salt 1/8 tsp baking soda 1/4 cup mini chocolate chips for plus a few for the tops Preheat…

  • Cold Brew Coffee 

    Happy 4th of July! This is the perfect recipe to make to get you back in the swing of things after a fun holiday weekend! I have wanted to try to make my own cold brew every since I got hooked on Trader Joe’s cold brew and of course Grady’s (the best!) too. I went looking for some bottled cold brew at the local grocery store in RI and everything had added sugar… What is up with that? So after a little research I think I have perfected it! Start by going to the “grind your own” section of your grocery store. Pick your favorite whole bean and grind it…

  • Gluten Free Coconut Granola

    So here we go, inaugural blog post! This recipe is totally worthy of being the very first one! This is my absolute favorite granola. No refined sugar, no nuts & no dried fruit. I think it is even considered Paleo! I love it on yogurt in the morning with some fresh fruit. Truth be told I think you could even use it as an ice cream topping… Dinner Party sundae bar anyone? Make sure to sign up to receive posts via email (over there to the right)! Let me know what you think!   GLUTEN FREE COCONUT GRANOLA (aka Cracklin’) 1 CUP GLUTEN FREE OAT FLOUR (I make my own…