Archive for the 'Recipes' Category

Homemade Baby Food: Feed Our Babies Locally&Seasonally

Tuesday, June 11th, 2013

Homemade organic baby food has gotten easier with the increase in new baby food making appliances and the availability of organic produce. I encourage you mamas out there to give it at try. Here are a few options on blending up your baby’s buffet: -Beaba Baby Cook Baby Food Maker- it steams, blends, warms, defrosts […]

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Gone Bananas

Sunday, April 28th, 2013

I just taught a great cooking class “Gone Bananas” x2. We drew a banana, learned about the healthy attributes of a banana, and cooked with bananas as our only sweetener. It was a fun class!! Here is one of my families current favorite recipes that use banana: Gone Bananas Banana Spice Cakies Ingredients 1 cup […]

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Chamomile Orange Tea

Tuesday, April 9th, 2013

I love chamomile tea. I usually purchase and enjoy Trader Joe’s Chamomile Tea… but recently I have been getting it in my CSA box. I cute little bouquet that would make an adorable centerpiece decoration! But, I decided to make fresh chamomile tea instead. Simple: Wash the bouquet. Have a child (good for them-good for […]

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Turkey&Veg Over Spinach

Thursday, March 14th, 2013

This is very fresh. Very veggie. Very good. Saute any of the following in coconut oil: zucchini slices, grape tomatoes, onion, crushed garlic, chopped turkey cutlets or tenders (organic, free-range), a handful of fresh herbs. Saute until cooked. Prepare each plate with a good helping of washed spinach. Place a scoop of the Turkey&Veg mix […]

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Breakfast: Baked Apples & Baked Eggs

Thursday, March 14th, 2013

Oh my goodness! This breakfast leaves you thinking about it for days… and it is so easy. Baked apples stuffed with honey, coconut oil, cinnamon, raisins, and almond meal. Sautéed greens with tomatoes, bacon, onion, fresh herbs, and eggs. A quick “how-to”: {FYI this breakfast can be added to or taken away from based on what you […]

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Lunch: Stuffed Tomato, Avo, & Salad with Leftover Broccoli

Thursday, March 7th, 2013

I love a good, healthy lunch that fills us up until dinner (cross my fingers). 1. Stuffed Tomato: This is something my grandma used to make. Slice a tomato into wedges. Top it with homemade tuna or salmon or chicken salad (I mix mine with homemade mayo, mustard, lacto-fermented pickles, green onions, and a bit […]

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Whole Diligence @ Petunia Pickle Bottom

Tuesday, March 5th, 2013

Thank you Petunia! Great class… Veggies: Love ‘Em & Eat ‘Em (also available for $5 in my store if you cannot attend a class). This Thursday’s class at 9am: Warm Me Up: Soup&Broth {RSVP Courtney@wholediligence.com} Whole Diligence featured on Petunia Pickle Bottom’s blog today. Check out : Veggie Baked Eggs & Coconut Carrot Muffins.   […]

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Whole Wheat Bagels

Friday, March 1st, 2013

2 cups warm water 1 Tbsp yeast 2 Tbsp molasses 1 tsp coconut oil 2 tsp sea salt 4 cups whole wheat flour, freshly ground 1 to 1 1/2 cups unbleached white flour 1 Tbsp honey Combine water and yeast. Let sit for a couple minutes. Add honey, molasses, coconut oil, and salt. Stir. Grind […]

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Baking Day: Lemon Bars, Coconut Flour Bread, Banana Spice Coffee Cake, Macaroons, Chai Spice Muffins

Wednesday, February 27th, 2013

Banana Spice Coffee Cake {Grain Free, Dairy Free, Gluten Free} 1 cup banana 4 eggs 1 1/2 tsp vanilla 1 Tbsp honey 1/2 cup coconut flour 2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ginger 1/2 tsp cloves 1/2 tsp salt 1/2 tsp baking soda 1/4 tsp coconut oil optional: chopped nuts, 1/4 cup coconut, […]

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Reduce, Reuse, Recycle, right? {Use carrot pulp from juicing in these muffins}

Friday, February 22nd, 2013

Note: Gluten-free; Grain-free; Dairy-free 4 eggs 1/2 cup coconut oil, melted (can sub butter here) 1/4 cup honey (I used none the last time and they were still sweet enough) 2 Tbsp. vanilla 1/2 tsp sea salt 1/2 tsp baking soda 2 tsp cinnamon 1/4 tsp nutmeg 1/2 cup coconut flour 2 c carrot pulp […]

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