I love making applesauce! I feel like such a queen when I do. It always comes out so beautifully and I can’t seem to mess it up. I usually make it during the Fall-time, and it perfumes the house with a warmth of cinnamon, and apples; tart and sweet. But, because it’s now Spring and I want to get more veg down my kids’ gullets, I came up with this recipe.
I happen to love beets. I always have. I was the weird kid (#weirdkidsrock) that would eat beets straight out of the can. And alfalfa sprouts with ranch as my after school snack. I meannnnn… But beets are really quite good for you, earthy and dirt-tasting as they are! They are great for heart and liver health and full of fiber.
Bonus: you let the crock pot do the dirty work (unless you consider coring and cutting apples dirty work. and then, I can’t help you. *I leave the skins on the apples for extra fiber.).
Once everything goes into the pot, the beets lend their beautiful, jewel-toned ruby-red color to the apples. Then, the entire thing becomes that same gorgeous color when blended together!
After fruit is thoroughly washed, core and cut the apples, cut the beets into quarters, and hull the strawberries. Place them, along with the blueberries (you can add in the beet juice, if you'd like) in the Crock Pot. Add the water, lemon juice, honey, and salt. Turn on to high heat for 4 hours. Once the apples are tender, turn off the Crock Pot. Use a wooden spoon to mash to the desired consistency. You may also use a hand mixer. Enjoy hot or cold!
I have struggled with sugar addiction for a long time. Perhaps, forever. I like to call it a sweet tooth, because that’s cuter. But, it can get out of hand, rather quickly. I’m on a mission, now, to eat less sugar and find plant based alternatives. I don’t believe in withholding things that make me happy (as long as it isn’t destructive), but I’m so glad there are so many other delicious ways to indulge!
I find myself using more maple syrup and local honey as sugar alternatives, where I can. I’ve also starting using date paste. And I found a way to make it myself. It’s another easy recipe that is full of health benefits. Dates are rich in protein, many vitamins (magnesium being one of them, which helps with migraines!), and aid in digestion (they are full of fiber).
This is good ANYWHERE…spread on toast, mixed into batters where sugar would normally be, stirred into oatmeal, blended into smoothies, baked into Sweet Potato Casserole (recipe coming soon!). It’s so good. And easy!
Pit the dates. Soak them in the water overnight (warm up the water first). Then put all the ingredients in the food processor and blend until creamy and smooth. It will take a while, but it's worth the wait. Store in an airtight container in the fridge, up to 3 months...if it lasts that long!
You may have noticed (or not, and that’s okay) that I have been gone for awhile. Almost a year and a half, now.
It wasn’t planned, but it was filled with purpose, intentional change, health issues, ups and downs, and a big adjustment to life. With my chronic illness (migraines) and corresponding anxiety and depression, it’s been a rough year, health wise. I’ve felt defeated. I’ve felt a deep darkness and sadness, a mourning for a life without pain. A mourning for the Mom and Wife, Daughter, and Friend I should be. While I’ve suffered from all of these things for many many years, it had reached a peak. A really awful peak. Sure, it ebbs and flows (not so much the chronic pain, which is most always present), but, I am starting to see the up. Praying it so. I’ve seen some real darkness in my life. A place where I am not even sure how I got there. Or how I’d climb and claw my way out. I’ve questioned God’s presence in my life, because how can I suffer so much and have Him still love me and have this as His plan for me? I’ve questioned my own existence. How can I be made for this Earth, this life, with such heavy burdens, both physical and mental. It’s taken its tolls on all aspects of my life. Anxiety and depression (along with my ever-present body pain) are monsters, but ones I’m both familiar and comfortable with, as they are my constant companions. I both hate them and respect them, as they are a part of me. Will we be lifelong friends? Maybe. Probably. But I am changing things. This is my year. Okay, maybe it wasn’t a good first three months, but we’ve still got time. Getting control of my “things” and my many hangups is priority. Changing up medications, expectations, and healthy living have been monumental these last few months. I’ve started yoga, daily workouts (save for those awful migraine-filled mornings), gluten free diet, less dairy, no cheese (it’s a trigger, among many others), and a more positive outlook, and it’s been so helpful. Do I allow myself to feel when I’m sad or upset? YES. Shoving down my hurt only hurts me more. And more deeply. Some days, I may not be ready to tap into my hurt, but when I am, I am here for myself. SELF CARE. Caring for myself. Not in a selfish way, but in a necessary way. I want to be the best me I can be for my boys, family, friends, students, co-workers, and this Earth. Because I AM FOR THIS EARTH, temporarily at least. Despite my questioning of my God, He’s never left my side. He’s been faithful, although I haven’t. He’s there. He’s here. I am His, and He is mine. This is especially poignant to me this Easter weekend. The greatest love story ever told. I am redeemed in Him. I will rise. I will rise. As Christ was raised to life. Now in Him, I live. I might not rise today, or tomorrow, but I’m getting there.
And I’m quite thankful for those who have supported me on this sometimes ugly journey. It has not been pretty or packaged up in a cute little box, as I’d have preferred, but in really messy, torn open, pieces missing, package kind-of-way.
But this is who I am. Perfectly created imperfectly in His image.
Talk about what hurts. That’s been ringing in my ears for some time. I’m ready.
So in all of that, my vision for my blog has changed drastically. I have adopted a more raw, vulnerable way of writing. I have also changed the way I eat, so my recipes will reflect that. More organic, more natural, like I aspire to be in my everyday life. You’ll also see a lot more dairy free (sometimes) and gluten free recipes.
Please keep me company on this new, refreshed, redeemed journey? I’d love to have you along.
I am segueing into food now. Because this is a food blog, afterall. No clever segue, however.
I know that Hot Cross Buns are traditionally eaten on Good Friday (yesterday). According to some random website on The Interwebs, “The buns mark the end of Lent and different parts of the hot cross bun have a certain meaning, including the cross representing the crucifixion of Jesus, and the spices inside signifying the spices used to embalm him at his burial.” In my typical blogging fashion, I made something Hot Cross Bun-ish a day after Good Friday. Side note, Good Friday is called such because, in my humble opinion, what Jesus did was GOOD. It was a horribly, hard time, but how he died for ME, for YOU, for US, was good. How do I deserve such great love? I don’t. And He loves me still.
So, I made Hot Cross Bun Muffins and Hot Cross Bun Donut Holes. An updated version of the amazing and delicious Hot Cross Bun. Gluten and almost dairy free.
So, please tuck this recipe away for next year. Or when you need a reminder of God’s overwhelming, incredible love, or of how far you’ve come in your journey, all while eating a treat. 😀
Big love and blessings,
Gluten Free Hot Cross Bun Muffins and Donut Holes
These muffins and donut holes are gluten free and mimic the flavors of a traditional Hot Cross Bun. These can be made dairy free with DF butter.
12 muffins, 12 donut holes
4Tbutter, softened(can use vegan butter, but I can't seem to give up real butter)
Preheat the oven to 325F. Grease the bottoms and tops of your silicone donut hole baking pan and put cupcake liners in your muffin tin. Cream butter, oil, and sugars in a mixing bowl. Add the eggs and continue beating. Add the baking powder, baking soda, salt, cinnamon, allspice, raisins, and chocolate chips and mix well. Add the flour and milk, alternating, and end with the flour.
Spoon into silicone mold, filling only the bottoms. Fill the muffin tins.
Bake for 17 minutes. Remove the donut holes. Bake the muffins for an additional 7 minutes.
To add the "cross", I mixed together powdered sugar, LorAnn Oils Butter Vanilla Bakery Emulsion, vanilla, and coconut milk, until I reached the desired consistency. You can use orange juice and powdered sugar. Or just vanilla. Get creative! I then spooned it into a ziploc bag and piped the cross on the "buns".
“Meatloaf, smeatloaf, double-beatloaf….” I can’t bring myself to say the next line! I LOVE meatloaf!!! I always have! Maybe it’s the southern girl in me or the cold meatloaf sandwiches that will inevitably happen the next day (white bread, mayo, lettuce, maybe cheese, mayo tomato, depends on my mood). Meatloaf is so good! Is it a bit dated? Sure. But, hey, so am I. I still think Mitsubishi Eclipses are cool and I still wear Dr. Marten mary janes.
I’d like to think I’ve given the ol’ meatloaf a little facelift, even if I’m still wearing Blossom dresses and cutoff jorts from Goodwill.
Take that as you will.
These little yum yums cook up much more quickly than that huge loaf (how that is even appealing, I do not know. but it is) does and are much more cute. Also a plus to me. The glaze is so delicious. Like, so so good. These reminded me of the meatloaf I used to order at the Black Eyed Pea restaurant (anyone remember that restaurant? it was major) back in the day. I told you I liked meatloaf. So much so that I used to order it at a restaurant. I’m weird like that.
So, if you are weird like me (and big ups, if you are), give these little baby sort of beauties a try. They really are delicious. And pretty healthy. And gluten free. I’ve sold you on them as much as I can. The ball is in your court.
Preheat the oven to 400F. Prepare a baking sheet with foil and spray it with non-stick cooking spray. Mix the first 7 ingredients together (ground turkey to sofrito). Roll the meat mixture into uniform sized balls and place onto the baking sheet. Mix the remaining ingredients together and spoon over the meatballs. Bake in the preheated oven for about 20 - 25 minutes.