Honey Mustard Sauce ~ Sugar Free

1/2 cup olive oil mayonnaise
1 1 /2 tbsp. brown sugar truvia (or sweetener of choice)
2 tbsp. mustard
1 tbsp. lemon juice
1/8 tsp. salt

- Place all ingredients in a small bowl and mix together.
- ENJOY!!

Simple Chicken Vegetable Soup

Soup season is here!

This one is delicious and makes you feel so warm inside! <3

That was cheesy...

I have decided to cook through this cookbook this winter (I know its still fall, but there is currently snow on the ground...therefore it is pretty much winter.)

This recipe is inspired by "Chicken Chipotle Tortilla Soup" from the book mentioned above, but I seem to have a ?bad? habit of changing most recipes I try, so I left out all the ingredients I am not supposed to eat right now, or didn't have, and I few more that I was just to lazy to add, then I changed a few of the measurements. 

This is the result!

(serves 2)

1 tbsp. olive oil
1/2 cup onion, sliced
1/2 tsp minced garlic

2 1/4 cups chicken broth
1/3 cup tomatoes, diced (I used canned)
1 raw chicken breast (cut into 4 chunks)

1/2 cup cauliflower, sliced
pepper (to taste)
salt (to taste)

1 avocado

- Place oil, onion and garlic in a small saucepan, simmer until onions are soft.
- Add chicken, tomatoes and broth. Bring to a boil and simmer for 20-25 minutes until chicken is tender enough to shred with a fork.
- Once chicken is cooked, add cauliflower, salt and pepper. Simmer until cauliflower is soft.
- Serve soup with sliced avocado and shredded cheese on top.
- ENJOY!!

Pumpkin Pancakes ~ Gluten Free

 
Not only are these pancakes gluten free and sugar free, but I just noticed they are dairy free as well! 

I have been had a really hard time finding a way to make pancakes with a nut flour that I actually taste good.

(I used to use oat flour, but I am not supposed to eat oats or any grain anymore :o)

I have tried coconut and quinoa flour, but I hated the taste of both of them! Almond flour on its own makes a really dry pancake, but pumpkin makes it really moist and delicious! I like to top these with some of my Sugar Free Whipped Cream and maple syrup.
Mmm... :)

1/3 cup almond flour
1 egg
1/3 cup almond milk
1 tsp vanilla
1/8 cup pumpkin
1/2 tsp baking powder

- Mix all ingredients together in a blender.
- Pour half of batter in a frying pan, coated with olive oil or butter on medium heat, flip once the bottom is browning. (if I am in a hurry I cook them on high heat, but then they turn out a little charred and are hard to flip, if you have the time, medium heat is best. )
- Repeat with the other half of your batter :)
- ENJOY!

Homemade Whipped Cream ~ Sugar Free

This is a super simple recipe, but it took me a while of eating healthy to think about the fact that it is so easy to make a delicious whipped cream! I usually eat this on my French toast, but have recently been eating it on my new favourite breakfast "Pumpkin Pancakes' (recipe coming soon :).

1/2 cup cream
1/2 tsp. vanilla
1 1/2 tsp. truvia

-Whip together with hand mixer until its whipped cream :)
- ENJOY!

Pumpkin Coffee Creamer ~ Sugar Free

My Mom created this recipe the other day, it is SO GOOD!! 

Trust me...You need this creamer in your life!

2 Tbsp. cream
2 Tbsp. pumpkin
2 doonks stevia (or to taste)
1/4 cup almond milk
optional pumpkin spice or cinnamon

- Mix all ingredients together, and heat on stovetop in a saucepan until creamer is hot.

- Pour into freshly brewed coffee.

- ENJOY!!

Whole Wheat Apple Pie ~ Sugar Free

Apple pie is my absolute favourite dessert! I could eat it everyday :) 

A few years ago I tried this whole wheat/sugar free version, I honestly thought it would be disgusting, but was pleasantly surprised at how well it turned out! 

The best part I'm not even tempted to eat the "real" apple pie when I make this one :)

3 cups whole wheat flour

1/2 tsp. salt

1 cup shortening (or tenderflake lard)

1 cup water

1 egg

1 tbsp. vinegar

4 - 5 cups apples, peeled and sliced

1/2 cup honey

1 tsp lemon juice

2 tsp cinnamon

1/4 cup butter

- Mix flour and salt together, cut shortening into 1 - inch squares and cut into flour mixture until crumbly.

- Mix water eggs and vinegar together, pour a little at a time into the flour mixture, mix it by hand until it forms a soft dough. (you won't use all the water, make sure you don't add to much or it will be impossible to roll out. (If you do add to much, add more flour to make it rollable).

- Divide dough onto 4 balls, roll two out and place into the bottom of two pie plates.

- Mix sliced apples, honey, lemon juice, and cinnamon together until apples are coated.

- Divide apple mixtures between two pies.

- Dot apples with butter.

- Roll out remaining dough and place on top of your pies, seal edges and cut little slits in the pies.

- Bake @ 375 for about 1 hour, until apples are soft when pocked with a fork and pies are lightly browned.

- ENJOY!

Heal Our Land (Kari Jobe Cover)

You take, our lives
Flawed yet beautiful

Restore, refine
Lord You’re merciful

Redeem, revive

Spirit of God
Breathe on Your church
Pour out Your presence
Speak through Your word
We pray in every nation, Christ be known
Our hope and salvation, Christ alone

New power, new wine
As divisions fall

One church, one bride
Jesus, Lord of all

With one voice, we cry

Spirit of God
Breathe on Your church
Pour out Your presence
Speak through Your word
We pray in every nation, Christ be known
Our hope and salvation, Christ alone

Christ alone

So God we pray to You
Humble ourselves again
Lord would You hear our cry?
Lord will You heal our land?
That every eye will see
That every heart will know
The One who took our sin
The One who died and rose

So God we pray to You
Humble ourselves again
Lord would You hear our cry?
Lord will You heal our land?
That every eye will see
That every heart will know
The One who took our sin
The One who died and rose

And when Your kingdom comes
And when at last You call
We’ll rise to worship You alone

Spirit of God
Breathe on Your church
Pour out Your presence
Speak through Your word
We pray in every nation, Christ be known
Our hope and salvation, Christ alone

Easy Marinara Sauce ~ Sugar Free

Here is the perfect sauce for you! I have made it with both fresh and dried herbs. It is WAY better if you can get your hands on some fresh herbs!

I was told to go on a sugar free, grain free (feels like everything free :P) diet 5 weeks ago, so I have had to be really creative with my cooking, otherwise I end up sitting on the floor in the kitchen crying cause I'm so hungry...JK...I haven't actually cried yet, but I have sat on the kitchen floor and felt like crying on several occasions...its hard to be creative when you are hungry! :D

I have used this on pizza, in soup, in zucchini lasagna (recipe coming soon!), and when I'm really hungry I just eat it straight! (JK!) I think I could eat it straight though...its just that good ;)

I'm gonna stop writing now, cause I have barely  eaten anything today and my computer is dying...ya, life is hard...(insert sarcasm emoji)

2 Tbsp. olive oil
1/2 cup onions, cut into small chunks
1 1/2 tsp. minced garlic
2 Tbsp tomato paste
3 cups fresh tomatoes, cut into small chunks (you can also use canned tomatoes)
3 Tbsp. fresh parsley, diced (fresh tastes best, but of you don't have any you can use about 2 Tbsp. dried parsley)
2 Tbsp. fresh Basil, diced (you can also use 1 tbsp. dried)
1 Tbsp. Oregano
1 tsp. Truvia (or 1 Tbsp. sugar)
1 1/2 tsp. salt

- In a small saucepan, saute onions, garlic and oil for 3 minutes.
- Add rest of ingredients.
- Bring sauce to a boil, then reduce heat to low, cover and simmer for 30 minutes.
- It stays good in the fridge, or you can freeze it.
- ENJOY!

Pumpkin Cheesecake ~ Gluten Free

Howdy!

Here is a perfect fall recipe for ya!

We have been making this dessert for a few years now, it is sugar and gluten free (whoop whoop!) but thankfully it doesn't have any crazy ingredients in it!  its super quick and easy :)

I like to cut the cheesecake onto 12 servings, freeze it, and then just pull it out of the freezer whenever I need a quick snack.

Normally I make this with canned pumpkin, but this week cooked up a fresh pumpkin and used that instead...it was sooo good!

but no worries if you don't have a pumpkin fresh from the garden, just pick up a can from the store and your good to go!

 2 eggs

2- 8 oz. packages cream cheese, softened

3-4 Tbsp. truvia (or whatever sugar free sweetener you have on hand)

1 tsp. vanilla

2 Tbsp. lemon juice

2 cups pumpkin

- Beat all ingredients together with a hand mixer.

- Spread into greased 9x13 pan.

- Bake @ 350F for 3o minutes, or until cake is set.

(optional place some whipping cream in a bowl, add a little vanilla, and truvia. Beat until its thick for some sugar free whipped cream to top it with)

- ENJOY!!

 

 

 

 

 

Inside-Out Carrot Muffins ~ Sugar Free

1/2 cup vanilla or plain yogurt
3-4 tbsp. truvia (or to taste)
2/3 cup coconut oil, melted
2 eggs
1 tsp. vanilla
3/4 tsp. salt
1 1/4 tsp. cinnamon
1 1/4 cup whole wheat flour
1 tsp. baking soda
2 cups grated carrots

8 oz. cream cheese 
3-4 doonks stevia (or truvia to taste)
1 tsp. vanilla
1 pinch salt

- Set cream cheese out on counter so it can soften.
- Mix yogurt, truvia, coconut oil, eggs and vanilla together.
- In a separate bowl mix salt, cinnamon, flour and baking soda.
- Add wet and dry ingredients together, mix well.
- Add carrots, set aside.
- In a separate bowl mix filling ingredients together with a hand mixer.
- Line muffin tins with muffin liners and spoon about 2 tablespoons of batter into each one.
- Drop about 1/2 to 1 tablespoon of filling into the muffin tins.
- Drop remaining batter into tins.
- Bake @ 375F for 18-20 minutes.
- Once muffins have cooled slightly, frost with remaining filling.
- ENJOY!

Strawberry Cheesecake Lush

My dear sista Becca made this dessert for the family the other day, and when we saw several people licking out there plates (you don't have to have manners when you are eating out in the field right?!?) we decided it was so good it deserved to be posted on the blog...so here it be!

1 pkg. Golden Oreos (36 cookies)
6 tbsp. margarine, melted

8 oz. cream cheese, softened
1 cup icing sugar
1 (16 oz.) container Cool Whip, divided
2 pkg. (3-4 oz. each) instant vanilla pudding mix
3 cups milk
3 1/2 cups sliced strawberries

- Crush oreos in food processor into fine crumbs, add margarine and press into the bottom of a 9x13 inch pan, place in refrigerator.
- In bowl, mix together cream cheese, icing sugar and 1 cup of cool whip, spread over your cookie crust.
- In a separate bowl, mix together pudding mix, milk, and another cup of cool whip, spread over the cream cheese layer.
- Layer the strawberries on top and spread remaining cool whip over strawberries.
- Refrigerate until ready to serve.
-ENJOY!

Chocolate Banana Muffins ~ Sugar Free

Well y'all, its been close to a year since I last posted a recipe :O 

life has been a little on the crazy side lately, and I really haven't done a lot of cooking in general, but now that harvest is upon us I have found my way back in the kitchen:) 

Since i am trying my best to NOT gain 10 pounds this harvest with all the yummy desserts my sis-in-law (aka. Becca!!) makes, my goal is to make a healthyish version of what she makes everyday without it tasting like cardboard...because ain't nobody like cardboard. 

Last night she made chocolate cake, so I made this.

It did not disappoint!

Hopefully I will be posting lots more recipes on here this harvest...otherwise it means I have failed and am gaining ten pounds...or everything tastes like cardboard...

Enjoy :)

1 cup whole wheat flour (or white flour)
1 tbsp. cornstarch
1/2 tsp baking soda
1/4 tsp salt
1/4 cup cocoa

1 egg
1/2 cup vanilla yogurt (plain or greek works as well)
1/4 cup coconut oil, softened
1 tsp. vanilla extract
6-7 tbsp. truvia OR 6-7 doonks stevia (I did half stevia and half truvia)
2 ripe bananas, mashed

3/4 cup dark chocolate, chopped into chocolate chip size

- Mix first 5 ingredients together.
- In a separate bowl mix eggs, yogurt, coconut oil, vanilla, sweetener and bananas together until well blended.
- Mix dry and wet ingredients together and fold in chocolate.
- Drop into greased muffin tins (makes 12)
- Bake @ 350F for 8-15 minutes until toothpick comes out clean.
- ENJOY!

You Will Always Be (Highlands Worship) cover by Kerri Pauls

I Am Not Alone {Kari Jobe} cover by Kerri Pauls

This is my all time favourite songs! 

it has helped me through so many hard times. 

You are never alone.

When I walk through deep waters

I know that You will be with me

When I'm standing in the fire

I will not be overcome

Through the valley of the shadow

I will not fear

I am not alone

I am not alone

You will go before me

You will never leave me

In the midst of deep sorrow

I see Your light is breaking through

The dark of night will not overtake me

I am pressing into You

Lord, You fight my every battle

And I will not fear

You amaze me

Redeem me

You call me as Your own

You're my strength

You're my defender

You're my refuge in the storm

Through these trials

You've always been faithful

You bring healing to my soul

Touch The Sky {Hillsong United} cover by Kerri Pauls

What fortunes lies beyond the stars

Those dazzling heights too vast to climb

I got so high to fall so far

But I found heaven as love swept low

My heart beating, my soul breathing

I found my life when I laid it down

Upward falling, spirit soaring

I touch the sky when my knees hit the ground

What treasure waits within Your scars

This gift of freedom gold can't buy

I bought the world and sold my heart

You traded heaven to have me again

My heart beating, my soul breathing

I found my life when I laid it down

Upward falling, spirit soaring

I touch the sky when my knees hit the ground

Find me here at Your feet again

Everything I am, reaching out, I surrender

Come sweep me up in Your love again

And my soul will dance

On the wings of forever 

My heart beating, my soul breathing

I found my life when I laid it down

Upward falling, spirit soaring

I touch the sky when my knees hit the ground 

Find me here at Your feet again

Everything I am, reaching out I surrender

Come sweep me up in Your love again

And my soul will dance

On the wings of forever

Upward falling, spirit soaring

I touch the sky

When my knees hit the ground