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