Category: Blog

• 1/4 c. soft butter
• 3/4 c. sugar…………………..OR  (Organic Coconut Sugar or Organic Sugar)
• 1 egg…………………..OR Organic Free-Range
• 2 c. sifted flour……………………OR  (1 c. Gluten Free-Flour Blend and 1 c. Flaxseed Flour)
• 2 tsp. Baking Powder
• 1/2 tsp………………….. OR salt (Pink Himalayan Salt)
• 1/2 c. milk…………………OR (Coconut Milk)
• 2 c. Blueberries
  

Blueberry Muffin Topping (optional)

• 1/2 c. sugar……………….. (I usually use less about 1/4 c.)
• 1/4 c. soft butter
• 1/3 c. flour…………………(Gluten Free flour blend or use the Flaxseed Flour)

• 1.2 tsp. cinnamon

** Note: I decided to give you the Gluten version of the muffins and include my alternate ingredients to use to make these muffins Gluten-Free.  To make a Gluten Free (organic) take on this recipe I use either Organic sugar or Coconut Sugar, Sifted flour: a Gluten Free Blend as well as Flaxseed flour, and instead of milk I use Coconut milk and sometimes add a bit more to the bowl.

Directions:

1. Preheat oven 400 degrees and line cupcake tray with cupcake liners.
2. Combine dry ingredients in your bowl: flour, baking powder, salt, and sugar.
3. Add the wet ingredients: egg, butter, and milk and mix before adding the berries.
4. Add your blueberries and slowly fold the berries.
5. When filling the cupcake liners go fill about 3/4 of the liner and leave enough room to add your optional blueberry toppings.
6. Place in oven when ready and bake 20-25 minutes.

• 1 lb. of lean ground beef (organic if possible)
• 8-10 slices of bacon or Canadian bacon
• 4-5 cans of beans (or less depending on Crockpot size)

            – 1 can of Garbanzo Beans
– 2 cans of Dark Red Kidney Beans
– 1 can of light Red Kidney Beans
– 1 can of Cannellini Beans

• 1 medium onion
• 2-3 Cloves of Garlic
• 1/2 c. Apple Cider Vinegar
• 1/4 c. Brown Sugar
• 3/4 c. Ketchup
• Brown instant rice

***I make this meal with as many as organic ingredients (if not all) as possible, but it’s completely up to you!

Directions:

1. Cut onion and put into pan with a very little bit of olive oil or any oil of your preference.
2. Peel and chop garlic and add with onions and cook until translucent.
3. Add lean ground beef to the onions and garlic. 
4. In a separate pan, add the bacon either pre chopped or not, and cook bacon until slightly crispy.
5. Add the beef and onion and garlic to the crockpot and then add the bacon without adding all the oil from the bacon. (Hint: some of the oil from the bacon is the key to additional flavor, so you can add sparingly)
6. Open and drain the cans of beans and empty them over the beef and mix
7. Add apple cider vinegar (ACV), ketchup, and brown sugar and continue to stir the ingredients in the crockpot. (you may add more than the amount given: ketchup or ACV)
8. Set on high for about 4 hours and occasionally stir (taste to see if any of the above ingredients need to be added) or set on low for about 8 hours.
9. I like to use instant brown rice and I usually wait until my Tuscan Bean is almost done to put the rice on the stove.  Follow the directions on the box and you’re done!

I hope you enjoy this one!  You can bet I will be making more of this over the weekend! =)

Hi Friends!  Hopefully you all are doing well and keeping warm!!  The weather has been all over the map this past week and unfortunately it has decided to stay a cold.

But, it is perfect for a cup of hot coco with extra marshmallows or your favorite tea with a dash of honey or flavored coffees…oh wait that’s’ for another blog!  =)

Ingredients:

• 1 bag of small baby red potatoes
  
• 2 c. of shredded Cheddar cheese
• 7-8 slices of Turkey Bacon or Regular Bacon (I use pre-cooked)
  

• 1 bundle of Green Onions
• Olive Oil
  
• Pepper and Salt (to taste)

Directions:

1. Pre-Heat Oven to 400 degrees.  Cover a baking sheet with aluminum foil and spray with non-stick cooking spray and set aside.
2. Rinse off potatoes and cut off ends and discard them. Cut the potato in half so it can lay on the lined baking sheet. Since they are small you will get about 2  bites per potato.
3. Drizzle potatoes with a little bit of olive oil and season with salt and pepper to taste
4. Place the potatoes in the oven for about 5-6 minutes. 
5. Take out of the oven and Sprinkle on shredded Cheddar cheese
6. If you did not buy pre-cooked bacon, cook the bacon first, then allow it to cool, chop it up and add  a few pieces on top of the cheddar cheese.
7. Finally, chop or dice the green onions and sprinkle the onion over the bacon.
8. Pop them in the oven for  12-15 minutes and make sure the cheese has melted.
   

Enjoy!!!