Easter Weekend and Berry Breakfast Crisp

Hello, everyone! I am finally taking the time to sit down and write a new post…this time including a new recipe!

But first—Easter weekend! I was thrilled that Barbi and her sweet little family were able to drive here for Easter! They not only got to spend time with us all, but they got to meet Baby Gracie! The only disappointing part of the weekend was that my 2Lt was not able to be here since he is still half-way across the country in training!

Here are a few obligatory pictures from the weekend!

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This morning I decided to have something different for breakfast than my usual sunny-side up eggs and fruit. I have been trying hard to get back on track with eating in a healthy manner since the guys brought in lots of sweets and other carbs over the weekend. And of course, I served our traditional Pavlova for Easter dessert!

This recipe makes one serving. It calls for baking it in the oven, but I used the microwave for about one minute. Either way is just fine.

  • 1 cup mixed berries (frozen or fresh)
  • 3 tbsp. low-carb flour blend (I used my own flour blend of oat, almond, and flax)
  • 1 tbsp. unsweetened coconut flakes
  • 1/2 tsp. baking powder
  • dash of salt
  • 1 tbsp. sweetener (I used Pyure)
  • 1/2 scoop protein powder
  • 1-1/2 tbsp. coconut oil, melted

Place the berries in the bottom of a small baking dish. Mix remaining dry ingredients in a small bowl and then stir in coconut oil until it is a crumbly mixture. Sprinkle over the top of the fruit. Bake at 375 degrees for about 25 minutes, or put into microwave for about one minute or until the berries burst.

Serve topped with about 1/4 cup Greek yogurt.

Figs, Figs, and More Figs!

After going through a dry spell this summer, we started getting some much needed rain in the last two weeks or so. The hubby put up a new rain gauge, and it is finally getting some use! This is what it showed this morning–our rain amount for the last 7 days!


If you look carefully (I know it isn’t the best picture!) you will see the level up above 4″. Over half of this fell during a 2-hour time span yesterday afternoon!

While we’ve been getting rain, the temperatures have stayed on the high side, so it still feels icky sticky outside once the rain stops. It has been perfect for our figs! This year only one of our fig trees has produced figs, but it has R E A L L Y produced!! We are approaching the 30-pound mark! Yes, you read that right! One tree has given us almost 30 pounds of figs, and it isn’t finished yet.


We have eaten fresh figs (well, the hubby and Ben have). We have frozen them, dehydrated them, sold some and given some away. Over the weekend I made a Fig-Strawberry butter which was amazing! And today, my kitchen come-on is a wonderful smell of Peach-Fig butter currently in the crock-pot!

A friend shared the recipe for Fig Butter which I also found here. I didn’t have any white grape juice on hand, but I did have regular grape juice. I used a mix of grape juice and water. I also used about 4 cups figs and 2 cups strawberries to make up the 6 cups of figs. It was amazing!

I am using the same recipe today except that I have used half figs and half peaches to equal the 6 cups. I also used half cup lemon juice plus 1/4 c. water in place of the white grape juice.

I hope it tastes as good as it smells!

Fruit Pizza

We had a fun July 4th on Saturday and tried to keep our eating on-plan through out the day. Unfortunately, the church picnic is where we fell off the wagon! It is so hard to eat right at a wonderful church buffet! But we are back on track today and hoping for a good week of proper eating habits! Tim and I can both tell a difference in how we feel when we eat the wrong type of foods!

My sweet Mia Joy is 10 months old now! We enjoyed having her and her mommy join us at the picnic Saturday. We missed her daddy who had to work! She was very interested in eating Mommy’s BBQ sandwich! With only 4 teeth, that’s just not possible yet!

027I discovered this amazing fruit pizza recipe several months ago but never made it until Saturday. It tastes wonderful! As you can see, I switched out the fruits from what is listed on the main recipe. I also used my flour blend of almond meal, oat flour, flax and coconut flour instead of using only almond flour. One other change was to add 1-1/2 tsp of Truvia to the cream cheese mixture to give it a little more sweetness.

You can find the recipe here. I highly recommend it! It is very easy to make and is delicious!


Strawberry Cheesecake Fat Bombs and Overnight Oatmeal

I haven’t felt very creative lately, so coming up with new recipes has not been high on the priority list. Maybe it is because I am feeling the summer slump (no road trip planning going on like last summer) or maybe it is because it is July. July has become a bittersweet month for me over the years. Many of my family members and friends have birthdays in July which make it a fun month, and my parents’ anniversary was July 3, 1956! I just love this picture of them!

Image (54)Back in July of 1972, my parents moved our family and our farm (about 15 goats, 2 horses, 3 dogs, and several rabbits!) from NJ to SC. We often say it was the best thing that they did for us!

July also has its sad memories for me including the death of my dad in 1989, and the loss of our 3rd child mid-pregnancy in 1992. I often find myself a wee bit melancholy during July. I am so very thankful to have the love of my God who does all things well. He is good all the time! All the time He is good.

Today I am sharing 2 recipes that I discovered over on the THM Face Book page. I’m telling you…the ladies on that page are amazing creators when it comes to on-plan recipes! I have a notebook full of recipes that I printed from that page!

The Strawberry Cheesecake Fat Bombs recipe comes from lowcarbsosimple.com. I made these last night and they were a big hit with everyone who tried them! The only change I made was that I used about 1-1/2 tbsp of Truvia as my sweetener instead of the erythritol or liquid stevia since I don’t have either of those ingredients. I also used the coconut oil option instead of the butter. I also used my mini muffin pan since I don’t have candy molds. You can find the recipe here. Give them a try! you will be glad you did!

The other recipe I’m sharing is also delicious! It is called Peaches and Cream Oatmeal and you can find it here. I made the recipe exactly as written except for switching out the peaches for diced strawberries. It is sooo good! I think that the strawberry version can do without the nutmeg, though. Next time I will leave that out.  I also gave mine about 65 seconds in the  microwave to warm it up a bit since I don’t like my oatmeal cold. If you are often rushed in the morning, you definitely want to give this a try! It is great making it up the night before so it is all set for breakfast in the morning!

No-Bake Strawberry Cheesecake (THM/S)

This past weekend was absolutely wonderful!! For the first time in nearly 2 years, I had all 4 of my kiddlets around my supper table on Saturday night and then again for Sunday dinner!!!  Back in early January Barbi said that she wanted to come for this particular weekend. I checked the calendar to make sure that nothing was already scheduled, and then penciled in her visit.  As her arrival date came closer I was wishing that our Citadel cadet could come home, too, so that all the kids could be home again at the same time. Unfortunately, he had an important SMI (Saturday Morning Inspection) scheduled for that weekend. He tried to get a pass for missing it, but was told he could not leave.  I was totally bummed!  However, he discovered that he could probably come home after the SMI if he could get a ride.  As it turned out, Sam was still in Columbia on Saturday afternoon, so Ben just needed a ride to meet Sam. And it worked!!! I was one happy mama over the weekend!!

I told everyone to be prepared for pictures because it had been soooo long since they had been together, and we have no idea when they will all be together again.  The only disappointing part was that Barbi’s man couldn’t come!


There was lots of laughter around the table at supper Saturday night! Even though the meal was over, no one was in a hurry to leave the table. Sons 1 and 2 decided to arm wrestle and got to laughing so hard, that they had to stop!


I knew that Sunday dinner didn’t need any special planning since we have had the same Sunday dinner for years…beef roast, rice, broccoli, etc.  It’s a tradition the kids grew up with!  However, I needed something for Saturday night supper. I was game for pizza, but that idea got nixed.  We went with chicken tacos instead. Barbi seasoned up some chicken breasts in the crock pot to cook while she and I shopped.  That just left a dessert.  I remembered this recipe for strawberry cheesecake and thought that I had all the ingredients. Well, I didn’t, but with a few substitutions and some quick thinking by the hubby, we got it to work. It was delicious! And the hubby was able to stay on-plan for the meal!


I made the crust exactly as the recipe says except I used Stevia instead of Swerve. I did have to make changes in the filling since I had no heavy whipping cream or plain gelatin. I tried using half-and-half, but that doesn’t whip up like the whipping cream. The hubby thought that we could gently heat the mixture and stir in a thickener like either corn starch or coconut flour.  This definitely helped! We let it set in the freezer until after dinner, and other than being a little soft in the center, it turned out perfectly!  I chose to drizzle the chocolate ganache over each slice instead of spreading it over the entire cheesecake.


Chocolate Covered Strawberries

If you read my last post about the pumpkin dip, you will remember that I am trying to keep my hubby on a low-carb eating plan. This is not always easy to do, but he’s a real trooper and has done well so far. There have been “cheat” meals, especially when we were out of town, but he’s been good to get right back on the plan. For the first week or so he had headaches which we attributed to carb withdrawal.  Once he got over that hurdle, he found it easier to stay with the plan.

Unfortunately, I am the one struggling with what to cook for dinner! You’d think it would be fairly easy since I am feeding just the two of us! However, sometimes it takes work for me to figure out if I need to serve him a satisfying meal, an energy meal, or a fuel pull meal!  You can check these out on the Trim Healthy Mama page!  It is all still a big learning curve for me.

Sometimes with this eating plan, we just need a good snack…a tide-me-over until time for dinner.  The other day I decided to make some chocolate covered strawberries.  Strawberries are on the plan, but regular chocolate is not.  Thankfully, the sisters who wrote the book created a recipe called Skinny Chocolate.  It is amazing!  Yesterday I melted some that I had in the refrigerator and dipped frozen strawberries into it.  Because the berries were already cold, the chocolate hardened quickly. They were a hit with the hubby!

1/4 c. cocoa powder

1/2 c. coconut oil

2-3 tsp of stevia sweetener


Put the cocoa powder into a small bowl. Add the coconut oil and sweetener. Stir all ingredients well until the sweetener melts well into the cocoa powder.*  If desired, stir in 1/2 c. unsweetened dried coconut.

Dip frozen strawberries into the chocolate. Set on wax paper or aluminum foil until set.

If you don’t want to use the chocolate right away or if you didn’t use all of it with your strawberries, pour the chocolate onto a plate covered with wax paper or foil and freeze until solid.  Break it apart to eat as mini chocolate bars or to blend into Greek yogurt!

*Definitely make sure that the sweetener is totally dissolved into the cocoa powder or the chocolate will taste bitter!

Patriotic Desserts for the 4th

Happy Independence Day, everyone!!  I do hope you all are having a wonderful day remembering America’s history on this special day.  In spite of the fact that we seem to be  losing our freedoms, we have much to be thankful for here in the States.

Our celebrations have been postponed until the weekend because of the amazing amount of rain that we are receiving…and have been receiving for about 18 hours now! There is no thunder, no lightning, no wind…just buckets of rain coming down.

So if you are stuck indoors today, head to your kitchen to try some of these fabulous desserts shared from my niece’s blog.


Strawberry Pretzel Dessert

This past weekend was a busy time for my sweet sister and her family.  Her 3rd child  (1st son) got married!!


I was very excited to be able to be a part of all the festivities since the wedding was here and not out west where Anna is from!  My sister asked me to make a strawberry pretzel dessert for the bridal luncheon held on Friday.  Years ago I used to make this dessert, but somehow over time, I lost the recipe and then just forgot about it.  I am so glad to have the recipe again!  My family loves this three-layer dessert. It is a great recipe to let children help with. Any child will love getting to crush pretzels with a rolling pin!  It makes a wonderful dessert to serve with your Easter dinner!

Bottom Layer:

2 cups crushed pretzels

1 stick butter

3/4 c. powdered sugar

Middle Layer:

12 oz whipped topping, softened (not frozen)

8 oz. cream cheese, softened to room temperature

3/4 c. powdered sugar

Top Layer:

6 oz strawberry gelatin

1 lb. container of fresh strawberries, rinsed and sliced

I put the pretzels in a zip-close plastic bag and used my marble rolling pin to coarsly crush them, continuing until I had 2 cups.  Melt butter and powdered sugar in the microwave. Mix with the pretzels and spread in a  sprayed 13×9 baking pan. Bake at 350 degrees for about 5 minutes.  Cool.

In a large bowl, mix gelatin with 2 cups boiling water and stir to dissolve. Add sliced strawberries and chill.  Do not let it congeal completely!!  It just needs to be cooled.

While gelatin is cooling, blend cream cheese, whipped topping and powdered sugar until completely blended. When pretzel layer is cooled (room temp) spread the cream cheese layer over it making sure to seal the sides so that the gelatin doesn’t get underneath.


Gently pour gelatin over the top of the cream cheese mixture, using a spoon to arrange the strawberry slices.  Refrigerate until completely set. Cut into squares to serve.   If desired, add blackberries or blueberries to the strawberries!


Strawberry Santas

This little treat is absolutely adorable! My friend Kate posted the idea with the recipe over on Facebook last week. I don’t know if the idea is original with her or if she got it somewhere else. Wish I could give accurate credit!

1 lb. large strawberries

8 oz cream cheese, NOT fat-free!

4 tbsp. powdered sugar

1 tsp. vanilla or almond extract

flax seeds or black sesame seeds

Rinse strawberries and cut off the green leaves so that the berries can stand flat. Cut off part of the point and save it for the hat. Clean out the whole strawberry so that it is hollow. Prepare all the strawberries and set aside. Make sure they dry well.

Beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or sandwich baggie with the corner snipped off. Fill the strawberries with cheese mixture.  Once filled, top with the hats. Put a small dollop of cream cheese mixture on the tip of the hat and down the front of the berry.  Use the seeds for eyes.

I used a small amount of peppermint extract instead of vanilla or almond, but it wasn’t a great idea! The guys all said that the filling should be sweeter if peppermint is used. I also made the mistake of using fat-free cream cheese…Fail!



Fluffy Stuff

Here is a quick and easy recipe for when you want a light dessert on a hot summer day!  I used strawberries and strawberry gelatin in mine, but it would be great with any flavor gelatin and other fruits like crushed pineapple or mandarin oranges.


1 lg. container small curd cottage cheese

1 (8oz) container whipped topping

1 sm. box gelatin, any flavor

1-1/2 c. chopped fruit

In a large mixing bowl, combing the cottage cheese, whipped topping, and gelatin.  Fold in chopped fruit.  Spoon into individual dessert dishes and refrigerate until set.  Serve with your favorite home-made cookie!   Serves 6-8.