Frittata Muffins


I’ve been making these and putting them in the freezer. It’s such an easy “grab & go” breakfast.  After they’ve cooled, I put two in a snack size ziploc to make them easier to grab and well… go. Just have to pop them in the microwave.

I don’t really call this my own recipe because I sort of combined a few different recipes and then do my own thing with seasonings and toppings depending on what I’m in the mood for or what I have on hand. For the sake of this recipe I will list what I just made and is pictured, but play with it and make it your own. Typically a frittata would have cheese. You may add cheese if you want but it’s delicious without it and one recipe that I don’t think the dairy is necessary.

I use organic, cage free, dairy free, carrageenan free, hormone free, nitrate/nitrite free, grain free ingredients.

Frittata Muffins (makes 12)

1 doz eggs
1/3 cup nut milk (almond or cashew)
2 TBSP Coconut Flour
salt, pepper, garlic salt (I’d say “to taste” but you can’t really taste it so go easy. You can always add more seasonings when you eat them.)
Fresh baby spinach
8 oz. cooked bacon pieces

Preheat oven to 350

Cook bacon

Whisk eggs then add milk, coconut flour, and seasonings

Grease muffin pan and line each cavity with fresh spinach. Approximately 8 leaves or so. It cooks down so cram it in there. For those who don’t like spinach, this is a great way to get them to eat it. When there’s bacon involved, the spinach sort of disappears. :)

Pour about 1/4 cup of the egg mixture on top of the spinach. Whisk the mixture occasionally so the seasonings stay mixed up.

Top with bacon pieces

Bake on 350 for about 15-20 minutes.

Serve warm.


Coconut Milk Coffee Cream 2.0

I think I’ve perfected this wonderful liquid creaminess. Here is the original version that I created Coconut Milk Coffee Creamer. It happens to be sugar free and is still very very good and creamy. But I’ve since fallen in love with raw honey and coconut sugar (palm sugar) and have adapted this recipe to fit my taste. And boy, does it taste good!!

You’ll need:
* Some type of blender. I use my emersion blender. The amount of liquid fits perfectly into the container that comes with it and it’s just easier to clean than a standard blender.

*A 1 qt container. I’m currently using a plastic one but am looking for the perfect glass container. That is happening soon.

Now for the recipe…..

*3 tbsp melted organic coconut oil (melt it in your blender container to save a dish, only takes about 20 seconds if that)
*1 can preservative free (check labels!) coconut milk (my favorite is 365 organic from Whole Foods or Arroy D which was recommended by my Thai friend)
*1 grass fed/pastured egg (not to be confused with pasteurized) ***(see below)
*2 tsp vanilla (I use my homemade when I have it or my Mexican vanilla when I don’t)
*3 TBSP raw local honey or coconut sugar (I switch it up for different flavors)

Put all ingredients in the blender and blend well. Pour into your 1 qt container and fill it up the rest of the way with Unsweetened Vanilla Almond Milk. Shake well and refrigerate.

These are all ingredients I typically have on hand.  When you make this a few time, you won’t even need the recipe. Just dump in this and that. I don’t even measure anything anymore. You can’t really go wrong with it.

Play around with the recipe and make it your own. Less sugar/honey, more sugar/honey, more vanilla, whatever you like. Enjoy!! I’m enjoying a cup of coffee with this creamy deliciousness as I type this.

***Yes, there is a raw egg in there. It takes me less than a week, by myself, to use up one batch of this and it stays refrigerated the entire time so it’s fine. I’ve been doing this for well over a year now and I’m still kickin’. The egg is needed because it binds the ingredients and keep everything from separating. 

Easy Shrimp Étouffée


Here’s a yummy, easy recipe you might want to try. My friend, Staci, gave me the recipe and she’s Cajun as they come so it’s legit. So she says and I believe her since I’m not Cajun. :) It makes a lot so half it if you don’t want to have a lot leftover. You’ll need some steamed white rice.

You can use precooked frozen shrimp but you just won’t need to cook it as long.

Ingredients: 1 green, red, and yellow bell pepper, 2 onions, 2 cloves garlic, two sticks of salted butter, 4 cans cream mushroom soup, 4 cans cream of chicken soup, 3 cans Rotel (use mild if you don’t want it too spicy), and peeled and deveined shrimp (amount is up to you but we like a lot)
Melt butter and add chopped veggies.
Cook veggies until tender, then add soups and rotel. Cook 15 mins then add shrimp. Cook an additional 30 min.

Easy “Mexican” Chicken

I hate to even use the term Mexican because this is such a cheater meal it has to offend the amazingness of true Mexican cuisine. I just made this for dinner, though, and it’s a super easy dish made with stuff we normally have on hand. You could add to it and make it MUCH better with chopped green onions, cilantro, frijoles or whatever you like, but this worked. It’s fairly healthy and fast. It’s a one pan dish and doesn’t heat up your kitchen, although you could cook it in the oven if you wanted your cheese to brown but then that would heat up your kitchen and dirty two dishes. :)

Here goes:

Thaw a couple of medium to large chicken breast and cut into chunks (tip: if you cut the chicken while it’s still a little bit frozen it cuts SO much easier!)

Cook in a deep pan on the stove with some olive oil and seasonings you like. I used chopped garlic, smoked paprika and some sea salt

Add a can of Rotel (I use “milder” Rotel) and a can, or box in my case (for gluten free), of cream of chicken soup and a can of diced green chilies.

Stir it up and let it cook for a few minutes. Make sure the chicken is done.

Tear up some corn tortillas and cover the chicken mixture then put some cheese on top and allow it time to melt.

Voila! Serve with an easy lettuce salad tossed in lemon or lime juice and you have yourself a meal.


Monkey Bread

I’m sure there are a billion recipes out there for monkey bread but this is how I make mine and I put recipes here so my kids will have them someday if they want them.

I usually make this for holiday gatherings and it’s always a hit. It’s one of those things I make that the results totally outweigh the effort put into it. It’s incredibly easy!

I made this for a buffet breakfast recently for Anna’s youth group and she texted me and told me that “Everyone loves it! I opened it and the leaders looked like they saw Jesus.” :)


Note: This is not gluten free or healthy in any shape or form. :)


1 pkg (2 dozen)  frozen yeast rolls (uncooked dough balls)
Pecan halves
Brown Sugar (about 1 1/2 cups?)
1 stick of butter

Add cinnamon, raisins, bacon or whatever you’d like to add to it.


The night before, place the frozen dough balls in a large greased lasagna type pan and put in the oven. Don’t turn the oven on. They will thaw and rise overnight and be ready to use by morning.

In the morning:
Spray bundt pan with cooking spray
Melt the butter

Place a layer of pecans, drizzle butter and generously sprinkle brown sugar in the bottom of the bundt pan.

Tear apart bite sized pieces of the thawed/risen dough and drop around the pan.

Repeat the pecans, butter, brown sugar and dough until you use up your bread.

Place the bundt pan inside the pan you used to thaw the rolls in in case the brown sugar/butter overflows (it’s a mess to clean up in your oven if it does).

Bake on 350 for about 20-25 minutes. You can stick a knife down into the middle of it and make sure it’s done. Know will know. :)

Turn out the bread onto your serving dish. Trick: Place the serving dish on top of the bundt pan and flip it. The beautiful pecans that you placed in first will be on top.

Drizzle with a powdered sugar glaze if you like but it’s yummy as is.

Serve by cutting pieces or if you’re not a germaphobe, let people pull off sections as they will.

*You can make a version of this with cheese and bacon as well using the same layering process.

Beef & Broccoli

Those who know me know I rarely leave a recipe as it is. When I bake or when it’s a dish I’ve never made or certain ingredients I’ve never used before it’s different but when I’m making dishes that I can take freedoms with, I usually do. I’d like to think it’s the creative genius in me but I’m sure it has more to do with my control freak tendencies.

Beef & Broccoli is a dish I know what it’s supposed to taste like. There is some freedom in some of these ingredients but you can go overboard if you add to much so if you go changing things, start small and add if you need to.

I found this recipe online and used it as my foundation.

If you’d like to use it, I’m sure it’s better than what I made but mine is pretty good and easier. I don’t typically stock corn starch or sherry or rice wine and I don’t like using sugar when it’s not necessary so I adapted this recipe based on what I had and what I like. I LOVE sesame oil so I usually throw in a little extra of that. I also adapted the method just to save a few steps and make it easier and quicker. All in all in probably took me about 30 minutes to prepare.

Start cooking your rice as soon as you begin prepping and it will be done just in time. Enjoy!


Beef & Broccoli

Main Ingredients:

1 lb beef or venison tenderloin, flank steak or flap meat, cut into thin pieces
2-3 head of broccoli florets (depends on how much you like)
2 tablespoons coconut oil
2-in ginger, peeled and sliced (big enough pieces to take out before serving)


1 tablespoon soy sauce (I use Bragg’s Liquid Amino or Tamari)
1 tablespoon sesame oil
2 teaspoons Chinese Five Spice


3 tablespoon soy sauce (I use Bragg’s Liquid Amino or Tamari)
3 tablespoon oyster sauce (I use the Panda Brand Gluten Free)
2 tablespoon sesame oil
6 tablespoons water
2 teaspoon of corn starch for thickening (optional)


  1. Marinate the beef with all the ingredients for the Marinade, about 15 minutes.
  2. Bring the water to boil and add a few drops of oil. Blanch the broccoli florets in the hot water, about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water. Set aside.
  3. Heat the 2 tablespoons of coconut oil in a wok or skillet over high heat. Cook the ginger for a few minutes to infuse the oil. Add the meat and stir-fry until cooked.
  4. Add the broccoli and then the sauce, stir to combine the ingredients well.
  5. Stir fry for about 5 minutes or so until flavors are infused.
  6. Serve immediately over rice of your choice. We prefer Jasmine rice.


Easy Black Bean Stuff

I’ve tried for years to come up with a clever name for this dish but it always comes back to this – Easy Black Bean Stuff. And it is SO easy!!

The story behind this recipe…  I walked into a friends house one evening to take something or pick something up, many many years ago, and she was cooking this. It smelled so incredible I had to get the recipe from her. Cathy D, thank you SO much for this and even though I’m sure we’ve adapted it somewhat from what you told me way back when, I always think of you and your family and how much we love you guys when I make this. BTW, as I recall, Cathy didn’t have a name for it either. I think she may have even called it “Black Bean Stuff”. :)

Feel free to adapt as you’d like. Use natural veggies or canned, organic or not, add something in you’d like or take something out. Make it yours just make sure to keep it easy! I think you’ll love this so much that you’ll always want to keep the ingredients on hand. It’s a super quick and easy meal that our family enjoys frequently.


Put a little bit of olive oil in your saucepan and saute’ the garlic, onion and corn

Combine the remaining ingredients in a sauce pan all together until flavors have blended

and heated through.

green onion, red onion, or white onion to taste, chopped fine

fresh chopped garlic or garlic salt

1 can milder rotel drained (sometimes I use this and sometimes I don’t)

1 can diced tomatoes, don’t drain, you will need some juice

1 can corn drained, I like white shoepeg corn because it’s crunchy.

fresh cilantro to taste, remove stems and chop

cumin lightly sprinkled over the top

chili powder, a little or a lot – up to you

the seasonings are really just whatever you have and whatever you like

You may need some juice so you can add a little water if needed.

Simmer with the lid on for a little while to blend flavors

then add:

1 can drained and rinsed black beans (or more if you’d like it really beany – yes, I said beany.

Cook until beans are soft and then serve over brown rice with grated cheese and sour cream if desired.

Serve with brown rice, quinoa, corn bread and/or tortilla chips. Top with cheese if you like. And if you need meat, grill, bake or pan fry some chicken. You can add the chicken into the mixture or serve with it.