Honeychick Homestead

Homestead, Health, and Happiness


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Great Granola (Egg-Free/Gluten-Free/Nut & Dairy Free Options)

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My version on the left and the original on the right!

If you only make one or two recipes I have on my blog, this recipe and the Peanut Butter Cups, should be the ones!

I LOVE cereal, I sometimes used to eat it for dinner! Several years ago, there was a cereal bar in my town called Cereality and I spent a lot of time there! After reading Nourishing Traditions, I found out how unhealthy cereal is, even the organic ones aren’t good for us 😦

One thing that makes most cereal unhealthy is the processing of then grains, you can read a quick article about that here. I stopped eating it about five years ago and initially I was pretty bummed. I often wished there was a healthy option I could enjoy occasionally.

Thankfully, a few years ago I found Three Stone Hearth’s version of granola, the grains are property prepared and it has all kind of good things in it, like coconut oil and warming spices.

My husband and I have been “addicted” to this expensive treat. We eat it plain, with yogurt, milk, or make Acai fruit bowls with it! Originally, it cost $8 a quart but when the price increased to $15 a quart this past spring, I was more determined than ever to try and duplicate their recipe myself! Continue reading


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Black Bean and Quinoa Salad

After an extremely busy March, I’m getting back to my regular routine and finally have more time to cook dinner!IMG_6252    During the past couple months, my acupuncturist has occasionally mentioned my kidney pluse has felt weak, this doesn’t mean I have a kidney problem, just that they could use extra support to get back in balance. Continue reading


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Heathy Breakfast Cookies (Gluten Free/Nut and Grain-Free Options)

Yay, cookies for breakfast!!P1050880

These are a delicious, quick breakfast option that can easily be eaten on the go, or just as a yummy snack. They are very filling!

I found the recipe for “The Ultimate Breakfast Cookie”  and needed to change it a bit because my sister-in-law is allergic to bananas. I couldn’t make cookies for breakfast that she couldn’t enjoy, I would’ve felt terrible!

Typically, bananas are a substitute for eggs and butter, so I played around with the recipe and figured out how to make it without bananas. I’m including parts of the original recipe in parentheses in case you prefer to make it with bananas, or applesauce.

I added more cinnamon, so they are quite “cinnamony”, if you don’t love cinnamon like I do, only use one tablespoon. I also used sunflower seed flour instead of almond flour, so they had more of a “seedy” taste, if you don’t want that, use almond flour.

Finally, don’t let the shredded coconut be a turn off. I’m not a huge fan of coconut flavor but didn’t find it over powering, if anything I tasted a lot of cinnamon!

Makes about 12-16 medium size cookies  Prep time: 15 minutes  Cook time: 15 minutes Continue reading


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Beef & Sweet Potato Hash

This is one of my favorite, “one dish” meals! It’s a healthy, and quick dinner option for this busy time of the year.IMG_5474

The original recipe can be found in FastPaleo Top 100 of 2012. I found it to be a bit to “meaty” for my taste, it called for 3 pounds of beef! I’ve revamped it to include more veggies, and less beef.

Enjoy!

Serves 4 Prep time: 15 minutes. Cook time: 35 minutes

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Turkey Pumpkin Chili

I knew with all the rain headed our way, I’d be craving a warming soup, or stew for dinner last night. I dug this oldie but goodie out of my recipe box.

It had been several years since I made it, and one thing I remembered is that while it had potential, it was also a bit bland. Since then, I’ve gained some experience in the kitchen so I tweaked it to make it more flavorful. I hope you enjoy this unique version of chili!

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Zucchini Chocolate Muffins (Dairy-Free/Egg-Free/Gluten-Free/Nut-free)

photo-7These muffins are a great way use the bounty of zucchini that’s available in the summer! They have just the right amount of sweetness without the “sugar overload” that often comes along with most muffin recipes.

I have lots of different types of flour left over from experimenting with gluten free sourdough. One of them is sorghum, so I decided to try a recipe with it. If you don’t have sorghum on hand, any gluten free flour mix, or almond flour should work as a substitute.

If you decide to use almond flour, I recommend using tapioca flour instead of the arrowroot flour. Keep in mind, if you use cacao powder these will be a tad less sweet 🙂

Makes 12 regular size muffins

Ingredients

  • 2 cups grated zucchini (doesn’t need to be peeled)
  • 2 very ripe bananas, mashed
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract
  • 3/4 cup coconut oil, melted
  • 1 3/4 cups sorghum flour
  • 1/4 arrowroot flour
  • 6 Tbsp of cacao or cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt

Instructions

  • Preheat oven to 350 degrees F.
  • Put all dry ingredients into a medium size bowl and combine together.
  • Put the zucchini, bananas, coconut oil, maple syrup and vanilla, into a small bowl and combine together.
  • Combine the dry and wet ingredients and mix with a hand mixer until the batter is smooth.
  • Spoon batter into a muffin pan lined with baking cups, fill each until 3/4 full.
  • Cook for 25 minutes or until toothpick comes out clean.
  • Cool in pan for 10 minutes before eating.

 


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Gluten Free Waffles

Coconut Flour Waffles

Coconut Flour Waffles

A couple of weeks ago, on a foggy Saturday morning and I was craving waffles! I think the cool morning made me want to eat something warm and comforting. I have two favorite “go to” gluten-free waffle recipes. Which one I make, depends on what ingredients I have in my house when I get the craving!

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