Carrot, coconut flower, raisin muffins. Yah.
June 28, 2014, 10:52 PM
Filed under: Clever Chickadees


In my quest for less sugar and less processed snacks for my kidlet and well everyone in the house frankly. I came across a recipe for coconut flour carrot muffins. It had a little too much ick and not enough yum so I busted it up a little and in my opinion made it more kid palatable. Did any of you ever read that cookbook …ohh what was it called.. Deceptively Delicious? Anyway it was full of ways to trick your kids into eating things that were made with low fat products and included like a half a cup or so of vegetable puree or purees. I recycled it. Sorry. I think my kid needs good wholesome fats from good sources and I also think that a 1/2 cup of puree is not worth the effort. Trust me.. two cups of spinach, an orange and some blueberries and you are doing your kid a big favor. Plus it tastes like a Creamsicle for some reason. 🙂 Go figure. So, try the below in your kitchen, bust it up if you want, make it your own. Let me know how it goes! You might have ideas. My S.O. said “way good” but my son said “it’s like 65% good”. I told him he would love them when we had retrained his taste buds. That’s true right?




* 1 cup coconut flour
* 1 cup shredded carrots

* 1/2 cup ground flaxseed meal
* 1/4 cup agave or sweetener sub of your choice
* 1 tsp cinnamon
* 2 tsp vanilla extract
* 2 tsp baking powder
* 4 eggs (thank you Colonel Mustard, Diablo and Roho)
* 6 Tbs Coconut Oil – melted but not hot
* 1/2 cup whole milk
* 1/2 cup raisins

* enough chocolate chips to trick your kids, just



* Preheat oven to 350*F
* Throw all ingredients in a large mixing bowl, mix with vigor
* Line muffin tin with muffin cup paper thingies
* Pour batter into cups and bake for 20 minutes
* Allow to cool before enjoying, possibly with a nice pat of butter


Hit the trail, power on the go
June 23, 2014, 11:07 PM
Filed under: Clever Chickadees

Well it’s been about a dogs age since I last posted anything here. I doubt anyone noticed, but suddenly I got a burr in my sock. I guess I should say that this started with 3 things.

1) A very expensive diet where the people are not in possession of any magic, but did take my money happily.

2) Listening to someone’s Blog turned Book which is called something like”A Year With No Sugar”.

3) The listening of that book led to the watching of Dr. Lustig’s UCLA talk about the woes of sugar and how addicted we are.

A little reflection time helped me put some things in order and decide that my son needs better snacks. He deserves that. He deserves my time. Heck, I deserve it too. Where to start though, it’s always that. The starting. I decided to find something without sugar in the recipe which would be tasty to him and also provide a power up for me during endurance type exercises. Seems like a win win.

After some browsing on the internet and perusing the ingredients cupboard here’s what we get for our first power snack and I don’t have to feel bad about my kid eating it. Added bonus, I don’t have to fear having it pass my lips. Yay!

Someone posted a recipe for something called a Cocoa-Nut buddy. Great, a starting place for this hopefully delicious beginner snack.

I made only a few adjustments due to what was available and my sons issues with texture. 🙂 Certain textures.

Here’s what you’ll need:

-1.5 cups of unsalted almonds (I used raw and then gave them a quick sit in a hot dry skillet)

-3/4 cup of Central Market’s Organic Date and Coconut treats

-3 tbsp. (or more) unsweetened cocoa powder

-3 tsp. vanilla extract

-1/4 tsp. of sea salt

-1/4 cup of water, more on the side if needed


Okay, heat up a skillet, keep it dry. Add the raw almonds if that’s what you have and give them a light toasting.

Be careful not to get past that really delicate line of roasted and charred.


Put the almonds in a food processor (next time I will use my Vitamix), pulse or do your thing until the almonds are a nut butter or near to.

Put the almonds paste/meal into a food processor if it isn’t already in there and then add the rest of the ingredients.


When the “dough” starts to form a large ball then you can be done. This is like pulsing for about 2 minutes or just setting to high for a minute. You’ll know it when you see it. 🙂


Set out some wax paper and roll the “dough” into one inch balls. Let them air out for a bit, drying up ever so slightly. Store in an airtight container for up to a week in the refrigerator. Optional: dust lightly with more unsweetened cocoa powder or sinfully if you are so inclined you can dust with powdered sugar, but I swear they don’t need it.


I hope you make these.. they are super easy. If you can’t find Coconut Date Treats, just get some pitted dates (about 3/4 cup full) and some unsweetened shredded coconut (you can also leave out the coconut entirely).

If you do make these, or if you improve upon them, please write back here. As much as I love these for on the go snacks, I also love them to curb a sweet tooth. 🙂 Very pleasing!

Trial file: Veggie Pie


So occasionally as you know, I receive recipes in my organics box.  It is important for me to keep most of these, unless they are truly disgusting, and try them out when I have the energy.  This one was really really delish so I thought I would pass it on.


4 tbsp oil

1 onion (white, yellow, whatever)

1/2 lb baby bella’s or crimini mushrooms sliced

1 cup of white wine

2 sweet potatoes (or yams)

3 medium carrots chopped up

2 tbsp sage, chopped

3 cloves garlic, minced

1 cup vegetarian broth

salt and pepper





4 medium yukon gold potatoes, chopped

1 head celery root, peeled and chopped

1 head of cauliflower, chopped

1/4 cup butter

1/2 cup heavy cream

1/2 cup cheddar cheese, grated

1/2 cup Parmigiano Reggiano, grated

In a large frying pan, heat half of oil over medium high heat.  Saute onions until translucent, about 2-3 minutes, add mushrooms and cook until soft, about 3-4 minutes.  Deglaze with white wine and simmer until wine is almost completely absorbed.  Transfer to bowl.

Heat remaining oil in pan and fry potatoes and carrots until just tender, about 10-12 minutes.  Add sage and garlic and saute for another minute or two then add broth.  Simmer until liquid is reduced by half.  Salt and pepper to taste and then combine with onions and mushrooms.   Set aside.

For topping, steam first three ingredients until easily mashed with a fork, roughly 15-20 minutes.  Mix well with butter and heavy cream, but still chunky.  Fold in Cheddar.

Assemble filling in layers in a 9×9 inch baking dish.  Top with mashed veggies.  Add grated Parmigiano cheese and bake for 20 minutes, or until sides are bubbly and heated through.WP_20121227_008WP_20121227_010

Happy Eating and leftovers most likely for a day or two!  YAY!

Trial file: Don’t squash the Squash soup
December 22, 2012, 1:25 AM
Filed under: Clever Chickadees

Well… I have never been one to enjoy a pulp soup.  This is my answer to it and I have to say I loved it and so did TWO soup partakers, one quite by accident.

You know how most Carrot and Squash soup is pulp or essentially squash and carrot run through a blender, not this bad boy.  I received a recipe in my weekly organics box and thought…NO…I will not murder these marvelous gifts of nature that you have sent me.  I instead chose to enjoy them in their righteous and glorious state or something of the sort.  So I did what any self respecting cook does, I made it up.

Here’s how it goes:

Two Acorn squash, halved and deseeded

Two Delicata squash, though any winter squash would work again halved and seeded

Five – Six Carrots, whatever color or variety you like the best, chopped in half once shortways, not longways.

sprinkle with brown sugar and put a pat of butter in the canoe.  Sprinkle with salt and pepper and roast for 40 minutes all together in a big casserole dish.


– remove from the oven and then cool.  Once cool, remove the outer rinde from the squash and make into bite size chunks, then slice the carrots up so they are small wheels, set aside.

In a sauce pan, melt three tablespoons of butter

Chop up one white or yellow onion, good sized.


Chop up three branches of celery

carmelize and brown these in the melted butter, add some salt and pepper to the process.

Pour in, one regular sized carton of veggie broth (most recipes seem to want you to use chicken broth, I have no idea why). Since veggie broth is sweeter than chicken broth, you will want to salt to taste, plus don’t forget we used a little brown sugar to roast the squash and carrots.  Black pepper is your friend, but use to your liking.

After you have stirred in the broth and have the carmelized onions and celery simmering in it for about 5 minutes, add in your roasted veggies and bring to a boil for about 9 minutes.  Then simmer on LOW or like a 2 for another 10 minutes and let all those flavors marry up.


Now… trust me here…go get a GIANT bowl.  🙂  Add a dolop of sour cream and another fresh grind of pepper and get your eat on.  Amazing.. it sounds weird or maybe it doesn’t, but it’s SOUPER!  (see what I did there?)  Hah!


If you like this let me know.  I am happy to do some more testing on my unsuspecting but generally grateful household of mouths.  If you think I should focus on crafts then…I can honestly say “fair feedback”.  🙂

Have a happy Saturday!


Trial file: Pecan Pie with Cranberries

Hey, long time no typie…yes, I hope to make a comeback, but I might need some encouragement.  🙂

There’s this thing that people like to do, it’s called substituting.  I tried out a recipe that substitutes some bad stuff in Pecan Pie (mainly corn syrup), for some more whole stuff (mainly honey and sugars) and adds a little bit of tart for folks that need a break from all that ooey gooey sweet stuff.  So, I made this pie and got RAVE reviews from everyone who tried it.  The boyfriend said it was the BEST PECAN PIE he’s ever had.  Not even lying…well, he might have been, but I am not. I found the base recipe in a magazine and so of course I tore it out, put it in the pile with all the other stuff to try.  Low and behold this one actually got done, with a little TxK elbow grease.  Not really.. like there’s not really grease in it, just a little butter.

Pecan Pie with Cranberry deliciousness (my grandma would probably disapprove):

1/1/2 cup pecan halves.. I used 2 since I like a LOT of pecans, I partially chopped them but made sure I had whole pecan halves on top.

1 cup fresh or frozen, thawed cranberries.. I used fresh (tis’ the season)

1 or 2, 9-inch prepared piecrusts, depending on how deep you want your pie, I like a good buttery crusty type, but you probably have your fav.

3 large eggs.. courtesy of my girls out back (thanks ladies)

1/3 cup sugar.. as real as you want it to be

1/3 dark brown sugar

1/3 cup honey

1 Tbs. butter or margarine, melted.. obviously I used butter (duh)

2 tsp. grated orange zest

1/2 tsp. vanilla extract (opt for alcohol free if you can find it)

1/2 tsp. ground cinnamon

1/4 tsp. salt (fine ground sea salt works great)

1.  Preheat oven to 350F.  Spread pecan halves on baking sheet, and toast 5 to 7 minutes in the oven or until light brown and fragrant.


2.  Lightly crush cranberries until broken, but not mashed.  Spread in the bottom of the pie crust.  I left a few whole and made sure they were floating in an asthetically pleasing distance from each other.  I like patterns, what can I say. 🙂


3. Whisk together eggs and sugar in a bowl.  Whisk in brown sugar, honey, butter, orange zest, vanilla, cinnamon and salt.  Stir in pecans, then pour filling over cranberries in piecrust, redistributing pecans and cranberries as desired.



4. Bake 40-50 minutes (for 1 pie) or until toothpick inserted in the center of the pie comes out clean.  Serve warm.. or just eat for days on end until it’s gone.



Finished pecan cran pie

More serving suggestionsBrandy creme sauce, heavy whipping cream with a touch of extract to bring out more nuttiness or possibly citrus flavor, ice cream (cinnamon or vanilla would be really nice).

Okay for the nutritional detail:  Per slice; 331 calories, 4g prot, 20 g total fat (only 4g sat. fat), 36g carb, 59mg chol, 192mg sod, 2g fiber, 24g sugars

If you decide to give this a go, I would love to hear how it went for you.  I took it to the family Thanksgiving this year and I was super happy I did since folks liked it.  You may have to nudge those Pecan Pie traditionalists, but they won’t regret it. 😉


Day two of the raw food cleanse for busy people
September 18, 2011, 12:16 AM
Filed under: Clever Chickadees, raw, texaskillet, vegan

Okay so it’s day two of the effort.

I got on the scale this morning and I was 1.4 lbs lighter. We’ll see if this continues or if it’s just that first bump.

It would be cool if it did, but I am not really expecting that. J

Breakfast/Lunch smoothie:

½ bunch of Kale

2 apples

Carrot juice

Mango juice

In all actuality this is what I blended up for breakfast but we ended up having leftovers from the smoothie dinner last night. Then we were able to jar this, stick it in a lunchbox and take it with us to the punkin chunkin competition. YAY! It was awesome. I am sure people thought I was drinking baby poop or possibly baby food spinach, but whatever. There was an unexpected side effect: a bee really really wanted my smoothie. J Oh well.. I denied him like the cruel woman I am.

Afternoon snack smoothie:

We treated ourselves to a Jamba Juice smoothie. We went with the all fruit and veggie ones since really I didn’t feel like making another one until later.

I had the Carrot Karma and he had the Mega Mango (at least that’s what I think they were called).

It was great to have those to suck on for a while.

Then.. I got to thinking (later when I got home)…well what is that nosh factor item for today?

I dug around, found some artichokes, had a two second conversation with myself about how these were not raw when you get them to edible form.

Meh, not sure I was in the mood to care. I think home is the hardest place to be when you are trying to make changes. When you are out you can fool yourself into thinking that people know you are cheating if you decide TO cheat and so therefore be convinced by weird internal talk, NOT to cheat. Not so at home.

So, each of us had one steamed artichoke for dinner. I am now on my second follow up glass of water to ensure that things are moving and such. Artichoke no matter how you look at it is… fibrous. The great thing and this is entirely what I was going for… is that these take so long to eat and are so much work, you are just kind of done when they are gone. YAY!!! I’ll have to do some research on if you can do ANYTHING at all with these in their natural state.

It may have been my trip to Thrive the day before which reinstituted that there are very very very few people in this world that are all raw and if I can get to 80%, I would be pleased as punch.

Okay, more tomorrow. Be good!

Day one of raw food cleanse for busy people
September 16, 2011, 12:16 PM
Filed under: Clever Chickadees, gluten free, raw, texaskillet

Today I begin my journey of the raw food cleanse.

For quite a while I have been thinking… why not?

Well I can wax you quite a tale about why not. However, this time it’s all about the why too.

Last night, I bought the Vitamix. Yes a little last minute but that is kind of how I am with most things. Not sure if it just keeps stuff exciting or if I really can’t help it due to some very smoothly worn pattern in my brain which provides those neurons a path of very little resistance.

This morning’s smoothie recipe/combo of fruits and veggies:

2 apples

2 oranges

Several handfuls of spinach

Tomatoes from the garden.. about 2 in total as there were a bunch of small ones(golden and red)

Carrot juice to thin it to a reasonable drinking consistency


…And can I just say.. yummmmmm


For lunch:

Remnants of the above smoothie, combined with:

2 pints of blueberries

1 leftover apple

Carrot juice again to thin

1 honking huge zucchini.. I am really serious here.

I’ll check back in after I return from building trails for the day of caring to let you know how I felt through lunch hour WITH doing manual labor. 😛

Should be interesting.

Okay.. all back now!!

For dinner the smoothie was this:

½ bunch of Kale

2 Peaches

Mango juice

2 bananas

Keep in mind that I am smoothie making for two people so for one you could just cut everything in half. J

I will have to admit that after the day of caring out at the Nature Consortiums project which is the largest contiguous forest in Seattle.. we were a bit fatigued. We stopped in at Thrive… had a smoothie boost from their kitchen which was great and shared a mighty thai salad which is cabbage, carrots, red bell pepper, a few raw cashew as garnish and their special vegan thai spicy sauce. It was mega yum. This led us to the possibility that we would want to gnosh on something once a day to satisfy the urge if we are going to take this past the 3 or 6 day mark and into the 15 day mark or even the 28 day mark. As long as that something is vegan for the first week and then at minimum vegetarian for the next week and then only going into animal protein dishes maybe two or three times a week for life. We’ll see how that pans out. Of course that animal protein will have to be purchased somewhere reputable, etc,etc, etc.

Okay… next 9/17 info… coming right up. J



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