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Nectarine Muffins


A lot has been going on around here for the past weeks. Squishy turned 1 year old, but that’s another story, and he has begun walking!!! Its like watching a tiny drunken old man stumble around the house! The cutest, most hilarious and oh so frightening thing all at once!
Fall is coming quickly and it has me itching to bake. The heat kicked on last night! Yay, fall! Yes, I’ll be complaining that I’m freezing in just a couple of weeks, but oh, I love fall!
Squishy loves food, especially muffins when it comes to breakfast foods. Last weekend we had some beautiful nectarines from the farmer’s market and a craving for muffins. So we got into the kitchen and whipped these up!

Nectarine Muffins
1 cup all purpose flour
1/2 cup wheat flour
1 Tbs flax meal *
3/4 cup turbinado sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 tsp vanilla
1 egg
1/3 cup oil
1/3 cup + 1 tbs milk
2 nectarines finely diced
1/2 cup granola
2 Tbs brown sugar

Preheat oven to 400 and grease a muffin tin or line with paper liners. Combine dry ingredients in a large bowl. Gently stir in moist ingredients including your diced nectarine. Stir in about 1/2 of your granola. (our granola has slivered almonds in it, so i stir it in after filling 1/2 of the muffin liners. No nuts for squishy yet, choking hazard.) Fill your muffin cups 2/3’s full. Sprinkle tops with what’s left of the granola mixed with the brown sugar. Bake for 18-22 minutes or until nicely brown and a toothpick come out with just a tad bit of crumb.
Squishy devoured these, so I hope you love them too! If you try them please let me know what you think!

*I know the pre packaged flax meal can be expensive. I buy flax seeds in bulk at the natural food store, whole foods may have them too. Our Baby Bullet that we received for a shower gift has a milling blade so we grind them with that and store them in a jar in the refrigerator. If you don’t want to bother with it at all, just leave it out. A small handful of oats might be good in its place.


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Lentil Meatballs


Lentil meatballs

1/2 small onion, chopped
1 small celery stalk, finely diced
1/4 C shredded carrot
2 cloves garlic
1 tsp Italian seasoning
1 1/4 C rinsed lentils
2 1/4 C stock
Salt & pepper
1/2 C nutritional yeast
1/3 C flax meal
1 C breadcrumb
1 beaten egg

In a sauce pan, sauté the vegetables until tender. Add Italian seasoning, garlic and a pinch of salt and cook just until you smell the garlic. Stir in the lentils and stock. Bring to a boil and reduce to simmer, cover with lid and cook for 25-30 minutes until the lentils are tender.
In a separate bowl mix the flax meal and bread crumbs with the nutritional yeast. (I grind my flax seeds with the milling blade on the Baby Bullet.)
When your lentil mixture is tender stir them into the nutritional yeast and flax in the bowl. Preheat your oven to 400 degrees.
At this point if you are vegan or have egg sensitivities, you could leave it out and start forming your balls.
If you are adding egg…beat it in a separate bowl ow measuring cup and stir in a little of the lentil mixture to temper it. The lentil mixture is still warm at this point, so you don’t want to stir your egg in without tempering, you could scramble it. Stir in your egg and season with salt & pepper.
Grease a baking sheet. The mixture is very sticky! If you grease your hands with a little olive oil now and then it will help. Form your lentil mixture into about 1.5 inch balls and arrange on your baking sheet. Bake for 20-25 minutes. This recipe made 40 “meat” balls. We stirred a bakers dozen into homemade sauce for pasta and froze the rest for another day.
I hope you enjoy them! Squishy loved them!

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Summer is here so let’s make a favorite beverage of mine.

6 fresh limes
1/2 fresh lemon
2Tbs light agave nectar
6 cups cold water
1 cup ice

Squeeze your limes and lemon into a pitcher. I have an old press that we picked in a Mexican grocery years ago, it’s my favorite.
Add water and agave nectar, stir in ice. I like mine pretty tart, that’s how I roll.

This would probably be awesome with a splash of orange liquor and tequila. I know it’s perfect with a batch of guacamole and some chips!

Enjoy and stay cool!

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Zucchini & Chick Pea Couscous


Zucchini & Chick Pea Couscous

1 tsp olive oil
1/2 pound chopped zucchini
1/2 small diced onion
1 cloves minced garlic
1/4 diced orange bell pepper
2tsp ground cumin
2tsp fresh dill, 1/2 tsp if dried
1- 14 oz can rinsed chick peas
2/3 c couscous
1 cup boiling vegetable stock
Salt & pepper to taste
2 Tbs nutritional yeast

Cook onion, garlic and orange pepper in oil oil until just tender. Stir in cumin, dill and a pinch of salt.Toss in zucchini and continue to cook over med/low heat until tender. Stir in chick peas and cook for 3 min. Stir in couscous, pour in stock and mix well. Return to a boil, cover and remove from heat for 5 min. Fluff with fork and stir in nutritional yeast.

Even Squishy asked for seconds!

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Happy St. Patrick’s Day!

sproutnessySprout and Manipogo wanted to help greet you all today… I agreed since they are wearing their green! Sprout is the newest addition to the shop.

I am taking a 1/2 day to celebrate and cook today! The corned beef has been brining in the fridge for a few days. I found the recipe through Craftzine’s Blog. It was really pretty simple, you just have to give it at least 3 days to brine. The real recipe is here at I hope to have some good photos of it tomorrow.

I’ve actually been spending quite a bit of my free time cooking lately. I think the spring weather has me wanting to try new fresh recipes. Last Friday I used Martha Stewarts Lime Meltaway recipe to make orange meltaways.

orangemeltawaysI just basically substituted orange whenever the recipe called for lime. I’ve done this with lemon too, these are so nice with a cup of tea!

On Sunday I made a couple different things…. First was the cranberry lime scones I made for breakfast.

cranberrylimescones2Here is my recipe :

~preheat oven to 500 degrees
Sift together:
1 1/2 cups white flour
1/2 cup whole wheat flour
2 1/2 tsp. baking powder
1 tsp. salt
2 Tbs. sugar, I use turbinado sugar

cut in 1/4 cup very cold butter so you have little butter particles that are about the size of a small pea.
stir in:

zest of one lime

Juice from 1/2 of the lime
Enough milk to make 1/2 cup when added to lime juice, I use soy milk
1/2 cups chopped frozen cranberries

Round up on a floured surface. Knead very lightly. Pat out to about 1/2 inch thick. brush with 2-3 Tbs of milk and sprinkle 2 Tbs more sugar over top. Cut into wedges. place on ungreased baking sheet. Bake 8 minutes until golden brown.

Then on Sunday evening I used this recipe from RecipeZaar to make tortilla crusted tilapia.

tilapiaThe recipe worked out really well, I’ll be making this again and again!

Thanks for stopping by! I hope you all have a very nice St. Patrick’s Day!

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Southwest Flavors

I have a new recipe for you today! I get so tired of spending so much money on prepackage food. Besides having to spend so much on such a small amount of food, you really can’t be that sure of what all is in it. There are some Southwest Rice Patties that I really like from Morning Star brand, but a package cost $4.99 for 4 patties! I much prefer making up food from scratch at home…it really is less expensive and I know exactly what is in my food. Most of these ingredients are ones that I keep on hand in the pantry anyway.


~Southwest Black Bean Patties~

1 cup brown rice

2 cups chicken stock…I like to make my own and keep it in the freezer

1Tbs Olive Oil, plus more for cooking up the patties later

1/2 of 1 small onion, diced

1 Large clove garlic, minced

1 can black beans, drained and rinsed

3-4 tsp cumin

1/2 tsp. chili powder

dash of cinnamon

salt & pepper to taste

1/2 can  corn with chilis, drained

1/2 cup bread crumbs

1 beaten egg……this is used for a binder, vegans if you know of something else that could be used, please let us know. 🙂

Heat 2 cups of stock with brown rice until boiling. Once boiling, cover and turn down heat to low and cook for 25-30 minutes depending on your rice. When cooked, fluff and turn out into a large bowl to cool.

Next: Heat olive oil in a frying pan on med/low heat, add onions and cook til transparent, about 3 minutes. Add garlic, black beans and spices, mix well and cook for a few minutes. Add corn and salt & pepper to taste.


Mix all together and add to cooling rice. Let set for just a few minutes to cool further. Mix in your bread crumbs and beaten egg.


Form with damp hands into patties. This recipe will make 11-12 patties.


Cook these a few at a time, for a few minutes on each side, until golden brown.

swcookingpattiesWe like to eat these on warmed wheat tortillas with fresh spinach, cheese, sour cream and salsa. 1 to 1/2 patties per person is plenty for a satisfying dinner.

swpattieontortillaYou could serve these anyway that sounds good to you! Avocado on these is delicious!

There are so many other possibilities for this once you have the basics of this recipe. It all depends on what you want. Another plus of this recipe is that it really didn’t cost that much to make. It cost under $4.00 and made enough patties that we were able to freeze 8 patties after feeding the 2 of us. Now we have an easy go to dinner ready to heat up in a pan any night of the week.

Now, for one more southwest flavor today…There is a turquoise jackalope feltidermy in the shop today!

jackalope32cuJackalope 32 Feltidermy

Thanks for stopping by and have a great day!

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Cherry Nut Muffins!

Out of boredom and a desire to bake I have come up with a new muffin recipe! This time Cherry nut!


2 cups flour
1/4 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/3 cup soft shortening
1 egg
1 cup dried cherries, chopped
3/4 cup orange juice
juice from 1 lime
Enough milk to make 1 cup liquid when added to juice
1/2 cup chopped pecans

nut topping: Mix below ingredients together for topping
1/3 cup chopped nuts
1/3 cup brown sugar

Preheat oven to 400 degrees.
Simmer dried cherries on low with orange and lime juice for about 5 minutes or until cherries are tender. Remove from heat, drain and set aside left juices and cherries to cool a bit.
Mix all dry ingredients in a large bowl. When juices are cooled a bit add enough milk to them to make 1 cup of liquid. Add all wet ingredients with cooled cherries and chopped nuts, mix well.
Spoon into greased muffin tin or ones lined with muffin cups, Top with nut topping mixture.
Bake at 400 degrees for 20 minutes.


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