The "We're out of ingredients" Salsa

This salsa recipe is adapted from @wholesisters blender salsa. I call it the "We don't have all the ingredients but hate jarred salsa" Salsa πŸ˜‹

Blender Salsa

The "We're out of ingredients" Salsa

Makes 1 quart.

28 oz canned tomatoes
1/2 white onion
1 bell pepper
1 tablespoon garlic
1 teaspoon real salt
1 teaspoon cumin
1 teaspoon red wine vinegar
3 drops lime essential oil
2 drops cilantro essential oil

Combine ingredients in a high speed blender (I use β€ͺ#β€Žblendtec‬) and pulse until combined.

Sure, fresh cilantro would make this a whole lot prettier but my cilantro essential oil saved the day πŸ˜‚ Tastes delish - give it a try if you're running low on ingredients too!

Comfort Food: Rice Pudding

Rice pudding is so comforting on a fall day. I've taken a traditional family recipe and converted it to a healthier version that my family adores! Enjoy.

Rice pudding

Rice Pudding

1 cup water
2/3 cup rice (white or brown works!)
pinch of real salt
4 cups unsweetened almond milk
1/4 cup butter, ghee, or coconut oil (for dairy free)
1/3 cup honey
2 eggs
1 teaspoon vanilla
1 teaspoon cinnamon

Boil water, rice, and salt in a large pan for 7 minutes or until water is gone. Add milk and butter, then cover and simmer for 1 hour. Beat the eggs, honey, vanilla, and cinnamon. After 1 hour, remove rice from stove and gradually stir in the egg mixture. Let stand for 15 minutes before serving.

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Quick & Easy Raw Peach Cobbler

When you're craving a dessert but are a) trying to eat healthier and b) are too lazy to spend much time in the kitchen, this little sweet treat is PERFECT! I hope you enjoy it!


Raw Peach Cobbler

1 ripe peach, washed and chopped

1/4 cup raw almonds
1/4 cup raw pecans
pinch of real salt
1 date, pitted
1 tablespoon coconut oil, melted

Put the chopped peaches into a serving bowl. Next, add the following ingredients to a small food processor. Pulse until finely chopped. Pour onto chopped peaches and eat up!

Gluten Free/Vegan Banana Muffins, naturally sweetened

Mmmm. The other day, I had a TON of bananas that were too ripe to freeze for smoothies so I decided to make a TRIPLE batch of banana muffins for my kids. They were a total hit! They gobbled up a bunch and we stuck the rest in the freezer for another day.

Banana Muffins
Gluten Free/Vegan/Naturally Sweetened

3 ripe bananas, mashed
2 tablespoons ground flax seed + 6 tablespoons water, mixed
1/4 cup olive oil or coconut oil
1 tablespoon honey
1 cup coconut sugar
1 1/2 cups gluten free flour blend*
2 teaspoons baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon real salt
2 teaspoons pure vanilla extract
1 teaspoon cinnamon

Preheat the oven to 350 degrees. Line a 12-muffin pan with cupcake liners.

In a mixing bowl, combine the mashed bananas, flax seed slurry, oil, and honey. Mix well. Then add the rest of the ingredients and beat until the batter is smooth and sticky.

Spoon the batter into the muffin cups. Bake in the oven for 15-20 minutes until the muffins are a nice golden color and a toothpick inserted comes out clean. Cool and then serve.

*DIY Gluten Free Flour Blend

4 cups brown rice flour
1 cup tapioca starch
1 1/2 cups potato starch*

Mix well to combine and store in the pantry until use.

*IMPORTANT NOTE: Be sure to use potato STARCH, not potato flour. They are different ingredients!