Recipes Archives - Page 2 of 13 -

Veggie Christmas Tree (How To VIDEO)

on December 11, 2016March 11, 2021 By Kelley 1 Comment

This adorable Veggie Christmas Tree makes the perfect centerpiece, and doubles as a healthy appetizer for your holiday meal! It’s super easy to make, and the kids will love to help create this festive veggie-art. It will surely impress your guests!

Can you believe Christmas is almost here!? It’s just a few short weeks away and there is always so much to be done. Have you gotten your Christmas shopping done this year? I haven’t even begun. Ugh, it makes me anxious just thinking about it.

I recently moved, and the first thing I did when I unpacked was get out my Christmas decorations. There is something about dressing up the house for Christmas that makes me so joyful. Do you guys feel the same way? Today while I was making this Veggie Christmas Tree I put a pot of potpourri on the stove top and had the Holiday Log Music Special playing nonstop to get that Christmas Spirit up and running.

If you want a few easy peasy Holiday Decor Hacks (with stuff you already have around the house) check out this post I did last year: EASY HOLIDAY DIY DECOR!

My love for all things Christmas goes way back to when I was a little girl. My mom was the ultimate Christmas elf. She decorated Every. Square. Inch. of our home. It was pure awesomeness!

We had multiple Christmas trees, the banisters where dripping with garland and lights, the chandeliers held beautiful springs of spruce and holly, and even the toilet was adorned with Christmas decor! It was a Christmas wonderland, second only to the North Pole.

By the time Christmas arrives and you’ve (hopefully) finished your decorating, and shopping, and wrapping, and shipping, AND cookie making (and eating ;)), and so on, you’re exhausted, right? But if your hosting the holiday festivities this year you’re going to have to rally after pulling that all night gift wrapping extravaganza, and cook an elaborate holiday fest, right?

Well, don’t worry, I have got you covered! The super cute Veggie Christmas Tree only takes a few minutes to make (the kids can have fun putting it together), and it looks amazing. Added bonus, it’s a tasty and healthy alternative to other popular holiday appetizers.

Enjoy! Happy Holidays!

Veggie Christmas Tree

1 styrofoam cone ((I got mine from Michaels))
2 packages toothpicks
2 green peppers
1 bag snap peas
1 head broccoli
1 yellow pepper ((star))
1 red pepper ((garland))
1 package cherry tomatoes ((ornaments))

Cut your green pepper in long triangles to form the lower branches of the tree.
Cut the broccoli into individual pieces.
Use a cookie cutter to make a star from the yellow pepper.
Carefully use a pairing knife to make garland from the red pepper, cutting a spiral.
Next, use the toothpicks to make your tree. Place the green pepper branches on the bottom, then the snap peas, and then the broccoli.
Insert the cherry tomatoes, top with the yellow pepper star and wrap with red pepper garland.
Serve with your favorite dip! Enjoy!

Apple Cranberry Crumble Pie

on November 18, 2016June 29, 2021 By Kelley

This Apple Cranberry Crumble Pie is full of sweet cinnamon decadence, topped with a buttery crisp crumb. The sweet apples and tart cranberries come together in perfect union to create the ultimate holiday pie. All your guests will adore this dessert and they will never ever guess it’s gluten free, paleo, and healthy!

Thanksgiving is right around the corner, but if your judging by the weather here is sunny souther California, you may be surprised its even fall! The summer weather still is going strong, and although we have had a cool down this week it’s still in the mid 70’s here.

No, no I’m no complaining, but it does make it a bit difficult to get into the holiday state of mind. I’m from the northeast and I grew up watching the autumn foliage turn from green to gold to crimson. The crisp fall air would cause me to bundle up in my boots, hat, and scarf before I set out for an autumn hike.

Fall was always the most beautiful time to hike in the Appalachian Mountains. The trail would be scattered with leaves of all colors and I would love to hear them crunch under my feet as I wandered.

My partner in crime, Cricket also loves her autumn hikes in the woods. She would always act extra spry due to the chilly weather, darting from tree to tree, sniffing out all the squirrels.:)

Here is California I still take her out for hikes and walks at the park. Although we have some leaves scattered about, but the sun refuses to quit, so the November hikes don’t give us the same invigorating feel that they used to!

Despite the warm weather, we still bake in this house. When it’s autumn, and the holidays are approaching, it is the perfect time for apple pie no matter the temperature outside.

I decided to make my apple pie extra festive this year by tossing is some beautiful crimson cranberries that add a splash of color, and a wonderful flavor reminiscent of fall.

The crumble topping is sweet, buttery, and crunchy, adding intriguing texture and mouthwatering flavor. All the ingredients are super healthy- no refined sugars, no grains, but you will never know it!

Did I mention it also looks stunning? It’s quite a looker;)

Apple Cranberry Crumble Pie

1 Perfect Paleo Pie Crust
5 apples ((Granny Smith or other cooking apples, peeled and sliced in 1/4″ segments))
1 tablespoon lemon juice
1 1/2 tablespoons grass-fed butter, melted ((or coconut oil or ghee))
1/4 cup coconut sugar
2 tablespoons maple syrup
2 tablespoons almond flour
1 teaspoon cinnamon
1/2 cup almond flour ((crumb topping))
1 1/2 tablespoons arrowroot flour ((crumb topping)(or tapioca flour))
2 tablespoons maple syrup ((crumb topping))
2 tablespoons coconut sugar ((crumb topping))
2 tablespoons grass-fed butter ((crumb topping)(or ghee or coconut oil))

Preheat oven to 350 degrees F.
Prepare the pie crust, find recipe here: Perfect Paleo Pie Crust
In a large bowl mix the apples, lemon juice, sugar, almond flour, cinnamon, maple syrup, and melted butter.
Place the filling mixture into the lightly baked pie crust.
In a small bowl mix the crumb topping ingredients: almond flour, arrowroot flour, maple syrup, coconut sugar and softened butter. Mix until you get the consistency of wet sand.
Sprinkle the crumb topping on top of the filling.
Cover with foil and bake for 40 minutes, then remove foil and bake for another 6-8 minutes, or until crumb topping is light brown and crisp.
Remove and let cool for at least 15 minutes, then serve and enjoy!

Dessert

American

Perfect Paleo Pie Crust

on November 15, 2016June 29, 2021 By Kelley 1 Comment

This flaky and buttery pie crust is the perfect compliment to your favorite pie. If you love traditional pie crust, this healthy and grain free version will surely satisfy you because it is just like the real deal! Best of all its super easy to make with only a handful of simple healthy ingredients! (Gluten free, grain free, paleo)It’s that time of year again- the holiday season is upon us! It seems to sneak up on me every year. Do you guys feel the same way?? One minute its a hot sweltering summer day in August, and with the blink of an eye (so it seems) we are on the cusp of Thanksgiving! I mean, where does the time go?

I actually got to start my holiday season extra early this year because my mom came in town this past week. Since I won’t be traveling back east this year for the holidays we decided to celebrate our turkey day a few weeks early! It was great to have her in town, and she helped me exhibit at my very first art fair! I am so excited to say my Moss Art was a big hit:) What do you guys think of it? (click here for my ETSY shop if you are interested in seeing more!)

So this week was pretty awesome with an early Thanksgiving feast and a successful art show! What more can a girl want?

With my mom’s help this year, I really perfected all my paleo/ grain free holiday recipes! This pie crust is no exception. My mom is truly a Super Mom. Did I mention she runs marathons and bakes the best pie crust ever!? Yep, that’s a fact! Well she was quite impressed with this one and I am so very happy to share it with you all today!

Perfect Paleo Pie Crust

1 1/4 cup almond flour
1 tablespoon coconut flour
1/4 cup arrowroot flour
4 tablespoons grass-fed butter, cold ((or ghee or palm shortening))
1 pasture-raised egg

Combine dry ingredients in the food processor and mix.
Add the egg, mix for a few sections.
Add the cold butter, 1 tablespoon at a time until a dough forms, on a slow/medium speed.
Scrape the dough out onto a piece of parchment paper.
You can chill to for 1 hour in the fridge and roll it out with a rolling pin (work quickly because as it warms it gets soft), or you can forgo the chilling and press the dough into the pie plate using you fingers to make smooth pie crust about 1/6″ thick.
Use a fork to poke holes into the bottom pie crust.
Bake as 350 degrees for 12 minutes (if it’s going to be baked again) or 15-18 minutes for use with a no-bake recipe.

Dessert

American

Pumpkin Pie with Sticky Pecans

on November 15, 2016June 29, 2021 By Kelley

This perfect Pumpkin Pie with Sticky Pecans will stun you with its beauty and win you over with its taste! Its creamy sweet pumpkin filling pairs nicely with some fluffy coconut whip cream-yum! Your guests will never ever guess it’s gluten free, grain free, paleo, and healthy! Your holiday spread will not be complete without this one!

Pumpkin pie has always been my ALL TIME favorite pie. I know, there’s apple pie, pecan pie, cherry pie, strawberry- rhubarb pie, lemon meringue pie, chocolate cream pie….. am I missing any of your favorites? They are all good, I must admit. Each and every one has a special place in my heart (and stomach!), but the pumpkin pie is the winner.

There is something about the creaminess, the smooth texture, with earthy sweet pumpkin and spice flavor that really satisfies. Heck, it has a seasonal latte named after it that people go crazy for this time of year, so I know I am not the only one who is obsessed with pumpkin pie flavor!

I am usually so stuffed after a Thanksgiving feast that I can barely move and have to fight the urge to put on sweats just for the extra room in the elastic waistband. haha.

But, not matter how stuffed I am, I always make room for a slice of pumpkin pie. I make sure to drown in a several heaping scoops of coconut whipped cream, and then I dig in, and enjoy ever last bite of pumpkin perfection.

This pumpkin pie is extra special because it is the BEST pumpkin pie, not just as good as a traditional one, but I would say, in fact, better! The sticky pecans makes for an sweet and crunchy topping to add in yet another flavor and texture dimension to an already fabulous pie.

It’s a must try, so you got to make it this year. You and your holiday guest will not be disappointed:)

Click here for the PERFECT PALEO PIE CRUST recipe!

Pumpkin Pie with Sticky Pecans

1 Perfect Paleo Pie Crust
1 15oz. can pumpkin
3 pasture-raised eggs
2/3 cup full fat coconut milk
1/4 cup cane sugar ((or coconut sugar))
2 tablespoons maple syrup
1/2 teaspoon vanilla
1 teaspoon pumpkin pie spice
1 pinch Himalayan salt
1/2 cup pecans, whole ((sticky pecans))
2 tablespoons grass-fed butter ((or ghee))
2 tablespoons coconut sugar

Preheat oven to 350 degrees F.
Combine the pumpkin, eggs, coconut milk, maple syrup, sugar, vanilla, pumpkin pie spice and salt in a food processor (or use hand blender). Mix to combine unit smooth.
Pour the pumpkin pie mixture into the pie crust.
Place the pie in the oven for 45-50 minutes at 350 degrees F, or until a toothpick inserted in the center comes out clean. If your crust is browning too fast cover it with foil.
Meanwhile combine the butter and coconut sugar in a saucepan over low heat.
Using a rubber spatula mix the butter and sugar vigorously until the sugar melts and a thick syrup forms.
Add the pecans and stir to coat.
Place the sticky pecans on parchment to cool, and make sure they are separate from on another so they don’t stick to each other.
Once the the pie in finished baking remove and let it cool for at least 10 minutes on a wire rack.
Top your pie with pecans and set it in the fridge to cool, until you are ready to serve.

Dessert

American

S’Mores Galette

on November 2, 2016June 29, 2021 By Kelley

This richly indulgent S’mores Galette is stuffed with ooey gooey melted dark chocolate and fluffy toasted marshmallows! It is so simple to make, but so extravagant. It is sure to wow your dinner guests. They will never guess it’s gluten free, grain free, and paleo!

Come on, you can’t look at this picture and tell me you do want it, right!? There is some special magic in a picture of melted dark chocolate that makes my heart start racing, and my mouth salivate. I just ate a piece of this S’mores Galette, and now that I am writing this post and looking at these pictures I am certainly ready for another heaping slice!

The golden toasted marshmallows have that wonderful crispy crust, and the graham crust is the perfect compliment to the molten marshmallow chocolate center! This beautiful galette only took me 15 minutes to prepare, a quick chill, then off in the oven it went.

So simple.

So easy.

So unbelievably divine!

Cricket has been spending so much of her time in the kitchen lately, and today was no exception. She stared at me longingly with those big brown soulful eyes and followed me with her gaze as I bounced around the kitchen from the pantry to the oven. I so badly wanted to share my exceptional creation with her, but she’s a dog and can’t do chocolate, so that means more for me and none for her. Sorry Cricket!

But she hung around anyway. You know, just in case something takes a spill onto the floor then it’s fair game!

Really she is in the kitchen when I am cooking and when even I am not! I think she is expecting that I will return at any minute to start my next creation, and she may be wishing it is going to be a doggie dish for her. Yes, it’s true, I haven’t created any doggie dishes lately for the blog. Sorry Cricket (and my other doggie fans!). I will soon, I promise!

So getting back to that S’mores Galette. I know you haven’t stopped dreaming about it! Do not be intimidated by its fanciness, because it’s actually very easy to make. The dough comes together in 5 minutes, and is quite a breeze if you use your food processor. It should look something like this:

Next, wrap it up in parchment and set it in the freezer for 15 minutes. This greatly speeds up the chilling process which, in the refrigerator, can take hours!

Roll the dough out between two sheet of parchment paper, then fill it with the chocolate and marshmallows, fold up the sides and pop it in the oven. You are almost there!

When it’s ready the marshmallows and crisp should be a rich golden brown.

Let it cool for 10 minutes then serve it up and ENJOY!

S’Mores Galette

2 cups almond flour
1/4 cup arrowroot flour (tapioca should work in place of arrowroot if needed)
1 tablespoon coconut sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt (Himalayan or sea salt)
6 tablespoons grass-fed butter
1 egg (cold)
1 cup dark chocolate chips (Enjoy Life brand)
1 cup marshmallows (Dandies brand or paleo marshmallow recipe HERE)
Optional Egg Wash: 1 egg yolk plus slapping of water

Preheat the oven to 350 degrees F.
Add the almond flour, arrowroot flour, coconut sugar, salt and cinnamon to the food processor and mix on a low setting to combine.
Add the butter 1 tablespoon at a time on a low setting, then add the egg.
Once dough is formed, remove it from the food processor and place it on a piece of parchment paper. Flatten the dough down to about 1/2″ thick and cover with another piece of parchment paper on top and place it in the freezer for 15 minutes.
After 15 minutes remove the dough from the freezer. Use a rolling pin to roll it out keeping the parchment paper not the top and bottom, until its about 1/4″ thick.
Remove the top parchment and place the dough with the bottom piece of parchment on a cookie sheet or cast iron skillet.
Fill the crust with the chocolate chips and marshmallows then fold up the sides to hold the filling in.
Place on a lower rack in the oven for about 30 minutes, then move to a higher rack for 5-10 minutes to get a nice golden color on the marshmallows and crust.
Remove and let cool for 10 minutes, then Enjoy!

Crispy Salt & Pepper Salmon

on October 27, 2016January 27, 2021 By Kelley

This Extra Crispy Salt and Pepper Salmon is so very delectable and mouth watering. The crisp exterior gives way to tender and succulent buttery salmon that melts in your mouth! With only 3 ingredients and only one pan to clean, it’s an easy and healthy meal the entire family will love.

I have been trying to perfect my salmon-making expertise for some time now. Years in fact, I am embarrassed to admit! Cooking comes somewhat naturally to me, but I have my flops and hang ups with certain dishes and techniques.

Anything recipe that calls for a meringue (whipping egg whites until they are fluffy) is avoided like the plague around here! Not only do I have a huge problems when it comes to separating out the whites from the yolks, but my “stiff peaks” never seem to appear :(. Bread is another baking disaster in my house, especially because my grain-free bread baking has yielded dense blocks of wood-like loafs that even Cricket will not touch! lol. And finally, salmon. I LOVE salmon, when it’s prepared well, but up until THIS recipe I just couldn’t cook an excellent piece of salmon.

I tried grilling.

I tried roasting.

I tried foil packets.

I tried it all, but I always got over-cooked bland, eh-type salmon. It was usually edible, but nothing to write home about for sure! Where is the mouth-watering salmon of my dreams….?

I just couldn’t figure out where I was going wrong! Then I stumbled upon a food network program that covered how to pan-frying salmon and I was so excited to test it out!

I ran out to the store and picked up a lovely piece of fresh wild sockeye salmon. The darker pink the salmon the better it tastes, and the better it is for your health! Wild salmon is the way to go, as it’s loaded with omegas for a healthy heart, glowing skin, lubricating joints, etc.

I used avocado oil, which is a great choice for a high heat cooking oil due to the high smoke point. Also it’s almost flavorless so you can use it for just about anything.

A little healthy dash of salt and a few shakes of the black pepper, pop it in a HOT, HOT pan with a generous amount of HOT oil, and you’re on your way. It’s that easy! It is so simple it doesn’t even really need a recipe.

And best of all Cricket got to enjoy the crispy salmon skin as a nighttime treat!

Crispy Salt and Pepper Salmon

1 filet of wild salmon
2-3 tablespoons avocado oil (or other frying oil with high smoke point)
salt and pepper

Generously salt and pepper your salmon fillet(s).
Heat the oil in a skillet over high heat (or just below high heat, but not as low as medium-high).
One the oil “pops” when you add a small drop of water you are ready to go!
Add the fillet skin-side down and cook for 4-5 minutes, until mostly golden brown and crispy.
Carefully flip the fillet and cook flesh side down for another 4-6 minuted until it’s nice and crispy. (If you have a thicker fillet, increase your cooking time by a minute or two).
Remove the fish from the pan and you may place it on a paper towel to absorb some of the excess oil.
Serve immediately and enjoy!

Chipotle Chicken Burrito Bowl Salad

on October 15, 2016January 27, 2021 By Kelley

This Chipotle Chicken Burrito Bowl Salad is so full of fresh flavor it will be your new go-to healthy and hearty meal! Use left over chicken breast, or rotisserie chicken, and this healthy and hearty meal can be made in under 10 minutes flat!

So over the last few weeks something miraculous has happened….. Cricket decided she is no longer a picky eater and now she eats everything and anything… Really! It’s so strange and I can’t figure out what happened. She just decided she likes food after 11 years. Go figure?!

Now this was the dog that only ate fresh grilled chicken and steak, and would turn her nose up to pretty much anything else. Every time we went through a drive through and Cricket would get a Milkbone from an eager drive-through window worker, she would turn up her nose is disdain, and I would have try to make up some excuse of why my dog is acting like such a snob.

But then, she woke up one day (not so long ago) and everything seemed to change. Maybe it’s all the cooking I do? Maybe she is just getting senile in her old age? But whatever had happened she is now a food hound for sure. In fact, I just fed her a RAW CARROT the other day and she scarfed it down like it was a tender piece of filet mignon. Yes way!

You know, I can relate to her insatiable hunger. You know, I feel that way a lot of the time too! I try to eat healthy, but sometimes I’m left feeling hungry, actually hangry, which is far worse for whoever is around. haha.

That is where this lovely Chipotle Chicken Burrito Salad Bowl comes in! This super tasty and nutritious salad is packed with flavor and fresh zesty ingredients, and the best part of all is it really fills you up! It has chicken and beans (omit if paleo) for protein, and lots and lots of veggies that provide fiber and nutrients. It makes a great lunch and its easy to whip up especially if you have left over chicken in the fridge!

Cricket loves this salad too. I gave her her own, and she scarfed the whole thing down including the lettuce! I guess she isn’t the best food critic anymore since she has become such an indiscrimitory eater, but I promise this Chipotle Chicken Burrito Salad Bowl is awesome!

Chipotle Chicken Burrito Bowl Salad

1 cup mixed mesclun lettuce (or lettuce of choice)
1/4 cup cauliflower rice (comes already riced in a bag at Trader Joes! or sub regular rice if you eat it)
1/4 cherry tomatoes (quartered)
2 tablespoons red onion (chopped)
1/4 cup shredded cheese (pasture-raised preferably, or omit for paleo)
1/4 cup black beans (omit for paleo, drained and rinsed)
1/2 cup rotisserie or grilled chicken (chopped or shredded)
1/2 teaspoon chipotle chili powder
3 tablespoons of sour cream (paleo use cashew cream, see below)

Avocado Crema:

1/2 avocado
3 tablespoons sour cream (or cashew cream)
2 tablespoons lime juice
optional: 1 tablespoons cilantro (chopped for ganish)

In a bowl combine the chopped/shredded chicken, chipotle powder, and 3 tablespoons of sour cream (or cashew cream), mix well.
In another bowl combine the avocado, sour cream (or cashew cream), and lime juice, and blend vigorously by hand with a fork or use a hand blender. (add a pinch of salt)
Layer the salad by placing the lettuce in a salad bowl and top with the other ingredients (rice, tomatoes, red onion, cheese, beans).
Next top with the chipotle chicken mixture.
Next add a bit of extra sour cream (or cashew cream) and avocado crema to top it all off, You can also drizzle a bit of olive oil on top to and sprinkle with cilantro. Enjoy!

Apple Crisp

on September 24, 2016June 29, 2021 By Kelley

This apple crisp is light and healthy, but packs a flavor punch and looks great too. The fresh apples are topped with a sweet and buttery crisp topping that makes your mouth smile! Gluten-free, paleo and vegan recipe options.

It’s officially the first day of fall! Although summer is my favorite season, autumn follows in a close second. Beautiful fall foliage in bright crimson, gold and burnt orange, crisp morning air, and dusting off your favorite boots are all great reasons to love fall. What are some of the reason you all love fall?

One fall activity that adore is apple picking! I love going to the orchard and roaming down the perfectly straight rows of trees, with the sun shining down, scattering light as it breaks through the leaves. I try as many apples as I put into my basket, and I always fill up on fresh apple cider donuts for dessert.

When I get my apple bounty home, I make my favorite fall dessert- apple crisp! I’m not a huge pie person because I’m just not in love with pie crust. I know, I know, some of you out there are probably pie crust fans, but it’s just not for me. That is why I make apple crisp- an apple pie without the crust!

Of course Cricket is a part of all the fall baking action. She doesn’t miss out on anything! As I was preparing the crisp she was under my feet drooling on the floor waiting for something tasty to come her way. When I tossed her an apple peel she turned up her nose and walked away sulkily. haha.

Apple Crisp

6 apples
1 tablespoon lemon juice
2 tablespoons coconut sugar
2 tablespoons maple syrup
1/2 teaspoon cinnamon
dash Himalayan or sea salt

Topping:

1 cup almond flour (I use Wellbee’s)
2 tablespoons coconut sugar
dash salt
1 tablespoon maple syrup
1/4 teaspoon vanilla extract
1/4 cup coconut oil (melted)

Preheat oven to 350 degrees F.
If you are making apple crisp in the apples (like the pictures show) then peel and cut 2 of the 6 apples into 1″ cubes. Then use a pairing knife to cut the tops off and then carefully remove the inside of the 4 remaining apples, while leaving the exterior skin (and about 1/2 flesh) in tact. Cut the removed center of the apple into 1″ cubes. Toss all the apple cubes into a bowl.
If you are making your apple crisp in a pan, then peel and cube all 6 apples.
Add the lemon juice, coconut sugar, maple syrup, cinnamon, and sea salt to the apple pieces and mix.
Toss the apple mixture into a large pot and cook on the stovetop on medium-low heat for about 10 minutes and apples are fork tender.
Spoon the apple mixture into the apple cups or place the apple mixture in a 8’x8″ pan.
In a small bowl combine the almond flour, dash salt, coconut sugar and mix.
Next add the coconut oil, vanilla and maple sugar and mix until you reach the consistency of wet sand.
Using your hand press the topping mixture onto the top of each apple-mixture-filled apple cup or sprinkle it on top of your apple mixture in the pan. (if you have left overs of apples and topping use individual ramekins to make individual-sized apple crisps with the extras)
Place the apple cups into a cookie sheet and place the cookie sheet (or the 8×8″ pan) into the oven at 350 degrees F for 15-18 minutes.
Serve warm with dairy-free ice cream and caramel sauce (recipe HERE)

Candied Bacon Cheeseburger Bites

on September 6, 2016March 11, 2021 By Kelley 1 Comment

These cute and super tasty Candied Bacon Cheeseburger Bites are the ultimate appetizer for your next party! The amazing flavor combination of sweet, salty, and savory will tantalize your tastebuds and leave you wanting more! They will surely be the hit of the party and don’t plan on any leftovers. 🙂

I love things in small packages. I love tiny homes. I love tiny terrariums. I love tiny animals. And I love tiny, bite-sized foods!

If you have frequented my blog you may have noticed I have an obsession with my mini cupcake pan. I use it for EVERYTHING, well almost everything. Mini bite-sized brownies, mini Chocolate Chip Cookie Energy Bites, mini cupcakes, mini muffins, mini popovers, mini egg breakfast bites, and mini meatballs! You can make almost anything mini.

And when I say I like my food mini, that just means I can eat more, right!? You just feel better eating something mini-fied! haha.

So these succulent and savory cheeseburger bites are the new favorite around my home. Cricket adores these little meatballs, and my hubby is always asking for more. Between him and Cricket, there often aren’t any left over for me!

In true Kelley and Cricket fashion, I make sure these indulgent bites are heathly! I use grass-fed beef from Trader Joes, grass-fed cheddar (which you can omit if your dairy-free/paleo), and grass-fed bacon. For more information on WHY I am so obsessed with grass-fed produce click HERE.

The candied bacon is literally the bomb. Be sure to make extra to snack on otherwise you may not end up with enough to top you Cheeseburger Bites! It truly is that addictive.

I like to stuff my meatballs with a cube of cheddar. This takes a bit of extra time, and often time some of the cheese oozes out while these babies are in the oven, but that actually is a good thing! You get a lovely crispy cheese crust on the outside, and melty cheese on the inside for the ultimate texture experience!

If you prefer you can just top the meatballs with grated cheese once they come out of the oven, and the heat from the recently baked balls with melt it just right! Are your mouths watering yet!?

Finally top each cutie with a generously-sized slab of candied bacon, stick a tooth pick in it and you are good to go! Enjoy 🙂

Candied Bacon Cheeseburger Bites

1 lb grass-fed ground beef
1 pasture-raised egg
2 teaspoon mustard
2 teaspoons ketchup (or tomato paste)
1 teaspoon worcestershire sauce (or coconut aminos)
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 block of grass-fed cheddar cut into 1/2″ cubes (omit if dairy-free/paleo)
5 strip of grass-fed bacon (or more if you want extra for snacking!)

Preheat the oven to 350 degrees F.
Prepare the candied bacon following this recipe: Crackling’ Bacon and make extra for snacking if you want!
Mix the ground beef, egg, mustard, ketchup, worcestershire sauce, garlic powder, salt and pepper in a bowl.
Form a 1-1.5″meatball and make an impression with your finger and insert a cheese cube, then roll the ball in your hand to over the cheese, forming a nice round ball. Repeat with remaining meat mixture.
Place each meatball into a mini cupcake tin compartment. You should make about 18 meatballs.
Bake at 350 degrees for 25 minutes.
Remove and let cool.
Meanwhile, after your bacon has cooled cut each strip into 1″ pieces.
Place your meatballs on a serving platter, top each one with a piece of bacon and secure with toothpicks.

Frozen Fruit Ice Cubes: Make Your Own Healthy Soda!

on August 29, 2016June 29, 2021 By Kelley 1 Comment

Frozen Fruit Ice is the perfect way to make a healthy and fruity soda, and it’s so easy! This ice is made from 100% pure fruit and it looks as good as it tastes.I LOVE sweet things. I’ve always been that kind of girl who would skip dinner and go straight for the dessert. As a girl loved soda and fresh fruit juices, but as I got older and more concerned about my calorie intake I traded in soda and fruit juice for diet soda and sugar free fruit juice.

Before I knew it I was literally addicted to diet drinks. I couldn’t just drink water, it tasted much too plain and blah! I adored the carbonated sugar-free fruit fizzy drinks, and if I ran out I would have to make a special trip to the grocery to load up on a few more bottles to feed my habit.

As I began to get more interested in nutrition and clean eating I came across an article that explained how fake sugars, although they have zero calories, can still have negative effects on the body. I was shocked! How could my precious sweet, guilt-free, soda be bad for me? Well, as it turns out, many fake sweeteners still trick the body into thinking it’s consuming sugar, and feed your sugar habit, making you crave more and more. And too much of anything is NEVER a good thing.

To kick my fake sugar habit I came up with several healthy alternatives and this Fruit Ice is my all time favorite. The subtle sweetness comes from 100% pure fruit ONLY! And it’s definitely more exciting than just plain water 🙂

If you love this Frozen Fruit Ice you’ll love these Frozen Fruit Mini Cakes:

Fruit Ice Cubes: Make Your Own Healthy Soda!

Frozen Fruit Ice is the perfect way to make a healthy and fruity soda, and it’s so easy! This ice is made from 100% pure fruit and it looks as good as it tastes.

1 bag of frozen fruit of choice (or multiple fruits if you’d like)
seltzer water
ice cube tray

Let the bag of frozen fruit thaw, or place the frozen fruit in the microwave for a few seconds to soften.
Blend the fruit on high until it’s a smooth puree. Add a touch of coconut water or water to blend if needed.
Pour the puree into your ice cube tray and freeze for at latest 2 hours or until set.
Place a few ice cubes into a glass and pour seltzer over top, then serve!