Search This Blog


Strawberry Carob stackers

My kids were like "Wow, mom your the best," when they saw these pancakes on the table for breakfast.  I have these pancakes on the site already but I figure they need another post when accompanied by strawberries. 
2 cups of strawberries (sliced up)
1 cup of almond milk
1 cup of almond butter
3 Tablespoons of coconut oil liquified
2 Tablespoons of honey
3 eggs at room temp.
1/4 cup tapioca flour
1/4 cup coconut flour
1 Tablespoon vanilla extract
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon guar gum
3 Tablespoons carob powder
OPTIONAL- if you want it to taste a little sweeter add 8 drops of liquid stevia.

Pour the batter by 1/4 cup fulls onto the hot pan and flip once when the edges get crispy looking.  You can cut up the strawberries while you're making the pancakes.  Arrange the sliced strawberries on the first pancake.  Then stack another pancake on that, and so on until you get the height you want.

You can add some cream-cheese or whipped cream to these lovely creations.  I just drizzle some honey on top and the kids LOVE it.  Carb count total for this recipe is 117g.  You can make about 14 pancakes that are 4 inches across bringing your individual carb count to 8g each pancake

You will see this recipe again, it looks like it would make a great cake, cake pops or doughnuts??? If you try anything else with this recipe let me know how it turns out.



It is the day of our Risen Lord.  There is no better way to celebrate new beginnings than to go out side and enjoy God's creation.   Every spring is a new beginning, everyday is a new beginning with Christ.  Just look at all the color around us. 
Wow, the flowers are out and they are beautiful.  Do you ever wonder what their names are?  I just have to show you a few flowers and give you a link to a native plant nursery in the San Luis Obispo Ca. area.  It is a great site for reference and if you are in the market to buy check them out!

Here are some of our favorite Native plants that grow right here!


Viola pedunculata

 Owl's Clover

Orthocarpus densiflorus



Dendromecon rigida -- Bush Poppy

Pedicularis densiflora - Indian warrior


Animal visitors

Living out in the country on a ranch opens you up to wildlife, sometimes we see them from afar and some times they are way too close.  Sometimes we have animal visitors that just make our heads shake.  Let me give you a little gimps at some of these animals we caught with the camera.
We have a mess of California Quail.

A little horned lizard.
We have seen quite a few Rattle Snakes!

Our resident bobcat.
Some of our many deer.

A momma and baby deer.

Sometimes other peoples animals visit us.
No these are not cattle, that was the first mistake I made.  These are yaks, and no I don't know why someone was raising yaks on our road.  We get over 100 degree summers here so they don't seem to be a good animal for this area.  Rounding up yaks is difficult to say the least.  
Wild turkeys
 I caught these guys on camera in the middle of the night.  The pictures are kinda grainy but you get the idea who they are.  The wild pigs around here are so noisy, and they aren't scared of us.  They do havoc on the lawn and any tender plant you are trying to grow. 
And now we come to my favorite picture of an animal.  A dead raccoon!  I hate these guys.  They are bold and stare me down when I try and scare them away.  They kill our chickens and eat my corn.  This particular raccoon now sleeps 3 feet under! 


Avocado Fudge Pops

The warm weather is on the verge here in California and my mind is wandering to those hot afternoons when everyone just wants to eat Popsicles all day.  We tried this recipe out on a warm afternoon and had GREAT results.  This is a simple recipe with no refined sugar.  It tastes like a frozen fudge pop!  You start with the Avocado Carob pudding recipe
 Add a little more milk so it pours into the Popsicle molds better.  Freeze for a day and you have a super duper good for you fudge pop.  The kids will never know there is so much avocado in there!  Let's take a look at the wonderful vitamin packed avocado for a minute.
Avocados Nutrient Profile:

  • One-fifth of a medium avocado, or about one ounce, has 50 calories and contributes nearly 20 beneficial nutrients to the diet.
  • Avocados contribute nearly 20 vitamins, minerals and phytonutrients. Phytonutrients are thought to help prevent many chronic diseases.
  • Avocados contribute nearly 20 vitamins, minerals and phytonutrients, including 4% of the recommended Daily Value (DV) for vitamin E, 4% vitamin C, 8% folate, 4% fiber, 2% iron, 4% potassium, with 81 micrograms of lutein and 19 micrograms of beta-carotene.
  • Avocados act as a "nutrient booster" by enabling the body to absorb more fat-soluble nutrients, such as alpha- and beta-carotene as well as lutein, in foods that are eaten with the fruit. 

These popsicles are going to run around 9g of carbs each. 



This didn't taste too bad, it has to mellow in the frig for a day so the flavors combine.  3 out of five people in my family liked it so I figured maybe one of you would like to give it a try!

1 16oz can of garbanzo beans
2 Tablespoons tahini
2 Tablespoons lemon juice
1 Tablespoon olive oil
2 teaspoons fresh minced (or 1 teaspoon dry) parsley
1 minced garlic clove

I mixed all the ingredients together in my Vita Mix until it looked smooth.  Then I put the hummus into a lidded container and put it into the frig for 1-2 days for the flavors to mingle.  This is great to dip veggies or rice crackers into.  You could even make this the filling for a lettuce sandwich!


Gluten Free Banana Muffins

Sometimes you just want a  muffin that tastes like fall.  This banana muffin has a hint of pumpkin pie spice and the nutty texture of almond flour.  This muffin completes a perfect duo for your coffee on a cool morning. 

2 cups almond flour
1/2 cup rice flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 eggs at room tempature
1/4 cup grapeseed oil
1/4 cup honey
3 ripe bananas, mashed
2 teaspoons vanilla extract
7 drops vanilla cream liquid stevia

Preheat oven to *350 and grease your muffin tin.  Add all the dry ingredients to your mixing bowl and lightly mix.  Add all your wet ingredients to your dry ingredients and mix on high for about 1 minute.  Pour your batter into your prepared muffin tin and bake for about 15 minutes, or until lightly brown.  The carb count on these muffins come to a total of 229g I made 13 muffins and it came out to 17g of carbs per muffin.  Not too bad (there are three bananas in there, each banana is around 23g carbs.)


Lettuce and Nut butter

It may look like and odd couple but it tastes so very very good.  The kids love these lettuce and nut butter snacks.  They are good on protein and vitamins that go along with leafy greens.  If you want to be more adventurous try this with kale or chard!  Here are the simple instructions with pictures, (I am such a visual person, can you tell?)
Start with some lettuce, I used baby Romain.
Gob that nut butter all over one side.

Fold it up.  When you hold it your hands won't get sticky.

And there you go!  It is a great low-carb snack or lunch.  The peanut butter will be about 6g of carbs for two tablespoons.


Lemon Soda (sugar free)

The weather is getting warmer and cold drinks are on the menu now.  Why not make your own lemon soda, no sugar, all natural ingredients and carb free!  My type 1 daughter LOVES this soda and she can have as much of it as she wants.  Here is the recipe.


The juice of one lemon
1 cup of ice
1 bottle of soda water (1 pint, 0.9 fl oz)
10 drops of vanilla cream liquid stevia or 1/4 teaspoon powdered stevia

Mix everything together and you are all done.  If you are using powdered stevia make sure it is mixed in well and fully dissolves.  This makes about 2 servings.  I have to give a shout out to my friend April for passing this recipe to me.....THANK YOU!


Gluten and Casien free Egg Bake

This was one of those "I hope it works, because I want to eat this kind of stuff again" type of recipes.  I used to make a recipe like this with sourdough bread and gobs of sharp cheddar cheese.  Ohhhh I am dreaming of it now, and my dreams became a reality!  I now present to you the Gluten and Casien Free Egg Bake!
4 pieces of Rudi's GF bread
5 pieces of cooked turkey bacon (or sausage or go meatless)
4 eggs
2 cups of dairy free cheese sauce

Cut up the bread and cooked bacon into little chunks.  then add them to a greased 9x13 baking pan.
Add the wet together and mix well then pour over the dry ingredients in the baking pan.  Refrigerate overnight or at least 2 hours so the bread can soak up the sauce.
The next morning take it out of the refrigerator and bake in a *400 oven for 20 minutes or until it looks brown around the edges. It is the perfect make ahead breakfast for a busy morning, or dinner! Carb count for you diabetic and carb conscious people, 124g carbs total = 20g carbs if you cut this into 6 pieces.  It is so worth it. 

Making Pajama Pants

Yes it can be done, I can finish a sewing project that was cut out two years ago!  I was always coming across these pajama pants that I had cut out from a pattern, they were in the way when I was looking for something else. I had made my son some pajama pants two years ago and had not gotten around to finishing the last pair.  Well yesterday was the day!  I feel so proud of myself.
I wanted to take you through a step by step of this process to show you how easy sewing acctually is.  If you own a sewing machine, dust if off, and start sewing again!

Here are the fabric pieces two fronts and two backs

sew the fronts and backs together from the waist line to the crotch

open them up, you can see the the legs aren't sew together.
sew the front to the back crotch and inseam first then the outside leg seams

turn the pants right side out, now they look like pants!
hem the pant-legs and the waistline
All hemmed up
To thread the elastic through the pants I simply attach a large safetypin
I left a spot open on the waistline to thread the elastic through

The elastic is in and I sew the ends together.