Strawberry Rhubarb Jam

I have been so busy lately with work, barrel races, friends, family, working in the garden, and working out. This has created almost a stand still in my kitchen time. Kind of sad, trust me I know! However, I would not trade any memory I have this summer for time in the kitchen because I have enjoyed every minute of it. Even if I do get kitchen time, I have not had time to sit down and type up a post. Today, though, it is rainy, and I have no more plans for the day. Now I finally can post this recipe that I made a few weeks ago.

I have always been a lover of strawberry jam or any jam in general. I love fruit and being able to add a healthy fruit jam on top of a warm piece of toast just cannot be beat! I can remember how picky I was when I was younger with my toast. It could not be dark brown, but golden brown, and it had to be crispy. I would top it with butter, but the butter could not melt. If it did, it was no longer an amazing piece of toast (sad). Then I would spread homemade strawberry jam on top. Man, I loved that! My taste has changed though. Now, I am perfectly content with just some delicious jam and the degree the toast is toasted does not matter as much (thank goodness). I was a very opposite picky eater than I am now. Crazy how it has changed for the better.

I have wanted to have jam that I could have. All the jam in our freezer was made with sugar, so it would not be very nice for me to eat it. Thus, I decided to make some of my own with the natural sweetener honey! Also, since our rhubarb plant is finally growing strong again I decided to add some rhubarb. I have always been intrigued with the strawberry rhubarb combination but never actually tried it. I am sure glad I did! My family was glad too! This strawberry rhubarb jam is delicious and my whole family loves it. You could seriously just eat it out of the jar (no I have not done it, but I have been tempted). I hope you enjoy this jam because I sure do! And trust me it is not super tart!

Strawberry Rhubarb Jam 

Ingredients:
1 lb. strawberries, sliced
1 cup rhubarb, chopped
1/2 tsp. vanilla
1 Tbsp. lemon juice
1 cup high quality honey

Directions:
1. Place all ingredients into a medium size sauce pan over medium heat.
2. After the strawberries are soft mash with a potato masher or any other kitchen utensil you think will work. (If you want chunky jam do not over mash!!! Leave slightly large chunks as the chunks will become smaller as it boils.)
3. Bring to a boil and let simmer for 40 to 60 minutes, or until desired thickness. The longer it boils the thicker it will get.
4. Once the jam has reached your desired thickness, remove from heat and let cool.
5. Pour the jam into mason jars and store in the fridge.
6. Enjoy every bit of this strawberry rhubarb jam on whatever you like!

*This is fabulous on toast and would be great to top off ice cream or maybe a filling in a pie, turnovers, or a danish.

Mango Cashew Sunshine Bites

It was raining earlier today, and now it is snowing. It's April...so slightly depressing. This just happened to be the perfect treat to brighten up the day. I took one bite, and it brought me back to the warm summer days. That lasted until I looked outside again, sadly. But for a moment I escaped to paradise. 

I was not quite sure what mango and lime would taste like together, but sure is delicious. I should never have questioned a recipe that Sarah Britton created. She has yet to fail me. If you need a good, healthy, and nutritious recipe, check out her website. All her ingredients are added for a reason and all contribute to the nutrition.

I have to say it was killer to wait as the cashews were soaking. So definitely find something to occupy your time while they soak. As for the ingredients, make sure the cashews that you use are raw and not roasted. Dried mangos are usually sulfured and sugared, so try to veer away from those and purchase the organic unsulfured mango pieces. Coconut also usually comes sweetened, which means added sugar. Organic unsweetened coconut can usually be found in any grocery store if they have a health food section. Otherwise, make a trip to my favorite place: the health food store!

These bite size tropical treats were a hit in my house. They have healthy wholesome ingredients, which makes them taste even better. The texture is very creamy...so good! Hope you enjoy these summer treats (even winter treats if you need a little summer joy).

Mango Cashew Sunshine Bites 
Recipe from My New Roots
Makes approximately 20-24 

Ingredients:
2/3 cup / 100g raw cashews
1 cup/ 100g dried mango pieces (purchase organic, unsweetened, unsulfured)
1/2 cup/ 50g unsweetened desiccated coconut, plus more for garnish
1-2 tsp. Creamed honey, for sweetness if desired
seeds of 1 vanilla bean (I used 1 tsp. vanilla)
lime zest (from 1 lime)
pinch sea salt
pinch ground turmeric (optional...I did not include this)

Directions:
1. Soak cashews for four hours. Drain and rinse.
2. Soak mango for 20-30 minutes until slightly softened, but not mushy.
3. In a food processor combine all ingredients except honey. Pulse to combine until a sticky dough is formed. Taste for sweetness and add honey if desired.
4. Spoon out about a 1/2 tablespoon amount of dough at a time and roll into a ball with your hands. Roll in coconut to coat. Store in the fridge for up to 2 weeks.

One Giant Banana Muffin

I had been craving banana bread for the longest time, and when my cousin told me she made banana muffins, I knew it was time for an experiment day in the kitchen. I grabbed some ingredients and started throwing stuff in a bowl and mixed away. Of course, tasting it as I went to make sure it would taste okay.

This recipe makes one jumbo muffin. You could probably get about three normal muffins out of if desired. However, this muffin only rises slightly, and once it is taken out of the oven it falls slightly. Since there is coconut flour in the muffin, if you let the batter sit, it will thicken up a bit.

This is definitely a winner of a recipe! My sister absolutely loves them. She even asked me to make them for her boyfriend when he comes this weekend. That is a big thing considering he is not a health freak like me. The recipe makes a very moist muffin. The chocolate adds a lot, so I would definitely not skip on it! Hope you enjoy it!

Giant Banana Muffin 
Yields 1 giant muffin or about 3 normal size muffins

Ingredients:

1 Banana

1 egg

1 tsp. vanilla

¼ tsp. baking soda

¼ tsp. baking powder

1/16 tsp. nutmeg 

1/16 tsp. allspice

1/8 tsp. sea salt

1 Tbsp. + 1 tsp. coconut flour

2 Tbsp. stevia (this could be substituted for any other dry sweetener)

2 Squares 80% dark chocolate, chopped (chocolate chips will work too...and you can always add more)

Directions:

1. Preheat oven to 350°. 

2. In a small bowl, mix egg and banana. Make sure the banana is mashed well. 

3. Add remaining ingredients. Mix until combine. 

4. Line a large muffin tin with paper muffin tin. 

5. Bake in oven for 20 minutes. After those 20 minutes place a piece of tin foil over it if the muffin starts to get dark, and bake for another 5 minutes. 

6. Let cool slightly before indulging in the deliciousness! 

If you are going to make regular sized muffins, I would keep an eye on them for time wise. I have not made them this way, so I am not sure how long they would take. 

Honey Greek Yogurt, Granola, Blueberry-Apple Sauce, and Fresh Fruit: Perfect Breakfast!

Sometimes you need a little spice up to your breakfast! I definitely do at times. That is probably why I have been posting so many breakfast recipes. As I was looking through the recipes that I have posted thus far, I realized that they all are sweet and no actual meals. So I will be working on that. Studying has been getting the best of me, and time is limited.

I found this recipe on Sarah Britton's blog. It was a guest post from Green Kitchen Stories. Both of these blogs are great, and I highly recommend them for healthy tips and recipes! Everything that I have made from both of these blogs have be absolutely delicious. Also, not only are they delicious, but all the recipes are loaded with nutrition.



I have been wanted to find something nice and easy to bring to school for my lunch break. This has been the perfect treat! It is filling and seriously tastes so good. I never thought of combining apples and blueberries together, but let me tell you, it is an awesome combination. Recently, I have been using jars a lot, and I love them! They are BPA free because they are glass, and they seal tightly so nothing will leak out. Just so perfect! I highly recommend them.

Blueberry-Apple Sauce

Adapted from My New Roots

Ingredients:

1 cup blueberry (fresh or frozen)

1 apple, diced 

2 Tbsp. apple sauce (or sweetener of choice)

Directions:

1. Place all ingredients in a sauce pan over medium heat. 

2. Bring to a boil then turn down heat and let simmer for 20 minutes. 

3. Remove from heat and blend with an immersion blender. If a chunky texture is desired use a fork.

4. Store in the refrigerator.

Yogurt, Granola, Blueberry-Apple Sauce Assembly

Blueberry-Apple Sauce 

Granola (I used homemade recipe soon to come)

Honey Greek Yogurt

Fresh Fruit (strawberries, blueberries, kiwi or any other fruit desired)

Place two spoonfuls of blueberry-apple sauce on the bottom. Then add 2-3 spoonfuls of granola. On top of the granola add 2-3 spoonfuls of honey Greek yogurt. Top with fruit and enjoy! 

I prepare this the night before and place it in the fridge to save time in the morning, and it keeps great!

Raspberry Pound Cake (Mini Bunt Cake Style)

Hope everyone had a Happy Easter! As Easter rolls around every year, it is easy to forget exactly what Easter is about. Bunnies, eggs, and Easter baskets consume our minds these days. But that is not the true meaning of Easter. Easter is to celebrate the resurrection of Jesus. He paid the price for our sins and conquered death, so His followers would not have to suffer like He did. Many take it for granted, and I for sure fall into that category at times. We cannot do anything to earn God's love or a place in Heaven because Christ did it all for us on the cross. If that is not amazing love, I do not know what is! 

My family and I traveled to a relatives house, and they asked us to bring a dessert. My mom suggested something with fruit since we still have snow here because maybe that will help it feel a little more like Spring. I looked at multiple strawberry cakes, but of course, none of them I was able to eat. Low and behold Sarah Britton comes through for me again! I can always count on her!