blueberry peach scones.


This that time of year in the midwest: blueberry season. peach season. Nothing beats fresh picked blueberries or fresh picked peaches. Im on my way to the farmers market after this post to get more peaches because we ate the last batch so fast! These scones were awesome. Ill be making more this afternoon!

I found the original recipe here.

  • 1 1/3 cup flour
  • 3 T coconut palm sugar
  • ¼ teaspoon salt
  • 1½ teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ stick (4 tablespoons) earth balance, cold and cut into small pieces
  • ⅓ cup chopped fresh peach, in ½” pieces (about half a medium peach)
  • ⅓ cup blueberries (cut in half if they’re large)
  • 1 egg replacer, prepped (or 1 egg if not vegan)
  • 1 teaspoon vanilla extract
  • ⅓ cup unsweetened applesauce
For the topping
  • 2 tablespoons sliced almonds

    1. Whisk together the flour, sugar, salt, baking powder, and cinnamon until combined. Add the earth balance and using a pastry cutter or a fork, cut it in until the mixture is crumbly. Some chunks of earth balance should remain. Add in the peaches and blueberries.
    2.In a separate mixing bowl, whisk together the egg/egg replacer, vanilla, and applesauce. Add the wet ingredients to the dry ingredients and stir until just combined.
    3. Prep your baking pan
    4. Scrape the dough onto the floured surface. Pat the dough into a 5″ to 5½” circle about ¾” thick.
    5. To make the topping, stir together the coarse sugar and cinnamon. Brush the dough with milk, and sprinkle with the cinnamon sugar. Sprinkle the sliced almonds on top.
    6. Using a knife or bench knife that you’ve run under cold water, slice the circle into 6 wedges.
    7. Carefully pull the wedges away from the center to separate them, about 1 inch between them at the edges. Place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
    8. Bake for 18 to 22 minutes, or until golden brown.

spaghetti with kale and garlic.


We grew some kale in the garden and it did really well. So now i have lots of kale to work with. I whipped up some quick spaghetti one night and it was delicious. The leftovers were even better b/c it was so garlicky!

Dry spaghetti (about half the package)
2 tablespoons good extra virgin olive oil
8 sprigs lacinato kale – very finely chopped
Pinch red pepper flakes
Salt and freshly ground pepper
3-4 large garlic cloves, finely chopped
Juice of 1 lemon wedge
fresh basil
lemon garlic seasoning
2 tablespoons vegan Parmesan

Cook the pasta al dente according to package directions.

When the pasta is almost done, heat the oil over medium heat in a large skillet. Add the kale, red pepper flakes to taste, and season with salt and pepper. Cook and stir for 3 or 4 minutes, until the kale starts to get a bit crisp. Add the garlic and cook, stirring, for another minute. Add drained pasta, lemon juice, and vegan parm, and stir to combine.

lava lamp.

LavalampHere’s a simple science experiement you can do at home with your kiddos to make your very own lava lamp. It’s kind of a short-term project, it doesnt go on and on like a lamp, but its fun to see how oil and water work together – making something reminiscent of old school lava lamps!

You will need:
empty bottle or jar
Food coloring
vegetable oil
alka seltzer tablet


Fill the jar almost all the way to the top with vegetable oil. Leave about 2 inches.
IMG_6446 Now add water almost to the top; be careful not to overfill it. Add three drops of food coloring.
Drop an alka seltzer tablet in there and put the lid on. Watch it fizz away….SCIENCE!

pipe cleaner snakes.

SNAKESMy husband came home with a random pile of pipe cleaners and Milo was all about making something with them. We scoured through pinterest and landed on making snakes out of pony beads and pipe cleaners. A simple craft, but one that my 7 year old can do almost completely on his own, so he felt accomplished. He made five total, and has plans to give them to his friends. I helped with the glueing of the eyes, since we used hot glue for that.

Pipe cleaners
pony beads
googly eyes
hot glue

Fold the end of the pipe cleaner over a bit to make the head. Put beads on the pipe cleaner until reach the end, but leaving about an inch or so to fold back into the beads to close up. Hot glue the eyes onto the head.  easy peasy!

zucchini noodle peanut bowl.

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Still working on using up the last of the zucchini from my garden. Ive been just kind of on the fence with zucchini noodles but this dish FOR SURE sold me! I think anything coated in a peanut sauce is the way to go! I recently got an air fryer too, so Ive been experimenting with that a bit. Pretty awesome that I was able to make this tofu in about 1o minutes! This dish also made me realize that I need to have peanut sauce on hand ALL the time. good stuff for sure!

1 package tofu – water pressed out
3 T soy sauce
2 tspns maple syrup
1 tspn seasame oil

2 cloves garlic
1/2 cup water
1/4 cup smooth peanut butter
1 tspn S&B oriental curry powder
1 T rice vinegar
1 T soy sauce
1 T agave nectar


Extra: cilantro, peanuts, siracha

Prepare your tofu: if you have time, cut into cubes and marinate your tofu for a few hours to overnight. I cooked mine in the airfryer at 350 degrees for 10 minutes. Alternately you can bake in oven at 400 for 20 minutes, flip and cook 10 min more.

Prepare your sauce: In a small saucepan, Saute garlic in oil for about 30 seconds. Add water and deglaze pan, then add rest of ingredients and stir. Let cook, stirring every so often for about 5 minutes until thick. Taste for seasonings.

Use a spiralizer to make zuchinni noodles. sprinkle with a little salt.

Put noodles in a dish, top with tofu and peanut sauce. Top with cilantro and chopped peanuts if you’d like. Squirt some siracha on there too! why not?

taco seasoning.

TACO.jpgRecently I noticed that just about EVERY taco seasoning in the grocery store had sugar in it. I even noticed that some of them had milk! Who would have thought?? Well I found that I can make my own, have it taste just as good, and use seasonings I almost always have on hand.  We make tacos about once a week in our house, and this is our new go-to taco seasoning.

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon black pepper

Mix together and add to your taco “meat” (we usually use uptons seitan).  Add 1/2 cup or so of water and simmer until water is evaporated and seitan is cooked through.


stawberry rhubarb bars.

STRAWBERRYRHUBARBI’m still working like a mad-woman to use up all this rhubarb in my garden. I froze a whole bunch, gave some away, and I still have a bit more to harvest. I found this recipe, and since it was pretty low on the sugar side, I gave it a go. I love the crust. Would think this recipe would be great with just about any fruit that is in season. I ate this all week for breakfast, and maybe for dessert too…but who’s counting?!

  • 1 cup rolled oats
  • 1 cup  raw almonds
  • 1/4 tsp sea salt
  • 3 Tbsp (24 g) coconut sugar*
  • 4 1/2 Tbsp (68 g) coconut oil, melted
  • 2 cups rhubarb, chopped into 1/2 inch pieces
  • 1 cup straweberries
  • 1/4 cup orange or lemon juice
  • 2 Tbsp coconut sugar
  • 1 Tbsp cornstarch
  • 3 Tbsp coconut sugar
  • 2 Tbsp flour
  • 1/4 cup rolled oats
  • 1 1/4 Tbsp coconut oil
  1. Preheat oven to 350 degrees F and prepare an 8×8 pan.
  2. Add oats, almonds, sea salt, and coconut sugar to a food processor or high speed blender and pulse into a fine meal.
  3. Add melted coconut oil and pulse to incorporate. It should form a loose dough that forms when squeezed between two fingers. Add more melted oil if too dry.
  4. Spread the mixture into the baking dish and press down into an even layer.
  5. Bake for 15 minutes, then increase heat to 375 degrees F and bake for 5 minutes more, or until the crust is fragrant and the edges are slightly golden brown. Set aside.
  6. In the meantime, add rhubarb, strawberries, juice, coconut sugar and cornstarch to a medium saucepan and warm over medium-low heat until slightly softened and bubbly – about 5-7 minutes. Stir frequently to prevent sticking, then remove from heat and set aside.
  7. Next prepare crumble by adding all ingredients to a small mixing bowl and using a fork or your fingers to mix ingredients into a crumble. Set aside.
  8. Add strawberry-rhubarb mixture to the pre-baked crust and spread into an even layer. Then top with crumble topping and spread evenly to cover fruit.
  9. Reduce oven heat back to 350 degrees and bake for another 15-20 minutes, or until the strawberry topping is warm and bubbly and the crumble is golden brown.
  10. Remove squares from oven and let cool completely – 1-2 hours. Once cooled, gently lift bars from pan and slice into 9 even squares, or 10 bars.

zuchinni fries.

ZUCHINNIFRIESJust like the years before, I have yet again neglected my garden and wind up finding GIANT zuchinnis growing and then racking my brain trying to figure out what to do with them. I’m going to take a stab at some zuchinni noodles this year, but for the time being I tried some zuchinni fries.  DEFINITELY a fan. These were so so delicious.

Sliced zuchinni
1/4 cup flour
1 T cornstarch
1/2 cup plain almond milk
1/2 tspn apple cider vinegar
1/2 cup bread crumbs
1/2 tspn salt
1 tspn olive oil

Preheat oven to 450. Spray pan with cooking spray and set aside.

Youll need a bowl for the batter, and another for the breading. In one bowl add flour, cornstarch and almond milk and mix really well. In another add the bread crumbs and the olive oil and mix together with your fingers.

Dip zuchinni in almond milk mixture, then into the bread crumbs and lay on pan.  Once finished, bake for about 10/15 minutes, and then flip over and bake another 10 minutes more or so.  Add more salt and pepper to your liking.

whoopie pie smores.

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Fourth of july was just here and I used that as an excuse to get some cooking/baking in. I was drooling over this recipe for these whoopie pie smores – and since I had a bag of vegan marshmallows from trader joes, I used this as the perfect opportunity to make them! The original recipe is gluten free, but I didnt have gluten free flour blend, so i just subbed some regular flour and these turned out pretty great!!

  • 1/2 cup unsweetened plain almond milk
  • 3/4 tsp apple cider vinegar
  • 1 1/2 tsp baking soda
  • 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp  water)
  • 1/4 cup canola oil
  • 1/3 cup coconut sugar
  • 1/4 cup + 1 Tbsp  maple syrup or agave nectar
  • 3/4 cups unsweetened applesauce
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 1/2 tsp baking powder
  • 1/2 cup + 1 Tbsp unsweetened cocoa powder
  • 1/2 cup  almond meal (finely ground from raw almonds)
  • 1/4 cup oat flour (finely ground from raw oats)
  • 3/4 cups + 1 Tbsp all purpose flour
  • 1 10 ounce (283 g) bag Vegan Marshmallows
  • 6 ounces  vegan dark chocolate, broken/roughly chopped
  • optional: Fresh blueberries + sliced strawberries
  1. Make chocolate cakes by measuring out almond milk in a liquid measuring cup and adding apple cider vinegar  and baking soda and stir. Set aside.
  2. In a large mixing bowl, prepare flax eggs by combining water and flaxseed meal. Let rest for 5 minutes while you prepare your other ingredients.
  3. Add the oil, coconut sugar, and maple syrup, and whisk to combine.
  4. Next add applesauce, vanilla, and salt, and whisk to combine. Then add almond milk mixture and whisk again until everything is thoroughly incorporated – about 30 seconds.
  5. Lastly, add baking powder, cocoa powder, almond meal, oat flour, and gluten free flour, and whisk to combine, making sure no large lumps remain.
  6. Transfer batter to the refrigerator to chill/thicken for 20 minutes, and preheat oven to 350 degrees F (176 C). Grease two large baking sheets with nonstick spray (if you don’t have two baking sheets, just use one and bake the cakes in 3-4 batches).
  7. Once the oven is preheated, scoop out 1 heaping Tbsp amount of batter onto the prepared baking sheets, leaving at least 1-inch of room for spreading. Use your tablespoon to slightly spread them into a small disc. One standard baking sheet should fit 12 cakes. Repeat on second baking sheet.
  8. Bake for 10-14 minutes, or until the edges appear dry. (I found 12 minutes to be the perfect time.) Remove from oven and let rest on baking sheet for 5 minutes, then carefully transfer to cooling racks to cool completely.
  9. Repeat this process, baking the mini cakes until all batter is used – you should have about 40-48 total cakes.
  10. Once the cakes are completely cooled, arrange half of the cakes on 1-2 baking sheets (upside down) and top each with a chocolate square and several halved marshmallows.
  11. Broil on the top rack of the oven on high broil until toasty and brown. Watch carefully as they will burn/toast quickly! (Alternatively, if using a grill or campfire, toast the marshmallows over the fire and place between cakes once toasted).
  12. Top with fruit (optional) and another cake of similar size and shape and press down slightly.
  13. Enjoy immediately! Best when fresh.
  14. Leftover cakes will keep covered at room temperature up to 3 days, or in the freezer up to 1 month.


berry + mint smoothie.


I can’t get enough of mint in my smoothies lately. Ive also been using coconut water instead of almond milk and its a refreshing change. I made these changes to a pretty common smoothie and really enjoyed it, so will be adding these to the rotation!

1 cup coconut water
1/2 cup frozen mixed berries – strawberries/blueberries/blackberries
1 frozen banana
handful of spinach
1 T hemp seeds
Fresh mint
1 clementine

Mix in the blender and enjoy!