Quinoa Bread

I must say, I love corn bread! I love with chili or just plain. I wanted something that had protein, but also tasted like cornbread. Here is the recipe that you are going to try and love it. Oh, and become addicted that you will have to make a double batch after you finish the first. 


3 1/2 teaspoons baking powder

1 egg

1 cup almond milk

1/3 cup vegetable oil

1 cup spelt flour

1 cup quinoa flour (you can blend quinoa in a blender for 3 minutes and it will turn into cornmeal texture)

2/3 cup honey

1 teaspoon salt

1/2 cup of cooked quinoa

Preheat oven to 375 degrees F.

In a large bowl, combine: flour, quinoa, salt and baking powder. Stir in honey, egg, milk, cooked quinoa, and vegetable oil until well combined. Pour batter into greased 13 x 9 pan.

Bake in preheated oven for 20 to 28 minutes.

*Note: I like to add piches of garlic pepper and rosemary into mine.

Christmas Season Is Here

The gingerbread cookies, hot chocolate, candy canes, (can you guess what my favorite holiday is) peppermint bark, story time, lights, ice skating, and the birth of the Savior. Can you guess what my favorite holiday is now? Waiting for the correct answer….. YES! It is Christmas. I love Christmas season because of the people, the giving, the laughing, the smiling, the joy, and spending time with those you love. I’ve been very busy this year, but I have so much energy bursting out every couple of minutes.

Here is a list of things to do together as a family during the Christmas Season: Tip Junkie Christmas List

Here is a list of things to do when your kids are on Christmas break:  Christmas To Do List

Click here for a christmas song that can be framed for your Christmas decor. ==>  Joy   ©

My family and I are able to each open one present on Christmas Eve! :) We also go and see lights. We like to do advent calendar. What are some of your Christmas traditions? What do you do for Christmas breakfast and/or dinner?







Happy Holidays! 

Dog Treats

Bow WoW Peanut Butter Dog Biscuits

Great for any kind of dog! (they are really good, trust me)


4 cups whole wheat or white flour

2 cups uncooked oatmeal

l½ cup peanut butter– creamy or chunky

2 cups hot water

Directions: 1. Mix together first three ingredients.

2. Add hot water to make firm dough. Use more water if dough is too dry.

3. Kneed dough with hands or on a floured surface. A sheet of wax paper on a table or counter works well. It is okay to separate dough into two balls and kneed each one separately.

4. Roll dough with a rolling pin or flatten with your hands until it is about ¼” thick. Keep a little flour nearby to sprinkle in case the rolling pin or your hands get sticky.

5. Cut dough with your favorite cookie cutter, or use a butter knife to make shapes.

6. Make a greased cookie sheet by using a bit of vegetable oil on a paper towel and wiping over the surface of cookie sheet, or use a butter or margarine wrapper.

7. Place biscuits on cookie sheet.

8. Bake in a 350 degree oven for 40 minutes. You may turn biscuits over after 20 minutes.

9. Let biscuits cool for an hour.

Wheat-Free Banana Muffins!

Yeah! I’m so excited to share with you my wheat free banana muffins and you will absolutely love them!


1 1/2 cups white rice flour and 1/2 cup brown rice flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
3/4 tsp pumpkin spice
2 eggs, beaten
1 1/2 cups mashed, ripe bananas (about 5)
1 cup sugar
1/2 cup olive oil
1/3 cup slivered almonds
2 tsp vanilla


Preheat oven to 350F. Spray medium bread pan with nonstick cooking spray or grease with margarine and reserve. Combine dry ingredients in a large bowl and then make a well in the center. Add eggs, banana, sugar, vanilla, almonds, and oil to the center and mix into the dry ingredients. Pour or spoon batter into your bread pan. I like to use about 1/6 cup for each muffin. Sprinkle almonds on top of each muffin and drizzle agave nectar over that. Bake for 30 minutes or until a toothpick comes out clean. Cool for a few minutes before removing from pan. Enjoy! Hope you like this recipe! Post pictures of how yours turned out!!!!!!

Loganberry Smoothie

I was searching through my old blog and found some recipes that I would like to put on here. One of my favorite smoothies by far was my loganberry smoothie.

In a blender add:

1 cup of loganberries

3 Tbsp raw honey (You might need to add more if you want it sweeter.)

1 tsp vanilla

3/4 cup of milk (I like to use almond milk or rice milk)

1 serving of vanilla protein powder

Blend on high for 3 minutes or until desired consistency!
Enjoy! :)


I was looking at my website pictures on my computer and found this pancake picture that I took last Thanksgiving.

I don’t even know how I did it but it sort of looks like a turkey to me!

Have a wonderful rest of the day and may all your dreams come true.

And may the cooking skills be with you- 😀

Lettuce Chicken Fans

Okay let’s face it, you have to combine something so delicious and so good for your body at the same time to make you want it. Okay people here’s a recipe you all have been waiting for.


  • 1 cup sliced chicken breast
  • 1/8 tsp italian seasoning
  • 1/8 tsp garlic juice
  • 1/4 tsp dried parsley
  • 1/8 tsp dried rosemary
  • 1/4 cup mayo
  • 4 romaine lettuce leaves

To start, mix together all dry ingredients. Then add in the garlic juice, chicken and finally mayo. Mix for 20 seconds.

Then spread on to the 4 lettuce leaves- Enjoy!

Gluten Free Cheese Cake

I love cheesecake! I would even marry it…. Okay maybe not but, I do really love it. I love being gluten-free and dairy free because I don’t get my usual headaches and tummy aches all the time. One thing I don’t appreciate about cheesecake is that it is dairy. So I can only have a little tiny piece. :( Though there is always a bright side to it. I’m not eating a big piece of cheesecake everyday until it’s gone.

So here’s my take on gluten free cheesecake! Have fun and good luck! :)



  • 4 cups of gluten free rice chexs
  • 1/2 tsp of pumpkin spice
  • 2 tbsp of agave nectar (any sweetener works)
  • 4 tbsp of butter
Cheesecake Batter:
  • 1 (8 oz) pkg. cream cheese (softened)
  • 1 tbsp lemon juice
  • 1/2 cup sugar
  • 1/4 cup milk
  • pinch of salt
  • 1 tsp. vanilla
  • 2 eggs

To begin add all of the crust ingredients to the blender except for the butter and agave nectar and blend until powder. (You should decide how you want the crust to be, before you blend it.) Dump the crust mixture into a 8 x 8 square pan (pie pan will do) and put aside. Get out a small sauce pan and put in the butter and agave nectar. Melt. Pour butter mixture into crust mixture and fully mix. Then press until completely covered.  Yahoo your this far! :)  Preheat the oven for 325 degrees.

Cheesecake batter: In a mixing bowl, beat cream cheese until fluffy. Gradually add in lemon juice, 1/2 cup sugar, milk, salt and vanilla. Add eggs, 1 at a time, mixing well after each time. Pour filling into crust!  Bake for 25 to 30 minutes or until set. Take it out and jump up and down saying I did it… Hehe! You don’t have to do the last part if you don’t want to. Chill for 3-4 hours or more before serving. Eat within 1 week! Bon appetite!  Stay tune for more gluten free deliciousness!

Almond Joy Shake (The good kind)

Hello everyone! Today is an awesome day and it’s day of gratitude towards the Lord. I’ve been able to eat raisin and chewy foods in 3 weeks after the surgery. I LOVE almond joy candy bars. Except for the part that they have tons of sugar in them and milk. (I am sort of sensitive to milk) so I have created a recipe where you have the same taste of an almond joy but has lots of protein and little sugar.


  • 1/2 almond milk (you could use coconut milk also)
  • 1/4 unsweetened coconut
  • 1 big handful of ice
  • 1 big chunk of a dark chocolate bar
  • 1/2 cup almonds
Get out your nice blender, that I’m sure everyone has and put in the the almonds and dark chocolate in and blend until fine. Use a butter knife if the almonds and chocolate stick to the blender. Then put in all the rest of the ingredients and blend until everything blended smooth. ENJOY!

Almond & Brown Rice Pancakes

My mom and dad are gluten free and I’m trying to be! We try to find alternatives to wheat foods. This week we made almond-brown-rice pancakes. They were really good and very filling. So enjoy the recipe and share this page with friends and family! 😉


  • 1 cup almond flour ( I use my Vita mix blender and blend almonds for  about 2 minutes or until very fine or you can purchase it at a health food store.)
  • 1 cup brown rice flour (I also make this flour in my Vita mix blender. You can also purchase it.)
  • 2 eggs
  • 1 1/2 cups (I either use rice milk, almond milk, or goat milk because my body doesn’t do well with cow’s milk.)
  • 2 TBS of sugar (I like to use agave nectar or real maple syrup)
  • 2 tsp of vanilla
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 6 tsp of baking powder
  • 1 TBS xanthan gum
Start by beating eggs together. Then mix in the milk. Add in the rest of the liquid ingredients. Whisk together for 10 seconds. Then add all of the dry ingredients into the liquid mixture. Mix together for about 2 minutes or until fully mixed. Grease a griddle with butter and start adding pancakes 1 inch apart from one another. Makes about 8-10 pancakes 3″ diameter.
Have an awesome cooking day!