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.

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.

Time Flys

Lot has been going on. I started piano lessons and it is amazing!!!! I have been working on a fundraiser for camp. Are your ready for fall? Well you better be because it’s already here. I love fall! I love the colors, the weather, the recipes, the smells. I love everything thing about fall but it doesn’t compare to winter. Different story… That’s for later. Okay, back to the point. I know I haven’t posted a lot of recipes in the summer but fall is going to be different. This season, I’m going to be doing some new things. For example I will be writing about life just in general. I still will be posting recipes but it will be every other week when you see a recipe! Have a great day!

Just a quick word…

I’m sorry I haven’t been posting for a while, but I have been working on my second book! It’s going to be all wheat free and will still be yummy and delicious. I’ve also been typing out my first cookbook and making it into an ebook! The wheat-free will also have an option of being an ebook. So with that I hope that you will forgive me! I need some ideas on what kind of recipes you want me to post on my blog. I’m open for suggestions. It’s up to you on what you want me to show on my website! Any ideas? I need some! I’ve been earning money for a trip to Europe and also want to know if any of you have been there? Is there any cool places that would be a definite place to stop?  A bientot… See you later!

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- 😀