Mini Crustless Jelly Swirl Cheesecake Cups (5 Ingredients!)

April 9, 2023 by Laura Leave a Comment

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These Mini Crustless Jelly Swirl Cheesecake Cups are so easy and only 5 ingredients!

Why are these crustless? Because it’s easier that way and they taste just as good! I love blending the cheesecake ingredients together, scooping the mixture into cups, swirling in a little jelly, then baking as-is. These are such a good grab-and-go breakfast or snack!

Why not dessert? Well sure, they can be a dessert too! I just find them to be filling as a breakfast option also simply because they are low in sugar and high in protein. They are great with a cup of coffee in the morning!

Make a batch of these and keep them in your fridge for easy meal and snack options!

Mini Crustless Jelly Swirl Cheesecake CupsYum

Mini Crustless Jelly Swirl Cheesecake Cups

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Author: Laura

Serves: 12

Ingredients

2 8-ounce packages of cream cheese, softened
2 eggs
4 Tablespoons maple syrup
1 teaspoon vanilla extract
⅓ cup 100% fruit jelly (any kind)

Instructions

Blend first four ingredients together until smooth.
Pour into 12 muffin cups. (I use a silicone muffin "pan" for this and they pop right out once cooled.)
Spoon a small amount of jelly into each cup and swirl with a butter knife.
Bake in a 350 degree oven for 20 minutes.
Turn off heat, open the oven door, and leave the cheesecakes in the oven for an additional 20 minutes. (Cheesecakes will puff up during baking but deflate while continuing to sit in the oven.)
Transfer cheesecakes to the fridge and chill for at least two hours before serving.

How about Peanut Butter and Jelly Swirl Cheesecake Cups?!

Yes, please! Simply blend 1/3 cup of natural creamy peanut butter into the cheesecake ingredients along with an additional egg. Follow the rest of the recipe as directed!

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Pumpkin Spice Cookie Dough Bites (Naturally Grain and Gluten Free ~ High Fiber and Protein!)

August 31, 2022 by Laura Leave a Comment

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Is it too soon to start talking about Pumpkin Spice Cookie Dough Bites? I figured we needed to get a jump start on fall.

I’ve kept a supply of Cookie Dough Bites in my fridge since school started. Why? Because they are a perfect snack to grab when we need something fast and filling. They are filled with protein and fiber, and are sweetened with honey, so I don’t mind if my kids grab two or three at a time to hold them over until the next meal.

Up until now, we’ve enjoyed these fun Cookie Dough Bite varieties:

Recently, I decided it was necessary to experiment with Pumpkin Spice Cookie Dough Bites.

I usually make my own Pumpkin Spice to use from now through all the holidays. It’s fun, easy, and tasty. Now we can use it in these cookie dough bites!

Pumpkin Spice Cookie Dough BitesYum

Pumpkin Spice Cookie Dough Bites (Naturally Grain and Gluten Free ~ High Fiber and Protein!)

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Author: Laura

Serves: 15-20

Ingredients

1 cup natural almond butter
¼ cup honey
1 Tablespoon Pumpkin Spice*
½ cup coconut flour

Instructions

Mix the ingredients together in a bowl until well combined.
Roll the mixture into teaspoon-sized balls.
Refrigerate for about one hour before serving.

*Find the recipe for our Pumpkin Spice mix here. Or substitute 1 teaspoon ground cloves, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg in this recipe.

If you want to get fancy, roll your bites in coconut flakes, cinnamon, or crushed nuts. :)

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Spiced Holiday Tea

December 19, 2021 by Tasha Hackett 2 Comments

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Tasha made this Spiced Holiday Tea for us one day and we fell in love with it!

Spiced Holiday Tea

by Tasha Hackett

Or as I like to call it the drinkable potpourri. I’ve been simmering water with lemon rinds and a cinnamon stick for the past month just to enjoy the smell, but why only use it for the smell when you can drink it, too?

This spiced tea was introduced to me the first time I went home for the Thanksgiving holiday with my then boyfriend. He’s now my husband, and I won’t claim this drink has brought us together because for some odd reason, he doesn’t like it. Which is completely fine with me and his mother, because that means more for us. My mother-in-law always has a pot of this drink simmering on the stove over the holidays.

Sweeten your spiced tea to taste!

I have stayed true to my mother-in-law’s recipe in all except the sugar content. The original recipe that she used calls for a full cup. But I’ve decreased it to 1/2 cup in year’s past and nobody noticed. This year I will add even less, but please don’t tell them!

To get started, first boil a full gallon of water in a large pot on the stove. Then turn the burner down and add the tea bags. Please never boil the tea! Follow the directions on the package of your tea to brew a full gallon—I use decaf so we can enjoy anytime of day and share with the kids without any caffeine messing up our sleep.

Once you’ve removed the tea bags, add in 5 cinnamon sticks, 10 whole cloves, and one of each limeade and orange juice concentrate. (Not straight lime juice, but the sweetened limeade in the freezer section with other fruit juices.) Basically you just used tea instead of water to mix the juice. You do not need to add extra water with the juice concentrates. Add in the sugar to taste, approximately 1/2 cup more or less. Wait to taste for sweetness until the juice concentrates are mixed in.

Let the holiday spiced tea simmer—but not boil—for at least an hour.

This tea is better tomorrow.Yum

After we’ve all enjoyed a cup, we store the rest in the fridge overnight, keeping the cloves and cinnamon sticks in the pitcher and the tea gets a stronger spiced flavor throughout the holiday weekend. We enjoy it cold or reheated. I can’t really tell you which is my favorite because I like it both ways!

What’s your favorite holiday drink?

Holiday Spiced Tea

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Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

Author: Tasha

Ingredients

One gallon of tea brewed to instructions on tea package (regular or decaf)
Limeade concentrate
Orange juice concentrate
5 cinnamon sticks
10 cloves
½ cup sugar (more or less to taste)

Instructions

Brew the tea in a large pot on the stove.
Once the tea bags are removed, add the rest of the ingredients.
Simmer for a minimum of one hour, being careful not to boil.
Enjoy warm or cold.
Store leftovers in the fridge.

Tasha Hackett is a friend of Laura and has officially been writing since she asked for a journal for her 10th birthday. Her first novel, a historical Christian romance, Bluebird on the Prairie was released just this year, 2021, and she looks forward to sharing many more of her stories with the world. For now, you can read more about her and her fiction from her website: www.TashaHackett.com.

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Simple DIY Coconut Milk

November 24, 2021 by Tasha Hackett Leave a Comment

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Simple DIY Coconut Milk

by Tasha Hackett

Dairy-free milk is good to have on hand these days. This simple DIY coconut milk is going to wow you, I’m sure of it. Even if you’re not on a special diet, the chances are high you know someone who is! Of all the nut milk options, coconut milk is the one I’ve landed upon for all my dairy-free baking and cooking. After almost a year of eating paleo to combat migraines, I’m embarrassed at how long it took me to try to this simple method. (Hi! Tasha, here.) If I wanted a yogurt or cream substitute, I used canned coconut milk or coconut cream. If I wanted simple coconut milk for smoothies and baking, I bought the jugs and ignored any added ingredients.

I finally tried making my own coconut milk.Yum

Don’t get too excited. I’m not out there foraging coconuts and shredding the meat into milk. #aintnobodygottimeforthat. But I am side-stepping buying water in a jug. I had convinced myself that making my own was going to be too complicated. Silly Tasha. Once I mustered the proper sense of adventure and ingenuity, there’s really been no turning back.

Not only is this simple DIY coconut milk unadulterated with added ingredients, it is significantly cheaper, and saves the landfill and the factories from dealing with those obnoxious plastic/cardboard jugs. And because I Subscribe and Save my canned coconut milk from Amazon, I don’t even have to think about buying it. It just magically appears on my porch. Poof!

Simple Coconut Milk Recipe

I’m really stepping out on a limb here to call this a recipe. But if Laura can tell you to pour salsa on the chicken in the crock pot and call it a recipe, than we’re calling this a recipe.

You will need a half gallon glass jar and a can of coconut milk. I currently use this brand. I’ll go over all the steps very slowly for you, just be sure you can keep up: Open the canned coconut milk. Pour it into the jar. Fill the jar the rest of the way with water and leave an inch or so at the top. Put the lid on the jar. In case you missed it, that last step is very important. A lidless jar is hazardess. Shake your lidded jar before using the coconut milk in smoothies, pancakes, muffins, and any recipe that calls for milk! As it happens, I pour a splash of it into my coffee each morning.

DIY Coconut Milk Recipe in Pictures

Because this recipe is very complicated, I decided to go the extra mile and show you the process step-by-step. I hope this clears things up for you.

Set out your supplies.

Open the canned milk and pour it into the half gallon glass jar.

Fill the remainder of the jar with water.

I hope you don’t mind, but I combined a step in this picture. See how the lid is on the jar?

Store in the refrigerator and give it a shake before using. That’s all, kids! I hope you enjoyed learning a new skill that will impress all of your friends the next time you’re at a party in need a parlor trick.

Tasha Hackett is a friend of Laura and loves to eat homemade chocolate bars, potato chips, and yes, even salsa on chicken. A homeschooling mom of four, author, and recovering DIY addict, she loves to take a walk on the prairie as time allows. Her debut novel, a historical romance set in 1879 Nebraska released Summer 2021: Bluebird on the Prairie. (Print and Kindle options available.) Though Tasha likes to do All The Things, most of her time is spent with four chatty children and an incredibly supportive husband. They give her the kind of love people write books about.

To learn more about Tasha and her works of fiction, find her at www. TashaHackett.com.

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Easy Lemon Chicken Zucchini for Breakfast

October 24, 2021 by Tasha Hackett Leave a Comment

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As promised, in the What To Do with All the Zucchini post, here’s the actual recipe to one of my new favorite breakfasts. Since I have to give the thing a name, I settled on Easy Lemon Chicken Zucchini. But really we call it the “lemon zucchini thing.” Is it easy? Or is it simple? Is it simply easy? Or easily simple? No matter which way you want to look at it, it’s real food that fuels my body and gets me ready for another awesome day. Bonus: It’s paleo! Gluten free, dairy free, soy free, sugar free… but not boring or complicated.

Chicken and zucchini for breakfast?

Do you have to eat it for breakfast? Duh, no. But for some reason I do. That’s about all I have to say on that. Eat it for any old meal you like, but I needed more grain-free breakfast food ideas. The paleo diet is not at all restricting once you get the hang of it, but the western culture has this idea that breakfasts are for all the sugar and carbs, or either all the protein and fats… and as it turns out, there is no authority that says you can’t have chicken and zucchini for breakfast, therefore I do.

Easy Lemon Chicken ZucchiniYum

We used a yellow summer squash for this one!

If you’re using a cast iron skillet, remember to slowly pre-heat it so it’s ready to go. (Check out this post for tips on how to use a cast iron skillet.)Pre-heat for a few minutes and then melt 3-4 tablespoons of butter. While the skillet is heating and the butter melting, chop a summer squash—a yellow summer squash or a zucchini both work interchangeably in this recipe. OR A CUCUMBER. It sounds nuts to me, but my dear, sweet husband accidentally chopped a cucumber for this recipe instead of a zucchini and I could smell that it was a cucumber and I could see that it was a cucumber and by-golly I could taste that it was a cucumber, but it was surprisingly delicious. (He did not believe me that it was a cucumber until he tasted the final product for himself.) So we laughed and then ate our breakfast, but now we know… a cucumber fried in a bit of butter in place of squash is still yummy.

Okay, the skillet is pre-heated and the butter is melted, now toss in the squash. (I like to scrape out the middle if it’s a larger zucchini because I think it gets soggy and I don’t like it. ) Let it cook for two minutes and then flip and stir it about. When it’s right on the edge of being done add in a can of chicken. Season with salt and pepper and pour 1-2 tablespoons of lemon juice over the top. It will sizzle and smell amazing.

Lemonize at your own risk.

Ben made this recipe the first two times. (Once with the cucumber in disguise and once with a zucchini.) When I made it, he wasn’t around to ask how much lemon juice to use. Thankfully I’m a pretty smart gal and I used two tablespoons. I even measured it out on purpose to make sure I could tell you exactly how much I used. Two tablespoons was the perfect amount for me. As long as you stir it up well. If you’re scared, just start with one and see how it goes.

What are your thoughts on squash for breakfast?

Tasha Hackett is Laura’s friend and author of the Christian romance Bluebird on the Prairie set in 1879, Nebraska. Though she used to be a closet Cheeto eater, she’s been on a strict paleo died for months to help fight migraines (with great success). She often pretends to be a ballerina while unloading the dishwasher and has a hard time going more than a few days without any homemade chocolate bars. Her favorite thing is writing with hope and humor to encourage and entertain women. She spends most of her time with four chatty children and an incredibly supportive husband; they give her the kind of love people write books about.

To find out more about Tasha and her fiction writing, connect with her at www.TashaHackett.com.

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What to do with All the Zucchini

August 27, 2021 by Tasha Hackett Leave a Comment

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Trying to figure out what to do with all the zucchini?

Yum

It’s zucchini season! I didn’t grow any this year. Sad. But other people did and around this time each year people are giving them away because when a zucchini plant does well, it does well. And when it doesn’t, we all curse the vine-borer grubs in unison and praise God for grocery stores and our friends who somehow fought off the nefarious and disgusting grubs. Ah-hem. Back to the yummy part.

What to do with all the zucchini?

Zucchini might be one of our favorite versatile vegetables. Here’s what I do with it:

Chop it up and pan fry with salt and pepper and other stuff to make a quick skillet dinner: a.) garlic, onions, mushrooms, shrimp. b) garlic, onions, beef, cabbage. c.) garlic, onions, tomatoes, parmesan cheese. You get the idea: cook it and eat it for dinner with some meat and garlic and onions.
Shred (or use the food processor to chop) and bake it into muffins, brownies, pancakes, waffles, breads, etc. Some people freeze the shredded zucchini to use for later. I have done this and I NEVER have good luck with it later. It gets all weepy and soggy and then I get weepy and never use it. Best of luck to you if you decide to freeze it. I’d rather bake the bread and freeze that instead.
Cut in half, scrape out the middle and make pizza boats. (Broil, then melt on your pizza toppings. Dip in pizza sauce.)
Slice in half, or chop, and roast, broil, or grill with oil, salt, and pepper and just eat it!
Use a zoodle thingy and make noodles. Easy Alfredo and shrimp used to be my favorite with this.
Have I ever been tired of zucchini? No, I have not.
This is my announcement: I will take your extra zucchini.

Don’t let all the zucchini go to waste, let’s start baking!

Of course, Laura already put together many of her favorite zucchini recipes, but that was ages ago and you may have forgotten about it. Click through some of those recipes or search “zucchini” on this site for more great ideas.

Are you a zucchini lover like me? I used to only be a zucchini bread (which is usually cake, let’s not kid ourselves) kind of girl. But then I grew up and realized that as a vegetable it can take on the flavor of butter and garlic and I do so love butter and garlic. Here are some great recipes for you to try as the zucchini crop comes in.

Simple Oven-Baked Pizza Nachos

Finely chopped and baked over the nachos is a great way to sneak more veggies into this meal.

Last Minute Stir-Fry

Frozen chopped zucchini will be a little soggier than fresh, but it holds up better than shredded, OR just add a few fresh ones to your frozen veggie bags.

Zucchini Waffles

This is a pumpkin recipe. I know. You can sub one squash for the other. It will be fine. Really. Many popular baked zucchini recipes have so much sugar in them they may as well be cake… try a less-sugar option and top with just a few drops of maple syrup, honey, or nut butter.

Have zucchini for breakfast!

Why have we decided that most vegetables are for lunch and dinner? Here’s a quick breakfast that I’ve made many times already this summer: In a hot skillet I melt butter, fry up a chopped summer squash (yellow or green), add in a can of chicken (because it’s breakfast and people are hungry for the food), salt and pepper and (here’s the secret ingredient), a tablespoon or so of lemon juice. You must not forget the lemon juice. Once the chicken is warmed and the lemon juice has sizzled for a few seconds, we eat and dance and go about our day warm and well-fed.

In hindsight, I will need to make that one into an actual recipe post for you. You will need to be reminded of it again because it is so delicious.

Do tell, what is your favorite way to eat this amazing and versatile vegetable?

Tasha Hackett is a friend of Laura and author of Bluebird on the Prairie, a historical romance set in an 1879 Nebraska town. Zeke has his sights set for California, but Eloise prefers the quiet safety of her home. Is it possible they’re both searching for the same things? Find this heart-warming romance wherever books are sold.

To find out more about Tasha and her world of historical fiction, connect with her at www.TashaHackett.com.

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

How to Eat Paleo on a Road Trip

August 8, 2021 by Tasha Hackett 1 Comment

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How to Eat Paleo on a Road Trip

by Tasha Hackett

Hi everyone! Before you skip this because you’re not a fan of paleo diets. WAIT!! STOP!! This is still for you. Just pretend you like to eat fresh, wholesome foods. Foods that give you fuel and energy and build you up instead of tear you down. Paleo, or any special diet, or budget, or lifestyle that includes not eating fast food junk can be overwhelming at home. But eating paleo on a road trip? Is it even possible? Yep. It is. I’ll show how!

Here’s how I survive road trips eating paleo:

Eat a solid breakfast and plan ahead.Yum

If you’re anything like me, you might be used to making sure all the kids have breakfast and snacks available, but you forget to feed yourself? Okay! If you’re on a special food plan, that’s not going to work anymore. I fry up a great skillet of eggs and fresh onions, toss in a few cups of spinach at the end to wilt, mix in an avocado and salsa… yes, it takes at least 15 minutes. But so totally worth it.

No chance of stopping for donuts on the way out of town because I have great food for fuel in me and I feel great! I plan ahead when possible. Am I going to still be on the road for the next meal? Where can I get food? The answers to those questions will guide what I bring with me and where I plan my longer stops.

Stop at grocery stores and canned meat is OK!

If I’m going to be on the road during the next meal and I haven’t already packed food, then I stop at a grocery store! Ben and I started doing this for budget reasons when we were first married and we loved it. We could spend $25 on “luxury” food items, and it would last us a meal and snacks or more. We’d grab fresh deli meat and cheese, fruits, veggies, and other fun snacks. But now that I’m driven by my health and not by the budget, grocery stores are still the place for me to go to find food. (Pre-made salads, guac, Nut-Thins, meat, fruit and veggies, Larabars.) And here’s a neat tip… canned meat. Though it’s not amazing, it’s protein and calories and energy. Ever tried opening a can of chicken and digging in? I dare ya. It’s a meat source that you can bring along that doesn’t need refrigeration.

Travel with the blender.

Likely, you’ll be traveling to a place to stay for a few days and you’re going to get hungry while you’re there. If possible, I bring my Blentec with me. Working in the kitchen at a camp earlier this summer was a blast. Baking with everything I needed was purchased for me and staff to wash dishes and someone else to hold my babies? Yes, please! But I knew I’d be surrounded by traditional camp food, and I didn’t want to be grumpy and hungry. Obviously, I needed my chocolate. Therefore, I brought the Blentec and whipped up my go-to chocolate shake for the meals I needed to avoid. (Pizza, lasagna, pancakes, pot pie, etc.)

Know your boundaries and don’t make excuses.

If you’re eating paleo because you want to lose weight… well, you get to decide how strict you want to be. If you’re celiac and you will break out in a terrible rash or be sick the rest of the day if you eat pizza, that requires more careful planning. Road trips can be difficult for elimination diets. I eat paleo for a lot of reasons, but the easiest to explain is the migraines. When I switched to a paleo diet, I very quickly stopped being in pain. They went from 17 days a month to 3-4 days a month. I tolerate oats and other gluten-free grains in moderation. I don’t react to corn chips or small amounts of cheese. But ice-cream? No way. Because the headaches are so severe I don’t even crave tasting the “banned” foods anymore. Clearly, I’m human—I have my moments when I’m sad about not being able to enjoy a cinnamon roll, but then I remember the amount of pain I used to be in and I go make myself a batch of homemade chocolate and all is right with Tasha’s world again.

Know your WHY.

If you’ve been following Laura for a while you’ve seen the progression from homemade foods, low-sugar foods, organic or non-organic, simple meals, we love people more than food… and it’s all wonderful! And Laura knows her why. If I was on a diet for the fun of it… I would have a hard time following through. But knowing that I’m on a “diet” for very specific health reasons makes a huge difference. Otherwise, why would I bother with paleo on a road trip? Whatever the reason you’ve made it this far into this article: Do you know why you eat the way you eat? Why do we stop at a fast food restaurant? Do we think it’s going to be cheaper? Faster? Tastier? I challenge you to think about why you eat what you eat and what you might want to change. Depending on your why, you might be able to splurge and have a treat on a road trip! Have a treat and enjoy every bite of it.

Traveling soon? Whatcha gonna eat?!

Tasha Hackett is friend of Laura and author of Bluebird on the Prairie. Tasha spends most of her time with four chatty children that she homeschools and a fun-loving, supportive husband. They give her the kind of love people write books about. Find out more about her and her historical Christian romance at www.TashaHackett.com. Her novel is available wherever books are sold and she loves to speak about the novel at libraries and other bookish events.

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Simple Coconut Blueberry Lime Smoothie

July 25, 2021 by Tasha Hackett Leave a Comment

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Another great smoothie!

by Tasha Hackett

You’re surely not tired of them yet, are you? This coconut blueberry lime smoothie is going make you do a little hula dance right there in your kitchen. Or in your friend’s kitchen when you make it at her house. Or in the camp kitchen you’re working at this week.

Simple Coconut Blueberry Lime SmoothieYum

I (Tasha) have been on a paleo diet since before Christmas. You could say it’s been the year of the smoothies. Even more than most years. It’s just so easy to get in the vegetables this way! Ack… this one doesn’t even have vegetables in it. I’m sorry. But you can go drink your salad another time.

While I’m at camp this week, I brought my Blentec—blender snob alert… yes, it’s me. High calorie smoothies like this one keep me from starving to death when not eating camp mac-n-cheese and chicken nuggets.

I did say simple smoothie, didn’t I?

If my daily chocolate shake has too many ingredients for you, try this one! The recipe is in the title… Ding-a-ling! Easy peasy. It’s coconut milk, frozen blueberries, and the juice of one lime. You can stop there, or you can add a touch of sweetener:

13 oz. can coconut milk (I currently use Nature’s Greatest Organic 17% Coconut Milk Fat)
2 cups frozen blueberries (Or other berries, but then it wouldn’t be a Coconut Blueberry Lime Smoothie now would it?)
Juice of 1 lime (Or 2-3 tsp of lime juice if you don’t have time for the squeezing of the lime… but I recommend the real deal.)
Blend until smooth****

****If your kids are, well, you know, average kids, you may need to add a touch of a sweetener of choice. I use 1/2 teaspoon of THM Super Sweet stevia blend.

Put the lime in the coconut…

If you’re looking for more great smoothie ideas, search smoothie over there on the search bar on this sight and be wowed by the variety. How about this cinnamon one? And a homemade Orange Julius. Remember your high protein chocolate shake here. And lastly, don’t be scared to throw a few goodies in the blender and see what happens! Just PLEASE and I mean, PLEASE stay away from arugula in smoothies. Spinach and maybe some kale, but arugula does not play nice in a smoothie. That is my best advice to you. And beets… unless you like eating pink dirt. Haha. Some people will fight me on this one, but that’s a topic for another day. For now, go enjoy this fresh summer treat.

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Confessions of a Chocolate Shake Addict

July 11, 2021 by Tasha Hackett Leave a Comment

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Hey, it’s Tasha. Remember me? I’m Laura’s friend. The one who fell off the cliff and didn’t die. I homeschool a few kids and eat chocolate, AND I DRINK IT. Eating paleo took a turn for the better once I discovered some amazing chocolate tricks, but today is the day for the confessions of a paleo chocolate shake addict.

Chocolate Shake Confessions:

I drink a chocolate shake every day. Sometimes more than one.
Secretly, not so secretly anymore, I am happy a few of my kids don’t like my chocolate shakes—more for me.
16 oz of cacao powder barely lasts me one month = that means I eat approximately 3 Tablespoons a day.
Once, mid-shake preparation, I was ravenous. Hungry, grumpy, starving. The cacao powder was not where it was supposed to be. I searched frantically through the cupboards to no avail. Mean Tasha came out. I yelled across the house to my husband and kids, “WHO MOVED THE CHOCOLATE STUFF??” No one answered Crazy Mama. Climbed up on the counter and searched the top shelf while yelling at my family that there was a crisis upon us. Turns out, the almost empty bag was found behind the Blentec. Right where I’d left it I’m sure.
No, I’m not misspelling Cocoa. Cacao is a real thing.

Cacao vs. Cocoa?

Cacao is the name of the tree that grows pods with beans that are harvested and roasted like coffee to make cocoa powder and chocolate. But—woah—if you don’t roast the beans, it’s called cacao instead of cocoa. Unroasted beans are raw and contain significantly higher levels of minerals, fiber, and even some protein. So that’s what I chose to eat. Please check out the Subscribe & Save options available for Organic Cacao Powder.

Paleo Chocolate Shake RecipeYum

Clearly, Laura’s salad-drinking habits are commendable. But, another confession: I’m not a grown-up enough human to submit myself to such torture. What I meant to say is that Laura is a super human blessed by the Almighty with taste buds of steel. Hmm. Okay, how about this: I’m so deeply in love with chocolate shakes and I see no reason to give them up.

Sorry. The recipe(s).

I mostly make it the same every day, but has been evolving over the year. Therefore, I will give you two recipes. The first is when you only have 30 seconds to spare. The second is when you have 2 minutes.

Quick Fix Chocolate Shake

8 oz. coconut milk
2 Tablespoons cacao or cocoa powder
2 pinches salt
1/2—1 teaspoon Super Sweet from THM or stevia/blend sweetener of choice
Large handful of spinach
3 cubes ice
Blend until smooth
Drink

The above smoothie has approximately 4 grams of protein and 92 calories. It is enough to satisfy a chocolate craving and sweet tooth. If you want to trick your mouth into thinking you’re having a treat, and you’re in a hurry, give it a try. Don’t get me wrong, there are plenty of nutrients in the spinach, cacao, and coconut milk, but I wouldn’t recommend replacing a meal with this shake. Unless you’re planning to starve yourself to death, which I highly discourage.

Paleo Chocolate Shake with more stuff…

8 oz. coconut milk
2 Tablespoons cacao or cocoa powder
2 pinches salt
1/2—1 teaspoon Super Sweet from THM or stevia/blend sweetener of choice
2 Tablespoons integral collagen (paleo friendly dairy/soy-free protein)
half of a banana (sliced and frozen is nice)
1/2 cup frozen fruit (blueberries or sweet cherries are good options)
1 Tablespoon almond butter
Large handful spinach
3 cubes of ice
Blend until smooth
Drink in secret or make double to share with all the toddlers

This is the shake I drink daily. If we’re heading out and I’m not sure if there’s going to be paleo food for me, then I make a shake. Sometimes I drink with breakfast, or later in the day if I’m hungry and there’s no food in front of me. The full recipe is approximately 320 calories and 17 grams of protein.

What do you eat everyday?! Does it make you ask happy as this shake makes me? If not… maybe you should make this shake instead.

Paleo Chocolate Shake

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Author: Tasha

Recipe type: snack

Ingredients

8 oz. coconut milk
2 Tablespoons cacao or cocoa powder
2 pinches salt
½—1 teaspoon Super Sweet from THM or stevia/blend sweetener of choice
2 Tablespoons integral collagen (paleo friendly dairy/soy-free protein)
half of a banana (sliced and frozen is nice)
½ cup frozen fruit (blueberries or sweet cherries are good options)
1 Tablespoon almond butter
Large handful spinach
3 cubes of ice

Instructions

Blend until smooth
Drink in secret or make double to share with all the toddlers

Tasha Hackett is a friend of Laura and author of the Christian Romance, Bluebird on the Prairie; available wherever books are sold and from her website, www.TashaHackett.com. She spends most of her time (drinking chocolate shakes) with four chatty children and an incredibly supportive husband. They give her the kind of love people write books about.

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Simple Honey Glazed Pork Tenderloin or Roast (Crock Pot Recipe)

June 20, 2021 by Laura Leave a Comment

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Here we are with another super fast meal for summertime! This Simple Honey Glazed Pork Tenderloin will wow everyone!

Yum

There’s something about the combination of flavors poured over this pork tenderloin (or pork roast) that makes it so very good. It slow cooks all day, so that makes the meat extra juicy and the flavor extra amazing. Simply put a Pork Tenderloin in your crockpot (these are inexpensive, by the way!), stir together a few ingredients to pour over the top of the meat, turn on your crockpot, and walk away!

What’s great about a meal like this is that well, a Pork Tenderloin or Pork Roast just feels like a special meal. You can serve it with:

a salad
a steamed veggie
and some fresh fruit

and your meal will be amazing!! But you will have worked very little to pull it off.

Meals like this are my favorite. Or have you figured that out about me by now? :)

Tip for choosing a cut of pork:

Check for meat mark-downs! Our local grocery store often has a high quality brand of pork marked down when it’s getting close to the “freeze-by” date. When I see these, I grab them! They are usually between $2-3/pound at this point, making for some very affordable and delicious meat options for our freezer!
Pork Tenderloin, Pork Butt (he-he-he, Pork Butt…I’m in middle school), and Pork Roast are my favorites. They turn out tender and juicy every time with this recipe!

Simple Honey Glazed Pork Tenderloin or Roast (Crock Pot Recipe)

Simple Honey Glazed Pork Tenderloin (Crock Pot Recipe)

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Author: Laura

Serves: 4-6 servings

Ingredients

2 pounds Pork tenderloin
½ teaspoon sea salt
¼ teaspoon black pepper
2 teaspoons garlic powder
¼ cup honey
¼ cup balsamic vinegar
½ cup water
2 Tablespoons soy sauce

Instructions

Place the pork tenderloin in the crock pot.
In a small bowl, whisk together the remaining ingredients.
Pour the mixture over the pork tenderloin.
Cook on low for 6-8 hours or until pork is tender and falling apart.

I hope the recent meal ideas I’ve shared recently have been helpful to you this summer as you figure out what to feed your family when it’s too hot to care about cooking. I’ll keep the recipes coming!

What I’ve shared so far:

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