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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.

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

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.

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

How to Eat Healthier While Traveling

September 8, 2021 by Tasha Hackett Leave a Comment

This post may contain affiliate links which won’t change your price but will share some commission.

Remember when I shared how I survive road trips while eating paleo? We can eat healthier while traveling by planning ahead, eating before we leave the house, and pack our own homemade delicious snacks… but sometimes we are just hungry and we’re miles away from resources and a kitchen and there are business all about with their flashy signs and great deals and what’s a girl to do but order a medium potato óle? Again, I urge you to set your boundaries and know why you chose to eat the way you do. If you’re doing the Whole Thirty challenge. You can not afford to go off-plan. One sip of a milkshake will set back two weeks of the dairy and sugar cleanse you are on. It can take 30 days for your body to fully rid itself of the dairy and up to 90 days for gluten. But if you’re just trying to lose 5 pounds, you may give yourself a treat here and there. I get it.

If finances are tight, eating out ever can wreck your food budget.

I’m not here to talk you into anything. But I’d like to encourage you in your healthy food journey! Let’s hear it for REAL FOOD! Where can you get real food while traveling? There are some ways to eat healthier from fast food. Some offer salads that aren’t half bad. But if you’re counting calories, you’ll be surprised what you find in the dressings or add-ons. I don’t count calories, but I do avoid most commercial dressings.

The #1 way I eat healthier while traveling is to “eat out” at the grocery store.

Go to the grocery store! Just pretend the grocery store is a huge buffet. Grab a cart, bring all the kids inside and walk around the outer edge of the store and buy lots of things that you can eat immediately. Get some fruit. A few vegetables. Some protein. I promise this will save you money and keep you feeling great. My husband will argue that he doesn’t get full this way, but I argue it’s because he just didn’t eat enough—and next time he will need to get a rotisserie chicken or some other hot meat.

What do we actually buy to make a meal for the family?

Anything we want! And we don’t just do this for traveling, we swing by the grocery store to grab food for picnics, parks days, play-dates, etc. Here are a few meal suggestions that I’ve bought in the past:

Romain lettuce, lunch meat, guacamole, bell peppers, dill pickles, grapes, oranges, carrots. My total was $23 and we had enough for two full meals. We used the lettuce to make wraps with the guac, meat, peppers, and pickles and ate the fruit and carrots on the side. (Hint: I usually have a knife handy to slice bell peppers, cucumbers, etc.)

Last time we splurged and spent a whopping $45 dollars. We bought oranges, apples, bananas, guacamole, Nuthins, Ritz crackers, salt & vinegar potato chips, 12 pack of Lärabars, lunch meat, almonds, and a jug of water. Oh, and The Wonky Donky.

My kids are currently 9, 6, 5, and 2 years old. The six of us generally eat paleo, but nobody but me reacts to gluten, dairy, or sugar, so they’re allowed to eat whatever they want. I prep them before we go inside the store: “Don’t ask for a bunch of things you know we’re not going to buy. I will let you know when it’s time for you to pick something out. You will stay with me and not run off down the aisles. Let’s go get some yummy lunch!”

Here’s a $12 dinner: Small jar of peanut butter, jelly, loaf of bread, bag of oranges, and a 6-pack of ice cream sandwiches. Even though it’s still processed food, it goes better for my family than buying a meal’s worth from a fast-food joint. And you will probably have leftovers of everything but the ice-cream sandwiches!

A few grocery store recipes to eat healthier while traveling:

1) Single serve apple sauce, yogurt cups, deli meat and cheese, Hawaiian rolls, carrots, grapes.

2) Hot chicken from the deli, clearance French bread, sliced cheese, rocket apples, dill pickles.

3) Premade salad mixes, a $1 bowl, can of chicken, small bottle of dressing, ask for forks at the deli counter.

4) Fruit/veggie pouch for the toddler, variety of Naked or Bolthouse Farms juices to sample, bag of chips and jar of favorite dip, box of Lärabars, container of mixed nuts.

5) A protein, a vegetable, a fruit, some add-ons to make the meal fun.

6) Yes, sometimes I still find myself munching down on a handful of potato óles and I have no shame in this.

Don’t make food while traveling harder than it has to be. Just . . . pick out some yummy healthier foods and eat.

My favorite is to let each kid pick out something. One kid will get to pick out his favorite vegetables, while another is in charge of the fruit, one helps decide which type of meat or nuts. You get the idea. They’re much happier this way and so am I.

Is this something you have ever done? Can you bypass the fast-food and grab lunch at the grocery store and eat at the park? Or the trunk of the suburban? Or your friend’s backyard?

Tasha Hackett is a friend of Laura and author of Bluebird on the Prairie. When Eloise and Zeke meet under an extremely embarrassing circumstance, Eloise is fine with pretending the whole thing never happened. But they continue to be thrown together when Zeke lands a job working for her brother and it appears God has other plans for this couple. Find a copy of this touching romance wherever books are sold.

To connect more with Tasha and her historical fiction writing, you can find 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

This post may contain affiliate links which won’t change your price but will share some commission.

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

This post may contain affiliate links which won’t change your price but will share some commission.

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

This post may contain affiliate links which won’t change your price but will share some commission.

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

Save Print

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.

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

Homemade Chocolate Bar

April 11, 2021 by Tasha Hackett 2 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Want to make a Homemade Chocolate Bar?! And here’s a fun new treat recipe from Tasha!

Homemade Chocolate Bar

by Tasha Hackett

This homemade chocolate bar recipe is everything I ever thought it could be. I tend to eat it all and so I make it small batches. Apparently, I have the self-restraint of a two-year-old near a puddle. Which is none-at-all. In case you haven’t been around two-year-olds lately, they pretty much do what they want. Thankfully this homemade chocolate is a good source of calories and protein.

Yum

A now a word about our homemade chocolate bar sponsor.

Laura once shared a recipe about Fat Bombs and we all said, “Ew, no.” Every now and then she talks about how hungry she is and is she ever grateful for these amazing goodies and we say, “Ew, no.” Initially, she explained how fat is good for our bodies because woman cannot live on salad alone. Secondly, she tried to be sneaky and change the name of these treats to “Healthy Chocolate Peanut Butter Cups.” Nice try, Laura. I can still read and the recipe is the same and know it consists of butter, coconut oil, peanut butter, cocoa powder, and a drizzle of honey. And I said, “Ew, no.”

And Laura shook her head and thought, “Oh ye of little faith.”

When I was literally starving after switching to a paleo diet (not for weight loss, but for other health reasons) she said, “Tasha, you have to make the chocolate peanut butter cups.” I can’t decide if that’s hyperbole or not about the starving. I was ravenously hungry all the time. If you’ve ever cut out sugar and grains, you know how your body freaks out for about a week. I’ve been eating a paleo diet for over four months and chocolate is life. Except, you know, after Jesus. Obviously. He’s literally life and light and I hope we know I’m speaking superfluously here. But figuratively . . . chocolate is life. I can honestly say that I’ve used significantly more cocoa powder the past four months than I ever have in my life before.

Why buy the chocolate when I can easily make the chocolate?

I confess, when Laura shares a recipe, I glance at it and then I take it cruising through the backroads. Is anyone else guilty of this? Therefore, keep reading Laura’s post if you want simple. If you want mostly simple and a heck of lot more ingredients, then also read my posts . . . Whew. Glad I got that off my chest.

It is here. The chocolate bar that beats all chocolate bar cravings. Come one, come all, and enjoy the gluten-free, dairy-free, honey-sweetened granola chocolate snack thing that will make you wish I was your favorite aunt.

I have been known to eat these in public and then share the bounty with my fellow mom-friends. (Living the dream over here. There are friends, and then there are mom-friends. #ifyouknowyouknow) This homemade melty chocolate bar has been met with surprise statements of, “This is really good!” As if they, clearly, didn’t think homemade paleo “sugar-free” chocolate would be any good. Oh ye of little faith.

Boy, we showed them!

I mean, eh-hem, I am modestly pleased when others enjoy the food that I make. So how’s about it? You ready for me to quit gabbing and give you the recipe to my honey-sweetened granola chocolate bar thing?

Okay, it is practically Laura’s Honey Sweetened No-Bake Cookies. Except I took her recipe, skipped off the highway, and drove through the country roads and a few corn fields. Figuratively. Literally, my car would be ruined and there would be no chocolate. Maybe a huge fine. Possibly jail time. Is there chocolate in jail? If so, it wouldn’t be as wholesome as this one.

This is a huge batch I made to share.

A word about the ingredients in this chocolate bar:

I replace all peanut butter with almond butter. Thankfully, I find it at Sam’s Club for a reasonable price or I make it myself. I go through about a tub a week. Yet I continue to lose weight. Figures. Feel free to use a natural (thick) peanut butter.

Butter is not technically paleo. Use ghee or make your own ghee by warming the butter and scraping off the white foamy stuff. But I’m not concerned about butter. Also, ghee is expensive and I always have butter in the freezer because I buy all of it when it goes on sale. (That’s a hyperbole, I don’t literally buy it all. That would be ridiculous. And rude. And against the rules. I have a heart.)

Where to get Cocoa Powder

Remember that cocoa powder is not all created equally. I buy Better Body Foods Cacao Powder from Amazon and it’s yummy. Actually, I subscribe to it and it shows up on my porch. *Voila* But I’m not going to tell you how many bags I’ve used since January. Mind your own business, mmk? Whatever you do, do not buy the cheapest store-brand variety, it’s not as good. Laura recommends this kind and it’s her favorite. (<— use the code home to get 15% off your purchases at Olive Nation!)

If you’re a rule-keeper and legalistic, there is sugar added to dried cranberries and cherries. If you can find some without sugar, the more’s the merrier. Dried cherries are my all-time favorite, but they’re expensive. I hoard them. Therefore, I share less frequently with my children. Literally.

Always buy unsweetened coconut flakes. There are tons of varieties all over. (Figuratively. There are literal tons of coconut flakes. But only a figurative ton of brand varieties because brand names cannot be weighed.) I subscribe to Terrasoul on Amazon and get six bags at a time and they’re squirreled away in the basement pantry.

A homemade chocolate bar blessing

May your homemade chocolate be as delightful as watching your toddler march his new rubber boots into a puddle.

Go ahead, bless your neighbors, your friends, your family, and your mom-friends.

Typing this out at the library and chuckling to myself every now and then has been a delight. But now I’m going to mosey around the bookshelves and look for a new historical romance to enjoy. Before I go to bed tonight, I will make myself another batch of homemade chocolate because somebody ate the last of it a few days ago and now that somebody is going to do something about it. Literally.

Homemade Chocolate Bars

5.0 from 2 reviews

Homemade Chocolate Bars

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Author: Tasha

Ingredients

½ - ¾ cup honey
⅔ cup natural almond butter
½ cup butter or coconut oil
⅓ cup unsweetened cocoa powder
½ tsp salt
1 tsp vanilla extract
3-4 cups total of a combination of dry ingredients such as: pumpkin seeds, sunflower seeds, chopped pecans/walnuts, dried cranberries/cherries, unsweetened coconut flakes.
Suggestion: 1 cup pumpkin seeds, 1 cup unsweetened coconut flakes, 1 cup dried cherries, ½ slivered almonds, ¼ cup sunflower seeds

Instructions

In a medium-sized saucepan, stir together honey, almond butter, butter or coconut oil, salt, and cocoa powder,
Melt and stir ingredients over medium heat until well combined and slightly bubbly.
Remove from heat.
Add vanilla extract and dry ingredients and stir until coated.
Scoop 1-2 Tablespoons of mixture onto a parchment paper-lined cookie sheet OR pour into a parchment paper lined 9X13 for a granola bar OR pour into one or two parchment paper-lined cookie sheets for chocolate bark.
Chill Homemade Chocolate Bars in the refrigerator until they are set, about 1 hour. Cut into bars.

Go forth and make a homemade chocolate bar!

Thanks for sharing and blessing others with this recipe! Finally, be sure to let us know when you take a recipe and cruise through the backroads. Take us on the scenic route with you.

Tasha Hackett is a friend of Laura and author of Bluebird on the Prairie, a Christian historical romance releasing Spring 2021. Sunshine, homemade chocolate bars, or hot chocolate—whichever is more readily available is her fuel. While she often pretends to be a ballerina while unloading the dishwasher, her favorite thing is writing with hope and humor to entertain and encourage women. 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. You can connect with her at www.TashaHackett.com or Instagram @hackettacademy

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

Simple Spaghetti Squash for Delightful Sapiens

March 29, 2021 by Tasha Hackett Leave a Comment

This post may contain affiliate links which won’t change your price but will share some commission.

This is a regular (albeit amazing) spaghetti squash recipe. It’s intended for all people, mankind, and sapiens. However, WordPress informs me that titles with uncommon words perform better. Sapiens fits the bill. Ha!

Simple Paleo Spaghetti

I’ve been eating a paleo diet for over three months! Simple meals are slowly making their way back into my life. I spent the first month floundering and relearning how to use my kitchen. The second month I discovered all the “junk” food I could make with honey and maple syrup and and ate an insane amount of homemade chocolate. But I’m rocking this new diet now. My crowd-pleasing, feed-the-people meal is either a ginormous salad with Almond-Orange Dressing or spaghetti squash. (Or both.)

The spaghetti squash topic has already been covered by Laura.

spaghetti squash

Yum

If you search on this sight you will find multiple spaghetti squash posts. Like how to cook it in an instant pot. (Highlights: Gut it. 5 minutes. Or leave whole and 20 minutes.) But, I had more information to share. I’ll see your spaghetti squash and I’ll raise you sausage. At first I was afraid this idea was too simple to even bother sharing, but after our great dinner last night with friends, they encouraged me to please share. Mostly because she wanted the “recipe.”

Make it now. Eat it later. It’s a no-fuss dinner.

Here’s how it went down. One morning I remembered I had a meeting scheduled at my house the next day. This meeting would last until suppertime. Therefore, I wanted to make something I could pop in the oven at four o’clock and then feed the delightful sapiens at five o’clock. No prep. No mess.

While I was overseeing third-grade math and language arts I baked two spaghetti squash in the oven (In short, slice in half, gut, bake “bowl-down” at 350* for 40-50 minutes. Or use the instant pot. Or bake whole and gut later). I chopped romaine leaves and other vegetables for a nice salad and put it all-together in a bowl in the fridge to be served with the amazing Almond Orange Paleo Dressing. Next, I cooked two pounds of pork sausage.

When the squash was thoroughly cooked, I pulled it from its shells with a fork. This next part is where it gets exciting. THEN I mixed it with the sausage and a can of pasta sauce and spread it all into a 9X13 pan. Done. Mostly.

A pre-made simple meal!

The next day, I simply popped the pan into the oven and re-heated it at 350° for an hour. At five o’clock the smell filled the dining room and I remembered I had completely forgotten to extend the invitation to dinner to our friends. “Oh, hey. You guys wanna stay and eat with us? Dinner’s already in the oven. We’re having squash and salad and stuff.” Haha. Who could turn down an invitation like that? They stayed. A good time was had by all indeed. Especially by my four-year-old, who cleaned his plate and spent the majority of the meal explaining, in detail to fresh ears, everything he knew about dinosaurs.

Simple meal prep is the best kept secret for the ease of serving other sapiens.

I want to be able to host and feed the people at a moment’s notice. When I first switched to paleo, I wasn’t able to do this. How could I bless others when I was following detailed recipes that included ingredients I wasn’t used to and only had enough on hand for four servings? After weeks of learning new skills, I’ve been able to put Laura’s good advice to work with my new diet requirements. I have pre-formed Salisbury steak (fancy burgers) in the freezer. I have riced cauliflower and shrimp on hand for quick and fun stir-fry. My fridge is usually full-to-bursting with fresh vegetables for snacks and salads because that’s fast food around here. Homemade chocolates, almond flour muffins, and green smoothies are a new staple. Whatever your diet needs, there are ways to make it simpler. I’m sure of it!

Premade Spaghetti Squash Dinner

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Prep time

5 mins

Cook time

1 hour

Total time

1 hour 5 mins

Author: Tasha

Serves: 8 servings

Ingredients

Two Spaghetti Squash
Two Pounds Pork Sausage (or regular ground beef or pork)
24 ounces of pasta sauce of your choosing
If using a plain pasta sauce, add salt, pepper, garlic, and Italian seasonings to taste.

Instructions

Slice the squash down the middle to make two bowls and discard the seeds with a spoon.
Oil the cut rings and place bowl-down on a pan with edges. Bake at 350 for 40-50 minutes.
To check for doneness, a knife should easily slide into the squash.
Brown the sausage in a skillet, pour off the extra grease if desired.
Mix the squash, sausage, and sauce together. Add any extra seasonings to taste (salt, pepper, garlic, etc.)
Serve immediately, or spread in a 9x13 and refrigerate up to three days.
To reheat, put the cold pan in the the oven and then set to 350 for an hour.

Have you ever given spaghetti squash a chance?

I double-dog dare you to make it for dinner this week. Only mix in some great sausage and pasta sauce and voilá: Simple dinner for the masses. Just to be clear: viola is a musical instrument (played by skilled sapiens). Because I already knew that, I did not *ahem* need to search the web for the proper spelling of the French term “to suggest an appearance as if by magic.” Ya learn something new every day!

Tasha Hackett, friend of Laura and author of Bluebird on the Prairie, a Christian historical romance releasing Spring 2021, is fueled by sunshine, paleo pudding, or hot chocolate—whichever is more readily available. Though she often pretends to be a ballerina while unloading the dishwasher, her favorite thing is writing with hope and humor to entertain and encourage women. Her time is spent with four chatty children and an incredibly supportive husband . They give her the kind of love people write books about. You can connect with her at www.TashaHackett.com or Instagram @hackettacademy

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

Almond Orange Paleo Salad Dressing

March 8, 2021 by Tasha Hackett 2 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Tasha’s here again with an awesome new recipe just in time for spring!

Almond Orange Paleo Salad Dressing

by Tasha Hackett

What’s with the Paleo, Tasha? Okay! Sorry, just read this instead: Sugar-Free, Dairy-Free, Soy-Free Salad Dressing that will make you and your family cry tears of joy. Better? Hmm. But really, I can hardly describe the level of happiness this paleo salad dressing makes me. I never knew a salad dressing was capable of bringing forth such an emotion. Almond butter and orange juice? Who knew! Don’t be scared. This paleo salad dressing is delicious on, wait for it, SALAD, but also works great as a veggie dip. In fact, it is even edible straight from the table as pictured below. Not recommended. But acceptable.

toddler messes

Yum

My salad dressing is better than your salad dressing.

The original recipe that I adapted had a few more ingredients and it only made one tiny serving of dressing. I don’t know about you, but if I’m going to go through all the trouble of making a salad dressing from scratch to eat with my paleo food . . . I’m making more than one tiny serving. Clearly, the chances are high that I will be eating salad again in the near future. I’ve made some version of this dressing at least 5 times in the last month. If you’re drinking your salad, skip the dressing and add some fruit. **Insert puking face if you just envisioned drinking a garlic and olive oil flavored smoothie.

Almond Orange Paleo Salad Dressing

Make as directed for a typical dressing consistency. Though if you want it thicker, just add more almond butter. My salads are usually quite epic. I will rarely just eat lettuce, but this dressing has enough going on, that I have eaten it on plain old leaves before. My kitchen hack with this paleo dressing is to make it in my almond butter jar when there’s about half a cup left. Saves times scooping almond butter AND I don’t have to wash any jars just yet. Sometimes I’m pretty smart like that.

My new favorite salad includes the following:

Mixed greens (heavy on the spinach)
Chopped romaine hearts
Pumpkin seeds
Sunflower seeds
Chopped avocado
Slivered almonds
Dried cranberries or cherries
Chopped cold meat of some kind (ham, chicken, salmon, tuna, or even boiled/scrambled eggs, etc)
Chopped dill pickles (tricks me into feeling like I’m having a sandwich)

Yes. My toddler eats salad. What can I say? I think it’s the dressing.

Toss it all with Almond Orange Paleo Dressing and my kids fight for the last serving.

I’ve been serving my family made-from-scratch salad dressings for years and I absolutely love how freely we use them. No worries here about what we’re smothering our vegetables in. As a result, we don’t skimp on the dressings for health reasons. Everything in this dressing is Food. For. Fuel! Go make ya some and tell all your friends about how amazing it is and then invite them over for salad. I dare them to go home hungry.

Salad for dinner! Again! #paleohasmelike #sorrynotsorry #iheartsalad

Almond Orange Paleo Salad Dressing

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Prep time

5 mins

Total time

5 mins

Author: Tasha

Recipe type: Dressing

Serves: 2 Cups

Ingredients

½ Cup Almond Butter
½ Cup Red Wine Vinegar
1 Cup Olive Oil (Can use part MCT oil or other oils)
1 tsp Salt
½ tsp Black Pepper
½ tsp Granulated Garlic Powder (Or two fresh cloves, minced)
Juice of two Oranges

Instructions

Mix all ingredients and stir or shake vigorously.
Taste and adjust to preference.
For a thicker dressing, add more almond butter.
For a sweeter dressing, add a splash of apple juice.
Store in the refrigerator.

Quick! What’s your go-to salad dressing? Store-bought or make your own?

Lastly, be sure to check out some of the other dressings on our site.

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

Decadent Simple Paleo Pudding

February 22, 2021 by Tasha Hackett Leave a Comment

This post may contain affiliate links which won’t change your price but will share some commission.

Decadent Simple Paleo Pudding

by Tasha Hackett

I was Surprised by my Love of Paleo Puddings

I’ve been eating a paleo diet since December 20th. Do some math there—it’s been a few days! And for most of that time, there was no pudding. Truthfully, I was blindsided at first: No sugar of any kind, no grains of any kind, no legumes of any kind, and no dairy of any kind. Quickly I discovered a whole new world of food that has brought delight to my family as well. One of our favorites is Salisbury steak with a mushroom gravy and mashed potatoes and asparagus. I’m drooling just typing about it.

Yum

And Then There was Coconut Vanilla and Pumpkin Pudding

Most winters I make Laura’s vanilla and other flavored soothers for my family. Instead of hot chocolate when they come in from the snow, they get a protein packed healthy version.

My paleo version, I believe is even healthier, doesn’t have any dairy, hardly any sweetener, and a solid amount of healthy fat for growing kids and all of us using up so much energy trying to stay warm this winter.

Dairy-Free Paleo Pudding Special Ingredients

Coconut Cream

I ordered a case of this from my local grocery store for a small discount. It’s not cheap. But I found I can get it for much cheaper from Azure Standard. (Currently $2.30/can.) Though I haven’t tried the Azure ordered cans yet, it will be coming on the truck in a couple weeks! Canned coconut milk has a higher percentage of liquid and less of the fat/oil. You can use that in this recipe instead of canned coconut cream, just factor in the extra liquid. You may need to add more thickener.

Coconut Milk in a jug

I buy the jug in the cold aisle and go through about one a week. Be sure to buy unsweetened and check labels if there are options at your grocery and get one with the fewest amount of added ingredients. I use this in my coffee, smoothies, baking, and pudding! It is much yummier than almond milk. I’m just going to pretend I didn’t even mention almond milk, because I like to pretend it doesn’t exist. Almond Milk in my opinion is one of the most disgusting . . . blech. So, don’t even. Get yourself some unsweetened coconut milk from the jug.

Egg Yolks

You can make this recipe with whole eggs, but I’ve had better luck just using the yolks. Egg whites will curdle and get chunky if you heat past 165* and nobody in my family wants to eat curdled pudding. Save the whites in another bowl because you can use them in baking or scramble with a few other eggs. Go ahead and store them in the fridge for a few days.

Arrowroot Powder

I ordered a bag of this years ago and use it in place of cornstarch. If you’re not on a restrictive diet, cornstarch will work. Or you can skip this entirely if you want to drink your pudding. A healthy gelatin powder, or collagen works to thicken puddings, but they thicken upon cooling. To recap: if you use gelatin to thicken pudding, it will not thicken on the stovetop!

Sweetener

My preference is maple syrup. For the vanilla pudding recipe, I only used one tablespoon. I think the natural coconut cream is quite sweet. The vanilla extract needs the sweetener, I think. If you wanted to try this with NO syrup, I suggest going very easy on the vanilla extract. The pumpkin recipe calls for two tablespoons to counter the spices and vanilla. Start with less, you can always add more. Feel free to experiment with honey or stevia or other sweeteners of your choice.

Simple Paleo Vanilla Pudding

Four egg yolks
One 13.6 oz can of coconut cream
13.6 oz of coconut milk from the jug (use empty can to measure)
A couple dashes of salt

Mix those three together in a pot and then turn on the heat. Be careful not to boil.

Scoop out a ¼ cup of pudding and mix a slurry with ¼ cup of arrowroot powder and stir it back in the pot.

Once it begins to thicken, turn off the burner and add in:

One teaspoon of vanilla extract
One tablespoon of maple syrup.

Taste and adjust sweetener if necessary.

Either drink warm or chill for pudding.

Frequently I serve this chilled for breakfast with toasted shredded coconut and pecans, blueberries, sliced bananas, apples, or any other toppings to create a full breakfast. We love this for a make-ahead breakfast. My kids can’t get enough.

Simple Paleo Pumpkin Pudding

The same as the vanilla pudding, except add in:

A can of pumpkin,
2-3 teaspoons of pumpkin spice
An extra tablespoon of maple syrup to counter the spices

I poured this one in a paleo pie crust and pretended I was eating pumpkin pie for breakfast and had enough for six small servings for the next day. (No, it wasn’t as thick as a traditional pumpkin pie. But it was just as good!)

Psssst! All of these great ingredients can be purchased from Azure Standard!

Paleo isn’t a Prison

Clearly I’m not saying everyone must eat the way I do, but I have found it to be more freeing than I ever expected. My motivation for staying on this diet is different than most. If you’re curious about that, ask any questions you have! I’d love to chat about it. I’ll just briefly explain, though some people have found great success losing weight with this meal plan, that is not my goal. I’ve suffered headaches for over a decade, and recent lab results show evidence of chronic inflammation and infection among other things. In a nutshell, the paleo diet eliminates all foods that are prone to causing inflammation, as well as cutting out any processed foods that add toxins that prevent my body from healing itself.

God is Greater than Paleo

While I 100% agree that love is better than food and who even cares about free-range chicken anymore? I know I’m on the right path. Laura spent years developing simple recipes and then they were there for her when she needed them! I believe the same has happened to me, for the first time in my life I have the budget to purchase more meat, vegetables, and nuts, to fill in the extra calories I’m no longer receiving from grains and beans and other “cheap” fillers.

Honestly, two years ago I fed my family on $200 a month. Six months ago it was about $450 a month. Paleo food for six (thankfully three of them are still tiny) is costing me $900 a month. If a doctor had told me to eat this way three years ago I would have cried. Point is: Food isn’t everything. Do what you can. Love your people. Love yourself.

Right now, for me, loving my people and myself means spending more time in the kitchen figuring out how to make paleo simple. For Laura, it means spending less time in the kitchen and more chicken nuggets. And we are not trying to confuse you. Ha!

toddler messes

And just in case you think I have my act together, this salad-dumbing disaster, in some form, happens daily. Canned chicken on salad is a go-to lunch for us and that is not the face of a repentant toddler.

What’s your greatest struggle in the kitchen right now? Are you spending more or less time in the kitchen these days? Have you ever been put on an elimination diet of some form?

Paleo Coconut Vanilla Pudding

Save Print

Prep time

2 mins

Cook time

8 mins

Total time

10 mins

Author: Tasha

Recipe type: Breakfast

Serves: 6

Ingredients

4 egg yolks
1 13.6 OZ can of coconut cream
1 13.6 OZ of coconut milk from the jug (use empty can to measure)
A couple dashes of salt
¼ C arrowroot powder
1 teaspoon vanilla extract
1 Tablespoon real maple syrup

Instructions

Mix egg yolks, coconut cream, and coconut milk, in a medium-sized pan.
Add a few dashed of salt.
Heat mixture on the stove being careful not to boil. Stir constantly.
Remove ¼ cup of the mix and make a slurry with the arrowroot powder. Mix it all together in the pot.
Keep stirring and just as the mixture begins to thicken, turn off the burner and add in the vanilla, and maple syrup. Taste and adjust sweetener if necessary.
Drink warm or chill for pudding.
Serve chilled pudding with a variety of toppings for breakfast or snack: sliced apples, bananas, cherries, blueberries, toasted coconut, pecans, etc.

Try both and tell us your favorite!

Paleo Pumpkin Pudding

Save Print

Prep time

2 mins

Cook time

8 mins

Total time

10 mins

Author: Tasha

Recipe type: Breakfast / Snack

Serves: 6

Ingredients

4 egg yolks
1 13.6 OZ can of coconut cream
1 13.6 OZ of coconut milk from the jug (use empty can to measure)
1 can of pureed pumpkin
A couple dashes of salt
¼ C arrowroot powder
3 teaspoons of pumpkin spice
1 teaspoon vanilla extract
1 Tablespoon real maple syrup

Instructions

Mix egg yolks, coconut cream, and coconut milk in a medium-sized pan.
Add a few dashes of salt.
Heat mixture on the stove being careful not to boil. Stir constantly.
Remove ¼ cup of the mix and make a slurry with the arrowroot powder. Mix it all together in the pot.
Keep stirring and just as the mixture begins to thicken, turn off the burner and add in the vanilla , spice, and maple syrup. Taste and adjust sweetener if necessary.
Drink warm or chill for pudding.
Serve chilled pudding with a variety of toppings for breakfast or snack: sliced apples, bananas, cherries, blueberries, toasted coconut, pecans, etc.

Tasha Hackett, friend of Laura and author of Bluebird of the Prairie, a Christian romance releasing Spring 2021, is fueled by sunshine, paleo pudding, or hot chocolate—whichever is more readily available. Though she often pretends to be a ballerina while unloading the dishwasher, her favorite thing is writing with hope and humor to entertain and encourage women. Her time is spent with four chatty children and an incredibly supportive husband. They give her the kind of love people write books about. You can connect with her at www.tashahackett.com or Instagram @hackettacademy or for Laura @heavenlyhomemaker.

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