Eating organic as often as possible is one of the main goals in our home. Seasonal, healthy food is what we strive for in our recipes throughout the week. Some days it feels like everywhere I turn there are more tempting foods that are the exact opposite of healthy. However, organic products are also something that is at an arm’s length these days, even at your local Wal-mart.
A few weeks ago we had family over for Mother’s Day and needed to stock up on some of our favorite organic products. My homemade Strawberry Rhubarb Crisp (recipe below!) topped with Stonyfield’s Organic Greek Yogurt was exactly the seasonal dessert I wanted to serve. We grabbed a few of their yogurt’s for snacks throughout the week, and since Eric drinks milk like it is nobody’s business, we picked some up as well. Organic and affordable products that we love to buy really can be just around the corner if you just look for it!
Strawberry Rhubarb Crisp
4 cups cut strawberries into 1/2 inch pieces
2-4 large stalks rhubarb (or desired amount) cut into 1/2 inch pieces
2 cups organic oats
1 cup almond flour
1/2 cup pure maple syrup
sea salt to taste
Stonyfield Plain Organic Greek Yogurt
Preheat oven to 350 degrees. Line an 8×8 pan with the cut up fruit. For the crisp, in a medium-sized bowl, combine oats, almond flour, maple syrup, EVOO, and salt. Mix. Top fruit mixture. Bake for 35 to 45 minutes or until crisp on top.
Happy Memorial Day weekend everyone! Here’s to prepping for the craziest/busiest/last-week-of-school! 🙂
*Thank you to Stonyfield for sponsoring this post. All opinions are my own.
I have this thing where I pretty consistently ask Eric for a bite of whatever he is eating. After it happening time after time, we made a deal that as long as it’s not the last few bites, I can ask for another. 😉 I’m also guilty of saying I’m not hungry and then asking for a bite of what is on his plate. Oops. Therefore, for so many reasons this spoon screamed my name and is just the cutest! Don’t worry though, I made plenty of my Coffee Ice Cream for us to each have our own bowl because I knew I would love it. It really is the best of both worlds: Coffee and ice cream mixed together fora creamy and light texture that your family will love too! I think the spoons add a fun touch too and may even make it taste better. 😉
“It’s during the summer months where the craving comes back around and all my taste buds are reminded why ice cream is my favorite treat. With the help of an automatic ice cream maker, this recipe is a game-changer and leaves zero to be desired (except more in your bowl!)”
I’m sharing one of my favorite ice cream recipes at Urban Southern today! Be sure to check out the entire post and recipe, here! 🙂
It was a hit at Easter and will most likely make another appearance for Mother’s Day and/or the next gathering we attend. It’s fresh in flavor and light in texture, making you crave more with each bite. You may find yourself going for a second piece and savoring every second. If you’re anything like me and already started jumping right in because you couldn’t contain yourself, and found yourself not having the traditional cheesecake pan on hand, you can easily forgo it and use a pie pan. It’s just as great. I promise!
There was an equally popular dessert that was created on a whim in addition to the cheesecake itself. Cheesecake cups! They are cute, delicate, and gluten-free! This recipe creates a little extra silky smooth goodness (a.k.a batter) which is ideal for filling about a dozen festive muffin liners. No crust needed for these babes! You can bake them at the exact same temperature and length of time (always keeping an eye on them just in case, of course!)
One batter. One crust. Two desserts. One gluten-free option. A hit all around! Lemon-lovers: step right up!
1.5 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 Tbsp butter (melted)
1/2 tsp ground cinnamon
Combine all ingredients together in a medium-sized bowl and mix until blended together. Lightly grease the pie pan with butter. Press the mixture in an 8 or 9 inch pie pan. (Or if you have an actual cheesecake pan unlike us). 😉 Bake at 375 degrees for 7 minutes. Remove from oven and cool.
For the Filling:
3 8 oz packages cream cheese (at room temperature)
4 eggs (also at room temperature)
1/4 heavy whipping cream
1 and 1/4 cups white sugar
1 tsp vanilla extract
2 tsp lemon juice (I used lemon essential oil)
About an additional 35 drops of lemon essential oil but you could also use lemon juice here
Place the cream cheese in a large bowl and use an electric mixer to mix until soft and fluffy. Add all other ingredients while you continue mixing. Mix until it’s silky smooth and then mix a little more. Pour onto the crust and place in the oven. Immediately reduce the oven temperature to 250 degrees. Bake for 60-90 minutes. Check it often after 60 minutes. When it’s done, it should be firm to touch but slightly soft in the middle. There should be a little jiggle in the middle but not towards the outer edges. Once removed from the oven, let it cool. Place it in the fridge to firm up some more. Enjoy!
Can you tell I’m on a healthy muffin kick? There’s no rhyme or reason but I’m glad it happened and not even ashamed about it. Eric’s been pretty happy about this lately too. 😉
Rewind to a few weeks ago when I took my first trip to IKEA and bought a cake/dessert stand. (Similar, here). I came home, unpacked the stand, and placed it on the island with admiration. I then turned to Eric and asked him what he wanted it filled with, (as I started brainstorming how cute all the tasty desserts would look displayed on it). He thought for about two seconds and said something with carrot cake. That was the birth of these beauties: tasty, simple, and guilt-free!
1.5 cups whole wheat flour
1 tsp baking soda
1/4 teaspoon salt
1.5 tsp cinnamon
1/4 tsp nutmeg
1.5 cups shredded carrots
1/2 cup maple syrup
1 Tbsp olive oil
1/3 cup pureed pineapple
1/2 cup whole milk
8 oz. cream cheese
1/3 cup powdered sugar (or amount desired upon taste)
What to do:
Preheat oven to 350 degrees F. Line muffin pan (12 count) with muffin liners. Mix all dry ingredients together in a medium-sized bowl and set aside. Mix all wet ingredients (except milk) together in a large bowl and whisk until thoroughly combined. Slowly add milk and dry ingredients. Continue whisking. Scoop into liners and fill about three quarters full. Bake for 20-22 minutes or until you can insert a toothpick and it comes out clean. Meanwhile, soften cream cheese in a microwavable bowl. Add powdered sugar. Mix with a spoon. When the muffins are done in the oven, let cool for at least twenty minutes. Apply desired amount of glaze. Enjoy!