Empty the Frig and Garden Egg Frittata (Dairy Free!)

Well, today was another busy day, I have too many of those it seems, we found a piece of property that sounded too good to be true, and of course it was.  But we got to spend two hours hiking and driving around 160 acres and trying to figure out how to make it work, so that was fun at least, I got my exercise and the kids had a blast exploring.  Then I came home and weed-eated until I ran out of gas, then of course when I refilled it I couldn't get it started again, so I said  "screw it, I'm hot, tired, and covered in bits of grass, I want a shower!"  Then I sat my lazy ass down at the computer to try to come up with some new recipes, and actually found quite a few that sound great.  I've been using Pepperplate.com as it syncs with my iPhone, which is super convenient, that is, until they update it and I can't use it anymore...  Apple sucks, since it's a 3g I guess it's obsolete and 1/2 of the apps now won't work on it.  Very disappointing, especially since I got it for $10 off a moron and doubt I'll be able to get such a good deal on a newer one, and sure as heck won't be paying full price for one as I'm not a moron.  Ha, I bet I offended half my meager audience, sorry guys, but a $200+ phone that continues to cost you $80+ a month is ridiculous.  My free phone that costs me less than $10 a month works just peachy keen!  Anyways, off the soapbox, now to food, nothing offensive there, just super yummy goodness.

I still have several squash in my frig purchased from the garden up the road a couple weeks ago that really needed to be used, plus some absolutely adorable tiny eggplants that I had no idea what to do with.  Plus of course I wanted to use some of the massive amount of pig that's in the freezer, so a frittata sounded great! So I shredded a yellow squash and a zucchini and squeezed them dry and sliced up my cute little eggplants.

Then I ran out to the garden and picked what I could find, which was some bell peppers, chives, green onions, oregano, jalapeno's, and a few sad little tomatoes.  I'm short two children today which meant I could use the jalapeno's without worrying they'd complain about it being too hot.









I chopped and diced and shredded everything, threw the onions and peppers in a skillet with some coconut oil and cooked until tender.  Then dumped that all into my baking dish and cooked up the sausage real fast.  Then mixed it all together and there was barely room for the eggs, ah, I bet it'll fit.  So I put 14 eggs into the blender with 1 cup coconut milk, I also dumped in some garlic powder as I forgot to chop fresh garlic, and some Italian seasoning just for the heck of it. It did fit, though rather full, and I put it into a 350 oven for 35 minutes.  It turned out amazing, super flavorful and delicious, Chris had three bowlfuls, though he did say "not enough cheese".  Ha, there was no cheese and it didn't even need it!  Dairy free dish for the win!  And yes, I was too busy eating to take a finished picture, it's not super pretty so you're not missing much, the taste makes up for the looks :)


Umm, the recipe, umm, well, there's really not one, you can pretty much just figure it out from the above.  Oh heck, I'll try, here goes.

Veggie/Sausage Quiche
2 zucchini or yellow squash, shredded and squeezed dry
some eggplant sliced thin
2 bell peppers
1 large onion
3 jalapeno's (red ones make it pretty and aren't as hot)
1 or two tomatoes, diced
chives or green onions, chopped
1 or two pounds sausage, Italian or regular, I used 1/2 hot and 1/2 medium regular sausage
2 tbs coconut oil
14 eggs ( or whatever seems like a good amount to you)
1 cup coconut milk
garlic powder
Italian seasoning

Saute the peppers and onions and eggplant in a skillet with 1 Tbs coconut oil until tender.  Dump out into baking dish, add the other Tbs oil and cook the sausage, breaking it apart and crumbling it as you cook it, I like to take a potato masher to it.  Mix it all together in the baking dish.  Crack the eggs into a bowl or the blender, mix in coconut milk and spices.  Mix it all together and bake at 350 for 35 to 40 minutes.

A super duper great day, and Zucchini Bread.

I woke up early this morning and have just had the best day, I got cows milked, kitchen cleaned, and floors swept and mopped by 9 AM.  Before you start to think I'm Miss Betsy Homemaker or something, note that this has never happened before and is unlikely to happen again.  Then while my kids cleaned their room, I got school stuff together, then we sat down and did our schoolwork.  (This is beginning to sound like a pleasant dream, it's actually not, I swear)  That went relatively smoothly, with not even a tear, again not the usual, Ari has a hate relationship going on with her Phonics book.  Then I chased the kids outside, nicely, no I'm not an abusive mother, and then I proceeded to make two batches of cheese, one of mozzarella, and one of paneer.  

Then I went out to the garden and picked a massive amount of basil, my plants are absolutely huge and beautiful.  Anyone need basil, or bell peppers?  I'd almost forgotten about the pepper plants as they've not really produced the last couple months, but I guess the cooler weather and rain has worked miracles, they were loaded.  Plus a very few little tomatoes and some okra. I get about that much okra every couple of days, not enough to eat, so I throw it into a gallon freezer bag in the freezer and when the bag is full I cook up a mess of yummy okra!  I've only had enough for about 4 batches this year, and it's so good, I'm planting 4 times as many plants next year.

And then I made a huge batch of pesto, yum!  I love fresh pesto and mozzarella, I just wish the tomato plants were bearing, I got a couple tomatoes, I can't decide whether to eat them or to save them for my husband.  He really likes pesto, cheese, and tomatoes, maybe I'll be nice and save them, I'm pretty stuffed right now with just snacking on the cheese as I was making it.  Next I got started on a double batch of zucchini bread, my kids have been wanting something special and I haven't made anything for ages, plus I've got a bunch of zucchini from the garden up the road.  I made some of it into Cheesy Surprises last night to eat with pork steak, from our freshly butchered pigs, oh super yummy goodness.  Speaking of pigs, I'm way past due for a post about them, I managed to not get around to doing it when they were alive, maybe I'll do one now that they're in the freezer.

And now, I'm worn out and I think it's nap time, though it's only 12:40, the kids are still outside playing so nicely.  I have such cooperative kids, they only come to the door occasionally to ask to be let back in and I just have to say "nope, no way, go away" and they are off again for another hour or so.  (I'm not actually that mean, or am I?)  I did give them peaches and a watermelon to eat to keep them happy, so I guess I'm not too terribly mean.

Here's the recipe for the zucchini bread, it was delicious.  Make sure to squeeze out the excess liquid, I grate it into a thin towel/piece of cloth, then wring it out as good as I could.  This is actually a double batch, so you can half it if you like.  I just had a ton of zucchini to use up.  And it's a good thing I did because we ate over half of it in basically one sitting.

Grain Free Zucchini Bread
1 cup almond flour
1 cup coconut flour
1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 tsp pumpkin pie spice
6 eggs
1/4 cup coconut oil
6 tbs honey
1 tsp vanilla
stevia if you think it needs it
2 cups or so of shredded zucchini,
with water squeezed out
1 cup or so chopped walnuts (opt.) (I forgot to add nuts, wish I had)

Grease a couple mini loaf pans, and/or some muffin tins, I don't have any mini pans and I ended up with one big loaf and 12 muffins.  Bake for 25 minutes for muffins, 35 for mini loaf, about 50 for full size loaf.


Most of it got eaten before I could remember to snap a picture.

A few recipes and a King Snake

I've made a bunch of delicious things over the past few days so I figured I'd just do a recipe post, plus a few pics of a couple massive King Snake's that I've caught in the eggmobile lately.  This one had a cool orangey red belly.  The other was the biggest I've seen, it was as long as I was.  And I've decided that my camera hates my husband, it never takes decent pictures for him...

This one managed to bite me, the jerk!  Though it was my fault, I was trying to grab my camera with the same hand that was holding his head and he managed to latch down on my finger, man that hurt!  They have bunches of little tiny needle sharp teeth that curve backwards, so getting him detached wasn't easy.  I hauled them down the road a couple miles and dropped them off next to an old cow barn, I imagine they'll find plenty of mice in there.











And now to food, the best part!!!
My freezer is full of blueberries and we're fixing to butcher a couple pigs and a bull, so I needed to use them. And I was getting tired of the same ol' same ol' for breakfast so I decided to make something special.  It turned out absolutely delicious, I ate two bowlfuls and then helped the kids finish theirs off.  And then I started thinking about how I've been eating way too much fruit, as I chopped up 4 gallons of peaches to put in the freezer.  This time of year is awesome, but I've got ulcers on my tongue saying, "stop with the fruit already!!!"
Even though I had my camera sitting right beside the oven, I still forgot to take pictures... Oh well, take my word for it, it's as beautiful as it is delicious :)

Blueberry Crisp
4 cups ripe blueberries
1/2 t. cinnamon
1 cup blanched almond flour (store-bought or homemade)
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1 cup unsweetened shredded coconut
1 cup walnuts, coarsely chopped
1/2 cup coconut oil, melted
1/4 cup raw honey
Preheat oven to 350F.
Rinse blueberries well, then place them in the 2-quart baking dish. Sprinkle cinnamon on top.
Mix almond flour with sea salt and baking soda in a large bowl, until well mixed. Stir in the unsweetened shredded coconut and walnuts. Melt the coconut oil, in a small pan over low heat, (heck with that, my house never gets below 76 this time of year, my coconut oil is always liquid) then add the honey to just barely melt the honey enough to mix it in. Stir the melted mixture into the almond flour mixture until well-blended, then crumble the almond flour mixture over the berries.
Bake for about 30 minutes until topping is golden brown.

Tomato Zucchini Casserole

This is ridiculously good, I ate so much I could hardly move afterwards.  This is a perfect meal to use up the abundance of tomatoes and zucchini everyone has this time of year.  Speaking of tomatoes, the garden up the hill from me is over run with tomatoes and he just posted on FB that he'll deliver for free.  So if your in need of a bunch of tomatoes to put up check them out, their organic (not in the government sense of the word, but in the real sense of the word) too, and only $1.00 a pound. Of course they have many other yummy veggies as well.  Check them out on FB http://www.facebook.com/upickitfarmgarden.winslowar

1 1/2 cups grated Cheddar cheese
1/3 cup grated Parmesan cheese
1/2 teaspoon dried oregano or a bunch of fresh
1/2 teaspoon dried basil or a bunch of fresh
2 cloves garlic, minced

2 tablespoons finely chopped onion
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced

Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
In a large bowl, combine Cheddar, Parmesan, oregano, basil, garlic, and onions. Season with salt and pepper, and set aside.
Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
Bake in a preheated oven for about 45 minutes.

I actually remembered to take pictures of this one, though I was a little late on the "finished" shot.

Pineapple Banana Pie

A super quick and easy yummy desert/snack/breakfast, I used to make this all the time when I was a kid, then I forgot about it until today when my brother emailed me and asked for the recipe.  I used to use a graham cracker crust, instead I made an almond flour crust, which turned out delicious and tasted almost the same.

1 can crushed pineapple (or fresh if your so lucky as to have one)

3 super ripe banana's

Slice banana's and dump into a sauce pan with the pineapple, simmer for a few minutes til it starts to thicken a bit.  Stick it in the freezer to chill, or fridge if your not in a hurry.

Mix 1.5 cups almond flour

3 tbs melted butter (or coconut oil)

a touch of stevia or a bit of honey

1 tsp cinnamon

Press into a pie pan and stick in the oven for about 10 minutes, then stick it in the freezer or fridge to chill.  Once everything's cool dump the filling into the crust and enjoy!  You can also throw some shredded coconut on top, though for some reason I prefer it without.

The Eggmobile, and Bocconcini with Pesto

Isn't it beautiful!  It's finally done, and in use, and I LOVE it!  The egg mobile turned out great, I threw up a bunch of roosts inside that need a bit of finish work, and was in such a hurry to get it into use I used sticks for the nest box entry, but for the most part it's awesome.  I've been moving it about every three days, I don't want so much poop to build up underneath that it kills the grass.  The chickens have been staying in the pen very nicely, we do have a hawk or two and an owl or two that like to perch in the trees and panic the chickens.  I managed to find some goslings locally that hopefully will grow up fast so I can put them out with the chickens as guardians.  I hate to loose my chickens to predators.

The first few days they laid their eggs everywhere, on the floor, in their food, out in the yard, and they broke and ate several.  This made me panic a bit, it would be awful if my chickens became egg eaters from the stress of moving, but they settled down after a couple days and are now laying 100% in the next boxes, and not eating any.  I put mats into the boxes instead of straw, and go down in the afternoon after they are done laying to gather eggs and pull down netting over the boxes so they can't roost in them.  So this has completely curtailed my egg washing chores, which is wonderful.  But I do have to walk all the way down to the bottom pasture several times a day, which is a pain, and the last time is after dark to lock them up.  Last night I forgot to lock them up, and I knew I had to move the house today.  I realized this at 2:30 this morning, so I had to get up and go down there, that wasn't much fun at all.  My plan is to train the kids to go down and shut them up, I need to work on that.  Right now I'm moving it every three days, it'd probably be better every two days but it's a bit of work, especially since the grounds so dry it's hard as rock and I have to hammer each fence post in.  Oh how I wish I had enough acreage that I could dispense with the fence.  But those stupid chickens will just come right back to the house, oh how I hate them sometimes, there are four that have been getting out and hanging out up here.  I carry them down and they are back again in minutes, I don't know what to do with them, other than wring their necks, but they are worth too much for that.

I have been craving some fresh mozzarella cheese lately, and have been too busy to make any lately.  But I finally got around to it today, I had a couple gallons of milk that was getting old and needed to be used.  I also have a wealth of basil in the garden, and fresh mozzarella and basil is just too good.  First I made one gallon's worth, then ate it all by myself, so then I made a 2nd gallon and the rest of the family shared that.   I'm not going to write out the cheese recipe, Google 30 minute mozzarella, it's super easy and the best cheese you will ever eat, well, the best fresh cheese for sure.  After the cheese was done I ran up to the garden and picked a ton of basil, which of course, when all was said and done, was only about 2 cups of leaves.  And all the ripe tomatoes I had, which wasn't very many, out of almost 50 tomato plants I'm not doing very well.  I don't know what's wrong with them.  Then I ground them up with some olive oil, supposed to be 1/2 cup, I didn't measure, about 1/2 cup of pine nuts, about 1/2 cup of Parmesan, two big cloves of garlic, and about 1/2 tsp salt.  Then I sliced up the tomatoes and pigged out.  Oh my goodness it was the yummiest thing ever, as evidenced by the fact that I ate a gallons worth of cheese...  Hmm, I'm writing this thinking about the two lonely balls of leftover cheese that's sitting in the fridge, maybe those need to be eaten right now, there might be room in my stomach by now, I haven't eaten anything it at least 10 minutes.  Oh, and I'd like to give a shout out to my friends at U Pick It Farms and say thanks for the lovely veggies, I hadn't been by there in a while and one of the boys brought me down two bags full of vegetables, tomatoes, squash, fresh herbs, banana peppers, and the most delicious carrots ever.  Since I've already eaten all the tomatoes I could find in my garden, theirs will provide a lovely addition to supper!

Our mini-vacation

Tell building a trap with his hot dog stick,
 I think he's planning on catching a deer with it

This last Sun/Mon we decided to take off and head down to Ft Smith State Park to go camping and boating and fishing, something that my kids have been begging to do for close to a year now and we've kept putting them off.  Plus it was Tell's 4th birthday, another great excuse!  I'd gone down to milking once a day last week, the dry weather and lack of grass has made the cow's production drop so much that it just wasn't worth the hassle of twice a day milking. So that helped free us up to get out of here for 24 hours.  We packed up the entire house and then some, or it seemed like it, we 
also bought a bunch of "camping food" at Aldi's, which meant splurges on junk food that we normally don't eat, marshmallows, chips, hot dogs, etc.  But Chris says it's camping and therefore okay.  We got there about 6pm Sunday, set up the tent and then headed down to the lake to paddle around and swim.  According to the signs, swimming is not allowed in the lake, but us lawbreakers did it anyway.  We just paddled to the opposite side of the lake, away from anyone who would care, and swam to our hearts content.  



The girls chased Chris around in the canoe trying to catch him, while he pushed them under with his paddle when they got close, Kayli didn't mind being dunked but Ari cried.  Toughen up girl!













Birthday boy, I made the most delicious cake ever, but of course no one took a picture of it, it was sinfully delicious, and sinfully unhealthy...  Recipe at the bottom for those of you who are in need of something sinfully delicious and unhealthy :

We found a beach type area with tons of little clam shells, the kids collected a bunch to bring home. Which are now spread out all over my porch, at least I managed to keep them outside, the last thing I need is hundreds of sandy clam shells all over my house.

There were some really neat caves in the cliff on one side of the lake, the 2nd time we went out there were a couple young buzzards hanging out, I wanted to climb up and try to find their nest but we didn't.  They were pretty easy going, we managed to get super close before they flew away.












And yes, my husband isn't so great with the camera, out of like 200 pictures, only about 10 of them are any good.  Though I am thankful he took them, if it weren't for him we probably wouldn't have had any pictures at all.

Ender enjoying his cake, I forgot to bring plates or silverware, not that the kids cared, cups and hands work just fine.  And yes, he's naked, anyone surprised?  There wasn't anyone around to care, we had that end of the campground to ourselves thankfully.

















Really Good Chocolate Cake
1 3/4 cup almond flour
1/3 cup coconut flour
3/4 cup unsweetened cocoa powder
1 tsp salt
1 1/2 tsp baking soda
2/3 cup butter, softened 
2 cups plain, unsweetened yogurt
1 cup honey ( I cut it down a bit and used some stevia as well)
2 eggs
1 tsp vanilla
(I also totally cheated and dumped some chocolate chips in there to make it super duper good)


 Do I really need to tell you how to put it together?  Throw it all into a bowl, mix it up, grease up a 9x13 dish or whatever, dump in the cake batter, stick it in the oven on 350 or whatever, cook til done.  Around 30 minutes if you are so disciplined as to set a timer.


Cream Cheese Coffee Icing
Two packages cream cheese
Honey and stevia to taste
couple teaspoons instant coffee

Mix it all up and spread it on top of the cake once it cools off.  I like coffee icing on a chocolate cake, it's just so good.

Yummy food, Squash, and Geese

Well, life has just been too busy, or rather, as most of you know, I'm pregnant and therefore most of what I do is lie on the couch moaning about how crappy I feel, and then getting up to rush through what I have to do so I can get back to the couch.  I'm feeling a bit sorry for myself, not that I have any real reason to, I know people who have much harder pregnancies than me and deal with it much better, but it's my pity party and I can cry if I want to!  Anyways, after not cooking my husband supper last night and feeling awful about it, I forced myself to get a decent meal cooked today.  I picked a couple absolutely beautiful yellow squash from the garden today, that brightened my day quite a bit, I'm so in love with my garden, I just wish I didn't feel so sick when it comes to food.  Right now vegetables are on my "do not talk about or I will vomit" list.  But I love squash pie, that's not really a vegetable dish so I'm making it.  I usually make it like a lemon custard, but after scouring my cupboards and not finding any lemon extract, I found another recipe, for a Squash Coconut Custard.  Sounds good!  I'm also having absolutely horrible carb cravings, so instead of making a healthy grain free meal as usual, I decided to make a cornbread.  My husband loves cornbread and has been asking for some for a while, so no time like the present!  It's only got 1 cup of cornmeal, and tons of other yummy stuff to make it healthy, so I won't give myself a hard time about it.  I also whipped up some Heavenly Eggs, (Deviled Eggs, for the unenlightened) to add a bit of protein to the meal.  Yes, I know, that's quite a strange mix of foods for a supper, but I'm weird like that.  Who cares if they go well together, as long as it's all yummy that's all that matters.

First I made a crust, I usually don't bother with crusts for custard but I figured, why not go all out.  I just mixed 2 cups almond flour with 2 tbs coconut oil and an egg, pressed it out in a bowl, and threw it in my preheating oven til it was pretty and golden.









Then I chopped up the two squash, threw them in a pot with a bit of water to steam for about 5 minutes until soft. Then put it in the blender with the rest of the ingredients and blend until super smooth.

Finished product, and it was yummy, though I ate so much of the Heavenly Eggs and cornbread that I couldn't eat much of it, oh well, it'll make a good breakfast.  I completely forgot, again, to take a pic of the cornbread, take my word for it, it looked good and tasted better.  I had several servings it was so good.









On the farm side of things, I let the goslings out of their pen today, the garden is fenced to keep out chickens, so I figure it'll keep the goslings in and safe, I think they are big enough that the cat's won't think they're edible, or at least I hope.  They have been doing such a good job of eating weeds wherever I've moved their pen, I've had to move it three times a day to keep them fresh greens.  I've not raised geese before and I read that after 6 weeks they can forage for 100% of their food, that's awesome!   After having chickens which eat a ton, this will be a nice break for my feed bill.  Not that they will really produce anything, but I've hopes that they will protect the chickens from the huge owl and hawks that keep hanging around my chicken pen.  Actually, I guess they will produce more goslings hopefully next year, that'll be fun :)

 And then I've just got to show off my squash, this has been a wonderful year for squash for me, I don't know if normal people's squash are this good, but to me this is amazing.  My plants are huge, and loaded with squash, there are 5 yellow squash of differing sizes on this plant, and I already picked one off this morning, plus tons more blooms.  I'm so excited :)  Last year my squash were devastated by Vine Borers and millions of Squash Beetles, I probably got two squash out of 10 plants.  I even bought a Shop Vac and spent hours vacuuming up beetles off my plants, I filled that vac
up several times with bugs, it was ridiculous.  So far this year I've only seen a few, those *((*&^$# bugs had better stay the heck away from my garden.

And then I just had to show off my cute little pumpkin, this is the first year I've planted pumpkins and I'm so excited.  I sure hope they turn out well, I love pumpkin pie, pumpkin cookies, pumpkin smoothies, pumpkin custard, pumpkin pancakes, um, basically pumpkin anything, though the pumpkin soup I made once was just okay.  Chris really liked it though.













Mexican Cornbread

2 eggs
1/4 cup coconut oil or butter
1 cup buttermilk or yogurt
1 1/2 cups shredded Cheddar cheese
1 (8 ounce) can cream-style corn (8 oz can? What's that?  I used a regular 14 oz can)
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced ( I used a can of chili's as my jalepeno's aren't big enough yet)
1 cup cornmeal
1/2 cup almond flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees F. Grease an 8 inch square baking dish or a cast iron skillet.
In a small bowl, beat eggs. Mix in butter and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
Bake for 30 to 35 minutes until center is set and top is golden brown.

Coconut Squash Custard

1 cup chopped squash, I use yellow, if you use zucchini I'd peel it or the kids will probably flip
1 cup flaked coconut, divided
1/3 cup sucanat or honey

Stevia to taste ( I didn't add this and it's pretty much sweet enough, though it wouldn't hurt to be a bit sweeter)
1 1/2 cups milk
3 eggs (next time I'm going to put in a couple more, it was a little soggy)
1 teaspoon vanilla extract
1 pinch salt
1 pie crust (optional)
1 pinch ground nutmeg

Heat 1 inch of water to a boil in a small saucepan over medium heat. Add zucchini, cover, and steam until softened, about 5 minutes.
In a blender or food processor, blend the cooked zucchini, 3/4 cup coconut, sugar, milk, eggs, vanilla extract, and salt until smooth. Pour into the pie crust, and sprinkle with remaining coconut and nutmeg.
Bake at 350 degrees F for about an hour, or until a knife inserted in the center comes out clean.

Blueberry Coffecake and Cheesy Surprises

I woke up with energy this morning, and was tired of the same ol same ol for breakfast, the kids whine when I make plain old eggs, all they want is pancakes or waffles.  And of course that gets old after a while, for me at least.  And since I've got 8 gallons of blueberries in the freezer from our blueberry expedition last week, and no I didn't blog about it, shame on me...  And since my kids are still in bed so I've got the time, woohoo!  I made blueberry coffeecake.  It was fun, I got to lick the honey spoon all by myself, plus the spatula, and got to eat several spoonfuls of batter without sharing, I'm having the time of my life here!  I highly recommend if you have kids that are awake to double this recipe, because they're going to want to eat batter, it's sooooo good, actually just double it anyway, leftovers are great.

Blueberry Coffeecake
1/2 cup almond flour
1/2 cup coconut flour
1/2 cup butter
1/2 cup cream/coconut milk/milk/yogurt/whatever milky like substance you feel like using
1/4 cup honey
Stevia to taste
4 eggs
1 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp salt

Mix all of the above, you can do the proper thing and mix dry and wet separately, I never do and it always turns out fine.  Then put in a preheated oven, or not, if you're like me and forget, at 350 for 30-40 minutes til done.

And so, I completely forgot about taking a picture til I was on the last bite, and instead of getting up and getting the camera to document this momentous occasion, I just said "screw it" and ate it down.


But I do have pictures of the next part of this post, I decided, since I have lots of Zucchini, to make our favorite Cheesy Surprises.  This was a term my husband coined last year to get the picky kids to eat squash, I've since improved on the recipe and it's oh so yummy.

Cheesy Surprises
1 cup Almond Flour
1 cup grated Parmesan Cheese
2 tsp Garlic Powder
2 tsp dried Onion Flakes (I love those things!)
Salt to taste

Mix all this in a bowl

Then beat 4 eggs, and slice up a bunch of zucchini, I cut them in half and then slice each half into big pieces, you can slice them into cute little circles, but that takes way more time and I'm all about time saving.  Then dip the slices into the egg, then into the flour mixture, then spread them out on parchment paper on a baking pan.






If you don't have parchment paper go out and buy some now, you cannot live without it.  I lived, barely, without it for many years, I only discovered it in the last year or two, and it's absolutely amazing.  I reuse mine several times, I buy mine from Azure Standard and it's not bleached or anything and it's also compostable.
Then throw it in the oven for a while, until they look done.  I'm not sure how long, I'm guessing 20 minutes or so at 350.

The thinner ones get super crispy and can be eaten like chips, I think I prefer the thicker ones though, the thin ones were a bit dry.  I may go with more Parmesan and less almond flour next time to see if I can remedy that.










We also cooked up some Tilapia in butter with a bit of Tony Sacheries (sp?) Yum, I know it's not a very nutritious fish, but I can't really handle Salmon, too fishy :(  I figure bland fish is better than no fish at all.