Showing posts from September, 2018

Pineapple and Coconut Upside-Down Cake!!

Doesn't this just sound like summer?! father-in-law will eat this any time of year! He loooooves pineapple and coconut. He is from the Virgin Islands so maybe he just likes tropical kinds of stuff? I don't know, but for his birthday I was given the challenge to make him a birthday cake that he would love!

So a little about Frank.. he is very picky and doesn't like sweet things..but pineapple upside down cake is his favorite. Weird, right?

So I came up with an idea to make a healthier version (basically cutting down the sugar) and adding some coconut flavor to it as well since he loves coconut so much.

And he liked it!!!  :)
We all sat around the table and discussed how it could even be better though, so I am going to add the improvements that I want to make to this recipe.

Try something a little new and different and give this a try! It also gives you a little practice and allows some creativity for designing the pineapple top!

Papa Frank's Favorite Birthday Ca…

Grapefruit Tart with a Coconut Crust!

Well, I guess this week has been a week of making recipes with different and new ingredients!
Grapefruit was another fruit that I got from my Imperfect Produce box this week - so I figured I better figure out how to use it :)

This recipe is sweet, tangy, and the crunchy crust is to die for!!
This recipe is adapted from Zainab Storms, and I put in my own twist of using coconut oil instead of butter, and coconut sugar instead of regular sugar - just to make it a tad more healthy and add a little more of that amazing coconut flavor!!

Here it is!

INGREDIENTS:CRUST:1 ¾ cup graham cracker crumbs¼ cup granulated sugar¼ teaspoon salt⅓ cup unsalted butter, melted½ cup unsweetened coconut flakesFILLING:¾ cup sugar3 tablespoons cornstarch1 ½ cups grapefruit juice3 egg yolks6 tablespoons butter, cut up1 drop red food coloring
Heat oven to 400 degrees F. Grease a long rectangular tart pan (or a 9-inch round tart pan) and set aside. Combine the graham cracker crumbs, sugar and salt in the …

Eggplant Lasagna Rollatini

Okay my gluten-free friends, this one is for you!

I had so much fun making this, I really enjoying trying to cook with new ingredients and this was my first time using eggplant - and I would say it was a success!!

Plus, this was actually super easy, not much work and not many ingredients either!

Again, this recipe is a new one from one of my all-time favorites: Lexi's Clean Kitchen
Check out her site here: and her cookbook is also on my resources page!!

I just used one eggplant for this recipe, and it ended up making 15 strips to roll up. I also added in some spinach on top of the bottom layer of sauce because I had some that I wanted to use up! I had a little bit of the ricotta cheese mixture left over when I was done filling the rollatini, so I just took bits of it and tossed it on top of the mozzarella cheese!

Hope you guys love this as much as we did - definitely something I am going to make a regular in our house!!

Here is the recipe -

What you need:


Chicken Pot Pie with a Special Delicious Crust!

Who doesn't love a good chicken pot pie?!

I think my favorite thing about making chicken pot pie is that it is easy to duplicate and make multiple meals out of!
And I personally think that just buying a rotisserie chicken from your grocery store makes it all the more easy.. it gives you tons of left over chicken for another recipe and saves you tons of time!

Another one of my favorite things about this recipe is the special cheddar cornmeal rosemary crust. ITS SO GOOD! It gives this pie a more rustic taste which I love.

And one more favorite thing about chicken pot pie! You can make them so diverse! In the one I made last night I put in carrots, peas, and corn because I had an extra frozen bag in the freezer (along with the chicken of course).
But you can always mix it up! Some people love adding potatoes in their pot pie, which I think is delicious too, and I was tempted to add in mushroom lasts night as well - which would have been delicious but I decided that I better save my m…

Dairy-free, Paleo-friendly Chocolate Chunk Cookie Bars

You know how when you make a healthy dessert and you get really excited because you feel good about yourself for making something healthy, and so you eat like 5 pieces at once because, "Who cares, its healthy!!!!" And then you regret eating so many pieces because 1. They are already halfway gone and 2. The fact that you ate so many pieces at once kinda makes you feel unhealthy.
Yeah. That's what these cookie bars do to me.

This is a super quick dessert, takes about 10 minutes to mix everything together and then just 20 minutes in the oven!
And before I share it with you I want to say that this recipe comes from one of my all-time favorite recipe sites/cookbooks: Lexi's Clean Kitchen. You can check out what her cookbook looks like on my Resources page or just click the link to lead you to her website to checkout more of her fabulous recipes -

Chocolate Chunk Cookie Bars
1 1/2 cups blanched almond flour 1 tablespoon coconut flour 1/2 cup coconu…