Archive for August 17, 2016

Blackberry Peach Cobbler

Blackberry Peach Cobbler

So I was challenged to find a recipe that was gluten and dairy free and worked for a summer pot luck. This cobbler recipe is easy and it’s delicious. The blackberries and peaches work wonderfully together. Plus this recipe is very allergy friendly.



12 oz Blackberries

2 Lbs Peaches

1 Tbs Blackberry Jelly

1 Tbs Lemon Juice

1/4 Cup Sugar

3 Tbs Cornstarch


1 Cup Almond Flour

1 Cup Rice Flour

1 1/2 Tsp Xanthan Gum

  • I found mine at Von’s in their gluten free section

1/2 Cup Coconut Oil

2 Tbs Sugar

1/4-1/3 Cup Coconut Milk


1-2 Tsp Sugar

Ok so first you want to peel, core, and dice your peaches. Combine all the filling ingredients together and mix to coat the fruit in the sugar and cornstarch.

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Spray a 9X13 glass baking dish with nonstick spray and pour in the fruit. Bake this for 15 minutes at 350 degrees Fahrenheit.

**Using a glass dish is important because using a metal one can make the fruit taste metallic. If you don’t have glass ceramic also works.**

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While the fruit is baking you want to prepare your topping. Combine everything in a bowl other than the coconut milk. When you stir in the coconut oil it should get a sandy texture.

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Stir in the coconut milk a little at a time until it all comes together.


Remove the fruit from the oven and drop chunks of the dough over the top of the fruit mix.

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Sprinkle the top of the pastry with the remaining amount of sugar. Bake for an additional 30-35 minutes at 350 degrees Fahrenheit or until the top of the pastry is browned on top.

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Serve piping hot. A nice accompaniment is a cold scoop of vanilla ice cream or a dollop of fresh whipped cream.


Servings 12

Calories 267

Fat 14.8 g

Sat Fat 9.7 g

Cholest N/A mg

Sodium 3.6 mg

Carb 31.5 g

Fiber 3.6 g

Sugar 15.4 g

Protein 3.5 g

Dill Potato Salad

Dill Potato Salad

I love, love, love potato salad but most places just make it wrong! Heavy and greasy and they use sweet pickles and add onions. The atrocity! This is my recipe made the way I like it.


2 Lbs Red Potatoes

3-4 Boiled Eggs (your preference)

3 Tbs Olive Oil

1 1/2 Tbs Garlic Powder

1 Tsp Salt

1 Tsp Pepper

1 1/2 Cup Chopped Celery

1 Cup Greek Yogurt

3 Tbs Chopped Dill

1/2 Cup Dill Relish

Bring a large pot of water to boil. Clean and half your potatoes, I like the skin on my potatoes but you can remove it if you prefer.

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Once the water is boiling add the potatoes and cook for 10-15 minutes until the potatoes are tender.

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Drain and allow the potatoes to cool down.


In a small bowl combine the oil, garlic, salt, and pepper.

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Once the potatoes are cooled chop into bit sized chunks. Stir in the oil mix and chill in the fridge for 30 minutes.

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After chilling chop the celery and the boiled eggs. Add that to your chilled potatoes.

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Combine the dill weed and the greek yogurt. Pour that over the potato mix.

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Lastly stir in the dill relish.

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Now you’re ready for any summer picnic, potluck, or backyard bar-b-que.


Makes 8 Servings

Calories 165

Fat 7.9 g

Sat Fat 1.4 g

Cholest 93.4 mg

Sodium 620.6 mg

Carb 15.4 g

Fiber 1.8 g

Sugar 2.6 g

Protein 7.8 g

Bee’s Knees Cocktail

Bee's Knees Cocktail

The Bee’s knees is a cocktail with honey, orange, and gin giving it a some nice floral notes. This makes for a sweet and refreshing summer cocktail. It’s easy, yummy and makes two which is great for date night.


1 Tbs Honey

2 Tbs Hot water

2 Oz Gin

1 Oz Sweet Vermouth

3 Oz Orange Juice

1 Oz Lemon Juice


Club Soda

Ok so in the bottom of a shaker glass dissolve the honey in the hot water.

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Add everything other than the club soda into the shaker as well. Fill the shaker with ice and shake for 60 seconds.

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Strain into two glasses and top with the club soda.

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Add some ice cubes and an orange slice of that finishing touch.


Makes two

Serving one

Calories 150

Fat .1 g

Sat Fat 0 g

Cholest 0 mg

Sodium 20.2 mg

Carb 16.8 g

Fiber .2 g

Sugar 12.9 g

Protein .4 g