Trail-Mix & My Hiking Buddy

One of my all time favorite things to do, is to go hiking. If I get to go hiking in the mountains, that’s even better. 

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And if I get to take my furry hiking buddy with me, then life is just about perfect. Whenever I go on a longer hike, I make sure that I take my hiking poles, my camera, I wear my hiking boots and pack a snack for both me and my buddy. 

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Peeling Fresh Peaches the Easy Way!

There’s nothing better than a ripe peach. My favorite way to eat it is just the way it comes, right off a tree. Sometimes though, you need a peeled peach for a recipe.

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There is a super easy way to peel fresh peaches. It takes only seconds to do! First you need to put water into a large saucepan and bring it to a boil. Using a spoon, gently lower a peach into the water. Don’t drop it! You will splash boiling water on you and bruise the peach!

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Mexican Kale Salad

Do you have your garden overflowing with ripe veggies right now? Me too! I have a healthy, scrumptious, bursting-with-flavor kale salad that I’m betting will become a favorite for you to use up those nutritious vegetables. It is for me. 

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The thing that takes the most time when making this kale salad is chopping up the healthy ingredients. My all time favorite utensil for doing this is my Chop Wizard. I have the one with two trays. One that cuts larger cubes and the smaller one that cuts very small cubes or strips. For the red pepper and onions, I used the larger slicer. Core, quarter, and remove the seeds and ribs on the red pepper. One at a time, put the pepper quarter on the slicer and lower the lid pushing the pepper against the blades on the slicer cutting it into nice cubes. For the onion, peel off the skin, cut into slices,  put a slice on the tray and press the lid down again. It can’t get any easier and quicker than that!

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Morning Glory Muffins – Gluten Free

When my daughter and I did a Girl’s Weekend Out on Orcas Island, the bed & breakfast we were at served yummy Morning Glory Muffins. Click here and you can find their recipe and  my post about the Blue Heron Bed & Breakfast.  I decided I wanted to change the recipe a bit making it gluten free and a bit healthier. 

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I love apples so I added not only applesauce but big chunks of juicy, tart apples. I also wanted to make it gluten free as I had developed issues with gluten a couple of years ago. I’m not a huge fan of shredded coconut (I think it is a texture thing) but, I found fine macaroon coconut that was just the ticket! It is sweetened with honey and just a tinge of brown sugar, plus all the yumminess from the apples, carrots, raisins, and cranberries. The medley of spices (cinnamon, cardamon, ginger – both fresh and ground) gives the tongue just the right tingle! 

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Quinoa Black Bean Mango Salad (Gluten Free)

Even though spring isn’t officially here yet, the weather is giving us warm hints of what is to come. Remember, the groundhog did not see his shadow – spring is right around the corner. You know another hint that spring is on it’s way? Potted petunias and colorful, tantalizing seed packets of a variety of vegetables are showing up in the garden stores. I can’t wait to pick fresh, healthy tomatoes, peppers, radishes, and other yummy vegetables. Because I’m longing for “fresh garden produce food,” I decided to visit my local organic coop store and buy the ingredients since my fresh veggies aren’t ready (or even planted yet, except for the spinach). What better way to revel in a healthy, veggie rich, protein packed salad than by making Quinoa Black Bean Mango Salad. (Say that five times really fast!)1

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