Vegan Carrot Cake

Hello everyone and welcome,

I decided to try my hand at making my favorite dessert Carrot Cake. I tried my hand at Carrot Cake a few years ago……it did not go well. In fact, after it baked, cooled and was taste tested it went right into the garbage.  So, today I set out to redeem myself. I can’t have my daughter’s teasing me about my 1st Carrot Cake fail forever….LOL.

Since I am trying to cut back on traditional wheat and use more ancient grains like Spelt I thought I would try using it in Carrot cake. I love how light this flour is. It’s still wheat….just a different type.

Spelt has not been manipulated to meet manufacturing needs. Spelt is one of the oldest cultivated grains tracing is roots more than 6,000 years back to ancient Mesopotamia. Spelt has kept many of its original characteristics which provide an impressive nutritional profile, along with ease of digestibility leading to anti-inflammatory qualities. For more information check out the source I referenced here.

This recipe is very versatile. You can make a cake, loaf or muffins. Top with icing, powdered sugar, streusel topping, or no topping at all. Having options is a great thing!

Alright…..let’s dive right into the recipe.

2 C organic Spelt Flour or AP

2  1/2 C organic shredded carrots

1 C organic unsweetened applesauce

1  1/4 C organic cane sugar

1/2 C avocado oil ( or oil of choice)

1/2 C organic raisin

1  1/2 tsp baking powder

1 tsp baking soda

2 tsp organic cinnamon powder

1 tsp organic nutmeg

1/2 tsp organic ground clove

1/2 tsp organic ground ginger

1/4 tsp Pink Himalayan salt

2 tsp organic vanilla extract

Streusel Topping (optional)

1/ 4 C organic spelt flour ( or AP)

1/3 C organic brown sugar (DIY HERE)

1/4 tsp organic nutmeg

1/2 tsp organic cinnamon

3 tsp organic vegetable shortening

Combine everything together to get at nice crumbled streusel topping.


  1. Preheat oven to 350F and lightly grease a 9-inch cake, loaf or muffin pan.
  2. Mix together the (dry ingredients) flour, baking powder, baking soda, salt, cinnamon, nutmeg, clove, and ginger.
  3. In a separate bowl mix together (wet ingredients) applesauce, sugar and vanilla extract.
  4. Add in the wet ingredients to the dry and mix until just combined. Fold in the carrots and raisins.
  5. Sprinkle your streusel topping across the top Bake 9-inch cake 35-45 minutes, loaf pan 1hr-1hr 15 minutes, and muffins 20-25 minutes or until a toothpick inserted in the center comes out clean. Let it rest for about 10 minutes before removing the from the pan.


Oh and yes…..I did redeem myself. Now my daughters can leave their jokes in the past, this recipe was truly a winner.

I hope you will give this recipe a try and enjoy it as much as my family and I do.

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Enjoy & Until Next Time,


Black Tea Leaf Oven Smoked Chicken

Hello everyone and welcome,

I’d been promising my daughter’s that we would visit a local organic farm. They have been learning the importance of eating organic and supporting local organic farmers.  Saturday morning I got the family up nice and earlier and we headed out. The family run farm we visited was so beautiful.

The animals were so clean and well cared for, truly stunning. We got a tour and learned all about their organic farming process. I was truly impressed. Next, it was off to shop. This farm specializes in organic meat and eggs. So I picked up a few whole chickens and a couple dozen pasteurized eggs. All I can say is I am sold. The eggs are the freshest I’ve had since I was a child and the chicken is absolutely amazing. It brought back memories of visiting my grandmother in the country as a little girl.

My next mission is to find a local organic farm that sells fruit and vegetables. All in all visiting the farm was a success and the entire family enjoyed the experience and I can’t wait to try other things.
So now let’s dive right into making this Tea Leaf Oven Smoked Roasted Chicken.


1 Organic Whole Chicken
1/2 tsp of organic black pepper, cumin, paprika, onion powder, garlic powder & sea salt
1/4 tsp  organic dried rosemary, sage & thyme
2 organic tea bags of choice
1 Tbsp organic brown sugar
1 Tbsp of organic AP flour
1 Tbsp of Grapeseed Oil
2 Cloves of fresh organic garlic peeled and cut into pieces
1/2 of a medium organic yellow onion cut into pieces
Parchment paper
Aluminum Foil
Cooking rack


Pre-heat oven to 375°

Thoroughly clean and dry chicken.

Line a baking sheet tray with parchment paper.

Cut your tea bag’s open and pour in the center of the parchment lined baking tray along with the brown sugar and flour. Mix to get everything evenly mixed and spread out across the sheet.

Place your cooking rack on top of the mixture.
In a bowl combine all of your seasonings.

Place your cut onion and garlic into the cavity.

Pour your Grapeseed oil onto the skin of the chicken add seasoning inside the cavity and all over the skin.

Place chicken on the cooking rack, cover with foil.
Cook for 1 hour with foil, remove the foil and let it continue to cook for an hour.

Your house is going to smell amazing. Your chicken will be juicy on the inside and have a crispy skin.


I served this with kale that I made in the crockpot, which was simply amazing, very reminiscent of Whole Foods delicious kale from the hot bar……recipe for this can be found here.


I hope you will give this recipe a try and enjoy it as much as my family and I do.

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Enjoy & Until Next Time,



Easy Individual Chicken Pot Pie

Hello Everyone and Welcome,



I have decided to try and share more recipes that are easy for our busy lives. There is nothing like a quick, easy and tasty home cooked meal.  My craving for comfort food is what prompted me to experiment with this dish. Since this dish got the family seal of  approval. I had to share. So let’s dive into this recipe.

This recipe serves 4


2 Boneless organic Chicken Breast

1 Pie Crust

1 (12 oz.) Bag of Organic Mix Vegetables

1/2 C Organic Frozen Onions & Peppers

2 tsp of grape seed oil ( or oil of choice)

4 TBS of Butter

1/2 C  organic Flour

1 1/2 C organic Chicken Stock ( try my DIY Version here)

Seasonings ( Pink Himalayan Salt, Black Pepper, Onion Powder, Garlic Powder, Basil, Thyme)


Preheat oven to 425°

Season your chicken on both sides with (salt, pepper, onion powder, garlic powder)

Place on a parchment lined baking sheet. Cover with foil and bake for 20 minutes or until cooked through. Once done dice into bite size chunks and set aside.

In a pot on medium heat add oil, mixed veggies, peppers and onions and (pinch of salt, 1/4 tsp of black pepper, onion, and garlic powder.) Cook/Stir until just tender.  Now add butter, flour, and chicken broth. Stir to evenly incorporate.  Next add ( pinch of salt, 1/2 tsp of black pepper, basil, thyme, basil & garlic powder.) Stir to evenly distribute. Remove from the heat and add your chicken.  Mix to evenly distribute.

Once your mixture has cooled a bit……about 5 minutes.  It’s time to add it into your ramekins.  Once you have your ramekins filled it’s time to top with your pie crust.

Take a bowl a little larger than your ramekins and use it to cut out four pot pie crust.

* This is optional use a small cookie cutter in the center of your pot pie crust and make a cut-out.

Or simply score the pie crust after you place them on top of your ramekins.

Bake in the oven for 20-25 minutes at 375° turning half way through the cooking cycle.


We really love this dish in my household and I hope you and your family will too!

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Enjoy & Until Next Time,


Sweet Potato & Cinnamon Biscuits

Hello everyone and welcome,

Today, I am sharing my latest kitchen experiment.


I was craving biscuits but wanted to do something a little different from my traditional biscuit recipe. So I decided to give sweet potato biscuits with a hint of cinnamon a try. This recipe was taste tested by my family and a few friends and everyone was surprised by how much they liked it…….especially my daughter’s since they are not huge sweet potato fan’s. Since the recipe was such a success I had to share it.

So let’s just dive on in.


1 1/2 C of organic sweet potato purée
(I used Japanese Sweet Potatoes, it’s what I had on hand).
3 1/2 C organic AP flour
3 tsp organic brown sugar (DIY recipe here)
5 TBS Organic Vegetable Shortening
1/4 tsp Pink Himalayan salt
2 TBS baking soda
1 tsp organic cinnamon (optional)


* I used a food processor but you can totally do this by hand.

For the Sweet Potato Purée:

Preheat oven to 400 degrees. Grease the skin of the sweet potatoes. Cut sweet potatoes in half and place cut side down on a parchment-lined baking sheet. Bake for 30 minutes, until centers are cooked through. Allow to cool and scoop the sweet potatoes out of the skin. Place cooked sweet potatoes into a food processor or blender and blend until you have a smooth pureed consistency. Transfer to a medium bowl and set aside.



Preheat oven to 425°

In your food processor add flour, salt, baking soda, cinnamon and brown sugar (pulse for 30 seconds).

Now add your sweet potato, vegetable shortening, and milk (pulse for 30 seconds). It will look crumbly. This is the texture we need. We don’t want to over mix.

Knead on a lightly floured surface about 6 times. Use your rolling pin and rolled the dough until it’s about 1/2″ thick. Cut using a cup or biscuit cutter. Place on a parchment lined baking sheet.

Bake for 15-20 minutes. Allow them to cool and enjoy!


I hope you will give this recipe a try and enjoy it as much as my family, friends and I do.

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,



Get off my Lawn!

Looking for a good laugh and love basketball………then this post is just for you!

The Couch Sports

Big men taking charges,


Everyone is flopping,

What’s happening to my beloved NBA?

When European players entered the NBA, and I mean in real force, back in the mid 90’s — to the early 2000’s, you could see a change. Some positive — such as spacing, an emphasis on bigs who could shoot, versatility with the pick and pop.

Unfortunately for those from that side of the globe they were labeled soft, mainly because of a single trait that infected the league —flopping. 

Flopping is like finding a loophole that gets you out of a jam, then suddenly, everyone exploits that same loophole for their personal gain. I feel a sense of embarrassment every time I see players do it. The funniest part, is witnessing players act tough, as though they  want to fight, 2 minutes after going down like they were hit by a sniper round.

 I can’t even blame the new generation (you’re off the…

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