Organic Honey & Spelt Bread (Vegan)

Hello everyone and welcome,

Today’s post made totally out of necessity. My local organic grocery store was out of the spelt bread I like for a week. So, I decided to make my own. I usually don’t bake bread because of how time-consuming it is. Well, we needed bread, so it looks like I better get baking. I decided to try a few shortcuts to speed up the process and it they really helped.

So let’s dive right in………


  • 4 1/2 cups organic spelt flour, plus more for dusting
  • 1 teaspoons fine pink Himalayan salt
  • 2 teaspoons active dry yeast
  • 1 3/4 cups water 110°F
  • 2 tablespoons honey
  • 1 tablespoon oil ( I used grapeseed )
  • 1 tablespoon organic Chia seeds (optional)

1. Shortcut #1( Use a food processor.) In a food processor add the flour, salt, and yeast. (* Add salt and yeast on opposing sides, to keep from deactivating the yeast. You simply don’t want to put the salt and yeast on top of each other.) Pulse for 30 seconds to get the ingredients mixed together.

2. In a large measuring cup add the water and honey and mix until the honey is completely dissolved.

3. Add the honey & water mixture to the flour. Pulse for 30-45 seconds. Your dough should form a ball.

4. Transfer the dough to a lightly floured work surface and shape into a neater ball. Set the dough in a well-floured bowl, cover with plastic wrap and let rise in a warm place until doubled in size , about 1- 1 1/2 hours (Shortcut #2 I places my bowl with the dough on top of a plate and placed it on top of my toaster oven. Next set my toaster oven to warm for 20 minutes. My dough had completely risen in 30 minutes.)

5. Oil and flour a 9-by-5-inch loaf pan. Gently punch your dough down. Fold the dough into a loaf shape. Transfer the dough to the loaf pan, seam side down. Cover with plastic wrap and let stand until doubled in bulk, about 1 hour. ( To shorten the time use shortcut #2.)

6. Bake in a preheated 450°F oven for about 35 minutes (*optional firmly press chia seeds or seeds of choice on to the top of bread prior to placing in the oven.) Let the bread cool in the pan for 10 minutes, then tip it out onto a rack to cool completely before serving. Store in an air tight containers or large plastic zip lock bag.

I hope you will give this easy to make bread 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,



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,



Super Easy Homemade Biscuits

Hello everyone and welcome!

I’ve been searching for the best and simplest biscuit recipe, one that wasn’t overly fattening. The problem was every recipe I found required a stick or 2 of butter. Which was just way too much for my liking.

So I decided to take a few ideas from some of the recipes I like and make it my own. I’ve tried countless different recipes.  Kneading and without kneading. The recipes were pretty good but just not everything I needed them to be. Until “finally” I got it just right.

I let my little biscuit lover sample one. Then I hear the words that every mother longs to hear, especially when you have been working away in the kitchen for who knows how long…..Mom these are the best biscuits I’ve “EVER” eaten. The shock of those words nearly caused me to faint….lol. I quickly pull myself together because she wanted another. Next, she says you should definitely put this recipe on your blog.

So here it is………


2 C Organic Spelt or AP Flour

4 tsp baking powder

1/2 tsp baking soda

1/4 tsp Pink Himalayan salt

1  1/4 C organic Milk ( dairy or non-dairy)

1 Tbsp organic vinegar (white or apple cider)

4 Tbsp butter (frozen cut into pea size pieces) + 1 tsp( room temp or straight from the refrigerator, you can also use vegan butter for this recipe)


  1. Preheat oven to 450°
  2. In a large bowl add flour, baking soda, baking powder, cream of tartar & salt mix to even combine.
  3. Next measure out the milk and add vinegar to your milk (this is a substitute for buttermilk). You can use buttermilk and no vinegar is needed.
  4. Add the 4 Tbsp of frozen pea size cut butter into the dry ingredients and stir to evenly distribute.
  5. Add the milk mixture and stir to bring everything together. Don’t over mix we don’t want a tough biscuit.
  6. In an 8-inch square pan spread the 1 tsp of butter around your pan.
  7. Now spread the mixture into your buttered 8″ baking dish.
  8. Bake for 25 minutes.

Allow them to cool for a few minutes then cut and enjoy!!!


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

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Until Next Time,


Homemade Chicken Sausage

Hello everyone,

Welcome to Tasty Tuesday!!!


Since pre-packaged sausage is very high in sodium. I don’t buy it often. So I decided to make my own homemade version. Since the process was quick & easy….I had to share it with my lovely readers. So let’s get started…..


3 boneless skinless chicken thighs (slightly frozen)
1/2 C red, green & yellow peppers (diced)
1/2 C yellow onion (diced)
1 Tbs of olive oil


1/4 tsp corrainder & sage
1/2 tsp salt, black pepper, garlic powder, onion powder, sage & oregano
1 1/2 tsp fennel (seed or powder)

Mix your seasonings together in a small bowl.

Recipe yields: 15 sausage patties


1. Add your chicken, peppers, onions, seasonings & olive oil to the food processor. Pulse for 60 seconds.

2. Using an ice cream scoop to make even size sausage patties.

* You can opt to freeze uncooked patties in between layer’s of parchment paper. Or cook all the patties and freeze in the same manner for up to 2 months.

3. Place patties in an oiled skillet on med heat and cook until cooked through. (3-5 minutes per side.)

You can really used this in so many ways. Have it for breakfast or add into spaghetti. Be as creative as you desire.


Enjoy & Thank you for stopping by.

Until Next Time,

Sewloveable 🙂

Easy Homemade Ramen

Hello everyone,

When I think of Ramen… always takes me back to my college day’s. So today I decided to put a bit of a healthier spin on Ramen. Let’s get started.


Recipe serves 4


4 Cups of Chicken Stock
1 Tbs of Amino acid (or low sodium soy sauce)
1 tsp of sesame oil
1 Tbs garlic powder
1 Tbs onion powder
1/2 tsp black pepper
1 tsp freshly grated ginger

(1) Pack of Curly Soba Noodles (Found in the grocery aisle with the Asian products)



In a small pot add all your ingredients for the broth. Stir to evenly mix. Place on medium-high heat until it comes to a boil and then reduce to low for 20-30 minutes.

Cook the noodles according to package directions.

Strain the broth.

Ladle broth into a bowl then add the noodle and whatever you desire (cooked chicken, shrimp, beef, green onions, carrots or spinach just to name a few)

Get as creative as you wish.



Enjoy & Until Next Time,

Sewloveable ☺

Coconut Macaroon Cookies

Hello everyone,

Recently I tried a coconut macroon cookie at a local bakery. It was good but a bit too sweet. Which immediately made me think that I needed to make a recipe of my own that has the sweetness level I desire. This was seriously the easiest cookie I’ve ever made!!! So let’s dive right into the recipe.


2 1/2 cups unsweetened, medium grated or shredded coconut
2 tablespoons unsalted butter
2 eggs
1/2 cups sugar
1/2 teaspoon vanilla extract


Preheat oven to 350 degrees and line two baking sheets with parchment paper.

Melt butter in a medium saucepan, remove from heat and let cool for 2-3 minutes.  Stir in the coconut until well-coated with butter.

In a large bowl beat eggs. Add sugar and continue to beat until light and fluffy. Stir in vanilla extract.

Stir the coconut into the eggs until combined. Using a 1″ scoop drop batter onto the parchment paper lined baking sheet, giving almost an inch between cookie. Slightly flatten using the back of a spoon. Stir the batter occasionally as you work to reincorporate the melted butter.

Bake until golden, 8 to 10 minutes depending on the size of the cookie.


Makes about 18 cookies. If you desire dip in melted dark or semi sweet chocolate for a little extra indulgence.



Enjoy & Until Next Time,

Sewloveable ☺

3 Simple Steps to Homemade Silky Smooth Peanut Butter

Hello all,

I just love having thing’s tailored to my needs. Whether it’s a meal made to my particular preference or clothing fitted to perfection. Well this peanut butter is tailored made for my daughter. Really smooth with just the right sweetness. So let’s get started with this super easy recipe.


2 cup roasted peanuts
1-3 Tablespoons Oil (Grapeseed, Coconut or Peanut)
2 Tablespoon powdered sugar
1/2 teaspoon salt

Instructions :

Place the peanuts into a food processor and blend on high speed until finely ground.

Add 1 tablespoon of oil to start and continue to blend for about a minute. Add more oil as you see necessary to get the consistency you’re looking for.

Add 2 tablespoon of powdered sugar and a pinch of salt and blend on high until everything is combined and has a smooth consistency. Taste an add more sugar and/or salt to taste.

Transfer into a jar and store in the refrigerator.


Until Next Time,

Sewloveable ☺

Teriyaki Glazed Salmon

Hello everyone,

Since I just made Homemade Teriyaki Sauce (recipe here)……I thought why not share a recipe using it. So let’s get started………


1 Whole Wild Caught Salmon cut into 5 portions skin removed
2 tsp onion powder
2 tsp garlic powder
1 tsp black pepper



Preheat oven to 425°

Mix seasoning in a small bowl.

Season fish on both sides.

Place your fish on a parchment lined baking sheet.

Add 1 tsp of your Teriyaki Sauce to each side of your fish.

Bake for 15 minutes turning the fish over half way through the cooking cycle.

Once fish is done add another teaspoon or more if you desire on top and serve with whatever you like.


Enjoy & Until Next Time,

Sewloveable ☺

Homemade Teriyaki Sauce

Hello everyone,

I absolutely love Teriyaki sauce. Unfortunately, most store bought versions have far too much sodium. With that being the case I have not had it in years. Since I am learning to make so many thing’s from scratch, I thought I would tackle Teriyaki sauce. It’s really simple and quick.

3 Tbs Amino Acid or Soy Sauce
1/2 C of Cold Water
3 Tbs Brown Sugar (DIY recipe here)
1 tsp Onion Powder
1 tsp Garlic Powder
1Tbs Corn Starch
1 tsp Toasted Sesame Oil

In a medium size bowl add amino acid, water, brown sugar, onion powder, garlic powder and cornstarch. Mix well no lumps.

Add sesame oil and stir to incorporate.

In a small saucepan on low heat add your sauce. Continually stir until it thickens. Once it starts thickens remove from the heat. Feel free to add a teaspoons of water 1 at a time if you desire a thinner consistency.

It’s great on chicken, fish, veggie, rice. This recipe makes 1 Cup.


Enjoy & Until Next Time,

Sewloveable ☺

Quick & Easy Cinnamon Rolls

Hello all,

Lately I have been on a mission…….to revamp things that my family and I love. The store bought versions have far to many additives.  So I do the only logical thing……make my own.  So now it’s time to share the recipe.  This is a very simple recipe.  The dough only has to rise once.  My goal is homemade made easy. So let’s get started……………



4 Cups of Flour ( 2 Cups All Purpose & 2 Cups Whole Wheat) or 4 Cups of All Purpose

1 Cup of Original Unsweetened Almond Milk  (warmed)

1 TBS Cane Sugar

1/2 tsp Sea Salt

2 Eggs

3 Table Spoons of Organic Vegetable Shortening ( such as Spectrum brand which is non hydrogenated palm oil)

2 1/4 tsp of Yeast



2 TBS of Brown Sugar + 2 tsp

2 1/2 TBS of Cinnamon

1 TBS of All Purpose Flour

2 tsp of Vegetable Shortening



1/2 Cup of Powdered Sugar

1/4 tsp Vanilla Extract

1 TBS of Original Unsweetened Almond Milk





1.  Add yeast and sugar to your warm milk and set aside.

2.  In a food processor, bowl or stand mixer add, flour, salt and mix to incorporate

3. Next add eggs, vegetable shortening, milk mixture. Mix until if forms a ball of dough. Takes less than 5 minutes.

4.  Remove the dough and knead 6 times on a lightly floured surface.  Place in a large greased bowl and let rise for 1 hour.

5. Now prepare your filling in a small bowl stir sugar, cinnamon and flour well using a fork and get out and large pieces.

6. Once your dough has risen, grease a 9″ Circular Baking Pan set aside

7. Pre-Heat oven to 375°

8. Punch dough and roll out on a lightly floured surface. Roll out until it is  21 inches long by 16 inches wide. It should be 1/4″ thick.

9. Spread the 2 tsp of vegetable shortening onto the dough and sprinkle your filling on top.

10. From the long edge of dough roll carefully, making sure to not rip your dough.

11.  Place dough seam side down. Cut into 1″ portions and place in your greased circular baking dish.

12.  Bake for 20-25 minutes

13. Remove and let cool for about 5 minutes.  While it cooling make your glaze/icing. Mix your powdered sugar and almond milk. Stir well to get out any lumps. Pour over your Cinnamon Roll.

14.  Now it’s time for the best part…… enjoy!!!  Keep in an air tight container for freshness.

These are so great…….just the right amount of sweetness and and cinnamon. Perfect to enjoy anytime.


Until Next Time,

Sewloveable ☺