Quick & Easy Crumb Cake

Hello everyone,

If you’re looking for a quick and easy sweet treat. This is the recipe for you. The best part of this recipe is it’s great for breakfast with tea or coffee, brunch or as a dessert. My family lovesssssss this cake. So, of course, I had to share it with you.

Let’s dive right in and start baking!


Crumb Topping:

1/4 C organic cane sugar

1/4 C organic sprouted spelt flour

3 Tbsp organic grass-fed butter (cut into small pieces)

1/2 tsp organic cinnamon


1 1/2 C organic sprouted spelt flour

1 organic egg

3/4 C organic almond milk

2/3 C organic cane sugar

1/4 C organic grass-fed butter (melted) or ghee

2 tsp aluminum free baking powder

1 tsp cinnamon

1/2 tsp soursop leaf powder (*optional….this is my way of adding in nutrients without the family detecting )

1/2 tsp sea salt


Preheat oven to 375°

Butter and flour an 8×8 baking pan.

In a medium bowl add your crumb topping ingredients. Mix together until everything resembles crumbs. Set aside.

In a large bowl with a stand or hand mixer. Add the wet ingredients, sugar, milk, butter, and egg. Mix until everything is evenly mixed.

Next add your dry ingredients, flour, baking powder, cinnamon, soursop leaf powder, and salt. Mix until batter is nice and smooth.

Transfer batter into baking pan, get it all smooth and level. Sprinkle on the crumb topping.

Bake for 25-30 minutes.

Whenever the family wants a sweet treat and I just want something delicious, quick and easy….this is my go to.

So let me briefly share what I love about soursop leaf. The leaves are full of nutrients, great for the lymphatic system and more. I add it to my baked goods and smoothies for its many nutrients.

Please, research more about the leaf and fruit to learn more and see if it can benefit you too.

(This is not medical advice, just me sharing one of my baking essentials for adding nutrients to my sweet treats.)

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

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

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Until Next Time,



CrockPot Pepper Steak

Hello everyone and welcome,

Today, I want to share a really EASY recipe with you but before I do I want to share a little story.

When I was about 7 or 8 I tried pepper steak for the first time. A good family friend named Rosetta made it and I loved it. From that day on whenever she would make this dish on the weekend, she would call to let me know. I would run and ask my dad to drive me over. I would have such a great time at her house. We would play all sorts of board games and one of my favorite card games UNO (back then I thought I was a UNO champ) and she would let me play dress up in her clothes, shoes, and jewelry. She would have music playing and snacks to hold me over until dinner…. usually a cheese platter with an array of cheeses, crackers, nuts and a variety of fruit….my favorite.

Rosetta would tell me stories of her life and let me ask her a million questions about everything. I was a very curious kid and I needed to know EVERYTHING. When dinner was ready we would say a prayer and enjoy a wonderful homemade dinner made with love and care that was full of FLAVOR and sooooo delicious. Once dinner was over we’d watch a little t.v. and by 8 p.m. my dad would arrive to take me home. Such a lovely time.

Which brings me to this recipe. I haven’t had Peppered Steak in over 20 years but over the past few weeks I’ve been having a serious craving for it….so I just had to make it and share it with you.


1 lbs organic grass-fed sirloin (thinly sliced bite size pieces)

2 cups organic peppers ( I use a frozen trio which pre-cut)

1 cup organic onion ( I like red thinly sliced)

1/4 cup organic green onion (thinly sliced)

1 cup of water

4 tbsp of my DIY seasoning

1/2 tsp sea salt

1/2 tsp -1 tsp black pepper


1. Cut the sirloin, onions, and peppers. Add to crock pot.

2. Add water, seasoning, salt and black pepper, stir to evenly incorporate all the flavors.

3. Cook on high for 3-4 hours or low for 6-8.

Once done enjoy as is or with quinoa or rice.

This dish serves 4

The sirloin is sooo tender and flavorful. A really simple recipe that yields great results.

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

Thank you so much for taking the time to stop by.

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Until Next Time,


How To Make Organic Vegan Glazed Pumpkin Scones

Hello everyone and welcome,

I have been wanting to try my hand at making scones for a while now. I wanted to try something I’ve never tried before. So I mention to my daughter’s that I am going to give scones a try and they are quite excited about it……until I say I am going to make Pumpkin Scones. The looks on their faces went from excited to thoroughly disappointed in a matter of seconds.

Those looks slightly discouraged me but I was determined to try and change their minds on their view of pumpkin. I love pumpkin everything. So I like to encourage them to just try and taste thing’s they ordinarily would not.

In the end, my oldest is just not a fan of anything pumpkin but my youngest who was the biggest skeptic……..now LOVES Pumpkin Scones! Which may mean she will be more open to pumpkin flavored items in the future. To win them both over is a wonderful victory but for today I am happy to win over, at least, one of them!


Onto the recipe……….


3 C organic spelt flour or AP

1 C organic pumpkin puree

1/3 C organic cane sugar

1/2 tsp baking soda

2  1/2 tsp baking powder

6 Tbsp organic vegetable shortening ( broken into small pieces)

1  1/4 C organic unsweetened plain almond milk

1 Tbsp organic distilled white vinegar

2 Tbsp vanilla extract

1/2 tsp pink Himalayan sea salt

2 Tbs organic cinnamon

1/2 tsp organic nutmeg

1/4 tsp organic clove


2  1/4 C organic powdered sugar

2 Tbsp + 1/4 tsp filtered water


1. Preheat oven to 425 degrees

2. Line a baking sheet with parchment paper.

3. Add your vinegar to your almond milk, stir and set aside.

4. In a large mixing bowl, combine your flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove.

5. Add your vegetable shortening to your flour mixture (aka dry ingredients.) Using your hands work it in thoroughly until your consistency is that of somewhat fine breadcrumbs.

6. Make a well in the center of your dry ingredients.  Pour your milk, pumpkin puree, and vanilla extract into the well you created. Using a spatula or your hands combine until all your dry ingredients are wet.  No kneading.

7. Turn your dough out onto a floured surface. This is a wet and sticky dough. Gently pat the dough out using your hands. It should be about 1″ thick. Using a biscuit cutter, cut out your scones and place them onto your parchment lined baking sheet. Gather your remaining dough and continue…..just don’t knead too much.

8. Place into your oven to bake for 12 minutes, or until lightly browned. Allow them to cool for 15 minutes on the baking sheet before you glaze them.

9. While the scones cool, make your glaze by adding the powdered sugar and water into a bowl and mixing together (*optional add a splash of vanilla extract if you desire.) Dip the tops of your scone in the glaze and place back on your baking sheet.

Now it’s time to enjoy your labor of love!


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

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Until Next Time,







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,


The World’s Easiest Chicken Salad

Hello, everyone, I hope you’re having a wonderful day!

Effortless cooking without the appearance or taste of it being so effortlessly is what I’m going for today. In short keeping thing’s simple, delicious and as healthy as I can! So today I’m sharing a very easy to make Chicken Salad.

With that being said let’s jump right into this recipe.

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)


4 organic chicken breast (boneless skinless)

2 organic apples (I used pink lady diced)

3/4 C organic vegan mayo

1/2 small organic onion ( I used white onion diced)


1/2 tsp pink Himalayan sea salt

1/2 tsp organic black pepper 

1/2 tsp organic garlic powder

1/2 tsp organic paprika

1 tbsp organic dried dill


  1. In a large pot over medium-high heat, cover the chicken with water and bring to a boil ( or what I like to do is use vegetable or chicken broth to add just a bit of flavor to the chicken itself.) Cook for 20-30 minutes, or until tender. Drain and set aside to cool completely for 15-20 minutes, then dice.
  2. In a bowl add all your ingredients and mix.

Just like that your Chicken Salad is prepared. This dish is very versatile you can add pears, craisins, raisins, grapes, walnuts, almonds, or whatever you like to make it your own.

Serve with crackers, over a bed of lettuce, make lettuce wraps, or make chicken salad sandwiches the choice is yours!

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