Paleo Cranberry Orange Scones (Plus-Replacing Refined Sugar)


I guess that place with the very cold sugar milk that has a name like a frigid rock must have it out for me.

Justin and I decided to “live it up” yesterday when we I said it would be a fantastic idea to go to Wilson’s Creek Battlefield as a family. This would have been great, except both of our kids were riding in strollers and it just wasn’t what I pictured in my head. We walked down the road (not a trail like I envisioned), got about a quarter of a mile out and I said, “We can’t go any farther because we’re going to have to walk back up this hill!” We then proceeded to walk back to our car and DRIVE around the Battlefield. I think my three-year-old son was a bit disappointed because he just kept saying that we were lost and he wanted to go home :). Things just don’t always turn out quite the way I picture them.

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Applesauce Muffins

It’s Sunday night and I have gone the whole weekend without baking something chocolate!!!

It’s killing me. And as I write this, I am eating celery with peanut butter and coconut. It’s good, but it’s not a brownie :(.

Earlier this week I made these muffins, and although healthy, they were enough to squelch my desire for something sweeter. They have white whole wheat flour, carrots, and organic applesauce. They were so healthy, I let Owen eat some :).

I was able to make them on a weeknight because they didn’t really take that long to make. These applesauce muffins are great for breakfast or a snack!

Applesauce Muffins 


  • 2/3 cups old-fashioned oats
  • 1/4 cup light brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons butter


  • 1 1/2 cups white whole wheat flour
  • 1 cup old-fashioned oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 cup organic unsweetened applesauce
  • 1/2 cup whole milk
  • 1/2 cup carrots, pulsed several times in food processor
  • 1/2 cup light brown sugar
  • 1/4 cup butter, melted
  • 1 egg
  1. MAKE STREUSEL Preheat oven to 400 degrees. Spray 12-cup muffin tin or line with baking cups. Melt butter and mix topping ingredients together.
  2. MAKE BATTER Combine flour oats, baking powder, baking soda, and cinnamon in a ziploc. Mix together applesauce, milk, carrots, sugar, melted butter, and egg. Stir in flour mixture just until combined. Batter will be lumpy
  3. DIVIDE AND BAKE Divide batter among muffin cups and sprinkle with topping. Bake until toothpick comes out clean, about 18-20 minutes. Cool on wire racks.

Protein-Packed Pancakes with Blueberry Compote-Video Post

Alright, so for those of you who don’t know, I produce/edit video for a living…and so does my husband. Now, this does not mean you should expect any sort of large production cooking show going on in our kitchen all the time. However, for my senior project in college (this was done in 2009) I chose to write/produce/be talent for my own cooking show called Know Thy Food. I only did the one episode. But I am breaking it up for you into 3 separate parts.

In the first segment we make Protein-Packed Pancakes with Blueberry Compote. I really don’t need to explain anymore about the recipe because I tell you how to make the pancakes on the show. I should tell you, though, that my video producing/editing/motion graphics skills have improved since the making of this show :). So enjoy and make yourself some pancakes. Pay no attention to the cockroach crawling on my shirt (it’s a microphone, just in case you were concerned).