Gluten Free Lemon Poppyseed Cupcakes with White Chocolate Lemon Buttercream Icing

gluten free lemon poppyseed cupcakes

Gluten Free Lemon Poppyseed Cupcakes

  • 1/2 cup tapioca flour
  • 1 1/4 cup coconut flour
  • 1/4 cup lemon juice
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup butter (take out of fridge so it begins to come to room temperature)
  • 3/4 cup coconut sugar (can use any type of sugar)
  • 1.5 tbsp poppy seeds
  • 1.5 tsp vanilla
  • 2 eggs
  • white chocolate chips (optional)

Preheat oven to 350 F. Mix all dry ingredients together (minus the sugar) and set aside. Whip the butter, then add in the sugar. Add in the lemon juice, vanilla, and eggs, mixing until all are incorporated. Slowly add in the dry ingredients. If the batter seems a little thick there are 2 things you can do: 1), add a little bit more flour, and make cookies… or 2), add a little bit of milk (almond/coconut/etc) to the mix until the batter thins out for cupcakes!

If making cookies, place dough on greased cookie sheet and bake for 8-12 minutes, or until cooked through. Make sure to space these out a bit from each other, as the dough will spread a little bit!

If making cupcakes, pour into a lined cupcake pan. Top with white chocolate chips for some extra flavor. Bake for 20-30 minutes, or until toothpick poked in the middle of the cupcakes comes out clean.

While your baked goods are baking/cooling down, this is the time to make your icing!

White Chocolate Lemon Buttercream Icing

  • 1/2 cup butter
  • 2 cups powdered sugar
  • juice of 1/2 lemon
  • 3/4 cup white chocolate chips

Whip butter with a mixer, then add the vanilla. Slowly add in the powdered sugar. Melt the chocolate chips, making sure to stir them consistently while heating. Add in the melted chocolate chips to the rest of the ingredients and mix well.

Spread the icing on cooled cookies/cupcakes and enjoy!

gluten free lemon poppyseed cupcakes with white chocolate          gluten free lemon poppyseed cupcakes with white chocolate icing

Rosemary & Red-Wine Slow-Cooker Pot Roast

Rosemary & Red-Wine Slow-Cooker Pot Roast

Pot Roast


  • 3-5 lbs Pot Roast – I bought mine from Pyma Love Farm
  • 1/2 cup-1 cup red wine
  • 1 cup beef/chicken broth (I used homemade bone broth)
  • 2-3 Rosemary sprigs or 2 TBSP dried rosemary herbs
  • 3-4 cloves garlic or 2 TBSP garlic powder
  • Raw veggies – I added 1 bag of baby carrots
  • Salt & pepper to taste


Trim fat off of pot roast and put in crockpot. Add rest of the ingredients on top of roast and set to cook on low for 10 hours. When ready, serve with rice & top with the roast & leftover juices. Enjoy!

Spicy Sweet Potato Chili

One of my co workers brought in a vegetarian recipe, and i tweaked it a little bit to make it un-vegetarian 🙂 Mostly because I wanted to use my sisters grass-fed beef from her farm. Her cows are so happy! Recipe is below – it is a perfect mix of sweet & spicy!


Spicy Sweet Potato Chili

  • 1 Tbsp olive oil
  • 5 medium onions, chopped
  • 2-3 garlic cloves, chopped
  • 3 lbs ground beef from pyma love farm cows
  • 3 medium/large sweet potatoes, diced
  • 2 Tbsp chili powder
  • pinch of salt
  • 1tsp cumin
  • 1/4 cup brown sugar
  • 1 jar (24 oz) mild salsa
  • 2 cans (15-19oz) black beans – use liquid (I used one can of bush’s bourbon brown sugar beans & 1 bush’s black bean fiesta)
  • Spicy Hot Sauce to Taste
  • 1/2-1 bottle of bourbon/pumkpin beer (to reach desired consistency)

Stovetop:  In 4-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook and stir until soft – about 4 minutes.  Cook beef in a separate pan & drain fat. Stir in all remaining ingredients to garlic and onion pot except black beans.  Bring to boil; reduce heat to medium-low and cook 12-15 minutes or until potatoes are tender, stirring occasionally.  Add beans, cook 5 minutes or until heated through.

Crock Pot:  Saute onion and garlic as above. Place in crockpot. Brown ground beef, drain fat and add to crockpot. Put all ingredients in crock pot and cook on low setting 6-8 hours.

Can serve with cheese, tortilla chips, saltines, etc.

**Please note this recipe can be made vegetarian! Just exclude the meat 🙂

Chocolate Peanut Butter Banana & Kale Smoothie

I decided I haven’t been eating enough green things lately. I find it very hard to choke down dark leafy veggies like kale & spinach, so smoothies are the easiest way to get my veggies in… not just because smoothies are good, but because it hides the taste of the stuff that is good for you. Which a lot of people do not enjoy. I just gave you a reason to eat healthy foods, you are welcome.


Elvis (Chocolate Peanut Butter Banana) & Kale Smoothie


  • 2 loosely packed cups of organic kale/baby kale
  • 2 cup of almond milk
  • 2 Tbsp cacao powder
  • 1-2 Tbsp nut butter of your choice
  • 1 frozen banana
  • pinch of salt
  • stevia/honey/sweetener to taste (optional)
  • optional: added vitamins (I added a few trace mineral drops & powdered buffered vitamin C)


Blend all in your blender until smooth. Add a few ice cubes if you want a thicker smoothie. Enjoy!

Homemade Vanilla Bean Almond Milk

Good morning!

I have been wanting to make homemade almond milk for FOREVER! Unfortunately, I never invested in a nut milk bag, and I thought it would be too time consuming. Now that I have one…well, it does take a few days to make… but it’s pretty easy. But messy. Regardless, I would make this again. And again. Because it is delicious, and creamy, and vanilla-ey… and almost tastes like liquid ice cream. I think next time I am going to experiment with a few different flavors and sweeteners… maybe try a chocolate almond milk??

Homemade Vanilla Bean Almond Milk


Pouring Almond milk into bag      NMB2

NMB3      LAM

VB1       FAM1


  • 1 cup of almonds (I bought mine from the whole foods bulk section)
  • 2-4 cups water
  • 1/2 vanilla bean pod (or 1 tsp vanilla extract) – I bought my vanilla bean pods from whole foods
  • 1/2 tsp salt
  • optional: sweetener to taste (honey, date paste, stevia, maple syrup)


  1. Soak almonds in water for 1-2 days
  2. After almonds have been soaking, drain and rinse
  3. add almonds to blender with 2-4 cups of water (2 cups =more creamier, 4 cups=thinner, but more yield)
  4. blend almonds & water for 2-3 minutes
  5. place nut bag over top a bowl and pour almond mixture into it
  6. squeeze. and SQUEEZE that bag until there is no more liquid in it. You should only have leftover almond pulp (which you can make almond meal/flour – see hot-to here)
  7. Pour liquid into a jar/container (I used a tall mason jar)
  8. split vanilla bean & scrape out insides – add to almond milk (or just add vanilla extract)
  9. add in sweetener, if you would like (I used stevia) – make sure to add a little bit at a time & taste test
  10. shake all ingredients up and enjoy! Lasts for about a week in the fridge.

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