Barbecue Steak Recipe

It can be a little scary the first time that people barbecue. Steak prices are very high, and choosing a good piece of meat is not quite as simple as picking any package up at the meat counter in the store. Care must be taken in all stages of preparation for a delicious barbecue steak to arrive at the finished product of your culinary endeavor.

How to choose a good piece of meat:

When shopping for a good piece of meat at the grocery store, find a package that is a nice bright shade of red completely across the meat. Stay away from meats that are beginning to dim in color on the edges because this color shade changing indicates that the meat has been exposed to air for some time, indicating that the package may have been on the shelf for some time. Freshly cut meat is the best to use for a good barbecue steak.


After finding a package of meat that is the right shade of bright red, feel the package for moisture content. In some areas, grocery stores are allowed to add water or preservative to the meat in order to keep it fresh. This extra moisture will cook out of the barbecue steak while it is on the grill and there is no reason to pay extra for that part of the meat package weight. A good steak to barbecue is red, slightly juicy, and very firm to the touch.

How to barbecue steak:

Grill the meat about 3” above the coals or heat; meat that is cooked too quickly will dry out as it is cooking. Salt acts as a sponge that takes all of the juice away from a barbecue steak as it is cooking. If salt must be used, put the salt on after the steak is finished on the grill. For a medium cooked steak that is no longer pink in the middle, cook from 8 to 10 minutes per side for a juicy and flavorful barbecue steak

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How to clean a Scale

Why should you clean your Bathroom Scale? Does it really matter if there is a little dirt attached to it? Yes, it does matter! Your bathroom scale stays in the dirtiest corners ever and sees so many dirty feet every day.

With so many people measuring their weight every day on it, it is bound to get dirty and will show you inaccurate measurements.

So, if you don’t want your bathroom scale to display you wrong information, it is important that you keep your scale clean and dirt-free. However, if you’re looking for a new one, then Homeguyd has covered quite a lot of bathroom scales that fit pretty much every user under the sun.

Don’t worry, it is quite simple and easy to keep your scale clean and our cleaning guide will help you in cleaning your scale quickly and efficiently. Just follow the below-described steps and you will be all set to go!

Regular dusting of the Bathroom scale’s surface

One of the best ways to ensure that your scale is clean is by making sure you dust the surface of your scale every day. Dusting will ensure that the dust doesn’t turn to mud when you are stepping on it with wet feet or cleaning it with a wet cloth. Just lightly dust the scale with a dry cloth and make sure that you don’t put too much pressure on it or else you might end up breaking it.

Bathroom scale’s surface

Just lightly dust the scale with a dry cloth and make sure that you don’t put too much pressure on it or else you might end up breaking it.

Removing Grime from the Bathroom Scale

There are high chances that your bathroom scale might be covered with a lot of grime since it hasn’t been cleaned for a while and it might be difficult to get rid of this grime with just wiping or dusting. In such cases, you would need to use a window scraper to remove the grime. In case, if there is grime in the crevices or creeks, you will first need to remove this with a toothpick or something else sharp and then wipe it away with a wet cloth.

Regular Cleaning of the Scale

One of the best ways to clean your scale is by regularly cleaning it with a damp lint-free cloth. Just use this cloth to wipe down the surface and if this doesn’t work, then take a vinegar solution to clean the surface of the scale. Make sure that you don’t use any harsh solution as that could ruin the electric coating of the scale and dry your scale quickly after cleaning it with a wet solution.

Keeping the surroundings clean

One of the simplest and easiest ways to clean your scale is by ensuring that you keep your environment clean. This means that you need to keep your bathroom clean and dirt-free and wash your feet whenever you are about to measure your weight. These small considerations will help you in keeping your scale cleaner for a longer period of time.

Keeping the surroundings clean

Also, regular 5-minutes cleaning of scale can save you a lot of time in the long run.


Now that you know how to clean your scale, why not put some of these methods to use and see how easy it is to clean your scales?

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Keurig k cups flavors

Keurig coffee machines provide you with the most delicious coffees in the quickest time possible and now that you are satisfied with your Keurig coffee maker, time to broaden your coffee machine’s flavor capabilities. Keurig coffee makers use K-cups for the desired flavor and come in numerous flavors for you to choose from. But choosing a K-cup flavor can be a difficult choice so we have made a list of tops 10 flavors which are popular among the majority of people.

Once you start using these K-cups, you will understand why these are preferred by the majority of people.

  • Green Mountain Breakfast Blend Decaf

One of the most popular decaf coffee blends by Green Mountain, this K-cup flavor provides you with a light and sweet blend which is perfectly balanced and smooth.

  • Green Mountain Breakfast Blend

One of the most popular flavor by Green Mountain, this is a light roast coffee which provides you with medium acidity and a bright, vibrant taste. This blend is perfect for starting your day fresh and energized. These go pretty well if you’re using a home espresso machine, if you’re still looking for one then Freshpresso has a pretty neat buyer’s guide on it.

  • Green Mountain Nantucket Blend

This medium roast coffee blend gives you a chocolaty aroma and a balanced sweetness and is a perfect combination with chocolate chip cookies and brownies.

  • Green Mountain Hazelnut Coffee

This K-cup flavor is a light roasted coffee which provides you with the buttery and sweet flavors of hazelnut in combination with warm roasted nuts.

  • Green Mountain Dark Magic Extra Bold

Offering you with a dark and intense coffee flavor which is designed to give you a sweet but intense espresso. This dark roasted coffee offers you a rich aroma and high quality flavored espresso and is perfect with cream and milk as its complexity gets equalized by their sweetness.

  • The Original Donut Shop Coffee

This medium roast coffee provides you with a fresh, bold and flavorful coffee which is a little bolder than other flavors. This coffee contains the highest amount of Arabian beans and acts like a perfect combination with a donut.

  • Barista Prima Italian Roast

This deep, dark roasted coffee is perfect for those coffee lovers who like their coffee rich and dark without any bitterness due to burnt roast. With its ripe fruit, berry finish, and bold taste, it gives you a perfect blend of smokiness and sweetness. A true art of dark roasting, this k-cup flavor can also be paired with many indulging desserts.

  • Folgers Classic Roast

This newly released, medium roast coffee gives you a rich, full-body flavor and a unique eye-opening aroma which makes it one of the top flavors for early morning breakfast coffee.

  • Green Mountain Double Black Diamond

This full-bodied coffee with a dark and toasty flavor is darker than other flavored K-cups and is a favorite of those people who like a hint of adrenaline every now and then. It is one of the darkest flavor available in the k-cup flavors to give you that extra kick which is needed every now and then.

  • Newman’s Special Blend Extra Bold

This is a blend of medium roast and dark roast coffee which provide you with a bold and strong taste while being smooth and refined. It works well with both cream and sugar and provides you with a consistently great cup of coffee every time.

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One bitchin’ Apple Pie

Mmmmm pie. It was totally one of those days. I have not made pie in forever which is totally odd since I grew up on the pie. But none of that store bought shit. Hell no. That is isn’t pie. Its cardboard and sugar posing as pie. It’s pie fakery.

Pie reminds me of summers where my mom and I would head up to the peach farm and buy bags and bags of fresh peaches. We’d always eat one by the car. You had to eat it outside cause it was so juicy it would just run everywhere and you were one hot sticky delicious mess. Then, we would come home and save a bag for eating and a bag for pie making. We’d make and roll out fresh pie dough and start chopping peaches like it was nobody’s business. We were pie masters. Fresh pie does not need a lot if any sugar. Since fresh fruit is sweet as is so we would just cut and pile that high in the crust. The house smelled amazing. Its summer lovin’ from the oven.

That was a story about peach pie but today I made the apple. Why? Well, peaches just aren’t in season peeps. So no peach pie. But apple pie is equally delicious and still going strong here so apple pie it is!

My advice is to do yourself a favor and drop kick that grocery store shit in the trash and start making some real pie. Once you get the hang of it, its as easy as…pie. (Had to)

(Plus you are going to feel like a rockstar when everyone comes home and sees that you made the fresh pie from scratch. That’s where it’s at.)

Apple Pie
Prep time
Cook time
Total time
Fresh apples piled high into a homemade crust and loaded with fresh spices. Need I go on?
Recipe type: Dessert
Serves: 8
  • Crust:
  • 1½ c. whole wheat pastry flour
  • ½ c. sprouted spelled flour *( You can sub either more pastry flour OR oat flour works awesome)
  • 1 Tbsp. coconut sugar
  • ⅔ c. coconut oil, cold
  • ½ tsp salt
  • ice water
  • Pie:
  • 4 softball sized apples** (if you have smaller ones just double up, no stressin’)
  • 2 Tbsp. sprouted spelled flour
  • 1 lemon, juiced
  • ½ Tsp. ginger, ground
  • ½ tsp. cardamom, ground
  • 1-2 tsp. cinnamon, ground
  • dash of nutmeg
  • dash of sea salt
  • 2 tsp. vanilla extract
  • 2-3 Tbsp. coconut sugar (optional if you like a sweeter pie)
  • Topping:
  • 2 Tbsp. flour
  • 2 Tbsp. coconut sugar
  • 2 Tbsp. Earth Balance butter (If not vegan any butter will do!)


  1. Pre-heat oven to 400F.
  2. Crust:
  3. Add the flours, sugar, salt to a mixing bowl and stir to combine. Add in the coconut oil and work it thru the flour mixture until it is crumbly. (Highly recommend using your hands)
  4. Add ice water slowly and keep mixing until the dough can be formed into a ball. Form into the ball, wrap with plastic wrap and place in the refrigerator until firm. (About 30 minutes)
  5. While your dough is doing its thing, start peeling and chopping those apples into thin slices. Place into the bowl. Add in the spices, sugar (if using) lemon juice and salt. Stir to combine and then set aside.
  6. Remove dough from the fridge. Lightly flour your work surface. Roll out dough as thin as possible and then carefully transfer to well-greased pie pan. You might have to press the dough down into the pan and work with it a little. Cut off the excess.
  7. Take apple mixture and pour into the pie crust.
  8. To make the topping:
  9. Take the flour and sugar and add to a small bowl. Cut in the butter till it resembles small peas. Sprinkle on top.
  10. Place pie on a cookie sheet than in the oven on the center rack. Bake for about 45 minutes or until apples are soft and crust is brown.
  11. Enjoy!
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Cranberry and Dark Chocolate Protein Muffins

I’ll be honest. I’m not much of a muffin girl. I know, right? I must be weird. Muffins never did it for me though, until recently. Not until I realized I might have about 3 nanoseconds to scarf some food in my belly before blasting out of the house. Pair that will all the holiday traveling coming up and I am now a portable snack girl.

I try and stick with foods containing huge amounts of protein. Personally, it just keeps me fuller for longer.  Especially right around now with holiday shopping. I feel like I’m participating in an endurance event or at times an MMA competition. Ok, I exaggerate but I think my point is that protein will definitely help you find great sales.

Did I mention the travel pro to these suckers? I’m finally getting to fly back to Pennsylvania to visit my family and meet my cutie nephew for the first time and will be flying out this week. I think every time I travel I play a game of “what can I get thru security”. I travel a lot and you would think by now I would have this nailed down but no.

Just to give you an idea here is how my trips thru the airport usually go:

Security: “Bag Check! M’am Step to the side please, we are going to have to go through your luggage.”

Me: “ok, rummage away”

*Pulls out large container from my bag with an orange mushy substance inside. Pulls out the second container with brown substance*

Security: “M’am what do you have?”

Me: “oh just some steamed squash and almond butter. Some people like peanut butter and jelly. Me? No I’m a squash and butter kind of girl. Steamed squash and almond butter, delish. I don’t know why more people don’t try it. Did I mention it’s delicious? Do you think there is cinnamon I can grab somewhere?”

Security: “MMhhhMMM….theres the trash can or I can take it, you choose”

Me: *hangs head* “Ok I’ll throw it out..”

That’s the nice version. I had one TSA worker absolutely slam dunk my food into the trash. It probably made them feel good but it kind of hurt my feelings.

So yes, sometimes I have a hard time explaining what some of my foods are but a muffin? Just try and take that security. Its..a..muffin..

The only con to these puppies while traveling is the smash factor. I have in fact sat on a few snacks by accident in my day. Some with more disastrous results than others. I think if my cheeks came down on one of these though it wouldn’t survive. (Although between you and me, depending on how starving I was and the lack of options at the airport I might still give it a go)

Either way, I loved the light vanilla flavor of the muffin and the cranberries added a nice tartness to it. Overall I think these will be finding their way into my usual snack rotation for a while.

Cranberry and dark chocolate Protein Muffins
High Protein Cranberry Muffins made using real ingredients. Deliciously moist and a healthy snack or even as breakfast.
Serves: 12
  • ¾ c. Coconut Flour
  • 2 tsp. baking powder
  • ½ c. dried cranberries
  • ¼ c. dark chocolate chips
  • 6 eggs
  • ⅓ c. coconut oil
  • ¼ + 1 Tbsp. Maple Syrup
  • 2 tsp. vanilla extract
  • ½ c. plain yogurt
  • ½ tsp salt


  1. Preheat your oven to 350F.
  2. Next, take a large muffin tin and spray generously with cooking spray. (you don’t want these suckers to stick)
  3. In a large mixing bowl, mix all of your dry ingredients together.
  4. Using a separate bowl, mix all of your wet ingredients (Note: when adding the coconut oil mix fast otherwise if your eggs are super cold the oil with hardening)
  5. Pour the dry ingredients into the wet ingredients
  6. Pour into muffin tin and bake roughly 20 minutes
  7. Remove from oven and let cool about 10 minutes. Then pop the muffins out of the pan and let cool about 10 more minutes.
  8. Enjoy!
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I Love Lemons – Vegan Lemon Chia Seed Muffins

Words cannot even begin to describe my obsession for lemons right now. Anyone else? I’ve been thru bags and bags of them so far. From the moment I discovered their cleaning power, it was on.

Woman holding plate of poppyseed muffins

Something that I’ve always been conscious about is what products I use not only on my skin but also in the house. I’ve always been shall I say? anal retentive about it. The past weeks have been crazy busy which is great but the house really needed that deep clean. So I armed myself with Castile soap..tons of lemon halves (I squeezed the juice out of them first) some towels and got to work. I was amazed at how awesome lemons are at cutting thru grease and taking water stains off stainless steel. I’m easily amused I guess. I won’t bore you too much with the details but honestly, castile soap, lemons, and some heavy rags clean the whole house cheaply and safely.

Not only could I use the juice for my water but they give the most fantastic flavor to foods. I use them in so many things. From dressings to sauces to just squeezing them on dishes. Each morning I put fresh lemons in my water as well. So good! Lemons are where it’s at. Today I was in a baking mood though so Lemon Chia Seed muffins it was. Plus they are my hubs favorite and I was in a good mood.

These muffins contain very little sugar and tons of good things like flax and oatmeal. They aren’t your typical fluffy lemon poppy seed but a more hearty muffin. I love them because they aren’t too sweet and have just the right amount of tang.

I didn’t add a glaze of any type because I’m not a huge fan of overly sweet things but if you are, feel free to glaze away. As I mentioned earlier these muffins aren’t too sweet so they should be just fine if you do glaze.

How many ways do you use lemons? Id love to hear them all! I’m currently working on some sugar scrubs and teas at the moment but am always on the lookout for new uses.

Vegan Lemon Chia Seed Muffins
Prep time:
Cook time:
Total time:
Bright and citrusy lemons are combined with flax, oats, and chia to make a tasty and quick snack.
Cuisine: Snack
Serves: 12
  • 2 flax eggs
  • ⅓ c. lemon juice
  • 1 huge Tbsp. lemon zest
  • ¾ c. unsweetened applesauce
  • ¼ c. coconut oil
  • ¼ c. maple syrup
  • ¼ c. unsweetened almond milk
  • ⅓ c. coconut sugar (you can sub any sweetener here that you prefer)
  • 1.5 tsp. baking soda
  • 1 tsp. vanilla
  • ¼ tsp. sea salt
  • ½ c. oatmeal
  • ½ c. almond meal
  • 1 c. All-purpose flour
  • 1 Tbsp. Chia Seeds


  1. Preheat oven to 375F and line a muffin tin with liners. (Or liberally spray the muffin tins with a non-stick cooking spray)
  2. Make your flax eggs and let sit in the medium-sized bowl for a few minutes to come together.
  3. Next, add the applesauce, lemon juice, and zest, coconut oil, maple syrup, almond milk, coconut sugar, baking soda, vanilla and salt. Stir to combine. (Note: The batter will fizz like crazy. Just let it do its thing. It is the baking soda reacting with acid from the lemons. Science, yo.)
  4. Add the oatmeal, almond meal and flour. Stir. Toss in those chia seeds and stir once more. Its ok if the batter is a bit thick. You can either leave it like I did or thin it with a bit of almond milk.
  5. Divide batter evenly among muffin tins.
  6. Bake about 20-23 minutes or until toothpick comes out clean.
  7. Pop out of tins and let cool.
  8. Enjoy!
  9. **These will last a few days in a closed container otherwise they freeze nicely as well**
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Quinoa Gingerbread Cookies

I’m sitting here typing this post with gloves and a ski hat on. It’s pretty much the coldest day so far our thermostat has decided to break and Home Depot cant finds the one we need. Apparently, it’s in stock but no one knows where it is. Amazing. I can’t complain though I have a big plate full of delicious gingerbread cookies so I’m one happy girl. If you asked me what my favorite cookie as I have no idea but I would say that Gingerbread is up there on my top 10 list. I’m not a fan of the snappy ones. I like the soft cake not too sweet gingerbread. That is exactly what this is. Warm spices, sweet molasses and just super soft.

It’s not only eating them but its just the smell of them baking that puts me in the holiday mood. Seriously I just want to bust out all the decorations, blast some Christmas jams and celebrate. (On a side note, Mariah Carey Christmas jams NEVER get old…e.v.e.r)

Now although I do love the holiday and the festivities I’m all about the balance. I don’t really feel the need to pound the sugar and then collapse into a most epic sugar rush. My heart is racing just thinking about it. No no…I like using different grains and flours to make sweet treats. Actually growing up my mom would make these bomb ass Teff cookies, Millet cookies and all kinds of goodies made from flours, which at the time, were pretty unheard of. I’m glad that it’s all starting to become more mainstream now. I feel cool.

These cookies are nothing too odd. Just Oat flour. Pretty ordinary but still bueno. It got some coconut sugar in it which ok, its still sugar but these are cookies. Compromise, right?

Also since I’m going down this nostalgic path cookie trays are pretty much a holiday staple. Let me tell you, My mom is serious about her cookie trays. We start baking weeks early and make dozens of different kinds. Some healthier than others, but again it’s all about balance right? I think these little gingers though would work wonderfully on any tray. It’s the first year that I’ve made them but I’m pretty sure from now on they will be standard. (freezer tests to come!)

These took a bit of playing with but I think they turned out delicious. Feel free to tweak and play with the recipe as needed. Like I mentioned they aren’t blow your face off sweet but personally, I like a milder cookie so these work perfect for me. That’s the beauty of baking…you can pretty much adapt to your personal tastes. I hope you enjoy and if you make them let me know how they turn out.

Quinoa Gingerbread Cookies
Prep time
Cook time:
Total time:
Serves: 20
  • ¾ c. dry Quinoa
  • 1½ c. water
  • Dry Ingredients:
  • 1½ c. oat flour
  • 1 tsp. baking powder
  • ½ c. ground flax meal
  • 2½ tsp. ginger
  • ¼ tsp. nutmeg
  • ¼ tsp. cloves
  • pinch of salt
  • wet Ingredients:
  • ¼ c. coconut sugar
  • ¼ c. blackstrap molasses
  • ¼ c. unsweetened applesauce
  • 2 Tbsp. coconut oil
  • 1 tsp. vanilla extract.


  1. In a pan, boil water and add in your quinoa. Cook about 20 minutes or until quinoa is cooked through. Once finished, set aside.
  2. Preheat oven to 350 and line a large baking sheet with parchment.
  3. Combine all the dry ingredients in a bowl and mix. Add in 1 and ½ c. of the cooked quinoa and stir to combine. Set aside.
  4. Next, combine all of the wet ingredients in a bowl and mix well.
  5. Add the wet ingredients to the dry and mix to combine.
  6. Using a cookie scoop or spoon, scoop out cookies 1 Tbsp at a time and place onto sheets. Cookies will not expand much during baking so shape as you need to. I used the back of a spoon to flatten mine out.
  7. Bake about 18-20 minutes or until baked thru. Once out of the oven let sit a few minutes (about 10 minutes) to cool, then remove to a wire cooling rack. They will firm up the longer they sit out.
  8. Enjoy!
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Ginger Molasses Spelt Cookies

These cookies are divine. Like absolute delicious perfection. I think my favorite cookie has got to be a gingerbread since I’ve made them so many times now, except this time I used Spelt flour.

I love love love spelled flour. It’s nutty, fluffy and amazing. I tend to use only sprouted but that’s just a personal preference. Honestly, if you haven’t tried it run out and grab you a bag stat.

I’ve been nonstop baking and getting ready for the holidays as I’m sure everyone else has. I’ve had a few cookie fails in the past couple of days. My trash can was happy. But I like to play with ideas and recipes and well sometimes they work and sometimes they don’t. This time was a total win though.

As I sit here typing in my living room I can still smell them which is so completely awesome. I made 2 batches and have them waiting in the freezer for Christmas when the whole family is over. I added the white chocolate drizzle just to make them jazzier but it’s totally your call. You can completely leave them as is and they are still perfect.

Plus what is an added bonus in my book is that they are such a conversation piece. Really. When you have those odd relatives you see once a year over and you’re in the midst of an awkward conversation and are racking your brain of something to talk about, you can bust out these cookies and drop some knowledge bombs about Spelt flour. Depending on if they use it a lot it can buy you some time.

You’re Welcome.

Ginger Molasses Spelt Cookies

Prep time:
Cook time:
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Ginger Molasses Spelt Cookies drizzled with White Chocolate. Soft and chewy these are a perfect holiday cookie.
Serves: 12-16


  • 1 egg
  • ¼ c. butter softened to room temp
  • ¼ c. coconut sugar
  • 2 Tbsp. Blackstrap Molasses
  • 2 Tbsp. Maple Syrup
  • 1 tsp. vanilla extract
  • 1 tsp. ginger
  • ½ tsp. cinnamon
  • ½ tsp. baking soda
  • ¼ tsp. ground cloves
  • 1¼ c. spelled flour
  • pinch of salt
  • 2 Tbsp sucanat sugar (optional, any sugar would work)
  • ¼ c. white chocolate chip
  • 1 Tbsp. coconut oil


  1. Preheat oven to 350F and line a large baking sheet with parchment paper.
  2. In a medium bowl beat butter and sugar together until fluffy.
  3. Add the egg, molasses, maple syrup and vanilla. Mix about 2 minutes or until fully combined.
  4. In a separate bowl combine all the dry ingredients together. Mix the dry into the wet until fully incorporated.
  5. Using a cookie scoop, scoop out the dough and place onto cookie sheet. The dough will be a little sticky. I used the back of a spoon to flatten the cookies out a little although you can use your hands. Sprinkle with sugar.
  6. Bake 10-12 minutes.
  7. Let cool on cookie sheet about 5 minutes then remove to wire rack to finish cooling.
  8. Optional:
  9. Once cooled take white chocolate chips and carefully melt in the microwave. Add coconut oil sparingly and only if you need to think down the chocolate. Drizzle on top of cookies.
  10. *Note* If you add too much coconut oil the chocolate will not set. If this happens try leaving cookies in the fridge to help the chocolate to harden.
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Chocolate Einkorn Cake

Is it cake? Is it a brownie? All I know its freakin’ delicious. It’s a super chocolatey, not overly sweet, moist as hell cake-brownie bar and its to die for. Did I mention it’s super chocolate? That’s the key here peeps. If you are craving chocolate then I’ve got you covered.

This cake contains less sugar than most recipes and yet my husband, who normally tends to like things super sweet gave this cake a double thumbs up. Win-win!

It’s one of the first few times I’ve worked with Einkorn flour and I’m in love with it. It’s a little tricky at first. I went thru a couple of batches to nail these down but totally worth it. I went to the store and picked up another bag. Its gonna be Einkorn all around for the next few weeks.

Whats so special about Einkorn? It has about 40% more protein than regular wheat. Bonus. And it’s packed with more vitamins and minerals than traditional wheat as well. Its higher in EFAs, potassium, phosphorus, and B6. Plus its a bit easier to digest so you won’t get so gassy after eating. Those around you will rejoice.

I dolloped on a little bit of coconut whip cream for good measure and a dusting of dark cocoa powder. (Fancy fancy) Honestly, though, you could just nosh on this cake as is and it’s delicious.

It’s moist and awesome. It’s a treat that feels way more decadent than it is. And life is all about balance, right? When I’m craving chocolate I need me some chocolate. So go ahead and give Einkorn a try. It’s very easy to work with once you get the hang of it. Just be patient and enjoy the taste of sweet victory.

Chocolate Einkorn Cake
Prep time:
Cook time:
Total time:
This chocolate Einkorn cake is super moist and chocolatey. It makes for a perfect treat anytime you are craving something sweet.
Recipe type: dessert
Serves: 12


  • Wet:
  • ½ c. coconut oil
  • ¼ c. unsweetened applesauce
  • 2 tsp. vanilla
  • 2 flax eggs
  • ½ c. water
  • Dry:
  • ½ c. cocoa powder
  • ½ c. coconut sugar
  • 1½ c. Einkorn flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • salt
  1. Preheat oven to 350F.
  2. Line a 9×9 glass baking dish with parchment, or spray liberally with a non-stick cooking spray.
  3. In a large mixing bowl, combine the cocoa powder, einkorn flour, baking powder, baking soda, and salt. Mix well to combine.
  4. Next, in a small bowl, make the flax eggs. Let sit a minute or two then add the coconut oil, applesauce, vanilla, and sugar.
  5. Add the wet to the dry and stir briefly until combined.
  6. Next slowly add in the water. Mix until combined.
  7. Pour into baking pan and bake for about 25-30 minutes. (or until toothpick comes out clean)
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Apple Cinnamon Quinoa Bites

Ok, glorious pics these are not but they sure are tasty snacks! It’s shocking I know, but I’m slowly coming out of my mango on everything phase and am now slowly getting into my apple on everything phase. (you have been warned)

These little bites actually I threw together for my mom who is babysitting my nephew for the weekend. He’s almost two and loves his snacks. That is a trait we definitely share, it must be hereditary. I baked them in a small muffin tin pan so that they were the perfect size for his little kiddo hands but they should work in a large, regular sized muffin tin as well.

The trick to these is just packing them down a bit to get everything to hold together. I highly recommend your hands. You could use a spoon but let’s face it, smashing food with your hands is just way more fun. I preheated the oven and had these all mixed up before the oven was even at the right temp. That is how quickly they come together.

They stay good for about a week if you put them in an airtight container or you can freeze them up. Enjoy!


  • 1 c. cooked quinoa
  • 1 c. quick cooking oats
  • 3 Tbsp. brown sugar
  • 1 c. Apple, small dice
  • 2 Tbsp. flax meal
  • 1/3 c. water
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. vanilla
  • dash of salt


  • Pre-heat oven to 350. Spray a small muffin pan with a nonstick spray. Set aside.
  • In a small bowl, combine the flax meal and water. Stir and set aside.
  • In a medium bowl, combine quinoa and oats.
  • In a small bowl combine the sugar and spices. Add to the oat mixture and stir to combine.
  • Mix in the diced apple and flax meal mixture.
  • Using a spoon (or hands! I prefer this method) drop mixture into muffin pan. I packed it down slightly to make the mixture more firm.
  • Place in oven and bake roughly 20-25 minutes or until bites are firm to the touch.
  • Remove from oven and let cool. Enjoy!
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