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FEATURE: Buttermilk Brioche French Toast and Buttermilk Syrup

This recipe makes the perfect summer brunch entrée for a small group of family and friends — easy prep and great to prepare together!
Ingredients:1 1/2 Organic Valley buttermilk4 large eggs2 tbsp white sugar1 tbsp brown sugar1/4 tsp salt4 tbsp unsalted butterAs many slices of Trader Joe's Sliced French Brioche needed to use up mixture (we bought two loaves)Directions:Preheat oven to 200ºF (this is for keeping cooked pieces warm)Mix buttermilk, eggs, salt and sugarPour into cookie sheet, then place a layer of brioche to soak up the mixture — flip occasionally until bread absorbs without disintegrating (probably about 10–15 min)Heat 2 tbsp butter in nonstick skillet and use slotted spatula to transfer brioche to the skillet; cook until golden brown (approx. 3 min total), then transfer to baking pan in over to keep warmRepeat steps 1–4 until all the mixture is used up, or until you run out of bread BUTTERMILK SYRUPIngredients:3/4 cup Organic Valley butter…
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Danish Æbelskivers

Æbelskivers (pronounced able-skeevers) are originally from Denmark, and are often referred to as puff pancakes. I've been making them for special holidays and any other time my kids talk me into making them. Fill them with jams or fresh fruit or even chocolate!
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Healthy Pitaya Bowl

While visiting our fave food and health influencer Maddie Castellano in Hawaii for the holidays, we learned of Kahuku Farms phenomenal Liliko'i Butter and were inspired to make this simple recipe! Not only does KF sell organic products made straight from their harvests, but they also have the best farm-to-table dishes around — if you're ever in Oahu it's an absolute must.
(serves 2–3)

For the pitaya bowl:
2 pouches frozen pitaya
1.5 cup frozen mangoes
1 banana (frozen works great as well)
3/4 cup soy milk (more or less, depending on desired smoothie bowl consistency)
For the toppings:
1 sliced banana
1/2 cup granola (with almonds)
Kahuku Farms liliko'i butter, to taste — order online today!
Honey, to taste

Directions: 1. In a heavy-duty blender or food processor, combine pitaya, banana, mangoes and soy milk and blend until smooth. If the consistency is too thick, add in milk a little at a time. 2. Slice a banana, then pour smoothie into bowl(s) and sprinkle granola on top. Place sli…

Mary Berry's Almond Galette

Vegan "Not-So" Cheese

This is on par with any Nacho Cheese you've ever had — kids love it, too!

1 1/2 C. raw cashews
1 cup water
1/2-3/4 C. drained jalapeños (I use mezata pickled tamed jalapeño peppers)
3 cloves fresh garlic
1 red bell pepper
1 T. arrowroot powder
2 T onion powder
salt to taste

blend in blender add more or less jalapeños to taste

Warm up in small saucepan
Serve with chips

Kellie's Cinnamon Spice Granola

Cinnamon Spice Granola

3 C. rolled oats (not instant)
3/4 C. raw buckwheat groats (optional)
1/2 C. raw walnuts chopped
1/2 C. raw almonds chopped
1/2 C. unsweetened shredded coconut
1/2 C. raw pumpkin seeds
1/2 C. sesame seeds
1/4 C. raisins (optional)
1 T. ground cinnamon
1 t. sea salt
1/4 t. ground nutmeg
1/2 t. ground cloves
1/4 C. pure maple syrup or raw honey
1/2 C. dates pitted (if dried and hard, soak for a couple hours or overnight)
4 T. melted coconut oil
A few Tablespoons water if needed depending on how dry the dates are
1 T. pure vanilla extract

1. In a large bowl, stir together all the dry ingredients, get creative with adding nuts and seeds.  You can add extra dried fruit after baking.

2. Using a blender or food processor, blend the maple syrup, dates, coconut oil, water, spices, and vanilla into a smooth thick sauce.

3. Pour the sauce into the bowl with the dry ingredients and stir until all the dry ingredients are well coated.

4. Spread the gr…

Shelley's Gluten-Free PB&B Pancakes

This morning Shelley made these for me and they are so yummy!  Shelley is a health coach and can help you meet your goals.

Here is her recipe:
2 eggs
1 teaspoon peanut butter
1 teaspoon coconut oil melted
1/2 C. Almond milk
1/2 C Gluten free flour
2 bananas mashed
1/2 t. Cinnamon
1/2 t. Nutmeg
Stir together in medium bowl and cook in skillet in coconut oil

Top with
REAL maple syrup and toasted walnuts with a little sea salt
Shelley Marshall R.N.  801-949-4298