Easter Carrots {Recipe}



Easter Carrots Chocolate Covered Strawberries Recipe by Handmade Charlotte

When Everett was a little guy there were some days that all I could get him to eat was fruit and milk.  The kid LOVED fruit of all types, there wasn’t a kind that he didn’t like!  I have a fond memory of Peter and Everett coming back from the farmers market in town and Everett was carrying a pint of raspberries, just over flowing…He was in heaven, just shoveling them down!

My little man has since branched out from the fruit and dairy world into more exciting (and healthier!) items.  For easter instead of getting him a whole basket full of corn syrup laden candy and trans fats, I may just make him some Chocolate covered strawberries! check out this recipe and enjoy!


Yummy Valentine Treasures


I LOVE this idea!

What could be better than a heart shaped Valentine made from a brownie & filled with treats! I think it beats the usually card and half dead roses, don’t you!? Here is the recipe and directions from She Knows

Get creative and have fun! your Valentine will be pleasantly surprised! 😉


No Bake Coconut Oil & Flaxseed cookies

DSC_0251:: Recipe via Dotting the Map ::

I’m always looking for ways to get more ground flaxseed into my diet, and these cookies are just the way! They are super easy to make as well, a no fuss recipe. I made them with my five year old yesterday and I have to admit, they are mostly gone  (some serious gym time is in order now!) One change I made – I added about half of the amount of sugar the recipe called for (so one cup instead of two) and that was plenty. Enjoy!

Coconut Oil and Flaxseed No Bake Cookie Recipe:

1/2 cup coconut oil
1/2 cup milk
2 cups sugar
3 tb cocoa
1 tsp vanilla
1/2 cup peanut butter (chunky or smooth whatever you prefer)
3 heaped cups of oatmeal
1/4 cup more or less ground flaxseed

Combine oil, sugar, milk and cocoa in large saucepan. Bring to full boil on medium heat. Add peanut butter, flaxseed, oatmeal and vanilla. Mix thoroughly and quickly. Spoon drop out on wax paper. Let cool and set. Devour.

Eating Whole

One of my goals for this new year is to toss the junk, all that processed stuff that seems so alluring at the time but after eating it you don’t feel so good, and eat whole foods.  This may involve a little more effort on my part, i.e. reading those food labels closely and cooking more at home, but I’m hoping it’ll pay off in the end.  However, today I enjoyed a lovely treat for lunch! after a great morning workout I came home and made this recipe from bon appetit – Skillet baked eggs with spinach, yum! It’s packed full of flavor and great protein, not to mention lots of the stuff Popeye lives on, how could you go wrong! I actually loved it so much I may just make it for dinner too, Cheers!


Skillet-Baked Eggs with Spinach, Yogurt, and Chili Oil

Coconut Oil – who knew!?


I like to check in with a close friend of mine on the latest and greatest health and beauty tips, especially for skin.  While spending some time together recently I noticed that her skin was looking especially amazing! I mean, it always looks amazing but today was a bit different.  There was a lovely glow, it looked soft and smooth, completely bump free!  So I asked “What have you been doing with your skin, it looks so good!” She immediately let me in on her little secret, coconut oil.  She had actually replaced her night time cream with an oil (oh my!)  Now I have always loved cooking with coconut oil but never once thought about putting it on my face!  So I decided to grab some out of my pantry and give it a whirl.  It’s been a week now and let me just say, I love it and can’t get enough!  My skin is smooth, soft and I do (sadly) still get some acne, but ever since I started using the coconut oil, it’s clearing up 🙂

I wanted to share with you, my lovely readers, so you can try it yourself!

Here are just a few other key facts about coconut oil:

  • Not only is coconut oil good for helping your skin through the ageing process, but it is also an excellent moisturizer. Use organic coconut oil on your skin so you aren’t at risk of applying toxins from pesticides. It’s not just good for your skin, it is safe to use on babies and young children too.
  • One of the most impressive health benefits of coconut oil has to do with your heart. Years ago it was a common belief that all fats and oils were bad for the heart. Now we know coconut oil, along with a few others, can actually improve your heart health by reducing cholesterol. Consider using coconut oil for cooking and/or baking!
  • Most ladies wouldn’t mind diminishing a little around the middle and a research study found that women who consumed 2 tablespoons of coconut oil every day for 12 weeks had decreased the amount of fat in their abdomen. Abdominal fat is the hardest to loose!
  • Wonderful moisturizer for your hands, feet, and cuticles in this dry winter weather!
  • Excellent aid for digestion and fighting the ‘bad bugs’ and candida growth in your gut. The saturated fats present in coconut oil have anti microbial properties and help in dealing with various bacteria, fungi, parasites, etc., that cause indigestion. Coconut oil also aids in the absorption of other nutrients such as vitamins, minerals and amino acids.

If you already knew all about coconut oil, leave a comment with your tips and tricks on how to use it 🙂

Lemon Cupcakes with Cream Cheese Frosting

I ran across these adorable cupcakes on pinterest, they just scream summer.

I cannot wait to make them and devour one myself!

The recipe comes from my baking addiction 

Lemon Cupcakes with Cream Cheese Frosting

YIELD: 24 Cupcakes

For the Cake

2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
lemon zest from two lemons
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract

For the Cream Cheese Frosting

2 (8) ounce package cream cheese, softened
1 stick butter, softened
2 lbs. confectioners’ sugar
2 teaspoons vanilla extract
juice of one lemon


1. Center a rack in the oven to 350 degrees F. Prepare cupcake tins by using liners or spray with non-stick cooking spray

2. Sift together the flour, baking powder and salt.

3. Whisk together the milk and egg whites in a medium bowl.

4. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.

5. Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.

6. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients.

7. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Place the batter into the cupcake tins.

8. Bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean. Cool on wire rack.

Cream Cheese Frosting

1. Using a mixer, blend the butter and cream cheese together until well combined.
2. Gradually add in the confectioners’ sugar until fully incorporated.

3. Finally mix in vanilla and lemon juice.