In a large mixing bowl whisk together the eggs, milk, oil, pumpkin, honey, cinnamon, ginger, nutmeg and baking soda until well combined.
Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear
When the waffle iron is hot, dab it with a little butter and then ladle some batter onto the center of the iron. Follow the instructions that came with your waffle maker to know how long it should be cooked (mine takes about 3 – 4 minutes each).
Keep waffles warm until you finish cooking all of them.
Roll out your pie dough to ¼” thick and place into pie pans, trimming around the edges so you don’t have any overhang.
In a small saucepan, melt the butter and sugar together and cook over low heat until the sugar is dissolved (about 1-2 minutes). Remove from the heat and cool for at least 5 minutes.
In a large bowl, whisk the eggs and vanilla together. Slowly pour in the butter and sugar mixture while whisking. Then add the cocoa powder, salt, and baking powder and whisk until just combined. Whisk in the flour until just combined (do not overmix). Fold in the chocolate chips and pour into the prepared pie shells.
Arrange the pecan halves over the tops of the pie(s).
Bake at 350 for 45-55 minutes or until the centers are cooked through (like a brownie). Cool for 10 minutes and serve.
Preheat your oven to 375 degrees. Rinse and dry the game hens and place them on a rack in a roasting pan. Tie the legs together with string (this helps them to not burn).
In a bowl, combine the butter, salt, pepper, zest, thyme and garlic and mix well to combine. Using your fingers, smooth the butter mixture all over and inside the cavity of the hens. Pour the lemon juice and chicken stock under the hens. Cover them with foil and bake at 375 for 60 minutes. Remove the foil and bake another 10-15 minutes or until the juices run clear from the joint of the breast and the leg.
Remove from the oven, cover and let sit for 10 minutes before serving.
Roasted Brussel Sprouts with Cranberries and Panchetta
1 lb small brussel sprouts, cleaned and halved
2 tbsp olive oil
4-6 oz panchetta, diced
½ c dried cranberries (no sugar added)
1 tsp salt
1 tsp black pepper
½ tsp garlic powder
¼ tsp freshly grated nutmeg
Preheat your oven to 400 degrees. Toss the halved brussel sprouts with the olive oil, salt, pepper and garlic powder. Spread onto a large cookie sheet and bake at 400 for 15-20 minutes or until sprouts are browned on the edges.
While the spouts are roasting, put the diced panchetta in a pan over medium-low heat and cook until browned (like cooked bacon). Remove from the pan onto a dry paper-towel and drain to remove the excess grease.
Once spouts are cooked, toss with dried cranberries and cooked panchetta.
I have a few awesome recipes to share with you this week but really need to take today to just talk about a difficult decision…
After months of stress, prayer and disappointment, I’ve decided to step away from food blogging.
Somewhere in my busy life I’ve taken on too much and stopped living. I am just ‘getting through’ each day looking forward to the next item on my “to do” list and in the process I’ve lost myself and my way.
Food blogging has become another ‘job’ instead of a celebration of my passion for cooking and delicious food and that isn’t the message of a healthy lifestyle that I want to share with you.
I started this blog because I was lost, unhealthy and uncertain about my life. I’ve always had a deep love for food but I didn’t know what to eat and I needed a way to try my new diet and share my recipe triumphs with you. And after three years, I can say that the blog served it’s purpose. I’m now confident in my food lifestyle/diet and my health (and the health of my family) is better than ever because of the difficult changes I made.
In a perfect world I would be a full-time recipe developer and food photographer because I love it….but it doesn’t pay the bills and if anything is causing more stress than pleasure for myself and my family.
The final truth is that there are AMAZING and BRILLIANT food bloggers making the food that I want to eat, AND you don’t need me because you can follow them (I’ll be sharing their recipes on my FB page)!
For now, I have a few recipes already prepared and planned that I can’t wait to share but in January I’m going to slowly take a step back. At this point, I’m not really sure what my plan is…
Thank you for reading, commenting, and sharing your stories with me! You gave me a reason to stick to the diet when I really didn’t want to and now I’m so much healthier for it. I hope I’ve inspired you along the way!
This week we are going light for our College Football/Tailgaiting menu! Sometimes you need to slow it down, get rid of the cheesy goodness (just sometimes) and enjoy something light and healthy (that is FULL of flavor!)
My girlfriends and I went on a “last minute” beach weekend before the summer ended in Hilton Head, SC and had a tuna flatbread at one of our delicious dinners…I’ve been dreaming of it ever since! And who says you can only eat grilled tuna and avocado in the summer when it’s hot? Why not enjoy it year-round?
Just a few simple ingredients put together make this delicious dish and you can add additional toppings if you like (but I prefer this as is without any extras).
One bite, and I’m transported back to the restaurant patio, listening to the breeze blow through the palm trees and watching the stars…
Making the sugar-free life sweeter, one bite at a time! In my kitchen you won't find any white starches or white sugar but we don't need them here. Pull up a chair and join me for a bite or two and see how "sweet" it can be!
Hi, I'm Sara! Welcome to my kitchen! In my kitchen you'll find better for you recipes with exceptional taste. I'm a foodie with a few diet restrictions (no white starch and low/no sugar) but that doesn't mean that I can't enjoy food to the fullest! Join me in my kitchen and try a recipe or two. My kitchen is yours, so make yourself at home....and enjoy!