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How To Make Gourmet Popcorn With Flavored Sea Salt

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Get ready to grab your favorite pajamas, a big cup of tea (or wine, I mean who’s kidding who here), and pop that popcorn because your latest Netflix binges have never been so sweet  (or should I say… salty?)

In just three simple steps, you can be well on your way to enjoying savory, buttery popcorn – with an added twist!

Hello Gourmet Popcorn, and Hello Riverdale Binges!

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Pop the popcorn.

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Pour on the butter, if it’s not buttery already!

(So I mean technically, you could get gourmet popcorn in two steps. Winning!)

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Sprinkle on your favorite gourmet sea salt and indulge in the rich, delightful flavors that will leave your taste buds spinning!

No, Seriously.

That’s all there is to it, and the flavor combinations are endless!

(…Okay… we actually have 26 different flavors, but that’s almost endless… right?)

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As with everything we do here at The Humble Kitchen, there are no hard and fast rules – especially when it comes to popcorn toppings!

However, if you’re in need of a little inspiration -you’ve come to the right place!

Here are just a couple of my favorites, but don’t let that sway you. Every single salt we have can be an absolute delight on popcorn, but it all depends on what flavors YOU like and what YOU want.

 So don’t be afraid to play with your food and indulge in flavors you would have never believed should belong on popcorn!

Tuscan Sun: For the perfect garlic-herb addition to popcorn, look no further.

Burnt Timber: For a smokey, ‘just cooked it over the campfire’ taste.

Backwoods Bacon: A popcorn must-have. Made with sea salt and real maple sugar, this unique blend brings a salty-sweet taste to your next movie night.

(Note: This is my newest creation -so new it’s not even up on the online store yet! Its coming online soon, so keep an eye open for it! This is a salt you’ll just have to try!)  

Delightfully Dill: For a gentle lemon-y dill twist the whole family will adore!

Tangy Sriracha, Bold Jalapeno, Heated Habanero, or Diablos Ghost: For those who aren’t afraid if their popcorn bites back!

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For hours and hours I gorged myself on gourmet popcorn and an unhealthy amount of Netflix to ‘test’ these delectable toppings (…or at least that’s what I told my family when they questioned me. I mean how  else  am I supposed to catch up on my soaps??).  Several episodes and an overly full tummy later, I was confident enough to say that any of these salts will make a perfect addition to movie night snacking.

There was just one last test.

To ensure that these are certainly the best of the best,  I invited a very special guest down to The Humble Kitchen for a late night taste test.

This furry little green monster is ‘Gurtie’, (a real deal popcorn monster) and she came by to help make gourmet popcorn for my family!

What do you think?

Will my gourmet sea salts pass this Popcorn Monsters test?

 

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There we have it!

I  sincerely hope you enjoy your new found gourmet popcorn, the goofy video, and our little green popcorn monster!

P.S. If you want to adopt your own Popcorn Monster, Cookie Monster, or Cuddle Monster then head on over to our friends at Give A Little Giggle. I promise you, these little monsters give more than just a little giggle – you’ll be rolling on the floor in no time!

Health & Happiness,

Savannah

 

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Recipes

Coconut Flour Bread Recipe – Low Carb

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If there’s one thing I miss while on a ketogenic diet it’s bread (and ice cream of course! Don’t remind me… I try not to think about it). There’s just something so delightful about the soft, delicate texture of a thick sandwich or the gentle crunch of toast in the morning.

So when it comes to eating a low carb diet, this recipe is a bread lovers dream! (P.S. Curious why I’ve switched diets? See: Why I’m No Longer Dairy Free)

At just 1.9 carbs a slice (compared to 15 carbs a slice for regular bread) we can once again go back to enjoying our morning toast, lunchtime sandwiches, or bread with our supper time soup.

Now, I’ll be the first to admit that it doesn’t taste exactly like ‘normal’ bread. Unfortunately, the hunt for a low carb bread that tastes just like normal bread seems to be a recipe that illudes us all.

This recipe actually has the texture of banana bread, (but I mean – who doesn’t love banana bread anyway?)  meaning that the bread is a bit denser than usual. However, it becomes the perfect addition to any dish where you want to enjoy the soft, heavenly goodness of bread – minus the carbs!

So what are we waiting for? Turn up “Go Your Own Way” by Fleetwood Mac and let’s get started!

(Pssssst! Not a fan of coconut flour? Or don’t have any on hand? Check out Simple Keto Diet Plan’s low carb bread made with almond flour!)

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              Serves: 15 slices     Prep Time: 10 minutes     Cook Time: 55 minutes          Preheat: 350 degrees     Carbs Per Slice: 1.9g

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  • 3/4 cup of warm water
  • 6 tablespoons of ground psyllium husks (27g)
  • 1 cup of coconut flour (125g)
  • 2 cups of egg whites
  • 2 whole eggs
  • 1/2 cup of olive oil
  • 1/4 cup of coconut oil, melted
  • 1 1/2 teaspoons of baking soda
  • 3/4 teaspoons of Himalayan Pink or Sel Gris Sea Salt

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Start by preheating the oven to 350 degrees fahrenheit and preparing an 8 x 4 loaf pan by spraying with non-stick cooking spray or lining it with parchment paper.

Mix together the warm water and psyllium husks. Set aside. Together they will form a gel-like consistency while it sits.

(P.s. If you have access to a kitchen scale – use it! I know normally I just toss in ingredients and eyeball measurements …but not this time. It seems like that there tends to be different grain sizes for both psyllium husks and coconut flour, so for the best results -and the best coconut bread measure out those two ingredients!)

Place the rest of the ingredients into a large bowl (or a food processor -you lucky ducks!)  and mix together until all the ingredients are evenly combined. Add the gel-like psyllium husk mixture and mix once more until evenly blended.

Spread the entire batter into the prepared 8 x 4 loaf pan and smooth the top. Place mixture onto the middle rack and bake for 45-55 minutes or until the edges are browned and a toothpick inserted into the middle comes out clean.

Seriously. That’s all it takes!

(now for the most important part)

 

To take out your warm, delicious Keto coconut bread and prevent it from collapsing:

  • First of all, there’s NO Peeking! Don’t open the oven before at least 45 minutes are up.
  • Once done, turn off the oven and open the oven door just a crack for 10 minutes. This will help the bread cool down slowly.
  • After those 10 minutes are up, open the oven door all the way and let it cool (still in the oven) for another 10 minutes.
  • Once again, after those 10 minutes are up – remove your warm bread from the loaf pan and lay it on it’s side until it has cooled completely.

Now grab some butter and get ready to enjoy this warm, heavenly low carb bread! You deserve it.

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There we have it!

That’s really all it takes to create the perfect treat for us ketogenic bread lovers!

I hope you enjoyed it, because I’m honestly so excited about this recipe. I’ve already started dreaming of cheesy bread, garlic bread, and maybe even low carb banana bread – so stay tuned because I’m gonna share it all with you!

Health & Happiness,

Savannah

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Categories
Recipes

7+ Ways To Use Gourmet Smoked Sea Salt

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Whether you’re a seasoned pro looking for inspiration or brand new to the world of gourmet salts – we’ve got you covered. Together we’ll dip our toes into the world of smoked sea salt and tackle the number one question us foodies face:

…What am I supposed to do with this?

While the vast array of choices and flavors may seem overwhelming, the answer is actually rather simple:

Use them!

(Oh come on! I can see you guys rolling your eyes right now, but hear me out!)

There is no right and there is no wrong way to use these salts.

I’ve got friends who indulge in smoked salts breakfast, lunch, and dinner (7 days a week / 365 days a year -no joke) and others who only sprinkle smoked salt atop decadent desserts. The only limit is our own imagination… So go ahead  – play with your food! Experiment with flavors! Push your boundaries! Try something new!

After all, isn’t this what cooking is all about?

. . .

Still stuck for inspiration? Here’s 7+ ways to enjoy smoked sea salts – from morning breakfast to savory desserts!

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Start your day off right by embracing the hearty, campfire essence in your breakfast with a dash in your scramble or dusted over your eggs benedict. Pair with thick slices of avocado or crispy bacon to create a meal that will keep you full for hours!

Not ‘egg’-cited about eggs?

Try a pinch over warm, buttery pancakes for an irresistible combination of salty, sweet, and smokey – just like those from early morning lake days!

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This little piggy went to the market.

This little piggy stayed home.

This litt-

Wait. No. Times are changing, diets are changing, and more and more little piggies are no longer going to the market (unless they’re going to pick up some nice plump tomatoes, bright green romaine, a bit of fresh cucumber, and then going wee-wee-wee all the way home of course!)

Now you can embrace the bold flavor that bacon brings to the table – without the little piggy of course. Just a touch of smoked sea salt on deviled eggs, overtop a leafy green salad, or in a homemade vinaigrette dressing will give you that smokey, salty taste (and crunch!) of a bacon crumble -all while letting a little piggy stay home.

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For a savory snack try adding a dash to perfectly ripe sliced tomatoes, dust it over sautéed edamames, or indulge in smokey salt-roasted pumpkin seeds.

Looking for something a little sweeter?

Add a sprinkle over juicy melon, caramel apples, or a bowl of fresh fruit for a salty-sweet treat that will leave you wanting more!

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As an avid potato lover…

I AINT GOT NO TYPE!

So (if you’re anything like me) go right ahead -mash, bake, boil, fry, roast, and dress up those bad boys with a hint of smoke!

Still need a little inspiration? Sprinkle smoked salt into baked sweet potatoes or onto a tried and true potato salad recipe. For both a sensory and savory overload, use it as a striking finish for rich, creamy pasta.

Wanna get fancy? (-but not too fancy am I right?)  Try adding a pinch to good ol’ macaroni-and-cheese and watch as your family and friends revel in your new found gourmet cooking skills. Go on, take a bow.

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Smoked sea salt brings a touch of the grill inside, and as such are most known for their role in a variety of meats and main dishes. From transforming homemade burger patties, to sealing in moisture and adding flavor to grilled chicken -the options are virtually endless. For even more flavor options, get creative and combine it with your signature blend of spices or use it as a smokey addition to homemade barbecue sauce.  

Try using smoked sea salt as a dry rub for steak, poultry, pork, or fish for a main course that’s dizzyingly satisfying.

Or

Bring the grill indoors by adding a dash of smoked sea salt to slow cooked ribs. (Now if you’ll excuse me, I’m gonna go drool in the corner).

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While baby goats in pajamas may be the best thing since sliced bread (-no seriously. Google it), smoked salt may be the best thing for the Bloody Mary since the pickle.

Sounds crazy, I know but hear me out.

The tomato and smoke blend together create an almost too perfect combination to shock and delight your taste buds. Try it (or better yet, try it while you google baby goats in pajamas) -you can thank me later.

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Last but certainly not least comes my favorite flavor combination, the salty sweet.

Try adding a toasted crunch to salted caramel ice cream, or a bold smoke to hot buttery popcorn. Sprinkle atop delicate desserts like chocolate caramel strawberries or add a dash to warm chocolate chip cookies and dip them in milk!

Not quite your style? Go ahead and turn up the smokey by adding it to roasted peaches served with a bourbon syrup.

Oop, looks like you’re drooling.

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. . .

There we have it, over seven ways to enjoy smoked sea salt!

Whether you keep the cooking classic or dare to think outside the box, I hope at least one of them inspired you to get out there and play with your food!

Health & Happiness,

Savannah

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Categories
Recipes

Roasted Broccoli and Parmesan Shrimp Recipe

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Calling all Supermoms & Superdads. All Boss Babes and Busy Bees.

Here’s a recipe you’ll want to keep on the back burner -especially when it’s been one of those days…

You know the ones where all you want to do is put your feet up and pour yourself a generous glass of wine or maybe dig into a pint of cookie dough ice cream (I knew I’d be back for you ice cream!). But instead, work kept you late again for the fourth time this week, you barely survive the traffic, you get home and the dogs are barking, the kids are screaming, your house looks like a tornado ripped through it, and you yourself are feeling hangry at best.

Have no fear cause this recipe is ready in less than half an hour so you can get back to what you wanted to do in the first place – put your feet up and binge Netflix

(can I get an amen?)

Pair this with a simple salad, mashed potatoes, or topped on a warm bowl of pasta and you’ve got a winning dish that didn’t leave you slaving over the hot stove. I myself paired this with cauliflower mashed ‘potatoes’ (a recipe that will be coming soon!)

P.S. The shrimp itself (minus the broccoli) makes for an incredibly easy, but savory appetizer.  -Try it and you can thank me later!

Before we get started, there’s just a couple things I want to mention that will make this dish so much easier and tastier than it already is!

  1. To get this show on the road and meal into the oven even faster toss frozen shrimp into a bowl of cold water shrimp in a bowl of cold water BEFORE doing anything else. The shrimp will thaw as you chop the broccoli and prep the baking dish. All you lucky ducks who plan ahead and already have thawed or fresh shrimp can skip this step.
  2. Don’t shy away from the heat. I’m the kind of person who MAJORLY dislikes anything spicy so I was unsure about using chili flakes in this dish. However, in the end I’m extremely glad I did! It gave the dish more flavor with just a gentle touch of heat (one that won’t leave you with your mouth open looking like a panting dog!). If you’re hesitant about spicy foods, I urge you to try just a touch – you wont regret it! Of course, if you’re one of those people who LOVE spicy go crazy and pile it on there!

 

Alright, that’s enough chit chat – Let’s get on with it! Turn up (what feels like my personal theme song at the moment) “Ain’t No Rest For The Wicked” by Cage The Elephants and let’s get started.

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Serves: 4    Prep Time: 5 minutes   Cook Time: 20 minutes   Preheat: 400 degrees

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  • 1 (625g) package of shrimp – peeled and deviened
  • 3 1/2 cups of broccoli florets
  • 1/2 cup of parmesan cheese – divided
  • 3 tablespoons of olive oil – divided
  • 1 teaspoon of dried oregano – divided
  • 1 teaspoon of onion powder – divided
  • 1/8 – 1/4 teaspoon of chili flakes – divided
  • Everyday S & P to taste

Looking for a different taste? Instead of Everyday S & P try seasoning your dish using Peppered Citrus, Delightfully Dill, Casually CajunBurnt Timber, Thai Ginger, or Tuscan Sun!

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Preheat the oven to 400 degrees Fahrenheight. Then line a baking sheet with aluminum foil and sprayed with non-stick cooking spray to make for an easy cleanup.

In a large bowl toss together broccoli and half of the parmesan, olive oil, oregano, onion powder, and chili flakes. Add salt & pepper to taste. Mix together until the broccoli is evenly coated.

Place broccoli mixture onto the prepared baking sheet and cook for 10 minutes.

While broccoli is cooking, toss together the shrimp and the remaining parmesan, olive oil, oregano, onion powder, and chili flakes. Season with salt & pepper, then toss until the shrimp is evenly coated.

After 10 minutes, remove baking sheet from the oven and carefully add the prepared shrimp. Place back into the oven for 6-9 minutes or until the shrimp is cooked through and opaque.

Then, grab a big plate and dish up cause dinner is served!

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That’s all there is to this satisfying parmesan shrimp dish – thats all ready in less than 30 minutes! Now that was easy!

Health & Happiness,

Savannah

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Categories
Health

Diet Changes For Health | Why I’m No Longer Dairy Free

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It’s been a busy couple weeks on my end, so I dearly apologize for being missing in action this past little bit. From creating The Humble Kitchen’s Gourmet Sea Salts, to going to markets, and trying to have a life outside of work – things got a little bit crazy.

But I’m back now!

So sit on down ladies and gents’ and get ready to hold onto your seats because I’m about to tell you through a rather shocking  turn of events that took me from severe food sensitivites to healed skin and no longer avoiding or reacting to dairy at all!

(I always knew I’d be back for you, icecream)

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While I was on the elimination diet, my skin was better than it had been in a long time. You can read the whole story here, but to save you some time I eventually discovered dairy was my skins #1 enemy (or so I thought). I avoided dairy like the plague and went on with my life. For several weeks I was doing alright, but all too quickly I noticed the familiar redness creeping up -accompanied by tiny bubbles under my skin. My eczema had come back (albeit much more manageable than before) no matter how diligent I was with my dairy-free diet.

With my increasingly bubbling skin arose a crippling fear of what I once loved dearly – food. I was afraid of any food I didn’t make. Every restaurant dish felt like a game of roulette, and every meal my family members made was accompanied by 1000 questions before I was assured enough to eat.

This went on for several weeks, but eventually this summer at a family gathering (surrounded by food I was once again afraid to eat) -enough was finally enough. I was sick of being sick, and sick of being afraid of food. Armed with my emergency steroid cream – I binged, and indulged in everything from creamy pasta, to brownies and of course ice cream.

Needless to say: My sweet tooth was happy, but my hands were not.

Days later, still armed with my emergency steroid cream and even more resentful towards my restricting diet, I decided to make a radical switch in my diet and dive head first into the world of Keto.

I had heard that a ketogenic diet can help reduce and manage inflammation –exactly the culprit  I suspected behind this deceiving disease. I figured that this could be the key to healing myself once and for all or at the very least I would enjoy food and dairy once again, even for a little bit.

A Ketogenic Diet is high in fat, moderate protein and very low in carbohydrates.  An entire blog dedicated to this diet is coming soon, but for now, let’s continue. 

Terrified, but determined I jumped into a diet filled with my suspected eczema causing culprit and I emerged… better than ever before.

Not only did my eczema disappear but my acne cleared up, my nails grew stronger, my energy levels increased, my tummy has settled and even handles the inevitable (occasional) binges that occur with ease -which means minimal if any flaring, bubbling, itchy skin!

The best part?

I no longer live in fear about whats in my food, and can once again go back to enjoying meals and cooking the way I once did before! So don on your apron, try your hand at some culinary sea salts, and meet me in the kitchen for even more fantastic, tummy happy recipes coming your way!

Health & Happiness,

Savannah

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While the Elimination Diet didn’t yeild lasting results for me, doesn’t mean the diet is no good. Nor does it mean that Keto is the only diet to be on for eczema. On the contrary – everybody and every body is different. Our needs, stories, and journey to good health is ours alone. So take this life and explore, experiment, and never settle in both life and health. 

Lastly, remember I am not an expert in these fields.  I have based my writings upon my own experiences, opinions, beliefs and extensive research. See my full disclaimer, and always consult a health care professional for medical and health advice.

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Categories
DIY

Hummingbird Food Recipe

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Fuel up your feathered friends with this simple 2 ingredient hummingbird nectar recipe! Admittedly, this article is a bit offside of my typical eczema or (mostly) healthy recipes… but my inner animal lover just couldn’t help herself!

(..kinda like my inner cookie monster… )

But hey!

Little birdies (like inner cookie monsters) gotta eat too!

Plus, what’s better than eating a nice, beautiful meal outside in the sunshine while listening and watching the birds?

Not much, that’s what.

So what are we waiting for? Let’s get started!

P.S. Any major animal lovers out there? I adore feeding the birds and sitting outside just so I’m surrounded by more animals!  Those little old ladies feeding pigeons in the park? That’s me in the future (just kidding, that’s me now).

Let me know in the comments how many animals you’ve got, or if you simply adore feeding the birds too!

 

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  • 4 cups of water
  • 1 cup of white sugar

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  1. Start by combining both ingredients in a large saucepan and bring to a boil.
  2. Allow the sugar to fully dissolve then remove from heat.
  3. Let the nectar cool before transferring to your hummingbird feeder.
  4. Store any remaining nectar in the refrigerator for later use
  5. Sit back and enjoy the lovely little birds visiting you!

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To dye or not to dye, that is the question.

(and a heated debate, a little birdie told me)

The greatest concern about red dye for birds comes from not only the chemical itself, but how much the birds will consume. Although nectar is not a hummingbirds only food source (insects being another part of their diet, and just another reason to keep these birds around), it does make up the majority of their diet.

While no research points to dye being dangerous to birds, there is also no long term research revealing it’s safe. However, it is safe to assume that a birds metabolism and nutritional needs vary greatly from humans. Although red dye has been approved by the FDA for human consumption, it’s best to avoid adding it to your backyard bird’s dinner.

On top of it all, it’s important to note that natural nectar is clear, thus adding red dye is simply a unneccesary additive.

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There are often complaints that hummingbirds won’t show up without red dye in the feeder. However this claim is unlikely. While hummingbirds do have a heightened sensitivity to red and yellow, unofficial studies have shown no preference to red over clear nectar.

Rather it is the sugar strength in the nectar, the cleanliness of the feeder, and distance away from percieved danger that play a much larger role in determining whether or not a hummingbird will feed at your feeder.

As for seeing red?

Some researches believe that the hummingbirds preference to red has become a conditioned response. After all, these little birds have an astonishing memory for the size of their brain -especially when it comes to food. They specifically seek out sources with the most energy (and with almost all commercial feeders being red), hummingbirds have began to anticipate high energy food when they see that color.

Rest assured that the red bases and floral decorations on your feeder will be more than enough to attract the birds. If desired, you can add additional red items nearby such as flowers, ribbons and ornaments to give your feeding area an added burst of color without any additional dyes!

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Anna’s Hummingbird patiently waiting on a thorny branch. Photo: Dave Viklund

 

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To keep our birdies happy and coming back, we’ve got just a couple things to do regularily.

  • Change the nectar mixture every 3 – 5 days to keep the feed fresh.
  • Be sure to check over your feeder over for any mold, ants, or other creepy crawlies everytime you change the nectar.

To clean your feeder:

  1. Rinse well with warm water
  2. Put a few drops of bleach into the water in your feeder
  3. Scrub with a bottle brush or a clean wash cloth
  4. Rinse thoroughly with clean water and let air dry
  5. Fill your feeder with fresh nectar
  6. Set outside for your feathered friends

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That’s all there is to this simple hummingbird nectar (and some easy feeder upkeep)! Enjoy seeing these birdies daily, especially when you sit out on your deck eating summer dishes like the Smashed Blackberry Salad or the Spinach Raspberry Salad!

Health & Happiness,

Savannah

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Categories
Recipes

Lemon Lavender Shortbread Cookies | Dairy Free

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Edible flowers, lemon, and of course food!

So thus, right after finishing the beautiful Lilac Salad I quickly turned to the internet to order up some culinary lavender -specifically for these cookies. (On second thought, perhaps my love of edible flowers was just meant to be. I wanted to create these cookies months before The Humble Kitchen was born!) 

Eager, I (not so) patiently awaited their arrival.

And waited.

And waited.

And waited -until finally, the day came that these purple dried flowers arrived on my doorstep! (In all seriousness, it didn’t take that long. I’m just mega impatient.)

Like a child on Christmas Day, I tore into the box and then (unlike a child on Christmas Day) got to baking! I’ll admit, I was a bit nervous about how these cookies would turn out seeing as they don’t have any real dairy in them. After all, what’s a shortbread without its distinct buttery goodness?

To my surprise, delightful!

These cookies turned out not only stunning but absolutely savory!

Cookie monsters, here’s a recipe to slow you down and keep you satisfied. This is not a cookie you can devour one after the other (my inner cookie monster already tried that…). Rather, these lovely cookies are to be enjoyed nice and slow as you discover hints of lemon and bursts of lavender.

So how about we slow it down. Turn up “Hey There Delilah” by the Plain White T’s and let’s get baking!

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Makes: Approximately 24 cookies, depending on the size of your cookie cutters!   Prep time: 20 minutes   Total Time: 1 hour 30 minutes

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  • 2 1/2 cups of flour
  • 1 1/2 cups of powdered sugar
  • 1 cup of dairy free butter, softened (I actually used a dairy free margarine, because again when you live in a small town you take what you can get… and it still turned out lovely! P.s. I know what you’re gonna say ‘Isn’t all margarine dairy free? ‘ Apparently not…)
  • 1 egg
  • 1/2 – 1 tablespoon of culinary lavender
  • 1 teaspoons of vanilla extract
  • 1 teaspoon of lemon zest
  • 1 teaspoon of baking soda
  • 1 teaspoon of cream of tartar
  • 1/4 teaspoon of Sel Gris Sea Salt, Himalayan Pink Sea Salt, or Crystal Maldon Sea Salt

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  • 1/2 cup of powdered sugar
  • 1 tablespoon of coconut milk
  • 1 teaspoon of culinary lavender
  • 1/2 teaspoon of vanilla extract
  • 1 drop of red food coloring (optional)
  • 1 drop of blue food coloring (optional)

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Let’s start with the lavender cookies themselves:

  1. Combine the powdered sugar, butter, vanilla, lemon zest, and egg in a large mixing bowl. Set aside.
  2. In a smaller bowl sift together flour, lavender, baking soda, cream of tartar and the sea salt.
  3. Slowly combine the sifted flour and lavender with the sugar and butter mixture. Stir until evenly mixed.
  4. Place the dough between two sheets of parchment paper and roll until the dough is about 1/4″ thick. Place in the refrigerator for at least an hour.
  5. Once an hour is up, or you’re ready to keep cooking preheat the oven to 375 degrees.
  6. Remove the dough from the fridge and place on a floured countertop. Use a cookie cutter to cut the dough into any shape you desire and then place them on a parchment lined cookie sheet.
  7. Bake for 7-8 minutes or until the bottoms are slightly golden. Keep a watchful eye on them, as you don’t want to overcook them!
  8. Remove from heat and let cool completely on a baking rack.

Moving on to the glaze: 

  1. Simply mix together the powdered sugar, coconut milk, vanilla and lavender.
  2. Once the cookies are cool, dip or drizzle the tops of the cookies and then return to the rack to set.
  3. Once the glaze has hardened grab your tea, a cookie, and take a big bite!

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There we have it! Absolutely beautiful cookies with my favorite combination, edible flowers, and lemon. Enjoy as a welcome addition to tea or an after supper treat!

Health & Happiness,

Savannah

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Categories
Recipes

Breakfast Hash Brown Muffins

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In all honesty, I am definitely the kind of person who eats the same breakfast every day (Helloo Blueberry Smoothie). It’s fast, easy, and I know it will keep me full for hours. However, on those perfect lazy Sundays I can’t think of anything better than letting the morning slip quietly by and then sitting down to enjoy an outdoor brunch with my family.

In honor of all lazy Sunday mornings, here are some adorable hash brown muffins to start the day! These little guys got your eggs, ham, and hash browns all in one go! Plus, with only 15 minutes of physical cooking and a quick toss in the oven, you’ll be drinking coffee on the deck in no time!

So go ahead and turn up “Just Another Day In Paradise” by Phil Vassar and let’s start cooking!

P.S. Guys, if you’ve never heard that song before, you absolutely need to now! Welcome in another beautiful day with this beautiful, heartwarming song.  I may be the biggest baby you know, but I honestly tear up every time I hear it. Happy tears guys, I’m not trying to scare you off here! 

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With this recipe, ideally the shredded hash browns are thawed for the best results.

I know. I know.

Nothing’s worse than finding a recipe you want to try right now that calls for something being thawed overnight.

Now because when I want something -I want something; I tossed my hash browns into a glass bowl and then into the oven at 350 degrees for 5-10 minutes to soften them up.

They still turned out great, plus I made my coffee in the meantime, so it was a win win.

Of course, for less work (and if you’re more forward thinking than me) simply toss them in the fridge the night before.

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Makes: 24 breakfast muffins   Prep Time: 15 minutes   Total Time: 45 minutes   Preheat: 400 degrees

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  • 1 650g bag (roughly 7 cups) of shredded hash browns, thawed
  • 2 cloves of garlic, minced
  • 1 egg
  • 1 tablespoon of olive oil
  • 1 teaspoon of dried parsley (or 3 teaspoons of fresh parsley from our herb garden!)
  • 1/2 teaspoon of Sel Gris Sea Salt, or Himalayan Pink Sea Salt
  • 1/4 teaspoon of pepper
  • 1/4 teaspoon of paprika

 

The options for what kind of seasoning you want on these guys are endless.  If you’re looking for a something a little more, substitute your plain mineral salts for Tuscan Sun, Casually Cajun (just omit the paprika in the recipe if you go this route!), Everyday S & P (just omit the pepper in the recipe if you go this route!), or try some Bold Jalapeno or Heated Habanero Sea Salt if you’re looking for an extra ‘kick’!

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  • 12 slices of thinly sliced ham, cut in half
  • 12 eggs
  • 1/2 cup of coconut or almond milk
  • 1 1/2 teaspoon of dried parsley (or 4 1/2 teaspoons of fresh parsley from our garden)
  • 1/2 teaspoon of  Sel Gris Sea Salt, or Himalayan Pink Sea Salt 
  • 1/2 teaspoon of pepper

 

Same thing with the egg filling, the options for what kind of seasoning you want on these guys are endless.  If you’re looking for a something a little more, substitute your plain mineral salts for Tuscan Sun, Casually CajunEveryday S & P (just omit the pepper in the recipe if you go this route!), or try some Bold Jalapeno or Heated Habanero Sea Salt if you’re looking for an extra ‘kick’!

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Preheat the oven to 400 degrees Fahrenheit and prepare two 12 cup muffin tins with a quick spray of some non-stick baking spray.

Alternatively, you could try lining the tins with muffin baking cups to save on clean up. I never did, but I can’t imagine that they would turn out that much different besides the hashbrowns not being as tanned.

Starting with the hash brown crust: 

  1. Mix together the hash browns, minced garlic, single egg, oil, parsley, salt, pepper, and paprika in a large bowl until the hash browns are evenly coated.
  2. Split hash brown mixture evenly among the 24 baking cups. Using your fingers or a spoon, be sure to build the mixture up along the bottom and sides of the baking cup -essentially aiming to create a cup for your egg filling to sit in.
  3. Bake hash brown crust in the preheated oven for 10-15 minutes or until its slightly browned and crispy.

For the egg filling:

  1. While the hash brown crust is cooking combine the eggs, milk, parsley, salt and pepper in a large bowl.
  2. Once the crust is slightly browned, place half a slice of ham into each cup and pour the egg filling evenly on top, stopping when the tin is roughly 3/4 full.
  3. Bake in the oven for another 10 to 15 minutes or until eggs are fully cooked.
  4. Remove from oven and let cool before removing them from their muffin tins. The easiest way to do that is to take a silicone spatula around the outside of the cups.
  5. Serve hot (or warm) and enjoy!

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That’s all there is to these easy breakfast muffins that are perfect for lazy Sundays!

Health & Happiness,

Savannah

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Categories
Recipes

Broccoli Grape Salad Recipe | Dairy Free

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As we established back with the Bacon Wrapped Salmoneverything is better with bacon. Even salad. Even broccoli  Watch out broccoli haters, because this little salad is about to change your mind real quick!

This is arguably not the healthiest salad around, thanks to our sugary dressing… but sometimes (in salad, and in life) you just need a little extra sweetness to get through some undesirable situations.

Like eating broccoli.

Okay, I’m only kidding!

In all seriousness, I absolutely love broccoli!

However, as with any kid, when I was little I fought tooth and nail to avoid it… but now that I’m a big kid, I dearly appreciate what that mighty green vegetable has to offer! Like twice the vitamin C of an orange, almost as much calcium as whole milk, not to mention it’s anti-cancer and antiviral properties thanks to our pal selenium!

Yeah. I’ll take one of those, please.

It was actually broccoli salad (not this one specifically, but this recipe was inspired by it!)  that got me eating my broccoli. Looking back, it was likely due to the sugar in the dressing, but hey -it got me hooked! So if you’re a broccoli hater or simply need a little extra sweetness in your day (while still reaping the benefits broccoli has to offer) then turn up “Never Gonna Give You Up” by Rick Astley and let’s get right into it!

 

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Serves: 8   Prep Time: 20 minutes   Total Time: 1 hour 20 minutes

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ingredients

  • 16 -20 slices (roughly 1 pound) of bacon, cut into 1-inch pieces
  • 7 cups of fresh broccoli florets
  • 3 cups of cauliflower florets
  • 1 cup of mayonnaise or vegenaise
  • 1 cup of red and/or green seedless grapes, halved
  • 1/2 cup of finely chopped red onion
  • 1/4 cup of sugar
  • 2 tablespoons of red wine vinegar

directions

  1. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels. Crumble when cool.
  2. In a large bowl, stir together mayonnaise, grapes, red onion, sugar, and vinegar. Add broccoli, cauliflower, two-thirds of the bacon and mix until evenly coated. Place the remaining bacon in the refrigerator.
  3. Cover and chill the salad for at least 1 hour before enjoying.
  4. Sprinkle reserved bacon over the salad just before serving.
  5. Dish up & Enjoy!

 

Want a savory twist? Try adding just a pinch of Crystal Maldon, Sel Gris, or Himalayan Pink Sea Salt overtop of your salad for that mouthwatering, salty-sweet taste!

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There we have it! A beautiful, delicious salad that will leave any broccoli haters wanting more!

Health & Happiness,

Savannah

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Categories
DIY Health

DIY Lavender Eczema Sugar Scrub

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While anyone can use this lovely DIY sugar scrub to exfoliate, moisturize, and get silky soft skin; a sugar scrub can be the perfect asset to help itchy eczema (especially the flaky, crusty, ‘my skin is constantly peeling off’, body dandruff -dry type of eczema we all know and despise…).

When it comes to my fellow eczema sufferers, a sugar scrub can do more than just exfoliate and moisturize. The sweet relief of a gentle scratch the sugar scrub brings along is not often talked about in the eczema community.

We aren’t supposed to scratch after all.

However, sometimes on particularly bad days it feels like the only thing you can do to achieve a fleeting sense of relief (even though you know deep down you’ll be worse off because of it). 

When I was suffering with dyshidrotic eczema my hands would itch, crack, and bleed constantly. They begged for moisture, and it felt like nothing did kept them hydrated. After one particularly sleepless night, (irritated and sleep deprived) I grabbed a sugar scrub that was shoved to the farthest corner of my bathroom cupboard. I had made it long ago as a gift for a friend and (as this itchy sleepless night drug on) it was lucky that I had some left over. The sugar scrub provided a sweet relief that I desperately needed and from then on was used whenever I got a particularly nasty flare.  

Again, everyone and their dog knows to not scratch eczema… but it can be tough to resist. If you do use a sugar scrub to help with the itching please, please remember to rub the sugar scrub in circular motions and push very gently. You can easily damage your already irritated and sore hands by scratching too hard!

I learned that lesson the hard way…

In this sugar scrub, lavender and raw honey team up to provide even more relief with their soothing and anti-inflammatory properties. Thanks to those superhero ingredients you can trust that your sensitive skin is in good hands and will be left delightfully smooth, refreshed, and itch free (even if it’s just for a little while)!

Enough with the chit chat, let’s get started!

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  • 1 water-tight jar or container
  • 1 cup of sugar
  • 1/2 cup of coconut oil or olive oil
  • 10 – 12 drops of lavender essential oil
  • 2 tsp of raw or manuka honey* (See below)
  • 2 drops of red food coloring (optional)
  • 2 drops of blue food coloring (optional)

 

* Using either raw or manuka honey will yield the best results for your skin (and health!) It’s been found that the honey industry is very poorly regulated, and as a result some generic or ‘table’ honey actually contain very little honey and are instead filled with corn syrup and artificial sweeteners. Even if a generic brand of honey contains only honey (really, is that so much to ask?) the processes table honey undergoes destroys most of the honey’s bio-active components (the very stuff we want!) and leaves us with essentially a liquid sugar.

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Start by melting your raw honey to make it easier to stir. Then, in your water tight container combine together all ingredients, stirring until everything is evenly mixed.

Screw the lid on tight and place either in the fridge or in a bathroom cabinet until you’re ready to use it. This mixture can last up to two months.

Note: It’s not essential to refrigerate your sugar scrub, but some people may feel more comfortable doing so. It’s entirely up to you!

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Dampen your hands or a bath sponge and place your desired amount of sugar scrub onto it.

Exfoliate (and get a nice scratch!) by rubbing gently in circular motions to remove dead skin cells. Use all over or just on particularly persistent eczema ridden itchy spots. Again, remember to rub gently!

When you’re done, rinse off with lukewarm or cool water and pat yourself dry with a towel. If desired, put on your favorite moisturizer to top it all off!

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There we have it! A gentle, exfoliating, and moisturizing sugar scrub perfect for sensitive (and itchy) skin!

Health & Happiness,

Savannah

P.S  You guy’s I ‘ve been eczema free for 2 weeks now! Healthy fingers crossed it stays that way! Check out A Simple Elimination Diet and What To Expect On An Elimination Diet for a no b.s. guide on how you can take the steps to curing this itchy rash once and for all!

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