Gluten free Chocolate donuts


IMG_0272 IMG_0274IMG_0273IMG_0264 IMG_0259 IMG_0257I used this bloggers recipe and slightly altered it to what I had in the pantry. The husband loved them. They’re a perfect snack or quick breakfast.

Here’s what to do:

Preheat oven to 350 F. Grease donut pan. Mix all ingredients in medium bowl:

1 C gluten free flour, 1/4C agave nectar, 3 tbs cocoa powder, 1 tsp baking powder, salt, 1/2 C almond milk, 1 1/2 tsp vanilla, 1 egg.

Pour into the donut pan and bake for 12-14 minutes.  Cool for 5-10 minutes then slightly turn and pop out donuts.

Frosting: (this is my own recipe for PB cream cheese  frosting): 3 tbs peanut butter, 1 tbs agave nectar, 2 tbs almond milk, 1 tbs cocoa powder, 3 tbs kefir cream cheese.

Enjoy! xoJess

Recipe scrapbook DIY (#2)


DSC_0095DSC_0096DSC_0101 Happy New Years!  It’s been a while since I’ve been on, I’ve been keeping myself busy researching baby stuff, visiting family (I went back home 3 times this year, a record since we moved in 2008), and all around just nesting at home.   This is a little project that I made for my sister and her now husband-some of my Fave recipes in a cute little LOVE calendar.  There are ideas on expressing love for each day of the year in this lil book and I simply pasted recipes I love and wanted to share on the pages I didn’t so much love-like wear matching tee-shirts on your next date, gross.  Of course if you like that sort of thing, by all means, just not for me and my hubs haha.  DSC_0097 DSC_0099 DSC_0100Supplies: Daily calendar, recipe cards, washi tape and glue.  1//Cut the recipe cards to fit into the calendar. Write out your favorite recipes onto the cards. 2//Glue recipes into the calendar 3//use washi tape to add a decorative touch 4//Make sure to add a personal note if it’s a gift–I wrote a special if not cheesy “recipe for Love” onto their wedding date:)  Oh, I should share some pictures of their wedding, my sis and all her (DIY) decor (omg swoon) it was so gorgeous; We went to a small port town in Wisconsin  and it was absolutely freezing but gorgeous there.  It made me miss winter if you can believe.  Here’s another diy recipe book I made a year ago for  myself that I love and actually use, because I keep all my best recipes there.  Cheers! Jess
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Instagram: Healthy(er) choices


The weekend is coming and I know for me, my clean eating diet may slip up some; all those Costco samples, eating out, chips (lots) and salsa at our fave Mexican place, movie theater popcorn, cocktails, ect.  The hubs and I have been really focusing on eating clean this year (for many reasons) and i like to document many of the choices we make on Instagram (follow me at #Jesshm28).  Click on the pictures to get to a post I’ve already done with the recipe (if no link is there then it means I’m working on the post still!). Also, there’s a couple great links for more information on some of these awesome foods! Happy healthy weekend!

1//Sprouted whole grain toast with avocado. Fabulous breakfast with healthy proteins and fats. Have raspberries on the side for extra antioxidant benefits.

2//Fish cakes with sautéed mushrooms (recipe com in ya’ll). Super delicious and healthy!

2//Tabbouleh salad (recipe coming soon!). One of my all time favorites.  Soaked/sprouted grains are more loaded with nutritional value then regular “whole grains”.

3//Spinach, tomato, feta omelet  (on my recipe to-do list). Protein-packed, vitamin loaded awesome way to start the day and not get hungry before 12 pm!

4//Mixed baby green salad with peppers, onion, and lemon infused olive oil dressing (recipe on its way). Light summer dinner that’s fast and easy, can’t beat that!

5//Sake Bloody Mary with veggie garnishes. I love bloody’s and veggie garnishes. Load this one up for a cocktail snack!

6//Anything Dip made with almonds, evoo and more. Great on toast, crackers and as a veggie dip.

7//Green smoothie made with whole foods. Great way to get your greens in the a.m. Green foods are super nutrient dense and loaded with awesome health benefits. Try getting them at every meal!

8//Health remedy “fire cider”.  Fermented foods are great sources of probiotics, enzymes, vitamins and minerals. I made this remedy in winter months to stave off colds/flu and it worked!

9//Cheese fondu served with fruit, whole grain bread, and veggies.  This is a treat (aka high fat)  so use healthy dippers like raw veggies and fruits.

10//Jalepeno-watermelon martini (alcohol can have benefits, hello-decreased stress- if used moderately, 1-2 glasses per day for a healthy person)IMG_7404 IMG_7386IMG_7369IMG_7300IMG_7298IMG_6292IMG_5310IMG_4616IMG_4606IMG_4205IMG_6756

Lime & cherry shortbread cookies


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I’m not the most experience baker in the world and the Mr. isn’t really a sweets kind of guy; I didn’t even make him a cake for his birthday this year.  In the spirit of the holidays I wanted to try some recipes and make some homemade goodies to send to those I won’t be able to spend the holidays with this year.  Besides, I  never said I don’t like sweets;)
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Ingredients: 1 C butter, softened//3/4 C confectioners’ sugar//1 Tbs grated lime peel//2 tsp. vanilla extract//1/2 tsp almond extract//2 C all purpose flour//1/4 tsp baking powder//1/8 tsp salt//1/2 C dried cherries
cherry shortbreads

1. In a large bowl, cream the butter and sugar until blended. Beat in lime peel and extracts. In another bowl mix up the flour, baking powder and salt and gradually beat it into the creamed mixture. Stir in cherries.DSC_0035
2. Divide your dough in half and shape it into a 7 inch long roll. Wrap it up in plastic and refrigerate for 3-4 hours or until firm.limecherrycookies

3. Unwrap and cut the dough into 1/4 inch slices or rounds. Place 2 inches apart on an ungreased cookie sheet and bake a 350 for 10 minutes. Remove and let them cool on a wire rack.   These are really quite good. I love that they’re not too sweet and the lime and cherries give it a nice tartness.  DSC_0026
The hazards of cooking with animals around. Oh, sigh smile and laugh it off.  What have you been baking lately, any holiday goodies?

Green bean casserole, er soup.


Growing up I loved green bean casserole more than anything I can remember.  The older I got the more sophisticated the recipes got it seemed. One year, we made a gourmet version with about 5 different kinds of mushrooms.  This year, I made a new  recipe and it turned out to be more of a mushroom soup with beans (not watery but soupy) and it was so tasty that I wanted to make sure I remember how it was done.  We ate this for 3 meals this week. I think it would be good any time of year as well just saying. 

For the ingredients, I used: 1.5 pounds french green beans, uncut (you can cut them up if you like), 1 C mushrooms (just regular white ones), 1/2 yellow onion chopped, 1 tbs oil, 1 stick butter, 3 tbs flour, 1.5 C milk (I used almond milk), 2 C organic chicken broth, 1 C white cheese shredded (I used Jack for spicy flavor), salt and pepper. 

Preheat the oven to 350. 1. Saute the onions and mushrooms.  Boil green beans in water 5-7 min, drain and use ice water to cool to keep them from cooking. I skipped this step in lieu of cooking them for a shorter time ~ 5 min. 2. Melt butter in a pan, add flour, milk and broth.  Add cheese until melted.  3. Add green beans, pour into casserole dish.  Bake for 20 minutes, top with slivered almonds and bake 10-15 more minutes.  Enjoy your heart out!

Cheese fondue (birthday food)


I always used to teach my clients that keeping a gratefulness journal would help them have more joy in their lives. I think it’s time that I start one too because it’s so easy to get caught up in all the things going on around you and forget what really matters.  So who cares how it sounds, just be grateful for something!! Today I am thankful for mild weather as I’m taking out the trash in shorts, our home even though it’s not decorated how I would like, our health, and that we can pay the bills.

I’m also thankful for birthdays (which is complicated at the moment since ,I’m just going to say it, that I’ll be 30 in less than a year). So here’s to making new goals, letting go of old habits, and letting it be about doing more of what we love.

This weekend was special since it was Mr. Rutherford’s birthday so we slept in really late, went grocery shopping and  made fondue for his birthday meal.  (Originally we had thought about the Melting pot for dinner, but I happened to find this brand new fondue set for $5 while thrifting this week and so we saved probably $75 by making our own!) I love when I can say that:) There’s tons of recipes for fondue but we decided on the traditional one.  Mr. Rutherford is totally hooked now so I’m sure we’ll be making more asap. (Yep, those are his fancy birthday sweat pants).

Here’s the recipe I adapted (from Rachel Ray mag).  Ingredients:  1 garlic clove, 1 C dry white wine (I used Cupcake chardonnay), 1/2 lb emmentaler shredded, 1/2 lb gruyere shredded, 2 tbs cornstarch, 1 tsp brandy (I used whiskey), salt and pepper, fresh ground nutmeg, bread, fruit (I used apples and pears), & veggies (green beans & broccoli was my choice) for dipping.

1. Rub inside of a heavy pot with garlic. Add wine and bring to a simmer on medium heat.

2. In a bowl toss cheeses with cornstarch.  Gradually stir the cheese mix into the wine until melted. Pour in brandy/whiskey and cook until it is gently bubbling, stir, about 2 minutes.  Add your seasoning.

3. Transfer to the fondue pot and Enjoy immensely!  That was so much fun, I can’t wait to make it again:)