{Blueberry Crisp - Gluten, Dairy, and Refined Sugar Free}

I love blueberries! I can eat them all day long. It doesn't matter if they are fresh, frozen, dried, in granola or chocolate. They remind me of summer and I crave them. This blueberry crisp is delicious. It isn't super sweet. In fact it is a little bit tart with a hint of sweetness. I have made this recipe a few times and each time my recipients have wanted more and begged for the recipe. It is one you will want to run to your kitchen to make. The best part is it is good for you! 


Blueberry Crisp 
(Gluten, Dairy, and Refined Sugar Free)

FILLING
3 C. Fresh Blueberries
1 Tbs. Lemon Juice
1 Tbs. Pure Maple Syrup
1 tsp. Coconut Flour

TOPPING
1/2 C. Oats, Ground (Gluten Free if needed)
1 C. Blanched Almond Flour
1/2 C. Unsweetened Shredded Coconut
1/4 C. Pecan Pieces (Optional)
2 tsp. Ground Cinnamon
1/2 tsp. Sea Salt
1 tsp. Vanilla
3 Tbs. Grapeseed Oil
1/4 C. Pure Maple Syrup

Preheat Oven to 400°F

*Grease Ramekins really well and set aside. 

  Line a baking sheet with parchment paper and set aside.

FOR FILLING:
Wash and pat dry fresh blueberries and put them in a medium bowl. Add lemon juice, maple syrup, and coconut flour. Gently toss around until evenly coated. Set aside.


FOR TOPPING:
Take your Oats and grind them just a little bit. You don't want whole oats and you don't want oat flour. Just somewhere in between.

In a medium bowl add your oats, almond flour, shredded coconut, pecan pieces, cinnamon, and salt then set it aside. In a small bowl add oil, vanilla, and maple syrup. Whisk together then add to your almond flour mixture. Mix well.
 
*Add 1/2 cup blueberry mix to small 8 oz. ramekins or 1 cup blueberry mix to 16 ounce ramekins.
Evenly distribute the topping over each ramekin.

Place each ramekin on your baking sheet lined with parchment paper. This will ensure if the juices from your crisp bubble over it won't make a mess in your over.

Bake for 20 minutes or until golden on top and the filling is bubbling.

This is wonderful warm or room temperature.

Do you have a favorite blueberry recipe?

{12 Days of a Christ Centered Easter}

We were surprised last year when Nana and Grandpa came over and brought us these eggs. They were for the 12 days of Easter. Each morning we opened a new egg to find a treasure and a scripture that related to Easter. Our children looked forward to it every morning. Each of them took a turn to open an egg, Marc would read the scripture, then he would talk about the meaning and symbolism. It was a great way for us to remember why we celebrate Easter.  

 Doing this with my children brought back memories. My parents did this little activity with my family growing up so it was fun to see how much my own children loved it.

This is what each egg included so you can make your own 12 days of Easter.

 
• Day #1: Sacrament cup - Mathew 26:39
• Day #2: 30 Cents - Matthew 26:14-5
• Day #3: Rope - Matthew 27: 1-2
• Day #4: Soap - Matthew 27:24-26
• Day#5: Piece of red cloth - Matthew 27:28-30
• Day#6: Cross and nail - Matthew 27:31-32
• Day#7: Dice - Matthew 27:35
• Day#8: Bag of rocks - Matthew 27: 50-51,54
• Day#9: Strip of white cloth - Matthew 27: 57-60
• Day#10: Rocks - Matthew 27: 60, 65-66
• Day#11: Spices - Mark 16: 1-2, 4-5
• Day#12: Empty - Matthew 28: 5-6 

{Card Sketch #7 - Miss You & Hi }

I Loved working with this sketch. Mandi did an amazing job too! Hers is perfect for spring. We would love to see what you can do with this sketch too. Leave a comment with a link to your card. 

 Miss You: by Heidi Trejo from Polka Dot Pixies

 

  hi : by Mandi Holmes. Find her work on her BLOG or FACEBOOK PAGE

{Baked Salmon Salad Recipe}

My favorite sea food is Salmon.  I don't make it very often at home because it makes my house STINK! (I have never tried grilling it. That is on my to do list this spring.) I do however order it any chance I get when we go out to eat. I even order it at Olive Garden when everyone else is ordering pasta. Those in my party think I am crazy for going to an Italian restaurant and ordering seafood. I have never cared as long as I get my salmon.

I decided one morning that I wanted Salmon for lunch and that I needed to try baking it. I was pleasantly surprised that my house did not smell as fishy as when I make it on the stove. Not to mention I had left overs and gave it to my daughter and 5 year old for an after school snack. They gobbled it right up. My 5 year old has NEVER liked salmon and now asks me to make it for him. I call that a SUCCESS!! Still trying to figure out how to get my 8 year old to try it. Any suggestions? LOL! 
 

Baked Salmon Salad

Salmon

2-3 Salmon Fillets (5-6 ounces each)

6 TBS Olive Oil

3-4 Fresh Garlic Cloves, Minced

1 tsp Salt

1/2 tsp Fresh Cracked Pepper

2 TBS Fresh Cilantro, Chopped

2 TBS Fresh Lime Juice

Salad

4 Cups Fresh Greens (Romain, Baby Spinach, Arugula, Etc.)

20 Cherry Tomatoes, Cut in half

6 Wedges of Lime  

Put the salmon fillets in a glass dish and set aside. Combine olive oil, garlic, salt, pepper, cilantro, and lime juice in a small bowl and mix well. Pour over fish and make sure it is evenly coated. Cover and put in refrigerator for at least an hour to marinate.  Turn fish over once if desired. 

While the salmon is marinating cut 2-3 (depending on how many fillets you have) squares of foil for the salmon to be cooked in. Once the salmon is done marinating preheat your oven to 375 degrees. Put one fillet on each foil square. Turn up the sides of the foil to create a barrier. Pour some of the marinade onto each of your fillets then close each foil packet. Make sure it is sealed tightly on each side. Place each foil packet on to a baking sheet to prevent messes in your oven. 

Bake salmon for  about 35 minutes or until fish is flaky. The length of time will depend on how thick your fillets are.  While the salmon is baking prepare your salad. Divide the fresh greens and tomatoes among 2-3 plates. Add 2 lime wedges to each plate. 

Once the salmon is done baking take out of oven, open slightly and let sit for 3-5 minutes. Add one salmon fillet to the top of each salad. Squeeze the lime wedges over the top of your salad and enjoy. 

*This salmon would be amazing without doing a salad. Use it to make fish tacos or for dinner with a side of quinoa.