Brunch, Snacking, Travel

Blueberry Scones

Tomorrow morning marks the official start of 2019 “work” for us – school and activities start! Back to the routine. Our morning commute will be increasing by 5 minutes next month and we are going to be working on getting out the door a little earlier with the help of “car breakfast.”

I know.

Food in the car.

UGGG. The kids have these car trays that we use for snacking and activities and they do an amazzing job of catching crumbs. Typically, I just shake them out when we get to our destination. We’ll be using these for the days we eat in the car.

This week we have grapes, bananas, banana bread and blueberry scones as our “grab and go” items. The scones are amazing and you definately need to add them to your quick breakfast routine. Easy to make ahead and store in an air-tight container. I like these from Ikea.

Blueberry Scones



  • 4 cups all-purpose flour
  • 6 tablespoons sugar
  • 4-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup plus 2 tablespoons cold butter
  • 2 large eggs
  • 3/4 cup plus 2 tablespoons milk, divided
  • 1-1/2 cups fresh or frozen blueberries


  1. In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.
  2. Divide the dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.


Brunch, Snacking

Cranberry Oat Breakfast Bars

Recently I attended a yoga retreat with my friend Misty who brought these amazing bars along as a snack.  Misty is an incredible woman who helps at our school a LOT (she’s my work wife, we joke), so I knew her treats would be as amazing. And they were! The Cranberry Oat Breakfast Bars are the perfect treat – not too sweet and super healthy. And since Craisins (dried cranberries) are a safe, PN/TN free food, I thought this would be a perfect recipe to add to our mix of healthy snacking. Also, kids approved today when we made this recipe for breakfast – crumbles well over yogurt if you’re into parfaits! Apologize for the photos – not my best work lately. But you get the idea.



  • 2 cups oats – Quaker Oats are safe
  • 1/2 cup flour – King Arthur
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 2 tsp vanilla
  • 1/2 cup dried cranberries – Craisins ONLY, there are a lot of dried fruits made in shared facilities with nuts, so be extra extra careful with this one!


  1. Preheat oven to 350 degrees & lightly grease a 9×6 or 8×8 baking dish.
  2. In small bowl, stir flour, baking soda, baking powder and salt. Set aside.
  3. Cream together butter and sugars until smooth. Add the egg and vanilla and beat well.
  4. Add flour mixture to the wet mixture, just until incorporated. Add the oats and dried cranberries and stir to combine evenly.
  5. Pat batter into prepared pan and press it until mostly even. Bake 25 minutes, until the edges are golden and the middle looks dry and appears set when you jiggle the pan.

Rhubarb Compote & Overnight Oats

Today is so exciting! The summer slimdown 2018 food challenge starts and I’m already off to a great start thanks to food prepping in advance.

This morning consisted of drinking 16oz water and taking vitamin C and probiotic. Then I made my usual CCN mango mint lime smoothie (from 2 food challenges ago) and had my morning cup of coffee, sans sugar and dairy.

The picture above is my morning snack. easy.

Rhubarb Compote

  • 4 cups chopped rhubarb
  • 1/4 cup maple syrup
  • 2 cups cherries (I used strawberries)
  1. Preheat oven to 350
  2. Line a rimmed baking sheet with foil
  3. Add your ingredients to the pan and mix around to combine
  4. Bake for 20 minutes until all is soft
  5. Cool
  6. Store in Tupperware in fridge until use

So for the overnight oats, I just used a Mason jar, 1/2 cup Quaker oats (nut free) and added 1/2 cup coconut milk with 1/2 cup rhubarb compote. Delish. Sweet. Filling. So good! And I’m good until lunch.

I’ love a good food challenge, I love being part of something bigger, I love learning about new recipes and the chemistry that happens with our bodies in the way in which we are eating. I love learning and CCN is a great teacher. Mostly, I love being connected to all of these amazing people trying to live a healthy (mind and body) lifestyle. amazing!!!

Have a great Monday!!!😍


Healthy Pancakes

Sounds like an oxymoron, right? As we were shopping this week, we stumbled upon these pancakes, which are made in a peanut/tree nut free facility. They also offer gluten free pancake mixes.

Hodgson Mill Buttermilk Multi Grain Pancake Mix is worth it! The kids cleared their plates and didn’t grumble about Mom’s “Healthy pancakes” hahaha. These pancakes contain:

  • Stone ground whole wheat four
  • oat bran
  • whole grain yellow corn meal
  • flax seed
  • buttermilk
  • cane sugar
  • baking soda
  • salt

We made the first batch, then used this recipe to thicken it up:

  • 3/4 cup pancake mix
  • Use 1/3 cup milk
  • 1 egg
  • 1 tbsp oil
  • 1 tsp baking powder
  • 1 tsp cinnamon

With the extra baking powder, they rose up and looked more like a regular pancake, rather than a flat pancake like our first batch.





Dr. Keehn’s Sunday French Toast

“Take two and call me in the morning.” — Dr. Keehn, last Sunday after making brunch.


As a healthcare provider, it’s my husbands calling to help make people feel better.  Sometimes it isn’t always easy, especially the field he has chosen.  His creative outlet is cooking. He says that one of the ways that you can ALWAYS make someone feel better is by making them something delicious to eat and I think that’s why my he likes cooking so much. Even when the medicine part doesn’t go as planned, a good meal always does! And we are grateful for that!

One of my personal favorite breakfast items is French Toast, so of course he has a special recipe for Sunday mornings. I love it, it’s his own creation and I hope you enjoy it too. The bread he uses is what we keep at home, Country Hearth, and it’s available at most grocery stores, it’s nut-free.


  • 4 eggs
  • 1 cup milk
  • 2 tbsp sugar
  • 2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tbsp Grand Marnier
  • 8-10 slices of bread


  1. Combine all ingredients in a bowl, except the bread
  2. Dredge the bread before pan frying
  3. Pan fry or use your griddle on medium/medium high heat for 3-4 minutes each side, or until golden brown and delicious.
  4. Enjoy!

We usually have a big Sunday breakfast, no matter where we are, with fresh fruit, french toast or pancakes or home made waffles and a big mug of coffee, maybe some Neuske’s bacon or turkey sausage.  Was that a run-on sentence? I love Sundays, they’re easy and the kids love the down time with Mom and Dad both at home. It’s a good day to re-set and get ready for a new week and think good vibes only.

I’m grateful for my weekend cook, it’s a nice break from the weekday hustle!