Wednesday, March 1, 2017

Ardenne Farm Gluten Free Chocolate Chip Cookies

I love baking with my Grandchildren. In this video my 3 year old Granddaughter Lily and I made Gluten Free Chocolate Chip Cookies. This was the first time I used this mix. It was by Ardenne Farm. They are easy to make and best of all are delicious.

The directions are on the box:
Ardenne Farm:

You can find me on:

Print Friendly and PDF

Tuesday, February 14, 2017

Gluten Free Chocolate Chip Banana Nut Muffins

Gluten Free Chocolate Chip Banana Nut Muffins

In a Medium bowl whisk together:
1-1/2 Cups Gluten Free Flour Blend (I used Bobs Red Mill)
1 tsp. Baking Powder
1 tsp. Baking Soda
½ tsp. Salt
1 tsp. Cinnamon

Using either a Potato Masher or fork:
Mash 3 Large Ripe Bananas on a plate

Combine in a Large Bowl with a wooden spoon:
¾ Cup Sugar
1 egg: slightly beaten
1/3 Cup Melted Butter (Cooled off a little bit)
1 tsp. Vanilla

Fold in the Flour Mixture using a Rubber Spatula. Do not over beat.

Add 1/2 cup Chopped Pecans (or walnuts)
1 cup Mini Dark Chocolate Chips

Spray Muffin tin with Cooking Spray or use Muffin Cups.

Makes 12 Muffins.

Using an ice cream scoop measure the batter into the prepared pan.
Sometimes I top each muffin with a mixture of Cinnamon/Sugar.

Bake in a Preheated 350* Oven
25 minutes or until done.

I use a Digital Thermometer. When it reaches an internal temperature of 205* your muffins are done.

Cool for a few minutes in the pan.
Remove from the Pan and cool on a wire rack.

These muffins Freeze wonderfully.


Find me on:




You Tube:
Print Friendly and PDF

Saturday, February 4, 2017

Chia Pudding and Chia Jam ~ Gluten Free ~ Dairy Free ~ Sugar Free ~ Low Carb

Hi everyone,
Here is my recipe for the Chia Pudding and Jam:
Vanilla Chia Breakfast Pudding ~ Dairy Free ~ Gluten Free ~ Sugar Free
In a medium bowl whisk together:
2/3 Cups Chia Seeds (I used Bobs red Mill)
2 Cups Unsweetened Almond Milk (Or any Milk of your choice)
1 tsp. Vanilla Extract
Whisk for 2-3 Minutes
Let sit for 10 Minutes
Whisk for about 20 more seconds
Cover the Bowl and place in the Refrigerator
Keep refrigerated for at least 4 hours or overnight, the Chia Seeds will absorb the liquid.
I do not add any sweetener to the Pudding. The fruits that I add have enough sweetness for my taste.
If your want it sweeter add some honey when your whisking it together.
In the morning spoon a serving into a bowl 
You can serve it cold or warmed up. I prefer it warm.
Top with anything of your choice
I top mine with a variety of Fresh, Frozen or Dried fruits or my homemade jam, Nuts and Seed Mix and sometimes Cacao Nibs and or Cinnamon.
I buy my Nuts and Seeds at Trader Joes. I find there prices are the best.
In a small bowl I mix together
All unsalted and roasted:
Pumpkin Seeds
Sunflower Seeds
and any nuts of your choice that have been chopped up
Unsweetened Coconut
Sprinkle on desired amount of Nut mixture and Fruit or Jam.
This makes 4-5 servings
Recipe for Chia Jam ~  Cranberry Blueberry Jam:
I add desired amount of the fruit to a sauce pan and cook over medium high heat which releases the juices and pops the Berries. If they are sticking to the
pan add a little bit of water. Using a spoon to mix.
Cook until desired consistency. Sprinkle on Cinnamon to taste, if you want it sweet add about 2 TBL Raw Honey then added 2 TBL Chia Seeds to thicken it. 
Pour into a bowl or Mason Jar and refrigerate. This can be made with any frozen berries or Peaches.
Enjoy :)

Follow me on:



Print Friendly and PDF

Tuesday, January 24, 2017

Eggplant Fries ~ Oven Baked ~ Gluten Free ~ Low Carb

These yummy Eggplant Fries have become a staple side dish in our house. They are Gluten Free and Low Carb. I bake them in the oven with just a little Extra Virgin Olive Oil which save you calories.

I hope you will give this tasty recipe a try.

Eggplant Fries ~ Oven Baked ~ Gluten Free ~ Low Carb

For 2 servings
1 Medium Eggplant
Wash and Dry
Cut off the ends
Cut into Circles 1/2” Thick
Cut each circle into Strips about 3/4” thick
Place into a large bowl

Season to taste:
Use any Spices of your choice to accompany your meal. I used
Garlic Powder
Onion Powder
Salt and Pepper
Ground Cumin
Make sure all the strips have been coated with the Seasonings

Preheat oven 425*

Right before you bake the Eggplant Fries drizzle with EVOO
Eggplant absorbs oil, its important to wait until they are ready to go into the oven before you oil them.
Only drizzle enough EVOO to lightly coat the Eggplant Strips.
I never measure.

You can bake the Eggplant fries as is or take it to the next level
Sprinkle generously with Parmesan Cheese coating all the strips.

Spread the Eggplant Fries single layer on a large cookie sheet that has been sprayed with Cooking Spray..

Bake 20 minutes
Bake until golden brown and done
Approximately another 10 minutes.


You can find me on:

Print Friendly and PDF

Thursday, January 5, 2017

My Weight Loss Journey ~ Down 115#

Happy New Year Everyone,

I haven't posted as many recipes as I normally do. I plan to start making new cooking videos and posting them here.

Last year I started my weight loss journey. I had to make major life style changes. One of them being spending less time on line and getting outdoors and exercising.

My start weight was 285 # I'm 5'11" I'm now 170#.  I do not have any pictures of me at my heaviest. Some of these photos are close to my heaviest weight.

I was having lots of health issues and needed to lose weight. I have lost 115# now. It has taken me a little over a year to lose this weight.

I began making healthy food choices. I was never a big vegetable eater. I found out that I love vegetables now. I began replacing Pasta with Zoodles and Spaghetti Squash. I replaced Rice with Cauliflower Rice. I am not on a Low Carb diet but I make some low carb choices.
I stopped eating a second dinner late at night. I started drinking lots and lots of water. I eat fruits, nuts and seeds for snack.

 I don't consider myself on any certain diet except for Gluten Free. I now make sure I eat 3 meals a day along with healthy snacks. I am never hungry.

I had knee surgery in March.. part of my rehab was riding a stationary bike. I started seeing weight loss results quickly from riding the bike.  However I got bored riding the stationary bike so I bought a Mountain Bike when my knee was strong enough. I rode pretty much daily from the end of June through  Autumn. It is now winter here in Massachusetts so I'm not riding as much. I can handle the cold,, I got good outdoor gear. I just don't feel comfortable riding on the ice or snow. So on clear days I head out for a ride. Biking has helped in more ways than just physically. It makes me so happy. I forgot how much I loved riding a bike when I was a kid. I will be using my Stationary bike through out the winter.

I go to the gym 4-5 days a week working on strength training. My muscles are very weak. I'm determined to get stronger. I also go for lots of nature walks.

I never would had imagined I would be 115# lighter a year ago.

The best advise I can share with you is.

Be kind to yourself.

There will be some days that are harder than others.. embrace them and remember tomorrow is a new day.

Do positive self talk and affirmations.

You can do this.

Try not to focus all your attention on the Goal Weight. Its one day at a time and one pound at a time.

At the beginning of my weight loss journey the weight came off faster because I had so much to lose. That is normal. You will also hit plateaus .. don't stress when that happens.

I wrote down what I ate and was able to see what was working and what wasn't working.

Find what works for you for exercise,, for me biking helped me so much and I love it.

If you need help figuring out what to eat talk to your Doctor and have them refer you to a nutritionist to get you started.

Do not starve yourself.

Don't skip meals.

Drink lots of water.

Eat food that you like and are healthy. If your forcing yourself to eat foods that don't satisfy you ,, you will end up making unhealthy choices.

Everyone losses weight at different rates.

Get plenty of sleep.

This is an example of a lunch I eat. Its chicken salad served on Romaine Lettuce in place of Bread or a Wrap.

There are lots of free great workout videos on You Tube that have helped me so much.
You can do them in the comfort of your own home with out any special equipment.

My favorite You Tuber for fitness videos is:   

Check out:  Debra Atkinson she is amazing and gives so much of herself to the community,

Recently I won a NutriBullet from Debra. This is a great way to add more fresh vegetables, fruit and protein.

She also has a great Facebook page which she shares lots of videos and does live broadcast.

I'm not a dietitian or an expert. I'm just sharing what works for me.

                                                          I'm a work in progress

Thanks for reading my blog.

Peace ~ Love and Joy
Always be humble ~ Always be kind
Brenda Bradley ~ NaturesFairy

Print Friendly and PDF

Tuesday, November 29, 2016

Gluten Fee Chocolate Peanut Butter Crunch Bars ~ Using Animal Cookies/Crackers

I make these yummy Gluten Free Chocolate Peanut Butter Crunch bars for my Son. He loves them. The original recipe calls for Graham Crackers, I wasn't able to find them. I substituted them with Gluten Free Animal Cookies. These are a no bake snack bar that are simple to make.

Gluten Fee Chocolate Peanut Butter Crunch Bars ~ Using Animal Cookies/Crackers 

2 Cups Gluten Free Rolled Oats (I used Bob's Red Mill)
1 -1/2 Cups Gluten Free Crisp Rice Cereal
1 Cup (about 3 ½ ounces) Gluten Free Animal Cookies (I used Kinni Kritter) Coarsely crushed in a food processor- Pulsing until crushed
½ tsp Salt
½ Cup Dried Cranberries
1/3 Cup Pumpkin Seeds (I used Roasted Unsalted)
2 Cups Mini Marshmallows
1 Cup Crunchy Peanut Butter
¼ Cup Coconut Oil
¼ Cup Honey
8 ounces Dark Chocolate Chips (Or any chocolate chips of your choice)

1: Line a 13x9” Baking pan with Parchment paper, leaving a 1” overhang of paper over the long sides.

2: Combine in a large bowl - Oats, Rice Cereal, Crushed Cookies, Salt, Cranberries and Pumpkin Seeds. Mix with a wooden spoon.

3: Combine in a medium sauce pan – Marshmallows, Peanut Butter, Coconut Oil and Honey. Cook over medium heat, stirring constantly, until mixture is melted and combined. Use a wooden spoon.

4: Work quickly, pour the marshmallow mixture over the oat mixture and stir well to coat. Use two wooden spoons to help mix.

5: Pour the mixture into the prepared pan and press evenly and firmly into the pan with a spatula, wooden spoon or a mini silicone roller. Cool for 20 minutes.

6: Melt the Dark Chocolate Chips in a microwave safe dish or on the stove top. Stirring every 20-30 seconds until melted. Pour the melted chocolate over the bars and spread evenly with a spatula.

7: Allow the chocolate to set in the freezer for 10-20 minutes or until hard.

8: Remove from the pan with the parchment paper. Cut into any size or your choice. 
Makes approximately 32 bars.

I store mine covered in the refrigerator because my kitchen is warm and the chocolate would be to soft. When ready to serve pull out of the refrigerator and let sit at room temperature for a few minutes.

******************************************************************** Original recipe: ********************************************************************
Print Friendly and PDF

Friday, November 4, 2016

Trader Joe's Gluten Free Pizza Crust Review ~ New Product

Trader Joe's Gluten Free Pizza Crust Review ~ New Product

I was really excited to find out that Trader Joe's now sells a Frozen Gluten Free Pizza Crust. Thanks to my friend Joanna Devoe for posting about this crust on her Instagram page.

You can find this Pizza Crust in the Freezer section at Trader Joe's. 
It cost $3.69 for a 7.75 oz package which contains 2 crust.
I followed the directions on the back of the package.
Rest frozen crust on the counter top for 15-25 minutes. 
Both my crust got cracks in them after they defrosted 10 minutes.
Remove from the packaging and lightly spray or brush with olive oil. 
Add desired toppings.
The package said to bake directly on center rack of a preheated 425* oven. 
Due to the cracked crust I baked my pizza on a pizza pan. I originally wanted to bake them on a pizza stone. I was concerned the pizza would crumble if I slide it onto the rack or pizza stone.
Bake for 10-11 minutes or until cheese is melted and beginning to brown. Mine took 20 minutes to bake.
Remove from the oven and rest 1 minute before slicing.

I am happy to say that the pizza crust held together and tasted good. I'm not sure why my crust had cracks but the end results were good.

I will defiantly buy this crust again. I think next time I will only let it rest for a few minutes just enough to separate the two crust. 

This makes a great quick gluten free pizza. The package says you can also bake it as a Crust Only Flat Bread. Which would be nice dipped in a soup.

Water, Gluten Free Flour Blend (Buckwheat Flour, Sorghum Flour, Ride Flour) Potato Starch, Olive Oil, Sugar, Xanthan Gum, Citrus Fiber, Sea Salt, Yeast, Garlic Powder, Sunflower Lecithin, Mixed Tocopherols (Vitamin E for freshness)

Print Friendly and PDF