Healthy Eating, Healthy Living, Homemaking, Recipes, Uncategorized

From the Healing Season Kitchen

Last month, we welcomed an InstantPot into our kitchen.

Honestly, pressure cookers have always scared me a bit, with stories circulating through our family history of explosions and spaghetti sauce on the ceiling. But when all of American exploded at Christmas with blog upon blog and photo after photo of happy/healthy mama’s smiling next to their shinny little cooker-bots…I BIT!

By now, I’m sure you’ve heard that probiotics are a blessing for your belly, digestion and entire system. They are healing ninjas! I want an army of them!

Mostly, I wanted to be able to push a button that says “Yogurt” and then watch a tiny little miracle happen. And THAT’S exactly what I feel has happened.


My Syrian grandma, Mary used to make her own yogurt. It was delish. Making is…GROSS, Grandma! But this…for realz, ya’ll. It’s “set it and forget it” goodness.

My husband says it’s the best he’s ever had. My son has requested I make it each week!

And…holy EASY Batman! So…if you are feeling adventurous or just want to up that pro-biotic count, this is for you.

I don’t know about YOU but for me, if it’s going into something called the “Instant Pot” it better be really, really easy. Dare I say Instant?

There are LOTS of recipes out there for homemade Instantpot Yogurt. So require boiling milk. Some require a thermometer! #aintnobodygottimeforthat. Because this is a coconut yogurt, no thermometer required! YES, LORD!

This is definitely easy.

Easy homemadecoconut yogurt

To create this Greek Yogurt textured pot of yummy, simply mix all the ingredients above (except the gelatin) together. Split the creamy goodness between your two clean ball jars and put them uncovered in your Instant Pot for 11 hours.  When your little pot sings it’s happy “I’m done” song it will read “Yogurt” on the display! That’s when you just pull out the jars, stir in the gelatin (or better yet, BLEND that goodness) and pop them in your refrigerator until they are cool.

And they are SO cool! I hope you enjoy this and thanks to the blogger at My Big Fat Grain Free Life for getting this idea started. (she doesn’t add the syrup so hers is a pure plain yogurt, while this is a tiny bit sweet)

Top with your favorites: Berries….MORE syrup? Have fun, sweet ones! Be well.

Shannyn Caldwell is a Certified Holistic Nutritionist and founder of The Healing Season: Holistic. Wellness. Community! 


Healthy Eating, Homemaking, Recipes, Uncategorized

Green Tea Shortbread Cookies-GF

I’ve recently been power watching the Great British Baking Show.

In an effort to avoid all things polital this election season, I’m…baking!

First I “perfected” my GF Cheesecake! Then, my GF sponge (to be honest, I’m still working on my perfect sponge but hey…a couple months ago, I didn’t even know what sponge WAS, so…grace)

My latest baking challenge was to make a perfect shortbread.

I found this great GF recipe from The Dirty Kitchen and worked to make it a bit healthier so I can eat stacks and stacks and consider it a wise (not only yummy) choice!

This is HER recipe

I tweaked it a bit and came up with THIS:


Once these are mixed together into a ball (it will be a little crumbly and you have to work it a bit it hold it together) cut in two and roll dough into two balls.

Refrigerate for 30 minutes while preheating your oven to 350.

Once the dough is chilled, roll into two “logs”, roll the logs in powdered sugar and slice into even pieces.

Bake 7-10 minutes.

Do. Not. Allow them to brown.

Allow them to cool ON the sheet for at least 10 minutes.

If you try to pull them off early, they WILL crumble.

So, patience, beloved.

These came out perfectly and even my gluten loving friends looooved them and so did I!

Let me know if you give this a try!

Note: These are the BEST with a green tea with milk.

Ohhhhh yeahhhhh.


Healthy Eating, Healthy Living, Homemaking, Recipes

Crazy Delicious (Gluten Free) Black Bean Brownies

I’ve got kids who DETEST it when I try to slide health into their food (something I do EVERY DAY)

So, when I made some like cheesecake with tofu or brownies with black beans, I keep it on the down low.

What happens in the kitchen, STAYS in the kitchen, right?

I just serve them up and what to discern the expression as “MMMMMMM” or “EWWWWWW”. These brownies are wheat free, gluten free and a slam DUNK every time.

Even AFTER if “spilled the beans” they are still a family favorite and one of my husband’s “love languages”

You won’t believe how EASY they are to make, how easy they are to EAT and how little guilt is involved in chowing down a pan of these brownies!

Dark chocolate black bean brownies

Yield: 10-12 servings


1 15.5 oz. can black beans, thoroughly rinsed and drained
1/2 teaspoon baking powder
1/2 cup + 1 tablespoon sugar or Xylitol
1/4 cup dark cocoa powder
3 eggs
3 tablespoons olive oil
1 teaspoon vanilla
1 teaspoon instant coffee granules or 1 shot of espresso
1/4 cup walnuts, chopped, optional
1/3 cup dark chocolate chips, more if you like


Preheat oven to 350 degrees F. Place parchment paper in the bottom of an 8X 8 pan. Grease the parchment paper. This will be your security blanket to make sure the brownies don’t stick to the pan!!

Place all the ingredients except chocolate chips and walnuts in a food processor or blender and pulse thoroughly until smooth and well combined.

Pour batter in the baking dish. Top with nuts and chocolate chips. Bake for 30-35 minutes or until the top is dry and edges begin to pull away from the baking dish. Cool completely before cutting.


Healthy Eating, Healthy Living, Homemaking, Recipes

Heavens to Betsy (Gluten Free) Carrot Cake!

My wonderful hubby asked for carrot cake for his Birthday. As I love him dearly, I wanted to make him the BEST carrot cake EVER, which means it can’t just taste good to him, it also has to BE good FOR him!

Mission accomplished! I found a great recipe on Pinterst and tweaked it a bit, taking the refined sugar out and replacing it with kinder, gentler sugars. It’s a total win and I hope your love it, too!




• 12 oz carrots, peeled and tops removed
• ½ cup of finely chopped walnuts
• 5 large eggs
• 1 heaped tsp baking powder
• ½ tsp baking of soda
• 9 oz) of almond meal
• 1 cup of maple syrup
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tsp of ground ginger

• 8oz of cream Neufchâtel, at room temperature
• 1/3 c of coconut oil, at room temperature
• ½ c agave
• zest and juice of half a lemon, or to taste
1. Grease two 8 inch round cake pans and preheat the oven to 350 Fahrenheit.
2. Grate the carrots using a food processor and remove the grated carrots from the bowl and set aside. Remove the grater attachment from the food processor and switch to the chopping attachment and add the walnuts and pulse until roughly chopped. Set aside with the carrots.
3. Add the remaining cake ingredients (except the carrots and walnuts) and process to combine. Finally add the carrot and walnuts and pulse to combine with the cake batter.
4. Divide the batter between the prepared springform pans and bake for 15 to 25 minutes. Remove from the oven and let the cake cool completely in the tin before removing.
5. To make the frosting combine the coconut oil and Neufchatel in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth and creamy. Add the agave and lemon juice and zest and beat for another 5 minutes, or until pale and fluffy. Cool in fridge while the cake is cooling.
6. Spread the frosting between the cake layers and over the top of the cooled cake.

This was the BOMB! When I make it again, I’m going to add one scoop of vanilla protein powder to rock the protein in  this healthy treat!


Healthy Eating, Healthy Living, Homemaking, Recipes

Heavens to Betsy Chia Jam

God’s blessed us with black raspberry bushes and each day this week, I’ve harvested enough to made a medium sized jar of heaven-homemade chia jam. Chai is such a boss seed that packs 5g of protein and 10g of fiber in each 1 oz serving. Plus it is full of omega 3’s and gels so it perfect for jam and puddings!


Here’s how the chia jam is made:

*2 cups of berries (whatever kind…right now I’m using black raspberries, but I’ve done it with *strawberries and blueberries, too)

*1/2 c agave


*Pour into sauce pan over medium low heat stir in 3/4 c of chia seeds

*Stir until thickened (about 15 minutes)

*Add 1/2 dropper vanilla stevia or vanilla extract (optional)

*Pour into a sterile jar and can or pour into tupperware and keep in the fridge.

Yum. A spoon full of crazy delicious, protein packed free radical fighting ninja’s for your toast.


This is the kind of jammy goodness that makes my babies lick the pan and I don’t know about you, but I love it when someone wants to lick the pan.


Let me know if you make it!

I’d love to know how it turned out at your house!