February 27th is National Strawberry Day and what better way to enjoy this delicious berry than having it covered in chocolate!

Pistachio Chewy Bite Chocolate Dipped Strawberries


4 Setton Farms Pistachio Chewy Bites
12-14 fresh strawberries, washed and dried
1 cup dark chocolate chips
2 teaspoons cocoa powder
2 teaspoons refined coconut oil
Dash sea salt
1/4 teaspoon ground cinnamon


Finely chop Setton Farms Pistachio Chewy Bites and set aside.

In a double boiler add chocolate chips over medium heat. Or fill a 2 quart pot with 1 inch water, covered with a heat-proof bowl. Place chips in bowl and allow chocolate to melt, about 5 minutes.

Whisk in cocoa powder, coconut oil, sea salt, and cinnamon. Smooth with a spatula until uniform and lower heat to a simmer.

Dip strawberries into chocolate mixture and transfer to a baking sheet, lined with parchment or wax paper. Sprinkle generously with chopped Setton Farms Pistachio Chewy Bites.

Let cool for about 10 minutes, and then transfer to refrigerator for about 1 hour to overnight to set up before serving.

Serves 4-6.

*Recipe and image courtesy of © Spork Foods, 2015.*

National Strawberry Day is February 27th! Try making this delightfully simple spread in honor of the day – perfect on bagels, biscuits, croissants, and more! Crunchies are made with just one ingredient – fresh fruit – and add amazing, nutritious flavor to homemade frosting, pancakes, cake crust and more.

Whipped Strawberry Honey Butter


1 cup butter (“Mom” prefers organic)

1 cup honey

1 teaspoon vanilla extract (“Mom” prefers Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract)

¾ cup Crunchies Strawberries


Whip softened butter in a mixer until smooth. Be sure no lumps remain.
Add honey and vanilla and mix until combined.
Add Crunchies Strawberries ¼ cup at a time and mix until butter is fluffy and pink.
Refrigerate butter until firm.
Spread the butter on your favorite bread and enjoy!

*Recipe and image courtesy of Crunchies.*

Mom” has been a fan of Weleda products for years, and their new Baby Derma White Mallow Collection is a must if you have babies or children with sensitive skin. “Mom’s” toddler has allergies and eczema, causing her skin to break out often, so this delicate skin care line is now one of the first lines of defense against dry, irritated skin!

This 100% certified natural collection is excepted by the National Eczema Association, harnesses the power of organic white mallow, pansy and precious plant oils to calm irritated skin and strengthen its natural protective barrier – perfect for mom, baby or little ones! We love that organic white mallow and coconut oil leaves the skin soft, smooth and hydrated, no matter what the weather!

Baby Derma White Mallow Collection includes:

HI-RES Baby Derma Body Lotion

White Mallow Body Lotion

This mild, delicate and unscented lotion is made from 95% organic ingredients, gently moisturizes and relieves itching from dryness for overall healthier-looking skin.

HI-RES Baby Derma Face Cream

White Mallow Face Cream

An extremely gentle face cream made from 97% organic ingredients that nourishes and calms delicate skin, creating a protective barrier from harsh environmental elements. Skin is left feeling pleasantly soft and supple!

Weleda White Mallow

White Mallow Diaper Rash Cream

Mom” is always on the lookout for a better diaper cream! This soothing cream works wonders – effectively protecting little ones from diaper rash by maintaining the skin’s moisture while alleviating itching and dryness.

The Baby Derma White Mallow Collection is available at Whole Foods Markets and usa.weleda.com.

*Company generously provided samples and images for this piece.*

French toast gets a grain-free, gluten-free, and dairy-free makeover in this delicious breakfast recipe using Mikey’s Muffins!

Those with food allergies and diet constraints understand that eliminating certain food items means that you may also be restricted from eating many of the foods you love. Dedicated to delivering wholesome and healthy products that contain a short, clean list of identifiable ingredients, the certified-paleo, low calorie, multi-purpose English muffins are gluten, dairy, soy, and grain-free.

Mikey’s Muffins French Toast


1 Box Cinnamon Raisin Mikey’s Muffins
½ cup Coconut Milk
2 each Pastured Eggs
1 tbsp Ground Cinnamon
¼ tsp Kosher Salt
1 tsp Raw Honey
2 tbsp Ghee
2 Bananas, sliced
1 cup Fresh Blackberries
½ cup Maple Syrup


Remove your box of Cinnamon Raisin Mikey’s Muffins from the freezer and place in the refrigerator the night before to thaw. Alternatively thaw on the counter the morning of breakfast.

In a large bowl whisk the two eggs together until homogenous. Mix in the coconut milk, ground cinnamon, kosher salt, and raw honey until fully incorporated.

Place a skillet on the stove and set over medium heat. Depending on the size of your pan you may have to cook your Mikey’s Muffins French toast in batches. Start by adding 1tbsp of ghee to your pan and evenly coat the pan with the melted ghee.

Dip each half of each Cinnamon Raisin Mikey’s Muffin into the pastured egg batter. Be sure the evenly coat each Mikey’s Muffin half. Do not let soak for more than 30 seconds.

After coating, place into hot skillet. Adjust heat accordingly. Do not flip until you start to see a golden brown and crispy edge around the surface of the Mikey’s Muffin that is pan side down. Once a golden edge is achieved, flip over and repeat the process. Do not flip more than once.

Once fully cooked remove from pan and transfer to a plate lined with paper towels to blot off prior to transferring to serving plates.

Repeat this process until all eight Cinnamon Raisin Mikey’s Muffins halves are cooked.

Top with sliced bananas, blackberries, and maple syrup, as desired.

*Recipe and image courtesy of Mikey’s Muffins.*

This Olive Oil Granola recipe comes from the award-winning bakery & cafe Floriole in Chicago. It is light on sugar, heavy on nutrients and chock full of flavor, making it the perfect way to start your day or enjoying as a healthy afternoon snack!

Floriole’s Olive Oil Granola


3 c. rolled oats (not quick-cooking)
1 c. pumpkin seeds (a.k.a. pepitas)
¼ c. flax seed
¾ c. grade B maple syrup
½ c. olive oil (if your olive oil has a strong flavor, use ¼ c. olive oil and ¼ c. neutral oil like grapeseed or sunflower)
¾ tsp. fine sea salt
½ tsp. cinnamon
½ tsp. ground ginger
½ c. dried cherries
¼ c. chopped dates
¾ c. toasted pecans


1. Preheat oven to 325°. Line a baking sheet with a Silpat or oiled parchment paper.
2. In a bowl, combine all ingredients except for cherries, and dates. Mix until homogenous.
3. Spread mixture onto the prepared baking sheet. Bake for 20 minutes.
4. Remove from oven and stir. Bake 20 minutes more and stir again.
5. Let the granola cool for 20 minutes. Scrape into a large bowl. When it’s cooled completely, add cherries, pecans and chopped dates. Store in a sealed container in a cool, dry place for up to a month.

*Recipe and image courtesy of Floriole.* 

Pizza crust receives a makeover using protein powder, egg whites and Parmesan cheese! Top with your favorite toppings for a guilt-free meal!

Devotion Nutrition Protein Pizza Crust


1 scoop Devotion Nutrition Angel Food Cake Protein
3 egg whites (“Mom” prefers organic, free-range eggs)
3 tbsp Parmesan cheese
1-2 cloves garlic, minced
1 tbsp basil
1/2 tsp baking powder
Pinch of sea salt and pepper


Preheat oven to 375 F.

Bake crust at 375 F for 7 minutes. Remove and add sauce, mozzarella cheese and toppings (onions and pepperoni or veggies of choice).

Bake for additional 7-10 minutes, until golden brown. Cut into slices and enjoy!

*Recipe and image courtesy of Devotion Nutrition.*

Rich, velvety and just plain amazing, these delicious red velvet cupcakes made using Lifeway Organic Plain Low Fat Kefir are the perfect sweet to enjoy on Valentine’s Day! Who are we kidding? These are good on any day of the month!

Lifeway Foods Red Velvet Cupcakes


3/4 cup Lifeway Organic Plain Low Fat Kefir OR 3/4 cup Lifeway Madagascar Vanilla Low Fat Kefir
1 3/4 cups cake flour
1/4 cup grass fed butter, softened (“Mom” prefers organic)
1 cup coconut sugar
2 Tbsp unsweetened cocoa powder (we like Dutch processed)
3/4 tsp apple cider vinegar
3/4 tsp baking soda
2 large eggs (“Mom” prefers organic, free range eggs)
3 Tbsp dark rum
3/4 tsp vanilla extract (“Mom“prefers Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract)
3/4 tsp salt
3/4 tsp apple cider vinegar
3/4 tsp baking soda
Red food coloring


1. Preheat your oven to 350°F and line two standard cupcake pans with paper (or silicone reusable) liners. You’ll get close to 18 cupcakes from this batter.
2. In a large bowl, cream the butter and sugar with an electric mixer (or a REALLY strong arm and whisk!) until light and fluffy – roughly 5 minutes. Add the eggs, one at a time, incorporating completely before adding the next egg.
3. In a separate small bowl, whisk together the dark rum, cocoa and vanilla. Add to the sugar/butter mixture and beat well. Add your red food coloring until it’s as red as you’d like.
4. Pour kefir into a liquid measuring glass and add salt. Stir until combined. Add to the kefir/salt mixture to the other liquid ingredients in three parts, alternating with the cake flour (one part kefir, mix, one part flour, mix, etc.). With each addition, beat until the ingredients are just incorporated, careful not to over mix.
5. In a small bowl, stir together the cider vinegar and baking soda. Add this mixture to batter and mix. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well-blended and the batter is smooth, again careful not to over mix.
6. Pour batter into cupcake liners until 2/3 full (careful not to overfill, as these babies rise!). Bake 20-25 minutes, or until the tops spring back when you gently touch them.
7. Cool the cakes in the pan for 10 minutes, before removing from the pan to cool completely. When cool, frost with icing of your choosing and enjoy your Valentine’s Day treat!


Cake flour: This recipe calls for cake flour, which differs from regular all-purpose flour in many ways. Most notably, it is has a much finer grain, lending to extra fluffy baked goods. Substitute all-purpose flour if you have it on hand.

Butter: We suggest using organic, grass fed butter in this recipe for taste and health benefits. Substitute other butter you have on hand, melted unrefined virgin coconut oil, or the vegetable oil of your choice.

*Recipe and image courtesy of Lifeway Foods.*

These delectable truffles are made using Lifeway Kefir, as well as other nutritious ingredients, such as almond butter, toasted almonds and dark chocolate, for a heart-healthy sweet to gift to someone special or enjoy yourself!

Lifeway Foods Truffles


1/3 cup dark chocolate chopped (“Mom” prefers Lily’s Sweets)
1/4 cup Lifeway Lowfat Plain Kefir
4 Tbs finely ground toasted almonds plus more for rolling
2 Tbs unsalted almond butter
2 Tbs raw agave nectar
1 Tbs unsweetened cocoa powder plus more for rolling
1 pinch sea salt


1. Melt the dark chocolate in a double boiler, then remove from heat and set aside.
2. In a food processor, blend together the kefir, ground almonds, almond butter, agave nectar, cocoa powder and salt. Add the melted chocolate and blend that in, too.
3. Transfer the mixture into a shallow, sealable container and refrigerate until firm (1-2 hours).
4. Prepare your rolling ingredients – roll the truffles in more ground almonds, but you could roll them in cocoa powder, too. Place your rolling ingredients in separate, small bowls.
5. Use a measuring spoon to scoop some truffle mixture – use 1 or 1 & 1/2 tsp to make nice, bite-sized truffles. Gently roll the mixture between your palms to form a ball, then roll in your almonds, cocoa powder, or whatever you’re using.
6. Refrigerate in a single layer in a sealable container, and remove from the fridge for about a half hour prior to serving.

*Recipe and image courtesy of Lifeway Foods.*

Protein powder in fudge? Yes! This protein-packed healthy fudge will be a sweet treat to make for your sweetheart this Valentine’s Day! Made with sugar-free dark chocolate (“Mom” prefers Lily’s Sweets), as well as avocado, Greek yogurt, coconut butter and Devotion Nutrition Angel Food Cake Protein Powder, this fudge is a nutritious option on a day typically filled with sugar and sweets!

Devotion Nutrition’s Protein-Packed Fudge


½ cup mashed ripe avocado (90g)
3 tablespoons honey
2 tablespoons plain Greek yogurt (“Mom” prefers organic)
¼ cup coconut butter, melted
1½ teaspoon peppermint (or mint) extract, divided
1 scoop Devotion Nutrition Angel Food Cake Protein Powder
2 tablespoons sugar free dark chocolate, melted


Place the avocado, honey, Greek yogurt, coconut butter and 1 teaspoon peppermint extract in a small blender (I use a magic bullet).

Blend until mixture is smooth and creamy. Pour mixture into a bowl and, if you still have small lumps, mash them with a spoon until the mixture is smooth.

Add the protein powder to the mixture and stir until well combined.

Evenly spoon fudge mixture into 8 mini cupcake liners, smoothing down with the back of a spoon.

Let mixture solidify in the freezer for 2 hours.

Once fudge solidifies, melt the chocolate and stir in the remainder of ½ teaspoon peppermint extract. Drizzle melted chocolate on top of each fudge piece.

Let the chocolate harden then enjoy!

*Recipe and image courtesy of Devotion Nutrition.*