Posts in Eat
The Perfect & Easy Halloween Treat

I have the perfect spooky treat for you and your kids this Halloween!

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Who doesn’t like a good ole Rise Krispy Treat? No one that’s who, because they’re delicious of course! When my girls asked me for a fun Halloween treat I cringed, I don't have a lot of time this year to spend in the kitchen whipping up a ghostly cheese cake like last year, so instead I made a batch of ooey-gooey Rice Krispy goodness.

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I like to add a hint of vanilla to mine just to give it a little somethin somthin, along with a dash of food coloring in order to give them the perfect inky vibe. For this fun little recipe I also grabbed a few toy spiders that my children had brought home from school and precariously danged around the house, in the hopes of creeping one another out. Then I sprayed them with edible gold glitter, because you know why not, it’s better than finding them in your bathroom 6 months later resulting in almost giving yourself a heart attack.

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The best part is, you can basically make them in 8 minutes flat, it doesn't get much better than that let me tell you! They’re the perfect ghoulish treat my tiny little gremlins.

Ghoulish Rice Krispy Treats Recipe


3 tablespoons butter

1 teaspoon vanilla

1 teaspoon black food coloring

Fake Spiders

1 can of gold edible spray

1 package (10 oz., about 40) Jet-Puffed Marshmallows


4 cups Jet-Puffed Miniature Marshmallows

6 cups Kellogg's Rice Krispies cereal


1. In large pot melt butter over low heat. Add food coloring and vanilla, then add marshmallows and stir until completely melted. Remove from heat. Be carful not to over heat your marshmallows, that’s how you get hard treats

2. Add Rice Krispies cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares or use cookie cutters to create fun shapes!

Best if served the same day, though they probably wont last an hour.

xo, Krystal

Also you know what makes the perfect faux vampire blood? Pomegranate Martinelli's !

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Cherry, Coconut, and Rose Ice Pops

Homemade ice pops during my childhood generally speaking meant orange juice with a cap-full of vanilla extract (if we got lucky) poured into the cold pack blue ice cube trays. Likely one of us four sisters fighting for the right of being assigned the delicate task of expertly poking the toothpicks through the carefully pressed tinfoil over the trays without tearing it which would indefinitely result in a dreaded crooked Popsicle stick.

During the summer months since having a toddler (or two) in the house I attempt to keep a stock of easily made ice pops on hand in our freezer because....honestly how much more summery can you get? A cold snack for mama and babes? absolutely. Thanks to the usual over abundance of seasonal fruit that we manage to have in our house thanks to neighbors, family, and farmers market purchases our cold treats are generally themed around whatever we've got on hand.

After my husband brought home over two pounds of cherries and promptly sat the bags in my lap after admittedly devouring at least half of them between the four of us I thought what better way to use the little sweet tarts than making a grown up version of my favorite childhood summer treat.
The smell of the warm cherries combined with the near overwhelmingly perfumed foraged drying rose petals from my mother in laws property sitting in the basket on my counter smelled like heaven itself.
Thus, this icy treat that I share with you that not only myself and my husband loved but also both of our boys surprisingly loved as well came about.

and of course my eldest wanted to poke the Popsicle sticks through the tinfoil ever so gingerly to not ruin the foil because...after all...crooked Popsicle sticks are the worst aren't they?



 What you will need: 

1 can of coconut milk

approximately 1 1/2 cups fresh cherries, pitted and chopped

1 heaping Tbsp dried rose petals (you can find these at most tea shops or online)

4 tbsp almond milk

a dash of vanilla

1-2 tsp honey (this is really to personal taste as some like it sweeter, some like it not)


Popsicle mold

This recipe makes approximately 6 smaller ice pops but can be easily adjusted for whatever amount you might want to make and also the strength of the flavors if you aren't fond of strongly floral flavored things you can cut back slightly on the amount of rose petals used! If your final mixture is too strong for your personal taste you can also add a bit more of either milk.

In a small saucepan pour almost the whole can of coconut milk and add almond milk

Turn burner onto low-med heat and warm milk until its just simmering

Add rose petals and stir slowly on low heat until petals lose most of their color and milk becomes fragrant

Strain petals and place milk back into saucepan

Add chopped cherries to milk and cook until cherries become a bit soft

Take off of heat and allow milk and cherries to cool a bit

Add vanilla and honey to taste.

Pour mixture into a blender and blend until all pieces of cherries are gone

Pour mixture into your molds and freeze until firm

Enjoy your "you cant get more summery than this" treat!

Recipe, words, and Photos by Anna Laero



Did you know sweet potato is a SUPERFOOD? The nutrient rich benefits are phenomenal, and the versatility and texture lends itself to a variety of recipes to explore: muffins and dips, baked or roasted, and offer a range of flavor between sweet and savory, which is great for NEW or experienced eaters.

And what food prep is more meal versatile than a hearty batch of hummus? A fiber rich dip for veggie sticks, pita or fresh bread, a spread for crackers, and a great base (tomato sauce alternative) for a pizza!



  • 2 sweet potatoes (baked and mashed)
  • 1 1/2 cups cooked (or canned) white beans
  • 1 tsp salt
  • 1 tsp cracked pepper
  • A pinch of cayenne
  • 4 TBS olive oil

LOAD ingredients into a food processor and blend until creamy!

SPREAD on rice crackers and top with sesame seeds, dip and dunk raw veggies, or use as a condiment for your favorite sandwich!




Pumpkin Bread

This festive, simple to make, and easy to digest bread is a recipe my mom gave me. She swears it's an old French recipe that was served to the king. We love it for the vibrant color, fluffiness, and wholesomeness. It's a perfect addition to your Thanksgiving table, a healthy snack for kids, or an easy go to treat post Thanksgiving Day and all its kitchen and travel chaos.


  • 4 cups of AP flour (we used Einkorn flour)
  • 1/2 TBSP dry active yeast
  • 15 oz pumpkin (butternut or honeynut squash are great too) roasted or steamed
  • 3 TBSP warm water
  • 1.5 tsp. salt


Whisk together flour and salt. In a separate cup mix yeast with 3 TBSP of warm water. Let sit for 10 minutes. Blend hot cooked pumpkin to make smooth purée. Mix flour, salt and pumpkin. Add yeast mixture. Mix all together very well and knead for 10-15 min. Place dough in a bowl, cover with a towel, and let rise for 2 hours. Knead again and allow to sit for another hour.

Preheat oven to 425F. Shape dough into a ball. To make the shape of a pumpkin, tie together 4 pieces of kitchen twine. Tie a knot in the middle and make 8 "rays" going out from the knot. Place the dough ball onto the twine and tie the ends on top. Don't tighten too much, as the dough will expand. Bake on a parchment lined baking sheet for 50 minutes. Allow to cool, slice, and serve!


To find more easy and tasty recipe inspiration, you can follow Liza on Instagram @cookingforgrey where she offers a variety of gluten free, paleo, and refined sugar free meal options

Handmade Poptarts


2 cups flour (I used 1 cup gluten free pastry flour, 1 cup gluten free all purpose)
pinch of salt
2/3 cup of cold butter  (I Kerry Gold unsalted butter)
2-4 Tbsp ice cold water
1 heaping cup of smashed up peeled peaches or any fruit of your choice
1 Tbsp of honey (+ more for sweeting compote filling - optional)
1 drop of Young Living Tangerine oil
The inside of a vanilla bean


Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
Prepare the compote by placing peaces, tangerine oil, and vanilla bean in a small saucepan over medium heat. Cook for 5-8 minutes with a lid on, stirring occasionally and smashing down with a spoon. Add a bit of honey to sweeten if preferred. I added 1 tsp. raw honey. Transfer to a bowl to cool.

To prepare crust, mix flour and salt in a large bowl, then cut in butter with a fork or pastry cutter until well combined.

Using a tablespoon, drizzle cold water over the mixture and mix with a wooden spoon until it starts to form a dough. I added 2-3 Tbsp - you may need to add up to 5 Tbsp. It should be moist enough to form into a ball, but not too sticky to knead. Add more flour if it gets too wet. Seriously you can't get this wrong? If you're reading this and thinking, no way! Then do what I do sometimes and just buy pie dough at Trader Joes and take all the credit. But be warned this one isn't gluten free. 

Turn onto a floured surface, shape into a disc, and then use a rolling pin to roll into a large rectangle. I find it helpful to place a sheet of plastic wrap over the dough while rolling to reduce cracking.
Cut into 12

equal squares (not rectangles) and carefully transfer each to the baking sheet.
Place about 1 Tbsp of filling onto 6 of the squares, leaving a 1/4 inch border to seal the edges. Then use your finger to dot water around the edges so the two squares stick together. Top the squares with their matching halves and then seal lightly with a fork.

Poke a few holes in the top of each, rub a tiny bit of  butter on top of each, sprinkle with raw sugar (optional) and bake for 20-25 minutes, or until golden brown.

Let cool for a few minutes, then top with glaze if desired. Not necessary, but recommended for sweeter pop tarts. I don't glaze mine but if you're a pop tart purist then glaze on.


By Cynthia Meza

Shaken Not Stirred - DIY Coffee Creamer

Just like your favorite piece of jewelry, coffee is the ultimate accessory in life for many of us, leaving us that feeling that something is missing when we don't have it.  Just like your best friend, its a necessity to have around as well as a fabulous treat.  Coffee is an art form.  Theres something magic about the methodical ritual of pouring a cup and adding what you may, packs of sugar, thick cream, a shimmy of chocolate powder, cinnamon, blended, shaken, or maybe you're the kind of person who likes it black as night. But for me, its always been about the cream.  Theres just something so sexy about the white cream uncurling into the beautiful blackness.

Over the years I found that I was putting more and more "fake" creamer into my coffee.   I say fake because it apparently takes 25 ingredients I can't pronounce to make French Vanilla Creamer.  But I was totally hooked on this creamer and it started looking like I was adding coffee to my creamer.  

I knew that this was one of those habits that I had to change, if not for my health, it was time to stop betraying my dear delicious companion: Coffee. 

So I sought out far and wide to find a homemade creamer that would be just as delish, and better for me as well as convenient for those early morning hours. 

Well folks I did it.  I mastered this creamer challenge.  I have been making this same recipe for three years now and it's still a constant. It's a favorite amongst my coffee date friends and its made for a very much appreciated gift on occasion.  Even better, I taught my husband to make it and we are never without a fresh batch of sweet, sweet coffee creamer. 

Without further ado, here is what you will need:  

That's right my friends, 3 ingredients and a fancy jar: Milk, Sweetened Condensed Milk & Vanilla Extract

Now we begin.

Pour the milk. 

This is the messy part:  One can of sweetened condensed milk, which, for the record, has only two very pronounceable ingredients (Milk & Sugar).  

2/3 of the way done!   You will notice that the condensed milk settles on the bottom quite quickly, and thats okay, we will deal with that in minute.

Now comes the magic. The Vanilla Extract.  How much you ask? Well I ask you how much do you love vanilla? 3 teaspoons will give it a nice hint of flavor amidst the sweetness.  But for my husband, who loves vanilla we might get crazy, throw in a few tablespoons and it is still really tasty. 

I also have these fun combinations of extracts that I do from time to time:

  • Almond & Coconut
  • Just Almond
  • Just Coconut
  • Peppermint
  • Almond Vanilla
  • Vanilla Coconut
  • Hazelnut

Do you see where I’m going with this? Vanilla is the overall winner and you can get a nice sized bottle at costco for under $10, which will last you a long time.  

Now shake, vigorously. 

Wallah!  Crazy good creamer.  

Practical tip:  It took me a year to figure out that while mason jars are super hip, they are kinda sloppy for that a.m. coffee pour.  This practical little container was $3.00 at the local grocery store and has helpful measurements.


  •     16 oz milk of choice
  •     14 oz can sweetened condensed milk
  •     Vanilla Extract, to taste

Add all of the ingredients to your jar of choice and shake it up really good. I have found that adding the milk before the condensed milk makes for an easier blending process. 

I hope you love it as much as I do!

Recipe contributed by Kelly Estrella, KiniMama