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Mar 082014

Fruit and Yogurt Banana Waffle Tacos Banner

Would you like to try something new for breakfast? @TacoBell recently announced that they we’re going to be coming out with a new breakfast line, including what looks like some delicious breakfast #WaffleTaco’s. Not only do they look yummy but they we’re also a challenge. Why? Well Taco Bell is off limits if you’re Celiac. The only item they have that is gluten free is a salad, and a girl can’t live on salad alone.

The challenge was to create a breakfast waffle taco that was gluten free, full of flavor and healthy for the whole family. I decided to make two versions of healthy waffle tacos. The first one is a fruit and yogurt banana waffle taco which is light and brimming with fresh fruit.

Fruit & Yogurt Banana Waffle Tacos left

Just look and all that yumminess! These healthy waffle tacos are so easy to make. Just pick up your favorite gluten free pancake mix and add a mashed up ripe banana to it before cooking it in your waffle pan. You will want to cook your own gluten free waffles from scratch because the frozen boxed ones are to crumbly to fold.

Next you will want to assemble the waffle taco.

*Place your waffle in a container that will hold your waffles slightly folded. Taco holders work great for this.

*Add a teaspoon of your favorite yogurt to the inside bottom of the taco. We used Organic Brown Cow Maple Yogurt.

* Add your favorite sliced fruit. We used strawberries, blueberries, raspberries, bananas & pineapple.

*Next drizzle more yogurt on top of the fruit

*Top with a sprinkle of dark mini chocolate chips (optional) but why not?

Then eat and enjoy. These really went over well. Everyone loved them ,and you can feel good about feeding them to your family.

Want something a little more hearty? Then try our second recipe, Huevos Rancheros Cornbread Waffle Tacos. With a sweet cornbread waffle they can really satisfy bigger appetites.

Huevos Rancheros Cornbread Waffle Tacos Banner

Huevos Rancheros Cornbread Waffle Tacos are easy to make. Simply mix up the cornbread waffles and while they are cooking get your other items ready. We added a little fried potatoes and scrambled eggs to ours.

*Put waffle mix in waffle iron to cook

*Slice 1 potato and fry on medium in a little coconut oil

*When potato is done use the same pan and leftover oil to cook your eggs

*Place cooked waffle in taco holder

*Add scrambled eggs or fried egg to inside of cornbread waffle

*Put fried potato on top of egg

*Add shredded cheese

*Top with salsa and sour cream

Both recipes we’re wonderful but my families favorite was the cornbread waffles by far. Even the next day, they wanted the leftover cornbread waffles with fruit and yogurt for breakfast. They really do make a beautiful gluten free waffle you can serve with whatever your favorite toppings might be.

I hope this gives you some inspiration for a wonderful gluten free breakfast waffle. What are your favorite waffle toppings? I would love to see what you come up with and maybe eventually even more fast food restaurants will come up with more gluten free options but until then we can always think outside the box and come up with our own yummy versions.

Much happiness & abundance,

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Gluten Free Cornbread Waffle Tacos


  • 1 cup gluten free cornmeal
  • 1 1/2 cups gluten free corn flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp xantham gum
  • 1/2 cup maple syrup
  • 1/2 cup sour cream
  • 1 egg
  • 1/4 cup melted butter
  • 2 cups coconut milk


  1. Mix dry ingredients together in medium bowl
  2. Add wet ingredients mix well
  3. Spray waffle Iron with coconut oil
  4. Pour in recommended amount of dough into waffle iron
  5. Cook until lightly golden brown
  6. If making waffle taco's
  7. Place waffle in taco holder
  8. Fill with desired fillings

Mar 032014

Fruit Melody Crumble Banner

My Fruit melody crumble with caramel sauce is sweet and delicious. If you’ve never made a fruit crumble recipe before, you will love how easy it is to put together. The hardest part is waiting for it to bake while the sweet smell fills your house. Trust me. After you’ve made one of these fruit crumbles you will be adding it to your book of handy dandy dessert recipes. It’s that good.

I used a mixture of apples, pears, cranberries & blueberries for this recipe, but you can adjust the recipe to suit your taste. The best part of a fruit crumble for me, is being able to use up any fruit that is getting too ripe, like the pears I used in the recipe. I also added frozen blueberries that I had forgotten about. They we’re stashed behind a pile of squash in the freezer. Don’t ask me how they got there. I personally think that sometimes I have little helpers (other’s may call them gremlins, fairies or elves). I am not under any circumstances admitting that I have senior moments. No sir, not me!

Gluten Free Fruit Melody Crumble

To make the fruit melody crumble with caramel sauce you will need to peel and cut up your apples and pears. Combine all your fruit in a bowl adding in the cranberries and blueberries. Then pour into a 10 x 10 baking dish.

I zest an orange over the fruit at this point. In the empty bowl mix all your dry ingredients. Add melted butter and mix. Place crumble mixture on top of your fruit and bake. That’s it. Really easy.

Carmel sauce on fruit melody crumble

After your fruit crumble is done baking you can eat it just the way it is which is delicious or you can add the optional caramel sauce and fresh whip cream. If you add the caramel sauce and whip cream this recipe taste more like a rich bread pudding. My husband loved it. My son and I loved it as well but couldn’t eat that much of it because it was so rich and filling.

The caramel sauce is quick and easy to whip up and only takes 5 ingredients. Make sure you don’t skim on this part. You really want real butter, organic heavy cream, real vanilla & brown sugar to get a rich flavorful caramel sauce. If you’re worried about calories just don’t put as much on your fruit crumble. After all you don’t have to drown it to get the rich flavor. That is unless you want to.

Fruit Melody Crumble with whip cream

As always this is a gluten free recipe. Enjoy!

Much happiness & abundance,


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Fruit Melody Crumble with Caramel Sauce

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 9


  • 4 Apples
  • 2 Pears
  • 1/2 cup Cranberries
  • 1 cup Blueberries
  • Zest of 1 Orange
  • 1 cup gluten free old fashioned oats
  • 3/4 cup sugar
  • 1/3 cup any gluten free flour blend
  • 1 tsp gluten free cinnamon
  • 1/2 cup melted butter


  1. Peel and chop apples and pears
  2. Mix together in medium bowl with cranberries and blueberries
  3. Pour into 10 x 10 baking dish
  4. Zest orange over fruit
  5. In same bowl mix together dry ingredients
  6. Add melted butter into dry ingredients and stir
  7. Place crumble mixture on top of fruit
  8. Bake @ 350 degrees for 50 to 60 minutes till bubbly
  9. Serve warm by itself or with optional caramel sauce and whip cream
  10. Caramel Sauce
  11. 1/2 cup of butter
  12. 1/2 cup of brown sugar
  13. 1/2 cup organic heavy cream
  14. 1 tsp vanilla
  15. pinch of salt
  16. Combine all ingredients in a medium saucepan
  17. Over medium high heat heat everything while stirring with whisk
  18. Heat till bubbly and starting to thicken
  19. Caramel sauce will thicken even more when cooling

Feb 232014

Citrus Roasted Chicken with Sweet Potatoes and Pears

I love a good roasted chicken with stuffing and gravy. But when I noticed that I had a lot of extra pears, lemons and oranges the other day, I decided to shake things up a bit with a citrus roasted chicken. The result was beyond tasty! With caramelized sweet potatoes, pears and oranges. Our family now has a new found favorite roast chicken dinner.

I normally have leftovers from our roast chicken that I use later for soups and such, but not this time. The other thing I must mention is the smell….it just fills the house with the most amazing fragrance of the citrus caramelizing. Maybe that had something to do with the fact that there were no leftovers afterward.

citrus roasted chicken with sweet potatoes and pears

The best part of this recipe is that it’s really easy, though it looks very impressive, if your having guests over for dinner. To start just peel your sweet potatoes and slice your pear, orange and one lemon. Place in a medium bowl. Next mix your oil with your spices and pour over the potatoes. Mix well. Pour in the bottom of your roasting pan.

Now remove the giblets from the chicken, rinse and pat dry. Place on top of the vegetables folding the wings under the bird. Cut the other lemon in half and place inside the chicken with 4 cloves of garlic. I used the oil that was left in the bowl to put on the outside of the bird. To dress him up a bit, since he’s coming to dinner. Then just place your chicken in the oven and let it do the rest of the magical work.

Side of roasted chicken

You can easily make this dish gluten free just by making sure the spices you add are free of gluten. I use “McCormick Organic Spices”. I find it’s always safer to call the spice companies and check. Some brands I thought for sure would be gluten free process their spices on the same equipment with wheat products.

I hope you enjoy this Citrus Roasted Chicken recipe as much as my family and I did. Please leave a comment and let us know how it turned out for you.

Much happiness & abundance,


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Citrus Roasted Chicken

Rating: 51

Prep Time: 15 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 2 hours

Yield: serves 6


  • 1 4 to 5lb organic whole chicken
  • 4 cloves of garlic
  • 2 lemons
  • 1 orange
  • 2 large sweet potatoes
  • 1 large pear
  • 1 Tbls Italian seasoning
  • 1 tsp onion powder
  • 1 tsp ground garlic
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1/4 cup of olive oil


  1. Preheat oven to 450 degrees
  2. Peel and slice sweet potatoes, pear, orange and one lemon. Place in a medium bowl.
  3. Mix oil with your spices in small bowl.
  4. Pour over the potatoes leaving a tiny bit of oil in bowl.
  5. Mix well
  6. Place potatoes in the bottom of 9x12 roasting pan.
  7. Set aside
  8. Remove giblets from chicken, rinse and pat dry.
  9. Place on top of potatoes folding wings under bird
  10. Cut other lemon in half and place both half's inside chicken
  11. Add 4 garlic cloves to chicken cavity with lemon
  12. Tie legs together.
  13. Use remaining oil mixture to rub on the outside of chicken skin
  14. Place on middle rack in oven and roast at 450 degrees for 1 hour 45 minutes or until done
  15. Remove from oven
  16. Let stand 15 minutes before slicing


Feb 112014

Gluten Free Banana Chocolate Muffins Banner

One of my favorite things to do is whip up a quick batch of gluten free banana chocolate chip muffins for the family. My four year old just loves them, and it’s a great way to use up over ripe bananas. I also like that the muffins can be frozen for later use.

If you’re new to the gluten free lifestyle, it helps to freeze your bread products, if you don’t eat them right away. Without the gluten, breads just don’t last as long. So, we have a few fresh hot muffins right out of the oven with butter and honey, and the rest we freeze. Then when we need a quick snack, or breakfast, I just pop them in the microwave for a minute and voila….instant yummy goodness.

Gluten Free Banana Chocolate Muffins

This gluten free banana chocolate chip muffin recipe is really easy, and I’ve included my all purpose flour mix recipe that I use in them. You can substitute another all purpose flour mix if you would like. Just make sure it doesn’t have the xantham gum already added.

I love using lemon oil in my muffins. It gives them a luscious flavor that you just don’t get with other oils. But you can use whatever lighter oil you have on hand. Between the coconut milk and lemon oil you have a match made in heaven.

Ban choc chip muffins

Lastly, I like to spray my muffin tin with coconut oil. I find that the muffins come out smoother, and more intact than when I used cupcake liners. I hope you enjoy this recipe as much as my family does. What’s your favorite muffin recipe?

Much happiness & abundance,


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Gluten Free Banana Chocolate Muffins

Gluten Free Banana Chocolate Chip Muffins

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 16 to 18 muffins

Serving Size: 1 muffin


  • 3 mashed bananas
  • 2 eggs
  • 1 cup coconut milk
  • 4 Tbsp of lemon or olive oil
  • 4 Tbsp of organic sugar
  • 2 1/4 All purpose gluten free flour
  • 4 tsp gluten free baking powder
  • 1 tsp xantham gum
  • 1 tsp salt
  • 1/2 cup chocolate chips
  • All Purpose Gluten Free Flour Blend
  • 1 cup white rice flour
  • 1 cup sorghum flour
  • 1 cup tapioca flour
  • 1 cup arrowroot flour
  • 1 cup coconut flour
  • Mix together well. Store in fridge or freezer to keep fresh


  1. Preheat oven to 425
  2. Lightly spray muffin tin with coconut oil or line with cupcake liners. Set aside
  3. Mash bananas in large bowl.
  4. Add eggs, coconut milk, oil and sugar and mix together with bananas. Set aside
  5. In small bowl add all dry ingredients together and lightly mix with fork.
  6. Mix dry ingredients into banana mixture by hand or with mixer on medium speed.
  7. Stir in chocolate chips.
  8. Fill muffin tins 2/3 full
  9. Bake for 17 to 20 minutes or until golden brown.
  10. Cool 10 minutes and remove from pan

Jan 282014

Chocolate Lovers Horzontal Banner

If you love chocolate as much as I do, then you’re going to love our chocolate lovers’ Valentine’s day roundup. We’ve gathered over one hundred delicious chocolate recipes from some of the top food bloggers, and posted them all in one place. Making it easy to indulge your chocoholic craving, or serve up a chocolate treat for someone you love this Valentines Day. Simply click on any image to go to the recipe.

A special thanks to all the wonderful bloggers who gave us links for our chocolate lovers’ Valentine’s Day roundup.

May your Valentine’s Day be filled with abundance & love


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Jan 182014

Chocolate Dipped Lemon Shortbread banner

I’ll admit it I ate way too many of these chocolate dipped lemon shortbread cookies. Be warned they are addictive. These gluten free cookies have a fantastic texture that just melts in your mouth. Yes they are a little more work but well worth it. Make them for Valentines Day or anytime you need a dessert that will impress.

A few tips to make things easier; Leave yourself extra time for making these cookies as they need to be chilled for at least an hour before cutting and baking. Alternately, you can chill them over night in the fridge, and bake them the next day.

Use parchment paper to line your baking pans. Parchment paper makes removing the cookies a breeze and clean up a cinch.

I used my all purpose flour blend in this recipe but if you have a favorite flour mix go ahead and use it. This may however change the texture and taste of the cookies so I’ve included the recipe for the flour blend as well.

Chocolate Dipped Lemon Shortbread Cookies

The chocolate dipped lemon shortbread gluten free cookies store extremely well in the freezer if you want to prepare them ahead of time or just store some for a later treat.

I hope you enjoyed our newest recipe. Stay tuned for our “100 Best Chocolate Lovers Valentines Day Recipe Roundup” coming soon!


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Chocolate Dipped Lemon Shortbread

Rating: 51

Prep Time: 2 hours

Cook Time: 14 minutes

Total Time: 2 hours, 14 minutes

Yield: 2 dozen cookies


  • 1/2 cup earth balance spread or butter
  • 1/4 cup organic sugar
  • 1 1/2 tsp vanilla
  • 1 cup all purpose flour blend (see attached recipe to make your own)
  • 1/4 tsp xantham gum
  • 1/8 tsp salt
  • 1 tsp grated lemon rind
  • 1/2 tsp lemon juice
  • 1/2 cup melted "Enjoy Life" chocolate chips (optional)
  • 1/2 cup of shredded coconut for sprinkles (optional)
  • All Purpose Gluten Free Flour Blend
  • 1 cup white rice flour
  • 1 cup sorghum flour
  • 1 cup tapioca flour
  • 1 cup arrowroot flour
  • 1 cup coconut flour
  • Makes about 5 cups. Store in air tight container in your fridge. Use in recipes like regular flour just add xantham gum to the recipe as well. Not for yeast breads! Great for pancakes, muffins, biscuits, cookies etc.


  1. Cream butter, sugar, vanilla and lemon juice together in large bowl with electric mixer.
  2. Mix together flour, xantham gum, salt, and lemon rind in small bowl
  3. Add flour mixture to butter mixture mixing until soft dough is formed.
  4. Drop dough by tablespoons across a sheet of plastic wrap. Fold plastic wrap over dough and form a 1 inch log by rolling back and forth on counter top. Close ends of plastic wrap and flatten ends.
  5. Chill dough for one hour or overnight in fridge.
  6. Preheat oven to 350
  7. Place parchment paper in pans or spray with cooking oil
  8. Unroll plastic wrap from dough and using a sharp knife slice thin slices of dough and place cookie dough rounds 1 inch apart on cookie sheet.
  9. Bake in center of oven 12 to 14 minutes
  10. Do not brown cookies! Cookies should be light & golden in color.
  11. Cool completely.
  12. Melt 1/2 cup of chocolate chips in microwave until melted about 1 minute. Stir
  13. Dip cookies in chocolate and lay on parchment lined cooke sheets
  14. Sprinkle with coconut or your choice of sprinkles.
  15. Place cookie sheet in fridge or freezer to help chocolate harden.
  16. Store cookies in an airtight container in fridge or freezer for best results.
  17. Apx 2 dozen cookies

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Dec 182013

Quinoa Chicken Soup Recipe

Nothing is better at our house on a cold winters day than my gluten free quinoa chicken soup. I pack this soup with as much nutrition as I can, to fight the flu in cold season and keep my family healthy all year long. Even if you’ve never made homemade soup before, you will love how quick and easy this recipe is.

One of the things that makes this soup special is my own home made chicken bone broth. My son and I are both celiac, so this adds an extra punch of nutrition. You can add store bought chicken broth if you don’t have time to make your own. of course, it’s always best to try to buy organic, so you’re not putting toxins in your tonic.

Chicken quoina soup with sweet potatoes

The other special ingredient I add to my quinoa chicken soup is sweet potatoes. This adds a rich, unique flavor to the soup. You can substitute white potatoes if you would like. Scroll down the page for the printed recipe.



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Quinoa Chicken Soup

Quinoa Chicken Soup


  • 1/2 chopped onion
  • 2 sliced carrots
  • 2 sliced celery
  • 2 tbls olive oil
  • 2 cups chopped chicken
  • 1 tsp minced garlic
  • 1 sliced sweet potato
  • 1/4 cup sliced mushrooms
  • 1 can organic beans
  • 1/2 cup quinoa
  • 32 ounces chicken broth


  1. Saute onion, carrot and celery in 1 tablespoon of olive oil until onion is transparent in large sauce pan. Remove from pan
  2. Saute chicken, garlic and mushrooms in 1 tablespoon of olive oil in same pan.
  3. Rinse 1/2 cup of quinoa in cold water add to large sauce pan
  4. Add gluten free chicken broth and rest of vegetables to pan
  5. Heat on high to boiling then reduce heat to simmer
  6. Simmer for 1 hour or until cooked
  7. Dress up your soup by adding different ingredients.
  8. Try adding shallots or leeks.
  9. Wine or gluten free beer.
  10. Add exotic spices for a more spicy soup
  11. Switch out the meat and add beans for different flavor combinations

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Nov 102013

Spiced Orange Cranberry Sauce Banner

Thanksgiving is almost here so I thought I would share one of my favorite family recipes my spiced orange cranberry sauce with you. If you have never made your own homemade cranberry sauce you are in for real treat and it is much healthier than the high fructose corn syrup version in a can.

If you are into canning you can make a bigger batch of the spiced orange cranberry sauce and bottle it so you have it around all year long. Just ladle the hot cranberry sauce into hot jars, leaving 1/4 inch head space. Add your seal & ring and process for 10 minutes in a boiling water caner. By the way spiced orange cranberry sauce looks fantastic in a gift basket.

First you will want to gather your ingredients and wash your cranberries.
You will need 3 cups (12 ounce) of fresh or frozen cranberries
1 cup of sugar
1/2 cup of orange juice
1/2 cup of water
1/4 tsp of cinnamon
1/4 tsp of allspice (optional)
1/4 tsp of grated orange rind

cranberries for cranberry sauce

Let me tell you a secret. I just use one orange. I grate the rind all the way around it first and throw it into my saucepan. I then cut the orange in half and squeeze out all the juice I can into a measuring cup and fill it up the rest of the way with water to equal one cup of liquid.

Getting ready to make cranberry sauce

Put all you ingredients in a medium deep saucepan and bring to boil. Boil gently until the skins pop on your cranberries. Then remove from heat. This will take about 10 minutes or so. Pour into your favorite bowl or container and store in the fridge. Makes about 2 1/2 cups

Finished cranberry sauce

The best part about this recipe is how good it smells cooking. Makes the whole house smell like the holidays are here! Hope you enjoy this family recipe. I’ve added the printed recipe at the bottom and added some links to our new line of holiday invitations.

Many Blessings

Faith Gauthier

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Spiced Orange Cranberry Sauce

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2 1/2 cups


  • 3 cups (12 ounce) of fresh or frozen cranberries
  • 1 cup of sugar
  • 1/2 cup of orange juice
  • 1/2 cup of water
  • 1/4 tsp of cinnamon
  • 1/4 tsp of allspice (optional)
  • 1/4 tsp of grated orange rind


  1. Rinse cranberries and set aside
  2. Add all remaining ingredients in medium saucepan and bring to boil
  3. Add cranberries and boil gently till skins begin to pop
  4. about 10 to 15 minutes.
  5. Remove from heat and let cool
  6. Store in Fridge.
  7. Makes 2 1/2 cups of cranberry sauce

Nov 082013

Homemade Cough Syrup

Last year Ken caught a really bad cold with a cough, since we have been trying to go more organic and natural for our health I came up with this homemade cough syrup.

The honey will help to soothe the throat and the thyme is a powerful antimicrobial.
Ginger is a natural decongestant, anti-inflammatory, anti viral, and anti-histamine.
Cloves for natural pain relief and Lemon to help loosen congestion and prevent dehydration
Coconut oil for the antibacterial and antiviral properties.

When you heat this recipe in a pan just heat it enough to melt the oil and mix together. Then remove from heat. You don’t want it to get to hot or you can kill the benefits you get from your raw honey.

(Disclaimer)That being said I am not a doctor or claim to be one so if you’ve had a really bad cough or your symptoms persists please go to a doctor.

Also this recipe calls for raw honey. Never give a child under one raw honey.

So the best part this worked like a charm for Ken. His cough quieted down and he could sleep through the night again.
I didn’t catch the cold so I didn’t have a chance to try the cough syrup. But Ken said the flavor was better tasting than most of the stuff you get in the stores and hey at least you can pronounce what is in it 🙂

Cough Syrup


  • 1 cup raw honey
  • 3 cups water
  • 6 tsp ginger
  • 5 tsp thyme
  • 3 tsp cloves
  • 2 tablespoons of coconut oil
  • Juice from one lemon


  1. Heat coconut oil till melted in saucepan. Add other ingredients just till blended and remove from heat. You don't want to get your honey to hot or it will kill the beneficial properties.
  2. Strain if you would like then store in a container in the fridge for up to 2 months.
  3. Dosage up to 2 tablespoons up to 4 times a day. Less for kids
  4. Warning: Don't give to kids under one because of raw honey

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Oct 142013

Gluten Free Fall Harvest Chocolate Bars

It’s that time of year when I want to curl up with a hot cup of tea and a special treat like my gluten free fall harvest bars and watch all of nature getting ready for winter. The neighborhood squirrel that is always coming to check out our backyard, knocking off the feeder off the wall so he can better get to the treasure inside. The geese flying over our home and all the little birds that come to the bird feeder daily.

You can feel a slight chill in the air as the leaves are changing the wonderful colors of russet browns, ruby reds, canary yellows and spicy orange. What a wonderful time of the year for celebrations and family gatherings. The perfect time to make something special for your family and friends.

I must forewarn you about these harvest bars they are additive with the luscious flavors of chocolate, cranberry and orange and the added crunch of rice krispies and granola except them to disappear faster than the leaves falling from the neighborhood trees.

Gluten Free Fall Harvest Chocolate Bars

The bars are easy to make and you can substitute any granola or rice krispie type cereal that you like. I have included links to the brands that I use to make it easier for you should you want to follow the recipe exactly. Scroll to the bottom of the page to print out the recipe.

May your fall be filled with much abundance & love 🙂

Faith Gauthier

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Gluten Free Fall Harvest Bars

Gluten Free Fall Harvest Bars


  • Chocolate Rice Krispie Bars
  • 3 Tablespoons butter
  • 1 10 ounce package of regular marshmallows
  • 6 Cups of chocolate rice krispies
  • 1/3 Cup peanut butter or nut butter
  • Granola Topping
  • 2 Cups cranberry orange cashew Bakery on Main Granola
  • 1 Cup dried cranberries
  • 1 Cup melted chocolate chips
  • 1 Tablespoon of coconut oil


  1. In large saucepan melt butter over low heat
  2. Stir in marshmallows and continue stirring until melted
  3. Remove pan from heat
  4. Add peanut butter and stir until blended
  5. Add rice krispies stir until well coated
  6. Using wax paper or a spatula coated with non stick spray press mixture evenly into a greased 13x9x2 pan
  7. Granola Topping
  8. While still warm sprinkle with 3 cups of granola and 1 cup of cranberries pressing granola slightly down into rice krispies bars
  9. Melt 1 cup of chocolate chips with 1 tablespoon of coconut oil or shortening and pour over top of granola.
  10. Cover and put into fridge until chocolate has hardened
  11. Cut into 2 inch squares and serve

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