Cornish Game Hens

I only made a couple of adjustments to this recipe. I stuffed the hen with garlic and I added rosemary to the basting broth. I then let the broth sit for about 30 minutes before using it.

The bird came out of the oven flavorful, moist and delicious!

cornish game hen
Photo by Jean Ann

 French Almond Flour Crepes

These are so easy to make you’ll wonder why you hadn’t tried them before:)

I did puree up some frozen strawberries and I mixed the strawberries with cream cheese since I didn’t have any coconut cream on hand.

*She also has a recipe for avocado chocolate cookies I’d like to try*


10-Minute Hummus

I love to munch on beet chips sometimes and normally I buy hummus at the store, but this time I wanted to try my hand at making hummus, again. I still can’t get it quite as smooth as I’d like. It may be time to buy a new blender!

I did use smoked paprika instead of cayenne pepper

Photo by Trent Lanz and styling by Alicia Buszczak
Photo by Trent Lanz and styling by Alicia Buszczak

Fruit & Mint Salad


I’m a big fan of buying frozen fruit. I can use it on a whim and it doesn’t go bad if I forget about it. Using frozen fruit for a fruit salad was a new experience for me, but the salad came out sublime.

Minty Fruit Salad

  • 1lb frozen Mango, blueberry, and strawberry frozen fruit blend
  • 2oz raspberries
  • 1/3 cup packed mint, chopped (NOT 1/4 cup chopped mint)
  • 1/4 cup fresh lime juice
  • 4 Tablespoons honey


Defrost frozen fruit in the refrigerator overnight.

Mix the defrosted fruit in a large bowl once defrosted add and mint.

Stir together the lime juice and honey in a small bowl (it takes a few minutes to get the honey to dissolve in the lime juice, then pour over fruit and berries. Gently stir the ingredients together and place in the refrigerator for at least 15 minutes before serving. The longer the mixture sits the better the salad gets.


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