Saturday Shenanigans


What is a clean eaters dream you ask?? {Uhm…besides a personal chef..}  A place to go to buy all sorts of fresh fruits, veggies, meats, honey… need I go on?

I was thrilled to be at the first day of our local farmers market! Blake and I strolled around -bright and early- checking out all of the great steals and deals! There was everything from fresh flowers and coffee to the best meats and produce you can find in our area! People were handing out samples and reciting their respectfully rehearsed spiels all around us and I was consumed! I was ready to bargain, ask questions, and find out who we will be purchasing from for the remaining market season. There was live music playing on the stage and the crowds were almost overwhelming but Blake and I kept it together long enough to meet some really nice people and buy some awesome goodies!! 

What we walked away with:

A big jar of local raw honey 

A jar of homemade salsa

The BIGGEST zucchini I have ever seen

A bag of potatoes {Ready for some Shepherds Pie}

& a yummy treat for all my hard work– I found a local chocolate maker that focuses on making raw healthy chocolates! … Now I have a recipe of my own for homemade chocolates … but that doesn’t mean I can expand my palate and enjoy a taste of someone else’s masterpiece! 

I was overall very satisfied with my findings! Can’t wait for next Saturday 🙂 


National Hamburger Day!

Today is


Cow (Swiss Braunvieh breed), below Fuorcla Ses...

Cow (Swiss Braunvieh breed),  (Photo credit: Wikipedia)

We eat hamburgers on a regular here in the Cox casa! My latest and greatest is a grass fed all beef burger, topped with bacon & with {buns} of grilled pineapple! Sounds delicious, right?!

What are your favorite allergy-free toppings or your favorite clean eating burger?


Pumpkin Chocolate Chunk Bars

Pumpkin Chocolate Chunk Bars

1 cup brown rice flour

1/2 T ground pumpkin pie spice

-or apple pie spice- or get creative and mix the two!

1/2 t baking soda

1/4 t sea salt- fine

1/2 cup coconut oil- in its hard state

1/4 cup 100% pure maple syrup

1/4 cup + 1 T unsweetened applesauce

1 t vanilla extract

7 oz (about half of a 15oz can) of organic pure pumpkin puree

1 handful Enjoy Life Chocolate Chunks

Preheat oven to 350. Line a medium-sized baking dish* of choice with aluminum foil so that the foil hangs over the edge.

Whisk together the flour, pumpkin or apple pie spice, baking soda and salt in a bowl and set aside.

In an electric mixer bowl add your coconut oil and maple syrup. Mix for a couple of minutes on medium/low-speed until smooth. {It takes a moment for the two to blend well.}

Add the applesauce, vanilla, and pure pumpkin and continue mixing on medium speed. Scrape down the sides of the bowl to be sure to incorporate all the ingredients and continue mixing.

Once mixed add in your dry ingredients and let mix until just combined. Scrape down the sides of the bowl and mix again.

Add in your chocolate chunks by folding them in with your spatula.

Pour batter into the prepared baking dish and bake for around 35-40 minutes. Check for doneness by inserting a butter knife into the center – if it comes out clean your bars are done- if it comes out chocolatey then you hit a chocolate chunk and you need to move a little to the left and check again!

This step is very important because you are working with a different type of flour and the texture is different– Let COOL for an hour before pulling these out with those extra foil pieces. {I know this will be hard but it will be worth it! …Ok, ok taste a little with a spoon, but you will see how it is very crumbly when fresh out of the oven.} Once cooled and you have pulled them out of the dish, set on the counter and cut into bars. Serve and enjoy! 🙂

*This recipe can be doubled and put into a 9×13 in baking dish but I have had the best results making this as a smaller batch.*

I tried to get a picture before but it was too late… these go THAT fast!!!

I tried to get a picture before but it was too late… these go THAT fast!!!


..Ok Ok, we aren’t that hungry! I did manage to save a few to put in the fridge for the rest of the week 🙂

Enjoy these guilt free, allergy free & clean treats on your next cheat day when that urge to go to your local cupcake shop hits you! Then sit back and be proud of yourself for keeping it clean, home-made, and safer! — & If your feeling froggy maybe leave me some feedback :)– Jenn


Another quick shot before operation DEVOUR

Just A Banana

Did you know that food companies are not required to label their products with: “made in the same facility as” or “may contain”? That those who do that, do it voluntarily!

So it leaves us parents of children with food allergies (or anyone with food allergies) the job of finding out for ourselves.

What I do with any and all pre packaged food I bring into my home is call the company or email the company to get a direct answer on the exact product. (For example the unsweetened cocoa I use to make desserts)

Many of you may think that is a little extreme…. And your right! But you’re also wrong. My sons life is very important to me, and when he is this young it is my responsibility to keep him safe and out of harms reach. So I would do just about anything to keep him safe. So for that reason, I wouldn’t say that calling the companies is extreme at all.

It’s when your pantry is so jam packed with processed and pre packaged foods that all that calling and email seems a bit extreme. Who has time for all that? I certainly don’t. And I could think of a thousand other ways I would rather be spending my time… Like playing with my sweet toddler or reading him a story…. I may even find time to paint my toes!

This, my friends, is only one of the reasons my family eats clean (besides its over all health benefits)! So when I go into my fridge to get a snack for my son, he can eat it assured that there is no hidden allergen ready to take him down. When I grab him a banana {his fave snack} I know what he is eating is just a banana:)

So, you choose! There is a long list of beneficial reasons to start eating clean. Bring on the snarky comments and the crazy looks… Me and my family are proud to admit we are of the clean eating population!

Thanks for reading-
Jennifer 🙂

Sweet Potato & Chicken Stew





This was a perfect crockpot stew for yesterday’s cold and rainy weather:)

It takes a little early morning prep, but its well worth it to be able to relax the rest of the day… Or entertain a 15 month old!

A few of my go-to brands

A few of my go-to brands

What you need-
3-4 boneless skinless chicken breast
1/4 c water
1 large organic sweet potato peeled and cut into chunks
1/2 cup red onion chopped
1/4 cup rinsed quinoa*
1 can organic kidney beans
1 can organic black beans
2 cups organic free range chicken broth
1 can organic fire roasted diced tomatoes
1t garlic {or more}
1 T chili powder
1/4 t crushed red pepper*

Chicken- drizzle with olive oil, lightly spiced with garlic and onion powder, 1/4 c water- cook it covered in a glass baking dish in the oven for 30-40 min on 375 or until done. { I usually do this step first thing in the am while I’m waiting for little man to eat his breakfast but it could be done the night before. The important thing here is to SAVE the excess chicken water! ALL of it.}

What goes in the crockpot-
Cooked, cubed chicken and chicken water. On the bottom is best for this cause slow cookers really focus on cooking what’s on top most.
Add RINSED {rinsed} RINSED beans, Stewed tomatoes, onion, quinoa, sweet potatoes, chicken stock, garlic, and then chili powder.
You can stir the top around a little bit to even out spices but not too much is needed.
* crushed red pepper and quinoa are optional but both very good!

Cook on high for 3 or more hours! I usually cook between 3-4 and sometimes will let it “warm” for another hour so it gets really stewy;)



I don’t usually need salt and pepper for this recipe but you taste and be the judge when yours is finished! Please let me know how you liked this- it is one of my faves! Happy clean eating with allergies:)

– Jenn

Bay Chicken

No Nuts, Dairy, Eggs, Gluten, Grains, Soy or Refined Sugars!

Bay Chicken

Line chicken and space evenly in a glass baking dish. I use thighs for the juicy flavor they have, but you can use whatever you prefer!

Drizzle with coconut oil and add about 1/4 c water to bottom of dish.

Season with pepper, garlic & onion powder.

Add 2-3 bay leaves into bottom of dish {I put mine where the water and oil puddle up}.

Cover with foil and bake at 375 for about 35 minutes or until cooked through.

Once cooked, let chicken sit in juices for 5-10 minutes. This helps chicken get some extra moisture. {No one likes dry chicken} 🙂

This paired with my sweet potato hash will win anyone over! Happy clean, allergy-free eating!

– Jenn

Mommas Famous Pot Roast

I used to LOVE coming home to the smell of moms slow cooked roast. It was one of those ” I can barely wait for dinner” days {not like I was/am much of a picky eater}. Our family seemed to have some sort of bonding experience when it came to the kitchen. We had sit down family dinners – no matter how hectic- and it was simply the place to be.

Luckily this is an easy recipe with simple steps {for us busy moms} and still full of healthy flavor… And of course, allergy friendly:)

What you need...

What you need…


Sliced and rinsed: 4 peeled carrots, 2 golden potatoes, 1/2 red onion

Sliced and rinsed: 4 peeled carrots, 2 golden potatoes, 1/2 red onion



Step 1- peel carrots, rinse, slice into big chunks
Step 2- rinse potatoes, quarter cut
Step 3- slice red onion
Step 4- place in bottom of crock pot
Step 5- place juicy roast right on top of those yummy veggies
Step 6- top with pepper, garlic powder, onion powder, and a t minced garlic.
Step 7- add 1/4 c water

Cook this on high for 6 hrs. You will know its done when the meat just peels apart… I can barely wait already!….



Finished and ready to be eaten! Yum!
– Jenn

Rice Crisps

I have got to pat myself on the back for these delicious sweet treats– & I could not wait to share with you!

Rice Crisps


These came to me in the middle of the night…so first thing this morning I was experimenting in the kitchen and hoping I would nail the right proportions on the first try. And was pleased to know I had!!

These are a breeze to make. The only hard thing you will encounter is waiting for them to chill so you dig in! { I had a taste while they were warm and that made waiting harder!}

Rice Crisp Bars

Before hand:

Line a baking dish with parchment paper. I used a loaf pan to get thick, yummy treats:)

What you will need:

4 cups brown rice cereal {I used Erewhon organic gluten free cereal}
2 T coconut oil
3 oz honey

The breakdown:

– In a large saucepan or pot melt oil over medium heat.
– When completely melted down and hot add honey.
– Turn off heat. { to keep all that good bac. In the honey}
– Use a rubber spatula to mix two together.
– Once mixed fold in rice cereal until completely coated with glaze.
— at this point you may add in any extras you would like. I plan on trying some Enjoy Life chocolate chips next time!
– Pour into lined baking dish. Press down with spatula until flat across top.
– Refrigerate for 2 hours! { I know, I know, but try your best.}

The paper may stick to some areas but as long as you peel the paper off slowly it should come off clean. Cut them into desired sizes and serve.

Please leave some love and let me know how you like these allergy-free, clean eating treats!!

– Jenn