Healthy Berry Syrup

Remember how I have a pancake obsession???



Well I decided if I was going to be eating pancakes obsessively that I better come up with a healthy topping alternative. I'm just not one of those people who can eat pancakes without coating them in delicious sticky syrup.

And while pure maple syrup is free of refined sugar... lets get real friends... it's still sugar, and that's how your body will metabolize it.

Luckily this recipe has only 81 calories and 14.5 grams of sugar per 1/4 cup, compared to the maple syrup alternative of 210 calories and 53 grams of sugar!

Make a big batch, store it in your fridge and let your pancakes lap up the strawberry-raspberry goodness.

Healthy Berry Syrup
Recipe from: Shannon, ikneadtobake
Makes 1+1/2 cups

2 cups strawberries, frozen
2 cups raspberries, frozen
1/4 cup pure maple syrup

Directions: In a saucepan heat berries, covered, over medium-low heat, stirring often, until the berries are thawed and soft.

Turn the heat up to medium and add the maple syrup and cook until the berries begin to break down, about 3 minutes stirring constantly.

Carefully add the hot mixture to a food processor or blender and pulse until you have reached your desired consistency. (I prefer the fruit to be mostly puréed with a few small pieces of whole fruit remaining.) Serve warm.


Syrup can be stored in an air-tight container in the fridge up to one week. It is recommended that you reheat only what you plan on using. 


Shared HERE.

Blackberry Honey Jam

Last week sissy and I went to a local farm to pick some berries. We drove up into the hills, finally turning up a dirt road which ended at the most quaint farmhouse. The farm overlooked the entire valley and was so beautiful covered in a blanket of morning sunlight.



After this last season of The Bachelorette, my sister-in-law and I decided farms are the way to go. #teamchris




We came home with a whole pail full of juicy blackberries. So naturally we had to make some jam. Although Tyson would have been content to eat all 5 lbs by himself.


























Start by measuring your berries.


Then grab a little helper to mash those berries right up.

And if you need to.... switch to a bigger pot like we did. Try to stick with your widest one, but you want enough depth that you can really cook that jam down without a ton of splatter.

Once your jam is set you can processes it in a water bath or keep it as freezer jam.






Now I just need to make some bread. Or biscuits. Or maybe I'll just grab a spoon...







Blackberry Honey Jam
Adapted from: Food in Jars via 100 Days of Real Food

3 lbs fresh ripe blackberries
16 oz. honey
1 lemon
1 sprig of mint (optional)

Directions: Pour berries into a deep but wide pot. Smash berries with a potato masher. Add honey and lemon and gently mix until ingredients are well combined. Add mint if desired.

Place pot over medium-high heat and bring mixture to a boil. Stir regularly and allow jam to cook 20-25 minutes or until jam has set. See these tips to ensure your jam is set; I like the cold plate method.

Proceed to process jam in a water bath to make it shelf stable, or divide into containers and keep in the freezer.

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And one last word of advice from Tyson, rock that top knot because, and I quote, "you don't want hair up in your jam."



Shared HERE.

Our Favorite Homemade Spaghetti Sauce

This recipe makes enough for about 8 servings so I always end up portioning it out and freezing it for a future meal. Don't get me wrong... I love cooking, but some days I am just not in the mood. Or I'm feeling lazy. Or I don't feel like cooking and THEN having to clean up the mess after. And on those days, I pull out some frozen spaghetti sauce, throw it in the microwave, boil some pasta and call it a good days work.



Homemade Spaghetti Sauce
Recipe from: Shannon, ikneadtobake
Servings: 6-8

1 Tbsp olive oil
4 cloves garlic, minced
1 medium onion, chopped
1 pound hot Italian sausage
2 Tbsp red wine vinegar
About 1/2 c. chicken broth, as needed
1 tsp Italian seasoning
1 1/2 tsp basil
1/2 tsp crushed rosemary
28 ounces canned tomato sauce
14.5 ounce can fire roasted tomatoes
salt, to taste

Directions: Brown Italian sausage in a pan until cooked through. Drain fat. Set aside. In a large pot heat olive oil. Add garlic and onion and saute for about 2 minutes. Add cooked sausage and red wine vinegar. Finally add tomato sauce, fire roasted tomatoes, chicken broth, basil, rosemary, and Italian seasoning.

Allow sauce too simmer for about 30 minutes, stirring about every 10 minutes. Salt to taste. Serve over desired pasta (we like whole grain spaghetti or rotini) and finish with freshly grated Parmesan cheese.

Fire Roasted Tomato Sauce

Once upon a time I was engaged to the most adorable boy this girl has ever laid eyes on. Now this boy tried to make my 21st birthday extra special by making me a delicious pasta dinner. He called his mom for a recipe, went to the store, and banned me to the living room while he cooked me up some dinner.

The only thing this boy didn't know (or seemed to have forgotten) is that I...at the time.... was a terribly picky eater. But, lucky for me, with time he cured me so now I can eat meals like this.

Fire Roasted Tomato Sauce
Source: Bena
Serves: 4-5

1 Tbsp olive oil
3 cloves garlic, minced
3/4 c. yellow squash, chopped
3/4 c. zucchini, chopped
3/4 c. white onion, chopped
3/4 c. red bell pepper, chopped
1 can fire roasted tomatoes, 14.5 oz
1 can tomato sauce, 15 oz
salt, to taste

Cheese tortellini
Parmesan cheese

Directions: In a large saute pan heat the olive oil over medium heat. Add garlic and allow it to saute for about 1 minute. Next add the bell peppers and onion. Allow them to cook for about 3-5 minutes. Add the squash and zucchini and allow them to cook for another 4-5 minutes or so. Finally add the can of tomato sauce and the fire roasted tomatoes. Allow the sauce to simmer about 15 minutes. Salt to taste. Serve over your pasta of choice--we love cheese tortellini! Top with Parmesan cheese.

**Another good add would be artichoke hearts...however although I've made progress with my picky eater habits...artichoke hearts and I still don't get along. Maybe I just need more time?? Tyson seems to think so.

Basil Pesto

There is a monster of a basil plant growing outside! So we decided to make our own pesto. So delicious and SO much cheaper than getting it from the store. I don't know about you, but I LOVE a great deal!

Basil Pesto
Source: mybakingaddiction

3 c. fresh basil, stems removed, packed
2/3 c. extra virgin olive oil
1/2 c. toasted pine nuts
2/3 c. grated Parmesan cheese
1 Tbsp minced garlic
salt, to taste

Directions: In a small skillet heat 2 tablespoons of the olive oil over medium heat. Saute the garlic for 1-2 minutes. Set aside and allow it to cool for a couple minutes.

In a food processor combine the basil and remaining olive oil. Pulse until smooth. Then add the pine nuts, cheese, and sauteed garlic. Blend until all ingredients are well combined.

Season with salt. {LOTS of salt - I don't love salty food but I'll tell you right now you this needs more salt than you would think! So season, then taste... and then add more salt!}