This & That and Tuna Scramble Recipe

I didn’t really have anything planned for this “extra” week, but I thought I’d share where you can find me outside the blog; I’m also sharing a recipe I’ve been enjoying for breakfast a few times this past couple of weeks.

Find me here:






This recipe I found online ages ago.  It is a quick and easy breakfast (or any other meal), high in protein.  I make it the night before work & just re-heat quickly in the a.m. to eat.  I usually have with a slice of toast & some fruit.  It’s also good if you are trying to add more fish (omega’s) in your diet.


Tuna Scramble

1 can tuna (you can use salmon – the packet), drained

1-2 eggs, scrambled

Salt & pepper, to taste

Seasonings, to taste:

Cumin (@ 1/4 – 1/2 teaspoon)

Chili Powder (@ 1/2 – 1 teaspoon)

Garlic Powder (@ 1/4 – 1/2 teaspoon)

Onion Powder (@ 1/8 – 1/4 teaspoon)

OR any blend (I use a hot & smokey blend I make myself)


Combine everything & “scramble” in a hot skillet until cooked through.



Copper, Iron, Magnesium, Manganese & Phosphorus


I’m not a professional/nutritionist or a doctor; this is just the result of research that I’ve done for myself that I am sharing.  Please research for yourself and don’t forget to consult/discuss with your healthcare provider!


This month I am sharing about several minerals needed to be replaced when one goes dairy-free.  Copper, Iron, Magnesium, Manganese & Phosphorus.

Copper ~ used in iron metabolism, building strong tissue and maintaining blood volume.  It also has a role in antioxidant protection, cholesterol balance, energy support & bone/tissue integrity.   There is additional information & food chart here.

Iron ~ this is a component of blood and many enzymes.  It is also involved in blood metabolism, energy production & oxygen transport.  There is additional information & food chart here.

Magnesium ~ this mineral supports bone metabolism & cellular health, including nerve function & blood sugar control.  Here is a list of foods and additional information on magnesium.

Manganese ~ there is a very small amount of this in milk ~ this mineral also supports bone formation & enzymes that are involved in amino acids, cholesterol & carb metabolism.  It also supports skin integrity and blood sugar control.  There is additional information & food chart here.

Phosphorus ~ this helps maintain body pH and storage & transfer of energy & nucleotide synthesis.  It also plays a part in bone support.  Here is additional info & a food list for phosphorus.

I hope these help your dairy-free journey of health!


Comparison – Ice Cream

I was going to start this post with “I scream, you scream, we all scream for ice cream” & “I’ve never been an ice cream person…” but I realized that I have two other ice cream posts (here and here) and I started both of those posts with the preceding phrases.  At least I’m consistent in my thoughts…  🙂

With this post I am comparing some of the non-dairy ice cream brands that I have tried.

So Delicious

This brand is one of my favorites.  I much prefer the coconut or almond milk over the cashew milk ice creams, but that is only due to the cashew milk ice creams are much softer – more like soft serve than the coconut or almond milk based ice creams.  My favorite flavors are Chocolate Chip Cookie Dough, Mint Chip, Cookies & Cream & anything with caramel and/or coffee!  They also offer ice cream sandwiches and ice cream bars – all of the above makes it into my shopping cart regularly!  The ice cream sandwiches don’t last very long – I love them & usually eat them first.


Ben & Jerry’s

Yes, B&J’s now offers a line of dairy free ice cream – if you’ve been keeping up with my Facebook page (here) or Instagram (here), you’ve most likely seen my posts on these.  So far, I’ve only had the pleasure of trying two flavors – Chunky Monkey (I’m bananas for this one…) & Coffee Caramel Fudge.  I only had one problem with this brand….I ran out too soon, especially the Coffee Caramel Fudge!  These were so delicious.  Keep watch on Facebook & Instagram to see what other flavors I try next!



With this brand comes a warning – not all their flavors are dairy free.  Actually most are not – just the sorbettos – the only flavor I’ve tried is Roman Raspberry (Oh, my YUM!), other flavors they have that I want to try are Mango & Blood Orange.


Almond Dream

This was the first dairy-free ice cream I found & tried…it kept me feeling “normal” during the first few months of my transition to dairy-free.  I usually had the vanilla or cappuccino swirl.  They have other flavors – mint chip, salted caramel (I’m drooling), butter pecan, vanilla fudge swirl, praline crunch & strawberry.  There are probably more, but these are the ones I want to find!  This brand also has ice cream sandwiches too, but I’ve not tried them yet.


So many brands & so many flavors to try, so little time!


Do you have a favorite ice cream brand or flavor?  Comment & let me know.

National Day of Blueberry Muffins – July 11

This month’s National Day of is blueberry muffins – my favorite (only) way to have blueberries.


4-1/2 cups all-purpose flour

2-1/4 cups white sugar

1-1/2 teaspoons salt

2 tablespoons baking powder

1 cup vegetable oil

3 egg

1 cup milk

3 cups fresh blueberries



1-1/2 cups white sugar

1 cup all-purpose flour

3/4 cup butter, cubed

1 tablespoon and 1-1/2 teaspoons ground cinnamon


Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Toss the blueberries with about 1/2 cup of flour; fold into batter. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

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To Make Crumb Topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.

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Bake for 20 to 25 minutes in the preheated oven, or until done (Mine took 45 minutes in total to cook through).

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Sometimes…things just don’t do what you want them to do…oops.


After I returned the rest to the oven & cooked for a bit longer, they turned out fine…my parents & brothers loved them.



Recipe from Allrecipes.

How do you like your blueberries?  Comment & let me know.


Heirloom: Lemon Bars

This recipe is one of my grandmother’s; she loved to make them and they are yummy.  These would make a wonderful & refreshing dessert for an Independence Day/4th of July celebration or any celebration.


The picture below is the recipe from the little cookbook of her recipes “Grandma’s Grains”; the picture within the picture is the original handwritten recipes.


Lemon Bars

2 cups flour

1/2 cup powdered sugar

1 cup butter equivalent (1/2 c butter Crisco + 1/2 cup Earth Balance)

4 eggs, beaten

2 cups sugar

4 tablespoons flour

8 tablespoons lemon juice

1/4 teaspoon salt

1 teaspoon baking powder

Preheat to 350*F.  Combine first three ingredients (flour, powdered sugar and “butter”); press into a 9″ x 13″ baking pan & bake for 20 minutes.

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While baking, combine remaining ingredients; pour over hot crust & bake another 20 minutes.  Allow to cool & sprinkle with powdered sugar.

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For Lemon Bars for a crowd, use the following measurements & proceed as above using a jelly roll pan (cookie sheet with edges).

3 cups flour

3/4 cup powdered sugar

1 1/2 cups “butter” (3/4 cup Crisco + 3/4 cup Earth Balance)

6 eggs

3 cups sugar

6 tablespoons flour

12 tablespoons lemon juice

2/3 teaspoon salt

1 1/2 teaspoons baking powder



I added 5 drops of lemon essential oil mixed in the eggs when beating & after I combined the rest of the ingredients to the eggs, then I added 5 drops more.  This made the bars outstanding!  Make sure the oils are Certified Therapeutic Grade Oils ~~ find oils here.