Homemade Mixed Berry Sorbet


I have to admit, I’m astonished at how good this is. I can’t believe I haven’t been making my own sorbet for years. It is leaps and bounds above store-bought sorbet. There really is no comparison. The flavors are pure and powerful and literally taste like a handful of just picked berries. Amazingly refreshing on a hot summer day. Fat free. Beautiful. It even smells like I took a handful of berries and crushed them in my hands.

Now that I know how simple this is to make, I of course, have a ton of sorbet recipes and ideas swimming through my head. It’s just about peach picking season at Greenbluff and I’m already looking forward to a batch of fresh peach sorbet. Mint sorbet, chocolate sorbet, mandarin orange sorbet, banana sorbet…I think you can pretty much count on seeing more sorbet recipes from me in the future.

Homemade Mixed Berry Sorbet

2 Quarts of Mixed Berries, frozen (I used fresh picked and then frozen – blackberries, raspberries, and blueberries. Try not to settle with the freezer section store bought berries. It makes all the difference in the world in flavor when you buy them at a farmer’s market or pick them yourself and then freeze them. Simply pour them out on a cookie sheet and place them in your freezer until they are completely frozen. This keeps them from sticking to each other and becoming mushy.)

2/3 Cup Sugar

2 Cups All Natural No Sugar Added Mango Peach Juice

1 Cup Water

Juice of 2 Limes

Place all ingredients in a large blender. You may have to do it in two batches depending on the strength and size of your blender. You could probably also do it in a food processor in two batches.

Blend until completely incorporated and somewhat smooth. I like mine to have a little body, but you can blend it as smoothly as you like. Then, spread it out into an 8 1/2 x 11 glass or ceramic dish.

If you’re making it in the morning, cover with plastic wrap and freeze all day. If not, cover it and freeze it over night. Next, remove from dish and scoop out into a large bowl. I stirred mine a few times. Cover and freeze until ready to use. Scoop into pretty dishes and garnish with mint or fresh berries.

Super Smoothie

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At least 4 days a week I drink my breakfast. And I don’t mean alcohol either. Ha! Although, teenagers do sometimes make you want to start your day off with a Bloody Mary. Seriously though, smoothies are a great way to start your day. The options are endless and you can get a lot of fruit and vegetable servings started first thing in the AM. I always start mine with pineapple, not only because I love it, but because of its anti-inflammatory properties. Then, I add a banana for the magnesium, potassium, and fiber. Usually I add blueberries for the antioxidant and then if I’m feeling up for it I add spinach, kale, or some other green item. Occasionally I’ll add coconut yogurt…seriously, the options are endless.  I grab the smoothie and a handful of walnuts and I’m out the door. Easy, handy, nutritious, and delicious.

I made the recipe below a few days ago. This morning I’m drinking a smoothie with organic raspberries, organic banana, coconut milk yogurt, and pineapple. Love them!

*This recipe makes 3 16 oz. fruit/veggie smoothies.

Super Smoothie

1 Organic Banana

1 1/2 Cups Organic Fresh or Frozen Blueberries

1 Cup Spinach, packed

20 oz. Crushed Pineapple in its own juices, or fresh pineapple

1 Cup Frozen Mango

About 1 1/2 Cups Ice

Place all the ingredients (except the ice) in a heavy-duty blender, blend until smooth. Add the ice, blend for about 1 minute. 










Blend until smooth and enjoy!

Blueberry Chocolate Chip Waffles


I love waking up and fixing special breakfasts on Saturday mornings. During the week my husband and son are usually in a hurry so we don’t get to sit down and enjoy a nice breakfast together. My husband usually does his own oatmeal or eggs and my son either skips breakfast or will grab a toaster strudel a couple of minutes before he leaves…unhealthy, I know. You know what they say about picking your battles, right? Anyway, this morning I woke up craving waffles and bacon. Not just any waffles either. Gluten-free, dairy-free, waffles with blueberries and chocolate chips, lots of dairy free butter and pure maple syrup. Certainly enough energy to get my engine jump started for dog walking and the morning chores ahead of me.

Blueberry Chocolate Chip Waffles

1 2/3 Cup Mama’s Pancake Mix

3 Eggs, separated

1 Cup Dairy-Free Milk

Fresh or Frozen Blueberries

Dairy-Free Miniature Chocolate Chips (I use Enjoy Life)

Dairy-Free Butter (I use Soy Free Earth Balance)

Pure Maple Syrup

Follow the waffle directions on the back of the Mama’s Pancake Mix bag.

Pre-heat waffle iron. Gently stir about 1 1/2 cups blueberries into waffle battle. Pour onto waffle iron as per the instructions on your specific iron. When waffle is done, add butter, sprinkle with chocolate chips and drizzle with syrup.

Blueberry & Walnut Banana Bread


For some reason, I cannot throw an overripe banana away. Probably because I buy organic bananas and it just kills me that they are so expensive and we didn’t eat them. So I’ve had 4 blackened, organic bananas on my kitchen counter staring at me and reminding of how wasteful it is to allow organic fruit to go bad, for several days now. Not wanting to have that scolding, guilty discussion with myself for another day, I decided to rummage around in my cupboards and fridge to see if I could come up with a satisfying Saturday morning banana bread recipe.

Blueberry & Walnut Banana Bread With Streusel Topping

Pre-heat oven to 350° and grease a non-stick loaf pan, set aside.

1/3 Cup Olive Oil

2/3 Cup Packed Brown Sugar

2 Large Eggs

1 tsp. Pure Vanilla

2 tsp. Baking Powder

1 1/4 tsp. Cinnamon

1 tsp. Xanthan Gum

1/2 tsp. Sea Salt

4 Very Ripe Bananas

1 3/4 Cups Bob’s Red Mill All Purpose GF Baking Flour

1/2 Cup Finely Chopped Walnuts

1 Cup Fresh Blueberries

Finely chop walnuts and rinse and dry blueberries, set aside. In a mixer, add the oil, brown sugar, eggs, vanilla, baking powder, cinnamon, xanthan gum, salt, and bananas. Mix on medium until ingredients are combined and bananas are broken up, about 1 minute.  With mixer on low, add flour until combined. Mix on medium-high for about 30 seconds, scraping down bowl once. Turn mixer off and fold in walnuts and blueberries with a spatula. Pour into prepared loaf pan.

Streusel Topping

1/2 Cup Gluten-Free Old Fashioned Rolled Oats

1/2 Cup Packed Brown Sugar

1/2 tsp. Cinnamon

1 1/2 Tbsp. Dairy Free Butter

Place all ingredients in a medium bowl and combine with fingers until incorporated and it forms a crumbly streusel. Sprinkle over the top of the banana bread batter. Bake for 60-65 minutes or until knife inserted into middle comes out clean. (Don’t bake more than 65 minutes or the edges will get too crispy and the banana bread will become dry after sitting.)

Slide a knife around the edges and carefully remove bread to a wire cooling rack covered with parchment. Allow to rest 10 minutes before slicing.