Road Jamz.

It’s Friday.

Fist pump to the max.

I’m currently on a itty bitty road trip with my dad.

Me, my dad, and two pups.

I love taking road trips w/ my dad.

It’s truly a time that we can enjoy together and zen out.

I once drove a u-haul truck w/ him from Phoenix to Houston when he was moving back from Cali.

I’m pretty sure we drove through the night and were so completely exhausted that we had to pull over on the side of the road and take a cat-nap in San Antonio.

Best part of that road trip…State Line Barbecue in El Paso and brushing my teeth at a truck stop.

There is just something so satisfying about a huge rack of pork ribs and a dense block of homemade cornbread after a long day of traveling.

For me…the food is actually the best part about traveling.


Remember that stuff I made yesterday?


I totally put that jam up in your muffins.


Yep, I swirled that delicious Double Berry Coconut Jam right into a banana muffin.


Ummmmmm ya, these are pretty legit.


You know what else is legit?


My obsession w/ Mariah Carey radio on Pandora.


I mean, she was pretty much my idol when I was 3.


Her, and Selen(as).


I’m 100% positive that I believed I was of Hispanic descent.


I still think I can sing Spanish songs pretty darn well.


It’s pretty pitiful I don’t know what they even mean.


Ummmm…eat these muffins. That’s all.

Double Berry Jam Banana Muffins
Recipe type: Muffins, Breakfast, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 14
Fluffy and light banana muffins swirled with homemade jam made of strawberries, blackberries, and sweetened with coconut sugar. Perfect for breakfast or a snack. Gluten-free, paleo, refined sugar-free.
  • 1 batch of Double Berry Coconut Jam (see my recipe index for recipe)
  • 2 large, ripe bananas, mashed
  • ½ c. liquid egg whites
  • 2 large eggs
  • ¼ c. extra-virgin olive oil (or coconut oil)
  • ¼ c. unsweetened, vanilla almond milk
  • 2 T. pure honey
  • ½ t. pure vanilla extract
  • ½ c. coconut flour
  • 1 t. ground cinnamon
  • ½ t. baking soda
  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners or grease with cooking spray.
  2. In a large bowl, combine the bananas, egg whites, eggs, evoo, almond milk, honey and vanilla extract until smooth.
  3. Mix in the coconut flour, cinnamon, and baking soda until a batter forms.
  4. Drop the batter by two heaping teaspoons full into each muffin cup.
  5. Drop about one heaping teaspoon full of jam on top of each of the uncooked muffins.
  6. Bake for 30 minutes or until lightly golden and a toothpick inserted into the center of each muffin comes out clean.
  7. Let the muffins cool completely before turning out.
  8. Serve topped with more jam.

Nutritional Facts (per 1/14th of recipe): Total Calories: 103.7, Total Fat: 5.2g (1.7g Saturated Fat), Sodium: 86.2mg, Potassium: 85.9mg, Total Carbs: 11.8g, Dietary Fiber: 3.6g, Sugars: 5.4g, Protein: 3.2g



I should be on vacation right now.

I say this because I am super jealous that my mom and seester are visiting family in Arizona.

I mean, seriously?

I couldn’t go b/c of prior responsibilities.

Just when I think being an adult means doing what I want, when I want, how I want, that big ole’ RESPONSIBILITY comes knocking.

My goal is to take a vacay this summer when I have time.

It will happen.

Throw out some suggestions.

In other news, I’m addicted to all things banana.

Oh, and Mariah Carey radio on Pandora.

More on that tomorrow.


Let’s chat about summer things.


Super summer food.

Let’s smash two berries together.


Blackberries + Strawberries


+ Coconut Sugar + Orange Juice


That’s pretty much 4 ingredients


to make one heck of an amazing jam.


It’s pretty much summer in a jar.


Sweet, juicy, tangy


and absolutely meant to be slathered on just about anything.


Might I suggest we start with toast.


Feel free to smear some peanut butter on that toast too!

Double Berry Coconut Jam
Recipe type: Jam, Spread, Snack, Fruit
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
A sweet, tangy, and juicy thick jam loaded with fresh blackberries and strawberries and sweetened w/ a coconut sugar. Gluten-free/vegan/paleo/refined sugar-free.
  • 1 c. fresh blackberries
  • 16 oz. fresh strawberries, stemmed, and sliced into fourths lengthwise
  • 1 c. raw coconut sugar
  • juice of 1 large orange
  1. Place all of the ingredients in a large sauce pan or dutch oven.
  2. Smash the berries using a potato masher just enough to slightly break them down.
  3. Bring the mixture to a boil on the stove, then lower the heat and let simmer 15 minutes.
  4. Turn the heat off on the stove and let the mixture cool completely.
  5. You can choose to slightly puree the jam using a blender or an immersion blender until you reach your desired consistency.
  6. Serve spread on toast, muffins, etc.


Figgin’ to Start Something.

Happy Happy Monday y’all!
I know that Monday can be depressing when you have school, work, lifestyle situations going on, but I am here to be that pep in your step for your week. I’m sure you are pretty much looking at the computer screen and thinking, “Really, Chelsy…you go ahead and say that Monday’s are amazing when all you want to do is post yummy recipes for us all to salivate over while we sit behind our desks.” In that case, I apologize in advance, but that is what I am here for. Let’s get this ball rolling. 
Seester visited this weekend while she had a work function and I miss her already. Dad and I had a successful road trip around Houston on Saturday (in the pouring rain, might I add), which ended in my early birthday gift…a brand new camera. I will chat about this later because I am still in utter shock at how amazing this thing is. Oh…and Craigslist…for the win! Never fails to surprise me. Anyway, I am getting to know my new camera and have yet to actually name him but we are becoming the best of friends. 
Here is what we have been experimenting with in the kitchen.
Figs and apples, people…figs and apples. 

We made a quick and easy jam. 

Pretty much before you can even say bada-bing, bada-boom!

This jam is sweetened with a touch of honey and given a bit of zing with a shot of balsamic vinegar!

Crackers pair amazingly well with this jam. However, get creative. 
I slathered this stuff on my quiche this morning for breakfast. 
Eggs + Jam= amaze!

Apple Fig Balsamic Jam (GF/P/V):

4 fresh figs, stemmed and cut in half lengthwise
1 honey crisp apple, peeled, cored, and diced
2 T. raw honey (maple syrup for vegan version)
2/3 c. water
1 T. balsamic vinegar

1. Heat a large dutch oven (or large sauce pan) over medium heat.
2. Place all of the ingredients into the dutch oven and cook for 1-2 minutes, or until bubbling.
3. Reduce the heat to medium-low and let the mixture simmer until the apples and figs are broken down, stirring occasionally.
4. Using an immersion blender, blend everything together until you reach a smooth, thick, jam consistency. You could also pour the ingredients into a food processor or blender and blend until slightly smooth.
5. Pour into individual jam jars and let cool completely before refrigerating.
6. Serve with crackers, buttered toast, or slather on just about anything you can find. 🙂

Makes about 2 cups of jam.


Secret Recipe Club!

Happy Happy Monday y’all!
Well, it’s time for another Secret Recipe Club reveal. Seriously, this is the highlight of my month. This month my secret food blogger was the couple from Eliot’s Eats. Now, since starting their blog, the couple have chosen to remain anonymous….oooo love it! It just leaves more to the imagination. They named the blog Eliot’s Eats, after the wife’s fave poet, T.S. Eliot. Then, a stray cat showed up on their doorstep, and what do ya know? They named him Eliot, after which they found out that it was actually a girl cat. Haha! Anyway, I just loved their blog, where the couple posts about their many travels, love of fresh, local ingredients, trips to the farmer’s market, and of course, their love of food.

The first recipe that really caught my eye was one for raspberry jam, and being that raspberries are my fave fruit, oh, and the fact that it is summer and canning season, I took it as a sign.

Best. Idea. Ever.

This raspberry jam is super simple to make, and might I add…delicious.

The raspberries are seasoned with fresh ginger, and slightly sweet from the combination of their own juices and the addition of honey.

The jam gets a kick of heat from red pepper flakes…what the what? I know, it’s genius! 
Just look at that color!

 I put a dollop of the jam on my waffle for a mid-morning snack!

Out of

 this world!

Normally, I would make adaptations to the recipe to give it my own spin, but this just looked irresistible! All I did was cut the recipe in half for one. Thanks to Eliot’s Eats for the recipe and be sure to check out their blog!

Raspberry Jam with Ginger and Chili:

2 c. frozen raspberries
1/4 c. honey (all I had was agave nectar on hand)
1 T. fresh lemon juice
1/2 t. red pepper flakes
2 T. freshly grated ginger

1. In a large saucepan, combine all of the ingredients.
2. Bring to a boil over high heat, stirring occasionally.
3. Simmer until very thick, mashing with a potato masher and then stirring, about 10 minutes total.
4. Transfer to sterilized jars; cover and chill at least 4 hours. Store for two weeks in the refrigerator, or put in freezer containers and freeze for freezer jam.

Makes 1 half-pint jar of jam.


Secret Recipe Club and another Meatless Monday!!!

Happy Monday all!

Today I am prepping for Thanksgiving, i.e. writing my grocery list for the batch of goodies I am making. One of those goodies includes an appetizer consisting of thinly sliced prosciutto, spread with tangy goat cheese and sweet homemade jam. I haven’t decided what kind of green veggie I am going to use in these prosciutto roll-ups, maybe slices of romaine, or maybe peppery arugula. If you have any suggestions, feel free to leave me a comment speaking your mind. Now that I have exhausted y’all with Thanksgiving chatter, let’s get on to the good stuff!

I am excited to announce that my Secret Recipe Club reveal for the month of November is Lisa, the Authentic Suburban Gourmet. Can you guess where she lives? Not in Texas, y’all. However, like myself, Lisa has a passion for the countryside (especially if it involves wine tasting…I hear ya, girl), entertaining, shopping @ Williams-Sonoma and Sur La Table (O.M.G. it’s like crack), and of course, sharing her love of food and cooking with her readers. Plus, she is from San Francisco which gives her an A++ in my book. Lisa, I am so jealous right now…so jealous! After spending hours salivating over Lisa’s scrumptious-looking recipe collection, something occurred to me. Why not make a recipe that could assist me in prepping for my Thanksgiving appetizer. Bam.boom.done deal.

Lucky for me, Lisa is the queen of condiments and has some fantastic homemade jam recipes. Anyway, her recipe for Green Fig, Peach and Balsamic Jam looked particularly delicious and it had my name written all over it! Of course I had to make it my own, and because peaches aren’t really in season right now, I decided to call up my bff, Ms. Pear, and she and I arranged for her substitution for this fabulous recipe. Ms. Pear is totally in season right now, and if you haven’t noticed, we have become quite good friends. Plus, she accents holiday meals quite well, weather it’s being drizzled in honey, or the main event of a crisp dessert tart.

I mean, how pretty is that?

Ms. Pear and Mr. Fig met for the first time today…it was magical

Also, instead of using regular sugar, I substituted brown sugar…something about brown sugar just gets me every time. Plus, I totally forgot sugar at the grocery store and brown sugar was all I had on hand. Anyway, I made the old switcheroo and bada-bing, the pears and figs complimented each other very nicely, while the balsamic vinegar added an extra kick of flavor and a smidgen of sweetness to the jam.
This is what happens when pears and figs make a baby…glorious jam!

Love me some crackers and jam!

I lightly processed the jam at the end using an emulsion blender, just to make it a bit smoother. However, you can use a blender or food processor, or if you prefer a chunkier consistency, just let it be. It’s your call. I hope you all enjoy this fabulous recipe. Big thanks to Lisa for the recipe and inspiration, you are a rock star! I cannot wait to feature this in my holiday appetizer, its going to be ah-mazing! Don’t forget to check out the Secret Recipe Club and feel free to join in on all the fun! Tip: These also make great holiday gifts!

Fig, Pear, and Balsamic Jam:

1 1/2 lb. figs, stems removed and coarsely chopped
1/2 lb. pears, peeled and pit removed and coarsely chopped
1 c. brown sugar
1/2 c. balsamic vinegar
1/4 c. fresh lemon juice

1. Combine the figs, pears, brown sugar, and balsamic vinegar in a large saucepan.
2. Bring to a simmer over medium to high heat. Then lower the heat to maintain a gentle simmer and cook.
3. Break up the large pieces and stir periodically until the jam thickens.
4. Remove from the heat and squeeze about a tablespoon of lemon juice, stir.
5. Taste and add more lemon juice if desired.
6. If too chunky, you can use a food processor to quickly pulse a bit smoother.
7. Spoon the jam into a container with a lid.
8. Using sterilized jar, spoon into jars, seal with jar and process in boiling water for 10 minutes.
9. Let cool and lids should seal.


Follow the links below to enjoy all the recipes from this month’s Secret Recipe Club reveal!