Eat Bake Live

Eat Bake Live I love baking, meal prepping and of course sharing! So I look for healthier ingredients to create some amazing dishes and desserts to share.

Operating as usual

Baking is my therapy! ๐Ÿ’ฏ There are some days, I experiment with different ingredients and recipes, especially finding and...
06/27/2021

Baking is my therapy! ๐Ÿ’ฏ There are some days, I experiment with different ingredients and recipes, especially finding and making things not on Gluten Free, but taste good too.

I was making some Focaccia bread art a few weeks ago and thought ๐Ÿ’ญ๐Ÿ’ญ๐Ÿ’ญ why not make some buns. I won't call them hamburger, because in our house we don't eat red meat....not ever, but also not enough to just call them "hamburger buns". Why limit yourself? ๐Ÿ˜

I actually am going to use these to make an egg sandwich, maybe a tuna sandwich...who knows. With all those delicious herbs and veggies....why not!

These were super EASY to make! This recipe make 4 nice sized buns.

Ingredients
(Dry)
2 cups - Gluten Free flour (I used 1 cup GF & 1 cup coconut)
2 tbsp ground flaxseed
1 1/2 tsp baking soda
1 tsp baking powder
1/4 tsp pink Himalayan salt

(Wet)
1 cup non dairy milk ( I used coconut)
2 large eggs
2 tbsp coconut oil
1 tbsp apple cider vinegar
2 tsp Honey (always use local)

Let's Bake!

Preheat oven @ 375 f, pull out your muffin top pan, or English muffin pan. I used small, individual pie molds. As long as the pan is non stick, no need to spray.

In large bowl mix all (Dry) ingredients.

In medium bowl mix all (Wet) ingredients.

Add wet ingredients to dry. Using a hand mixer, mix for about 2 minutes.

Decorate with herbs and veggies. (Optional, but why wouldn't you) ๐Ÿ˜‰

Bake for 20-25 minutes.

Let cool on a wire rack.

Slice as you would any bun. Enjoy!

Coffee Banana Smoothie is a great boost before doing some yard work, or errands, or just sitting around on this gorgeous...
05/08/2021

Coffee Banana Smoothie is a great boost before doing some yard work, or errands, or just sitting around on this gorgeous Georgia day!

Super easy & looks like a Caramel latte without all that sugar! ๐Ÿ˜‰

1/2 cup brewed coffee cold
1/2 cup coconut milk
1 banana
Handful of ice cubes
Toss that in the blender and wallaaaaa...

You have a Java-naner ....that is a word- now๐Ÿคฃ

Coffee Banana Smoothie is a great boost before doing some yard work, or errands, or just sitting around on this gorgeous Georgia day!

Super easy & looks like a Caramel latte without all that sugar! ๐Ÿ˜‰

1/2 cup brewed coffee cold
1/2 cup coconut milk
1 banana
Handful of ice cubes
Toss that in the blender and wallaaaaa...

You have a Java-naner ....that is a word- now๐Ÿคฃ

Summer is salad season! When it's too hot to cook.. we salad. I love eating the cool crisp lettuce with the the refreshi...
04/24/2021

Summer is salad season! When it's too hot to cook.. we salad. I love eating the cool crisp lettuce with the the refreshing fruit, crunching veggies and Ohhhh that dressing.

If you know me, you know I love the outdoors!

I have created 8๏ธโƒฃ recipes to infuse your salads with flowers....yep flower infused dressings!

๐ŸŒท๐ŸŒป๐Ÿต๏ธThe Power of the Flower ๐ŸŒท๐ŸŒป๐Ÿต๏ธ

There is just something almost magical about growing your own fruit and vegetable garden. The food is more nutritious, especially when you know exactly how the food was grown, the soil and water used. All natural. All organic. And that feeling of satisfaction you get when harvesting your crops, knowing that you are providing the freshest foods.

That is how I feel when I see wildflowers growing in the yard. I look for ways to use everything around me that Mother Nature has provided.

Here are some of my favorite flowers that I have figured out how to add them to our menu. I usually add the flowers petals into teas, or tinctures. But why not add them to our salads too.

Waking up to a rainy day here in Georgia...coffee and berry muffins sounds so good. I have the coffee brewing โ˜•... no pr...
04/24/2021

Waking up to a rainy day here in Georgia...coffee and berry muffins sounds so good. I have the coffee brewing โ˜•... no problem ๐Ÿ˜‰ Now just need the muffins ๐Ÿค”

I always have a packed pantry of gluten free flour AND frozen fruit for smoothies.. hmm #winwin

What you'll need:

1/2 cup of oil or dairy free butter - room temperature
1/4 cup Stevia (or 3/4 c sugar)
2 eggs -room temperature
1 tsp. vanilla extract
Zest of 1small lemon

1 3/4 cups gluten free flour
( I used 1 c. GF flour & 3/4 c. Coconut flour)
1/2 tsp. pink himalayan salt
2 tsp. baking powder

1/2 cup dairy free milk (I used coconut)
1 1/2 cup fresh or frozen berries ( I used frozen blueberries, blackberries, and strawberries) The strawberries were sliced in half. Blue/Blackberries were whole.

Let's Bake!

Preheat oven @ 350 F and add 12 muffin liners OR silicone cupcake liners to muffin pan.

In large bowl combine oil and sugar/stevia.

Add in one egg at a time, beating well.

Add vanilla and lemon zest

In a medium bowl sift the flour in, add the salt and baking powder.

Mix half of the flour blend into the wet mixture.

Add berries. If using fresh leave blueberries & blackberries whole, slice other berries like strawberries in quarters.

Add remaining flour and milk.

Fill each cup 3/4 full. If you like a bigger muffin, fill to the top.

Bake 30-35 minutes until baking pick/toothpick comes out clean. These should be a nice golden brown on the muffin peaks.

I love how the fruit bursts out of those muffins!๐Ÿ˜

Cool on a rack. Enjoy!

Waking up to a rainy day here in Georgia...coffee and berry muffins sounds so good. I have the coffee brewing โ˜•... no problem ๐Ÿ˜‰ Now just need the muffins ๐Ÿค”

I always have a packed pantry of gluten free flour AND frozen fruit for smoothies.. hmm #winwin

What you'll need:

1/2 cup of oil or dairy free butter - room temperature
1/4 cup Stevia (or 3/4 c sugar)
2 eggs -room temperature
1 tsp. vanilla extract
Zest of 1small lemon

1 3/4 cups gluten free flour
( I used 1 c. GF flour & 3/4 c. Coconut flour)
1/2 tsp. pink himalayan salt
2 tsp. baking powder

1/2 cup dairy free milk (I used coconut)
1 1/2 cup fresh or frozen berries ( I used frozen blueberries, blackberries, and strawberries) The strawberries were sliced in half. Blue/Blackberries were whole.

Let's Bake!

Preheat oven @ 350 F and add 12 muffin liners OR silicone cupcake liners to muffin pan.

In large bowl combine oil and sugar/stevia.

Add in one egg at a time, beating well.

Add vanilla and lemon zest

In a medium bowl sift the flour in, add the salt and baking powder.

Mix half of the flour blend into the wet mixture.

Add berries. If using fresh leave blueberries & blackberries whole, slice other berries like strawberries in quarters.

Add remaining flour and milk.

Fill each cup 3/4 full. If you like a bigger muffin, fill to the top.

Bake 30-35 minutes until baking pick/toothpick comes out clean. These should be a nice golden brown on the muffin peaks.

I love how the fruit bursts out of those muffins!๐Ÿ˜

Cool on a rack. Enjoy!

It's a Biscotti Bites kind of day! I love the grab n go treats, especially gluten free treats! I typically make a full B...
04/18/2021

It's a Biscotti Bites kind of day! I love the grab n go treats, especially gluten free treats! I typically make a full Biscotti, but these little bites are portion control perfection!

What you'll need:

1/2 c. Coconut flour
1 1/2 c. Gluten free flour
1/3 cup of Stevia
6 tbsp butter - room temp
2 tsp. Vanilla extract
1/2 tsp salt
1 1/2 tsp Baking powder
3 eggs
1 cup fresh strawberries -chopped

Let's Bake!
Set oven to 350 F & line a baking sheet with parchment paper.

In a medium bowl, combine flours and set aside.

In a large bowl, combine butter and sugar, until blended.

Add in vanilla, baking powder, and salt, blend again.

Fold in the eggs, mixing well.

Then add about half of the flour to the butter/egg mix.

Add the strawberries, and add the rest of the flour and mix well.

If the dough is a little dry, crumbly, then add a tsp of water. Do this until you get a semi moist consistency.

Split the dough into 2. Remove from bowl to parchment paper sheet. With hands mold each into a rectangle shape. Then with a seraded knife, cut down the middle of each rectangle and then sideways, to make little squares.

Bake 20-25 minutes. Removed separate the square pieces and lay them on their side and return them to the oven to bake about 10-15 minutes more. You can remove then they are a nice golden brown.

Let cool on a wire rack and enjoy!

It's a Biscotti Bites kind of day! I love the grab n go treats, especially gluten free treats! I typically make a full Biscotti, but these little bites are portion control perfection!

What you'll need:

1/2 c. Coconut flour
1 1/2 c. Gluten free flour
1/3 cup of Stevia
6 tbsp butter - room temp
2 tsp. Vanilla extract
1/2 tsp salt
1 1/2 tsp Baking powder
3 eggs
1 cup fresh strawberries -chopped

Let's Bake!
Set oven to 350 F & line a baking sheet with parchment paper.

In a medium bowl, combine flours and set aside.

In a large bowl, combine butter and sugar, until blended.

Add in vanilla, baking powder, and salt, blend again.

Fold in the eggs, mixing well.

Then add about half of the flour to the butter/egg mix.

Add the strawberries, and add the rest of the flour and mix well.

If the dough is a little dry, crumbly, then add a tsp of water. Do this until you get a semi moist consistency.

Split the dough into 2. Remove from bowl to parchment paper sheet. With hands mold each into a rectangle shape. Then with a seraded knife, cut down the middle of each rectangle and then sideways, to make little squares.

Bake 20-25 minutes. Removed separate the square pieces and lay them on their side and return them to the oven to bake about 10-15 minutes more. You can remove then they are a nice golden brown.

Let cool on a wire rack and enjoy!

These are my Exploding Blueberry Muffins ๐ŸซThese gluten free treats are bursting with blueberriness flavor!! Gluten is no...
02/16/2021

These are my Exploding Blueberry Muffins ๐Ÿซ

These gluten free treats are bursting with blueberriness flavor!! Gluten is not a choice for us..so adjusting our diet, what we eat is something we have to be regimented on.

So finding ways to still have "treats" is also important. So I am always on a mission to take the standard recipe and turn it GF.

Prep: 15 minutes
Bake: 25 minutes
Makes: 12 muffins

Ingredients:
2 cups Gluten Free flour
2 tsp baking powder
1/2 tsp salt
1/2 cup butter -soft
1/4 cup Stevia
2 eggs
1/2 tsp vanilla
1/2 cup coconut milk
2 cups blueberry (whole, not sliced)

Let's Bake!

Preheat @ 350ยฐ F, using silicone or paper cups, line 12 muffin pan.

Whisk flour, baking powder, and salt, then set aside.

In large bowl, combine butter and Stevia. Add the eggs, vanilla and
milk.

Blend half of the flour mix into the butter mix and add 1 cup of blueberries. Blend well.

Then add the rest of the flour mix and the 2nd cup of blueberries and completely blend.

The batter will be thicker , that is normal.

Fill each cup, top off with 2-3 blueberries, lightly pushing them into the top of each muffin.

Bake for 25 minutes, they should be a light golden brown on top and cake tester should come out clean when done.

Transfer to wire rack to cool.

Enjoy!
Michele ๐Ÿ’™

Loved dressing up these pretzel rods! ๐ŸŽƒ๐Ÿฅจ#eatbakelive  #halloweenfun #candypretzels  #chocolatecoveredpretzels #halloween...
10/08/2020

Loved dressing up these pretzel rods! ๐ŸŽƒ๐Ÿฅจ

#eatbakelive #halloweenfun #candypretzels #chocolatecoveredpretzels #halloweentreats

Brookies are what happens when a brownie and a cookie do not social distance ๐Ÿง‘โ€๐Ÿณ
10/08/2020

Brookies are what happens when a brownie and a cookie do not social distance ๐Ÿง‘โ€๐Ÿณ

This is my Sprouts Market find of the week!! Everytime I go in this wonderful little market, I leave with a new-to-me go...
10/06/2020

This is my Sprouts Market find of the week!! Everytime I go in this wonderful little market, I leave with a new-to-me goodie!! #sproutsmarket #skinte #eatbakelive #drinkthisnotthat #collagenbeauty

Where are all my pierogies loving people? ๐Ÿ–๏ธFeeling a little nostalgia today, so I pulled out a dough recipe that has be...
10/04/2020

Where are all my pierogies loving people? ๐Ÿ–๏ธ

Feeling a little nostalgia today, so I pulled out a dough recipe that has been handed down for generations. What makes this dough recipe the best homemade pierogi dough is not a secret ingredient, but an important technique.

I remember rolling potato onion balls as a little girl in my Grandma's kitchen. Waiting patiently to stuff it in those little round dough blankets.

Actually I remember eating those delicious, savory potato onion balls. ๐Ÿ˜‰

Although I made these with sweet potato and onions, the feel of the dough, the smell of those onions....well just brings back such memories.

Many of you may want to fill these with your own potato combo. Whether sweet potato or regular potatoes... it is the the dough that makes these extra yummy.

The Dough -What you'll need:
3 cups flour
1 teaspoon pink Himalayan salt
1 egg, beaten
3/4 cup of warm water (add this gradually)

Sweet Potato Filling
6 sweet potatoes, peeled, cut into small cubes
1 large yellow onion, peeled and chopped
1/4 stick of butter
1/2 teaspoon pink Himalayan salt
1 pinch of black ground pepper

Let's Prep!

Dough:
In a large bowl add flour, salt and 1 egg.
Add the warm water gradually.

NOTE: make sure it is not hot, but warm

The technique is to add a little of the warm water at a time and mix.

No more water, no less. This is the exact amount.

The dough will have a sticky consistency.

Cover with bees wax cover, or use plastic. Just want to keep the dough from drying out until you are ready to roll.

Sweet Potatoes:
Fill a large pot, add the sweet potatoes cubed and boil. Remove from heat, drain, and mash.

Yellow Onion:
In a large skillet, over medium heat add butter and onions. Cook until translucent.

Add the onions to the mashed sweet potatoes.
Set aside. The filling needs to be cool when spooning into the dough circles.

Rolling the dough:

On a floured surface, take a quarter of the dough at a time and with a rolling pin roll the dough out to a thin layer, using a round cookie cutter (or round drinking glass #bakinghack)

Cut circles in the dough, setting each circle aside. Take a dough circle and gently stretch out. Then spoon the sweet potato filling into each circle and then fold the dough in half, pinching the circle closed. Repeat until you have used all the filling. Set pierogies aside.

NOTE: use flour on your hands to work with the dough if it starts sticking to your hands.

Boiling the Pierogies:

In a large pot bring water to a boil. Place each half circle pierogi in the water. Boil pierogies up to 5 minutes each of remove from the water when they float to the top.

Remove from water and dry on a tea towel.

You can freeze these. Or you can add a little butter and yellow onion to a frying pan and cook the pierogies until golden brown.

This recipe make 4-5 dozen. Enjoy!

#eatbakelive #sweetpotatopierogies #pierogies

Happy Pumpkin Season!!๐ŸŽƒ๐Ÿ๐Ÿ‚When you have a hankering for pumpkin muffins, you bake pumpkin muffins!This was an easy one bo...
09/27/2020

Happy Pumpkin Season!!๐ŸŽƒ๐Ÿ๐Ÿ‚

When you have a hankering for pumpkin muffins, you bake pumpkin muffins!

This was an easy one bowl๐Ÿฅฃ recipe that took 35 minutes to make.

๐ŸฅฃWhat you will need:

1/3 cup coconut oil -melted
1/2 cup honey (local is best)
2 eggs
1 cup pumpkin puree
1/4 cup coconut milk
2 tsp Autumn spice blend which is:
1/4 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp ground ginger
1 tsp ground cinnamon
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp pink Himalayan salt
1 3/4 cup Bob's Red Mill Flour
1/3 cup steel cut oats

๐ŸฅฃToppings (optional)
pumpkin seeds, oats, walnuts

๐ŸฅฃCoating:
(in small bowl mix together and set aside)
1/2 cup butter -melted
1 cup brown sugar
2 tsp cinnamon

Let's Bake!!

Preheat oven to 325 F, line muffin tin with 12 silicone liners.

In a large bowl, blend coconut oil and honey.

Add eggs, beat well.

Add pumpkin puree, milk, vanilla extract, spice blend, baking soda and salt. Mix well.

Add flour and oats to, blend until combined.

Fill liners almost completely to top. With a spoon sprinkle the coating on top of each muffin. Add oats, pumpkin seeds, and walnuts.

Bake 20-25 minutes until toothpick/cake pick comes out clean.

Remove muffins from tray. Remove muffins from silicone liners and cool on wire rack.

Muffins will keep
2๏ธโƒฃ Days at room temp.
4๏ธโƒฃ Days in the fridge.
3๏ธโƒฃ Months in the freezer.

Enjoy these! Share these! They won't last long BUT they are easy to make.....๐Ÿ˜‰

#eatbakelive #easypumpkinmuffins #pumpkinseason

Any day is a great day to make brownies!  Here is a great little recipe about a batch of strawberry brownies.https://eat...
09/11/2020
Strawberry Brownie Bites -Makes Them An Instant Favorite โ€ข Eat Bake Live

Any day is a great day to make brownies! Here is a great little recipe about a batch of strawberry brownies.

https://eatbakelive.com/strawberry-brownie-bites/

Who says you have to miss out on having a delicious dessert, like say brownies! Especially brownies!! These brownie bites, the perfectly portioned snack packed with fresh fruit and not packed with gluten. There are so many different textures of a brownie and these little brownie poppers if you will,...

I made what I am calling "Fall Into a Harvest Chicken Bake" Chicken can get boring ๐Ÿ’ค๐Ÿ’ค, so when you are in a Fall mood, b...
09/07/2020

I made what I am calling "Fall Into a Harvest Chicken Bake"

Chicken can get boring ๐Ÿ’ค๐Ÿ’ค, so when you are in a Fall mood, but it's 85 degrees out, just making this makes me think it's chilly outside. It has all the Fall colors anyway.. ๐Ÿ๐Ÿ‚

So I took chicken breast, placed it on a bed of Jasmine rice, sprinkled with dry cranberries, topped with sweet potatoes, Brussels sprouts, and red onions. Baked about 15 minutes.

What you'll need:
2 tbsp olive oil
6 chicken breast -bone/skinless
2 medium sweet potatoes -peeled/cubed
1 lb Brussels sprouts - trimmed/quartered
1 1/2 red onion -chopped
2 tsp thyme
2 tsp minced garlic
1 tsp paprika
1/2 tsp ground cumin
1/2 c chicken bone broth (split into half)
a few pinches Pink Himalayan salt & pepper
6 cups jasmine rice-cooked
1/2 cup dried cranberries
1/2 cup sliced almonds (optional)

Let's Prep!

Preheat 350 F, grease a 9 x 13 baking dish w/ olive oil.
In deep skillet, on medium heat, add 1 tbsp olive oil.
Add chicken breasts, seasoning each with a pinch of salt & pepper.
Cook 8 minutes or until golden brown, remove, and cube.

In another skillet, while the chicken is cooking, add the sweet potatoes, Brussels, and onion.
Season with garlic, paprika, thyme, and cumin.
Cook 5 minutes.
Add 1/4 c. chicken bone broth, bring to simmer, cook another 5 minutes.

Please rice in the baking dish, adding the chicken and the dried cranberries.
Add the veggies, 1/4 cup chicken bone broth and top with a cranberries and almonds.

Bake about 15-18 minutes, until almonds are toasted.

Makes 6-8 servings and is great to eat throughout the week.

Happy Almost Fall! Enjoy!

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The Eat Bake Live Concept

My mantra is to Eat Bake Live a healthy, lifestyle, with a focus to help people discover healthier food choices. From the time I was old enough to read the numbers on the measuring cup I wanted to bake. Watching two Polish Grandmotherโ€™s bake seemed effortless to them. They rarely looked at a recipe, it was as though baking came from within their soul and now baking is part of my soul- I am bringing a healthy twist to baked goods.

Eating healthy is not just fruits and vegetables alone. It is also important to get the daily fiber and protein needed for overall well-being. I want to share a healthier way of enjoying baked goods, with more organic, gluten free ingredients blended together with healthier alternatives to those sugary, gluten filled desserts that exist today.

I love discovering new-to-me ingredients and incorporate them into my baking alone with local fruits, vegetables and nuts that are grown local and native to Georgia. I love discovering the dry ingredients from local food co-op(s) and organic food stores.

My mission is to provide healthy dessert alternatives that compliment a clean eating lifestyle by using the freshest fiber and protein enriched fruits and vegetables, and local organic, gluten free ingredients to support the local small businesses, farmers, and the environment.

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Happy Sunday! This weekend I took a cookie decorating class, intermediate of course ๐Ÿ˜‰ and I am hooked. These little blank cookies are canvases to your creativity. I enjoyed the process, was eager to soak up all the royal icing info I could. And I was able to create some cookies that were enjoyed by my fam. I now am going to play around with making a healthier version of the cookie and icing. I am so excited for the possibilities...to create and share. Has anyone made any of these types of cookies? โ“๐Ÿค”๐Ÿค— If so please share below.โคต๏ธ I would love to see your works of art. #eatbakelive
I loved making these lemon pomegranate cupcakes...and I just shared this on my new page Eat Bake Live.....healthy.