From This Kitchen

Building Health One Meal At a Time.

French Toast Muffins

Hello Everyone, I know it’s been a while since I have posted but I’m still doing this lifestyle! It’s the best and I don’t see myself ever changing! I’m coming to you today to give you a recipe I have turned my kids onto! French toast muffins! They are delicious, my lifestyle approved and my kids LOVE them!!Ingredients:

  • 8 eggs
  • 8oz cream cheese
  • 1/2tsp baking powder
  • Cinnamon to taste
  • 3tbs chia seeds
  • 1tbsp vanilla extract
    Pre-heat oven to 400°
    Blend all ingredients together in your blender! I use our nutri-bullet or vitamix!
    Spray muffin tin or muffin papers with non-stick spray
    Fill each muffin tin 3/4 way full
    Bake for 20 min or until look done!

Serve like you would French toast! Butter, berries, and sugar free syrup is how we like ours!


Instant Pot Yogurt… the simple way! (Cold Start)

So I’ve done a post before regarding making yogurt in my instant pot! I thought it was easy… but easy is relative to what you know… clearly! After making this cold start recipe… my original recipe is difficult and a real pain in the booty!

This one is soooo simple!


  • Fairlife whole milk (1/2 gallon) DO NOT USE REGULAR MILK FOR THIS METHOD, it must be an ultra-pasteurized milk!
  • Culture starter ( I always keep a couple tablespoons of my last yogurt batch and freeze, but I originally started by using Fage plain yogurt)
  • Instantpot with yogurt setting
  • Nut milk strainer bag (I’m sure there is other ways to strain but this is what I have… click here to find it on amazon)


  1. Poor the fairlife whole milk into the instantpot while it’s cold from the fridge!
  2. Add in your yogurt starter (about 2tbsp) and stir it into the milk
  3. You can add a step here is you want to add vanilla extract or flavoring… I don’t!
  4. Put the lid on your instantpot and seal!
  5. Push yogurt setting until it says 8 hours and make sure it is set to normal adjustment.
  6. Let it incubate for 8 hours (the longer you incubate… the more tart your yogurt)
  7. Once 8 hours has completed… don’t stir your yogurt, but gently ladle it out into a strainer! I use the nut milk bag. I sit it inside my colander placed over my internal pot of my instant pot!
  8. Place in fridge over night to strain!
  9. The next morning I scoop the yogurt into jars!
  10. I jazz them up with Berry’s, chia, and such at the time I want to eat them!

The whey… I still haven’t figured out what to do with it, so I feed it to my chickens! 😍

Cashew Butter – who knew it was so easy!

Well I must confess… I can’t really call this a recipe! Doesn’t there have to be at least two ingredients for it to be considered one! I’m not sure the rule on that, but I do know this is one that isn’t leaving my kitchen!!

Since on this lifestyle, I try to stay away from peanuts… so cashews have become a staple in my kitchen! They are a great source of healthy fat and contain many nutritional benefits!

One thing I love on fruits and veggies is Cashew Butter! Until today… WINCO fresh ground cashew butter has been my go to… I get to say good-bye to WINCO!! Well at-least for cashew butter!

Here’s the “recipe”

Homemade Cashew Butter

  • 4 cups of cashews
  • Food processor

1. Place all 4 cups of cashews in the food processor…. turn it on! 😘

Okay there is a little more work than that… but not much! Cashews, and I think most nuts, go through phases while transitioning to this golden butter! First, they become a chopped consistency! When you keep going, they then become a clumpy “dry” consistency! This might be the part where you think to yourself, “What was I thinking?” Advice… don’t think, just keep pushing forward!! Patience is all you will need here!

As the cashews start to clump and climb up the food processor bowl, just stop the processor, open the bowl and push the clumpy dry nuts back down! During this phase, make sure your processor doesn’t over heat! Let it rest if you think it’s getting warm!

Soon your cashews will release their oil and that’s when the amazing transformation happens… it goes from a dry clumpy consistency to a creamy nut butter!!

Food Processor… what’s that good for??

Food processor, what’s that good for?? This was the comment I asked my friend when she said she used her food processor! I’ve never really thought about using one until cauliflower mash potatoes came into the brain waves… then nut butter entered my thoughts! So then what did I do? what any crazy person would do… got on amazon and ordered one! Hehe. Now I’ve been pinteresting! I even have a new Pinterest board just for this gadget! I didn’t buy a spendy one because I’m not sure how much I’ll use it! But for now I’m dreaming about all the uses!! What do you use yours for? Tell me in my comments!

Instant pot Greek Yogurt

I love making Greek yogurt in my instapot! We pretty much make it every two weeks! It’s heavenly and I’m not a Greek yogurt fan, but this stuff is amazing!!

  • Instant pot
  • Mesh strainer or nut milk bag
  • Thermometer
  • Gallon of milk
  • 2tbsp Yogurt starter (Fage yogurt)
  1. Add milk to instant pot – I used just a normal gallon of whole milk.

2. Put lid on and Click the yogurt button and then the adjust button to where it says boil!

It will beep, check temp… you want to get it up to 181 degrees F!

3. Once it’s hit 181, pull the pot out of your instant pot and put it on a cooling rack so the temp will drop… get the temp down to 110 degrees!

4. Once it has hit 110… take 1 cup of your warm milk out, add 2 Tbsp of yogurt starter (Fage plain Greek yogurt is what I use). Mix this up well and then add to your main pot and stir!! Then place pot back into your instant pot, cover, and click yogurt button until it says 8 hours! The longer you let it incubate the more tart your yogurt will be is what I hear!

5. Once 8 hours has passed! Pull all yogurt out and strain it in a mesh strainer… I use a nut milk bag but most people use a mesh strainer!

6. Once the yogurt has strained to the consistency you like… separate into jars or put into a container and refrigerate!

To eat I add chia seeds, strawberrys, and Waldon farms sugar free strawberry syrup!

My kids add honey and fruit!!


The Final Closet clean out…

As many of you know I started this side of the blog (kitchen side) because I was bound and determined to lose weight! I started this to help keep me on track and to document recipes as I build my new go to meals! I haven’t focused so much on my weight loss while taking on this lifestyle… I will in the future so you all can know where I came from! But today this post is written for all my Rebel friends out there:

Today I scheduled an appointment with… MY CLOSET!

I have been preparing for this day my whole adult life! What I call the FINAL CLOSET CLEAN-OUT! This appointment lasted two hours and was full of highs and lows! I had many conversations with myself and I had to talk myself out of keeping some clothes, because although it’s AMAZING to be this size, my clothes have memories attached and throwing them out feels a touch sad!!

The toughest conversations were around my summer clothes!

I had this thought so many times… “What if you’re in this size when summer hits?”

I refused to listen… I continued to try on every piece and decided if it doesn’t fit now it NEVER will again!! I remember the video Cari did about cleaning out your closet and I had to reference it’s memory many times!!

I have some awesome summer dresses in the back of my closet that I always told myself… “Someday, I’ll fit into those!” (They still have tags on them).

I saved them to try on last so that I could end this FINAL CLOSET CLEAN OUT with happiness. “Someday” has now become today.

Although it was emotional to clean out the closet one final time… it’s worth it, we are worth it, and I’m NEVER going back!

I truly can’t wait till all of you hit maintenance… I was terrified to quite tracking but this last month has been the best month of my adult life!! I have more confidence in myself than ever and I am not a slave to “what’s for dinner!!!” It’s liberating… and so is knowing I have done my FINAL CLOSET CLEAN-OUT!!

Cheers to all of you getting to that amazing dress you have in the back of the closet… keep pushing and you will be living in that dress soon!!

Creamy Cilantro Dressing

Recipe #1

  • 1 bundle cilantro
  • 1/2 cup non-dairy yogurt (I used coconut yogurt)
  • 2 Tbs lime juice
  • 1 Tbs diced garlic
  • 1/4 cup olive oil
  • 1 1/2 tsp white wine vinegar
  • 1/8 Tsp salt
  • 1/4 c Parmesan cheese
  • Dash of cumin too to taste

Recipe #2

  • 1 bundle cilantro
  • 1/4 cup mayo
  • 2 Tsp Lime juice
  • 1 Tbs garlic
  • 1/3 cup olive oil
  • 1 tsp Red wine vinegar
  • 1/8 tsp salt
  • 1/4 c Parmesan Cheese
  • Dash of cumin to taste

Put all together and blend… I used my immersion blender!

Both recipes were tasty, but recipe number one was definitely sweeter while the other had less sweetness but more mayonnaise flavor! If I wasn’t allergic to avocado’s I’d replace the mayo and yogurt with 1/2 and avocado! I may try it in the future anyways… maybe it won’t make me sick like it normally does!! 😬

Once again if you find something that would work better as the creamy base… let me know!!


Oatmeal, one of the many yummy items I would eat and am now trying to reproduce being on code red! This recipe is going to have to be perfected… I fee like this one and the noatmeal could be a glorious combination!! I’ll be trying that combo next time and probably swapping out coconut milk with almond or cashew milk! I’ve decided I’m not the biggest coconut fan! However, with all that said it turned out pretty good but watch for this one to be perfected with time!!

If you want… experiment and give me your tips! 😘


  • 1 acorn squash
  • 1tbsp (or to taste) Cinnamon
  • A couple pinches of Ground ginger
  • 1/3 cup Shredded Coconut
  • 3/4 cup Coconut milk
  • 1 squirt Liquid stevia

  1. Preheat oven to 400 degrees
  2. Cut your acorn squash in half and place flesh down in a baking pan with aprox one inch of water
  3. Bake for 45-60min (until squash flesh is soft)
  4. Remove from Oven and let cool slightly
  5. Scrape out seeds to the garbage and spoon flesh into a pot on the stove on medium heat
  6. Add coconut milk, coconut, and seasonings and simmer until well infused
  7. Add stevia squirt to sweeten to taste

Enjoy!Like I said… more perfecting on this recipe! To much coconut for me!!

Overnight Noatmeal

Never heard of it… it’s the next best thing to oatmeal but more on my eating lifestyle!

Next time you want oatmeal but don’t want the stomach bloat and weight on the scale to go up… try this noatmeal! I’m working on perfecting it for myself but here is the basic info:


  • 2 Tbsp chia seeds
  • 2 Tbsp Barleans antioxidant blend
  • 1/2-1/3 cup Almond milk

That’s the base…From there go wild with all the tantalizing options you can think of… today I added tsp of sugar free salted Carmel syrup, butter, and raspberries!

Once you have made your own mouthwatering rendition of noatmeal, let it soak over night in the fridge, then heat for 1-2 min before enjoying!!

Good luck experimenting off the base recipe, and if you find a flavor that is oh so amazing… comment below so we can all consume the yummy goodness!

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