Orange Vinaigrette

This homemade orange vinaigrette is a family favorite, both in my house and in my extended family. Made with Burroughs Family Farms organic, cold pressed Orange Olive Oil, it has a bright sunshine-y taste that is perfect for the summer months ahead. If you are looking to make your own salad dressing, this is fast and easy, requires ingredients you probably already have in your pantry, and will please even the pickiest salad eater. I pair it with crunchy sweet cashews because its my husband’s favorite treat, over a bed of greens with fresh veggies and peppered salami, and flatbread pizza on the side!

Orange Vinagrette 5

Orange Vinagrette
Recipe type: Salad Dressing
Serves: 4 servings
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp coconut sugar
  • 2 tbsp ACV
  • ¼ BFF organic, cold-pressed Orange Olive Oil
  • 1 tbsp parsley
  1. Place all ingredients in oil decanter and shake until mixed.

Crunchy Sweet Salad Cashews

1/2 c raw cashews
2 tbsp coconut sugar
Cook cashews and coconut sugar over low until sugar melts, coats cashews, and nuts brown.
Toss with green salad.

Orange Vinaigrette2

Orange Vinaigrette 3 Orange Vinaigrette 4 Orange Vinaigrette

Continue Reading

Paleo Chocolate Mug Cake (grain free, gluten free, dairy free)

Who loves chocolate? Who loves cake? Who loves chocolate cake? Who loves chocolate cake ready in 2 minutes? You will love this Paleo Chocolate Mug Cake!

Say what? Two minutes? YES, it is true.

What if I told you this cake was pretty guilt-free, too? No grains, no gluten, no dairy, and no refined sugar. Oh, AND DELICIOUS!

It’s true.

Just throw some ingredients in your favorite coffee mug and microwave it. Then, of course, curl up on the couch and watch a lot of Netflix, and eat!

If you’re ever finding yourself in need of a late night chocolate cake, with little to no effort, little guilt, and big on taste, this is the recipe for you.

This recipe uses Burroughs Family Farms organic, pastured eggs and orange olive oil, for a sweet flavor twist! Why? Because chocolate and orange just belong together!

Paleo Chocolate Mug Cake Paleo Chocolate Mug Cake 1 Paleo Chocolate Mug Cake 2 Paleo Chocolate Mug Cake 3 Paleo Chocolate Mug Cake 4 Paleo Chocolate Mug Cake 5 Paleo Chocolate Mug Cake 6 Paleo Chocolate Mug Cake 7 Paleo Chocolate Mug Cake 8 Paleo Chocolate Mug Cake 9 Paleo Chocolate Mug Cake 10 Paleo Chocolate Mug Cake 12

Paleo Chocolate Mug Cake (grain free, gluten free, dairy free)
Recipe type: Dessert
Serves: 1 mug cake
Satisfy a late night chocolate craving with simple pantry ingredients and 2 minutes in a microwave!
  • 3 T Otto's Cassave Flour
  • 2 T Burroughs Family Farms organic Orange Olive Oil
  • 2 T Unsweetened cacao powder
  • 2 T Organic Agave syrup
  • 1 Burroughs Family Farms organic, pastured egg
  • ½ t vanilla extract
  • Pinch salt
  1. Add all ingredients to a coffee mug, mix together, and microwave for 2 minutes.
  2. Enjoy!
  3. Top with dairy free ice cream, if you're feeling really dangerous.


Continue Reading

Grainfree Pizza Crust- No Oven Needed (just a stovetop or barbecue)

Now I don’t like to brag, but I’m a boss when it comes to putting together a pizza that no one expects. Like this one. The entire pizza, crust to toppings, is made using the stove top, or barbecue, no oven needed. For the purposes of this recipe, all photos shown are from a version prepared on the barbecue, but you’d use a similar method for stovetop, just using a cast iron pan instead of baking stone.

Stove Top Pizza 1

I get pizza. I have a strong emotional attachment to it. I can make a plain ole pepperoni pizza, just like everyone else, but sometimes I gotta make a pizza that is worthy of remembering, or crying about.

Like these:








So there ya go, I make a lot of pizza. A lot. And this one was really good. I cried over this pizza recipe. The crust is both chewy and crispy.  I didn’t have to turn on my oven in 108F temps. All good reasons to have a happy cry. Besides, pizza is my everything and I love it.

Please tell me I am not the only one who cries over good eats.

(I also cried at a food truck once for lemon ricotta pancakes…so maybe I can’t be trusted.)

Anyway, I like to cook with baking stones a lot, and for things like pizza crust and breads, I find that baking stones are ideal. It leads to a consistent bake, and for use on the grill, it is foolproof every time for pizza. I bought a large rectangular pizza stone from Sur la Table that fits perfectly over my entire grill. I used that for this recipe, though any baking stone or cast iron will do here, too. The larger the stone, the more pizzas you can make at once.

For a great sauce alternative, I like to use olive oils. Infused olive oils are perfect for a tastier dish, like Orange EVOO. It really added a depth of flavor and sweetness to play off the savory of feta and salami here that was quite remarkable. Try Burroughs Family Farms Orange Olive Oil for a great twist on sauce-less pizza.

Grainfree Pizza Crust- No Oven Needed (just a stovetop or barbecue)
Makes One 10" Pizza Crust
  • 1 C Otto’s Cassava Flour
  • Pinch pink salt and pepper
  • 1 t agave or honey (I prefer agave for this recipe)
  • ⅔ C very warm water
  • 1 t glutenfree yeast
  • Various pizza toppings, sauce, or cheese
  1. Put all ingredients in a large mixing bowl and combine thoroughly.
  2. While grill and baking stone heat, add pizza dough to parchment paper and form one 10″ pizza crust, careful of not making any spots too thin. Dough may be slightly lumpy.
  3. Carefully transfer parchment to baking stone.
  4. Cover with domed lid. Close BBQ lid.
  5. Bake with BBQ closed for 7 minutes.
  6. Reduce BBQ heat to 350F. Open BBQ, add pizza toppings to crust. Careful not to add too much liquid directly to crust.
  7. Bake with BBQ closed for an additional 10 minutes.
  8. Remove pizza from stone and parchment with pizza peel or hard edged cutting board. Cool for 5 minutes, then cut and serve.
Stove Top Version

Mix all ingredients together. Incorporate completely.

2. Press into well-greased pan.

3. Top pizza with all toppings.

4. Cover with tight lid.

5. Cook over medium heat on stove top for 5 minutes.

6. Vent lid, lower temp to low, cook addtl 10-15 minutes.

7. Check bottom of crust for firmness. Slide out of pan to cutting board. Cut & serve.


Form crust onto parchment.


Add Pizza Crust to Parchment on Baking Stone on the BBQ.


Cover with domed lid and close BBQ to prebake crust.


Ingredients Prep for BBQ Pizza: Burroughs Family Farms Orange EVOO, feta cheese, peppered salami, balsamic glaze, figs, arugula


Add ingredients to cook for an additional 10 minutes.

Continue Reading

Caramel Apple Pumpkin Coffee Cake

Caramel Apple Pumpkin Coffee CakeCool autumn mornings bring out the baker in me. The promise of a new season, cooler weather, and if it’s the weekend, a day home with my family- these are all a few of my favorite things. Another favorite of mine is Sunday brunch. My husband and I usually cook breakfast together if he’s home, but recently I have been enlisting the help of my 2 younger kids, my boys aged 9 & 13. They absolutely love to help in the kitchen.

The more you let kids help in the kitchen, the more they are willing to try new things. If they’ve especially had a hand in what you want them to try, they are usually pretty willing to reach out and take a bite. It’s probably more of a pride issue, that they want to know if they cooked or baked something that tastes good, but my theory has proven pretty well for a while now. If they cook it, they will eat it. Even if the dish is packed with veggies, if they’ve seen up close how something is made, my kids will taste it, and usually eat a fair helping. I started cooking more regularly with my kids two years ago in the autumn with a lot of my pumpkin favorites like breads and cookies, and lots of soups, which can be very easy for kids to master.

And while I am on the subject of autumn favorites, I love all things with pumpkin, apple, squash, etc. this time of year, and I adore Fall goodies like a good ole Halloween favorite, the caramel apple. My mom used to make the most amazing caramel apples in October and I was dreaming about them not too long ago. I was also dreaming of coffee cake on the same day, and naturally thought of combining the two for a yummy Sunday brunch treat.

We make most of our goodies gluten-free in our house, and this delectable creation is no different. It is grain-free and gluten-free, contains no refined sugars, and can also be made completely dairy-free, if needed. Either way, this stacks up pretty okay for a breakfast treat, paired with plenty of protein and fats like Burroughs Family Farms eggs and bacon, and I feel pretty good about serving it on a special Sunday for Brunch; it is also the perfect coffee cake to take to a picnic, shower, or church function where you’re sharing treats. This is sure to draw a crowd.

You can enhance extra flavors out of your baked goods with flavored olive oils, like Burroughs Family Farms Orange Olive Oil, as used in this recipe. Infused olive oils add an extra depth of flavor to your dishes, and are especially delicious in baked goods, such as this coffee cake.


Caramel Apple Pumpkin Coffee Cake

Caramel Apple Pumpkin Coffee Cake
Recipe type: Breakfast
Cuisine: Seasonal
Serves: 8-10 servings
  • For the Caramel Apple Pumpkin Coffee Cake
  • 1 16oz can organic pumpkin, or equivalent fresh roasted pumpkin
  • ½ c almond butter
  • 4 Burroughs Family Farms organic eggs
  • ¼ c Burroughs Family Farms Organic Orange Olive Oil
  • 1 c almond meal
  • 3 tbsp coconut flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • 2 small apples, cored and diced small. I do not peel.
  • 2 tbsp ghee or butter
  • ½ tsp cinnamon
  • ⅛ tsp cardamom spice
  • For the Caramel Glaze
  • ¼ c unsalted Kerrygold grassfed butter (or ghee for dairy-free option)
  • ½ c Grade B maple Syrup
  • 1 tsp coconut sugar
  • ½ c full fat coconut milk, canned and organic
  • ⅛ tsp coarse sea salt
  2. Melt butter in a small sauce pan, I liked stainless steel for this. Slowly add in the maple and whisk, bringing to a boil, add in the coconut sugar.
  3. Whisk for about a minute or two on medium-high.
  4. Add in coconut milk, again whisking and bringing to a boil.
  5. It is ready when it starts to stick to a spoon. Add in salt, for a tangy surprise.
  6. Separate into two equal portions.
  7. Step 2: COFFEE CAKE HOW TO :
  8. Preheat oven to 350F; Grease a round 10″ cast iron, baking dish or round cake pan.
  9. Take apples and sautee in ghee and cinnamon + cardamom until tender.
  10. Mix into all the other ingredients in a large mixing bowl and get to a nice smooth consistency. It will be thick, but should be smooth.
  11. To your super greased pan, add a layer of coconut sugar, about 2-3 TBSP coconut sugar. Then taking half of your caramel glaze from above, coat the baking dish with your caramel, saving the remaining portion for later.
  12. Add your “cake batter” to the SUPER duper greased pan with sugar and caramel glaze. gently using a spatula to round it out to the edges of the pan, and bake it in the oven for 30 minutes.
  13. Allow to rest out of oven for at least 10 minutes. Go around the edges with a knife or spatula and flip it upside down onto a plate.
  14. Drizzle your remaining caramel gaze to the top. Serve warm and enjoy.
  15. I loved this with a warm cup of coffee and bacon for breakfast.

Here’s a fun video of my oldest son making Caramel Apple Pumpkin Coffee Cake with me:

You can find the entire collection of Burroughs Family Farms Organic Olive Oils by following this link: (click on pic)

Burroughs Family Farms Organic Olive Oil Complete Boxed Gift Box Set

Burroughs Family Farms
Organic Olive Oil
Complete Boxed Gift Box Set

Continue Reading