Eppli Cakka Recipe

Eppli cakka, a simple Faroese dessert or breakfast!

One of my very favorite fall traditions is making applesauce with my mom and sisters… and now with my own kiddos. I love the tart sweet smell of apples baking and bowls of fresh sauce sprinkled with cinnamon.

But one of my very favorite uses for applesauce (homemade or not) is Eppli Cakka. It’s a simple Faroese dessert that’s healthy enough we sometimes eat it for breakfast. The original calls for a type of sweetened breadcrumbs that we haven’t found in the U.S., but granola makes a perfect substitute.

Eppli Cakka Recipe

Layers of granola and applesauce


Layer applesauce and granola. You can make it in a big serving dish, but I prefer serving it up individual bowls, since leftovers get soggy and I despise soggy food.

Eppli cakka with cream on top

Top with cream and garnish with chocolate shavings.

For variety, add peeled diced apples in between the applesauce and granola layers. So simple, but so yummy!

This simple Scandinavian dessert pairs applesauce and granola for a healthy treat!

Fruit Juice Jello

Fruit juice jello recipe

A few weeks ago I attended an excellent meeting on gut health. The speaker encouraged us to include more bone broth into our diets because the gelatin from bone broth helps heal and protect the lining of the gut.

Though her arguments were quite compelling, I had a problem: it’s getting hot here. The last thing I feel like making for dinner every night is soup. Thankfully, there are two summer-friendly ways to get more of the gelatin from broth into our diet: cook foods like rice or lentils in bone broth and eat fruit juice jello.

Homemade fruit juice jello only takes two simple ingredients and is a great kid-approved way to include more gelatin in your diet.

Homemade jello is by far the most kid-approved method, at least at our home. Plus, it’s so simple that I taught Rose (almost eight) how to make it because she’s been begging for more independence in the kitchen. (I just stay close by and oversee since there’s a stove involved!)

Fruit juice jello recipe


  • 4 cups fruit juice
  • 4 Tbsp./packets unflavored gelatin (We currently use knox gelatin, but just bought this grass-fed beef variety. If you can get a group of friends to buy with you, it’s much cheaper by the case!)
  • Added nutrients, optional. You can add herbal extract, vitamin C powder, etc. I try to add just enough so that it doesn’t affect the taste.

You can use just about any flavor of juice. I buy frozen concentrate which lets me control the sweetness. We’ve made apple, kiwi, raspberry apple, white grape and pineapple fruit juice jello. The kids loved all of them.


  1. Pour one cup of cold juice into a heat-proof mixing bowl. Sprinkle the gelatin on top of it and let is sit.
  2. Bring the three remaining cups of juice to a boil.
  3. Pour the hot juice into the gelatinous glob. :)
  4. Stir until completely dissolved, about two minutes.
  5. Pour into a 9×13 pan and refrigerate. It should be solid in 8 to 12 hours.

Once it has gelled, cut into squares and serve. Fruit juice jello makes the perfect dessert or snack on warm spring and summer days!

Once you’ve started playing with unflavored jello, the possibilities are endless. My friend Amanda makes herbal vitamin C jello and Elise from Frugal Farm Wife makes gummy treats with kefir water.

Do your kids love jello? Have you ever made your own?

Hearty Breakfast Burritos

Looking for a hearty breakfast that you can grab and go? Breakfast burritos are a perfect choice. They are yummy, filling, and easy to eat in the van.

Plus, there are so many different fillings you can add to keep them interesting: eggs, sausage, bacon bits, different kinds of cheese, hash browns, sautéed onions and peppers, mushrooms, salsa…. The variations are practically endless.

Whip up a big batch and freeze them for busy mornings.

Breakfast burritos are a perfect choice for busy mornings. Whip up a big batch and freeze them for days that start out crazy.

Hearty Breakfast Burritos


Makes 24 breakfast burritos

  • 24 tortillas (Normally, I make homemade tortillas because we love them so much. Homemade tortillas don’t freeze well though, so for breakfast burritos I buy tortillas.)
  • 2 1/2  dozen eggs
  • Shredded cheese
  • Sausage, optional
  • Sautéed onions, optional
  • Whatever other toppings you want!

You’ll also need a big frying pan or skillet, freezer bags, and foil (if you want them individually wrapped.)


  1. Scramble the eggs and season with salt and pepper to taste.
  2. Fry other toppings, if necessary.
  3. Form an assembly line with the eggs, cheese, and favorite toppings.
  4. Scoop a little of each one onto each tortilla.
  5. Fold in both ends of the tortilla, then it roll up. Wet your finger and rub it across the outer flap of the tortilla to help it stick better when you fold it.
  6. Individually wrap each breakfast burrito, if desired. (Normally I do about half individually wrapped. It makes it easier to pull out in the evening and stick in the fridge for Joshua if he needs to leave before I get up.)
  7. Store in freezer bags.
  8. If you know you are going to have a busy morning, pull breakfast burritos out the night before and let them thaw in the refrigerator. Otherwise, just pop them in the microwave or oven and heat till hot.

Breakfast burritos are just perfect for busy mornings: yummy, filling, and easy to freeze ahead!

Breakfast burritos for busy mornings

Having a freezer stocked with breakfast burritos has rescued my morning so many times! Whip up a big batch and have a handy, hearty breakfast when your mornings are just too busy.

Greek Tuna Lentil Patties Recipe

Lentils and tuna make a delicious and simple meal  that's packed with protein!

“Party days” are one of the highlights of getting to teach history at our weekly classical academy. The children dress up in period costumes (aka Daddy’s t-shirts, sheets, and ribbons) and learn about the culture of long-distant civilizations. Last week we studied the ancient Greeks.

While I scoured the internet trying to find simple, authentic-ish finger food recipes, I had an idea. I was afraid most of the students probably wouldn’t like them, but since others brought dates, fruit drizzled with honey, and pita bread with olive oil, I wasn’t too worried about pleasing everyone.

Living by the Mediterranean, fish was a staple for ancient Greeks. Often it was mixed with cheese in recipes. Lentils were also a staple. So, how about melding all three staples into tuna lentil patties?

Much to my surprise, almost all the students liked the patties. The fact that we had a mock Olympics earlier that morning might have helped, but I was still pleasantly surprised. Rose liked them so much she asked if we could have them again that night for dinner.

These Greek-inspired tuna lentil patties are super simple, packed with protein, and frugal to boot! Not only did we have them for dinner that night, they are getting added to our revolving monthly menu  for a simple weeknight meal.

Greek Tuna Lentil Patties Recipe

Inspired by the ancient Greeks and Kristen’s delicious salmon rice cakes


  • 2-3 cups cooked lentils
  • 2 cans of tuna, drained (Canned salmon is also delicious in this recipe, though not found in the Mediterranean. I was surprised to find that a type of tuna is.)
  • 1 onion, finely diced (optional)
  • 1/2 cup shredded cheese
  • 2 eggs
  • Salt & pepper to taste
  • Garlic powder, optional
  • Butter (or olive oil) for frying
  • Parsley, optional

You can fry these in a pan on the stove, but after Joshua finally convinced me we ought to get an electric skillet, I have used it multiple times every week. This is the one we got and I love how portable it is!

Frying a panful of tuna lentil patties for an easy, healthy lunch.

Sizzling away in butter. Yummy! 


  1. Cook the lentils in water according to the instructions on the bag. Sprinkle liberally with salt, pepper, and garlic powder.
  2. Combine lentils with the rest of the ingredients except butter and parsley.
  3. Heat frying pan to medium
  4. Lather butter in the pan
  5. Scoop the batter and drop onto the melted butter
  6. Fry the first side until it is golden brown and the egg is mostly set.
  7. Flip and finish frying.
  8. Sprinkle with salt, pepper, and parsley, if desired.

Serve hot with salad, sweet potato fries, or pita bread dipped in olive oil.

Inspired by an ancient Greek homeschool study, these tuna lentil patties are easy, delicious, and so healthy!

If you want to be really authentic, don’t serve tomatoes. They were introduced to Greek cuisine from “The New World” only a few centuries ago. They sure pair well though! 

Greek-inspired tuna lentil patties

I never would have guessed that a concoction put together solely for an ancient Greek party would end up a welcome addition to our menu. Not only are these tuna lentil patties a little taste of ancient Greece, they are healthy, filling, and delicious.

[Full disclosure: links to products in this post are my referral links.]

Cuban Bread Recipe

Whip up this delicious no-knead Cuban bread and have it on the table in just over an hour!

[Full disclosure: links to products in this post are my referral posts.]

Back when I was tutoring a Western Civilization class, I came across this random tidbit that about made my head spin. Especially with the whole gluten-free diets that have swept the country.

The daily ration for monks in Carolingian society was 3.7 pounds of bread! (from Spielvogel’s Western Civilization)

3.7 pounds. Can you imagine? That’s like several loaves of whole wheat bread every single day! 

When my friend Candace introduced me to this Cuban bread recipe I thought, hmmmmm, I probably couldn’t eat 3.7 pounds of this bread, but I probably could polish off a whole loaf on my own. 

Don’t worry, I didn’t. But it is awfully tasty. It doesn’t need to be kneaded and it only takes about an hour from start to finish, including baking time! Talk about easy!

Cuban Bread Recipe

Modified from the Tightwad Gazette (I almost always modify any new recipe using these simple strategies to make it healthier.)


Quick and delicious, this {almost} whole-wheat cuban bread is a must-try recipe!


Grease a cookie sheet.

Combine the first five ingredients. Add enough white flour to make a soft dough. Let the dough rise for 15 minutes. Divide and shape it into two round loaves, brush with water, and sprinkle with sesame seeds.

Place a pan of hot water on the lowest rack of a cold oven.

Place the loaves on the middle rack and then turn the oven on to 375. Bake for 30-45 minutes or until a light golden brown. Once it’s done, lightly spray with cold water for a nice soft crust. Serve warm with butter.

See, isn’t that easy?!

Easy and delicious, this Cuban bread recipe only takes about an hour from start to finish!

Make some Cuban Bread

As you can see, this is one of the easiest bread recipes ever, and it’s ever so moist and delicious. Whip up a batch and have it on the table in just over an hour!

Mocha Muffin Recipe

Deliciously moist and rich, these mocha muffins are a family favorite.

Like most regular American recipes, the original recipe called for a ridiculous amount of sugar. Thanks to the bananas, you can cut the sugar by more than half and still have a perfectly sweetened muffin! So that’s what I do.

Looking for a delicious mocha muffin  that's made with (mostly) whole food ingredients? Try these moist mocha muffins.

The “healthified” version started with my mom. Sadly I don’t know the source of the original recipe! 

Mocha Muffin Recipe


  • 1 cup butter (or oil or a mixture!)
  • 1/2 cup sugar
  • 1/2 cup plain yogurt
  • 1 egg
  • 5 ripe bananas, mashed
  • 2 tsp vanilla (try making your own vanilla!)
  • 1/4 cup very strong coffee
  • 3 cups flour (I use 2 cups freshly ground wheat and 1 cup of white)
  • 1/2 cup flax seed, ground
  • 1/4 tsp salt
  • 1/ 1/2 tsp b. soda
  • 1 1/2 tsp b. powder
  • 1/4 cup cocoa, optional
  • 1/2 cup chocolate chips, optional (If chocolate can be optional!)

ooking for a delicious mocha muffin  that's made with (mostly) whole food ingredients? Try these moist mocha muffins.


  1. Preheat oven to 350°.
  2. Combine butter and sugar.
  3. Add remaining wet ingredients and mix well.
  4. In a separate bowl, mix dry ingredients. Add to wet ingredients and mix well.
  5. Pour into two greased muffin tins. Bake for about 12 minutes, or until the top springs back when lightly pressed.

Slather with butter and enjoy with a homemade yogurt shake. Extras freeze really well.

Hootenanny Recipe


It’s got to be one of the funniest-named breakfasts ever. And it sure looks funny as it rises and topples in the oven. But hootenanny is delicious, delightfully simple, and (with a light dusting of powdered sugar) a fancy way to serve eggs.

Joshua grew up eating it and now we’re all fans.

Because it’s so simple to mix together, it makes a great Sunday morning breakfast. Toss the hootenanny in the oven, get ready for church, eat breakfast, and go!

Looking for a delicious breakfast that's simple to make, tastes delicious, and is full of protein? Try this hootenanny recipe!

The mountains of puff have fallen. Since the very best part of hootenanny is the crust, Joshua came up with the brilliant idea of baking it in muffin tins. Yumminess! 

Hootenanny Recipe


  • 4-6 T butter
  • 6 eggs
  • 1 cup  of milk
  • 1 cup flour (we use half freshly-ground whole grain flour, but have also used 100% rice flour for a gluten-free version. It wasn’t quite as puffy, but was still really tasty.)
  • scant 1/2 tsp salt
  • 1 T vanilla, opt. (make your own vanilla !)
  • dash of cinnamon/nutmeg, opt.

Hootenanny is a new favorite breakfast treat (and Sunday morning tradition!) It is simple to make, healthy, and so fun to watch as it grows and topples in the oven.  Plus, you can replace the flour with rice flour for a gluten-free treat!

One of the ways Joshua helps me celebrate the Lord’s day is by making hootenanny with the kids. (Usually we use paper plates all Sunday long too! The fancy plate was just for the pictures-sake.) 

Hootenanny Instructions

  1. Preheat oven to 400°.
  2. Melt butter in a 9×13 pan OR 12 muffin tins.
  3. While butter melts, mix together remaining ingredients.
  4. Pour over melted butter. Do NOT stir.
  5. Bake for 30 minutes or until golden brown around the edges.
  6. Serve with real maple syrup and a light dusting of powdered sugar.

Enjoy your Hootenanny

Whether you join us in our Sunday morning tradition of hot hootenanny, or just make it for a special treat, I think you’ll agree that hootenanny is a delightfully fun (and tasty!)  breakfast food.

Recipe: Homemade Granola

Granola was a staple in our house growing up. My mom rarely bought cereal, but we had granola at least twice a week. Homemade granola is simple to make, cheaper than cereal and much, much more nourishing which is why it’s one of our favorite healthy frugal breakfasts.

We eat it topped with raisins, chocolate chips, or craisins; with homemade yogurt; or as a layer in Eppli Cakka (a delicious Faroese dessert or breakfast).

Homemade Granola

Family’s Favorite Granola Recipe:


4 1/2 cups oatmeal (I prefer old fashioned oats)
1/2 cup whole grain flour
1/2 cup coconut flakes
1/8 cup ground flax seeds
1/2 cup oil (or melted butter)
1/2 cup honey (or agave nectar)
1 tsp vanilla (homemade is delicious!)
2 T water


  1. Mix dry ingredients.
  2. Combine wet ingredients and add to dry ingredients. Mix thoroughly.
  3. Bake in a 9×13 pan (glass seems to heat more evenly and avoid burning as easily) at 300° for about 1 hour.
  4. Stir after 20 minutes, then 15, then 10, then 5 until evenly golden brown.
  5. Cool thoroughly and enjoy!

  May be linked up at Mama MomentsGrowing HomeHealthy 2Day ,Works for MeWalking RedeemedGraced SimplicityFabulously Frugal & Simple Lives

Recipe: Homemade Lime Soda

When I was morning sick with Edmund, a friend recommended club soda to calm the nausea. It helped. For weeks, club soda was a regular staple at the dinner table. Even though it didn’t take the nausea away, it really helped take the edge off.

Then when three weeks of the stomach flu hit our home, we went through can after can of club soda.

Soda water has been used for centuries to calm nausea and it’s a staple in our pantry now.

Delicious homemade lime soda

Of course, it’s not just good for calming stomach complaints, it makes such delicious summer drinks.

My favorite is this refreshing lime soda that Joshua makes as a special treat for the kids (and me!) It’s made with freshly-squeezed limes and raw sugar or agave nectar and makes a delicious substitute to regular soda. Plus, it’s so easy to control the sweetness.

Homemade Lime Soda


  • Fresh limes (or lemons)
  • Agave nectar, liquid sugar in the raw, or homemade simple syrup
  • Club soda
  • Ice
  • Fresh mint, optional
  1. Fill glasses with crushed ice.
  2. Fill glasses 3/4 full with club soda.
  3. Squeeze limes.
  4. Add lime juice and liquid sweetener to taste.
  5. Garnish with fresh mint, if desired.
Looking for more refreshing summer drinks? Try kefir water. It’s not only tasty, it’s filled with probiotics.
[Thanks Brooke!]

Recipe: Spinach Chips

“Mama, can I please have more spinach chips?” my two-year-old begged.

“Yes, but finish the rest of your food first,” I said. As I answered, I could hardly keep from chuckling. Since first trying these delicious spinach chips, “more spinach” has been a regular request at our dinner table. Spinach has become a reward for finishing the rest of their food.

A bed of spinach

I planted a whole bed of spinach, just to keep up with the demand.

We’ve made this recipe so many times, I thought it was high time to share our own favorite varieties.

Spinach (or Kale) Chips

Spinach chips tossed in oil


  • Fresh spinach (or kale)
  • Olive oil
  • Salt

Our favorite flavors (optional):

  • Fresh garlic & a touch of cayenne (I use about one clove per of garlic plus a teensy dash of cayenne per panful) OR
  • Lemon juice & pepper (about half a squeezed lemon and a generous dash of freshly ground pepper per panful)

Spinach chips ready to bake


  1. Preheat oven to 325° for spinach [or 300° for kale].
  2. Wash spinach thoroughly and pat dry
  3. Toss very lightly with olive oil and sprinkle generously with salt
  4. Add flavors, if desired, and toss thoroughly
  5. Spread in a single layer on pan.
  6. Bake for 7-12 minutes, depending on the size of your spinach. The chips should be paper thin and crisp.


 May be linked up at Mama MomentsGrowing HomeWalking Redeemed, Fabulously Frugal Thursday, & Graced Simplicity