Strawberry Coconut Muffins

 

IMG_1350_Fotor

Did you know that muffins could be an ultimate life changer? Well, they can. They can bring a little sweet minglin’ and a little spice to your love life.

Let me explain. We are going to take a trip back a few years ago… one woman, Rosie, was taking one man, Alex, delicious coconut muffins.

Rosie and I met Alex one crazy college summer. After meeting him, we instantly  thought he was a cool guy.  Alex was on his way to California to spend time in the Peace Corps when he stopped in our college town. I assume after realizing how fun Arkansas (and us) could be, he decided to just live and work there for the summer before he continued on to California. In the meantime, Rosie and Alex became a little exclusive… One of their first hang outs, she decided to bake him something sweet. What can be sweeter, than a beautiful woman bringing a delicious batch of muffins to a man? Food speaks to the heart too, you know?

Little did you know, these coconut muffins did the trick. They lit a spark in the now married Hunts. I would like to say, that I, as the best friend of Rosie, played a key role in the matchmaking too. I always say that I, solely Loghan,  knew from the very beginning they were a match made in heaven. Here are a few reasons why I knew Rosie & Alex were meant to be:  They are both adventurers, they share a love for being outdoors, hiking, running, writing, helping people,  and I mustn’t forget… cookies. But, I guess I cannot take ALL the credit, (as much as I would like), because these coconut muffins along with Rosie’s heart, wooed Alex from the beginning and little did he know, he would never turn down Rosie’s cooking again.

 

What honor I have to share with you THE coconut muffin recipe that brought two of my favorite love birds together..

IMG_1273_Fotor

Only this time… With a strawberry twist!

 

IMG_1365_Fotor

 

Print Recipe
Strawberry Coconut Muffins
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Blend eggs, butter, sugar, salt and vanilla.
  2. Combine flour and baking powder in a small bowl, Then whisk into batter until there are no lumps.
  3. Stir 1/2 cup strawberries with batter. (Save remaining strawberries to place on top of the batter before baking.)
  4. Pour batter and strawberry mixture into greased muffin tin.
  5. Sprinkle extra strawberries and flaked coconut on top. Bake at 400 degrees for 15 minutes
  6. For mini muffins. Bake at 400 degrees for 7-8 minutes
  7. Enjoy!
Share this Recipe

B “oats”

Banana Oats Breakfast

I’ve struggled with stomach issues for years. I’ve tried countless things such as swapping my diet. I tried being a vegan, eating gluten free & dairy free, taking supplements, and trying different probiotics (kombucha/water kefir). You name it, I tried it.

Not a lot of huge changes were made until last September when I learned about a program called Whole30. It is 30 days of stripping away processed junk and eating real food. Things that don’t have a long exhausted ingredient list you can’t pronounce half the words on. The thing I love about Whole30 is there aren’t any gimmicky products you have to buy or hoaky supplements you have to take along the way. Only real food!

A month later, a book later, and a slight commitment to a group of friends who were also embarking on Whole30, my husband, Alex,  and I began. Unashamed, I admit that we failed miserably. We made it a week. We had a wedding to go to in Chattanooga where we were going to see lots of our close college friends (not a great time to be on a super strict eating regimen). On the way, we got in a miniscule fight, almost ran out of gas, and blew a head gasket on our car (of course).

At 2 in the morning, when we finally reached our friend’s house, Alex and I were rolling around on our air mattress laughing at all the unfortunate events of the night and discussing what we were going to do about Whole30. My husband knew he was doomed to crack. I had planned ahead and made us meals we could eat. Worked hard for hours in the kitchen before hand. But then it happened. I pleaded. We had already spent money and precious time. We had come too far. But at 2 in the morning and with too many good friends to eat breakfast, lunch, and dinner with for two days, we made the decision to stop. Our friends were more important at the time.

It wasn’t far into completely alleviating food groups from our diet, that I started to feel different. I began to see the food I viewed as “healthy” wasn’t really all that healthy after all. Eating the “healthy” stuff was having more of a negative impact than I could have anticipated too. That week is when I began to make a shift in my lifestyle of food choices. I was beginning to understand what foods help me function at my best. This summer, I will be doing Whole30 again with my best friend and blogging partner. Stay tuned. Maybe you’ll want to do it with us. The whole thing too. 😉 Whew! Now that I’ve got that off my chest we can talk about more important things: BOATS. During our short time doing Whole30, I discovered something I’ll never be able to give up.

Boats-Single

I prefer to called them B“oats” a.k.a. Banana Oats OR Banana Oats And Tasty Stuff. Because who is going to want to call them Paleo oats? Or Whole30 oats? Or better yet, fake oats?

I can’t get enough of these! They’re quick and a great excuse to use up all those ripe bananas you’ve got sitting around.

Print Recipe
B"oats"
Banana Oats (Whole 30, Paleo)
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a small bowl, mash the bananas.
  2. Scramble the eggs in with the bananas.
  3. On medium to high heat, add 1tsp coconut oil to a nonstick pan
  4. Pour the banana mixture into the pan and cook for 3-4 minutes
  5. Add toppings: almond butter, nuts, strawberries (or fresh fruit of choice), chocolate chips, maple syrup, or any thing else that's tasty!
Recipe Notes

*For  Chocolate B"oats" add 2 tsp of cocoa powder and mix with the eggs and bananas.

Share this Recipe
 

Lightly Lemoned Icebox Bites

IMG_4348

Usually when I ask people if they have ever had a raw dessert, they look at me with the one cocked eyebrow look. You know the look I’m talking about?  If you are among those eyebrow scrunchers, don’t worry, I was too. The first time I ever had a raw dessert was a year ago and it changed my life. I will always think they are the best things ever!

IMG_4390

If hearing the word raw is scary, let me explain a bit. Raw only means that the food is not heated above 105-115 degrees. This process helps keep all the great enzymes in your food. Enzymes are what assist in breaking down your food during digestion. Once food is cooked above 115 degrees, the molecular structure of your food changes and a lot of those helpful enzymes go away.

This raw dessert is one of my favorites. Lightly Lemoned Icebox Bites! Yum! They have a rich pecan crust and a slightly lemoned cashew filling.

IMG_4305

The filing is made from soaked cashews, lemon juice, zest, vanilla, maple syrup, and coconut oil.

IMG_4314

The crust is even easier. Put the dates in a food processor and mix a few times. Then add the pecan and process until a crumbly mixture has formed. The crust practically makes itself….almost.

Scoop out a heaping tablespoon full into each muffin paper and press down firmly with your fingers. Sometimes the dates can be sticky. If you wet your fingers with a little water, it helps with the stickiness.

IMG_4290

Add spoonfuls of the lightly lemoned cashew filling until the muffin papers are almost filled to the top.

IMG_4336
Freeze for two-three hours. And Tah-dah! Lightly Lemoned Icebox Bites are on their way to being devoured! But don’t forget to toss on heaps and heaps of strawberries!

Have you ever had a raw dessert? What’s your favorite? What else do you like to do with strawberries? Tell us what you think if this is your first raw dessert.

 

Print Recipe
Lightly Lemon Icebox Bites
Servings
dozen
Ingredients
Crust
Lightly Lemoned Cashew Filling
Servings
dozen
Ingredients
Crust
Lightly Lemoned Cashew Filling
Instructions
Crust
  1. Prepare a muffin tin with 12 papers and set aside
  2. Add dates into food processor and pulse 3-4 times or until crumbly (not in a ball)
  3. Add pecans to dates and pulse until crumbly mixture is formed
  4. Add a heaping tablespoon of filling into a lined muffin paper & press down firmly with fingers. (wet fingers slightly if sticky)
  5. Repeat until all 12 muffin papers are full
  6. Set aside or in freezer until filling is ready
Lightly Lemoned Cashew Filling
  1. Add soaked & drained cashews, coconut milk, lemon juice, zest, maple syrup, and coconut oil into food processor
  2. Pulse until creamy (1-2 minutes)
Assembling Icebox Bites
  1. Add 2-3 spoon fulls of filling into pecan crust or until muffin paper is full
  2. Place in the freezer 2-3 hours
Recipe Notes

*Pull the Icebox Bites out of the freeze 10-15 minutes prior to serving and place heaps of strawberries on top. Enjoy!

Share this Recipe

Grilled Chicken with Strawberry Bruschetta

Chicken-done

So, I have always wanted to have a green thumb.  Yes, one that has skill in gardening and growing plants. I have always been one to get very excited about spring and new blooms. The sunshine and bright colors make me giddy inside.  I go buy cute colorful planters and then plant pretty flowers, but sadly, just for all of them to die in a few weeks. I have also been one to get on kicks where I buy fresh herbs to grow.  Unfortunately, unlike my “few week” flowers,  these only last a few days!

Well I am proud to say… drumroll please….I have successfully grown basil, cilantro, and mint for a month now and it has been amazing! One could say I am dedicated to these little herbs and I am determined to keep them alive!  I have been using these herbs for everything because they taste SO wonderful!

 

My love for strawberries and MY fresh baby   basil prompted me to make a bruschetta. I love the traditional bruschetta with tomatoes, but I had never tried the popular strawberry version. Bruschetta can be made with different types of cheese. I have always loved feta, but have more recently fallen in love with goat cheese. The creamy goodness is amazing with the strawberry, basil, and balsamic vinegar combo that has been on replay for the past couple of weeks.

Bowl

Since we are constantly eating this popular bruschetta on focaccia bread, on salads,  but mostly by the spoonful, I wanted to create another way we could eat this heavenly combination.  The red wine & balsamic reduction drizzled on this goodness and grilled chicken, give this common bruschetta a tasty twist! It will definitely be a summer favorite for the Arthurs in many strawberry seasons to come!

If you can’t tell yet, Rosie and I are so excited that strawberries are in season! We have been brainstorming all different ways to eat strawberries because we are literally obsessed with them… So, I bring you another super strawberry recipe that is one I believe you will love just as much as I do!

 

Print Recipe
Grilled Chicken with Strawberry Bruschetta
Servings
Ingredients
For the brine:
Bruschetta
Balsamic Reduction
Servings
Ingredients
For the brine:
Bruschetta
Balsamic Reduction
Instructions
  1. Brine the chicken in 1 quart of of water combined with sugar and salt. Let this brine in the refrigerator for 30 minutes to an hour
  2. Heat up grill on high heat
  3. Dice the strawberries and finely chop basil. Combine.
  4. Grill chicken on high heat for 10 minutes. Flip halfway through. The internal temperature should reach 165 degrees.
  5. For the balsamic reduction, combine balsamic vinegar, red wine, and honey into a skillet on medium to high heat. Bring to a simmer for 3-5 minutes until mixture thickens.
  6. Top grilled chicken with strawberry and basil. Next, sprinkle the goat cheese and drizzle the balsamic red wine reduction onto the chicken.
  7. Enjoy!
Share this Recipe

Chocolate Chai Seed Parfait

 

Yes

It’s strawberry season and this year, I’m diving in head first! Erryting be straw’bury roun’ hurr!

It all started when I bit into that first strawberry of the season from the Farmer’s Market. There was a small party happening in my mouth that I had been missing all year. I’m not even kidding when I say it was a little bit of magic in a tiny, red strawberry. That’s why I’m going full blast with strawberry lovin.

So, welcome to STRAWBERRY WEEK!

collander

Loghan and I seem to really love celebrating things in week long stints. Once, in college, we celebrated our birthdays for an entire week. But, that’s another story for another day. That was the beginning of week long celebrations… Just to give you a sneak peak, you’ll see strawberries in things, on top of things, or soaked in things this week.

This Chocolate Chia Parfait is one of my favorite things to eat ever, so it needs a proper introduction starting with the chia seeds. These seeds are quite the super food. Sometime ago, I fell in love with them. They are a great thickening agent. This is what makes them such a great option for pudding (or vegan eggs). Half of the parfait is full of vanilla chai seed pudding. It’s packed full of healthy fat, protein, and Omega 3’s which reduce inflammation and keep you full longer.

chai-seed

The vanilla chia pudding is the easiest. It does all the work for you. Put your chai seeds, coconut milk, and vanilla in a jar. Shake vigorously to make sure the seeds are not stuck together in a clump, then place them in the fridge overnight.

milk-and-chia

The chocolate portion of the parfait is just as delicious. It’s a chocolate pudding crammed full of another one of my favorite things: avocados. The first time I ever had avocado pudding was a few years ago with a friend who ate strictly a raw diet. I’ll never go back to sugar packed chocolate pudding.

The best part about these is that they take no time at all. I often eat them for breakfast. I prep the night before, go to bed, then wake up to put all the chocolate pudding, chia seed pudding, and strawberries together in a cup that I want before I run out the door. You could also make these for a tasty dessert after lunch or dinner. 

Spoon-Full

Happy Strawberry Week everyone! May your mouth be filled with much strawberry bliss this week!

What do you like to do with strawberries? What can’t you wait for to come back in season? Have you ever made avocado chocolate pudding before? Have you ever eaten chia pudding before? What’s your favorite quick breakfast?

Print Recipe
Chocolate Chai Seed Parfait
Servings
Ingredients
Chai Pudding
Chocolate Puddin g
Servings
Ingredients
Chai Pudding
Chocolate Puddin g
Instructions
Chai Pudding
  1. Mix milk and chai seeds together in a airtight jar.
  2. Shake well and refrigerate overnight
Chocolate Pudding
  1. Add all ingredients in food processor and process until smooth.
Recipe Notes

*I did not use full fat coconut milk in a can. I recommend not using the canned milk for this recipe.

Share this Recipe

Chunky Monkey Cookies 5.2.16

IMG_3781

This girl right here is a lover of anything sweet! I have always loved baking and finding the perfect ending to every meal. You know the one that makes the meal complete or the one that hits the sweet spot, just right?

My husband Grant, unfortunately does not get as excited about sweets like me,  so when I’m ready to whip up a new sweet treat, or just go out for ice cream, he’s never in the mood.  I am always a little disappointed, but since I’m frequently in the mood to go out on a sweet run, I guess you could say his his unexcitement for sweets keeps me out of trouble!

However, whenever I say, “Let’s make cookies!”  Grant instantly gets excited, because when we make cookies, we don’t just make any cookie. We bake his Mom’s FAMOUS Chocolate Chip Oatmeal cookies. They really are the best! They have become a favorite of mine as well as many other friends and families. These cookies are a staple in the Arthur household for sure!  (Since I am talking these cookies up so much, maybe I’ll get permission to share the recipe in a future post. 🙂 )

All to say,  these Chocolate Chip Oatmeal cookies have been on instant replay these past three years of marriage, and I have quickly learned I can’t eat them as much as we do,  unless I am satisfied with being as big as an elephant.

IMG_3750

To mix it up a bit, for obvious reasons, I wanted to come up with another Chocolate Chip Oatmeal based cookie that satisfies that sweet tooth craving I often have. I got an idea from another sweets lover that you can bake bananas and oatmeal together and get a yummy healthy cookie. Well, I am all about the add-ins, so I created this combo  that I believe doesn’t disappoint!  The banana and chocolate chips add sweetness and the coconut and almonds add a delectable, chewy crunch.

IMG_1110-(1)

So if you are in need of a quick sweet pick me up, try these out! They are delish! Want another plus? You can eat them for breakfast! Sweets for breakfast? What can be better??

 

What healthier options do you bake to satisfy your sweet tooth? Do you have any healthy go to recipes that you love to make instead of the alternative?

 

Print Recipe
Chunky Monkey Cookies
Servings
dozen cookies
Ingredients
Servings
dozen cookies
Ingredients
Instructions
  1. Combine oatmeal and bananas together in bowl. Mash the bananas until mixture is smooth.
  2. Mix in the almond butter and stir until combined.
  3. Stir in the almonds, coconut, and chocolate chips.
  4. Scoop onto baking sheet with a medium cookie scoop. ( A kitchen spoon works just fine)
  5. Bake at 350 degrees for 15-17 minutes.
  6. Enjoy!
Share this Recipe

Radish Greens & Kale Pesto 4.28.16

This weekend I went to the Farmer’s Market with my husband, Alex. We go every week to pick up a box of locally grown food from a small farm we support. As we walked up, we saw this…

IMG_3589

Holy radishes!!!

It’s early spring around here and these puppies are thriving right now! There was a time when I wasn’t so excited to see radishes. Now, I can admire their beautiful colors as well as the culinary options they offer in the kitchen. These little guys are super versatile.

Let’s start with the tops because, let’s be honest, the tops are where it’s at. Often, when vegetables come with green tops, like carrots, beets, turnips, etc.. they get thrown away. Please don’t throw them away. I repeat: Please Don’t Throw Them Away! There are so many things you can do with these beauties.

First up… Drum roll please… Pesto!

Pesto is so easy and once you make it yourself, you’ll never want to buy it from the store again. First, gather all the goods. It’s easier to have everything ready and it will take you no time at all to prep everything.

Pesto-All-Ingred

Start by putting the greens, kale, lemon juice, salt, and garlic in. If you hands stink after peeling the garlic, let me tell you a little secret: Rub a generous amount of salt on your hands and rinse. That should take care of your problem. Life saver, trust me!

Greens-in-Process

Next come the nuts! When making pesto, you can use about any nut you prefer. Traditionally the pine nut is used. I have made this pesto with a variety of nuts so feel free to change it up if you’d like. The pine nut seems to stay tried and true for me. Pulse a few more times until perfection is reached.

Add-Nuts

Now is time to taste test! I have to be honest and say that I can devour in large, copious amounts, some fresh pesto. Here’s how to taste test:  Use your finger as a sample spoon to get a nice scoop of pesto.

Pesto-Full-Finger

Lick it clean! Obviously you’ll need to do this more than once. 

Pesto-Clean-Finger

Scoop pesto into a jar and place in refrigerator or freezer. Apply to toast, omlettes, veggies, or anything else you desire!

IMG_3774

Do you ever get veggies with tops on them? What do you like to do with the green tops?  Do you have anything that’s growing like crazy right now where you are at?  Have you ever gotten a CSA from a local farm? What’s your favorite fruit or veggie you can’t wait to come back in season?

 

Print Recipe
Radish Greens & Kale Pesto
Instructions
  1. 1. Pulse the radish greens, kale, garlic, lemon juice, and salt in a food processor until coarse.
  2. 2. With the food processor on, slowly add the olive oil until smooth.
  3. 3. Add the pinenuts and pulse a few more times or until the nuts are ground to desired consistency.
Recipe Notes

** If you like it cheesy (ha!) Add 2 Tablespoons Nutritional Yeast or Parmesan cheese. Adding a bit of cheese will also cut the spiciness of the radish tops.

Share this Recipe

Easy Pineapple Radish Salsa 4.22.16

Pineapple Radish Salsa 2A few years ago I signed up for something called a CSA (Community Supported Agriculture). This is an easy way to buy fresh, local, and seasonal food from a farm. The idea is that you pay up-front at the beginning of the growing season to provide farmers with some money for their expenses. It’s similar to purchasing a stock share. You buy stock in the farm by paying at the beginning of the farming season and in return, you get a box of awesome food each week.

This week I got to pick up my first CSA box of the season from my local farm, Tubby Creek. I looked inside and found a head of Salanova lettuce, turnips, kale, breakfast radishes, and bok choy. I was practically drooling over the fresh salad greens.

But, it wasn’t always that way. I remember a time last year thinking I never wanted to see another radish or salad green in my life. Eating in season can be really tough. Especially if you are getting the same thing for weeks in a row and you have no idea what to do with it little alone how to pronounce it. Last year, I got radishes for 6 straight weeks , and the only thing I knew to do with them was slice them and toss them on a salad. It was pretty frustrating. Now, I’m using those salad greens as chips because I missed them so much. And I am biting into radishes like it’s an apple. Needless to say, I have been dying for CSA season to come back around.

Let me start by saying that it really does take time to learn how to use and cook with a new ingredient. That is part of the reason I wanted to start this blog. I have spent countless hours looking for recipes, cooking and trying things with produce I had never seen or heard of before, and often failing. It takes time! I hope to share a lot of new recipes with you that can inspire and encourage you to explore new options.

With that being said, the first vegetable up is the radish! They are slightly spicy and have beautiful greens shooting from the top. Don’t throw away the tops! STAY TUNED for these recipes RADISH GREENS PESTO and RADISH BREAKFAST SCRAMBLE so you can use those guys up. Radishes are extremely versatile!!! This is why I had to make a quick and easy salsa out of it. Eat this with chips. Salad green chips for all I care. Throw it on tacos. It’s so darn tasty, it might not even make it onto your plate.

 

Pineapple Radish Salsa 2

Easy Pineapple Radish Salsa

Ingredients:

1 cup easter egg radishes, chopped

1 cup pineapple, chopped

1/4 cup red onion, diced

handful of cilantro

1/4 jalapeño, deseeded & diced

1/2 lemon juiced

Instructions:

Add all the ingredients into a bowl. Mix well. Serve immediately or cover and refrigerate until ready to serve.
Enjoy!

 

Hello World! 4.19.16

We are singing The Final Countdown by Europe right now! It is finally time to launch A Taste of Rogue! This moment will always go down in history! We couldn’t be more excited to start this journey. And to have you join alongside us is even more exciting.

You may be wondering why and how A Taste of Rogue was created. No, we are not dishonest and unprincipled women, nor are we large, wild animals that have been driven away from its herd like Google suggests. A Taste of Rogue all began our (Loghan and Rosie’s) sophomore year of college when we became roommates and quickly, best friends. From the normal procrastination, coffee dates, ridiculously late nights, road trips, moving every semester, pizza nights, and throwing our own birthday parties, one thing seemed to always be involved… FOOD!

View More: http://taylorhowardphotography.pass.us/glarthur

We have always loved creating and cooking together in the kitchen. You know what they say… double the trouble, double the FUN! Of course! We always joked about owning a bakery together. And seven years later, both happily married and living in different states, a blog is what we want to share with you now. We both love food and are excited to share many of our favorite recipes with you while giving you a glimpse into friendship as well. Many wonderful memories have been made in our years together, and now we are excited to make more with you!

Soo ROGUE you ask? Well, it’s our Celebrity Supercouple name of course! Brad and Angelina… Brangelina. Kim and Kanye… Kimye…Rosie and Loghan… ROGUE. Your new favorite nickname right?? Rogue also was the name of our Pinterest board we shared between one another in college. I guess the name kind of stuck.

FullSizeRender-3

Our love for food has taken different shapes over our years apart.

IMG952015052995091908Rosie has really fallen in love with her small local farm her and her husband support. She has been involved with her farm, Tubby Creek, for over two years now. She can finally say she has grasped when specific fruits and vegetables are in season. (Tomatoes don’t grow year around, ya know?) She loves to eat, cook, and create recipes straight from the local produce she gets each week in her CSA (Community Supported Agriculture) box. Rosie loves cooking, baking, and eating mostly paleo, not only because of the differences she has seen in her life, but because she really enjoys taking gluten “full” things and making them gluten free. You’d often find Rosie sharing her love of local food with friends.

 

FullSizeRender-2Loghan is your southern, sweet bell. She loves friends and family with all her heart. Food has always been one way for her to spend time with those she loves, and it still is that way. She doesn’t mind cooking up a piece of catfish her dad raised every once in awhile, but Loghan also likes balancing out her southern cooking with a more healthy lifestyle. Food is still what she still uses to entice people into her warm, loving house. You can often catch her creating something new for those she loves.

You will be seeing lots of fresh recipes with local ingredients as well as some top secret family classics that have been around for years. Just don’t tell Mamaw we are sharing those okay? If we could describe ROGUE in food adjectives, you might hear us saying we are saucy, tangy, and even a tad bit zingy. Watch out, you never know what will be coming from the two of us. Come visit anytime! We would love to get to know you as we share our stories and treats.