Homemaker Gone Natural

…live life naturally!

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Chocolate Peanut Butter Bombs

 PB choc bombs fat bombs 2


Peanut butter:

Make chocolate first: Heat cacao butter in a small saucepan. Put cacao powder and xylitol in a blender and blend for 60 seconds. Then add melted cacao butter, salt, and vanilla to the powder mixture and blend until well combined. Pour into muffin tins. (12 regular size). Place in refrigerator to set.

To make peanut butter to add to chocolate: Heat coconut oil and honey in saucepan add peanut butter until all combined and heated. Then remove from heat and stir in vanilla and gelatin. Pour on top of set chocolate, it will melt some you can lightly tap the peanut butter to smooth out and push it slightly into the chocolate. Return to fridge to reset. Store in air tight container in fridge for 3-4 days

Alternatively you can split the chocolate in half and put the peanut butter in the middle as pictured above.

Also you can replace the peanut butter with the same amount of chopped fruit, just place in blender with the gelatin and blend until mushy lol, then add other heated ingredients. Shown is my Strawberry batch.

straw choc bombs


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Chocolate Banana Almond Ice Cream

Chocolate Banana Almond Ice Cream

Chocolate Banana Almond Ice Cream

  • 3   Bananas
  • 1/2 TBS   Cocoa Powder
  • 1/4-1/2 tsp   Vanilla Extract
  • 1/4 c   Crushed Almond Pieces

Peel and slice bananas and freeze for at least 2 hours.  Remove from freezer and add first three ingredients to a blender.  Blend until fully combined and smooth.  Pour into freezer safe container, stir in nuts and freeze for at least 1 additional hour.  If you need extra sweetness you can add raw honey, stevia extract, or maple syrup to taste.

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Homemade Real Food Chocolate Icing

real food chocolate icing

Homemade Real Food Chocolate Icing

  • 3 cups powder sugar, to make this I put a mixture of  organic coconut sugar and organic raw cane sugar in a blender until I had 3 cups of powder sugar 😉
  • 3/4 cup organic cocoa powder
  • 1/4 tsp organic vanilla extract
  • 1 stick of grass fed butter, room temperature
  • 1/4 cup water or (raw) milk

Fold the powder sugar and cocoa powder together.  In a mixing bowl beat butter and vanilla together until creamy.  Add in 1 cup sugar and cocoa and on tablespoon of water and mix thoroughly, continue doing that until all ingredients are well blended.  You may add more or omit some water to get the consistency you like.

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Kefir Smoothie (Probiotic, Antioxidant)

Kefir Smoothie

  • 1 cup fresh organic fruit
  • 1/2 organic kefir (I use pomegranate milk kefir)
  • 1/2 frozen organic berries
  • 1/4 cup frozen organic spinach (smoothie in picture has a little less because I ran out)
  • 1 T raw honey
  • 1 tsp diatomaceous earth, food grade
  • A pinch each of organic cinnamonturmeric and cayenne

Combine all ingredients in blender and blend until smooth.  If you prefer a more frozen type smoothie, you can switch the amounts of frozen versus fresh with your fruits and berries. This smoothie has strawberries for the frozen berries and the fresh fruits are a combo of strawberries, blueberries, pineapple and watermelon.

For more info on diatomaceous earth, check out this post.

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Whole Wheat Banana Bread


    Whole Wheat Banana Bread

  • 3  bananas
  • 1 3/4 c  whole wheat flour (I milled hard white)
  • 3/4 c  raw cane sugar
  • 1/4 c  raw honey
  • 1  egg, beaten
  • 5 1/4 TBS  real butter
  • 1 tsp  organic vanilla extract
  • 1 tsp  baking soda
  • Pinch of salt

First, stir honey and sugar together in small bowl and sit aside.

In a bowl, mash the peeled bananas. Melt butter, then add to bananas and mix well. Add sugar and honey mixture, beaten egg and vanilla to mixture then stir well. Add the salt and baking soda, stir. Add flour, stir. Pour batter into a buttered bread pan and bake at 350 degrees for 1 hour.

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Chocolate Chip Coconut Cookies

Chocolate Chip Coconut Cookies w/ Whole Wheat and Oatmeal

  • 2  1/4 c of flour (soft white, milled on pastry setting)
  • 1 c oats (old fashioned)
  • 1 t baking soda
  • 1 t sea salt
  • 1 c softened butter
  • 1  1/2 c sugar (raw caneevaporated cane juice etc)
  • 1/4 c raw honey
  • 2 lg eggs (free-range)
  • 1 T vanilla
  • 12 oz chocolate chips (I used enjoy life)
  • 1 c coconut, shredded

Preheat oven to 350. Mix sugar and honey in a bowl and sit aside. Put flour, oats, baking soda and salt into a food processor or blender and blend about 30 secs. In your mixing bowl beat butter until creamed or until lighter in color. Add your sugar and honey mixture, eggs and vanilla and mix until incorporated. Mix in flour mixture and then finally add in the coconut and chocolate chips.

Shape cookie dough into 1″ balls and place on cookie sheet. Bake 10-11 min. Let cookies cool slightly before moving them from the cookie sheet to a cooling rack.

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I now have a new favorite dip.  I call it Salsaguac (Salsa + Guacamole – amole….).  I am sure someone else already makes this and calls it something more sophisticated.  As usual, I use all organic ingredients for this recipe.


  • 4 ripe Avocados
  • 16 oz Cottage Cheese
  • 16 oz Salsa (I use ones like Organicville Salsa while I am working on perfecting my own)
  • 1/4 t Garlic Powder
  • 1/4 t Onion Powder
  • 1/4 t Turmeric
  • 1/4 t Chili Powder
  • Salt & Pepper to taste

Cut, Pit and Peel your avocados, then mash them as well as you can until fairly smooth.  Stir in remaining ingredients.  Serve with tortilla or pita chips or whatever else you like.  Store in refrigerator.