Homemaker Gone Natural

…live life naturally!

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Parmesan Garlic Crusted Chicken Strips

  Parmesan Garlic Crusted Chicken Strips – gluten free

In a bowl, whisk together eggs, mayonnaise, lemon juice, water, and minced garlic then sit it aside.

Put your oats in a blender and blend until it is a powder. In another bowl, combine oat powder, both Parmesan cheeses, pepper, salt, Italian seasoning, and garlic powder.

Bang chicken breasts/strips down to about 1/4-1/2 inch thick.  Pat dry.

Take each breast/strip and coat both sides in the dry mixture, then dunk in egg mixture, then back into dry mixture on both sides again.

Place onto a thoroughly greased (I used coconut oil for this) cookie sheet or tin pan and bake at 350 degrees for about 40 min or until golden brown and thoroughly cooked through.  I like to serve with marinara sauce.


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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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For this recipe I use grass fed beef, free range eggs, and organic ingredients.  I really enjoy this recipe, it has been my most successful meatloaf yet.


  • 2 lbs ground beef (grass fed)
  • 2 lg onions
  • 2 eggs
  • 2 c Rolled Oats
  • 1 T dry parsley
  • 1 1/4 c ketchup (I use my homemade ketchup)
  • 3/4 c bbq sauce (I use my homemade bbq of course 😉
  • salt & pepper & turmeric to taste (I try to put at least a little turmeric in everything b/c of its anti-carcinogenic properties in case you were wondering why it kept popping up lol)

Chop onion, mix all ingredients, adding sauces gradually until desired consistency.  Bake at 350º until done (usually about an hour). You can mix this recipe up the night before and allow to sit overnight, or even freeze it in the loaves then thaw the day before you want to bake it. Serve with veggies of choice!

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Banana Oatmeal Raisin Cookies

Looking for a flour-less, egg-less, sugar-less dessert? Well, here it is!

     Banana Oatmeal Raisin Cookies

  • 3 ripe bananas, mashed
  • 1/3 c apple sauce
  • 2 c oats
  • 1/4 c almond milk
  • 1/2 c raisins
  • 1 t vanilla extract
  • 1 t cinnamon

Combine all ingredients.  Spoon onto greased cookie sheet.  Bake at 350º for 15-20 min.

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Strawberry-Banana Oatmeal Smoothie

So I have been seeing a lot of neat recipes floating around on facebook lately and you know me, I HAVE to try it at least once if it looks good and isn’t too dependent on processed foods.  So here is my:

     Strawberry-Banana Oatmeal Smoothie

  • 1/4 c uncooked old fashioned rolled oats
  • 1 1/2 t dried chia seeds
  • 3/4 c almond milk
  • 1/4 c orange juice (I used pineapple juice in this picture b/c SOMEBODY drank the oj)
  • 1/4 c yogurt (I use organic, hormone, anti-biotic free)
  • 1/2 c fresh sliced strawberries
  • 1/2 c fresh sliced bananas
  • 1/2 t vanilla extract
  • 2 t honey (I use local/raw)

In blender add your oats and chia seeds. Blend on high until texture of flour.  Add milk and juice to blender and blend well making sure to get the oats and chia up into the mixture with a spoon or spatula.  Add yogurt and blend.  Add strawberries and bananas, then blend.  Add vanilla and honey and blend on high until desired smoothness is obtained.  Transfer into jar and refrigerate overnight.  Will keep in fridge for 2-3 days. Shake before drinking.

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Breakfast Cake Muffins

I hade been making this recipe for Breakfast Cake quite some time now, so I was very excited to try this recipe for Breakfast Cake Muffins when she came out with it. I usually use the ENTIRE bag of chocolate chips though not the 1/2 cup she calls for 🙂

Breakfast Cake Muffins

  • 2 c whole wheat flour (I milled hard white)
  • 2 c whole rolled oats
  • 1 t sea salt
  • 1 t baking soda
  • 1 c butter, melted
  • 3/4 c milk or buttermilk (me: almond milk)
  • 3/4 c honey (me: raw, local)
  • 2 eggs (me: free range)
  • 1 t vanilla
  • 1 bag of Chocolate Chips (I usually use enjoy life)

Stir together flour, oats, salt and baking soda. Add butter, milk, honey, eggs and vanilla. Fold in chocolate chips. Spoon batter into 12 buttered muffin tins. Bake at 350 in the oven for 20-25 min.