Chocolate Chip Cookies


Everyone is different when it comes to cookies, some like them gooey, some like them crunchy, and some like them cake-like. the texture of your cookies depend on how much butter/oil you use in your batter and how much flour, etc.

My chocolate chip cookies that I’m presenting you today are more on the cake-like side because I don’t even use a whole stick of butter like most recipes do. You don’t need a stick of butter to make something delicious and these ARE delicious cookies.

Lets talk chocolate chips. I urge you to read labels people! You will be surprised on how much junk is in most products and even in something simple as chocolate chips. I use a brand called ENJOY LIFE SEMI SWEET MINI CHOCOLATE CHIPS and they are allergy friendly as in no soy/dairy/peanut. Simple ingredients.

Lets get into the recipe!


6 tbsp butter

1 cup sugar

2 eggs

1 tsp vanilla extract

2 cup fresh ground hard white wheat

1 tsp baking soda

pinch of salt

8 oz of mini chocolate chips


Preheat oven to 375 degrees. In your mixer ( I use my kitchen-aid) start by mixing together your eggs and sugar on stir setting. Add in your vanilla. Once mixed, add your flour, baking soda, and salt. Mix on low. Now add your melted butter. (Yes, I do this different than most recipes by adding butter last)

Once all of your ingredients are mixed well, put in your chocolate chips and mix on the stir setting until incorporated. On your baking sheet sprayed with oil/butter or lined with parchment paper, use a spoon to scoop out balls and with wet hands, roll them into a ball then flatten them slightly. Place them 2 inches apart. Bake for 14 minutes.

Enjoy and don’t forget to subscribe to my blog and like me on instagram! Tag me on instagram @journeyofahousewife if you try these out and love them!





Cilantro Lime Rice


I will forever have an obsession with Cilantro! I can never have enough of the fragrant and flavorful herb. Add it to some rice with fresh limes and how can you go wrong?

This would go great as a side dish on Taco night or ANY night. I served this as a side with some baked salmon and it was perfection. There are a lot of simple recipes out there for this dish and mine is super simple so give it a try and let me know what you think!


1 cup of Brown Jasmine Rice

2 cups of water

bunch of cilantro



1 tbsp of butter

1 medium lime

salsa and sour cream (optional)

Rinse rice and add to 2 cups of water, bring to boil. Once boiling, reduce heat to light simmer for 35 minutes or until done. Once rice is fluffy, still on low heat, add your butter, stir until melted and coating your rice. Add juice of lime and stir.

Add finely chopped cilantro and salt and pepper to taste and VOILA!

I like to add a spoonful of salsa and sour cream to mine but that is up to you. ENJOY and tag me if you try this recipe out and love it!


Peanut Butter- Cacao Oat Balls



Do you need a super easy breakfast or snack idea or even a pre/post workout treat for those busy work days? Here you go! Super easy, filling and nutritious Peanut Butter and Cacao Oat balls….


1/2 cup Honey

1/2 cup Peanut Butter

1tbsp Cinnamon

1/4 cup Cacao Powder (plus more for dusting after *optional*)

3 cups Old Fashioned Thick Rolled Oats

Heat honey and peanut butter on low heat in a pot until smooth, add cinnamon and cacao. Gradually add in oats. Should still be slightly sticky when stirred in. If not, add a little more honey. Once mixed, place pot into refrigerator for about 15 minutes so it can firm up a bit but should still be sticky to form into balls once chilled. Makes 12-16 depending on size. ENJOY! ~C

Pumpkin Pie with Coconut Oil Crust


Growing up, the one thing you always looked forward to was going over to your grandmothers house and eating all the goodies she would cook up just for you. You would always leave stuffed and happy, looking forward to next time.

Well, in my life, one of my favorite things I would look forward to was my grandmothers Pumpkin Pie. She would make a huge batch of pies at least once a year and it was all I thought about.

As you can tell, Pumpkin pie is actually my favorite all time pie! So for a while now, I have been trying to recreate the flavors of my childhood and I finally feel like I have it as close as I can get it.

Im so happy, you have no idea, to have a recipe that it similar to my grandmothers.It makes me proud and HUNGRY! So lets get to it!

Lets start off with the pie crust. I am not into using a huge amount of butter for crust and cookies. I like to be frugal with butter, using it occasionally and in smaller amounts. So my crust is made with a lot of coconut oil.

I use coconut oil like nobodys business. It is good for you and I personally love the flavor of coconut. So I am giving the credit to Whole Foods Market on the crust! I love, love, love their recipe for Coconut Oil Pie Crust! Great recipe but I adjusted a few things to their recipe for my preference and taste and I have a certain way of preparing the pie crust for baking; but I did base it on their recipe so I want to give main credit to them for it.

But the filling is 100% Mine! Oh so delicious!

Coconut Oil Pie Crust:

1 3/4 cup fresh ground soft white wheat

1/2 cup solid coconut oil

8 tbsp ice water

1 tsp vanilla

1/2 tsp cinnamon

Combine wheat and oil together and using your fingers, mash it together until the solid coconut oil is blended. Make sure there are no solid pieces of oil left. Add cinnamon and vanilla, mix. Get a mixing spatula and water, mix in 2 tbsp at a time until a soft dough is formed.

Coat pie pan in coconut oil and put your dough in, softly forming it in the shape of a pie crust. Place in refrigerator for one hour so the dough hardens.

Heat oven to 400 degrees and bake the crust for 25 minutes. About half way through the baking, you may have to get a spoon and re-form the sides as they tend to want to fall/shrink. While this is baking, you can mix the filling.

Pumpkin Pie Filling:

1 can of organic pumpkin puree – (I use Farmers Market Organic Canned Pumpkin)

1 cup of organic whole milk – you can use an alternative if vegan

3 eggs

2/3 cup succant

2 tbsp ground cinnamon

1 1/2 tsp ground all spice

1 tsp ground nutmeg

1 tsp ground cloves

Mix all ingredients in order listed. Add to your pie crust. Lower oven temperature to 350 degrees and bake for 50 minutes. Voila! I hope you enjoy this recipe as much as I do!









Deviled Eggs


Who doesn’t love Deviled Eggs? This is an classic staple that is enjoyed as breakfast, lunch, dinner, appetizer, party food, you name it! And to top it off, it is so easy to make!

Now there are so many ways you can make deviled eggs based on flavors, toppings, and ratio of the basic ingredients to suit your tastes. It’s so much fun to try different flavors and combinations so I say go ahead and go crazy with the taste testings!

After trying a few different flavors, my husband and I found this recipe to be our favorite! So I hope you like it and I hope this recipe can come in handy for you for a last mount food and party idea!

Let’s get to the recipe, shall we????


6 eggs

2 tbsp mustard

1/4 cup organic mayonnaise

1 tsp dried dill



Bring water to a high boil. Add eggs and wait until it comes back to a boil and set your timer for 12 minutes. Once complete, remove shells.

Place boiled eggs in the fridge until fully cooled.

Once cooled, place eggs on platter or plate and cut each one in half. Remove yolk and put in a separate bowl. Using a fork, mash yolk as fine as you can.

Add your mayo and mustard to yolk and combine until smooth. Add dill and stir.

Now, use a spoon to dollop the yolk mixture into the half egg whites or if you want to be a little fancy, grab a small sandwich plastic bag and add yolk mixture into the bag. Proceed to close the bag and cut the corner of your bag and pipe it into your egg whites in a nice design.

Once you have put the yolk mixture back into your eggs whites, grab the paprika and sprinkle on top. Voila!

The picture below is a picture of when I put red pepper flakes in the yolk mixture and sprinkled dill on top. You can tell I love dill, can’t you? Haha!

Enjoy everyone!



Fresh Ground Grain Bread


I love bread! I had to figure out a way to be able to eat bread. So I started out eating Ezekiel bread but lets face it, that stuff can be expensive! I wanted to eat sandwiches, bread dipped in olive oil, toast in the morning but how? I had a bread machine but I don’t use processed flour anymore. So that was useless.

My in-laws started making bread using grains bought online. It tasted amazing!!!! So they were nice enough to buy my husband and I a grinder attachment to our Kitchen-aid mixer for our anniversary so we could do the same. Recipes started flying back and forth and I finally found my niche. Im gonna share it with you.

This bread tastes so good, if you taste restaurant bread or anything else, it doesn’t compare. Fresh is always better!

I buy my grains from Purcell Mountain Farms but you can find grains sometimes at your local store. I switch back and forth from Kamut Bread to Spelt Bread. They both taste good but I have to say I think my favorite is Kamut bread.

So lets get to it, shall we?


500g Kamut or Spelt grain

1 1/2 tsp salt

2 tsp yeast

1 tsp sugar (I use Succant)

300ml warm water

1 tbsp olive oil

Start out by adding your warm water to your mixer bowl and mix in your yeast. Let it sit until the mixture starts to activate and your mixture looks foamy.

While you let that sit, grind your grain, it usually takes a little while.

Add your sugar, salt and olive oil to your yeast mixture.

Once your grain is turned into flour, add it to your wet ingredients. Place your bowl in your kitchen-aid mixture and add your dough hook. Mix until it forms your dough.

Form your dough into an oval shape and coat it in olive oil, letting it sit in the mixing bowl for 1 hour or until its doubled in size.

Once the hour is up, turn your mixture on the lowest speed with the dough hook still attached and let the dough knead for 8 minutes.

Remove your dough and form it to fit your bread pan and cover it with plastic wrap. Let it sit in the bread pan for 20-30 minutes until doubled in size.

Turn oven on 400 degrees. Bake for 25-30 minutes until top is golden brown.


xoxo ~ Cheyenne


Spelt Pancakes


So I have been making my Spelt pancakes for a while, trying to perfect them. Trying this ratio, trying that ratio and I believe I have finally found that perfect recipe.

Now, I have my own grinder that is an attachment to my Kitchen-Aid Mixer and I cannot stress enough the benefit of having a Mixer and your own grinder attachment! It has changed my world! I buy organic grains in bulk and when I want Bread, pancakes, cookies, muffins, or pasta, I have the ability to make everything as fresh and as healthy as it can be.

Please get one today if you don’t already have one. I don’t know what my husband and I would do without it!

So here it goes, my Spelt Pancakes!


2 eggs

2tbsp honey or Succant

1 cup or whole organic milk or Almond milk (keep a little milk handy for later)

1tbs melted butter

salt – pinch

1tsp baking soda

1 3/4 cup of fresh ground spelt flour


In a mixing bowl with a spout for pouring, whisk  eggs, honey, milk, and butter together until nicely combined.

Add your dry ingredient, salt, baking soda, and flour into your wet ingredient and stir.

It might be a little thick and will continue to get thick the longer it sits. So add a dash of milk until its a loose (not watery tho) batter.

Heat up your cast iron skillet and spray with coconut oil spray (if you don’t have one, get one, they are amazing) or whatever skillet you choose to about a 3 dial setting.

Pour batter onto skillet slowly, remember its a loose batter, it will keep expanding. When you see a good amount of bubbles formed, its ready to flip! The pancake will continue to rise, and once the bottom is a good golden brown, its done.

Repeat until batter is gone. For me, it makes about 8 good sized pancakes. Top with your choice of toppings or none at all!

I hope you enjoy them as much as my husband and I do!

~ C





Super Simple Sesame Noodles



So I post a lot on Instagram but haven’t posted the actual recipes (not a good habit, since I am a blogger) but the only excuse I can give…(I’ll just write a post about it later)


I LOVE asian food but more importantly I LOVE pasta! Now, I normally try to make my own pasta because I don’t like processed noodles but this recipe and specifically, this picture, is used with organic noodles made by Eden Organics. They have 2 types of noodles that I don’t mind buying if I’m too tired to make fresh noodles (we all have those days of being too tired to put in hours of effort on one meal) and that’s Kamut Grain Udon noodles (pictured above) and Spelt Grain Soba noodles.

This recipe is something I’ve been wanting to make for a long time but never got around to it. So when I finally did, it turned out so wonderful, I had to post it.

So here it goes.


  • 1 box of Kamut udon noodles (Eden Organics brand)
  • 1/4 cup soy sauce
  • 2 medium garlic cloves (chopped)
  • 1 tsp ginger powder or 2 tbsp minced ginger
  •  5 tsp rice vinegar
  • 4-5 tsp sesame oil
  • 2 tsp coconut oil
  • 1 tsp hot red pepper powder
  • Optional: Lemongrass flakes or sesame seeds


First, Cook pasta according to instructions.

While pasta is cooking, in a bowl combine all other ingredients and mix.

Once pasta is done, rinse and dry. Add wet ingredients and mix. Top with optional lemongrass flakes (pictured above) or sesame seeds.





Simple Seared Scallops


I got a lot of responses to this picture. Super simple and delicious way to cook Scallops.

I love Scallops! And I love veggies! Our local grocery store had an amazing sale on wild scallops so I had to get some!

Now whenever I want to eat seafood, I get it the day of. I don’t really want to freeze seafood but that’s just me.

Bell peppers
Cherry tomatoes
Rice Alternative or healthy rice option
All seasons salt
Chili powder


Heat up a cast iron skillet, add minced garlic, chopped onions, chopped bell peppers, and cut up cherry tomatoes.

Season with salt, pepper, and chili powder. Cook until slightly soft but not mushy.

Meanwhile, cook some wild rice, quinoa, or healthy rice alternatives. Put as a base. Add sautéed veggies.

In the skillet you cooked your veggies in, add olive oil and put on high heat. Wait for the oil to start smoking.

Add scallops one at a time, make sure they don’t touch.

Season with pepper and all seasons salt. Cook for 1 1/2 minutes then flip. Season and cook the other side for 1 1/2 minutes.

Each side should be dark golden brown and the middle translucent.

Remove and add onto your veggies. Enjoy!

Baked Victoria Donut Sandwich


I am obsessed with Devonshire cream! I am also obsessed with my new baked donut recipe! So yummy without all the guilt of eating a regular fried donut.

Now with most of my baked goods, I use fresh ground flour. The grain I use for this particular recipe is Hard White Wheat but you can also use soft white wheat which is particularly used for baked goods.

I didn’t have my soft white wheat on hand LOL so I used my hard white wheat as an experiment and it turned out AMAZING!

You can use this recipe just for the donut but I do suggest you try one with Devonshire cream and preserves. Its worth it! So lets get to it!

Donut Ingredients:

1 cup of grain – before you grind

1/3 cup organic brown sugar

1 teaspoon baking powder

1/2 teaspoon cinnamon

pinch of salt

1 egg

1 cup of organic whole milk or almond milk

1 tablespoon butter or coconut oil

1 teaspoon vanilla

Mix dry ingredients and mix. Add wet ingredients and mix well. Put in prepared donut pan. Bake at 350 degrees for 17-20 minutes.

Take donuts out and set on cooling rack until completely cooled. Cut donuts in half, sandwich style and one side add Strawberry preserve and on the other half, add Devonshire cream. Put it together like a sandwich and enjoy! Or choose topping of choice for your donuts!

Enjoy! ~ C